Its pretty crazy how much value this man just dropped in a single video....its essentially a masterclass in pourover which is like 200$ here in Toronto
@@pravinlnrk surprisingly a bit over extracted despite finishing in 2:00 with a 1:00 bloom. Will have to play around with it. Also using 2-week old beans that unfortunately sat in a hot car all day last week so that could be part of the issue. I’ve done is 1:2:1 recipe with a light roast and have phenomenal results before
Me at the beginning of this video: “ain’t no way I’m making it through 48 minutes of this.” Me watching him set up the Decaf Granja Paraiso: “what we doing on this one, king?” Lance just has a way of keeping you engaged and teaching you a new mode of thinking 🙏🏾
@@MrNordertitoffhe has ADHD. Talking quickly is very common with ADHD. I don’t think he talks that quickly though, I have no problem watching his videos on 1.25x speed.
Elemental Coffee Roasters has a 10+year old video on how to brew with a Chemex and it’s always been my absolute favorite “recipe” for the Chemex. I see a lot of similarities. I like how you’re not afraid to push bloom times past the often blindly, parroted 30-45 seconds and explain why and what to look at during it. You explain things very well like a scientist that knows what they’re talking about. Great video with a wealth of knowledge.
I've made 1,000s of pourovers in my life and I have neither heard of nor tried a 2min extraction. Tried it today with a Wilder Lasso gesha from September and easily top 10 coffees I've ever made at home. What else do you know, Burr Man?
Probably the best pourover video I have ever watched. Thumbs up for using relatively cheap hand grinder and that you focus on other variables that number of clicks. Big thanks for this video!!!
Your ability to describe what you're doing, and why, while reacting to the brew, earned a subscribe from me. This is exactly what I needed to learn how to adjust my parameters for pourover. Thank you!
This kind of video is really helpful, just hearing your thought process of what might need changed / could be improved on with subsequent brews. It's that part of this hobby that I find most difficult, knowing *what* needs changed to have certain impacts. If it's possible to do more of these style of videos in future, dialing in multiple coffee, that would be great!
Can't say enough about how much this video has improved my pourovers. Thank you Lance. Your thought process behind how you approach a particular bean, and how that then nudges your technique was exactly the thing I needed to see and hear! This is now the de-facto pourover video on UA-cam.
I went from disaster after disaster after disaster to immediate near-perfection. Lance, if you put out a 10 hour long video I would watch it - no joke. Thank you thank you thank you. Also, to those reading this who are new, if you find that you get a lot of scale in your kettle...use softer water and don't waste a ton of time and coffee using water that will never extract properly.
Lance's series of pourover videos combined with Aramse's are amazing. Beans I didn't enjoy are now juicy and bright, and I feel like I am finally finding my sweet spots. Hoffmann helped me get my undergrad but Lance is the one who got me my Phd!
I agree with Lance's method. Keep it simple and minimize the number of variables to worry about. Two pours has worked great for me. I only adjust grind size and yield now. Water temp is always around 94-95˚C (just off the boil). If you're running a business, it's also easier to train your baristas when its kept simple.
These decaf tips have greatly improved my pourovers from barely drinkable to good tasting! My Kalita (metal) Wave was choking and taking 7' to brew. Adding a puck screen to the bottom reduced that to 5', but it still didn't taste great. Using Lance's tips took it down to 3'10" and made a good tasting brew! Was going to give my Kalita away, but will keep it now that I better understand how decaf is different, and I can make a good brew with it! Also have a Hario Switch I'm experimenting with.
Beans were a little past prime....so I lowered temp a few degrees, but upped my bloom time from 30sec to almost 60sec, and a little swirl. Much more enjoyable cup. Glad I watched this video today - I have new roasts arriving in a couple days! I've always done that little swirl when I do less pours, to make it flow through slower and more evenly. You must enjoy the experimentation process until finding something that you really like - it's never the same!
Just tried your recipe and its night and day compared to my earlier cup! I had no idea these cheap AF beans could be so smooth. The bitterness is nearly non existent, I'm truly shocked. Thank you for explaining things so well and offering your knowledge to help people like me learn
Lance…just wanna say thanks…you’ve changed the game when it comes to my approach…just brewed up a coffee after being half way through your video and it was the best one I’ve brewed all month!
Really enjoyed this video! this is probably my 2nd or 3rd time watching it. If your up for it I would love to see another video like this. Maybe implement the improvements in the video too but you might get over caffeinated haha.
I switched from James Hoffmann to Tetsu and to this and know what man..? I will stick to only two pours 😅 it’s a fucking stress and many variables going five pours and whatsoever. Keep it simple. Now this will be my mantra. I got a good cup of coffee with this method. JF was giving me a lot of headache.
This is just brilliant! I think it’s a pinnacle of what these types of videos could ever be. Thanks, Lance, for being such a keen intellect and powerful force driving this topic forward, always pushing it further, never sitting still🙏 I gained a lot. Now this is going to be my default recipe/mindset and I’ll try my best to acquire it😌
Hey Lance, just came across this video, and I gotta throw you some props. Had a bag of beans from someone I thought might be a bit older (don't get hit with that aroma when grinding) and previous cups had bitterness and astringency. After watching this, I tried a couple things at once (i know i know "one variable at a time") b/c I knew I had to knock this back quite a bit. Dropped the temp to 90C and shortened the ratio to 1:15 (kept the grind size the same). Single gentle circular pour (After bloom), and it was much more enjoyable/tolerable cup, but still had that bitter finish and the end of a taste. maybe a center pour can help, but it already drew down in 2:10. Anyways thank you for your help on my journey to better understand a pour over.
Thank you so much for this. What a knowledge drop. I'm going to watch this again and again with some weeks pause to improve my dialing skills. Thanks Lance ❤
5 місяців тому+9
Hi Lance, could you please let us know which grind size used? I have the same grinder and it could help me to compare it with the others grinder I own. Thanks!!
@@LanceHedrick You should put this info in the description/pinned comment. Took me forever to find it and a bunch of people (myself included) were asking for it.
Is there a reason why you don’t really do the spoon “excavation” during your bloom period anymore? You advocated for that in your ultimate pour over video and I’ve been following that ever since. Just curious as to why you don’t include it anymore.
Very timely video. I have gone to half-caff, med. roasts and per this video lowered the water temp 188-190. Also, a new KINGrinder k6 just arrived so the previous dialing in video was helpful. Getting good pour over results, thank you.
That's a great grinder, I typically run 108 clicks on a pour over. Slow feed helps a lot with reducing fines and it does increase the size of the grounds overall.
Sorry, I am in Portugal right now and don’t have access to my record of beans & blends. But half-caffs pre-packaged by company are still rare and I have only tried 2 or 3. What I do I use Whole Food buzz-free consistently 50% with any other full caff bean. I find the Buzz-free becomes almost a neutral and I can still taste the flavors differences blend to blend. It may be muted, but I can tell Ethiopian from Guatemalan. I wish more roasters would do a half-caff, with demand they may. I just can’t do as much caffeine as I use to.
Watched this video over the course of 2 or 3 days and it was very interesting. Funnyli i already use some of the techniques but your knowledge is so insightful! :)
Love this! Even though you have been making a lot of similar videos, I watched every single one and still learning more. Even better, I am literally experiencing my coffees getting better because of them, thanks so much!
I'm used to do 5 gentle pours. I've tried to do this technic with only 2 pours but pouring from higher height. It's actually very nice, easy drinking like a good tea. Not as much complexity in the taste than 5 pours but I guess more forgiving to enjoy most of our pour overs
I stealed from your videos one of the working method ,there is a 45sec wait after first pour to degas fresh beans,sometimes increase to 1 min for best results,thanks a lot to you Lance for delicious cups I ever drank
This was fantastic! I learned so much! I'll need to watch again when i can take further notes. Id love to have something like this for other brew methods too. Felt like i was in class but an enjoyable class where i actually look forward to homework
I'm glad you showed a decaf brew. i've been trying to figure this out. I'm surprised though you only had water at 88 degrees. i have been using 198 or so and maybe i have it way too hot. unless that has less of an impact.
Here's one more request that you let us know how many clicks you set your Heptagonal Q2 to! (since you already brought up the fact that you're using this grinder, and that you usually don't change grind size - giving us this tiny detail would make the whole things sooooo much more applicable for so many of us)
THIS!!! Please! I also have a K-Max and constantly note my grind size but I always feel like I’m grinding too fine for pourover. I recall Lance saying he likes his pour over grinds in the courser side and based on my grinder, I’d guess that’s somewhere between 50 and 60 but that’s a complete shot in the dark here.
@@banks927 That sounds about right, probably closer to 60. I also have a kmax. When using the orea v3 (which needs a courser grind than the v60) i'm on 70. I tried 70 on the v60 using lances recipe and it was really hollow. Before using his recipe on a v60 I was trying to go as fine as possible and I was on 52. (i'm yet to properly try dial in in on a v60)
@@banks927 He replied to someone else below that it's 73 clicks. This is so much courser than I had expected and it's what 1Z suggest for French Press. His grind size really doesn't look that course from the video. I'm willing to try it though.
We got so close to no singing! Lol :) I'm still developing my coffee knowledge and understanding how to amend brewing techniques by the bean processing and origin, etc. I'm still at the point of amending simply based on roast and roast date. But your essential philosophy of have a foundation process and gently tweak from there makes absolute sense and I couldn't agree more. And at the end of the day, so long as you (the drinker) likes the coffee that's really all that matters! :)
Nice. BTW, Czechia is pronounced "check-ee-uh" for US English speakers (although more than a few people there tell me they still say Czech Republic). A few more nice roasters in that general neighborhood are Poppy Beans and Gill in Brno, The Pelican in Vienna, Kaffeelix in St. Pölten, and over in Bratislava there are Good Times, Black Point, The Jungle, Concept (actually in Piešt'any), Triple Five, and Soren.
I feel like I have too much experience with pour over, but I’m always excited when a coffee pro I admire does a deep-dive on their thoughts and technique. I’m sure I’ll have some takeaways for my afternoon cup 🙏🏻
I was wondering if I was just a peasant whose palate is not developed enough because every coffee is dialed in at the same settings within a 2-clik-margin for me. I just watched this and felt relieved. Thank you, I've learned something today. Maybe I felt that way because I like to go the extra mile with espresso and do much more experimenting there. Filter just seems to be simple and effective.
This video came out in my moment of need - transitioning from Lagom Mini to SSP MPs on Zerno and suddenly my grind size and standard method are falling apart 😂 This was helpful!
I was literally making a pour over with my origami and kalita wave filter as this came out. I used to pour the heck out of my pour overs however after watching your videos I have found a 3 pour recipe to be better. Great video.
Blimey, perfect timing indeed! I have just one last dose of Pepe Jijon from Manhattan and haven’t yet touched the Intelligentsia coffee from the last Standart issue. So that makes 2 out of 6! Couldn’t be happier!
🎯 Key points for quick navigation: 00:00 *🎓 The video aims to reveal secrets for dialing in pour-over coffees.* 00:32 *☕️ The presenter will demonstrate dialing in six different, untried coffees.* 01:37 *🚫 Avoid overcomplicating pour-over brewing; chasing perfection is futile.* 02:06 *📏 Stick to a familiar recipe and adjust other variables like ratio, grind size, and temperature.* 03:20 *💧 The presenter uses a two-pour recipe: bloom and then the rest of the water.* 03:35 *🌀 Pour structure greatly affects extraction, including speed, turbulence, and pouring height.* 04:18 *🧰 Basic equipment used: Heptagonal grinder, plastic V60, scale, and Timemore kettle.* 04:49 *👁️ Examine the beans to determine the roast profile before brewing.* 05:30 *☕️ The coffee being used is light roast, similar to those from Black and White, Onyx, or Ruby Roasters.* 05:59 *🌡️ For this coffee, the brewing temperature will be around 95°C, slightly lower than the maximum of 96-97°C used for very light roasts.* 06:43 *⚖️ The starting recipe is 15g of coffee to 250g of water, with a 45g bloom (triple the coffee weight).* 07:25 *🔧 The grind size is kept consistent unless adjustments are necessary, and the water amount may be slightly reduced to 245g.* 08:21 *🌪️ Aggressive stirring during bloom is no longer recommended, as it may negatively affect the brew, especially with lower quality grinders.* 09:03 *🕰️ Bloom time is extended to about 1 minute based on the coffee's reaction to water and its freshness.* 09:31 *🌀 Pouring technique involves small circles in the center, with a final swirl to slow down the drawdown if necessary.* 09:59 *⏱️ The total brew time, including a longer bloom, is relatively short at 2 minutes and 5 seconds.* 00:10:27 *📊 Aiming for 19-21% extraction yields best results for most coffees, balancing flavor and aromatics* 00:11:24 *☕ Freshly roasted coffee (10 days off roast) can have a more developed, roasty smell* 00:12:15 *🌡️ Lowering brew temperature and water ratio can help reduce roasty bitterness in the cup* 00:12:59 *🔍 Visual assessment of coffee beans can indicate roast level and inform brewing approach* 00:13:43 *⏱️ Lighter roasts may not require extended contact time to reach full flavor potential* 00:14:23 *💧 More aggressive pouring technique increases agitation, aiding extraction for lighter roasts* 00:14:52 *🌀 Swirling the brew can help elongate draw-down time if it's too quick* 00:15:18 *🎯 Aim for consistently good brews (80% of ideal) rather than wildly varying results with major recipe changes* 00:15:46 *👃 The coffee gives off intense floral honey and baked peach aromas with malic acidity* 00:16:16 *🍎 The coffee's malic taste is not surprising as it's a "cedra" (Spanish for cider)* 00:16:41 *🔧 To increase sweetness, consider finer grind size or more aggressive pouring technique* 00:17:29 *🌺 The cup has notes of green apple juice, hibiscus, and elderflower* 00:18:34 *☕ The next coffee is an Ecuador Tipa honey roast from Dennis Sabu, likely very light roasted* 00:19:32 *💧 For lighter roasts, a higher bloom ratio and longer bloom time are used for better extraction* 00:20:30 *🌪️ Aggressive, turbulent pour technique is used for this coffee to aid extraction* 00:21:16 *🧱 The coffee grounds remain at the bottom during pouring, indicating high density and light roast* 00:22:01 *🧪 Using a V60 filter demonstrates the effectiveness of bottom paper filters in espresso machines.* 00:22:29 *☕ Lighter roasts are less soluble, requiring longer contact time for proper extraction.* 00:23:10 *👃 The coffee has a syrupy sweetness, floral notes, and herbal aromas.* 00:23:50 *🍇 Unexpectedly, the coffee tastes like a natural process with notes of plum, grape, and cherry.* 00:24:48 *👌 The brew is satisfactory, with no changes needed to improve sweetness or body.* 00:25:44 *📅 Roast dates affect brewing, with older roasts potentially requiring adjustments.* 00:26:40 *🌡️ For the Intelligentsia coffee, a lower temperature (92-93°C) is chosen due to its light roast and age.* 00:27:08 *⏳ Many coffees reach their prime at two months, but this varies depending on the coffee type.* 00:27:35 *☕️ The purpose of bloom is to release CO2, allowing water to better infiltrate the coffee grounds* 00:27:49 *⏱️ For well-rested coffee, a shorter 30-second bloom time is used* 00:28:19 *🌀 Swirling at the end helps trap fines in the filter paper and can slow down the drawdown* 00:29:00 *⏳ The drawdown for this coffee was faster than expected, completing in about 1 minute 40 seconds* 00:29:33 *👃 The coffee has a nice lavender aroma without roasty notes* 00:30:17 *🔧 To improve the brew, consider more aggressive pouring or extending the bloom time* 00:31:29 *🧪 For aged coffee (2 months old), avoid grinding finer; instead, adjust pouring technique or increase coffee ratio* 00:31:58 *📝 It's important to stick to one recipe to understand it well and make informed adjustments* 00:32:43 *🦄 Next coffee to be brewed is "Naughty Unicorn Blend" from World of Coffee in Copenhagen* 00:33:13 *🌿 The blend appears to contain Ethiopian beans and is likely roasted lighter than Intelligentsia but darker than Manhattan or Sabu* 33:27 *🌡️ Barista adjusts water temperature from 92°C to 94°C for the next coffee* 33:41 *☕ Ethiopian coffees tend to produce more fines, affecting drawdown time* 33:55 *🗓️ Coffee was roasted 8 days ago, likely to be gassy and require longer bloom time* 34:26 *💨 Coffee puffs up more than others during bloom, indicating freshness and high CO2 content* 34:55 *⏱️ Barista extends bloom time to 1 minute due to coffee freshness* 35:35 *🌊 Gentle, laminar pour used to avoid stalling drawdown with finer grounds* 36:03 *⏳ Total drawdown time of 2 minutes 17 seconds, slower than previous coffees* 36:32 *👃 Coffee has an intense, fruity aroma reminiscent of yeast inoculation* 36:58 *🍇 Tasting notes include strong grape flavor and artificial sweetness* 37:41 *🔍 Coffee revealed to be a blend of washed Ethiopian heirloom and natural anaerobic Colombian* 38:23 *💡 Suggestion to use a tighter ratio (**1:14**) for more intensely processed coffees* 39:05 *🏷️ Final coffee: decaf anaerobic washed from K Ros Sal, harvested in 2023* 39:22 *💰 Green coffee price transparency: $162 per kilogram* 00:39:36 *☕️ The coffee being brewed is a decaf using the sugar cane process* 00:39:50 *⚙️ For decaf, the presenter uses water under 90°C and grinds slightly coarser than usual* 00:40:04 *🔬 Decaf coffee tends to have a finer medium particle peak, based on particle size analysis* 00:40:31 *📊 The recipe used is 15g of coffee with 220g of water, a slightly truncated ratio* 00:41:14 *🔄 Decaf coffees require different brewing approaches compared to regular coffees* 00:41:56 *🧪 Decaffeination alters the bean structure, resulting in fewer solubles to extract* 00:42:26 *⏱️ Draw down time for decaf is less important, but longer contact times can produce off notes* 00:43:07 *👃 The brewed decaf has notes of vanilla and raspberry on the nose* 00:43:46 *🍇 The taste is described as similar to a grape Jolly Rancher with a funky profile* 00:44:18 *🏆 The decaf is praised for being nearly indistinguishable from regular coffee* 00:45:01 *🎯 The presenter is satisfied with the brew and doesn't think any changes are necessary* 00:45:15 *☕️ The decaf coffee being tasted is impressively good, despite being a decaf.* 00:45:43 *🔍 Slight adjustments could be made to increase extraction, but it might affect the finish and draw down time.* 00:45:58 *🌡️ Increasing temperature isn't recommended, but more agitation during pouring could be considered.* 00:46:11 *🧠 The speaker's approach to brewing involves considering factors like roast profile, roast date, and coffee variety.* 00:46:27 *🌱 Different coffee varieties interact differently with water during extraction, affecting brewing decisions.* 00:46:41 *🔬 Roast degree, bloom behavior, and processing method are crucial factors in determining brewing approach.* Made with HARPA AI
After using the Pulsar/Commandante C40 combo (mostly following Jonathan Gagné's recommendations) for more than half a year now, I find your "Stick to What You Know" remark to be very true. But getting to that point took me a few years :D
Hey Lance, In your experience with the Kingrinder K6, how many clicks would you recommend to get a similar grind size to the one you use here? Thanks! ❤
I would have to imagine he's using somewhere around 100 clicks, with most of his drawdowns being in the low 2 minutes. Before watching this video, I was doing 90 clicks for 2:30-3:00 before. I'm going to try coarser and his recipe next.
@@DJangles ah that's cool man, thanks for responding! Are you enjoying the cups you get from 90 clicks? I've been using light-medium roasted, thermic aerobic, natural process El Moral beans and chasing balance of flavour all the way down to 63 clicks with a drawdown of 2:45-3:00 so I've always been curious what people are using as the Kingrinder online guide says from 90-120 clicks for pourover, but I find this range to be too hollow.
I use it daily and 70 clicks, (110 on the grinder) is a solid setting. Make sure to slow feed to reduce fines by grinding almost sideways. That also increases the overall grind size.
Awesome video, thanks for sharing your little checklist for pourovers :) Btw love the singing parts, my girlfriend was laughing again because she overheard me watching your video! I don‘t know if you remember, but we‘ve met at WOC at Weber Workshops and I really wanted to say that it was a pleasure to meet you and watch you pull some espresso shots. Keep up the good work, cheers 🫶🏻
Love all your work lance. I appreciate you are trying to get us to focus on what we like, rather than be didactic. Can’t help asking, would your approach be at all different with a flat bottom?
one thing that have improved my pour over drastically and that I never brew without, is a chop stick, I bloom and mix it with my chopstick, then after I finish my pour I also stirr to mix it all together, ever since I started doing that, I never brew without it, it's just better in my oppinion
Awesome!! Thank you so much for the video. Definetly A LOT of knowledge to be absorbed... Hahaha If you could make a video talking about draw down speed (maybe showing closeup examples) it would be awesome too... Thank you again!!!
Once while grinding freshly roasted peru beans from one of polish roasters I broke burr in my first Hario skerton grinder :D My friends came over so decided to brew it anyway. Coffee tasted like white bean the vegetable :D
Hey Lance, got a question. Is there any specifc reason why you don't excavate the bloom like in your ultimate pourover recipe video? Thank you for all the great tips!
Thank you so much for this Video! I was wondering why chose this particular grinder. Because its versatility? And since I have the same grinder, I was wondering if you could give some specific settings. Again thank you so much and greetings from berlin
I’d be curious to hear your general approach for lightly roasted natural ethiopians. Do you favor more or less agitation since there’s the issue of lots of fines with ethiopians countering the need for greater agitation for light roasts. Do you generally find natural ethiopians to be better at the lower ends of your extraction range? I ask because of all the coffees these are definitely the ones I and others seems to have the most consistent issue getting good cups with.
Hey Lance! I just got myself a V60 and a K-Plus. I've had some trouble finding the perfect grind size (I know: it doesn't exist). Have you got any guideline to what would be a good starting size for pretty light roasted (I live in Finland, so light specialty usually means pretty light) coffees?
Its pretty crazy how much value this man just dropped in a single video....its essentially a masterclass in pourover which is like 200$ here in Toronto
Literally as I’m turning on my kettle I get this notification. Guess I’ll make my pour over in 48 minutes 🤷🏼♂️
Is your pourover done? How was it?
@@pravinlnrk surprisingly a bit over extracted despite finishing in 2:00 with a 1:00 bloom. Will have to play around with it. Also using 2-week old beans that unfortunately sat in a hot car all day last week so that could be part of the issue. I’ve done is 1:2:1 recipe with a light roast and have phenomenal results before
@@TheLgcookie10 hahahaah same as me
To make it before finishing the video would be a waste of good coffee! 😅
@@TheLgcookie10 I feel some coffees taste overextracted to me when I bloom for 1 minute. Try 30 or 45 seconds, less bloom time, less extraction
Me at the beginning of this video: “ain’t no way I’m making it through 48 minutes of this.”
Me watching him set up the Decaf Granja Paraiso: “what we doing on this one, king?”
Lance just has a way of keeping you engaged and teaching you a new mode of thinking 🙏🏾
why the hell does he have to talk so quickly? Very irritating to listen to him.
@@MrNordertitoffhe has ADHD. Talking quickly is very common with ADHD. I don’t think he talks that quickly though, I have no problem watching his videos on 1.25x speed.
Elemental Coffee Roasters has a 10+year old video on how to brew with a Chemex and it’s always been my absolute favorite “recipe” for the Chemex. I see a lot of similarities. I like how you’re not afraid to push bloom times past the often blindly, parroted 30-45 seconds and explain why and what to look at during it. You explain things very well like a scientist that knows what they’re talking about. Great video with a wealth of knowledge.
Lance, you are a legend! I can’t believe this is free for everyone to watch and learn how to become a coffee professional.
I've made 1,000s of pourovers in my life and I have neither heard of nor tried a 2min extraction. Tried it today with a Wilder Lasso gesha from September and easily top 10 coffees I've ever made at home. What else do you know, Burr Man?
Probably the best pourover video I have ever watched. Thumbs up for using relatively cheap hand grinder and that you focus on other variables that number of clicks. Big thanks for this video!!!
Your ability to describe what you're doing, and why, while reacting to the brew, earned a subscribe from me. This is exactly what I needed to learn how to adjust my parameters for pourover. Thank you!
Throwin that subtle shade at the 4:6 mafia. 😂 Love this guide.
This is what I've been waiting for! Appreciate it Lance
This kind of video is really helpful, just hearing your thought process of what might need changed / could be improved on with subsequent brews. It's that part of this hobby that I find most difficult, knowing *what* needs changed to have certain impacts.
If it's possible to do more of these style of videos in future, dialing in multiple coffee, that would be great!
You have a such a good sense of what home enthusiasts need
Can't say enough about how much this video has improved my pourovers. Thank you Lance. Your thought process behind how you approach a particular bean, and how that then nudges your technique was exactly the thing I needed to see and hear! This is now the de-facto pourover video on UA-cam.
I went from disaster after disaster after disaster to immediate near-perfection. Lance, if you put out a 10 hour long video I would watch it - no joke. Thank you thank you thank you. Also, to those reading this who are new, if you find that you get a lot of scale in your kettle...use softer water and don't waste a ton of time and coffee using water that will never extract properly.
Man, this might just be one of your best videos! I love how focused and practical this tutorial was. Super helpful, thanks!
Lance's series of pourover videos combined with Aramse's are amazing. Beans I didn't enjoy are now juicy and bright, and I feel like I am finally finding my sweet spots. Hoffmann helped me get my undergrad but Lance is the one who got me my Phd!
I agree with Lance's method. Keep it simple and minimize the number of variables to worry about. Two pours has worked great for me. I only adjust grind size and yield now. Water temp is always around 94-95˚C (just off the boil). If you're running a business, it's also easier to train your baristas when its kept simple.
Maaan, I loveee this video but honestly, I need it in writing :D Love your content and appreciate your knowledge and sharing it with us!
I'm not sure if you're being serious but if you are you can get a transcript of the video in the description!
this is definitely a video I will be watching again…second time through I’ll have my pen and paper ready
These decaf tips have greatly improved my pourovers from barely drinkable to good tasting! My Kalita (metal) Wave was choking and taking 7' to brew. Adding a puck screen to the bottom reduced that to 5', but it still didn't taste great. Using Lance's tips took it down to 3'10" and made a good tasting brew! Was going to give my Kalita away, but will keep it now that I better understand how decaf is different, and I can make a good brew with it! Also have a Hario Switch I'm experimenting with.
Beans were a little past prime....so I lowered temp a few degrees, but upped my bloom time from 30sec to almost 60sec, and a little swirl. Much more enjoyable cup. Glad I watched this video today - I have new roasts arriving in a couple days! I've always done that little swirl when I do less pours, to make it flow through slower and more evenly.
You must enjoy the experimentation process until finding something that you really like - it's never the same!
Just tried your recipe and its night and day compared to my earlier cup! I had no idea these cheap AF beans could be so smooth. The bitterness is nearly non existent, I'm truly shocked. Thank you for explaining things so well and offering your knowledge to help people like me learn
Lance…just wanna say thanks…you’ve changed the game when it comes to my approach…just brewed up a coffee after being half way through your video and it was the best one I’ve brewed all month!
This is insanely helpful. Talking through your decisions on the fly is really useful.
Really enjoyed this video! this is probably my 2nd or 3rd time watching it. If your up for it I would love to see another video like this. Maybe implement the improvements in the video too but you might get over caffeinated haha.
I switched from James Hoffmann to Tetsu and to this and know what man..? I will stick to only two pours 😅 it’s a fucking stress and many variables going five pours and whatsoever. Keep it simple. Now this will be my mantra. I got a good cup of coffee with this method. JF was giving me a lot of headache.
dude this blew my mind. Thank you for this video!
This is a terrific video with amazing information. Thank you very much. I've only recently discovered your channel have subscribed.
This is just brilliant!
I think it’s a pinnacle of what these types of videos could ever be.
Thanks, Lance, for being such a keen intellect and powerful force driving this topic forward, always pushing it further, never sitting still🙏
I gained a lot. Now this is going to be my default recipe/mindset and I’ll try my best to acquire it😌
Hey Lance, just came across this video, and I gotta throw you some props. Had a bag of beans from someone I thought might be a bit older (don't get hit with that aroma when grinding) and previous cups had bitterness and astringency. After watching this, I tried a couple things at once (i know i know "one variable at a time") b/c I knew I had to knock this back quite a bit. Dropped the temp to 90C and shortened the ratio to 1:15 (kept the grind size the same). Single gentle circular pour (After bloom), and it was much more enjoyable/tolerable cup, but still had that bitter finish and the end of a taste. maybe a center pour can help, but it already drew down in 2:10.
Anyways thank you for your help on my journey to better understand a pour over.
So much good info here. You make brewing coffee a more simple and joyful experience!
Thank you so much for this. What a knowledge drop. I'm going to watch this again and again with some weeks pause to improve my dialing skills.
Thanks Lance ❤
Hi Lance, could you please let us know which grind size used? I have the same grinder and it could help me to compare it with the others grinder I own. Thanks!!
73 clicks!
@@LanceHedrick You should put this info in the description/pinned comment. Took me forever to find it and a bunch of people (myself included) were asking for it.
Thanks for sharing your dial in technique and logic Lance! This is a very practical and informative video, I learnt a lot :)
Is there a reason why you don’t really do the spoon “excavation” during your bloom period anymore? You advocated for that in your ultimate pour over video and I’ve been following that ever since. Just curious as to why you don’t include it anymore.
Very timely video. I have gone to half-caff, med. roasts and per this video lowered the water temp 188-190. Also, a new KINGrinder k6 just arrived so the previous dialing in video was helpful. Getting good pour over results, thank you.
That's a great grinder, I typically run 108 clicks on a pour over. Slow feed helps a lot with reducing fines and it does increase the size of the grounds overall.
@@eggsdee9110 I was pleasantly surprised at the excellent build quality of the K6. I am at 95 clicks for the blend I am currently using. Cheers!
Do you have any recommendations? I just tried Power Nap by Onyx today and it was great. I'd like to find some more good half-caf's to try out.
Sorry, I am in Portugal right now and don’t have access to my record of beans & blends. But half-caffs pre-packaged by company are still rare and I have only tried 2 or 3. What I do I use Whole Food buzz-free consistently 50% with any other full caff bean. I find the Buzz-free becomes almost a neutral and I can still taste the flavors differences blend to blend. It may be muted, but I can tell Ethiopian from Guatemalan. I wish more roasters would do a half-caff, with demand they may. I just can’t do as much caffeine as I use to.
Watched this video over the course of 2 or 3 days and it was very interesting. Funnyli i already use some of the techniques but your knowledge is so insightful! :)
Love this! Even though you have been making a lot of similar videos, I watched every single one and still learning more. Even better, I am literally experiencing my coffees getting better because of them, thanks so much!
What's your starting grind setting on the Q2 heptagonal?
Same Question!
And on the ZP6?
It's so weird to say same grind setting multiple times yet not give us the grind setting! No way to know what's going on through the video!!!!
I'd also like to know :D. For reference, Im ussually around 1.7.
His zp6 is around 5.5-6ish from his other videos. He grinds fairly coarse. But obviously it depends on your beans
I'm used to do 5 gentle pours. I've tried to do this technic with only 2 pours but pouring from higher height. It's actually very nice, easy drinking like a good tea. Not as much complexity in the taste than 5 pours but I guess more forgiving to enjoy most of our pour overs
I stealed from your videos one of the working method ,there is a 45sec wait after first pour to degas fresh beans,sometimes increase to 1 min for best results,thanks a lot to you Lance for delicious cups I ever drank
This works so well. Thank you so much for theinsight lance. You are my sensei
This was fantastic! I learned so much! I'll need to watch again when i can take further notes. Id love to have something like this for other brew methods too. Felt like i was in class but an enjoyable class where i actually look forward to homework
Can you tell us how many clicks on the Q2 heptagonal are u using? Thanks🔥🔥
Looks like he answered this an hour ago. 73 clicks!
Thanks for confirming you shared some coffee with Hugo. 😂 Lots of great information to learn from. Great content Lance!:👍☕️
Such a beautifully informative video! Thank you so much!😊
Thanks for the insights. Really a "keep it simple", I love it. Would you mind sharing the setting of your Q2, please?
Looks like he answered this an hour ago. 73 clicks!
Thx!
@@ghizuudo u know the microns for 73 clicks ? bcs i read on the web it only has abt 30 clicks or i read it wrong way
Thank you Lance for the great approach to the group of people who really need this information. Love it
I'm glad you showed a decaf brew. i've been trying to figure this out. I'm surprised though you only had water at 88 degrees. i have been using 198 or so and maybe i have it way too hot. unless that has less of an impact.
88 Celsius
lol. Yes I realized my stupidity right after I posed this
Here's one more request that you let us know how many clicks you set your Heptagonal Q2 to! (since you already brought up the fact that you're using this grinder, and that you usually don't change grind size - giving us this tiny detail would make the whole things sooooo much more applicable for so many of us)
THIS!!! Please! I also have a K-Max and constantly note my grind size but I always feel like I’m grinding too fine for pourover. I recall Lance saying he likes his pour over grinds in the courser side and based on my grinder, I’d guess that’s somewhere between 50 and 60 but that’s a complete shot in the dark here.
@@banks927 That sounds about right, probably closer to 60. I also have a kmax. When using the orea v3 (which needs a courser grind than the v60) i'm on 70. I tried 70 on the v60 using lances recipe and it was really hollow. Before using his recipe on a v60 I was trying to go as fine as possible and I was on 52. (i'm yet to properly try dial in in on a v60)
@@banks927 He replied to someone else below that it's 73 clicks. This is so much courser than I had expected and it's what 1Z suggest for French Press. His grind size really doesn't look that course from the video. I'm willing to try it though.
@@niallms83April coffee grinds at 7 on K-Plus
Wow I’m in the ballpark. I usually go for 69 clicks on the Q2 heptagonal😊
We got so close to no singing! Lol :)
I'm still developing my coffee knowledge and understanding how to amend brewing techniques by the bean processing and origin, etc. I'm still at the point of amending simply based on roast and roast date. But your essential philosophy of have a foundation process and gently tweak from there makes absolute sense and I couldn't agree more. And at the end of the day, so long as you (the drinker) likes the coffee that's really all that matters! :)
Nice Offset shirt! That was my first local specialty coffee shop in my hometown that I went to when I got into coffee
Nice. BTW, Czechia is pronounced "check-ee-uh" for US English speakers (although more than a few people there tell me they still say Czech Republic). A few more nice roasters in that general neighborhood are Poppy Beans and Gill in Brno, The Pelican in Vienna, Kaffeelix in St. Pölten, and over in Bratislava there are Good Times, Black Point, The Jungle, Concept (actually in Piešt'any), Triple Five, and Soren.
Fantastic video thank-you Lance. Excited to try the September Decaf!
I feel like I have too much experience with pour over, but I’m always excited when a coffee pro I admire does a deep-dive on their thoughts and technique. I’m sure I’ll have some takeaways for my afternoon cup 🙏🏻
I was wondering if I was just a peasant whose palate is not developed enough because every coffee is dialed in at the same settings within a 2-clik-margin for me. I just watched this and felt relieved. Thank you, I've learned something today. Maybe I felt that way because I like to go the extra mile with espresso and do much more experimenting there. Filter just seems to be simple and effective.
Thank you for the helpful and informative long videos! ❤
This was probably the best dial in video I’ve seen 👏
Heck yeah! Thanks for the support!
Lots of good info there, I learned a lot, thanks!
I had no idea boutique roasters were doing their own decafs. I need to look out for these. Thank you!
This video came out in my moment of need - transitioning from Lagom Mini to SSP MPs on Zerno and suddenly my grind size and standard method are falling apart 😂 This was helpful!
What Lotus Water recipe did you use? Or if you didn't, what would you use?
Glad you're finally walking us through this!! Felt like you were always trying to dodge this during the Q&As
Never dodging. Just nuanced and didn't wanna say a little without context
I love the way you pronounced "Czechia" :D
AN EXTRA LONG LANCE VIDEO LET'S GO I AM READY
Thanks, awesome trick & tips to enhance my pour over technic. I wasn't aware that decaf with a 92 score can make you spontaneously sing.
Thanks for sharing your knowledge.
Thank you a zillions times for sharing your knowledge🙏
Love the Videos Lance! Keep up the amazing work❤😎
Can definitely see myself rewatching this over the years 🤓
I was literally making a pour over with my origami and kalita wave filter as this came out. I used to pour the heck out of my pour overs however after watching your videos I have found a 3 pour recipe to be better. Great video.
Blimey, perfect timing indeed!
I have just one last dose of Pepe Jijon from Manhattan and haven’t yet touched the Intelligentsia coffee from the last Standart issue.
So that makes 2 out of 6! Couldn’t be happier!
Freaking awesome video. Thanks, Lance.
🎯 Key points for quick navigation:
00:00 *🎓 The video aims to reveal secrets for dialing in pour-over coffees.*
00:32 *☕️ The presenter will demonstrate dialing in six different, untried coffees.*
01:37 *🚫 Avoid overcomplicating pour-over brewing; chasing perfection is futile.*
02:06 *📏 Stick to a familiar recipe and adjust other variables like ratio, grind size, and temperature.*
03:20 *💧 The presenter uses a two-pour recipe: bloom and then the rest of the water.*
03:35 *🌀 Pour structure greatly affects extraction, including speed, turbulence, and pouring height.*
04:18 *🧰 Basic equipment used: Heptagonal grinder, plastic V60, scale, and Timemore kettle.*
04:49 *👁️ Examine the beans to determine the roast profile before brewing.*
05:30 *☕️ The coffee being used is light roast, similar to those from Black and White, Onyx, or Ruby Roasters.*
05:59 *🌡️ For this coffee, the brewing temperature will be around 95°C, slightly lower than the maximum of 96-97°C used for very light roasts.*
06:43 *⚖️ The starting recipe is 15g of coffee to 250g of water, with a 45g bloom (triple the coffee weight).*
07:25 *🔧 The grind size is kept consistent unless adjustments are necessary, and the water amount may be slightly reduced to 245g.*
08:21 *🌪️ Aggressive stirring during bloom is no longer recommended, as it may negatively affect the brew, especially with lower quality grinders.*
09:03 *🕰️ Bloom time is extended to about 1 minute based on the coffee's reaction to water and its freshness.*
09:31 *🌀 Pouring technique involves small circles in the center, with a final swirl to slow down the drawdown if necessary.*
09:59 *⏱️ The total brew time, including a longer bloom, is relatively short at 2 minutes and 5 seconds.*
00:10:27 *📊 Aiming for 19-21% extraction yields best results for most coffees, balancing flavor and aromatics*
00:11:24 *☕ Freshly roasted coffee (10 days off roast) can have a more developed, roasty smell*
00:12:15 *🌡️ Lowering brew temperature and water ratio can help reduce roasty bitterness in the cup*
00:12:59 *🔍 Visual assessment of coffee beans can indicate roast level and inform brewing approach*
00:13:43 *⏱️ Lighter roasts may not require extended contact time to reach full flavor potential*
00:14:23 *💧 More aggressive pouring technique increases agitation, aiding extraction for lighter roasts*
00:14:52 *🌀 Swirling the brew can help elongate draw-down time if it's too quick*
00:15:18 *🎯 Aim for consistently good brews (80% of ideal) rather than wildly varying results with major recipe changes*
00:15:46 *👃 The coffee gives off intense floral honey and baked peach aromas with malic acidity*
00:16:16 *🍎 The coffee's malic taste is not surprising as it's a "cedra" (Spanish for cider)*
00:16:41 *🔧 To increase sweetness, consider finer grind size or more aggressive pouring technique*
00:17:29 *🌺 The cup has notes of green apple juice, hibiscus, and elderflower*
00:18:34 *☕ The next coffee is an Ecuador Tipa honey roast from Dennis Sabu, likely very light roasted*
00:19:32 *💧 For lighter roasts, a higher bloom ratio and longer bloom time are used for better extraction*
00:20:30 *🌪️ Aggressive, turbulent pour technique is used for this coffee to aid extraction*
00:21:16 *🧱 The coffee grounds remain at the bottom during pouring, indicating high density and light roast*
00:22:01 *🧪 Using a V60 filter demonstrates the effectiveness of bottom paper filters in espresso machines.*
00:22:29 *☕ Lighter roasts are less soluble, requiring longer contact time for proper extraction.*
00:23:10 *👃 The coffee has a syrupy sweetness, floral notes, and herbal aromas.*
00:23:50 *🍇 Unexpectedly, the coffee tastes like a natural process with notes of plum, grape, and cherry.*
00:24:48 *👌 The brew is satisfactory, with no changes needed to improve sweetness or body.*
00:25:44 *📅 Roast dates affect brewing, with older roasts potentially requiring adjustments.*
00:26:40 *🌡️ For the Intelligentsia coffee, a lower temperature (92-93°C) is chosen due to its light roast and age.*
00:27:08 *⏳ Many coffees reach their prime at two months, but this varies depending on the coffee type.*
00:27:35 *☕️ The purpose of bloom is to release CO2, allowing water to better infiltrate the coffee grounds*
00:27:49 *⏱️ For well-rested coffee, a shorter 30-second bloom time is used*
00:28:19 *🌀 Swirling at the end helps trap fines in the filter paper and can slow down the drawdown*
00:29:00 *⏳ The drawdown for this coffee was faster than expected, completing in about 1 minute 40 seconds*
00:29:33 *👃 The coffee has a nice lavender aroma without roasty notes*
00:30:17 *🔧 To improve the brew, consider more aggressive pouring or extending the bloom time*
00:31:29 *🧪 For aged coffee (2 months old), avoid grinding finer; instead, adjust pouring technique or increase coffee ratio*
00:31:58 *📝 It's important to stick to one recipe to understand it well and make informed adjustments*
00:32:43 *🦄 Next coffee to be brewed is "Naughty Unicorn Blend" from World of Coffee in Copenhagen*
00:33:13 *🌿 The blend appears to contain Ethiopian beans and is likely roasted lighter than Intelligentsia but darker than Manhattan or Sabu*
33:27 *🌡️ Barista adjusts water temperature from 92°C to 94°C for the next coffee*
33:41 *☕ Ethiopian coffees tend to produce more fines, affecting drawdown time*
33:55 *🗓️ Coffee was roasted 8 days ago, likely to be gassy and require longer bloom time*
34:26 *💨 Coffee puffs up more than others during bloom, indicating freshness and high CO2 content*
34:55 *⏱️ Barista extends bloom time to 1 minute due to coffee freshness*
35:35 *🌊 Gentle, laminar pour used to avoid stalling drawdown with finer grounds*
36:03 *⏳ Total drawdown time of 2 minutes 17 seconds, slower than previous coffees*
36:32 *👃 Coffee has an intense, fruity aroma reminiscent of yeast inoculation*
36:58 *🍇 Tasting notes include strong grape flavor and artificial sweetness*
37:41 *🔍 Coffee revealed to be a blend of washed Ethiopian heirloom and natural anaerobic Colombian*
38:23 *💡 Suggestion to use a tighter ratio (**1:14**) for more intensely processed coffees*
39:05 *🏷️ Final coffee: decaf anaerobic washed from K Ros Sal, harvested in 2023*
39:22 *💰 Green coffee price transparency: $162 per kilogram*
00:39:36 *☕️ The coffee being brewed is a decaf using the sugar cane process*
00:39:50 *⚙️ For decaf, the presenter uses water under 90°C and grinds slightly coarser than usual*
00:40:04 *🔬 Decaf coffee tends to have a finer medium particle peak, based on particle size analysis*
00:40:31 *📊 The recipe used is 15g of coffee with 220g of water, a slightly truncated ratio*
00:41:14 *🔄 Decaf coffees require different brewing approaches compared to regular coffees*
00:41:56 *🧪 Decaffeination alters the bean structure, resulting in fewer solubles to extract*
00:42:26 *⏱️ Draw down time for decaf is less important, but longer contact times can produce off notes*
00:43:07 *👃 The brewed decaf has notes of vanilla and raspberry on the nose*
00:43:46 *🍇 The taste is described as similar to a grape Jolly Rancher with a funky profile*
00:44:18 *🏆 The decaf is praised for being nearly indistinguishable from regular coffee*
00:45:01 *🎯 The presenter is satisfied with the brew and doesn't think any changes are necessary*
00:45:15 *☕️ The decaf coffee being tasted is impressively good, despite being a decaf.*
00:45:43 *🔍 Slight adjustments could be made to increase extraction, but it might affect the finish and draw down time.*
00:45:58 *🌡️ Increasing temperature isn't recommended, but more agitation during pouring could be considered.*
00:46:11 *🧠 The speaker's approach to brewing involves considering factors like roast profile, roast date, and coffee variety.*
00:46:27 *🌱 Different coffee varieties interact differently with water during extraction, affecting brewing decisions.*
00:46:41 *🔬 Roast degree, bloom behavior, and processing method are crucial factors in determining brewing approach.*
Made with HARPA AI
After using the Pulsar/Commandante C40 combo (mostly following Jonathan Gagné's recommendations) for more than half a year now, I find your "Stick to What You Know" remark to be very true. But getting to that point took me a few years :D
All the tips that you give are gold. Thank you so much!!!
You my guy... are The Man!!! Salute
Thank you for a such detailed video! You connected all the dots in my mind rated to v60 method🎉
Greetings from čečija 😁❤
Hey Lance,
In your experience with the Kingrinder K6, how many clicks would you recommend to get a similar grind size to the one you use here?
Thanks! ❤
I would have to imagine he's using somewhere around 100 clicks, with most of his drawdowns being in the low 2 minutes. Before watching this video, I was doing 90 clicks for 2:30-3:00 before. I'm going to try coarser and his recipe next.
@@DJangles ah that's cool man, thanks for responding! Are you enjoying the cups you get from 90 clicks?
I've been using light-medium roasted, thermic aerobic, natural process El Moral beans and chasing balance of flavour all the way down to 63 clicks with a drawdown of 2:45-3:00 so I've always been curious what people are using as the Kingrinder online guide says from 90-120 clicks for pourover, but I find this range to be too hollow.
I use it daily and 70 clicks, (110 on the grinder) is a solid setting. Make sure to slow feed to reduce fines by grinding almost sideways. That also increases the overall grind size.
Curious if you changed the water recipe for each bean? If not - what recipe did you use across them? Thanks!
Awesome video, thanks for sharing your little checklist for pourovers :)
Btw love the singing parts, my girlfriend was laughing again because she overheard me watching your video!
I don‘t know if you remember, but we‘ve met at WOC at Weber Workshops and I really wanted to say that it was a pleasure to meet you and watch you pull some espresso shots. Keep up the good work, cheers 🫶🏻
Love all your work lance. I appreciate you are trying to get us to focus on what we like, rather than be didactic. Can’t help asking, would your approach be at all different with a flat bottom?
one thing that have improved my pour over drastically and that I never brew without, is a chop stick, I bloom and mix it with my chopstick, then after I finish my pour I also stirr to mix it all together, ever since I started doing that, I never brew without it, it's just better in my oppinion
Awesome!! Thank you so much for the video. Definetly A LOT of knowledge to be absorbed... Hahaha If you could make a video talking about draw down speed (maybe showing closeup examples) it would be awesome too... Thank you again!!!
(approximately)what grind setting did you use for the q2???
My thought too
yea i wonder abt the grindsize too
Once while grinding freshly roasted peru beans from one of polish roasters I broke burr in my first Hario skerton grinder :D My friends came over so decided to brew it anyway. Coffee tasted like white bean the vegetable :D
excellent video and unique with 1zpresso q2 well explained. What settings do you use on that heptagonal q2? I have the same one. greetings☕✨💪🌎🌱
Hey Lance, got a question. Is there any specifc reason why you don't excavate the bloom like in your ultimate pourover recipe video?
Thank you for all the great tips!
ah man a 50 minute video, thanks😌👍🏻
Thanks for the wonderful video....amazing combination of science, experience and intuition. Really well presented - I always learn so much
What is the starting setting on the Q2?
Thank you so much for this Video! I was wondering why chose this particular grinder. Because its versatility? And since I have the same grinder, I was wondering if you could give some specific settings. Again thank you so much and greetings from berlin
I’d be curious to hear your general approach for lightly roasted natural ethiopians. Do you favor more or less agitation since there’s the issue of lots of fines with ethiopians countering the need for greater agitation for light roasts. Do you generally find natural ethiopians to be better at the lower ends of your extraction range? I ask because of all the coffees these are definitely the ones I and others seems to have the most consistent issue getting good cups with.
what changes for a 30g/500ml pour over?
Naughty Dog is from the Czech Republic 🇨🇿 😅 great vid btw
how many clicks would you start with on a commandante c40? Currently I have it at 24 clicks... great vid!
I think he's higher than 24
@@PanaMaJwaaRd higher = more clicks out = coarser?
@dirkdigglerroyal yes. I'd guess he's in 25 to 30 mark. That's just my guess
Hey Lance! I just got myself a V60 and a K-Plus. I've had some trouble finding the perfect grind size (I know: it doesn't exist). Have you got any guideline to what would be a good starting size for pretty light roasted (I live in Finland, so light specialty usually means pretty light) coffees?
I started at 8.5 for K-Plus for coffee beans. I got from fuglen Japan branch. Hope that helps.
@@pattufoo4404 Yeah, for sure, thank you for the input! :)
this is the most complete dial-in video out there, thanks, Lance! What would be the grind setting for this recipe using a ZP6?
What Lotus Water recipe do you like to try first with new coffees (or what did you use here)?