BREWING LIKE A WORLD CHAMPION 

Bruh, how did this end up in my feed? This is a whole world I didn’t even know existed. I loved every minute

Lance I never comment but this might be a long one. I was drawn into specialty coffee when my mind was blown that a naturally processed coffee could taste like cranberry. I was like are you serious, nothing but natural coffee in this cup? So I'm actually super turned off when I see anaerobic processing fruit fermentation stuff because it's going in the complete opposite direction that I feel the soul of this thing is - showcasing the natural beauty of coffee. I love what you are doing helping bring a washed process to the stage and I want to tell you that while the recipes yielded by the competition may not be helpful to me, the insight you provided into the process of dialing for competition I find extremely helpful for dialing in general or for a particular audience. High marks for the video and the direction you are going. I'd like to see more competitions or maybe divisions that exclude heavily processed coffees. Thanks Lance!

This is pretty close to what I was looking for. Analyzing your coffee "specs" to determine the best flavor. Not saying there's one true flavor for the coffee, but using the right method to make a coffee that fits your personal taste. Would you be open to do a video regarding this? Knowing which method to use can reduce wasted trial and error of brewing but still not achieving that right taste.

Buying equipment is easy, dialing in is hard. If you made a series of videos like this where you dial in a brew, I’d watch every video multiple times.

Hey Lance, you talk about how things affect your sensory experience, and enjoying a freshly brewed cup of coffee while watching your videos is always a treat for me!

This video is amazing. Would love to see more breakdowns of tasting/competitions in the future

AAHHH, that's my all-time favorite coffee ever, and I still have frozen doses of it here! 😻 I usually enjoy Takesi Gesha at a ratio of 1: 16-1: 18, depending on its age, brewed at 96°C, using Aquacode water 😸

Hearing that most competition coffee is infused surprised me. Never heard anybody admit that in their presentation. Really like how you explain this dail in. Very usefull. Gonna listen again to take notes. I have a disliking to the heavily processed stuff maybe now i can find a way to enjoy some of it.

Very insightful --- I learned a lot! Thank you!

Dang. That “blueberry bomb on your first cup of Ethiopian” call out was a shot fired, straight for the dome, assassination attempt.

I love the rubiks cube in the background, like "yea, I solved one of those once too!"

Love your humor and your video style

with this recipe, I finally got a good taste. I had to go coarser though , lots of clicks :D

Great video Lance, thank you!

ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh luv this inside story

Great as always! Are cupping samples provided with the competitor's finished product as well? In not, it seems like that would be a better way to showcase which direction they took the roasted product/offering. Otherwise it's a bit more of a battle to show who has the best product in its category (or plural) with the fewest roast defects, no?

This video was exceptionally interesting. Your videos are always good, but this one really took the cake in terms of a topic that is unfamiliar to me as part of a hobby that I really enjoy.

For the same coffee, I use 15 g because it's so expensive. I wanted 8 servings from the bag rather than 6. lol

Are we all gonna ignore that sub 5 sec grind with the hand grinder?

what brewer is this?

on an aside, id love to se a video interview or discussion with an old espresso barista like someone in their 70's or 80s who could talk about how espresso flavour profiles have changed, I had an espresso in Italy at a old cafe that was totally different than an espresso I imagined it would be, I think if we tasted espresso from 50 years ago to today would we even drink the old version? ive seen lots of videos about modern espresso profiles but id love to hear the changes

I had a chance to taste the Takesi geisha from Coffee Collective. It is very delicious and clean.

Lance I have a special request. I want to make a coffee concentrate. Not a cold brew, I want the complexity and flavor I get from a freshly brewed french press, espresso, or pour over. I want to be able to produce something like a coffee syrup or concentrate or instant powder, that I can bloom and then mix with hot water for a close facsimile to freshly brewed coffee. The benefits I am looking for is convenience for travel, I want to have good coffee when I can't reasonably bring a brewing vessel, grinder, fresh beans and heat source. I think this would be great for big camping groups or for when you are travelling on the road and can't bring your normal coffee brewing gear. My hand grinder and aeropress are great, but they are way way to slow to produce good coffee for 20 people. I think there is a method to turn my 5lb bag of single origin at home into a small container of thick, concentrated coffee. Should I just brewed dozens of espressos and store them frozen? Thanks, love your content, Lance. -Tristen

Lance, have you tried the 1zpresso K-max, and if yes - which setting do you guess would match the coarseness that you used in this video? and in which range would you typically be for pour over on this grinder? I'm usually at 6

Haha, I actually just brewed a tasty local washed coffee watching this, cheers!

The only champion's recipe that worked for me was 4:6. It's so simple to execute yet the theory behind it is solid enough, you can actually make is usable for any coffee dripper.

Every competitor be like “my coffee is so special. It’s undergone anaerobic fermentation to give my coffee more organic acids” Yep. Everyone is doing that. 😂

What does really* high TDS, low extraction yield mean?

Is this still the Orea paper used with negotiator or are you using something else? Thank you for the video Lance, great watch as always

Disclaimer: my coffee taste is probably very pedestrian. But I have this suspicion that these world competitions are like BBQ competitions. They value presentation over flavor. The best flavor loses to the best look. I don't care what the cup looks like (or brisket), I want the best taste.

super good content!

Lance, do you have an Argos yet?

I love you Lance.

ok Mr champion guy

CARLOS MEDINA IS FROM MY COUNTRY! CHILEEEE VIVA CHILE CONCHATUMAREEE

Here's an idea. Have 3 tiers of cost. One say $20/kilo of greens, one $50/kilo, and one unlimited class. That was not just some weird esoteric coffee that no one cares about does all the talking.

nooooo don't show me pietro hand grinder yet i'm still saving for it

🎉🎉🎉

“These coffees are not necessarily ones I enjoy. They’re heavily processed…" - Lance "😟” - me as I sip my heavily processed coffee

Nice.. washed are my favourites

Have you guys heard of Nescafé Azera? Fantastic.

So, why wouldn't the various competition organisers (WBC, Aeropress, Brewers...) insist on competitors using the exact same coffee batch in the year of competition? That'd show the competitors' brewing skills much better. Kasuya's 1:4 plus bypass exemplifies getting the most out of the coffee through brewing...

lance did you ask me to text you?

Man, I love your videos. but sometimes you talk so damn fast that it's a barrage of information! must be all the coffee you drink before filming.. weeeeeeeeeeeeee

This was by far the most extensive and grounded presentation of brewer's cup I've ever heard. Thanks Lance as always!

Nothing better than a new Lance Hedrick video while drinking my coffee

Lance, you're a special one! I'm glad that someone with your status in the coffee industry made a video like this. I put my money mainly on washed coffees. I honestly prefer them! And ironically they're often related with roasters that pay fairly to the farmers ;) Cheers

I've never felt more insulted, amused, and stripped of my whole identity than when Lance said, "A lot of us-our story into coffee is that one blueberry bomb natural ethiopian." Way to make one of the most memorable moments of my life into such a mundane and predictable experience 😂

Nice to see a washed coffee being represented at the worlds

One of your best videos. Passionate, well argued, very illustrative. Like your work, Lance.

This video shows how you created a singular pour-over recipe using different tools and techniques to showcase very rarified coffee--how do we as enthusiasts begin to deconstruct the beans available to us to create our own masterpieces? How do we decode what is available to us? I've upgraded enough different tools in the process--an excellent grinder, good water, multiple good pour-over brewers and papers, studied pouring technique etc.--how do I unpack all that and reliably "Lance Hendrick" our own coffee experience? (Short of buying Cometeer!) I would love a video series where you go and visit a local roaster, select say a single origin bag of beans---see the tasting notes on the bag and then turn said bag into pour-over magic, perhaps with the local roaster discussing the experience along the way. I'd love to see what tools and techniques you would you break out.

Completely off-topic, but I can't look away from the Nurri Leva behind you. Did I miss a review?

What brewer is this? Is this a V60 or an orea?

Anyone know what cup and brewer those are 👀

I'm always amazed at the complexity that can be achieved with coffee. Thanks for this deep dive

Even doing 10% of what Lance tells you and teaches you will improve your coffee game 100%... love your videos and channel Sir...😋☕️😃👍💙

I actually tried brewing the same coffee in the past at 100°C, but with finer grinds and a 1: 18 ratio. However, I don't think the resulting taste was “competition worthy”; instead, it was light and sweet 😸 Anyway, I believe age is also a factor. I'm really tempted to replicate your recipe right now, especially since I still have some doses that were frozen exactly one month after the roast date for this year's batch just to pique my curiosity.. then I might use an April brewer since that’s the closest brewer I have right now 🤭

i just want to know what that peaches and cream brewer is and where can i get one

the competition sounds like a bunch of bs :D like, 70% is the raw bean and it’s post processing, remaining 20% is the equipment used for brewing and 10% is you not messing up the process by burning the bean..

This cool and helpful insight especially for folks interested in competition.. But I think I'm learning the limits of what I care about when just enjoying coffee at home. My brewing has become too much of a hobby in the pursuit of marginal gains, overshadowing just enjoying a cup in the morning.

I love processed coffees. I enjoy it all, though. I don’t view different processing techniques as more or less pure than one versus the other. Adding s’mores flavoring is another story, but anaerobic processing isn’t “less pure” to me. It’s just different

Wuau. Lance. Most descriptors I've ever heard in 10 sec! 😊🎉🎉🎉❤

Fantastic video Lance: A peek behind the veil of what goes on inside these brewer competitions - you're totally correct in your assessment regarding the elitism, however there is, as you noted, a benefit to the wider coffee community in regards to helping drive awareness for coffee farmers through the ambassadorships of the winners. My extraction yield on this video was high! 😁

I always wonder how much coffee you have to be drinking to figure all of these stuff out when dialing... I would never be able to sleep 😂

Is that a Nurri Leva in the back? That blue looks fantastic, but I love how it hangs off the end of his counter.

New to coffee, has anyone brewed to regular tds and then put the brew in a vacuum to lower the boiling point and drive up the tds after the brew? lol I told you I’m new and my mind is off to the races with ideas

Noticed those Tim Kenya beans in the background, can you post the lotus water you use, v60 recipe and grind setting on your Pietro brew burrs? Would be cool to get as close to what you taste out of it as possible, Appreciate grind size is just approx due to tolerances/alignment and bean variation etc...

I'm not gonna lie ... this is waaay over my head. I could care less about what a judge thinks is good. I'm all about what I think is good since I am my own end user--which is basically what this video is all about. BUT, I want to thank you for highlighting specialty coffee. You said in one video that the most important item in coffee brewing is not the grinder, the brewer, etc., but the COFFEE. After I heard that I found a local coffee roaster who ethically sources their beans. I ordered an array of beans that I thought I would enjoy ... and I do! AND PS. I ordered the beans on day one, the beans were roasted on day two (they roast to order 3 days a week), and the beans arrived at my house on day three.

I do agree with the processing part. It is what I would call, tantamount to "cheating". However, that said, I do enjoy some of the fruit infused carbonic maceration that the Riverdale Estate does in Chikmagalur. But I do come back to conventional washed processes after a few months.

Be funny if Top Chef was just season after season of people making only tomato soup.

Absolutely Fantastic Video!!! Nice to hear someone pointing out the reality of WC brewing. Interesting that you didn't put a mesh screen under the filter. I've found that addition balances clarity and body brilliantly in flat bottom brewers. And that MK cup shape is soooo nice too 😅

What is that song at the beginning of the video?

12:18 Hi!! Where can I buy the pour over serving glass?!

does a jury accept this water profile? is this profile outside the sca standards?

what is the name of the additives do you add to your espresso water it is dropper

Can you explain why this method has low bitterness?

Just tried to replicate this recipe with my V60 it was okay. Brew time was quite fast and I have been finding that with my current coffee which is an El Salvador honey giesha I have been enjoying a longer brew time. Even my stalled brews that are going for 6+ minutes have been tasting good. Albeit with a little astrigency when warm. I'm currently using the df64 with SSP mps installed in them.

Super enlightening. Thanks for the deep dive and break-down!

What kind of brewer are you using in this video ?

Someone should do a "poor-man's routine" where you present the judges with the simplest but also innovative ways possible to brew. Like start with a cast-iron pot-boiled cowboy coffee and dose it with pipe-tobacco steeped in fresh cow's milk, then follow that with a Cafe Bustelo cold-brew, then finish with an espresso make by a homemade lever machine where they use Folgers beaten to fine with a hammer. Oh and the judges to the hammering.

Solid intro music choices lately Lance

This might be my favourite video of yours so far! Love how you explain the reasoning behind every step

They should all be given the same bag of coffee at the start (or a choice from half a dozen options), as picking your own feels like it's cheating and you're not showing off your brewing skills you're showing off your coffee buying choice. By all means express yourself with grinder, grind size, water composition, brewer etc, but not the coffee choice.

It was nice meeting you at world of coffee Athens! Have a great week!

How can you tell the ideal bed depth in that brewer?

Is anyone doing wet rdt in competitions at all?

So if we should use the roasters water why wouldn't we use the water temperature and recipe they recommend? Doesn't that show us that a different water can be a lot better than the roaster is using?

one thing I dont understand is why don't these competitions make the competitors use a pre-selected green bean, or something of the sort

Really cool recipe! I actually had this coffee at home as well and really enjoyed it. Super expensive coffee though and I would had love to have tried yours and Kians recipe before I had finish the bag. 👍🏾

This is a very informative video - thanks!

I want a T-shirt that says “cake filtration”

I watch every one of your method episodes and my mental buffer inevitably overloads about 15% of the way through. But it’s still interesting to watch as performance art.

i had a bag of the same gesha recently and did find it quite temperamental to dial in. maybe had 3 decent cups from the whole bag...

As a barista, I thank you my homie :)

Thank you Lance! I finally had the opportunity to get my hands on some rather exotic processed coffee, and the more traditional brewing recipes just didn't seem to make sense. It tasted so overwhelming on both espresso and filter, like a mix between a heavy porter beer mixed with some funky new age IPA and soysauce 😅 It felt a bit wrong to put a Frenchpress grind size in a pourover, but it made this thermic processed coffee much more enjoyable 😂 Now I finally get why everyone in the coffee community is talking about high transparency brewing and grinding coarser!

How much of a difference does it make when the brewer is sitting on top of the carafe at an angle? Looks like that was the case here cause the coffee drips from one point around the edge of the bottom.

I have tried similar to this but find the absolute best flavor comes from slightly finer, not much, but only wetting the coffee a total a 2 times. I do a bloom of about 100 ML, or whatever is needed. After I push as much water through as evenly as possible. If I can't get enough and it's going to overflow, I simply add the water to the bottom. If adding a 3rd time I find there is less flavor extraction but more of the old bean taste.

Specific question here, but you said you'd look forward to chatting with us in the comments - If I have dialed in this Takesi Gesha from Coffee Collective using a long-steep version of James Hoffmann's Switch recipe, how much deliciousness am I leaving behind by not dialing it in again with your multi-pour percolation recipe? As the expensive bag is only 120g, I'm wary to mess around with it too much!

This is fantastic. Thank you.

Is there a home brewers competition that insists on using everyday equipment and good quality, affordable coffee?