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I can see why has to go around the world coaching, probably it involves explaining what the different grey levels mean. ;) Is it time? Temperature? Amount (Pro

I can see why has to go around the world coaching, probably it involves explaining what the different grey levels mean. ;) Is it time? Temperature? Amount (Probably amount)? Am I stupid?

mckirk 5y ago
I feel you; I was more confused after the video than before knowing there was any "method" at all. I think the grey levels are just there to distinguish between different pours. So you take the amount of water you want to use and divide it into chunks which you pour separately (with a 45 second delay between), and depending on how large you make each chunk you get different results. I.e., first chunk large = sweeter; fewer chunks in the last 60% = less strong.
bhrgunatha 5y ago
If you aren't joking and genuinely confused. They don't mean anything - they're used to show the idea of pouring water 5 times. Use B grams of beans. Use W = 3 * B * 5 grams of water Basic method: 1. Pour 5 times (p0 .. p4) each using 3 * B grams of water. 2. Wait 45 seconds before you pour again. 3. Allow the dripper to keep dripping for 3.5 minutes. Adjust sweet/acidic taste balance: p0 - δ grams, p1 + δ grams - sweeter. p0 + δ grams, p1 - δ grams - more acidic. Adjust strength by dividing the final 9 * B grams of water differently: stronger - pour less water more times. weaker - pour more water less times.
- teekert 5y ago
  I'm certainly not joking, apparently the grey scale itself means nothing then, that makes it a lot easier. Thanx!
- reedlaw 5y ago
  Thank you, this is clearer and more concise than the video.
- hcrisp 5y ago
  It still isn't clear if it is the change in water volume that is key to the technique or change in temperature / brew time, as in waiting longer results in a lower temp second pour but longer brew time. This conflates the temperature and brew time factors. I have always heard the key to a good cup is water temperature (between 195 and 205 F) and then adjust brew time based on preference (too short is green/sour, too long is burnt/bitter). I haven't found stuff like wetting the paper filter or stirring the bloom to make much if a difference.

I can see why has to go around the world coaching, probably it involves explaining what the different grey levels mean. ;) Is it time? Temperature? Amount (Probably amount)? Am I stupid?

mckirk 5y ago

I feel you; I was more confused after the video than before knowing there was any "method" at all. I think the grey levels are just there to distinguish between different pours. So you take the amount of water you want to use and divide it into chunks which you pour separately (with a 45 second delay between), and depending on how large you make each chunk you get different results. I.e., first chunk large = sweeter; fewer chunks in the last 60% = less strong.

bhrgunatha 5y ago

If you aren't joking and genuinely confused. They don't mean anything - they're used to show the idea of pouring water 5 times. Use B grams of beans. Use W = 3 * B * 5 grams of water Basic method: 1. Pour 5 times (p0 .. p4) each using 3 * B grams of water. 2. Wait 45 seconds before you pour again. 3. Allow the dripper to keep dripping for 3.5 minutes. Adjust sweet/acidic taste balance: p0 - δ grams, p1 + δ grams - sweeter. p0 + δ grams, p1 - δ grams - more acidic. Adjust strength by dividing the final 9 * B grams of water differently: stronger - pour less water more times. weaker - pour more water less times.

teekert 5y ago
I'm certainly not joking, apparently the grey scale itself means nothing then, that makes it a lot easier. Thanx!
reedlaw 5y ago
Thank you, this is clearer and more concise than the video.
hcrisp 5y ago
It still isn't clear if it is the change in water volume that is key to the technique or change in temperature / brew time, as in waiting longer results in a lower temp second pour but longer brew time. This conflates the temperature and brew time factors. I have always heard the key to a good cup is water temperature (between 195 and 205 F) and then adjust brew time based on preference (too short is green/sour, too long is burnt/bitter). I haven't found stuff like wetting the paper filter or stirring the bloom to make much if a difference.