Pourover Lesson for Advanced Brewers 

There are “once in a generation” musicians that are appreciated. You are a once in a generation gift to the coffee industry. Thanks for all you do

Steps for watching Lance Hedricks' video: Step 1: like the video before it begins Step 2: come back when you have enough brain cells working to understand the depth of his inputs

Hey Lance great info as always and thanks for the shoutout. Love the close up shots with the Sworks dripper!

Love the more "classic" pacing in the editing, giving breathing space to give time to absorb and digest the onslaught of coffee extraction theory :) A very welcome change from the de facto standard RU-vid/Instagram editing style which is very hard to watch for any extended period of time.

So takeaways: bloom fresher coffee for longer or add a little agitation, if using a ribbed filter or something like the origami keep the water column lower (more pours and/or slower), pour just above the point where the stream breaks, and cry because Lance didn’t sing. Anything else that I’m forgetting?

Yes, i have watched the 17min video, even though it was released 2 min ago. It was good, 10/10 would watch again.

So happy to see the shout-out to Aramse! I've been loving their content for the last year or so and I love to see all my favorite coffee channels supporting each other 😀

I’ve always struggled with decaf pour overs - this just changed the game for me! Just made the tastiest decaf I’ve ever had. Thanks Lance!

Nice shoutout to Aramse! Love those guys

The close up shots with the clear brewers, the ice cubes for contrast-amazingly informative proving the adage that a picture is worth many words.

Bro... a 17min video tought me more than 1 year of studying coffee stuff around the places. Thanks and keep it up, Lance.

at 1:20 you forgot to add in the card for that video plug, no biggy. thanks for the vid! been watching you since you started and it is all amazing value!

Thank you, Lance. Watching your videos has greatly improved my coffee skills, and infinitely improved my coffee taste. Thank you, thank you, thank you!

I have a goofy coffee set up at my office (EK43, but $2 kitchen scale and the largest Bonavita kettle ever made). I occasionally pick up beans I want to try but don't want a full bag of because ostensibly my coworkers will also dip into the bag. I've been tinkering with this natural Nicaraguan coffee for the last few weeks and have been pretty displeased by it--I find naturals are a little more forgiving with their extraction, but this one has just been sad, unpleasant, watery, and woody. However, this morning I was like, "I've got nothing to lose--two-minute bloom." And it is _incredible_ the difference it made for this coffee on my janky setup. Thank you for making my day a little brighter, Lance.

Yessssssssssssssssss love seeing some more pour over content :). not that i dont like esspresso :)

Thank you, Lance. Love the way you touched on the different styles of brewers and ways to pour

These 17 minutes flew by in no time. And thank you for explicitly mentioning decaf, since it's the only one I can still drink.

I wish i understood the techniques with pour overs as they are so interesting and complex, but as a barista working on an espresso machine only i dont, but do not care as i just love watching you talk and completely geeking out on anything coffee related. Your work amazes me ❤

J.F.C. Brilliant. That was f'ing 8 hours of GREAT coffee information jammed into a 17 minute video. I have to go back and watch this 3 more times just to fully absorb half of it.

What about „immersion bloom“, you think/tested it could help to use a closed hario switch for blooming and then do the second poor switch opened? Love your work!

Oh wow I think I just finally managed to get a good pourover cup of decaf. Thanks Lance ❤

great video and huge props to lance for all the work, but i wish you would summarize with simple recommendations at the end, because it's all a bit confusing to digest.

Awesome! Matches my experience at home vs other family members. Differences in bloom and agitation are noticeable! I normally prefer 2m and turbulent pour. And… Hugo is killing it. The level went so high 🔥 cheers

Mind...blown. 🤯 This video might put a ton of people off brewing coffee at home (just too much work and too many ways to not get a great result) but me...just makes me more determined to nail this sucker...though I likely never will. 😄

Probably the best video for assisting home brewing pour overs. Too many videos out there sharing competition recipes that have been developed with the best equipment and for very specific coffees, this video is very useful, thank you for sharing Lance 😊

I'm so CONFUSED...-:)

Great video. I just applied some of your explanations to my recipe, and boy, it elevated the whole taste. I hope you have a great day. Thank you so much.

I really do think this is one of the most helpful Lance videos in a while. I’ve watched a lot of coffee videos and a good bit of that was completely new to me. Watching it again to take notes, thank you!

this is what I like, science and experiments, the heart of coffee

Love the new color tones of the video

That's a pretty dense videos. I've sometimes had issues with your recipe, either clogging or feeling of overextraction, so I'll definitely think more about all that.

Not the first time watching this video and learning things that I missed previously =)

Lance, you're an international treasure.

cool video. I've tried now so many different methods over the past ten years; yours, the Hoff, single pours, everything in between from old to new. Most recently I went back to the 4:6 with very little agitation and it's been really hitting right. I don't understand why, but it is. Fellow Ode Gen 2 on 7. Using everything from Perc, Cat and Cloud, Mod Cup. It's been the most consistent with a v60 or Origami.

Love all of your content and the personality you put in it. Keep brewing and keep producing

can’t believe this is out for free. thank you so much Lance!

You're a genius man. I went from very inconsistent extractions, bitter coffee to some of the best I've made yet. I was so surprised that I had to go down like 3-4 settings on my grinder because the water was flowing way too fast despite keeping the flow rate like you suggested. Now I'm extracting so much better very consistently between 3-3:30 min for my medium roast. It tastes very good, I can't wait to try light roast again because that was very difficult for me to brew

Thank you for making this video. Been hoping for some pourover info, no one else really dives deep into pourover science.

came here just to kill some time while relaxing with some informative coffee brew video, and now I'll have to get back with a notebook and re-watch with multiple pauses so I can take notes and comprehend everything. Why do I hate myself so much?

I had a dream that I won a coffee filled weekend with Lance, getting caffeined up and experimenting/learning about different brewing methods etc. I wish I paid more attention! Either way, thanks Lance. It was fun.

I'm going crazy, are there like, "bonk" sound effects throughout the video? Love the breakdown on the ins-and-outs that you always cover in depth! I love using your videos as references to help explore coffee by myself, and my understanding of what exactly I'm doing has increased dramatically ever since following your stuff. Love the work!

the ultimate pour over recipe saved my home pour over game when it was released lol. only recipe I use unless i’m playing around with my pulsar

I had to set up the video speed about 0.5x to understand everything haha. Thanks Lance you're the best!

Thank you for discussing decaf coffee. I have noticed the lack of bubbles during bloom. After back and spine injuries, I need to stay away from stimulants to avoid muscle spasms. I still make regular coffee and espresso-based drinks for my Wife and Daughter, so the other info is helpful too. Small bubbles adhere to particulate surfaces and cause them to float. There is a water treatment technique called "dissolved air floatation" that uses this to make particles rise to the top, where they can be skimmed away. With coffee, some form of agitation is usually needed to knock the bubbles off the grounds to allow them to be fully wetted and the flavor released. The bubbles can cover a lot of surface and prevent the water from dissolving or washing away compound with flavor, reducing extraction.

Thanks Lance! Tons of information and I don't know how to brew my morning coffee anymore :) So much variables, so much possibilities. Probably even the Moon phase has it's effect on my coffee. I't's incredible how deep you go with coffee science. Your videos always very informative and I really enjoy them!

Nice video, watched twice already but it’s 1:30 am sooo might watch it again once I am awake

Thank you!!! I've been wanting a detailed bloom breakdown for ages. Awesome video! Still would love to see you dial in a pourover blind like that one espresso video you did.

Great stuff yet again! Having a filter coffee vid is a nice little change of pace! Love the work you do man it definitely doesn’t go unappreciated

Wow! 50K+ views in less than 4 days! You're rolling! Congrats. Pax

Love the amazing video footage of the grounds in the pourover.

Yes, totally helpful video... also confusing, so I may watch it again... maybe a third time 😂

As somebody who only does espresso, I just want to say this was fascinating. In another 10 years I might be able to do good espresso and then I‘ll go on to pour over lol

I’ve extracted cannabis for over a decade. Some of the best and most flavorful extractions came from doin what is considered a very long “soak”, and proceed properly filter the solution. I guess it isn’t extremely surprising that a long bloom, which is basically a soak, would have good results. But man, some of my peers couldn’t believe how long it I was taking it! Cheers to extraction

This deserves my subscribe

Hi, are there any plans to make a video about batch brew?

Nice timing, just as I was about to make my pourover. Let's see what I'm doing wrong...

Was going to ask about the Samo Bloom and then you were there. Amazing. I've liked the Samo bloom, will experiment with a longer bloom for that. Great video!

Your videos are always so educational. I learn something every time. Thank you!

This man has a gift for teaching

Really cool video Lance! providing us with the knowledge to play around, rather than following recipes!!

I appreciate you building more on the need for flexibility with pour overs. The biggest unlock I had for my pour over experience was realizing that no recipe or set of techniques can reasonably work for all coffees. Learning the techniques and how to observe what the coffee needs has made for much more enjoyable cups and just a more enjoyable/connected experience to the pour over ritual. Unrelated, it's super interesting how the best washed Kenyan coffee cups were 2min blooms and 30sec blooms, but then a pretty hard drop off with a 1min bloom. I would expect a the 1min bloom to be reasonably between the others. What sort of factors do you think play into that? Just as simple as that particular coffee tasting good at the "low" and "high" extractions, but not so much between?

So much information that I will definitely watch again. Amazing job. Love it.

Great video as always Lance, I’m just unsure about what to look at to make decisions about blooming time. Thanks ❤

Love the new haircut... Looking sharp, Lance. 🙂

Woah, heck of a video! Super helpful. I’ve been doing 2 min blooms for a few months because it was great on the coffee I was brewing at the time and it’s great on a lot of coffees, but there’ve been a few I just couldn’t brew well. I’m wondering if a shorter bloom would’ve helped 🤔 Thanks for giving me a new variable to play with and some rationale!

Lance, a very clean, factual and to the point video - mucho prefiero

I wonder how this translates to lighter roasts that have been rested for longer periods (say 3+ weeks). One of the things I've enjoyed with the April brewer/their standard recipe is the simplicity and resulting balance in the cup. Their standard recipe is 12g/200g and only two 100g pours, no bloom. But each pour saturates the ground quite quickly (10g/sec), and usually split between circle (more agitation) and center pour.

So well done - thanks for creating and posting this

This video was awesome! I am going to need to watch it a couple times.

What a lovely plot you made!!

ima make a tea and watch this at work because my coffee stuff is at home

I've been using a single pour from Tales Coffee for a few years now and it works so well! I can't believe no one is talking about it. I would love to hear what Lance or Hoffman has to say about the technique.

good stuff, can't wait to check this out. Thanks Brother!

some beautiful camera work in this one!

New Lance video, imma click like first then watch, love you.

Perfect timing! I just got a pour over set up!

I love you Lance. Such a great timing for my pourover game!

Coffee is becoming more like breaking bad with every video

oh been waiting for this! I was looking for a more comprehensive guide about how each variable (not just bloom, but also pouring and grind size and temperature brewing time etc as well as reading the bed) affect the brew but a universal rule set of thumbs is almost non existent

amazing video, man. 3 thumbs up

This was really helpful. I've been using the Switch recently, with a recipe that I think I got here (from Lance). The idea is a 45 second 3x bloom with the Switch closed, followed by a second pour with the Switch still closed to bring it up to 50%. I open the switch after 2 minutes and let it draw down, and then add the last 50%. I am wondering how this video would apply to the closed switch and the 2 minute closed second pour.

Incredible Lance! Really love your dedication towards pour over coffee. I'm still doing your ultimate recipe until today, i just love how you can change a lot with variables you already have, a simple plastic v60, kettle, good water and good coffee. I have some questions for you. 1. I am on ZP6, and I am struggling a lot with medium to darker roast, is this grinder more aimed towards lighter roast? 2. I love the Samo bloom, i just think it is great for getting delicate flavors from coffees. Sorry if i am talking shit, i just learning 😅. How long could we go on blooming? And i don't have a refract, but my intent is going towards higher TDS, but keeping 18-20% EY, following the flavor charter from UC Davis study, that sounds way more interesting than the old golden cup standards. What i am doing to try to achieve this goal consistently is getting shorter ratios 1:14-1:15 and water temperature depending on the coffee process. You believe i am going in the right direction, about using UC Davis as a parameter and think in coffee more of processing then roast profile? Or should I aim more into the roast profile? The thing is, i live in Brazil, it is a close commodity market, so I can't get Ethiopian, Kenyan or Colombian or Peruvian coffees very frequently unfortunately. So the characteristics we have in Brazil are lower altitude 800-1200m for most of the coffees. So most of the producers opt for Natural process or experimental process (aerobic, anaerobic, carbonic, dark room, double fermentation) with medium to medium-dark profile. I think goes back for my first question if the ZP6 is gonna be suitable for my condition 😅. What you think about all that. I am really sorry for this very long text, but i would appreciate some much for your help. Thank you for the hard work! Have a nice day🤟🏽😸♠️

Tried the 1 minute bloom for a couple of days. Elevated sweetness, but lacking some acidity. Will try more on a different grinder

Hey Lance! I'm curious if you have any experiences or insights on using a hario switch (or similar) to do like a 'wet bloom'' (with the switch closed)? Wondering if that might be helpful to prepare the bed for 'efficient extraction'? It's clear that you've done extensive testing regarding the bloom phase of pour over. I've started using your recipe/technique now and I look forward to explore the implications from longer blooming times. Also I hope this will help me to better dial in my pour overs when swtching between coffees. Once I've gotten the approach in, I'll play around with combining the approach with the hario switch, blooming with the switch closed. Thanks for yet another great and insightful video! I really enjoy your content and continue to learn which is just pure joy :)

For the first coffee of the day, the Samo bloom + a single pour is amazing. There's just less to worry about: my bloom time is however long the kettle needs to go from 70c to 95c, and I can focus on a consistent level of pour turbulence instead of timing out a bunch of pours--I've even stopped setting a timer.

love the lighting or paint adjustment

I would love to see you put out a Chemex recipe one day :)

Making coffee is the most beautiful science that exists.

I’m a bit confused as to the taste-testing comparison between the Kenyan and Peru coffees. Is there an explanation on why the Peru tasted better with a shorter bloom? If the idea that a longer bloom allows better off-gassing and a more consistent coffee bed, wouldn’t the 2min bloom also taste better for the Peruvian?

The images and graphs used here to show the points you’re discussing is such a polished way to present this information. You’re off to great heights and quality! My only complaints lie where you’re talking about bigger picture ideas, e.g. the “2 pours, 50g, 200g”; you had nice-looking big text, but I had to replay that section to better comprehend the recipe; I think you should just show the whole recipe in this section

Im here before the video is released? Nice I guess HAHA Nice Vid as usual

I have some questions: 1. What are the determining factors for bloom duration? Freshness, roast degree, quality of grinder, beans ect. 2. What are the determining factors for how you pour? Also, would you use a different type of pour for the bloom vs rest of the brew? 3. I know you’re not a fan of multiple pours. But what if you have a quality grinder (like the ZP6) and use something like the April brewer, where they recommend brewing with multiple equal pours?

Hi Lance, great video as ever! Just wondering if you’ve done any content on hand grinding, in particular speed. I’ve noticed that the faster I grind the faster the water flows through my pour overs. I there any science behind this? Keep up the great work!

Ayyy I was just about to go to sleep. Don’t drop a 17min banger on me that I need to watch immediately.

The takeaway for bloom length wasn't clear to me. To which types of coffee should I try shorter or longer blooms?

Amazing as always. I watched it 3 times but I couldn’t find out when shorter or longer bloom tastes better. maybe the whole purpose of your video is encouraging people to experiment themselves. However it would be great if you could share your personal experiences a little bit more. BTW I absolutely LOVE5 your b rolls. Maybe you can consider film making as the next step of your career. Hollywood disappointed me a long time ago! :))

Let’s see. I do a Samo bloom already. I blow away those annoying looking grinds that float away from my coffee. Now I’m gonna stop circling around the whole thing and try sticking to the middle lol. Probably a reason why the mellow drip is only so big 🫠.

Hey Lance. What are your thoughts about using a Switch for the purpose of keeping the water volume lower and contained in the grounds during in the bloom then releasing for the remainder of the brew. Seems like a more conducive environment that would allow for the CO2 to dissipate.

awesome video. I've been dialing lately with only bloom and keeping everything else constant. varying with samo bloom and times is a game changer. my question is, which roast date did your coffees had? I bet that plays a major role in the blooming times. would be nice if you could add that info in the data. keep it up 💪🏻

Thanks for the info, I always enjoy watching your pourover content. This may be outside of the scope of this video, but I was wondering if/how using an immersion brewer changes your bloom? I wondered if I could get away using slightly less water for the bloom because it's easier to get all the coffee wet (in a normal drippper the water drips out ofc). If I do an immersion bloom, what's the difference between a 30s, 60s, 90s bloom? I just recently got an immersion brewer so I'll be trying these in the near future but wanted to get your take as well. thanks!