Pourover Lesson for Advanced Brewers

Summary

In this video, Lance Hedric explores variables to optimize pour-over coffee at home. He revisits his 'ultimate recipe' for pour overs, emphasizing the importance of adjusting grind size and bloom time for a better cup. Lance conducts a bloom experiment with two coffee types, noting increased extraction with extended bloom times. He discusses the impact of CO2 on extraction, the role of bloom in off-gassing, and the effects of different pour techniques. Lance also addresses brewing considerations for decaf coffee and provides practical advice for achieving a balanced and delicious cup.

Takeaways

• 🔍 Lance Hedric discusses variables for dialing in pour-over coffee at home, emphasizing the importance of adjusting grind size and bloom time for optimal extraction.
• ☕ The 'ultimate recipe' mentioned allows for flexibility with grind size and enables minor tweaks to improve the coffee experience, unlike other recipes that are grind-specific.
• 🌐 Lance highlights the impact of blooming on extraction, noting that different coffees, roasts, and ages will react differently to bloom times.
• 🕒 He conducted an experiment with two coffees, testing three bloom times (30 seconds, 1 minute, and 2 minutes) to observe changes in extraction and taste.
• 📊 The experiment showed that extraction increased with longer bloom times, but the taste profile varied; the washed Peru coffee preferred a 30-second bloom, while the Kenya coffee tasted best with a 2-minute bloom.
• 💧 Lance explains that blooming is crucial for off-gassing coffee grounds, allowing for efficient extraction by releasing CO2 and not just degassing.
• 🚫 He critiques no-bloom pour-over methods, suggesting they can lead to under-extraction and less effective filtration due to the coffee grounds not fully participating in the process.
• 💦 The video also touches on the importance of pour dynamics, discussing laminar and turbulent pours, and how they affect agitation and extraction.
• 🌡️ Lance suggests adjusting bloom time and pour technique based on the coffee's characteristics, such as decaf coffees requiring a different approach due to less CO2 production.
• 📉 He addresses the issue of long draw downs, which can lead to channeling and inconsistent extraction, recommending strategies to minimize these effects.
• 📝 Lastly, Lance encourages viewers to experiment with bloom times and pour techniques at home, providing data and sensory scores in the video description for further exploration.

Q & A

What is the main focus of Lance Hedric's discussion in the video?

The main focus of Lance Hedric's discussion is on variables that can help improve the brewing of pour-over coffee at home, with a particular emphasis on the impact of blooming on extraction and the subsequent effects on taste.

What does Lance refer to as his 'ultimate recipe' for pour overs?

Lance's 'ultimate recipe' for pour overs is a versatile method that allows for the use of any grind size and involves manipulating the pour-over process and timing to optimize the coffee's flavor.

Why might other pour-over recipes not work as well for some people?

Other pour-over recipes might not work as well because they often require a specific grind size. If a person's grinder produces more or less fines than the recipe's grinder, it can result in a different bulk density and affect the extraction, leading to a different cup of coffee.

What is the significance of blooming in coffee brewing as discussed by Lance?

Blooming is significant in coffee brewing because it allows the release of CO2 from the coffee grounds, which facilitates efficient extraction. The amount of bloom time can affect the extraction yield and the taste profile of the coffee.

How did Lance conduct his experiment on the effects of blooming times?

Lance conducted his experiment by brewing two types of coffee—washed Peru and Nordic style Kenya—at three different bloom times: 30 seconds, 1 minute, and 2 minutes. He measured extraction, brewing time, and conducted a blind triangulation to assess body, sweetness, balance, and acidity.

What was the surprising result Lance found when comparing bloom times with the Kenya coffee?

The surprising result was that the 2-minute bloom time with the Kenya coffee was considered the best in terms of taste, despite having the highest extraction. This was unexpected because typically a lower extraction would be associated with higher perceived acidity.

Why is it important to avoid 'high and dry' grounds during the blooming phase?

Avoiding 'high and dry' grounds is important because these grounds are not properly degassed and can lead to uneven extraction. When the grounds are high and dry, they can cling to the sides of the brewer and not participate effectively in the filtration process, leading to an inconsistent and potentially lower quality cup of coffee.

What advice does Lance give regarding the number of pours and bloom time?

Lance advises to lessen the number of pours and focus on the bloom time and how the grounds are wet at the beginning. This is because each pour can disturb the bed, potentially leading to clogging and longer draw downs, which can affect the taste of the coffee.

How does the age of the coffee beans affect the brewing process according to Lance?

The age of the coffee beans affects the brewing process because as coffee ages, it loses CO2, which is important for extraction. Older beans require a finer grind to compensate for the reduced CO2, ensuring proper extraction and taste.

What are the different pour patterns that Lance mentions and what is their impact on brewing?

Lance mentions three pour patterns: laminar pour, turbulent pour, and osmotic flow pour. The laminar pour is less effective at agitating the full bed, the turbulent pour introduces a lot of agitation and is effective for breaking down bubbles, and the osmotic flow pour has very shallow agitation, which is suitable for darker roasts to avoid over-extraction.