I've been making pour overs for years, so I was a bit skeptical when I watched this video and noticed how different it was than other recipes I've like...but I have to say, I couldn't be more pleasantly surprised! My cups are coming out with more clarity and vibrancy then I've ever had. I've played around with a wide range of grind sizes for this method on my fortefied Vario and I haven't made a bad cup. So in my opinion, this isn't just a great way to get clarity in your brews, but it's just as importantly a forgiving recipe!
@@vizzo7 5.5 KPLUS kinda translates to around 18 clicks on the C40 (particle size) but keep in mind C40 always tend to highlight acidity in comparison. Kplus produces a more balanced brew (fewer fines than the C40) while C40 aims more for acidity. So I'd suggest to start with something like 19 clicks and fine tune from there. Un saludo!
@@LanceHedrickYO LANCE idr which video you stated something about how much water the grinds will retain? I have been disappointed bcuz I want 250g coffee out n get approx 175g out. I end up making another brew and then my coffee gets warm... I hate warm coffee. PLEASE HELP!!!
I recently retired and wanted a hobby (other than knitting) and love coffee. So I started watching videos and became thoroughly confused. That is until I found your channel. Love love love watching them and your energy is contagious. The way you explain the different pour over methods, in my opinion, is the best I have found. You deserve a big THANK YOU!
After a lifetime of tassimo, keurig and Tim Hortons coffee, I geared up with recommended equipment so that I could do pour over and try your last pour over recipe. I very much enjoyed the resulting cups of coffee using the sample beans that rogue wave coffee gifted me with my equipment purchases. Never had a cleaner cup of coffee in my life! And I could drink it black, which is a miracle in and of itself, and could distinguish different flavours. Lots yet to learn, but I am thoroughly enjoying my new journey into pour over coffee! Thank you!
I love this so much, Marc! Thank you so much for sharing! What a joy to read and to be a small part of your incredible journey. Here is to more delicious brews!
To be frank, I was skeptical of this recipe at first. I've been using Hoffmann method for ages with great results. But I tried this twice yesterday and the resulting brew each time was stunning - so much brighter and clearer flavour notes. Delicious. Thank you so much! This is my new default V60 recipe!!
This is probably one the friendliest recipes that guarantees a great cup. 2 min bloom, extra agitation, and separate the fines. Uniquely different. Will stick to this for a while. Love it...
I'm just starting out on my specialty coffee journey, I just got my first pour over, three weeks ago. So I don't know much. The past few days I've been trying a method very similar to this. I'm using a Hairo V60 Decanter with the filters made at the 2nd Japanese plant, my other difference is that I'm doing a double bloom, both at 45 seconds. The rest of the pour is the same as yours. Because of that 2nd bloom though I belive I'm cloging my filter, extending my draw down time. For me that's fine, because I love the outcome. The taste is has a more full taste, more body. It's a lighter roast (which I've learned I don't care for as much) but I've learned to mold it to what I like. I don't like wasting. After 40 years of Foldgers, then a couple years of Keurig, a couple more of what I thought was good pre-ground coffee I've finally found something I actually enjoy. I love the entire process. I wish I could make coffee all day. I wish I had endless money to try endless gadgets. Do I dare think about espresso? Anyways. I like your videos so far, I've only seen a few, keep up the great work!
2 pour swirl + agitating recipe --> Bloom: triple dose and 2min duration. (break stream of pour via high pour to increase agitation, swirl with a pencil/straw/chopstick just below the surface) --> Second pour: remainder of water (Fast flow rate until halfway up v60, then slow circular pours until net weight achieved +/- swirl of entire v60) agitation= increases saturation swirl w/ device= shifts fines into filter walls. swirl of v60 cone= promotes flat bed and equal draw done
I feel like I’ve pretty much mastered the James Hoffman v60 technique, so in an effort to try new things, I’ve started incorporating this and your other v60 technique. What I appreciate about your approach is that you keep things simple, making it easy to reproduce consistently. And most importantly, the cup I’m sipping on that I made with this technique is absolutely delicious. Keep up the great work!
tried this against james hoffmans 1 cup method which is my daily driver and imo best small dose recipe. lances method is suprisingly good i wouldnt say better but it tastes bright and well extracted but has less body.
Wow I’ve been using this recipe for the past 6 days and have been very impressed. I’ve used a a high end and low end conicals and am getting great juicy cups from both. It’s amazing how much fines really get pick out on the sides. Thank you Lance!!!
I watched this video when it first came out but wasn't having trouble with fines so i kind of moved on to other methods. However recently I'm having a lot of problems with stalled pourovers. Maybe i need a new top burr on my grinder. I remembered this because Lance is the only guy who has specifically addressed how to deal with fines. Well I have to say the results are wonderful! I'm drinking it now and loving it. The brew did not stall and lots of fines were up on the wall as he showed. Kudos to Lance for such great tips!!
I watched this a few months ago when I first started to use a V60. Occationally hitting a great cup of coffee with a Kenya light roast taht I was using but not consistent. Remembering some of this ideas from this video I knew some details were just off or missing something. After finding it again and trying this technique now I get a great cup of coffee every time. Thanks so much as this is the coffee I knew I could get if I matched my brew technique with my grinder. Now I get excited when I end up with a flat bed and muddy filter.
I was watching his vid from a year ago and when i clicked this vid i thought i was in a different persons channel lol. One of the best guys in coffee youtube!
Wow! I'm blown away! I was somewhat skeptical after watching this vid, but I just brewed my sweetest, most vibrant cup yet. No sourness or astringency! Often, I have to dilute the coffee afterwards to bring out more sweetness. I'd been brewing this Ehiopian at 93C per another UA-camr's advice, and I thought 100C would make it super astringent, but nope! Thanks for your very informative, scientific videos, @Lance Hedrick. I've been learning a lot in the past few weeks.
So glad I found this. I've been trying to dial in the Kasuya 4:6 method, but just can't get it to work for me, the coarse grind makes the brew too acidic for my liking. So while drinking my coffee this morning, I ditched half of it to remake in this way. I thought a back to back tasting would be a good idea. Results: It's a much nicer cup, more rounded, less acidic (I'm using a light roasted Kenyan), and a bit sweeter overall. For me the biggest benefit is not standing around doing 5 pours. We're about to open a café so I've been trying out all the methods I can find so that I can use the best tasting one in the café. From a process perspective, this one is much easier for a barista, and frees them up to do other things, whereas the 4:6 keeps you fully occupied for 5 minutes. Taste is definitely the most important factor, but this is still a decent side benefit. What a difference! I'm sure non-coffee people would not believe that this is exactly the same coffee being used. Thanks again for all of your videos, by far the most educational online, and by the most genuine of people. You're awesome.
Wow... This recipe explores a cleaner flavor profile lacking in many other approaches. Well worth having in your pour-over tool box; produces lovely well-balanced cups for me.
Finally I got my cup right with my Kenya AA SL 28 after watching this video! Tried several recipes before & this is the best so far for the bean! Thanks Lance!
Prior to seeing this I had been losing hope in my niche zero’s ability to produce the pour over I wanted due to all of the fines. So I am VERY excited that my first brew using this method with my niche produced a cup of coffee that was had that juiciness and clarity I’ve been searching for! There is still room for improvement, but now I feel like I am actually getting close to where I want to be. Thank you Lance!!
I tried this technique this morning and the results were excellent. I roast my own coffee so I am always trying to get the best coffee from the various brewing methods I use. The pour over I was able to get today was indeed the cleanest and brightest I have brewed in over 4 years. The coffee was very clean and there was a nice sweetness that I have not been able to produce before.
Lance, this was an aha moment for me trying to get a good V60 from the perfect storm of under-extraction: super-dense, light roasted beans using really low TDS Holy Water as I've been switching up my usual recipes of Barista Hustle and 70/30 waters. This was giving me trouble even with aligned SSP MP burrs that resulted in long drawdown times and both overly bright and bitter brews. I tried your method this morning and got my tasting notes back (I've missed you, pineapple and banana leaf)! I also see this useful for decaf beans that seem to shatter more into fines - it'll be nice not to over caffeinate just because I like the taste of coffee! This will be a part of my pour over arsenal. Cheers, and thanks again for all the great work.
I've been doing a similar recipe with my kono for awhile and I love it! I think the idea of swirling the top layer is a great idea that I will attempt tomorrow. Thank you Lance!
Just want to say the "Recipe in Action" part of the video made following this technique in real time so easy!! It felt like I was in a live class with Lance!!
I love coffee! I commented this because Lance told me to and he's never steered me wrong. Also, stoked on this! My grinder produces higher fines than I would like, and I struggle to get vibrancy out of high-fines coffees like Ethiopian naturals, etc. I'm hyped to try this out in the morning!
FINAAAALLY !!!! Yes finally a grind setting shared with a Kplus ! Ahah i know that it is something to take as it is and might depend on the beans mainly but very helpful to me cause I’m typically using about 6,5/7 on my kplus for a v60. Can’t wait to try it thanks a lot
@@LanceHedrick quick question, because it seems that there might be some misunderstanding because of that.. especially when i see Tom Green answer. When you re assemble your Kplus, you turn your grind dial ( with the numbers ) the most possible ( which migh be about 8 or something ) then much your burr and block everything, which even at 0 on the dial will leave your with some sa pace between the burrs or do you tight everything up to 0 which leaves you no space at 0 on the dial ? Sorry for my English but i am pretty kplus owners will understand it ahah
Dope content yet again. Understanding how to best highlight the qualities of a specific bean and deciding which recipe to extract with is so valuable and not applied in enough specialty shops. The recipe for all coffees just doesn't exist and it's great to see some radically different approaches that addresses this. Thanks again, can't wait to try
uff. I feel like I just attended a two hour seminar on advanced chemistry. I'll definitely try this one though, just skipping to the in action part which seems easy to follow. Thank you, man!
Cups are amazing, actually. I thought the small one was overkill in terms of size for espresso, but it's so so perfect. Even a 36 gram espresso feels glorious.
Yeah so this 1-2-1 method is pretty neat! I made some fresh hot bean juice ground on a 1 on Fellow Ode (1.1 burrs) and I was very surprised by the clarity, juiciness, and sweetness I was able to produce! Next time, I’m probably going to grind a touch coarser because my brew was a little over-extracted for my taste, but I’m super happy with it :)
I bought the Kono and have been happy with that since your video on it. Would it defeat the point of the Kono to try this method on it since it has ridges just halfway? How do you compare/contrast the two methods? Would you use one or the other for certain types of coffee? Thanks again for such great videos. You rock!!
This is a wonderful recipe. I'm still new to the whole pour-over game, but this has been the most consistent recipe for me. Easy to remember, scalable, works very well with a wide variety of coffee roasts, and it allows me to grind finer without stalling. Until I "level up" my pour-over skill, this will be my go-to recipe. Kudos, Lance!
I love this. So much of the advice out there regarding brew method or filter choice goes out the window if you're working with a grinder that produces a lot of fines. I've recently been using my travel hand grinder as my daily driver after giving my baratza virtuoso to a family member. I've been pleasantly surprised by how much performance I've been able to eke out using this technique. Not a perfect cup but way better than the cups I was getting with other "standard" techniques and definitely something I'm happy to drink every morning while I save up for a new electric grinder :)
Love the details and paused moments to check the grind size and expected result! I also realised why I can't get as much fines now as I use kono. And yes, thanks for your rec/influence, our mornings with magnolia mountains are a must!
I’m wondering how I should be blooming with a Hario Switch. Given that it can prevent the water from draining at all, I shouldn’t need to use as much water, or as much time for the bloom?
What do you think about adapting this recipe to the Hario Switch and just having it closed for the bloom, or at least the initial pour of the bloom? That almost entirely removes any requirement for pouring technique. Haha. You could probably also use a smaller pour for the bloom and still fully saturate the grounds with the Switch closed, but I have no idea what actual effect that would have.
I was looking for this comment… was thinking of trying it this way in the AM. I was gunna flip the switch around 15 seconds and then do the full 2 minutes. Let me know how it goes for you.
This recipe has been amazing. It has really changed my V60 cups for the better. Just upgraded to the K-Max as well so nice to see grind settings for it. I was very surprised that I was able to go from the 7 down to a 5.5 on the grinder for the same ratio I was using previously and get a much better cup out of it. I was sure I would have some astringency going that fine or stalling issues but the bed looks cleaner and flatter than when I was grinding at 7 and all the fines are on the wall of filter (as they should be by the design of the recipe). Well done Lance thanks for a great recipe and an improvement to my morning coffee! Now to find some light roast coffees to experiment with and move on from medium roast.
I do wonder if all the K grinders are the same. Because on mine, coffee is nauseatingly bitter below 7 on any recipe/bean, until I reach around a 7 where I get delicous cups. My grinder is brand new so perhaps the "seasoning" will break in the burrs and start producing larger particles + less fines 🤷 Am using light roasted beans from reputable roasters and good brewing water, so I'm a bit stumped here
I'm gonna be honest, I'm a creature of habit and I'm attached to James Hoffman's recipe because it's been pretty consistent for me and is relatively simple (5 pours of equal amounts that are all 10 seconds apart from each other, minus the first being a 45 second bloom). I thought that this recipe would be too much hands on process what with the high agitation, but honestly, it does perform as advertised. It is a little more fiddling during the brew than I prefer, but you can't argue with results. The cup is noticeably cleaner and there is more vibrancy. This was even with a slightly finer grind than I was using with the previous recipe I was following, so it was surprising that it actually had less of the kinds of tastes I'd associate with too fine of a grind. The coffee I was using was a peach co-ferment from black and white and I was struggling to really get the peach and fruitiness to shine before (definitely a more subtle co-ferment, possibly since it's honey process). I think this recipe really made this coffee shine in a way I was struggling to get the flavor out that I knew was there. Thanks for the share on this one!
Thanks for your sharing, Lance. I love all your videos. But I think in this recipe, maybe we don't have to stir/swirl so many times. After your final pour then stir/swirl once, the coffee bed already becomes dense, dense enough to trap fines. That means the later slight stir/swirl can't really remove those fines which are already trapped inside the bed. Those floating fines only come from the surface of bed, so it's not so efficient for those later agitations.
Yes. This is true. I was doing it in the video moreso because idle hands... I pretty much never stir around that much. I do these videos in one take and have adhd, so I need to constantly do something. In this case, it was stirring. Doesn't hurt, doesn't add. Just is.
Sorry if I got it wrong (English isn't my native language) but did you say you're pre-wetting the filter under the sink? I always pour boiled water from the kettle and thought that's the common way to do it so I'm intrigued but also a bit confused.
Does anyone know what the equivalent grind setting would be on a JX grinder? I tried to do some calculations, and it looks like it would be around a 16-17.
Thanks for the video Lance, I use a Niche Zero to grind for my pour overs and quite often get it stalled - will definitely be giving this technique a go. I'll toast you with the first brew, cheers
I’m starting to come to the end of my pack of Sibarist filters and I think I’ll try the Cafec filters next. I’ve really enjoyed brewing with Sibarist, much more so than with the stock Hario filters.
I have used the cafec light roast filters and I made the mistake of night following their instructions as demonstrated on their box. I was also not aware of how much slower the extraction was with the cafec ones when I didn't follow the brewing instructions
Thanks so much. I used this technique throughout the week at work, using the Breville conical, and it worked really well. Lots of fines got trapped in the filter and I could grind a bit finer without clogging. 30grs, 550ml, a bit short of 4 minutes and the coffee was very yummy. This time a Colombian Castillo natural, carbonic maceration.
I've got pretty good cups with this method, but more specific details would be great to keep consistency, in regards to: how often you stir and shake and when, how many grams is the heavy pour (pouring until half of the "swirl wall" is vague and will be highly varied). Thank you regardless!
Hey Lance, I've been using the CAFEC filters for a while, but use the Light Roast filters typically. They're advertised as having a slower flow (opposite of Sibarist / the Medium filters) with even more fines absorption. What effect would a slower flow (and therefore drawdown) have on flavor in the cup?
I have the light roast ones, I ended up grinding much coarser because brews that typically take 3min 30s were taking me 6-7minutes. I went from around 19-20 on C40 to 28 steps, still takes around 4:30-5min, but results in a tasty cup.
Just tried this technique. Very sweet and juicy results with an Ecuador light roast. Packed full of flavor! Some room for improvement my end as the finish is a tiny bit astringent though not unpleasant. Didn’t get it quite right I think as there was a bit of a dome on the bed at the end. Interestingly it was almost all chaff and boulders though, where with a strong swirl technique I normally see everything evenly distributed. I’m not sure how it affected the results. Will have to experiment some more with the longer bloom times and agitation phase for sure. Thanks for sharing Lance!
So I've got a few questions: 1) what about double blooming as opposed to single blooming for 2 minutes? What are the differences there? 2) what difference in taste would you notice between both your recipes?
I did one try & the result is very similar with James Hoffmann technique I usually use (the same beans). The taste is balance, sweet, etc. The only difference is, my entire house (two stories) 400 m2, is full of coffee flavor which I love of course 😍😍 Will do the second try ; maybe I miss something. Also curious & will try the Hoffmann's with longer blooming time. On darker side of the roast most of the time.
I too have a kultra and is a 55 grind size too small? V60 is my go to and I’m usually at 85 within the 80-90 window per the user manual. Is that the size more for say a chemex vs a v60? Thanks
I usually do the Scott Rao (old V60) method, and decided to try this because I wanted more acidity/vibrancy than sweetness, and I definitely got that! It was a tad bit over extracted, but that's on me, maybe i had to wait a little longer for the water to cool down since this method has a lot of agitation
Finally someone doing a filter with the 1zpresso K-Plus. I own this grinder and have been struggling to work out the best grind setting. Finally got a good starting point moving forward. I'm interested to hear your thoughts on the grinder?
Hey Lance, idea for a YT short - basically an ad for this video but with the slant that folks with certain espresso-focused grinders that go coarse enough for filter but suck at it due the fines (Vario, Niche etc,) may not need to buy a separate grinder for filter, they can use this recipe and get pretty-good results while taking care of those fines.
I'm trying this with my medium roasts in a V60 and Hario filters, and it's taking much longer to drain, maybe around 4:30-5:00. I'm grinding coarser than what's shown in the video. Not sure what's the problem...
Seems like for larger amount (like 500 ml) this is less effective since you have to either keep topping up or add third pour which might rinse the filter walls of fines. I wonder how much can you do with 03 size V60?
Thx Lance for the recipe. I habe two questions: 1. What grind size range do you use for the Commandante? 2. Do you go still go half the way of the v60 when you brew 12g 200ml before you slow down and go down under the breaking point of the stream?
@lance what is a 5.5 exactly in grindsize? Edit: oct 2022 I have my baratza encore set to the finest callibration, worked wonders on 13/14 which is similar to what I use for aeropress and mokkapot (10 to 15). It is a very transparant and aromatic brew with a nice juicy almost creamy body. Considering the amount of fines I always find in the brewer I am quite surprised! Did have to fold my papers 4 to 5 times to fit the flower petals for more consistency! For lighter roasts I also found reliable results by pouring Boiling water on the grounds... more omniroast profiles worked fine with 85 to 90 degrees in kettle, would say t83 is also a must try for those beans as they taste more clean to me (darker roasts have more of an astringent aftertaste with abacca imo). Must try tho recipe for if you know what you are doing you can get amazing results! I will update if I find a solution to the ek43!
Duuuuuuudeeee you need to do this recipe with a hario switch! That first saturation phase will be much easier, and second pour you can stir once it’s filled, then use as a normal percolation. This is very similar to my recipe I use every day for my switch.
I followed this method and it seemed to work great, loads of fines collected on the filter and the mouthfeel very much suggested it worked well. But… I got very little flavour. Fast forward a couple of hours and I’ve now realised I have COVID related loss of smell and taste! Once I’m out of isolation and back to normal I can’t wait to give this another run.
Hi! With a K-Plus at your 5.5 clicks, Cafec med-dark papers, and a washed Ethiopian, the majority of my fines are on top of the bed. My TBT was 4:42 with (seemingly) the same technique as yours. Am I doing something wrong along the way or is this a product of maybe the Ethiopian coffee? Thanks!
Great video! Do you have any tips on how this method should be adjusted when using a stainless steel filter like the able kone? All of my brews with the kone seem to be bitter when compared to paper
5.5 on the K-Plus seems super fine! I usually grind at about 7.5 for V60 and it seems like the bitterness really starts to ramp up around 7.0. I do grind at 5.5 for moka pot...
What roast level do you use? I have been brewing for a while lol. This tasted great sans bitterness. Might also be your water composition. What are you brewing with?
@@LanceHedrick only "light roasted specialty coffee" as James often says... current favorite is Maragogype Natural from Novo Coffee in Denver Water is tap water through a Pur. I am at high altitude, so "boiling" is only 95C. My brew times always seem longer than what others report. The Hoffman method with a 0:45 bloom takes 4:00 total, *minimum*, at 7.5 on the K-Max. I can try it, but I feel like 5.5 would take 6 minutes or more...
I've tried the method twice now, and I do think it delivers on the promise of a vibrant, flavorful cup of coffee. For both brews I ground 21g of the above-mentioned Guatemalan beans, first at 7.4 then 7.3. I used 350g of water, which I brought to a boil before each pour. I did observe a lot of fines trapped on the paper between the V60's ridges, though there were also quite a lot of fines visibly in suspension in the brew water. Brew time was about 6:00 in both cases.
Same here man. Was looking for a comment like this because I just bought a Kpro and wasted a good 300g of lightly-roasted beans creeping up from 5.5, through 6, to eventually 7 where the astringency finally became tolerable. I've also tried many normal 2-3 minute pours with the same findings - around 7 is really where the sweet spot begins. Have you found your grinder settings have shifted lower as your burrs become "seasoned"? My timings are absolutely fine with this 2-pour recipe but it is absurdly overextracted at 5.5 - the liquid is a super dark colour and the taste makes me shudder and have to wash out my mouth. I use water with a very good mineral content for brewing. Gonna try it one more time with a super fresh washed kenyan and if that doesn't work... 😒😔 #team7.5
@@YoItsM0 I don't *think* my grind settings have shifted, but 1) I've only got around 5kg total through it, and 2) I've disassembled and reassembled it for cleaning exactly once. I did also try distilled+Third Wave Water, which tasted a bit better. Not transformative though.
I've been making pour overs for years, so I was a bit skeptical when I watched this video and noticed how different it was than other recipes I've like...but I have to say, I couldn't be more pleasantly surprised! My cups are coming out with more clarity and vibrancy then I've ever had. I've played around with a wide range of grind sizes for this method on my fortefied Vario and I haven't made a bad cup.
So in my opinion, this isn't just a great way to get clarity in your brews, but it's just as importantly a forgiving recipe!
Haha! Fantastic! So glad to hear you enjoy this recipe. Means a lot you took the time to try and leave a comment.
@@LanceHedrick any recommendation with how many clicks to start with a C40?
@@vizzo7 5.5 KPLUS kinda translates to around 18 clicks on the C40 (particle size) but keep in mind C40 always tend to highlight acidity in comparison. Kplus produces a more balanced brew (fewer fines than the C40) while C40 aims more for acidity. So I'd suggest to start with something like 19 clicks and fine tune from there. Un saludo!
@@mprz8188 Gracias Hermano
@@LanceHedrickYO LANCE idr which video you stated something about how much water the grinds will retain? I have been disappointed bcuz I want 250g coffee out n get approx 175g out. I end up making another brew and then my coffee gets warm... I hate warm coffee.
PLEASE HELP!!!
I recently retired and wanted a hobby (other than knitting) and love coffee. So I started watching videos and became thoroughly confused. That is until I found your channel. Love love love watching them and your energy is contagious. The way you explain the different pour over methods, in my opinion, is the best I have found. You deserve a big THANK YOU!
Hey sandy. Which knitting chanels do u watch?
After a lifetime of tassimo, keurig and Tim Hortons coffee, I geared up with recommended equipment so that I could do pour over and try your last pour over recipe. I very much enjoyed the resulting cups of coffee using the sample beans that rogue wave coffee gifted me with my equipment purchases. Never had a cleaner cup of coffee in my life! And I could drink it black, which is a miracle in and of itself, and could distinguish different flavours. Lots yet to learn, but I am thoroughly enjoying my new journey into pour over coffee! Thank you!
Genuinely makes me happy to hear stuff like this.
Welcome to the community!
I love this so much, Marc! Thank you so much for sharing! What a joy to read and to be a small part of your incredible journey. Here is to more delicious brews!
Rogue Wave! You must be from Edmonton, eh? Rogue Wave is an absolute gem
@@CertifiedSlamboy Thank You!
@@LanceHedrick Thanks Lance!
To be frank, I was skeptical of this recipe at first. I've been using Hoffmann method for ages with great results. But I tried this twice yesterday and the resulting brew each time was stunning - so much brighter and clearer flavour notes. Delicious. Thank you so much! This is my new default V60 recipe!!
Heck yeah! Thanks for giving it a try! Stoked you're loving it
This is probably one the friendliest recipes that guarantees a great cup. 2 min bloom, extra agitation, and separate the fines. Uniquely different. Will stick to this for a while. Love it...
I'm just starting out on my specialty coffee journey, I just got my first pour over, three weeks ago. So I don't know much. The past few days I've been trying a method very similar to this. I'm using a Hairo V60 Decanter with the filters made at the 2nd Japanese plant, my other difference is that I'm doing a double bloom, both at 45 seconds. The rest of the pour is the same as yours. Because of that 2nd bloom though I belive I'm cloging my filter, extending my draw down time. For me that's fine, because I love the outcome. The taste is has a more full taste, more body. It's a lighter roast (which I've learned I don't care for as much) but I've learned to mold it to what I like. I don't like wasting. After 40 years of Foldgers, then a couple years of Keurig, a couple more of what I thought was good pre-ground coffee I've finally found something I actually enjoy. I love the entire process. I wish I could make coffee all day. I wish I had endless money to try endless gadgets. Do I dare think about espresso? Anyways. I like your videos so far, I've only seen a few, keep up the great work!
2 pour swirl + agitating recipe
--> Bloom: triple dose and 2min duration. (break stream of pour via high pour to increase agitation, swirl with a pencil/straw/chopstick just below the surface)
--> Second pour: remainder of water (Fast flow rate until halfway up v60, then slow circular pours until net weight achieved +/- swirl of entire v60)
agitation= increases saturation
swirl w/ device= shifts fines into filter walls.
swirl of v60 cone= promotes flat bed and equal draw done
I feel like I’ve pretty much mastered the James Hoffman v60 technique, so in an effort to try new things, I’ve started incorporating this and your other v60 technique. What I appreciate about your approach is that you keep things simple, making it easy to reproduce consistently. And most importantly, the cup I’m sipping on that I made with this technique is absolutely delicious. Keep up the great work!
Thank you so much! Really means a lot. My hope is to make good coffee accessible, so this comment makes me grin
tried this against james hoffmans 1 cup method which is my daily driver and imo best small dose recipe. lances method is suprisingly good i wouldnt say better but it tastes bright and well extracted but has less body.
Wow I’ve been using this recipe for the past 6 days and have been very impressed. I’ve used a a high end and low end conicals and am getting great juicy cups from both. It’s amazing how much fines really get pick out on the sides. Thank you Lance!!!
I watched this video when it first came out but wasn't having trouble with fines so i kind of moved on to other methods. However recently I'm having a lot of problems with stalled pourovers. Maybe i need a new top burr on my grinder. I remembered this because Lance is the only guy who has specifically addressed how to deal with fines. Well I have to say the results are wonderful! I'm drinking it now and loving it. The brew did not stall and lots of fines were up on the wall as he showed. Kudos to Lance for such great tips!!
I watched this a few months ago when I first started to use a V60. Occationally hitting a great cup of coffee with a Kenya light roast taht I was using but not consistent. Remembering some of this ideas from this video I knew some details were just off or missing something. After finding it again and trying this technique now I get a great cup of coffee every time. Thanks so much as this is the coffee I knew I could get if I matched my brew technique with my grinder. Now I get excited when I end up with a flat bed and muddy filter.
I was watching his vid from a year ago and when i clicked this vid i thought i was in a different persons channel lol. One of the best guys in coffee youtube!
Wow! I'm blown away! I was somewhat skeptical after watching this vid, but I just brewed my sweetest, most vibrant cup yet. No sourness or astringency! Often, I have to dilute the coffee afterwards to bring out more sweetness. I'd been brewing this Ehiopian at 93C per another UA-camr's advice, and I thought 100C would make it super astringent, but nope! Thanks for your very informative, scientific videos, @Lance Hedrick. I've been learning a lot in the past few weeks.
So glad I found this. I've been trying to dial in the Kasuya 4:6 method, but just can't get it to work for me, the coarse grind makes the brew too acidic for my liking. So while drinking my coffee this morning, I ditched half of it to remake in this way. I thought a back to back tasting would be a good idea.
Results: It's a much nicer cup, more rounded, less acidic (I'm using a light roasted Kenyan), and a bit sweeter overall. For me the biggest benefit is not standing around doing 5 pours. We're about to open a café so I've been trying out all the methods I can find so that I can use the best tasting one in the café. From a process perspective, this one is much easier for a barista, and frees them up to do other things, whereas the 4:6 keeps you fully occupied for 5 minutes. Taste is definitely the most important factor, but this is still a decent side benefit.
What a difference! I'm sure non-coffee people would not believe that this is exactly the same coffee being used. Thanks again for all of your videos, by far the most educational online, and by the most genuine of people. You're awesome.
Wow... This recipe explores a cleaner flavor profile lacking in many other approaches. Well worth having in your pour-over tool box; produces lovely well-balanced cups for me.
fantastic! So glad you enjoy it!
This was one of the sweetest and fruitiest cup of coffees I’ve made. Bravo on the recipe!
It yields much sweeter and vibrant cups unlike any other two pour brew (Hoffman & April)
Thanks again!
Thank you for trying it! Means a lot. And appreciate your comment! Cheers
Finally I got my cup right with my Kenya AA SL 28 after watching this video! Tried several recipes before & this is the best so far for the bean! Thanks Lance!
Prior to seeing this I had been losing hope in my niche zero’s ability to produce the pour over I wanted due to all of the fines. So I am VERY excited that my first brew using this method with my niche produced a cup of coffee that was had that juiciness and clarity I’ve been searching for! There is still room for improvement, but now I feel like I am actually getting close to where I want to be. Thank you Lance!!
Curious to hear more about how you work on recipes. What steps do you take to come up with a new recipe?
I tried this technique this morning and the results were excellent. I roast my own coffee so I am always trying to get the best coffee from the various brewing methods I use. The pour over I was able to get today was indeed the cleanest and brightest I have brewed in over 4 years. The coffee was very clean and there was a nice sweetness that I have not been able to produce before.
Lance, this was an aha moment for me trying to get a good V60 from the perfect storm of under-extraction: super-dense, light roasted beans using really low TDS Holy Water as I've been switching up my usual recipes of Barista Hustle and 70/30 waters. This was giving me trouble even with aligned SSP MP burrs that resulted in long drawdown times and both overly bright and bitter brews. I tried your method this morning and got my tasting notes back (I've missed you, pineapple and banana leaf)! I also see this useful for decaf beans that seem to shatter more into fines - it'll be nice not to over caffeinate just because I like the taste of coffee! This will be a part of my pour over arsenal. Cheers, and thanks again for all the great work.
I know barista hustle and 70/30 but haven’t heard of holy water. Where can I find more info on it?
I've been doing a similar recipe with my kono for awhile and I love it! I think the idea of swirling the top layer is a great idea that I will attempt tomorrow. Thank you Lance!
Just want to say the "Recipe in Action" part of the video made following this technique in real time so easy!! It felt like I was in a live class with Lance!!
I'm quite blown away by how good the coffee with this method was! Great stuff :)
I love coffee!
I commented this because Lance told me to and he's never steered me wrong. Also, stoked on this! My grinder produces higher fines than I would like, and I struggle to get vibrancy out of high-fines coffees like Ethiopian naturals, etc. I'm hyped to try this out in the morning!
What comandante setting would you recommend?
Try 20; can go to 19 or 21 to taste
Just tried this recipe today for the first time and man, juicy is absolutely the right description! So juicy, absolutely delicious!
FINAAAALLY !!!! Yes finally a grind setting shared with a Kplus ! Ahah i know that it is something to take as it is and might depend on the beans mainly but very helpful to me cause I’m typically using about 6,5/7 on my kplus for a v60. Can’t wait to try it thanks a lot
If I use a grind size of 5 on mine I don't think it'd ever drain!
Haha! Try it anyway! You might be surprised!
@@LanceHedrick I will!
@@LanceHedrick quick question, because it seems that there might be some misunderstanding because of that.. especially when i see Tom Green answer. When you re assemble your Kplus, you turn your grind dial ( with the numbers ) the most possible ( which migh be about 8 or something ) then much your burr and block everything, which even at 0 on the dial will leave your with some sa pace between the burrs or do you tight everything up to 0 which leaves you no space at 0 on the dial ? Sorry for my English but i am pretty kplus owners will understand it ahah
Dope content yet again. Understanding how to best highlight the qualities of a specific bean and deciding which recipe to extract with is so valuable and not applied in enough specialty shops. The recipe for all coffees just doesn't exist and it's great to see some radically different approaches that addresses this. Thanks again, can't wait to try
uff. I feel like I just attended a two hour seminar on advanced chemistry. I'll definitely try this one though, just skipping to the in action part which seems easy to follow. Thank you, man!
I tried this recipe this morning, and I really enjoyed the cup of coffee I got out of it. Thanks man ! And thanks for your videos !
Cups are amazing, actually. I thought the small one was overkill in terms of size for espresso, but it's so so perfect. Even a 36 gram espresso feels glorious.
Right?! They can fit a Cortado if needed, too. Wonderful for funneling aroma
Just tried it with a light roasted Costa Rica Honey, and it’s amazing! I’m naming it the “Whirlpool Method”
Love your videos ! I would love to see your best iced v60 recipe ! Really having hard time to find a suitable recipe pour a good iced v60/pour over
50% of your water weight should be ice. Brew directly into the ice. Perfection!
Similar to Michael, but I like 33% as ice with heavy agitation. Then swirl and pour on ice
@@LanceHedrick no adjustment on the ratio or on the grind size ? ( or Both )
@@rdalmasso7326 I do a slightly finder grind for iced and ~33% ice (26g coffee, 100g ice, 220g water.
Yeah so this 1-2-1 method is pretty neat! I made some fresh hot bean juice ground on a 1 on Fellow Ode (1.1 burrs) and I was very surprised by the clarity, juiciness, and sweetness I was able to produce! Next time, I’m probably going to grind a touch coarser because my brew was a little over-extracted for my taste, but I’m super happy with it :)
I bought the Kono and have been happy with that since your video on it. Would it defeat the point of the Kono to try this method on it since it has ridges just halfway? How do you compare/contrast the two methods? Would you use one or the other for certain types of coffee? Thanks again for such great videos. You rock!!
I am SO EXCITED to try this, v60 is my daily driver and my grinder isn't the best, this is right up my alley
This is a wonderful recipe. I'm still new to the whole pour-over game, but this has been the most consistent recipe for me. Easy to remember, scalable, works very well with a wide variety of coffee roasts, and it allows me to grind finer without stalling. Until I "level up" my pour-over skill, this will be my go-to recipe. Kudos, Lance!
MM cup has finally entered the country now waiting for it to show up in Florida, super excited.
I love this. So much of the advice out there regarding brew method or filter choice goes out the window if you're working with a grinder that produces a lot of fines. I've recently been using my travel hand grinder as my daily driver after giving my baratza virtuoso to a family member. I've been pleasantly surprised by how much performance I've been able to eke out using this technique. Not a perfect cup but way better than the cups I was getting with other "standard" techniques and definitely something I'm happy to drink every morning while I save up for a new electric grinder :)
Thank you for using a K series grinder and sharing your grind setting.
Love the details and paused moments to check the grind size and expected result! I also realised why I can't get as much fines now as I use kono. And yes, thanks for your rec/influence, our mornings with magnolia mountains are a must!
I’m wondering how I should be blooming with a Hario Switch. Given that it can prevent the water from draining at all, I shouldn’t need to use as much water, or as much time for the bloom?
Melodrip (or aeropress filter lid taped to a chopstick 🤷♂️) works real well for the bloom pour here
I just nailed the grind size for this recipe on the first try. I’ve impressed myself.
Heck yeah! Love to hear it
What do you think about adapting this recipe to the Hario Switch and just having it closed for the bloom, or at least the initial pour of the bloom? That almost entirely removes any requirement for pouring technique. Haha. You could probably also use a smaller pour for the bloom and still fully saturate the grounds with the Switch closed, but I have no idea what actual effect that would have.
Ive been doing just that, really dig the switch and its flexibility
I was looking for this comment… was thinking of trying it this way in the AM. I was gunna flip the switch around 15 seconds and then do the full 2 minutes. Let me know how it goes for you.
Yeah! Just remember there is a reservoir beneath the switch where water will escape. So I'd still do 3x weight.
with the switch closed you still do 2 minute bloom?
This recipe has been amazing. It has really changed my V60 cups for the better. Just upgraded to the K-Max as well so nice to see grind settings for it. I was very surprised that I was able to go from the 7 down to a 5.5 on the grinder for the same ratio I was using previously and get a much better cup out of it. I was sure I would have some astringency going that fine or stalling issues but the bed looks cleaner and flatter than when I was grinding at 7 and all the fines are on the wall of filter (as they should be by the design of the recipe). Well done Lance thanks for a great recipe and an improvement to my morning coffee! Now to find some light roast coffees to experiment with and move on from medium roast.
I do wonder if all the K grinders are the same.
Because on mine, coffee is nauseatingly bitter below 7 on any recipe/bean, until I reach around a 7 where I get delicous cups. My grinder is brand new so perhaps the "seasoning" will break in the burrs and start producing larger particles + less fines 🤷
Am using light roasted beans from reputable roasters and good brewing water, so I'm a bit stumped here
I'm gonna be honest, I'm a creature of habit and I'm attached to James Hoffman's recipe because it's been pretty consistent for me and is relatively simple (5 pours of equal amounts that are all 10 seconds apart from each other, minus the first being a 45 second bloom). I thought that this recipe would be too much hands on process what with the high agitation, but honestly, it does perform as advertised. It is a little more fiddling during the brew than I prefer, but you can't argue with results. The cup is noticeably cleaner and there is more vibrancy. This was even with a slightly finer grind than I was using with the previous recipe I was following, so it was surprising that it actually had less of the kinds of tastes I'd associate with too fine of a grind.
The coffee I was using was a peach co-ferment from black and white and I was struggling to really get the peach and fruitiness to shine before (definitely a more subtle co-ferment, possibly since it's honey process). I think this recipe really made this coffee shine in a way I was struggling to get the flavor out that I knew was there. Thanks for the share on this one!
Thanks for your sharing, Lance. I love all your videos. But I think in this recipe, maybe we don't have to stir/swirl so many times. After your final pour then stir/swirl once, the coffee bed already becomes dense, dense enough to trap fines. That means the later slight stir/swirl can't really remove those fines which are already trapped inside the bed. Those floating fines only come from the surface of bed, so it's not so efficient for those later agitations.
Yes. This is true. I was doing it in the video moreso because idle hands... I pretty much never stir around that much. I do these videos in one take and have adhd, so I need to constantly do something. In this case, it was stirring. Doesn't hurt, doesn't add. Just is.
“I love coffee, that would be fun”. Helping the algorithm. Keep up the great stuff!
Any idea how many clicks on C40? And water temperature??
i love coffee and i love your videos. found you on keys to the shop today and im gonna binge everything. you're incredible! Thank you!
Thank you so much! That was a fun conversation. Thanks for checking out my work!
Sorry if I got it wrong (English isn't my native language) but did you say you're pre-wetting the filter under the sink? I always pour boiled water from the kettle and thought that's the common way to do it so I'm intrigued but also a bit confused.
Just made a cup, was absolutely blown away.
That is fantastic to read! Thanks for sharing
Do the timings change when using 30 grams coffee instead of 18 grams? For example, the 2 minutes of bloom time?
Does anyone know what the equivalent grind setting would be on a JX grinder? I tried to do some calculations, and it looks like it would be around a 16-17.
Quick question: Why create a divet if we have to agitate and disturb the bed anyway?
Thanks for the video Lance, I use a Niche Zero to grind for my pour overs and quite often get it stalled - will definitely be giving this technique a go. I'll toast you with the first brew, cheers
I’m starting to come to the end of my pack of Sibarist filters and I think I’ll try the Cafec filters next. I’ve really enjoyed brewing with Sibarist, much more so than with the stock Hario filters.
I have used the cafec light roast filters and I made the mistake of night following their instructions as demonstrated on their box. I was also not aware of how much slower the extraction was with the cafec ones when I didn't follow the brewing instructions
Super. At work I only have a cheapish grinder that produces a lot of fines. I’ll try this technique on Monday. Thank you
Heck yeah! Let me know how it goes!
Thanks so much. I used this technique throughout the week at work, using the Breville conical, and it worked really well. Lots of fines got trapped in the filter and I could grind a bit finer without clogging. 30grs, 550ml, a bit short of 4 minutes and the coffee was very yummy. This time a Colombian Castillo natural, carbonic maceration.
No one makes me wish more I could drink more coffee than Lance 😁
I've got pretty good cups with this method, but more specific details would be great to keep consistency, in regards to: how often you stir and shake and when, how many grams is the heavy pour (pouring until half of the "swirl wall" is vague and will be highly varied). Thank you regardless!
how many grams of water do u use in the first pour?
Hey Lance,
I've been using the CAFEC filters for a while, but use the Light Roast filters typically. They're advertised as having a slower flow (opposite of Sibarist / the Medium filters) with even more fines absorption. What effect would a slower flow (and therefore drawdown) have on flavor in the cup?
I have the light roast ones, I ended up grinding much coarser because brews that typically take 3min 30s were taking me 6-7minutes. I went from around 19-20 on C40 to 28 steps, still takes around 4:30-5min, but results in a tasty cup.
I’m normally a French press guy but will be giving this a try soon, love your video’s, especially on the breville line of espresso machines.
Just tried this technique. Very sweet and juicy results with an Ecuador light roast. Packed full of flavor! Some room for improvement my end as the finish is a tiny bit astringent though not unpleasant. Didn’t get it quite right I think as there was a bit of a dome on the bed at the end. Interestingly it was almost all chaff and boulders though, where with a strong swirl technique I normally see everything evenly distributed. I’m not sure how it affected the results. Will have to experiment some more with the longer bloom times and agitation phase for sure. Thanks for sharing Lance!
So I've got a few questions:
1) what about double blooming as opposed to single blooming for 2 minutes? What are the differences there?
2) what difference in taste would you notice between both your recipes?
This taught me so much about what I’ve been doing wrong in general! Thank you!
What temperature water?
I did one try & the result is very similar with James Hoffmann technique I usually use (the same beans). The taste is balance, sweet, etc. The only difference is, my entire house (two stories) 400 m2, is full of coffee flavor which I love of course 😍😍 Will do the second try ; maybe I miss something. Also curious & will try the Hoffmann's with longer blooming time. On darker side of the roast most of the time.
I too have a kultra and is a 55 grind size too small? V60 is my go to and I’m usually at 85 within the 80-90 window per the user manual. Is that the size more for say a chemex vs a v60? Thanks
MM + LH cups are money. So classy. Loving mine already.
I usually do the Scott Rao (old V60) method, and decided to try this because I wanted more acidity/vibrancy than sweetness, and I definitely got that! It was a tad bit over extracted, but that's on me, maybe i had to wait a little longer for the water to cool down since this method has a lot of agitation
Hey could you make a recipe card for this one? Thanks!! This was very helpful
Great video! Approximate number of clicks on the commandante? Are we talking 20ish 25ish 30ish clicks?
Finally someone doing a filter with the 1zpresso K-Plus. I own this grinder and have been struggling to work out the best grind setting. Finally got a good starting point moving forward. I'm interested to hear your thoughts on the grinder?
For V60, and doses of 25 to 35g, I'm usually in the 6.5 to 7 range. It's petty easy to recalibrate your K-plus so the touching point is at number 0. 🙂
I'm the same! Love the grinder, but struggled to find the best grind setting.
Working on a massive hand grinder video with this included!
I'd definitely be coarser above 20g, for sure.
@@danymeeuwissen5973 Good to know, thanks. I'm around the 5.5-6.0 for a 20g dose. I also love how easy it is to calibrate
This was a great video and excellent tutorial. Very clear and concise. Great job.
Hi. Thanks for this awesome video :)
Quick question, do you prefer comandante or 1zpresso k-plus for v60 ? 😊
Hey Lance, idea for a YT short - basically an ad for this video but with the slant that folks with certain espresso-focused grinders that go coarse enough for filter but suck at it due the fines (Vario, Niche etc,) may not need to buy a separate grinder for filter, they can use this recipe and get pretty-good results while taking care of those fines.
How’s the comandante for this recipe? Aprox. How many clicks? I usually do 21-27 depending on dose
It's fantastic! 18-20 clicks
11:34 ..... "Curious indeed how these things happen. The wand chooses the wizard..."
This comment made my day. I saw that and thought the same thing...
I'm trying this with my medium roasts in a V60 and Hario filters, and it's taking much longer to drain, maybe around 4:30-5:00. I'm grinding coarser than what's shown in the video. Not sure what's the problem...
Can I ask the temperature of the water ? Thanks a lot
What water temp do you recommend for medium roast?
And how many clicks on Comandante C40 MK4?
Seems like for larger amount (like 500 ml) this is less effective since you have to either keep topping up or add third pour which might rinse the filter walls of fines. I wonder how much can you do with 03 size V60?
Thx Lance for the recipe. I habe two questions:
1. What grind size range do you use for the Commandante?
2. Do you go still go half the way of the v60 when you brew 12g 200ml before you slow down and go down under the breaking point of the stream?
I've been swirling my fines back into my bed for months...I feel like such an idiot now lol. You live and you learn!
What if you did this brew and a high extraction brew and mixed them. Best of both worlds? Or will it be muddy and you get best of neither?
@lance what is a 5.5 exactly in grindsize? Edit: oct 2022
I have my baratza encore set to the finest callibration, worked wonders on 13/14 which is similar to what I use for aeropress and mokkapot (10 to 15).
It is a very transparant and aromatic brew with a nice juicy almost creamy body. Considering the amount of fines I always find in the brewer I am quite surprised!
Did have to fold my papers 4 to 5 times to fit the flower petals for more consistency! For lighter roasts I also found reliable results by pouring Boiling water on the grounds... more omniroast profiles worked fine with 85 to 90 degrees in kettle, would say t83 is also a must try for those beans as they taste more clean to me (darker roasts have more of an astringent aftertaste with abacca imo).
Must try tho recipe for if you know what you are doing you can get amazing results! I will update if I find a solution to the ek43!
Awesome recipe that I’ll definitely try tomorrow! Thank you!!
I gave it a try in the v60, you're making me really enjoy conical drippers over my flat bottoms...
Duuuuuuudeeee you need to do this recipe with a hario switch! That first saturation phase will be much easier, and second pour you can stir once it’s filled, then use as a normal percolation. This is very similar to my recipe I use every day for my switch.
I have! Does well with the switch. Not as widely used though
with the switch closed you still do 2 minute bloom?
I followed this method and it seemed to work great, loads of fines collected on the filter and the mouthfeel very much suggested it worked well. But… I got very little flavour.
Fast forward a couple of hours and I’ve now realised I have COVID related loss of smell and taste!
Once I’m out of isolation and back to normal I can’t wait to give this another run.
Oh no! I hope you get better quickly!
What are your thoughts on the Fellow Shimmy? My niche gives me so many fines. The shimmy helps greatly for me
Do you use the small or big cafec flower dripper in the video? Thanks, great recipe. It surprised me.
Hi! With a K-Plus at your 5.5 clicks, Cafec med-dark papers, and a washed Ethiopian, the majority of my fines are on top of the bed. My TBT was 4:42 with (seemingly) the same technique as yours. Am I doing something wrong along the way or is this a product of maybe the Ethiopian coffee? Thanks!
Nope that is great! Ethiopia produces more fines in general. Did jt taste good? Could go a smidge coarser. I chose 5.5 for this specific coffee
@@LanceHedrick It didn't have bitter notes but was a tad weak, I'll work on it more, thanks!
Interesting! Go finer! Haha
Super cool. Will this work the same way with a Orea?
Great video! Do you have any tips on how this method should be adjusted when using a stainless steel filter like the able kone? All of my brews with the kone seem to be bitter when compared to paper
5.5 on the K-Plus seems super fine! I usually grind at about 7.5 for V60 and it seems like the bitterness really starts to ramp up around 7.0.
I do grind at 5.5 for moka pot...
What roast level do you use? I have been brewing for a while lol. This tasted great sans bitterness. Might also be your water composition. What are you brewing with?
@@LanceHedrick only "light roasted specialty coffee" as James often says... current favorite is Maragogype Natural from Novo Coffee in Denver
Water is tap water through a Pur.
I am at high altitude, so "boiling" is only 95C.
My brew times always seem longer than what others report. The Hoffman method with a 0:45 bloom takes 4:00 total, *minimum*, at 7.5 on the K-Max. I can try it, but I feel like 5.5 would take 6 minutes or more...
I've tried the method twice now, and I do think it delivers on the promise of a vibrant, flavorful cup of coffee.
For both brews I ground 21g of the above-mentioned Guatemalan beans, first at 7.4 then 7.3. I used 350g of water, which I brought to a boil before each pour. I did observe a lot of fines trapped on the paper between the V60's ridges, though there were also quite a lot of fines visibly in suspension in the brew water. Brew time was about 6:00 in both cases.
Same here man. Was looking for a comment like this because I just bought a Kpro and wasted a good 300g of lightly-roasted beans creeping up from 5.5, through 6, to eventually 7 where the astringency finally became tolerable. I've also tried many normal 2-3 minute pours with the same findings - around 7 is really where the sweet spot begins.
Have you found your grinder settings have shifted lower as your burrs become "seasoned"?
My timings are absolutely fine with this 2-pour recipe but it is absurdly overextracted at 5.5 - the liquid is a super dark colour and the taste makes me shudder and have to wash out my mouth. I use water with a very good mineral content for brewing.
Gonna try it one more time with a super fresh washed kenyan and if that doesn't work... 😒😔 #team7.5
@@YoItsM0 I don't *think* my grind settings have shifted, but 1) I've only got around 5kg total through it, and 2) I've disassembled and reassembled it for cleaning exactly once.
I did also try distilled+Third Wave Water, which tasted a bit better. Not transformative though.