My Secrets to Dialing In Pourovers: Dialing in 6 Different Coffees
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- Опубликовано: 24 июл 2024
- In this video, I dial in independently, and for the first time, 6 different coffees. Different varieties, different roasters, and even a decaf. My hope is for this to give you a helpful guide to my approach on dialing in, aiding you at home and in cafes.
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Time Cues:
0:00- The Coffees
1:35- Stick to What You Know
4:30- Waco Colombia Nuñez Lychee Honey
12:58- Manhattan Ecuador Pepe Sidra Syoxidator Washed
18:31- Sabou Ecuador Aquacate Typica Honey
25:37- Intelligentsia El Futuro Pink Bourbon Washed
32:43- Naughty Dog Naughty Dog Blend (Washed Ethiopia Heirloom/Anaerobic Colombia)
39:06- September Granja Paraiso Decaf Washed Anaerobic Caturra (Hugo Loved This)
45:50- Final Thoughts 
Развлечения
Literally as I’m turning on my kettle I get this notification. Guess I’ll make my pour over in 48 minutes 🤷🏼♂️
Is your pourover done? How was it?
@@pravinlnrk surprisingly a bit over extracted despite finishing in 2:00 with a 1:00 bloom. Will have to play around with it. Also using 2-week old beans that unfortunately sat in a hot car all day last week so that could be part of the issue. I’ve done is 1:2:1 recipe with a light roast and have phenomenal results before
@@TheLgcookie10 hahahaah same as me
To make it before finishing the video would be a waste of good coffee! 😅
@@TheLgcookie10 I feel some coffees taste overextracted to me when I bloom for 1 minute. Try 30 or 45 seconds, less bloom time, less extraction
Its pretty crazy how much value this man just dropped in a single video....its essentially a masterclass in pourover which is like 200$ here in Toronto
Me at the beginning of this video: “ain’t no way I’m making it through 48 minutes of this.”
Me watching him set up the Decaf Granja Paraiso: “what we doing on this one, king?”
Lance just has a way of keeping you engaged and teaching you a new mode of thinking 🙏🏾
Elemental Coffee Roasters has a 10+year old video on how to brew with a Chemex and it’s always been my absolute favorite “recipe” for the Chemex. I see a lot of similarities. I like how you’re not afraid to push bloom times past the often blindly, parroted 30-45 seconds and explain why and what to look at during it. You explain things very well like a scientist that knows what they’re talking about. Great video with a wealth of knowledge.
Lance, you are a legend! I can’t believe this is free for everyone to watch and learn how to become a coffee professional.
This is what I've been waiting for! Appreciate it Lance
Can't say enough about how much this video has improved my pourovers. Thank you Lance. Your thought process behind how you approach a particular bean, and how that then nudges your technique was exactly the thing I needed to see and hear! This is now the de-facto pourover video on RUclips.
Probably the best pourover video I have ever watched. Thumbs up for using relatively cheap hand grinder and that you focus on other variables that number of clicks. Big thanks for this video!!!
Lance…just wanna say thanks…you’ve changed the game when it comes to my approach…just brewed up a coffee after being half way through your video and it was the best one I’ve brewed all month!
this is definitely a video I will be watching again…second time through I’ll have my pen and paper ready
Man, this might just be one of your best videos! I love how focused and practical this tutorial was. Super helpful, thanks!
Love the Videos Lance! Keep up the amazing work❤😎
Thank you so much for this. What a knowledge drop. I'm going to watch this again and again with some weeks pause to improve my dialing skills.
Thanks Lance ❤
Such a beautifully informative video! Thank you so much!😊
This was fantastic! I learned so much! I'll need to watch again when i can take further notes. Id love to have something like this for other brew methods too. Felt like i was in class but an enjoyable class where i actually look forward to homework
Thanks for sharing your dial in technique and logic Lance! This is a very practical and informative video, I learnt a lot :)
Thanks for confirming you shared some coffee with Hugo. 😂 Lots of great information to learn from. Great content Lance!:👍☕️
Lots of good info there, I learned a lot, thanks!
Very timely video. I have gone to half-caff, med. roasts and per this video lowered the water temp 188-190. Also, a new KINGrinder k6 just arrived so the previous dialing in video was helpful. Getting good pour over results, thank you.
That's a great grinder, I typically run 108 clicks on a pour over. Slow feed helps a lot with reducing fines and it does increase the size of the grounds overall.
@@eggsdee9110 I was pleasantly surprised at the excellent build quality of the K6. I am at 95 clicks for the blend I am currently using. Cheers!
I feel like I have too much experience with pour over, but I’m always excited when a coffee pro I admire does a deep-dive on their thoughts and technique. I’m sure I’ll have some takeaways for my afternoon cup 🙏🏻
Watched this video over the course of 2 or 3 days and it was very interesting. Funnyli i already use some of the techniques but your knowledge is so insightful! :)
I stealed from your videos one of the working method ,there is a 45sec wait after first pour to degas fresh beans,sometimes increase to 1 min for best results,thanks a lot to you Lance for delicious cups I ever drank
Thank you for the helpful and informative long videos! ❤
We got so close to no singing! Lol :)
I'm still developing my coffee knowledge and understanding how to amend brewing techniques by the bean processing and origin, etc. I'm still at the point of amending simply based on roast and roast date. But your essential philosophy of have a foundation process and gently tweak from there makes absolute sense and I couldn't agree more. And at the end of the day, so long as you (the drinker) likes the coffee that's really all that matters! :)
This is insanely helpful. Talking through your decisions on the fly is really useful.
Thank you for a such detailed video! You connected all the dots in my mind rated to v60 method🎉
Love this! Even though you have been making a lot of similar videos, I watched every single one and still learning more. Even better, I am literally experiencing my coffees getting better because of them, thanks so much!
(approximately)what grind setting did you use for the q2???
My thought too
yea i wonder abt the grindsize too
I agree with Lance's method. Keep it simple and minimize the number of variables to worry about. Two pours has worked great for me. I only adjust grind size and yield now. Water temp is always around 94-95˚C (just off the boil). If you're running a business, it's also easier to train your baristas when its kept simple.
This is just brilliant!
I think it’s a pinnacle of what these types of videos could ever be.
Thanks, Lance, for being such a keen intellect and powerful force driving this topic forward, always pushing it further, never sitting still🙏
I gained a lot. Now this is going to be my default recipe/mindset and I’ll try my best to acquire it😌
Thanks, awesome trick & tips to enhance my pour over technic. I wasn't aware that decaf with a 92 score can make you spontaneously sing.
I was wondering if I was just a peasant whose palate is not developed enough because every coffee is dialed in at the same settings within a 2-clik-margin for me. I just watched this and felt relieved. Thank you, I've learned something today. Maybe I felt that way because I like to go the extra mile with espresso and do much more experimenting there. Filter just seems to be simple and effective.
AN EXTRA LONG LANCE VIDEO LET'S GO I AM READY
Can you tell us how many clicks on the Q2 heptagonal are u using? Thanks🔥🔥
Looks like he answered this an hour ago. 73 clicks!
how many clicks would you start with on a commandante c40? Currently I have it at 24 clicks... great vid!
Thanks for sharing your knowledge.
Thanks for the work on this! Very helpful!
I know mileage will vary, but roughly what setting do you consider to be ‘your’ course on a ZP6?
Hi Lance, your advice worked for me. I had a cup this morning that was good but "a little hollow". My usual reaction would have been to simultaneously adjust ratio, grind and temperature for the next cup. Instead, I just increased the bloom by 15 secs (as the beans were roasted last week) and poured a little more vigorously, and voila - managed to improve the cup. Thank you!
THIS is how to implement the advice. Thank you for sharing!
excellent video and unique with 1zpresso q2 well explained. What settings do you use on that heptagonal q2? I have the same one. greetings☕✨💪🌎🌱
Love this!!
Thank you so much for this Video! I was wondering why chose this particular grinder. Because its versatility? And since I have the same grinder, I was wondering if you could give some specific settings. Again thank you so much and greetings from berlin
Blimey, perfect timing indeed!
I have just one last dose of Pepe Jijon from Manhattan and haven’t yet touched the Intelligentsia coffee from the last Standart issue.
So that makes 2 out of 6! Couldn’t be happier!
I was literally making a pour over with my origami and kalita wave filter as this came out. I used to pour the heck out of my pour overs however after watching your videos I have found a 3 pour recipe to be better. Great video.
All the tips that you give are gold. Thank you so much!!!
Nice Offset shirt! That was my first local specialty coffee shop in my hometown that I went to when I got into coffee
You my guy... are The Man!!! Salute
Lance, do you notice a difference when using this pour method with a V60 v say a Kalita Wave? Used my wave this morning with the two pours and while I did find the flavors pleasant, I found it was lacking body and the flavors were pretty muted.
Just curious if you think a flat bottom brewer might change the dynamics of the brew vs a V60.
Lance, how many clicks would you recommend on a Timemore C2 to achieve the grain size for this recipe?
And I'm from Brazil, I find it difficult to find lighter roasts, in general they are medium roasts, how would you approach this situation, generally speaking?
This video came out in my moment of need - transitioning from Lagom Mini to SSP MPs on Zerno and suddenly my grind size and standard method are falling apart 😂 This was helpful!
Curious if you changed the water recipe for each bean? If not - what recipe did you use across them? Thanks!
I've made 1,000s of pourovers in my life and I have neither heard of nor tried a 2min extraction. Tried it today with a Wilder Lasso gesha from September and easily top 10 coffees I've ever made at home. What else do you know, Burr Man?
Here's one more request that you let us know how many clicks you set your Heptagonal Q2 to! (since you already brought up the fact that you're using this grinder, and that you usually don't change grind size - giving us this tiny detail would make the whole things sooooo much more applicable for so many of us)
THIS!!! Please! I also have a K-Max and constantly note my grind size but I always feel like I’m grinding too fine for pourover. I recall Lance saying he likes his pour over grinds in the courser side and based on my grinder, I’d guess that’s somewhere between 50 and 60 but that’s a complete shot in the dark here.
@@banks927 That sounds about right, probably closer to 60. I also have a kmax. When using the orea v3 (which needs a courser grind than the v60) i'm on 70. I tried 70 on the v60 using lances recipe and it was really hollow. Before using his recipe on a v60 I was trying to go as fine as possible and I was on 52. (i'm yet to properly try dial in in on a v60)
@@banks927 He replied to someone else below that it's 73 clicks. This is so much courser than I had expected and it's what 1Z suggest for French Press. His grind size really doesn't look that course from the video. I'm willing to try it though.
Hi lance, my coffee often has a savory / salty taste, which bothers me a little, I use zp 6, 1 / 3 tww or aquacode 85ppm, any suggestions?
Is there a reason why you don’t really do the spoon “excavation” during your bloom period anymore? You advocated for that in your ultimate pour over video and I’ve been following that ever since. Just curious as to why you don’t include it anymore.
Hi Lance,
1. does anything change going from 15g to 30g? I had issues with stalling last time I tried your recipes (even at 3 rotations on my JX) but I usually make 30g/500ml at at time.
2. The Q2 is a pretty common grinder, can you recommend the starting grind size?
Glad you're finally walking us through this!! Felt like you were always trying to dodge this during the Q&As
Never dodging. Just nuanced and didn't wanna say a little without context
Would you still do bloom + one pour for something like a 24:400 brew (in a V60)?
Awesome video, thanks for sharing your little checklist for pourovers :)
Btw love the singing parts, my girlfriend was laughing again because she overheard me watching your video!
I don‘t know if you remember, but we‘ve met at WOC at Weber Workshops and I really wanted to say that it was a pleasure to meet you and watch you pull some espresso shots. Keep up the good work, cheers 🫶🏻
Thank you a zillions times for sharing your knowledge🙏
How should total brew time change for larger doses of coffee? Or should you attempt to keep TBT constant by grinding coarser for larger doses?
lance do you know how many clicks you have your grinder set to?
Hello Lance, can you tell me a coffee grinder 1Zpresso K-max is it suitable for espresso and pourovers?
GREAT VIDEO!!!
This has been working very well for me. How would you adapt this method for a B75 brewer, being a fast flat bottom dripper? Would you have to change anything?
After using the Pulsar/Commandante C40 combo (mostly following Jonathan Gagné's recommendations) for more than half a year now, I find your "Stick to What You Know" remark to be very true. But getting to that point took me a few years :D
Nice vids! Really helped understand how to dial my pour over. Nice insight on we don't need to change so much variables. Btw, got a question. How youpreheating? Is it neccessary to really got the dripper hot or we can just rinse it with hot water?
Hi Lance, thanks for the great video as always. Which grind setting would you recommend as a starting point in a comandante c40? Thank you :)
what changes for a 30g/500ml pour over?
I do flow profiling with second scale. What would be your ideal output flow rate? I usually target 1-2ml/sec and if necessary I agitate or intervene
Mr Lance how do you feel about specialty quick draw filters like the ones by Sibarist. From what you’ve said in this video I feel like I could infer that you’re not a huge fan of them since they minimize contact time. I’d still be interested in your thoughts on them/how you’d change your brew if you were to use them. I use the Sibarist fast with a v60 switch to good effect, grinding finer so that after about 1.5-2 min of steeping the drawdown takes a little over a minute
What's your starting grind setting on the Q2 heptagonal?
Same Question!
And on the ZP6?
It's so weird to say same grind setting multiple times yet not give us the grind setting! No way to know what's going on through the video!!!!
I'd also like to know :D. For reference, Im ussually around 1.7.
His zp6 is around 5.5-6ish from his other videos. He grinds fairly coarse. But obviously it depends on your beans
Thanks for the wonderful video....amazing combination of science, experience and intuition. Really well presented - I always learn so much
I use a Zp6. Where would my grinder be to match your typical pour over grind size?
Love all your work lance. I appreciate you are trying to get us to focus on what we like, rather than be didactic. Can’t help asking, would your approach be at all different with a flat bottom?
really helpful!!!
I'm glad you showed a decaf brew. i've been trying to figure this out. I'm surprised though you only had water at 88 degrees. i have been using 198 or so and maybe i have it way too hot. unless that has less of an impact.
88 Celsius
Hey lance! Thanks for the video. What grind size would you recommend staying on with the Ode Gen 2?
Very well explained Lance, thanks. I find actually that this is similar to how I've started thinking about pourovers through just practice, which makes me feel better haha. Could you divulge your grind setting for the Q2? I have one as well and am curious how different your go-to setting is to mine.
ah man a 50 minute video, thanks😌👍🏻
What Lotus Water recipe did you use? Or if you didn't, what would you use?
Nice. BTW, Czechia is pronounced "check-ee-uh" for US English speakers (although more than a few people there tell me they still say Czech Republic). A few more nice roasters in that general neighborhood are Poppy Beans and Gill in Brno, The Pelican in Vienna, Kaffeelix in St. Pölten, and over in Bratislava there are Good Times, Black Point, The Jungle, Concept (actually in Piešt'any), Triple Five, and Soren.
Hey Lance, got a question. Is there any specifc reason why you don't excavate the bloom like in your ultimate pourover recipe video?
Thank you for all the great tips!
Hi Lance,
How many clicks on a Comandante C40 mk4 would you recommend with Tim Wendelboe’s beans? :)
Thanks!
I’d also love to know what would be an approx conversion of 73 Q2 to Commandante C40.
Would I want to grind finer for a brewer like the timemore b75 that has a flat open bottom?
Hey Lance,
In your experience with the Kingrinder K6, how many clicks would you recommend to get a similar grind size to the one you use here?
Thanks! ❤
I would have to imagine he's using somewhere around 100 clicks, with most of his drawdowns being in the low 2 minutes. Before watching this video, I was doing 90 clicks for 2:30-3:00 before. I'm going to try coarser and his recipe next.
@@DJangles ah that's cool man, thanks for responding! Are you enjoying the cups you get from 90 clicks?
I've been using light-medium roasted, thermic aerobic, natural process El Moral beans and chasing balance of flavour all the way down to 63 clicks with a drawdown of 2:45-3:00 so I've always been curious what people are using as the Kingrinder online guide says from 90-120 clicks for pourover, but I find this range to be too hollow.
I use it daily and 70 clicks, (110 on the grinder) is a solid setting. Make sure to slow feed to reduce fines by grinding almost sideways. That also increases the overall grind size.
This is an outstanding video. I will be returning to it again and again. Thank you!
How do you choose what grind size is the right one to stay on?
Need more video like this just you doing pours after pours and tasting them.
Lance, thanks for this. Could you give some clarity on time of brew? I’ve heard as low as 2.5 minutes and upwards of 4-6 minutes. Is there a baseline that is raised or lowered per batch size? Such as the sliding scale of one cup (250 grams) to large batch (1 liter).
Really helpful video and super enjoyable to watch. Thanks Lance
44:28 I think the next lyrics go: "Whep? ..yrgn... samoreee. Bells will ring, ting-a-la-ling tingawlinnnng as a bell bing..mawrayyyee." I only know the John Daker version.
What if it needs more sweetness but is starting to be a bit bitter? Finer grind would exacerbate both?
Sorry if it's mentioned in the video and I missed it but do you tend to pre-heat your V60 with the kettle steam / kettle water?
He sprays the filter with the hot tap but that’s more for rinsing the paper and sticking it very well to the v60. A plastic v60 doesn’t retain that much heat but I guess that’s probably equivalent to a couple degrees on your bloom.
Once while grinding freshly roasted peru beans from one of polish roasters I broke burr in my first Hario skerton grinder :D My friends came over so decided to brew it anyway. Coffee tasted like white bean the vegetable :D
one thing that have improved my pour over drastically and that I never brew without, is a chop stick, I bloom and mix it with my chopstick, then after I finish my pour I also stirr to mix it all together, ever since I started doing that, I never brew without it, it's just better in my oppinion
Hey Lance! I just got myself a V60 and a K-Plus. I've had some trouble finding the perfect grind size (I know: it doesn't exist). Have you got any guideline to what would be a good starting size for pretty light roasted (I live in Finland, so light specialty usually means pretty light) coffees?
I started at 8.5 for K-Plus for coffee beans. I got from fuglen Japan branch. Hope that helps.
@@pattufoo4404 Yeah, for sure, thank you for the input! :)
Do you wet the filter paper before you add coffee and pour your bloom?
Really interesting, thanks for the great vid! But two questions:
1. What do you think of Barista Hustle's Coffee Compass? I've been using that often to make changes when I think my coffee is not at 100% and they usually suggest changing dose or grind, but never pour, agitation, temp, bloom etc.
2. How much of this is applicable to hybrid thingies such as the Switch (or, I guess, Clever Dripper, though I've never used that one)? Is that a totally different game or would most of the same techniques (watching the bloom, adjusting drain time, adjusting dose, temp etc.) still work?
Excellent video and much needed! What ballpark was that decaf's drawdown time in? I realized I've been going way too long on mine and trying to brew decafs like they're regular coffees
I try to be sub 3min on 15g doses always
What water profile are you using?