Extract Everything 012: Pour Over Coffee Troubleshooting | High & Dry + Flat Bed FAQ

It's funny because what most of shower heads from batch brewers are aiming is to emulate pour-over's even extraction. You are the first person (and perhaps the only one) to say the opposite lol.

Dude. My wife and I are coming to California in September from Florida and we're visiting Santa Cruz just to visit Cat and Cloud. You've been a HUGE help on my journey into coffee. Can't wait to see the shop in person.

Thanks Chris, when I started pour over with my Melitta 10 cup I encountered these problems. A gentle swirl keeps the bed level. You guys always have freshly roasted beans and you grind to order. No stirring required. Older coffee needs a bit more agitation. I got stuck with a pound of supposedly fresh beans. Really flat tasting. The more I agitated the more flavor notes I got. I was quite surprised because I thought the coffee was too stale.

Talking about batch brewing. I 'd love to see one of your tutorials on how to nail it

I’ve never heard anyone say the pour over kettle should be trying to mimic the batch brewer –that’s a game changer for me. Also, why don’t we have kettles that have shower style nozzles on them? Wouldn’t that be ideal?

I really loved this tutorial. It is very detailed and full of necessary, hard to find information

Very helpful! Tip about the color change has really impacted how I’m doing my morning pour over. Thanks

I just started making v60 just because of your videos, keep it up Baca!!

Shiiiii... Chris essentially knocking a swirl and James telling us it's the ultimate way. I just don't know how to live anymore :/

This guy looks like a mix between David Schwimmer and Andy Grammer. I love the video btw, seems like good tips!

I normally lift the dripper a couple inches off the mug/carafe and drop it flat against the mug. It really aids in a totally flat ground bed as well as very low amount of "high and dry" coffee. I saw Matt Perger do it once and I've been doing it ever since.

Anyone know if Chris made the video about stirring the bloom that he mentioned at the end? I've been really curious about. The first coffee shop I worked at did that for pour overs, but the second did not. Hope to get some input!

Thanks @realchrisbaca! Dope trick n tips. Always enjoy ur video! Mind if I drop a comment or two? What I've realised and practice so far by using agitation from the pour to bring most fines to stick to paper wall. As it does it'll create a layer of extra fine covering throughout the paper wall thus creating a slower flow rate. What fascinating me is the extra fine by the wall now restricting most coffee flow out by the side and creates a more centre concentrated extraction. With slower flow rate it helps water contact time longer with the coffee n extraction higher yield aka richer coffee. p.s. extra sharp burrs creates lesser fines and cleaner brew.

Had the high and dry issue tonight while practicing some pours I'll try changing a few things tomorrow

You're my flat bed hero (besides Scott of course)- light stirring ftw

or! when you do just bloom and one pour you can shake a bit with the wessel (to get the coffee off of the filter) and then tap it a bit (to make the coffee bed level) also I have no problem with pouring on the filter to 'wash' the filter... I know bypass etc. but I never had problem with that...

Phwhooo! Thought for a second you were not gonna mention the Clever. Totally pulled through you coffee manimal! In Fairfield for work shenanigans. Hoping to stop by Saturday mornin to party it ☝!

If the coffee isn't supposed to stick to the sides, why are the pour over devices typically an inverted cone (chemex, v60, etc)?! When I first learned years ago it was the notion that's what you wanted the grounds to end as when the brewing was complete. Definitely going to try some of your comments though, thanks!

Great video, thanks Chris. (maybe no music while your talking though)

Found all the info on doing pour over really helpful! I've just started doing it so these videos are great!!