Pour over, inspired by traditional Japanese techniques скачать в хорошем качестве

Pour over, inspired by traditional Japanese techniques

Some have said that we should be catering our brewing methods and techniques to the beans we are using, and not the other way around. I've found that particularly important with beans from a certain local roaster. They tend to roast on the darker side, and I always get a bag hand-delivered 1-2 days after roasting. Amazing customer service, and super fresh beans! But I've had trouble brewing with my typical pour over method (Tetsu 4:6). A lot of gasses and expansion with each pour, even a week after roast date. I've found it challenging to get an extraction that suits me. It dawned on me that maybe it's better suited for the traditional, Japanese style of pour over. I'm now getting the kind of results I've been craving from these beans. It's also been an aesthetically pleasing brew. So I thought I'd share a quick video of what I'm experiencing.