there are a thousand different methods claiming to be the best way to brew pour over coffee
naturally we're doing the only logical thing and we're putting two of our favorite techniques
head to head in a battle to the death we've given two coffee pros the same coffee which they'll brew
up using their chosen methods and then it will be judged by a professional coffee taster the winner
will be showered in glory while the loser will weep bitter tears into a jar of cheap instant
coffee today i'm battling it out with fellow barista trainer jess jess do you think you've got
what it takes to beat me in today's challenge yeah absolutely oh wow that's a bit of sass on that one
well today we're going to be using the panama hartmann black winy roasters cherry picked coffee
yes that's right cherry picked jess what flavors do you think you're gonna get out of this coffee
today uh some juicy fruitness juicy fruitness i'll take that one i'm gonna take juicy sweetness
anyway we've both worked with this coffee so we're going to see whose technique is best
let's get brewing the first thing i'm using is 96 degree water i'm going to wet the paper
first off so just nice and gentle wetting the paper make sure everything is nice and soaked
okay now that i've got my empty preheated glass so i'm going to use 20 grams to start off with
now with our coffee i'm going to put that into my hand grinder so i'm using
a Comandante c30 mk hand grinder it's my favorite brewing grinder to use at home
now i'm going to load my coffee into the filter gently just try and get all my coffee into the
center here and then next thing i need to do is just move the bed of coffee and open up like so
okay so now that i've created a little bit of a well a dip into the bed of my coffee i'm now going
to use my 96 degree water and hit my timer so time starts now and the very first thing i'm going to
do is just go around the bed of coffee wetting the entire bed coffee it's about 60 grams of water
so i'm going to scale here and we're at 60. and now this is the bloom phase so the very first
thing i'm going to do is just for the next 10 seconds i'm going to gently swirl around the water
the coffee just get everything nice and wet and evenly that's 26 seconds brilliant and
you can see all the gas bubbles coming out so everything's degassing and blooming away
and the moment that water starts going down and i'm getting up to about 40 seconds here
now i can begin my brewing process so the first thing i'm doing is just
going around through the center and then working my way to the outer edge
just nice and slowly i'm just bringing the volume up to about 150 grams
in total okay i'm going to let that water brew down through my bed of coffee and i want to get
the water on top of the actual coffee bed itself so i'm just always going to ensure there's water
on top keeping all the heat in my bed of coffee okay i can see the bed of coffee
through the water so i can know that the water is coming through a little bit low so i'm just going
to start again in the middle work my way out capturing all that coffee bringing up to about
240. my end brew weight that i'm looking for is about 300 grams out so
20 grams of coffee in 300 grams will be the total entire weight of the beverage
302 okay brilliant let's see how we go here's hoping good flavors
15 grams and i ground it on the ek at 9.5 so it's quite coarse so i flattened the bed out
i'm gonna turn my timer on tare it to zero and off we go so i am going to do 45 grams of
water i have my temperature at 92 degrees i'm gonna let it bloom for
30 seconds now i'm going to go another 45 grams until i get to 90. so i'm just going
to let the water fully drain through and then i'll move on to my next lot of 45 grams cool
then the next one will be 180 and then we're going to finish at 225.
all right 180 and so the time i want to finish that is between three to four minutes
3 42. yeah i'm feeling confident let's go
for a second there i was a bit worried i was going to run out of water
i'm done we sorted i made it
oh how flat is that bed zinger looks so good three and a half. three twenty. we are done
this is Boris a coffee professional a world barista championship certified judge and he
is here to taste which method is best so Boris if you will thank you Josh all right
interesting interesting all right one of them is cleaner crisper and
much more pronounced in flavor i'm going to call this one the winner -
Josh
so Josh and Jess some feedback on the coffees. Let me start with yours Jess
don't get me wrong it was tasting very good maybe a little tiny bit over extracted and had a little
bit of a bite at the end some of the heavier acids have come through.
Josh your one didn't have the bite.
A little bit more of the forward fruit notes that i'd expect from this coffee
really creamy, crisp and clear.
so i guess you heard that jess. i win, you lost. i've got a present for you though there you go your own fresh coffee to take home
wow wow thanks
ah it's all good let's enjoy these coffees. if you guys would like to learn the brew recipes we'll
both put our methods down in the description below and until next time enjoy your coffee. stay stoked