Literally as I’m turning on my kettle I get this notification. Guess I’ll make my pour over in 48 minutes 🤷🏼‍♂️

@pravinlnrk

15 күн бұрын

Is your pourover done? How was it?

@TheLgcookie10

15 күн бұрын

@@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

@310iker

15 күн бұрын

@@TheLgcookie10 hahahaah same as me

@MrKelsomatic

15 күн бұрын

To make it before finishing the video would be a waste of good coffee! 😅

@matiaschacana5768

6 күн бұрын

​@@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

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 🙏🏾

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.

Lance, you are a legend! I can’t believe this is free for everyone to watch and learn how to become a coffee professional.

This is what I've been waiting for! Appreciate it Lance

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!!!

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 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!

Love the Videos Lance! Keep up the amazing work❤😎

Such a beautifully informative video! Thank you so much!😊

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 ❤

Thanks for confirming you shared some coffee with Hugo. 😂 Lots of great information to learn from. Great content Lance!:👍☕️

Can you tell us how many clicks on the Q2 heptagonal are u using? Thanks🔥🔥

@ghizuu

13 күн бұрын

Looks like he answered this an hour ago. 73 clicks!

Thanks for sharing your dial in technique and logic Lance! This is a very practical and informative video, I learnt a lot :)

This is insanely helpful. Talking through your decisions on the fly is really useful.

Thank you for the helpful and informative long videos! ❤

Lots of good info there, I learned a lot, thanks!

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

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.

@eggsdee9110

15 күн бұрын

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.

@user-ge9uz9nn6j

14 күн бұрын

@@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!

Nice Offset shirt! That was my first local specialty coffee shop in my hometown that I went to when I got into coffee

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! :)

Thanks for sharing your knowledge.

Thank you for a such detailed video! You connected all the dots in my mind rated to v60 method🎉

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! :)

how many clicks would you start with on a commandante c40? Currently I have it at 24 clicks... great vid!

(approximately)what grind setting did you use for the q2???

@wesleybaquero6414

12 күн бұрын

My thought too

@yosiaandre2432

5 күн бұрын

yea i wonder abt the grindsize too

You my guy... are The Man!!! Salute

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 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 🙏🏻

GREAT VIDEO!!!

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 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.

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!

@LanceHedrick

11 күн бұрын

THIS is how to implement the advice. Thank you for sharing!

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 🫶🏻

What's your starting grind setting on the Q2 heptagonal?

@sharifhas3135

15 күн бұрын

Same Question!

@matheus4972

15 күн бұрын

And on the ZP6?

@Simar2222

15 күн бұрын

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!!!!

@Erradema

15 күн бұрын

I'd also like to know :D. For reference, Im ussually around 1.7.

@XArticSpartanX

15 күн бұрын

His zp6 is around 5.5-6ish from his other videos. He grinds fairly coarse. But obviously it depends on your beans

really helpful!!!

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.

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?

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.

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)

@banks927

13 күн бұрын

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.

@mattdasilva4577

13 күн бұрын

@@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)

@niallms83

12 күн бұрын

@@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.

What Lotus Water recipe did you use? Or if you didn't, what would you use?

AN EXTRA LONG LANCE VIDEO LET'S GO I AM READY

what changes for a 30g/500ml pour over?

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!

Curious if you changed the water recipe for each bean? If not - what recipe did you use across them? Thanks!

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

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.

@LanceHedrick

15 күн бұрын

88 Celsius

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! ❤

@DJangles

15 күн бұрын

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.

@robbiewalker8403

15 күн бұрын

@@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.

@eggsdee9110

15 күн бұрын

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.

Thank you a zillions times for sharing your knowledge🙏

How should total brew time change for larger doses of coffee? Or should you attempt to keep TBT constant by grinding coarser for larger doses?

All the tips that you give are gold. Thank you so much!!!

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?

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😌

Nice vids! Really helped understand how to dial my pour over. Nice insight on we don't need to change so much variables. Btw, got a question. How youpreheating? Is it neccessary to really got the dripper hot or we can just rinse it with hot water?

lance do you know how many clicks you have your grinder set to?

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!

This has been working very well for me. How would you adapt this method for a B75 brewer, being a fast flat bottom dripper? Would you have to change anything?

How do you choose what grind size is the right one to stay on?

Lance, do you notice a difference when using this pour method with a V60 v say a Kalita Wave? Used my wave this morning with the two pours and while I did find the flavors pleasant, I found it was lacking body and the flavors were pretty muted. Just curious if you think a flat bottom brewer might change the dynamics of the brew vs a V60.

excellent video and unique with 1zpresso q2 well explained. What settings do you use on that heptagonal q2? I have the same one. greetings☕✨💪🌎🌱

Lance, how many clicks would you recommend on a Timemore C2 to achieve the grain size for this recipe? And I'm from Brazil, I find it difficult to find lighter roasts, in general they are medium roasts, how would you approach this situation, generally speaking?

What Lotus Water recipe do you like to try first with new coffees (or what did you use here)?

What if it needs more sweetness but is starting to be a bit bitter? Finer grind would exacerbate both?

What's your favorite roaster in the US? I was using little waves for a while but after moving to San Antonio, I stopped ordering online. Any suggestions?

@devotedpickleball

15 күн бұрын

I doubt you’ll get an answer for this due to his day job with Onyx. Onyx is legit, though. There is also an app called Roasters that may or may not help you find local roasters. I live in a pretty rural area, so the Roasters app doesn’t show anything in my area, but I would imagine it’d be more helpful for a big city like San Antonio. Why are you staying away from online?

Need more video like this just you doing pours after pours and tasting them.

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 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!

Hi lance, my coffee often has a savory / salty taste, which bothers me a little, I use zp 6, 1 / 3 tww or aquacode 85ppm, any suggestions?

Very well explained Lance, thanks. I find actually that this is similar to how I've started thinking about pourovers through just practice, which makes me feel better haha. Could you divulge your grind setting for the Q2? I have one as well and am curious how different your go-to setting is to mine.

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

Would you still do bloom + one pour for something like a 24:400 brew (in a V60)?

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 use a Zp6. Where would my grinder be to match your typical pour over grind size?

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

I do flow profiling with second scale. What would be your ideal output flow rate? I usually target 1-2ml/sec and if necessary I agitate or intervene

Thanks for the video, are there any plans to make a video about batch brew?

Thanks for the insights. Really a "keep it simple", I love it. Would you mind sharing the setting of your Q2, please?

@ghizuu

13 күн бұрын

Looks like he answered this an hour ago. 73 clicks!

@dirkh2122

13 күн бұрын

Thx!

@yosiaandre2432

5 күн бұрын

​@@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

Sorry if it's mentioned in the video and I missed it but do you tend to pre-heat your V60 with the kettle steam / kettle water?

@mrdisco8616

14 күн бұрын

He sprays the filter with the hot tap but that’s more for rinsing the paper and sticking it very well to the v60. A plastic v60 doesn’t retain that much heat but I guess that’s probably equivalent to a couple degrees on your bloom.

Hey Lance! I just got myself a V60 and a K-Plus. I've had some trouble finding the perfect grind size (I know: it doesn't exist). Have you got any guideline to what would be a good starting size for pretty light roasted (I live in Finland, so light specialty usually means pretty light) coffees?

@pattufoo4404

12 күн бұрын

I started at 8.5 for K-Plus for coffee beans. I got from fuglen Japan branch. Hope that helps.

@dev3loper

12 күн бұрын

@@pattufoo4404 Yeah, for sure, thank you for the input! :)

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!

@devotedpickleball

15 күн бұрын

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.

Thank you much for sharing this and will go to this way of brewing - very informative and sure it will be helpful. I have a request if you don't mind. Would you do a follow up to this between Gesha, Pacama (may have spelled it wrong), Peaberry, etc. I'm sure would be helpful as well. Thanks

Excellent video and much needed! What ballpark was that decaf's drawdown time in? I realized I've been going way too long on mine and trying to brew decafs like they're regular coffees

@LanceHedrick

15 күн бұрын

I try to be sub 3min on 15g doses always

Not sure if you’ll be able to answer this, but I’ve been regularly getting Square Mile coffee as well as Fellow Drops (so generally using medium and lighter roasts). But in the summer I typically gravitate towards iced coffee and I’d love to see something like this for iced coffee as well (or just your perspective in a comment as I feel like it’s not too far off from this dialing in process). I struggle getting the extraction right to account for the ice melting (I use the method of pouring directly over ice). I usually get a perfectly drinkable cup, but sometimes I feel it’s difficult not to either over extract (bitterness) or under extract (pretty weak flavor). I do prefer an underextracted brew because I don’t mind a more “tea-like” cup, but I haven’t found too many great guides for iced coffee that align with my tastes. Although, this was very informative and I did incorporate some of this into the iced coffee I just brewed and it did turn out very balanced so maybe this is all I needed! 😅

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. 👍

Love this! I’ve seen all the other pour over videos that highlight the variables.. but having it all in one with ‘pour along commentary’ adds alot of value! Btw I am spending a few days in Porto right now.. any specialty coffee cafe recommendations? Thank you!

@LanceHedrick

13 күн бұрын

nice! definitely need to go to hakko and protest kitchen and SO and Von and Vonnie!

@Durrani1984

10 күн бұрын

@@LanceHedrick thank you for the recommendations! Had time to visit SO and Protest Kitchen.. the coffee was amazing .. AND the food at Protest Kitchen is definitely next level.

Hello Lance, can you tell me a coffee grinder 1Zpresso K-max is it suitable for espresso and pourovers?

Hi Lance, thanks for the great video as always. Which grind setting would you recommend as a starting point in a comandante c40? Thank you :)

Hi Lance. Does your recepy work with 300ml and 1:16 ratio? If not, what would you change on the first place? Thanks

@garycomp6494

14 күн бұрын

I would like to know this too with the 02 V60

Glad you're finally walking us through this!! Felt like you were always trying to dodge this during the Q&As

@LanceHedrick

15 күн бұрын

Never dodging. Just nuanced and didn't wanna say a little without context

What is the starting setting on the Q2?

what would change if you wanted to brew larger volumes? like say 500 mL's. Would it make sense to do two pours (plus a bloom) of like 250ish ml and let them both drain down?

@nicokovacs6853

3 күн бұрын

That's also what I would like to know!

Hi Lance, How many clicks on a Comandante C40 mk4 would you recommend with Tim Wendelboe’s beans? :) Thanks!

@faremissound

10 күн бұрын

I’d also love to know what would be an approx conversion of 73 Q2 to Commandante C40.

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, 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

13 күн бұрын

73 clicks!

@TalOrbach

Күн бұрын

@@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.

Do you wet the filter paper before you add coffee and pour your bloom?

Idk if it was Lance’s video but i remember there was this info called “catalysts/agents of extraction” which talked about all the factors that extract coffee like temp, agitation, pressure, time, etc. Does someone know the vid for this? Im trying to refresh my coffee knowledge

THANK YOU