EASY V60 (CONICAL) RECIPE FOR VIBRANT CUPS!

[@mathnerdm]

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!

[@LanceHedrick]

Haha! Fantastic! So glad to hear you enjoy this recipe. Means a lot you took the time to try and leave a comment.

[@vizzo7]

@@LanceHedrick any recommendation with how many clicks to start with a C40?

[@mprz8188]

@@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!

[@vizzo7]

@@mprz8188 Gracias Hermano

[@kg-Whatthehelliseventhat]

​@@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!!!

[@sandyvance3934]

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!

[@kg-Whatthehelliseventhat]

Hey sandy. Which knitting chanels do u watch?

[@marclemieux9387]

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!

[@CertifiedSlamboy]

Genuinely makes me happy to hear stuff like this. Welcome to the community!

[@LanceHedrick]

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!

[@joshuacurley417]

Rogue Wave! You must be from Edmonton, eh? Rogue Wave is an absolute gem

[@marclemieux9387]

@@CertifiedSlamboy Thank You!

[@marclemieux9387]

@@LanceHedrick Thanks Lance!

[@photographer157]

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!!

[@LanceHedrick]

Heck yeah! Thanks for giving it a try! Stoked you're loving it

[@suhaimisani645]

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...

[@VinceMGuitar]

I watched this video when it first came out but wasn't having trouble with fines so i kind of moved on to other methods. However recently I'm having a lot of problems with stalled pourovers. Maybe i need a new top burr on my grinder. I remembered this because Lance is the only guy who has specifically addressed how to deal with fines. Well I have to say the results are wonderful! I'm drinking it now and loving it. The brew did not stall and lots of fines were up on the wall as he showed. Kudos to Lance for such great tips!!

[@mostlycharlie]

I feel like I’ve pretty much mastered the James Hoffman v60 technique, so in an effort to try new things, I’ve started incorporating this and your other v60 technique. What I appreciate about your approach is that you keep things simple, making it easy to reproduce consistently. And most importantly, the cup I’m sipping on that I made with this technique is absolutely delicious. Keep up the great work!

[@LanceHedrick]

Thank you so much! Really means a lot. My hope is to make good coffee accessible, so this comment makes me grin

[@efafe4972]

tried this against james hoffmans 1 cup method which is my daily driver and imo best small dose recipe. lances method is suprisingly good i wouldnt say better but it tastes bright and well extracted but has less body.

[@chipkk7868]

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.

[@joebroke76]

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!

[@blakehelms8367]

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.

[@LanceHedrick]

fantastic! So glad you enjoy it!

[@samuelcooley9102]

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!!!

[@PrecisionPlaya]

This was one of the sweetest and fruitiest cup of coffees I’ve made. Bravo on the recipe!

[@user-ul2lu3jf8l]

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!

[@jo.comics]

Just tried this recipe today for the first time and man, juicy is absolutely the right description! So juicy, absolutely delicious!

[@hmsbarisaxplayer97]

Prior to seeing this I had been losing hope in my niche zero’s ability to produce the pour over I wanted due to all of the fines. So I am VERY excited that my first brew using this method with my niche produced a cup of coffee that was had that juiciness and clarity I’ve been searching for! There is still room for improvement, but now I feel like I am actually getting close to where I want to be. Thank you Lance!!

[@hkgtravellover]

Finally I got my cup right with my Kenya AA SL 28 after watching this video! Tried several recipes before & this is the best so far for the bean! Thanks Lance!

[@syazwanahmad9679]

It yields much sweeter and vibrant cups unlike any other two pour brew (Hoffman & April) Thanks again!

[@LanceHedrick]

Thank you for trying it! Means a lot. And appreciate your comment! Cheers

[@lincomatic]

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 KZbinr'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.

[@krishnachalla8442]

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!!

[@blackcreekcoffee]

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.

[@rdalmasso7326]

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

[@tomgreen2058]

If I use a grind size of 5 on mine I don't think it'd ever drain!

[@LanceHedrick]

Haha! Try it anyway! You might be surprised!

[@tomgreen2058]

@@LanceHedrick I will!

[@rdalmasso7326]

@@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

[@ibate9833]

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

[@mimilin8274]

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!

[@dropboxmoabit384]

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!

[@schmidtdedonno3948]

Thank you for using a K series grinder and sharing your grind setting.

[@cyrusfontaine2598]

I love coffee! I commented this because Lance told me to and he's never steered me wrong. Also, stoked on this! My grinder produces higher fines than I would like, and I struggle to get vibrancy out of high-fines coffees like Ethiopian naturals, etc. I'm hyped to try this out in the morning!

[@kevinserre4272]

I tried this recipe this morning, and I really enjoyed the cup of coffee I got out of it. Thanks man ! And thanks for your videos !

[@upendrar09]

I'm quite blown away by how good the coffee with this method was! Great stuff :)

[@aemaz7287]

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.

[@rdalmasso7326]

Love your videos ! I would love to see your best iced v60 recipe ! Really having hard time to find a suitable recipe pour a good iced v60/pour over

[@throwdowninolytown]

50% of your water weight should be ice. Brew directly into the ice. Perfection!

[@LanceHedrick]

Similar to Michael, but I like 33% as ice with heavy agitation. Then swirl and pour on ice

[@rdalmasso7326]

@@LanceHedrick no adjustment on the ratio or on the grind size ? ( or Both )

[@jlubkin]

@@rdalmasso7326 I do a slightly finder grind for iced and ~33% ice (26g coffee, 100g ice, 220g water.

[@daRock1212]

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.

[@drewdecuir5675]

I know barista hustle and 70/30 but haven’t heard of holy water. Where can I find more info on it?

[@adambroussard8192]

Curious to hear more about how you work on recipes. What steps do you take to come up with a new recipe?

[@ant1.v]

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

[@MehRSCA]

i love coffee and i love your videos. found you on keys to the shop today and im gonna binge everything. you're incredible! Thank you!

[@LanceHedrick]

Thank you so much! That was a fun conversation. Thanks for checking out my work!

[@3omar_a7maad]

I love coffee & I love Lance Heddrick videos

[@LanceHedrick]

And I love you, friend!

[@steve-holt-l7i]

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 :)

[@xyzzy12345]

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.

[@tobiasreif]

Melodrip (or aeropress filter lid taped to a chopstick 🤷‍♂️) works real well for the bloom pour here

[@stefanitan3825]

Love the details and paused moments to check the grind size and expected result! I also realised why I can't get as much fines now as I use kono. And yes, thanks for your rec/influence, our mornings with magnolia mountains are a must!

[@sarceexplores]

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

[@deronwiita9334]

I love coffee SO FREAKING MUCH

[@BigDFishin]

I am SO EXCITED to try this, v60 is my daily driver and my grinder isn't the best, this is right up my alley

[@danielquevedo9434]

Super. At work I only have a cheapish grinder that produces a lot of fines. I’ll try this technique on Monday. Thank you

[@LanceHedrick]

Heck yeah! Let me know how it goes!

[@danielquevedo9434]

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.

[@Andrew-wp1bz]

I just nailed the grind size for this recipe on the first try. I’ve impressed myself.

[@LanceHedrick]

Heck yeah! Love to hear it

[@Blacktouch2000]

MM cup has finally entered the country now waiting for it to show up in Florida, super excited.

[@patrickmcfadden4078]

Love your detailed explanations. Thanks for what you do, brotha

[@deo.strengthspan.project]

Really cool ideas and technique! Very interesting

[@brentroman]

“I love coffee, that would be fun”. Helping the algorithm. Keep up the great stuff!

[@bshamala9900]

Just made a cup, was absolutely blown away.

[@LanceHedrick]

That is fantastic to read! Thanks for sharing

[@musicmaderecords6040]

I love to learn from your videos its pushing me forward as Barista

[@knutube]

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!

[@jamesbrightman3997]

I bought the Kono and have been happy with that since your video on it. Would it defeat the point of the Kono to try this method on it since it has ridges just halfway? How do you compare/contrast the two methods? Would you use one or the other for certain types of coffee? Thanks again for such great videos. You rock!!

[@Mikey___]

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

[@claritean]

thnk you sir ! doing the science so we can just enjoy

[@drumguy2007]

This was a great video and excellent tutorial. Very clear and concise. Great job.

[@richardwieczorek6624]

I’m normally a French press guy but will be giving this a try soon, love your video’s, especially on the breville line of espresso machines.

[@David-P2611]

Yum recipe, nice and simple too. I just made it on my v60 now.

[@MarcusRobertsonTwo]

This taught me so much about what I’ve been doing wrong in general! Thank you!

[@JejuneJesuit]

Very excited to try dis brew. I love your pourover recipe vids!!

[@eleanorbrown8914]

oh boy do i love coffee! /srs your videos are great. appreciate u

[@LanceHedrick]

Thank you so much! Means a lot

[@alarsen77]

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.

[@YoItsM0]

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

[@2015shamrocks]

Great video! Been struggling with long drawdown times and stalling with my Ethiopian coffee. I will give this method a try!

[@LanceHedrick]

You'll likely still have a longer drawdown but shouldn't be bitter. Ethiopia produces loads of fines

[@doubledge2947]

You are an excellent teacher, Bud.

[@devikamujgule6888]

Hey could you make a recipe card for this one? Thanks!! This was very helpful

[@hjfragrances]

Just tried it with a light roasted Costa Rica Honey, and it’s amazing! I’m naming it the “Whirlpool Method”

[@lindamonica4532]

Ace been needing a video on this for a while thank you 👍👍

[@Cenot4ph]

Thanks Lance, good stuff. Video on immersion brewing would be awesome. Have a good day!

[@benoitgermain6047]

I love coffee, btw the pictures you took with MorganDrinksCoffee your hair is looking great in those. And congrats on coaching the US Barrista champ

[@jordanmckay7037]

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.

[@johncoleman1930]

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

[@grahamgeer4139]

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 😀

[@jonmahashintina]

I love coffee thatd be fun and yeah we're gonna go ahead and get started

[@DesertKnight99]

Awesome recipe that I’ll definitely try tomorrow! Thank you!!

[@TeKNiQ50]

Going to try this for my next V60 brew. Looks great!

[@SimpleIdeaz]

Love the content, keep up the good work! You gain a new subscriber

[@H4KnSL4K]

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 KZbin before? Doh! I just gave you a comment

[@duniagowes]

I did one try & the result is very similar with James Hoffmann technique I usually use (the same beans). The taste is balance, sweet, etc. The only difference is, my entire house (two stories) 400 m2, is full of coffee flavor which I love of course 😍😍 Will do the second try ; maybe I miss something. Also curious & will try the Hoffmann's with longer blooming time. On darker side of the roast most of the time.

[@nicholashivon]

alrighty Lance, I haven't watched any of your videos yet but I've heard your name a lot. Let's hope this video helps me get past my current Ethiopian stalling issue!

[@LanceHedrick]

If you're having issues with stalling, try my fines catching recipe! It is the 121 recipe posted about a year ago

[@JayLoden]

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!

[@rahimshahid8036]

Perfect my bro l loved the results. You the mann!! ❤👏 I am drinking the coffee and typing at the same time 😉

[@PedroJohnston1]

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.

[@LanceHedrick]

Right?! They can fit a Cortado if needed, too. Wonderful for funneling aroma

[@ciruscoffee4290]

Nice recipe, my Ouganda light roast was delicious!

[@demmidemmi]

No one makes me wish more I could drink more coffee than Lance 😁

[@mdfrick]

MM + LH cups are money. So classy. Loving mine already.

[@saragoose]

Yessss. Super excited to try this one tomorrow. Also love that 2min bloom - just the right amount of time to make a quick breakfast. This seems like a great recipe for both making the best of the equipment you have (i.e. my very average hand-grinder) and also being super doable on a busy morning.

[@LanceHedrick]

absolutely. And you can let it go longer than 2 minutes. You are losing lots of temperature anyway, so if you forget and let it run 10min, you're fine!

[@San7hos]

Really delicious, just had one in the morning using 95 score coffee from Coffea Circulor.

[@Sinisterg60]

I gave it a try in the v60, you're making me really enjoy conical drippers over my flat bottoms...

[@myrontodd1436]

Hi Lance, thanks for the wonderful video. I just recently stumbled upon your channel and is my favorite among the coffee geeks. This recipe worked great for me with a worka from Ritual, but when applying it to an anaerobic columbian cartura from cosmic dust called moonrise, I get good flavor, but not as much clarity as the coffee draws down too fast for me to get as effective of a light swirl to catch the fines. What would you recommend I do? Push the grind fineness to the point just prior to astringency? Appreciate your work and help

[@joshuaparmenter373]

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.

[@LanceHedrick]

I have! Does well with the switch. Not as widely used though

[@dan138zig]

with the switch closed you still do 2 minute bloom?

[@dan138zig]

I've got pretty good cups with this method, but more specific details would be great to keep consistency, in regards to: how often you stir and shake and when, how many grams is the heavy pour (pouring until half of the "swirl wall" is vague and will be highly varied). Thank you regardless!

[@kjellp2845]

I have one 🍵 thank u Lance for taking care of the Shipping fee 👌🏽

[@tallergeese]

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.

[@srmarketto]

Ive been doing just that, really dig the switch and its flexibility

[@PocketTime]

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.

[@LanceHedrick]

Yeah! Just remember there is a reservoir beneath the switch where water will escape. So I'd still do 3x weight.

[@dan138zig]

with the switch closed you still do 2 minute bloom?

[@patriciaschneider-zioga2500]

I do love coffee!

[@saintwaye7984]

@lance what is a 5.5 exactly in grindsize? Edit: oct 2022 I have my baratza encore set to the finest callibration, worked wonders on 13/14 which is similar to what I use for aeropress and mokkapot (10 to 15). It is a very transparant and aromatic brew with a nice juicy almost creamy body. Considering the amount of fines I always find in the brewer I am quite surprised! Did have to fold my papers 4 to 5 times to fit the flower petals for more consistency! For lighter roasts I also found reliable results by pouring Boiling water on the grounds... more omniroast profiles worked fine with 85 to 90 degrees in kettle, would say t83 is also a must try for those beans as they taste more clean to me (darker roasts have more of an astringent aftertaste with abacca imo). Must try tho recipe for if you know what you are doing you can get amazing results! I will update if I find a solution to the ek43!

[@macaroni_muffin]

Love your videos! You’ve really brought my pour overs to a new level

[@diganta2329]

I ❤ COFFEE

[@liamparry]

I followed this method and it seemed to work great, loads of fines collected on the filter and the mouthfeel very much suggested it worked well. But… I got very little flavour. Fast forward a couple of hours and I’ve now realised I have COVID related loss of smell and taste! Once I’m out of isolation and back to normal I can’t wait to give this another run.

[@LanceHedrick]

Oh no! I hope you get better quickly!

[@guillaumegirod8043]

Hi. Thanks for this awesome video :) Quick question, do you prefer comandante or 1zpresso k-plus for v60 ? 😊

[@thomasagarza]

It would be really helpful if you had an “equipment used in this video” section in the show notes. Also, an explicit call out to the coffee would be nice too. I know this wasn’t a review video, but I am a bit overwhelmed trying to figure out what to buy, and a section like that would help.

[@musiloko787]

I'm gonna try this recipe tomorrow

[@Slinkylinky179]

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!