Lance Hedrick's daily recipe: bloom and a single controlled-flow main pour. No swirling — agitation comes from the pour. Total ~2:00.
Sweet zone
Yield
250 ml
↕ drag to adjust · 200–400 ml
✓ in the sweet zone outside the sweet zone (220–300)
Coffee 15g
Ratio 1:16.7
Temperature 93°C
Roast Light – Medium
Grind Medium-fine
Before you start2
- Rinse filterPour hot water over the paper filter to remove paper taste. Discard the water.
- Pre-heatLet hot water warm the dripper and cup/server for a few seconds. Discard before starting.
Steps · 4
01 Bloom — 45 ml Bloom 0:10
02 Rest 0:45
03 Main pour — 250 ml Strong 1:10
04 Drawdown 2:00
Glossary2
- Bloom
- Pre-infusion. A small water dose over the grounds (usually 2x the coffee weight) that releases CO2 from fresh coffee. Without it, extraction gets uneven.
- Drawdown
- The time between the final pour and the end of drainage. Too long suggests grind too fine or a clogged bed; too short, grind too coarse.
