HARIO V60 BREWGUIDE: Easy and Effective V60 Recipe!

[@SerafimSmig]

Just followed the recipe and the result is ABSOLUTELY DELICIOUS! Thank you!

[@LanceHedrick]

Thank you so much! Stoked you're enjoying it!

[@AzuritSK]

I've seen people sharing their pourover recipes but you by far did the best job describing the reasoning behing every single step and some hints on top. I can't wait to get into pourover myself as I only make espresso / espresso based drinks so far.

[@LanceHedrick]

Thank you! So glad you enjoyed the video. Hope you enjoy the brew!

[@ComandanteGrinder]

Hey Lance! We're honoured to have made the video, thanks so much for your support! We will be trying the recipe this week in the Comandante Office, for sure! All the best from Munich, Joe and Team Comandante

[@LanceHedrick]

Hey Joe! Thanks for watching. Love my C40. Happy to be using it. Let me know what you think! Cheers

[@ComandanteGrinder]

@@LanceHedrick So far, so good! We ran out of V60 papers yesterday so just tried it with the Chemex and was juicy and delicious! Good work :)

[@LanceHedrick]

Fantastic. Glad you're enjoying it! 😍

[@spellbinder6818]

For a long time I’ve watched and read coffee Gurus talk about preserving the temperature of the slurry but never consider the idea of simply capping the v60. You are the first one I know who’s mentioned it and I feel relieved.

[@seanmckeough6869]

My V60 was collecting dust in the basement, but I broke it out after watching your into, and now this video. Great result, thank you for sharing your knowledge and technique!!

[@LanceHedrick]

Absolutely! So glad you brought it out. Makes some crispy cups and this recipes allows more body and sweetness with it!

[@dennissmith719]

As a new V60 user, found your video 20 min ago and really appreciate your clear efficient presentation and recipe. Thank you.

[@knowitallandy]

I watched this about a week ago and needed to come back to say THANK YOU. I was struggling a lot with other recipes, but yours helped me really dial in my pour overs. I also love the extra tips like splitting up the pours for more extraction. Just tried this with a new coffee and it came out wonderful on the first try :)

[@farbac]

Thanks Lance, just got one of my best cups out of a V60!! 16 clicks on a chestnut c2. Great recipe!!!

[@LanceHedrick]

Perfect! Thanks for the click number. Have had some people ask.

[@lasithfernando9316]

@@LanceHedrick hello brother i need your help to findout right grind size for V60 and Chemex( i have Baratza Forte AP)Please help me to findout 🤗

[@SmokeMondayy]

16 clicks on the c2 is pretty fine no?

[@mroozendaal]

I have a chestnut c2 max. With 16 clicks do you mean from the finest or coarsest setting

[@kpbmx]

I tend to run towards 19-21 on a c2. Not a V60 though, Melitta cone/flat. (Settings measured from finest, as per manufacturer docs, ie Higher number = courser ground)

[@toppefall]

Mind blown how big a difference this made over my previous technique! Thank you!

[@Villaboy78]

I finally did it and jumped to V60 this weekend So aside from running round the house with the dripper in front of my face yelling "KAMUI" at everyone , I've found this method simple and easy to get into the swing (swirl?) of things! Cheers Lance

[@joshcook777]

You're on a whole nother level with personalized chopsticks. Great video once again Lance!

[@LanceHedrick]

Haha! Love me some sushi. I eat sushi and poke quite regularly lol

[@Yanon23]

Just nailed it after 3-4 bad runs. The coffee was absolutely delicious, balanced with great texture and clarity, nicely mixing the tones of berries and dark chocolate. Thanks Lance for the blast! ;) Malawi washed light to med. roast, 3-5-0 (140 clicks) on JX-Pro, 30g coffee to 510g water, four pours 60-150-330-510 g in 1:45 total time about 2:30. Have a great day!

[@kg-Whatthehelliseventhat]

Now that's how to leave a comment! Hell yea! Good job, may you have many more great cups!

[@chriscoleman2489]

Why did I have to watch this at 9:30pm? Now I'm going to have to pour a V60! Yet more great content from Lance - perfect for the weekend. Thank you for sharing.

[@LanceHedrick]

Hahaha! Fantastic! I love some nightly brews haha

[@chriscoleman2489]

@@LanceHedrick To be honest, I can drink a strong cup and then go straight to bed! Not sure that's technically "good"....

[@LanceHedrick]

Hahaha! Just means you're a champ in my book

[@peternguyen4202]

I love you described the grind in microns. As long as you know what size micron each adjustment on your grinder is, it is a way better starting point for everyone’s different grinders.

[@SteveCooksSomething]

I just tried this method with a pre-ground coffee that I thought was destined for the drip machine, and it really breathed new life into the beans. Thanks for making this so simple, straightforward, and idiot-proof. I'm sure I'll be using this technique for a very long time to come.

[@IconcentrationI]

This is really the best recipe for beginners who moved from a blade grinder to a higher quality grinder because it really highlights tricks to maximize extraction. I am fairly certain that people like me who suddenly use very consistent grinds end up with very sour coffees which is so frustrating. I think it's terrible advice (given on most online forums), if your extraction is not high enough then you should just grind finer. It results in having a lot of mud in the coffee bed. Thanks to Lance, I learnt so much about the importance of agitation.

[@Mattbeatty89]

I’ve stuck to my same recipe for V60 for so long, I’m both scared and excited to try this. Thanks for the awesome video!

[@LanceHedrick]

Haha! It's always fun to experiment! If you prefer your's, no worries. But just know this is highly tweakable and the tweaking is encouraged for your flavor preferences and your coffee/equipment!

[@matthewparker2118]

Thank you Thank you Thank you! I recently started to do pour overs and bought a V60 (not knowing the technique involved) and this is the first recipe that I was finally able to get a good cup from.

[@LanceHedrick]

Heck yeah! I love to hear this!

[@sethmjcooney]

Not often I enjoy these more "unconventional" brew methods. I don't typically budge from circle pours, but like to take a chance every now and then. This recipe didn't disappoint. I was very skeptical with the off center, pour, but did it ever make a great cup of V60! Thanks for this, Lance!

[@timothyf7621]

I watch a bunch of your videos and enjoy all of them. I get some kind of information that I can use during every video. The one thing that I don't benefit from, and probably most others too, is telling the setting on a particular grinder. I can't believe that the majority of watchers own one of the two mentioned. It would be a lot more helpful if you just give a general idea, like a "Medium coarse" grind or a "very coarse" grind, to get us in a general area. Then we can tweak from there. I know a lot of seasoned brewers may know what you are referring to... but newcomers want to learn also. Thanks!

[@sarahhanson7321]

Tried this recipe today. Love how simple it is. The result was a verrry J U I C Y cup with some fancy natural Ethiopian beans I had. Still feeling the zesty mouthfeel long after I finished my cup. Thanks Lance!!!

[@oldmanlogan6124]

Pretty new to pour-over coffee brewing but using this recipe I was able to brew my best cup yet. I was actually able to get a level of sweetness that I had previously not achieved using the same grounds. Much more balanced and delicious! And this was my first try with this recipe, so I know I did not do it perfectly. Thanks!

[@LanceHedrick]

heck yes! so glad you enjoyed it!

[@ciamber]

Straight to the point, reasons instead of empty habits, going to bed just waiting for tomorrow morning to try it! Thanks for all this generous, open minded content!

[@LanceHedrick]

Haha! Love the enthusiasm! Report back with results!

[@sarceexplores]

Interesting recipe, Lance. I usually do a 5-pour, did the same with your instructions for a high acidity, light roasted coffee I've been using and it came out balanced. Using your pour&swirl method, I was able to get an aftertaste which was missing with my regular 5 pour method.

[@guernicaa]

I always struggled with v60. This method has worked so far every single time!Thank you!

[@Elmusiico]

You are a rocket through the KZbin coffee scene. Love the videos, awesome teacher. Keep the videos coming

[@LanceHedrick]

Thank you very much! Means a lot, friend.

[@Melnihr]

I'm a latte kinda guy, but I've been thinking of making pourovers for my girlfriend since she much prefers her coffee black. They've just felt intimidating to try, but you made me feel confident giving it a shot, and she really enjoyed my first try at your recipe! Thank you so much Lance!

[@LanceHedrick]

Awesome! That is so great. Glad it proved helpful!

[@bigsteve3481]

oh my god thank you i've had a v60 for a few months and i've gotten decent cups out of it but it's been pretty inconsistent. i've tried loads of different recipes and techniques and every cup i've brewed has left me at least a bit disappointed until this one! it's perfectly balanced and delicious. i think it'll probably try tweaking the grind size a tiny bit but i'm so relieved to have finally found a recipe that just works.

[@nfivejaygee]

Just tried this on V60 with a washed nicaragua 6'2 on ODE with SSP burrs, calibrated to 1 = 1 click past chirp 17.6g:300mls Water around 93 degrees (personal preference) 00:00: 40ml bloom, spin somewhat aggressively 00:45: 60ml second bloom, spin (less aggressively as less effort required to wet all grounds, since they're already pre-wet) 1:15: pour to 200mls, swirl 1:45: pour to 300mls, swirl Draw down was slow (ish) just under 4 mins. Probably multifactorial, water is not just off boil, i dont preheat my brewing vessel that aggressively, this particularly coffee is quite chaffy, and while my SSP burrs are great, I do not bother with shim alignment as my coffee tastes good enough for me so my fines reduction is not necessarily optimized for my burr set. Results were really, really good for my set up and I had a really sweet cup with juicy body and great balance and acidity. This will probably be my go-to in the mornings. I particularly like how the pouring technique is somewhat easier than say other multi-pour techniques. Thanks lance!

[@dlawrence]

Wow! This really works. I was a bit skeptical because I learned V60 with techniques that minimize agitation, but damn what a delicious cup this makes. Very impressed! This is my new daily recipe. Thank you Lance!!!

[@LanceHedrick]

Thank you so much for trying it! So happy you enjoy the recipe! It's my go to with new coffees

[@bungeoppang210]

Just discovered your recipe! Been pouring v60 since so long, but always with minimal turbulence. This immediately increased intensity and sweetness. Love it. Only challenge I got is that after the last pour with swirl, the flow reduced a lot. Mostly the filter starts to drop. Couldn’t find a way around it yet. Using an ek43 with new coffee burrs. Quiet well aligned. Fines shouldn’t be a problem, but the flow behavior indicates that. Grinding on 11 on the new dial. Will try to go courser, but I suppose that it will be too course for v60 then. Anyway, taste is already great! Thanks!

[@hamdanismail3668]

Lance, pour over depends a lot on the human factor. No machine to help. Just steadiness and timing. Your recipe is easy to follow. Delicious too. Great video.

[@LanceHedrick]

Thank you! So glad you enjoy it, my friend.

[@nequtv8136]

So I think I´ve watched about a hundered recipes for V60 and still, everytime I watch a new one I cant help but trying it out right away :D Good job dude :)

[@pha402]

I really like the double blooming about your recipe! Helped me notably increasing my extraction without an increase in bitterness and only modestly extended total drawdown time.

[@zaroc]

Have to say this is by far the best tasting recipe I've had glad a friend recommended you,

[@LanceHedrick]

Incredible! So happy you enjoy it, friend! Thanks for watching and the support

[@hifimoog]

This is uncomparebly the best recipe I've ever tried. Thank you so much.

[@coffeecoffee1225]

Hey Lance! I recently moved from the comandante to the ode + SSP. The ode + SSP seems to produce quite a bit more fines than the comandante which I didn't expect. Anyway, this recipe is the first which has achieved good results with the ode, so thank you! It's completely blown my mind how different the SSP mps are to the comandante. The impact of burr geometry, rpm, etc, has completely reset my perception of the idea of an "objectively good" grinder without considering brew method at the same time. Very interesting!

[@LanceHedrick]

I can assure you the ode gives a more unimodal peak. Perhaps the looks might be different, but that doesn't tell most of the story. People focus singularly on fines. If the peak is super wide but has little fines, the cup won't taste good. You can have more fines with a super tight peak and will likely procure a better cup.

[@coffeecoffee1225]

@@LanceHedrick yeah, i am still quite new to the PSD rabbit hole and naively assumed that more unimodal = fewer fines = better. My old recipe had some stirring and so I was ending up with stalled bitter/sour cups regularly. This recipe of yours strikes a much better balance for me in terms of agitating well without stalling.

[@trevorbailey1128]

Just followed you recipe using my old Melita V60 and my Hario Slim hamd grinder at 6 clicks 20gm Lavazza and 300gm water straight from a normal kettle very nice taste even without adding sugar. Next time I'll try it with some better quality coffee and it should be amazing.

[@LanceHedrick]

I love it! Very good. Thanks for sharing!

[@Cenot4ph]

Thanks for the recipe/method, I've always brewed immersion with the Hario Switch because I'm generally too lazy to pour but this was really easy to do.

[@kelvinlim8896]

the sweetest v60 I've ever tasted! thank you Lance! 🙏

[@itsadamtruitt]

Cool video. Been brewing V60 for ten years and learned some new things today. Thanks!

[@jouniad]

One of the first recipe thats is easy to recreate and is delicous with first try! Thank you!

[@darrenbarbera2377]

Thanks lance im new to the v60 game and learning tried this technique with a amoret Ethiopian dark chocolate blueberry black tea ect I used a wilfa grinder on a setting between French press and Filter and this is by far my best cup the grind was quit course but the flavour where right on the money I this it’s totally bs some many people saying to grind quite fine

[@scottintexas]

Thanks Lance! Would love to see a follow-up with this recipe and the Decent pourover method.

[@mrknaldhat]

Great tips, thanks. I'm missing an important one though: STIR THE CUP! Wildly different taste between the first and last extract

[@thelochnessmonster.350]

Do you need to stir even if you brew into a decanter?

[@mrknaldhat]

@@thelochnessmonster.350 yes or swirl. As long as you mix the bottom with the top. Bottom will be sour, top will be bitter, they need to be balanced out

[@LanceHedrick]

Yes. Stirring is essentially if you brew directly into your cup. But, if you brew into a decanter and then pour into a cup, it will mix just fine!

[@tuckerdoolan8830]

Putting the v60 on the kettle as it boils is a fantastic tip! I've got a ceramic v60 so I can't wait to try this tip and the recipe

[@mfaour34]

adapting for a 250ml cup according to chatGPT: To adapt the recipe for a 250ml cup, we need to adjust the quantities accordingly while maintaining the same ratios and principles. Here's how you can do it: Ingredients: 15.63g ground coffee (assuming same grind size) 234.38g boiling water Instructions: Use 15.63g of ground coffee (assuming the same grind size of 720 microns). Boil 234.38g of water. Follow the pouring schedule: Pour every 30 seconds. Pour a bit more than double the dry mass of grounds for the first two pours, then divide the remaining brew water into two. Spin the coffee after each pour as per the original recipe. Adjust the Total Brew Time (TBT) to 2:30-3:30 based on your preferences and the coffee roast level. If you desire less extraction (darker roasted coffees): Lower the temperature of the water. If you desire more extraction (lighter roasted coffees): Increase the number of pours by dividing the remaining brew water into three instead of two. This will increase contact time and agitation. Remember to adjust grind size, water temperature, and other variables according to your taste preferences and the specific characteristics of the coffee you're using.

[@MetalPirate]

May have to give this one a shot tomorrow. I've been playing with V60 recipes lately and this one seems quite a bit different. I also have an Origami and some Kalita Wave filters coming in to try some flat bed pour overs. Further down the rabbit hole.

[@willhomerrr]

Followed starting recipe to the letter with a natural Ethiopian (Guji) from Fried Hats, roasted 04/19, using a cheap home kettle and an Encore. It ended up with a 5 min 30 drawdown but there were no bitter or negative flavours. I don't have a refractometer at home, but from what I'm used to testing at work (specialty coffee shop) it easily was higher than a 22% extraction. Brilliant recipe bud

[@LanceHedrick]

Love it! And yeah- spinning is the worst variable. If you go too hard at ALL, it'll majorly slow it down. But even with stalls, I've found incredible cups.

[@willhomerrr]

@@LanceHedrick oh for sure, can be a very inconsistent variable but feels like a necessaryone nevertheless. I shall be employing this as my go-to at home from now on!

[@LanceHedrick]

Incredible! Thanks for checking it out and already giving it a go

[@willhomerrr]

@@LanceHedrick quick Q though - in your personal brewing, eould you bring the kettle to boiling only at the start, or try to keep it at boiling for each pour? The former would maintain water quality but the latter would increase slurry temp

[@LanceHedrick]

I like to keep it at the highest temp possible. I'll do a video with this soon.

[@ant1.v]

Another fantastic video man, really enjoy your work as I'm trying to step away a little from espresso and dive into pour overs. Your content is helping me so much achieving this

[@LanceHedrick]

Incredible! Glad to have you along with me

[@davidrich5032]

Did this technique with my Kalita 155, came out great!

[@HeavyMetalFan]

TL;DR: I had a very difficult time getting a good extraction from a light roasted Sumatran coffee recently, and the high extraction method outlined here did the trick. For whatever reason this particular coffee would always draw very quickly and finer grinds weren't helping the draw speed or the flavor. The extra agitation from the 5 spins really helped to bring out the sweetness from a coffee that was heavy with malic acidity and really needed that sweetness to balance the cup. I'm still testing V60 methods on coffees of more common origin (South and Central America, Ethiopia etc.) but this method definitely gives you a high extraction and all-important adjustability.

[@LanceHedrick]

That's awesome! So glad you're achieving success with it!

[@felixgebauer6885]

Great cup! Brewed with a Garage, Ruanda Bourbon Natural. Super soft and juicy. Thanks for the recipe!

[@LanceHedrick]

Incredible! Glad you had some nice immediate results.

[@nelljamina419]

Great video sir - you explain everything very clearly and I enjoyed watching!

[@M4tthij5]

Lance, I just love your content, so concise, likeable and clear. Keep it up, you seem like a great guy, thank you for helping me make and enjoy better coffee

[@orrinbelcher6593]

Very nice video, fun and informative “spin” on the wonderful Hario V60, superbly done

[@jmfritsch1]

Love that you gave an estimate of micron size! Can we all please start trying to use this measurable method instead of "Number 11B"? (I'm definitely also talking to you, Baratza and other manufacturers....)

[@LanceHedrick]

Lol! Only one I know doing it by the micron is Bentwood! If you have a spare $3k...

[@jmfritsch1]

@@LanceHedrick If I had a spare $3k it would go to an espresso machine upgrade! ;)

[@LanceHedrick]

Nooooo grinder is most important haha!

[@jmfritsch1]

I hear this over and over and over - - why is it mentally so hard to drop that kind of cash on a grinder, but no one really blinks at a $5K espresso machine? Weird creatures, us humans.

[@LanceHedrick]

I blink with a 5k espresso machine! I had a linea mini (won it in a comp) and sold it. Always buy the grinder! Most important part of the process (outside of water)

[@10jsfvideo44]

Thanks Lance . Watched this video again and learned some more tips for better pour over extraction. In re-watching this video I was interested in the carafe you used for the pour over.

[@kevenalvarenga318]

Not even 2 minutes in and already learning new techniques 🔥

[@LanceHedrick]

That rocks! Thanks for watching.

[@ddmendes]

Hello! I don't have a V60 but did it with melitta. Great as well! The only thing I notice is that maybe the high agitation may increase the fines migration because the second attack takes longer to drip. But the cup doesn't taste overextracted. In fact it gets sweeter than my usual slow single pour. Thanks for the video! Great as always!

[@LanceHedrick]

Yes fines migration can be a problem if swirling too hard. Shouldn't be an issue if you only swirl the first two times aggressively. The final two should be gentle.

[@LanceHedrick]

But yes- there shouldn't be much bitters even with longer drawdowns!

[@chinellito]

Missed some views from top camera to see the bed. Otherwise, another great video, very informative.. Thanks Lance.

[@LanceHedrick]

The bed was always flat due to the swirling. So, as long as you give a proper spin, good to go

[@DiegoNunes]

The second bloom is really a good idea for very fresh roasted coffee.

[@tyoakley617]

So glad I found you! Can’t wait to try this at work/home. Love the detail. Keep it coming!

[@LanceHedrick]

Absolutely! Thanks for watching.

[@kozoner4]

Thank you so much for this! Tried this on my first attempt this morning, and it's made me super happy. Definitely my best pour over to date. :)

[@highnrising]

I love watching this crazy person get so passionate about making a cup of coffee. I'm sure it tastes good.

[@kg-Whatthehelliseventhat]

I have made an espresso that gave me chills it was soo good. About a year ago I had Brazil Santo beans that had a cherry taste. No lie... it was like coke vs cherry coke if that helps paint a picture 4 you. The main thing is not to always go for the absolute best but rather consistently good coffee and sometimes the best just happens.

[@dannyk17dc]

You should do a walk through of your everyday setup, I'm very curious to see what you use on a daily basis!

[@LanceHedrick]

Phew. That gets into vlog territory. I'm no d Vlogger haha! Perhaps I do a live one day? Informal type thing?

[@dannyk17dc]

@@LanceHedrick I'm sure a quick video wouldn't hurt but I'd be happy to see your EDB (Every Day Brew) setup!

[@LanceHedrick]

Haha it's difficult because my setup changes almost daily. 🤣🤣🤣 I have accumulated way too much stuff over the years. Perhaps once I get my new coffee bar in I will!

[@Coffee-Comrade]

I saw the double bloom in a different video of yours (maybe Wave or Kono) and already integrated it into my V60 recipe to great satisfaction. Honestly, outside of the fundamentals, I think that adding a second bloom was the best change to my pourover method.

[@error.418]

This is the first video I've seen giving microns for the grind size, and honestly that's more translatable than most things I've heard. I can easily, say, get a loose translation for a 1ZPresso K-Max which would be 22 microns per click (according to the manual) so 33 clicks (726 microns) to get to around 720 microns as mentioned in the video. Communicating grind size in a video is tough, even with grind shots next to a Kruve Brewler, so appreciate the idea. None of this is perfect, no worries, adjusting grind size is a big part of brewing, but still neat to see this approach. For V60, though, this seems really fine? I'm typically grinding around 65 to 70 clicks (a 6.5 or 7 on the grind sized ring) on a K-Max, so allegedly 1,430 to 1,540 microns, unless I'm miscalculating something. (I'm definitely miscalculating something...) From the Ditting 804 documentation: These are the factory suggested settings. 1 - Turkish (approx. 100 microns) 3 - Espresso (approx. 300 microns) 5 - Paper Filter (approx. 500 microns) 6 - Melitta (approx. 600 microns) 7 - Metal Filter (approx. 700 microns) 8 - Perculator (approx. 800 microns) 8 1/2 - Pods (approx. 850 microns) 9 - French Press (approx. 900 microns) So I'm definitely getting something wrong about the K-Max setting... The K-Max manual says "numbers from 2 to 4 are the espresso range." That would be 440-880 microns, so I'm missing something...

[@dan138zig]

You can't convert micron between different grinders

[@MarkDiSol]

You explained it so well and easy for beginner like me! Thank you so much Lance!

[@JuliusSP1]

this is probably the better approach for coffees that have very quick drawdown times. I'm wondering about doing this method but combining it with your clean coffee approach, where you do a higher pour with center circles, except now do 2 of them, and perhaps do the glass rod stirring to displace the grinds. No?

[@MorganWhaley]

Thanks for this, Lance. Looking forward to trying out this recipe this weekend.

[@LanceHedrick]

Thank you! Excited for you to try it

[@kylelaharaclarkcollege]

just wanted to come by and say love your content dude!

[@danielsoukup5734]

I’m going try this later, already had morning coffee. Love your videos, keep em coming.

[@LanceHedrick]

Awesome! Definitely give it a try and let me hear your thoughts!

[@danielsoukup5734]

Tried it out. I brewed a different volume so it didn’t work exactly like the recipe. BUT the double bloom made a noticeable difference. Couldn’t quite put words to it. Sharper? Tangy? Definitely some fruity/floral aromatics I haven’t gotten from the beans before. Looking forward to experimenting. Thank you for sharing the recipe!

[@LanceHedrick]

Absolutely! Have fun making tweaks! I crafted this to be a highly malleable recipe.

[@Em-gq1xk]

This was a wonderfully interesting video. I would’ve liked to see a close-up of the grind size, the divot, and the final draw down. The camera was either too high or oddly just a shot of the side of the V6. Thanks again for showing this technique.

[@LanceHedrick]

No problem! The camera from the overhead angle kept turning on and off. Apparently it is voice activated and certain words I said turned it off. So we worked with what we had. We have sense deactivated voice control haha. Thanks for watching!

[@xaviperez455]

Sorry Lance, I am confused about the grind size and water temperature for this recipe. Which would be a suitable grind size in a Fellow Opus (5-9)? What about the right water temperature? Many thanks for your kind answer and greetings from Spain 😊

[@MartinUnderwood]

Excellent video! Looking forward to giving this a go shortly

[@LanceHedrick]

Do it! I'm about to brew another lol

[@jimdaily737]

The double bloom completely stifled my draw downs, I couldn't get anywhere near 30 sec! I'm assuming a coarser grind will resolve that?

[@dan138zig]

It's not supposed to draw down completely by 30 secs

[@alt_423]

Great, I recently purchase a new K-Max grinder based on your reviews. Would you share your kind comment on the grind size?

[@erraticbro]

Wow 🤩 what an amazing in depth video, I can’t wait to try this out!!!

[@SteveHofsaess]

Great video, I feel like making coffee is almost a science.

[@juanpatino2377]

Is almost a science!!

[@itsjustcaz]

Also idk what grind size you’re using based on your description. I am using a Fellow Opus. I’m going to put it at between 4 and 5

[@jonathanedmund7429]

Great video :) super informative. Really repeatable. No circular/Center/concentric/Pulse pours.

[@LanceHedrick]

Really wanted to make a delicious brew that anyone could do, without having to practice with a gooseneck to nail pulses, etc. Glad you enjoyed it!

[@rahimshahid8036]

Bravo! This has to be my best v60 brew. Thank you for this brother.

[@LanceHedrick]

Fantastic news! So glad you're digging it

[@andreibicu5592]

Hi Lance. I really like your content and I've learned a lot from you. Thank you ! I noticed you use both Brewista Artisan and Fellow Stagg kettles. Which one do you prefer ?

[@spellbinder6818]

It seems there are conflicting forces in the choice between raising the water level high versus splitting into smaller pours. Pouring high: it creates a smaller surface to volume ratio so it reduces heat loss. The higher temperature enables more extraction. But there is also more bypass in this case which reduces extraction. Because of the heavier column and reduced viscosity, the flow rate would be higher, the contact time would reduce and that should reduce the extraction further. And then there is less of agitation compared to split pours which also reduces extraction. So the question is, which factors dominate and are there predictable differences in the extraction quality created by these separate conflicting factors?

[@rsaigol9226]

Hi Lance - thank you soo much for such a detailed video. I have been having a tough time saturating the coffee bed in the bloom phase (despite the two blooms) n this seems to b a problem across roasts, across recipes. I'm using a med dark roast (10 days after roasting).In the first bloom, the coffee swelled up but there were no bubbles n I could see no water that I could swirl. In the second bloom I saw a lot of bubbles, again hardly any water to swirl - though I did manage to swirl something extremely viscous. Total brew time was a lil under 2 minutes - after I was done with the entire brew, I saw some fine bubbles on the surface of the bed!! I have a comandante, it's about a month old. Not sure if I need to grind way way finer cos my v60 regardless of the recipe always drains too fast even at 18 clicks (with another recipe). Also my water temp was around 88c. Look fwd to ur response, thank you soo much:)

[@rsaigol9226]

Oh yeah, I used 20 g coffee in size 01 dripper. Followed ur recipe to the t.

[@ram_bam]

Your recipes have produced my best tasting cups by far. Even as the temperature cools, the coffee still tastes great. Thank you for sharing your knowledge. Do you have any plans to make a video guide for the flat-bottom brewers such as the Kalita Wave and the April brewer? That would be awesome.

[@LanceHedrick]

I absolutely do! Kalita will be my next pourover video, though I will be pivoting back to espresso for a bit

[@ram_bam]

@@LanceHedrick Awesome. Really looking forward to it. Thanks for the content, Lance.

[@LanceHedrick]

No problem! I enjoy it

[@QuinCarter]

Awesome stuff! I'm also loving your Instagram Lives! Keep it up man! I love how you are single take and raw. It's awesome 😎

[@LanceHedrick]

Thank you, Quin! Glad you're enjoying the IG lives haha. Those are always so impulsive and I tend to talk so long 🤣 can't stop flapping my mouth

[@ot7stan207]

I like the way you use your hands when you explain things I can finally understand lol

[@danielgurrola2]

Did I miss the filter rinse? Or does that not happen?

[@althe]

Very good; you added some innovation and were not overly fussy. But maybe a few fewer coffees before you start the action. I'm watching this at night and now I can't sleep.

[@LanceHedrick]

I'm sorry if my energy is too much for you. I assure you, I don't drink coffee before these. I'm just really enthusiastic. I apologize if that's off putting.

[@yankees4816]

Great video lance! When determining the grind size, I use a 1ZPresso JX and can’t easily dial in commandants clicks or find 720 microns. Can I use total brew time to dial in grind size? I’m using 15g coffee to 255g water

[@kg-Whatthehelliseventhat]

I have a similar set up and my total brew time with 1min bloom is around 2:30-3:00 minutes. The brew can't go super fast nor should it stall. I just saw your message is 2 years old. Forgive me. Did you get it all figured out?

[@IvanKustera]

Thanks for the awesome video! Just made the sweetest cup of Yirgcheffe ever. Keep the awesome work!

[@LanceHedrick]

Fantastic! Love the coffees from that region. Glad it worked well for you!

[@jamesxyz]

Subscribed because of this video. Learnt so much man. Thanks for this!

[@sebas9504]

Awesome video! I like this shorter, more practical video, after a somewhat longer, more theory heavy video :)

[@LanceHedrick]

Lol. It took me a few attempts to get it down but I was committed to a sub 10min video. It's performing worse than any video so far lol!

[@sebas9504]

@@LanceHedrick oh nooo D: sorry to hear that, the KZbin algorithm works in mysterious ways

[@LanceHedrick]

For sure. It's all good. Hopefully it'll shoot up in a few weeks

[@elmono8894]

hallo, question, im concern about the amount of agitation cause by the swirling moves you are introducing into the bed for lets say dark roasts... isnt that method going to extract too much of the "bitter" taste of coffee leaving the fruitiness away? I know normally most darker roasts tend to be more on the nuts or chocolaty flavor, but there are also some nasty dark roast with orange shell tasting ones or raisins, and im not talking about impregnated coffee, I am a coffee enthusiast and my question might sound stupid to a pro but I would love to hear your opinion 🙏thanks for the great content

[@6minus3minus2]

I added the swirls after each pour to my recipe and I can't lie, it gave my coffee a boost in flavor. I do the April Coffee V60 method of four equal-sized pours, which I've heard increases acidity (I love sourness), but I feel like every viewpoint on the flavor outcomes of brewing methods are heavily debated.

[@LanceHedrick]

Any recipe can boost acidity. That brew recipe doesn't increase acidity. In fact, it probably just enhances your perception of acidity from slight under extraction. Can do this in many, many way. But yeah! Glad you have flavor increase

[@SrirajaPanich]

No shade on James Hoffman, I love all of his content. But I have to say your V60 method has been a lot easier for me to figure out and get great results from than his ultimate V60 technique. Again, no shame on him, I just think the way that I work and where my skills are at, Lance’s technique is the best.

[@pierrearmand2793]

I noticed that when you swish the coffee, it stays on the side of the filter and then is removed from the infusion. Also, my burr grinder has fine, medium to coarse, and gradations in between. I you could describe it in those terms, it would be easier to replicate on my end. Thanks for the video. Good ideas.

[@tony9090blanco]

I wish I saw the recipe before my today's brewing lol! Thank you!