Ultimo Coffee - Custom Brew Bar

Aaron Ultimo, owner of Philadelphia's Ultimo Coffee, demonstrates the pourover brewing technique with Counter Culture Coffee's La Golondrina coffee from Columbia.

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• VID00437

[mrblueface07]

this filmer is a tool.

[lauraleesmithagain]

@len0808 There are some coffee experts that don't believe in blooming. They feel blooming does nothing of value and just produces heat loss.

[Deferio]

@lauraleesmithagain "believe" is a word used a lot because the proof is not as substantial as the assumption. Blooming may be great and may not be ...all we have are theories with nothing to back them up but what we "believe" to be the most sensible approach at present.

[endgammer]

I tried it today for the first time. Different, but not better.

[grokker]

@TofuDimSum takahiro kettle.

[neeway2000]

It's not a case of believing in it or not... Blooming produces agitation which increases extraction. If the beans are fresh they will bloom and the pour needs to be adjusted to accomodate the degree of bloom. Blooming doesn't lose heat... pouring too much at once does. No lid on the kettle does. Not heating the dripper and cup does. This shop looks great but the pour doesn't. Too many things that point to the coffee being underextracted and sour.

[dhentin]

@ranier202 I have to assume he always brews the way he has to when the shop is really busy. I've seen a few otherwise great cafes brew pourovers without rinsing or pre-infusing. Both seem like essential steps though.

[TofuDimSum]

anyone know what brand of kettle he's using for the pour over?

[pdzierba]

no pre soak huh? interesting

[mozaikmuziek]

These technics bring back memories. I used to make coffee exactly like this in the late sixties/early seventies in the pre-machine era. Nice to see it return as a sort of hype.