Steps for watching Lance Hedricks' video: Step 1: like the video before it begins Step 2: come back when you have enough brain cells working to understand the depth of his inputs
@@LanceHedrick although I do the same, from what I’ve heard this is not necessarily in the best interest of the videos performance. I think it looks like a person watches the video for a very short time and then leaves which would make the algorithm think that it is not a good video for people to watch so it recommends it less. I believe I saw DarkViperAU maybe Klikephilp mention this.
Love the more "classic" pacing in the editing, giving breathing space to give time to absorb and digest the onslaught of coffee extraction theory :) A very welcome change from the de facto standard RUclips/Instagram editing style which is very hard to watch for any extended period of time.
So happy to see the shout-out to Aramse! I've been loving their content for the last year or so and I love to see all my favorite coffee channels supporting each other 😀
So takeaways: bloom fresher coffee for longer or add a little agitation, if using a ribbed filter or something like the origami keep the water column lower (more pours and/or slower), pour just above the point where the stream breaks, and cry because Lance didn’t sing. Anything else that I’m forgetting?
Thank you, Lance. Watching your videos has greatly improved my coffee skills, and infinitely improved my coffee taste. Thank you, thank you, thank you!
Great video. I just applied some of your explanations to my recipe, and boy, it elevated the whole taste. I hope you have a great day. Thank you so much.
I wish i understood the techniques with pour overs as they are so interesting and complex, but as a barista working on an espresso machine only i dont, but do not care as i just love watching you talk and completely geeking out on anything coffee related. Your work amazes me ❤
J.F.C. Brilliant. That was f'ing 8 hours of GREAT coffee information jammed into a 17 minute video. I have to go back and watch this 3 more times just to fully absorb half of it.
Probably the best video for assisting home brewing pour overs. Too many videos out there sharing competition recipes that have been developed with the best equipment and for very specific coffees, this video is very useful, thank you for sharing Lance 😊
I really do think this is one of the most helpful Lance videos in a while. I’ve watched a lot of coffee videos and a good bit of that was completely new to me. Watching it again to take notes, thank you!
Awesome! Matches my experience at home vs other family members. Differences in bloom and agitation are noticeable! I normally prefer 2m and turbulent pour. And… Hugo is killing it. The level went so high 🔥 cheers
What about „immersion bloom“, you think/tested it could help to use a closed hario switch for blooming and then do the second poor switch opened? Love your work!
at 1:20 you forgot to add in the card for that video plug, no biggy. thanks for the vid! been watching you since you started and it is all amazing value!
You're a genius man. I went from very inconsistent extractions, bitter coffee to some of the best I've made yet. I was so surprised that I had to go down like 3-4 settings on my grinder because the water was flowing way too fast despite keeping the flow rate like you suggested. Now I'm extracting so much better very consistently between 3-3:30 min for my medium roast. It tastes very good, I can't wait to try light roast again because that was very difficult for me to brew
I have a goofy coffee set up at my office (EK43, but $2 kitchen scale and the largest Bonavita kettle ever made). I occasionally pick up beans I want to try but don't want a full bag of because ostensibly my coworkers will also dip into the bag. I've been tinkering with this natural Nicaraguan coffee for the last few weeks and have been pretty displeased by it--I find naturals are a little more forgiving with their extraction, but this one has just been sad, unpleasant, watery, and woody. However, this morning I was like, "I've got nothing to lose--two-minute bloom." And it is _incredible_ the difference it made for this coffee on my janky setup. Thank you for making my day a little brighter, Lance.
Thanks Lance! Tons of information and I don't know how to brew my morning coffee anymore :) So much variables, so much possibilities. Probably even the Moon phase has it's effect on my coffee. I't's incredible how deep you go with coffee science. Your videos always very informative and I really enjoy them!
Thank you for discussing decaf coffee. I have noticed the lack of bubbles during bloom. After back and spine injuries, I need to stay away from stimulants to avoid muscle spasms. I still make regular coffee and espresso-based drinks for my Wife and Daughter, so the other info is helpful too. Small bubbles adhere to particulate surfaces and cause them to float. There is a water treatment technique called "dissolved air floatation" that uses this to make particles rise to the top, where they can be skimmed away. With coffee, some form of agitation is usually needed to knock the bubbles off the grounds to allow them to be fully wetted and the flavor released. The bubbles can cover a lot of surface and prevent the water from dissolving or washing away compound with flavor, reducing extraction.
Mind...blown. 🤯 This video might put a ton of people off brewing coffee at home (just too much work and too many ways to not get a great result) but me...just makes me more determined to nail this sucker...though I likely never will. 😄
cool video. I've tried now so many different methods over the past ten years; yours, the Hoff, single pours, everything in between from old to new. Most recently I went back to the 4:6 with very little agitation and it's been really hitting right. I don't understand why, but it is. Fellow Ode Gen 2 on 7. Using everything from Perc, Cat and Cloud, Mod Cup. It's been the most consistent with a v60 or Origami.
great video and huge props to lance for all the work, but i wish you would summarize with simple recommendations at the end, because it's all a bit confusing to digest.
Thank you!!! I've been wanting a detailed bloom breakdown for ages. Awesome video! Still would love to see you dial in a pourover blind like that one espresso video you did.
Incredible Lance! Really love your dedication towards pour over coffee. I'm still doing your ultimate recipe until today, i just love how you can change a lot with variables you already have, a simple plastic v60, kettle, good water and good coffee. I have some questions for you. 1. I am on ZP6, and I am struggling a lot with medium to darker roast, is this grinder more aimed towards lighter roast? 2. I love the Samo bloom, i just think it is great for getting delicate flavors from coffees. Sorry if i am talking shit, i just learning 😅. How long could we go on blooming? And i don't have a refract, but my intent is going towards higher TDS, but keeping 18-20% EY, following the flavor charter from UC Davis study, that sounds way more interesting than the old golden cup standards. What i am doing to try to achieve this goal consistently is getting shorter ratios 1:14-1:15 and water temperature depending on the coffee process. You believe i am going in the right direction, about using UC Davis as a parameter and think in coffee more of processing then roast profile? Or should I aim more into the roast profile? The thing is, i live in Brazil, it is a close commodity market, so I can't get Ethiopian, Kenyan or Colombian or Peruvian coffees very frequently unfortunately. So the characteristics we have in Brazil are lower altitude 800-1200m for most of the coffees. So most of the producers opt for Natural process or experimental process (aerobic, anaerobic, carbonic, dark room, double fermentation) with medium to medium-dark profile. I think goes back for my first question if the ZP6 is gonna be suitable for my condition 😅. What you think about all that. I am really sorry for this very long text, but i would appreciate some much for your help. Thank you for the hard work! Have a nice day🤟🏽😸♠️
Woah, heck of a video! Super helpful. I’ve been doing 2 min blooms for a few months because it was great on the coffee I was brewing at the time and it’s great on a lot of coffees, but there’ve been a few I just couldn’t brew well. I’m wondering if a shorter bloom would’ve helped 🤔 Thanks for giving me a new variable to play with and some rationale!
I’ve extracted cannabis for over a decade. Some of the best and most flavorful extractions came from doin what is considered a very long “soak”, and proceed properly filter the solution. I guess it isn’t extremely surprising that a long bloom, which is basically a soak, would have good results. But man, some of my peers couldn’t believe how long it I was taking it! Cheers to extraction
While time itself does not directly affect the taste of coffee, the way that time is managed during the brewing process can impact the final flavor of the coffee. Factors such as the time it takes to bloom the coffee grounds, the time the coffee is in contact with water during brewing, and the overall brewing time can all contribute to the taste of the coffee. For example, a longer bloom time can lead to a more even extraction and a more balanced flavor profile, while a shorter bloom time may result in a more acidic or sour taste. Similarly, over-extraction due to letting the coffee brew for too long can result in a bitter or unpleasant taste. Ultimately, it is important to pay attention to the various factors that can affect the taste of coffee during the brewing process, including time, temperature, and technique, in order to achieve the desired flavor profile.
I had a dream that I won a coffee filled weekend with Lance, getting caffeined up and experimenting/learning about different brewing methods etc. I wish I paid more attention! Either way, thanks Lance. It was fun.
Was going to ask about the Samo Bloom and then you were there. Amazing. I've liked the Samo bloom, will experiment with a longer bloom for that. Great video!
I appreciate you building more on the need for flexibility with pour overs. The biggest unlock I had for my pour over experience was realizing that no recipe or set of techniques can reasonably work for all coffees. Learning the techniques and how to observe what the coffee needs has made for much more enjoyable cups and just a more enjoyable/connected experience to the pour over ritual. Unrelated, it's super interesting how the best washed Kenyan coffee cups were 2min blooms and 30sec blooms, but then a pretty hard drop off with a 1min bloom. I would expect a the 1min bloom to be reasonably between the others. What sort of factors do you think play into that? Just as simple as that particular coffee tasting good at the "low" and "high" extractions, but not so much between?
Was gonna ask the same question. Maybe they input the wrong numbers for 1min bloom by accident? The numbers are all 3s. Doesn’t seem realistic that everything gets more muted going from 30sec bloom to 1min bloom and then sweetness, body and acidity comes back again with a 2min bloom. Also Lance didnt mention anything about this in the video.
I wonder how this translates to lighter roasts that have been rested for longer periods (say 3+ weeks). One of the things I've enjoyed with the April brewer/their standard recipe is the simplicity and resulting balance in the cup. Their standard recipe is 12g/200g and only two 100g pours, no bloom. But each pour saturates the ground quite quickly (10g/sec), and usually split between circle (more agitation) and center pour.
I’ve been wondering thee same thing. I use an April brewer (they’re alt recipe 16g coffee and x3 pours of 80g every 30sec 50/50 circle/centre pours). I’m curious to know how lance would approach this
That's a pretty dense videos. I've sometimes had issues with your recipe, either clogging or feeling of overextraction, so I'll definitely think more about all that.
20g coffee 50g bloom 30 seconds @30 add 100 to get to 150 @1:00 add 50 to get to 200 @1:30 add 50 to get to 250 @2:00 add final 50 to get to 300 Aim for draw down flat bed at 3:00 If fast grind finer If slow grind coarser EZPZ
For the first coffee of the day, the Samo bloom + a single pour is amazing. There's just less to worry about: my bloom time is however long the kettle needs to go from 70c to 95c, and I can focus on a consistent level of pour turbulence instead of timing out a bunch of pours--I've even stopped setting a timer.
I've been using a single pour from Tales Coffee for a few years now and it works so well! I can't believe no one is talking about it. I would love to hear what Lance or Hoffman has to say about the technique.
Phenomenal video. I've been in coffee for nearly 7 years and have never learned this kind of information on such a deep level before. Top notch. Quick question, is agitating the bed of coffee while it's blooming a good idea then? Because this speeds up the offgassing of the C02? Or is letting it bloom for that extra length of time just doing the same thing anyways so agitation is unnecessary? I've seen many schools of thought on agitating our bed while it's blooming but now I'm not so sure.
I'm going crazy, are there like, "bonk" sound effects throughout the video? Love the breakdown on the ins-and-outs that you always cover in depth! I love using your videos as references to help explore coffee by myself, and my understanding of what exactly I'm doing has increased dramatically ever since following your stuff. Love the work!
I have some questions: 1. What are the determining factors for bloom duration? Freshness, roast degree, quality of grinder, beans ect. 2. What are the determining factors for how you pour? Also, would you use a different type of pour for the bloom vs rest of the brew? 3. I know you’re not a fan of multiple pours. But what if you have a quality grinder (like the ZP6) and use something like the April brewer, where they recommend brewing with multiple equal pours?
1. Probably taste. And also the fresher the longer so the CO2 can escape. 2. I guess always turbulent pour as it agitates and becomes most effective at extracting the coffee. You can pour slower (4g/s) with coffees with lots of fines, and faster (7g/s) with heavily processed coffees for example. 3. Patrik actually likes the ZP6 with his recipe and brewer. His recipe is kinda made for his brewer and it's a fun recipe. Their recipe is often made for competition where you need to brew 3 pour overs. The large bloom is to make sure the whole bed is saturated (they get minus points if they do an additional agitation). They have done a lot of testing and not finding anything better.
oh been waiting for this! I was looking for a more comprehensive guide about how each variable (not just bloom, but also pouring and grind size and temperature brewing time etc as well as reading the bed) affect the brew but a universal rule set of thumbs is almost non existent
came here just to kill some time while relaxing with some informative coffee brew video, and now I'll have to get back with a notebook and re-watch with multiple pauses so I can take notes and comprehend everything. Why do I hate myself so much?
Hey Lance! I'm curious if you have any experiences or insights on using a hario switch (or similar) to do like a 'wet bloom'' (with the switch closed)? Wondering if that might be helpful to prepare the bed for 'efficient extraction'? It's clear that you've done extensive testing regarding the bloom phase of pour over. I've started using your recipe/technique now and I look forward to explore the implications from longer blooming times. Also I hope this will help me to better dial in my pour overs when swtching between coffees. Once I've gotten the approach in, I'll play around with combining the approach with the hario switch, blooming with the switch closed. Thanks for yet another great and insightful video! I really enjoy your content and continue to learn which is just pure joy :)
This was really helpful. I've been using the Switch recently, with a recipe that I think I got here (from Lance). The idea is a 45 second 3x bloom with the Switch closed, followed by a second pour with the Switch still closed to bring it up to 50%. I open the switch after 2 minutes and let it draw down, and then add the last 50%. I am wondering how this video would apply to the closed switch and the 2 minute closed second pour.
I’m a bit confused as to the taste-testing comparison between the Kenyan and Peru coffees. Is there an explanation on why the Peru tasted better with a shorter bloom? If the idea that a longer bloom allows better off-gassing and a more consistent coffee bed, wouldn’t the 2min bloom also taste better for the Peruvian?
Hey Lance. What are your thoughts about using a Switch for the purpose of keeping the water volume lower and contained in the grounds during in the bloom then releasing for the remainder of the brew. Seems like a more conducive environment that would allow for the CO2 to dissipate.
As somebody who only does espresso, I just want to say this was fascinating. In another 10 years I might be able to do good espresso and then I‘ll go on to pour over lol
Let’s see. I do a Samo bloom already. I blow away those annoying looking grinds that float away from my coffee. Now I’m gonna stop circling around the whole thing and try sticking to the middle lol. Probably a reason why the mellow drip is only so big 🫠.
Perhaps I'm a bit dense but I'm a little confused. Around 12:50, is he talking about using lamiter [sic?] flow for the entire brew or for the bloom as well? Given the decaf has less gas this makes sense, but doesn't it make sense for most coffees to use a turbulent flow for the bloom if the issue is that gas gets trapped in the bed due to not enough agitation? When he does a lighter brew after the decaf he mentions that he still does a slower pour during the bloom so that it doesn't bypass the filter. But in this case isn't the off gassing c02 still just trapped in the bed?
The images and graphs used here to show the points you’re discussing is such a polished way to present this information. You’re off to great heights and quality! My only complaints lie where you’re talking about bigger picture ideas, e.g. the “2 pours, 50g, 200g”; you had nice-looking big text, but I had to replay that section to better comprehend the recipe; I think you should just show the whole recipe in this section
Thanks Lance- Two questions: 1) what is the difference between “de-gassing” and off-gassing? You say both, and I really don’t know the difference. 2) you mention that decaf has more fines? I thought the amount of fines has to do with your grinder and/or freezing your coffee and how it breaks/cuts when grinding. You also mentioned washed Ethiopian. Do different varietals/processing methods have an effect on the amount of fines you get??
Amount of fines is highly coffee dependent too as some are more dense than others for examples, which causes them to "shatter" differently while grinding
I'd say degassing is the process whereby whole coffee beans naturally release CO2 over time (while sitting in their container, hence the valves on coffee bags), whereas off-gassing would be the very rapid escape of CO2 as the grinds are exposed to hot water. As for fines, yes it's very much due to the grinder but also the brittleness of the coffee beans. The more they're roasted, the more brittle they get. The decaffeination process has the same effect of making it more brittle and soluble.
Amazing as always. I watched it 3 times but I couldn’t find out when shorter or longer bloom tastes better. maybe the whole purpose of your video is encouraging people to experiment themselves. However it would be great if you could share your personal experiences a little bit more. BTW I absolutely LOVE5 your b rolls. Maybe you can consider film making as the next step of your career. Hollywood disappointed me a long time ago! :))
awesome video. I've been dialing lately with only bloom and keeping everything else constant. varying with samo bloom and times is a game changer. my question is, which roast date did your coffees had? I bet that plays a major role in the blooming times. would be nice if you could add that info in the data. keep it up 💪🏻
Incredibly insightful. I use your method for V60 bc it destroyed everything else I've tried and also produces tasty cups regardless of the issue I'll describe. I do have a weird issue tho (full disclosure: I'm a bad boy and use a popular grinder that produces a lot of fines)... My issue is, sometimes I can get finer and finer and finer but my drawdown will only be 3:45 total and never get longer (I'm including a 2' bloom on 30g). This is currently my issue and I'm drinking a light-med roast natural process Sumatra, using Cafetec Medium filters. I wind up just grinding to a point that tastes good but I wonder if I should still be trying to 4'-4.5' draw downs? What do you think...do I finally spring for a Timemore 78 with turbos??
There are “once in a generation” musicians that are appreciated. You are a once in a generation gift to the coffee industry. Thanks for all you do
Real
I absolutely agree. So grateful for you and your work Lance.
To music as well!
100% true 🤘🏼🤘🏼
Can confirm.
Steps for watching Lance Hedricks' video:
Step 1: like the video before it begins
Step 2: come back when you have enough brain cells working to understand the depth of his inputs
10/10 would recommend
@@LanceHedrick although I do the same, from what I’ve heard this is not necessarily in the best interest of the videos performance. I think it looks like a person watches the video for a very short time and then leaves which would make the algorithm think that it is not a good video for people to watch so it recommends it less. I believe I saw DarkViperAU maybe Klikephilp mention this.
Hey Lance great info as always and thanks for the shoutout. Love the close up shots with the Sworks dripper!
Love the more "classic" pacing in the editing, giving breathing space to give time to absorb and digest the onslaught of coffee extraction theory :)
A very welcome change from the de facto standard RUclips/Instagram editing style which is very hard to watch for any extended period of time.
I’ve always struggled with decaf pour overs - this just changed the game for me! Just made the tastiest decaf I’ve ever had. Thanks Lance!
So happy to see the shout-out to Aramse! I've been loving their content for the last year or so and I love to see all my favorite coffee channels supporting each other 😀
So takeaways: bloom fresher coffee for longer or add a little agitation, if using a ribbed filter or something like the origami keep the water column lower (more pours and/or slower), pour just above the point where the stream breaks, and cry because Lance didn’t sing.
Anything else that I’m forgetting?
can be summarized as.. your covfefe has gas, release that gas.
ps. CO2 wants to fight you.. fight back
I think some coffees like washed Peruvian even when quite fresh must bloom for a far shorter period of time. It’s not only freshness
Yes
I close the video when the singing starts. Really not my jam. 🤷♂
The close up shots with the clear brewers, the ice cubes for contrast-amazingly informative proving the adage that a picture is worth many words.
Yes, i have watched the 17min video, even though it was released 2 min ago. It was good, 10/10 would watch again.
What an absolute stud.
Am I the only one here who always need to watch Lance’s video couple times to grasp all the information😅
That feeling when you are so caffeinated that you have to watch videos at 8.25x speed just to focus your mind on the content
Thank you, Lance. Watching your videos has greatly improved my coffee skills, and infinitely improved my coffee taste. Thank you, thank you, thank you!
Bro... a 17min video tought me more than 1 year of studying coffee stuff around the places. Thanks and keep it up, Lance.
Nice shoutout to Aramse! Love those guys
Great video. I just applied some of your explanations to my recipe, and boy, it elevated the whole taste. I hope you have a great day. Thank you so much.
I wish i understood the techniques with pour overs as they are so interesting and complex, but as a barista working on an espresso machine only i dont, but do not care as i just love watching you talk and completely geeking out on anything coffee related. Your work amazes me ❤
J.F.C. Brilliant.
That was f'ing 8 hours of GREAT coffee information jammed into a 17 minute video.
I have to go back and watch this 3 more times just to fully absorb half of it.
Very very helpful! Rewatching with a pen and notebook, making sure to record all those great coffee information. Thank you, Lance!
Probably the best video for assisting home brewing pour overs. Too many videos out there sharing competition recipes that have been developed with the best equipment and for very specific coffees, this video is very useful, thank you for sharing Lance 😊
These 17 minutes flew by in no time. And thank you for explicitly mentioning decaf, since it's the only one I can still drink.
I really do think this is one of the most helpful Lance videos in a while. I’ve watched a lot of coffee videos and a good bit of that was completely new to me. Watching it again to take notes, thank you!
Thank you, Lance. Love the way you touched on the different styles of brewers and ways to pour
Awesome! Matches my experience at home vs other family members. Differences in bloom and agitation are noticeable! I normally prefer 2m and turbulent pour. And… Hugo is killing it. The level went so high 🔥 cheers
What about „immersion bloom“, you think/tested it could help to use a closed hario switch for blooming and then do the second poor switch opened? Love your work!
Love the new color tones of the video
Oh wow I think I just finally managed to get a good pourover cup of decaf. Thanks Lance ❤
at 1:20 you forgot to add in the card for that video plug, no biggy.
thanks for the vid! been watching you since you started and it is all amazing value!
The link is right at the start of the video.
I’ve commented the same. 😁
You're a genius man.
I went from very inconsistent extractions, bitter coffee to some of the best I've made yet. I was so surprised that I had to go down like 3-4 settings on my grinder because the water was flowing way too fast despite keeping the flow rate like you suggested. Now I'm extracting so much better very consistently between 3-3:30 min for my medium roast. It tastes very good, I can't wait to try light roast again because that was very difficult for me to brew
Yessssssssssssssssss love seeing some more pour over content :). not that i dont like esspresso :)
I go through moods based on dopamine hahaha!
@@LanceHedrick Don't we all, man, don't we all...
Thank you for making this video. Been hoping for some pourover info, no one else really dives deep into pourover science.
I have a goofy coffee set up at my office (EK43, but $2 kitchen scale and the largest Bonavita kettle ever made). I occasionally pick up beans I want to try but don't want a full bag of because ostensibly my coworkers will also dip into the bag. I've been tinkering with this natural Nicaraguan coffee for the last few weeks and have been pretty displeased by it--I find naturals are a little more forgiving with their extraction, but this one has just been sad, unpleasant, watery, and woody. However, this morning I was like, "I've got nothing to lose--two-minute bloom." And it is _incredible_ the difference it made for this coffee on my janky setup.
Thank you for making my day a little brighter, Lance.
Sell your EK and get a scale
Bruh.. what? Why a EK43 but everything else is cheap?
@@magnumxlpi The office manager told me we don't need a more expensive scale because we have the fancy grinder. I sadly don't make the rules.
@@seanloiselle6653 oh damn. Having that EK is amazing though
Takk!
Thank you!
Thanks Lance! Tons of information and I don't know how to brew my morning coffee anymore :) So much variables, so much possibilities. Probably even the Moon phase has it's effect on my coffee.
I't's incredible how deep you go with coffee science. Your videos always very informative and I really enjoy them!
this is what I like, science and experiments, the heart of coffee
can’t believe this is out for free. thank you so much Lance!
Thank you for discussing decaf coffee. I have noticed the lack of bubbles during bloom. After back and spine injuries, I need to stay away from stimulants to avoid muscle spasms. I still make regular coffee and espresso-based drinks for my Wife and Daughter, so the other info is helpful too.
Small bubbles adhere to particulate surfaces and cause them to float. There is a water treatment technique called "dissolved air floatation" that uses this to make particles rise to the top, where they can be skimmed away. With coffee, some form of agitation is usually needed to knock the bubbles off the grounds to allow them to be fully wetted and the flavor released. The bubbles can cover a lot of surface and prevent the water from dissolving or washing away compound with flavor, reducing extraction.
Love all of your content and the personality you put in it. Keep brewing and keep producing
Mind...blown. 🤯 This video might put a ton of people off brewing coffee at home (just too much work and too many ways to not get a great result) but me...just makes me more determined to nail this sucker...though I likely never will. 😄
cool video. I've tried now so many different methods over the past ten years; yours, the Hoff, single pours, everything in between from old to new. Most recently I went back to the 4:6 with very little agitation and it's been really hitting right. I don't understand why, but it is. Fellow Ode Gen 2 on 7. Using everything from Perc, Cat and Cloud, Mod Cup. It's been the most consistent with a v60 or Origami.
great video and huge props to lance for all the work, but i wish you would summarize with simple recommendations at the end, because it's all a bit confusing to digest.
Agree.... I've watched 3 times and I'm not sure whether to do a 30 second or 2 minute bloom
we need Hance Lendrick to make unhelpful summaries
Thank you!!! I've been wanting a detailed bloom breakdown for ages. Awesome video!
Still would love to see you dial in a pourover blind like that one espresso video you did.
Incredible Lance! Really love your dedication towards pour over coffee.
I'm still doing your ultimate recipe until today, i just love how you can change a lot with variables you already have, a simple plastic v60, kettle, good water and good coffee.
I have some questions for you.
1. I am on ZP6, and I am struggling a lot with medium to darker roast, is this grinder more aimed towards lighter roast?
2. I love the Samo bloom, i just think it is great for getting delicate flavors from coffees. Sorry if i am talking shit, i just learning 😅. How long could we go on blooming? And i don't have a refract, but my intent is going towards higher TDS, but keeping 18-20% EY, following the flavor charter from UC Davis study, that sounds way more interesting than the old golden cup standards. What i am doing to try to achieve this goal consistently is getting shorter ratios 1:14-1:15 and water temperature depending on the coffee process. You believe i am going in the right direction, about using UC Davis as a parameter and think in coffee more of processing then roast profile? Or should I aim more into the roast profile?
The thing is, i live in Brazil, it is a close commodity market, so I can't get Ethiopian, Kenyan or Colombian or Peruvian coffees very frequently unfortunately. So the characteristics we have in Brazil are lower altitude 800-1200m for most of the coffees. So most of the producers opt for Natural process or experimental process (aerobic, anaerobic, carbonic, dark room, double fermentation) with medium to medium-dark profile. I think goes back for my first question if the ZP6 is gonna be suitable for my condition 😅.
What you think about all that. I am really sorry for this very long text, but i would appreciate some much for your help.
Thank you for the hard work! Have a nice day🤟🏽😸♠️
Lance, you're an international treasure.
Woah, heck of a video! Super helpful. I’ve been doing 2 min blooms for a few months because it was great on the coffee I was brewing at the time and it’s great on a lot of coffees, but there’ve been a few I just couldn’t brew well. I’m wondering if a shorter bloom would’ve helped 🤔 Thanks for giving me a new variable to play with and some rationale!
Love the new haircut... Looking sharp, Lance. 🙂
I’ve extracted cannabis for over a decade. Some of the best and most flavorful extractions came from doin what is considered a very long “soak”, and proceed properly filter the solution. I guess it isn’t extremely surprising that a long bloom, which is basically a soak, would have good results. But man, some of my peers couldn’t believe how long it I was taking it! Cheers to extraction
Love the amazing video footage of the grounds in the pourover.
Nice video, watched twice already but it’s 1:30 am sooo might watch it again once I am awake
Wow! 50K+ views in less than 4 days! You're rolling! Congrats. Pax
Not the first time watching this video and learning things that I missed previously =)
I had to set up the video speed about 0.5x to understand everything haha. Thanks Lance you're the best!
Great stuff yet again! Having a filter coffee vid is a nice little change of pace! Love the work you do man it definitely doesn’t go unappreciated
While time itself does not directly affect the taste of coffee, the way that time is managed during the brewing process can impact the final flavor of the coffee. Factors such as the time it takes to bloom the coffee grounds, the time the coffee is in contact with water during brewing, and the overall brewing time can all contribute to the taste of the coffee.
For example, a longer bloom time can lead to a more even extraction and a more balanced flavor profile, while a shorter bloom time may result in a more acidic or sour taste. Similarly, over-extraction due to letting the coffee brew for too long can result in a bitter or unpleasant taste.
Ultimately, it is important to pay attention to the various factors that can affect the taste of coffee during the brewing process, including time, temperature, and technique, in order to achieve the desired flavor profile.
I had a dream that I won a coffee filled weekend with Lance, getting caffeined up and experimenting/learning about different brewing methods etc. I wish I paid more attention! Either way, thanks Lance. It was fun.
Was going to ask about the Samo Bloom and then you were there. Amazing. I've liked the Samo bloom, will experiment with a longer bloom for that. Great video!
I appreciate you building more on the need for flexibility with pour overs. The biggest unlock I had for my pour over experience was realizing that no recipe or set of techniques can reasonably work for all coffees. Learning the techniques and how to observe what the coffee needs has made for much more enjoyable cups and just a more enjoyable/connected experience to the pour over ritual.
Unrelated, it's super interesting how the best washed Kenyan coffee cups were 2min blooms and 30sec blooms, but then a pretty hard drop off with a 1min bloom. I would expect a the 1min bloom to be reasonably between the others. What sort of factors do you think play into that? Just as simple as that particular coffee tasting good at the "low" and "high" extractions, but not so much between?
Great question.
Was gonna ask the same question. Maybe they input the wrong numbers for 1min bloom by accident? The numbers are all 3s. Doesn’t seem realistic that everything gets more muted going from 30sec bloom to 1min bloom and then sweetness, body and acidity comes back again with a 2min bloom. Also Lance didnt mention anything about this in the video.
I wonder how this translates to lighter roasts that have been rested for longer periods (say 3+ weeks). One of the things I've enjoyed with the April brewer/their standard recipe is the simplicity and resulting balance in the cup. Their standard recipe is 12g/200g and only two 100g pours, no bloom. But each pour saturates the ground quite quickly (10g/sec), and usually split between circle (more agitation) and center pour.
I’ve been wondering thee same thing. I use an April brewer (they’re alt recipe 16g coffee and x3 pours of 80g every 30sec 50/50 circle/centre pours).
I’m curious to know how lance would approach this
What a lovely plot you made!!
So well done - thanks for creating and posting this
That's a pretty dense videos. I've sometimes had issues with your recipe, either clogging or feeling of overextraction, so I'll definitely think more about all that.
So much information that I will definitely watch again. Amazing job. Love it.
New Lance video, imma click like first then watch, love you.
the ultimate pour over recipe saved my home pour over game when it was released lol. only recipe I use unless i’m playing around with my pulsar
Really cool video Lance! providing us with the knowledge to play around, rather than following recipes!!
Lance, a very clean, factual and to the point video - mucho prefiero
20g coffee
50g bloom 30 seconds
@30 add 100 to get to 150
@1:00 add 50 to get to 200
@1:30 add 50 to get to 250
@2:00 add final 50 to get to 300
Aim for draw down flat bed at 3:00
If fast grind finer
If slow grind coarser
EZPZ
Too many pours. No thx. Too much faff and potential to go wrong. Gimme 2 pours and done. Ezerpzer
@@LanceHedrick 😁
Your videos are always so educational. I learn something every time. Thank you!
For the first coffee of the day, the Samo bloom + a single pour is amazing. There's just less to worry about: my bloom time is however long the kettle needs to go from 70c to 95c, and I can focus on a consistent level of pour turbulence instead of timing out a bunch of pours--I've even stopped setting a timer.
Yes, exactly!!
I've been using a single pour from Tales Coffee for a few years now and it works so well! I can't believe no one is talking about it. I would love to hear what Lance or Hoffman has to say about the technique.
Phenomenal video. I've been in coffee for nearly 7 years and have never learned this kind of information on such a deep level before. Top notch. Quick question, is agitating the bed of coffee while it's blooming a good idea then? Because this speeds up the offgassing of the C02? Or is letting it bloom for that extra length of time just doing the same thing anyways so agitation is unnecessary? I've seen many schools of thought on agitating our bed while it's blooming but now I'm not so sure.
I'm going crazy, are there like, "bonk" sound effects throughout the video?
Love the breakdown on the ins-and-outs that you always cover in depth! I love using your videos as references to help explore coffee by myself, and my understanding of what exactly I'm doing has increased dramatically ever since following your stuff. Love the work!
it's just the music LOL now I can't unhear it either.
I have some questions:
1. What are the determining factors for bloom duration? Freshness, roast degree, quality of grinder, beans ect.
2. What are the determining factors for how you pour? Also, would you use a different type of pour for the bloom vs rest of the brew?
3. I know you’re not a fan of multiple pours. But what if you have a quality grinder (like the ZP6) and use something like the April brewer, where they recommend brewing with multiple equal pours?
1. Probably taste. And also the fresher the longer so the CO2 can escape.
2. I guess always turbulent pour as it agitates and becomes most effective at extracting the coffee. You can pour slower (4g/s) with coffees with lots of fines, and faster (7g/s) with heavily processed coffees for example.
3. Patrik actually likes the ZP6 with his recipe and brewer. His recipe is kinda made for his brewer and it's a fun recipe. Their recipe is often made for competition where you need to brew 3 pour overs. The large bloom is to make sure the whole bed is saturated (they get minus points if they do an additional agitation). They have done a lot of testing and not finding anything better.
amazing video, man. 3 thumbs up
oh been waiting for this! I was looking for a more comprehensive guide about how each variable (not just bloom, but also pouring and grind size and temperature brewing time etc as well as reading the bed) affect the brew but a universal rule set of thumbs is almost non existent
some beautiful camera work in this one!
This video was awesome! I am going to need to watch it a couple times.
came here just to kill some time while relaxing with some informative coffee brew video, and now I'll have to get back with a notebook and re-watch with multiple pauses so I can take notes and comprehend everything. Why do I hate myself so much?
Hey Lance!
I'm curious if you have any experiences or insights on using a hario switch (or similar) to do like a 'wet bloom'' (with the switch closed)? Wondering if that might be helpful to prepare the bed for 'efficient extraction'?
It's clear that you've done extensive testing regarding the bloom phase of pour over.
I've started using your recipe/technique now and I look forward to explore the implications from longer blooming times. Also I hope this will help me to better dial in my pour overs when swtching between coffees.
Once I've gotten the approach in, I'll play around with combining the approach with the hario switch, blooming with the switch closed.
Thanks for yet another great and insightful video! I really enjoy your content and continue to learn which is just pure joy :)
This was really helpful. I've been using the Switch recently, with a recipe that I think I got here (from Lance). The idea is a 45 second 3x bloom with the Switch closed, followed by a second pour with the Switch still closed to bring it up to 50%. I open the switch after 2 minutes and let it draw down, and then add the last 50%. I am wondering how this video would apply to the closed switch and the 2 minute closed second pour.
Tried the 1 minute bloom for a couple of days. Elevated sweetness, but lacking some acidity. Will try more on a different grinder
good stuff, can't wait to check this out. Thanks Brother!
I’m a bit confused as to the taste-testing comparison between the Kenyan and Peru coffees. Is there an explanation on why the Peru tasted better with a shorter bloom?
If the idea that a longer bloom allows better off-gassing and a more consistent coffee bed, wouldn’t the 2min bloom also taste better for the Peruvian?
Great video as always Lance, I’m just unsure about what to look at to make decisions about blooming time. Thanks ❤
Perfect timing! I just got a pour over set up!
Yes, totally helpful video... also confusing, so I may watch it again... maybe a third time 😂
Hey Lance. What are your thoughts about using a Switch for the purpose of keeping the water volume lower and contained in the grounds during in the bloom then releasing for the remainder of the brew. Seems like a more conducive environment that would allow for the CO2 to dissipate.
As somebody who only does espresso, I just want to say this was fascinating. In another 10 years I might be able to do good espresso and then I‘ll go on to pour over lol
Ambitious dream to be good in only 10 years ! I'm 10 in and still struggle hahaha
Nice timing, just as I was about to make my pourover. Let's see what I'm doing wrong...
Im here before the video is released? Nice I guess HAHA
Nice Vid as usual
How did you do that lol
@@LanceHedrick It shows up in your science shenanigans playlist for some reason
Thanks for the tip! Just removed it. Not sure how that happened lol. Hope you enjoyed the early preview hahaha
Legend
😂😂😂😂😂
Let’s see. I do a Samo bloom already. I blow away those annoying looking grinds that float away from my coffee. Now I’m gonna stop circling around the whole thing and try sticking to the middle lol. Probably a reason why the mellow drip is only so big 🫠.
The takeaway for bloom length wasn't clear to me. To which types of coffee should I try shorter or longer blooms?
Perhaps I'm a bit dense but I'm a little confused. Around 12:50, is he talking about using lamiter [sic?] flow for the entire brew or for the bloom as well? Given the decaf has less gas this makes sense, but doesn't it make sense for most coffees to use a turbulent flow for the bloom if the issue is that gas gets trapped in the bed due to not enough agitation? When he does a lighter brew after the decaf he mentions that he still does a slower pour during the bloom so that it doesn't bypass the filter. But in this case isn't the off gassing c02 still just trapped in the bed?
I'm so CONFUSED...-:)
"for Advanced Brewers"
The images and graphs used here to show the points you’re discussing is such a polished way to present this information. You’re off to great heights and quality!
My only complaints lie where you’re talking about bigger picture ideas, e.g. the “2 pours, 50g, 200g”; you had nice-looking big text, but I had to replay that section to better comprehend the recipe; I think you should just show the whole recipe in this section
Hi, are there any plans to make a video about batch brew?
Thanks Lance-
Two questions:
1) what is the difference between “de-gassing” and off-gassing? You say both, and I really don’t know the difference.
2) you mention that decaf has more fines? I thought the amount of fines has to do with your grinder and/or freezing your coffee and how it breaks/cuts when grinding. You also mentioned washed Ethiopian. Do different varietals/processing methods have an effect on the amount of fines you get??
Amount of fines is highly coffee dependent too as some are more dense than others for examples, which causes them to "shatter" differently while grinding
I'd say degassing is the process whereby whole coffee beans naturally release CO2 over time (while sitting in their container, hence the valves on coffee bags), whereas off-gassing would be the very rapid escape of CO2 as the grinds are exposed to hot water.
As for fines, yes it's very much due to the grinder but also the brittleness of the coffee beans. The more they're roasted, the more brittle they get. The decaffeination process has the same effect of making it more brittle and soluble.
Amazing as always.
I watched it 3 times but I couldn’t find out when shorter or longer bloom tastes better. maybe the whole purpose of your video is encouraging people to experiment themselves. However it would be great if you could share your personal experiences a little bit more.
BTW I absolutely LOVE5 your b rolls. Maybe you can consider film making as the next step of your career. Hollywood disappointed me a long time ago! :))
I would love to see you put out a Chemex recipe one day :)
I have
This can be used on chemex as well.
Besides the video on chemex Lance already did.
love the lighting or paint adjustment
awesome video. I've been dialing lately with only bloom and keeping everything else constant. varying with samo bloom and times is a game changer.
my question is, which roast date did your coffees had? I bet that plays a major role in the blooming times. would be nice if you could add that info in the data.
keep it up 💪🏻
This deserves my subscribe
Incredibly insightful. I use your method for V60 bc it destroyed everything else I've tried and also produces tasty cups regardless of the issue I'll describe. I do have a weird issue tho (full disclosure: I'm a bad boy and use a popular grinder that produces a lot of fines)... My issue is, sometimes I can get finer and finer and finer but my drawdown will only be 3:45 total and never get longer (I'm including a 2' bloom on 30g). This is currently my issue and I'm drinking a light-med roast natural process Sumatra, using Cafetec Medium filters. I wind up just grinding to a point that tastes good but I wonder if I should still be trying to 4'-4.5' draw downs? What do you think...do I finally spring for a Timemore 78 with turbos??