HOW TO POUROVER: Understanding Pourover Coffee / Percolation

This video is all about pourovers! What they are, how they work, and what you need to be successful in starting up.
As always, please leave a comment below with any questions!

He is currently working on updating his book for rerelease, so keep an eye out on that!

0:00 - Introduction
1:54 - What is Pourover Coffee?
3:35 - Tools for Brewing
8:04 - How Extraction Works/Extraction Theory
10:30 - Paper, Cloth, and Mesh Filters
12:18 - Bloom Science
17:39 - Gagne's 4 Rules of Percolation
24:11 - TDS and EY% Explained
28:12 - What Comes Next

How to calculate Extraction Yield:
EY%= TDS x TBW / Dose
(Extraction Yield equals Total Dissolved Solids times Total Brew Weight divided by Dose)

Apologies for Typo on TDS in the video. Should've said "Total DissolveD Solids"

[pppptkay]

the hair will grow back when Lance back discussing about espresso 🤣

[landrescr]

In 2024 this is still the best explanation on coffee brewing. Thanks a lot! there are a bunch of how to brew videos but no one talks about the real science behind the methods. You ARE the man.

[leviwyatt]

This man must be protected at all costs. You, sir, are such an easy teacher to listen to.

[nicohfdc]

The fact that a course like this is available for free on YouTube is just incredible. Thank you so much for this video.

[joshcook]

I love that you released this material at no cost to the public! This information is extremely valuable for anyone that is currently tumbling down the rabbit hole of specialty coffee. Thanks for doing this video Lance! It doesn't go unnoticed!

[TheGroundedCoffee]

The level bed and even bed illustration was an eye opener for me. I watched a lot of pour-over videos on HOW to do a pour-over, but this is the first video that thoroughly taught me WHY pour-overs are done in a certain way.

The part about the bloom fase was particularly eye-opening.

Subbed.

[abelburnem]

As a chemical engineer, I GEEKED out over this video! I loved every second of your theory explanation and examples in relation to chemistry and quantum physics

Well done!

[FearlessWisdom]

This is a gem. As a beginner I needed this. What a legend

[Bagubug]

Lance, this quickly became my favorite youtube channel, actually the only one I allow the notifications on! But I can for the life of me figure out why my latte art is not coming together.

[Elmusiico]

When the master speaks we listen 👌👌👌 I’ve watched this video 3x just to really understand what’s going on. Deep in the rabbit hole y’all

[JuanDough]

Found Lance's channel a little while ago. You can see the passion, enthusiasm and love for coffee and teaching others. Love the channel and the help you provide for free brother. Keep doing what you are doing! 🙏

[stavroskypraios]

For this video there must have been at least 10 like buttons available. I always learn due to your explanation. You make coffee theory understandable to everyone.

[georgeatte]

This, by far, is the best video on the internet regarding filter coffee. Great detailed work and really can't praise it enough !

[preetkaurb]

How does this guy explain the inside out of absolutely anything so well. And with all the science😍

[bradgillespie]

SO glad I caught your channel early! I'll be watching every video you release, most easily followed and informative coffee videos on YouTube. Great content man!

[lostinAR]

Most educational video on pourover I've seen. I've heard so many of these terms thrown around on other vids with no explanation. Thanks Lance! BTW, great hair cut!

[chrisc]

Great video! I'm glad you're not limiting the channel to just espresso.I am an espresso first drinker, but i've recently started down the rabbit whole of pour overs and Aeropress so I would say this video came right on time for me. I just got my V60 last week, so i'm looking forward to your future vids.

[sammyb]

Absolutely outstanding Lance. As I brew mainly with Chemex, I am looking forward to learning some new things in your upcoming Chemex video. A couple of challenges I have encountered with Chemex are: 1) stalling, 2) filter paper blocking spout, 3) total time not being affected by grind (I.e. grinder coarser does not necessarily result in shorter brew time), 4) large batches (72-75g coffee to 1200g water) are difficult. I recently changed my grinder from Lido 3 to Lagom P64 with high uniformity burrs and have noticed a decent uptick in taste, I hope to experiment with Unimodal burrs soon. I think many of the challenges with pour over relate to grind quality.

[elarr]

This was excellent.

Everybody dribble out a little of your pourover in memory of that AeroPress.

[arjungmurthy]

So detailed! Love the way you teach. My favourite coffee channel on YouTube. More power to you, Lance!