This is NOT like an aeropress. An aeropress, as you know, is an immersion and then pressurized extraction. This is literally a pourover. There is no pressure built at all. The shower screen emulates the screen from a Tricolate, for example. The water pours over the bed and drains out faster than the column can fill. There are holes at the top of the basket to ensure no pressure can build. If too fine, you'll have water spill out there. Zero Pressure. No more similar to an aeropress than a pourover is. Thanks for watching!
Yep. Can’t emphasise enough how big of a difference the immersion, vs full percolation makes. Fresh water is a far more efficient solvent, so the percolation with continuously fresh water tastes very different. For anyone interested, Jonathan Gagne wrote about the differences on his blog Coffee Ad Astra.
Yeah, I've spent a lot of time trying to dial in Filter 2.0 and it just was too difficult to get right consistently. It isn't as reliable as a V60... That said a V60 isn't reliable for someone like my wife who is a novice in coffee... Filter 3.0 would be a fantastic way for me to get her rocking and rolling on great coffee without needing to perfect her technique. I can see how the basket makes life so much easier. No pressure buildup, no bypass, and low heat retention. I think a clear plastic one could work even better, as you could see it fill up.
@@BMacW650 I agree, when I make my aeropress I allow most of the water to drain through. As in for 24 g in 480g out, I will fill up the aeropress 4 times until the flow almost stops, then press the remainder through and dilute until st 480g.
For real, Lance's channel is basically an incredible TV show. Every episode is lovingly crafted, and I watch the entire thing even if it's something I may never use. The intros have been getting wild
I met Scott today in Sydney (at Only where I met you Lance a year or so back) and he made me a filter coffee using the Decent. What an absolute legend he is. So humble and yet so awesome. Great to have chatted to both of you in recent times.
In my case (and I think a lot of others coffee enthusiast out there too), what I think is trully brilliant with this method is that it makes my gear more accessible to my SO. I love the ritual of making coffee, I love espresso and she prefers filter coffee and tea. She doesn't like the hassle of brewing V60 and I got into it so she could have great filter coffee at home. I really love the idea that my espresso machine could be used to make great filter coffee that my partner would be willing to make. Makes our expensive gear more versatile, great product!
Didn't even think about that, but you're right. My wife doesn't use the Decent when I'm traveling because it's too complicated for her, but this would be great.
Thinking back to the first youtube suggestion for silky milky and latte art I thought Lance was just a passionate and likeable barista sharing his knowledge. Since then he's landed himself on my personal Mount Rushmore of coffee gurus and experts across the whole industry.
I recently stopped at a very prestigious cafe in a major city; on a busy Sunday afternoon, I waited 45 minutes in line to order and receive my drinks. They had the clerk taking orders while making 4 pour-overs simultaneously, and it made me grateful to have also ordered an espresso from someone dedicated to minding the machine. Thanks Scott and Lance for the introduction to this!
Just tried a washed Chiroso from La Falda today in Shanghai's CORE Coffee, brewed on an espresso machine (I suspect using Rao's filter 2.0 as a basis). One of the most "dialed-in" cups I've ever tasted. Tremendous sweetness and high separation of flavor, with minimal astringency or bitterness throughout. However, even in Shanghai (where third wave coffee culture exploded in recent years), they seem to be the only shop serving this style of "pourover" coffee. Looking forward to seeing this style of brewing proliferate
Thanks for the recommendation, Shuaichen! It's great to see some more fellow Shanghai coffee enthusiasts -- I'll have to give it a try when I make the trip to Yangpu :)
@@jonross1347 ✌I think they roast their own beans too! They also seem to be a renowned coffee training center in the industry. A hidden gem of a cafe for sure.
I’ve been using the decent for a few months and been doing decaf in the afternoon. It never occurred to me to try filter 2.0 for decaf and I just gave it a try and holy shit. I even used some extra ground coffee I brought back from a trip and it still tastes great! 🙏❤
I usually only binge-watch a series on Netflix or Amazon Prime...this is the first time ever for me to binge-watch a TH-cam channel. I love your channel, man! Your videos are long, but very informative. I really appreciate you putting in the time and effort :D
@Lance- YES! Loved what you said about pour-overs in cafes. You'd "think" a 3rd wave shop would be able to make an acceptable pour over. But, my experience too has been sub-par pour overs in cafes. 90% of the time I don't order them anymore. This is some cool stuff here with the deep basket technology. Cool. Good to see the two of you together.
Just wanted to say Lance: Thank you. You're doing a great job, I continue to learn so much. Professor Burr is in the house, and it's so good. Have a great day!!
In the same vein, I just want cafes to dial in batch brews or use clever drippers. Batch brews done well taste just as good or better than any rushed V60 i've had in a busy cafe.
I have a breville dual boiler (not modded for flow control, though). I wonder if I could just extend the pre-infusion time to over a minute to get a similar result?
That part about pour over at coffee shop. I’m always uncomfortable with ordering one at cafe because it takes so much of their time, but most important it’s such a gamble. I’ve had a lot of experience especially in less developed countries in which the barista couldn’t extract the flavour of very expensive coffee and it has none of the notes they were supposed to have.
Just an added benefit of W̶̕ͅo̵̭̕s̶͔̓h̵̺̀i̸͉͠p̶̬̉p̵̻̓í̵͖n̷̐͜ǵ̸͜ ̷̜͊T̶̙͛h̸̼̆e̸̘̅ ̵͍̾D̶͕͒e̴̬͋m̶̡͐o̵̪̎n̴̺̂ ̴̜̍B̷̡̾ẹ̶̎ẹ̷̕l̶̦̀z̶͖͐ë̴̱́b̶̨̓u̸̙̾b̸̗́ that gives me the power to cast the spell of Capere Sonus Ac Ludere Inversus
Decaf at low pressure is absolutely amazing. On my Flair58 I do roughly 2min ‘blooming’ at 1-1.5 bar. The aromas you get is absolutely amazing. Who knew it was something closer to ideas proposed by Scott.
The Filter 3.0 reminds me a lot of the basket use in "gota a gota" coffee makers we have in Peru. No pressure, just water hanging on top of the coffee and going down through the holes. Granted much less holes than the 3.0.
Very much agree that filter 3.0 should be the norm in commercial settings Most pour over I tasted at cafes here is not as good as I’d expect, but they charge the same as really good ones. A standardized machine profile will help to provide more consistent results with staff in training
This is awesome. Doing some research now about possibly getting a coffee business. Because of all the reasons mentioned here I was already convinced NO V60 or anything like that. Too much time, too many inconsistencies. Thanks Scott and Lance for showing this option. Really like the idea for a cafe/shop, whether is busy or not. Saludos !!!
Christos at Ghost Note in Seattle has been doing this for at least a few years now. Very reliable and delicous coffee. At first, I missed the enjoyment of watching the pourover being made, but the proof was in the cup, and consistently was impressed with the results.
@@LanceHedrick- That's true... I think he modded his machine to do very low pressure shots at like 3 bar if I'm remembering correctly. It's been a while since I talked to him about that (I've been a bit of a hermit due to the pandemic, ability to work from home, and a Linea Mini on my kitchen conter)
Not sure if anyone else sees/gets what I mean. But there is just something... otherly? about Scott. I love his work. And when I watch him, it's like he just exists on a different plane and floats through space, noting the 5th and 6th dimensions at all times
Many would say that pour over is a more forgiving brew method than espresso. That may be, but I find it much more difficult to master than espresso. Having something like this that eliminates a lot of guesswork and even makes dialing in as easy as “is water shooting out the pressure release hope on the side?” is absolutely a game changer.
3:26 I've been wondering about this but could not successfully google up if it really is true that decaf produces more fines. Good to have this burning suspicion confirmed
I would just like to add that Joe D. and those lot have found that Ahlstrom 909 papers eliminate astringency w/ a modified filter 2.0 prep (filter 2.0.2).
@@DucksNuts. the tapered basket produces a different kind of extraction. It's good for traditional espresso but is something you need to work around if you are going for a high clarity shot or something like that. Currently another basket is not available on Robot for those who would want to dabble more with that style.
Great seeing you doing a video with Scott Rao! Filter 3.0 looks interesting for commercial use, but for home baristas, my thought process watching the video was: ... So it's a no-bypass brew... ...With a very deep basket with a filter at the bottom. ... And consistent low pressure. ...Wait is this an Aeropress with extra steps? I do want to try it on a Flair!
You’d have to have a flair 58 to even be able to fit the basket, but then you would have virtually no clearance underneath the basket. A flair 58 also can’t run enough water (unless you have the 1 way valve and then I guess you could reload).
Awesome idea and I, sadly, agree on how inconsistent cafe pour-overs can be. I hope more cafes try this, cause with all the effort that goes into great beans, we should call get a good brew of it.
This is exciting! I hope the final version will work with my Lelit Mara X with the pressure profiling kit on it. Funny intro, btw. 🤣 My wife have been using Filter 2.0 for both caffeinated and decaf and love it. Have to admit, didn't notice the astringency so much. But, she likes her coffee how she likes her life, filled with bitterness.
Scott’s main concern here was getting the puck screen level (see Instagram). Someone from the Facebook Flair group suggested placing it with a magnet on a stick
I feel like this is why one of my local cafes moved to the Hario Switch instead of V60s for their pour overs so they can pour in the water, set a timer and then just come back to drain it. Doing the V60 just takes too much time for the staff when it's busy as well as being less consistent.
Im left thinking that more attention given to the batch brewing set up would be a better solution. If you can agitate the coffee bed while its brewing you can treat the whole thing like a giant pour over and have 4-8 cups of coffee ready to go instead of using espresso machine for the job.
Ecm synkronika with line pressure pre infusion would work good for this. Wouldn't Even have to start pump. And have a bestmax pro filter for perfect water. I'm gonna buy one of these baskets when available
Really excited to the potential options this can open up to cafes in the future! Curious about how the cleaning of the basket is from a workflow standpoint. I assume that the spent grounds wouldn't get knocked out cleanly and requires a rinse to clean out all the grounds?
Obviously, this is solely for the Decent or something like the Flair; however, I’m curious if there is anything in the works for a machine that is solely 9 bar. What if there was a way to put a tiny hole in the basket (like a hole on a plane window) or something like that to drop the 9 bar pressure.
This is pretty good for people with espresso machines that want consistent &easy pour over. That being said I would like to see this compared to aeropress(aeropress being most consistent and easiest pour over method imo).
I don't understand something. Do I get it correctly that you need an espresso machine with adjustable flow rate for this, like a decent, right? I imagine you need a much lower flow rate than that for a standard espresso. How do you then use this in a regular coffee shop where most industry coffee machines don't have adjustable flow rates? If my assumption is correct then how is it a simple transition for a cafe? Am I missing something?
how might someone use this on a flair? I ask not because I own a flair, I will soon own an Odyssey Espresso Argos, so for lever lovers; a video on that perhaps?
This is NOT like an aeropress. An aeropress, as you know, is an immersion and then pressurized extraction. This is literally a pourover. There is no pressure built at all. The shower screen emulates the screen from a Tricolate, for example. The water pours over the bed and drains out faster than the column can fill. There are holes at the top of the basket to ensure no pressure can build. If too fine, you'll have water spill out there. Zero Pressure. No more similar to an aeropress than a pourover is. Thanks for watching!
Yep. Can’t emphasise enough how big of a difference the immersion, vs full percolation makes. Fresh water is a far more efficient solvent, so the percolation with continuously fresh water tastes very different.
For anyone interested, Jonathan Gagne wrote about the differences on his blog Coffee Ad Astra.
Yeah, I've spent a lot of time trying to dial in Filter 2.0 and it just was too difficult to get right consistently. It isn't as reliable as a V60... That said a V60 isn't reliable for someone like my wife who is a novice in coffee... Filter 3.0 would be a fantastic way for me to get her rocking and rolling on great coffee without needing to perfect her technique.
I can see how the basket makes life so much easier. No pressure buildup, no bypass, and low heat retention. I think a clear plastic one could work even better, as you could see it fill up.
@@timbrakefield8313 Agreed! A transparent version of the basket would be a lot of fun.
If you use a flare, you are not introducing pressure either. So why can't this be done on an aeropress without the plunger?
@@BMacW650 I agree, when I make my aeropress I allow most of the water to drain through. As in for 24 g in 480g out, I will fill up the aeropress 4 times until the flow almost stops, then press the remainder through and dilute until st 480g.
Lance you've been killing it lately! Your efforts don't go unnoticed. Keep it up!
Very true, I'm very invested in the content that makes my interest to coffee more alive and ignited
For real, Lance's channel is basically an incredible TV show. Every episode is lovingly crafted, and I watch the entire thing even if it's something I may never use. The intros have been getting wild
@@PurajitMalalur ohh 😮 thank you 🥺🥺🥺🥺
thank you so much! Been working hard to provide helpful, fun content. Thanks for supporting and saying something!!
I met Scott today in Sydney (at Only where I met you Lance a year or so back) and he made me a filter coffee using the Decent. What an absolute legend he is. So humble and yet so awesome. Great to have chatted to both of you in recent times.
In my case (and I think a lot of others coffee enthusiast out there too), what I think is trully brilliant with this method is that it makes my gear more accessible to my SO. I love the ritual of making coffee, I love espresso and she prefers filter coffee and tea. She doesn't like the hassle of brewing V60 and I got into it so she could have great filter coffee at home. I really love the idea that my espresso machine could be used to make great filter coffee that my partner would be willing to make. Makes our expensive gear more versatile, great product!
Didn't even think about that, but you're right. My wife doesn't use the Decent when I'm traveling because it's too complicated for her, but this would be great.
for sure! Set the dial before leaving and the SO just grinds (maybe predosed jars), add to basket, hit go
Thinking back to the first youtube suggestion for silky milky and latte art I thought Lance was just a passionate and likeable barista sharing his knowledge. Since then he's landed himself on my personal Mount Rushmore of coffee gurus and experts across the whole industry.
thank you! I really appreciate it. Been working hard to continue leveling up the content! Appreciate the kind words and support
Love this! I like that ease and repeatability are being emphasized in some new methods.
Watching this 3 years on to educate myself as a soon to be home brewer. Love it - love the extensive breakdown and the Laymanising. Thanks, Lance!
Great video! I was hoping to see more of the process/workflow using the deep basket for Filter 3.0
for sure. Scott was in a time crunch as he was only passing through. Wanted to create two short videos. I'll make a short with workflow!
I recently stopped at a very prestigious cafe in a major city; on a busy Sunday afternoon, I waited 45 minutes in line to order and receive my drinks. They had the clerk taking orders while making 4 pour-overs simultaneously, and it made me grateful to have also ordered an espresso from someone dedicated to minding the machine. Thanks Scott and Lance for the introduction to this!
Just tried a washed Chiroso from La Falda today in Shanghai's CORE Coffee, brewed on an espresso machine (I suspect using Rao's filter 2.0 as a basis). One of the most "dialed-in" cups I've ever tasted. Tremendous sweetness and high separation of flavor, with minimal astringency or bitterness throughout.
However, even in Shanghai (where third wave coffee culture exploded in recent years), they seem to be the only shop serving this style of "pourover" coffee. Looking forward to seeing this style of brewing proliferate
Thanks for the recommendation, Shuaichen! It's great to see some more fellow Shanghai coffee enthusiasts -- I'll have to give it a try when I make the trip to Yangpu :)
@@jonross1347 ✌I think they roast their own beans too! They also seem to be a renowned coffee training center in the industry. A hidden gem of a cafe for sure.
5:28 bless you 😂
🎉
Nice video chaps... looking forwards to getting my v3 basket in April...
I’ve been using the decent for a few months and been doing decaf in the afternoon. It never occurred to me to try filter 2.0 for decaf and I just gave it a try and holy shit. I even used some extra ground coffee I brought back from a trip and it still tastes great! 🙏❤
Wow. That’s so cool. Will definitely try it when the baskets are available. Not as convenient with a flair though 😂
Tried the Filter 3.0 in Santa Fe, NM. Tasty stuff!!
Great video Lance! Hopefully you’ll share when the new basket is out
sure thing!
I love Filter 2.0. I’m so excited to try this one day
The 80's themed montage music 🤣❤🤣. Great content Lance you deserve 10x more subscribers.
wow. thank you so much, Jo! Appreciate the kind words and support
I was just about to get off TH-cam to read and now you put out a video!!!
I usually only binge-watch a series on Netflix or Amazon Prime...this is the first time ever for me to binge-watch a TH-cam channel. I love your channel, man! Your videos are long, but very informative. I really appreciate you putting in the time and effort :D
I love this channel. Funny, extremely educational, and enjoyable to watch.
thank you! I really appreciate this! Hoping to only get better
Very interesting, thank you Lance.
@Lance- YES! Loved what you said about pour-overs in cafes. You'd "think" a 3rd wave shop would be able to make an acceptable pour over. But, my experience too has been sub-par pour overs in cafes. 90% of the time I don't order them anymore. This is some cool stuff here with the deep basket technology. Cool. Good to see the two of you together.
thank you! It was awesome sharing the screen with scott
I love that you are using White Bat Audio. I put their music on while working all the time!
Just wanted to say Lance:
Thank you. You're doing a great job, I continue to learn so much. Professor Burr is in the house, and it's so good.
Have a great day!!
Professor Burr, I love it!
thank you, Nick! I'll continue to try and push it to new limits. Thanks for kind words!
In the same vein, I just want cafes to dial in batch brews or use clever drippers. Batch brews done well taste just as good or better than any rushed V60 i've had in a busy cafe.
I have a breville dual boiler (not modded for flow control, though). I wonder if I could just extend the pre-infusion time to over a minute to get a similar result?
That part about pour over at coffee shop. I’m always uncomfortable with ordering one at cafe because it takes so much of their time, but most important it’s such a gamble. I’ve had a lot of experience especially in less developed countries in which the barista couldn’t extract the flavour of very expensive coffee and it has none of the notes they were supposed to have.
For anyone curious, he's saying "I wish I was brewing with Scott Rao!" (and the second time he adds "Right now!")
How did you figure that out?! Thats awesome!
Just an added benefit of W̶̕ͅo̵̭̕s̶͔̓h̵̺̀i̸͉͠p̶̬̉p̵̻̓í̵͖n̷̐͜ǵ̸͜ ̷̜͊T̶̙͛h̸̼̆e̸̘̅ ̵͍̾D̶͕͒e̴̬͋m̶̡͐o̵̪̎n̴̺̂ ̴̜̍B̷̡̾ẹ̶̎ẹ̷̕l̶̦̀z̶͖͐ë̴̱́b̶̨̓u̸̙̾b̸̗́ that gives me the power to cast the spell of Capere Sonus Ac Ludere Inversus
Damn! You know him too????
Decaf at low pressure is absolutely amazing. On my Flair58 I do roughly 2min ‘blooming’ at 1-1.5 bar. The aromas you get is absolutely amazing. Who knew it was something closer to ideas proposed by Scott.
I would love to see a review of more automated pour over brewers that are used in the cafe setting, like the Marco sp9. Great vid as always!
The Filter 3.0 reminds me a lot of the basket use in "gota a gota" coffee makers we have in Peru. No pressure, just water hanging on top of the coffee and going down through the holes. Granted much less holes than the 3.0.
Amazing. Unfortunately it will never work on my gaggiuino with the scale mod. Theres no space for the basket 😢
Very much agree that filter 3.0 should be the norm in commercial settings
Most pour over I tasted at cafes here is not as good as I’d expect, but they charge the same as really good ones. A standardized machine profile will help to provide more consistent results with staff in training
This is awesome. Doing some research now about possibly getting a coffee business. Because of all the reasons mentioned here I was already convinced NO V60 or anything like that. Too much time, too many inconsistencies. Thanks Scott and Lance for showing this option. Really like the idea for a cafe/shop, whether is busy or not. Saludos !!!
Christos at Ghost Note in Seattle has been doing this for at least a few years now. Very reliable and delicous coffee. At first, I missed the enjoyment of watching the pourover being made, but the proof was in the cup, and consistently was impressed with the results.
Yep! I know Christos well. Telll him I said hey!
(He does something very different. He does coffee shots)
@@LanceHedrick- That's true... I think he modded his machine to do very low pressure shots at like 3 bar if I'm remembering correctly. It's been a while since I talked to him about that (I've been a bit of a hermit due to the pandemic, ability to work from home, and a Linea Mini on my kitchen conter)
Not sure if anyone else sees/gets what I mean. But there is just something... otherly? about Scott. I love his work. And when I watch him, it's like he just exists on a different plane and floats through space, noting the 5th and 6th dimensions at all times
It's okay to be into dudes.
We still love you.
Many would say that pour over is a more forgiving brew method than espresso. That may be, but I find it much more difficult to master than espresso. Having something like this that eliminates a lot of guesswork and even makes dialing in as easy as “is water shooting out the pressure release hope on the side?” is absolutely a game changer.
3:26 I've been wondering about this but could not successfully google up if it really is true that decaf produces more fines. Good to have this burning suspicion confirmed
I would just like to add that Joe D. and those lot have found that Ahlstrom 909 papers eliminate astringency w/ a modified filter 2.0 prep (filter 2.0.2).
SO IT'S STILL ON THE TABLE. LONG LIVE FILTER 2.X
haha nice! I will need to try it. I hate astringency so i'll have to see if that claim is true!
I wonder if the filter 3.0 basket would fit on the Robot as a non-tapered option?
@@DucksNuts. the tapered basket produces a different kind of extraction. It's good for traditional espresso but is something you need to work around if you are going for a high clarity shot or something like that. Currently another basket is not available on Robot for those who would want to dabble more with that style.
Where would we be able to get the deep basket?
Nice to see a coffee roasted in Czech Republic in your video 😀 Thank you, this was super interesting, great work as always
yes! Double shot is awesome!
Doubleshot coffee making it to the show!!
Scott rao has always reminded me of dwarf actor from the red room in twin peaks.
Now lance is summoning him speaking backwards.
Great seeing you doing a video with Scott Rao!
Filter 3.0 looks interesting for commercial use, but for home baristas, my thought process watching the video was:
... So it's a no-bypass brew...
...With a very deep basket with a filter at the bottom.
... And consistent low pressure.
...Wait is this an Aeropress with extra steps?
I do want to try it on a Flair!
You’d have to have a flair 58 to even be able to fit the basket, but then you would have virtually no clearance underneath the basket.
A flair 58 also can’t run enough water (unless you have the 1 way valve and then I guess you could reload).
Absolutely love the chapter titles. Amazing collab, Lance. What fun! I want to try this with my Flair now 😅
Awesome idea and I, sadly, agree on how inconsistent cafe pour-overs can be. I hope more cafes try this, cause with all the effort that goes into great beans, we should call get a good brew of it.
This is exciting! I hope the final version will work with my Lelit Mara X with the pressure profiling kit on it. Funny intro, btw. 🤣 My wife have been using Filter 2.0 for both caffeinated and decaf and love it. Have to admit, didn't notice the astringency so much. But, she likes her coffee how she likes her life, filled with bitterness.
that's great! Scott is a perfectionist and curmudgeon. He strives for the next best thing always ha! I love filter 2.0, as well.
Nice approach! I wonder if this is possible on a Flair 58 without the open cylinder (the one without the showerscreen but the puck screen)
Scott’s main concern here was getting the puck screen level (see Instagram). Someone from the Facebook Flair group suggested placing it with a magnet on a stick
a few years ago in Korea, one of the baristas made me a cup of coffee with the exact same concept :) still remember that cup
Honestly, the best intros (or whatever they are called in the video-making world) on the tube!!
Sick!!! Could you use this on a BDB? go to 55% pressure? I don't own a decent yet
Love Filter 2.1, can’t wait to try 3.0
Can you use an espresso machine as a kettle for a pour over (without portafilter) and how would that compare to this filter 3.0?
I feel like this is why one of my local cafes moved to the Hario Switch instead of V60s for their pour overs so they can pour in the water, set a timer and then just come back to drain it. Doing the V60 just takes too much time for the staff when it's busy as well as being less consistent.
Great work guys!! I think Brian Quan made a video about a cafe in New York that uses a similar method. Great video!
yeah! Suited!
Im left thinking that more attention given to the batch brewing set up would be a better solution. If you can agitate the coffee bed while its brewing you can treat the whole thing like a giant pour over and have 4-8 cups of coffee ready to go instead of using espresso machine for the job.
Hello, Any links to get the filter and if you have a copy of the profile he used? Stay Caffeinated..
Is this going to work well in a machine like the BDB without flow control?
Was excited for an update to the 2.1 recipe but much less excited for a proprietary basket that will not fit a flair 58 group head height
Lovely idea. Waiting to try that soon.
Scott Rao making a pouRAOver on Lance's channel!!! Holy crap! The stars have aligned!
Can you get the filter basket in the U.K.?
If armed only with a 9-bar espresso machine, what is my best option for a pour-over flavor pattern?
Ecm synkronika with line pressure pre infusion would work good for this.
Wouldn't Even have to start pump.
And have a bestmax pro filter for perfect water.
I'm gonna buy one of these baskets when available
Really excited to the potential options this can open up to cafes in the future!
Curious about how the cleaning of the basket is from a workflow standpoint. I assume that the spent grounds wouldn't get knocked out cleanly and requires a rinse to clean out all the grounds?
Such an obvious solution (in hindsight) that could benefit a lot of cafe's, I hope this catches on!
agreed! I think it could be a really nice addition for single cup brews
Are we getting a vid on that Moca SD in the background? I've seen exactly one review since it was released
Mind blown.. 🤯
Lance, what is the basket used in the video? Can you like it if its available for purchase?
When and where will purchase be possible for consumers?
How will work on a machine without flow control? I have temp control on the Profitec 300, but no flow!
Anyone know where I can get those plastic cups he's using at the beginning of the vid. They look incredible!
They are the barista hustle cupping bowls!
I need that super deep basket!! Sign me up.
Where can I get one of those baskets
Missed the word Μισοφωνία from the video! Would love to taste filter 3.0 !
5:34 is that Doubleshot coffee roastery?
Obviously, this is solely for the Decent or something like the Flair; however, I’m curious if there is anything in the works for a machine that is solely 9 bar.
What if there was a way to put a tiny hole in the basket (like a hole on a plane window) or something like that to drop the 9 bar pressure.
I love seeing your dreams come true, Lance lol. Thank you for all that you do🙏
thank you! Kind of a wild full circle moment, for sure.
How to clean this basket?
Was that David Lynch's Twin Peaks reference? Legend
Big time
Thoroughly interesting, great vid
Many home machines don't have the clearance between brew head and drip tray for Filter 3.0. 😢
Is flow control enough for this method or do you need true “pressure profiling” like on a Decent?
You and your team are killing it! I've learned so much from everyones effort.
thank you!
Lance, I got my Ode Gen 2 with SSP yesterday and I am making my first v60 on it with your 1-2-1 recipe and a Rwanda!
wonderful! I hope you love it!!!
How would I brew this filter 3.0 on a flair?
This is pretty good for people with espresso machines that want consistent &easy pour over.
That being said I would like to see this compared to aeropress(aeropress being most consistent and easiest pour over method imo).
I don't understand something. Do I get it correctly that you need an espresso machine with adjustable flow rate for this, like a decent, right? I imagine you need a much lower flow rate than that for a standard espresso. How do you then use this in a regular coffee shop where most industry coffee machines don't have adjustable flow rates? If my assumption is correct then how is it a simple transition for a cafe? Am I missing something?
@lancehedrick - are filter 3.0 baskets for sale anywhere?
Would this work on a flair 58?
I spy an Option O Lagom P100 in the background. @LanceHedrick are you ever gonna do a review on that?
Where’s the recipeeeeeeeee. I don’t have a Decent but I do have a Bianca so I hope to replicate this with the flow control paddle
When can i buy this basket ???
How would it work with something without a shower screen like a flair 58 ? Would you need to put the puck screen at the bottom ?
How does filter 3.0 differ from the aeropress?
What is your opinion on automatic pour over brewing robots like the Tone for the busy specialty coffe bars?
Looks like a where's the nut in the cup shuffle game 😂😂🤣🤣
Jokes apart, informative video... thank you for educating amateurs👍
how might someone use this on a flair? I ask not because I own a flair, I will soon own an Odyssey Espresso Argos, so for lever lovers; a video on that perhaps?