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The World's Best Pourover (with my Recipes) | Lance Hedrick | YouTubeToText
YouTube Transcript: The World's Best Pourover (with my Recipes)
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The Hario V60 is presented as the enduring "GOAT" of pour-over coffee drippers due to its accessibility, affordability, and consistent performance, despite the constant emergence of new designs. The video also advocates for experimentation and finding personal brewing preferences, particularly favoring lower extraction yields for more nuanced coffee flavors.
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What's up everyone? Lance Hedrickk here
and today we're going to talk about the
best pourover dripper on the market. [Music]
[Music]
Now, it seems like every week a new
dripper comes out on the market claiming
to be the next big thing. Oh, we changed
everything in the pourover recipe world.
We have increased the angle by 3°. Oh,
look at this. We have this new way of
brewing coffee where it's a flat bed,
but actually there's a little bit of a
taper on it, but it's still a flat bed.
Oh, look at this. We have no bypass, but
we actually have the capability of
pulling water in and out and in and out
with a vacuum. I don't know. I'm just
making stuff up at this point, but
they're probably actually products on
the market. But the reality is, there's
only one that has stood the test of
time. There's only one that is truly the
goat. There's only one that
professionals and home enthusiasts alike
continually come back to after they go
out and they try their hand at
everything else. What is that?
You probably guessed it.
Oh, that was close. But here it is. The
V60. Now, I recently shelled out way too
much money. It was a vomitable amount in
order to get these special edition V60s.
But you know, the best stripper of all
time deserves to be lauded and to be
bougied in my studio.
One of the reasons that this has been so
lauded is well, it's been around for a
really long time, but in its current
form, only since about 2005, 2006, as
far as being commercially available, the
Hario company came out in the 1920s and
they were making laboratory style kind
of uh beers and whatnot, and some of
them were able to be used for coffee
filtration. Around the 1980s, they began
to experiment with this more intensely
with coffee by using different products,
but they finally became commercially
available in 2004 2005.
The Kono dripper out of Japan came out
even earlier, but it did not catch as
global of popularity as the V60. And I
think one of the reasons for this is due
to the fact that this one, the V60, is a
bit more easy to brew with. Whereas this
one, whereas it might be nice for
someone with a nice grinder due to the
lessened bypass, it can be a little bit
more challenging to get a great cup of
coffee. In addition to that, the filters
that were originally release released
with the V60s were just incredible. They
were superior to other pourover devices
like Molita and Kono on the market. The
one who created the filters for the
original Hario V60 is currently the
owner of Cafe, which is also a big
reason why the Hario V60 became so
popular. Of course, people may disagree.
You might enjoy your flat bottom. You
might enjoy your no bypass. You might
enjoy whatever it might be. But to me,
this is still the goat when it comes to
simplicity, when it comes to
accessibility, when it comes to price.
You can get a plastic one for six bucks,
but of course over time it forms cracks.
So, I've had this for 2 years and it's
still intact. You just see a lot of
cracks. But anyway, now these are things
I've shared in various ways over the
years in different videos. I've shared
two essentially two V60 recipe videos.
My first one was the first year I
started YouTube. We'll just go over that
briefly again here so that you don't
have to go searching. I've gained a lot
new subscribers since four years ago.
And then the other one is kind of my
onetoone recipe, but we're going to just
clarify some of the ways I approach it
with that so that you can be equipped to
brew the V60, get the best brews of your
life, and understand why this has stood
the test of time, and understand why
honestly any other attempt at entering
the pourover market based off of a
different a slightly different degree
angle, a slightly different ridge
pattern on the inside. Why all that's
essentially moot and why there's no real
reason to go somewhere else.
I was just like so many of you swept up
in this this ideology that I definitely
am very confident to say is not correct.
I came out with a recipe where it was
essentially a double bloom then double
pour uh style V60. And I recommended
doing it up to about 22 24 g of coffee
at the max. If you go over that, you may
need to switch things up, but we're
going to go over that again today
because many of you still do enjoy those
pourovers, which is absolutely valid.
You can enjoy whatever you like.
Different strokes for different folks. I
like super tea, like really floral,
really nuanced. And when you push
extraction that high, you just don't get
that complexity. You don't get that
nuance. You don't get that delicacy. Uh
it's just an impossibility as far as the
release of the volatile organic
compounds and how they are being pulled
out during extraction. You're just not
going to get as something as similar as
a slow a lower extraction style brew,
which we'll do next. But anyway, we're
going to start this brew by getting 20 g
of coffee. Now, if you're someone that
enjoys a slightly stronger cup of coffee
or you want that more intensity, you
like the bitterness, whatever it might
be, for whatever reason, you want a much
higher extraction over 21%. Well, then
you can go a bit finer, like, you know,
just just coarser like table salt.
All right. Now, once you have your
coffee in here, what we're going to do
is four pores. 60 100. That gives us 60
plus 60 is 120. That's our double bloom.
Then 100 100 gives us 200. 200 plus 120
is 320. That's a 1 to6 ratio, which will
give you a bit more strength and should
give you the cup hopefully you're
looking for. So, let's go ahead and
start the timer.
And then on the Bloom, I like to be
pretty pretty cautious on it. I don't
like to go too too crazy, but we do want
to have a decently high flow rate. I'm
at like 8 n maybe 10 mls a second. So,
it is a pretty fast flow rate, but I'm
not like sputtering it from above. It's
pretty laminer. It's just to really kind
of situate everything in there, get
everything nice and wet. Then after
about 30 seconds, I'm going to do my
second bloom. And this the the point of
the second bloom is to release as much
of the carbon dioxide that's caught
behind that kind of crust as possible.
So, as you see, a lot of that carbon
dioxide's being released. There we are
to 120. Then we're going to wait till
about 1 minute and we'll pour up to 220.
Then we'll wait to 2 minutes and we'll
pour or a minute 30. Then we'll pour the
other 100 g. Now, the um the time of
this pour should not be too too long. I
don't want a ton of contact time because
we're being really aggressive with the
continuously fresh supply of solvent in
addition to the amount of agitation that
we're uh contributing. This is four
different pores which is a ton of
agitation. So here we go up to 220. Boom.
Boom.
Now don't get too caught up on the ex
like pouring structure. Yes, it is
important, but you don't need to be like
over the top freaking out about it
because so and so says that pouring four
versus 6 g a second causes these huge
differences. Because we're doing four
different pores in this and because
we're being pretty aggressive with the
flow rate, I haven't found that it
really matters too much. So, just get
that water in
and be roughly in the center as you're
All right. And 320. Here we go.
There we go. 320. Now, at the end, if
you find that it's still drawing down a
little too fast, you can give it a
little swirl. And that swirl is going to
slow down the draw down, and that's
going to give you more contact time if
it's something that you are, you know,
looking for in your brew. But other than
that, it should drain in right around
maybe 3 minutes, depending on your
grinder. Um, because with all that
agitation, it's really going to clog up
that filter and slow down the draw down.
We should be having a cup of coffee that
is quite strong. In fact, we'll go ahead
and measure the extraction only because
I want to show the difference between
this and then my go-to recipe. This one
should be quite a bit higher extraction
than my go-to recipe, which will be a
lot lower, around honestly 18% maybe.
And this one is sitting right over 20.5% extraction
and is not my cup of coffee. I have been
able to find a new way of enjoying
coffee that wasn't available to me at
the time because I was kind of again
caught up in that zeitgeist of higher
extraction equals better brew. Now, when
it comes to higher extraction, there's
really none that I enjoy. I've had World
Brewers Cup champions give me high
extraction coffees that they think were
great, that I thought tasted terrible.
They tasted aringent, chewy, chalky, not
good. Um, so for me personally,
subjectively, that's not the style of
cup that I want. At one point it is what
I enjoyed compared to others. This was
still not a 22% extraction, right? Um,
but this is still a very valid recipe
for anyone wants to use it. I know of
hundreds of people that still employ
this recipe in their shops and enjoy it
at home and that's fantastic. But it's
different strokes for different folks.
You go to a much coarser grind size,
double bloom, double pour, you're going
to have a much lower extraction. It's
probably going to be fantastic. In fact,
I sometimes I'll do essentially that
style of brew. I'll take out one of the
pores when I'm doing my normal two pour
recipe. If I think that I need more
extraction or I think that it's draining
too quickly, I'll add a second bloom and
then pour all the water in one go on the
third pour. So, my next trick will be
doing what I do pretty much daily when I
want a delicious cup of filter coffee. I
go 15 g of coffee. I do 250 g of water
and then I do my bloom, which is 45
gram. Then I pour the rest of the water
in after 45 seconds, after a minute,
after a minute 15, depending on how
everything's going. Now, I'm going to
try to articulate my decision-m process
during this brew, whether I double
bloom, whether I wait longer during the
bloom, etc. Oh, Lance, you're not using
the the plastic. The plastic's ideal for
that thermal retention. We need that
thermal stability now. Yeah, sure. It it
does do a better job of thermal
stability. I don't care. So,
essentially, right now, we're sitting at
freaking 26° C. Ugo just got me this as
a gift and I'm obsessed with it. How hot
So I always pour around this 6 to 8 g a
second. Nothing too flashy. Just trying
to wet the whole bed. And then I'm
watching it. Now what I'm watching for
is how quickly the water goes through
that bed and if it's really making it
like a wet bubbly surface or if it looks
dried and cracked. And so it's looking
pretty dried and cracked. The water went
through relatively quickly. So, what I
could do is I could give it like a
minute or I could do a second smaller
bloom to kind of break it up. When it
gets really dry and crusty, it makes me
a little nervous about how much CO2 is
left in there that could cause
channeling with my big pour. So, at
about 40 seconds, I'm going to put out
maybe 20 g just to release as much of
the gases as I can. There we are. We're
at 75 g. That wasn't anything too too
intense, too impressive. But the fact is
is in this pour, our second or in this
brew, our second pour is the main
catalyst to extraction. That's where the
diffusion has to be very very
concentrated. All the every drip of
water is going to count during our
second pour. If we don't have a
sufficient bloom, if we don't off gas it
sufficiently, we won't have super great
diff. Now, diffusion does begin
immediately, but for it to be efficient
on pulling out the extractables, the CO2
has to escape. And if we don't allow a
nice canvas for that, we're kind of
screwed. So, I'm going to wait till
about a minute and a half because now
it's nice and dry. And I want to wait
till an even number. And then we're
going to pour up to 250. Look at that.
There's like no gas that comes up. Just
a little bit, but that's to be expected.
And I'm pouring relatively quickly. I
don't feel the need to be super
turbulent with this because we let it
bloom essentially a minute and a half.
So, I don't feel the need to like rely
on agitation in order to up the
extraction. So, I'm pouring quickly, but
not with a ton of turbulence. And again,
I'm going to let it draw down quickly
because we were very efficient on
allowing that bed to be fully degassed.
Now, at the end of this, I'm going to
expect this will brew at 17 and 12,
maybe 18% extraction, maybe. So, we're
going to see what that looks like. But
anyway, yeah, the brew is done around 2
and 1/2 minutes. Let's see what that bed
temp is. We're at 66°.
Would it be hotter in plastic? Probably
close to 72. Yeah, it would be hotter.
So, if you're someone that really feels
that you need to really heighten all the
extraction and everything, sure, preheat
your brewer. Sure, get the plastic. But,
you know what? I'm brewing tasty tasty
everyday ski and uh don't bother me.
Super super low TDS about 1.2. I intend
to enjoy between 1.1A and 1.3 TDS. I can
enjoy higher than that. And you know,
sometimes up to 1.4 is good, but when it
gets too high, I tend to also find that
it becomes overwhelming with how chewy
it can be. And it takes away from all
the layers and the complexity of the
coffee, at least for me in my palette.
Uh and then the extraction yield of this
is just under 18%.
we find in the release of all organic
compounds that around that 17 to 18,
maybe even up to 19% is where we
heighten the extraction of the compounds
that are the most pleasant. Now, I've
had the opportunity to go and smell all
of these different compounds that are
found in coffee in their purest forms,
the one that are in the highest
concentrations that affect us in our
tasting experience. There are about 13
of them. I was able to correlate the
ones that smelled the best with where
they were extracting in the process in a
typical extraction at what extraction
yield and temperature and things like
that. In the same way with the the worst
smells, the ones that really contribute
negatively to the cup experience. Those
tend to really heighten after you hit
that 20% extraction mark. And not only
did I independently based off of taste
find my way back to lower extractions,
but also it's verified with the data
that we kind of have with with some of
this sensory experimentation. Well, it
was it was not sensory cuz it wasn't
people tasting. It was actually based
off of some advanced equipment that was
yes.
As always, you need to question
everything in coffee. If someone tells
you the greatest grind size is like
smaller, question it. Do something
different. You need to have a 3inut
total brew time. Question it. Go to 5
minutes. Go to 2 minutes. See what
happens. You need to have a 1:6 ratio.
Screw that. Go 1 to 18. Go 1 to 19. Go
to 1 to 12. See what happens. You need
to have 100 degree water. Or you need to
have 90 degree water. Screw that. Do 97.
Do 80. Do 76. See what happens. You
never know what you like until you try
everything. I would never have stumbled
upon this lower extraction stuff. If I
didn't just one day decide, hey, what
happens if I do just two pores instead
of four? What happens if I make my life
easier without convoluting it with 14
pores in a stupid session? Now, if you
enjoy, and I always feel like I got to,
you know, handhold some people. There
are some people that get a little
sensitive. If you prefer your Kita or
your December Dripper or your Pulsar or
your April Dripper or your Oreo or your
whatever it is, you're valid. Okay? I'm
not here to tell you that you're wrong.
I'm here to say my opinion, what I love,
and what I have found to be a huge trend
across the coffee world. You don't have
to get offended and throw a fit in your
basement. Thank you so much for
watching. I hope it was helpful. I hope
that some of the tips that I talked
about, what I look for when I'm brewing,
what makes me decide how I'm going to
change it based off of the the watching
the bloom, watching the liquid flow
through, looking for essentially the
shortest contact window, contact frame
of water to coffee in every specific
individual window in order to lessen
that, whether it's based off of a bit
higher grind size, a higher water
temperature, or better filters. I hope
that at least some of that was helpful.
I didn't want to go too into the weeds
in this video because I don't want you
all to like be overwhelmed. Try the
recipe. Try a recipe. Just remember that
my recipe is not going to work exactly
for you. That's why you need to take
liberties and tweak. That's why I don't
really do recipe videos. I try to do
guideline videos. I try to embolden you
to play with things, whatever it might
be. But anyway, coffee is all about fun.
Coffee is all about having fun. Coffee
is all about experimenting. Coffee is
all about enjoying this beverage that
connects us all globally. To those of
you in the basement who are throw still
throwing a temper tantrum, I do
apologize. But you know what would make
you feel a lot better is if you hit the
like and subscribe and the bell
notification because it helps my
channel. So, you know, if you're crying
in the basement, you might as well help
my channel in this as well. But that's
it for me today. Go ahead check out my
Patreon if that's something you want to
consider doing. Helps the channel. Helps
a lot. But the most important thing is
that you hit the subscribe, the like,
and that bell notification. Thank you so
much. I'm done begging. The most
important thing out of everything that
we could ever talk is the following.
Hope that you brew something tasty
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