ULTIMATE POUROVER RECIPE (any method)

Let me know what you think below!
Recipe:
up to 30g of coffee
Medium grind size
1:14-1:17 ratio depending on roast level (darker- tighter, lighter- wider)
Water temp 85-100C depending on roast level
3x mass of coffee for bloom
Agitate (can excavate or Wet WDT)
Wait 1-2 minutes
Pour rest of water at 6-8g/s with optimal height for deep turbulence
Just swirl if draining slowly OR Wet WDT if somewhat quick OR turn bed over with spoon if draining quickly
Total time:
2-3 min IF 1min bloom time
3-4min IF 2 min bloom time
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[@ArcticBeavers]

I'm just thankful that we have so many high quality KZbinrs to teach us the different ways to enjoy coffee.

[@LanceHedrick]

Absolutely! I love my fellow creators. Hoping for a Hoff collab soon...

[@sequenzchen3839]

@@LanceHedrick Thanks for this - as always - great Video 🙂... i wish for a Lance-James-Video too!

[@BBB_025]

@@LanceHedrick that would be amazing!!!

[@joseenriquerodriguez1953]

That’s a proper thing to be thankful for

[@chrismiksworld]

YES YES YES To the Collab @@LanceHedrick

[@iamuploadingsomevideos4897]

You are the first person I've ever heard explain exactly why "world championship" recipes dont translate to every day coffee drinks. Never thought about it that way and that is completely mindblowing. feels like its just solved a massive block in my understanding. goddamn dude, thanks

[@LanceHedrick]

Ha! Great. Being a past competitor and a coach for someone who has gotten 2nd and 3rd in worlds, I know very well the comp scene. Definitely not something to adopt into your daily workflow lol

[@rusticitas]

Seriously! That got my attention.

[@deo.strengthspan.project]

Yes! Totally! It’s weird that it’s not discussed more when people talk about championship recipes, the fact that they are built around a very particular /specific coffee and for a very particular result. By design they are not a general use recipe. I was nodding my head strongly in agreement when Lance mentions this in the video

[@deo.strengthspan.project]

@@LanceHedrick interestingly enough though, my current recipe is a championship recipe that is a multi-pour recipe and I’ve been very happy with the results across multiple coffees. I still agree though, championship recipes are generally not the wisest choice for everyone day-to-day recipe

[@IamMotionMedia]

You also need to understand that comp brewers are brewing to a scoresheet. And probably explains why Patrick Rolf didnt do to the well at MICE, using a classic clean washed coffee to highlight origin above processing.

[@alfredoulloa4346]

Absolutely agree on the problems with multiple pours and stalling issues, I’ve experienced this myself and you’re one of the few people who have highlighted this! Thank you! I do think that it’s a problem more relevant when brewing 30 gr.

[@SirNichosis]

I really love that there were no cuts in the technique section, seeing it in real time is super helpful! Will be trying this for sure. Been getting great results with James' new technique and my Niche.

[@andreibicu5592]

Hi. What grind setting do you use on Niche, for James' recipes ? Thanks!

[@SirNichosis]

@@andreibicu5592 hey! It might not be exactly the same since mine is fairly new and not super well seasoned yet, but I currently on 38 for this recipe with a light washed Ethiopian coffee. I would start at probably 40 and move up or down depending on your coffee and burr seasoning 😁

[@xbhollandx]

This made a huge difference in my V60’s - I was using the kasuya 4:6 recipe, with 5 pours. The coffee I get from this recipe is much more balanced, and just overall better. The fact that it’s 2 pours also means anybody can master this. Thanks!

[@karigrandii]

Same for me with 12g

[@DrNasciturusIII]

Thx for trying that out 😂 I wanted to do the very same tonight, but now I’ll just relax with this recipe 😊

[@huguespautre2034]

Excellent content again Lance. It's about time I left a comment and a thumbs up! Following your work, the dedication to your craft and the way you communicate advice, recipes, best practices and honest opinions to a wider audience make us all go further in our understanding and appreciation of carefully brewed, delicious coffee. Thank you.

[@Joe-bo1di]

Genuinely the best recipe for people that make coffee at home! Spot on. Well done Lance 🎉

[@LanceHedrick]

Thank you! So glad you love it

[@ryancarlisle7909]

I woke up to this video and immediately went to try this. It's great! It's smooth and doesn't taste weak! It's not bitter at all! I love it! Thanks for this!

[@GoTellJesusSaves]

This is THE MOST consistent pouring method I personally have ever used. I can say that with confidence, because I have used this technique, and slight variations of it, for half a year at home regularly. I actually found this technique after watching another V60 pouring technique that Lance created concerning the long (2 minute) bloom. This technique brings out plenty of flavor while also keeping the bitterness low and the texture creamy. Thanks for sharing, Lance! I hope you're enjoying Portugal! I love your new set up. And the sound on this particular video is excellent. Keep up the boss work, my friend.

[@LanceHedrick]

Heck yeah! So glad you're enjoying it, friend. Hope you're well!

[@GoTellJesusSaves]

@@LanceHedrick Thanks! Been doing great 👍 Back in the US visiting family and friends. Hoping to get some café style business going in the meantime! Wish me luck and pray, pray, pray.

[@TheGreaterThanTwo]

I moved overseas across the Pacific just a few days ago, and had to leave pretty much all my coffee brewing equipment behind, except a dirt cheap hand grinder and the trusty ol v60. In a temporary stay, i just busted out this recipe with no scale (eyeballing everything), a bargain bin kettle with no gooseneck, and not even knowing the capacity of the mug i brewed into! But i used great beans, i followed the principles for a long bloom, steady pour, and highlighting agitation and temperature and still got a fantastic cup of coffee. I think that's a HUGE point in this recipe's favor-- it's so all-purpose, it still gets great results even without some tools!

[@yannickschilli2477]

Unreal! This ist the Best brewing guide I ever seen. And i have seen them all! Thank you for your work and creativ Video content 🙏🏻 ❤

[@Christophe_L]

My dude. You saved me probably months of testing. THIS CUP IS AMAZING. And I made it myself! THANKS!!

[@SeanGordon-ym4yf]

Thanks for continuing to pump out the great content!

[@dailyhomebarista]

I just started my filter journey and I haven't tried much recipes but I genuinely love this recipe! I get clean tasting cups from it, and I love it 😍

[@toadman10]

Hendrick AND Hoffman with pourover technique vids this week 🔥 🔥 🔥

[@LanceHedrick]

(Take the N out of my name and add it to the end of Hoffmann and you're spot on! Hedrick and Hoffmann haha)

[@yusufanbarfirdausi621]

@@LanceHedrick seems intentional. That toad is sus.

[@DemirJPN]

@@LanceHedrick Love it how you, James and Kyle all have names that need to be actually read and not skimmed through or else the brain will just give you Hendrick, Roswell and Hoffman 🤣🤣

[@kalaribabak9006]

one & only

[@seanobrien9849]

@@LanceHedrick Lanny Hendrix

[@jbmarine0612]

Definitely an amazing technical look for us home brewers. The explanation, the art and science behind it Definitely helped my extraction and brew ratios

[@Boyetto-san]

I love how you explain the problem with trying competition recipes with home brewing. It's really what happens with every competitive sport that the techniques that work at the highest levels start to get extremely specialized and become inapplicable outside the specific concerns of the metagame. In my experience, the specialty roaster and cafe I regularly go to has a barista intern who competes in local brewers competitions and his pourovers always taste just a bit too watery for me, using the coffees we can actually buy from them. It makes so much more sense now that the techniques he learned probably revolve around those more heavily processed and more soluble coffees that get brewed at lower extraction yields.

[@zenadventurer69]

THANKS FOR THIS. So sensible and wonderfully comprehensive. Everyone typically gives a “recipe” based on their favorite coffees/ratios. This is a wonderful way to adapt a recipe to different coffees. Turns out there are different coffees!!!!! Who’d of thunk it. As for the cube, I’m for just peeling off the stickers and re-sticking.

[@Andrew-wp1bz]

What if it’s a stickerless cube (preferred by most speedcubers)?

[@LanceHedrick]

Thank you! I hope you enjoy it. I have been working on it for a while. I kept seeing comments about how this and that recipe on youtube and elsewhere doesn't work with cheaper grinders, darker coffees, etc. So I set out to make one that is good with all. I believe this is it! Though nothing is ever finished lol

[@catacatahb]

Was just about to make a brew The timing literally couldn't have been more perfect. Thank you Lance

[@dubhd4r4]

Just finished making my V60 3 minutes after this dropped :(

[@LanceHedrick]

Heck yeah! Hope you enjoy, Huseyin!

[@LanceHedrick]

Make another, @dubhdara! Lol

[@sethreed1501]

Hey Lance, would you ever consider doing a video going more in depth on the differences between competition and home brewing? Really interesting point you touched on about why the competition recipes don’t translate well. Thanks for the great content!

[@Marc0Bece]

I used this method to brew some beans i just got, and man, I'm so pleased with how ir came out. The brew was sweet and chocolaty and no bitterness whatsoever.

[@london_TC]

Big thank you for making this video. I often can't justify spending up to £20 on the lightest single origins and this video is helping me to get a lot more from medium and dark roasts

[@danielpincus221]

You won my heart at "pour rate" and "spout distance." In my first go, I used the Gabi B disperser. 20g light roast 340g Brita water Fellow Opus 6.25 It finished at around 4:20. Just a bit thin. Next time, I will grind coarser with less water. Perhaps the greatest advantage of this method is how easy it is. Excellent for baristas in busy cafés.

[@stefand7151]

Amen! Thanks for bringing light to all those recipes, so important :) It's a jungle of things you can do with coffee but putting it into context and actually thinking of the people at home is a very cool approach!

[@LanceHedrick]

Thank you! If I am to stay true to my goal (aiding people in finding specialty in an accessible way), I've got to practice what I preach! Thanks for watching

[@Karrrrrrrl]

Gave it a try this morning. Definitely need to grind coarser than I thought, but still had good results. I especially like the ease of the recipe. Only minor adjustments needed. Thanks for this.

[@jacobenon1930]

Really appreciate this video! I can very easily get in a rut over coffee recipes and had been struggling to find something that works for a while but this really elevated the last few cups I'd made - I got none of the bitterness or dryness I was getting out of the last recipe I was on and can't wait to really dial this in! Thanks again! :))

[@solderbuddy]

This video changed my coffee game. Magnificent. You deserve the world

[@arnaudmarch788]

Thanks for these explanations. I have been using nearly the same recipe (all but the 2mn bloom) at work with my origami without necessarily understanding why going coarse and why doing it in one pour. Great content.

[@dan138zig]

I've been struggling extracting the notes from this Kenyan coffee and the first try of this method is the best cup of this Kenyan so far! Thank you for sharing this recipe!

[@Alex727Pasco]

Another great video, keep 'em coming😁 Also the quality of the production has gone through the roof on these videos 🔥

[@LanceHedrick]

Thank you! We are trying to continue improving! More improvements to come

[@jorisvanbaar8815]

Thanks for another no nonsense recipe! I love the flexibility you gain from agitating after pouring according to flow, instead of using many pours to agitate. This will come in handy as I go through my coffee advent calendar with no beans to waste on dial-in!

[@LanceHedrick]

Yes! Less wasty more tasty!

[@blubblub4915]

Man I’m so glad I watched this. Working with basically entry level everything, I have been struggling with light roasts using the 4:6 method which I had convinced myself was the end-all for pour over. First try with this method was instantly a much better cup, full of body and sweetness, compared to the thin cider vinegar I was for some reason getting every time. Thank you for posting this!!

[@raegitnaej]

Okay this recipe gave me a good cup even from grocery coffees! I think I need to dial in on my grind size a bit more and I adjusted my ratio and bloom time but this gave me a big difference from my typical brew. I have a few bags coming in straight from a roaster and I think my parameters will change again. Thank you very much for this!

[@leandrocgbh]

Seriously.. this recipe fits perfectly in every coffee I've tried! Thank you Lance =)

[@eliiiiiijah]

Lance the mance with the pourover expertise! been looking forward to this :)

[@LanceHedrick]

Haha heck yeah! Hope you enjoy

[@abodyforall]

I have tried your new recipe and actually it is easy and I'M very impressive with the results 👌🏻 👏🏻 Thank you lance for this amazing recipe ❤️ 😍

[@dclmx]

After 5 months of trying this, I finally nailed it! I kept coming back to the video, changing grind size and I could overall taste the difference. Last small tweak was to get myself a WDT and actually pay attention to when you say that the drawdown is supposed to be fast. Oh what a difference it made! Thanks a lot Lance, truly enjoying on my V60!

[@adityaikhsanprasiddha1169]

what's your grinder setting?

[@dclmx]

@Aditya Ikhsan Prasiddha I stay in between 24-26 clicks on the commandante c40 (no red clix) for 15g and up to 27-28 for 30g. Basically I start coarse an push it finer to see if I like it.

[@chriswoodrum]

5 months!? 🤯

[@m4tth3wh]

Thanks for the video and recipe research and work that goes in. I'm looking forward to trying on my next brew.

[@KrazyShark]

Finally, the recipe of all recipes. Thanks Lance 🙌 gonna try it ASAP

[@LanceHedrick]

Heck yeah! Hope you enjoy it!

[@artemsmushkov766]

After experimenting with this recipe more I can say with final agitation it's the sweetest recipe I have ever tried. Cups are almost as sweet as with immersion brewers, like Clever, but still maintain some pour-over vibrancy. Delicious!

[@lakecharlesmagician2046]

Thanks! I'm super excited to try this out. And your audio sounds awesome by the way!

[@LanceHedrick]

Thank you! Still trying to improve with every video!

[@TeKNiQ50]

Thanks for the content man. Wicked video and technique. Can't wait to try it

[@LanceHedrick]

Heck yeah! Hope you love it

[@huzzahyoufiend]

You are by far, sir, the best coffee YTer I've come across. The mix of science, technique, clarity of explanation, your manic obsession to the best...top notch. Bravo.

[@samueld1]

Thanks. Just made a coffee with this recipe and it turned out great. It'll get even better once I tune grind size.

[@SMspazzle]

Perfect timing. Just woke up and needed to make a coffee. Used my new ZP6 like you thanks for bringing it back. I think I went too fine my draw down was too slow everything else was good and coffee was enjoyable. Please give us another video on the ZP6 struggled to calibrate and reassemble it. But still I'm loving it. Keep up the awesome content.

[@keiththrillah5260]

What was your grind setting on your zp6?

[@clegg2005]

Just tried this for the first time for my morning brew. I did 30 grams of a naturally processed coffee from Asman Arianto with 500 mls of water. I liked the simplicity, and my cup came out sweet and juicy with a noticeable lack of any bitterness. My total brew time was 4:30 (I used a 2 minute bloom), but I figured the extra 30 seconds was likely due to the bigger dose and amount of water. If I had done 15 grams to 250 mls, I think I would have been closer to 4 minutes. Overall, I’m very impressed and will be experimenting with this recipe for awhile. Thanks Lance!!

[@cozytoastr9818]

Thank you so much for the detailed yet approachable information.

[@LanceHedrick]

Heck yeah! Hope you enjoy

[@philipdeppen3189]

I just tried this and ty so much for this video kind sir. My coffee is incredible this way. I used 190 degrees f water and did exactly what u did and it’s got a smoother softer sweeter taste for sure.

[@peterkho6008]

I have been using this method for over a week, and this will be my go-to method for pour overs going forward. I have tried it on Kono, Orea, and V60 - all brewed great tasting coffee. Thank you for the recipe, Lance!

[@andrews9719]

Tried this method, forgot to make the middle indent, still had an even bed and excellent cup of coffee with velvety body and clear flavor. This simple method is very consistent, all cups I made so far taste the same. Thanks so much for this!

[@144avery]

I tried this for the first time with the Phoenix70 brewer today. Did overextract some because I'm working with a new grinder, but it was easily the sweetest, most flavorful cup I've brewed in a long time.

[@ZachJenkins]

My pour over game has taken off since I discovered your channel. Just ordered a ZP6 Special today, now this video is up. Exciting time in my coffee journey!

[@montagdp]

I'm happy with my multi-pour technique with coarse grind size like yours, but I think I will start incorporating some center pours to speed up the drawdown. Thanks for the ideas!

[@landon_rady]

Hey @LanceHedrick. Thanks for the video. Can you explain what waiting 1-2 min during the bloom phase does vs the usual 30-45 seconds? Thanks :)

[@palkomatia658]

Work like a charm! Thanks Lance

[@ndcooper]

What a great approach. Thank you for just another epic pourover video! How would you adapt the recipe when using a faster brewer like the Orea V3 (compared to a V60)? Only grinding finer? Or looking for an even shorter brew time?

[@itsmeGeorgina]

Great video! I bought a plastic V-60 filter holder yesterday - I use 25 grams of grinded beans the same size as for my (broken 😥) French press, poured directly into my mug,..and voila! I have made the perfect breakfast coffee 2 days in a row, and I will never go back!

[@adambeatty8939]

Will be trying this tomorrow , thanks Lance 👍🏻

[@eusevis]

That was so great thank you. I'm sure i'll be rewatching this video soon to understand as much information as i can.!

[@LanceHedrick]

Heck yeah! If you want more, check out my old 121 video. I've changed things (coarser now with more agitation to ensure fines migration for proper contact time and a slower flow with deeper turbulence) but I explain a lot there!

[@skeletonhaver]

Been really liking this recipe! My Virtuoso produces a fair number of fines so I've been really having trouble with a lot of the recipes I've tried because I get a ton of stalling by the last pour. But this just Works and I've been having some nice cups!

[@8steveyg]

What a brew. I was a little intimidated to try it but it was absolutely delicious. Thanks for the time and effort, lance!

[@LanceHedrick]

heck yeah! That is awesome to read! So glad you enjoyed it!

[@mysticode]

Much nicer to see content for the every person, rather than for the coffee elite!

[@cyclonenaruto]

THANKS YOU for break it down for the everyday person

[@jaredbabbage9194]

Just used this on a slightly darker roasted coffee which hasn't been getting very good results but this method made a real good cup! This is great thanks!

[@donstellios]

Thank you for this. I've mostly given up with my V60 and moved to aeropress as I've struggled to find a recipe that gives consistent results in every cup. Will absolutely be giving this a try.

[@LanceHedrick]

I think you'll love it. Will work with anything. Need more extraction? Agitate more. Or change ratio. Or change water temp. Fully fluid recipe with great results

[@jwadleigh1]

So I’ve been trying this recipe for a couple weeks now and it’s literally my favorite!! It works really well!! Just note, based on the filter you use and whatnot, you can adjust the bloom time or grind size. But it’s like the best recipe to learn about taste and timing cuz you don’t worry so much about 5 different pours. Also, use a WDT during bloom phase as it makes a serious difference!!

[@baldwinangel1218]

So many skills. Coffee. Whistling. Rubixing!

[@domandomandoman]

Was struggling to get good pourover for quite a while, but with removing chaff and this technique i finally managed to pour something quite tasty, thanks lance!

[@Abeckerme]

Can’t wait to try it, have my kettle on right now! Would love to see a video on brewing in high altitude. Where I live, water boils at 202°F (94.5°C).

[@JohnInIndia7]

Finally tried it. It was excellent!

[@trmbtrmb]

Nice, this worked well for me! Thank you.

[@yeongl8215]

Thank you, Lance I had a really nice cup of coffee with your recipe

[@DaniilOskolkov]

Brilliant! I've been walking around this recipe, but don't need no longer! Thanks for the video!🙏🏼

[@LanceHedrick]

Love it! Hope you enjoy it!

[@DaniilOskolkov]

@@LanceHedrick sure, it was the best cup in a 2 days! :)

[@DampaMaster0917]

I know your coffee making prowess is wayyy up there.. but your whistling skills? 🔥🔥🔥 That's something I did not expect

[@RichardTongeman]

Practicing flow rate and identifying grind size seem like good drills to teach for future videos in isolation

[@makeitathome6834]

This method is just the best, i Ca finally taste my coffe

[@RandomCovers]

Thank you so much for a great recipe Lance! I happen to use 1zpresso grinder too, was wondering what setting you’d suggest for K-Plus?

[@dan138zig]

Have you figured it out?

[@joshmiller5807]

This is solid! Much easier recipe than the original 1:2:1. The coarser grind is a winner.

[@RobertPHorwitz]

Your 1-2-1 has been amazing! Excited to try a few things from this recipe.

[@LanceHedrick]

Heck yeah! So glad you enjoy it. This is an evolution. Coarser grounds and more exact agitation to lessen any bitterness and increase perceived acidity and sweetness!

[@zachgoldstein4411]

@@LanceHedrick how many microns coarser approx would you say youre grinding for this recipe than you were doing for 1-2-1?

[@Sinisterg60]

@Zach Goldstein medium starts at 800 microns and goes up 1100.

[@krihanek117]

I love seeing the Gaggia Classic in the background.

[@DClaville]

nice video will be trying this out with some different filters and drippers and see if i like it. the information is super good as always especially hearing more about how comp brewing differs from home brewing, also it would be nice to know how we can see or find out if our grinder is good or not. personally i am very happy with my Kinu M47 Classic with Kinu pour over burrs. keep up the good work and have a nice day PS the hair is perfect for the intro music 10/10

[@mr.ricochet8603]

I really enjoyed to learn something about coffee while I was watching the rubik's cube recipe.

[@LanceHedrick]

Hahahaha 😆

[@hamishkent4000]

Tried it. Delicious.

[@HollandHillSpies]

Best recipe so far, been trying the 5 pour method and too much bitterness, even after using a ode gen 2 grind. This method removes all bitterness and the flavors are clear! Thank you!

[@alexanderreznikov8112]

What's your grind setting on Ode gen2?

[@HollandHillSpies]

@@alexanderreznikov8112 7 on medium roast. Depends on beans but mostly 7, sometimes I go down to 5. As Lance mentions, I vary the temp more than the ratio (medium - 1:16, dark 1:14-15)/ Medium - 95C, dark 85-88. As always, it's more fun to experiment and try different ratios.

[@jamesbrightman3997]

Super interesting video. I've yet to try it but I am curious about this vs your standard Kono method, which has produced really great results for me. That method uses much finer grind but less agitation whereas this new recipe is way coarser but ups the agitation to produce similar extraction I would guess. But do you have a preference between those two (assuming a good grinder like Ode w/SSP is used)?

[@machineslave3]

A 2min bloom?? You’re a mad man, Lance! A mad maaaan!

[@uzairpetersen5969]

This one was crazy for me. I was so sceptical, just tried the recipe out and I'm very pleasantly surprised by the result.

[@IllaFoRilla]

Thanks for sharing Lance, this is great stuff! I'm trying to get past some stringent tastes out of my brew, and curious as to what you have your K-Max grinder set to. I'm also using the K-Max grinder (set to 9, per the grind chart for pour over), fresh light roast beans from Verve, plastic V60 and trying to follow your recipe to the T. I'm brewing with 20g of beans, 1:15 ratio and my draw down finishes right around the 4min mark as well. Any advice on how to tune my brew, my man? I follow you & Hoffman very closely and love the content, keep up the top tier work!

[@knumph]

Love how channels like yours and i.e. wired gourmet are bringing coffee “to the people”

[@LanceHedrick]

Wired gourmet is a great guy. Love his breakdowns of machines

[@knumph]

@@LanceHedrick yes. Content for nerds while also keeping away from the high barrier to entry, much of what he’s reviewing is very affordable / hackable to get solid results. Tough balance to strike but he nails it

[@mixmastakooz]

Love the Zacconi Riveria in the background! I have a Zacconi Espresso Baby and I adore it.

[@vincenttam8642]

Thank you for the new recipe, anyhow from my few months of testing, every day I brew with your "EASY V60 (CONICAL) RECIPE FOR VIBRANT CUPS!" brewing methods with at least 6 or 7 bags of specialty beans (granted they are all light roast, one bag were omni roasted), it worked incredibly well. I got excellent results with all those types of beans, great extraction(20-22% EY), yet no bitterness, and cups have great flavor. I am excited to try this new brewing recipe tomorrow!

[@LanceHedrick]

Yes! This is simply an evolution of that! Glad you love it

[@127er]

Hey Lance! great video! Should I scale the brewtime if I brew more coffee?

[@fabilemusic9992]

Hey Lance, thanks for the super helpful content! I just ordered the ZP6 on your recommendation🙏 Is this your recipe of choice for the ZP6? Just wondering because I think in one video you emphasised how fine you can go with the ZP6 to boost extraction.

[@simkool77]

Since you asked, I've been using Patrik's pour over technique with April v2, and I see several comparisions between yours and his: courser grind (26 to 30 clicks on Comandante) simplified pouring, and about same overall timing. He suggests letting the beans bloom in the air for about 15 min after you grind but before you start pouring. I usually brew 20g with 300ml (1:15) in 3 pours of 100ml each circular and center pours with about 30 second space between pours. Flat beds, no stalls, consistently delicious cups. He pours a little faster than you suggest, 100ml in 10 sec for agitation with no messing around with slurry. I pour 8ml/s. I also brew smaller cup 13.4g / 200ml with 2 pours of 100ml each.

[@error.418]

You sound fun to make coffee with, great write-up and thought process.

[@eitanm.1890]

Update: I tried this method with my metal cone filter pour over - Kinto Slow Coffee - and it worked like a charm. ~21g dose to ~350g water with the 1 minute bloom (older and darker Typica Bourbon blend from Puebla MX). Total draw down in a little over 3 mins. Definitely notice the difference compared to the classic Hoffmann method I normally use. Very clear cup but not weak. Lots of flavour. Thanks for the video, Lance! When you say it’s for any type of brewer, would that still apply to conical metal filter brewers (eg. Kinto Slow Coffee)? I would imagine the paper vs metal filter type would affect some of the variables you describe like contact time and more fines would end up in the brew compared to paper. Any advice or nuance to add?

[@zooxalju]

I’ve reached similar habits of pouring coffee over the years and came to some of the techniques described in your video. Thank you for putting it together systematically.

[@HauntedSheppard]

Amazing video as always! How's Portugal? Settled in yet or still adjusting?

[@alexisbaker7791]

woah a 2 min bloom! I'm gonna try that tomorrow!

[@MySierraNevadaLife]

great recipe, easy to follow! I was able to tweak it to my preference, 1:12 ratio for cafe au lait - success!

[@troublesome07]

Hey Lance, tried this out for my mediun roast Guatemala and Nicaragua coffees and it tasted awesome! I was wondering if you recommend scaling this up to a 2 cup dose, and what modifications I might make to accomplish, say a 32g-512g bigger brew ?