Its pretty crazy how much value this man just dropped in a single video....its essentially a masterclass in pourover which is like 200$ here in Toronto
Me at the beginning of this video: “ain’t no way I’m making it through 48 minutes of this.” Me watching him set up the Decaf Granja Paraiso: “what we doing on this one, king?” Lance just has a way of keeping you engaged and teaching you a new mode of thinking 🙏🏾
@@MrNordertitoffhe has ADHD. Talking quickly is very common with ADHD. I don’t think he talks that quickly though, I have no problem watching his videos on 1.25x speed.
@@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
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.
This kind of video is really helpful, just hearing your thought process of what might need changed / could be improved on with subsequent brews. It's that part of this hobby that I find most difficult, knowing *what* needs changed to have certain impacts. If it's possible to do more of these style of videos in future, dialing in multiple coffee, that would be great!
Your ability to describe what you're doing, and why, while reacting to the brew, earned a subscribe from me. This is exactly what I needed to learn how to adjust my parameters for pourover. Thank you!
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?
I went from disaster after disaster after disaster to immediate near-perfection. Lance, if you put out a 10 hour long video I would watch it - no joke. Thank you thank you thank you. Also, to those reading this who are new, if you find that you get a lot of scale in your kettle...use softer water and don't waste a ton of time and coffee using water that will never extract properly.
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.
Just tried your recipe and its night and day compared to my earlier cup! I had no idea these cheap AF beans could be so smooth. The bitterness is nearly non existent, I'm truly shocked. Thank you for explaining things so well and offering your knowledge to help people like me learn
Lance's series of pourover videos combined with Aramse's are amazing. Beans I didn't enjoy are now juicy and bright, and I feel like I am finally finding my sweet spots. Hoffmann helped me get my undergrad but Lance is the one who got me my Phd!
These decaf tips have greatly improved my pourovers from barely drinkable to good tasting! My Kalita (metal) Wave was choking and taking 7' to brew. Adding a puck screen to the bottom reduced that to 5', but it still didn't taste great. Using Lance's tips took it down to 3'10" and made a good tasting brew! Was going to give my Kalita away, but will keep it now that I better understand how decaf is different, and I can make a good brew with it! Also have a Hario Switch I'm experimenting with.
I switched from James Hoffmann to Tetsu and to this and know what man..? I will stick to only two pours 😅 it’s a fucking stress and many variables going five pours and whatsoever. Keep it simple. Now this will be my mantra. I got a good cup of coffee with this method. JF was giving me a lot of headache.
Beans were a little past prime....so I lowered temp a few degrees, but upped my bloom time from 30sec to almost 60sec, and a little swirl. Much more enjoyable cup. Glad I watched this video today - I have new roasts arriving in a couple days! I've always done that little swirl when I do less pours, to make it flow through slower and more evenly. You must enjoy the experimentation process until finding something that you really like - it's never the same!
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.
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!
I'm used to do 5 gentle pours. I've tried to do this technic with only 2 pours but pouring from higher height. It's actually very nice, easy drinking like a good tea. Not as much complexity in the taste than 5 pours but I guess more forgiving to enjoy most of our pour overs
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
Hey Lance, just came across this video, and I gotta throw you some props. Had a bag of beans from someone I thought might be a bit older (don't get hit with that aroma when grinding) and previous cups had bitterness and astringency. After watching this, I tried a couple things at once (i know i know "one variable at a time") b/c I knew I had to knock this back quite a bit. Dropped the temp to 90C and shortened the ratio to 1:15 (kept the grind size the same). Single gentle circular pour (After bloom), and it was much more enjoyable/tolerable cup, but still had that bitter finish and the end of a taste. maybe a center pour can help, but it already drew down in 2:10. Anyways thank you for your help on my journey to better understand a pour over.
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.
Really enjoyed this video! this is probably my 2nd or 3rd time watching it. If your up for it I would love to see another video like this. Maybe implement the improvements in the video too but you might get over caffeinated haha.
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.
Sorry, I am in Portugal right now and don’t have access to my record of beans & blends. But half-caffs pre-packaged by company are still rare and I have only tried 2 or 3. What I do I use Whole Food buzz-free consistently 50% with any other full caff bean. I find the Buzz-free becomes almost a neutral and I can still taste the flavors differences blend to blend. It may be muted, but I can tell Ethiopian from Guatemalan. I wish more roasters would do a half-caff, with demand they may. I just can’t do as much caffeine as I use to.
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.
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 ❤
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!
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! :)
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 🙏🏻
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.
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'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.
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.
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 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.
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
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!
5 หลายเดือนก่อน +9
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.
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
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
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!
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
I’d love to stop my thrashing and hanging click settings. In the thread Lance mentions 73 clicks on q2. About 29 on Comandante? Way courser than I was doing. Trying it out ! Love these vids
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?
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.
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!
Its pretty crazy how much value this man just dropped in a single video....its essentially a masterclass in pourover which is like 200$ here in Toronto
Me at the beginning of this video: “ain’t no way I’m making it through 48 minutes of this.”
Me watching him set up the Decaf Granja Paraiso: “what we doing on this one, king?”
Lance just has a way of keeping you engaged and teaching you a new mode of thinking 🙏🏾
why the hell does he have to talk so quickly? Very irritating to listen to him.
@@MrNordertitoffhe has ADHD. Talking quickly is very common with ADHD. I don’t think he talks that quickly though, I have no problem watching his videos on 1.25x speed.
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
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.
This kind of video is really helpful, just hearing your thought process of what might need changed / could be improved on with subsequent brews. It's that part of this hobby that I find most difficult, knowing *what* needs changed to have certain impacts.
If it's possible to do more of these style of videos in future, dialing in multiple coffee, that would be great!
Lance, you are a legend! I can’t believe this is free for everyone to watch and learn how to become a coffee professional.
Your ability to describe what you're doing, and why, while reacting to the brew, earned a subscribe from me. This is exactly what I needed to learn how to adjust my parameters for pourover. Thank you!
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?
I went from disaster after disaster after disaster to immediate near-perfection. Lance, if you put out a 10 hour long video I would watch it - no joke. Thank you thank you thank you. Also, to those reading this who are new, if you find that you get a lot of scale in your kettle...use softer water and don't waste a ton of time and coffee using water that will never extract properly.
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!!!
Throwin that subtle shade at the 4:6 mafia. 😂 Love this guide.
This is what I've been waiting for! Appreciate it Lance
Can't say enough about how much this video has improved my pourovers. Thank you Lance. Your thought process behind how you approach a particular bean, and how that then nudges your technique was exactly the thing I needed to see and hear! This is now the de-facto pourover video on TH-cam.
Just tried your recipe and its night and day compared to my earlier cup! I had no idea these cheap AF beans could be so smooth. The bitterness is nearly non existent, I'm truly shocked. Thank you for explaining things so well and offering your knowledge to help people like me learn
You have a such a good sense of what home enthusiasts need
Lance's series of pourover videos combined with Aramse's are amazing. Beans I didn't enjoy are now juicy and bright, and I feel like I am finally finding my sweet spots. Hoffmann helped me get my undergrad but Lance is the one who got me my Phd!
These decaf tips have greatly improved my pourovers from barely drinkable to good tasting! My Kalita (metal) Wave was choking and taking 7' to brew. Adding a puck screen to the bottom reduced that to 5', but it still didn't taste great. Using Lance's tips took it down to 3'10" and made a good tasting brew! Was going to give my Kalita away, but will keep it now that I better understand how decaf is different, and I can make a good brew with it! Also have a Hario Switch I'm experimenting with.
I switched from James Hoffmann to Tetsu and to this and know what man..? I will stick to only two pours 😅 it’s a fucking stress and many variables going five pours and whatsoever. Keep it simple. Now this will be my mantra. I got a good cup of coffee with this method. JF was giving me a lot of headache.
Beans were a little past prime....so I lowered temp a few degrees, but upped my bloom time from 30sec to almost 60sec, and a little swirl. Much more enjoyable cup. Glad I watched this video today - I have new roasts arriving in a couple days! I've always done that little swirl when I do less pours, to make it flow through slower and more evenly.
You must enjoy the experimentation process until finding something that you really like - it's never the same!
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.
Lance…just wanna say thanks…you’ve changed the game when it comes to my approach…just brewed up a coffee after being half way through your video and it was the best one I’ve brewed all month!
This is a terrific video with amazing information. Thank you very much. I've only recently discovered your channel have subscribed.
Man, this might just be one of your best videos! I love how focused and practical this tutorial was. Super helpful, thanks!
this is definitely a video I will be watching again…second time through I’ll have my pen and paper ready
dude this blew my mind. Thank you for this video!
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!
I'm not sure if you're being serious but if you are you can get a transcript of the video in the description!
This is insanely helpful. Talking through your decisions on the fly is really useful.
I'm used to do 5 gentle pours. I've tried to do this technic with only 2 pours but pouring from higher height. It's actually very nice, easy drinking like a good tea. Not as much complexity in the taste than 5 pours but I guess more forgiving to enjoy most of our pour overs
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
Hey Lance, just came across this video, and I gotta throw you some props. Had a bag of beans from someone I thought might be a bit older (don't get hit with that aroma when grinding) and previous cups had bitterness and astringency. After watching this, I tried a couple things at once (i know i know "one variable at a time") b/c I knew I had to knock this back quite a bit. Dropped the temp to 90C and shortened the ratio to 1:15 (kept the grind size the same). Single gentle circular pour (After bloom), and it was much more enjoyable/tolerable cup, but still had that bitter finish and the end of a taste. maybe a center pour can help, but it already drew down in 2:10.
Anyways thank you for your help on my journey to better understand a pour over.
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.
Really enjoyed this video! this is probably my 2nd or 3rd time watching it. If your up for it I would love to see another video like this. Maybe implement the improvements in the video too but you might get over caffeinated haha.
So much good info here. You make brewing coffee a more simple and joyful experience!
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!
Do you have any recommendations? I just tried Power Nap by Onyx today and it was great. I'd like to find some more good half-caf's to try out.
Sorry, I am in Portugal right now and don’t have access to my record of beans & blends. But half-caffs pre-packaged by company are still rare and I have only tried 2 or 3. What I do I use Whole Food buzz-free consistently 50% with any other full caff bean. I find the Buzz-free becomes almost a neutral and I can still taste the flavors differences blend to blend. It may be muted, but I can tell Ethiopian from Guatemalan. I wish more roasters would do a half-caff, with demand they may. I just can’t do as much caffeine as I use to.
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
Wow I’m in the ballpark. I usually go for 69 clicks on the Q2 heptagonal😊
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 ❤
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!
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! :)
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 🙏🏻
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.
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 had no idea boutique roasters were doing their own decafs. I need to look out for these. Thank you!
Can definitely see myself rewatching this over the years 🤓
Thanks for sharing your dial in technique and logic Lance! This is a very practical and informative video, I learnt a lot :)
This works so well. Thank you so much for theinsight lance. You are my sensei
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
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.
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 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.
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
Such a beautifully informative video! Thank you so much!😊
Fantastic video thank-you Lance. Excited to try the September Decaf!
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!
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.
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
Thanks for sharing your knowledge.
Need more video like this just you doing pours after pours and tasting them.
Freaking awesome video. Thanks, Lance.
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
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!
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.
AN EXTRA LONG LANCE VIDEO LET'S GO I AM READY
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
Lots of good info there, I learned a lot, thanks!
Thank you a zillions times for sharing your knowledge🙏
Thank you Lance for the great approach to the group of people who really need this information. Love it
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
Greetings from čečija 😁❤
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
This was probably the best dial in video I’ve seen 👏
Heck yeah! Thanks for the support!
Thanks for confirming you shared some coffee with Hugo. 😂 Lots of great information to learn from. Great content Lance!:👍☕️
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!
Thank you for the helpful and informative long videos! ❤
All the tips that you give are gold. Thank you so much!!!
You my guy... are The Man!!! Salute
I love the way you pronounced "Czechia" :D
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
What Lotus Water recipe did you use? Or if you didn't, what would you use?
ah man a 50 minute video, thanks😌👍🏻
Love the Videos Lance! Keep up the amazing work❤😎
thanks, Lance!
Thank you for a such detailed video! You connected all the dots in my mind rated to v60 method🎉
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
Do you not use the samo bloom anymore? That recipe changed my life
Oh I do. I don't want to overly complicate.
@@LanceHedrick fair enough, I'm shook and happy that I got a reply damn
I’d love to stop my thrashing and hanging click settings. In the thread Lance mentions 73 clicks on q2. About 29 on Comandante? Way courser than I was doing. Trying it out ! Love these vids
What if it needs more sweetness but is starting to be a bit bitter? Finer grind would exacerbate both?
can you imagine being a behind the bar as Lance walks in to your cafe and asks for a coffee?
Curious if you changed the water recipe for each bean? If not - what recipe did you use across them? Thanks!
What is the starting setting on the Q2?
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?
What is the cup Lance is using? It's beautiful!
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.
Holy bananas, that's my roaster🤣
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!
this is the most complete dial-in video out there, thanks, Lance! What would be the grind setting for this recipe using a ZP6?
what changes for a 30g/500ml pour over?
excellent video and unique with 1zpresso q2 well explained. What settings do you use on that heptagonal q2? I have the same one. greetings☕✨💪🌎🌱
This is an outstanding video. I will be returning to it again and again. Thank you!
Didn't know grinding sideways was a thing :o Interesting. Gonna hold it sideaways like an absolute G now.