FILTER 3.0: Feat. Scott Rao 

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!

Lance you've been killing it lately! Your efforts don't go unnoticed. Keep it up!

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.

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.

Love this! I like that ease and repeatability are being emphasized in some new methods.

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!

I love Filter 2.0. I’m so excited to try this one day

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!

Absolutely love the chapter titles. Amazing collab, Lance. What fun! I want to try this with my Flair now 😅

I love that you are using White Bat Audio. I put their music on while working all the time!

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 !!!

I usually only binge-watch a series on Netflix or Amazon Prime...this is the first time ever for me to binge-watch a RU-vid channel. I love your channel, man! Your videos are long, but very informative. I really appreciate you putting in the time and effort :D

Great video! I was hoping to see more of the process/workflow using the deep basket for Filter 3.0

The 80's themed montage music 🤣❤🤣. Great content Lance you deserve 10x more subscribers.

Wow. That’s so cool. Will definitely try it when the baskets are available. Not as convenient with a flair though 😂

Lovely idea. Waiting to try that soon.

Tried the Filter 3.0 in Santa Fe, NM. Tasty stuff!!

I love this channel. Funny, extremely educational, and enjoyable to watch.

Honestly, the best intros (or whatever they are called in the video-making world) on the tube!!

Looking forward to this.

Nice video chaps... looking forwards to getting my v3 basket in April...

Very interesting, thank you Lance.

I was just about to get off RU-vid to read and now you put out a video!!!

@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.

Love Filter 2.1, can’t wait to try 3.0

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

5:28 bless you 😂 🎉

Mind blown.. 🤯

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! 🙏❤

Great video Lance! Hopefully you’ll share when the new basket is out

Nice to see a coffee roasted in Czech Republic in your video 😀 Thank you, this was super interesting, great work as always

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!

For anyone curious, he's saying "I wish I was brewing with Scott Rao!" (and the second time he adds "Right now!")

I love seeing your dreams come true, Lance lol. Thank you for all that you do🙏

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.

Thoroughly interesting, great vid

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

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.

Doubleshot coffee making it to the show!!

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!!

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.

Heck yeah!

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.

so good.

“Did you get that on camera I got it first sip”😂😂😂😂 GOLD!

Thank you Lance.

Such an obvious solution (in hindsight) that could benefit a lot of cafe's, I hope this catches on!

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

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.

Thanks brother!

Ohhh man Lance Hedrick and Scott Rao in one video!

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.

Scott Rao making a pouRAOver on Lance's channel!!! Holy crap! The stars have aligned!

Great work guys!! I think Brian Quan made a video about a cafe in New York that uses a similar method. Great video!

A very interesting idea

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.

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

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?

Looks like a where's the nut in the cup shuffle game 😂😂🤣🤣 Jokes apart, informative video... thank you for educating amateurs👍

Great video, an amazing one if we consider its with the coffee gatekeeper, waiting for an informative video about the germans methodoly to testing grinders for espresso.

You and your team are killing it! I've learned so much from everyones effort.

Another great video Lance! Now I really need to get my grimey hands on a decent de1

Lance! Amazing!! Haha

Pour over? In a cafe? What a novel idea! 😂 I'll be keen to check this basket out if it gets a full release - not unlike Scott I too would love to press a button for a pour over on my espresso machine - not sure if it will fit under the group head of a GCP with those dimensions though.

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?

Scott rao has always reminded me of dwarf actor from the red room in twin peaks. Now lance is summoning him speaking backwards.

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).

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?

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 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.

"I don't ever pourovers" - totally. Very difficult even with great grinders.

I need that super deep basket!! Sign me up.

This is exactly how ridiculous I thought this video was going to start. Thanks Lance lol.

Great video! I love espresso: The taste and the ease. I just don't have the patience for making pour-overs, but sometimes you want to linger over a cup of coffee, you know? I tried this method this morning and was pleased with the result even though we don't have the extended basket. I thought the coffee was better with this method than a full-cup Americano, which can seem watery to me; I'll have to channel Lance and try a side-by-side comparison 😄 Three questions: How many pieces of filter paper does Scott use in the bottom of the basket? What range of grind does he use - filter, Aeropress, other? I had about half bar of pressure on my Lelit; does that mean the grind was too fine? Thank you, Lance! We always enjoy your work.

YES YES YES

Seems fun

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!

Lance, had you compared the 3.0 method to your home brewed Americano? Mr Rao is one of a kind. A real bulldoggedness. Is that a word? Excellent video.

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

Amazing. Unfortunately it will never work on my gaggiuino with the scale mod. Theres no space for the basket 😢

Oh my God, it's Scitt Rao!!! Roasting king!

Was that David Lynch's Twin Peaks reference? Legend

If armed only with a 9-bar espresso machine, what is my best option for a pour-over flavor pattern?

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)

Is this going to work well in a machine like the BDB without flow control?

Any potential date for when we can get the basket? Will it be available this year?

This is exciting. I see the pinned comment, however, I’ve been using the Joepresso v2 with a non pressurized basket & I’ve been getting something great. Idk how comparable it is, but it was inspired by the Filter 2.0… anyway thanks for another great video

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.

Yes

Welcome to slurp city. Loved the information and episode, but you have to give a brother a heads up.

More things I need to buy. Brought to you by Lance Hedrick.

Hi, much respect for both of you! I would like to encourage Mr.Rao into this task, for it might change the whole industry. And also, in a more personal selfish side, I was wondering if there could be a 54 mm 3.0 filter, for the Dalla Corte Mina; since it has the ability to control flow, I believe it’s a good machine to implement to… Thank so much. Bye!

Take my money now!

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!

I wonder if the filter 3.0 basket would fit on the Robot as a non-tapered option?

Great video Lance, can I ask you where can we find this deep basket??

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).

Many home machines don't have the clearance between brew head and drip tray for Filter 3.0. 😢

THE RAO!!!! WOW I am enjoying some 2.1 now.

I've been loving making sprovers (with paper filter on the bottom) with some (funky) light medium roasted naturals lately as it seems to bring out a lot sweet fruity flavors, but it does risk getting a bit astringent sometimes. So this method should reduce that risk is what I get from the video. Any idea as to why that is? Also is there a blooming fase? Sprovers don't seem to need it really, how about this method? Loved the video, as always. ☕