Pourover Lesson for Advanced Brewers

Summary

In this video, Lance Hedric explores variables to optimize pour-over coffee at home. He revisits his 'ultimate recipe' for pour overs, emphasizing the importance of adjusting grind size and bloom time for a better cup. Lance conducts a bloom experiment with two coffee types, noting increased extraction with extended bloom times. He discusses the impact of CO2 on extraction, the role of bloom in off-gassing, and the effects of different pour techniques. Lance also addresses brewing considerations for decaf coffee and provides practical advice for achieving a balanced and delicious cup.

Takeaways

• 🔍 Lance Hedric discusses variables for dialing in pour-over coffee at home, emphasizing the importance of adjusting grind size and bloom time for optimal extraction.
• ☕ The 'ultimate recipe' mentioned allows for flexibility with grind size and enables minor tweaks to improve the coffee experience, unlike other recipes that are grind-specific.
• 🌐 Lance highlights the impact of blooming on extraction, noting that different coffees, roasts, and ages will react differently to bloom times.
• 🕒 He conducted an experiment with two coffees, testing three bloom times (30 seconds, 1 minute, and 2 minutes) to observe changes in extraction and taste.
• 📊 The experiment showed that extraction increased with longer bloom times, but the taste profile varied; the washed Peru coffee preferred a 30-second bloom, while the Kenya coffee tasted best with a 2-minute bloom.
• 💧 Lance explains that blooming is crucial for off-gassing coffee grounds, allowing for efficient extraction by releasing CO2 and not just degassing.
• 🚫 He critiques no-bloom pour-over methods, suggesting they can lead to under-extraction and less effective filtration due to the coffee grounds not fully participating in the process.
• 💦 The video also touches on the importance of pour dynamics, discussing laminar and turbulent pours, and how they affect agitation and extraction.
• 🌡️ Lance suggests adjusting bloom time and pour technique based on the coffee's characteristics, such as decaf coffees requiring a different approach due to less CO2 production.
• 📉 He addresses the issue of long draw downs, which can lead to channeling and inconsistent extraction, recommending strategies to minimize these effects.
• 📝 Lastly, Lance encourages viewers to experiment with bloom times and pour techniques at home, providing data and sensory scores in the video description for further exploration.

Q & A

What is the main focus of Lance Hedric's discussion in the video?

The main focus of Lance Hedric's discussion is on variables that can help improve the brewing of pour-over coffee at home, with a particular emphasis on the impact of blooming on extraction and the subsequent effects on taste.

What does Lance refer to as his 'ultimate recipe' for pour overs?

Lance's 'ultimate recipe' for pour overs is a versatile method that allows for the use of any grind size and involves manipulating the pour-over process and timing to optimize the coffee's flavor.

Why might other pour-over recipes not work as well for some people?

Other pour-over recipes might not work as well because they often require a specific grind size. If a person's grinder produces more or less fines than the recipe's grinder, it can result in a different bulk density and affect the extraction, leading to a different cup of coffee.

What is the significance of blooming in coffee brewing as discussed by Lance?

Blooming is significant in coffee brewing because it allows the release of CO2 from the coffee grounds, which facilitates efficient extraction. The amount of bloom time can affect the extraction yield and the taste profile of the coffee.

How did Lance conduct his experiment on the effects of blooming times?

Lance conducted his experiment by brewing two types of coffee—washed Peru and Nordic style Kenya—at three different bloom times: 30 seconds, 1 minute, and 2 minutes. He measured extraction, brewing time, and conducted a blind triangulation to assess body, sweetness, balance, and acidity.

What was the surprising result Lance found when comparing bloom times with the Kenya coffee?

The surprising result was that the 2-minute bloom time with the Kenya coffee was considered the best in terms of taste, despite having the highest extraction. This was unexpected because typically a lower extraction would be associated with higher perceived acidity.

Why is it important to avoid 'high and dry' grounds during the blooming phase?

Avoiding 'high and dry' grounds is important because these grounds are not properly degassed and can lead to uneven extraction. When the grounds are high and dry, they can cling to the sides of the brewer and not participate effectively in the filtration process, leading to an inconsistent and potentially lower quality cup of coffee.

What advice does Lance give regarding the number of pours and bloom time?

Lance advises to lessen the number of pours and focus on the bloom time and how the grounds are wet at the beginning. This is because each pour can disturb the bed, potentially leading to clogging and longer draw downs, which can affect the taste of the coffee.

How does the age of the coffee beans affect the brewing process according to Lance?

The age of the coffee beans affects the brewing process because as coffee ages, it loses CO2, which is important for extraction. Older beans require a finer grind to compensate for the reduced CO2, ensuring proper extraction and taste.

What are the different pour patterns that Lance mentions and what is their impact on brewing?

Lance mentions three pour patterns: laminar pour, turbulent pour, and osmotic flow pour. The laminar pour is less effective at agitating the full bed, the turbulent pour introduces a lot of agitation and is effective for breaking down bubbles, and the osmotic flow pour has very shallow agitation, which is suitable for darker roasts to avoid over-extraction.

Outlines

00:00

🔍 Optimizing Pour-Over Coffee with Variables

Lance Hedric discusses the importance of variables in dialing in the perfect pour-over coffee at home. He references his 'ultimate recipe' which is flexible with grind size and allows for adjustments in coffee and water ratios to achieve the best cup. Lance emphasizes the variability in grinders and how they affect the extraction process. He introduces a bloom experiment with two different coffees, examining the impact of bloom time on extraction and taste. The results show that increased bloom time correlates with higher extraction rates, but the optimal taste varies with the coffee's characteristics.

05:02

🌐 Understanding the Science Behind the Bloom

This section delves into the science of blooming in coffee brewing. Lance explains that blooming is crucial for off-gassing the coffee grounds, allowing for efficient extraction. He uses visuals to describe how CO2 bubbles affect the coffee bed during blooming. Lance also addresses the importance of saturation and de-gassing, noting that different particle sizes require varying bloom times. He critiques no-bloom pour-over methods and osmotic brewing, advocating for a proper bloom to ensure even extraction and a cleaner cup.

10:03

💧 Pouring Techniques and Their Impact on Extraction

Lance explores different pouring techniques and their effects on coffee extraction. He outlines three methods: laminar pour, turbulent pour, and osmotic flow pour, each with unique agitation properties. The laminar pour is gentle and less disruptive, while the turbulent pour introduces significant agitation for better extraction. The osmotic flow pour is the least effective for agitation. Lance also discusses the importance of adjusting pour techniques based on the coffee's characteristics, such as decaf coffees which require different handling due to their lower CO2 production.

15:04

📊 Practical Brewing Tips and Conclusion

In the final paragraph, Lance offers practical advice for brewing, including the importance of bloom time, pour speed, and grind size. He provides specific brewing parameters for decaf coffee and discusses the challenges of long draw downs. Lance encourages viewers to experiment with different bloom times and pouring techniques to find what works best for their coffee. He concludes by inviting viewers to engage with the content, check out additional resources, and support his Patreon for more in-depth brewing content.

Keywords

💡Blooming

Blooming refers to the initial step in coffee brewing where hot water is added to the coffee grounds to release carbon dioxide and allow for even extraction. In the video, Lance discusses the importance of blooming, experimenting with different bloom times (30 seconds, 1 minute, and 2 minutes) to observe how it affects extraction and flavor. The video emphasizes that insufficient blooming can lead to uneven extraction and a less desirable cup of coffee.

💡Extraction

Extraction in coffee brewing is the process of pulling soluble flavors from the coffee grounds into the water, resulting in the brewed coffee. The video discusses how different bloom times can affect extraction rates, with longer bloom times generally leading to higher extraction. Lance also notes that more extraction does not necessarily mean better coffee, but efficient extraction often correlates with better taste.

💡Grind size

Grind size is a crucial factor in coffee brewing as it affects how water interacts with the coffee grounds. The video mentions that different grinders may produce varying grind sizes, which can impact the extraction process. Lance's 'ultimate recipe' is designed to be adaptable to different grind sizes, allowing for adjustments to optimize the coffee's taste.

💡Fines

Fines are the very small particles of coffee grounds that can clog the filter and affect the brewing process. In the script, Lance talks about how different bloom times and pour patterns can influence the amount of fines that end up in the final brew, which can lead to channeling and inconsistent extraction.

💡Pourover

Pourover is a manual coffee brewing method where the coffee is 'poured over' the grounds in a filter. The video focuses on pourover brewing techniques, particularly the impact of blooming and pour patterns on the final cup's flavor and extraction. Lance also discusses the use of different pour patterns like laminar and turbulent pours.

💡CO2 off-gassing

CO2 off-gassing is the release of carbon dioxide from coffee grounds during the blooming process. The video explains that this off-gassing is essential for efficient extraction, as trapped CO2 can inhibit the water's access to the coffee grounds. Lance's experiments with bloom times aim to understand how off-gassing affects the coffee's extraction and taste.

💡Decaf coffee

Decaf coffee is coffee that has had most of its caffeine removed. In the video, Lance notes that decaf coffees lose much of their ability to create carbon dioxide during the decaffeination process, which affects how they bloom and brew. He suggests that a shorter bloom time is sufficient for decaf coffees due to the reduced need to release CO2.

💡Stratified extraction

Stratified extraction occurs when different layers of coffee grounds extract at different rates, leading to a complex and varied flavor profile in the final brew. Lance mentions that pourover brewing can allow for stratified extraction while still producing a delicious cup of coffee, contrasting with the more uniform extraction in other brewing methods.

💡Osmotic Brewing

Osmotic Brewing is a slow and gentle brewing method that uses very little agitation and often a 'no bloom' approach. Lance critiques this method in the video, arguing that it can lead to under-extraction and an incomplete release of CO2, which can affect the coffee's taste. He contrasts this with his preferred method of blooming and pourover brewing.

💡Brewing efficiency

Brewing efficiency refers to the effectiveness with which soluble compounds are extracted from coffee grounds. Lance discusses the goal of achieving more efficient extraction, which he believes leads to better-tasting coffee. He suggests that adjusting bloom times and pour patterns can help increase brewing efficiency.

Highlights

Introduction to the 'ultimate recipe' for pour overs that can be adjusted for different grind sizes and extractions.

The importance of understanding how your coffee grinder's output affects the coffee's bulk and extraction.

The impact of blooming on coffee extraction and how it can vary with different coffee types.

Experiments conducted with washed Peru and Nordic style Kenya coffees at different bloom times.

Findings that increased bloom time leads to higher extraction rates.

The washed Peru coffee showing significant differences in taste with varying bloom times.

Contrary results with the Kenya coffee, where a longer bloom time yielded a better taste profile.

The role of CO2 off-gassing during blooming and its effect on extraction efficiency.

Discussion on the stratification of coffee grounds during blooming and its implications for extraction.

The 'S Bloom' technique using colder water to maintain volatile organic compounds during brewing.

Practical advice on adjusting bloom time and pour technique for different coffee types and roasts.

The effect of pour speed and water flow on agitation and extraction in pour overs.

Recommendations for brewing decaf coffee with a focus on bloom time and pour technique.

Different pour techniques: laminar pour, turbulent pour, and osmotic flow pour, and their effects on extraction.

The importance of minimizing pour次数 to reduce clogging and maintain consistent extraction.

Final thoughts on the significance of blooming, pour techniques, and their impact on the final coffee taste.

Transcripts

what's up everyone Lance hedric here and

today we're going to talk about some

variables to help you better dial in

your pors at

home now about a year ago I put out a

recipe that I referred to as my ultimate

recipe for por overs and it was kind of

a catch all that would allow you to use

whatever grind size and you can

manipulate the pores and the timing in

order to optimize your cup that recipe

is the only one still that I have found

where you can kind of replicate it

roughly and get a good experience now

the reason I say that is because all

these other recipes that you might see

are requiring a certain grind size

you're trying to match that grind size

of the recommended recipe but your

grinder May produce a lot more fines or

a lot less fines and so the bulk of your

dose may be quite a bit different it's

going to cause different draw downs and

overall different cup in the end so you

may not enjoy it even if it's a great

recipe for that person's

grinder I still use my ultimate recipe

pretty much every day and make minor

tweaks to it but I want to give you some

insight into how I make those tweaks

based off of a little bit more

data I was looking at the effects of

blooming on our extraction that's one of

the main things I tell people to play

with in that ultimate recipe my friends

over at Aram made this video so that I

don't have to so go check that out to

kind of understand pouring patterns and

the depths and whatnot we'll go over a

couple of them here but I mainly want to

focus on this bloomy

experiment I took a medium to lightly

roasted washproof ran coffee and I also

took a Nordic style lightly roasted

Kenya coffee I brewed them both three

different times at three different Bloom

times 30 second Bloom time a minute

Bloom time and a 2-minute bloom time

added no extra agitation I did two pores

50 g Bloom then a 200 g pore after the

200 g pore I didn't swirl or anything I

didn't want to add any agitation that is

difficult to

reproduce measured the extraction I

measured the time and then I also put it

to a blind triangulation I looked at

body sweetness balance bitterness and

acidity as we increase the bloom time

the extraction also increased now to the

washed Peru the differences were much

bigger than in the washed Kenya I could

speculate as to why that is but in

reality I think a lot of it just has to

do with different coffees different

densities different beans different

roasting profiles different ages off of

roast are all going to factor into how

it's affected over that

time maybe if there's more gas the

longer time will have a much bigger

effect on the extraction yield and on

The Taste profile than something with a

lot of lot less gas as I've preached

more extraction does not mean better

coffee I always like to kind of shoot

for more efficient extraction especially

an espresso because I find it usually

correlates with better taste we could do

a lower number but Implement more

efficient structures in order to improve

the coffee it tends to be that in po

overs we can have a lot more of a

stratified extraction while still

getting an incredibly interesting

complex delicious cup of coffee when I

was doing the Peruvian which was by

myself and I was blindly triangulating

it it was consistently the 30second

bloom that tasted the best and then the

one minute Bloom and then by far the

worst was the two-minute Bloom even

though the extraction was much higher

quite a bit higher it still just was not

tasting very good at all but when I went

to the Kenya and this is where I had Ugo

tasting with me we were pretty

calibrated on this and we consistently

thought that the two-minute Bloom was

the best it was very good it had the

most acidity every tasting for the most

part it had really nice balance really

nice sweetness now that was shocking to

me because I would have assumed that

even if a two-minute Bloom tasted better

the acidity should be the highest in the

shortest Bloom time because you would

expect a lower extraction to have a

higher perceived

acidity with 30 seconds on either one of

these coffees that wasn't nearly enough

time to off gas the coffee properly so

whenever I poured up a bulk of those

grounds were still floating at the top

of the surface and they clung to the

wall because they were kind of sticky

they still had stuff to give but they

stuck there and we call that high and

dry so as you look at these two-minute

blooms there was almost no high-end dry

because we gave it sufficient amount of

time to De gas so right when we poured

our second poure the ground sunk to the

bottom and began to do that filtration

it's so good

[Music]

at there's a lot to do with blooming

that we're not really taking into

account there are some Brews where

people are recommending to not bloom at

all which I have my issues with and

we'll talk about that here in a second

but in reality the bloom is doing a lot

of things it is off gassing not

degassing it's off gassing which is more

spontaneous mechanism and it is getting

the CO2 out of those grounds so that

diffusion the mechanism of extraction

can begin to occur efficiently the more

gas that resides in the coffee the more

difficult it is for extraction to

begin we actually have an image of CO2

Bubbles getting kind of Trapped in that

crust at the top this is during the

blooming you see the CO2 is trying to

get out but because there's kind of a

swelling of the bed a lot of it gets

trapped between that more tightly packed

crust that's being formed now that crust

in the swelling of the bed is not from

the particle swelling up in fact Dr s SM

has a post about this which I'll link

below what's happening is the bed is

increasing due to those CO2 bubbles

releasing out and they're getting caught

kind of into interstitial water there's

also the water that is spreading out the

particles so it's looking like it is a

bigger mass of coffee when in reality

the particles are the same size they're

just expanding due to that CO2 release

excavation let's now the idea of the

bloom is to fully saturate all those

grounds to fully Degas them prior to

moving on based off of your particle

size it might take a little longer for

the water to fully enter the grounds in

order to degas obviously with smaller

particles they Degas almost immediately

or they've already been degased after

you grind it with little tiny fines or

microparticles if you look at that image

that we have immediately you see that

there are fine particles lining at the

bottom of the Brewer as you're pouring

the fines that want to come out

immediately and sink to the bottom

you're mostly agitating those and

filling up your filter with that and you

could have a clogged Brew the more water

you use the more separate those fines

can get so if you do a massive Bloom the

smaller particles will slowly fall down

and you'll see almost a stratification

on the very bottom we have really fine

sediment kind of powder-like fins then

you see small particles above that then

medium particles and the ones that are

still floating are kind of the boulders

I just kind of stir the bloom and

immediately all the grounds fall down

because I physically allowed the release

of the CO2 this is similar in cupping

when you have the crust being formed

during that 4 minutes where you're

waiting right when you kind of Stir It

In order to get that Aroma to release

the the grounds settle to the

bottom so whenever you have a no Bloom

pourover unless you're adding a ton of

agitation and prolonging the contact

time of the coffee with a lot of

stirring you're going to have that issue

where the water is not going to be able

to really get into it it's also an issue

I have with osmotic Brewing which may be

great for dark roasted coffees because

you may not want to extract that very

much you are intentionally Brewing

really slowly with droplets to not

really break that crust which again is

probably helping with the taste of the

coffee so you don't get a lot of the

roasty flavors and you don't overe

extract that coffee to the point where

it tastes really

badly another big thing about the

grounds being high up and if you're not

blooming is that they are not

participating in the efficacy of the bed

filtration one of the number one things

that we can rely on in pourover and in

espresso is the efficacy of that bed of

coffee to filter out microfins and to

make a cleaner cup the more pores that

you do the more you disturb the bed the

more ejection of these particles can

make it through the filter and into your

final cup obfuscating your pallet and

making the taste a little bit worse we

don't want any of those microparticles

getting through of course it's

inevitable it's going to happen but we

want to lessen the amount as much as

possible also the more you pour the more

that you're going to clog up the pores

of your filter paper and you're going to

cause a longer draw down which can allow

for more stringency in your final

[Music]

cup the CO2 can actually be an inhibitor

to extraction and cause a lot of

channels upward because the gas wants to

keep releasing up so if we don't do a

good job blooming with every successive

pore there may be more and more of that

CO2 release and causing some channels in

your bed which can cause inconsistency

and maybe a improper tasting coffee now

when I say channels I'm not saying that

the whole time there's going to be this

big grout of water going through these

tiny holes that are going to show up as

little pinpoints in your bed that might

happen but in reality it's just causing

an issue and maybe the water wants to

have a higher turbulence through a

certain area due to the upward motion of

that

gas every time you pour the flow rate

matters every time you pour the amount

that you're flipping the bed and

discharging particles and filling the

filter with fines is going to change

based off of the D dynamics of the

grounds and how you dosed it into your

cup and how they're reacting to the

swelling up because of the CO2 because

of the age of the coffee and all these

different variables so instead of

messing with all of that a very

pragmatic and and and I think sound

advice to you would be to lessen the

amount of pores and just focus on that

bloom time and how you're wetting all of

those grounds at the

beginning a lot of people think once the

bubble stop popping the co2's all been

released which isn't really the

case now in a recent video I talked

about what I called the S Bloom which is

using colder water to bloom your coffee

in order to maintain some of those

volatile organic compounds that are

likely released whenever you're brewing

with really hot water it's kind of a

double-edged sword you want to have that

CO2 All released quickly and you want to

wet all the coffee as quickly and as

efficiently as possible but when you're

using colder water it's harder for the

water to enter the grounds and to

release that CO2 so you may need to

elongate your Bloom time in order to get

the full effects of that otherwise you

may have a lowered extraction and it may

not take as good as with that Kenya

likely a colder Bloom with the same time

parameter may not have been as good if

it wasn't efficiently getting inside and

degassing the coffee as spontaneously as

95 or 96° water could do now this also

plays largely into how you should brew a

decaf through the decaffeination process

it loses a lot of the ability to create

carbon dioxide now maybe Dr Smur can

speak more on this but what I do notice

and know is even with a freshly roasted

decaf you're not getting much of a bloom

and in espresso you don't get much

pressure and you have to go really fine

that's why you notice as a coffee ages

you have to go finer and finer and finer

because the carbon dioxide is off gasing

you don't have as much so you need to go

finer decaf coffees they have a ton of

fines and you probably notice it more in

pour-overs than you do in espresso the

bloom is not as important to have a long

Bloom with because you don't need to get

rid of CO2 it's pretty much all gone you

do a short Bloom and you can continue

your

Brew

there are different ways that you can

pour I'll show three right here though

you have a laminer pour which tends to

not be as effective at agitating the

full bed unless you pour incredibly fast

which you would need like a brewyet or

something with a wider spout but pouring

with laminer flow kind of gives a

pointed agitation and isn't as good as

catering down oxygen bubbles to really

disrupt and make turbulence in the

bottom of the bed that doesn't make it a

bad way to pour but it's something to

kind of understand so that's what the

lamin or pour looks like in water you

don't really see anything happening

though there's obviously motion going

on the second would be a turbulent pour

this is pouring just below the breakup

point so a breakup point is when you

pour with your Kettle and the stream

begins to break up if you go to where

the stream it just about is is to break

up but isn't and so it hits the water

and then it kind of breaks up underwater

you're going to introduce a lot of

turbulence deep down in the bed this is

incredibly effective to really agitate

that coffee and to bring down those

bubbles and to really Force just a full

agitation of that bed it's the most

effective way of doing

it Third Way of pouring which is

something else that is from the osmotic

flow is kind of tilt your Kettle and and

let it kind of uh have the breakup point

before it hits the bed those water

droplets since they've broken up they

lose a ton of their energy on the impact

of water and they have just very shallow

agitation now in the water that I'm

showing here it looks like it's going

deeper than it actually would if it was

coffee there with coffee the impact

would make it even lower and it would

barely agitate below the surface

it's not a great way to really pour

unless you have a Darkly roasted coffee

and you don't want much agitation and

you do want undere extraction of some

parts of the bed to make it more

palatable and more

balanced I would recommend considering

whether you want to do a laminer pour or

you want to do a turbulent pour and how

fast you're wanting to pour it I make

these decisions when I'm doing my bruise

so with a decaf coffee I'm not doing a

heavy turbulent flow I'm probably doing

a laminer with a slight Circle I'll put

in 18 G of coffee to 260 g of water

heated at 90 C I'll do my Bloom and I

usually do a bloom a little slower I

don't want the water to go all the way

through immediately I want it I want the

bed to absorb as much as possible use as

little water as possible in order to

fully saturate that bed and allow that

off gassing so that the diffusion can

begin to occur then my second pour maybe

after 30 seconds not going super fast

making sure it's laminer so I'm not

introducing a ton of that deep agitation

because I don't want all those fines

which there's a lot in decaf to clog my

filter and extend the draw down I want

my draw Downs in less than 3 minutes

ideally with a decaf I don't swirl it I

don't touch it I let it draw down other

coffees with the same pore setup I may

do a similar bloom again I don't want

the water to go through quickly so I

don't blast it so that it'll start

bypassing immediately causing a ton of

liquid to go in and I kind of just stay

in the center until it starts to move

out and then I might do one little pass

around the edges to ensure full

saturation but around those edges that's

such a small percentage of your bed you

want to focus on the center honestly

similar with these that still have high

angles the only difference would be a

full flat where it's like a puck like

the next

level if we were to have a cross-section

of this the bottom middle would not be

moving at all we'd have a ton of flurry

and action up at the top and we'd likely

be shooting a lot of the water through

the side and down to the bottom with

partial bypass which is not ideal and

can make coffee Brews really

inconsistent you can easily test this by

doing a bloom pour around the edge

before you hit the coffee and you'll see

Clear Water essentially make it through

and that's because it's very easy to go

around that filter it's much easier than

going through the bed of coffee that has

all the CO2 wanting to fight

you with flat bottom Brewers obviously

it's a little different to go all around

the edges though I wouldn't recommend if

you're using ruffled filters cuz that

again can promote a lot of that

bypass I suggest doing a coarser grind

size and keeping the water column very

low you want that water column low so

that there's not as much time for the

water to go around and do doing multiple

pores the issue is you can have clogging

unless you drilled extra holes in your

khita or if you have something like the

SS where the bottom is pretty open or

the Ora or something along those lines

Bypass or partial bypass are not

necessarily bad if it was I would always

use a no bypass Brewer I actually prefer

V60 bruise to most anything and I think

it's because of that stri toied

extraction but you need to have it in a

way that's more consistent and more

predictable so that you aren't you know

playing with a million variables that

are difficult to control

I pour it all in yes it's going to

promote more bypass in something like

this cuz the higher up the water level

is the more potential it has of going

around but also if you pour just one

time that bed settles almost immediately

and all that water is going to go

through that bed as evenly as it could

and the bed's going to act as another

filter you can still get really high

[Music]

extractions pay attention to your pore

the speed and whether it's turbulent or

laminer and how that can affect your

extraction if you're using light coffee

that's harder to extract or dark coffee

that's easy to extract pay attention to

if the grounds are settling or if you

have a ton of high and dry which can

really tell you a lot about the amount

of carbon dioxide in your coffee and pay

attention to the amount of finds that

whatever coffee you're using might

produce like a decaf or washed Ethiopia

the issue with long draw Downs is

there's more chances for channeling and

there's more chances for heterogenous

extraction there's more chances for

astringency I hope that this video has

helped F if it was confusing feel free

to watch it again if not I'll answer

some questions down the comments below

again all the data I discuss is in the

caption right below you can go check

that out to see about those scores the

sensory scores as well as the extraction

numbers and things like that to kind of

verify for yourself what's going on I

would love if you played around with

this at home you'd be surprised what

even 30 seconds of a bloom can do to a

brew maybe try a five-minute Bloom you

know play around with whatever you have

check out my patreon below if you would

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and yeah check that stuff out hope you

brew something tasty today and cheers