Pourover Lesson for Advanced Brewers 

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

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

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

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

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?

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

Nice shoutout to Aramse! Love those guys

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

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!

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 😀

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!

love the lighting or paint adjustment

What a lovely plot you made!!

So well done - thanks for creating and posting this

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

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

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

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

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

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

Lance, you're an international treasure.

Love the new color tones of the video

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

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

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

solid work, thanks man

some beautiful camera work in this one!

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

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

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!

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!

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

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

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.

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

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

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.

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

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

Great content! As usual❤ How do u recommend to brew with the clever?

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!

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.

Amazing video! Thanks so much for giving the science love to us pourover folk as well :). One question: Do you have any thoughts on the melodrip? I've been very hungry (thirsty?) for more clarity in my brews and that tool is suggested to help with that. Thanks!

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 😊

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

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.

Thanks Lance🙏🏼

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

Thanks Lance.

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

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 💪🏻

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!

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.

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

Thanks Prof. Lance :)

Great vid, thanks

amazing video, man. 3 thumbs up

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

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

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!

I'm so CONFUSED...-:)

Hi Lance! Very good and usefull video. Liked it very much. I noticed you use the new Timemore Fish kettle and it has a different spout, shorter an more open, like de Cafec model. How does it work? I have the old one andfind it hard to start pouring very slow. I have to tilt it to start then reduce tilt to obtain the desired slow flow.

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

Hi Lance, thanks for the fantastic video. With your pourover recipe, what is your usual flow rate that you pour with both in the bloom and in the second pour? And also what range of grind size on the Pietro with pro brew burrs would you be on? Thanks!!

OMG YES! Love pourovers

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

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!

Great vidoe! I was wondering if you'd achieve similar results if you pre-groind your coffee and left it rest for a certain period of time before your started your bloom/brew. Would the time off-gas some Co2 and would lead to a more consistent brew with less of a bloom needed.

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.

Very good video @LanceHedrick. Interesting that your observations line up pretty well with my own. Been 'playing' with a medium roast Kenya Peaberry 2 weeks off roast and the longer blooms have really brought out a lot more sweetness and floral notes in my pourovers. Next step is to try and dial in my decaf pours, indeed much trickier due to the higher fines content. In your personal opinion do you think it would be advantageous to use slightly wider pore paper filters for decaf (i.e. Cafec or Sibarist filters) over the original Hario ones to avoid stalling, at the expense of higher change of bypass (would require smaller pours obviously)? Thanks.

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 ❤

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

gotta love those kono colors

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

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

Thank you so much.

Great insight! thank you!

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 the video! What Ode2 (standard burrs) grnd size would you recommend for starting point?

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!

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!

Amazing video. What's your take on controlled bloom (say with MD, droplets, or low agitation pours 3ml/sec) with the same recipe that you talked about? This way water go through the bed very slowly, wet all the ground and decrease the chance of fine migration? Love to hear your thoughts.

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.

Could you make a video about vacuum siphons?

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.

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.

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.

fan on the channel here. interesting and intriguiging youtube. i was wondering, about halfway into this: why wouldnt one pour all the water in (relatively quickly) and these use a wdt tool with the coffee being wet and pouring to ensure even flow. the water agitates the coffee so why no action to try and re-distribute it evenly?

Fantastic video! I've been doing 1 min blooms on most coffees for the past few months and loving it. I've been grinding courser with good grinders (078, DF83V with SSP MP, or my EK43) and doing heavy agitation on the draw down to control the TBT. I've been doing 1:3 blooms then 2 equal pours and it's been great but I'm going to try a bloom then 1 pour and see how it goes. I do have a question though, does grinding courser for a V60 or other brewer that can bypass actually cause less bypass? With less restriction more of the water should want to go down through the bed than bypass around. That's why I've been going pretty course then agitating to control flow and contact time during the 2 pours after the bloom. Is my thought on this correct? Looking forward to the next video guys!

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

How would you alter the recipe for a natural? To keep the water lower in a pourover with frilly filters should you pour slower or add an extra pour? How do you determine how long to bloom? Only roast level or also how long the coffee has rested? It's "wet WDT" any better than a chopstick or spoon?

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 :)

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

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. 😄

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.

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.

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🤟🏽😸♠️

Do you have a dedicated grinder for your pourovers? I just bought a Kona filter from Rogue to try over my V60 Hario. Thanks Lance!

Hey Lance. Love this video as it echoes a lot of what I've found on my own time. I personally brew with a Hario Switch with the valve closed for the initial bloom, and agitate it, then brew open for the rest. I was wondering your thoughts on bloom agitation as a whole, as I've both had very successful brews with it and also extremely disappointing ones (mostly clogging issues.) I'm also curious about the graph for the washed Kenya at 3:22. The 1-min bloom scored lowest, but the 2-min and 30-sec bloom scored highest. Why would there be a discrepancy there? Shouldn't the 1-minute bloom score similar to the 2-minute?