Dialing In Pourovers: A Very Good Guide, Maybe the Best

[@LanceHedrick]

Hope you enjoyed! Let me know in the comments about any questions. Excited for some dialogue! Cheers. Oh, and don't forget to hit that like if you enjoyed the video! Appreciate it!

[@aviphysics]

Could you do a vid on Xbloom brewing? I have one and enjoy it, but there isn't a lot of high quality content on how to tune brews with it and it seems like there are some slightly different considerations.

[@kylemessineo8542]

Hey Lance I have the Breville Barista touch, what are your thoughts on the built in grinder? I don’t think it’s so great but not sure what to do. It’s a conical burr grinder, I’m sure you’ve used it before. Let me know what you think or if I should upgrade to a Niche or Ode brew Gen 2 grinder!

[@ankitxhawks]

What grind range do you use for ZP6?

[@jo.comics]

I did enjoy the video, very informative and interesting and it's good to have a resource like this that isn't just another V60 recipe. One thing I'd love for you to get into properly sometime is water chemistry. I live in an area with, what I perceive as, very very clean and soft water. How do I know if my tap water could just be perfect for coffee and what can I do to augment it? I've heard of Lotus water and third wave water and whatnot but I'm not sure it's the right thing for me. Would love to learn more about this deeply complex topic.

[@iquintani]

Teeny-Tiny what?😂 Thanks for the tips crazy coffee nerd lol Cumprimentos de Lisboa!

[@IdanShir]

I can't stress enough how important this video is. I actually stopped going on reddit because I always end up more confused than informed. This really reignites the joy of making a pour over at home. EDIT: Glad to see you're a an IDLES fan.

[@Feuerglatze]

I even thought about quitting coffee for good because I just couldn't repeat my results. One day it was magnificent, the next five days it was barely okay. But after slowly but surely tweaking all those things Lance talked about in this video, I finally got there. Now, instead of quitting coffee, I quit tweaking coffee.

[@Grogeous_Maximus]

It's easy to get confused from by /r/Coffee, because Reddit has some hardcore enthusiasts and experts, and mostly temporarily embarassed experts. There is so much conflicting advice there, and I almost quit coffee as well until I found these videos on YT. I am wildly grateful I didn't have to quit.

[@TheDailyQuack]

r/pourover is so lost, you will not get advice there lol

[@ColinZwirner]

Reddit is the worst source for information, they do not understand basic physics.

[@Archieconan]

IDLES ☕️

[@tomvandongen8075]

New Lance video to ensure I don't have an under-extracted day

[@LanceHedrick]

never. I wouldn't wish that on my worst enemy

[@tomvandongen8075]

​@@LanceHedrickI'm hoping to use the tips in this video to score last place in my local astringent compounds championship

[@LanceHedrick]

hopefully you don't have issues of water coming out the bottom. no bypass pls

[@GrindcoreDC]

On an under-extracted day you might be more concentrated though!

[@hance_ledrick]

​@@tomvandongen8075unfortunately the Astringent Compound Championships have been suspended until further notice due to the involvement of black market tannin dealers.

[@cory9437]

Just tried a decaf pourover at 89 degrees with a 1:15 ratio with a coarser grind size in 3 pours and its the best decaf pourover I've ever had. Thank you Lance!

[@alexlawsontas]

Yeah, thanks for mentioning decaf! That was such an unexpectedly helpful bit for me.

[@DarthJarJar0504]

I love Lance. This is the best video I have watched as a rookie coffee enthusiast trying to up my brew game. It’s easy to get discouraged when you make a bad cup and then see dozens of “experts” telling you there is only 1 way to make the perfect cup. Lance is very knowledgeable and encouraging!

[@flyingv7747]

Definitely one of the better videos on YT. Thank you for bringing it back down to earth. I'm just past the honeymoon phase of the rabbit hole and was really getting tired of all of the pretentious flavor note, $4000 grinder, swing a dead cat over your head at midnight crap.

[@coachthierry1]

@@nyanuwu4209 Trying not to be pedantic but no. Flavor is the whole point, flavor notes are made up and often don't translate well across different experiences. To me they're a fine example of things that get tiresome in specialty coffee.

[@copsarebastards]

100%, it's tough when you cant make coffee for people with a lot of experience tasting coffee, frankly. I work as a professional brewer at a craft beer brewery, but I'm entry level- and i've grown so much from just tasting beers with people who can identify flaws, give recipe tweaks, and describe what they taste and where they think it comes from. Not having that makes flavor notes seem more important, and also as a consumer we really want to believe that the coffee we are buying is going to be a newly transcendent experience, and the roasters really want to convince us that what we are having is different from the thousands of other coffees on the market, but even so, it really helped me to get out of the mindset of "I'm not tasting this stuff, I must brew shit coffee", or "I'm not tasting this stuff, I must suck at tasting coffee" (and in that case maybe I'm wasting my money and could drink something with simpler flavor notes?), and just go more by the metric of, firstly, did I like it, secondly, can I understand how they came to at least half of the tasting notes, or even one, if it's a phenomenologically complex. so like what does "complex citrus" mean? I think I'm tasting layered sorts of acidic flavors, so that's cool, nailed it, even if I'm not sure what "white florals" means or if I get that. Or ok I get a surprising amount of sweetness even while getting acidic notes, maybe that's all they meant by "cotton candy".

[@emenemes5678]

Ive never tried that dead cat tricks. Maybe thats why…

[@miedzystrunami]

I'm a crazy coffee kook and I crave crazy coffee :) I love how this video nicely complements the other one, where you dial in 6 coffees - basically saying the same, but going into so much more detail. I lacked that detail here (e.g. why would you want to do a longer bloom), but it's incredibly consistent, so I will show this video to my colleague who's only starting his coffee adventure, and then send him the link to the other one on a "if you want more details" basis. I was recently quite frustrated with one piggybacker's ultimate V60 technique because of how unmelleable it seems, and how difficult it was not only to dial in a good cup with it, but just to get a consistent cup. You just reignited my faith and enthusiasm for the V60. Great stuff, thanks a lot for both those videos.

[@diganta2329]

I‘m a crazy coffee geek and I crave crazy coffee 😊

[@anguswalker104]

Always a great balance between light hearted banter & a deep philosophical discussion on the effort we seem to all put into coffee for the joy of extracting something wonderful or a bit better than yesterday. Thanks for ironing out a lot of stuff we don't really need to concern ourselves with & for the key points to start with.

[@0013paul]

Great, watched the video and now I crave coffee at midnight. Also, the fact that Lance didn't touch many other variables is exactly his point, this info is good enough for us to make good enough, repeatable coffee. I love the approach. I went to all the phases mentioned in the video and now, I just want to taste a good cup and not waste beans. I think it's important for each of us to find the balance and what works for us. Some might like to play with different brewers, some with different grinders, some with different water etc. The important thing is not to overdo it and not be wasteful. I had great bags of coffee that sometimes I wasted trying to dial in and get that 1% better cup and... it's not worth it. Coffee is meant to be enjoyed and I am glad we get videos like this, with lots of information and real advice!

[@Kraaketaer]

Coffee at midnight is what decaf is for! Good, specialty decaf, obviously.

[@zitilites911]

I love that someone finally tries to give confidence and solid, understandable, advice that you can use in your everyday life. Much love 👏

[@michaeln84]

Long time watcher, first-time "commenter". The time and dedication you instill in your work has slowly dawned on me (that's purely a me thing, not a you thing). I get a giggle, I learn a lot and I feel better after watching one of your videos. Kudos to you Lance, with no absolutely hyperbole all I can say is, "Love your work, buddy".

[@husainpishori9706]

I absolutely loved it, the tone, the content, the extras. It really felt like those moments when youre having a tough time and some wise person sits us down and declutters the mess and shows how to enjoy life. Thank you Lance

[@Anthony6829]

I'm a crazy coffee kook and I crave crazy coffee Love you timeless enthusiasm and selfless dedication to sharing your experience and expertise to us aspiring home coffee kooks. Much love ❤️

[@sssf55]

This isn't just one of the best guides I've seen, but maybe one of the best videos on this site. Exceptional work Lance.

[@thirstresponder4569]

I have been roasting on a skillet for less than a year. I am loving this journey. The only advice I can give is just jump in the water (no pun intended) and have a blast. Coffee is so unique to me that every brew is an adventure.

[@sina4909]

Hands down the best and most comprehensive informative and practical guide on pour over I have seen. I am among those who started pour over really excited but got really lost, partly because unlike for espresso I could not find something like this on pour overs. Really appreciated it Lance!

[@meowmeow-op7lp]

Thank you for speaking slower than your other videos. This allows me to digest your preaching better ❤

[@musicshorts_]

Yes! Didn’t think this was the case but you confirmed it lol. Thank you Lance!

[@aurorasaint]

Butt talking is favorite kind! This video hit the nail on its head. I appreciate how it focuses on the enjoyment of coffee rather than being the over-analytical beings that we can be. Don't get me wrong, I love over analyzing my pours or dreaming about new gear sometimes, but at the end of the day, brewing and enjoying a solid cup of coffee is the most important part.

[@keegan8802]

The insight on time based pouring being a competition aspect is extremely helpful. I understand the want/ need for consistency but this is giving me confidence to pay more attention to the brew vs the clock. Also appreciate the different variables laid out here. I’ve seen methods call for grind sizes to be more fine and I have gotten some brutally bitter cups!

[@Grimmlocked]

thank you so much for this video really highlights how getting the basics down can get you 80-90% of the way to where you want to be. I just want to make that first 90 min of my day just a little bit brighter

[@zakukoivu]

Possibly your best video yet. Great work.

[@panedrop]

Great video for those getting into pour over coffee. My biggest thing right now is grinding, I want to upgrade to a better grander, but I'm not sure where to actually go for a, let's say medium, roast pour over that will have consistent grind without a ton of fines or boulders. I'm open to hand grinders; that's how I started, but I like the ease of electric.

[@usafan96soren20]

You know what helped me...japanese osmotic flow technique. Grinding coarser, dark roasted coffe, and 86 celsius water and you pour in the center the whole time. Simple, repeatible, and fun! Thank you so much for this video, I actually enjoy coffe now more than ever before when I timed and tried to control everything.

[@HibiscusFlowerFC]

My go to brew method lately is I start running hot water in the bath fill up the tub. And pour my medium course coffee in. Immersion brewing. Wait 3 minutes then enjoy.

[@cbenson513]

Thank you! I've messed around with so many variables with poor results, but after watching this, simplifying and doing a few basic adjustments from there as you suggest, I can get a reliably good cup with my v60.

[@39XenonD]

I'm a crazy coffee kook and I crave crazy coffee Honestly, this takes so much frustration and voodoo out of the process. Concentrating on the main variables and understanding what they might (and maybe more importantly: might NOT) change is liberating. I tested quite a few methods, recipes and ways, thought I had it figured all out since I now could reproduce a recipe with a good result and bam: suddenly it didn’t work anymore. Keeping track on how many pours, for how long, how much per pour, same grind, same water, same temps - controlling every (?) bit to get it back was quite stressful. Going back to the basics, I now have a cup of coffee I can enjoy without too much fuss. Keep it simple folks

[@Picoman121]

I'm a crazy coffee cook, who loves coffee. I roast and get things wrong often. I'm drinking a particularly bitter cup today because I roasted too far into second crack. It happens, and I still love coffee!

[@nomusebefriends]

I'm a crazy coffee kook and I crave crazy coffee. This video is awesome, and definitely timely as I sit and obsess over that point of diminishing returns with flavor/extraction/etc. Sometimes it's good to have a reminder to step back and just enjoy things instead of focusing on the minutiae.

[@djinnwheeler]

Yeh, I started my coffee journey around 2yrs ago now, and this video has helped satisfy a lot of my concerns around my brewing that just never made sense. Brew styles and recipes are merely guides on how to approach making coffee, but bottom line is that it's all about what tastes great to you, for your coffee and the equipment you have. Thanks Lance!

[@LuyolaAdams]

Great vid. Confirms what I learnt through my own experience - 70% science, 30% art. You need to experiment and rely on your growing experience and judgement.

[@LarryLatham101]

Great video, full of inspiration and good common sense. Listen to this guy. He knows stuff!

[@damymetzke514]

This video is timed way to conveniently for me, I've immediately subscribed. I've just invested in a new grinder. I used to have a very cheap hand grinder with could be adjusted, but it was very inconvenient to adjust and it didn't have any markings. I still prefer to hand grind, but I now got one of actually decent quality and one that is externally adjustable. The latter being important for me because if adjusting isn't convenient I'll likely won't do it much. I'm going to get some higher quality coffee for my next batch and start dialing in again. And this guide will probably come in handy for that.

[@CarAndMechanical]

Just pausing this to say thank you for explaining whats going on with the fines dropping to the bottom of a pour - this never clicked for me but does now!

[@sardonically-inclined7645]

I've recently starting using 85-88c and dark roast with my Hario Switch. 1-15. Bloom, then pour until 1-12, then close and immerse for between 1-3 minutes. Open and pour the last of it and swirl the bed. It works well for me.

[@spirqc]

Hario Switch is my daily driver for filter as well. I used it with light-medium roast + ZP6 + 1:16 ratio; I play with the the contact time depending of the coffee. Great everytime.

[@benweinstein5460]

Based on the video title I could see you are really taking that last post into consideration- preach brother 🙏🏿

[@sudakayoga]

I appreciate a simplification. I bought a Hario V60 months ago and have been terrified to use it already. This gives confidence

[@sivelasquez]

You can always use the little v60 jar to make a nice immersion brew and then just pour it on the filter after 4 mins and have a lovely coffee every day

[@brianmiller3795]

Lance, this video was very informative and thoughtful for those who have felt an enormous amount of stress in this brew method. I am grateful for your content because I can easily share it to all knowledge levels of coffee enthusiasts. Thank you

[@nicholasrusso5929]

I’m a crazy coffee kook that runs an outdoor booth at the farmers market, and these tips were very helpful!

[@EmileModesitt]

KZbin needs more videos like this and more people like you

[@cade5400]

I wish this video came out a year or two ago! It took me so long to realize how a lot of these factors work (and that I can change them). Big change for me was usually doing a 2 min bloom because I prefer a lot of my coffee pretty soon off roast. Thanks for this video 🙏

[@thirdrock9844]

I have been struggling with getting back to a basic pour over recipe after going down a path of trying multiple other pour over methods. Lance, this video has helped me get to where I want to be...again. Thanks Lance!

[@MEMEXD_]

I rencently got in to coffee, and even more recently, pour-over. A thing that I figured out pretty quickly is that there really isn't a right or wrong way of brewing pour-over. Take some inspiration from people like Lance or James to get going, but play with it a bit as well - do what you want, see what difference it makes and note if it was good or bad. Also note that you are human and you can't expect to be 100% consistent every time I primarily use a Hario Switch and I recently had a coffee where I would let first bit of water steep for 2 minutes, drain for 30 seconds, close the switch before adding the rest of my water and then letting that steep for another minute. I cannot express how amazing the coffee tasted 😍 I then tried the same method on a different coffee and it was god awful 😆

[@codyives5409]

Me too. I’m thinking about getting the Chemex

[@CPW1991]

Thanks Lance, your videos really helped me a lot along my coffee journey. So much so that I noticed getting worse cups from making things too complicated. It’s good to go back to the basic steps and thanks for reminding all of us 🫶🏻

[@VlogsByJoe]

I have definitely become a crazy coffee kook, to the point that I got a part time job at a local coffee shop on the weekends. And Lance, you sir have made the education both fun and approachable.

[@BobertRads]

Lance Hedrick video? And I'm about to make coffee? And the video is about pourovers? What a great start to my Saturday!

[@jasonvanpersie0010]

Need more videos like this! V60 is my daily driver and now I have some more ideas to play around w/ my brew!

[@Photosandfood]

I’m the guy who bought some equipment and wants a very good cup of coffee (probably not the best). This will likely upset the folks that know a lot and go into a lot of detail. I respect you! I work outside of home and don’t have a lot of time for lunch or my extra tools. I have a gooseneck kettle, a V60, filters, filtered water, coffee that I grind in the morning at home, a mug and a scoop. I have two cups of coffee almost everyday at work. I boil the water and wait a few minutes for the temp to drop a touch. I place the v60 and filter on the mug. I pour hot water into the filter to wet it and heat the mug. I discard the water. I place two scoops of grinds in the filter and shake them to straighten them. I pour a little hot water to soak the grinds, for roughly 30 seconds. I then pour hot water (rotating slowly) over the grinds. Based on trial and error, I know roughly where my line is. I do three pours, agitating the second one. I don’t use a scale and I don’t time my pours when I’m at work. For me personally, I feel like a get a delicious cup of coffee every time. I don’t have a super refined palette… I just know that I enjoy these cups of coffee. When I’m at home, I change three variables. I weigh everything, I time the pour and I grind just before brewing. This is how I approach coffee.

[@himbo_noa]

I really appreciate how accessible these videos are. they're flexible and informative, it is super helpful and makes me want to try more with coffee. ❤

[@somedudesstuff801]

the big thing that was holding back my pour over for a long time was over agitation, trying to get a flat bed. I only had decent luck with a reservoir pour over. Now I don't even give it a swirl at the end, just a quick vibration, and it's finally good.

[@johannesgausden8787]

Thank you for your videos Lance! Long time watcher, first time commenter... On the subject of agitation, I recently started playing around with adding/placing a (rinsed) aeropress filter onto the top of the coffee bed, after completing the bloom, just before starting to pour. I had a string of slightly weird coffees that would flip very quickly from too bitter, to too under extracted (for my taste) and I figured that adding an aeropress filter on top would help mitigate pour agitation - which it seems to do. It was also the magic bullet that turned an anoxic processed bean from "too weird" to "delicious" The technique can go too far the other way though. I've tried it with several coffees where the addition of the top filter just mutes out the flavours too much, because those coffees needed some agitation to sing. I'm aware that the drip assist etc do a similar thing; I thought I'd comment because this was a quick, easy and cheap way to introduce agitation control, with coffee paraphernalia that many/most coffee nerds will have lying around :) I hope it helps someone, somewhere

[@applepieclub5012]

thanks for being literally the only creator to show the grind size on a Fellow Ode Grinder. You would be shocked (or maybe not) how freaking difficult it is to find someone showing a recommend grind size for the v60, on the fellow ode. The universal reddit truth I've been following is "grind finder." Therefore, I never go past a 4 grind size. A 7 grind setting with a 95c temp, will be quite an interesting experiment for me tomorrow. That's what I love about this hobby, you never stop learning and there's always something to tweak with.

[@andydelia4870]

Any update on how your coffee turned out with the 7 grind setting? Just got an ode gen 2 and not sure how corase I should go.

[@bovineexcrement8635]

Consistency is the key to success.Really good advice here, thanks

[@jameshaulenbeek5931]

My typical daily brew while I'm at work: French press 50g coffee (Ode gen 1 @ #4) ~950ml water (at about 90C) It's delicious every time, whether it's dark, medium, or light roast.

[@SkylarsRnD]

I for sure crave crazy coffee! Very few people I meet say the same, but to the folks that do, I love ya!

[@dianesimms9493]

Thank you Lance for keeping this video short & simple, or in other words, KISS. I Love learning new things, but sometimes I have to take it step-by-step (baby steps). Since retirement 4 years ago, I have taken on yet another adventure, becoming a HOME barista. Thanks to you, Morgan, and Sir James! 🤗😘

[@coffeenerdaaron]

Absolutely fantastic video Lance!!! For a long time I was buying and changing to all these different brewers and filters with mediocre results, sometimes great results but those were outliers, but normally mediocre. A couple years ago I finally went back to the V60 and made sure I was always using good water (Lotus Water 😉) and a good consistent brew method and the results have been mind blowing! Starting over and focusing on those variables that truly make a difference and trying to actually understand what's happening during the brew have made the biggest difference.

[@EvanHiggins-qy5xt]

Damn, this would get released just after I make a pourover using the technique from your blooming video! Excited to try this out too.

[@LanceHedrick]

heck yeah!

[@raahulpathak]

Can you link that video? I can’t remember which one you are referencing.

[@EvanHiggins-qy5xt]

@@raahulpathak Sure! kzbin.info/www/bejne/aJ7VfZx7ac6fjtk

[@EdDinIL]

After being frustrated with my coffee-brewing, I finally investigated the last unknown: the water I was using. I bought a cheap TDS meter and found my home's water has a TDS in excess of 400 ppm! We have super hard water here, and I learned that a water softener doesn't remove the magnesium and calcium ions, it just exchanges them for sodium ions. The fridge filter just cleans up the taste, but not the TDS. So, I tried a bottle of brand-name spring water, and the result was remarkably better. I have since switched to using remineralized distilled water, and not only do pour-over coffees come out better, so do automatic drip and French press brews. It works for homemade iced tea, too.

[@Omikronik]

What this video taught me is to trust your gut instinct rather than make myself sad because i messed up tetsu kasuyas ultimate mega giga ultra v60 technique where i have a 16 second window to drop my water temp from 95.6c to 76.4c to do 8 consecutive pours to achieve the perfect cup of v60 I dont know why i have this fear of "if i mess up this one step the cup is literally ruined" when it just ends up tasting mildly different. Thanks Lance, I've been experiemnting using my hario switch like a v60 and i just thought if using the switch initially as a bloom. Gonna give that a shot now.

[@quas_naart]

Lance, I love the extra attention given to DECAF in your videos, and how they take a bit of a different baseline, but still can be just as tasty! It's emboldened me to put more care into my bean purchases in that category, knowing delicious results are actually possible, as opposed to simply "good enough with whipped cream" when I tried the exact same recipe I would've done with "full strength" beans.

[@austin2949]

I'm a crazy coffee kook and I crave crazy coffee Ty for the video. I have been overcomplicating pour over for a little while now. I'll take a step back and just focus on the bigger varables until I notice consistantly better cups

[@leonpybar]

Lance, your videos always helped me improve my cups. I recently got a 6-cup Chemex and I've been having issues in getting an even extraction, mostly some harshness in the aftertast. I generally use light (not super-light) roasted coffee. Doing a second bloom helped quite a bit and now I started playing a bit with the ratio and temp. With this larger overall volumes, those two variables seemed like a good starting point. Thanks!

[@copsarebastards]

lowering my temperature was such an insane buff to my coffee brewing, I won't brew higher than like 94 ish celsius unless I'm experimenting, and with immersion like the aeropress like as low as 84 but haven't experimented with that range as much. if you've been brewing hotter you will notice a big difference I think.

[@MrSunshine251]

Great video Lance. I'd just made a coffee before I sat down to watch this, and had been wondering about my coffee cups with this recent coffee I bought. Over the course of my coffee journey, I've more or less settled into a base recipe of 18g/300g, and water between 90 and 95°c depending on the roast. My grind size defaults to 17 clicks on my Timemore C2, and I go from there. I travel a bit for work, so I like to hunt out a local roaster wherever I am and buy some coffee. Sometimes the coffee draws down too quick, sometimes too slow. Sometimes it's a bit weak, sometimes it's too punchy. I tweak my base recipe to find the sweet spot. Ultimately, I've come to realise that Reddit and KZbin and everyone can say what they want - but if I'm enjoying the coffee I make for myself, then I'm heading in the right direction. The only thing I haven't yet done is make the switch to filtered water. My tap water is pretty ok where I live, but I am curious to see what else I can get out of my coffee with filtered water!

[@singing4fun]

Thanks for a very common sense approach to the pour over. You've echoed how I start my day (research on morning coffee be damned). I've had guests who rave about my coffee, then seem a bit disappointed when I show them how simple my process actually is. Next time, I'll just direct them to your amazing video!

[@CL-yp1bs]

I just used this new method to make El Salvador Anerobic from SW Craft Roasters this morning and its a banger! Fantastic, and its alot easier than what I used to do what was like 5 different pours after my bloom.

[@TheHandThatBites]

Coarse grind. No hotter than 95. Process of elimination and I like your process. Years of experience in a 15 minute video.

[@jeeesstyles]

I’m a crazy coffee kook. I fell asleep half thru so I had to rewatch. 😅 Thanks for the videos Lance!

[@willfowles3654]

80% of the coffee I drink is decaf now (can drink LOTS more coffee - woo!) and have been trying to adjust everything I’ve been learning to decaf. I’ve been having good success with both Clever (I find coffee in first is totally fine and get better cups) and hybrid method using Hario Switch with quite fine grind at 1:18. Temp adjustment for roast level and slightly coarser for darker roasts is only real variable now. I’m super happy with results.

[@robertsharpnack2141]

I wish I had this video when I started making coffee at home. Great video Lance.

[@vgigea]

I'm a crazy coffee cook and I crave crazy coffee. Thanks for the awesome explanation.

[@thekimbochen]

These days I always have to do a double take to know if I’m watching real channel or the cracked one. Love them both!

[@joshuanoel1510]

One of your best videos to date. Hopefully some people relax and loosen up(their grind size)

[@tupulinet]

I'm a crazy coffee kook that craves crazy coffee! Let's Go! Lance... You are a blessing to the coffee world.

[@sassanada]

That intro was just SO beautiful and perfect, and the whole vibe of this video is excellent. I love it. Thanks for making my Monday morning a little brighter. ❤ I fell down the espresso rabbit hole so hard i can barely see pourovers from here, but heck yes i immediately clicked watch and I'm so glad i did. Someday I'll make it to PouroverLand, and when i do I'll definitely start right back here.

[@rh9909]

The opening is just so relatable. Now I need to brew my coffee and chill them for tomorrow.

[@matejzima8210]

My personal goal when making coffee is to handle my beans with the attention and care as the farmer/producer/roaster did. That's why I'm trying to constantly learn more and more so the coffee is being consumed and enjoyed as intended :)

[@nomadsolos]

I use a Yama with a Metal filter in their Chemex style Brewer, and very course grind and I love it ! No problem with fines clogging the filter. Course it is a Metal Filter but I prefer metal over paper anyway. I am basically using a 1 to 1 ratio, and I do not make it complicated and I work on the fly. If I do not enjoy the pour I just as soon make drip. My drip maker however can make a complex brew I have a Behmor.

[@LightZone9]

I'm deep in the pour over rabbit holes and loving every minute of it!

[@MaximPospelov]

This was the best into I've seen for a long time

[@aydiology]

I literally just bought my first bag of pourover beans to make my first V60 brew. This is perfect!

[@saidgutierrez2253]

Welcome to this beautiful journey

[@Freddy-wu1ig]

WOW! I remember your first video from 3 years ago - this journey is amazing. Your videos went up from okay to top notch! Keep going!

[@Chip13218]

Loved all those images of coffee when you were adding water. If it weren't late I'd make some coffee now.

[@CoffeenatedTravel]

Fantastic video! that's exactly how I do my pourovers- same recipe and some to lots of tweaking depending on the coffee. Thanks for this Lance.

[@Bkberliner007]

Excellent podcast! Fabulous overview and perspectives to incorporate into my coffee journey.Thank you

[@Isaac-wj9xj]

Thanks for the guide Lance. I m often not happy with my results so hopefully this will help. Gonna try this tomorrow morning.

[@Legendforged]

Great video. You're totally right about being overwhelmed to some extent. I got a 1zpresso k-ultra as a nice upgrade, and got a v60 (and aeropress) that has fully replaced my coffee maker for the morning, and it's great and better and delicious. But I'm looking up a new recipe every 3 days lol, trying to experiment and find 'the best' way to make coffee. Finally realized I needed to get a sort of test bag, so I got a nice local roast and have been noting small and large adjustments to expand my taste and really be able to identify what drastic changes in recipe can do, so I can hopefully start to dial in smaller steps.

[@bitcoins3212]

Much appreciated for good guidance on the approach to pourovers! This is an easy video to share with others who are interested in getting into it. ❤ the reference to the Zerno Z1 as example of a nicer grinder at 6:39!

[@anujphadke9785]

Very very practical video .. n explaining my current situation when m coming over basic coffee stuff n stuck in middle when things r feeling very confusing 🙂‍↕️ n too technical .. but as my other coffee frnds said n now lance video m gonna keep it simple without headache n without complication gonna keep drinking good cup of pour overs 😊

[@robertdavis7262]

This was a great video that hits me at just the right time - I've been doing this enough to understand what Lance is talking about and I haven't been doing this long enough to have worked out the main idea of the video. Thanks!

[@braxtonjens7839]

Crazy coffee kooks. Fun vid. Easy approach. It also the tools to dial further. Dig it. I got a coworker a K0 and a v60 and he’s been enjoying it. I set him up with the 1-2-1 recipe.

[@CrazyCalabrese78]

Some good info here and just the right length to be informative and entertaining. Cheers!

[@amitudeshi1080]

Love the Zerno cameo. Your videos helped me decide to upgrade from a 10 year old Virtuoso, and here’s to the new world of better coffee.

[@alexbutler1944]

This is the exact video I wanted to see. Thanks Lance.

[@meganrea2101]

I’m a crazy coffee kook, and I crave crazy coffee 💜💜💜 thanks for all the efforts you put in to these videos, truly impacting my life every morning.

[@ccahua]

Another CCC trying to simplify toward Minimalist Coffee. So far getting good go-to 1:15-16 cups from OE Lido Fixie at medium disc + thick and thin spacers with Coffee Sock cloth filter used in Ceado Hoop and Aeropress

[@stevecheung796]

Apparently I’m a crazy coffee kook and I crave crazy coffee. Most sensible pour over guide ever.

[@milanlangeler4874]

That feeling described in the beginning, I had it. It is gone now. It's 1 am, I'm still gonna make a cup of coffee right now.

[@glenn2595]

Actually I'm not a crazy, coffee, geek, in reality I'm trying to like coffee, however I wanted to prove I did make it to the end of this very entertaining video. Thanks Lance.

[@fgmenth]

My default recipe that has worked well on most coffees I've tried so far is 17g, 95C to 50g (bloom) -> 150g (agitated) -> 300g final cup. It's lazy, it's easy, and it works.

[@wrekitfin]

You're an asset to the coffee community sir.