You are the first person I've ever heard explain exactly why "world championship" recipes dont translate to every day coffee drinks. Never thought about it that way and that is completely mindblowing. feels like its just solved a massive block in my understanding. goddamn dude, thanks
Ha! Great. Being a past competitor and a coach for someone who has gotten 2nd and 3rd in worlds, I know very well the comp scene. Definitely not something to adopt into your daily workflow lol
Yes! Totally! It’s weird that it’s not discussed more when people talk about championship recipes, the fact that they are built around a very particular /specific coffee and for a very particular result. By design they are not a general use recipe. I was nodding my head strongly in agreement when Lance mentions this in the video
@@LanceHedrick interestingly enough though, my current recipe is a championship recipe that is a multi-pour recipe and I’ve been very happy with the results across multiple coffees. I still agree though, championship recipes are generally not the wisest choice for everyone day-to-day recipe
You also need to understand that comp brewers are brewing to a scoresheet. And probably explains why Patrick Rolf didnt do to the well at MICE, using a classic clean washed coffee to highlight origin above processing.
I moved overseas across the Pacific just a few days ago, and had to leave pretty much all my coffee brewing equipment behind, except a dirt cheap hand grinder and the trusty ol v60. In a temporary stay, i just busted out this recipe with no scale (eyeballing everything), a bargain bin kettle with no gooseneck, and not even knowing the capacity of the mug i brewed into! But i used great beans, i followed the principles for a long bloom, steady pour, and highlighting agitation and temperature and still got a fantastic cup of coffee. I think that's a HUGE point in this recipe's favor-- it's so all-purpose, it still gets great results even without some tools!
This made a huge difference in my V60’s - I was using the kasuya 4:6 recipe, with 5 pours. The coffee I get from this recipe is much more balanced, and just overall better. The fact that it’s 2 pours also means anybody can master this. Thanks!
I absolutely LOVE that you didn’t skip the bloom and instead gave us a 2 minute concert! Made me smile all the way through. And yeah, the recipe rocks. I’ve been using it for a week with several different coffees. Never before have I managed to get all of them to 80% in one or two tries. Well explained, and thanks for instrumenting us the understanding rather than a multi step recipe.
You won my heart at "pour rate" and "spout distance." In my first go, I used the Gabi B disperser. 20g light roast 340g Brita water Fellow Opus 6.25 It finished at around 4:20. Just a bit thin. Next time, I will grind coarser with less water. Perhaps the greatest advantage of this method is how easy it is. Excellent for baristas in busy cafés.
I wanna thank you Lance, I did this recipe today and literally I tasted the sweetest cup of coffee I ever had. Seriously no kidding after years of trying Hoffmann and Tetsu recipes. Flabbergasted! This is beyond my understanding this isn’t like coffee anymore. It is a citrusy fruity beverage! I attribute it to the coarse grind size, always tried finer and super coarse like French press for Tetsu recipes. But not like this more in between so with this was so sweet even better than Tetsu. And with hoffmann I don’t know but with his 1 cup recipe always had no tasty coffee always bitter! I don’t rest credibility to his method instead I think it’s my technique and poor experience in pour overs. The guy is a WBC after all. I tried this with the Hario V60 01, medium roast Coffee + timemore c2, first week of roasted coffee. My Methodology: 90C water temp (I microwave ceramic v60 for 1 minute to get hotter) 21 clicks C2 Pour over time: 2:25 Blooming: 1 minute. I did exactly like you did, excavate, center pouring and a little swirl at the end. With the size 01 of Hario I notice that I couldn’t reach 245 ml and 15gr it was filling up but reducing flow rate I archived the same thing. Result was the sweetest cup of coffee I ever drank, it was a pleasure beyond what I was drinking, made me think I never had a good cup of specialty coffee. Because the way I drink coffee in coffee shops is always cold vainilla latte, never had the intention of giving a try to chemex of v60 in shops. Now I know what to expect! Do you recommend 01 or 02 size for this recipe?
I really love that there were no cuts in the technique section, seeing it in real time is super helpful! Will be trying this for sure. Been getting great results with James' new technique and my Niche.
@@andreibicu5592 hey! It might not be exactly the same since mine is fairly new and not super well seasoned yet, but I currently on 38 for this recipe with a light washed Ethiopian coffee. I would start at probably 40 and move up or down depending on your coffee and burr seasoning 😁
This is THE MOST consistent pouring method I personally have ever used. I can say that with confidence, because I have used this technique, and slight variations of it, for half a year at home regularly. I actually found this technique after watching another V60 pouring technique that Lance created concerning the long (2 minute) bloom. This technique brings out plenty of flavor while also keeping the bitterness low and the texture creamy. Thanks for sharing, Lance! I hope you're enjoying Portugal! I love your new set up. And the sound on this particular video is excellent. Keep up the boss work, my friend.
@@LanceHedrick Thanks! Been doing great 👍 Back in the US visiting family and friends. Hoping to get some café style business going in the meantime! Wish me luck and pray, pray, pray.
Just made a pourover with this recipe and it turned out great, no bitters at all for the first time since I started, absolutely made my day, thanks so much Lance!
Absolutely agree on the problems with multiple pours and stalling issues, I’ve experienced this myself and you’re one of the few people who have highlighted this! Thank you! I do think that it’s a problem more relevant when brewing 30 gr.
I used this method to brew some beans i just got, and man, I'm so pleased with how ir came out. The brew was sweet and chocolaty and no bitterness whatsoever.
Man I’m so glad I watched this. Working with basically entry level everything, I have been struggling with light roasts using the 4:6 method which I had convinced myself was the end-all for pour over. First try with this method was instantly a much better cup, full of body and sweetness, compared to the thin cider vinegar I was for some reason getting every time. Thank you for posting this!!
5 pours for the 4:6 method is perhaps a little complicated for beginners. Although interestingly the 4:6 method also calls for similarly coarser grind size and uses multiple pours instead of agitation for more extraction.
@@LanceHedrick Love it how you, James and Kyle all have names that need to be actually read and not skimmed through or else the brain will just give you Hendrick, Roswell and Hoffman 🤣🤣
I woke up to this video and immediately went to try this. It's great! It's smooth and doesn't taste weak! It's not bitter at all! I love it! Thanks for this!
Got a melitta blue mountain style pre grounded coffee as a gift (medium fine, also I usually grind my own coffee), been having a really hard time drinking it since its too acidic. Using recipes which requires around 4-5 pours. Tried this method and it works. The cup is balanced and brewing time decreased from around 6-7 mins to 4:30. Kinda need to mess around with the swirl and the pour but overall, its effective. Followed this recipe to the letter, including water temp, ratio, and the bloom time. Never seen such a huge improvement after a cup. Thank you!
Hey Lance, would you ever consider doing a video going more in depth on the differences between competition and home brewing? Really interesting point you touched on about why the competition recipes don’t translate well. Thanks for the great content!
Big thank you for making this video. I often can't justify spending up to £20 on the lightest single origins and this video is helping me to get a lot more from medium and dark roasts
Great recipe and video. Thanks Lance! I tried this last night with some pre-ground decaf from Peru. 33g of coffee to 500g of water in a glass 02 V60. The drawdown was really long but surprisingly the cup tasted good. Like a good quality batch brew. Today I tried it with some natural Brazilian beans with tasting notes of Orange blossom, choc milk and stone fruit. 90 second bloom and a total brew time closer to 5 mins. 90c water. It was ok. A bit muted. I got a bit of the choc milk and stone fruit. A very slight hint of dryness and astringency only with the last few sips. I will coarsen the grind for tomorrow’s brew to get closer to the suggested brew time. What’s stumped me is that as an espresso, I nearly choked the machine and got a really long extraction time with these beans. Tried it anyway and it was bright and fruity and slightly acidic but very pleasant. A lot of the Orange blossom came through. I’m not sure that extracting less from the pourover will reveal the brighter notes. Do you recommend upping the water temp while coarsening the grind? I forgot to do a light swirl when I finished the second pour so I don’t know if that affected it much.
Thanks for another no nonsense recipe! I love the flexibility you gain from agitating after pouring according to flow, instead of using many pours to agitate. This will come in handy as I go through my coffee advent calendar with no beans to waste on dial-in!
Just tried this for the first time for my morning brew. I did 30 grams of a naturally processed coffee from Asman Arianto with 500 mls of water. I liked the simplicity, and my cup came out sweet and juicy with a noticeable lack of any bitterness. My total brew time was 4:30 (I used a 2 minute bloom), but I figured the extra 30 seconds was likely due to the bigger dose and amount of water. If I had done 15 grams to 250 mls, I think I would have been closer to 4 minutes. Overall, I’m very impressed and will be experimenting with this recipe for awhile. Thanks Lance!!
I used to do a whole one, then I only get some sides. I got different sizes from a Chinese version with smooth turning. That's something I still have to figure out, and I haven't practiced much. Shalom.
THANKS FOR THIS. So sensible and wonderfully comprehensive. Everyone typically gives a “recipe” based on their favorite coffees/ratios. This is a wonderful way to adapt a recipe to different coffees. Turns out there are different coffees!!!!! Who’d of thunk it. As for the cube, I’m for just peeling off the stickers and re-sticking.
Thank you! I hope you enjoy it. I have been working on it for a while. I kept seeing comments about how this and that recipe on youtube and elsewhere doesn't work with cheaper grinders, darker coffees, etc. So I set out to make one that is good with all. I believe this is it! Though nothing is ever finished lol
After 5 months of trying this, I finally nailed it! I kept coming back to the video, changing grind size and I could overall taste the difference. Last small tweak was to get myself a WDT and actually pay attention to when you say that the drawdown is supposed to be fast. Oh what a difference it made! Thanks a lot Lance, truly enjoying on my V60!
@Aditya Ikhsan Prasiddha I stay in between 24-26 clicks on the commandante c40 (no red clix) for 15g and up to 27-28 for 30g. Basically I start coarse an push it finer to see if I like it.
So I’ve been trying this recipe for a couple weeks now and it’s literally my favorite!! It works really well!! Just note, based on the filter you use and whatnot, you can adjust the bloom time or grind size. But it’s like the best recipe to learn about taste and timing cuz you don’t worry so much about 5 different pours. Also, use a WDT during bloom phase as it makes a serious difference!!
Bang! This is the one! Haven't commented on any video I think ever. Been bouncing around all sorts of recipes from Lance to The Hoff and everyone else. This drilled it. Great cup, exactly what I was looking for.
Great video! I bought a plastic V-60 filter holder yesterday - I use 25 grams of grinded beans the same size as for my (broken 😥) French press, poured directly into my mug,..and voila! I have made the perfect breakfast coffee 2 days in a row, and I will never go back!
I've been struggling extracting the notes from this Kenyan coffee and the first try of this method is the best cup of this Kenyan so far! Thank you for sharing this recipe!
I love how you explain the problem with trying competition recipes with home brewing. It's really what happens with every competitive sport that the techniques that work at the highest levels start to get extremely specialized and become inapplicable outside the specific concerns of the metagame. In my experience, the specialty roaster and cafe I regularly go to has a barista intern who competes in local brewers competitions and his pourovers always taste just a bit too watery for me, using the coffees we can actually buy from them. It makes so much more sense now that the techniques he learned probably revolve around those more heavily processed and more soluble coffees that get brewed at lower extraction yields.
Ha! The recipes aren't bad- they just don't work if replicated exactly with normal coffees. They're made for a very specific cup with specific water and specific grinders, etc. Thanks for watching!
Since you asked, I've been using Patrik's pour over technique with April v2, and I see several comparisions between yours and his: courser grind (26 to 30 clicks on Comandante) simplified pouring, and about same overall timing. He suggests letting the beans bloom in the air for about 15 min after you grind but before you start pouring. I usually brew 20g with 300ml (1:15) in 3 pours of 100ml each circular and center pours with about 30 second space between pours. Flat beds, no stalls, consistently delicious cups. He pours a little faster than you suggest, 100ml in 10 sec for agitation with no messing around with slurry. I pour 8ml/s. I also brew smaller cup 13.4g / 200ml with 2 pours of 100ml each.
Tried this method, forgot to make the middle indent, still had an even bed and excellent cup of coffee with velvety body and clear flavor. This simple method is very consistent, all cups I made so far taste the same. Thanks so much for this!
Just used this on a slightly darker roasted coffee which hasn't been getting very good results but this method made a real good cup! This is great thanks!
Definitely an amazing technical look for us home brewers. The explanation, the art and science behind it Definitely helped my extraction and brew ratios
Gave it a try this morning. Definitely need to grind coarser than I thought, but still had good results. I especially like the ease of the recipe. Only minor adjustments needed. Thanks for this.
Great recipe.Using it with a Hario drip pot with cotton filter. Simple, easy to do first thing when your brain isn't really working! I alternate this with an aeropress and a siphon. This is magic
Lance you are my hero, if Lance has 0 fans I am no longer on this earth. I was able to get flavor profiles out of long gone backs I was never able to get out of them with other methods, even while fresh. It also seems really forgiving, I usually brew multiple pour methods at 90C and require alot of dialing. While I've only used this recipe three times it has been great every time, thank you!
i love how you say in the end of video "brew something tasty". with some kind of tones that much more like "i know you can make a good cup of coffee, go and make it"
Been having an absolute slugfest with this Ethiopian coffee I've been brewing. Couldn't get the flavor or process down at all. First try with this method! Almost nailed it. Thanks guys 🙏
I have tried the Lance Hedrick Ultimate V60 recipe yesterday and today (drinking the result now) with a bag of light roast Ethiopia Sidamo. The first time I used the recommended 1:17 ratio and wound up with a drawdown time of 83 seconds (Baratza Encore grind size 16 with factory coarse calibration). The cup was as good as most of the cups I have had which was very encouraging for a first try with a new recipe. The cup was noticeably less bitter than some of the cups I had with James Hoffmann's ultimate V60 recipe with slightly finer grind settings, but the body was thinner than I preferred. Thanks to all the information in Lance's video, I knew the first thing I should try is increase the strength to make the body thicker and make the grind size coarser to reduce the drawdown time and hit the time parameter set for the recipe. Today I brewed the same coffee using approximately a 65 gram/liter ratio and coarsened the grind (Baratza Encore grind size 18 with factory coarse calibration) with a 58 second drawdown. Edit: these cups have all been brewed with Hario VCF-02-100W filters. I will eventually try out this recipe with the Cafec T-90 Medium Dark Roast 2-4 cup filters I have. So far I haven't noticed a significant difference in the cups between these two filters (Using James Hoffmann's Ultimate V60 on my setup) that warrant the extra cost of the Cafec filters and the extra storage space. I am very happy with the body/texture of the cup at this strength. I will probably try to coarsen the grind again because I am barely within the time parameter and I am curious how that will change the cup. It does seem like the cup is getting sweeter at the cost of muted acidity. Is that the inherit zero sum trade off, acidity or sweetness? Or is that the limitation of the Baratza encore? This recipe is super simple to follow and at least so far the changes in brew variables have had the expected impact which is fantastic.
You nailed it on the head! There will be a tradeoff there with grinders like the Encore. You really have to lean in to one or the other, though you can find a nice harmony at certain places!
@@LanceHedrick so in order to increase the perceived acidity (at the cost of sweetness) on a Baratza encore, would the adjustment be to grind finer (and accept the increase in fines which would increase bitterness) ? Or is there some other adjustment needed?
I tried the recipe again just now with the same parameters except I coarsened the grind size to size 19 (factory coarse calibration on Baratza Encore). Drawdown time remained at 58 seconds. Acidity was reduced significantly and sweetness was increased dramatically. Acidity seems barley perceptible to me at this grind size and is fading in an out of the background of all the sweetness. I miss the acidity, but on the other hand, this is the sweetest cup I can remember having in a very long time with astringency and dryness truly gone (and not just relative to other V60's I have made). I feel like my mom would even like this cup. I am tempted to keep coarsening the grind to see how coarse I have to go to drop the drawdown time and see how far I can push the sweetness. At size 19, there is zero feeling that I am compacting the bed when I make the divot. I feel like this recipe yields consistently good cups and changes in brewing variables yield the expected results which is not what I am used to in my 3 months of brewing V60's thank you for all the help Lance!
@@timc_2433 With the Encore, I wound up using Lance's Ultimate v60 recipe to brew 85 cups of coffee, more or less 1 cup per day, every day from December 2, 2022 - March 14, 2023. March 14, I switched to a Fellow Ode Gen 2 with SSP MP burrs since Lance said that was the best grinder before diminishing returns and I was able to scrape together the $500. I am still using Lance's Ultimate v60 recipe basically 1 cup per day, every day on the Ode Gen 2 grinder. For the 85 cups I made on the Encore, 53 of the cups were Ethiopian coffees (known for producing lots of fines), 9 cups from Kenya, and 4 cups from Rwanda. I was also double grinding my doses, where I put in the coffee and ground it about as coarse as I could (setting 38 on the Factory Coarse calibration) and then blew out the chaff and spread it on a paper towel to remove fines, and then ground it again with the setting I wanted to actually brew with. On average, I lost 1.6 grams between what I put into the Encore on the first grind (setting 38) and the dose I actually brewed with after blowing out Chaff and using the paper towel to remove fines. My average starting dose was 21grams and my average brewing dose was 19.5 grams. Towards the end, I was starting with a 22.5 gram dose (losing about 2 grams), but also trying to brew consistent doses with what I had left in the bag. Final/brew Grind Size was largely 17, 18, or 19 on the dial with the M2 burr on the Factory coarse calibration, but I dropped down to setting 15 for Sey. For ratio, I very commonly used 65 grams/liter which is roughly 1:15.38 (1/.065 = 15.38461....) and still mostly use 65 grams/ liter for the Fellow Ode with SSP MP. Some especially sweet & fruity coffees taste better to me brewed stronger (so they have heavier body) and I will do 70 grams/liter. A specialty roaster near me that exclusively works with Colombian coffee (owner was born & raised in Colombia) released a coffee that they said to brew at 75grams/liter and that was amazing. Sey generally says their coffees should be brewed at 55 grams/liter. Drawdown Times remained very high, 70 seconds on Average. The 1 bag of Sey coffee (from Colombia - brewed 7 cups) I got from a friend was a big exception, with an average draw down time of 46 seconds even though I was grinding much finer for Sey and using more water. Excluding Sey, my average drawdown time was 75 seconds. These brews were made almost entirely with Hario VCF-02-100W filters (3 brews were Cafec T-90). I am actually still experiencing high drawdown times on the Fellow Ode Gen 2 with SSP MP. I am kind of thinking that drawdown times are highly sensitive to agitation and maybe I am agitating more than necessary. Agitation is a variable I am still playing with and trying to understand better. Lance has said he super likes the Cafec T90 filters and Brian Quan just came out with a Ranking Live stream where he said the Hario tabbed filters are pure garbage and the Cafec T90 filters are incredible. I haven't found a big difference so far between the Hario Tabbed filters I have and the Cafec T90 (other than I need to grind finer on the T90), but I am about to use up all the Hario filters I have, so maybe I will switch to T90 and try to figure out if I really am missing something by not using Cafec T90. Happy Brewing!
I just tried this and ty so much for this video kind sir. My coffee is incredible this way. I used 190 degrees f water and did exactly what u did and it’s got a smoother softer sweeter taste for sure.
Thank you for this, made my first cup of coffee, at home and it was beautiful. I used a Kingrinder K6 with a Hario V60 and some beautiful beans from El Salvador. Thank you so much!
Stirring the bed for blooming felt _so wrong_ in my hands. But with an agitating single pour... the cup had some really nice sweetness. I think the biggest lesson I took away from this was how much room there is to experiment. Don't hold back on playing with a variable and testing the results. I was happy to play with temperature, grind size, timings, ratios... but never played enough with agitation, always going for mostly minimal. Thanks for all you do for the coffee community!
Absolutely! So glad you enjoyed it and yes- this is meant to be a learning tool more than an actual "only recipe forever" type deal. Glad you enjoyed it!
Was struggling to get good pourover for quite a while, but with removing chaff and this technique i finally managed to pour something quite tasty, thanks lance!
Been perfecting my pour over technique for about three years now. Unlike typical bean snobs, all I want is a great cup of black coffee each morning. I've tried all the recipes. Many of 'em great, some pretty average and others on the poor side. I like a medium dark roast and have found a local roaster who only sells his beans on the day they are roasted. Lance's recipe has become my favorite. The final cup is always delicious, as they are with other recipes. But his recipe is wildly simple requiring just one pour after bloom. Over the year, on super busy mornings it's easy to get interrupted while making my joe. If your standby recipe requires six pours this can wreak havoc on the resulting cup. With Lance's technique here, it always turns out great.
I tried this for the first time with the Phoenix70 brewer today. Did overextract some because I'm working with a new grinder, but it was easily the sweetest, most flavorful cup I've brewed in a long time.
I did some additional testing and holding the rubik cube 10cm away from the brewer and whistling a Camille Saint-Saëns melody at exactly 96bpm yields the best tasting cup.
After experimenting with this recipe more I can say with final agitation it's the sweetest recipe I have ever tried. Cups are almost as sweet as with immersion brewers, like Clever, but still maintain some pour-over vibrancy. Delicious!
i just try it this morning, and it was absolutely fantastic. might be really the sweetest cup ive ever had. i just do 1:17 on my own blend. 100% doing this daily from now on.
Thanks for these explanations. I have been using nearly the same recipe (all but the 2mn bloom) at work with my origami without necessarily understanding why going coarse and why doing it in one pour. Great content.
Tried all recipes and stuck to this because the cup was SO MUCH better than any previous recipe. The taste was very vibrant and decent mouth feel. 12g:200g and coarse grind with c3. Light ethiopian worked and so did light columbian pink bourbon. Both tasted like juice.
Okay this recipe gave me a good cup even from grocery coffees! I think I need to dial in on my grind size a bit more and I adjusted my ratio and bloom time but this gave me a big difference from my typical brew. I have a few bags coming in straight from a roaster and I think my parameters will change again. Thank you very much for this!
Thank you for the new recipe, anyhow from my few months of testing, every day I brew with your "EASY V60 (CONICAL) RECIPE FOR VIBRANT CUPS!" brewing methods with at least 6 or 7 bags of specialty beans (granted they are all light roast, one bag were omni roasted), it worked incredibly well. I got excellent results with all those types of beans, great extraction(20-22% EY), yet no bitterness, and cups have great flavor. I am excited to try this new brewing recipe tomorrow!
Excellent content again Lance. It's about time I left a comment and a thumbs up! Following your work, the dedication to your craft and the way you communicate advice, recipes, best practices and honest opinions to a wider audience make us all go further in our understanding and appreciation of carefully brewed, delicious coffee. Thank you.
I'm new to this coffee world. It's still wild to me how much variance there is in something as simple as coffee and water. But as I've seen for myself just willy nilly experimenting, it does make a huge difference.
@@LanceHedrick yes. Content for nerds while also keeping away from the high barrier to entry, much of what he’s reviewing is very affordable / hackable to get solid results. Tough balance to strike but he nails it
You are by far, sir, the best coffee YTer I've come across. The mix of science, technique, clarity of explanation, your manic obsession to the best...top notch. Bravo.
This video perfectly exemplifies the caricature people have in their heads when they imagine coffee nerds. The Rubik's cube is what really takes it over the top though lol.
My pour over game has taken off since I discovered your channel. Just ordered a ZP6 Special today, now this video is up. Exciting time in my coffee journey!
Really appreciate this video! I can very easily get in a rut over coffee recipes and had been struggling to find something that works for a while but this really elevated the last few cups I'd made - I got none of the bitterness or dryness I was getting out of the last recipe I was on and can't wait to really dial this in! Thanks again! :))
Amen! Thanks for bringing light to all those recipes, so important :) It's a jungle of things you can do with coffee but putting it into context and actually thinking of the people at home is a very cool approach!
Thank you! If I am to stay true to my goal (aiding people in finding specialty in an accessible way), I've got to practice what I preach! Thanks for watching
I’ve reached similar habits of pouring coffee over the years and came to some of the techniques described in your video. Thank you for putting it together systematically.
I tried this recipe thrice to the 10gr of medium roast & medium grind gunung halu drip bags coffee with 1 : 15 ratio and 1 minute bloom. At the first try, I found that the resulted brew light in taste, balanced flavor, and also has short after taste. Compared to the 4 : 6 recipe at the second and third try, the lightness of this recipe became more prominent.
Thank you for this. I've mostly given up with my V60 and moved to aeropress as I've struggled to find a recipe that gives consistent results in every cup. Will absolutely be giving this a try.
I think you'll love it. Will work with anything. Need more extraction? Agitate more. Or change ratio. Or change water temp. Fully fluid recipe with great results
Usually I go with 4:6 or Hoffman for V60 and I'm happy with both methods but I thought why the hell not try another recipe. So I didn't tell my girlfriend that I changed anything for our brew today but she asked me right after the first sip if I had somehow changed the recipe. I got so much more sweetness in the cup, it was clean, the acidity was on point and it was overall just super pleasant. Love it! I think I'm gonna use some of the information from this video (flow rate, kettle height) when I do another 4:6 brew and see what happens. Either way, thanks a lot for this Lance!
very cool! If you think you need more extraction than this single pour, simply fine up the grinds or increase agitation! Cheers and thank you for watching!
Lance. What a great vid, this is the type of content I love of yours. Anyways, I'm happy to tell you I've been getting to the same recipe more or less, 15±clicks on the C2 timemore, 2 min bloom, 15g coffee-220/245g of water depending on the coffee. I do an aggressive bloom with lower temp dough, and agitate with a chopstick instead of swirling, since it usually give me a bitter finish, I don't know why though. Then, for the latter pour, I heighten the temp a few degrees and finish with one swirl and the chopstick at the top to reduce fines on top of the bed. Coarser grinds give me a lower body, but at that grind setting I'm not getting astringency at all! So it works fine. Thanks for the recipe and the ideas behind it! U d goat
Might try incorporating this into my Switch recipe. Really insightful EDIT: Tried this without any infusion portion on the Switch (so acting like a V60). HOLY MOLEY was there a difference. If you haven't already tried this, at least try it once; even if you don't get it right the first time the difference is astounding
I tried your recipe this morning 1:17 with 35g coarser grind size (medium) on a freshly roasted light Rwandan coffee. I let it bloom for 90sec. Stirred and swirled during drawdown which was 3:20. I guess I have a good grinder. My cup turned out a little under extracted.
Perfect timing. Just woke up and needed to make a coffee. Used my new ZP6 like you thanks for bringing it back. I think I went too fine my draw down was too slow everything else was good and coffee was enjoyable. Please give us another video on the ZP6 struggled to calibrate and reassemble it. But still I'm loving it. Keep up the awesome content.
I'm happy with my multi-pour technique with coarse grind size like yours, but I think I will start incorporating some center pours to speed up the drawdown. Thanks for the ideas!
Seems good. I've never been able to make a decent pour over, so after a year of disappointment, I went back to my aeropress. Seems I'll have to give the pour over another try for a few months, and see if I can make it work. Thanks Lance!
I feel like you were speaking to me and my Baratza Encore directly with all that sweet talk about people with grinders that produce a lot of fines 😊 I am looking forward to trying this recipe. I just got comfortable with Daddy Hoff’s ultimate v60 recipe but got tripped up a lot with all the pours in his new v60 recipe (only tried it once so far). This one seems much easier with only 2 pours.
The new Hoffman boils down to just 5 20% pours every 20 seconds (10 seconds for the pour, 10 seconds of waiting). So for 250ml of water, 5 pours of 50ml. Basically just divide by 5. The very first pour you wait longer afterwards since it's the bloom. He waits 45s, Lance is recommending more like 1 to 2 minutes depending on how gassy the coffee is.
You are the first person I've ever heard explain exactly why "world championship" recipes dont translate to every day coffee drinks. Never thought about it that way and that is completely mindblowing. feels like its just solved a massive block in my understanding. goddamn dude, thanks
Ha! Great. Being a past competitor and a coach for someone who has gotten 2nd and 3rd in worlds, I know very well the comp scene. Definitely not something to adopt into your daily workflow lol
Seriously! That got my attention.
Yes! Totally! It’s weird that it’s not discussed more when people talk about championship recipes, the fact that they are built around a very particular /specific coffee and for a very particular result. By design they are not a general use recipe. I was nodding my head strongly in agreement when Lance mentions this in the video
@@LanceHedrick interestingly enough though, my current recipe is a championship recipe that is a multi-pour recipe and I’ve been very happy with the results across multiple coffees. I still agree though, championship recipes are generally not the wisest choice for everyone day-to-day recipe
You also need to understand that comp brewers are brewing to a scoresheet. And probably explains why Patrick Rolf didnt do to the well at MICE, using a classic clean washed coffee to highlight origin above processing.
I moved overseas across the Pacific just a few days ago, and had to leave pretty much all my coffee brewing equipment behind, except a dirt cheap hand grinder and the trusty ol v60.
In a temporary stay, i just busted out this recipe with no scale (eyeballing everything), a bargain bin kettle with no gooseneck, and not even knowing the capacity of the mug i brewed into!
But i used great beans, i followed the principles for a long bloom, steady pour, and highlighting agitation and temperature and still got a fantastic cup of coffee. I think that's a HUGE point in this recipe's favor-- it's so all-purpose, it still gets great results even without some tools!
This made a huge difference in my V60’s - I was using the kasuya 4:6 recipe, with 5 pours. The coffee I get from this recipe is much more balanced, and just overall better. The fact that it’s 2 pours also means anybody can master this.
Thanks!
Same for me with 12g
Thx for trying that out 😂 I wanted to do the very same tonight, but now I’ll just relax with this recipe 😊
I absolutely LOVE that you didn’t skip the bloom and instead gave us a 2 minute concert! Made me smile all the way through.
And yeah, the recipe rocks. I’ve been using it for a week with several different coffees. Never before have I managed to get all of them to 80% in one or two tries. Well explained, and thanks for instrumenting us the understanding rather than a multi step recipe.
You won my heart at "pour rate" and "spout distance." In my first go, I used the Gabi B disperser.
20g light roast
340g Brita water
Fellow Opus 6.25
It finished at around 4:20.
Just a bit thin. Next time, I will grind coarser with less water.
Perhaps the greatest advantage of this method is how easy it is. Excellent for baristas in busy cafés.
I wanna thank you Lance, I did this recipe today and literally I tasted the sweetest cup of coffee I ever had. Seriously no kidding after years of trying Hoffmann and Tetsu recipes. Flabbergasted! This is beyond my understanding this isn’t like coffee anymore. It is a citrusy fruity beverage!
I attribute it to the coarse grind size, always tried finer and super coarse like French press for Tetsu recipes. But not like this more in between so with this was so sweet even better than Tetsu. And with hoffmann I don’t know but with his 1 cup recipe always had no tasty coffee always bitter! I don’t rest credibility to his method instead I think it’s my technique and poor experience in pour overs. The guy is a WBC after all.
I tried this with the Hario V60 01, medium roast Coffee + timemore c2, first week of roasted coffee.
My Methodology:
90C water temp (I microwave ceramic v60 for 1 minute to get hotter)
21 clicks C2
Pour over time: 2:25
Blooming: 1 minute.
I did exactly like you did, excavate, center pouring and a little swirl at the end.
With the size 01 of Hario I notice that I couldn’t reach 245 ml and 15gr it was filling up but reducing flow rate I archived the same thing.
Result was the sweetest cup of coffee I ever drank, it was a pleasure beyond what I was drinking, made me think I never had a good cup of specialty coffee. Because the way I drink coffee in coffee shops is always cold vainilla latte, never had the intention of giving a try to chemex of v60 in shops. Now I know what to expect!
Do you recommend 01 or 02 size for this recipe?
I really love that there were no cuts in the technique section, seeing it in real time is super helpful! Will be trying this for sure. Been getting great results with James' new technique and my Niche.
Hi. What grind setting do you use on Niche, for James' recipes ? Thanks!
@@andreibicu5592 hey! It might not be exactly the same since mine is fairly new and not super well seasoned yet, but I currently on 38 for this recipe with a light washed Ethiopian coffee. I would start at probably 40 and move up or down depending on your coffee and burr seasoning 😁
This is THE MOST consistent pouring method I personally have ever used. I can say that with confidence, because I have used this technique, and slight variations of it, for half a year at home regularly.
I actually found this technique after watching another V60 pouring technique that Lance created concerning the long (2 minute) bloom.
This technique brings out plenty of flavor while also keeping the bitterness low and the texture creamy.
Thanks for sharing, Lance!
I hope you're enjoying Portugal!
I love your new set up. And the sound on this particular video is excellent. Keep up the boss work, my friend.
Heck yeah! So glad you're enjoying it, friend. Hope you're well!
@@LanceHedrick Thanks!
Been doing great 👍 Back in the US visiting family and friends. Hoping to get some café style business going in the meantime!
Wish me luck and pray, pray, pray.
Just made a pourover with this recipe and it turned out great, no bitters at all for the first time since I started, absolutely made my day, thanks so much Lance!
Absolutely agree on the problems with multiple pours and stalling issues, I’ve experienced this myself and you’re one of the few people who have highlighted this! Thank you! I do think that it’s a problem more relevant when brewing 30 gr.
Genuinely the best recipe for people that make coffee at home! Spot on. Well done Lance 🎉
Thank you! So glad you love it
This one was crazy for me. I was so sceptical, just tried the recipe out and I'm very pleasantly surprised by the result.
I used this method to brew some beans i just got, and man, I'm so pleased with how ir came out. The brew was sweet and chocolaty and no bitterness whatsoever.
Man I’m so glad I watched this. Working with basically entry level everything, I have been struggling with light roasts using the 4:6 method which I had convinced myself was the end-all for pour over. First try with this method was instantly a much better cup, full of body and sweetness, compared to the thin cider vinegar I was for some reason getting every time. Thank you for posting this!!
5 pours for the 4:6 method is perhaps a little complicated for beginners. Although interestingly the 4:6 method also calls for similarly coarser grind size and uses multiple pours instead of agitation for more extraction.
Hendrick AND Hoffman with pourover technique vids this week 🔥 🔥 🔥
(Take the N out of my name and add it to the end of Hoffmann and you're spot on! Hedrick and Hoffmann haha)
@@LanceHedrick seems intentional. That toad is sus.
@@LanceHedrick Love it how you, James and Kyle all have names that need to be actually read and not skimmed through or else the brain will just give you Hendrick, Roswell and Hoffman 🤣🤣
one & only
@@LanceHedrick Lanny Hendrix
I woke up to this video and immediately went to try this. It's great! It's smooth and doesn't taste weak! It's not bitter at all! I love it! Thanks for this!
Got a melitta blue mountain style pre grounded coffee as a gift (medium fine, also I usually grind my own coffee), been having a really hard time drinking it since its too acidic. Using recipes which requires around 4-5 pours. Tried this method and it works. The cup is balanced and brewing time decreased from around 6-7 mins to 4:30. Kinda need to mess around with the swirl and the pour but overall, its effective. Followed this recipe to the letter, including water temp, ratio, and the bloom time. Never seen such a huge improvement after a cup. Thank you!
Hey Lance, would you ever consider doing a video going more in depth on the differences between competition and home brewing? Really interesting point you touched on about why the competition recipes don’t translate well. Thanks for the great content!
Big thank you for making this video. I often can't justify spending up to £20 on the lightest single origins and this video is helping me to get a lot more from medium and dark roasts
My dude. You saved me probably months of testing. THIS CUP IS AMAZING. And I made it myself! THANKS!!
Great recipe and video. Thanks Lance!
I tried this last night with some pre-ground decaf from Peru. 33g of coffee to 500g of water in a glass 02 V60. The drawdown was really long but surprisingly the cup tasted good. Like a good quality batch brew.
Today I tried it with some natural Brazilian beans with tasting notes of Orange blossom, choc milk and stone fruit. 90 second bloom and a total brew time closer to 5 mins. 90c water.
It was ok. A bit muted. I got a bit of the choc milk and stone fruit. A very slight hint of dryness and astringency only with the last few sips.
I will coarsen the grind for tomorrow’s brew to get closer to the suggested brew time.
What’s stumped me is that as an espresso, I nearly choked the machine and got a really long extraction time with these beans. Tried it anyway and it was bright and fruity and slightly acidic but very pleasant. A lot of the Orange blossom came through.
I’m not sure that extracting less from the pourover will reveal the brighter notes. Do you recommend upping the water temp while coarsening the grind?
I forgot to do a light swirl when I finished the second pour so I don’t know if that affected it much.
Thanks for another no nonsense recipe! I love the flexibility you gain from agitating after pouring according to flow, instead of using many pours to agitate. This will come in handy as I go through my coffee advent calendar with no beans to waste on dial-in!
Yes! Less wasty more tasty!
Just tried this for the first time for my morning brew. I did 30 grams of a naturally processed coffee from Asman Arianto with 500 mls of water. I liked the simplicity, and my cup came out sweet and juicy with a noticeable lack of any bitterness. My total brew time was 4:30 (I used a 2 minute bloom), but I figured the extra 30 seconds was likely due to the bigger dose and amount of water. If I had done 15 grams to 250 mls, I think I would have been closer to 4 minutes. Overall, I’m very impressed and will be experimenting with this recipe for awhile. Thanks Lance!!
I really enjoyed to learn something about coffee while I was watching the rubik's cube recipe.
Hahahaha 😆
I used to do a whole one, then I only get some sides. I got different sizes from a Chinese version with smooth turning. That's something I still have to figure out, and I haven't practiced much. Shalom.
THANKS FOR THIS. So sensible and wonderfully comprehensive. Everyone typically gives a “recipe” based on their favorite coffees/ratios. This is a wonderful way to adapt a recipe to different coffees. Turns out there are different coffees!!!!! Who’d of thunk it. As for the cube, I’m for just peeling off the stickers and re-sticking.
What if it’s a stickerless cube (preferred by most speedcubers)?
Thank you! I hope you enjoy it. I have been working on it for a while. I kept seeing comments about how this and that recipe on youtube and elsewhere doesn't work with cheaper grinders, darker coffees, etc. So I set out to make one that is good with all. I believe this is it! Though nothing is ever finished lol
After 5 months of trying this, I finally nailed it! I kept coming back to the video, changing grind size and I could overall taste the difference. Last small tweak was to get myself a WDT and actually pay attention to when you say that the drawdown is supposed to be fast. Oh what a difference it made! Thanks a lot Lance, truly enjoying on my V60!
what's your grinder setting?
@Aditya Ikhsan Prasiddha I stay in between 24-26 clicks on the commandante c40 (no red clix) for 15g and up to 27-28 for 30g. Basically I start coarse an push it finer to see if I like it.
5 months!? 🤯
So I’ve been trying this recipe for a couple weeks now and it’s literally my favorite!! It works really well!! Just note, based on the filter you use and whatnot, you can adjust the bloom time or grind size. But it’s like the best recipe to learn about taste and timing cuz you don’t worry so much about 5 different pours. Also, use a WDT during bloom phase as it makes a serious difference!!
Bang! This is the one! Haven't commented on any video I think ever. Been bouncing around all sorts of recipes from Lance to The Hoff and everyone else. This drilled it. Great cup, exactly what I was looking for.
Great video! I bought a plastic V-60 filter holder yesterday - I use 25 grams of grinded beans the same size as for my (broken 😥) French press, poured directly into my mug,..and voila! I have made the perfect breakfast coffee 2 days in a row, and I will never go back!
I've been struggling extracting the notes from this Kenyan coffee and the first try of this method is the best cup of this Kenyan so far! Thank you for sharing this recipe!
I love how you explain the problem with trying competition recipes with home brewing. It's really what happens with every competitive sport that the techniques that work at the highest levels start to get extremely specialized and become inapplicable outside the specific concerns of the metagame. In my experience, the specialty roaster and cafe I regularly go to has a barista intern who competes in local brewers competitions and his pourovers always taste just a bit too watery for me, using the coffees we can actually buy from them. It makes so much more sense now that the techniques he learned probably revolve around those more heavily processed and more soluble coffees that get brewed at lower extraction yields.
finally someone demystifying championship recipes. I can't take that 4:6 BS anymore
Ha! The recipes aren't bad- they just don't work if replicated exactly with normal coffees. They're made for a very specific cup with specific water and specific grinders, etc. Thanks for watching!
Strange, I get great cups everytime with the 4:6 and normal coffees 🤔 although the reasoning behind it doesn't make any sense
Hey @LanceHedrick. Thanks for the video. Can you explain what waiting 1-2 min during the bloom phase does vs the usual 30-45 seconds? Thanks :)
I love seeing the Gaggia Classic in the background.
Since you asked, I've been using Patrik's pour over technique with April v2, and I see several comparisions between yours and his: courser grind (26 to 30 clicks on Comandante) simplified pouring, and about same overall timing. He suggests letting the beans bloom in the air for about 15 min after you grind but before you start pouring. I usually brew 20g with 300ml (1:15) in 3 pours of 100ml each circular and center pours with about 30 second space between pours. Flat beds, no stalls, consistently delicious cups. He pours a little faster than you suggest, 100ml in 10 sec for agitation with no messing around with slurry. I pour 8ml/s. I also brew smaller cup 13.4g / 200ml with 2 pours of 100ml each.
You sound fun to make coffee with, great write-up and thought process.
Tried this method, forgot to make the middle indent, still had an even bed and excellent cup of coffee with velvety body and clear flavor. This simple method is very consistent, all cups I made so far taste the same. Thanks so much for this!
Just used this on a slightly darker roasted coffee which hasn't been getting very good results but this method made a real good cup! This is great thanks!
Definitely an amazing technical look for us home brewers. The explanation, the art and science behind it Definitely helped my extraction and brew ratios
Gave it a try this morning. Definitely need to grind coarser than I thought, but still had good results. I especially like the ease of the recipe. Only minor adjustments needed. Thanks for this.
Great recipe.Using it with a Hario drip pot with cotton filter. Simple, easy to do first thing when your brain isn't really working! I alternate this with an aeropress and a siphon. This is magic
Lance, tried this morning and I can say definitely works. I found that 20g with 280g of water at 180°F was a good mix. Thanks for the information!
I just started my filter journey and I haven't tried much recipes but I genuinely love this recipe!
I get clean tasting cups from it, and I love it 😍
Lance you are my hero, if Lance has 0 fans I am no longer on this earth. I was able to get flavor profiles out of long gone backs I was never able to get out of them with other methods, even while fresh. It also seems really forgiving, I usually brew multiple pour methods at 90C and require alot of dialing. While I've only used this recipe three times it has been great every time, thank you!
i love how you say in the end of video "brew something tasty". with some kind of tones that much more like "i know you can make a good cup of coffee, go and make it"
Yes! My hope is to help equip people to do just that. So, that tone is there! Thanks for watching
Been having an absolute slugfest with this Ethiopian coffee I've been brewing. Couldn't get the flavor or process down at all. First try with this method! Almost nailed it. Thanks guys 🙏
I have tried the Lance Hedrick Ultimate V60 recipe yesterday and today (drinking the result now) with a bag of light roast Ethiopia Sidamo.
The first time I used the recommended 1:17 ratio and wound up with a drawdown time of 83 seconds (Baratza Encore grind size 16 with factory coarse calibration). The cup was as good as most of the cups I have had which was very encouraging for a first try with a new recipe. The cup was noticeably less bitter than some of the cups I had with James Hoffmann's ultimate V60 recipe with slightly finer grind settings, but the body was thinner than I preferred.
Thanks to all the information in Lance's video, I knew the first thing I should try is increase the strength to make the body thicker and make the grind size coarser to reduce the drawdown time and hit the time parameter set for the recipe. Today I brewed the same coffee using approximately a 65 gram/liter ratio and coarsened the grind (Baratza Encore grind size 18 with factory coarse calibration) with a 58 second drawdown.
Edit: these cups have all been brewed with Hario VCF-02-100W filters. I will eventually try out this recipe with the Cafec T-90 Medium Dark Roast 2-4 cup filters I have. So far I haven't noticed a significant difference in the cups between these two filters (Using James Hoffmann's Ultimate V60 on my setup) that warrant the extra cost of the Cafec filters and the extra storage space.
I am very happy with the body/texture of the cup at this strength. I will probably try to coarsen the grind again because I am barely within the time parameter and I am curious how that will change the cup. It does seem like the cup is getting sweeter at the cost of muted acidity.
Is that the inherit zero sum trade off, acidity or sweetness? Or is that the limitation of the Baratza encore?
This recipe is super simple to follow and at least so far the changes in brew variables have had the expected impact which is fantastic.
You nailed it on the head! There will be a tradeoff there with grinders like the Encore. You really have to lean in to one or the other, though you can find a nice harmony at certain places!
@@LanceHedrick so in order to increase the perceived acidity (at the cost of sweetness) on a Baratza encore, would the adjustment be to grind finer (and accept the increase in fines which would increase bitterness) ? Or is there some other adjustment needed?
I tried the recipe again just now with the same parameters except I coarsened the grind size to size 19 (factory coarse calibration on Baratza Encore). Drawdown time remained at 58 seconds. Acidity was reduced significantly and sweetness was increased dramatically. Acidity seems barley perceptible to me at this grind size and is fading in an out of the background of all the sweetness. I miss the acidity, but on the other hand, this is the sweetest cup I can remember having in a very long time with astringency and dryness truly gone (and not just relative to other V60's I have made). I feel like my mom would even like this cup.
I am tempted to keep coarsening the grind to see how coarse I have to go to drop the drawdown time and see how far I can push the sweetness. At size 19, there is zero feeling that I am compacting the bed when I make the divot.
I feel like this recipe yields consistently good cups and changes in brewing variables yield the expected results which is not what I am used to in my 3 months of brewing V60's
thank you for all the help Lance!
@BBB_025 where are you at now with the Encore, ratio, and drawdown? Using the 15g in the video for those drawdown times or?
@@timc_2433 With the Encore, I wound up using Lance's Ultimate v60 recipe to brew 85 cups of coffee, more or less 1 cup per day, every day from December 2, 2022 - March 14, 2023.
March 14, I switched to a Fellow Ode Gen 2 with SSP MP burrs since Lance said that was the best grinder before diminishing returns and I was able to scrape together the $500. I am still using Lance's Ultimate v60 recipe basically 1 cup per day, every day on the Ode Gen 2 grinder.
For the 85 cups I made on the Encore, 53 of the cups were Ethiopian coffees (known for producing lots of fines), 9 cups from Kenya, and 4 cups from Rwanda. I was also double grinding my doses, where I put in the coffee and ground it about as coarse as I could (setting 38 on the Factory Coarse calibration) and then blew out the chaff and spread it on a paper towel to remove fines, and then ground it again with the setting I wanted to actually brew with.
On average, I lost 1.6 grams between what I put into the Encore on the first grind (setting 38) and the dose I actually brewed with after blowing out Chaff and using the paper towel to remove fines. My average starting dose was 21grams and my average brewing dose was 19.5 grams. Towards the end, I was starting with a 22.5 gram dose (losing about 2 grams), but also trying to brew consistent doses with what I had left in the bag.
Final/brew Grind Size was largely 17, 18, or 19 on the dial with the M2 burr on the Factory coarse calibration, but I dropped down to setting 15 for Sey.
For ratio, I very commonly used 65 grams/liter which is roughly 1:15.38 (1/.065 = 15.38461....) and still mostly use 65 grams/ liter for the Fellow Ode with SSP MP.
Some especially sweet & fruity coffees taste better to me brewed stronger (so they have heavier body) and I will do 70 grams/liter. A specialty roaster near me that exclusively works with Colombian coffee (owner was born & raised in Colombia) released a coffee that they said to brew at 75grams/liter and that was amazing. Sey generally says their coffees should be brewed at 55 grams/liter.
Drawdown Times remained very high, 70 seconds on Average. The 1 bag of Sey coffee (from Colombia - brewed 7 cups) I got from a friend was a big exception, with an average draw down time of 46 seconds even though I was grinding much finer for Sey and using more water. Excluding Sey, my average drawdown time was 75 seconds. These brews were made almost entirely with Hario VCF-02-100W filters (3 brews were Cafec T-90). I am actually still experiencing high drawdown times on the Fellow Ode Gen 2 with SSP MP. I am kind of thinking that drawdown times are highly sensitive to agitation and maybe I am agitating more than necessary. Agitation is a variable I am still playing with and trying to understand better. Lance has said he super likes the Cafec T90 filters and Brian Quan just came out with a Ranking Live stream where he said the Hario tabbed filters are pure garbage and the Cafec T90 filters are incredible. I haven't found a big difference so far between the Hario Tabbed filters I have and the Cafec T90 (other than I need to grind finer on the T90), but I am about to use up all the Hario filters I have, so maybe I will switch to T90 and try to figure out if I really am missing something by not using Cafec T90.
Happy Brewing!
Much nicer to see content for the every person, rather than for the coffee elite!
I just tried this and ty so much for this video kind sir. My coffee is incredible this way. I used 190 degrees f water and did exactly what u did and it’s got a smoother softer sweeter taste for sure.
So many skills. Coffee. Whistling. Rubixing!
A 2min bloom?? You’re a mad man, Lance! A mad maaaan!
That's just... incredible what a difference this made! So happy with the results and how you explained it. Very useful.
Brilliant. I have often stalled, doing five pours. I'll try this tomorrow.
Thank you for this, made my first cup of coffee, at home and it was beautiful. I used a Kingrinder K6 with a Hario V60 and some beautiful beans from El Salvador. Thank you so much!
Stirring the bed for blooming felt _so wrong_ in my hands. But with an agitating single pour... the cup had some really nice sweetness. I think the biggest lesson I took away from this was how much room there is to experiment. Don't hold back on playing with a variable and testing the results. I was happy to play with temperature, grind size, timings, ratios... but never played enough with agitation, always going for mostly minimal. Thanks for all you do for the coffee community!
Absolutely! So glad you enjoyed it and yes- this is meant to be a learning tool more than an actual "only recipe forever" type deal. Glad you enjoyed it!
I know your coffee making prowess is wayyy up there.. but your whistling skills? 🔥🔥🔥 That's something I did not expect
Was struggling to get good pourover for quite a while, but with removing chaff and this technique i finally managed to pour something quite tasty, thanks lance!
Andy Griffith, Rubik's cube, and pour over... Lance gets me... it feels good to be seen.
Been perfecting my pour over technique for about three years now. Unlike typical bean snobs, all I want is a great cup of black coffee each morning. I've tried all the recipes. Many of 'em great, some pretty average and others on the poor side. I like a medium dark roast and have found a local roaster who only sells his beans on the day they are roasted. Lance's recipe has become my favorite. The final cup is always delicious, as they are with other recipes. But his recipe is wildly simple requiring just one pour after bloom. Over the year, on super busy mornings it's easy to get interrupted while making my joe. If your standby recipe requires six pours this can wreak havoc on the resulting cup. With Lance's technique here, it always turns out great.
I tried this for the first time with the Phoenix70 brewer today. Did overextract some because I'm working with a new grinder, but it was easily the sweetest, most flavorful cup I've brewed in a long time.
Was just about to make a brew
The timing literally couldn't have been more perfect. Thank you Lance
Just finished making my V60 3 minutes after this dropped :(
Heck yeah! Hope you enjoy, Huseyin!
Make another, @dubhdara! Lol
I did some additional testing and holding the rubik cube 10cm away from the brewer and whistling a Camille Saint-Saëns melody at exactly 96bpm yields the best tasting cup.
That's good advice. Will try asap
After experimenting with this recipe more I can say with final agitation it's the sweetest recipe I have ever tried. Cups are almost as sweet as with immersion brewers, like Clever, but still maintain some pour-over vibrancy. Delicious!
The Rubik’s cube solve in between the bloom is such a huge flex lmaaao I love it 😂
i just try it this morning, and it was absolutely fantastic. might be really the sweetest cup ive ever had.
i just do 1:17 on my own blend. 100% doing this daily from now on.
Thanks for these explanations. I have been using nearly the same recipe (all but the 2mn bloom) at work with my origami without necessarily understanding why going coarse and why doing it in one pour. Great content.
Tried all recipes and stuck to this because the cup was SO MUCH better than any previous recipe. The taste was very vibrant and decent mouth feel. 12g:200g and coarse grind with c3. Light ethiopian worked and so did light columbian pink bourbon. Both tasted like juice.
How many clicks with C3?
depends on the beans, going from 14/15 with darker beans to like 17/18 with light ethiopians
Thanks a lot for looking after us, the proletarian coffee enthusiasts with mediocre gear!❤️
lol and i'm one of them!!
Okay this recipe gave me a good cup even from grocery coffees! I think I need to dial in on my grind size a bit more and I adjusted my ratio and bloom time but this gave me a big difference from my typical brew. I have a few bags coming in straight from a roaster and I think my parameters will change again. Thank you very much for this!
Thank you for the new recipe, anyhow from my few months of testing, every day I brew with your "EASY V60 (CONICAL) RECIPE FOR VIBRANT CUPS!" brewing methods with at least 6 or 7 bags of specialty beans (granted they are all light roast, one bag were omni roasted), it worked incredibly well. I got excellent results with all those types of beans, great extraction(20-22% EY), yet no bitterness, and cups have great flavor. I am excited to try this new brewing recipe tomorrow!
Yes! This is simply an evolution of that! Glad you love it
Brian Quan visits Raleigh, NC and Lance hums the Andy Griffith theme...what a great day!
Excellent content again Lance. It's about time I left a comment and a thumbs up!
Following your work, the dedication to your craft and the way you communicate advice, recipes, best practices and honest opinions to a wider audience make us all go further in our understanding and appreciation of carefully brewed, delicious coffee.
Thank you.
I'm new to this coffee world. It's still wild to me how much variance there is in something as simple as coffee and water. But as I've seen for myself just willy nilly experimenting, it does make a huge difference.
Love how channels like yours and i.e. wired gourmet are bringing coffee “to the people”
Wired gourmet is a great guy. Love his breakdowns of machines
@@LanceHedrick yes. Content for nerds while also keeping away from the high barrier to entry, much of what he’s reviewing is very affordable / hackable to get solid results. Tough balance to strike but he nails it
You are by far, sir, the best coffee YTer I've come across. The mix of science, technique, clarity of explanation, your manic obsession to the best...top notch. Bravo.
This video perfectly exemplifies the caricature people have in their heads when they imagine coffee nerds. The Rubik's cube is what really takes it over the top though lol.
My pour over game has taken off since I discovered your channel. Just ordered a ZP6 Special today, now this video is up. Exciting time in my coffee journey!
This video changed my coffee game. Magnificent. You deserve the world
Really appreciate this video! I can very easily get in a rut over coffee recipes and had been struggling to find something that works for a while but this really elevated the last few cups I'd made - I got none of the bitterness or dryness I was getting out of the last recipe I was on and can't wait to really dial this in! Thanks again! :))
Amen! Thanks for bringing light to all those recipes, so important :)
It's a jungle of things you can do with coffee but putting it into context and actually thinking of the people at home is a very cool approach!
Thank you! If I am to stay true to my goal (aiding people in finding specialty in an accessible way), I've got to practice what I preach! Thanks for watching
I’ve reached similar habits of pouring coffee over the years and came to some of the techniques described in your video. Thank you for putting it together systematically.
This method is just the best, i Ca finally taste my coffe
This is EXACTLY how I already interpreted the 1-2-1 method already. I use the Hario Switch, and it works amazingly well!
I'm using the switch for a hybrid recipe and works awesome. 5 pours, steeping each one for 10 secs. Consistent and SWEET everytime!
Do you close the switch in some point?
@@dan138zig I close it to bloom only.
I tried this recipe thrice to the 10gr of medium roast & medium grind gunung halu drip bags coffee with 1 : 15 ratio and 1 minute bloom.
At the first try, I found that the resulted brew light in taste, balanced flavor, and also has short after taste. Compared to the 4 : 6 recipe at the second and third try, the lightness of this recipe became more prominent.
Thanks. Just made a coffee with this recipe and it turned out great. It'll get even better once I tune grind size.
This is solid! Much easier recipe than the original 1:2:1. The coarser grind is a winner.
Unreal! This ist the Best brewing guide I ever seen. And i have seen them all! Thank you for your work and creativ Video content 🙏🏻 ❤
Love that you try to make recipes tailored for cheaper equipment.
I just want the people to have tasty coffee! Thanks for watching
Thank you for this. I've mostly given up with my V60 and moved to aeropress as I've struggled to find a recipe that gives consistent results in every cup. Will absolutely be giving this a try.
I think you'll love it. Will work with anything. Need more extraction? Agitate more. Or change ratio. Or change water temp. Fully fluid recipe with great results
Usually I go with 4:6 or Hoffman for V60 and I'm happy with both methods but I thought why the hell not try another recipe.
So I didn't tell my girlfriend that I changed anything for our brew today but she asked me right after the first sip if I had somehow changed the recipe. I got so much more sweetness in the cup, it was clean, the acidity was on point and it was overall just super pleasant. Love it!
I think I'm gonna use some of the information from this video (flow rate, kettle height) when I do another 4:6 brew and see what happens.
Either way, thanks a lot for this Lance!
very cool! If you think you need more extraction than this single pour, simply fine up the grinds or increase agitation!
Cheers and thank you for watching!
@@LanceHedrick Yes sir, will do! And no need to thank me; I gotta thank you for pumping out quality content all the time!
Can’t wait to try it, have my kettle on right now! Would love to see a video on brewing in high altitude. Where I live, water boils at 202°F (94.5°C).
Lance. What a great vid, this is the type of content I love of yours. Anyways, I'm happy to tell you I've been getting to the same recipe more or less, 15±clicks on the C2 timemore, 2 min bloom, 15g coffee-220/245g of water depending on the coffee. I do an aggressive bloom with lower temp dough, and agitate with a chopstick instead of swirling, since it usually give me a bitter finish, I don't know why though. Then, for the latter pour, I heighten the temp a few degrees and finish with one swirl and the chopstick at the top to reduce fines on top of the bed. Coarser grinds give me a lower body, but at that grind setting I'm not getting astringency at all! So it works fine. Thanks for the recipe and the ideas behind it! U d goat
Might try incorporating this into my Switch recipe. Really insightful
EDIT: Tried this without any infusion portion on the Switch (so acting like a V60). HOLY MOLEY was there a difference. If you haven't already tried this, at least try it once; even if you don't get it right the first time the difference is astounding
I tried your recipe this morning 1:17 with 35g coarser grind size (medium) on a freshly roasted light Rwandan coffee. I let it bloom for 90sec. Stirred and swirled during drawdown which was 3:20. I guess I have a good grinder. My cup turned out a little under extracted.
Perfect timing. Just woke up and needed to make a coffee. Used my new ZP6 like you thanks for bringing it back. I think I went too fine my draw down was too slow everything else was good and coffee was enjoyable. Please give us another video on the ZP6 struggled to calibrate and reassemble it. But still I'm loving it. Keep up the awesome content.
What was your grind setting on your zp6?
Thank you, Lance
I had a really nice cup of coffee with your recipe
I'm happy with my multi-pour technique with coarse grind size like yours, but I think I will start incorporating some center pours to speed up the drawdown. Thanks for the ideas!
Thank you so much for a great recipe Lance! I happen to use 1zpresso grinder too, was wondering what setting you’d suggest for K-Plus?
Have you figured it out?
Seems good. I've never been able to make a decent pour over, so after a year of disappointment, I went back to my aeropress. Seems I'll have to give the pour over another try for a few months, and see if I can make it work. Thanks Lance!
heck yeah! Hope you enjoy it!
The Hario Drip Assist center holes look like a perfect facilitator for this method of pouring.
I feel like you were speaking to me and my Baratza Encore directly with all that sweet talk about people with grinders that produce a lot of fines 😊
I am looking forward to trying this recipe. I just got comfortable with Daddy Hoff’s ultimate v60 recipe but got tripped up a lot with all the pours in his new v60 recipe (only tried it once so far). This one seems much easier with only 2 pours.
The new Hoffman boils down to just 5 20% pours every 20 seconds (10 seconds for the pour, 10 seconds of waiting). So for 250ml of water, 5 pours of 50ml. Basically just divide by 5. The very first pour you wait longer afterwards since it's the bloom. He waits 45s, Lance is recommending more like 1 to 2 minutes depending on how gassy the coffee is.
@@error.418 indeed I am not a smooth pourer