Learn To Pour & Never Look At Pour-Over Coffee The Same!

🎉🎉UPDATE 3: WE WON the Sprudgie award! Thank you for all the support. UPDATE 2: This video has been nominated for a Sprudgie award under the "Coffee Video/Film" category! Please give us a VOTE if you enjoyed it by following the link sprudge.com/vote. UPDATE: This is insane! We excepted a handful of "I'm So Poured" comments but you amazing people having flooded the comments section! Thank you for watching through and all the support. This is what drives us to makes these videos. ❤ We're super excited about this one and we hope you enjoy it! If you find it useful then spread the love and share this with anyone who loves pour-overs! Also, we share all our recipes and infographics over on Instagram (www.instagram.com/aramsecoffee/ ) in case you're interested. THINGS WE MISSED & CORRECTIONS: 1. Partial Circle Pours: This is when you spiral outwards but don't go all the way to the walls of the brewer. This can get you results that are somewhere in between circle and center pours and are very useful if one or the other isn't quite doing it for you. 2. The velocity of a vertical stream of water is independent and unaffected by a horizontal force applied to it. What I meant to say is that the horizontal force, if too strong, will change angle at which the stream hits the water above the bed which means it has a longer distance to travel before it hits the coffee bed. Also, the horizontal motion shortens the break up length. Both of these things result in lower agitation. 3. I had a fascinating conversation with Jonathan Gagne this morning and here's what he had to say about fines, over extraction and astringency based on his more recent experiments and research -- "I have also come to believe that fines never really over extract because they give out everything soluble almost instantly when they come in contact with water. What I think happens is that poorly soluble compounds that taste bad stick to them (and other particles) and you can end up dislodging those and getting them in the brew if you agitate too much. It's almost more a problem in filtration than extraction". This opens an entirely new way of thinking about what's going on in the slurry and is what makes coffee so damn interestin

Came for the info, stayed for the wit and dry humor.

The channel’s a complete gem for coffee nerds

that bed wetting joke cought me off guard😂 spilled my milk

Wonderfully geeky without being pretentious or boring (and not pourly explained!) I'm an aeropresser on the daily basis but still use my pourovers from time to time. I would 100% buy an infographic poster if you made one where you explain this in super simple terms like you did at the end of the video: Pour this way = more acidic, this way = sweeter etc.

This is the best brewing technique video available so far

TDS is a water industry (your local municipal water authority uses it) measurement that shows how hard your water is, or in other words; how many minerals are dissolved into it. TSS measures the suspended solids in your water suspended solids like coffee or tea. Coffee does not make your water hard so you don't want to use TDS as a measurement. You want to find out how many suspended solids or TSS you have.

"I'm so poured" is a great idea!

I'm so poured! I could watch another 20 mins. I'd love a follow up video with a few examples of how to use the theory (more like an extension of the last segment).

I’m so poured…. Very cool video for gaining new tools for the brew kit.

This literally answered every struggle I’ve run into with my pours. I’ve looked for a comprehensive pour video like this several times but this is by far the best and the visual representations are super helpful.

This is the first video of yours I've seen, and I absolutely loved it. I can tell a great coffee video when it makes me want to immediately brew some coffee! Your style seems like a perfect balance between Lance's enthusiasm and James's clarity. I'm so poured!

I’m so poured and grateful for your very useful insights! Thank you so much! 🙏🏼

What a treasure trove of detail - I can’t wait to obsess over all of this. I’m so poured!

This video is amazing. In addition to explaining it well, it teaches you how to use the variables. I've watched it many times and I'm still learning from it.

I'm so poured. Thank you for the detailed breakdown!

I’m so poured! Notice a change in my morning coffee. This was very helpful. You’re a great teacher!

Also thank you for this video, I’m pretty sure this is going into my list of videos to send people whenever they have a question about pouring.

I'm so poured! Meant to start this video and come back to it later but ended up watching the full thing in a trance - can't wait for my next brew!

I’m so poured! This was an incredible video and I can’t wait to incorporate this into my pour over workflow :)