Top 5 Reasons your Pour Over Coffee SUCKS

I wonder whats your thought on chung hyun kim methods. He bloom really slow and the putting all water in one go

I do not understand why drowning vs blooming matters? Why??? Seriously...if the necessary time is still allowed to extract flavor in lots of water vs just enough to moisten? I do not get it. 🤔😞

Your method looks beautiful, but I feel it's very personal. You don't appear to show much research comparison. You say a goose neck kettle is a necessary yet you show no comparison. Did you do a comparison? James Hoffman did a very detailed video, and shows evidence that you can do it with any kettle. It's the temperature that is important. I like love your style, I dislike your research.

Everywhere all the time they recommend to try to get all of the grounds wet as fast as possible in the blooming phase, so that all the coffee begins to extract at the same time, for the purpose of even extraction (during the same amount of time). Can you comment how does that logic get along with your method of super slow first pour?

When I fly back home to the Motherland from Hawaii I pack half of a bag full of kona grounds that are packaged in those bags that are equipped with those one way valves. During the flight at the high altitudes it sucks ALL the air out of the bags and they'll keep for a very long time.

Fun side effect, your luggage bag REEKS of coffee when you open it back up when you go to unpack.

Because it's not an "expresso coffee"

please keep posting tips

What ratio is best to get the fruitier tones?

A question for v60 and origami what will be a good ground fine coarse? What will be a good ratio if my cup of v60 or origami is 2-4 cups? And final who can get more sweet flavors in this ? With the ratio or theground or how please? Thnks for this videos i learn so much i hope answer my questions

but my coffee doesn't suck

Why not just use an eye dropper? If the whole freaking point is to get a tiny nosed kettle to slow pour then just get a turkey baster and call it a day.

Excited to try your methods in the morning! In the beginning of your pour, you spend a lot of time in the center while some coffee further out us completely dry. You're not worried about that creating an uneven extraction?

I recently became obsessed with pour over coffee. Thanks for all the great info. Good luck with your channel!

Few things I have noticed:
1) For Pour Over Coffee, light or medium roasted coffee tasted better.
2) Freshly roasted coffee beans are good, but it can be too fresh. I feel best taste window is between 5 days to 15 days for light roast after coffee beans have been roasted. Freshly roasted coffee are too gas-ey, resulting in uneven extraction.

My beans are so good but my coffee is so baaaaaaaaaaad!!!!!!! They are about a month old, roasted locally and ground when I bought them. I think maybe my storage container is not as airtight as it should be and maybe a month is too long for ground beans to last. Oh well at least I'm doing my part to keep the coffee shop in biz.

Mine doesn't suck at all and I don't do any of these things

great information! I like pour over coffee and never really knew the importance of the goose neck kettle! Thanks!

I don't get the ration thing. It's a ration between what ? Coffee vs water ?

Gooseneck kettle is easier to control flow of water. It does not necessarily better than regular kettle. If it does not disturb coffee bed than no matter what type of kettle you use you will have great coffee.

What it probably is is that you’re using a shitty $20 grinder and trash water

So you brag about filming in 4k ... but the audio sounds like very old tech. with too much chamber resonance.

I'm using a 20.5 ratio at the moment (15g of coffee with 310g of water) and it's amazing. Excellent video.

Rewatch + algo comment :)

Thank you this was informative and to the point. I am very new to pour over and yes it sucked so I quickly learned I need to step up my brewing knowledge and methods.

We agree!! Pour over coffee sucks!!!! We just tried pour-over coffee at a hotel room this past weekend.......screw that! French press all the way. Took WAY TOO long. What a waste of time! Pour over is just trendy. They see other people doing it and like a bunch of lemmings, they follow each other off the cliff.

You get acidity from under extracting most of the time, aka you ground the coffee too big. Also, agitating the coffee can help with acidity.

You are aware that acidity and sourness are two totally different flavor profile from two different things right? Acidity can be extracted from the coffee using different methods, but sourness is due to underextraction, not water ratio.

I am totally loving your single pour approach! Easily the most consistent approach I’ve ever tried in many years of brewing. I just ordered an oragami and I am looking forward to using your technique with it…I can see how it will likely work better than the v60 due to the way the filter sits in the dropper device…great work!!

Good advice - thank you.

I always leave my coffee in the freezer. I learned that technique from the 80s.
I keep the beans and ground coffee in the freezer. I grind about a week to two at a time.

Great video! Technical key points made and informative subject matter, unlike other videos on yt, I learned a lot from this video, thank you!

Water quality is super important.

Can you please explain what the hell you mean by 1/12 1/15 etc etc

Hi,i have been binge watching your videos, some i watched over and over again😅. I tried your technique many times, but i cant seem to get the nice bun shape coffee bed at the end, i dunno what and where went wrong. The coffee bed were either just flat or sunk in. Please advice😭

Double rinse the paper filters - all types I think this also adds to the final results

Consider a lavalier microphone the reverberation in your location makes the sound awful

I've made amazing pour overs using a regular tea kettle. A "gooseneck" does make pouring easier and more accurate, but it is not an absolute must.
The "Osmotic Flow" technique is great with a tea kettle. It's a real slow technique so that may be the reason why.

What do you mean by “”SOUR”” ?Is the sour coffee not sour?

Costco has awesome commercial grinders

Pour overs taste like coffee tinted water. My Black and Decker pecker wrecker 12 cup makes a excellent reproducible cup every time. Pour overs are a mythic illusion.

what a bullsht... gooseneck is sooo much better.. just like saying you never taste good cake if u dont use 3 prong fork

What poor over technique or recipe do you recommend for StumpTown’s Blend Shuffle? Hario V60 or Single Poor. The roast notes are vanilla, cocoa and Honey. No fruit notes. It’s Rich chocolate and honey sweetness with a touch of earthiness. I like medium/bold coffee. Prefer 18 grams of coffee. I need a good recipe. Please help. I use a timemore chestnut c3 Grinder. How many clicks do you recommend? Water temp?

Great video!!! You are a a nice, 'other side of the coin', to James Hoffman. I like and respect both of ya'll - completetly different styles, but i have learned a lot from you both. Great info and expressed in a direct, but simplistic way. Keep up the good work!!! Thanks, from Mississippi.

The more water you add, I think the more acidity you will taste, right?

CPU (Coffee Pouring University) 🧐

Some do really good coffeed with v-shaped kettles with tweaks, according to experts. I prefer a gooseneck kettle though. Shalom.

For acidity you can also reduce temperature of water it helps a lot to reduce acidity in your cup. Go to 85°C instead of 90°C and you will see the difference is huge