HARIO V60 BREWGUIDE: Easy and Effective V60 Recipe!
Вставка
- Опубліковано 28 вер 2024
- In this video, I propose a V60 recipe I've been working on for a while that will produce a great cup on any coffee. In addition, I talk about how to make minor tweaks to change the cup to your preference.
Please note- there is NO SUCH THING as an "ultimate" or "best" recipe. All coffee brews differently. This recipe, though, is in my opinion the best base recipe I've yet found, guaranteeing 20-23% EYs.
Recipe from video:
20g ground at 720 microns
340g boiling water
Pour every 30 sec
50g, spin
50g, spin
120g, spin
120g, spin
Recipe generally:
1:17 ratio, boiling water, pour every 30sec, ideal for 15-25g
Pour a bit more than double the dry mass of grounds, spin
Duplicate that pour, spin
Divide the remaining brew water into two and pour aggressively just behind center, spin
TBT- 2:30-3:30
If you want less extraction (i.e. darker roasted coffees), first variable to change is heat. Lower it.
If you want more extraction (I.e. lighter roasted coffees), first variable to change is the amount of pours. Divide remaining brew water by three. Will increase contact time and agitation.
Of course, always happy to hear feedback in the comments. Give this a try and let's chat!
Support the channel on Patreon- / lancehedrick
Find me on IG- lancehedrick
![[HARIO] V60 Five-Pour Recipe - Matt Winton (World Brewers Cup Champion)](http://i.ytimg.com/vi/YIC-2nFQ7vM/mqdefault.jpg)
Just followed the recipe and the result is ABSOLUTELY DELICIOUS! Thank you!
Thank you so much! Stoked you're enjoying it!
My V60 was collecting dust in the basement, but I broke it out after watching your into, and now this video. Great result, thank you for sharing your knowledge and technique!!
Absolutely! So glad you brought it out. Makes some crispy cups and this recipes allows more body and sweetness with it!
So I think I´ve watched about a hundered recipes for V60 and still, everytime I watch a new one I cant help but trying it out right away :D
Good job dude :)
I just tried this method with a pre-ground coffee that I thought was destined for the drip machine, and it really breathed new life into the beans. Thanks for making this so simple, straightforward, and idiot-proof. I'm sure I'll be using this technique for a very long time to come.
Pretty new to pour-over coffee brewing but using this recipe I was able to brew my best cup yet. I was actually able to get a level of sweetness that I had previously not achieved using the same grounds. Much more balanced and delicious! And this was my first try with this recipe, so I know I did not do it perfectly. Thanks!
heck yes! so glad you enjoyed it!
Tried this recipe today. Love how simple it is. The result was a verrry J U I C Y cup with some fancy natural Ethiopian beans I had. Still feeling the zesty mouthfeel long after I finished my cup. Thanks Lance!!!
Lance, pour over depends a lot on the human factor. No machine to help. Just steadiness and timing. Your recipe is easy to follow. Delicious too. Great video.
Thank you! So glad you enjoy it, my friend.
Interesting recipe, Lance. I usually do a 5-pour, did the same with your instructions for a high acidity, light roasted coffee I've been using and it came out balanced. Using your pour&swirl method, I was able to get an aftertaste which was missing with my regular 5 pour method.
the sweetest v60 I've ever tasted! thank you Lance! 🙏
Thank you so much for this! Tried this on my first attempt this morning, and it's made me super happy. Definitely my best pour over to date. :)
I've seen people sharing their pourover recipes but you by far did the best job describing the reasoning behing every single step and some hints on top. I can't wait to get into pourover myself as I only make espresso / espresso based drinks so far.
Thank you! So glad you enjoyed the video. Hope you enjoy the brew!
Just tried this on V60 with a washed nicaragua
6'2 on ODE with SSP burrs, calibrated to 1 = 1 click past chirp
17.6g:300mls
Water around 93 degrees (personal preference)
00:00: 40ml bloom, spin somewhat aggressively
00:45: 60ml second bloom, spin (less aggressively as less effort required to wet all grounds, since they're already pre-wet)
1:15: pour to 200mls, swirl
1:45: pour to 300mls, swirl
Draw down was slow (ish) just under 4 mins.
Probably multifactorial, water is not just off boil, i dont preheat my brewing vessel that aggressively, this particularly coffee is quite chaffy, and while my SSP burrs are great, I do not bother with shim alignment as my coffee tastes good enough for me so my fines reduction is not necessarily optimized for my burr set.
Results were really, really good for my set up and I had a really sweet cup with juicy body and great balance and acidity. This will probably be my go-to in the mornings. I particularly like how the pouring technique is somewhat easier than say other multi-pour techniques.
Thanks lance!
So glad I found you! Can’t wait to try this at work/home. Love the detail. Keep it coming!
Absolutely! Thanks for watching.
Followed starting recipe to the letter with a natural Ethiopian (Guji) from Fried Hats, roasted 04/19, using a cheap home kettle and an Encore. It ended up with a 5 min 30 drawdown but there were no bitter or negative flavours. I don't have a refractometer at home, but from what I'm used to testing at work (specialty coffee shop) it easily was higher than a 22% extraction. Brilliant recipe bud
Love it! And yeah- spinning is the worst variable. If you go too hard at ALL, it'll majorly slow it down. But even with stalls, I've found incredible cups.
@@LanceHedrick oh for sure, can be a very inconsistent variable but feels like a necessaryone nevertheless. I shall be employing this as my go-to at home from now on!
Incredible! Thanks for checking it out and already giving it a go
@@LanceHedrick quick Q though - in your personal brewing, eould you bring the kettle to boiling only at the start, or try to keep it at boiling for each pour? The former would maintain water quality but the latter would increase slurry temp
I like to keep it at the highest temp possible. I'll do a video with this soon.
Wow 🤩 what an amazing in depth video, I can’t wait to try this out!!!
Thanks for the awesome video! Just made the sweetest cup of Yirgcheffe ever. Keep the awesome work!
Fantastic! Love the coffees from that region. Glad it worked well for you!
Did this technique with my Kalita 155, came out great!
I added the swirls after each pour to my recipe and I can't lie, it gave my coffee a boost in flavor. I do the April Coffee V60 method of four equal-sized pours, which I've heard increases acidity (I love sourness), but I feel like every viewpoint on the flavor outcomes of brewing methods are heavily debated.
Any recipe can boost acidity. That brew recipe doesn't increase acidity. In fact, it probably just enhances your perception of acidity from slight under extraction. Can do this in many, many way. But yeah! Glad you have flavor increase
I wish I saw the recipe before my today's brewing lol! Thank you!
Very good; you added some innovation and were not overly fussy. But maybe a few fewer coffees before you start the action. I'm watching this at night and now I can't sleep.
I'm sorry if my energy is too much for you. I assure you, I don't drink coffee before these. I'm just really enthusiastic. I apologize if that's off putting.
Hey! This was a good video and I like your method. It seems similar to how I've adapted the 4:6 method. Good explanation of each step!
Very cool! Appreciate the comment! Glad you enjoyed it, friend.
When you spoke about the bed of coffee at the end of the final draw down, I wish you showed more shots of the actually bed. You spoke about the bolders, the bed level, and allof those things very well, and showed the bed, your pour, your chopstick method all with overhead shots but not the last drawdown 😢, other then that, great video!!
Brewer over the kettle, priceless.
this is probably the better approach for coffees that have very quick drawdown times. I'm wondering about doing this method but combining it with your clean coffee approach, where you do a higher pour with center circles, except now do 2 of them, and perhaps do the glass rod stirring to displace the grinds. No?
Your recipes have produced my best tasting cups by far. Even as the temperature cools, the coffee still tastes great. Thank you for sharing your knowledge.
Do you have any plans to make a video guide for the flat-bottom brewers such as the Kalita Wave and the April brewer? That would be awesome.
I absolutely do! Kalita will be my next pourover video, though I will be pivoting back to espresso for a bit
@@LanceHedrick Awesome. Really looking forward to it. Thanks for the content, Lance.
No problem! I enjoy it
This gives some really interesting, layered flavors in the few times I've tried it. I seem to get quite a lot of bypass either from the swirling or the third & fourth pours though. I'll try more deeply setting the filter into the ridges & dividing the final two pours into three
How are you quantifying the bypass?
You’re awesome...thanks for the education!
No problem at all! Happy to do it
@@LanceHedrick curious, do you have a favorite kind of recipe/approach for the Kono? I saw on IG that you have been using one intermittently these days 👍 thanks!
Don't have a specific recipe, no. I do love it, tho! I take more time ensuring my filter is perfectly suctioned to the walls than I do figuring out a recipe 🤣🤣🤣
Usually 3-4 pours with spins, tho. I tend to do that for a lot of brews. Ensures solid agitation, even drawdown, etc. High extraction brews while maintaining cleanliness are everything haha
@@LanceHedrick thanks! It definitely took me about 3 months to master how to properly wet/suction the Kono filter...(finally came across a James Perry video!)
Nice! James rocks.
Thanks for that great method Lance 👍
No problem! Let me know if you try it!
@@LanceHedrick it does taste better than before, thanks Lance !
Awesome!
I just came across this video. Trying new methods. Did I miss it ??
What was the time frame in between pulsing??
Amazing! Being completely new to hand brewing This method has been the best.
What is the amout of coffee and Water pr step when doing 500ml?
Thanks for the vid lance, do u care about timing the pours at all or no? when do u know its time to pour again ?
Will give this a try. I've been looking for an alternative to James Hoffmann's recipe.
Hope you enjoy! It is certainly catered to lighter roasted coffees
Thank you Lance for another great video! Would you suggest changing brew temp to encourage more extraction. I brew fairly light roasted dense coffees. Also, how much does the paper filters affect the resulting brew? I can’t find the tab-less harios most of the time.
Can't go hotter than boiling haha! So if going off the boil, should be good. If darker coffee, less temp. And paper filters are super important. I use hario tabless (on Amazon). I also love Cafec medium roast (their thickest filter and also biggest pores)
Lance, love your videos.
I have a V60-03 size so I can make enough coffee for my wife and I. I usually use around 40g-50g of coffee in my brews depending on how much coffee we want for that day. I really don’t see any recipes for the V60-03 size. Do you have an recommendations for this size? Thank you!
Awesome vid, Lance! Can you make a video for the Kalita?!
It's on the docket! Thanks for watching
Lance Hedrick Awesome! Thanks for your hand in making my coffee experience better! Cheers!
Absolutely, my friend!
Delicious!
Absolutely!
would be great to see a bit more science on it (calculating TDS, blind testing vs other v60 methods, evaluating consistency, perhaps you did this but omitted it from this video and limited it to showing the recipe) but feels fun to try :) I worry about fines migration, specially with not so good grinders (C40 is good at producing less fines but it is an expensive grinder), paper filters tend to lead into clogging and upping that brew time, overextraction comes, blah blah... still like it better than most methods out there, specially for beginners who do not have premium equipment and/or the technique skills that other methods require. Thanks and looking forward to your next videos :D
PS: I keep going back to your latte art videos, still practising my foaming at the Café where I work, at the same time managed to throw some tulips already. Can't thank you enough for that!
I didn't feel the need to add the measurements in since I've done them at home and said them in the video. I guess people could think I'm lying, but I'm banking on them not. I also said this was made to be highly accessible, which means I have also brewed with less than ideal grinders to ensure it works with those, as well. All of this was taken into consideration when making this video. It was not a haphazard decision, but a long and thought out process to provide something helpful to people of all types of equipment, hence the heavy flow to account for tea kettles.
@@LanceHedrick thanks for your thorough reply :D
Absolutely! Always happy to respond.
Thank you for sharing this. I've got a Bodum Bistro grinder and I am always struggling to finetune the taste because of the inconsistency of the grind when you move to a coarser grind. I tried the recipe and I am quite there. Good body , slight acidity but I am looking for a bit more sweet notes. Do you have any suggestions to adjust? Do I tweak the temperature, the grind or the dose? I currently have Colombian beans (La Esperanza, Huila), use water after a few minutes after boiling, pourover setting on the Bistro and the dose you used in the video. Thank you in advance!
What's the V60 size on this? Is this 02 or 01?
Looking forward to trying this tomorrow morning! How do you determine TBT - ie. when it's 'done'? 1 drip/second? 2sec? Bed looks dry? I realize if you have grind size 'right' it doesn't matter that much, more curious than anything....
Yeah- bed is dry. But don't sweat it if it goes longer. Some brews might stall a bit. Just don't be aggressive with the spin on the final two pours
@@LanceHedrick Thanks! Ethiopian worked really well. Any tips for getting a washed Kenyan to have less savory notes, or is it just bean/roast and nothing to be done?
Savory is difficult. It could come from a few things. If underextraction, you can have a salty cup which can enhance savory. I like pushing Kenya coffees far. Maybe do the three pours at the end and maybe stretch the ratio to 1:17.5 or 1:18
Awesome and useful video as always✨ which filter paper do you usually use?
I love the Hario tabless and the Cafec medium roast!
@@LanceHedrick thank you!🙌🏻
Absolutely, friend! Cheers
Great looking recipe! Any specific reasons why you went with this type of recipe instead of using a recipe such as Rao's updated method or Gagne's recipe?
Yeah! I like it better 🤣
Biggest reason was repeatability and accessibilty. One doesn't need a gooseneck or anything to pull this off. I also found this recipe works with more coffees with less dialing, if that makes sense. High extraction (for a V60) with minimal effort.
For some reason, the first time I watched your video I was not convinced (I guess due to the fast pours), but today I decided to give it a try. I made three cups using your recipe throughout the day. These were the three most delicious cups I had in a few weeks. Thank you!
I have a question though. I used 15gr of medium roasted coffee to 255 water at 96C. My question is how would you modify grind size (or water temperature or in general the recipe), if you were to brew 11.7gr to 200ml water? I'm using a 01 size v60 by the way.
I wouldn't recommend stretching the ratio like that for a medium roasted coffee. In fact, I might add a bit more coffee. Those coffees are more soluble and you may not like the roasty characteristics that come out of a bigger ratii
@@LanceHedrick I see. Thank you for the suggestions!
Hey Lance, great recipe you have here but I have a question in my mind since trying this method. I've made 2 brews and one I did the pour to the center only and one I did a circular pour for the remaining 40 gr water for last 2 steps (I'm doing 15 to 250 40-40-85-85). In the end the one I circle poured tested fuller bodied and more even. Do you have any thoughts about that or have you tried it yourself? Would love to hear your opinion on this. Keep up the great work!
Hey! If so, do that! I go more middle to ensure a constant deep turbulence to the base of the cone. But, always open to changes based on water, grinder, bean, etc.
You forgot to tell us which version of the V60 filter to buy, what angle to fold the V60 filter at, and the direction of the fold in relation to swirl. I'm joking, but I do pay attention to those things.
Me: I need to get a V60 thing.
My Wallet: 8€? sure, no problem, nice investment.
Me: I guess i also need a jug...
My wallet: 20€? okay man, why not. you can use it for other stuff too!
Me: Oh, and an electric gooseneck would be awesome too.
My wallet: Dude, 80€? that's kinda pricy... Maybe the wife will like the look of it and agree to buy. It's a nice appliance after all. Let's try.
Me: Also, i need to grind my coffee somehow...
*looks at wallet*
Wallet: 👺
Hahaha! Consistently my favorite commenter.
@@LanceHedrick I see you putting in the effort so I can only do the same! Keep it up man! The algorithm overlord will bestow his benevolence upon you at some point.
I really hope so. Hasn't happened yet, so fingers crossed haha!
nice video!
Would you recommend this recipe for the Stagg X as well or do you plan on making a separate video for that?
What’s your thought about using the chopstick to break up any channels a la WDM vs spinning the grounds?
Medium grind? Boiling water even for medium roast coffee? Please let me know. Thanks!
Not sure if I'll get a reply since this is an older video. But when you say 720 micron grind size, are you referring to the mean particle size, or to the burr separation? If the latter, does this apply to flat burr grinders such as the df64?
The burr separation! And it depends on the microns between clicks on that one
Great video, Lance. Why is it that the plastic V60 retains heat better? I would think metal or Ceramic would.
Metal and ceramic suck heat out. They want to hold heat. Plastic doesn't. So, it allows heat to stay in the bed more effectively. Easy task- take a plastic dripper and a ceramic. Brew coffee in both with all variables constant. Stick a thermometer in them for the duration of the brew and watch how much heat is lost in the ceramic vs the plastic
@@LanceHedrick Thanks. In my mind that feels backwards. But I trust you 👍
Lol I'm not the only one to say this! James Hoffman, Scott Rao, Jonathan Gagne, etc. It's a known phenomenon. I, too, was resistant at first until I did the test
@@bobbymoorehead1138 Metal and ceramics are better at conducting heat than plastic. This means that when the heat of the coffee slurry comes into contact with the metal or ceramic, it will more easily transfer from the coffee slurry to the cone.
Yup. Hence suck heat out haha. They conduct whereas plastic can insulate
Nice recipe. But I have a #1 v60 and #01 size paper to make one cup. How should I modify the recipe for the grams of coffee and brew sequence. Thanks
Hey!
Good question. Just scale down!
So, like 15g coffee to 255g water.
35g
35g
93g
92g
Hey I tried your recipe and finding I’m grinding very fine but it’s making almost no difference in run time.
Bed is looking quite muddy. Already tried using 3 pours at the finish.
Pour over tasting okay but still quite lacking in flavour and on the acidic side.
Any advice?
Could be channeling from being too fine and/or too many fines from grinder quality? Maybe go a good amount coarser until you see a faster brewtime, then slowly go finer from there.
Hi Lance. Thanks for the video. I've tried your recipe for 12 g (which is my favorite scale) of ground but it was not so good. I think the issue is small amount of water (25 g) for blooming. Any ideas how to adjust the recipe for 12 g portion?
Yes! Go to my Kono video and use that recipe! It will work with v60
I have been trying the recipe out with my ZP6. 720 microns should be 33 clicks if I’m not mistaken but it leaves a very sludgy bed and lower walls. Do you have a recommended starting point with the ZP6 for this recipe? I’m new to coffee so haven’t got the palette to work out what’s wrong myself yet. Thanks
You're conflating comandante and 1zpresso. 720 microns BURR MOVEMENT is what you're getting here. C40 is BURR GAP. Massively different. You're actually grinding at something like 14 clicks on a c40 where you're at. Go coarser.
Timeless videos.
One thing I’ve never quite been clear on, is the subsequent pour 30 seconds from when you started the previous one or 30 seconds since you finished pouring?
30 seconds from when he started the previous one. Also notice he mentions his last pour ends at the 1:40 mark which means he started the last pour (fourth one) at the 1:30 mark.
Based on your recipe info, why couldn’t we use 30g coffee? I’ve used this much in my V60 but part of me feels it’s a bit too much coffee and doesn’t allow the weight of the water to get through the coffee as well. Thought on this? How does your recipe change for 30g? I kind of love doing more coffee cuz I want more to drink afterwards 😂 one cup seems not enough when it’s such a beautiful tasting coffee.
Ok you mentioned in the video that with 30g you do 3 pours instead of 2.
Dumb question maybe... If I don't have a v60 but I do have a clever dripper, can I leave it sitting on my mug so the valve is open to save myself from buying another coffee gadget? Or will it change the draw down time too much?
You can totally do this! It won't behave the same as a V60, but it will give you more crisp brews than a clever! Less body and sweetness, more clarity and complexity
Subscribed
Has anybody tried this one with a Timemore C3? If so, how many clicks did you use?
Hey, so I've been trying to find a universal, easy and good tasting v60 recipe for the cafe I work at. I was wondering what the grind size would be for the ever so wonderful ek43 as that's what we use for single dosing things like pour overs or just dialing in espresso for personal drinks. This recipe is incredibly simple to remember and repeatable
there's no answer here, it depends on the coffee/roast level. If it's light, grind finer as per usual. The other thing is obviously taste preference, which is really subjective
@@Cenot4ph fair, I was just mainly wondering what grind size (roughly) he was using if it were on a Ek. I don't exactly have anything to measure the particle size. I've been experimenting though so I think I'll be fine. Just kind of bummed that my Shop ran out of the hario v60 o2 papers so we're using some stupid smaller ones that are around half the size which doesn't rly work for big pours focusing on keeping the high heat
@@slow_clumsywhat grind size did you end up with? I currently use new coffee burrs and grind on 11 (new coffee dial of ek43s). My last pour always gets quiet slow and starts dropping
Does anyone have any idea what setting to put a Bodum Bistro grinder to get the 720 microns for this recipe?
Really struggling with v60 ever since my cheap Bodum Barista grinder died and I replaced with a Niche Zero. I can’t seem to get that good sweet flavorful cup I used to get. I am thinking it’s still too fine as I am still at @4:30 brew time. Any advice?
First advice is to make sure you aren't swirling too hard. This can shoot fines into the filter and stall the brew. Second is maybe consider going a smidge coarser.
Anyone know roughly how many marks from zero that would be on an Orphan Esspresso lido E?
I did it with you and I’m 5 minutes in, still waiting on all the water to draw through. Used my baratza on 13. Thinking it might need to be a bit higher (normally use it on 20). Took 5:30 to go all the way through. Any thoughts?
Yeah. The baratza is going to be producing a LOT of fines. So, you will need to grind a bit coarser and be more gentle with the swirls! Going too hard will force the fines to clog the filter and stall the drawdown
Thanks for the awesome video! How many click on the ditting807LS ? 🙏
phew. I have no clue. depends on how you're calibrated! Will just need to play around!
Thanks for your return, i will try 😊
Hey Lance! We're honoured to have made the video, thanks so much for your support! We will be trying the recipe this week in the Comandante Office, for sure!
All the best from Munich,
Joe and Team Comandante
Hey Joe! Thanks for watching. Love my C40. Happy to be using it. Let me know what you think! Cheers
@@LanceHedrick So far, so good! We ran out of V60 papers yesterday so just tried it with the Chemex and was juicy and delicious! Good work :)
Fantastic. Glad you're enjoying it! 😍
Thanks Lance, just got one of my best cups out of a V60!! 16 clicks on a chestnut c2. Great recipe!!!
Perfect! Thanks for the click number. Have had some people ask.
@@LanceHedrick hello brother i need your help to findout right grind size for V60 and Chemex( i have Baratza Forte AP)Please help me to findout 🤗
16 clicks on the c2 is pretty fine no?
I have a chestnut c2 max. With 16 clicks do you mean from the finest or coarsest setting
I tend to run towards 19-21 on a c2. Not a V60 though, Melitta cone/flat. (Settings measured from finest, as per manufacturer docs, ie Higher number = courser ground)
Missed some views from top camera to see the bed. Otherwise, another great video, very informative.. Thanks Lance.
The bed was always flat due to the swirling. So, as long as you give a proper spin, good to go
Lance Hedrick "2021 Coffee Hacker"
Lol! So funny. Love it
You're on a whole nother level with personalized chopsticks. Great video once again Lance!
Haha! Love me some sushi. I eat sushi and poke quite regularly lol
I’ve stuck to my same recipe for V60 for so long, I’m both scared and excited to try this. Thanks for the awesome video!
Haha! It's always fun to experiment! If you prefer your's, no worries. But just know this is highly tweakable and the tweaking is encouraged for your flavor preferences and your coffee/equipment!
Great video lance! When determining the grind size, I use a 1ZPresso JX and can’t easily dial in commandants clicks or find 720 microns. Can I use total brew time to dial in grind size? I’m using 15g coffee to 255g water
I have a similar set up and my total brew time with 1min bloom is around 2:30-3:00 minutes.
The brew can't go super fast nor should it stall.
I just saw your message is 2 years old. Forgive me. Did you get it all figured out?
Great, I recently purchase a new K-Max grinder based on your reviews. Would you share your kind comment on the grind size?
Just nailed it after 3-4 bad runs. The coffee was absolutely delicious, balanced with great texture and clarity, nicely mixing the tones of berries and dark chocolate. Thanks Lance for the blast! ;)
Malawi washed light to med. roast, 3-5-0 (140 clicks) on JX-Pro, 30g coffee to 510g water, four pours 60-150-330-510 g in 1:45 total time about 2:30.
Have a great day!
Now that's how to leave a comment! Hell yea! Good job, may you have many more great cups!
Love that you gave an estimate of micron size! Can we all please start trying to use this measurable method instead of "Number 11B"? (I'm definitely also talking to you, Baratza and other manufacturers....)
Lol! Only one I know doing it by the micron is Bentwood! If you have a spare $3k...
@@LanceHedrick If I had a spare $3k it would go to an espresso machine upgrade! ;)
Nooooo grinder is most important haha!
I hear this over and over and over - - why is it mentally so hard to drop that kind of cash on a grinder, but no one really blinks at a $5K espresso machine? Weird creatures, us humans.
I blink with a 5k espresso machine! I had a linea mini (won it in a comp) and sold it. Always buy the grinder! Most important part of the process (outside of water)
May have to give this one a shot tomorrow. I've been playing with V60 recipes lately and this one seems quite a bit different. I also have an Origami and some Kalita Wave filters coming in to try some flat bed pour overs. Further down the rabbit hole.
I love you described the grind in microns. As long as you know what size micron each adjustment on your grinder is, it is a way better starting point for everyone’s different grinders.
Any idea what grind size you'd use for this recipe on a Niche Zero?
The double bloom completely stifled my draw downs, I couldn't get anywhere near 30 sec! I'm assuming a coarser grind will resolve that?
It's not supposed to draw down completely by 30 secs
@lancehesrick Can you offer advice for a V60 size 01? I can’t pour the huge fast pour and swirl like that with the small V60, can you recommend how I could adjust this recipe for the small v60? Like 14g coffee to 235g of water or something like that? Or maybe the time it take me isn’t that important? Thank you
You are a rocket through the UA-cam coffee scene. Love the videos, awesome teacher. Keep the videos coming
Thank you very much! Means a lot, friend.
Why is the second bloom water quantity the same? Can’t you get away with a lot less since the grounds have already absorbed all the water they can from the first pour? @LanceHedrick
Sorry Lance, I am confused about the grind size and water temperature for this recipe. Which would be a suitable grind size in a Fellow Opus (5-9)? What about the right water temperature? Many thanks for your kind answer and greetings from Spain 😊
Hi mate! Again, brilliant vid. Love your simple yet detailed explanation. I'm just wondering about brew temp. There seems to be a lot of debate around ideal brewing temps, ranging anywhere from 92°C-100°C (198°F - 212°F). I have been typically brewing straight off the boil, my Brewista shows 100°C when I pour. Do you have any comments on this? Would love to hear your thoughts.
“Heavy Flow and The Swirl” sounds like a female fronted punk band.
Also idk what grind size you’re using based on your description. I am using a Fellow Opus. I’m going to put it at between 4 and 5
Great tips, thanks. I'm missing an important one though: STIR THE CUP! Wildly different taste between the first and last extract
Do you need to stir even if you brew into a decanter?
@@thelochnessmonster.350 yes or swirl. As long as you mix the bottom with the top. Bottom will be sour, top will be bitter, they need to be balanced out
Yes. Stirring is essentially if you brew directly into your cup. But, if you brew into a decanter and then pour into a cup, it will mix just fine!
Why did I have to watch this at 9:30pm? Now I'm going to have to pour a V60! Yet more great content from Lance - perfect for the weekend. Thank you for sharing.
Hahaha! Fantastic! I love some nightly brews haha
@@LanceHedrick To be honest, I can drink a strong cup and then go straight to bed! Not sure that's technically "good"....
Hahaha! Just means you're a champ in my book
I watch a bunch of your videos and enjoy all of them. I get some kind of information that I can use during every video. The one thing that I don't benefit from, and probably most others too, is telling the setting on a particular grinder. I can't believe that the majority of watchers own one of the two mentioned. It would be a lot more helpful if you just give a general idea, like a "Medium coarse" grind or a "very coarse" grind, to get us in a general area. Then we can tweak from there. I know a lot of seasoned brewers may know what you are referring to... but newcomers want to learn also. Thanks!
I'm a latte kinda guy, but I've been thinking of making pourovers for my girlfriend since she much prefers her coffee black. They've just felt intimidating to try, but you made me feel confident giving it a shot, and she really enjoyed my first try at your recipe! Thank you so much Lance!
Awesome! That is so great. Glad it proved helpful!
Did you use Comandante mk3 or mk4? Thanks so much
Did I miss the filter rinse? Or does that not happen?
When you say 12 you literally mean 12 like super fine? Or minus 12 from 40 coarse
As a new V60 user, found your video 20 min ago and really appreciate your clear efficient presentation and recipe. Thank you.
Love it. Awsome video, thanks Lance! Question: How long are you waiting between pours? Is it until the bed dries, or is there a set amount of time between pours?
Edit: It's every 30s, it says so in the description, ha!
Aesome content as always my friend!
Haha yes! Every 30s. On the second.
Mind blown how big a difference this made over my previous technique! Thank you!
I’m surprised you never did a video experimenting with lilydrips.