baldheadracing wrote:like why he doesn't recommend using quite a few conical hand grinders.
video

He recommends against conical grinders or drippers?

I always go back to the V60. Only a few months into specialty coffee, and my first ever brew with a V60, after using a Chemex and Kalita, was good and at the time perhaps my best coffee. Kalita Wave never was as good nor Chemex. Since then I have settled on a Stagg X for flatbed but still use V60 80% of time. For my tastes, V60 is consistently better coffee - more lively and fresh whereas Kalita or Stagg X is more flat and uniform. I guess I just prefer more acidic sharp coffee, and I guess that is what V60 does.

For fun tomorrow, I am going to try a Kalita Wave filter in my V60. I guess that would be April brewer-ish since it flows faster than a Kalita Wave since the whole bottom is open.

Lots of little gems of insightful opinion in there, all the way through. Well worth the listen for me.

A salient point is the concept that "this is the best for me, with my coffee, with my water, with my grinder, with judging at hot, warm, and cool temperatures, with repeatability across multiple cups being important, ..."

Thanks for posting the video. After so many years of pour over brewing it's great to get some fresh perspectives and think more deeply about the brewer design whether agreeing with him or not. Great video.

First, props to my man with the brush.

Around 16'45"-17', the main dude makes a comment about tasting the metal from a mesh holding up the filter, and sidekick agrees with him. Then let's ignore the water poured out of the metal kettle.

Maybe, I would like to question whether there's enough exposure time and heat and other factors to actually do so. Vinegar has to sit for a while before it can start dissolving calcium deposits, same with cola if you want to clean a penny. I know the crazy tea people have waged these battles already. Would you happen to have the chemical reaction of the coffee acid with the metal alloy bookmarked somewhere to save me time from researching? I have too many other projects right now to look it up, and while this will make my list because I'm interested to see it in case you don't, it'll be low and I'll probably forget about it eventually.
I came across a chili recipe that had many tablespoons of various herbs and spices with a couple kilos of meat. The recipe called for 1/4tsp sugar. How could 1/4tsp change the flavor? I had to find out if this truly had an impact. Funnily enough, I consistently identified the sugared chili in a series of double blind triangle tests. Very surprising. 1/4 tsp sugar in a giant vat of meat and spice. Who'da'thunk'it?

From that video, I searched for single versus multiple pours, finding this Reddit thread:

Its a good discussion, but I want to point to this part:

"It's also worth remembering that there aren't somehow magically different flavor compounds on the surfaces of the grounds versus inside them.

The major, major difference between different grind sizes has everything to do with how evenly the water flows through/around the grounds. If it isn't flowing evenly, you have problems. If it flows evenly, you are good."

To me, in many brewing discussions it gets implied there are different compounds inside the grounds, but there are not as that roaster points out.