Field Trip: Roustabout - Edwin Demonstrates Hario Pour Over

Gail, Velton & Kat headed up to the Roustabout HQ and spoke with their US rep, Edwin Martinez. In this video, Edwin demonstrates the technique for using the Hario pour over products.

Category:

Howto & Style

Tags:

• hario
• pour over
• coffee
• demonstration
• compare
• how-to

[mark2500]

Is it possible to find out the freshness of the grounds by looking at the mound it forms during a pour over?

[SeattleCoffeeGear]

@mark2500 You could tell generally how fresh it is by the initial bloom/outgas -- super fresh is going to be huge and then get smaller and smaller from there as the days pass. You don't want anything before 72 hours post-roast because it will have too much C02 and you'll taste that, not the coffee. I don't know if you can forensically determine age to an exact date, but it will give you a general idea how fresh it is. ;) - Kat

[Yourbeautyformyashes]

@SeattleCoffeeGear 72 hours? Isn't that playing it a little too safe? I've heard that around 36-48 hours is well enough for degassing to occur and taste the beans fresh.

Do you still taste the CO2 before the 72 hour mark?

[SeattleCoffeeGear]

@Yourbeautyformyashes Every roaster I have spoken with recommends a minimum of 72 hours and every coffee will then have its own specific sweet spot thereafter. You pull a shot of espresso with coffee roasted 48 hours ago and all you're going to get is crema/outgassing and hardly any coffee. - Kat

[rcreasey]

when your recipe is 10oz water to 16g coffee, does that mean your should have 10oz of liquid in your cup after you are done brewing, or does it mean that you pour only 10oz water through - which will not leave you with 10oz in the cup?

[SeattleCoffeeGear]

@rcreasey I use the water in the infusion amount, knowing that it will leave some behind. This is also true if you weigh the water; as soon as you remove the filter, you'll lose some weight and that's cool. - Kat

[Foseman]

Anyone know what kind of thermometer that is?

[wessabessa]

@Yourbeautyformyashes Just to throw in a new idea to this line of thought, I don't think that co2 is (easily) diffusable at brewing temps, and will generally not enter the water column and affect flavor. The presence of co2 in fresh coffee will affect flavour in a roundabout way by determining how the coffee blooms/expands, but also how quickly the coffee grounds absorb water, and how efficiently they can have water passed through them in the initial pre-infusion stage.

[mark2500]

@SeattleCoffeeGear That's great to know. Thanks for the reply.

[SeattleCoffeeGear]

@scenic007 I haven't tested this larger size; we use about 14 grams in our 2 cup, about 10 oz. of water. So you'd need to sort of test/extrapolate from there. :) - Kat