TMRW Coffee · Pour-Over Timer

Lance Hedrick's Ultimate Pour-Over — Two Pours, Three Variables

Lance's framework recipe: just two pours — a long bloom and a single extraction pour — with brew ratio, temperature, and grind size dialed to the roast level. Defaults shown are for a medium roast.

Parameters

  • coffee: 20g
  • water: 320g
  • ratio: 1:16 (medium) — light: 1:17, dark: 1:14–1:15
  • temperature: 199°F/93°C (medium) — light: 203–212°F, dark: 185–194°F
  • grind: Medium-fine — finer slows drawdown, coarser speeds it up

Equipment

  • Hario V60 Dripper
  • Hario V60 Paper Filters
  • Hario V60 Server
  • Hario Buono Kettle
  • Hario Scale
  • Ode Grinder

Preparation

  1. Heat water to 93°C/199°F (use 95–100°C for light roasts, 85–90°C for dark roasts)
  2. Place a paper filter in the V60 and rinse it thoroughly with hot water to remove any paper taste and preheat the brewer
  3. Discard the rinse water
  4. Grind 20g of coffee medium-fine and add to the filter
  5. Use a chopstick or stir stick to make a small divot in the center of the bed

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