ULTIMATE POUROVER RECIPE (any method)
Summary
TLDRIn this engaging video, Lance Hedrick shares a versatile pour-over coffee recipe, designed to cater to a wide range of coffee types and brewing conditions. He emphasizes the importance of adjusting the coffee-to-water ratio and water temperature to suit personal taste and coffee characteristics. Lance also provides tips on achieving the optimal flow rate and extraction, resulting in a balanced, low bitterness cup that appeals to home brewers looking to perfect their pour-over technique.
Takeaways
- 🎥 The video is about creating a versatile pour-over coffee recipe that works well for a variety of coffee beans and brewing conditions.
- 🏆 The speaker mentions that World Brewers Cup Championship recipes may not be suitable for home brewing due to the unique coffee beans used in competitions.
- 🌐 The video aims to debunk the common assumption that championship recipes are universally effective and encourages viewers to consider other factors.
- ☕ The speaker emphasizes the importance of adjusting the coffee-to-water ratio, water temperature, and grind size to suit personal taste and brewing equipment.
- 📊 A suggested coffee-to-water ratio ranges from 1:14 to 1:17, depending on the desired strength and extraction level of the coffee.
- 🌡 Water temperature should be adjusted based on the roast level of the coffee, with lighter roasts requiring higher temperatures and darker roasts lower temperatures.
- 🕒 The brewing process involves a bloom phase followed by a single pour of the remaining water, with a focus on maintaining a consistent flow rate of 6-8 grams per second.
- 💧 The speaker recommends monitoring the drawdown of the coffee and intervening with agitation if necessary, depending on the grind and the coffee's solubility.
- 🔍 The video script highlights the need for personal experimentation with the suggested recipe to achieve the best results with different coffee beans and grinders.
- 📝 The speaker provides a detailed brewing method, including the importance of maintaining the correct flow rate and pour height for optimal extraction.
- 🍂 The video concludes with a tasting note, describing the resulting coffee as having low bitterness, a velvety body, and high citric acidity, which is attributed to the brewing method.
Q & A
What is the main purpose of Lance Hedrick's video?
-The main purpose of Lance Hedrick's video is to share a pour-over coffee recipe that is versatile and works well with a variety of coffees, grinders, and water types, rather than just replicating competition recipes.
Why does Lance Hedrick believe that World Brewers Cup Championship recipes might not work well for home brewing?
-Lance Hedrick believes that World Brewers Cup Championship recipes might not work well for home brewing because the coffees used in competitions are often very different from those available to the average consumer, being more soluble and processed differently.
What is the issue with using a high extraction percentage recipe from coffee competitions for home brewing?
-The issue with using a high extraction percentage recipe from coffee competitions for home brewing is that it might result in over-extraction, leading to a vinegary taste that is not preferred by most people and may not suit the coffees available at local roasteries or subscription services.
What is the recommended extraction percentage for the pour-over recipe presented by Lance Hedrick?
-The recommended extraction percentage for the pour-over recipe presented by Lance Hedrick is around 20 to 21 percent, which is aimed to provide a balanced and less bitter cup of coffee.
What are the two main variables that a home brewer should control according to Lance Hedrick's recipe?
-The two main variables that a home brewer should control according to Lance Hedrick's recipe are the coffee-to-water ratio and the water temperature.
What coffee-to-water ratio does Lance Hedrick suggest for different types of coffee roasts?
-Lance Hedrick suggests a 1 to 17 ratio for lighter coffees, 1 to 15 or 1 to 16 for medium coffees, and 1 to 14 or 1 to 15 for darker coffees, depending on the desired strength and extraction level.
What is the recommended water temperature range for brewing different roast levels of coffee according to the video?
-For medium to dark roasts, the water temperature should be between 84 to 95 degrees Celsius, with lighter roasts requiring temperatures above 95 degrees and very dark roasts possibly as low as 84 to 85 degrees Celsius.
What is the significance of the flow rate when pouring water over the coffee grounds during the brew process?
-The flow rate is significant because it affects the extraction process. A flow rate of six to eight grams per second is recommended to ensure proper extraction without over- or under-extracting the coffee.
How does Lance Hedrick suggest to adjust the grind size to control the flow rate of the coffee brew?
-Lance Hedrick suggests that if a brewer wants to slow down the flow rate, they can go with a coarser grind, and if they want to increase the flow rate, they can go finer. However, the grind size should be mostly constant as per the recipe.
What is the recommended brew time for the pour-over coffee recipe presented in the video?
-The recommended brew time for the pour-over coffee recipe is between three to four minutes, depending on the solubility of the coffee and other factors such as water temperature and grind size.
What is the final result Lance Hedrick expects from following his pour-over coffee recipe?
-Following Lance Hedrick's pour-over coffee recipe should result in a cup of coffee with very low bitterness, a velvety smooth body, high citric acidity, and a nice sweetness, providing a balanced and pleasant taste experience.
Outlines
😀 Introduction to the Pour Over Recipe
Lance Hedrick introduces an exciting video on pour over coffee brewing, emphasizing the need for a versatile recipe that works with various coffee types and brewing conditions. He critiques existing recipes, particularly those from World Brewers Cup champions, for not being universally applicable due to their reliance on specific, highly soluble coffees. Lance explains his goal to create a 'catch-all' recipe that's easy to dial in without wasting beans and focuses on variables like brew ratio, water temperature, and grind size that viewers can adjust to their preferences.
🔍 Detailed Pour Over Brewing Technique
The paragraph outlines a specific pour over brewing method that Lance has refined. It begins with a bloom phase using three times the coffee weight in water, followed by a single pour of the remaining water after a minute or two, depending on the coffee's roast and gas content. Lance emphasizes the importance of a consistent pour rate of six to eight grams per second and the correct stream height to ensure proper extraction. He also discusses the use of a spoon for excavation during the brew to improve extraction, and the importance of monitoring the drawdown and adjusting with agitation if necessary, to avoid over-extracting and producing bitter coffee.
🍂 Optimal Extraction and Final Thoughts
In the final paragraph, Lance discusses the importance of achieving optimal extraction without prolonging contact time or adding extra pours, which can lead to bitterness. He explains that his method works for various coffee roasts by adjusting the water temperature and grind size. Lance recommends a coarse grind to prevent over-extraction and to ensure an even water flow, which is key to a balanced brew with low bitterness and a smooth body. He concludes by encouraging viewers to experiment with the variables of ratio and temperature to find their preferred taste, and to share their experiences in the comments.
Mindmap
Keywords
💡Pour Over
💡Extraction
💡Brew Ratio
💡Grind Size
💡Water Temperature
💡Bloom
💡Flow Rate
💡Agitation
💡Drawdown
💡Brew Time
💡TDS (Total Dissolved Solids)
Highlights
Lance Hedrick introduces an exciting video on pour-over coffee recipes.
The video aims to provide a catch-all pour-over recipe that works for a wide range of coffees and brewing conditions.
Existing recipes, especially those from competitions, may not be suitable for home brewing due to differences in coffee beans.
Competition coffees are often more soluble and may taste vinegary, which is not preferred by everyone.
The extraction rates of top competitors at the World Brewers Cup Championship are consistently between 17 to 18 percent.
A new pour-over recipe is proposed that focuses on variables easily controllable by home users.
The recipe includes a bloom phase with three times the weight of coffee in water, followed by a single pour of the remaining water.
Users can adjust the brew ratio, water temperature, and grind size to suit their preferences.
A suggested brew ratio ranges from 1:14 for darker coffees to 1:17 for lighter coffees.
Water temperature should be adjusted based on the roast level of the coffee, from 84-85°C for dark roasts to above 95°C for light roasts.
The pour speed should be around 6 to 8 grams per second for optimal extraction.
The pour height should be adjusted to prevent water from splattering, ensuring a smooth extraction process.
Agitation techniques during the brew can help manage the extraction process, especially for coffees with different grind sizes.
The brew time should ideally be between three to four minutes to prevent over-extraction and bitterness.
The video demonstrates the pour-over process, emphasizing the importance of flow rate and agitation.
The resulting brew is described as having low bitterness, a velvety body, and high citric acidity.
Lance encourages viewers to experiment with the variables of ratio and temperature to find their preferred taste.
The video concludes with an invitation for viewers to share their experiences and preferences in the comments.
Transcripts
what's up everyone Lance Hedrick here
and today I have one of the most
exciting videos that I have made
regarding pour overs
[Music]
So today we're going to go over a pour
over recipe I know I know there are so
many of these people share World Brewers
Cup Championship recipes the Hoffman
recipe the Rayo recipe there's so many
recipes out there but the reason I am
doing this video and why I haven't done
a filter video in a while is I've been
trying to figure out a way to make a
recipe that is kind of a catch-all what
I've noticed is none of these recipes
currently circulating out there works
for everything none of them do and the
worst ones to replicate are the ones at
the competitions people assume oh the
world champions use this recipe
therefore it must work that logic is
inherently flawed because the coffees
they're using are so incredibly
different from what you're getting your
hands on at your local Roastery or on
your subscription plan the coffees
they're using are incredibly soluble
from intense processing methods and with
varieties that tend to be quite dainty
and so they're able to brew at 16 17 18
and they're able to get an incredible
array of flavors now to be honest with
you I'm not a big fan of lot of those
coffees because they tend to taste a
little bit on the vinegary side but they
tend to do well at these competitions so
I actually measured the extractions of a
few of the competitors at Worlds
including some of the top six and
they're extracting pretty consistently
at 17 to 18 percent now with the coffees
you're Brewing at home that's likely not
going to taste very good to you so I
first want to just say those recipes I
would not ever recommend trying those
for the most part because they're not
going to do very well for your cup that
doesn't take away from the the
Brilliance of the Brewer who's competing
it's just they're doing a different
thing altogether so I would not rely on
Championship recipes in order to proceed
maybe a few years ago where there was a
little bit different a little bit
difference in coffee preference with the
judges but in the last couple of years
with the explosion of these crazy
processes it's a lot different on the
world stage even going with my own
recipe that I put right here one of my
first videos back a year ago I that one
is tailored to lighter roasted coffees
and a little nicer or Grinders that
don't produce as many fines it's to push
extraction pretty high for a pour over
but that doesn't work for a lot of
coffees and it doesn't work for a lot of
you that don't have these types of
Grinders and so I've been taking a while
to really sit and reflect on what is an
approach that would work with the most
amount of people with the most amount of
Grinders the most amount of coffees the
most amount of waters what is it that I
can do so I actually just took an
evolution of the one two one I proposed
a few months ago linked right there and
I've decided to work on a few variables
that are easily controllable by you the
user at home in order to make a great
cup of coffee without having to throw
away a ton of beans trying to dial in
your pour over it should be a lot easier
than that so today I'm going to present
to you a catch-all type of brew and I'm
excited for you to hear it now before we
get into it and of course you can skip
ahead to it if you want but I think this
is important there are a few things that
you are going to have control of that
you need to follow because again if you
were to replicate everything for me down
to grind size it might not work well for
you so I'm going to give you the recipe
and then there are a few tweaks that
you're going to need to make for your
own flavor preferences these tweaks will
include ratio
water temperature and then you'll do a
little bit with grind size now for the
most part the grind size I'm going to
recommend is going to be constant
throughout but you may want to tweak it
to slow down the flow rate or increase
the flow rate by going finer or coarser
respectively but the big things for you
to focus on at home is Brew ratio that
means what's the ratio of coffee to
water I tend to do a 1 to 17 that's for
lighter coffees if you do like a medium
coffee maybe one to Fifteen one to
sixteen a darker coffee maybe one to
fourteen one to Fifteen
that really depends on the strength
you're wanting how much extraction
you're wanting with a lower ratio you're
going to have a lower extraction a
higher ratio you'll have a higher
extraction but on the inverse lower
ratio will be stronger coffee
strengthwise so the TDS will be higher
and a higher ratio will have a lower
strength so it'll be a little more
watery even though that's a negative
term doesn't necessarily mean it'll
taste like water anyway the next
variable that you'll control is your
water temperature i max out water temp
because I use really lightly roasted
coffees but for medium dark it's medium
to dark roast you're going to want to
quickly go down I would say the lowest
you'd want to go is 84 85 degrees for
really dark coffees maybe up to 90 to 95
for medium coffees and then above 95 for
really lightly roasted coffees so these
are the two variables that are on you
you need to decide what will work best
for your situation now the Brew is
simple you're going to bloom with three
times the weight of your coffee in water
you're going to wait a minute or two
minutes for the bloom if it's a really
gassy coffee or if it's a really lightly
roasted coffee I I would wait two
minutes and which is what I prefer to do
and then you're going to pour the rest
of the water in one pour after that
blooming phase now the speed with which
you need to pour is around six to eight
grams per second this is easy to test
just take a kettle and a cup put some
sink water in it and pour for 10 seconds
and you're going to want to hit 60 to 80
grams in 10 seconds and just kind of
memorize what that flow rate feels like
it's very important to have this style
of flow rate because it's going to
greatly affect your extraction you also
want the height of your stream to be a
the perfect height which the perfect
height would be noted as right after the
stream is going to be broken up so as
you're pouring once that stream begins
to break up and splatter on the top of
the water make a splatter noise you're
too high get a little closer while
maintaining that speed and you're
perfect so you need to pay attention to
your flow rate most people I see flow
way too fast they're dumping their
bonavita they're going all the way till
the flow restrictor hits and they're
fellow they're taking their time more
and they're just going as fast as
possible do not do that
six to eight grams a second is perfect
okay that's what we're going to want to
do with this and we're going to just do
a little quarter size in the middle
anyway less talking more Brewing so I'm
going to grind up my coffee toss it in
here get my Kettle and we are going to
go my coffee's all ground up so we're
going to dump that in there boom 15
grams on the DOT
now I'm going to take the end of this
brush I just kind of like the shape of
it for creating a divot I'm going to put
it into the bed and just rotate around
now because we're grinding so coarsely
as you saw in that close-up this this
divot you can be pretty aggressive with
because it's not going to compact very
much with finer grind sizes I wouldn't
recommend being as aggressive because
it'll Compact and make it difficult for
that bloom but for this we're going to
be pretty aggressive now my water was
just off the boil so it's good to go and
I'm gonna go ahead and start my timer
and I'm going to pour with that flow
rate I spoke about earlier now I'm
pouring in at that flow rate in circles
going back to the center and we're at
45. I'm going to take a spoon and I'm
just going to kind of excavate in the
middle now with this
I have found I've preferred this
excavation technique to swirling and the
reason is is with how coarsely I'm
grinding this coffee swirling doesn't
really work that well because there's
water running through it anyway while
this is sitting here and Brewing I'm
going to do my Rubik's Cube because
we have a two minute Bloom I can wait
for and then we'll continue
foreign
[Music]
thank you
[Music]
boom 20 seconds to spare nice
um so
just sitting here letting it Bloom to
the two minute Mark I actually like to
let the kettle cool down in temperature
while it's sitting here uh just I like
doing that if you want to if you really
need to push your extraction I would put
it back on the base but for this I'm
actually just letting it kind of have a
little decline in temperature and then
here we go after that I'm going to pour
that six to eight gram flow rate and I'm
just doing a little circle right in the
center
all right
I'm going all the way to our weight so
all the way up to 255 and one pour then
after that what I'm going to do is it's
drawing down is I'm going to watch what
is happening in the drawdown if it's
going really slowly I might just swirl
once to level the bed and negate some
channels if it's gone pretty quickly I'm
going to intervene with some agitation
now because we're grinding so coarsely
what this is going to allow is people
with really good Grinders they're going
to have a fast draw down and they can
add agitation at the end in order to
affect fines migration otherwise if you
have a grinder that produces a lot of
fines you're not going to want to do
much to it because it's going to be okay
as is so I just did a little wet wdt I
noticed it was drying down pretty
quickly and then I'm going to do just a
wee bit of a swirl to flatten and level
the bed now as this is going
what's going to happen is it's going to
draw down somewhat quickly if it's going
super fast again just intervene take a
spoon take a wdt take something and kind
of turn the bed over if it's going
really slow which I imagine the majority
of users will have it going pretty
slowly then just kind of let it be after
one swirl but the idea here is we're
trying to effectively and quickly
extract as much as possible without
elongating the contact time and without
adding extra pores one of the biggest
issues that people have seen in using
some of these famous Brews is that with
the multiple pores their grinder is not
really good enough to be able to do that
because they're producing so many fines
the more pores you do the more the
extraction is going to occur the more
fresh solvent you're putting into the
Brewer the more it's going to stall and
the more it's going to be bitter so I
don't want to I don't want to recommend
multiple Brews and so this Brew right
here works with lighter coffees with
darker coffees with medium coffees all
of it really great as long as you are
willing and able to watch the brew and
make decisions based off of it now as
it's drawing down I like to watch it and
Ensure sure that that bed is nice and
flat so at the end even I may do another
little swirl but the idea is it should
finish in around four minutes or below
anywhere from three to four minutes
honestly depending on how soluble your
coffee is
three to four minute Brew time if it's
going much longer than that you're
probably intervening too much or your
grind size is not coarse enough now
normally I don't sit here and harp on
time but I am with this Brew this should
be a quicker Brew so if you're doing a
two minute Bloom it should be a three to
four minute Brew if you're doing a one
minute Bloom it should be a two to three
minute boost so that's pretty much it we
do triple the weight of the grounds and
water for the bloom and then we pour the
rest of it after one or two minutes of
your Bloom depending on how gassy or how
light your coffee is and at the end
we're going to have roughly a 20 to 21
percent extraction yield on whatever
gross profile coffee you have depending
on the water temperature Etc anyway
let's go ahead give this a little tasty
taste
I need a cup
we're going to grab the oreosense cup
and then here we go
take a little sip of that
nice and my V60 is dripping everywhere
all right
so good
what this what this Brew allows is for
very low bitterness because of the fast
Brew time in the coarse grounds when you
grind really coarsely and I'll link an
article below for you nerds who want to
see what happens when you're grinding a
lot finer by Jonathan gagne but
essentially when you're grinding coarser
there's just inevitably going to be less
better than the cup so the issue though
is under extraction can occur so that's
why we're trying to push the extraction
with the agitation and maybe a little
higher water temperature so going coarse
grounds relying on fines migration to
slow down the Brew in order to allow for
enough contact time to get a proper
extraction and then we're going to get a
nice tactile experience we're going to
have a good balanced Brew we're going to
have very low bitters if any this has
very low Bitters and it there's no
stringency on the finish at all it's got
a velvety smooth body and it's high in
the citric acidity has a nice sweetness
that it's that's holding it up on it's
very pillowy on the tongue as well
anyway
thanks so much for watching I want to
hear your experience with this in the
comments below give this a try and start
working on some of those variables that
you can control whether it's the water
temperature or the ratio I'm curious to
hear your experience I would love for
you to pit this against other recipes
you may use see what you prefer don't
have a one and done though remember
there are two variables you control
ratio and temperature and both of them
have a massive impact on the final cup
but yes take a look again at that grind
size use that as your as your dial in
point because it's really difficult in
order to really get on the same board
with this this is supposed to be a
little faster flow you want a little
coarser grind so that the water goes
through more evenly and you can control
the channels anyway I look forward to
chatting with them with you in the
comments and that's about it for today
hit that like hit that subscribe and
we'll see you next time Brew something
tasty cheers
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