My Secrets to Dialing In Pourovers: Dialing in 6 Different Coffees

In this video, I dial in independently, and for the first time, 6 different coffees. Different varieties, different roasters, and even a decaf. My hope is for this to give you a helpful guide to my approach on dialing in, aiding you at home and in cafes.

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Time Cues:
0:00- The Coffees
1:35- Stick to What You Know
4:30- Waco Colombia Nuñez Lychee Honey
12:58- Manhattan Ecuador Pepe Sidra Syoxidator Washed
18:31- Sabou Ecuador Aquacate Typica Honey
25:37- Intelligentsia El Futuro Pink Bourbon Washed
32:43- Naughty Dog Naughty Dog Blend (Washed Ethiopia Heirloom/Anaerobic Colombia)
39:06- September Granja Paraiso Decaf Washed Anaerobic Caturra (Hugo Loved This)
45:50- Final Thoughts

[tudorcostescu]

Its pretty crazy how much value this man just dropped in a single video....its essentially a masterclass in pourover which is like 200$ here in Toronto

[optikalblitz]

Me at the beginning of this video: “ain’t no way I’m making it through 48 minutes of this.”
Me watching him set up the Decaf Granja Paraiso: “what we doing on this one, king?”

Lance just has a way of keeping you engaged and teaching you a new mode of thinking 🙏🏾

[TheLgcookie]

Literally as I’m turning on my kettle I get this notification. Guess I’ll make my pour over in 48 minutes 🤷🏼‍♂️

[jonathan]

This kind of video is really helpful, just hearing your thought process of what might need changed / could be improved on with subsequent brews. It's that part of this hobby that I find most difficult, knowing *what* needs changed to have certain impacts.

If it's possible to do more of these style of videos in future, dialing in multiple coffee, that would be great!

[devotedpickleball]

Lance, you are a legend! I can’t believe this is free for everyone to watch and learn how to become a coffee professional.

[telecasterman]

Elemental Coffee Roasters has a 10+year old video on how to brew with a Chemex and it’s always been my absolute favorite “recipe” for the Chemex. I see a lot of similarities. I like how you’re not afraid to push bloom times past the often blindly, parroted 30-45 seconds and explain why and what to look at during it. You explain things very well like a scientist that knows what they’re talking about. Great video with a wealth of knowledge.

[KeyLuke]

Probably the best pourover video I have ever watched. Thumbs up for using relatively cheap hand grinder and that you focus on other variables that number of clicks. Big thanks for this video!!!

[jamesblack]

Your ability to describe what you're doing, and why, while reacting to the brew, earned a subscribe from me. This is exactly what I needed to learn how to adjust my parameters for pourover. Thank you!

[seanloiselle]

I've made 1, 000s of pourovers in my life and I have neither heard of nor tried a 2min extraction. Tried it today with a Wilder Lasso gesha from September and easily top 10 coffees I've ever made at home. What else do you know, Burr Man?

[Ehsender]

Throwin that subtle shade at the 4:6 mafia. 😂 Love this guide.

[ethan_edmunds]

This is what I've been waiting for! Appreciate it Lance

[Anthony-woyo]

Can't say enough about how much this video has improved my pourovers. Thank you Lance. Your thought process behind how you approach a particular bean, and how that then nudges your technique was exactly the thing I needed to see and hear! This is now the de-facto pourover video on YouTube.

[bryanjenkins-gi]

I went from disaster after disaster after disaster to immediate near-perfection. Lance, if you put out a 10 hour long video I would watch it - no joke. Thank you thank you thank you. Also, to those reading this who are new, if you find that you get a lot of scale in your kettle...use softer water and don't waste a ton of time and coffee using water that will never extract properly.

[taiglish]

This is a terrific video with amazing information. Thank you very much. I've only recently discovered your channel have subscribed.

[karanpuri]

You have a such a good sense of what home enthusiasts need

Hi Lance, could you please let us know which grind size used? I have the same grinder and it could help me to compare it with the others grinder I own. Thanks!!

[dianak]

These decaf tips have greatly improved my pourovers from barely drinkable to good tasting! My Kalita (metal) Wave was choking and taking 7' to brew. Adding a puck screen to the bottom reduced that to 5', but it still didn't taste great. Using Lance's tips took it down to 3'10" and made a good tasting brew! Was going to give my Kalita away, but will keep it now that I better understand how decaf is different, and I can make a good brew with it! Also have a Hario Switch I'm experimenting with.

[SimonFuto]

Lance's series of pourover videos combined with Aramse's are amazing. Beans I didn't enjoy are now juicy and bright, and I feel like I am finally finding my sweet spots. Hoffmann helped me get my undergrad but Lance is the one who got me my Phd!

[haydenhodges]

Is there a reason why you don’t really do the spoon “excavation” during your bloom period anymore? You advocated for that in your ultimate pour over video and I’ve been following that ever since. Just curious as to why you don’t include it anymore.

[petes_CE]

I agree with Lance's method. Keep it simple and minimize the number of variables to worry about. Two pours has worked great for me. I only adjust grind size and yield now. Water temp is always around 94-95˚C (just off the boil). If you're running a business, it's also easier to train your baristas when its kept simple.