In 2024 this is still the best explanation on coffee brewing. Thanks a lot! there are a bunch of how to brew videos but no one talks about the real science behind the methods. You ARE the man.
I love that you released this material at no cost to the public! This information is extremely valuable for anyone that is currently tumbling down the rabbit hole of specialty coffee. Thanks for doing this video Lance! It doesn't go unnoticed!
Thank you so much! I appreciate you leaving a comment. This video hasn't been performing well and it's making me self conscious haha! So thanks! Releasing a V60 recipe video this week, so hopefully that will get some traction.
The level bed and even bed illustration was an eye opener for me. I watched a lot of pour-over videos on HOW to do a pour-over, but this is the first video that thoroughly taught me WHY pour-overs are done in a certain way. The part about the bloom fase was particularly eye-opening. Subbed.
As a chemical engineer, I GEEKED out over this video! I loved every second of your theory explanation and examples in relation to chemistry and quantum physics Well done!
Lance, this quickly became my favorite youtube channel, actually the only one I allow the notifications on! But I can for the life of me figure out why my latte art is not coming together.
SO glad I caught your channel early! I'll be watching every video you release, most easily followed and informative coffee videos on UA-cam. Great content man!
For this video there must have been at least 10 like buttons available. I always learn due to your explanation. You make coffee theory understandable to everyone.
Found Lance's channel a little while ago. You can see the passion, enthusiasm and love for coffee and teaching others. Love the channel and the help you provide for free brother. Keep doing what you are doing! 🙏
Great video! I'm glad you're not limiting the channel to just espresso.I am an espresso first drinker, but i've recently started down the rabbit whole of pour overs and Aeropress so I would say this video came right on time for me. I just got my V60 last week, so i'm looking forward to your future vids.
Fantastic! And yes. I'm a filter first person, so I have to spend time on this. I plan to hit all coffee techniques with this channel, but want to roll them out methodically.
Most educational video on pourover I've seen. I've heard so many of these terms thrown around on other vids with no explanation. Thanks Lance! BTW, great hair cut!
Grateful to have access to incredible content. Our generation will certainly stand on giants shoulders and achieve outstanding breakthroughs in the coming years.
you got me back into espresso and lattes about a month ago with your espresso vids. seems like i'll be going back to pour overs again after your next set of vids. great content man!
Awesome! I'm fixing to add manual pourovers into my coffee brewing rotation. I started out with and still use a drip coffee maker but got really into espresso last year. I've watched a lot of great videos on brew recipes and the approximately 1,000 different options for various pourover methods and their accessories (and of course I love it), but this is such a great dive into the how/why. Another winner, Lance.
Thanks, Jeff! Yes. I definitely like to nerd out. Would love to do a 2 hour video, but people struggle even with 30 min 🤣🤣🤣 Average watch for this so far is only 8min lol
@@LanceHedrick Only 8 minutes? Man, there’s some great stuff throughout the video. My favorite is for sure the last 4-5 minutes on TDS. I can absolutely see myself getting a refractometer later on in my coffee journey and turning this into more of a science experiment haha. I think what has surprised me the most when learning about manual pourover options is the popularity of cone shaped drippers like the V60, Chemex, etc. I would have thought that a flat bottom to allow for an even bed would objectively be better (that’s what we aim for with puck preparation in brewing espresso, right?) But it seems like the V60 is a really popular and economical option for getting started with pourovers so super excited to dive in there and see what the conical drippers are all about.
Absolutely outstanding Lance. As I brew mainly with Chemex, I am looking forward to learning some new things in your upcoming Chemex video. A couple of challenges I have encountered with Chemex are: 1) stalling, 2) filter paper blocking spout, 3) total time not being affected by grind (I.e. grinder coarser does not necessarily result in shorter brew time), 4) large batches (72-75g coffee to 1200g water) are difficult. I recently changed my grinder from Lido 3 to Lagom P64 with high uniformity burrs and have noticed a decent uptick in taste, I hope to experiment with Unimodal burrs soon. I think many of the challenges with pour over relate to grind quality.
I know it's been a year, but I'm curious why you use a chemex when you've noted so many issues? It seems odd to have such a nice grinder and even upgraded burrs and then assume the issue is the grind quality despite knowing the chemex is a challenging brewer.
My goodness yet again another amazing video! Thank you for making everything so understandable for the common viewer yet going in depth for those that need the science behind it! 🙌🏼
That was… a lot! I'm just getting started on pour-over coffee and I get the feeling I'll be coming back to this video quite a few times. Thanks for putting it all out there.
Super informative! I’ll admit the wind noise was a bit distracting at times, but otherwise great quality video. Great illustrations! Excited to see more about pourovers on this channel
Yeah, was in a weird predicament. Main camera guy as out of the country and so we had to improvise and shot on the porch lol. Did the best we could with what we had
I love love love these deeper dive vids because we run a shop in middle or nowhere Northern Wi so getting info and exposure on this level of quality control is so amazing and appreciated
Lance, this video is super helpful and I wish I saw it 2 years ago when I started making pour over at home. I love the way you broke it all down in one video. I’ve followed so many tips and methods from other sources like putting a divot in the grounds bed, but I never understand the logic or science behind why people were doing it. You cleared up some long-standing questions I had. Thanks! I’m subscribed to at least 5 other Coffee Head UA-camrs, but I just found your channel and love it the most.
Wow thank you so much! That really does mean a lot. I'm so glad you found this video so helpful. I'm so glad you found this video so helpful. I took a long time to put it together and I'm glad that you saw that
Excellent video Lance! I've learned a lot. This is easily one of the best pour over espresso breakdowns I've seen. What's surprising is it's free. This level of teaching is typically restricted to paid courses.
My parents are from Puerto Rico. 30 years ago or so my mom started doing a pourover using a cloth filter due to the fact that her coffee machine had failed and she wanted to have coffee that very day. That coffee, mere Folgers from a can, was spectacular! (Especially after the cloth filter had been seasoned with a couple of brews.) It was a lot of work though, and the cloth filter was retired after a new coffee maker was obtained.
@@LanceHedrick man I feel like this needs promoted so much! There's a ton of people that need to know how coffee works! I struggle with my wife and family scoffing at weighing out coffee. The whole thing with the measuring cup is a never ending argument in my house. 😟
@@LanceHedrick I'm personally more into espresso right now. But when I do brew with my pour over, I reach for my Chemex pretty much exclusively. I like the ultra bonded filters that they use and the cup I get. I can get a pretty similar cup on my v60 but in a side by side tasting, I almost always like the Chemex flavors more, especially with a fruity ethiopian or a peaberry. My favorite Chemex brew I've done was with an ethiopian from Oak Cliff Coffee Roasters in DFW and it literally tasted like a blueberry pie a la mode. Very rich and probably one of my favorite beans. (they ran out long ago)
Very cool! I'll be doing videos on these and how to heighten your experience further!
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I love how you take your time to explain everything from the ground up, it's really easy to follow. If after pourover you cover immersion brewing, a video about syphon would be awesome.
Phew. Siphon. Perhaps one of the three I despise the most 🤣🤣🤣 I'll see about doing one, but may be...a while to warm up to it 🤣🤣🤣
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@@LanceHedrick I can see why. It's a little fickle but seeing physics doing its job is a marvel. Also I have a glass filter (a cona one), it's hard to avoid clogging but it's a breeze to clean compared to a cloth one.
The single best ever brew I remember having was a syphon harar. Having said that, it's so close to 50/50 love/hate that I rarely try them anymore. Being a chemist, though, it's hard not to love the apparatus.
Thank you so much for your great content. I love how you go into details and describe everything so people can understand it. I love to try new recipes, but I just follow the process and never actually understand what is happening, now I have some clue! Keep it up, excited to see what comes next! ❤
Heck yes! That is like the best response to the video possible (well, second best to - this video is so great I'm.going to give you a million dollars). Thank you!
I know this is an old video, but I do have a cloth v60 filter, that I'm keeping "non smelly" using Jammie pro tips for like 1 year, and I do love the cups I have with it. It's not for every coffee, but with a washed coffee, or some fermented ones, it brings the coffee to a next level.
Thank you for this video!! I was starting to go down a rabbit hole shopping for filters on Amazon! You saved me from buying something I don’t need! 🤣Thank you for clarification!☕️
@@LanceHedrick Does percolation just pull out more nice flavors or is it the paper filter adding clarity and nuance? Cause I'm fine with pouring an immersion brew through a filter to clean it up. I just want to do each coffee justice and sometimes it's frustrating hunting for that ideal recipe, because of all the variables.
So, think if it this way. When you percolate, you are pouring hot water over the bed, and it leaves. Then you pour more clean water into a partially spent bed and can extract more. Then it drains, and you replenish with clean water again. With immersion, you extract with coffee essentially.
ahahaha i sang the 'start at the very beginning' part with you as you said it not even expecting you to say the whole thing and reference the source, i immediately think of that scene and song when anyone says that first half of the phrase 😂👏🏻❤️
Would love to learn how to get better coffee out of my Aero Press. My experience is that it has been overhyped…doesn’t make enough coffee and the coffee it does make, regardless of how much I mess with variables, tends to be weak/bitter (you can only dose so much and fill so much and it’s fidgety). I travel with a hand grinder, scale, a collapsible electric kettle and an Aero Press, so this would be most helpful. On a recent trip to Panama, after buying some very expensive Geisha, I bagged the Aero Press and bought a pour over setup at a local coffee shop in Panama City…lol.
About bypassing in a V60, it's because that's not how V60 and the likes are designed to be used. The side flows are great features of V60 style drippers. To take advantage of it, you would, instead of creating a flat brew bed, create a crater shaped brew bed. Water would filter through coffee at the bottom and all around the wall. This gives you more layers in flavor. Also, because there are less grounds at the tip, less chance for clogging. The challenge is in finding the right shape of crater to your taste and figuring out how to create it with your pours.
Sure. I understand the intent of a v60. Japanese brewing traditional relies on heavy bypass in order to tame the harsh flavors of darkly roasted coffees. I don't think I ever say this is a brewer flaw, but moreso something that is not ideal for those of us who, increasing in number, enjoy lighter coffees. Bypass causes extreme inconsistency. Also, the crater to which you refer has its own host of issues re: extraction. Of course, for dark coffee, it is fine. But, for anything lighter, it is not ideal. Cheers and thanks for watching
Thanks for the laying down the basics of pour over. I got a chemex to expand and explore beside from espressos. Can’t wait to hear about your method for dialing in, I find that it takes me lots of coffee do do so...
Yeah. The chemex, to be honest, is the worst 🤣 it is very difficult to achieve any sort of control over extraction. That being said, I have hacks for it!
Would love to hear more about the Kalita and the supposed more even extraction of a flat bottomed brewer...if that's true. Also interested in bypass brewing (ie brewing stronger and then diluting in the carafe) I've seen a few cafes do this and I'm curious how that works! Thanks for another awesome video!
You got it! Bypass necessarily underextracts coffee, so I'm not typically a fan unless a dark coffee or old coffee. As for flat bottom, it will be easier to get an even extraction..true. can explain in more detail, though! Considering doing a video of conical vs. flat bed.
Any coffee can be brewed on any device. "Espresso blends" can be on drip, french press, etc. And "filter blends" can be made on espresso. So, in short, nothing specific needed!
Lance Very interesting! Not sure if you're you're still reading comments from these old videos. My gf and I are looking for the perfect method for pour over coffee and have been watching a ton of videos from different people. It seems that each *expert*, including one who has won coffee championships, has different methods of doing their pour overs. Some say to agitate the grounds regularly during pour over, some say only once or twice. One says that we need to time the pouring and not go over a certain amount of time. Some say to bloom the grounds for 30 seconds and others say to let the grounds sit at least a minute to two minutes. Is this just a matter of trying everyone's methods and seeing which works best for us? Also, I found the more technical some people get in their videos about the science of brewing, the more I zone out. It also always helps to slow down in talking as it sometimes gets difficult to follow. Some talk fast so it seems they're teachers trying to fit an hour's worth of information into 45 minutes.
Man, such an amazing video! Thanks a lot for sharing this knowledge with us. It would be interesting if you could dive deep into the technicalities of the different approaches when brewing pour overs, such as single pours, multiple pours (like the 4:6), osmotic flow, etc. Then again, loved the video and learned a lot from it.
I am a chopstick stirrer. I used to do something like Hoffman's technique but I stirred midway instead of and then poured the rest . What is going to happen is that the fines are going to get knocked into the "wall pockets" of the v60 and prevents clogging and bypass at the same time. However this only works when the water is all the way up. Another magical thing is the hydrostatic extraction it comes with the stirring. It agitates more gently than what a spoon does. In my personal experience, stirring with chopsticks makes the best cup of coffee for my 1 year of experimenting recipes as a home brewer. Chopstick stirring is my coffee religion.
Nice! I've found stirring deeply always gives bitter cups no matter the grinder. Perhaps we have just very different palettes, which is valid! You never see stirring at brewers comps because bitterness is scored harshly against. (Except me, but it wasn't a normal pourover lol) That all being said, I'm all for people brewing their coffee how they like it! Glad you found your coffee religion haha!
(This all being said, I do have a way of brewing to catch fines in a v60 but I'm not touching the slurry. I barely move the top portion of water at the final drawdown)
@@LanceHedrick its not bitter when done correctly for me. Yes, I stir until the chopstick reach the peak of the v60. I think some brewing methods are compatible and some aren't. When I ask about others, I was shocked no one did it. The magic of chopstick is that it doesnt do as much agitation a spoon should, I am not sure what you used but I can only say its amazing stuff after I got it right. Its also a high risk high reward kind of brewing technique so I don't blame people not using it. I forgot to mention about the adequate water ratio and agitation
I’ve found very little information about Chemex with a mesh filter after I got one as a gift. I would love to hear what’s the best approach for using this setup. Also, loved your latte art vids 💗
The hair! I always get the divot, but always thought it was bad! I've been doing it right?! Another very informative video, Lance! P.S. my milk texture is getting better!
Well, the divot is moreso when the coffee bed is dry. Its a way of preparing the bed for the bloom to more evenly saturate the grounds. That being said, I dont think a divot at the end is bad. I have a video of this on my IGTV if interested!
I’m a Third Wave user… Both the espresso formula and pour over/drip. formula. I noticed an big improvement in taste from the get go. I’m sure your other 2 products also work well. Totally worth it, and not really expensive at all.
Nice! I would love to see a guide on the Hario woodneck with the cloth filter, because i haven't been able to brew a consistently good cup with that. It seems to drain really fast compared to other brewers
Awesome content as always, Lance! I have to re watch this many times to get all of these info sink in to my brain and make better coffee! Thanks for your sharing your knowledge! Alright on to the next video (James Hoffmann new uploaded vid) lol!
ok so I have the Stanley "classic perfect-brew pour over" system that I got for camping and I am temporarily using it at home while waiting for my moka pot to arrive. I have no idea how to brew a good cup using that thing even though it is supposed to be effortless/versatile . I specifically want to eliminate the excess fine sediment that tends to go through the filter and sit at the bottom of the cup. Would love your input on how to brew a consistent cup. Thanks!
You look amazing in this hair style! Getting my passion for pourover back after watching this video, wish this time would be different. never get what I tasted in cafe at home;_; Thank you again for this excellent video!
Almost didn’t recognise you in this video Lance. Guess the warm weather is already with you in your area? Thanks, as always, for another great video. 🙏 Wishing you a wonderful weekend.
Haha in Arkansas, we will have random scorching days in winter. 🤣 That plus the humidity making my curly hair unmanageable were two of the few reasons haha
Really really nice and informative video! Thank you! And I appreciate the chapters/time stamps, they're very helpful - although I watched it entirely. Now, you mentioned a couple of filters you've been using, and another couple ones you're not so fond of. So what's your current daily driver, if you have one? Or are you more like "new day, new dripper"?
My favorite dripper is the Stagg X with either hario untabbed filters or Cafec medium roast filter/trapezoid filters. It's complicated, but my favorite.
Hey Lance, Great video. Just a suggestion for the future: Many people, like me, consume video content in a dark-ish room, so blasting white-background diagrams feels like someone blasting their headlights at you on a dark side road, so maybe a dark background with light diagrams next time? keep up the good work, looking forward to this series
Haha good call! Tbh, I made those illustrations myself and I am as dumb as a rock with technology. I made those on powerpoint. Lol took me like 2 hours 🤣
Fantastic, you’re dangerous I could listen to u talk about coffee all day! I know this is about pour over filter coffee but do u do the French press too? Or is it all the same principles?
the hair will grow back when Lance back discussing about espresso 🤣
Hahaha! Exactly. You get me.
Yeah it better come back.
Woah woah woah. But I like all hair styles. This is best for hot, humid Arkansas summers lol
I think he wears a wig for espresso vids and natural short hair for pour over vids. It’s part of his act. 😆
This is accurate. 🤣🤣🤣
In 2024 this is still the best explanation on coffee brewing. Thanks a lot! there are a bunch of how to brew videos but no one talks about the real science behind the methods. You ARE the man.
This man must be protected at all costs. You, sir, are such an easy teacher to listen to.
Thank you so much! So happy you enjoyed it!
The fact that a course like this is available for free on UA-cam is just incredible. Thank you so much for this video.
I love that you released this material at no cost to the public! This information is extremely valuable for anyone that is currently tumbling down the rabbit hole of specialty coffee. Thanks for doing this video Lance! It doesn't go unnoticed!
Thank you so much! I appreciate you leaving a comment. This video hasn't been performing well and it's making me self conscious haha! So thanks! Releasing a V60 recipe video this week, so hopefully that will get some traction.
The level bed and even bed illustration was an eye opener for me. I watched a lot of pour-over videos on HOW to do a pour-over, but this is the first video that thoroughly taught me WHY pour-overs are done in a certain way.
The part about the bloom fase was particularly eye-opening.
Subbed.
As a chemical engineer, I GEEKED out over this video! I loved every second of your theory explanation and examples in relation to chemistry and quantum physics
Well done!
Thank you! Incredible to have feedback from a chemical engineer. Appreciate you dropping a comment!
Lance, this quickly became my favorite youtube channel, actually the only one I allow the notifications on! But I can for the life of me figure out why my latte art is not coming together.
WOW! That is so kind of you! And I'd love to help with your latte art. Feel free to DM me some pics or vids of you pouring to my IG
SO glad I caught your channel early! I'll be watching every video you release, most easily followed and informative coffee videos on UA-cam. Great content man!
Thank you so much, brad! Stoked you are enjoying the vids!
This, by far, is the best video on the internet regarding filter coffee. Great detailed work and really can't praise it enough !
For this video there must have been at least 10 like buttons available. I always learn due to your explanation. You make coffee theory understandable to everyone.
Found Lance's channel a little while ago. You can see the passion, enthusiasm and love for coffee and teaching others. Love the channel and the help you provide for free brother. Keep doing what you are doing! 🙏
How does this guy explain the inside out of absolutely anything so well. And with all the science😍
Haha! Thank you, friend! So much more to come. Excited to share
When the master speaks we listen 👌👌👌 I’ve watched this video 3x just to really understand what’s going on. Deep in the rabbit hole y’all
I love that! Thank you!
Great video! I'm glad you're not limiting the channel to just espresso.I am an espresso first drinker, but i've recently started down the rabbit whole of pour overs and Aeropress so I would say this video came right on time for me. I just got my V60 last week, so i'm looking forward to your future vids.
Fantastic! And yes. I'm a filter first person, so I have to spend time on this. I plan to hit all coffee techniques with this channel, but want to roll them out methodically.
Most educational video on pourover I've seen. I've heard so many of these terms thrown around on other vids with no explanation. Thanks Lance! BTW, great hair cut!
Fantastic! Thanks for the kind words.
This is a gem. As a beginner I needed this. What a legend
Grateful to have access to incredible content. Our generation will certainly stand on giants shoulders and achieve outstanding breakthroughs in the coming years.
Amine! Number one supporter. Thank you
So detailed! Love the way you teach. My favourite coffee channel on UA-cam. More power to you, Lance!
Thank you so so much! That is massive praise. Appreciated
you got me back into espresso and lattes about a month ago with your espresso vids. seems like i'll be going back to pour overs again after your next set of vids. great content man!
Hahahaha love the diversity, yeah? Thanks for following along! Makes this much more fun and entertaining for me. Appreciate you
This was excellent.
Everybody dribble out a little of your pourover in memory of that AeroPress.
Awesome! I'm fixing to add manual pourovers into my coffee brewing rotation. I started out with and still use a drip coffee maker but got really into espresso last year. I've watched a lot of great videos on brew recipes and the approximately 1,000 different options for various pourover methods and their accessories (and of course I love it), but this is such a great dive into the how/why. Another winner, Lance.
Thanks, Jeff! Yes. I definitely like to nerd out. Would love to do a 2 hour video, but people struggle even with 30 min 🤣🤣🤣
Average watch for this so far is only 8min lol
@@LanceHedrick Only 8 minutes? Man, there’s some great stuff throughout the video. My favorite is for sure the last 4-5 minutes on TDS. I can absolutely see myself getting a refractometer later on in my coffee journey and turning this into more of a science experiment haha.
I think what has surprised me the most when learning about manual pourover options is the popularity of cone shaped drippers like the V60, Chemex, etc. I would have thought that a flat bottom to allow for an even bed would objectively be better (that’s what we aim for with puck preparation in brewing espresso, right?) But it seems like the V60 is a really popular and economical option for getting started with pourovers so super excited to dive in there and see what the conical drippers are all about.
For sure. There are benefits to both, absolutely. I'll be sure to make a video dedicated to the benefits and downsides to both!
Absolutely outstanding Lance. As I brew mainly with Chemex, I am looking forward to learning some new things in your upcoming Chemex video. A couple of challenges I have encountered with Chemex are: 1) stalling, 2) filter paper blocking spout, 3) total time not being affected by grind (I.e. grinder coarser does not necessarily result in shorter brew time), 4) large batches (72-75g coffee to 1200g water) are difficult. I recently changed my grinder from Lido 3 to Lagom P64 with high uniformity burrs and have noticed a decent uptick in taste, I hope to experiment with Unimodal burrs soon. I think many of the challenges with pour over relate to grind quality.
I know it's been a year, but I'm curious why you use a chemex when you've noted so many issues? It seems odd to have such a nice grinder and even upgraded burrs and then assume the issue is the grind quality despite knowing the chemex is a challenging brewer.
"Back on my face because this is the Lance show" - instant sub 😂
Haha! Heck yes. I love it. Just being a goof. New boot goofin
My goodness yet again another amazing video! Thank you for making everything so understandable for the common viewer yet going in depth for those that need the science behind it! 🙌🏼
Thank you! I'm so happy you enjoyed it. 🖤
The Lance Show is top notch!
That was… a lot! I'm just getting started on pour-over coffee and I get the feeling I'll be coming back to this video quite a few times. Thanks for putting it all out there.
Super informative! I’ll admit the wind noise was a bit distracting at times, but otherwise great quality video. Great illustrations! Excited to see more about pourovers on this channel
Yeah, was in a weird predicament. Main camera guy as out of the country and so we had to improvise and shot on the porch lol. Did the best we could with what we had
I love love love these deeper dive vids because we run a shop in middle or nowhere Northern Wi so getting info and exposure on this level of quality control is so amazing and appreciated
Awesome! Who do you use as a roaster? Hehehe
@@LanceHedrick We are in the process of becoming our own roastery lol but we did drive 18 hours this winter to come visit the onyx shops haha
I'm glad your channel exists.
Thank you! I'm glad you exist
Lance, this video is super helpful and I wish I saw it 2 years ago when I started making pour over at home. I love the way you broke it all down in one video. I’ve followed so many tips and methods from other sources like putting a divot in the grounds bed, but I never understand the logic or science behind why people were doing it. You cleared up some long-standing questions I had. Thanks! I’m subscribed to at least 5 other Coffee Head UA-camrs, but I just found your channel and love it the most.
Wow thank you so much! That really does mean a lot. I'm so glad you found this video so helpful. I'm so glad you found this video so helpful. I took a long time to put it together and I'm glad that you saw that
Expert content. Love the thought put into the comments as well! Makes it easier to jump around later and get to the additional content.
Fantastic! So glad you enjoy it, my friend. More to come!
Absolutely incredible content!!! Can't wait to see the upcoming pour over videos. Thanks Lance!!
Thank you! Planning on a V60 video this week, more than likely
Excellent video Lance! I've learned a lot. This is easily one of the best pour over espresso breakdowns I've seen. What's surprising is it's free. This level of teaching is typically restricted to paid courses.
Thank you! So glad you enjoyed it. Appreciate the support!
@@LanceHedrick Keep em coming bro
Will do!
My parents are from Puerto Rico. 30 years ago or so my mom started doing a pourover using a cloth filter due to the fact that her coffee machine had failed and she wanted to have coffee that very day. That coffee, mere Folgers from a can, was spectacular! (Especially after the cloth filter had been seasoned with a couple of brews.)
It was a lot of work though, and the cloth filter was retired after a new coffee maker was obtained.
Oh man, youtube did you dirty on this one. Got notifications on, but only found out today after you posted a story on this!
Dang! That might be why this video is doing so poorly! I was stoked on it and it is my worst performing one yet. Dang YT
Bookmarked. Saved. Will watch this multiple times! So good man.
Thank you! I need it! This video is doing so poorly and it's making me sad 🤣 appreciate you!
@@LanceHedrick man I feel like this needs promoted so much! There's a ton of people that need to know how coffee works! I struggle with my wife and family scoffing at weighing out coffee. The whole thing with the measuring cup is a never ending argument in my house. 😟
Hahaha! I'm trying to get it out there.
@@LanceHedrick I'm personally more into espresso right now. But when I do brew with my pour over, I reach for my Chemex pretty much exclusively. I like the ultra bonded filters that they use and the cup I get. I can get a pretty similar cup on my v60 but in a side by side tasting, I almost always like the Chemex flavors more, especially with a fruity ethiopian or a peaberry. My favorite Chemex brew I've done was with an ethiopian from Oak Cliff Coffee Roasters in DFW and it literally tasted like a blueberry pie a la mode. Very rich and probably one of my favorite beans. (they ran out long ago)
Very cool! I'll be doing videos on these and how to heighten your experience further!
I love how you take your time to explain everything from the ground up, it's really easy to follow.
If after pourover you cover immersion brewing, a video about syphon would be awesome.
Phew. Siphon. Perhaps one of the three I despise the most 🤣🤣🤣 I'll see about doing one, but may be...a while to warm up to it 🤣🤣🤣
@@LanceHedrick I can see why. It's a little fickle but seeing physics doing its job is a marvel. Also I have a glass filter (a cona one), it's hard to avoid clogging but it's a breeze to clean compared to a cloth one.
Glass filter, huh? Nice! I didn't even think to include it. I have a Pureover which has zero filters, so I failed. Lol
The single best ever brew I remember having was a syphon harar.
Having said that, it's so close to 50/50 love/hate that I rarely try them anymore.
Being a chemist, though, it's hard not to love the apparatus.
Haha! I can understand the love from the POV of a chemist. You also a Moka pot fan?
First time watching your videos today. Awesome job man. Thank you for sharing your knowledge with the world.
Thank you so much for your great content. I love how you go into details and describe everything so people can understand it. I love to try new recipes, but I just follow the process and never actually understand what is happening, now I have some clue! Keep it up, excited to see what comes next! ❤
Heck yes! That is like the best response to the video possible (well, second best to - this video is so great I'm.going to give you a million dollars). Thank you!
James hoffman and you just released video's at the same time, and i chose to watch yours first. Hope that's ego boost for ya today.
Nice content
That's an INSANE ego boost. Watch out. My head might roll off my shoulders 🤣
Seriously, that's incredibly appreciated.
Yeah it was a double bubble day from my 2 fave coffee UA-camrs 😎
😍😍😍 you rock
I know this is an old video, but I do have a cloth v60 filter, that I'm keeping "non smelly" using Jammie pro tips for like 1 year, and I do love the cups I have with it. It's not for every coffee, but with a washed coffee, or some fermented ones, it brings the coffee to a next level.
Such an excellent resource. I've found nothing like it elsewhere. Thanks for sharing!
Thank you! So stoked you enjoy it, Mark! More to come
You are the truth, brother! Learned so much here, thanks!!
Wow thanks so much! Means a great deal
Love your content and presentation since the espresso videos, I gain so much knowledge . Keep it up big fan from Thailand
Thank you so much! Very happy you're enjoying the videos!
thank you sooooo much for this information!!! I am flabbergasted and obsessed. THANK YOU
Thank you for this video!! I was starting to go down a rabbit hole shopping for filters on Amazon! You saved me from buying something I don’t need! 🤣Thank you for clarification!☕️
This was a well thought out and well explained video about pour overs. Really impressed and can't wait for more from you mate. Keep it up.
Tha m you, Jonathan! Means a lot. Excited to do more.
Been waiting for this! Amazing how much depth there is to pourover brewing
Oh yes. And this barely scratches the surface. I would've loved to have chatted about 2 hours longer haha!
Great as usual my friend
very simple, informative and understood manner better than all my chemistry and physics teacher
keep going and best of luck
Haha! That's an incredibly high compliment. Thank you!
Thanks for coming through on the pour over video! Loving your content bro!
Thank you! Much much more to come.
Wow, down to earth and very well explained. Beautiful. Definitely undervalued video going by current view count.
Thank you! I was very pleased with the video and was underwhelmed by its performance. But comments like yours make it worth it!
This has been so helpful! i am diving into manual pourover brewing tomorrow! thanks lance
8:59 🤣🤣🤣
Another great vid Lance!!!
Hahaha! Thank you, friend! Appreciate the support
Chaco's forever! Thanks for the Shoutout Lance. :)
Chacos 4 lyfe. And of course!
Great video homie 💯
Man. All your videos are primo.
KING LANCE with the pourover hell yea!!!
Haha yes! Love that filter coffee life
The more I watch these videos, the more I think I just need to do immersion brewing. There's so many variables to deal with when doing percolation.
You're not wrong, but the cups are incomparably cleaner and more nuanced for the most part
@@LanceHedrick Does percolation just pull out more nice flavors or is it the paper filter adding clarity and nuance? Cause I'm fine with pouring an immersion brew through a filter to clean it up. I just want to do each coffee justice and sometimes it's frustrating hunting for that ideal recipe, because of all the variables.
So, think if it this way. When you percolate, you are pouring hot water over the bed, and it leaves. Then you pour more clean water into a partially spent bed and can extract more. Then it drains, and you replenish with clean water again. With immersion, you extract with coffee essentially.
ahahaha i sang the 'start at the very beginning' part with you as you said it not even expecting you to say the whole thing and reference the source, i immediately think of that scene and song when anyone says that first half of the phrase 😂👏🏻❤️
I love hearing you talk man. Subbed for this quality content. Keep it up :)
Wow! Thank you so much. That means a lot
finally a use for that refractometer I have laying around!
Would love to learn how to get better coffee out of my Aero Press. My experience is that it has been overhyped…doesn’t make enough coffee and the coffee it does make, regardless of how much I mess with variables, tends to be weak/bitter (you can only dose so much and fill so much and it’s fidgety). I travel with a hand grinder, scale, a collapsible electric kettle and an Aero Press, so this would be most helpful. On a recent trip to Panama, after buying some very expensive Geisha, I bagged the Aero Press and bought a pour over setup at a local coffee shop in Panama City…lol.
About bypassing in a V60, it's because that's not how V60 and the likes are designed to be used. The side flows are great features of V60 style drippers. To take advantage of it, you would, instead of creating a flat brew bed, create a crater shaped brew bed. Water would filter through coffee at the bottom and all around the wall. This gives you more layers in flavor. Also, because there are less grounds at the tip, less chance for clogging. The challenge is in finding the right shape of crater to your taste and figuring out how to create it with your pours.
Sure. I understand the intent of a v60. Japanese brewing traditional relies on heavy bypass in order to tame the harsh flavors of darkly roasted coffees. I don't think I ever say this is a brewer flaw, but moreso something that is not ideal for those of us who, increasing in number, enjoy lighter coffees. Bypass causes extreme inconsistency. Also, the crater to which you refer has its own host of issues re: extraction. Of course, for dark coffee, it is fine. But, for anything lighter, it is not ideal. Cheers and thanks for watching
Thanks for the laying down the basics of pour over. I got a chemex to expand and explore beside from espressos. Can’t wait to hear about your method for dialing in, I find that it takes me lots of coffee do do so...
Yeah. The chemex, to be honest, is the worst 🤣 it is very difficult to achieve any sort of control over extraction. That being said, I have hacks for it!
When you put down the AeroPress all crooked and left it like that🫣 MY OCD WENT BIIIIIIP
Would love to hear more about the Kalita and the supposed more even extraction of a flat bottomed brewer...if that's true. Also interested in bypass brewing (ie brewing stronger and then diluting in the carafe) I've seen a few cafes do this and I'm curious how that works! Thanks for another awesome video!
You got it! Bypass necessarily underextracts coffee, so I'm not typically a fan unless a dark coffee or old coffee. As for flat bottom, it will be easier to get an even extraction..true. can explain in more detail, though! Considering doing a video of conical vs. flat bed.
@@LanceHedrick do that pls!
Hey Lance, I was just thinking about picking up a v60. Do you need a specific type of coffee for this brew method, or will my espresso blends work?
Any coffee can be brewed on any device. "Espresso blends" can be on drip, french press, etc. And "filter blends" can be made on espresso. So, in short, nothing specific needed!
Another excellent video mate👏👏👏
Thanks, Dan! Appreciate ya
You are an amzing teacher fr
That was awesome! Thanks for the dope content, looking forward to more!
Thank you! Excited about making more filter vids
What he said. This is the real goods. And you have a knack for making it clear. A1!
I just wanna thank you for being here
Lance
Very interesting! Not sure if you're you're still reading comments from these old videos.
My gf and I are looking for the perfect method for pour over coffee and have been watching a ton of videos from different people.
It seems that each *expert*, including one who has won coffee championships, has different methods of doing their pour overs.
Some say to agitate the grounds regularly during pour over, some say only once or twice. One says that we need to time the pouring and not go over a certain amount of time. Some say to bloom the grounds for 30 seconds and others say to let the grounds sit at least a minute to two minutes.
Is this just a matter of trying everyone's methods and seeing which works best for us?
Also, I found the more technical some people get in their videos about the science of brewing, the more I zone out. It also always helps to slow down in talking as it sometimes gets difficult to follow. Some talk fast so it seems they're teachers trying to fit an hour's worth of information into 45 minutes.
What happened with the 1:15 for finer grind, 1:17 for coarser? Almost every coffee pro I see is grinding finer and doing 1:17. Did something change?
This seems really basic, but would love a close up / quick look at how you fold your V60 filters / how to do it for the best fit in the brewer.
Smart! I'll try and remember to do that in my upcoming V60 video!
Man, such an amazing video! Thanks a lot for sharing this knowledge with us.
It would be interesting if you could dive deep into the technicalities of the different approaches when brewing pour overs, such as single pours, multiple pours (like the 4:6), osmotic flow, etc.
Then again, loved the video and learned a lot from it.
Yup! Going to slowly cover everything I can. Next up is a simple V60 recipe
I am a chopstick stirrer. I used to do something like Hoffman's technique but I stirred midway instead of and then poured the rest . What is going to happen is that the fines are going to get knocked into the "wall pockets" of the v60 and prevents clogging and bypass at the same time. However this only works when the water is all the way up. Another magical thing is the hydrostatic extraction it comes with the stirring. It agitates more gently than what a spoon does.
In my personal experience, stirring with chopsticks makes the best cup of coffee for my 1 year of experimenting recipes as a home brewer. Chopstick stirring is my coffee religion.
Nice! I've found stirring deeply always gives bitter cups no matter the grinder. Perhaps we have just very different palettes, which is valid!
You never see stirring at brewers comps because bitterness is scored harshly against. (Except me, but it wasn't a normal pourover lol)
That all being said, I'm all for people brewing their coffee how they like it! Glad you found your coffee religion haha!
(This all being said, I do have a way of brewing to catch fines in a v60 but I'm not touching the slurry. I barely move the top portion of water at the final drawdown)
@@LanceHedrick its not bitter when done correctly for me. Yes, I stir until the chopstick reach the peak of the v60. I think some brewing methods are compatible and some aren't. When I ask about others, I was shocked no one did it. The magic of chopstick is that it doesnt do as much agitation a spoon should, I am not sure what you used but I can only say its amazing stuff after I got it right. Its also a high risk high reward kind of brewing technique so I don't blame people not using it.
I forgot to mention about the adequate water ratio and agitation
Give this man a PhD already 👏👏👏
I’ve found very little information about Chemex with a mesh filter after I got one as a gift. I would love to hear what’s the best approach for using this setup. Also, loved your latte art vids 💗
I'll certainly do a Chemex video soon
The hair! I always get the divot, but always thought it was bad! I've been doing it right?! Another very informative video, Lance!
P.S. my milk texture is getting better!
Well, the divot is moreso when the coffee bed is dry. Its a way of preparing the bed for the bloom to more evenly saturate the grounds. That being said, I dont think a divot at the end is bad. I have a video of this on my IGTV if interested!
I’m a Third Wave user… Both the espresso formula and pour over/drip. formula. I noticed an big improvement in taste from the get go. I’m sure your other 2 products also work well. Totally worth it, and not really expensive at all.
Nice! I would love to see a guide on the Hario woodneck with the cloth filter, because i haven't been able to brew a consistently good cup with that. It seems to drain really fast compared to other brewers
Yeah. The cloth is going to make a fast drain because it is more porous. But I will do some stuff with cloth filters in the future!
Awesome content as always, Lance! I have to re watch this many times to get all of these info sink in to my brain and make better coffee! Thanks for your sharing your knowledge! Alright on to the next video (James Hoffmann new uploaded vid) lol!
Haha incredible. So honoured to be watched with incredible company
can't wait.........
Thank you! Appreciate you
ok so I have the Stanley "classic perfect-brew pour over" system that I got for camping and I am temporarily using it at home while waiting for my moka pot to arrive. I have no idea how to brew a good cup using that thing even though it is supposed to be effortless/versatile . I specifically want to eliminate the excess fine sediment that tends to go through the filter and sit at the bottom of the cup. Would love your input on how to brew a consistent cup. Thanks!
Excellent video… SO helpful. Can you try with the Moccamaster machine?
Thank you for making this video!
Thank you for the love! This has been, sadly, my worst performing video even though I love it. So thanks for the kind words!
Me ladeling hot water out of a saucepan into a sock full of coffee grounds:
"Lance Hendrick said it's a totally valid way to make coffee'
You look amazing in this hair style!
Getting my passion for pourover back after watching this video, wish this time would be different. never get what I tasted in cafe at home;_;
Thank you again for this excellent video!
Well explained man! 👌🏼👌🏼👌🏼
Thank you! Really appreciate the kind words
Brilliant video.
Friend: Oh, your coffee taste so good today... what's the technique?
Lance: "meet my sock" 😏😙😆😁
Haha! Only way to brew for those people you low key dislike 🤣
Almost didn’t recognise you in this video Lance. Guess the warm weather is already with you in your area?
Thanks, as always, for another great video. 🙏
Wishing you a wonderful weekend.
Haha in Arkansas, we will have random scorching days in winter. 🤣
That plus the humidity making my curly hair unmanageable were two of the few reasons haha
@@LanceHedrick - Liked, shared, subscribed (notifications on). 😊
Thank you! That's massive
@@LanceHedrick - it’s the least you deserve Dude after all of the work you and your team put into creating awesome content on this channel.
Thank you! I'm grateful to have my friend filming me. He is super talented. Excited about the quality.
Could you imagine hiding in the trees back there, watching this guy make this video.
Really really nice and informative video! Thank you! And I appreciate the chapters/time stamps, they're very helpful - although I watched it entirely.
Now, you mentioned a couple of filters you've been using, and another couple ones you're not so fond of. So what's your current daily driver, if you have one? Or are you more like "new day, new dripper"?
My favorite dripper is the Stagg X with either hario untabbed filters or Cafec medium roast filter/trapezoid filters. It's complicated, but my favorite.
Excellent vid'. Great diagrams.
Hey Lance, Great video. Just a suggestion for the future: Many people, like me, consume video content in a dark-ish room, so blasting white-background diagrams feels like someone blasting their headlights at you on a dark side road, so maybe a dark background with light diagrams next time?
keep up the good work, looking forward to this series
Haha good call! Tbh, I made those illustrations myself and I am as dumb as a rock with technology. I made those on powerpoint. Lol took me like 2 hours 🤣
Nice graphics. Espro makes a great no bypass filter.
Fantastic, you’re dangerous I could listen to u talk about coffee all day! I know this is about pour over filter coffee but do u do the French press too? Or is it all the same principles?
Very good coffee is easily made with basic equipment.
Great explanation
Thank you for watching and for the kind words!
Great content. Really appreciate all the details in plain English.
No doubt! Glad you enjoyed it!