r/LanceHedrick

I recently got an OXO Rapid Brewer. I was trying the AeroSoup previously and I'm having the same problem: my coffee won't drip like it did in Lance's video. I tried tamping softer, I tried 20g of coffee, I tried 18g, I tried 15g, and I tried jumping 30 "clicks". No matter what I tried, my coffee isn't dripping before pumping.

Current recipe:

HiBrew G64 Plus + SSP MP @ 600 RPM — 44 clicks (I tried 50 and 60 clicks too).

Water 92º (I tried 200 and 220ml)

Actual coffe (tried 20,18 and 15g with 2 and 1 aeropress filters)

• Country: Colombia
• Region: Huila, Colombia
• Producer / Farm: La Reserva
• Elevation: 1,700 m
• Varietal: Papayo
• Process: Anaerobic Washed

Taste:

Even in my best attempts, it's lacking clarity and fruity notes. My current hypothesis is that channeling is occurring due to puck resistance, but grinding coarser doesn't seem to help much, and I'm not sure why.

Can someone help me understand the problem please

The series was phenomenal, and the last video showed how to manipulate those variables in order to get an our perfect cup regardless of coffee type/roast/process. I love seeing data and having TDS and EY values as feedback to troubleshoot your extraction, it’s quite useful.

I don’t own a VST refractometer for TDS measurement but I own a Melitta Senz V brewer that estimates TDS at the end of each brew, precise accuracy is still unknown but repeatability and responsiveness it’s great. I did my own experiments and I’m sharing my results to support what was discussed in the series.

33 brews were recorded, using a baseline brew and changing 1 variable at a time. The same coffee (medium-dark roast) was used during the whole experiment set. I found the results pretty interesting, proving almost every “expected behavior” (regarding TDS % and drawdown time) from each variable change. TDS estimation also seems pretty consistent and responsive to physical changes in the brewing process, although accuracy vs VST refractometer was not tested.

Any thoughts?