Head to https://squarespace.com/lancehedrick to save 10% off your first purchase of a website or domain using code LANCEHEDRICK
This video breaks down the way filter coffee extracts, noting how time affects aroma, how concentration gradients play a part, and different ways of optimizing filter coffee for you and your flavor preferences. I hope this video was illuminating and gives you something to play around with!
LINKS
__________________
Join my Patreon community at:
https://www.patreon.com/lancehedrick
Find me on IG at:
https://www.instagram.com/lancehedrick
Find me on Facebook at:
https://www.facebook.com/lancehedrickcoffee
My storefront: https://www.amazon.com/shop/lancehedrick
Shop ID: https://amzn.to/48CcpTj
My SECOND Channel:
Lance Hedrick Unfiltered
@LanceHedrickUnfiltered
TIME CUES
0:00- Introduction to Topic
2:01- Experiment
6:15- Squarespace
7:52- Results by Number
9:31- Results by Taste
14:15- The French Bystander and Concentration Gradients
18:59- Optimizing Aromatics
22:42- What to Take Away
48 Comments
I think we need to consider the subtle nature of tasting the coffee without a "pallet cleanser", it's being tasted in comparison to eachother, which is going to change the perception vs if you came to each one fresh.
I can't imagine how difficult that would be though.
Had to do a double take when I heard Lance mention and explain Gongfu Cha as I was pouring the 10th steep of my PuEhr 😂
Pilot G-Tec C4 pen. A man of taste.
Help me understand what you mean by tastes like oolong? Lightly oxidized oolongs that are done well have no acidity but has a ton of aromatics and a wide presentation with layering. However you mention that cup has no aromatics, so are we talking just about the body I’m assuming and not flavor or presentation?
This is super interesting. I love flash-brewed iced coffee, and I always wondered how it managed to be so delicious while using much less water than a typical V60 recipe. This makes a lot more sense of that. I'm definitely going to try brewing with a short ratio and then diluting after watching this!
I like the idea of diluting the coffee. And I like to do… during the bloom. Big blooms equals kind of diluting
So you are telling me that some volatile compounds evaporable when I am waiting for my coffee to be at a drinkable temperature?
I wonder what the tasting experience for the first brew would be in reverse order. Start with the last (weakest) 50g and work towards the first
If we do this salami V60 separation method with more heavily processed coffes, the 3rd cup is usually still reasonably good! Not as hollow and flat as Lance articulates in this video (was it a classic washed which he used here?), and only the 4th and 5th cups gets meaningless and serves only as a balance pour… When I first did this I said to myself why not always brew 1:9 yields and bypass it with holy water to reach the golden ratio? Why do I need the 4th and 5th pour if it`s just crap? Maybe that is why I almost never use 5 pour recipes, only 3, and tend to focus more on the 2nd (long) pour with analytical (no agitation) brewing approach using Pietro Pro + melodrip + Neo Switch with fast flow Abaca. Always clear &' tasty as F ! High concentration with good weight silky texture / well separated flavour notes and moderate extraction is my go to
Can anyone with a TDS meter and a ZP6 give their 15g v60 grind size?
I often start lance his videos playing on 1.25x speed. But then once the tasting section is over I prefer to set it back to 1x.
Caffeine baby!
The only thing I would qualify on this, is that there are numerous families of chemicals extracted at various points in time throughout the brew. It is not uniform, so while there may be less extraction later, it is also very different compounds that can have varying interactions with earlier chemicals to "balance" out the cup. So the last cup while on it's own may taste like brown "water", it also may be filling in "gaps" in the overall flavor balance that some may prefer. So even if not "much" is extracted as such, what is extracted could matter.
Also, "more" agitation vs. "minimal" agitation can affect the manifestation of flavors between the cups as well depending on when that is applied. Bloom time affects also, so with this variance a water to coffee ratio may adjust wildly. Still…
Regarding coffee waste, can just take the first four cups, brew to that at once ~13:1 and then just add water to wanted strength. In essence, no waste in practical terms.
Been 1:13ing for the last couple months down from 1:16 and for me, my brews are, consistently, much more enjoyable
Tales coffee made the same comparison some years ago. Now i need to rewatch that too – curious how the findings match 👌🏼 really like these types of content 💪🏼
Personally I like doing the ORB stuff and then adding water to it. You extract the good stuff and then tune it so its enjoyable and not so in your face. It would be interesting to have the different parts of the brew analyzed for what compounds are in it, just to have some more info. Curious if different compounds extract with different temps or take longer to extract. Coffee isn't simple like adding salt to water so theres a lot of complexity
Need to try this soon!
The first pour had 50 in 25 out, so the grounds were basically saturated with 25g water that was in equilibrium with the 25g of output. So it's already secretly done more of the "extraction" than one might think, and the second pour is partly washing some of that 25g out, by mixing it with the fresh water, and partly doing new extraction from the solid.
This was an interesting watch. I love the idea of salami shots for the sake of knowledge. As far as the french press, I personally love brewing french press when I'm leaving my house and have to just brew something fast with a lot of coffee output (compared to my usual v60). I wonder if you were to pour half of your french press water into it, wait 4 mins, then pour the rest and brew another 4 mins. I wonder if there would be a difference since you're adding fresh water even though you havent emptied the already brewed water from the french press. Essentially making it into a french press method with 2 pours of water before you plunge it.
Oh man, I was hoping you would dilute them all to the same TDS and taste them that way also. Or at least the first 3.
Please please please do a video dedicated to caffeine extraction. I want to know how to get tasty brews with less extracted caffeine.
nothing new actually
Well now what do I do
Begs the question, then: Would a 250ml three-pour hit the sweet spot?
Ristretto.
not sure this is anything super new, tetsu's hario switch method came out 3 years ago and he has specific brew time cutoffs for exactly maximising the "good" water and not letting any of the "bad" waters get into your cup.
I do wish you mentioned any potentials with temp change vs extraction vs volatile compounds, too – maybe in a future video!
Salami shot and Soup coffee sounds awful and disgusting
Did you see the Sou-sik grinder from Lebrew?
"check it out 'cause it helps the channel"
"helps the channel"
"channel"
🤬 TRIGGERED 🤬
your argument about less extraction doesn't mean more coffee wasted is not really on point.
if im doing 20% extraction with 1.6 tds i get lets say 200g of coffee, but at 10% diluted to the same 1.6 tds i would have half as much.
its just a choice whether one wants to drink coffee more often or have more easily-to-be-tasty done brews
Love this!! However, wondering how would it be to go the other way. Sipping the 5th cup to the first, to really taste the nuances in the later cups.
And this is the reason why the best pour over is an Americano
i dislike waste so much i've resorted to just eating the coffee beans
Would be great to have some similar experiment for aeropress
Why does it taste brighter when you hold the last pour with the switch, and more astringent (or "roasty") when you hold the first pour?
I'm going to soup my way out with a ROK now, you just tasted a lot of gradients before me, I accept your duel.
The thoughts laid out in this video just makes a lot of sense when i relate it to my own experiences and taste opinions I've recently seen and heard.
I think approaching coffee brewing like gong fu cha is really interesting. Would love to try super course infusions with increased time per cup (like gong fu).
So what you're saying is that us aeropress users should really have been brewing that hyper-concentrated, dilute-to-four-cups original recipe this whole time?
Yo this video is refinement, big-picture calibrator, iterations distilled.
Brew by synesis (extractio ad sensum).
I don't entirely agree with your interpretation of the extraction yield.
You calculated each extraction yield as if it were a separate percolation. This leads to correct results for the overall percolation when adding everything up. Contrarily each individual fraction is brewed with immersion so when you are interested in how EY relates to taste, you have to calculate an immersion EY. This means you would expect the first(9.73% immersion EY) and second cup(9.97%) to have a more similar taste.
Apart from that, did you keep the time inbetween each fraction constant? Otherwise the water clinging to the grounds would keep extracting differently long(which is significant when there are 25g+ of water always in contact with the grounds). This could be a simpler explanation for why the second fraction can have a higher TDS than the first because it effectively extracted for longer due to the already wet grounds.
More variables with temperature? [Putting aside agitation.] I still have notes on the Samo bloom and the Champion,_ _, recipe of temperature changing. So, I have sometimes bloomed at lower temperatures and then increased temperatures. Then I have bloomed at higher temperature and then descended.
what happens if you do the same experiment but instead of a switch, you use a regular v60?
lance can we get an updated video about iced pourovers ?
Sounds like a terrible coffee. Just sour.
Tried brewing a cup with first throwing away the bloom water (poured 50g of 260 total @ 16:1 on zp6 @ 5 in a kalita 185). coffee much smoother and closer to tasting notes than normal. Lance spouts a lot of BS but think he’s on to something here.
Here asking for the collab of coffee and golf with George Bryan.
Almost feels like a syphon is over extracting by this rational by default ?
Oh this is perfect! I just got into coffee/pourover but my extractions are always so bitter…
I was thinking about trying a Salami Shot for pourover because all my extractions are so bitter, and here you are releasing this.
Maybe it's my beans…
Everyone asks “How good is coffee?” but no one ask “How is coffee?”