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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[iamuploadingsomevideos]

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

[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!

[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!

[danielpincus]

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.

[RedZerom]

I wanna thank you Lance, I did this recipe today and literally I tasted the sweetest cup of coffee I ever had. Seriously no kidding after years of trying Hoffmann and Tetsu recipes. Flabbergasted! This is beyond my understanding this isn’t like coffee anymore. It is a citrusy fruity beverage!
I attribute it to the coarse grind size, always tried finer and super coarse like French press for Tetsu recipes. But not like this more in between so with this was so sweet even better than Tetsu. And with hoffmann I don’t know but with his 1 cup recipe always had no tasty coffee always bitter! I don’t rest credibility to his method instead I think it’s my technique and poor experience in pour overs. The guy is a WBC after all.

I tried this with the Hario V60 01, medium roast Coffee + timemore c2, first week of roasted coffee.
My Methodology:
90C water temp (I microwave ceramic v60 for 1 minute to get hotter)
21 clicks C2

Pour over time: 2:25
Blooming: 1 minute.

I did exactly like you did, excavate, center pouring and a little swirl at the end.

With the size 01 of Hario I notice that I couldn’t reach 245 ml and 15gr it was filling up but reducing flow rate I archived the same thing.

Result was the sweetest cup of coffee I ever drank, it was a pleasure beyond what I was drinking, made me think I never had a good cup of specialty coffee. Because the way I drink coffee in coffee shops is always cold vainilla latte, never had the intention of giving a try to chemex of v60 in shops. Now I know what to expect!

Do you recommend 01 or 02 size for this recipe?

[control]

This has become my absolute hands down favourite technique. Consistently good cups of coffee, and simple enough for someone like me. The simplicity of it means it’s easier to experiment a little bit and start noticing differences.

[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.

[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.

[wubsthecat]

Just made a pourover with this recipe and it turned out great, no bitters at all for the first time since I started, absolutely made my day, thanks so much Lance!

[neiledisonmercado]

Got a melitta blue mountain style pre grounded coffee as a gift (medium fine, also I usually grind my own coffee), been having a really hard time drinking it since its too acidic. Using recipes which requires around 4-5 pours. Tried this method and it works. The cup is balanced and brewing time decreased from around 6-7 mins to 4:30. Kinda need to mess around with the swirl and the pour but overall, its effective. Followed this recipe to the letter, including water temp, ratio, and the bloom time. Never seen such a huge improvement after a cup. Thank you!

[blubblub]

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!!

[MarcBece]

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.

[uzairpetersen]

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

[alfredoulloa]

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.

[CrazyCalabrese]

Great recipe and video. Thanks Lance!

I tried this last night with some pre-ground decaf from Peru. 33g of coffee to 500g of water in a glass 02 V60. The drawdown was really long but surprisingly the cup tasted good. Like a good quality batch brew.

Today I tried it with some natural Brazilian beans with tasting notes of Orange blossom, choc milk and stone fruit. 90 second bloom and a total brew time closer to 5 mins. 90c water.

It was ok. A bit muted. I got a bit of the choc milk and stone fruit. A very slight hint of dryness and astringency only with the last few sips.

I will coarsen the grind for tomorrow’s brew to get closer to the suggested brew time.

What’s stumped me is that as an espresso, I nearly choked the machine and got a really long extraction time with these beans. Tried it anyway and it was bright and fruity and slightly acidic but very pleasant. A lot of the Orange blossom came through.

I’m not sure that extracting less from the pourover will reveal the brighter notes. Do you recommend upping the water temp while coarsening the grind?

I forgot to do a light swirl when I finished the second pour so I don’t know if that affected it much.

[Christophe_L]

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

[clegg]

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!!

[ryancarlisle]

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!

[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

[Joe-bodi]

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