My Secrets to Dialing In Pourovers: Dialing in 6 Different Coffees

[@TheLgcookie10]

Literally as I’m turning on my kettle I get this notification. Guess I’ll make my pour over in 48 minutes 🤷🏼‍♂️

[@pravinlnrk]

Is your pourover done? How was it?

[@TheLgcookie10]

@@pravinlnrk surprisingly a bit over extracted despite finishing in 2:00 with a 1:00 bloom. Will have to play around with it. Also using 2-week old beans that unfortunately sat in a hot car all day last week so that could be part of the issue. I’ve done is 1:2:1 recipe with a light roast and have phenomenal results before

[@310iker]

@@TheLgcookie10 hahahaah same as me

[@KelsomaticPDX]

To make it before finishing the video would be a waste of good coffee! 😅

[@matiaschacana5768]

​@@TheLgcookie10 I feel some coffees taste overextracted to me when I bloom for 1 minute. Try 30 or 45 seconds, less bloom time, less extraction

[@optikalblitz]

Me at the beginning of this video: “ain’t no way I’m making it through 48 minutes of this.” Me watching him set up the Decaf Granja Paraiso: “what we doing on this one, king?” Lance just has a way of keeping you engaged and teaching you a new mode of thinking 🙏🏾

[@MrNordertitoff]

why the hell does he have to talk so quickly? Very irritating to listen to him.

[@tudorcostescu25]

Its pretty crazy how much value this man just dropped in a single video....its essentially a masterclass in pourover which is like 200$ here in Toronto

[@HDA241]

Hi Lance, your advice worked for me. I had a cup this morning that was good but "a little hollow". My usual reaction would have been to simultaneously adjust ratio, grind and temperature for the next cup. Instead, I just increased the bloom by 15 secs (as the beans were roasted last week) and poured a little more vigorously, and voila - managed to improve the cup. Thank you!

[@LanceHedrick]

THIS is how to implement the advice. Thank you for sharing!

[@Ehsender]

Throwin that subtle shade at the 4:6 mafia. 😂 Love this guide.

[@devotedpickleball]

Lance, you are a legend! I can’t believe this is free for everyone to watch and learn how to become a coffee professional.

[@telecasterman18]

Elemental Coffee Roasters has a 10+year old video on how to brew with a Chemex and it’s always been my absolute favorite “recipe” for the Chemex. I see a lot of similarities. I like how you’re not afraid to push bloom times past the often blindly, parroted 30-45 seconds and explain why and what to look at during it. You explain things very well like a scientist that knows what they’re talking about. Great video with a wealth of knowledge.

[@karanpuri4716]

You have a such a good sense of what home enthusiasts need

[@KeyLuke88]

Probably the best pourover video I have ever watched. Thumbs up for using relatively cheap hand grinder and that you focus on other variables that number of clicks. Big thanks for this video!!!

[@ethan_edmunds]

This is what I've been waiting for! Appreciate it Lance

[@SimonFuto]

Lance's series of pourover videos combined with Aramse's are amazing. Beans I didn't enjoy are now juicy and bright, and I feel like I am finally finding my sweet spots. Hoffmann helped me get my undergrad but Lance is the one who got me my Phd!

[@Anthony-wo7yo]

Can't say enough about how much this video has improved my pourovers. Thank you Lance. Your thought process behind how you approach a particular bean, and how that then nudges your technique was exactly the thing I needed to see and hear! This is now the de-facto pourover video on KZbin.

[@MadScientist7]

this is definitely a video I will be watching again…second time through I’ll have my pen and paper ready

[@haydenhodges2912]

Is there a reason why you don’t really do the spoon “excavation” during your bloom period anymore? You advocated for that in your ultimate pour over video and I’ve been following that ever since. Just curious as to why you don’t include it anymore.

[@nataliekavanagh5573]

Just tried your recipe and its night and day compared to my earlier cup! I had no idea these cheap AF beans could be so smooth. The bitterness is nearly non existent, I'm truly shocked. Thank you for explaining things so well and offering your knowledge to help people like me learn

[@joshua_wagstaff]

Lance…just wanna say thanks…you’ve changed the game when it comes to my approach…just brewed up a coffee after being half way through your video and it was the best one I’ve brewed all month!

[@GilbertBarrierLaDanseduSilence]

I'm used to do 5 gentle pours.​ I've tried to do this technic with only 2 pours but pouring from higher height. It's actually very nice, easy drinking like a good tea. Not as much complexity in the taste than 5 pours but I guess more forgiving to enjoy most of our pour overs

[@Ddiakova]

Maaan, I loveee this video but honestly, I need it in writing :D Love your content and appreciate your knowledge and sharing it with us!

[@finndineen5491]

I'm not sure if you're being serious but if you are you can get a transcript of the video in the description!

[@CNich90]

Man, this might just be one of your best videos! I love how focused and practical this tutorial was. Super helpful, thanks!

[@TalOrbach]

Here's one more request that you let us know how many clicks you set your Heptagonal Q2 to! (since you already brought up the fact that you're using this grinder, and that you usually don't change grind size - giving us this tiny detail would make the whole things sooooo much more applicable for so many of us)

[@banks927]

THIS!!! Please! I also have a K-Max and constantly note my grind size but I always feel like I’m grinding too fine for pourover. I recall Lance saying he likes his pour over grinds in the courser side and based on my grinder, I’d guess that’s somewhere between 50 and 60 but that’s a complete shot in the dark here.

[@mattdasilva4577]

@@banks927 That sounds about right, probably closer to 60. I also have a kmax. When using the orea v3 (which needs a courser grind than the v60) i'm on 70. I tried 70 on the v60 using lances recipe and it was really hollow. Before using his recipe on a v60 I was trying to go as fine as possible and I was on 52. (i'm yet to properly try dial in in on a v60)

[@niallms83]

@@banks927 He replied to someone else below that it's 73 clicks. This is so much courser than I had expected and it's what 1Z suggest for French Press. His grind size really doesn't look that course from the video. I'm willing to try it though.

[@Mandragara]

​@@niallms83April coffee grinds at 7 on K-Plus

[@andrasbader652]

Wow I’m in the ballpark. I usually go for 69 clicks on the Q2 heptagonal😊

[@seanloiselle6653]

I've made 1,000s of pourovers in my life and I have neither heard of nor tried a 2min extraction. Tried it today with a Wilder Lasso gesha from September and easily top 10 coffees I've ever made at home. What else do you know, Burr Man?

[@petes_CE]

I agree with Lance's method. Keep it simple and minimize the number of variables to worry about. Two pours has worked great for me. I only adjust grind size and yield now. Water temp is always around 94-95˚C (just off the boil). If you're running a business, it's also easier to train your baristas when its kept simple.

[@fpljozzy]

This is insanely helpful. Talking through your decisions on the fly is really useful.

[@sam_musey]

This is just brilliant! I think it’s a pinnacle of what these types of videos could ever be. Thanks, Lance, for being such a keen intellect and powerful force driving this topic forward, always pushing it further, never sitting still🙏 I gained a lot. Now this is going to be my default recipe/mindset and I’ll try my best to acquire it😌

[@jamiedavie91]

So much good info here. You make brewing coffee a more simple and joyful experience!

[@pepe117100]

All the tips that you give are gold. Thank you so much!!!

[@felixschmidt2738]

Thank you so much for this. What a knowledge drop. I'm going to watch this again and again with some weeks pause to improve my dialing skills. Thanks Lance ❤

Hi Lance, could you please let us know which grind size used? I have the same grinder and it could help me to compare it with the others grinder I own. Thanks!!

[@LanceHedrick]

73 clicks!

[@TalOrbach]

@@LanceHedrick You should put this info in the description/pinned comment. Took me forever to find it and a bunch of people (myself included) were asking for it.

[@MusikterusMusik]

This works so well. Thank you so much for theinsight lance. You are my sensei

[@jl6634]

Glad you're finally walking us through this!! Felt like you were always trying to dodge this during the Q&As

[@LanceHedrick]

Never dodging. Just nuanced and didn't wanna say a little without context

[@SKG-d2t]

Very timely video. I have gone to half-caff, med. roasts and per this video lowered the water temp 188-190. Also, a new KINGrinder k6 just arrived so the previous dialing in video was helpful. Getting good pour over results, thank you.

[@eggsdee9110]

That's a great grinder, I typically run 108 clicks on a pour over. Slow feed helps a lot with reducing fines and it does increase the size of the grounds overall.

[@SKG-d2t]

@@eggsdee9110 I was pleasantly surprised at the excellent build quality of the K6. I am at 95 clicks for the blend I am currently using. Cheers!

[@rahhmennoodles338]

Do you have any recommendations? I just tried Power Nap by Onyx today and it was great. I'd like to find some more good half-caf's to try out.

[@SKG-d2t]

Sorry, I am in Portugal right now and don’t have access to my record of beans & blends. But half-caffs pre-packaged by company are still rare and I have only tried 2 or 3. What I do I use Whole Food buzz-free consistently 50% with any other full caff bean. I find the Buzz-free becomes almost a neutral and I can still taste the flavors differences blend to blend. It may be muted, but I can tell Ethiopian from Guatemalan. I wish more roasters would do a half-caff, with demand they may. I just can’t do as much caffeine as I use to.

[@TheMakabert]

Thank you a zillions times for sharing your knowledge🙏

[@Anita-gu5rw]

Thanks for sharing your dial in technique and logic Lance! This is a very practical and informative video, I learnt a lot :)

[@dirkh2122]

Thanks for the insights. Really a "keep it simple", I love it. Would you mind sharing the setting of your Q2, please?

[@ghizuu]

Looks like he answered this an hour ago. 73 clicks!

[@dirkh2122]

Thx!

[@yosiaandre2432]

​@@ghizuudo u know the microns for 73 clicks ? bcs i read on the web it only has abt 30 clicks or i read it wrong way

[@deluxgaming6742]

Watched this video over the course of 2 or 3 days and it was very interesting. Funnyli i already use some of the techniques but your knowledge is so insightful! :)

[@conoredwards4423]

Nice Offset shirt! That was my first local specialty coffee shop in my hometown that I went to when I got into coffee

[@KelsomaticPDX]

I feel like I have too much experience with pour over, but I’m always excited when a coffee pro I admire does a deep-dive on their thoughts and technique. I’m sure I’ll have some takeaways for my afternoon cup 🙏🏻

[@_elaine.raquel_]

Such a beautifully informative video! Thank you so much!😊

[@jackd1791]

This was fantastic! I learned so much! I'll need to watch again when i can take further notes. Id love to have something like this for other brew methods too. Felt like i was in class but an enjoyable class where i actually look forward to homework

[@cade5400]

This video came out in my moment of need - transitioning from Lagom Mini to SSP MPs on Zerno and suddenly my grind size and standard method are falling apart 😂 This was helpful!

[@linsylar7649]

Need more video like this just you doing pours after pours and tasting them.

[@RedZerom]

I switched from James Hoffmann to Tetsu and to this and know what man..? I will stick to only two pours 😅 it’s a fucking stress and many variables going five pours and whatsoever. Keep it simple. Now this will be my mantra. I got a good cup of coffee with this method. JF was giving me a lot of headache.

[@ianrigby7395]

We got so close to no singing! Lol :) I'm still developing my coffee knowledge and understanding how to amend brewing techniques by the bean processing and origin, etc. I'm still at the point of amending simply based on roast and roast date. But your essential philosophy of have a foundation process and gently tweak from there makes absolute sense and I couldn't agree more. And at the end of the day, so long as you (the drinker) likes the coffee that's really all that matters! :)

[@akselerant]

I stealed from your videos one of the working method ,there is a 45sec wait after first pour to degas fresh beans,sometimes increase to 1 min for best results,thanks a lot to you Lance for delicious cups I ever drank

[@trypeak]

Thanks for sharing your knowledge.

[@JasonUtamaa]

Can you tell us how many clicks on the Q2 heptagonal are u using? Thanks🔥🔥

[@ghizuu]

Looks like he answered this an hour ago. 73 clicks!

[@Schmiddis_focus]

I was wondering if I was just a peasant whose palate is not developed enough because every coffee is dialed in at the same settings within a 2-clik-margin for me. I just watched this and felt relieved. Thank you, I've learned something today. Maybe I felt that way because I like to go the extra mile with espresso and do much more experimenting there. Filter just seems to be simple and effective.

[@samcoochey627]

Fantastic video thank-you Lance. Excited to try the September Decaf!

[@pdevito]

This was probably the best dial in video I’ve seen 👏

[@LanceHedrick]

Heck yeah! Thanks for the support!

[@mikev1766]

Hey Lance, just came across this video, and I gotta throw you some props. Had a bag of beans from someone I thought might be a bit older (don't get hit with that aroma when grinding) and previous cups had bitterness and astringency. After watching this, I tried a couple things at once (i know i know "one variable at a time") b/c I knew I had to knock this back quite a bit. Dropped the temp to 90C and shortened the ratio to 1:15 (kept the grind size the same). Single gentle circular pour (After bloom), and it was much more enjoyable/tolerable cup, but still had that bitter finish and the end of a taste. maybe a center pour can help, but it already drew down in 2:10. Anyways thank you for your help on my journey to better understand a pour over.

[@JeepBigE]

Thanks for confirming you shared some coffee with Hugo. 😂 Lots of great information to learn from. Great content Lance!:👍☕️

[@robnauta6470]

Love this! Even though you have been making a lot of similar videos, I watched every single one and still learning more. Even better, I am literally experiencing my coffees getting better because of them, thanks so much!

[@InVacuo]

Lots of good info there, I learned a lot, thanks!

[@matthewhendricks396]

I'm glad you showed a decaf brew. i've been trying to figure this out. I'm surprised though you only had water at 88 degrees. i have been using 198 or so and maybe i have it way too hot. unless that has less of an impact.

[@LanceHedrick]

88 Celsius

[@matthewhendricks396]

lol. Yes I realized my stupidity right after I posed this

[@fatheron]

Thank you Lance for the great approach to the group of people who really need this information. Love it

[@spirqc]

Thanks, awesome trick & tips to enhance my pour over technic. I wasn't aware that decaf with a 92 score can make you spontaneously sing.

[@Kiaulen]

Thank you for the helpful and informative long videos! ❤

[@longeloe]

Awesome!! Thank you so much for the video. Definetly A LOT of knowledge to be absorbed... Hahaha If you could make a video talking about draw down speed (maybe showing closeup examples) it would be awesome too... Thank you again!!!

[@spartak_ivanov]

Thank you for a such detailed video! You connected all the dots in my mind rated to v60 method🎉

[@pang157]

I was literally making a pour over with my origami and kalita wave filter as this came out. I used to pour the heck out of my pour overs however after watching your videos I have found a 3 pour recipe to be better. Great video.

[@jonasw.4965]

After using the Pulsar/Commandante C40 combo (mostly following Jonathan Gagné's recommendations) for more than half a year now, I find your "Stick to What You Know" remark to be very true. But getting to that point took me a few years :D

[@omarpixel9176]

AN EXTRA LONG LANCE VIDEO LET'S GO I AM READY

[@whaxmusic305]

can you imagine being a behind the bar as Lance walks in to your cafe and asks for a coffee?

[@slimshadythe111]

Freaking awesome video. Thanks, Lance.

[@elNan140]

this is the most complete dial-in video out there, thanks, Lance! What would be the grind setting for this recipe using a ZP6?

[@philipweihrauch3442]

A cheat sheet would be very helpful ;)

[@vh8496]

thanks, Lance!

[@jtutstone]

You my guy... are The Man!!! Salute

[@fabricioresendedeabreu6981]

What Lotus Water recipe did you use? Or if you didn't, what would you use?

[@sam_musey]

Blimey, perfect timing indeed! I have just one last dose of Pepe Jijon from Manhattan and haven’t yet touched the Intelligentsia coffee from the last Standart issue. So that makes 2 out of 6! Couldn’t be happier!

[@azharmunas4626]

Love all your work lance. I appreciate you are trying to get us to focus on what we like, rather than be didactic. Can’t help asking, would your approach be at all different with a flat bottom?

[@piyushrajesh6687]

ah man a 50 minute video, thanks😌👍🏻

[@ericpmoss]

Nice. BTW, Czechia is pronounced "check-ee-uh" for US English speakers (although more than a few people there tell me they still say Czech Republic). A few more nice roasters in that general neighborhood are Poppy Beans and Gill in Brno, The Pelican in Vienna, Kaffeelix in St. Pölten, and over in Bratislava there are Good Times, Black Point, The Jungle, Concept (actually in Piešt'any), Triple Five, and Soren.

[@CasualPeepo]

Awesome video, thanks for sharing your little checklist for pourovers :) Btw love the singing parts, my girlfriend was laughing again because she overheard me watching your video! I don‘t know if you remember, but we‘ve met at WOC at Weber Workshops and I really wanted to say that it was a pleasure to meet you and watch you pull some espresso shots. Keep up the good work, cheers 🫶🏻

[@needmorebeans]

What's your starting grind setting on the Q2 heptagonal?

[@sharifhas3135]

Same Question!

[@matheus4972]

And on the ZP6?

[@Simar2222]

It's so weird to say same grind setting multiple times yet not give us the grind setting! No way to know what's going on through the video!!!!

[@Erradema]

I'd also like to know :D. For reference, Im ussually around 1.7.

[@XArticSpartanX]

His zp6 is around 5.5-6ish from his other videos. He grinds fairly coarse. But obviously it depends on your beans

[@kahaandesai2169]

Just had my evening pourover and this video dropped... Well, no better time to dial in the '24 harvest beans

[@medusiz1801]

How do you sleep at night.. literally

[@danielstach747]

I love the way you pronounced "Czechia" :D

[@paweflis4680]

Once while grinding freshly roasted peru beans from one of polish roasters I broke burr in my first Hario skerton grinder :D My friends came over so decided to brew it anyway. Coffee tasted like white bean the vegetable :D

[@kahaandesai2169]

Do you not use the samo bloom anymore? That recipe changed my life

[@LanceHedrick]

Oh I do. I don't want to overly complicate.

[@kahaandesai2169]

@@LanceHedrick fair enough, I'm shook and happy that I got a reply damn

[@ceeceemac9072]

This is an outstanding video. I will be returning to it again and again. Thank you!

[@CaveyMoth]

44:28 I think the next lyrics go: "Whep? ..yrgn... samoreee. Bells will ring, ting-a-la-ling tingawlinnnng as a bell bing..mawrayyyee." I only know the John Daker version.

[@parizekjiri]

Greetings from čečija 😁❤

[@andydelia4870]

Hey Lance, got a question. Is there any specifc reason why you don't excavate the bloom like in your ultimate pourover recipe video? Thank you for all the great tips!

[@SIimerTTV]

Love the Videos Lance! Keep up the amazing work❤😎

[@bradsyoutube]

Thank you, Lance! Would doing an initial cupping before doing a brew be beneficial? I know sometimes you must feel like you are having to repeat yourself with this information. As somebody who is still learning the fine art of dialing in a brew, this information has been exceptionally helpful. 👍

[@luisrivas4162]

Hi Lance, thanks for the great video as always. Which grind setting would you recommend as a starting point in a comandante c40? Thank you :)

[@JeffreyChoi-b6x]

what changes for a 30g/500ml pour over?

[@Slopigami]

I find it funny that I personally I have to have some coffee in me so I can absorb the info in these kinds of videos.

[@pjrage82]

Curious if you changed the water recipe for each bean? If not - what recipe did you use across them? Thanks!

[@DemeterN]

Thanks for the wonderful video....amazing combination of science, experience and intuition. Really well presented - I always learn so much

[@asleep.3680]

Great video, but i found it only focusing on lighter roast. If it included medium roast would be good too.

[@LanceHedrick]

Medium roast- everything the same..cooler water. Pretty sure i said this but all good.

[@asleep.3680]

@@LanceHedrick insanely fast response! If lighter roast is around 96-98, then medium should be around 94-96?

[@LanceHedrick]

@@asleep.3680 more like 90-93

[@coffeecove7058]

Thank you much for sharing this and will go to this way of brewing - very informative and sure it will be helpful. I have a request if you don't mind. Would you do a follow up to this between Gesha, Pacama (may have spelled it wrong), Peaberry, etc. I'm sure would be helpful as well. Thanks

[@javucha5737]

excellent video and unique with 1zpresso q2 well explained. What settings do you use on that heptagonal q2? I have the same one. greetings☕✨💪🌎🌱

[@vancitycanucks]

September and Kyle Rowsell is awesome! Luna coffee is amazing too. Go Canada.

[@RodneyClang]

I’d love to stop my thrashing and hanging click settings. In the thread Lance mentions 73 clicks on q2. About 29 on Comandante? Way courser than I was doing. Trying it out ! Love these vids

[@markparadis]

Lance….great video and information. I’m curious about draw down time as you didn’t really mention this (or I missed it) during your explanation. I would imagine that roast and grind all have an impact on draw down time, but what are some general rules you would recommend? Cheers to a great cup of coffee. 😊

[@TheBowerbird]

What is the cup Lance is using? It's beautiful!

[@TheShprota]

Would be nice if in those kind of videos you could display the timer part of the scale. Or maybe add it as overlay in video. It might help noobies like me to see the pouring speed and as well resolve the confusing part "one minute bloom from start of the first pour or after first pour". Thanks ahead 🙏🏽

[@joroboam]

Average zp6 special grind size?

[@robbiewalker8403]

Hey Lance, In your experience with the Kingrinder K6, how many clicks would you recommend to get a similar grind size to the one you use here? Thanks! ❤

[@DJangles]

I would have to imagine he's using somewhere around 100 clicks, with most of his drawdowns being in the low 2 minutes. Before watching this video, I was doing 90 clicks for 2:30-3:00 before. I'm going to try coarser and his recipe next.

[@robbiewalker8403]

@@DJangles ah that's cool man, thanks for responding! Are you enjoying the cups you get from 90 clicks? I've been using light-medium roasted, thermic aerobic, natural process El Moral beans and chasing balance of flavour all the way down to 63 clicks with a drawdown of 2:45-3:00 so I've always been curious what people are using as the Kingrinder online guide says from 90-120 clicks for pourover, but I find this range to be too hollow.

[@eggsdee9110]

I use it daily and 70 clicks, (110 on the grinder) is a solid setting. Make sure to slow feed to reduce fines by grinding almost sideways. That also increases the overall grind size.