Ultimate Pourover Recipe
By Lance Hedrick, 2022
A two-pour catch-all pour-over method built around a coarse grind and adaptive drawdown agitation, designed to work across roast levels and grinder qualities.
Tap any underlined number to read where it came from. Numbers marked estimated are ones the creator never gave, so we worked them out.
What you’ll need
- conical paper dripper
- gooseneck, poured at height just before stream breaks up, 6-8 g/s flow rate
- Scales
15g
“boom 15 grams on the DOT”
the creator said this · transcript, 6:39
255g
“I'm going all the way to our weight so all the way up to 255 and one pour”
the creator said this · transcript, 9:18
93°C
i max out water temp because I use really lightly roasted coffees but for medium dark it's medium to dark roast you're going to want to quickly go down I would say the lowest you'd want to go is 84 85 degrees for really dark coffees maybe up to 90 to 95 for medium coffees and then above 95 for really lightly roasted coffees
we worked this out · transcript, 4:48; recipe is a range 85-100°C; 93°C taken as midpoint of the light-roast upper band since the demo uses near-boiling water described as 'just off the boil'
coarse
ULTIMATE POUROVER RECIPE (any method)
we worked this out · video title; creator explicitly designs this for any pour-over method
Grind: coarse
- Works with
conical paper dripper
ULTIMATE POUROVER RECIPE (any method)
we worked this out · video title; creator explicitly designs this for any pour-over method
Makes 255g
The pours
- 0:00pour to 45gBloom pour at 3x coffee weight; pour in circles returning to centre
- ↳stirExcavate centre of bed with spoon or similar tool; wet WDT is an alternative
- 1:00waitBloom wait: 1 minute for less gassy or darker coffees, 2 minutes for gassy or light roastsyou have 1:00
- 2:00pour to 255gPour remaining water in one continuous pour at 6-8 g/s; hold kettle at height just before stream breaks up
- ↳swirlDuring drawdown: swirl once to level bed if draining slowly; wet WDT if draining somewhat quickly; turn bed with spoon if draining very quickly
Weights are cumulative: what the scale reads when that pour finishes.
How they brew it
- Kettle
gooseneck, poured at height just before stream breaks up, 6-8 g/s flow rate
“you also want the height of your stream to be a the perfect height which the perfect height would be noted as right after the stream is going to be broken up so as you're pouring once that stream begins to break up and splatter on the top of the water make a splatter noise you're too high get a little closer while maintaining that speed”
the creator said this · transcript, 5:52
- Agitation
excavate or wet WDT after bloom; swirl if draining slowly after main pour; wet WDT if draining somewhat quickly; turn bed with spoon if draining very quickly
“if it's going really slowly I might just swirl once to level the bed and negate some channels if it's gone pretty quickly I'm going to intervene with some agitation”
the creator said this · transcript, 9:28
What it makes
- Body
medium
“it's got a velvety smooth body”
the creator said this · transcript, 13:01; creator describes the body of the cup directly
- Strength
medium
we're going to have roughly a 20 to 21 percent extraction yield on whatever gross profile coffee you have
we worked this out · transcript, 11:43; a 1:17 ratio at 20-21% EY is a medium-strength cup by standard SCA parameters
- Acidity
high
“it's high in the citric acidity”
the creator said this · transcript, 13:03
- Sweetness
high
“has a nice sweetness that it's that's holding it up”
the creator said this · transcript, 13:05
- Style
balanced
“we're going to have a good balanced Brew we're going to have very low bitters if any”
the creator said this · transcript, 12:55; low bitterness and coarse grind suggest a balanced rather than clarity-forward or texture-forward cup
- Suits
light, medium, dark roasts
“this Brew right here works with lighter coffees with darker coffees with medium coffees all of it really great”
the creator said this · transcript, 10:50
Where the creator did not say how their coffee tastes, we have estimated it.
Credit and corrections
This recipe is Lance Hedrick’s. We have written out the numbers and linked to where they published it.
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