Hope you enjoyed! Let me know in the comments about any questions. Excited for some dialogue! Cheers. Oh, and don't forget to hit that like if you enjoyed the video! Appreciate it!
Could you do a vid on Xbloom brewing? I have one and enjoy it, but there isn't a lot of high quality content on how to tune brews with it and it seems like there are some slightly different considerations.
Hey Lance I have the Breville Barista touch, what are your thoughts on the built in grinder? I don’t think it’s so great but not sure what to do. It’s a conical burr grinder, I’m sure you’ve used it before. Let me know what you think or if I should upgrade to a Niche or Ode brew Gen 2 grinder!
I did enjoy the video, very informative and interesting and it's good to have a resource like this that isn't just another V60 recipe. One thing I'd love for you to get into properly sometime is water chemistry. I live in an area with, what I perceive as, very very clean and soft water. How do I know if my tap water could just be perfect for coffee and what can I do to augment it? I've heard of Lotus water and third wave water and whatnot but I'm not sure it's the right thing for me. Would love to learn more about this deeply complex topic.
@@tomvandongen8075unfortunately the Astringent Compound Championships have been suspended until further notice due to the involvement of black market tannin dealers.
Just tried a decaf pourover at 89 degrees with a 1:15 ratio with a coarser grind size in 3 pours and its the best decaf pourover I've ever had. Thank you Lance!
Definitely one of the better videos on YT. Thank you for bringing it back down to earth. I'm just past the honeymoon phase of the rabbit hole and was really getting tired of all of the pretentious flavor note, $4000 grinder, swing a dead cat over your head at midnight crap.
@@nyanuwu4209 Trying not to be pedantic but no. Flavor is the whole point, flavor notes are made up and often don't translate well across different experiences. To me they're a fine example of things that get tiresome in specialty coffee.
100%, it's tough when you cant make coffee for people with a lot of experience tasting coffee, frankly. I work as a professional brewer at a craft beer brewery, but I'm entry level- and i've grown so much from just tasting beers with people who can identify flaws, give recipe tweaks, and describe what they taste and where they think it comes from. Not having that makes flavor notes seem more important, and also as a consumer we really want to believe that the coffee we are buying is going to be a newly transcendent experience, and the roasters really want to convince us that what we are having is different from the thousands of other coffees on the market, but even so, it really helped me to get out of the mindset of "I'm not tasting this stuff, I must brew shit coffee", or "I'm not tasting this stuff, I must suck at tasting coffee" (and in that case maybe I'm wasting my money and could drink something with simpler flavor notes?), and just go more by the metric of, firstly, did I like it, secondly, can I understand how they came to at least half of the tasting notes, or even one, if it's a phenomenologically complex. so like what does "complex citrus" mean? I think I'm tasting layered sorts of acidic flavors, so that's cool, nailed it, even if I'm not sure what "white florals" means or if I get that. Or ok I get a surprising amount of sweetness even while getting acidic notes, maybe that's all they meant by "cotton candy".
I can't stress enough how important this video is. I actually stopped going on reddit because I always end up more confused than informed. This really reignites the joy of making a pour over at home. EDIT: Glad to see you're a an IDLES fan.
I even thought about quitting coffee for good because I just couldn't repeat my results. One day it was magnificent, the next five days it was barely okay. But after slowly but surely tweaking all those things Lance talked about in this video, I finally got there. Now, instead of quitting coffee, I quit tweaking coffee.
It's easy to get confused from by /r/Coffee, because Reddit has some hardcore enthusiasts and experts, and mostly temporarily embarassed experts. There is so much conflicting advice there, and I almost quit coffee as well until I found these videos on YT. I am wildly grateful I didn't have to quit.
Always a great balance between light hearted banter & a deep philosophical discussion on the effort we seem to all put into coffee for the joy of extracting something wonderful or a bit better than yesterday. Thanks for ironing out a lot of stuff we don't really need to concern ourselves with & for the key points to start with.
Great, watched the video and now I crave coffee at midnight. Also, the fact that Lance didn't touch many other variables is exactly his point, this info is good enough for us to make good enough, repeatable coffee. I love the approach. I went to all the phases mentioned in the video and now, I just want to taste a good cup and not waste beans. I think it's important for each of us to find the balance and what works for us. Some might like to play with different brewers, some with different grinders, some with different water etc. The important thing is not to overdo it and not be wasteful. I had great bags of coffee that sometimes I wasted trying to dial in and get that 1% better cup and... it's not worth it. Coffee is meant to be enjoyed and I am glad we get videos like this, with lots of information and real advice!
Long time watcher, first-time "commenter". The time and dedication you instill in your work has slowly dawned on me (that's purely a me thing, not a you thing). I get a giggle, I learn a lot and I feel better after watching one of your videos. Kudos to you Lance, with no absolutely hyperbole all I can say is, "Love your work, buddy".
I'm a crazy coffee kook and I crave crazy coffee Love you timeless enthusiasm and selfless dedication to sharing your experience and expertise to us aspiring home coffee kooks. Much love ❤️
Hands down the best and most comprehensive informative and practical guide on pour over I have seen. I am among those who started pour over really excited but got really lost, partly because unlike for espresso I could not find something like this on pour overs. Really appreciated it Lance!
I'm a crazy coffee cook, who loves coffee. I roast and get things wrong often. I'm drinking a particularly bitter cup today because I roasted too far into second crack. It happens, and I still love coffee!
I really appreciate how accessible these videos are. they're flexible and informative, it is super helpful and makes me want to try more with coffee. ❤
thank you so much for this video really highlights how getting the basics down can get you 80-90% of the way to where you want to be. I just want to make that first 90 min of my day just a little bit brighter
I have been struggling with getting back to a basic pour over recipe after going down a path of trying multiple other pour over methods. Lance, this video has helped me get to where I want to be...again. Thanks Lance!
Lance, this video was very informative and thoughtful for those who have felt an enormous amount of stress in this brew method. I am grateful for your content because I can easily share it to all knowledge levels of coffee enthusiasts. Thank you
Lance, I love the extra attention given to DECAF in your videos, and how they take a bit of a different baseline, but still can be just as tasty! It's emboldened me to put more care into my bean purchases in that category, knowing delicious results are actually possible, as opposed to simply "good enough with whipped cream" when I tried the exact same recipe I would've done with "full strength" beans.
You can always use the little v60 jar to make a nice immersion brew and then just pour it on the filter after 4 mins and have a lovely coffee every day
You know what helped me...japanese osmotic flow technique. Grinding coarser, dark roasted coffe, and 86 celsius water and you pour in the center the whole time. Simple, repeatible, and fun! Thank you so much for this video, I actually enjoy coffe now more than ever before when I timed and tried to control everything.
Absolutely fantastic video Lance!!! For a long time I was buying and changing to all these different brewers and filters with mediocre results, sometimes great results but those were outliers, but normally mediocre. A couple years ago I finally went back to the V60 and made sure I was always using good water (Lotus Water 😉) and a good consistent brew method and the results have been mind blowing! Starting over and focusing on those variables that truly make a difference and trying to actually understand what's happening during the brew have made the biggest difference.
I have definitely become a crazy coffee kook, to the point that I got a part time job at a local coffee shop on the weekends. And Lance, you sir have made the education both fun and approachable.
I rencently got in to coffee, and even more recently, pour-over. A thing that I figured out pretty quickly is that there really isn't a right or wrong way of brewing pour-over. Take some inspiration from people like Lance or James to get going, but play with it a bit as well - do what you want, see what difference it makes and note if it was good or bad. Also note that you are human and you can't expect to be 100% consistent every time I primarily use a Hario Switch and I recently had a coffee where I would let first bit of water steep for 2 minutes, drain for 30 seconds, close the switch before adding the rest of my water and then letting that steep for another minute. I cannot express how amazing the coffee tasted 😍 I then tried the same method on a different coffee and it was god awful 😆
I'm a crazy coffee kook and I crave crazy coffee. This video is awesome, and definitely timely as I sit and obsess over that point of diminishing returns with flavor/extraction/etc. Sometimes it's good to have a reminder to step back and just enjoy things instead of focusing on the minutiae.
Thanks Lance, your videos really helped me a lot along my coffee journey. So much so that I noticed getting worse cups from making things too complicated. It’s good to go back to the basic steps and thanks for reminding all of us 🫶🏻
The best coffee video I have ever watched ❤ Like waaay better then all other coffee videos outthere combined 😅 And you have such a nice voice and such a good microphone! Cheers, see you in Portugal 🎉
I wish this video came out a year or two ago! It took me so long to realize how a lot of these factors work (and that I can change them). Big change for me was usually doing a 2 min bloom because I prefer a lot of my coffee pretty soon off roast. Thanks for this video 🙏
Thank you for your videos Lance! Long time watcher, first time commenter... On the subject of agitation, I recently started playing around with adding/placing a (rinsed) aeropress filter onto the top of the coffee bed, after completing the bloom, just before starting to pour. I had a string of slightly weird coffees that would flip very quickly from too bitter, to too under extracted (for my taste) and I figured that adding an aeropress filter on top would help mitigate pour agitation - which it seems to do. It was also the magic bullet that turned an anoxic processed bean from "too weird" to "delicious" The technique can go too far the other way though. I've tried it with several coffees where the addition of the top filter just mutes out the flavours too much, because those coffees needed some agitation to sing. I'm aware that the drip assist etc do a similar thing; I thought I'd comment because this was a quick, easy and cheap way to introduce agitation control, with coffee paraphernalia that many/most coffee nerds will have lying around :) I hope it helps someone, somewhere
Lance, your videos always helped me improve my cups. I recently got a 6-cup Chemex and I've been having issues in getting an even extraction, mostly some harshness in the aftertast. I generally use light (not super-light) roasted coffee. Doing a second bloom helped quite a bit and now I started playing a bit with the ratio and temp. With this larger overall volumes, those two variables seemed like a good starting point. Thanks!
lowering my temperature was such an insane buff to my coffee brewing, I won't brew higher than like 94 ish celsius unless I'm experimenting, and with immersion like the aeropress like as low as 84 but haven't experimented with that range as much. if you've been brewing hotter you will notice a big difference I think.
My go to brew method lately is I start running hot water in the bath fill up the tub. And pour my medium course coffee in. Immersion brewing. Wait 3 minutes then enjoy.
I'm a crazy coffee kook and I crave crazy coffee Honestly, this takes so much frustration and voodoo out of the process. Concentrating on the main variables and understanding what they might (and maybe more importantly: might NOT) change is liberating. I tested quite a few methods, recipes and ways, thought I had it figured all out since I now could reproduce a recipe with a good result and bam: suddenly it didn’t work anymore. Keeping track on how many pours, for how long, how much per pour, same grind, same water, same temps - controlling every (?) bit to get it back was quite stressful. Going back to the basics, I now have a cup of coffee I can enjoy without too much fuss. Keep it simple folks
I've recently starting using 85-88c and dark roast with my Hario Switch. 1-15. Bloom, then pour until 1-12, then close and immerse for between 1-3 minutes. Open and pour the last of it and swirl the bed. It works well for me.
Hario Switch is my daily driver for filter as well. I used it with light-medium roast + ZP6 + 1:16 ratio; I play with the the contact time depending of the coffee. Great everytime.
yessir! Amazing video Lance! Easy to get caught up when theres so much information out there. You touched on a bunch of solid principles that we should stick with and then change over time to create our own coffee experience.
This was a great video that hits me at just the right time - I've been doing this enough to understand what Lance is talking about and I haven't been doing this long enough to have worked out the main idea of the video. Thanks!
Thanks you so much, what a great informative. There were so many times where I thought "damn, a dialing in guide for pourovers from Lance would be nice". And here you are, clutch as always.
I'm a crazy coffee kook and I crave crazy coffee Ty for the video. I have been overcomplicating pour over for a little while now. I'll take a step back and just focus on the bigger varables until I notice consistantly better cups
What this video taught me is to trust your gut instinct rather than make myself sad because i messed up tetsu kasuyas ultimate mega giga ultra v60 technique where i have a 16 second window to drop my water temp from 95.6c to 76.4c to do 8 consecutive pours to achieve the perfect cup of v60 I dont know why i have this fear of "if i mess up this one step the cup is literally ruined" when it just ends up tasting mildly different. Thanks Lance, I've been experiemnting using my hario switch like a v60 and i just thought if using the switch initially as a bloom. Gonna give that a shot now.
Great video. You're totally right about being overwhelmed to some extent. I got a 1zpresso k-ultra as a nice upgrade, and got a v60 (and aeropress) that has fully replaced my coffee maker for the morning, and it's great and better and delicious. But I'm looking up a new recipe every 3 days lol, trying to experiment and find 'the best' way to make coffee. Finally realized I needed to get a sort of test bag, so I got a nice local roast and have been noting small and large adjustments to expand my taste and really be able to identify what drastic changes in recipe can do, so I can hopefully start to dial in smaller steps.
Crazy coffee kooks. Fun vid. Easy approach. It also the tools to dial further. Dig it. I got a coworker a K0 and a v60 and he’s been enjoying it. I set him up with the 1-2-1 recipe.
Much appreciated for good guidance on the approach to pourovers! This is an easy video to share with others who are interested in getting into it. ❤ the reference to the Zerno Z1 as example of a nicer grinder at 6:39!
80% of the coffee I drink is decaf now (can drink LOTS more coffee - woo!) and have been trying to adjust everything I’ve been learning to decaf. I’ve been having good success with both Clever (I find coffee in first is totally fine and get better cups) and hybrid method using Hario Switch with quite fine grind at 1:18. Temp adjustment for roast level and slightly coarser for darker roasts is only real variable now. I’m super happy with results.
Great update Lance! I have been using your previous all round recipe with the Gevi which allows me to play with variables much more consistently. A video idea could be to review different viewers recipes for the same coffee and give your interpretation of the differences
After being frustrated with my coffee-brewing, I finally investigated the last unknown: the water I was using. I bought a cheap TDS meter and found my home's water has a TDS in excess of 400 ppm! We have super hard water here, and I learned that a water softener doesn't remove the magnesium and calcium ions, it just exchanges them for sodium ions. The fridge filter just cleans up the taste, but not the TDS. So, I tried a bottle of brand-name spring water, and the result was remarkably better. I have since switched to using remineralized distilled water, and not only do pour-over coffees come out better, so do automatic drip and French press brews. It works for homemade iced tea, too.
My personal goal when making coffee is to handle my beans with the attention and care as the farmer/producer/roaster did. That's why I'm trying to constantly learn more and more so the coffee is being consumed and enjoyed as intended :)
I started with espresso and got into pour overs more recently, which I think is the opposite of how most people do it. It's definitely an easier and cheaper way of getting into high quality coffee. IF you mess up espresso (it's generally high pressure and about 30 seconds extraction) it can potentially be VERY bad, where I find even if you don't do a pour over perfectly the results (with a good coffee) can still be pretty good. The beauty in pour over is that it can be as simple or complicated as you want it to be, also can be achieved without investing a lot of money in fancy gear like a high end grinder. There are some cheap hand grinders these days that do a great job for pour overs.
I use a Yama with a Metal filter in their Chemex style Brewer, and very course grind and I love it ! No problem with fines clogging the filter. Course it is a Metal Filter but I prefer metal over paper anyway. I am basically using a 1 to 1 ratio, and I do not make it complicated and I work on the fly. If I do not enjoy the pour I just as soon make drip. My drip maker however can make a complex brew I have a Behmor.
My typical daily brew while I'm at work: French press 50g coffee (Ode gen 1 @ #4) ~950ml water (at about 90C) It's delicious every time, whether it's dark, medium, or light roast.
My recipe always is 1:16 ratio, 1:3 bloom and 2 pours. And I tweak little things like flow ,extraction and turbulence. I’ve been doing it right and never knew 😂😂😂
The best video I watched from you. Great work! I agree that this community has tons of fantasy with nonsense details and myths. Simpler is better. Have a nice underexteacted coffee!
Like this video! Feel like I hit the “woahhh too much science…” plateau, but now am just back to mad-scientist-ing my way through the AM. AeroPress and Hario Switch FTW!
I watched this video late at night before bed and I'm really mind blown. gonna watch it again in the morning to get it in there :) (is it just me or is his water too clear and satisfying?)
Still using the v60 methodology you laid out in your "Easy and Effective" video. I've tried a few others but just really prefer what I get with that one. Had a few grinders in the past 3 years, switched to the Cafetec filters, but come back to the same recipe.
Actually I'm not a crazy, coffee, geek, in reality I'm trying to like coffee, however I wanted to prove I did make it to the end of this very entertaining video. Thanks Lance.
Lance, I tried Third Wave Water packet in a gallon of RO water … coffee drainage was slow in an electric drip w/filter … it took long and the grounds went up very high on the filter. Simply switching to straight RO helped big time. This was even with a grinder like Ode Gen 2 … coarse ground with the Third Wave water didn’t help.
Tried making my first cup in a Timemore B75. [20 clicks on a C3] for my first attempt without a goose-neck kettle it came out quite well. [3 stage pour, 20 grams] [1 rinse, 2 pour over 75ml, 3 pour over 175ml] [the just dump in water at a slow pace method] might set the grinder a bit finer for next attempts, before I start experimenting with pour techniques.
Most Honorable Coffee Dude, Just joined/enjoyed watching my 1st video. Thank You for doing what you do (absolutely) the way you do it. I look forward to watching (and learning from) your libational adventures. Warm Regards 👍🙏🌏☕️😎🏍💨
The first 3 minutes - Lance, not a good video to watch when high After watching everything - Lance, thanks for the well rounded video that gives confidence and liberation to having fun!
Crazy coffee dude here- wish I could hit closer to 100° C for coffee (for experimentation purposes) but up here at over a mile high, I find ~94° C is boiling. I do like the simple 2 pour (long bloom + big final pour) as it’s easily repeatable which allows for fiddling with ratios and grind size. *takes sip of locally roasted Mexico Chiapas made with Chemex*
Hope you enjoyed! Let me know in the comments about any questions. Excited for some dialogue! Cheers. Oh, and don't forget to hit that like if you enjoyed the video! Appreciate it!
Could you do a vid on Xbloom brewing? I have one and enjoy it, but there isn't a lot of high quality content on how to tune brews with it and it seems like there are some slightly different considerations.
Hey Lance I have the Breville Barista touch, what are your thoughts on the built in grinder? I don’t think it’s so great but not sure what to do. It’s a conical burr grinder, I’m sure you’ve used it before. Let me know what you think or if I should upgrade to a Niche or Ode brew Gen 2 grinder!
What grind range do you use for ZP6?
I did enjoy the video, very informative and interesting and it's good to have a resource like this that isn't just another V60 recipe. One thing I'd love for you to get into properly sometime is water chemistry. I live in an area with, what I perceive as, very very clean and soft water. How do I know if my tap water could just be perfect for coffee and what can I do to augment it? I've heard of Lotus water and third wave water and whatnot but I'm not sure it's the right thing for me. Would love to learn more about this deeply complex topic.
Teeny-Tiny what?😂
Thanks for the tips crazy coffee nerd lol
Cumprimentos de Lisboa!
New Lance video to ensure I don't have an under-extracted day
never. I wouldn't wish that on my worst enemy
@@LanceHedrickI'm hoping to use the tips in this video to score last place in my local astringent compounds championship
hopefully you don't have issues of water coming out the bottom. no bypass pls
On an under-extracted day you might be more concentrated though!
@@tomvandongen8075unfortunately the Astringent Compound Championships have been suspended until further notice due to the involvement of black market tannin dealers.
Just tried a decaf pourover at 89 degrees with a 1:15 ratio with a coarser grind size in 3 pours and its the best decaf pourover I've ever had. Thank you Lance!
Yeah, thanks for mentioning decaf! That was such an unexpectedly helpful bit for me.
Definitely one of the better videos on YT. Thank you for bringing it back down to earth. I'm just past the honeymoon phase of the rabbit hole and was really getting tired of all of the pretentious flavor note, $4000 grinder, swing a dead cat over your head at midnight crap.
@@nyanuwu4209 Trying not to be pedantic but no. Flavor is the whole point, flavor notes are made up and often don't translate well across different experiences. To me they're a fine example of things that get tiresome in specialty coffee.
100%, it's tough when you cant make coffee for people with a lot of experience tasting coffee, frankly. I work as a professional brewer at a craft beer brewery, but I'm entry level- and i've grown so much from just tasting beers with people who can identify flaws, give recipe tweaks, and describe what they taste and where they think it comes from. Not having that makes flavor notes seem more important, and also as a consumer we really want to believe that the coffee we are buying is going to be a newly transcendent experience, and the roasters really want to convince us that what we are having is different from the thousands of other coffees on the market, but even so, it really helped me to get out of the mindset of "I'm not tasting this stuff, I must brew shit coffee", or "I'm not tasting this stuff, I must suck at tasting coffee" (and in that case maybe I'm wasting my money and could drink something with simpler flavor notes?), and just go more by the metric of, firstly, did I like it, secondly, can I understand how they came to at least half of the tasting notes, or even one, if it's a phenomenologically complex. so like what does "complex citrus" mean? I think I'm tasting layered sorts of acidic flavors, so that's cool, nailed it, even if I'm not sure what "white florals" means or if I get that. Or ok I get a surprising amount of sweetness even while getting acidic notes, maybe that's all they meant by "cotton candy".
I can't stress enough how important this video is. I actually stopped going on reddit because I always end up more confused than informed. This really reignites the joy of making a pour over at home.
EDIT: Glad to see you're a an IDLES fan.
I even thought about quitting coffee for good because I just couldn't repeat my results. One day it was magnificent, the next five days it was barely okay. But after slowly but surely tweaking all those things Lance talked about in this video, I finally got there. Now, instead of quitting coffee, I quit tweaking coffee.
It's easy to get confused from by /r/Coffee, because Reddit has some hardcore enthusiasts and experts, and mostly temporarily embarassed experts.
There is so much conflicting advice there, and I almost quit coffee as well until I found these videos on YT. I am wildly grateful I didn't have to quit.
r/pourover is so lost, you will not get advice there lol
Reddit is the worst source for information, they do not understand basic physics.
Always a great balance between light hearted banter & a deep philosophical discussion on the effort we seem to all put into coffee for the joy of extracting something wonderful or a bit better than yesterday. Thanks for ironing out a lot of stuff we don't really need to concern ourselves with & for the key points to start with.
Great, watched the video and now I crave coffee at midnight.
Also, the fact that Lance didn't touch many other variables is exactly his point, this info is good enough for us to make good enough, repeatable coffee. I love the approach. I went to all the phases mentioned in the video and now, I just want to taste a good cup and not waste beans.
I think it's important for each of us to find the balance and what works for us. Some might like to play with different brewers, some with different grinders, some with different water etc. The important thing is not to overdo it and not be wasteful. I had great bags of coffee that sometimes I wasted trying to dial in and get that 1% better cup and... it's not worth it.
Coffee is meant to be enjoyed and I am glad we get videos like this, with lots of information and real advice!
Coffee at midnight is what decaf is for! Good, specialty decaf, obviously.
Long time watcher, first-time "commenter". The time and dedication you instill in your work has slowly dawned on me (that's purely a me thing, not a you thing). I get a giggle, I learn a lot and I feel better after watching one of your videos. Kudos to you Lance, with no absolutely hyperbole all I can say is, "Love your work, buddy".
I'm a crazy coffee kook and I crave crazy coffee
Love you timeless enthusiasm and selfless dedication to sharing your experience and expertise to us aspiring home coffee kooks. Much love ❤️
Hands down the best and most comprehensive informative and practical guide on pour over I have seen. I am among those who started pour over really excited but got really lost, partly because unlike for espresso I could not find something like this on pour overs. Really appreciated it Lance!
Possibly your best video yet. Great work.
I'm a crazy coffee cook, who loves coffee. I roast and get things wrong often. I'm drinking a particularly bitter cup today because I roasted too far into second crack. It happens, and I still love coffee!
I really appreciate how accessible these videos are. they're flexible and informative, it is super helpful and makes me want to try more with coffee. ❤
thank you so much for this video
really highlights how getting the basics down can get you 80-90% of the way to where you want to be.
I just want to make that first 90 min of my day just a little bit brighter
RUclips needs more videos like this and more people like you
I have been struggling with getting back to a basic pour over recipe after going down a path of trying multiple other pour over methods.
Lance, this video has helped me get to where I want to be...again.
Thanks Lance!
Lance, this video was very informative and thoughtful for those who have felt an enormous amount of stress in this brew method. I am grateful for your content because I can easily share it to all knowledge levels of coffee enthusiasts. Thank you
I’m a crazy coffee kook that runs an outdoor booth at the farmers market, and these tips were very helpful!
Lance, I love the extra attention given to DECAF in your videos, and how they take a bit of a different baseline, but still can be just as tasty! It's emboldened me to put more care into my bean purchases in that category, knowing delicious results are actually possible, as opposed to simply "good enough with whipped cream" when I tried the exact same recipe I would've done with "full strength" beans.
Damn, this would get released just after I make a pourover using the technique from your blooming video! Excited to try this out too.
heck yeah!
Can you link that video? I can’t remember which one you are referencing.
@@raahulpathak Sure! ruclips.net/video/2mrLiE4ilXw/видео.html
I appreciate a simplification. I bought a Hario V60 months ago and have been terrified to use it already. This gives confidence
You can always use the little v60 jar to make a nice immersion brew and then just pour it on the filter after 4 mins and have a lovely coffee every day
You know what helped me...japanese osmotic flow technique. Grinding coarser, dark roasted coffe, and 86 celsius water and you pour in the center the whole time. Simple, repeatible, and fun!
Thank you so much for this video, I actually enjoy coffe now more than ever before when I timed and tried to control everything.
Absolutely fantastic video Lance!!! For a long time I was buying and changing to all these different brewers and filters with mediocre results, sometimes great results but those were outliers, but normally mediocre. A couple years ago I finally went back to the V60 and made sure I was always using good water (Lotus Water 😉) and a good consistent brew method and the results have been mind blowing! Starting over and focusing on those variables that truly make a difference and trying to actually understand what's happening during the brew have made the biggest difference.
I have definitely become a crazy coffee kook, to the point that I got a part time job at a local coffee shop on the weekends. And Lance, you sir have made the education both fun and approachable.
I rencently got in to coffee, and even more recently, pour-over.
A thing that I figured out pretty quickly is that there really isn't a right or wrong way of brewing pour-over.
Take some inspiration from people like Lance or James to get going, but play with it a bit as well - do what you want, see what difference it makes and note if it was good or bad.
Also note that you are human and you can't expect to be 100% consistent every time
I primarily use a Hario Switch and I recently had a coffee where I would let first bit of water steep for 2 minutes, drain for 30 seconds, close the switch before adding the rest of my water and then letting that steep for another minute.
I cannot express how amazing the coffee tasted 😍
I then tried the same method on a different coffee and it was god awful 😆
Me too. I’m thinking about getting the Chemex
I'm a crazy coffee kook and I crave crazy coffee.
This video is awesome, and definitely timely as I sit and obsess over that point of diminishing returns with flavor/extraction/etc. Sometimes it's good to have a reminder to step back and just enjoy things instead of focusing on the minutiae.
Consistency is the key to success.Really good advice here, thanks
Excellent podcast! Fabulous overview and perspectives to incorporate into my coffee journey.Thank you
I'm a crazy coffee kook that craves crazy coffee! Let's Go! Lance... You are a blessing to the coffee world.
Thanks Lance, your videos really helped me a lot along my coffee journey. So much so that I noticed getting worse cups from making things too complicated. It’s good to go back to the basic steps and thanks for reminding all of us 🫶🏻
The best coffee video I have ever watched ❤ Like waaay better then all other coffee videos outthere combined 😅 And you have such a nice voice and such a good microphone! Cheers, see you in Portugal 🎉
I wish this video came out a year or two ago! It took me so long to realize how a lot of these factors work (and that I can change them). Big change for me was usually doing a 2 min bloom because I prefer a lot of my coffee pretty soon off roast. Thanks for this video 🙏
Thank you for your videos Lance! Long time watcher, first time commenter...
On the subject of agitation, I recently started playing around with adding/placing a (rinsed) aeropress filter onto the top of the coffee bed, after completing the bloom, just before starting to pour.
I had a string of slightly weird coffees that would flip very quickly from too bitter, to too under extracted (for my taste) and I figured that adding an aeropress filter on top would help mitigate pour agitation - which it seems to do. It was also the magic bullet that turned an anoxic processed bean from "too weird" to "delicious"
The technique can go too far the other way though. I've tried it with several coffees where the addition of the top filter just mutes out the flavours too much, because those coffees needed some agitation to sing.
I'm aware that the drip assist etc do a similar thing; I thought I'd comment because this was a quick, easy and cheap way to introduce agitation control, with coffee paraphernalia that many/most coffee nerds will have lying around :)
I hope it helps someone, somewhere
Lance, your videos always helped me improve my cups. I recently got a 6-cup Chemex and I've been having issues in getting an even extraction, mostly some harshness in the aftertast. I generally use light (not super-light) roasted coffee. Doing a second bloom helped quite a bit and now I started playing a bit with the ratio and temp. With this larger overall volumes, those two variables seemed like a good starting point. Thanks!
lowering my temperature was such an insane buff to my coffee brewing, I won't brew higher than like 94 ish celsius unless I'm experimenting, and with immersion like the aeropress like as low as 84 but haven't experimented with that range as much. if you've been brewing hotter you will notice a big difference I think.
My go to brew method lately is I start running hot water in the bath fill up the tub. And pour my medium course coffee in. Immersion brewing. Wait 3 minutes then enjoy.
I'm a crazy coffee kook and I crave crazy coffee
Honestly, this takes so much frustration and voodoo out of the process. Concentrating on the main variables and understanding what they might (and maybe more importantly: might NOT) change is liberating. I tested quite a few methods, recipes and ways, thought I had it figured all out since I now could reproduce a recipe with a good result and bam: suddenly it didn’t work anymore. Keeping track on how many pours, for how long, how much per pour, same grind, same water, same temps - controlling every (?) bit to get it back was quite stressful.
Going back to the basics, I now have a cup of coffee I can enjoy without too much fuss.
Keep it simple folks
This was the best into I've seen for a long time
I've recently starting using 85-88c and dark roast with my Hario Switch. 1-15. Bloom, then pour until 1-12, then close and immerse for between 1-3 minutes. Open and pour the last of it and swirl the bed. It works well for me.
Hario Switch is my daily driver for filter as well. I used it with light-medium roast + ZP6 + 1:16 ratio; I play with the the contact time depending of the coffee. Great everytime.
yessir! Amazing video Lance! Easy to get caught up when theres so much information out there. You touched on a bunch of solid principles that we should stick with and then change over time to create our own coffee experience.
I enjoyed the heck out of this video. The content was good and the cinematics were really well done.
This was a great video that hits me at just the right time - I've been doing this enough to understand what Lance is talking about and I haven't been doing this long enough to have worked out the main idea of the video. Thanks!
Thanks you so much, what a great informative. There were so many times where I thought "damn, a dialing in guide for pourovers from Lance would be nice". And here you are, clutch as always.
These days I always have to do a double take to know if I’m watching real channel or the cracked one. Love them both!
I'm a crazy coffee kook and I crave crazy coffee
Ty for the video. I have been overcomplicating pour over for a little while now. I'll take a step back and just focus on the bigger varables until I notice consistantly better cups
Thanks Lance for keeping it REAL as always!!
Loved this one lance. Great points and overall a very detailed, yet simple guide
One of your best videos to date. Hopefully some people relax and loosen up(their grind size)
Fantastic video! that's exactly how I do my pourovers- same recipe and some to lots of tweaking depending on the coffee. Thanks for this Lance.
Thanks for the guide Lance. I m often not happy with my results so hopefully this will help. Gonna try this tomorrow morning.
What this video taught me is to trust your gut instinct rather than make myself sad because i messed up tetsu kasuyas ultimate mega giga ultra v60 technique where i have a 16 second window to drop my water temp from 95.6c to 76.4c to do 8 consecutive pours to achieve the perfect cup of v60
I dont know why i have this fear of "if i mess up this one step the cup is literally ruined" when it just ends up tasting mildly different. Thanks Lance, I've been experiemnting using my hario switch like a v60 and i just thought if using the switch initially as a bloom. Gonna give that a shot now.
"Confirmation bias, wink wink" gave me a chuckle, thanks Lance!
Great video. You're totally right about being overwhelmed to some extent. I got a 1zpresso k-ultra as a nice upgrade, and got a v60 (and aeropress) that has fully replaced my coffee maker for the morning, and it's great and better and delicious.
But I'm looking up a new recipe every 3 days lol, trying to experiment and find 'the best' way to make coffee.
Finally realized I needed to get a sort of test bag, so I got a nice local roast and have been noting small and large adjustments to expand my taste and really be able to identify what drastic changes in recipe can do, so I can hopefully start to dial in smaller steps.
This is like horseshoe theory with coffee nerd. Where when you get nerdy enough you recognize that no recipe is the recipe.
Crazy coffee kooks.
Fun vid.
Easy approach. It also the tools to dial further. Dig it.
I got a coworker a K0 and a v60 and he’s been enjoying it. I set him up with the 1-2-1 recipe.
I'm a crazy coffee cook and I crave crazy coffee. Thanks for the awesome explanation.
Coarse grind. No hotter than 95. Process of elimination and I like your process. Years of experience in a 15 minute video.
Much appreciated for good guidance on the approach to pourovers!
This is an easy video to share with others who are interested in getting into it.
❤ the reference to the Zerno Z1 as example of a nicer grinder at 6:39!
a pretty good summary of your past blooming/pourover videos 👍
Apparently I’m a crazy coffee kook and I crave crazy coffee.
Most sensible pour over guide ever.
The SO Coffee nod 🩶 LOVE that place, miss that place.
I'm not sure what's more epic? Lance's videos or the stache
80% of the coffee I drink is decaf now (can drink LOTS more coffee - woo!) and have been trying to adjust everything I’ve been learning to decaf. I’ve been having good success with both Clever (I find coffee in first is totally fine and get better cups) and hybrid method using Hario Switch with quite fine grind at 1:18. Temp adjustment for roast level and slightly coarser for darker roasts is only real variable now. I’m super happy with results.
This is actually the exact video I needed right now. I really appreciate you~
Flat bottom brewers , you make the coffee world go ‘round!
Great update Lance! I have been using your previous all round recipe with the Gevi which allows me to play with variables much more consistently. A video idea could be to review different viewers recipes for the same coffee and give your interpretation of the differences
That feeling described in the beginning, I had it. It is gone now. It's 1 am, I'm still gonna make a cup of coffee right now.
After being frustrated with my coffee-brewing, I finally investigated the last unknown: the water I was using. I bought a cheap TDS meter and found my home's water has a TDS in excess of 400 ppm! We have super hard water here, and I learned that a water softener doesn't remove the magnesium and calcium ions, it just exchanges them for sodium ions. The fridge filter just cleans up the taste, but not the TDS. So, I tried a bottle of brand-name spring water, and the result was remarkably better. I have since switched to using remineralized distilled water, and not only do pour-over coffees come out better, so do automatic drip and French press brews. It works for homemade iced tea, too.
I literally just bought my first bag of pourover beans to make my first V60 brew. This is perfect!
Welcome to this beautiful journey
I hate that I watch videos like this at 7:45pm because all I want to do is make a cup of coffee.
My personal goal when making coffee is to handle my beans with the attention and care as the farmer/producer/roaster did. That's why I'm trying to constantly learn more and more so the coffee is being consumed and enjoyed as intended :)
I started with espresso and got into pour overs more recently, which I think is the opposite of how most people do it. It's definitely an easier and cheaper way of getting into high quality coffee. IF you mess up espresso (it's generally high pressure and about 30 seconds extraction) it can potentially be VERY bad, where I find even if you don't do a pour over perfectly the results (with a good coffee) can still be pretty good. The beauty in pour over is that it can be as simple or complicated as you want it to be, also can be achieved without investing a lot of money in fancy gear like a high end grinder. There are some cheap hand grinders these days that do a great job for pour overs.
I use a Yama with a Metal filter in their Chemex style Brewer, and very course grind and I love it ! No problem with fines clogging the filter. Course it is a Metal Filter but I prefer metal over paper anyway. I am basically using a 1 to 1 ratio, and I do not make it complicated and I work on the fly. If I do not enjoy the pour I just as soon make drip. My drip maker however can make a complex brew I have a Behmor.
@ Lance Hedrick Thank you for neaty explaining the last 5 years of my life in the first 90 seconds of this video Lance!!! :)
My typical daily brew while I'm at work:
French press
50g coffee (Ode gen 1 @ #4)
~950ml water (at about 90C)
It's delicious every time, whether it's dark, medium, or light roast.
My recipe always is 1:16 ratio, 1:3 bloom and 2 pours.
And I tweak little things like flow ,extraction and turbulence.
I’ve been doing it right and never knew 😂😂😂
The best video I watched from you. Great work! I agree that this community has tons of fantasy with nonsense details and myths. Simpler is better. Have a nice underexteacted coffee!
Like this video! Feel like I hit the “woahhh too much science…” plateau, but now am just back to mad-scientist-ing my way through the AM.
AeroPress and Hario Switch FTW!
I watched this video late at night before bed and I'm really mind blown. gonna watch it again in the morning to get it in there :) (is it just me or is his water too clear and satisfying?)
I’m a crazy coffee kook and crave crazy coffee. Another gem Lance
Still using the v60 methodology you laid out in your "Easy and Effective" video. I've tried a few others but just really prefer what I get with that one. Had a few grinders in the past 3 years, switched to the Cafetec filters, but come back to the same recipe.
What grind setting would you recommend for v60 zpresso zp6 special? To start with.
Actually I'm not a crazy, coffee, geek, in reality I'm trying to like coffee, however I wanted to prove I did make it to the end of this very entertaining video. Thanks Lance.
I am encouraged!
Lance, I tried Third Wave Water packet in a gallon of RO water … coffee drainage was slow in an electric drip w/filter … it took long and the grounds went up very high on the filter. Simply switching to straight RO helped big time. This was even with a grinder like Ode Gen 2 … coarse ground with the Third Wave water didn’t help.
Tried making my first cup in a Timemore B75. [20 clicks on a C3] for my first attempt without a goose-neck kettle it came out quite well.
[3 stage pour, 20 grams] [1 rinse, 2 pour over 75ml, 3 pour over 175ml] [the just dump in water at a slow pace method]
might set the grinder a bit finer for next attempts, before I start experimenting with pour techniques.
Most Honorable Coffee Dude,
Just joined/enjoyed watching my 1st video.
Thank You for doing what you do (absolutely) the way you do it.
I look forward to watching (and learning from) your libational adventures.
Warm Regards
👍🙏🌏☕️😎🏍💨
love this video ! thanks for the way you break it down and make it less stressful :)) where can we buy that ratio scale with the dial ?
If I was blind I'd just be here for the narration 😂 so good
The first 3 minutes - Lance, not a good video to watch when high
After watching everything - Lance, thanks for the well rounded video that gives confidence and liberation to having fun!
what great timing dude, i was just sitting down to make a pourover
hope you enjoy!
@@LanceHedrick I am, great content as always
Perfect video for me at this moment. Thank you.
Excellent mini MasterClass!
These are exceptional videos, dude thanks!
Coffee dosing cup at 5:30 so nice, who makes it?
When you say "a grinder that's really low quality" ... Is the Baratza entry line (Encore, Encore ESP and Virtuoso+) included on that list?
Thanks!
Great job Lance, thank you!
Really nice distillation video, Lance!
Yeah man, coffee is good 😎
Crazy coffee dude here- wish I could hit closer to 100° C for coffee (for experimentation purposes) but up here at over a mile high, I find ~94° C is boiling. I do like the simple 2 pour (long bloom + big final pour) as it’s easily repeatable which allows for fiddling with ratios and grind size. *takes sip of locally roasted Mexico Chiapas made with Chemex*
Just did a brewers cup comp yesterday! This would have been fun to watch before hand