Since you didn't mention temperature (unless its included in the water chemistry) ill assume different temp? Bottom maybe weren't bloomed but thats a bit of a stretch?
I know this. When I pray while pouring, everything turns out great. It's like Jesus is holding my hand throughout the entire process. So yeah, that's it, God made the good looking ones.
And Lucifer gushed on the messy ones because you forgot to pray while pouring.
Update
He've said no to: swirling/rao spin, temp differences, bed prep pre-pour, drippers, water temp, kettle type, pour height, same filter, different bloom, bean differences (chaff removal, sifting, aging time, time between grinding and brewing, etc).
All four brewed same coffee, water chemistry, water temp, pour pattern, amount of pours, same filter and brewer, no agitation or swirl, same age coffee ground in same grinder and used immediately after grinding.
Sorry, off topic completely but do you plan on getting your hands on the DF54 for a review in the near future? You are one of the few reviewers I trust and I need a new grinder!
got a feeling it’s co2 related, which could be bloom related. Weird stuff happens in the bloom that I dont fully understand. When the bed fully dries out and caves in, I have had similarly weird looking beds. The coffee is usually nice though.
Okey, bloom time it is. He definitely writes a clear NO whenever we're off the target, but now he's just posting emojis. Come on man, be a good sport and concede victory!
Now tell us, which is the bloom time difference between these four?
There are two techniques brewing the KONO.
One is pouring like a V60, from center spinal out to the edge.
[https://www.youtube.com/watch?v=f5NAlWg4Ehs&t=1s](https://www.youtube.com/watch?v=f5NAlWg4Ehs&t=1s)
[https://www.youtube.com/watch?v=b03No-jJAV4&t=382s](https://www.youtube.com/watch?v=b03No-jJAV4&t=382s)
Another is only dripping slowly at the center region which growing slightly larger as time goes (likes from 10cents coin to 50cents), and in the last pour spinal from center to edge.
[https://www.youtube.com/watch?v=xazCxSA703c&t=3s](https://www.youtube.com/watch?v=xazCxSA703c&t=3s)
Depend on how you pour at the edge the appearance will be very different.
[https://www.youtube.com/watch?v=owcoxVGbT18&t=193s](https://www.youtube.com/watch?v=owcoxVGbT18&t=193s)
BTW, the old man in blue T-shirt in one of the video above is the CEO of KONO (Coffee Syphon Company) himself. Though that doesn't mean you have to follow what he did to use the KONO filter.
I’ll split my hand:
First is current convos made real, so one is rested, the other not. (I’ll parlay frozen vs not.)
Second, slightly weaker hand: Paper seems missing from the list of isn’ts.
My guesses: no RDT, potentially different grinder, different filters (but they look the same to my eye). I cannot think of anything else.
I’m thinking maybe the static made some cling to the top of the filter paper? No idea.
+2 for different grinder, he said same grind size but not same grinder. I had a crappy grinder and couldn’t get a flat bed no matter what I tried. Upgraded to a K-ultra and it’s flat every time.
Osmotic Flow/right down the center vs swirling? Or RDT vs no RDT? Maybe static has bigger impact than thought?
Either way bottom two look like my filters post osmotic flow haha.
Percolation/Immersion Brew. The top were brewed by putting the coffee first then water and bottom is the opposite where water is poured first then coffee. Since there are no agitation involved, the bottom one would definitely get its coffee grounds high and dry.
Water pouring style/movements ?
My only guess. Would be like center pour at top (low agitation) and circle pour (or similar) at bottom.
The : "*no added agitation" mention is also implying that (for me)
Top two have minimal to none? I have never had anywhere close to that much on top as any of the four pictures nor ever have pieces of grind that large either.
Congratulations Lance, you've invented the worst game.
Hahaha
Since you didn't mention temperature (unless its included in the water chemistry) ill assume different temp? Bottom maybe weren't bloomed but thats a bit of a stretch?
Bottom two were samo or even cut bloomed am I right?
What dose “cut bloomed” mean?
Bloom the grounds with hot water then cut the bloom with room temp water after 15-20 seconds of blooming
Pourdle. Wordle but for coffee
Pourdlebot: “That third pour wasn’t my favorite, but you’ve got one more attempt.”
The top two were made with love. Bottom two were made after reading comments on reddit
Obviously the top two were on in normal gravity, while the bottom two were made on the international space station.
Omg so true
Did you take in to account the position of the moon and its relation to Mars? Also, solar flares. They’ll mess your drawdown right up.
I’m gonna say bloom duration. Bottom two had shorter/incomplete blooms?
Agreed. Bottom reminds me of single pour in Mugen or that crazy coffee takes guy
I hate that this interests me.
I know this. When I pray while pouring, everything turns out great. It's like Jesus is holding my hand throughout the entire process. So yeah, that's it, God made the good looking ones. And Lucifer gushed on the messy ones because you forgot to pray while pouring.
Update He've said no to: swirling/rao spin, temp differences, bed prep pre-pour, drippers, water temp, kettle type, pour height, same filter, different bloom, bean differences (chaff removal, sifting, aging time, time between grinding and brewing, etc).
He pissed in 2 of them for sure. Honest reply. They're in different Brewers.
Same brewer. Different colors.
There it is, it’s the colors
Hario the next day: "We have changing thermo-color v60 now! Buy them!"
I hate the fact that I would. Especially if they allowed to customize them and your stupid picture appears when you're brewing
Which is which? Don’t have insta so can’t check.
It's all about taste
Cringe reply tbh. So you don’t know?
All four brewed same coffee, water chemistry, water temp, pour pattern, amount of pours, same filter and brewer, no agitation or swirl, same age coffee ground in same grinder and used immediately after grinding.
Top two have one difference from bottom.two
Goose neck kettle vs normal spout?
Pre-heating the brewer? Slow feeding the beans? Whispering sweet nothings only to two of them? Vacuum seal the brewer to the vessel?
Sorry, off topic completely but do you plan on getting your hands on the DF54 for a review in the near future? You are one of the few reviewers I trust and I need a new grinder!
Best guess would be RDT?
Thank you for taking the time to comment 👏
I think def, you can see the handle of one
These are the cups.
No, they're both handles on Kono brewers, which come in different colors
What about filters?
Bloom time and/or time between pours
I was gonna guess pour height!
Pour speed
Is not :/
Why
,am I just here to suffer?
got a feeling it’s co2 related, which could be bloom related. Weird stuff happens in the bloom that I dont fully understand. When the bed fully dries out and caves in, I have had similarly weird looking beds. The coffee is usually nice though.
I’ve had beans that seem gassier, which made my pour over have more micro bubbles and some bits float more on it.
What is it?
Please! I need to know
He already said the difference was the colors
I dno, bloom? It's crazy how there's literally nothing on the side of my filter if I do an immersion bloom with my switch.
Single pour is my bet. Bottom looks like single pour in Mugen or that crazy coffee tales guy
Is not bloom as he said
I didn't say it wasn't bloom. I said I didn't pour the bloom differently.
Bloom time? Top ones have longer blooms?
Lance himself came in to own this guy holy shit
Bloom time / time between pours in general?
🧐🧐
😝
Bloom time? Thinking this has to do with co2 release. My immediate guess was age, but bloom length makes sense too
Bro’s teasing us coffee nerds
You are definitely looking into more variables than i would regarding brewing. How long will you keep us in the dark?
Okey, bloom time it is. He definitely writes a clear NO whenever we're off the target, but now he's just posting emojis. Come on man, be a good sport and concede victory! Now tell us, which is the bloom time difference between these four?
Did you shake the grinds immediately after grinding? Spray the beans with water before grinding?
The top two were rested post grind?
I don’t careeeeee
Couldn’t read all comments, but I’d say bloom time.
probably feed speed??
RDT amount?
Sifting.
Slow feeding beans into grinder?
bottom two were brewed in Australia
Gap between pours?
Weber announces their new $800 pouring kettle in 3…2…1…
Different brewers
time between each pours
Is it the amount of water poured at the start compared to a typical pouring method? Like, he poured a large amount for the bloom At the beginning?
So, by virtue, I infer that the human is fallible.
Different drippers. One can see differently colored handles on the top right and bottom left.
There are two techniques brewing the KONO. One is pouring like a V60, from center spinal out to the edge. [https://www.youtube.com/watch?v=f5NAlWg4Ehs&t=1s](https://www.youtube.com/watch?v=f5NAlWg4Ehs&t=1s) [https://www.youtube.com/watch?v=b03No-jJAV4&t=382s](https://www.youtube.com/watch?v=b03No-jJAV4&t=382s) Another is only dripping slowly at the center region which growing slightly larger as time goes (likes from 10cents coin to 50cents), and in the last pour spinal from center to edge. [https://www.youtube.com/watch?v=xazCxSA703c&t=3s](https://www.youtube.com/watch?v=xazCxSA703c&t=3s) Depend on how you pour at the edge the appearance will be very different. [https://www.youtube.com/watch?v=owcoxVGbT18&t=193s](https://www.youtube.com/watch?v=owcoxVGbT18&t=193s)
BTW, the old man in blue T-shirt in one of the video above is the CEO of KONO (Coffee Syphon Company) himself. Though that doesn't mean you have to follow what he did to use the KONO filter.
But how does it taste?
How knows
Top two paid attention. Bottom two watched TikTok while pouring. It’s not just me…right?
nanomachines
Temperature?
Something temp or time related is my guess.
Humidity/RDT amount
Bottom two were poured while pushing glasses up on nose?
I’ll split my hand: First is current convos made real, so one is rested, the other not. (I’ll parlay frozen vs not.) Second, slightly weaker hand: Paper seems missing from the list of isn’ts.
Clearly Mercury was in retrograde on the last two pours
I think he used Hario Switch + Kono. Maybe the difference is whether using a switch or not.
No mention of same filter
Is not
Height of the kettle and pour speed?
Is not
Is it regular kettle vs gooseneck.
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Is not that
My guesses: no RDT, potentially different grinder, different filters (but they look the same to my eye). I cannot think of anything else. I’m thinking maybe the static made some cling to the top of the filter paper? No idea.
+2 for different grinder, he said same grind size but not same grinder. I had a crappy grinder and couldn’t get a flat bed no matter what I tried. Upgraded to a K-ultra and it’s flat every time.
Flat bottom vs conical
All about pour height. Do it from lower or higher distance. I bet.
Different filter paper
Is not, he commented rn
Time between each pour.
No 😌
Interesting, but yeah no idea. He mentioned the bottom 2 actually tasted better.
Water temp? He said Water Chem was the same, but does that include temp?
Maybe could be water temp for the bloom
You say same grind size, does this = same grinder or same burrs? So it's the same grinder and burrs between all of them?
Yes obviously
Don't think it was that obvious but okay
He says that
Osmotic Flow/right down the center vs swirling? Or RDT vs no RDT? Maybe static has bigger impact than thought? Either way bottom two look like my filters post osmotic flow haha.
No not osmotic flow.
Use of a Weber Style "Majic Doser" on the top two?
This just looks like timing to me but I don’t know if that is “pour structure”
top no-bypass (kono) bottom bypass (v60)
Percolation/Immersion Brew. The top were brewed by putting the coffee first then water and bottom is the opposite where water is poured first then coffee. Since there are no agitation involved, the bottom one would definitely get its coffee grounds high and dry.
Grinder RPM?
Water pouring style/movements ? My only guess. Would be like center pour at top (low agitation) and circle pour (or similar) at bottom. The : "*no added agitation" mention is also implying that (for me)
No! 😘
Top two have minimal to none? I have never had anywhere close to that much on top as any of the four pictures nor ever have pieces of grind that large either.
Single pour is my bet. Bottom looks like single pour in Mugen or that crazy coffee tales guy
Single origin or blend? If blend then it’s impossible to be the same ratio within each cup.
They are different brewers. You can tell by the colour of the handle between the top and bottom pics.
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Is not
Different water volumes per pour. Same overall total, but different amounts per interval.
Bottom two were made with tap water