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.
- Coffee
15g, said in the original. Show the evidence.
“boom 15 grams on the DOT”
said in the original · transcript, 6:39
- Water
255g, said in the original. Show the evidence.
“I'm going all the way to our weight so all the way up to 255 and one pour”
said in the original · transcript, 9:18
- Ratio
- 1:17
- Temperature (estimated)
93°C, worked out from the recipe. Show the evidence.
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
worked out from the recipe · 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'
- Brew time
- —
- Grind (estimated)
coarse, worked out from the recipe. Show the evidence.
now because we're grinding so coarsely
worked out from the recipe · transcript, 6:51; creator repeatedly describes the grind as coarse, placing it in the coarse band
Tap any underlined number to read where it came from. Numbers marked estimated are ones the original recipe does not give.
Equipment
- conical paper dripper
- gooseneck
- Scales
- Works with
conical paper dripper, worked out from the recipe. Show the evidence.
ULTIMATE POUROVER RECIPE (any method)
worked out from the recipe · video title; creator explicitly designs this for any pour-over method
Uses 255g of water
Step by step
- 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 255gadd 210gPour 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 Lance Hedrick brews it
- Kettle
gooseneck, poured at height just before stream breaks up, 6-8 g/s flow rate, said in the original. Show the evidence.
“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”
said in the original · transcript, 5:52
- Stirring and swirling
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, said in the original. Show the evidence.
“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”
said in the original · transcript, 9:28
How Lance Hedrick says to adjust it
- ratio
- dark roast
- 1:14 to 1:15
- light roast
- 1:17
- medium roast
- 1:15 to 1:16
- bloom wait
- gassy or light roast
- 2 minutes
- less gassy or darker
- 1 minute
- temperature
- dark roast
- 84-85°C
- light roast
- above 95°C, up to boiling
- medium roast
- 90-95°C
- drawdown agitation
- fast drawdown
- turn bed over with spoon
- slow drawdown
- swirl once to level bed
- moderate drawdown
- wet WDT
What it makes
- Body
medium, said in the original. Show the evidence.
“it's got a velvety smooth body”
said in the original · transcript, 13:01; creator describes the body of the cup directly
- Strength
medium, worked out from the recipe. Show the evidence.
we're going to have roughly a 20 to 21 percent extraction yield on whatever gross profile coffee you have
worked out from the recipe · transcript, 11:43; a 1:17 ratio at 20-21% EY is a medium-strength cup by standard SCA parameters
- Acidity
high, said in the original. Show the evidence.
“it's high in the citric acidity”
said in the original · transcript, 13:03
- Sweetness
high, said in the original. Show the evidence.
“has a nice sweetness that it's that's holding it up”
said in the original · transcript, 13:05
- Style
balanced, said in the original. Show the evidence.
“we're going to have a good balanced Brew we're going to have very low bitters if any”
said in the original · transcript, 12:55; low bitterness and coarse grind suggest a balanced rather than clarity-forward or texture-forward cup
- Suits
light, medium, dark roasts, said in the original. Show the evidence.
“this Brew right here works with lighter coffees with darker coffees with medium coffees all of it really great”
said in the original · transcript, 10:50
Where the original recipe does not say how the coffee tastes, the flavour here is an estimate.
More recipes
- 4:6 MethodBy Tetsu KasuyaA structured five-pour method designed so anyone can control sweetness, acidity, and strength by adjusting pour sizes rather than relying on technique.1:15 · 20g / 300g · 3:30
- A Better 1 Cup V60 TechniqueBy James HoffmannA five-pour pulse method for a single 250 g cup, designed to be easy to repeat and forgiving across different kettles and grinders.1:16.7 · 15g / 250g · 3:00
- Five-Pour MethodBy Matt WintonThe championship V60 recipe Matt Winton used to win the 2021 World Brewers Cup, aiming for clarity of flavour through five equal, aggressive pours.1:15 · 20g / 300g · 3:30
Credit and corrections
This recipe is Lance Hedrick’s. We have written out the numbers and linked to the original.