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

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 🙏🏾

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

Hi Lance, your advice worked for me. I had a cup this morning that was good but "a little hollow". My usual reaction would have been to simultaneously adjust ratio, grind and temperature for the next cup. Instead, I just increased the bloom by 15 secs (as the beans were roasted last week) and poured a little more vigorously, and voila - managed to improve the cup. Thank you!

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.

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

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!!!

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 KZfaq.

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

Here's one more request that you let us know how many clicks you set your Heptagonal Q2 to! (since you already brought up the fact that you're using this grinder, and that you usually don't change grind size - giving us this tiny detail would make the whole things sooooo much more applicable for so many of us)

Lance…just wanna say thanks…you’ve changed the game when it comes to my approach…just brewed up a coffee after being half way through your video and it was the best one I’ve brewed all month!

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.

this is definitely a video I will be watching again…second time through I’ll have my pen and paper ready

Man, this might just be one of your best videos! I love how focused and practical this tutorial was. Super helpful, thanks!

Maaan, I loveee this video but honestly, I need it in writing :D Love your content and appreciate your knowledge and sharing it with us!

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?

Very timely video. I have gone to half-caff, med. roasts and per this video lowered the water temp 188-190. Also, a new KINGrinder k6 just arrived so the previous dialing in video was helpful. Getting good pour over results, thank you.

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

We got so close to no singing! Lol :) I'm still developing my coffee knowledge and understanding how to amend brewing techniques by the bean processing and origin, etc. I'm still at the point of amending simply based on roast and roast date. But your essential philosophy of have a foundation process and gently tweak from there makes absolute sense and I couldn't agree more. And at the end of the day, so long as you (the drinker) likes the coffee that's really all that matters! :)

I was wondering if I was just a peasant whose palate is not developed enough because every coffee is dialed in at the same settings within a 2-clik-margin for me. I just watched this and felt relieved. Thank you, I've learned something today. Maybe I felt that way because I like to go the extra mile with espresso and do much more experimenting there. Filter just seems to be simple and effective.

I stealed from your videos one of the working method ,there is a 45sec wait after first pour to degas fresh beans,sometimes increase to 1 min for best results,thanks a lot to you Lance for delicious cups I ever drank

I feel like I have too much experience with pour over, but I’m always excited when a coffee pro I admire does a deep-dive on their thoughts and technique. I’m sure I’ll have some takeaways for my afternoon cup 🙏🏻

This is just brilliant! I think it’s a pinnacle of what these types of videos could ever be. Thanks, Lance, for being such a keen intellect and powerful force driving this topic forward, always pushing it further, never sitting still🙏 I gained a lot. Now this is going to be my default recipe/mindset and I’ll try my best to acquire it😌

This is insanely helpful. Talking through your decisions on the fly is really useful.

So much good info here. You make brewing coffee a more simple and joyful experience!

Freaking awesome video. Thanks, Lance.

This video came out in my moment of need - transitioning from Lagom Mini to SSP MPs on Zerno and suddenly my grind size and standard method are falling apart 😂 This was helpful!

Thank you so much for this. What a knowledge drop. I'm going to watch this again and again with some weeks pause to improve my dialing skills. Thanks Lance ❤

Thanks for confirming you shared some coffee with Hugo. 😂 Lots of great information to learn from. Great content Lance!:👍☕️

Watched this video over the course of 2 or 3 days and it was very interesting. Funnyli i already use some of the techniques but your knowledge is so insightful! :)

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.

I was literally making a pour over with my origami and kalita wave filter as this came out. I used to pour the heck out of my pour overs however after watching your videos I have found a 3 pour recipe to be better. Great video.

Glad you're finally walking us through this!! Felt like you were always trying to dodge this during the Q&As

Thanks for sharing your dial in technique and logic Lance! This is a very practical and informative video, I learnt a lot :)

I'm glad you showed a decaf brew. i've been trying to figure this out. I'm surprised though you only had water at 88 degrees. i have been using 198 or so and maybe i have it way too hot. unless that has less of an impact.

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!!

Thanks, awesome trick & tips to enhance my pour over technic. I wasn't aware that decaf with a 92 score can make you spontaneously sing.

Oh man, this has been genuinely extremely helpful! I was getting so frustrated with why my pour-overs taste so poor and this explains so many of the problems I am having, I think. I'll be trying this recipe and your tips out as soon as I can. Thank you so much for putting so much effort and thought into your videos, I love how much I am learning from you all the time.

Such a beautifully informative video! Thank you so much!😊

Thanks for the insights. Really a "keep it simple", I love it. Would you mind sharing the setting of your Q2, please?

After using the Pulsar/Commandante C40 combo (mostly following Jonathan Gagné's recommendations) for more than half a year now, I find your "Stick to What You Know" remark to be very true. But getting to that point took me a few years :D

Fantastic video thank-you Lance. Excited to try the September Decaf!

This was fantastic! I learned so much! I'll need to watch again when i can take further notes. Id love to have something like this for other brew methods too. Felt like i was in class but an enjoyable class where i actually look forward to homework

Nice Offset shirt! That was my first local specialty coffee shop in my hometown that I went to when I got into coffee

All the tips that you give are gold. Thank you so much!!!

What Lotus Water recipe did you use? Or if you didn't, what would you use?

Love this! Even though you have been making a lot of similar videos, I watched every single one and still learning more. Even better, I am literally experiencing my coffees getting better because of them, thanks so much!

44:28 I think the next lyrics go: "Whep? ..yrgn... samoreee. Bells will ring, ting-a-la-ling tingawlinnnng as a bell bing..mawrayyyee." I only know the John Daker version.

Blimey, perfect timing indeed! I have just one last dose of Pepe Jijon from Manhattan and haven’t yet touched the Intelligentsia coffee from the last Standart issue. So that makes 2 out of 6! Couldn’t be happier!

one thing that have improved my pour over drastically and that I never brew without, is a chop stick, I bloom and mix it with my chopstick, then after I finish my pour I also stirr to mix it all together, ever since I started doing that, I never brew without it, it's just better in my oppinion

Lots of good info there, I learned a lot, thanks!

What's your starting grind setting on the Q2 heptagonal?

Nice. BTW, Czechia is pronounced "check-ee-uh" for US English speakers (although more than a few people there tell me they still say Czech Republic). A few more nice roasters in that general neighborhood are Poppy Beans and Gill in Brno, The Pelican in Vienna, Kaffeelix in St. Pölten, and over in Bratislava there are Good Times, Black Point, The Jungle, Concept (actually in Piešt'any), Triple Five, and Soren.

Can you tell us how many clicks on the Q2 heptagonal are u using? Thanks🔥🔥

Thank you a zillions times for sharing your knowledge🙏

Once while grinding freshly roasted peru beans from one of polish roasters I broke burr in my first Hario skerton grinder :D My friends came over so decided to brew it anyway. Coffee tasted like white bean the vegetable :D

Thank you for the helpful and informative long videos! ❤

I love the way you pronounced "Czechia" :D

Thank you for a such detailed video! You connected all the dots in my mind rated to v60 method🎉

this is the most complete dial-in video out there, thanks, Lance! What would be the grind setting for this recipe using a ZP6?

Love the Videos Lance! Keep up the amazing work❤😎

Thanks for sharing your knowledge.

Love all your work lance. I appreciate you are trying to get us to focus on what we like, rather than be didactic. Can’t help asking, would your approach be at all different with a flat bottom?

A cheat sheet would be very helpful ;)

Great video, but i found it only focusing on lighter roast. If it included medium roast would be good too.

This was probably the best dial in video I’ve seen 👏

Awesome video, thanks for sharing your little checklist for pourovers :) Btw love the singing parts, my girlfriend was laughing again because she overheard me watching your video! I don‘t know if you remember, but we‘ve met at WOC at Weber Workshops and I really wanted to say that it was a pleasure to meet you and watch you pull some espresso shots. Keep up the good work, cheers 🫶🏻

AN EXTRA LONG LANCE VIDEO LET'S GO I AM READY

September and Kyle Rowsell is awesome! Luna coffee is amazing too. Go Canada.

Just had my evening pourover and this video dropped... Well, no better time to dial in the '24 harvest beans

I switched from James Hoffmann to Tetsu and to this and know what man..? I will stick to only two pours 😅 it’s a fucking stress and many variables going five pours and whatsoever. Keep it simple. Now this will be my mantra. I got a good cup of coffee with this method. JF was giving me a lot of headache.

Thank you Lance for the great approach to the group of people who really need this information. Love it

Need more video like this just you doing pours after pours and tasting them.

what changes for a 30g/500ml pour over?

Greetings from čečija 😁❤

ah man a 50 minute video, thanks😌👍🏻

Would be nice if in those kind of videos you could display the timer part of the scale. Or maybe add it as overlay in video. It might help noobies like me to see the pouring speed and as well resolve the confusing part "one minute bloom from start of the first pour or after first pour". Thanks ahead 🙏🏽

Didn't know grinding sideways was a thing :o Interesting. Gonna hold it sideaways like an absolute G now.

You my guy... are The Man!!! Salute

Hey Lance, got a question. Is there any specifc reason why you don't excavate the bloom like in your ultimate pourover recipe video? Thank you for all the great tips!

Love it. I think this could become a serie. Getting natural/CD from Brasil may Maragogipe, Washed from Guatemala and also some Nordic roast and medium roast chocolate flavor. And would love to hear your opinion on this shitty co-fermented like this unicorn. Your opinion if you like and about transparency and ethical problem's.

I find it funny that I personally I have to have some coffee in me so I can absorb the info in these kinds of videos.

Thank you, coffee daddy

So helpful!

Love this!!

What Lotus Water recipe do you like to try first with new coffees (or what did you use here)?

Do you not use the samo bloom anymore? That recipe changed my life

What is the starting setting on the Q2?

Thank you, Lance! Would doing an initial cupping before doing a brew be beneficial? I know sometimes you must feel like you are having to repeat yourself with this information. As somebody who is still learning the fine art of dialing in a brew, this information has been exceptionally helpful. 👍

Hey Lance, In your experience with the Kingrinder K6, how many clicks would you recommend to get a similar grind size to the one you use here? Thanks! ❤

Awesome!! Thank you so much for the video. Definetly A LOT of knowledge to be absorbed... Hahaha If you could make a video talking about draw down speed (maybe showing closeup examples) it would be awesome too... Thank you again!!!

would be cool if you had a bt scale and had up the weight vs time for these pourovers

Curious if you changed the water recipe for each bean? If not - what recipe did you use across them? Thanks!

Thanks for the wonderful video....amazing combination of science, experience and intuition. Really well presented - I always learn so much

Love your content. Been watching for years. I’m curious about something though… have you seen a video that showed the further height you pour your kettle from actually does less for agitation? They displayed a pour from a couple inches above the V60 and a pour about 8 inches above and the bed was churned remarkably more by the shorter pour. Seemed as if less energy was absorbed by the surface and the stream was able to reach deeper into the bed when it was poured closer to the surface. Obviously the rate at which you pour (angle of the kettle from the twist of your wrist) would be another factor to consider as well. Thanks Lance for the fun watch :)

Naughty Dog is from the Czech Republic 🇨🇿 😅 great vid btw

I love Lance and this video is great, but I wish he summarized the variables and what they do in a concise way. He can be a little scattered and I have to watch multiple times for the nuggets of info he says in passing.

Not sure if you’ll be able to answer this, but I’ve been regularly getting Square Mile coffee as well as Fellow Drops (so generally using medium and lighter roasts). But in the summer I typically gravitate towards iced coffee and I’d love to see something like this for iced coffee as well (or just your perspective in a comment as I feel like it’s not too far off from this dialing in process). I struggle getting the extraction right to account for the ice melting (I use the method of pouring directly over ice). I usually get a perfectly drinkable cup, but sometimes I feel it’s difficult not to either over extract (bitterness) or under extract (pretty weak flavor). I do prefer an underextracted brew because I don’t mind a more “tea-like” cup, but I haven’t found too many great guides for iced coffee that align with my tastes. Although, this was very informative and I did incorporate some of this into the iced coffee I just brewed and it did turn out very balanced so maybe this is all I needed! 😅

what would change if you wanted to brew larger volumes? like say 500 mL's. Would it make sense to do two pours (plus a bloom) of like 250ish ml and let them both drain down?

I’d be curious to hear your general approach for lightly roasted natural ethiopians. Do you favor more or less agitation since there’s the issue of lots of fines with ethiopians countering the need for greater agitation for light roasts. Do you generally find natural ethiopians to be better at the lower ends of your extraction range? I ask because of all the coffees these are definitely the ones I and others seems to have the most consistent issue getting good cups with.