BREWING LIKE A WORLD CHAMPION
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- Опубликовано: 26 июн 2023
- Looking forward to chatting with you all below!
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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 :)
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
I've never felt more insulted, amused, and stripped of my whole identity than when Lance said, "A lot of us-our story into coffee is that one blueberry bomb natural ethiopian." Way to make one of the most memorable moments of my life into such a mundane and predictable experience 😂
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!
One of your best videos. Passionate, well argued, very illustrative. Like your work, 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.
This might be my favourite video of yours so far! Love how you explain the reasoning behind every step
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
The only champion's recipe that worked for me was 4:6. It's so simple to execute yet the theory behind it is solid enough, you can actually make is usable for any coffee dripper.
Super enlightening. Thanks for the deep dive and break-down!
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.
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
This is fantastic. Thank you.
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 😅
Very good explanation and of what competition is and how we should view it… Such content is absolutely gold
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!
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.
Nice to see a washed coffee being represented at the worlds
This video is amazing. Would love to see more breakdowns of tasting/competitions in the future
Very insightful --- I learned a lot! Thank you!
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
This is a very informative video - thanks!
Wuau. Lance. Most descriptors I've ever heard in 10 sec! 😊🎉🎉🎉❤
Man you know what you’re talking about. Thank you so much!
Love your humor and your video style
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 was an interesting watch.
Thanks Lance!
It was nice meeting you at world of coffee Athens!
Have a great week!
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! 😁
Great video Lance, thank you!
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!
These videos are so well crafted
Even doing 10% of what Lance tells you and teaches you will improve your coffee game 100%... love your videos and channel Sir...😋☕️😃👍💙
Possibly your best video. Thanks!
Enjoy beautiful Greece!
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 🤯
Great ending Lance; puts it all into perspective for the home enthusiasts.
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.
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!
Thanks Lance, great presentation. I feel like I just got a peak behind the curtain.
Cea mai mare placere sa ma uit la joc pe zoomul de pe youtube in loc sa fie mai mare video-ul.
Doar iubire,mai avem nevoie sa nu aveti bani de bere asa avem content.❤
Thanks for keeping it real!
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.
Is that a Nurri Leva in the back? That blue looks fantastic, but I love how it hangs off the end of his counter.
Solid intro music choices lately Lance
That's all Hugo! Best camera man
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 rant, Lance!
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.
Dang. That “blueberry bomb on your first cup of Ethiopian” call out was a shot fired, straight for the dome, assassination attempt.
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 know this is about the coffee (and couldn’t agree more!) but omg i LOVE that brewer/cup kit !!! it’s beautiful!!! … available somewhere? 😉
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...
great vid man cheers
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?
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...
I love the rubiks cube in the background, like "yea, I solved one of those once too!"
I show myself doing it in under a minute in one of my vids 🤷♂️
You put more thought and planning into 1 cup of coffee than I put into planning this summer.......lol
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
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.
As a barista, I thank you my homie :)
Damn this feels like wisdom coming from on high. ❤
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!
Heya Lance! Keep up the amazing work you're doing
Haha, I actually just brewed a tasty local washed coffee watching this, cheers!
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 🤭
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
I always wonder how much coffee you have to be drinking to figure all of these stuff out when dialing... I would never be able to sleep 😂
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!
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 a fudgen stallion ! Lance Hendrick everyone 👏
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! 😊
ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh luv this inside story
i just want to know what that peaches and cream brewer is and where can i get one
This video is a champion!
super good content!
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
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.
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!
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.
What a beast!
For the same coffee, I use 15 g because it's so expensive. I wanted 8 servings from the bag rather than 6. lol
Yayyy a new videoo 🥳, and you have reminded me to buy that takeshi geisha which is in my shopping cart hahahaha ❤
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
ok so I love this
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?
So it seems like we can make our own scoresheets based on preference and use first principles to come up with a winning brew for our own palates.
great video!
Hi Lance, nice video as always! What grind size would you recommend on Pietro for 22,5g dose in Stagg X?
Hello Lance ! Nice video :) for you, what is the minimum cupping score of a coffee to have a chance in a brewer's cup ? PS : about infused coffees, I thought they were forbidden in this kind of competition 😯😯
What ink are you going to put on the other arm, Lance? A different theme? Still coffee/espresso?
Are we all gonna ignore that sub 5 sec grind with the hand grinder?
I have a question. What would your recipe look like with a regular Hario V60 that you wanted to use? Preferably one cup.
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.
I had a chance to taste the Takesi geisha from Coffee Collective. It is very delicious and clean.
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
What would be the coffee to get that is:
- medium roast
- fuller body
- noticeable berry/cherry sourness
- no bitter after-taste
=)
We just want to brew like lance 😊