Lance Hedrick's Pour Over Masterclass (V60 Technique) | LAMOSE

Lance Hedrick's Pour Over Masterclass

Master the V60 technique from a US Brewers Cup Champion and renowned coffee educator

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Who is Lance Hedrick?

US Brewers Cup Champion & Coffee Educator

Lance Hedrick is not just another coffee enthusiast—he's a 2016 US Brewers Cup Champion who has dedicated his career to demystifying specialty coffee for home brewers worldwide. With a background in competition brewing and barista training, Lance brings a unique combination of championship-level precision and approachable teaching methodology.

His YouTube channel has become one of the most trusted resources for coffee education, where he breaks down complex brewing science into actionable techniques. Unlike many competitors who guard their secrets, Lance openly shares his methods, earning him a devoted following among both beginners and advanced home brewers.

What sets Lance apart:

  • Competition-tested techniques refined through years of championship brewing
  • Scientific approach backed by deep understanding of extraction theory
  • Practical adaptability - methods designed for real home brewing conditions
  • Honest, unfiltered teaching that addresses common mistakes directly

Lance's philosophy centers on understanding the "why" behind each brewing decision. He doesn't just tell you to use a specific temperature or grind size—he explains how these variables affect extraction, empowering you to adapt the recipe to your specific beans, water, and taste preferences.

☕ Hoffmann vs Hedrick: Different Philosophies

Two champions, two distinct approaches to V60 brewing. Understanding the differences helps you choose the method that suits your style.

James Hoffmann

  • Single continuous pour after bloom
  • Minimal agitation philosophy
  • "Set and forget" approach
  • Gentle, consistent technique
  • Focus on reducing variables
  • Total time: 3:00-3:30
  • Best for: Simplicity, repeatability

Lance Hedrick

  • Multiple structured pours (1-2-1)
  • Controlled agitation as extraction tool
  • Active engagement throughout
  • Adapting to roast level & beans
  • Temperature manipulation
  • Total time: 2:30-3:00
  • Best for: Optimization, control

The bottom line: Hoffmann prioritizes consistency and simplicity; Hedrick prioritizes control and adaptability. Neither is "better"—they serve different brewing philosophies.

Understanding the Hedrick Philosophy

Before diving into the technique, it's crucial to understand the core principles that guide Lance's approach to pour over coffee. This isn't just a recipe to follow blindly—it's a framework for thinking about extraction.

The Three Pillars of Hedrick's Method

🎯 Intentional Agitation

Unlike methods that minimize disturbance, Lance uses controlled agitation to enhance extraction uniformity. Every swirl, stir, and pour pattern serves a purpose: breaking up clumps, preventing channeling, and ensuring all grounds contact water evenly.

🌡️ Temperature as a Variable

Water temperature isn't one-size-fits-all. Lance adjusts brew temperature based on roast level: lighter roasts get hotter water (95-96°C) to boost extraction, while darker roasts use cooler water (91-93°C) to avoid over-extraction and bitterness.

📊 Progressive Pour Structure

The "1-2-1" pattern (or variations) creates multiple extraction phases. This structure gives you control over different stages of extraction, allowing you to emphasize sweetness, reduce astringency, and build complexity.

The Extraction Framework

Lance's method is built around achieving even extraction—ensuring all coffee grounds contribute equally to the final cup. Under-extracted pockets create sourness; over-extracted pockets create bitterness. The goal is consistency across the entire coffee bed.

Key Insight: The grind is your primary extraction control. Temperature fine-tunes it. Agitation ensures it happens evenly. Pouring structure orchestrates the whole process.

Grind Consistency: The Foundation

Lance is adamant: grind quality matters more than almost any other variable. An uneven grind produces fines (dust-like particles that over-extract) and boulders (large chunks that under-extract) simultaneously—making it impossible to dial in.

Grinder recommendations:

  • Premium: Fellow Ode Gen 2, Comandante, 1Zpresso K-series (consistent particle distribution)
  • Mid-range: Timemore C2/C3, Baratza Encore ESP (acceptable for learning)
  • Avoid: Blade grinders, very cheap burr grinders (create too many fines)

Water Quality: The Overlooked Variable

Coffee is 98% water. Lance recommends water with moderate mineral content—not distilled, not heavily mineralized. Target TDS (total dissolved solids) of 75-150 ppm with balanced calcium and magnesium.

Quick Water Test: If your tap water tastes good, it's probably fine for coffee. If it tastes of chlorine, minerals, or nothing at all, consider filtered or bottled water.

✓ Equipment Checklist

Gather these items before you begin:

☕ Lance Hedrick's V60 Recipe

Coffee 20g
Water 300g
Ratio 1:15
Grind Medium-Fine
Temperature 93-96°C
Total Time 2:30-3:00

Brewing Instructions

Step 0: Preparation (Before Timer Starts)

• Rinse V60 filter with hot water to remove paper taste and preheat dripper

• Discard rinse water

• Add 20g coffee (medium-fine grind, similar to granulated sugar texture)

• Create a flat, level coffee bed by gently shaking the dripper

• Make a small well in the center with your finger

• Tare your scale to zero

Step 1: Bloom Phase (0:00 - 0:45)

• Start timer and pour 40g water (2x coffee weight) in a circular motion

• Ensure all grounds are saturated—no dry pockets

• Use a spoon to gently stir 3-5 times, breaking up any clumps

• Gently swirl the dripper to settle the bed

• Wait until 0:45 total time

Purpose: De-gas CO2, prime grounds for even extraction

Step 2: First Main Pour (0:45 - 1:15)

• Pour from 40g to 120g (80g added) in a steady spiral pattern

• Start from center, work outward, return to center

• Pour height: ~3-4 inches above coffee bed

• Moderate pour rate: complete by 1:15

• Gentle swirl after pouring to flatten the bed

Purpose: Build the foundation of extraction

Step 3: Second Main Pour (1:15 - 2:00)

• Let water drain until you see the coffee bed (but not completely dry)

• Pour from 120g to 260g (140g added) using the same spiral technique

• Maintain consistent pour rate and pattern

• This is your largest pour—the "2" in the 1-2-1 pattern

• Gentle swirl to keep bed flat

Purpose: Main extraction phase, extracting sweetness and body

Step 4: Final Polish Pour (2:00 - 2:15)

• Again, wait for water to drain until bed is visible

• Pour from 260g to 300g (40g added) in center

• Gentle, focused pour to avoid disturbing the sides

• One final gentle swirl

Purpose: Rinse high-and-dry grounds, add final clarity

Step 5: Drawdown (2:15 - 2:45/3:00)

• Let coffee fully drain through

• Target total time: 2:45-3:00 (from first pour)

• The bed should be flat when finished, with minimal sediment on walls

• If draining too slowly (>3:15): grind coarser next time

• If draining too quickly (<2:30): grind finer next time

Step 6: Serve & Evaluate

• Remove dripper and gently swirl the carafe to integrate

• Serve immediately (or let cool for 2-3 minutes to develop flavors)

• Taste and evaluate: is it balanced, sweet, clean?

• Take notes for next time's adjustments

Temperature Guidelines by Roast Level:

• Light Roast: 95-96°C (higher heat helps extract complex acidity)

• Medium Roast: 93-94°C (balanced extraction)

• Dark Roast: 91-93°C (lower heat prevents bitter over-extraction)

Expected Taste Profile

When executed correctly, Lance's technique produces a balanced, complex cup with these characteristics:

Clarity 95%
Sweetness 85%
Body 70%
Complexity 90%
Balance 88%

What you should taste: Bright, clean acidity balanced with developed sweetness. Distinct flavor notes that evolve as the coffee cools. A smooth, tea-like body with lingering pleasant aftertaste. No harsh bitterness or mouth-puckering sourness.

Lance's Key Principles in Practice

1. Grind Consistency Above All

Lance repeatedly emphasizes that grind quality is the single most impactful upgrade you can make. Before adjusting technique, temperature, or ratio, invest in a capable grinder.

The Hedrick Grind Test: After grinding, rub a pinch of coffee between your fingers. You should feel distinct particles, not flour-like powder. If you see excessive dust or widely varying particle sizes, your grinder is the limiting factor.

2. Water Quality Creates the Canvas

Your coffee is only as good as your water. Lance uses Third Wave Water or Lotus Water for competitions but acknowledges that good filtered water works excellently for home brewing.

Signs your water might be the problem:

  • Coffee tastes flat regardless of beans or technique
  • Excessive mineral buildup on your kettle
  • Water has a noticeable taste or smell
  • Same recipe tastes wildly different at different locations

3. Agitation Management: Intentional, Not Random

This is where Lance diverges from many pour over methods. He doesn't fear agitation—he uses it strategically:

  • Bloom stir: Breaks up clumps, ensures even saturation, prevents channeling
  • Post-pour swirls: Flattens the bed, prevents cone formation, promotes even drawdown
  • Turbulent pours: Creates movement that extracts more evenly from all grounds
Important: Agitation should be controlled and purposeful. Violent stirring or excessive swirling can create fines migration (where fine particles clog the filter) and slow drawdown.

4. The Pour Pattern Matters

Lance's spiral pour technique isn't aesthetic—it's functional:

  • Start in the center: Builds water column gradually
  • Spiral outward: Ensures edges get saturated
  • Return to center: Prevents high-and-dry grounds on the walls
  • Consistent height: Maintains constant agitation intensity

5. Temperature Manipulation for Different Roasts

One of Lance's signature adjustments is varying brew temperature based on coffee characteristics:

Light Roasts (95-96°C): Dense beans need more heat energy to extract efficiently. Higher temps bring out complex fruit notes and bright acidity without excessive sourness.

Medium Roasts (93-94°C): The sweet spot for most specialty coffee. Balanced extraction of sweetness, acidity, and body.

Dark Roasts (91-93°C): Lower temps prevent over-extraction of bitter compounds while still extracting chocolate and caramel sweetness.

🔧 How to Dial In Your Recipe

Even following the recipe perfectly, you may need adjustments based on your specific beans, grinder, and water. Here's how to troubleshoot:

😖 Coffee Tastes SOUR

Diagnosis: Under-extraction. Not enough coffee flavor has been dissolved.

Solutions (try in order):

  • Grind slightly finer (most common fix)
  • Increase water temperature by 1-2°C
  • Ensure bloom is fully saturated (no dry spots)
  • Increase contact time (slower pour rate)
  • Stir bloom more thoroughly

😣 Coffee Tastes BITTER

Diagnosis: Over-extraction. Too much has been pulled from the coffee.

Solutions (try in order):

  • Grind slightly coarser
  • Decrease water temperature by 1-2°C
  • Pour more quickly (less contact time)
  • Reduce agitation (gentler swirls)
  • Check for fines clogging (grinder issue)

💧 Drains Too Slowly (>3:30)

Diagnosis: Grind too fine or excessive fines migration.

Solutions:

  • Grind coarser (primary fix)
  • Reduce agitation intensity
  • Check grinder for excessive fines production
  • Ensure you're not pouring directly on filter walls

⚡ Drains Too Quickly (<2:15)

Diagnosis: Grind too coarse or channeling.

Solutions:

  • Grind finer (primary fix)
  • Ensure bloom fully saturates all grounds
  • Stir bloom to prevent clumping
  • Check that bed stays flat (swirl technique)
⚖️ The One-Variable Rule:

Change only ONE variable at a time when dialing in. If you change grind size AND temperature AND pour technique simultaneously, you won't know which adjustment actually helped. Make one small change, brew, taste, then adjust again if needed.

Advanced Tips from Lance

The Power of Note-Taking

Lance advocates keeping a simple brew journal. Record:

  • Coffee name and roast date
  • Grind setting (on your specific grinder)
  • Water temperature used
  • Total brew time
  • Brief taste notes
  • What you'd adjust next time

This creates a reference library. When you nail a brew, you can replicate it. When something goes wrong, you can identify patterns.

The 48-Hour Sweet Spot

Lance notes that most specialty coffee performs best 5-14 days after roasting. Too fresh (0-3 days) and excessive CO2 can create uneven extraction. Beyond 4 weeks, volatile aromatics fade. Buy from roasters who date their bags and plan accordingly.

Pre-Wetting vs. Dry Grinding

For the bloom, Lance sometimes pre-wets the grounds with just a few grams of water before the full bloom pour. This can help very fresh, gassy coffees de-gas more effectively. Experiment with this on light roasts that are less than 7 days off roast.

The Cooling Curve

Don't judge your coffee at drinking temperature alone. As coffee cools from 70°C to 50°C to room temperature, different flavor compounds become perceptible. A well-extracted coffee reveals new flavors at each stage. If coffee only tastes good hot, it might be masking extraction issues.

Matching Grind to Roast Level

Lance adjusts not just temperature but also grind size based on roast:

  • Light roasts: Slightly finer grind + hotter water (denser beans need more extraction energy)
  • Dark roasts: Slightly coarser grind + cooler water (porous beans extract quickly, need restraint)

Frequently Asked Questions

Can I use this recipe with a different dripper (Kalita, Chemex, etc.)?
The principles transfer, but you'll need to adjust. The V60's large hole and spiral ribs create specific flow dynamics. Kalita's flat bottom needs different pour patterns. Chemex's thicker filter needs coarser grinds. Start with the 1-2-1 concept and temperature guidance, but expect to dial in grind and timing differently.
How important is the gooseneck kettle?
Very important for this method. The controlled pour rate and spiral pattern require precision that regular kettles can't provide. Lance would say: if you have to choose between an expensive grinder with a cheap kettle, or vice versa—choose the grinder. But for executing this technique properly, a gooseneck kettle is essential. You can find decent options for $30-50.
Why does Lance use multiple pours instead of one continuous pour?
The 1-2-1 structure gives you control over extraction phases. The first pour builds foundation extraction, the large second pour develops sweetness and body, and the final pour rinses high-and-dry grounds for clarity. This progressive approach also allows the bed to settle between pours, reducing channeling risk. It's more active, but Lance argues it produces more consistent results across different coffees.
What if I don't have a temperature-controlled kettle?
Bring water to a boil, then let it sit with the lid off for specific times: 30 seconds = ~96°C, 60 seconds = ~93°C, 90 seconds = ~90°C. This is less precise but workable. Alternatively, invest in a simple thermometer ($10-15) to check temperature before brewing. Temperature control is one of Lance's key variables, so consistency here matters.
Should I always stir the bloom?
According to Lance, yes—especially for lighter roasts and fresh coffee. The bloom stir breaks up clumps and ensures complete saturation, preventing channeling in later pours. However, if you're brewing older coffee (3+ weeks) or dark roasts, you might reduce or eliminate the stir as these coffees are less prone to clumping. Experiment both ways and taste the difference.
How do I know if my grinder is good enough?
Grind a sample and look at it on a white surface. You should see relatively uniform particles with minimal "fines" (dusty powder) and few large boulders. If it looks like half dust and half gravel, your grinder is limiting your results. Another test: brew two cups at different grind settings (one notch apart). If they taste nearly identical, your grinder lacks precision. Good grinders show clear taste differences between adjacent settings.
Can I scale this recipe up or down?
Yes, but keep the 1:15 ratio. For a larger brew (30g coffee / 450g water), you might adjust to a 1-3-1 pour pattern (60g bloom, 270g main pour, 120g final pour). For smaller (15g / 225g), try 1-1.5-0.5 (30g, 150g, 45g). The principles remain the same, but timing will shift—larger brews take longer to drain, so you might need slightly coarser grinds.
What's the difference between Lance's method and Tetsu Kasuya's 4:6 method?
Both use multiple pours but for different reasons. Kasuya's 4:6 method manipulates the first 40% of water to control sweetness vs. acidity, then the remaining 60% for strength. Lance's 1-2-1 focuses on even extraction and clarity through controlled agitation and progressive phases. Kasuya's method is more about flavor balance manipulation; Lance's is about extraction uniformity. Both are valid—choose based on your goals.
🏆

Pour Over Precision Achieved!

You've learned championship-level V60 technique from a US Brewers Cup Champion. Now it's time to put it into practice and taste the difference that intentional brewing makes.

Final Thoughts: The Journey to Better Coffee

Lance Hedrick's approach to pour over coffee isn't about rigid rules—it's about understanding principles well enough to adapt them. The 1-2-1 pouring pattern, temperature manipulation, and controlled agitation are tools, not dogma.

What makes Lance's teaching valuable is his transparency about the "why" behind each decision. He doesn't just tell you to grind finer—he explains how particle size affects extraction rate and helps you taste the difference. This empowers you to troubleshoot independently and adapt the method to your specific setup.

Remember: Every grinder behaves differently. Every water source has unique mineral content. Every coffee has distinct density and solubility characteristics. The recipe is your starting point—your palate is the final judge.

Start with the recipe as written. Brew it three times before making changes, to account for natural variation. Then adjust one variable at a time based on what you taste. Keep notes. Trust the process.

Most importantly, enjoy the journey. The pursuit of the perfect cup is ongoing, and that's what makes specialty coffee endlessly fascinating. Each brew teaches you something new about extraction, flavor development, and your own preferences.

Where to Go from Here

  • Watch Lance's YouTube channel for deeper dives into specific topics (grinder comparisons, water chemistry, advanced techniques)
  • Experiment with different coffees using this method—single origins from different regions will showcase how adaptable the technique is
  • Try the Hoffmann method for comparison—understanding different approaches deepens your brewing knowledge
  • Join coffee communities online to share your results and learn from others' experiences
  • Invest strategically in better equipment as your palate develops (grinder first, then kettle, then scale)

Welcome to the world of intentional, competition-inspired coffee brewing. Your morning cup will never be the same.

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