@@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
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 🙏🏾
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
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!
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.
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!!!
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 TH-cam.
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!
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.
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😌
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.
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.
So much good info here. You make brewing coffee a more simple and joyful experience!
หลายเดือนก่อน +6
Hi Lance, could you please let us know which grind size used? I have the same grinder and it could help me to compare it with the others grinder I own. Thanks!!
@@LanceHedrick You should put this info in the description/pinned comment. Took me forever to find it and a bunch of people (myself included) were asking for it.
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 ❤
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?
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.
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! :)
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 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 🙏🏻
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.
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!
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
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.
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!
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.
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!
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
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.
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
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
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.
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
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 🫶🏻
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?
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.
Would be nice if in those kind of videos you could display the timer part of the scale. Or maybe add it as overlay in video. It might help noobies like me to see the pouring speed and as well resolve the confusing part "one minute bloom from start of the first pour or after first pour". Thanks ahead 🙏🏽
Oh man, this has been genuinely extremely helpful! I was getting so frustrated with why my pour-overs taste so poor and this explains so many of the problems I am having, I think. I'll be trying this recipe and your tips out as soon as I can. Thank you so much for putting so much effort and thought into your videos, I love how much I am learning from you all the time.
Awesome!! Thank you so much for the video. Definetly A LOT of knowledge to be absorbed... Hahaha If you could make a video talking about draw down speed (maybe showing closeup examples) it would be awesome too... Thank you again!!!
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
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!
Haha, this is not a “little” question. Water composition is very complex and personal. I do believe he has a video with Scott Rao where they discuss this, though. You should check that out.
I love Lance and this video is great, but I wish he summarized the variables and what they do in a concise way. He can be a little scattered and I have to watch multiple times for the nuggets of info he says in passing.
I’d be curious to hear your general approach for lightly roasted natural ethiopians. Do you favor more or less agitation since there’s the issue of lots of fines with ethiopians countering the need for greater agitation for light roasts. Do you generally find natural ethiopians to be better at the lower ends of your extraction range? I ask because of all the coffees these are definitely the ones I and others seems to have the most consistent issue getting good cups with.
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?
Great video with lots of interesting information. I’m curious about one thing in particular though, why don’t you put the kettle back on when you’re doing pouring? Doesn’t that make a pretty big difference especially when using longer bloom times?
Thank you, Lance! Would doing an initial cupping before doing a brew be beneficial? I know sometimes you must feel like you are having to repeat yourself with this information. As somebody who is still learning the fine art of dialing in a brew, this information has been exceptionally helpful. 👍
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
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 🙏🏾
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
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!
Lance, you are a legend! I can’t believe this is free for everyone to watch and learn how to become a coffee professional.
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.
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!!!
You have a such a good sense of what home enthusiasts need
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 TH-cam.
This is what I've been waiting for! Appreciate it Lance
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!
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!
Maaan, I loveee this video but honestly, I need it in writing :D Love your content and appreciate your knowledge and sharing it with us!
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.
@@niallms83April coffee grinds at 7 on K-Plus
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😌
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 insanely helpful. Talking through your decisions on the fly is really useful.
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.
So much good info here. You make brewing coffee a more simple and joyful experience!
Hi Lance, could you please let us know which grind size used? I have the same grinder and it could help me to compare it with the others grinder I own. Thanks!!
73 clicks!
@@LanceHedrick You should put this info in the description/pinned comment. Took me forever to find it and a bunch of people (myself included) were asking for it.
Thanks for confirming you shared some coffee with Hugo. 😂 Lots of great information to learn from. Great content Lance!:👍☕️
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 ❤
All the tips that you give are gold. Thank you so much!!!
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
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?
Thanks for the insights. Really a "keep it simple", I love it. Would you mind sharing the setting of your Q2, please?
Looks like he answered this an hour ago. 73 clicks!
Thx!
@@ghizuudo u know the microns for 73 clicks ? bcs i read on the web it only has abt 30 clicks or i read it wrong way
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!
Thanks for sharing your dial in technique and logic Lance! This is a very practical and informative video, I learnt a lot :)
Such a beautifully informative video! Thank you so much!😊
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! :)
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! :)
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!
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 🙏🏻
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.
Thank you a zillions times for sharing your knowledge🙏
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!
Fantastic video thank-you Lance. Excited to try the September Decaf!
This was probably the best dial in video I’ve seen 👏
Heck yeah! Thanks for the support!
Nice Offset shirt! That was my first local specialty coffee shop in my hometown that I went to when I got into coffee
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
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.
Freaking awesome video. Thanks, Lance.
A cheat sheet would be very helpful ;)
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!
Thank you Lance for the great approach to the group of people who really need this information. Love it
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.
AN EXTRA LONG LANCE VIDEO LET'S GO I AM READY
Lots of good info there, I learned a lot, thanks!
Thank you for the helpful and informative long videos! ❤
I love the way you pronounced "Czechia" :D
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!
Need more video like this just you doing pours after pours and tasting them.
this is the most complete dial-in video out there, thanks, Lance! What would be the grind setting for this recipe using a ZP6?
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
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
lol. Yes I realized my stupidity right after I posed this
Thanks for sharing your knowledge.
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 find it funny that I personally I have to have some coffee in me so I can absorb the info in these kinds of videos.
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
Love the Videos Lance! Keep up the amazing work❤😎
Just had my evening pourover and this video dropped... Well, no better time to dial in the '24 harvest beans
How do you sleep at night.. literally
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
Curious if you changed the water recipe for each bean? If not - what recipe did you use across them? Thanks!
ah man a 50 minute video, thanks😌👍🏻
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.
What Lotus Water recipe did you use? Or if you didn't, what would you use?
excellent video and unique with 1zpresso q2 well explained. What settings do you use on that heptagonal q2? I have the same one. greetings☕✨💪🌎🌱
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
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 🫶🏻
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?
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.
Would be nice if in those kind of videos you could display the timer part of the scale. Or maybe add it as overlay in video.
It might help noobies like me to see the pouring speed and as well resolve the confusing part "one minute bloom from start of the first pour or after first pour".
Thanks ahead 🙏🏽
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
Oh man, this has been genuinely extremely helpful! I was getting so frustrated with why my pour-overs taste so poor and this explains so many of the problems I am having, I think. I'll be trying this recipe and your tips out as soon as I can. Thank you so much for putting so much effort and thought into your videos, I love how much I am learning from you all the time.
Awesome!! Thank you so much for the video. Definetly A LOT of knowledge to be absorbed... Hahaha If you could make a video talking about draw down speed (maybe showing closeup examples) it would be awesome too... Thank you again!!!
Thank you for a such detailed video! You connected all the dots in my mind rated to v60 method🎉
Greetings from čečija 😁❤
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?
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
Didn't know grinding sideways was a thing :o Interesting. Gonna hold it sideaways like an absolute G now.
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!
This is an outstanding video. I will be returning to it again and again. Thank you!
just a little question:
what water composition do you usually go with? Light and Bright (Lotus user here)
thanks so much Lance, love from Brazil!
Haha, this is not a “little” question. Water composition is very complex and personal. I do believe he has a video with Scott Rao where they discuss this, though. You should check that out.
So helpful!
I love Lance and this video is great, but I wish he summarized the variables and what they do in a concise way. He can be a little scattered and I have to watch multiple times for the nuggets of info he says in passing.
I’d be curious to hear your general approach for lightly roasted natural ethiopians. Do you favor more or less agitation since there’s the issue of lots of fines with ethiopians countering the need for greater agitation for light roasts. Do you generally find natural ethiopians to be better at the lower ends of your extraction range? I ask because of all the coffees these are definitely the ones I and others seems to have the most consistent issue getting good cups with.
what changes for a 30g/500ml pour over?
September and Kyle Rowsell is awesome! Luna coffee is amazing too. Go Canada.
Awesome video Lance! What carafe are you using? It looks great.
Thanks for the wonderful video....amazing combination of science, experience and intuition. Really well presented - I always learn so much
Love this!!
Hey lance! Thanks for the video. What grind size would you recommend staying on with the Ode Gen 2?
Have you figured this out yet? I've just bought an Ode 2
You my guy... are The Man!!! Salute
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?
Great advices!
I got the general idea on light roast coffees but why there was no medium roast beans?
Great video with lots of interesting information. I’m curious about one thing in particular though, why don’t you put the kettle back on when you’re doing pouring? Doesn’t that make a pretty big difference especially when using longer bloom times?
Naughty Dog is from the Czech Republic 🇨🇿 😅 great vid btw
Thank you, Lance! Would doing an initial cupping before doing a brew be beneficial? I know sometimes you must feel like you are having to repeat yourself with this information. As somebody who is still learning the fine art of dialing in a brew, this information has been exceptionally helpful. 👍