ULTIMATE POUROVER RECIPE (any method)
ฝัง
- เผยแพร่เมื่อ 25 พ.ย. 2022
- Let me know what you think below!
Recipe:
up to 30g of coffee
Medium grind size
1:14-1:17 ratio depending on roast level (darker- tighter, lighter- wider)
Water temp 85-100C depending on roast level
3x mass of coffee for bloom
Agitate (can excavate or Wet WDT)
Wait 1-2 minutes
Pour rest of water at 6-8g/s with optimal height for deep turbulence
Just swirl if draining slowly OR Wet WDT if somewhat quick OR turn bed over with spoon if draining quickly
Total time:
2-3 min IF 1min bloom time
3-4min IF 2 min bloom time
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I'm just thankful that we have so many high quality TH-camrs to teach us the different ways to enjoy coffee.
Absolutely! I love my fellow creators. Hoping for a Hoff collab soon...
@@LanceHedrick Thanks for this - as always - great Video 🙂... i wish for a Lance-James-Video too!
@@LanceHedrick that would be amazing!!!
That’s a proper thing to be thankful for
YES YES YES To the Collab
@@LanceHedrick
You are the first person I've ever heard explain exactly why "world championship" recipes dont translate to every day coffee drinks. Never thought about it that way and that is completely mindblowing. feels like its just solved a massive block in my understanding. goddamn dude, thanks
Ha! Great. Being a past competitor and a coach for someone who has gotten 2nd and 3rd in worlds, I know very well the comp scene. Definitely not something to adopt into your daily workflow lol
Seriously! That got my attention.
Yes! Totally! It’s weird that it’s not discussed more when people talk about championship recipes, the fact that they are built around a very particular /specific coffee and for a very particular result. By design they are not a general use recipe. I was nodding my head strongly in agreement when Lance mentions this in the video
@@LanceHedrick interestingly enough though, my current recipe is a championship recipe that is a multi-pour recipe and I’ve been very happy with the results across multiple coffees. I still agree though, championship recipes are generally not the wisest choice for everyone day-to-day recipe
You also need to understand that comp brewers are brewing to a scoresheet. And probably explains why Patrick Rolf didnt do to the well at MICE, using a classic clean washed coffee to highlight origin above processing.
Excellent content again Lance. It's about time I left a comment and a thumbs up!
Following your work, the dedication to your craft and the way you communicate advice, recipes, best practices and honest opinions to a wider audience make us all go further in our understanding and appreciation of carefully brewed, delicious coffee.
Thank you.
I just started my filter journey and I haven't tried much recipes but I genuinely love this recipe!
I get clean tasting cups from it, and I love it 😍
Absolutely agree on the problems with multiple pours and stalling issues, I’ve experienced this myself and you’re one of the few people who have highlighted this! Thank you! I do think that it’s a problem more relevant when brewing 30 gr.
Unreal! This ist the Best brewing guide I ever seen. And i have seen them all! Thank you for your work and creativ Video content 🙏🏻 ❤
I woke up to this video and immediately went to try this. It's great! It's smooth and doesn't taste weak! It's not bitter at all! I love it! Thanks for this!
Thanks for these explanations. I have been using nearly the same recipe (all but the 2mn bloom) at work with my origami without necessarily understanding why going coarse and why doing it in one pour. Great content.
I love how you explain the problem with trying competition recipes with home brewing. It's really what happens with every competitive sport that the techniques that work at the highest levels start to get extremely specialized and become inapplicable outside the specific concerns of the metagame. In my experience, the specialty roaster and cafe I regularly go to has a barista intern who competes in local brewers competitions and his pourovers always taste just a bit too watery for me, using the coffees we can actually buy from them. It makes so much more sense now that the techniques he learned probably revolve around those more heavily processed and more soluble coffees that get brewed at lower extraction yields.
Genuinely the best recipe for people that make coffee at home! Spot on. Well done Lance 🎉
Thank you! So glad you love it
Thanks for continuing to pump out the great content!
Hey Lance, would you ever consider doing a video going more in depth on the differences between competition and home brewing? Really interesting point you touched on about why the competition recipes don’t translate well. Thanks for the great content!
I really love that there were no cuts in the technique section, seeing it in real time is super helpful! Will be trying this for sure. Been getting great results with James' new technique and my Niche.
Hi. What grind setting do you use on Niche, for James' recipes ? Thanks!
@@andreibicu5592 hey! It might not be exactly the same since mine is fairly new and not super well seasoned yet, but I currently on 38 for this recipe with a light washed Ethiopian coffee. I would start at probably 40 and move up or down depending on your coffee and burr seasoning 😁
Gave it a try this morning. Definitely need to grind coarser than I thought, but still had good results. I especially like the ease of the recipe. Only minor adjustments needed. Thanks for this.
Definitely an amazing technical look for us home brewers. The explanation, the art and science behind it Definitely helped my extraction and brew ratios
Big thank you for making this video. I often can't justify spending up to £20 on the lightest single origins and this video is helping me to get a lot more from medium and dark roasts
Seriously.. this recipe fits perfectly in every coffee I've tried! Thank you Lance =)
Really appreciate this video! I can very easily get in a rut over coffee recipes and had been struggling to find something that works for a while but this really elevated the last few cups I'd made - I got none of the bitterness or dryness I was getting out of the last recipe I was on and can't wait to really dial this in! Thanks again! :))
I have tried your new recipe and actually it is easy and I'M very impressive with the results 👌🏻 👏🏻
Thank you lance for this amazing recipe ❤️ 😍
Okay this recipe gave me a good cup even from grocery coffees! I think I need to dial in on my grind size a bit more and I adjusted my ratio and bloom time but this gave me a big difference from my typical brew. I have a few bags coming in straight from a roaster and I think my parameters will change again. Thank you very much for this!
Amen! Thanks for bringing light to all those recipes, so important :)
It's a jungle of things you can do with coffee but putting it into context and actually thinking of the people at home is a very cool approach!
Thank you! If I am to stay true to my goal (aiding people in finding specialty in an accessible way), I've got to practice what I preach! Thanks for watching
My dude. You saved me probably months of testing. THIS CUP IS AMAZING. And I made it myself! THANKS!!
This video changed my coffee game. Magnificent. You deserve the world
After experimenting with this recipe more I can say with final agitation it's the sweetest recipe I have ever tried. Cups are almost as sweet as with immersion brewers, like Clever, but still maintain some pour-over vibrancy. Delicious!
Was just about to make a brew
The timing literally couldn't have been more perfect. Thank you Lance
Just finished making my V60 3 minutes after this dropped :(
Heck yeah! Hope you enjoy, Huseyin!
Make another, @dubhdara! Lol
I tried this for the first time with the Phoenix70 brewer today. Did overextract some because I'm working with a new grinder, but it was easily the sweetest, most flavorful cup I've brewed in a long time.
Thanks. Just made a coffee with this recipe and it turned out great. It'll get even better once I tune grind size.
Thanks for the video and recipe research and work that goes in. I'm looking forward to trying on my next brew.
I'm happy with my multi-pour technique with coarse grind size like yours, but I think I will start incorporating some center pours to speed up the drawdown. Thanks for the ideas!
Been really liking this recipe! My Virtuoso produces a fair number of fines so I've been really having trouble with a lot of the recipes I've tried because I get a ton of stalling by the last pour. But this just Works and I've been having some nice cups!
Can’t wait to try it, have my kettle on right now! Would love to see a video on brewing in high altitude. Where I live, water boils at 202°F (94.5°C).
I just tried this and ty so much for this video kind sir. My coffee is incredible this way. I used 190 degrees f water and did exactly what u did and it’s got a smoother softer sweeter taste for sure.
Finally, the recipe of all recipes. Thanks Lance 🙌 gonna try it ASAP
Heck yeah! Hope you enjoy it!
Thank you for this. I've mostly given up with my V60 and moved to aeropress as I've struggled to find a recipe that gives consistent results in every cup. Will absolutely be giving this a try.
I think you'll love it. Will work with anything. Need more extraction? Agitate more. Or change ratio. Or change water temp. Fully fluid recipe with great results
THANKS FOR THIS. So sensible and wonderfully comprehensive. Everyone typically gives a “recipe” based on their favorite coffees/ratios. This is a wonderful way to adapt a recipe to different coffees. Turns out there are different coffees!!!!! Who’d of thunk it. As for the cube, I’m for just peeling off the stickers and re-sticking.
What if it’s a stickerless cube (preferred by most speedcubers)?
Thank you! I hope you enjoy it. I have been working on it for a while. I kept seeing comments about how this and that recipe on youtube and elsewhere doesn't work with cheaper grinders, darker coffees, etc. So I set out to make one that is good with all. I believe this is it! Though nothing is ever finished lol
I've been struggling extracting the notes from this Kenyan coffee and the first try of this method is the best cup of this Kenyan so far! Thank you for sharing this recipe!
Perfect timing. Just woke up and needed to make a coffee. Used my new ZP6 like you thanks for bringing it back. I think I went too fine my draw down was too slow everything else was good and coffee was enjoyable. Please give us another video on the ZP6 struggled to calibrate and reassemble it. But still I'm loving it. Keep up the awesome content.
What was your grind setting on your zp6?
Tried this method, forgot to make the middle indent, still had an even bed and excellent cup of coffee with velvety body and clear flavor. This simple method is very consistent, all cups I made so far taste the same. Thanks so much for this!
What a brew. I was a little intimidated to try it but it was absolutely delicious. Thanks for the time and effort, lance!
heck yeah! That is awesome to read! So glad you enjoyed it!
Hendrick AND Hoffman with pourover technique vids this week 🔥 🔥 🔥
(Take the N out of my name and add it to the end of Hoffmann and you're spot on! Hedrick and Hoffmann haha)
@@LanceHedrick seems intentional. That toad is sus.
@@LanceHedrick Love it how you, James and Kyle all have names that need to be actually read and not skimmed through or else the brain will just give you Hendrick, Roswell and Hoffman 🤣🤣
one & only
@@LanceHedrick Lanny Hendrix
Just used this on a slightly darker roasted coffee which hasn't been getting very good results but this method made a real good cup! This is great thanks!
This made a huge difference in my V60’s - I was using the kasuya 4:6 recipe, with 5 pours. The coffee I get from this recipe is much more balanced, and just overall better. The fact that it’s 2 pours also means anybody can master this.
Thanks!
Same for me with 12g
Thx for trying that out 😂 I wanted to do the very same tonight, but now I’ll just relax with this recipe 😊
Love the Zacconi Riveria in the background! I have a Zacconi Espresso Baby and I adore it.
I moved overseas across the Pacific just a few days ago, and had to leave pretty much all my coffee brewing equipment behind, except a dirt cheap hand grinder and the trusty ol v60.
In a temporary stay, i just busted out this recipe with no scale (eyeballing everything), a bargain bin kettle with no gooseneck, and not even knowing the capacity of the mug i brewed into!
But i used great beans, i followed the principles for a long bloom, steady pour, and highlighting agitation and temperature and still got a fantastic cup of coffee. I think that's a HUGE point in this recipe's favor-- it's so all-purpose, it still gets great results even without some tools!
I've been using your previous V60 recipe on my V60 Mugen and the coffee was fine. However, this recipe changed it completely - it's now much more complex! I guess it's because the Mugen doesn't work like a regular V60, but nonetheless, I'm happy my coffee got better. Besides, there is more involvement in this recipe, so you learn more about coffee making! Thanks Lance!
So many skills. Coffee. Whistling. Rubixing!
Brilliant! I've been walking around this recipe, but don't need no longer! Thanks for the video!🙏🏼
Love it! Hope you enjoy it!
@@LanceHedrick sure, it was the best cup in a 2 days! :)
Thanks! I'm super excited to try this out. And your audio sounds awesome by the way!
Thank you! Still trying to improve with every video!
My pour over game has taken off since I discovered your channel. Just ordered a ZP6 Special today, now this video is up. Exciting time in my coffee journey!
That was so great thank you. I'm sure i'll be rewatching this video soon to understand as much information as i can.!
Heck yeah! If you want more, check out my old 121 video. I've changed things (coarser now with more agitation to ensure fines migration for proper contact time and a slower flow with deeper turbulence) but I explain a lot there!
This is THE MOST consistent pouring method I personally have ever used. I can say that with confidence, because I have used this technique, and slight variations of it, for half a year at home regularly.
I actually found this technique after watching another V60 pouring technique that Lance created concerning the long (2 minute) bloom.
This technique brings out plenty of flavor while also keeping the bitterness low and the texture creamy.
Thanks for sharing, Lance!
I hope you're enjoying Portugal!
I love your new set up. And the sound on this particular video is excellent. Keep up the boss work, my friend.
Heck yeah! So glad you're enjoying it, friend. Hope you're well!
@@LanceHedrick Thanks!
Been doing great 👍 Back in the US visiting family and friends. Hoping to get some café style business going in the meantime!
Wish me luck and pray, pray, pray.
This is solid! Much easier recipe than the original 1:2:1. The coarser grind is a winner.
Lance the mance with the pourover expertise! been looking forward to this :)
Haha heck yeah! Hope you enjoy
Great video! I bought a plastic V-60 filter holder yesterday - I use 25 grams of grinded beans the same size as for my (broken 😥) French press, poured directly into my mug,..and voila! I have made the perfect breakfast coffee 2 days in a row, and I will never go back!
Your 1-2-1 has been amazing! Excited to try a few things from this recipe.
Heck yeah! So glad you enjoy it. This is an evolution. Coarser grounds and more exact agitation to lessen any bitterness and increase perceived acidity and sweetness!
@@LanceHedrick how many microns coarser approx would you say youre grinding for this recipe than you were doing for 1-2-1?
@Zach Goldstein medium starts at 800 microns and goes up 1100.
Was struggling to get good pourover for quite a while, but with removing chaff and this technique i finally managed to pour something quite tasty, thanks lance!
This one was crazy for me. I was so sceptical, just tried the recipe out and I'm very pleasantly surprised by the result.
I have been using this method for over a week, and this will be my go-to method for pour overs going forward. I have tried it on Kono, Orea, and V60 - all brewed great tasting coffee. Thank you for the recipe, Lance!
Great recipe.Using it with a Hario drip pot with cotton filter. Simple, easy to do first thing when your brain isn't really working! I alternate this with an aeropress and a siphon. This is magic
Thanks for the content man. Wicked video and technique. Can't wait to try it
Heck yeah! Hope you love it
Thank you so much for the detailed yet approachable information.
Heck yeah! Hope you enjoy
Will be trying this tomorrow , thanks Lance 👍🏻
Thank you, Lance
I had a really nice cup of coffee with your recipe
Finally tried it. It was excellent!
You are by far, sir, the best coffee YTer I've come across. The mix of science, technique, clarity of explanation, your manic obsession to the best...top notch. Bravo.
I know your coffee making prowess is wayyy up there.. but your whistling skills? 🔥🔥🔥 That's something I did not expect
Man I’m so glad I watched this. Working with basically entry level everything, I have been struggling with light roasts using the 4:6 method which I had convinced myself was the end-all for pour over. First try with this method was instantly a much better cup, full of body and sweetness, compared to the thin cider vinegar I was for some reason getting every time. Thank you for posting this!!
Just tried this for the first time for my morning brew. I did 30 grams of a naturally processed coffee from Asman Arianto with 500 mls of water. I liked the simplicity, and my cup came out sweet and juicy with a noticeable lack of any bitterness. My total brew time was 4:30 (I used a 2 minute bloom), but I figured the extra 30 seconds was likely due to the bigger dose and amount of water. If I had done 15 grams to 250 mls, I think I would have been closer to 4 minutes. Overall, I’m very impressed and will be experimenting with this recipe for awhile. Thanks Lance!!
Another great video, keep 'em coming😁 Also the quality of the production has gone through the roof on these videos 🔥
Thank you! We are trying to continue improving! More improvements to come
I love seeing the Gaggia Classic in the background.
Great video, I grind my own coffee and have been using a MocaMaster for the last few years. Starting my "pour-over" experience tomorrow when I recieve my Chemex. Thanks for your info, I will follow you.
great recipe, easy to follow! I was able to tweak it to my preference, 1:12 ratio for cafe au lait - success!
Thanks for another no nonsense recipe! I love the flexibility you gain from agitating after pouring according to flow, instead of using many pours to agitate. This will come in handy as I go through my coffee advent calendar with no beans to waste on dial-in!
Yes! Less wasty more tasty!
nice video will be trying this out with some different filters and drippers and see if i like it. the information is super good as always especially hearing more about how comp brewing differs from home brewing, also it would be nice to know how we can see or find out if our grinder is good or not. personally i am very happy with my Kinu M47 Classic with Kinu pour over burrs. keep up the good work and have a nice day
PS the hair is perfect for the intro music 10/10
Work like a charm! Thanks Lance
I've been using a variation of Nomad Coffee's V60 recipe for months and funnily enough it is quite similar to yours! I've found that keeping it simple is often the best, even though many recipes tend to be quite complicated.
Best recipe so far, been trying the 5 pour method and too much bitterness, even after using a ode gen 2 grind. This method removes all bitterness and the flavors are clear! Thank you!
What's your grind setting on Ode gen2?
@@alexanderreznikov8112 7 on medium roast. Depends on beans but mostly 7, sometimes I go down to 5. As Lance mentions, I vary the temp more than the ratio (medium - 1:16, dark 1:14-15)/ Medium - 95C, dark 85-88. As always, it's more fun to experiment and try different ratios.
Practicing flow rate and identifying grind size seem like good drills to teach for future videos in isolation
This method is just the best, i Ca finally taste my coffe
So I’ve been trying this recipe for a couple weeks now and it’s literally my favorite!! It works really well!! Just note, based on the filter you use and whatnot, you can adjust the bloom time or grind size. But it’s like the best recipe to learn about taste and timing cuz you don’t worry so much about 5 different pours. Also, use a WDT during bloom phase as it makes a serious difference!!
After 5 months of trying this, I finally nailed it! I kept coming back to the video, changing grind size and I could overall taste the difference. Last small tweak was to get myself a WDT and actually pay attention to when you say that the drawdown is supposed to be fast. Oh what a difference it made! Thanks a lot Lance, truly enjoying on my V60!
what's your grinder setting?
@Aditya Ikhsan Prasiddha I stay in between 24-26 clicks on the commandante c40 (no red clix) for 15g and up to 27-28 for 30g. Basically I start coarse an push it finer to see if I like it.
5 months!? 🤯
THANKS YOU for break it down for the everyday person
man, thanks so much for this! working my way through.. my first try went down with my Mahlkoenig X50 on filter coffee setting with1min 2nd bloom.. long way to go
woah a 2 min bloom! I'm gonna try that tomorrow!
Nice, this worked well for me! Thank you.
I have tried all of Hoffman's methods and all of Lance's methods, and this is the easiest method out of all of them. What I have tried so far: I have done 200, 250, and 400 ml brews at a 1:17 ratio with a 98-99c water temp for my light roast Kenyan and Ethiopian using the new fellow ode 2.I swirl once before bloom and a gentle swirl at the end. Medium grind size is a great starting point (700-800 microns). Quick notes: I personally think this method would shine on the Hario Mugen or Kono dripper, also this method will work on any grinder, focus more on your grind size and what water you are using.
Much nicer to see content for the every person, rather than for the coffee elite!
I’ve reached similar habits of pouring coffee over the years and came to some of the techniques described in your video. Thank you for putting it together systematically.
Seems good. I've never been able to make a decent pour over, so after a year of disappointment, I went back to my aeropress. Seems I'll have to give the pour over another try for a few months, and see if I can make it work. Thanks Lance!
heck yeah! Hope you enjoy it!
Good job, Andy.
Lance. What a great vid, this is the type of content I love of yours. Anyways, I'm happy to tell you I've been getting to the same recipe more or less, 15±clicks on the C2 timemore, 2 min bloom, 15g coffee-220/245g of water depending on the coffee. I do an aggressive bloom with lower temp dough, and agitate with a chopstick instead of swirling, since it usually give me a bitter finish, I don't know why though. Then, for the latter pour, I heighten the temp a few degrees and finish with one swirl and the chopstick at the top to reduce fines on top of the bed. Coarser grinds give me a lower body, but at that grind setting I'm not getting astringency at all! So it works fine. Thanks for the recipe and the ideas behind it! U d goat
I feel like you were speaking to me and my Baratza Encore directly with all that sweet talk about people with grinders that produce a lot of fines 😊
I am looking forward to trying this recipe. I just got comfortable with Daddy Hoff’s ultimate v60 recipe but got tripped up a lot with all the pours in his new v60 recipe (only tried it once so far). This one seems much easier with only 2 pours.
The new Hoffman boils down to just 5 20% pours every 20 seconds (10 seconds for the pour, 10 seconds of waiting). So for 250ml of water, 5 pours of 50ml. Basically just divide by 5. The very first pour you wait longer afterwards since it's the bloom. He waits 45s, Lance is recommending more like 1 to 2 minutes depending on how gassy the coffee is.
@@error.418 indeed I am not a smooth pourer
will be trying this with my chemex tomorrow morning! thanks lance.
Since you asked, I've been using Patrik's pour over technique with April v2, and I see several comparisions between yours and his: courser grind (26 to 30 clicks on Comandante) simplified pouring, and about same overall timing. He suggests letting the beans bloom in the air for about 15 min after you grind but before you start pouring. I usually brew 20g with 300ml (1:15) in 3 pours of 100ml each circular and center pours with about 30 second space between pours. Flat beds, no stalls, consistently delicious cups. He pours a little faster than you suggest, 100ml in 10 sec for agitation with no messing around with slurry. I pour 8ml/s. I also brew smaller cup 13.4g / 200ml with 2 pours of 100ml each.
You sound fun to make coffee with, great write-up and thought process.
Usually I go with 4:6 or Hoffman for V60 and I'm happy with both methods but I thought why the hell not try another recipe.
So I didn't tell my girlfriend that I changed anything for our brew today but she asked me right after the first sip if I had somehow changed the recipe. I got so much more sweetness in the cup, it was clean, the acidity was on point and it was overall just super pleasant. Love it!
I think I'm gonna use some of the information from this video (flow rate, kettle height) when I do another 4:6 brew and see what happens.
Either way, thanks a lot for this Lance!
very cool! If you think you need more extraction than this single pour, simply fine up the grinds or increase agitation!
Cheers and thank you for watching!
@@LanceHedrick Yes sir, will do! And no need to thank me; I gotta thank you for pumping out quality content all the time!
Hey @LanceHedrick. Thanks for the video. Can you explain what waiting 1-2 min during the bloom phase does vs the usual 30-45 seconds? Thanks :)
You won my heart at "pour rate" and "spout distance." In my first go, I used the Gabi B disperser.
20g light roast
340g Brita water
Fellow Opus 6.25
It finished at around 4:20.
Just a bit thin. Next time, I will grind coarser with less water.
Perhaps the greatest advantage of this method is how easy it is. Excellent for baristas in busy cafés.
Tried it.
Delicious.
Like the editing and infographics 👍
I really enjoyed to learn something about coffee while I was watching the rubik's cube recipe.
Hahahaha 😆