This video is all about pourovers! What they are, how they work, and what you need to be successful in starting up.
As always, please leave a comment below with any questions!

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Link for Christopher Hendon's paper- https://pubs.acs.org/doi/full/10.1021...
He is currently working on updating his book for rerelease, so keep an eye out on that!
Find him on IG -   / chhendon  

Link for Jonathan Gagné's blog- https://coffeeadastra.com/blog/
Jonathan is currently finishing up his first book on coffee called The Physics of Pourover Coffee, so keep an eye out for that! When ready, it will be available for purchase at scottrao.com
Find him on IG -   / jgagneastrocoffee  

0:00 - Introduction
1:54 - What is Pourover Coffee?
3:35 - Tools for Brewing
8:04 - How Extraction Works/Extraction Theory
10:30 - Paper, Cloth, and Mesh Filters
12:18 - Bloom Science
17:39 - Gagne's 4 Rules of Percolation
24:11 - TDS and EY% Explained
28:12 - What Comes Next

How to calculate Extraction Yield:
EY%= TDS x TBW / Dose
(Extraction Yield equals Total Dissolved Solids times Total Brew Weight divided by Dose)

Apologies for Typo on TDS in the video. Should've said "Total DissolveD Solids"