What's up, everyone! Lance Hedrick here. Coffee Pro of a decade, coach two 2x World Barista Champion runner-ups, past Latte Art Champion, academic in remission, and extremely neurodivergent weirdo.
Check out my second channel, Lance Hedrick Unfiltered, where I upload lives I do for my Patreon community and some alternative, less polished and unedited, content. www.youtube.com/@LanceHedrickUnfiltered
And, I am a weirdo.
I have a patreon listed below. I hope to purchase all products shown on this channel and subsequently giving them away to supporters. Cheers!
99% of my drip coffee nowadays are done with the Hario Mugen. One pour. I dont have to think about it. If I want to do a larger batch I’ll do a second pour.
i for one appreciate you matter of fact tone. dont let any one change that. they are just jelly they are stammering fools saying um um um all the time. its not a speech pattern that conveys confidence. if you did that i would not listen to you for more than 5 secs...
Crazy coffee dude here- wish I could hit closer to 100° C for coffee (for experimentation purposes) but up here at over a mile high, I find ~94° C is boiling. I do like the simple 2 pour (long bloom + big final pour) as it’s easily repeatable which allows for fiddling with ratios and grind size. *takes sip of locally roasted Mexico Chiapas made with Chemex*
Much appreciated for good guidance on the approach to pourovers! This is an easy video to share with others who are interested in getting into it. ❤ the reference to the Zerno Z1 as example of a nicer grinder at 6:39!
Just tried a decaf pourover at 89 degrees with a 1:15 ratio with a coarser grind size in 3 pours and its the best decaf pourover I've ever had. Thank you Lance!
Thanks you so much, what a great informative. There were so many times where I thought "damn, a dialing in guide for pourovers from Lance would be nice". And here you are, clutch as always.
I think this is a bit hard but for me.... I think play with ratio would be one of the fundamentals as long as certain aspects remain the same (water temperature, grind size and rate of percolation) I'm actually trying out a 1:14.75 ratio after my usual 15
Definitely one of the better videos on YT. Thank you for bringing it back down to earth. I'm just past the honeymoon phase of the rabbit hole and was really getting tired of all of the pretentious flavor note, $4000 grinder, swing a dead cat over your head at midnight crap.
Thanks for a very common sense approach to the pour over. You've echoed how I start my day (research on morning coffee be damned). I've had guests who rave about my coffee, then seem a bit disappointed when I show them how simple my process actually is. Next time, I'll just direct them to your amazing video!
Great video. You're totally right about being overwhelmed to some extent. I got a 1zpresso k-ultra as a nice upgrade, and got a v60 (and aeropress) that has fully replaced my coffee maker for the morning, and it's great and better and delicious. But I'm looking up a new recipe every 3 days lol, trying to experiment and find 'the best' way to make coffee. Finally realized I needed to get a sort of test bag, so I got a nice local roast and have been noting small and large adjustments to expand my taste and really be able to identify what drastic changes in recipe can do, so I can hopefully start to dial in smaller steps.
That is all the info in this video I could gather, may left some parts outside since Im not that familiar yet. I hope I helped you all with them ready Notes ~ Ratio ~ Lower Ratio = Higher Concentration Lower Extraction High Ratio = Lower Concentration Higher Extraction 1 : 15 ~ Decaf or Old Coffee ~ Grindsize ~ Coarser Grindsize = Under Extraction Lower Contact Time Fine Grindsize = Over Extraction More Channeling ~ Temperature ~ Higher Temperature = Higher Extraction Lower Temperature = Lower Extraction Light Roast 95"C Than 99"C Darker Roast Lower Temp Decaf Roast Never Above 89"C ~ Bloom Ratio ~ 1:3 All The Time If 20 Grams of coffee maybe 50-55 45 Sec Standard ~ Decide Extend or Shorten time 1Min ~ 30Sec ~ Pouring ~ Little Circle in the center just to allow flipping and aggitation of Grounds If Draw down is slow just do a Center Pour and slight shake at the end to settle the bed Or Manual Aggitation (WTD - Spoon)
I have the v1 with SLM burrs and have not had it stall since the first 3 months of use where the burrs were still getting seasoned. Also cleaning is not that hard just unscrewing the top. I have never seen that double puff though 😂
Can we get a video where you are given a random coffee, blind, then dial in a pourover for that coffee? Would love to hear you talk it through as you go.
I can't stress enough how important this video is. I actually stopped going on reddit because I always end up more confused than informed. This really reignites the joy of making a pour over at home. EDIT: Glad to see you're a an IDLES fan.
Thanks for the video Lance I always have problem dialing in - I have some information that when you use a coffee from higher altitude you should use coarser grind and if lower you should use finer grind - do you have any information on that if it is true ? Also on Commandante how much coarse you would go ? 27 - 28 clicks ? just to get the idea thanks in advance for your answer
I just used this new method to make El Salvador Anerobic from SW Craft Roasters this morning and its a banger! Fantastic, and its alot easier than what I used to do what was like 5 different pours after my bloom.
I'm a crazy coffee kook and I crave crazy coffee Love you timeless enthusiasm and selfless dedication to sharing your experience and expertise to us aspiring home coffee kooks. Much love ❤️
