Lance Hedrick|29. Juli
Pourover for Dummies
Introduction: Time as the Key to Perfect Pour-over
Lance Hedrick presents a simple system based on total brew time. Instead of getting lost in complex variables, focusing on brew time alone can get you 80–90 % of the way to optimal flavor.
Recommended Brew Times by Dose- ≤ 15 g: 2–3 minutes
- 15–20 g: 2:30–3:45 minutes
- 20–25 g: 3–4:30 minutes
- 25–30 g: 3:30–5 minutes
Variables to Control Brew TimeNote: Deeper beds (larger doses) require longer contact times and coarser grinds to ensure even extraction.
- Grind Size: Start coarse and go finer. Grind size heavily influences drawdown.
- Pour Technique: A high, aggressive pour (high turbulence) prolongs brew time by clogging the filter with fines. A low, laminar pour shortens it.
- Water Temperature: Only changes of ≥ 3 °C (or 5 °F) are noticeable. Use ~92 °C for light roasts, and 3–5 °C lower for funky processes.
- Number of Pours: More pours extend brew time. Recommendation: 3 pours for ≤ 20 g, 4 pours for > 20 g.
With the same grind size and temperature, an aggressive pour resulted in a 9-second longer brew time and a more acidic, vibrant flavor. The laminar pour produced a milder, sweeter cup. Taste is subjective – blind tests are recommended.
ConclusionFocus on brew time first, then adjust grind size and pour technique. This way you quickly achieve consistently delicious coffee without getting bogged down in details.
