I've been making pour overs for years, so I was a bit skeptical when I watched this video and noticed how different it was than other recipes I've like...but I have to say, I couldn't be more pleasantly surprised! My cups are coming out with more clarity and vibrancy then I've ever had. I've played around with a wide range of grind sizes for this method on my fortefied Vario and I haven't made a bad cup. So in my opinion, this isn't just a great way to get clarity in your brews, but it's just as importantly a forgiving recipe!
@@vizzo7 5.5 KPLUS kinda translates to around 18 clicks on the C40 (particle size) but keep in mind C40 always tend to highlight acidity in comparison. Kplus produces a more balanced brew (fewer fines than the C40) while C40 aims more for acidity. So I'd suggest to start with something like 19 clicks and fine tune from there. Un saludo!
@@LanceHedrickYO LANCE idr which video you stated something about how much water the grinds will retain? I have been disappointed bcuz I want 250g coffee out n get approx 175g out. I end up making another brew and then my coffee gets warm... I hate warm coffee. PLEASE HELP!!!
After a lifetime of tassimo, keurig and Tim Hortons coffee, I geared up with recommended equipment so that I could do pour over and try your last pour over recipe. I very much enjoyed the resulting cups of coffee using the sample beans that rogue wave coffee gifted me with my equipment purchases. Never had a cleaner cup of coffee in my life! And I could drink it black, which is a miracle in and of itself, and could distinguish different flavours. Lots yet to learn, but I am thoroughly enjoying my new journey into pour over coffee! Thank you!
I love this so much, Marc! Thank you so much for sharing! What a joy to read and to be a small part of your incredible journey. Here is to more delicious brews!
To be frank, I was skeptical of this recipe at first. I've been using Hoffmann method for ages with great results. But I tried this twice yesterday and the resulting brew each time was stunning - so much brighter and clearer flavour notes. Delicious. Thank you so much! This is my new default V60 recipe!!
This is probably one the friendliest recipes that guarantees a great cup. 2 min bloom, extra agitation, and separate the fines. Uniquely different. Will stick to this for a while. Love it...
Wow... This recipe explores a cleaner flavor profile lacking in many other approaches. Well worth having in your pour-over tool box; produces lovely well-balanced cups for me.
Wow I’ve been using this recipe for the past 6 days and have been very impressed. I’ve used a a high end and low end conicals and am getting great juicy cups from both. It’s amazing how much fines really get pick out on the sides. Thank you Lance!!!
I'm just starting out on my specialty coffee journey, I just got my first pour over, three weeks ago. So I don't know much. The past few days I've been trying a method very similar to this. I'm using a Hairo V60 Decanter with the filters made at the 2nd Japanese plant, my other difference is that I'm doing a double bloom, both at 45 seconds. The rest of the pour is the same as yours. Because of that 2nd bloom though I belive I'm cloging my filter, extending my draw down time. For me that's fine, because I love the outcome. The taste is has a more full taste, more body. It's a lighter roast (which I've learned I don't care for as much) but I've learned to mold it to what I like. I don't like wasting. After 40 years of Foldgers, then a couple years of Keurig, a couple more of what I thought was good pre-ground coffee I've finally found something I actually enjoy. I love the entire process. I wish I could make coffee all day. I wish I had endless money to try endless gadgets. Do I dare think about espresso? Anyways. I like your videos so far, I've only seen a few, keep up the great work!
I watched this a few months ago when I first started to use a V60. Occationally hitting a great cup of coffee with a Kenya light roast taht I was using but not consistent. Remembering some of this ideas from this video I knew some details were just off or missing something. After finding it again and trying this technique now I get a great cup of coffee every time. Thanks so much as this is the coffee I knew I could get if I matched my brew technique with my grinder. Now I get excited when I end up with a flat bed and muddy filter.
I was watching his vid from a year ago and when i clicked this vid i thought i was in a different persons channel lol. One of the best guys in coffee youtube!
FINAAAALLY !!!! Yes finally a grind setting shared with a Kplus ! Ahah i know that it is something to take as it is and might depend on the beans mainly but very helpful to me cause I’m typically using about 6,5/7 on my kplus for a v60. Can’t wait to try it thanks a lot
@@LanceHedrick quick question, because it seems that there might be some misunderstanding because of that.. especially when i see Tom Green answer. When you re assemble your Kplus, you turn your grind dial ( with the numbers ) the most possible ( which migh be about 8 or something ) then much your burr and block everything, which even at 0 on the dial will leave your with some sa pace between the burrs or do you tight everything up to 0 which leaves you no space at 0 on the dial ? Sorry for my English but i am pretty kplus owners will understand it ahah
So glad I found this. I've been trying to dial in the Kasuya 4:6 method, but just can't get it to work for me, the coarse grind makes the brew too acidic for my liking. So while drinking my coffee this morning, I ditched half of it to remake in this way. I thought a back to back tasting would be a good idea. Results: It's a much nicer cup, more rounded, less acidic (I'm using a light roasted Kenyan), and a bit sweeter overall. For me the biggest benefit is not standing around doing 5 pours. We're about to open a café so I've been trying out all the methods I can find so that I can use the best tasting one in the café. From a process perspective, this one is much easier for a barista, and frees them up to do other things, whereas the 4:6 keeps you fully occupied for 5 minutes. Taste is definitely the most important factor, but this is still a decent side benefit. What a difference! I'm sure non-coffee people would not believe that this is exactly the same coffee being used. Thanks again for all of your videos, by far the most educational online, and by the most genuine of people. You're awesome.
Wow! I'm blown away! I was somewhat skeptical after watching this vid, but I just brewed my sweetest, most vibrant cup yet. No sourness or astringency! Often, I have to dilute the coffee afterwards to bring out more sweetness. I'd been brewing this Ehiopian at 93C per another RU-vidr's advice, and I thought 100C would make it super astringent, but nope! Thanks for your very informative, scientific videos, @Lance Hedrick. I've been learning a lot in the past few weeks.
Just want to say the "Recipe in Action" part of the video made following this technique in real time so easy!! It felt like I was in a live class with Lance!!
2 pour swirl + agitating recipe --> Bloom: triple dose and 2min duration. (break stream of pour via high pour to increase agitation, swirl with a pencil/straw/chopstick just below the surface) --> Second pour: remainder of water (Fast flow rate until halfway up v60, then slow circular pours until net weight achieved +/- swirl of entire v60) agitation= increases saturation swirl w/ device= shifts fines into filter walls. swirl of v60 cone= promotes flat bed and equal draw done
I've been doing a similar recipe with my kono for awhile and I love it! I think the idea of swirling the top layer is a great idea that I will attempt tomorrow. Thank you Lance!
Lance, this was an aha moment for me trying to get a good V60 from the perfect storm of under-extraction: super-dense, light roasted beans using really low TDS Holy Water as I've been switching up my usual recipes of Barista Hustle and 70/30 waters. This was giving me trouble even with aligned SSP MP burrs that resulted in long drawdown times and both overly bright and bitter brews. I tried your method this morning and got my tasting notes back (I've missed you, pineapple and banana leaf)! I also see this useful for decaf beans that seem to shatter more into fines - it'll be nice not to over caffeinate just because I like the taste of coffee! This will be a part of my pour over arsenal. Cheers, and thanks again for all the great work.
I recently retired and wanted a hobby (other than knitting) and love coffee. So I started watching videos and became thoroughly confused. That is until I found your channel. Love love love watching them and your energy is contagious. The way you explain the different pour over methods, in my opinion, is the best I have found. You deserve a big THANK YOU!
I tried this technique this morning and the results were excellent. I roast my own coffee so I am always trying to get the best coffee from the various brewing methods I use. The pour over I was able to get today was indeed the cleanest and brightest I have brewed in over 4 years. The coffee was very clean and there was a nice sweetness that I have not been able to produce before.
uff. I feel like I just attended a two hour seminar on advanced chemistry. I'll definitely try this one though, just skipping to the in action part which seems easy to follow. Thank you, man!
Dope content yet again. Understanding how to best highlight the qualities of a specific bean and deciding which recipe to extract with is so valuable and not applied in enough specialty shops. The recipe for all coffees just doesn't exist and it's great to see some radically different approaches that addresses this. Thanks again, can't wait to try
I love this. So much of the advice out there regarding brew method or filter choice goes out the window if you're working with a grinder that produces a lot of fines. I've recently been using my travel hand grinder as my daily driver after giving my baratza virtuoso to a family member. I've been pleasantly surprised by how much performance I've been able to eke out using this technique. Not a perfect cup but way better than the cups I was getting with other "standard" techniques and definitely something I'm happy to drink every morning while I save up for a new electric grinder :)
This is a wonderful recipe. I'm still new to the whole pour-over game, but this has been the most consistent recipe for me. Easy to remember, scalable, works very well with a wide variety of coffee roasts, and it allows me to grind finer without stalling. Until I "level up" my pour-over skill, this will be my go-to recipe. Kudos, Lance!
Hey Lance, idea for a YT short - basically an ad for this video but with the slant that folks with certain espresso-focused grinders that go coarse enough for filter but suck at it due the fines (Vario, Niche etc,) may not need to buy a separate grinder for filter, they can use this recipe and get pretty-good results while taking care of those fines.
Cups are amazing, actually. I thought the small one was overkill in terms of size for espresso, but it's so so perfect. Even a 36 gram espresso feels glorious.
This recipe has been amazing. It has really changed my V60 cups for the better. Just upgraded to the K-Max as well so nice to see grind settings for it. I was very surprised that I was able to go from the 7 down to a 5.5 on the grinder for the same ratio I was using previously and get a much better cup out of it. I was sure I would have some astringency going that fine or stalling issues but the bed looks cleaner and flatter than when I was grinding at 7 and all the fines are on the wall of filter (as they should be by the design of the recipe). Well done Lance thanks for a great recipe and an improvement to my morning coffee! Now to find some light roast coffees to experiment with and move on from medium roast.
I do wonder if all the K grinders are the same. Because on mine, coffee is nauseatingly bitter below 7 on any recipe/bean, until I reach around a 7 where I get delicous cups. My grinder is brand new so perhaps the "seasoning" will break in the burrs and start producing larger particles + less fines 🤷 Am using light roasted beans from reputable roasters and good brewing water, so I'm a bit stumped here
Thanks for the video Lance, I use a Niche Zero to grind for my pour overs and quite often get it stalled - will definitely be giving this technique a go. I'll toast you with the first brew, cheers
Yeah so this 1-2-1 method is pretty neat! I made some fresh hot bean juice ground on a 1 on Fellow Ode (1.1 burrs) and I was very surprised by the clarity, juiciness, and sweetness I was able to produce! Next time, I’m probably going to grind a touch coarser because my brew was a little over-extracted for my taste, but I’m super happy with it :)
I usually do the Scott Rao (old V60) method, and decided to try this because I wanted more acidity/vibrancy than sweetness, and I definitely got that! It was a tad bit over extracted, but that's on me, maybe i had to wait a little longer for the water to cool down since this method has a lot of agitation
I’m starting to come to the end of my pack of Sibarist filters and I think I’ll try the Cafec filters next. I’ve really enjoyed brewing with Sibarist, much more so than with the stock Hario filters.
I have used the cafec light roast filters and I made the mistake of night following their instructions as demonstrated on their box. I was also not aware of how much slower the extraction was with the cafec ones when I didn't follow the brewing instructions
Just tried this technique. Very sweet and juicy results with an Ecuador light roast. Packed full of flavor! Some room for improvement my end as the finish is a tiny bit astringent though not unpleasant. Didn’t get it quite right I think as there was a bit of a dome on the bed at the end. Interestingly it was almost all chaff and boulders though, where with a strong swirl technique I normally see everything evenly distributed. I’m not sure how it affected the results. Will have to experiment some more with the longer bloom times and agitation phase for sure. Thanks for sharing Lance!
Hi Lance Thanks for this - great alternative high agitation recipe - worked beautifully with a washed Peruvian Coffee I was struggling with. Totally agree about the Cafec filters. I've been using them for a while and think they're excellent 👍 Great content on your Chanel 😀
Dude, how can I like and subscribe before I've even seen the video!? Plus, what percentage of people watching this have like never used RU-vid before? Doh! I just gave you a comment
I'm gonna be honest, I'm a creature of habit and I'm attached to James Hoffman's recipe because it's been pretty consistent for me and is relatively simple (5 pours of equal amounts that are all 10 seconds apart from each other, minus the first being a 45 second bloom). I thought that this recipe would be too much hands on process what with the high agitation, but honestly, it does perform as advertised. It is a little more fiddling during the brew than I prefer, but you can't argue with results. The cup is noticeably cleaner and there is more vibrancy. This was even with a slightly finer grind than I was using with the previous recipe I was following, so it was surprising that it actually had less of the kinds of tastes I'd associate with too fine of a grind. The coffee I was using was a peach co-ferment from black and white and I was struggling to really get the peach and fruitiness to shine before (definitely a more subtle co-ferment, possibly since it's honey process). I think this recipe really made this coffee shine in a way I was struggling to get the flavor out that I knew was there. Thanks for the share on this one!
Thanks so much. I used this technique throughout the week at work, using the Breville conical, and it worked really well. Lots of fines got trapped in the filter and I could grind a bit finer without clogging. 30grs, 550ml, a bit short of 4 minutes and the coffee was very yummy. This time a Colombian Castillo natural, carbonic maceration.
Finally someone doing a filter with the 1zpresso K-Plus. I own this grinder and have been struggling to work out the best grind setting. Finally got a good starting point moving forward. I'm interested to hear your thoughts on the grinder?
What do you think about adapting this recipe to the Hario Switch and just having it closed for the bloom, or at least the initial pour of the bloom? That almost entirely removes any requirement for pouring technique. Haha. You could probably also use a smaller pour for the bloom and still fully saturate the grounds with the Switch closed, but I have no idea what actual effect that would have.
I was looking for this comment… was thinking of trying it this way in the AM. I was gunna flip the switch around 15 seconds and then do the full 2 minutes. Let me know how it goes for you.
Sorry if I got it wrong (English isn't my native language) but did you say you're pre-wetting the filter under the sink? I always pour boiled water from the kettle and thought that's the common way to do it so I'm intrigued but also a bit confused.
On one hand, this is a cool recipe, lots of clarity. On the other hand, it's night and day I have to replace my old-ish Aergrind, it just makes too much fines. Tuning my mignon back and forth between pour over and espresso didn't work out too well. Probs it's time to upgrade my hand grinder.
Duuuuuuudeeee you need to do this recipe with a hario switch! That first saturation phase will be much easier, and second pour you can stir once it’s filled, then use as a normal percolation. This is very similar to my recipe I use every day for my switch.
I’m wondering how I should be blooming with a Hario Switch. Given that it can prevent the water from draining at all, I shouldn’t need to use as much water, or as much time for the bloom?
it's funny b/c you're talking about that Gagne new book who is Rao's buddy...and in Rao's newest method (well it's before the book came out) he talks about max height but before there is any splashing occurring for the pour height. And you seem to be going higher than Rao's method and without concern for splashes.
Hey Lance just got my Arita cup! As I was throwing away the packaging, I knocked it off my counter and caught it with my foot. O_O all is well it rolled off my foot and took no damage. Already wishing I grabbed both sizes.
After practicing your new method a few times and getting my grind on target (baratza virtuoso older unit, one click from fine). Using your parameters, Best v60 I have ever done. Thank you.
Cafec medium- dark Osmotic Flow filters are my favorite too! Shortly after I got my filters and experienced how good they are, I stumbled upon a video from cafec explaining osmotic flow and sharing the technique in detail. I have still yet to see anyone besides Cafec put out a video on how to brew using the proper osmotic flow technique. I have found it (and slight variations of it) to be my favorite way to pour a V-60. The flavors... so complex and sweet. It's quite surprising actually. It works great with fines or no fines as well. There's no clogging if done properly. It does benefit using a high quality kettle and skill/accuracy to pour effectively, however. Still waiting for someone to make that bamtastical osmotic flow video. Cafec's video is pretty stellar, but would love to see a familiar face and a good comparison talk about it. Can you master the OF technique? Would LOVE to see that video shock the coffee world! Thanks again for another great tutorial! Peace.
Hey! I do not like osmotic flow. And to be honest, it doesn't make any sense scientifically lol. Osmotic pressure exists in every pourover lol. I considered making a video, but I don't enjoy making videos on things just to be critical lol
@@LanceHedrick Righteo my bro! To each his own. I enjoy the process and love the flavor it produces when done correctly. I don't really know much about the science behind it. I never tried to figure it out. Hahaha I appreciate you, my friend. Blessings to you and the channel!
I am using osmotic flow when brewing with Cafec Deep Pro dripper. It’s the only way to make the ground fully saturated as it is very tall in height vertically, and it risks of not fully saturated if I use normal pour. I’ve been able to produce a very well extracted coffee with full body using this technique
@@syazwanahmad9679 Love to hear that good news. I've never heard of this dripper by Cafec. I'll have to look into it. I've been thinking for a while now that it would awesome to have a tall narrow dripper. This just might be the thing I've been thinking of!
Does anyone know what the equivalent grind setting would be on a JX grinder? I tried to do some calculations, and it looks like it would be around a 16-17.
Hey Lance, I've been using the CAFEC filters for a while, but use the Light Roast filters typically. They're advertised as having a slower flow (opposite of Sibarist / the Medium filters) with even more fines absorption. What effect would a slower flow (and therefore drawdown) have on flavor in the cup?
I have the light roast ones, I ended up grinding much coarser because brews that typically take 3min 30s were taking me 6-7minutes. I went from around 19-20 on C40 to 28 steps, still takes around 4:30-5min, but results in a tasty cup.
