Just followed the recipe and the result is ABSOLUTELY DELICIOUS! Thank you!

I've seen people sharing their pourover recipes but you by far did the best job describing the reasoning behing every single step and some hints on top. I can't wait to get into pourover myself as I only make espresso / espresso based drinks so far.

Hey Lance! We're honoured to have made the video, thanks so much for your support! We will be trying the recipe this week in the Comandante Office, for sure! All the best from Munich, Joe and Team Comandante

My V60 was collecting dust in the basement, but I broke it out after watching your into, and now this video. Great result, thank you for sharing your knowledge and technique!!

For a long time I’ve watched and read coffee Gurus talk about preserving the temperature of the slurry but never consider the idea of simply capping the v60. You are the first one I know who’s mentioned it and I feel relieved.

As a new V60 user, found your video 20 min ago and really appreciate your clear efficient presentation and recipe. Thank you.

So I think I´ve watched about a hundered recipes for V60 and still, everytime I watch a new one I cant help but trying it out right away :D Good job dude :)

Just nailed it after 3-4 bad runs. The coffee was absolutely delicious, balanced with great texture and clarity, nicely mixing the tones of berries and dark chocolate. Thanks Lance for the blast! ;) Malawi washed light to med. roast, 3-5-0 (140 clicks) on JX-Pro, 30g coffee to 510g water, four pours 60-150-330-510 g in 1:45 total time about 2:30. Have a great day!

Thanks Lance, just got one of my best cups out of a V60!! 16 clicks on a chestnut c2. Great recipe!!!

You're on a whole nother level with personalized chopsticks. Great video once again Lance!

Tried this recipe today. Love how simple it is. The result was a verrry J U I C Y cup with some fancy natural Ethiopian beans I had. Still feeling the zesty mouthfeel long after I finished my cup. Thanks Lance!!!

Mind blown how big a difference this made over my previous technique! Thank you!

I watched this about a week ago and needed to come back to say THANK YOU. I was struggling a lot with other recipes, but yours helped me really dial in my pour overs. I also love the extra tips like splitting up the pours for more extraction. Just tried this with a new coffee and it came out wonderful on the first try :)

I finally did it and jumped to V60 this weekend So aside from running round the house with the dripper in front of my face yelling "KAMUI" at everyone , I've found this method simple and easy to get into the swing (swirl?) of things! Cheers Lance

I love you described the grind in microns. As long as you know what size micron each adjustment on your grinder is, it is a way better starting point for everyone’s different grinders.

I’ve stuck to my same recipe for V60 for so long, I’m both scared and excited to try this. Thanks for the awesome video!

This is really the best recipe for beginners who moved from a blade grinder to a higher quality grinder because it really highlights tricks to maximize extraction. I am fairly certain that people like me who suddenly use very consistent grinds end up with very sour coffees which is so frustrating. I think it's terrible advice (given on most online forums), if your extraction is not high enough then you should just grind finer. It results in having a lot of mud in the coffee bed. Thanks to Lance, I learnt so much about the importance of agitation.

I'm a latte kinda guy, but I've been thinking of making pourovers for my girlfriend since she much prefers her coffee black. They've just felt intimidating to try, but you made me feel confident giving it a shot, and she really enjoyed my first try at your recipe! Thank you so much Lance!

Why did I have to watch this at 9:30pm? Now I'm going to have to pour a V60! Yet more great content from Lance - perfect for the weekend. Thank you for sharing.

I watch a bunch of your videos and enjoy all of them. I get some kind of information that I can use during every video. The one thing that I don't benefit from, and probably most others too, is telling the setting on a particular grinder. I can't believe that the majority of watchers own one of the two mentioned. It would be a lot more helpful if you just give a general idea, like a "Medium coarse" grind or a "very coarse" grind, to get us in a general area. Then we can tweak from there. I know a lot of seasoned brewers may know what you are referring to... but newcomers want to learn also. Thanks!

Not often I enjoy these more "unconventional" brew methods. I don't typically budge from circle pours, but like to take a chance every now and then. This recipe didn't disappoint. I was very skeptical with the off center, pour, but did it ever make a great cup of V60! Thanks for this, Lance!

Pretty new to pour-over coffee brewing but using this recipe I was able to brew my best cup yet. I was actually able to get a level of sweetness that I had previously not achieved using the same grounds. Much more balanced and delicious! And this was my first try with this recipe, so I know I did not do it perfectly. Thanks!

Wow! This really works. I was a bit skeptical because I learned V60 with techniques that minimize agitation, but damn what a delicious cup this makes. Very impressed! This is my new daily recipe. Thank you Lance!!!

I always struggled with v60. This method has worked so far every single time!Thank you!

You are a rocket through the KZfaq coffee scene. Love the videos, awesome teacher. Keep the videos coming

Lance, pour over depends a lot on the human factor. No machine to help. Just steadiness and timing. Your recipe is easy to follow. Delicious too. Great video.

oh my god thank you i've had a v60 for a few months and i've gotten decent cups out of it but it's been pretty inconsistent. i've tried loads of different recipes and techniques and every cup i've brewed has left me at least a bit disappointed until this one! it's perfectly balanced and delicious. i think it'll probably try tweaking the grind size a tiny bit but i'm so relieved to have finally found a recipe that just works.

Thank you Thank you Thank you! I recently started to do pour overs and bought a V60 (not knowing the technique involved) and this is the first recipe that I was finally able to get a good cup from.

Straight to the point, reasons instead of empty habits, going to bed just waiting for tomorrow morning to try it! Thanks for all this generous, open minded content!

Interesting recipe, Lance. I usually do a 5-pour, did the same with your instructions for a high acidity, light roasted coffee I've been using and it came out balanced. Using your pour&swirl method, I was able to get an aftertaste which was missing with my regular 5 pour method.

I really like the double blooming about your recipe! Helped me notably increasing my extraction without an increase in bitterness and only modestly extended total drawdown time.

This is uncomparebly the best recipe I've ever tried. Thank you so much.

Just discovered your recipe! Been pouring v60 since so long, but always with minimal turbulence. This immediately increased intensity and sweetness. Love it. Only challenge I got is that after the last pour with swirl, the flow reduced a lot. Mostly the filter starts to drop. Couldn’t find a way around it yet. Using an ek43 with new coffee burrs. Quiet well aligned. Fines shouldn’t be a problem, but the flow behavior indicates that. Grinding on 11 on the new dial. Will try to go courser, but I suppose that it will be too course for v60 then. Anyway, taste is already great! Thanks!

Another fantastic video man, really enjoy your work as I'm trying to step away a little from espresso and dive into pour overs. Your content is helping me so much achieving this

the sweetest v60 I've ever tasted! thank you Lance! 🙏

Just followed you recipe using my old Melita V60 and my Hario Slim hamd grinder at 6 clicks 20gm Lavazza and 300gm water straight from a normal kettle very nice taste even without adding sugar. Next time I'll try it with some better quality coffee and it should be amazing.

Putting the v60 on the kettle as it boils is a fantastic tip! I've got a ceramic v60 so I can't wait to try this tip and the recipe

Thank you so much for this! Tried this on my first attempt this morning, and it's made me super happy. Definitely my best pour over to date. :)

Have to say this is by far the best tasting recipe I've had glad a friend recommended you,

Just tried this on V60 with a washed nicaragua 6'2 on ODE with SSP burrs, calibrated to 1 = 1 click past chirp 17.6g:300mls Water around 93 degrees (personal preference) 00:00: 40ml bloom, spin somewhat aggressively 00:45: 60ml second bloom, spin (less aggressively as less effort required to wet all grounds, since they're already pre-wet) 1:15: pour to 200mls, swirl 1:45: pour to 300mls, swirl Draw down was slow (ish) just under 4 mins. Probably multifactorial, water is not just off boil, i dont preheat my brewing vessel that aggressively, this particularly coffee is quite chaffy, and while my SSP burrs are great, I do not bother with shim alignment as my coffee tastes good enough for me so my fines reduction is not necessarily optimized for my burr set. Results were really, really good for my set up and I had a really sweet cup with juicy body and great balance and acidity. This will probably be my go-to in the mornings. I particularly like how the pouring technique is somewhat easier than say other multi-pour techniques. Thanks lance!

One of the first recipe thats is easy to recreate and is delicous with first try! Thank you!

Cool video. Been brewing V60 for ten years and learned some new things today. Thanks!

Thanks for the recipe/method, I've always brewed immersion with the Hario Switch because I'm generally too lazy to pour but this was really easy to do.

TL;DR: I had a very difficult time getting a good extraction from a light roasted Sumatran coffee recently, and the high extraction method outlined here did the trick. For whatever reason this particular coffee would always draw very quickly and finer grinds weren't helping the draw speed or the flavor. The extra agitation from the 5 spins really helped to bring out the sweetness from a coffee that was heavy with malic acidity and really needed that sweetness to balance the cup. I'm still testing V60 methods on coffees of more common origin (South and Central America, Ethiopia etc.) but this method definitely gives you a high extraction and all-important adjustability.

Not even 2 minutes in and already learning new techniques 🔥

Lance, I just love your content, so concise, likeable and clear. Keep it up, you seem like a great guy, thank you for helping me make and enjoy better coffee

I saw the double bloom in a different video of yours (maybe Wave or Kono) and already integrated it into my V60 recipe to great satisfaction. Honestly, outside of the fundamentals, I think that adding a second bloom was the best change to my pourover method.

Followed starting recipe to the letter with a natural Ethiopian (Guji) from Fried Hats, roasted 04/19, using a cheap home kettle and an Encore. It ended up with a 5 min 30 drawdown but there were no bitter or negative flavours. I don't have a refractometer at home, but from what I'm used to testing at work (specialty coffee shop) it easily was higher than a 22% extraction. Brilliant recipe bud

Excellent technique for someone who does not have a pour over spout kettle. The Fellow Corvo works well here.

Great cup! Brewed with a Garage, Ruanda Bourbon Natural. Super soft and juicy. Thanks for the recipe!

Hey Lance! I recently moved from the comandante to the ode + SSP. The ode + SSP seems to produce quite a bit more fines than the comandante which I didn't expect. Anyway, this recipe is the first which has achieved good results with the ode, so thank you! It's completely blown my mind how different the SSP mps are to the comandante. The impact of burr geometry, rpm, etc, has completely reset my perception of the idea of an "objectively good" grinder without considering brew method at the same time. Very interesting!

Great video, I feel like making coffee is almost a science.

Great video sir - you explain everything very clearly and I enjoyed watching!

So glad I found you! Can’t wait to try this at work/home. Love the detail. Keep it coming!

Very nice video, fun and informative “spin” on the wonderful Hario V60, superbly done

No shade on James Hoffman, I love all of his content. But I have to say your V60 method has been a lot easier for me to figure out and get great results from than his ultimate V60 technique. Again, no shame on him, I just think the way that I work and where my skills are at, Lance’s technique is the best.

Missed some views from top camera to see the bed. Otherwise, another great video, very informative.. Thanks Lance.

Awesome stuff! I'm also loving your Instagram Lives! Keep it up man! I love how you are single take and raw. It's awesome 😎

Wow 🤩 what an amazing in depth video, I can’t wait to try this out!!!

You explained it so well and easy for beginner like me! Thank you so much Lance!

I love watching this crazy person get so passionate about making a cup of coffee. I'm sure it tastes good.

Great tips, thanks. I'm missing an important one though: STIR THE CUP! Wildly different taste between the first and last extract

Thanks for this, Lance. Looking forward to trying out this recipe this weekend.

Thanks lance im new to the v60 game and learning tried this technique with a amoret Ethiopian dark chocolate blueberry black tea ect I used a wilfa grinder on a setting between French press and Filter and this is by far my best cup the grind was quit course but the flavour where right on the money I this it’s totally bs some many people saying to grind quite fine

This is the first video I've seen giving microns for the grind size, and honestly that's more translatable than most things I've heard. I can easily, say, get a loose translation for a 1ZPresso K-Max which would be 22 microns per click (according to the manual) so 33 clicks (726 microns) to get to around 720 microns as mentioned in the video. Communicating grind size in a video is tough, even with grind shots next to a Kruve Brewler, so appreciate the idea. None of this is perfect, no worries, adjusting grind size is a big part of brewing, but still neat to see this approach. For V60, though, this seems really fine? I'm typically grinding around 65 to 70 clicks (a 6.5 or 7 on the grind sized ring) on a K-Max, so allegedly 1,430 to 1,540 microns, unless I'm miscalculating something. (I'm definitely miscalculating something...) From the Ditting 804 documentation: These are the factory suggested settings. 1 - Turkish (approx. 100 microns) 3 - Espresso (approx. 300 microns) 5 - Paper Filter (approx. 500 microns) 6 - Melitta (approx. 600 microns) 7 - Metal Filter (approx. 700 microns) 8 - Perculator (approx. 800 microns) 8 1/2 - Pods (approx. 850 microns) 9 - French Press (approx. 900 microns) So I'm definitely getting something wrong about the K-Max setting... The K-Max manual says "numbers from 2 to 4 are the espresso range." That would be 440-880 microns, so I'm missing something...

Thanks for the awesome video! Just made the sweetest cup of Yirgcheffe ever. Keep the awesome work!

just wanted to come by and say love your content dude!

I like the way you use your hands when you explain things I can finally understand lol

Bravo! This has to be my best v60 brew. Thank you for this brother.

Subscribed because of this video. Learnt so much man. Thanks for this!

The second bloom is really a good idea for very fresh roasted coffee.

Loved watching the video! To the point, and it's a new technique for me, been cheating on my v60 with the kalita ever since I've received it in the mail 😂 but after your video I'll get back to brewing with it. Keep those awesome videos coming

Excellent video! Looking forward to giving this a go shortly

Hello! I don't have a V60 but did it with melitta. Great as well! The only thing I notice is that maybe the high agitation may increase the fines migration because the second attack takes longer to drip. But the cup doesn't taste overextracted. In fact it gets sweeter than my usual slow single pour. Thanks for the video! Great as always!

Awesome man. Thanks for putting it together!

Great video :) super informative. Really repeatable. No circular/Center/concentric/Pulse pours.

I’m going try this later, already had morning coffee. Love your videos, keep em coming.

May have to give this one a shot tomorrow. I've been playing with V60 recipes lately and this one seems quite a bit different. I also have an Origami and some Kalita Wave filters coming in to try some flat bed pour overs. Further down the rabbit hole.

Did this technique with my Kalita 155, came out great!

Love that you gave an estimate of micron size! Can we all please start trying to use this measurable method instead of "Number 11B"? (I'm definitely also talking to you, Baratza and other manufacturers....)

Another great video with super useful tips 👏🏻👏🏻👏🏻

I wish I saw the recipe before my today's brewing lol! Thank you!

Thanks Lance! Would love to see a follow-up with this recipe and the Decent pourover method.

Thank you for this, this is my go to technique!! Always good

Awesome video! I like this shorter, more practical video, after a somewhat longer, more theory heavy video :)

Another great video, Lance! I've been teaching high school for 22 years now, and can spot an awesome teacher when I see one. Needless to say your espresso videos have definitely improved my milk steaming and latte art. Any chance you'll put out a video on brewing multiple cups in a Chemex? Hint hint.... please keep the great content coming and please consider doing some t-shirts or other merch, as I would love to support the channel. Thanks!

Thanks for the tutorial, this very helpful... you're doing great ! I'll definitely trying this at home

You should do a walk through of your everyday setup, I'm very curious to see what you use on a daily basis!

Thanks Lance . Watched this video again and learned some more tips for better pour over extraction. In re-watching this video I was interested in the carafe you used for the pour over.

Subscribed and not just another V60 Pour Over but An Awesome Pour Over Video

I added the swirls after each pour to my recipe and I can't lie, it gave my coffee a boost in flavor. I do the April Coffee V60 method of four equal-sized pours, which I've heard increases acidity (I love sourness), but I feel like every viewpoint on the flavor outcomes of brewing methods are heavily debated.

Brewer over the kettle, priceless.

Lance Hedrick "2021 Coffee Hacker"

Just tried this and it tasted great ☕

very nice video! I can't wait for the morning to try it. subscribed!

Hey! This was a good video and I like your method. It seems similar to how I've adapted the 4:6 method. Good explanation of each step!

Awesome recipe!!!

Fantastic video as always Lance. Just made a cup of a colombian I roasted a few days ago and it is so much better using this recipe. 👍

nice explanation. ill give this recipe a shot, thanks!

Very good; you added some innovation and were not overly fussy. But maybe a few fewer coffees before you start the action. I'm watching this at night and now I can't sleep.