Agree. Want to see more dialing in videos from Lance, where he iterates and discusses which variable to change when for this particular bag of coffee. Like a series “Coffee of the week dialing in”. The community would suggest the coffee to dial in
Lance I never comment but this might be a long one. I was drawn into specialty coffee when my mind was blown that a naturally processed coffee could taste like cranberry. I was like are you serious, nothing but natural coffee in this cup? So I'm actually super turned off when I see anaerobic processing fruit fermentation stuff because it's going in the complete opposite direction that I feel the soul of this thing is - showcasing the natural beauty of coffee. I love what you are doing helping bring a washed process to the stage and I want to tell you that while the recipes yielded by the competition may not be helpful to me, the insight you provided into the process of dialing for competition I find extremely helpful for dialing in general or for a particular audience. High marks for the video and the direction you are going. I'd like to see more competitions or maybe divisions that exclude heavily processed coffees. Thanks Lance!
This is pretty close to what I was looking for. Analyzing your coffee "specs" to determine the best flavor. Not saying there's one true flavor for the coffee, but using the right method to make a coffee that fits your personal taste. Would you be open to do a video regarding this? Knowing which method to use can reduce wasted trial and error of brewing but still not achieving that right taste.
Lance, you're a special one! I'm glad that someone with your status in the coffee industry made a video like this. I put my money mainly on washed coffees. I honestly prefer them! And ironically they're often related with roasters that pay fairly to the farmers ;) Cheers
This video shows how you created a singular pour-over recipe using different tools and techniques to showcase very rarified coffee--how do we as enthusiasts begin to deconstruct the beans available to us to create our own masterpieces? How do we decode what is available to us? I've upgraded enough different tools in the process--an excellent grinder, good water, multiple good pour-over brewers and papers, studied pouring technique etc.--how do I unpack all that and reliably "Lance Hendrick" our own coffee experience? (Short of buying Cometeer!) I would love a video series where you go and visit a local roaster, select say a single origin bag of beans---see the tasting notes on the bag and then turn said bag into pour-over magic, perhaps with the local roaster discussing the experience along the way. I'd love to see what tools and techniques you would you break out.
I have tried similar to this but find the absolute best flavor comes from slightly finer, not much, but only wetting the coffee a total a 2 times. I do a bloom of about 100 ML, or whatever is needed. After I push as much water through as evenly as possible. If I can't get enough and it's going to overflow, I simply add the water to the bottom. If adding a 3rd time I find there is less flavor extraction but more of the old bean taste.
Absolutely Fantastic Video!!! Nice to hear someone pointing out the reality of WC brewing. Interesting that you didn't put a mesh screen under the filter. I've found that addition balances clarity and body brilliantly in flat bottom brewers. And that MK cup shape is soooo nice too 😅
I remember you mentioning that you measured competitors’ low extractions in a previous video, but you didn’t get into it as it would have been off the video’s topic. So glad you really went into detail in this one. Thanks as always, Lance!
Fantastic video Lance: A peek behind the veil of what goes on inside these brewer competitions - you're totally correct in your assessment regarding the elitism, however there is, as you noted, a benefit to the wider coffee community in regards to helping drive awareness for coffee farmers through the ambassadorships of the winners. My extraction yield on this video was high! 😁
Lance, thanks so much for addressing this and bringing to light these types of information, as niche as they may be, but still lingering in our minds. I love the openness and the transparency.
Just tried to replicate this recipe with my V60 it was okay. Brew time was quite fast and I have been finding that with my current coffee which is an El Salvador honey giesha I have been enjoying a longer brew time. Even my stalled brews that are going for 6+ minutes have been tasting good. Albeit with a little astrigency when warm. I'm currently using the df64 with SSP mps installed in them.
Thank you Lance! I finally had the opportunity to get my hands on some rather exotic processed coffee, and the more traditional brewing recipes just didn't seem to make sense. It tasted so overwhelming on both espresso and filter, like a mix between a heavy porter beer mixed with some funky new age IPA and soysauce 😅 It felt a bit wrong to put a Frenchpress grind size in a pourover, but it made this thermic processed coffee much more enjoyable 😂 Now I finally get why everyone in the coffee community is talking about high transparency brewing and grinding coarser!
First of all…it was a real pleasure to meet you personally in Athens last Thursday. To the Video: By far the most interesting one about brewing championships I have ever seen…kinda triggers me now to do some training…who knows where it will lead me to ;)
I love processed coffees. I enjoy it all, though. I don’t view different processing techniques as more or less pure than one versus the other. Adding s’mores flavoring is another story, but anaerobic processing isn’t “less pure” to me. It’s just different
Noticed those Tim Kenya beans in the background, can you post the lotus water you use, v60 recipe and grind setting on your Pietro brew burrs? Would be cool to get as close to what you taste out of it as possible, Appreciate grind size is just approx due to tolerances/alignment and bean variation etc...
Super interesting video. I started using the recipe you gave on the Hario Switch Pulsar Percolation and Immersion video and it's been fabulous for home brewing. Best pour over for my taste that I've ever used. thanks for that.
I actually tried brewing the same coffee in the past at 100°C, but with finer grinds and a 1: 18 ratio. However, I don't think the resulting taste was “competition worthy”; instead, it was light and sweet 😸 Anyway, I believe age is also a factor. I'm really tempted to replicate your recipe right now, especially since I still have some doses that were frozen exactly one month after the roast date for this year's batch just to pique my curiosity.. then I might use an April brewer since that’s the closest brewer I have right now 🤭
Learnt so much here...thx heaps Lance. I'd love to see a series based on a similar premise - each episode you have a random bag of beans and then manipulate all your brewing levers to get the best taste based on the bean make-up eg. density, processing, varietal, roast, etc
Specific question here, but you said you'd look forward to chatting with us in the comments - If I have dialed in this Takesi Gesha from Coffee Collective using a long-steep version of James Hoffmann's Switch recipe, how much deliciousness am I leaving behind by not dialing it in again with your multi-pour percolation recipe? As the expensive bag is only 120g, I'm wary to mess around with it too much!
I'm not gonna lie ... this is waaay over my head. I could care less about what a judge thinks is good. I'm all about what I think is good since I am my own end user--which is basically what this video is all about. BUT, I want to thank you for highlighting specialty coffee. You said in one video that the most important item in coffee brewing is not the grinder, the brewer, etc., but the COFFEE. After I heard that I found a local coffee roaster who ethically sources their beans. I ordered an array of beans that I thought I would enjoy ... and I do! AND PS. I ordered the beans on day one, the beans were roasted on day two (they roast to order 3 days a week), and the beans arrived at my house on day three.
AAHHH, that's my all-time favorite coffee ever, and I still have frozen doses of it here! 😻 I usually enjoy Takesi Gesha at a ratio of 1: 16-1: 18, depending on its age, brewed at 96°C, using Aquacode water 😸
Hiii, I'm curious to try it, I just bought it 🎉, how would you brew it 😊, do you have a recipe for v 60 ? 👀 also I have 1zpresso x pro and I always feel like I waste half of a bag trying to dial it in 😅😂
@@johnatansidwell4432 hey! Unfortunately I brewed the Collectiv’s Takesi Gesha with a flat bottom brewer but do check its roast date as it depends! When it’s new (a week post roast), I brew it with two pours, aiming for 1: 16.
I do agree with the processing part. It is what I would call, tantamount to "cheating". However, that said, I do enjoy some of the fruit infused carbonic maceration that the Riverdale Estate does in Chikmagalur. But I do come back to conventional washed processes after a few months.
How much of a difference does it make when the brewer is sitting on top of the carafe at an angle? Looks like that was the case here cause the coffee drips from one point around the edge of the bottom.
20:26 Next month Fabiana is coming to Spain for a 2 day course of the Coffee Sensorium at Hola Coffee Academy, and guess who's going!! Pretty excited for it
Really cool recipe! I actually had this coffee at home as well and really enjoyed it. Super expensive coffee though and I would had love to have tried yours and Kians recipe before I had finish the bag. 👍🏾
and maan the scoring of the coffee is so in depth and complex. Very hard for me to give gradings for each aspects of a coffee without taking the hole coffee in consideration 🤯
This cool and helpful insight especially for folks interested in competition.. But I think I'm learning the limits of what I care about when just enjoying coffee at home. My brewing has become too much of a hobby in the pursuit of marginal gains, overshadowing just enjoying a cup in the morning.
Lance, have you tried the 1zpresso K-max, and if yes - which setting do you guess would match the coarseness that you used in this video? and in which range would you typically be for pour over on this grinder? I'm usually at 6
When you have really long blooms, isn't there a question of whether to reboil the water or not? What temperature are you actually using if you wait 2+ mins to do the big pour?
Hearing that most competition coffee is infused surprised me. Never heard anybody admit that in their presentation. Really like how you explain this dail in. Very usefull. Gonna listen again to take notes. I have a disliking to the heavily processed stuff maybe now i can find a way to enjoy some of it.
I watch every one of your method episodes and my mental buffer inevitably overloads about 15% of the way through. But it’s still interesting to watch as performance art.
Great as always! Are cupping samples provided with the competitor's finished product as well? In not, it seems like that would be a better way to showcase which direction they took the roasted product/offering. Otherwise it's a bit more of a battle to show who has the best product in its category (or plural) with the fewest roast defects, no?
Reminds me of the scene in Sideways where the friend asks “when do we drink it” Are there any competitions around just good drinkable coffee, instead of this abstract stuff?
What if there were ranked categories for different coffee bean types. Like a common, rare, unique bean varietal. We have brew method categories already.
Disclaimer: my coffee taste is probably very pedestrian. But I have this suspicion that these world competitions are like BBQ competitions. They value presentation over flavor. The best flavor loses to the best look. I don't care what the cup looks like (or brisket), I want the best taste.
Someone should do a "poor-man's routine" where you present the judges with the simplest but also innovative ways possible to brew. Like start with a cast-iron pot-boiled cowboy coffee and dose it with pipe-tobacco steeped in fresh cow's milk, then follow that with a Cafe Bustelo cold-brew, then finish with an espresso make by a homemade lever machine where they use Folgers beaten to fine with a hammer. Oh and the judges to the hammering.
Hey Lance, just wondered if you or anyone you know has developed a pour over recieipe designed for pre-ground coffee? Very grateful to get free coffee at work, but it is preground out of the bag stuff (wierd grind size)
Lance, help I wanted to purchase the lastest Gaggia CLassic EVO which has "non-stick and anticorrosion coating for the boiler " then I read ""it is a good idea to avoid brewing equipment that is composed of certain plastics, metals, or coatings that could introduce unwanted substances into your cup."" has Gaggia made a miss step with the "anticorrosion coating"
This video was exceptionally interesting. Your videos are always good, but this one really took the cake in terms of a topic that is unfamiliar to me as part of a hobby that I really enjoy.
thank you for the insight, very interesting indeed. with these Championships, it seems to me like the roasting is not talked about a whole lot? as in - who does it? is it important even? is it easier to get right than the other aspects maybe?
on an aside, id love to se a video interview or discussion with an old espresso barista like someone in their 70's or 80s who could talk about how espresso flavour profiles have changed, I had an espresso in Italy at a old cafe that was totally different than an espresso I imagined it would be, I think if we tasted espresso from 50 years ago to today would we even drink the old version? ive seen lots of videos about modern espresso profiles but id love to hear the changes
I believe that the fairest way to compete in a brewers cup competition( for pourover only), as well as the most interesting, is for everyone to use the same coffee. When all participants start with identical beans, it levels the playing field. Each individual can then focus on customizing their water, roasting techniques, and brewing methods, as long as they stick to a classic flat or conical dripper. The true core of the competition I believe should be in showcasing an individual's skill in creating the best possible cup of coffee, rather than relying on extravagant and expensive beans, theatrical performances, or gimmicky coffee processing techniques to impress judges. While the brewers cup remains captivating and there are lots of good people involved it just seems to be missing the point.
I just use an Aeropress at medium course grind and boiling water steeping for 3 minutes. Always perfectly bright with decent body for these hard to extract light roasts
Hey Lance, you talk about how things affect your sensory experience, and enjoying a freshly brewed cup of coffee while watching your videos is always a treat for me!
Buying equipment is easy, dialing in is hard. If you made a series of videos like this where you dial in a brew, I’d watch every video multiple times.
This would be so great, seeing the approach and the thoughts made in the process.
Agree. Want to see more dialing in videos from Lance, where he iterates and discusses which variable to change when for this particular bag of coffee. Like a series “Coffee of the week dialing in”. The community would suggest the coffee to dial in
Agreed! A whole “Dialing” series would be amazing.
Available recently in the Lance Hedrick Unfiltered channel :)
well well well
This was by far the most extensive and grounded presentation of brewer's cup I've ever heard. Thanks Lance as always!
Indeed
Word, this was really enlightening. The amount of time really dialing in a brew must take is extraordinary.
💯
Bruh, how did this end up in my feed? This is a whole world I didn’t even know existed. I loved every minute
Nothing better than a new Lance Hedrick video while drinking my coffee
Yep!
Except watching Lance Hendrick while roasting coffee beans that is.
Watching Lance and sipping espresso out of a strippers bellybutton.
Coffee "waterfall" 😉
Did you brew it like a world champion?
@@prundonmcavoy7155No, i actually follow James Hoffmanns one cup recipe. With my own little twist
Lance I never comment but this might be a long one. I was drawn into specialty coffee when my mind was blown that a naturally processed coffee could taste like cranberry. I was like are you serious, nothing but natural coffee in this cup? So I'm actually super turned off when I see anaerobic processing fruit fermentation stuff because it's going in the complete opposite direction that I feel the soul of this thing is - showcasing the natural beauty of coffee. I love what you are doing helping bring a washed process to the stage and I want to tell you that while the recipes yielded by the competition may not be helpful to me, the insight you provided into the process of dialing for competition I find extremely helpful for dialing in general or for a particular audience. High marks for the video and the direction you are going. I'd like to see more competitions or maybe divisions that exclude heavily processed coffees. Thanks Lance!
This is pretty close to what I was looking for. Analyzing your coffee "specs" to determine the best flavor. Not saying there's one true flavor for the coffee, but using the right method to make a coffee that fits your personal taste. Would you be open to do a video regarding this? Knowing which method to use can reduce wasted trial and error of brewing but still not achieving that right taste.
One of your best videos. Passionate, well argued, very illustrative. Like your work, Lance.
Lance, you're a special one! I'm glad that someone with your status in the coffee industry made a video like this. I put my money mainly on washed coffees. I honestly prefer them! And ironically they're often related with roasters that pay fairly to the farmers ;)
Cheers
This video shows how you created a singular pour-over recipe using different tools and techniques to showcase very rarified coffee--how do we as enthusiasts begin to deconstruct the beans available to us to create our own masterpieces? How do we decode what is available to us? I've upgraded enough different tools in the process--an excellent grinder, good water, multiple good pour-over brewers and papers, studied pouring technique etc.--how do I unpack all that and reliably "Lance Hendrick" our own coffee experience? (Short of buying Cometeer!)
I would love a video series where you go and visit a local roaster, select say a single origin bag of beans---see the tasting notes on the bag and then turn said bag into pour-over magic, perhaps with the local roaster discussing the experience along the way. I'd love to see what tools and techniques you would you break out.
I'm always amazed at the complexity that can be achieved with coffee. Thanks for this deep dive
I have tried similar to this but find the absolute best flavor comes from slightly finer, not much, but only wetting the coffee a total a 2 times. I do a bloom of about 100 ML, or whatever is needed. After I push as much water through as evenly as possible. If I can't get enough and it's going to overflow, I simply add the water to the bottom. If adding a 3rd time I find there is less flavor extraction but more of the old bean taste.
This might be my favourite video of yours so far! Love how you explain the reasoning behind every step
Absolutely Fantastic Video!!! Nice to hear someone pointing out the reality of WC brewing.
Interesting that you didn't put a mesh screen under the filter. I've found that addition balances clarity and body brilliantly in flat bottom brewers.
And that MK cup shape is soooo nice too 😅
Nice to see a washed coffee being represented at the worlds
I remember you mentioning that you measured competitors’ low extractions in a previous video, but you didn’t get into it as it would have been off the video’s topic. So glad you really went into detail in this one. Thanks as always, Lance!
Fantastic video Lance: A peek behind the veil of what goes on inside these brewer competitions - you're totally correct in your assessment regarding the elitism, however there is, as you noted, a benefit to the wider coffee community in regards to helping drive awareness for coffee farmers through the ambassadorships of the winners.
My extraction yield on this video was high! 😁
This is fantastic. Thank you.
Lance, thanks so much for addressing this and bringing to light these types of information, as niche as they may be, but still lingering in our minds. I love the openness and the transparency.
Wuau. Lance. Most descriptors I've ever heard in 10 sec! 😊🎉🎉🎉❤
Just tried to replicate this recipe with my V60 it was okay. Brew time was quite fast and I have been finding that with my current coffee which is an El Salvador honey giesha I have been enjoying a longer brew time. Even my stalled brews that are going for 6+ minutes have been tasting good. Albeit with a little astrigency when warm. I'm currently using the df64 with SSP mps installed in them.
Yes- a big part of this video is how you shouldn't replicate these recipes lol
Thank you Lance!
I finally had the opportunity to get my hands on some rather exotic processed coffee, and the more traditional brewing recipes just didn't seem to make sense. It tasted so overwhelming on both espresso and filter, like a mix between a heavy porter beer mixed with some funky new age IPA and soysauce 😅
It felt a bit wrong to put a Frenchpress grind size in a pourover, but it made this thermic processed coffee much more enjoyable 😂
Now I finally get why everyone in the coffee community is talking about high transparency brewing and grinding coarser!
Super enlightening. Thanks for the deep dive and break-down!
Even doing 10% of what Lance tells you and teaches you will improve your coffee game 100%... love your videos and channel Sir...😋☕️😃👍💙
Man you know what you’re talking about. Thank you so much!
Is that a Nurri Leva in the back? That blue looks fantastic, but I love how it hangs off the end of his counter.
First of all…it was a real pleasure to meet you personally in Athens last Thursday. To the Video: By far the most interesting one about brewing championships I have ever seen…kinda triggers me now to do some training…who knows where it will lead me to ;)
I love processed coffees. I enjoy it all, though. I don’t view different processing techniques as more or less pure than one versus the other. Adding s’mores flavoring is another story, but anaerobic processing isn’t “less pure” to me. It’s just different
that's fine!
Noticed those Tim Kenya beans in the background, can you post the lotus water you use, v60 recipe and grind setting on your Pietro brew burrs? Would be cool to get as close to what you taste out of it as possible, Appreciate grind size is just approx due to tolerances/alignment and bean variation etc...
Super interesting video. I started using the recipe you gave on the Hario Switch Pulsar Percolation and Immersion video and it's been fabulous for home brewing. Best pour over for my taste that I've ever used. thanks for that.
I actually tried brewing the same coffee in the past at 100°C, but with finer grinds and a 1: 18 ratio. However, I don't think the resulting taste was “competition worthy”; instead, it was light and sweet 😸 Anyway, I believe age is also a factor. I'm really tempted to replicate your recipe right now, especially since I still have some doses that were frozen exactly one month after the roast date for this year's batch just to pique my curiosity.. then I might use an April brewer since that’s the closest brewer I have right now 🤭
Very good explanation and of what competition is and how we should view it… Such content is absolutely gold
Learnt so much here...thx heaps Lance. I'd love to see a series based on a similar premise - each episode you have a random bag of beans and then manipulate all your brewing levers to get the best taste based on the bean make-up eg. density, processing, varietal, roast, etc
Specific question here, but you said you'd look forward to chatting with us in the comments - If I have dialed in this Takesi Gesha from Coffee Collective using a long-steep version of James Hoffmann's Switch recipe, how much deliciousness am I leaving behind by not dialing it in again with your multi-pour percolation recipe? As the expensive bag is only 120g, I'm wary to mess around with it too much!
i just want to know what that peaches and cream brewer is and where can i get one
I'm not gonna lie ... this is waaay over my head. I could care less about what a judge thinks is good. I'm all about what I think is good since I am my own end user--which is basically what this video is all about. BUT, I want to thank you for highlighting specialty coffee. You said in one video that the most important item in coffee brewing is not the grinder, the brewer, etc., but the COFFEE. After I heard that I found a local coffee roaster who ethically sources their beans. I ordered an array of beans that I thought I would enjoy ... and I do! AND PS. I ordered the beans on day one, the beans were roasted on day two (they roast to order 3 days a week), and the beans arrived at my house on day three.
It was nice meeting you at world of coffee Athens!
Have a great week!
AAHHH, that's my all-time favorite coffee ever, and I still have frozen doses of it here! 😻 I usually enjoy Takesi Gesha at a ratio of 1: 16-1: 18, depending on its age, brewed at 96°C, using Aquacode water 😸
Hiii, I'm curious to try it, I just bought it 🎉, how would you brew it 😊, do you have a recipe for v 60 ? 👀 also I have 1zpresso x pro and I always feel like I waste half of a bag trying to dial it in 😅😂
@@johnatansidwell4432 hey! Unfortunately I brewed the Collectiv’s Takesi Gesha with a flat bottom brewer but do check its roast date as it depends! When it’s new (a week post roast), I brew it with two pours, aiming for 1: 16.
@@rinatriesstuff thank you for the tips! 😊
This video is amazing. Would love to see more breakdowns of tasting/competitions in the future
I do agree with the processing part. It is what I would call, tantamount to "cheating".
However, that said, I do enjoy some of the fruit infused carbonic maceration that the Riverdale Estate does in Chikmagalur.
But I do come back to conventional washed processes after a few months.
Enjoy beautiful Greece!
Possibly your best video. Thanks!
Thank you for the rant, Lance!
This is a very informative video - thanks!
What ink are you going to put on the other arm, Lance? A different theme? Still coffee/espresso?
i had a bag of the same gesha recently and did find it quite temperamental to dial in. maybe had 3 decent cups from the whole bag...
What brewer is this? Is this a V60 or an orea?
These videos are so well crafted
How much of a difference does it make when the brewer is sitting on top of the carafe at an angle? Looks like that was the case here cause the coffee drips from one point around the edge of the bottom.
20:26 Next month Fabiana is coming to Spain for a 2 day course of the Coffee Sensorium at Hola Coffee Academy, and guess who's going!! Pretty excited for it
Really cool recipe! I actually had this coffee at home as well and really enjoyed it. Super expensive coffee though and I would had love to have tried yours and Kians recipe before I had finish the bag. 👍🏾
and maan the scoring of the coffee is so in depth and complex. Very hard for me to give gradings for each aspects of a coffee without taking the hole coffee in consideration 🤯
I have a question. What would your recipe look like with a regular Hario V60 that you wanted to use? Preferably one cup.
This cool and helpful insight especially for folks interested in competition.. But I think I'm learning the limits of what I care about when just enjoying coffee at home. My brewing has become too much of a hobby in the pursuit of marginal gains, overshadowing just enjoying a cup in the morning.
Lance, have you tried the 1zpresso K-max, and if yes - which setting do you guess would match the coarseness that you used in this video? and in which range would you typically be for pour over on this grinder? I'm usually at 6
When you have really long blooms, isn't there a question of whether to reboil the water or not? What temperature are you actually using if you wait 2+ mins to do the big pour?
It's purposeful. You can it reboil but I wanted lower temp for the end. Very delicate coffee. Would get too bitter. Thought about removing lids.
Very insightful --- I learned a lot! Thank you!
Hearing that most competition coffee is infused surprised me. Never heard anybody admit that in their presentation. Really like how you explain this dail in. Very usefull. Gonna listen again to take notes. I have a disliking to the heavily processed stuff maybe now i can find a way to enjoy some of it.
This was an interesting watch.
Thanks Lance!
🎵17:06 Flint I Just Wanna Have Fun -- actually 2-3 seconds of this is enough song :)
but here it was very nice :)
Great ending Lance; puts it all into perspective for the home enthusiasts.
Why roasters don't put these details on the pack? Like the temp and brew method that would best present their coffee?
I watch every one of your method episodes and my mental buffer inevitably overloads about 15% of the way through. But it’s still interesting to watch as performance art.
Hi Lance, why did you automatically used Coffee Collective's water profile?
Where can I find it?
Great as always!
Are cupping samples provided with the competitor's finished product as well? In not, it seems like that would be a better way to showcase which direction they took the roasted product/offering. Otherwise it's a bit more of a battle to show who has the best product in its category (or plural) with the fewest roast defects, no?
Reminds me of the scene in Sideways where the friend asks “when do we drink it”
Are there any competitions around just good drinkable coffee, instead of this abstract stuff?
what brewer is this?
Solid intro music choices lately Lance
That's all Hugo! Best camera man
Great video Lance, thank you!
i know this is about the coffee (and couldn’t agree more!) but omg i LOVE that brewer/cup kit !!! it’s beautiful!!! … available somewhere? 😉
What is that song at the beginning of the video?
Wow, I've been into specialty coffee for over a decade, and this is the best video I've ever seen on the topic.
What if there were ranked categories for different coffee bean types. Like a common, rare, unique bean varietal. We have brew method categories already.
Love your humor and your video style
As a barista, I thank you my homie :)
What a fudgen stallion ! Lance Hendrick everyone 👏
Hi Lance, thanks for another nice video. Where to buy the mod of base of the pietro grinder?
Disclaimer: my coffee taste is probably very pedestrian. But I have this suspicion that these world competitions are like BBQ competitions. They value presentation over flavor. The best flavor loses to the best look. I don't care what the cup looks like (or brisket), I want the best taste.
Dang. That “blueberry bomb on your first cup of Ethiopian” call out was a shot fired, straight for the dome, assassination attempt.
What would be the coffee to get that is:
- medium roast
- fuller body
- noticeable berry/cherry sourness
- no bitter after-taste
=)
What kind of brewer are you using in this video ?
Someone should do a "poor-man's routine" where you present the judges with the simplest but also innovative ways possible to brew. Like start with a cast-iron pot-boiled cowboy coffee and dose it with pipe-tobacco steeped in fresh cow's milk, then follow that with a Cafe Bustelo cold-brew, then finish with an espresso make by a homemade lever machine where they use Folgers beaten to fine with a hammer. Oh and the judges to the hammering.
This sounds like it should be a Burning Man theme camp event!
For the same coffee, I use 15 g because it's so expensive. I wanted 8 servings from the bag rather than 6. lol
How can you tell the ideal bed depth in that brewer?
Damn this feels like wisdom coming from on high. ❤
what is the name of the additives do you add to your espresso water it is dropper
does a jury accept this water profile? is this profile outside the sca standards?
Hey Lance, just wondered if you or anyone you know has developed a pour over recieipe designed for pre-ground coffee? Very grateful to get free coffee at work, but it is preground out of the bag stuff (wierd grind size)
Hi Lance, nice video as always! What grind size would you recommend on Pietro for 22,5g dose in Stagg X?
Any idea what glass decanter is being used in this video?
Lance, help I wanted to purchase the lastest Gaggia CLassic EVO which has "non-stick and anticorrosion coating for the boiler " then I read ""it is a good idea to avoid brewing equipment that is composed of certain plastics, metals, or coatings that could introduce unwanted substances into your cup."" has Gaggia made a miss step with the "anticorrosion coating"
Thanks for keeping it real!
This video was exceptionally interesting. Your videos are always good, but this one really took the cake in terms of a topic that is unfamiliar to me as part of a hobby that I really enjoy.
Thanks Lance, great presentation. I feel like I just got a peak behind the curtain.
Can you explain why this method has low bitterness?
thank you for the insight, very interesting indeed. with these Championships, it seems to me like the roasting is not talked about a whole lot? as in - who does it? is it important even? is it easier to get right than the other aspects maybe?
What grind setting are you using on the Pietro?
on an aside, id love to se a video interview or discussion with an old espresso barista like someone in their 70's or 80s who could talk about how espresso flavour profiles have changed, I had an espresso in Italy at a old cafe that was totally different than an espresso I imagined it would be, I think if we tasted espresso from 50 years ago to today would we even drink the old version? ive seen lots of videos about modern espresso profiles but id love to hear the changes
I believe that the fairest way to compete in a brewers cup competition( for pourover only), as well as the most interesting, is for everyone to use the same coffee. When all participants start with identical beans, it levels the playing field. Each individual can then focus on customizing their water, roasting techniques, and brewing methods, as long as they stick to a classic flat or conical dripper. The true core of the competition I believe should be in showcasing an individual's skill in creating the best possible cup of coffee, rather than relying on extravagant and expensive beans, theatrical performances, or gimmicky coffee processing techniques to impress judges. While the brewers cup remains captivating and there are lots of good people involved it just seems to be missing the point.
I just use an Aeropress at medium course grind and boiling water steeping for 3 minutes. Always perfectly bright with decent body for these hard to extract light roasts
Hey Lance, you talk about how things affect your sensory experience, and enjoying a freshly brewed cup of coffee while watching your videos is always a treat for me!
You put more thought and planning into 1 cup of coffee than I put into planning this summer.......lol