Buying equipment is easy, dialing in is hard. If you made a series of videos like this where you dial in a brew, I’d watch every video multiple times.

This was by far the most extensive and grounded presentation of brewer's cup I've ever heard. Thanks Lance as always!

Bruh, how did this end up in my feed? This is a whole world I didn’t even know existed. I loved every minute

Nothing better than a new Lance Hedrick video while drinking my coffee

I've never felt more insulted, amused, and stripped of my whole identity than when Lance said, "A lot of us-our story into coffee is that one blueberry bomb natural ethiopian." Way to make one of the most memorable moments of my life into such a mundane and predictable experience 😂

Lance I never comment but this might be a long one. I was drawn into specialty coffee when my mind was blown that a naturally processed coffee could taste like cranberry. I was like are you serious, nothing but natural coffee in this cup? So I'm actually super turned off when I see anaerobic processing fruit fermentation stuff because it's going in the complete opposite direction that I feel the soul of this thing is - showcasing the natural beauty of coffee. I love what you are doing helping bring a washed process to the stage and I want to tell you that while the recipes yielded by the competition may not be helpful to me, the insight you provided into the process of dialing for competition I find extremely helpful for dialing in general or for a particular audience. High marks for the video and the direction you are going. I'd like to see more competitions or maybe divisions that exclude heavily processed coffees. Thanks Lance!

This is pretty close to what I was looking for. Analyzing your coffee "specs" to determine the best flavor. Not saying there's one true flavor for the coffee, but using the right method to make a coffee that fits your personal taste. Would you be open to do a video regarding this? Knowing which method to use can reduce wasted trial and error of brewing but still not achieving that right taste.

One of your best videos. Passionate, well argued, very illustrative. Like your work, Lance.

Lance, you're a special one! I'm glad that someone with your status in the coffee industry made a video like this. I put my money mainly on washed coffees. I honestly prefer them! And ironically they're often related with roasters that pay fairly to the farmers ;) Cheers

I'm always amazed at the complexity that can be achieved with coffee. Thanks for this deep dive

This might be my favourite video of yours so far! Love how you explain the reasoning behind every step

This video shows how you created a singular pour-over recipe using different tools and techniques to showcase very rarified coffee--how do we as enthusiasts begin to deconstruct the beans available to us to create our own masterpieces? How do we decode what is available to us? I've upgraded enough different tools in the process--an excellent grinder, good water, multiple good pour-over brewers and papers, studied pouring technique etc.--how do I unpack all that and reliably "Lance Hendrick" our own coffee experience? (Short of buying Cometeer!) I would love a video series where you go and visit a local roaster, select say a single origin bag of beans---see the tasting notes on the bag and then turn said bag into pour-over magic, perhaps with the local roaster discussing the experience along the way. I'd love to see what tools and techniques you would you break out.

Absolutely Fantastic Video!!! Nice to hear someone pointing out the reality of WC brewing. Interesting that you didn't put a mesh screen under the filter. I've found that addition balances clarity and body brilliantly in flat bottom brewers. And that MK cup shape is soooo nice too 😅

I remember you mentioning that you measured competitors’ low extractions in a previous video, but you didn’t get into it as it would have been off the video’s topic. So glad you really went into detail in this one. Thanks as always, Lance!

This is fantastic. Thank you.

Wuau. Lance. Most descriptors I've ever heard in 10 sec! 😊🎉🎉🎉❤

Nice to see a washed coffee being represented at the worlds

Thank you Lance! I finally had the opportunity to get my hands on some rather exotic processed coffee, and the more traditional brewing recipes just didn't seem to make sense. It tasted so overwhelming on both espresso and filter, like a mix between a heavy porter beer mixed with some funky new age IPA and soysauce 😅 It felt a bit wrong to put a Frenchpress grind size in a pourover, but it made this thermic processed coffee much more enjoyable 😂 Now I finally get why everyone in the coffee community is talking about high transparency brewing and grinding coarser!

Fantastic video Lance: A peek behind the veil of what goes on inside these brewer competitions - you're totally correct in your assessment regarding the elitism, however there is, as you noted, a benefit to the wider coffee community in regards to helping drive awareness for coffee farmers through the ambassadorships of the winners. My extraction yield on this video was high! 😁

Even doing 10% of what Lance tells you and teaches you will improve your coffee game 100%... love your videos and channel Sir...😋☕️😃👍💙

Learnt so much here...thx heaps Lance. I'd love to see a series based on a similar premise - each episode you have a random bag of beans and then manipulate all your brewing levers to get the best taste based on the bean make-up eg. density, processing, varietal, roast, etc

Super enlightening. Thanks for the deep dive and break-down!

Man you know what you’re talking about. Thank you so much!

I have tried similar to this but find the absolute best flavor comes from slightly finer, not much, but only wetting the coffee a total a 2 times. I do a bloom of about 100 ML, or whatever is needed. After I push as much water through as evenly as possible. If I can't get enough and it's going to overflow, I simply add the water to the bottom. If adding a 3rd time I find there is less flavor extraction but more of the old bean taste.

I watch every one of your method episodes and my mental buffer inevitably overloads about 15% of the way through. But it’s still interesting to watch as performance art.

Solid intro music choices lately Lance

Lance, thanks so much for addressing this and bringing to light these types of information, as niche as they may be, but still lingering in our minds. I love the openness and the transparency.

Very good explanation and of what competition is and how we should view it… Such content is absolutely gold

This cool and helpful insight especially for folks interested in competition.. But I think I'm learning the limits of what I care about when just enjoying coffee at home. My brewing has become too much of a hobby in the pursuit of marginal gains, overshadowing just enjoying a cup in the morning.

This is a very informative video - thanks!

It was nice meeting you at world of coffee Athens! Have a great week!

I'm not gonna lie ... this is waaay over my head. I could care less about what a judge thinks is good. I'm all about what I think is good since I am my own end user--which is basically what this video is all about. BUT, I want to thank you for highlighting specialty coffee. You said in one video that the most important item in coffee brewing is not the grinder, the brewer, etc., but the COFFEE. After I heard that I found a local coffee roaster who ethically sources their beans. I ordered an array of beans that I thought I would enjoy ... and I do! AND PS. I ordered the beans on day one, the beans were roasted on day two (they roast to order 3 days a week), and the beans arrived at my house on day three.

Is that a Nurri Leva in the back? That blue looks fantastic, but I love how it hangs off the end of his counter.

Super interesting video. I started using the recipe you gave on the Hario Switch Pulsar Percolation and Immersion video and it's been fabulous for home brewing. Best pour over for my taste that I've ever used. thanks for that.

Hey Lance, you talk about how things affect your sensory experience, and enjoying a freshly brewed cup of coffee while watching your videos is always a treat for me!

Just tried to replicate this recipe with my V60 it was okay. Brew time was quite fast and I have been finding that with my current coffee which is an El Salvador honey giesha I have been enjoying a longer brew time. Even my stalled brews that are going for 6+ minutes have been tasting good. Albeit with a little astrigency when warm. I'm currently using the df64 with SSP mps installed in them.

These videos are so well crafted

This video is amazing. Would love to see more breakdowns of tasting/competitions in the future

I love processed coffees. I enjoy it all, though. I don’t view different processing techniques as more or less pure than one versus the other. Adding s’mores flavoring is another story, but anaerobic processing isn’t “less pure” to me. It’s just different

Hearing that most competition coffee is infused surprised me. Never heard anybody admit that in their presentation. Really like how you explain this dail in. Very usefull. Gonna listen again to take notes. I have a disliking to the heavily processed stuff maybe now i can find a way to enjoy some of it.

Enjoy beautiful Greece!

I always wonder how much coffee you have to be drinking to figure all of these stuff out when dialing... I would never be able to sleep 😂

First of all…it was a real pleasure to meet you personally in Athens last Thursday. To the Video: By far the most interesting one about brewing championships I have ever seen…kinda triggers me now to do some training…who knows where it will lead me to ;)

Noticed those Tim Kenya beans in the background, can you post the lotus water you use, v60 recipe and grind setting on your Pietro brew burrs? Would be cool to get as close to what you taste out of it as possible, Appreciate grind size is just approx due to tolerances/alignment and bean variation etc...

Thank you for the rant, Lance!

This was an interesting watch. Thanks Lance!

You put more thought and planning into 1 cup of coffee than I put into planning this summer.......lol

Wow, I've been into specialty coffee for over a decade, and this is the best video I've ever seen on the topic.

Very insightful --- I learned a lot! Thank you!

Really cool recipe! I actually had this coffee at home as well and really enjoyed it. Super expensive coffee though and I would had love to have tried yours and Kians recipe before I had finish the bag. 👍🏾

As a barista, I thank you my homie :)

AAHHH, that's my all-time favorite coffee ever, and I still have frozen doses of it here! 😻 I usually enjoy Takesi Gesha at a ratio of 1: 16-1: 18, depending on its age, brewed at 96°C, using Aquacode water 😸

Cea mai mare placere sa ma uit la joc pe zoomul de pe youtube in loc sa fie mai mare video-ul. Doar iubire,mai avem nevoie sa nu aveti bani de bere asa avem content.❤

Thanks Lance, great presentation. I feel like I just got a peak behind the curtain.

Possibly your best video. Thanks!

This video was exceptionally interesting. Your videos are always good, but this one really took the cake in terms of a topic that is unfamiliar to me as part of a hobby that I really enjoy.

What a fudgen stallion ! Lance Hendrick everyone 👏

20:26 Next month Fabiana is coming to Spain for a 2 day course of the Coffee Sensorium at Hola Coffee Academy, and guess who's going!! Pretty excited for it

Great video Lance, thank you!

ohhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhhh luv this inside story

Dang. That “blueberry bomb on your first cup of Ethiopian” call out was a shot fired, straight for the dome, assassination attempt.

I love the rubiks cube in the background, like "yea, I solved one of those once too!"

Great ending Lance; puts it all into perspective for the home enthusiasts.

Damn this feels like wisdom coming from on high. ❤

I actually tried brewing the same coffee in the past at 100°C, but with finer grinds and a 1: 18 ratio. However, I don't think the resulting taste was “competition worthy”; instead, it was light and sweet 😸 Anyway, I believe age is also a factor. I'm really tempted to replicate your recipe right now, especially since I still have some doses that were frozen exactly one month after the roast date for this year's batch just to pique my curiosity.. then I might use an April brewer since that’s the closest brewer I have right now 🤭

with this recipe, I finally got a good taste. I had to go coarser though , lots of clicks :D

Love your humor and your video style

Round about the 14 minute mark, I wistfully thought to myself, "Ah Lancey Boy, I remember those days not so long ago, when I understood almost everything you said." I'm now going to pop an Earl grey teabag in a mug, pour hot Scottish tap H2O over it and wear this bag on my head, for about a month... 🥴

Haha, I actually just brewed a tasty local washed coffee watching this, cheers!

Thanks for keeping it real!

i just want to know what that peaches and cream brewer is and where can i get one

i know this is about the coffee (and couldn’t agree more!) but omg i LOVE that brewer/cup kit !!! it’s beautiful!!! … available somewhere? 😉

I do agree with the processing part. It is what I would call, tantamount to "cheating". However, that said, I do enjoy some of the fruit infused carbonic maceration that the Riverdale Estate does in Chikmagalur. But I do come back to conventional washed processes after a few months.

Someone should do a "poor-man's routine" where you present the judges with the simplest but also innovative ways possible to brew. Like start with a cast-iron pot-boiled cowboy coffee and dose it with pipe-tobacco steeped in fresh cow's milk, then follow that with a Cafe Bustelo cold-brew, then finish with an espresso make by a homemade lever machine where they use Folgers beaten to fine with a hammer. Oh and the judges to the hammering.

What brewer is this? Is this a V60 or an orea?

This video is a champion!

For the same coffee, I use 15 g because it's so expensive. I wanted 8 servings from the bag rather than 6. lol

what brewer is this?

great vid man cheers

Good job today Lance

I had a chance to taste the Takesi geisha from Coffee Collective. It is very delicious and clean.

Every competitor be like “my coffee is so special. It’s undergone anaerobic fermentation to give my coffee more organic acids” Yep. Everyone is doing that. 😂

on an aside, id love to se a video interview or discussion with an old espresso barista like someone in their 70's or 80s who could talk about how espresso flavour profiles have changed, I had an espresso in Italy at a old cafe that was totally different than an espresso I imagined it would be, I think if we tasted espresso from 50 years ago to today would we even drink the old version? ive seen lots of videos about modern espresso profiles but id love to hear the changes

i had a bag of the same gesha recently and did find it quite temperamental to dial in. maybe had 3 decent cups from the whole bag...

I feel like there should be a new competition, or a co-competition with a standard coffee that all competitors must use and try to optimize as best they can.

Specific question here, but you said you'd look forward to chatting with us in the comments - If I have dialed in this Takesi Gesha from Coffee Collective using a long-steep version of James Hoffmann's Switch recipe, how much deliciousness am I leaving behind by not dialing it in again with your multi-pour percolation recipe? As the expensive bag is only 120g, I'm wary to mess around with it too much!

Interesting parallels to the competition bbq scene where they make odd tasting and looking food that’s all geared towards a score sheet

Funky beans are my jam

Are we all gonna ignore that sub 5 sec grind with the hand grinder?

What would be the coffee to get that is: - medium roast - fuller body - noticeable berry/cherry sourness - no bitter after-taste =)

I just use an Aeropress at medium course grind and boiling water steeping for 3 minutes. Always perfectly bright with decent body for these hard to extract light roasts

Yayyy a new videoo 🥳, and you have reminded me to buy that takeshi geisha which is in my shopping cart hahahaha ❤

Heya Lance! Keep up the amazing work you're doing

What a beast!

Lance I have a special request. I want to make a coffee concentrate. Not a cold brew, I want the complexity and flavor I get from a freshly brewed french press, espresso, or pour over. I want to be able to produce something like a coffee syrup or concentrate or instant powder, that I can bloom and then mix with hot water for a close facsimile to freshly brewed coffee. The benefits I am looking for is convenience for travel, I want to have good coffee when I can't reasonably bring a brewing vessel, grinder, fresh beans and heat source. I think this would be great for big camping groups or for when you are travelling on the road and can't bring your normal coffee brewing gear. My hand grinder and aeropress are great, but they are way way to slow to produce good coffee for 20 people. I think there is a method to turn my 5lb bag of single origin at home into a small container of thick, concentrated coffee. Should I just brewed dozens of espressos and store them frozen? Thanks, love your content, Lance. -Tristen

We just want to brew like lance 😊

Great as always! Are cupping samples provided with the competitor's finished product as well? In not, it seems like that would be a better way to showcase which direction they took the roasted product/offering. Otherwise it's a bit more of a battle to show who has the best product in its category (or plural) with the fewest roast defects, no?

I almost didn’t watch this vid just because I was thinking “I can never get the same beans, water, grinder etc as these people” I’m glad I watched it!

ok so I love this

Once again, Lance demystifies things (competitions) and translates that to meaningful techniques that translate to my home roasting and home brewing. Thank you. I watch these competition videos and get more perturbed by the second. “Here is a coffee from Hedalgo grown on his farm in Columbia at 1736 and a half MASL. He picks each cherry individually, placing them delicately in a hand sewn pouch made of yak vaginas that keep the cherries dark and moist and imparting a delicate salinity that carries through to the cup. He then allows them to ferment for 24 hours in a stainless steel vat of Sprite inoculated by yeast from a monk’s toe jams, followed by a secondary fermentation under his mattress. He then dries them for three weeks on raised beds before sharing the greens with us.” Yeah, we don’t get that coffee. So thank you for making it real, keeping it real and making it possible to enjoy the coffees we CAN get to the best of our abilities.