Re: use of OCD: Some of you have expressed disappointment in my use of the OCD in this video. I understand that. Using that tool alone has caused lots of "doughnut" shots. To be clear, this channel is not JUST for home enthusiasts. The initial intent was for it to be of use by baristas, as well. The fact of the matter is many MANY cafes use OCD tools and others like it. I believe tapping prior to the OCD greatly increases shot consistency and decreases side channeling. Of course, I personally do not use the OCD. In fact, my personal distribution will be covered in another video as regards what I do for my own espresso. Anyway, let's all calm down and understand that barflow is important and reality is, many cafes use distributors. We need to find ways to optimize them, since they aren't going anywhere anytime soon! Cheers P.S. If you recall, I never implied the tool was necessary. I even give a caveat when I was using it.
Just wanted to chime in and say, I think the majority of us are interpreting this as a series of generalizable techniques, regardless of equipment. I would argue that people complaining about the OCD missed the point -- the whole idea was that you're adjusting the techniques used until the shot tastes good TO YOU. Use what you have, taste the shots, and adjust until it's good. Do what you can with what you have!
Can I clarify something? I understand that people are against OCD like tools as it creates a false sense of security, right? As in you think you have an evenly distributed bed when you don’t? I have an Amazon knock off I use, but that is after tapping, WDT and then I use the tool prior to tamping.
No- the reason they're against it is because it doesn't do its job well. If you used just the ocd, it can cause really channeled shots. It misproportionately distributes the grounds in an ill-advised way. The disdain towards it is understandable, but not to the extent it is usually presented
@@LanceHedrick do you think me using it after tapping and WDT would theoretically be detracting from my extraction quality? I low key also just find it satisfying to spinnnn and see that smooth surface 😎
I tend to agree with you Brian. While other channels put much more effort into production and aesthetics, Lance's videos contain lots of wisdom and good tips for people interested in technique. Regarding Jonathan's comment, James Hoffmann is also a technique beast and a very good communicator. Why stick to one channel when you can give more love with the same effort?
Getting into coffee, all my friends sent me James videos and while the sound of his voice is infinitely soothing, the content was way too detailed and rather uninformative for my level. He often describes things as good/bad but not a lot of “this is tastes sour because it was likely under extracted, I’m going to a finer grind but keeping all my other variables the same to see if that fixes it” he just assumes that’s baseline knowledge his viewers have. Watching this basic series by lance FIRST has enabled me to get a much better appreciation for James and his stuff afterwards. Soooo basically I love everyone and am happy there is so much free educational content here for me 😅
I love going back and watching this now and seeing you talk about WDT as a brand new distribution method that most people wouldn’t have. Oh how far we’ve come in so little time.
Started my home cafe here in the Philippines few months back. I’ve been learning a lot of techniques from you from proper coffee extraction to latte art. As they say, you need to find a mentor to grow your business. Thank you for being one of the best mentors I could have, Lance. I am wishing you and your team more success in everything that you guys do. Please continue to be a blessing to others. 🖤 Cheers! ☕️
I am so thankful for you! My son bought me a Breville barista express. I’m having a terrible time dialing in. My son have a super fancy machine and knows how to do it all! I’m in Washington, he’s in California. Our FaceTimes are frustrating. Your videos are so informative and help me understand. Still trying to dial in, but watching your videos. I’m sure I can do this with your help! Thank you!!
Hell yes!! All the reddit and home barista "experts" who preach things like "always pull 25-30 second" shots and "never touch the coffee...never look at the coffee" need to see this. Great to finally see an actual qualified barista sharing knowledge. Just coz somebody spends $5,000 on a linea mini and watched a bunch of James Hoffman vids doesn't make them an expert on coffee. Love your channel dude, you are a total natural too in front of the camera...keep it up.
haha droppin bombs right here!! I like these vids too and love james hoffman too... but i run a second hand ascaso basic and a second hand smart grinder pro. only drawback is the SGPro loves to clump .. so i found a guy selling 3D printed WDT tools that use acupuncture needles... wow what a game changer those fluffy grounds make! :D
You gave me two phenomenal actionable tips: 1. Start coarse and dial-in finer because you may misinterpret channeling and other byproducts of a fine grind wrongly. 2. Don’t tap down after WDT, just compress. I’m still working through the feedback to improve my shots, but these are new to me and make sense. Although James Hoffmann suggests a single downward tap before tamping, so we’ll see :)
4:19 how dare u imply that I would know how I want my espresso to taste. Some of us thrive in that state of "something must be wrong with this, but I don't know what"
@@LanceHedrick it's the absolute least I could do to contribute. I got great results from your milk steaming video btw. I went from using a milk thermometer (🤦♂️) and getting mediocre foam and no "art" to getting consistently good milk quality, which is helping me improve on the art front as well.
honestly i think i need Lance to tell me what a good shot of espresso is, so i can go and taste that first. Becauuseee I don't know what a good shot of espresso is SUPPOSED to taste like. I know "sweet" isnt actually sweet, but it always tastes sour/bitter to me lol
Haha! For sure. It is hard to dictate what a good shot tastes like because so many people look for so many different things. Some see sour as good. Some like bitter. It's just difficult to articulate because taste is so subjective. Regardless, thank you for watching and more videos to come where I'll articulate what I'm tasting
22:00 YEESSS! I got the Dora question right! It DOES get hotter! Swiper no swiping! It's only taken me a couple of viewings to remember this - I think I need longer videos 😉 Who are the 22 people who Disliked? Are they rogue tea-drinkers? 🤦🏻♂️
My shot still tastes bitter, im currently at 18g in 36g out medium roast with 28s extraction time (no channeling noted) . If I reduce the ratio to 1.5 do I just keep everything the same and stop the machine earlier? Or do I go finer to keep the same 28s extraction time with the new ratio?
First, ask yourself if it is bitter and pungent or bitter and watery. If the former, then I'd let it run longer. If the latter, you may want to look at the size of your basket and ensure that you aren't overfilling it. It would sound like channeling to me if you think it is overextracting at a 1:2 ratio. Next to impossible to overextract in that range.
At the start of the pandemic I was missing going out to specialty cafes, so I bought myself an espresso machine and set about learning how to use it.... and in the process tearing my hair out! This series of videos manages to summarise many things that I have taken months to learn elsewhere from blogs, forums and other UA-camrs. Real knowledge here for us home hobbyists!
Got an espresso machine this last week, and coincidentally happened to find your videos at the same time. Thanks, Almighty Algorithm. Dope stuff, dude. Excellent info, charismatic delivery, what’s not to love.
Lance is so charismatic. Also, incredibly bright! Clearly, he has put forth a great deal of effort to master his trade. And to share it with us? Pretty awesome. Thank you.
or maybe that figure going down would be more beneficial because it would mean a bigger channel reach? I dunno haha, either way keep up the great work brother
Awesome video as usual! Do you think you will ever do a "Basic maintenance to do on your home espresso machine" and also a "DIY water for espresso"? Most videos tell us what to do, but doesn't really explain the "why" of it, which you're very good at.
Correct! Water is massive. I like to tell people starting out to buy distilled water and packets of the third wave water for espresso. Easy and cheap (all things considered).
I am convinced that when coffee is ground too fine, normal theories of quantum physics and the nature of the universe become blurred. For instance, after grinding 18g of medium roasted El Salvador coffee using a Flair Royal grinder set to 10, I extracted a shot using my Breville Barista Pro, and nothing came out. It was clear to me that a hole was pierced into an alternate universe and my espresso shot was pressed into the unknown. I now realize that everytime I press a shot of espresso and it comes out bitter and burnt, it clearly was the shot that I had previously pressed sometime in the past coming back to me through some circular wormhole back into this world. This goes to show that espresso pressing is karmic: if you extract a shitty shot of espresso into the universe, it will come back to you, kinda like vomiting in the loop-de-loop on a roller coaster.
Liked. Subscribed. Alarm bell on. Excellent and easy to follow content. We just got our first espresso machine and your tutorials have been guiding us through our first shots. Even made my first white blob circle today (in attempting a heart) We're still not 100% sure if we can tell the difference between sour and bitter but my wife and I came up with "sour hits the side, salty hits the tip, bitter hits the back of your tongue and roof of your mouth, and sweet hits right in the middle." For people struggling themselves this may help with that.
4:00 to 4:15 my favourite part of this video. probably the funniest but at the same time down to earth approach on espresso tasting you will find on UA-cam. Can't wait for the next videos!
Lance, what an absolutely engaging, intelligent, entertaining, informative, and insightful instruction filled with talented secrets and tips. Fantastic presentation. You are an amazing teacher with a wonderful personality. I absolutely love everything about your classes including your enthusiasm, the delightful lessons, and shared knowledge. Thank you sooo much! I'm hooked! You have taken a confusing subject and lit it up with a clear spotlight that really makes someone want to learn more. Keep bringing the magic!
This video totally proved itself this morning, I tried out new beans (Colombia Silvestre, medium roast). Dialed back the grinder to a coarser setting (20 on my Niche Zero), pulled a shot. Came out bitter and with little crema. Threw it away, dialed the Niche two steps finer, keeping all other variables the same - wow, what a difference. Tons of crema, acidity and fruity flavors came out with a much better texture. I could try one step finer but this was pretty close to perfect. I’m learning…
Great vid! Have you ever tried only OCD-ing the puck without the tamping? I read it somewhere, that lot of people just use a distribution tool and it doesn't make a big difference wether you temp or not. Plus what is a good process to go through to dial in my OCD? How far should it reach into the basket? What should I look for? Thanks!
I don't like the idea of not tamping, mostly because the depth you'd have to set the ocd makes me nervous about what it is doing to the integrity of the puck. That being said, many do it to success. I just haven't spent the time. I like mine shallow- just enough to groom the top layer.
I see you a Sette 270 grinder, would be nice if you could make a video how to dial it in, mine keeps giving unstable output, i have the Wi version that weighs the coffee in the portafilter, thnx great videos!
Yeah I have used the wi but still weigh the output every time. I am sure I will do a dial in video where I just go over how I dial in a coffee, and the sette will be used lol
Lance, thank you for starting this channel. I've been making what I thought was decent espresso at home for nearly 1.5 years until I came across your channel. Your passion for coffee shows in your videos. I find your teaching method to be engaging, easy to follow, and informative. Your videos have helped me improve my espresso shots and milk texturing. Thank you again.
Brother! Hope you hit the monetization! I wish I had a camera crew. Your camera team helps make some great looking videos. Your knowledge is super amazing! Thanks for sharing your passion with us. If ever in Texas, would love to collaborate
I love what Lance is doing so positive so encouraging I really get everything he says I hope he continues doing this really easy to understand and super positive keep it UP Lance and thank you again. This is exactly what I started to do last Sunday, be cause making a espresso is art not easy at all, so I'm tweaking my settings by the day and I drink whatever comes out that day I won't be wasting more coffee. Thank you man!!
Dude... You're incredible. You are explaining a lot of things I already know, but explaining it very clearly and concisely. I think this video will change my dial in process (starting coarser) and probably talk me into getting a dosing cup of sorts to help me with clumps. Can't wait to get into the rest of your content!
Loving your tutorials Lance. As a complete newcomer they have been so helpful. I have a couple of very basic questions on shot time I haven't seen answered. When you talk about shot timings do you include the pre-infusion or start from when the actual infusion begins? Also, I generally make double shots. How does the shot time differ between single and double shots (if any)? Apologies if you have covered this and I've missed it!
I’ve got a breville as well, a barista express specifically. At what point would you start counting your extraction time? At the time the pre-infusion starts/ends or when the first drop hits your cup? Thanks a ton for the videos, Lance!
I've been discovering specialty coffee for a year now and espresso mostly since December. Now that I have a proper capable espresso machine (flair) I am still struggling to find a proper explanation on dialing in the shot, more than "this is how a too fine, too coarse or perfect grind size pull look". Your videos are so well done both explanatory and filming wise.
Thank you so much! I've been teaching for a while and feel pretty good about the articulation and its ability to help. Appreciate you leaving a comment and watching!
Tamping Pressure affects your extraction!! (But not really, see bottom para., you did ask…) Wow! This is absolutely my ideal channel that I previously believed could never exist and garner views. Apparently there are a lot more of “me” out there waiting for this to happen! As to espresso tamping force, there is a non-negligible difference in total extraction between various tamping forces applied beyond just compressing the bed. A lighter tamp force provides for a more even extraction with a higher SD in shot time than a heavy tamping force, which lowers (overall) extraction and SD when grind sizes are below the “optimal” size to maintain a uniform fluid bed at 9 bar. These results flip when the grind size is larger than the “optimal.” This effect is significantly diminished at lower pump pressures, and provides a lower SD in extraction time as well. Hence why the Hendon team chose to conduct much of their experiments at 6bar in their groundbreaking work last year. The gas adsorption and desorption of the coffee grinds both increase as well with the higher tamping pressures, but at different rates. This affects the capability of extracting solubles out of the coffee in addition to the flow rate through the puck (Cameron et al., 2020). It’s in their Supplemental Information that no one read (based on most of the hype about what they did, I don’t think anyone who published a UA-cam video read it either, as everyone seemed to just go for a 15sec shot and went, “meh”; vice following their prescribed routine to adjust for extraction). TL;DR: Higher tamp pressure = faster shot w low SD Low tamp pressure = slower shot with high SD
This is interesting because it seems to fly in the face of what Hendon found in his infamous 2020 paper from Uni of oregon. He said there was negligible different in EY though there were slight sensory differences. Curious from where you're getting this info?
"it shouldn't take a whole bag to dial in" haha ohhhh... It did this time. I did go too fine and it was wild. I have the same set up as you, BDB + sette 270 and hearing you say you can go 44 seconds is helpful cuz sometimes I get shots like that and it's good but I'm seeing that time. I never know if recipes I see include the pre infusion time or not. Does it?
This is an awesome video. Thanks, Lance. Apologies for the long message, but I recently had a strange experience trying to dial in some natural process beans I brought home from Colombia, I was wondering if you've ever had anything similar. The beans were from a speciality coffee shop and I'm sure of the freshness as they had a roast date on and were roasting as I was in the shop, however when I got home and tried to dial in the bean but no matter how fine I ground it (to the point when I went as fine as I could on the grinder!) the water will just pass through the coffee. I have a Cafelat Robot, so you really get a feel for the pressure, and I can never get any with these beans! The only other times I've had this is with super stale coffee or too coarsely ground/supermarket coffee, but I used the same coffee in a pourover and Moka pot recently and it's amazing and definitely not stale, so it's got me completely baffled. I figure it's potentially something to do with there being lots of water inside the beans still because of the natural process (is that a thing?) but yeah it's not something I've ever seen before so was wondering if you had maybe?!
What if you build an ultimate espresso machine with 50g basket and while pulling, you cut off the beginning and the end keeping the second part from the salami test (like in home made spirits distillation)?
First, the depth of that bed would really inhibit extraction, unless you greatly increased diameter, which would make the machine so much more expensive because the amount of force necessitated to extract that beast of a puck! Haha
This is absolutely amazing! Watching part 1 and 2 of this, gave so many good inputs for a beginner like me, And with the late art video, i manage to create a somwhat decent heart :D As a suggestion, could i ask for a video on the different coffes based on the espresso, like milk to cofee ratio in latte or cappuccino, or water to cofee ratio in americano? Ofcourse i know taste is subject to the individual but i would love a starting point! Anyhow thanks for the lectures, i am looking very much forward to the next :)
Lance: "Coffee is hydrophic. It's like stop. I don't like this water. It doesn't feel good." Me with this new perspective on my morning routine, looking at my coffee makers and citrus juicers: *:/*
Thanks for another fabulous video Lance! I've noticed since pulling shots with my machine over the last month, that I'm beginning to trust my taste more and relying less on strict brew times and ratios. This video is really informative in giving us a basic flavour profile to go by. Thanks alot! ❤️🙏🏾
Another nice video! I've been doing espresso for two and a half years now and still took a lot a away from this. If you're new, yes, dialing in gets easier. Just give it time. F*** the so called rules and make it how it tastes good for you. And Lance, don't give away everything too quickly! It's ok to keep the fans a little hungry.
Your production is top notch and your delivery style is so refreshing Lance ... each video I watch feels like a workshop packed with information, technique and science ... I come away from your vids better educated ... this is my favourite coffee channel ... thank you ... stay well and healthy :)
Just discovered your channel a few days ago and it seems you already doubled your sub count - and it is WELL-DESERVED. - Videos are well shot and well produced; - You speak eloquently and with visible passion, I'm hanging on every word; - Super informative, you're obviously very qualified on the topic. Looking forward to seeing your channel hit a few million subscribers. James Hoffmann no longer reigns as sole king of Coffee UA-cam!
I knew all this since I was a kid. Some 40 years later, experimenting with my E61 took 2 years by now, and I still didn´t recall my basic knowledge. -- Now you have given it back to me. You´ve recovered my memory. Thank you.
I want to sincerely thank you for this video and explaining the risks of going too fine... I watched many tutorials but never heard that explanation... and it was exactly my problem. I have Smart Grinder Pro and Gaggia and I got really frustrated about my unpredictable sour espressos... I was going finer and finer, making studies on temperature surfing, pre-infusions and every other espresso witchcraft and nothing helped... NOW BOOM! Coarser grind, good distribution, solid tamp and here I am enjoying fantastic cup. Thank you!
@@LanceHedrick I can tell! I am enjoying your videos. I have been watching tons of UA-cam espresso videos for over a year now, so most of the info is review, but I am picking up some good tips. You give very solid instruction. Keep it up!
This salami shot thing is absolutely genius, I could definitely taste notes of pork fat, herbs and salt. Pro tip: try frying the used salami puck afterwards, it makes for a delicious side dish! On a serious note: I’ve been reading on coffee/espresso for the last year and never heard of it until now, thank you!
Hey Lance, your show has transformed the way I'm frothing milk !Thanks for the superb work you and your team is doing. Don't change, the show has a nice flow and you're energetic and have clear pedagogical skills.
Loved part 2 - well worth the wait. This was by far the best dial-in-coffee explanation I’ve come across. Such a simple way to understand the different taste profiles all contained within a single shot 👍🏾 great point on your own style of running longer shots as I Had spent an age trying to dial in within the 20-30sec for a 1:2 ratio and found running it longer with same grind was far more enjoyable and thought it was me/grind/machine 😀
Thank you so much to YT's algorithm for bringing me here. This is now my fave channel. Thank you, Lance. More power from the Philippines. I have a question, why doesn't the espresso pressure increase with older beans even if I grind it really fine? Is it because of all the CO2 has been released?
I remember when I took a barista course, when we tasted the shots, it was so amazing that when perfect, I ended tasting each distinct flavor on each side of my tongue. Eureka!!
Off topic, just want to let you know I appreciate your pace. I watch most things at 1.2-1.5x because people talk so excruciatingly slow. I can watch you at 1.0-1.1x and not be frustrated. You speak as fast as many of us want to absorb. Thank you!
Haha! Thank you! This comment is truly rare. I often get "speak more slowly" lol Thanks sincerely. Nice to not have my talking speed criticized and, instead, complimented haha
Hi guys having a bit of an odd issue Dosing 18g into the grinder and getting 17.8 out. Distribute and Tamp with even pressure. First shot will run 34g in 25 to 30 seconds out of the portafilter Do exactly the same thing and the 2nd shot will be 1 min 9r more at 9bar Any ideas what would be causing this? Machine is a faema e98. Grinder is a super jolly with a single dose kit though it. Happens every morning the same so it's a constant issue not a once off. Thanks
Honestly when you said you're technical + analytical I was like IT'S ME IT'S ME and I've been studying your videos in preparation for when I get my espresso machine 😀
What are your thoughts on the Dual Boiler’s baskets? Did you stick with the stock one or switch it out? Also your videos are awesome, maybe you could do something with James Hoffman?
@@LanceHedrick thanks for the reply! A collab video between you guys would be super interesting. But even if it doesn’t happen, your videos are fantastic. Highly accessible and just very different from everyone else. You have something really unique here, don’t change. Also, Patreon up! I bet a lot of people would like to support you directly. You don’t have to lock content away or anything negative.
A "recipe" is not a law. Taste is the ultimate goal. I finally achieved a 2:1 ratio using 18g of beans, ground finely to achieve proper pressure and a 31-second extraction time with a 38g shot. The taste was yuck! There was zero sweetness, no smoothness, acidic, or bitter black fluid. I visited three speciality coffee shops to sample an expensive professional expresso taste. All three shots tasted significantly different, and none were wow!
Lance, are the "fines" (I think that is what you are saying) also what is in the crema? I noticed the crema is extremely bitter as compared to the liquid part of the shot. My terminology is probably off sorry.
Terminology is dead on. Yes. There is a fines migration that happens at the beginning of extraction. Just curious- did you happen to catch part one of this series? I have a nice graph illustrating this! Cheers
Cool! Thank you for the support! And the fines will come out and attack the crema, as well as the rest. But they rest and stick out in the crema (tiger striping is just fines). Cell wall fragments, Co2 (which is bitter) and more live in the crema. Try pulling three shots. One, just drink as is. Two, stir intensely. Three, scrape off the crema. Let me know your thoughts!
Thanks man for the info!Actually already hurt my right hand wrist.Now I’m tamping using my left hand.It’s a long term injury.By the way I will try your method.😊
My tip to you … YOU DONT HAVE YO DRINK EACH COFFEE AS YOU DIAL In…. In jittery as fark after neck 5 espressos in a row. Whisk getting my new gaggia and grinder dialled in ..
I'm enjoying your videos as I am one of those "geeks" who like the sometimes esoteric information that makes one stand out. If I may humbly give a touch of advice re: your presentation. (My resume is that I have been a weekly speaking in public pastor for about 40 years. With multiple services I have to be tied to a clock making every word count.) You give a lot of extraneous information that extends the length of your vids and I trust loses a lot of watchers. (1 eg. referring to something you purchased recently and should be here tomorrow, or no Saturday, maybe it was Thursday or...) Not verbatim but illustrative. FWIW Wishing you the best!
Hi Lance - Yet another great video! I have a question regarding dialing in - I have a NS Oscar II (1 sec fixed preinfusion, no temp control) and an EK43s, and I like to do lattes. I'm currently brewing with an espresso blend from a local roastery, and I find my shots to be a bit bitter when just pulled, but as the cool down a bit, they become sweeter. I do 18g in, 38g out in about 30 seconds. I would like for my shorts to become a bit sweeter in general. Do you have any suggestion on which parameter to start adjusting?
First off. Wow. You have an EK43s for home use? Crazy. Second, I'd suggest stretching the ratio more. Tbh, I'd maybe updose a bit and stretch the shot to around 50g in the same time frame.
@@LanceHedrick I got a sweet deal on it (with upgraded burrs and Titus-alignment), so I needed to get it - Next upgrade is the espresso machine, where I’m either going GS3 or Decent. Okay, thanks - I’ll experiment with grinding a bit coarser and perhaps going something like 20g in, 50g out in 30s.
Hey Lance! May I ask how to hack sour expresso? The new bag of beans I got was roasted about 1 week ago (9/26/2022). Dark roast, 1400 m elevation in Guatemala, a note of dark chocolate and caramel. I increased the temperature to 201F, prolonged the ratio to 1:2.5, ground finer but still tasted the strong sourness and less body. How can I fix it…
Thank you very much. I am starting with espresso and i am sure i have the "too fine" problem. Plus i think i focused to much on time. Let's see how my next shots will be. Great Videos! Greetings from Cologne Germany.
Might not be the right forum to ask, but has anyone managed to get good results with the built in grinder on a barista express, specifically when using a bottomless portafilter? I recently got a bottomless portafilter so I could see what is going on more clearly and wow channeling issues! I am wondering if the barista express grinder is the limiting factor as there is significant channeling no matter how careful I am with puck prep
You should be able to get fine shots with that grinder. It isn't great, and you'd do well to upgrade, but it isn't what is holding you back. You should be able to get solid shots without crazy streams shooting out. Puck prep is most important
@@LanceHedrick thanks for the speedy reply! In terms of puck prep I grind into a container, then pour into the portafilter. I use the side of my hand to tap the bed flat, I then use a distribution tool before tamping. Does the depth of the distribution tool have much impact? After using the tool there isn’t much movement when tamping. So it is almost like the distribution tool might be set too deep and could be trapping air pockets in the process.. hmm the experimenting continues! Your videos have been extremely helpful, keep doing what you’re doing!
Watching you alot with my mum.... we both agree you kinda chubby and kinda hot. Also we both enjoy the science behind it and of indepth you go. Our coffee making is improving 👌 Thank you
Re: use of OCD:
Some of you have expressed disappointment in my use of the OCD in this video. I understand that. Using that tool alone has caused lots of "doughnut" shots. To be clear, this channel is not JUST for home enthusiasts. The initial intent was for it to be of use by baristas, as well. The fact of the matter is many MANY cafes use OCD tools and others like it. I believe tapping prior to the OCD greatly increases shot consistency and decreases side channeling. Of course, I personally do not use the OCD. In fact, my personal distribution will be covered in another video as regards what I do for my own espresso. Anyway, let's all calm down and understand that barflow is important and reality is, many cafes use distributors. We need to find ways to optimize them, since they aren't going anywhere anytime soon!
Cheers
P.S. If you recall, I never implied the tool was necessary. I even give a caveat when I was using it.
Just wanted to chime in and say, I think the majority of us are interpreting this as a series of generalizable techniques, regardless of equipment.
I would argue that people complaining about the OCD missed the point -- the whole idea was that you're adjusting the techniques used until the shot tastes good TO YOU. Use what you have, taste the shots, and adjust until it's good. Do what you can with what you have!
@@Shottty101 Thank you for this! exactly this. I appreciate you taking the time to comment.
Can I clarify something?
I understand that people are against OCD like tools as it creates a false sense of security, right? As in you think you have an evenly distributed bed when you don’t?
I have an Amazon knock off I use, but that is after tapping, WDT and then I use the tool prior to tamping.
No- the reason they're against it is because it doesn't do its job well. If you used just the ocd, it can cause really channeled shots. It misproportionately distributes the grounds in an ill-advised way. The disdain towards it is understandable, but not to the extent it is usually presented
@@LanceHedrick do you think me using it after tapping and WDT would theoretically be detracting from my extraction quality?
I low key also just find it satisfying to spinnnn and see that smooth surface 😎
"Aaaaaand now we have 100% subscribers" LOL
Love Lances humour.
It worked for me
This has quickly become my favorite coffee channel! Great tutorials, keep up the good work.
🥲 with all the incredible people on UA-cam, this comment means a lot. Thank you!
You've not heard of James Hoffman apparently
My friend James is not a fan of toxic fan comments like this. If you're going to be a Hoffmann fan, at least spell his name correctly.
I tend to agree with you Brian. While other channels put much more effort into production and aesthetics, Lance's videos contain lots of wisdom and good tips for people interested in technique.
Regarding Jonathan's comment, James Hoffmann is also a technique beast and a very good communicator. Why stick to one channel when you can give more love with the same effort?
Getting into coffee, all my friends sent me James videos and while the sound of his voice is infinitely soothing, the content was way too detailed and rather uninformative for my level. He often describes things as good/bad but not a lot of “this is tastes sour because it was likely under extracted, I’m going to a finer grind but keeping all my other variables the same to see if that fixes it” he just assumes that’s baseline knowledge his viewers have.
Watching this basic series by lance FIRST has enabled me to get a much better appreciation for James and his stuff afterwards. Soooo basically I love everyone and am happy there is so much free educational content here for me 😅
You're such a natural in front of the camera, Lance!
Thank you so so much! More to come🤗
If Lance hadn't consumed three shots of espresso before this vid we would've only gotten half the information here.
I love going back and watching this now and seeing you talk about WDT as a brand new distribution method that most people wouldn’t have. Oh how far we’ve come in so little time.
Nearing 10k subs with 6 vids!? Killing it Lance!
Thanks, friend! Pretty excited about it
Started my home cafe here in the Philippines few months back. I’ve been learning a lot of techniques from you from proper coffee extraction to latte art. As they say, you need to find a mentor to grow your business. Thank you for being one of the best mentors I could have, Lance. I am wishing you and your team more success in everything that you guys do. Please continue to be a blessing to others. 🖤 Cheers! ☕️
Saan po kayo?
Thank you for the immense amount of hard work you and your team are doing behind the scenes. This video is a master class on espresso.
Thank you! Im just excited itll be of use! The information wasn't doing me much good bouncing around in my head 🤣
I am so thankful for you! My son bought me a Breville barista express. I’m having a terrible time dialing in. My son have a super fancy machine and knows how to do it all! I’m in Washington, he’s in California. Our FaceTimes are frustrating. Your videos are so informative and help me understand. Still trying to dial in, but watching your videos. I’m sure I can do this with your help! Thank you!!
Have you figured it out yet? We just bought a barista pro.
Hell yes!! All the reddit and home barista "experts" who preach things like "always pull 25-30 second" shots and "never touch the coffee...never look at the coffee" need to see this. Great to finally see an actual qualified barista sharing knowledge. Just coz somebody spends $5,000 on a linea mini and watched a bunch of James Hoffman vids doesn't make them an expert on coffee. Love your channel dude, you are a total natural too in front of the camera...keep it up.
Haha! Love this. Thank you, friend! Happy to have you following along.
haha droppin bombs right here!!
I like these vids too and love james hoffman too... but i run a second hand ascaso basic and a second hand smart grinder pro. only drawback is the SGPro loves to clump .. so i found a guy selling 3D printed WDT tools that use acupuncture needles... wow what a game changer those fluffy grounds make! :D
Great Video!
Thank you so much!
I’m more of the school of Hames Joffmann…
You gave me two phenomenal actionable tips:
1. Start coarse and dial-in finer because you may misinterpret channeling and other byproducts of a fine grind wrongly.
2. Don’t tap down after WDT, just compress.
I’m still working through the feedback to improve my shots, but these are new to me and make sense. Although James Hoffmann suggests a single downward tap before tamping, so we’ll see :)
4:19 how dare u imply that I would know how I want my espresso to taste. Some of us thrive in that state of "something must be wrong with this, but I don't know what"
Hahaha this is gold. Comment gold. Pinning
@@LanceHedrick it's the absolute least I could do to contribute.
I got great results from your milk steaming video btw. I went from using a milk thermometer (🤦♂️) and getting mediocre foam and no "art" to getting consistently good milk quality, which is helping me improve on the art front as well.
Fantastic! Love to hear it..thank you for sharing 🤗
honestly i think i need Lance to tell me what a good shot of espresso is, so i can go and taste that first. Becauuseee I don't know what a good shot of espresso is SUPPOSED to taste like. I know "sweet" isnt actually sweet, but it always tastes sour/bitter to me lol
Haha! For sure. It is hard to dictate what a good shot tastes like because so many people look for so many different things. Some see sour as good. Some like bitter. It's just difficult to articulate because taste is so subjective. Regardless, thank you for watching and more videos to come where I'll articulate what I'm tasting
Mom makes cookies. "How were the cookies?" she asks. "Sour, Sweet , Bitter. Sour, Sweet, Bitter."
Lol. Only words for your taste lexicon. For everything.
@@LanceHedrick Really interactive video! Better than most of my online classes tbh 😂
Haha that's awesome! My goal is to be better than all of them, not just most! 🤣🤣🤣 But seriously. Thank you for watching and commenting. Means a lot
22:00 YEESSS! I got the Dora question right! It DOES get hotter! Swiper no swiping!
It's only taken me a couple of viewings to remember this - I think I need longer videos 😉
Who are the 22 people who Disliked? Are they rogue tea-drinkers? 🤦🏻♂️
Hahaha! Probably people insecure in their adulthood and felt oddly compelled to dislike it due to the juvenile Dora reference. Haha
@@LanceHedrick I bet they can't say delicioso either.
YES so hype for this vid. I've been using your milk frothing technique every morning and it has improved my latte art SOO muh
Heck yes! That's awesome to hear! Thank you for sharing!
My shot still tastes bitter, im currently at 18g in 36g out medium roast with 28s extraction time (no channeling noted) . If I reduce the ratio to 1.5 do I just keep everything the same and stop the machine earlier? Or do I go finer to keep the same 28s extraction time with the new ratio?
First, ask yourself if it is bitter and pungent or bitter and watery. If the former, then I'd let it run longer. If the latter, you may want to look at the size of your basket and ensure that you aren't overfilling it. It would sound like channeling to me if you think it is overextracting at a 1:2 ratio. Next to impossible to overextract in that range.
At the start of the pandemic I was missing going out to specialty cafes, so I bought myself an espresso machine and set about learning how to use it.... and in the process tearing my hair out!
This series of videos manages to summarise many things that I have taken months to learn elsewhere from blogs, forums and other UA-camrs. Real knowledge here for us home hobbyists!
Incredible! So stoked you are finding some solid help here!
so how much has your new "hobby" damage you financially. Hahaha
Love your quantum physics analogy 😂👍🏻. Love your channel! To the point and easy to understand. Perhaps more graphical illustrations would be lovely!
Haha for sure! I love theoretical physics, so if I can pop in with something silly regarding quantum physics, I'm gonna. Haha
Got an espresso machine this last week, and coincidentally happened to find your videos at the same time. Thanks, Almighty Algorithm.
Dope stuff, dude. Excellent info, charismatic delivery, what’s not to love.
Thank you so much! Appreciate the love. And stoked for your new machine!
Lance is so charismatic. Also, incredibly bright! Clearly, he has put forth a great deal of effort to master his trade. And to share it with us? Pretty awesome. Thank you.
I subscribed when he talked about Schrödinger’s cat in a coffee video😅
Hahaha! Yes. I love theoretical physics. Big nerd here. Got started down the rabbit hole with string theory 15 years ago lol
This is by far the best channel for home baristas thanks we need this and need you thanks for sharing.
Haha thank you! I am so thankful you dropped the comment. That is so nice to hear and gives me unbridled motivation. Cheers and happy extractions!
Proud to be part of the 7%
or maybe that figure going down would be more beneficial because it would mean a bigger channel reach? I dunno haha, either way keep up the great work brother
Awesome video as usual! Do you think you will ever do a "Basic maintenance to do on your home espresso machine" and also a "DIY water for espresso"?
Most videos tell us what to do, but doesn't really explain the "why" of it, which you're very good at.
Oh very good idea! I'll add them to the list. Love it.
Water is huge!
Correct! Water is massive. I like to tell people starting out to buy distilled water and packets of the third wave water for espresso. Easy and cheap (all things considered).
I am convinced that when coffee is ground too fine, normal theories of quantum physics and the nature of the universe become blurred. For instance, after grinding 18g of medium roasted El Salvador coffee using a Flair Royal grinder set to 10, I extracted a shot using my Breville Barista Pro, and nothing came out. It was clear to me that a hole was pierced into an alternate universe and my espresso shot was pressed into the unknown. I now realize that everytime I press a shot of espresso and it comes out bitter and burnt, it clearly was the shot that I had previously pressed sometime in the past coming back to me through some circular wormhole back into this world. This goes to show that espresso pressing is karmic: if you extract a shitty shot of espresso into the universe, it will come back to you, kinda like vomiting in the loop-de-loop on a roller coaster.
Liked. Subscribed. Alarm bell on. Excellent and easy to follow content. We just got our first espresso machine and your tutorials have been guiding us through our first shots. Even made my first white blob circle today (in attempting a heart)
We're still not 100% sure if we can tell the difference between sour and bitter but my wife and I came up with "sour hits the side, salty hits the tip, bitter hits the back of your tongue and roof of your mouth, and sweet hits right in the middle." For people struggling themselves this may help with that.
4:00 to 4:15 my favourite part of this video. probably the funniest but at the same time down to earth approach on espresso tasting you will find on UA-cam. Can't wait for the next videos!
Thank you! New one tomorrow 👀
Thanks for sharing your passion with a clear, concise delivery. Btw repetitiveness is crucial - keep doing it.
Thank you! I agree. Definitely part of my teaching style. Thanks for the support!
XD I insta subbed when I saw your first video. Love the content dude!
Thank you so much! Means a lot. Really, truly appreciate it, friend!
Lance, what an absolutely engaging, intelligent, entertaining, informative, and insightful instruction filled with talented secrets and tips. Fantastic presentation. You are an amazing teacher with a wonderful personality. I absolutely love everything about your classes including your enthusiasm, the delightful lessons, and shared knowledge. Thank you sooo much! I'm hooked! You have taken a confusing subject and lit it up with a clear spotlight that really makes someone want to learn more. Keep bringing the magic!
Disabling my ad blocker just for you Lance!
🥲 thank you haha! Helping me make some $ 🤣🤣🤣
I'm gonna be as repetitive as you can be : Your videos are awesome!
And those who think the opposite are just instant coffee drinkers.
Hahahaha! Thank you! And so savage. I wouldn't wish instant coffee on my worst enemy 🤣 thanks for the unbridled support!
This video totally proved itself this morning, I tried out new beans (Colombia Silvestre, medium roast). Dialed back the grinder to a coarser setting (20 on my Niche Zero), pulled a shot. Came out bitter and with little crema. Threw it away, dialed the Niche two steps finer, keeping all other variables the same - wow, what a difference. Tons of crema, acidity and fruity flavors came out with a much better texture. I could try one step finer but this was pretty close to perfect. I’m learning…
I've been a home espresso enthusiast for over a decade but I'm learning a ton from your videos so packed with useful tips, thank you!!
Wow thank you! That means loads. I appreciate the comment!
Great vid! Have you ever tried only OCD-ing the puck without the tamping? I read it somewhere, that lot of people just use a distribution tool and it doesn't make a big difference wether you temp or not. Plus what is a good process to go through to dial in my OCD? How far should it reach into the basket? What should I look for? Thanks!
I don't like the idea of not tamping, mostly because the depth you'd have to set the ocd makes me nervous about what it is doing to the integrity of the puck. That being said, many do it to success. I just haven't spent the time. I like mine shallow- just enough to groom the top layer.
I love the energy in these. Feels like me after a few espresso shots 🤣
Most important message was at 31:00 "Break all the rules..." thx for the great video, Lance!
100%. Break them all! Even the ones I made in the video 😂 but yes! Thanks for your support
Subscribed to your channel because:
1. Extensive and practical knowledge about coffee.
2. You beatbox.
Mad respect, Lance!
Hahaha thank you! Yes. I do beatbox. It's quite fun 🤣 thanks for the support!
I see you a Sette 270 grinder, would be nice if you could make a video how to dial it in, mine keeps giving unstable output, i have the Wi version that weighs the coffee in the portafilter, thnx great videos!
Yeah I have used the wi but still weigh the output every time. I am sure I will do a dial in video where I just go over how I dial in a coffee, and the sette will be used lol
Lance, thank you for starting this channel. I've been making what I thought was decent espresso at home for nearly 1.5 years until I came across your channel. Your passion for coffee shows in your videos. I find your teaching method to be engaging, easy to follow, and informative. Your videos have helped me improve my espresso shots and milk texturing. Thank you again.
Brother! Hope you hit the monetization! I wish I had a camera crew. Your camera team helps make some great looking videos. Your knowledge is super amazing! Thanks for sharing your passion with us. If ever in Texas, would love to collaborate
I love what Lance is doing so positive so encouraging I really get everything he says I hope he continues doing this really easy to understand and super positive keep it UP Lance and thank you again. This is exactly what I started to do last Sunday, be cause making a espresso is art not easy at all, so I'm tweaking my settings by the day and I drink whatever comes out that day I won't be wasting more coffee. Thank you man!!
Absolutely! Thank you so much for watching, friend! Means a lot!
TOO MANY INFORMATION IN 30 MIN.I HAD TO WATCH IT TWICE TO UNDERSTAND ALL OF THEM!
EXTRA BRAVO BECAUSE YOU CARE ABOUT OUR ELBOWS AND SHOULDERS :)
Hahaha! I'm trying to make the videos shorter 🤣🤣 sorry about that!
Dude... You're incredible. You are explaining a lot of things I already know, but explaining it very clearly and concisely. I think this video will change my dial in process (starting coarser) and probably talk me into getting a dosing cup of sorts to help me with clumps.
Can't wait to get into the rest of your content!
Heck yeah! So stoked you have found it so helpful. Glad to be a conduit for education!
Loving your tutorials Lance.
As a complete newcomer they have been so helpful.
I have a couple of very basic questions on shot time I haven't seen answered.
When you talk about shot timings do you include the pre-infusion or start from when the actual infusion begins?
Also, I generally make double shots. How does the shot time differ between single and double shots (if any)?
Apologies if you have covered this and I've missed it!
“Boost the algorithm,” he says.
That's right! Appreciate the comment and the boost it gives 🤣🤣🤣
The Coffee engineer....well done.
Thank you so so much! Really appreciate it, friend
I’ve got a breville as well, a barista express specifically. At what point would you start counting your extraction time? At the time the pre-infusion starts/ends or when the first drop hits your cup?
Thanks a ton for the videos, Lance!
Right when you hit the button, begun counting. Much more effective and consistent!
I’ve subscribed. I really hope your channel becomes a thing
I hope so, too! Share with your coffee loving friends 🖤
I've been discovering specialty coffee for a year now and espresso mostly since December.
Now that I have a proper capable espresso machine (flair) I am still struggling to find a proper explanation on dialing in the shot, more than "this is how a too fine, too coarse or perfect grind size pull look".
Your videos are so well done both explanatory and filming wise.
Thank you so much! I've been teaching for a while and feel pretty good about the articulation and its ability to help. Appreciate you leaving a comment and watching!
Tamping Pressure affects your extraction!!
(But not really, see bottom para., you did ask…)
Wow! This is absolutely my ideal channel that I previously believed could never exist and garner views. Apparently there are a lot more of “me” out there waiting for this to happen!
As to espresso tamping force, there is a non-negligible difference in total extraction between various tamping forces applied beyond just compressing the bed. A lighter tamp force provides for a more even extraction with a higher SD in shot time than a heavy tamping force, which lowers (overall) extraction and SD when grind sizes are below the “optimal” size to maintain a uniform fluid bed at 9 bar. These results flip when the grind size is larger than the “optimal.” This effect is significantly diminished at lower pump pressures, and provides a lower SD in extraction time as well. Hence why the Hendon team chose to conduct much of their experiments at 6bar in their groundbreaking work last year.
The gas adsorption and desorption of the coffee grinds both increase as well with the higher tamping pressures, but at different rates. This affects the capability of extracting solubles out of the coffee in addition to the flow rate through the puck (Cameron et al., 2020). It’s in their Supplemental Information that no one read (based on most of the hype about what they did, I don’t think anyone who published a UA-cam video read it either, as everyone seemed to just go for a 15sec shot and went, “meh”; vice following their prescribed routine to adjust for extraction).
TL;DR:
Higher tamp pressure = faster shot w low SD
Low tamp pressure = slower shot with high SD
This is interesting because it seems to fly in the face of what Hendon found in his infamous 2020 paper from Uni of oregon. He said there was negligible different in EY though there were slight sensory differences. Curious from where you're getting this info?
And thanks for the support and kind words!
jokes on you, I was a part of the 7% ever since the first video i watched (the how to steam milk one)
Hahaha! Love it. Thank you sincerely for following along.
"it shouldn't take a whole bag to dial in" haha ohhhh... It did this time. I did go too fine and it was wild. I have the same set up as you, BDB + sette 270 and hearing you say you can go 44 seconds is helpful cuz sometimes I get shots like that and it's good but I'm seeing that time. I never know if recipes I see include the pre infusion time or not. Does it?
Yes! I always include preinfusion time. And that's great! Break them rules!
I’ve been waiting for this!
Thank you Lance! 🙏
Absolutely! Just happy we got it done and ready to post! Still on track for a new video Friday. Enjoy!
This is an awesome video. Thanks, Lance. Apologies for the long message, but I recently had a strange experience trying to dial in some natural process beans I brought home from Colombia, I was wondering if you've ever had anything similar. The beans were from a speciality coffee shop and I'm sure of the freshness as they had a roast date on and were roasting as I was in the shop, however when I got home and tried to dial in the bean but no matter how fine I ground it (to the point when I went as fine as I could on the grinder!) the water will just pass through the coffee. I have a Cafelat Robot, so you really get a feel for the pressure, and I can never get any with these beans! The only other times I've had this is with super stale coffee or too coarsely ground/supermarket coffee, but I used the same coffee in a pourover and Moka pot recently and it's amazing and definitely not stale, so it's got me completely baffled. I figure it's potentially something to do with there being lots of water inside the beans still because of the natural process (is that a thing?) but yeah it's not something I've ever seen before so was wondering if you had maybe?!
I don’t know why I pushed the subscribe button in hurry while he counted 3 seconds with his fingers. What a magical moment.
Hahahaha! That is incredible! Seriously. Thank you for the support.
Bro the stuff you say is so similar to what I’ve been teaching here it’s almost creepy wowwww 👍🏼👍🏼👍🏼👍🏼
Haha! Great minds think alike 🤣
Break the rules! Finally and to the point and I'm outta the box. Much appreciated and many thanks ☕🙋♂️📖
Heck yeah! Thank you for watching! More to come
What if you build an ultimate espresso machine with 50g basket and while pulling, you cut off the beginning and the end keeping the second part from the salami test (like in home made spirits distillation)?
First, the depth of that bed would really inhibit extraction, unless you greatly increased diameter, which would make the machine so much more expensive because the amount of force necessitated to extract that beast of a puck! Haha
This is absolutely amazing!
Watching part 1 and 2 of this, gave so many good inputs for a beginner like me,
And with the late art video, i manage to create a somwhat decent heart :D
As a suggestion, could i ask for a video on the different coffes based on the espresso, like milk to cofee ratio in latte or cappuccino, or water to cofee ratio in americano? Ofcourse i know taste is subject to the individual but i would love a starting point!
Anyhow thanks for the lectures, i am looking very much forward to the next :)
All double shots
Capp- 5-7oz cup
Latte- 10-12oz cup
Americano- 8-12oz cup
Hope that helps get you on path!
Lance: "Coffee is hydrophic. It's like stop. I don't like this water. It doesn't feel good."
Me with this new perspective on my morning routine, looking at my coffee makers and citrus juicers: *:/*
Thanks for another fabulous video Lance! I've noticed since pulling shots with my machine over the last month, that I'm beginning to trust my taste more and relying less on strict brew times and ratios. This video is really informative in giving us a basic flavour profile to go by. Thanks alot! ❤️🙏🏾
Perfect! That is the goal, for sure. Good job!
Another nice video! I've been doing espresso for two and a half years now and still took a lot a away from this. If you're new, yes, dialing in gets easier. Just give it time. F*** the so called rules and make it how it tastes good for you. And Lance, don't give away everything too quickly! It's ok to keep the fans a little hungry.
Hahaha! Sounds good! I am moving quickly lol. Appreciate you!
Your production is top notch and your delivery style is so refreshing Lance ... each video I watch feels like a workshop packed with information, technique and science ... I come away from your vids better educated ... this is my favourite coffee channel ... thank you ... stay well and healthy :)
Fantastic! I appreciate that so much!
Newly subscribed and so very glad I found your channel!!! Thank you for your teaching method and ability to make it less "snooty"..... ; )
keep it coming! great videos man 👍🏼👍🏼🙏🏻
Thank you so much! Really appreciate that, friend!
subscribed at 12.3k, i did love ur foaming video, it encouraged me to do better with my almond milk. The gaggia classic pro and sette 270 over here.
Fantastic! And thank you so much for the support. Truly is massive for me. Hope the vids help!
Just discovered your channel a few days ago and it seems you already doubled your sub count - and it is WELL-DESERVED.
- Videos are well shot and well produced;
- You speak eloquently and with visible passion, I'm hanging on every word;
- Super informative, you're obviously very qualified on the topic.
Looking forward to seeing your channel hit a few million subscribers. James Hoffmann no longer reigns as sole king of Coffee UA-cam!
Oh goodness. Too much kindness. Equating me to Hoffman... 😭😭😭 That's incredible. Thank you!
I knew all this since I was a kid. Some 40 years later, experimenting with my E61 took 2 years by now, and I still didn´t recall my basic knowledge. -- Now you have given it back to me. You´ve recovered my memory. Thank you.
I want to sincerely thank you for this video and explaining the risks of going too fine... I watched many tutorials but never heard that explanation... and it was exactly my problem. I have Smart Grinder Pro and Gaggia and I got really frustrated about my unpredictable sour espressos... I was going finer and finer, making studies on temperature surfing, pre-infusions and every other espresso witchcraft and nothing helped... NOW BOOM! Coarser grind, good distribution, solid tamp and here I am enjoying fantastic cup. Thank you!
Dude.. you’re a genius. I’ve learned so much from your videos.
thank you! Really appreciate it. Glad you enjoyed the videos!
I have no idea how you speak so quickly, yet don't lose any of the understanding. Top.
Hahaha I really mean to slow down. My brain goes fast and my mouth just tries to keep up lol! That adhd brain takes over 😂
Thanks for the kind words!
@@LanceHedrick Maybe less coffee before shooting? 😉
I don't really drink too much coffee, actually! I just get super passionate and excited 🤣
@@LanceHedrick I can tell!
I am enjoying your videos. I have been watching tons of UA-cam espresso videos for over a year now, so most of the info is review, but I am picking up some good tips. You give very solid instruction. Keep it up!
Thanks, ryan! Happy you are still able to find some new tips and that their presented in a helpful, synthesized manner. Appreciate the comment!
Salamishot - maybe because you „cut“ the shot in slices...
Yes! Exactly! Thank you 🤗
This salami shot thing is absolutely genius, I could definitely taste notes of pork fat, herbs and salt. Pro tip: try frying the used salami puck afterwards, it makes for a delicious side dish!
On a serious note: I’ve been reading on coffee/espresso for the last year and never heard of it until now, thank you!
like comment and subscribe for the content homies this is some real good shit
Thank you so much, Marcus! The support is incredibly appreciated.
Hey Lance, your show has transformed the way I'm frothing milk !Thanks for the superb work you and your team is doing. Don't change, the show has a nice flow and you're energetic and have clear pedagogical skills.
Thank you so much! That is super encouraging to hear. I appreciate your support!
I didn’t realize how easy it was to get 100% subscribers 😂 I’m enjoying your channel lance! I’m subscribed. Keep up the good work.
Loved part 2 - well worth the wait. This was by far the best dial-in-coffee explanation I’ve come across. Such a simple way to understand the different taste profiles all contained within a single shot 👍🏾 great point on your own style of running longer shots as I Had spent an age trying to dial in within the 20-30sec for a 1:2 ratio and found running it longer with same grind was far more enjoyable and thought it was me/grind/machine 😀
All about personal preference! If something tastes good, it doesn't matter if it is in the realm of tradition! Cheers
Thank you so much to YT's algorithm for bringing me here. This is now my fave channel. Thank you, Lance. More power from the Philippines. I have a question, why doesn't the espresso pressure increase with older beans even if I grind it really fine? Is it because of all the CO2 has been released?
That is definitely part of it, certainly. Less to be extracted, so peak pressure isn't as high. That release of co2 helps to increase the peak
This is my first ever UA-cam comment but I broke the streak just to say that I love your stuff - keep it up!
Thank you so much! First comment. I'm humbled. Appreciate your support!
04':03"...the reason I subscribed
Hahaha! Fantastic. Appreciate you!
Been watching all your vids. Hope a patreon is coming soon.
Hey! I launched my patreon this morning! It's on my banner and I have a link to it in the community recent post! Thanks so so much
I remember when I took a barista course, when we tasted the shots, it was so amazing that when perfect, I ended tasting each distinct flavor on each side of my tongue. Eureka!!
Right? Those eureka moments are huge. They define our understanding
Off topic, just want to let you know I appreciate your pace. I watch most things at 1.2-1.5x because people talk so excruciatingly slow. I can watch you at 1.0-1.1x and not be frustrated. You speak as fast as many of us want to absorb. Thank you!
Haha! Thank you! This comment is truly rare. I often get "speak more slowly" lol
Thanks sincerely. Nice to not have my talking speed criticized and, instead, complimented haha
Hi guys having a bit of an odd issue
Dosing 18g into the grinder and getting 17.8 out.
Distribute and Tamp with even pressure.
First shot will run 34g in 25 to 30 seconds out of the portafilter
Do exactly the same thing and the 2nd shot will be 1 min 9r more at 9bar
Any ideas what would be causing this?
Machine is a faema e98.
Grinder is a super jolly with a single dose kit though it.
Happens every morning the same so it's a constant issue not a once off.
Thanks
Honestly when you said you're technical + analytical I was like IT'S ME IT'S ME and I've been studying your videos in preparation for when I get my espresso machine 😀
I LOVE that! Thanks so much for following along. Means a lot
What are your thoughts on the Dual Boiler’s baskets? Did you stick with the stock one or switch it out?
Also your videos are awesome, maybe you could do something with James Hoffman?
On the down low, I have perhaps been chatting with him about something... Who knows.
And I switch out the baskets to VST or IMS
@@LanceHedrick thanks for the reply! A collab video between you guys would be super interesting. But even if it doesn’t happen, your videos are fantastic. Highly accessible and just very different from everyone else. You have something really unique here, don’t change.
Also, Patreon up! I bet a lot of people would like to support you directly. You don’t have to lock content away or anything negative.
I've definitely been considering it! Might need to pull the trigger soon...
A "recipe" is not a law. Taste is the ultimate goal. I finally achieved a 2:1 ratio using 18g of beans, ground finely to achieve proper pressure and a 31-second extraction time with a 38g shot. The taste was yuck! There was zero sweetness, no smoothness, acidic, or bitter black fluid. I visited three speciality coffee shops to sample an expensive professional expresso taste. All three shots tasted significantly different, and none were wow!
Lance, are the "fines" (I think that is what you are saying) also what is in the crema? I noticed the crema is extremely bitter as compared to the liquid part of the shot. My terminology is probably off sorry.
Terminology is dead on. Yes. There is a fines migration that happens at the beginning of extraction. Just curious- did you happen to catch part one of this series? I have a nice graph illustrating this! Cheers
@@LanceHedrick Yes, I did watch part one
Cool! Thank you for the support! And the fines will come out and attack the crema, as well as the rest. But they rest and stick out in the crema (tiger striping is just fines). Cell wall fragments, Co2 (which is bitter) and more live in the crema.
Try pulling three shots. One, just drink as is. Two, stir intensely. Three, scrape off the crema.
Let me know your thoughts!
Thanks man for the info!Actually already hurt my right hand wrist.Now I’m tamping using my left hand.It’s a long term injury.By the way I will try your method.😊
Yes. Barista joints are no good. Definitely try to implement good tamp technique to save your joints!
My tip to you … YOU DONT HAVE YO DRINK EACH COFFEE AS YOU DIAL In…. In jittery as fark after neck 5 espressos in a row. Whisk getting my new gaggia and grinder dialled in ..
I'm enjoying your videos as I am one of those "geeks" who like the sometimes esoteric information that makes one stand out. If I may humbly give a touch of advice re: your presentation. (My resume is that I have been a weekly speaking in public pastor for about 40 years. With multiple services I have to be tied to a clock making every word count.) You give a lot of extraneous information that extends the length of your vids and I trust loses a lot of watchers. (1 eg. referring to something you purchased recently and should be here tomorrow, or no Saturday, maybe it was Thursday or...) Not verbatim but illustrative. FWIW Wishing you the best!
Hi Lance - Yet another great video!
I have a question regarding dialing in - I have a NS Oscar II (1 sec fixed preinfusion, no temp control) and an EK43s, and I like to do lattes.
I'm currently brewing with an espresso blend from a local roastery, and I find my shots to be a bit bitter when just pulled, but as the cool down a bit, they become sweeter.
I do 18g in, 38g out in about 30 seconds.
I would like for my shorts to become a bit sweeter in general.
Do you have any suggestion on which parameter to start adjusting?
First off. Wow. You have an EK43s for home use? Crazy. Second, I'd suggest stretching the ratio more. Tbh, I'd maybe updose a bit and stretch the shot to around 50g in the same time frame.
@@LanceHedrick I got a sweet deal on it (with upgraded burrs and Titus-alignment), so I needed to get it - Next upgrade is the espresso machine, where I’m either going GS3 or Decent.
Okay, thanks - I’ll experiment with grinding a bit coarser and perhaps going something like 20g in, 50g out in 30s.
Holy cow. That is a set up. Kudos!
Hey Lance! May I ask how to hack sour expresso? The new bag of beans I got was roasted about 1 week ago (9/26/2022). Dark roast, 1400 m elevation in Guatemala, a note of dark chocolate and caramel. I increased the temperature to 201F, prolonged the ratio to 1:2.5, ground finer but still tasted the strong sourness and less body. How can I fix it…
How much Adderall did you take before this vid 😂 JK... you have my same energy and passion. Great video!
Thank you very much. I am starting with espresso and i am sure i have the "too fine" problem. Plus i think i focused to much on time.
Let's see how my next shots will be.
Great Videos!
Greetings from Cologne Germany.
Keren bro!... Terimakasih ilmu nya. Ehehe
🙏🏻🙏🏻🙏🏻
Might not be the right forum to ask, but has anyone managed to get good results with the built in grinder on a barista express, specifically when using a bottomless portafilter? I recently got a bottomless portafilter so I could see what is going on more clearly and wow channeling issues! I am wondering if the barista express grinder is the limiting factor as there is significant channeling no matter how careful I am with puck prep
You should be able to get fine shots with that grinder. It isn't great, and you'd do well to upgrade, but it isn't what is holding you back. You should be able to get solid shots without crazy streams shooting out. Puck prep is most important
@@LanceHedrick thanks for the speedy reply! In terms of puck prep I grind into a container, then pour into the portafilter. I use the side of my hand to tap the bed flat, I then use a distribution tool before tamping.
Does the depth of the distribution tool have much impact? After using the tool there isn’t much movement when tamping. So it is almost like the distribution tool might be set too deep and could be trapping air pockets in the process.. hmm the experimenting continues! Your videos have been extremely helpful, keep doing what you’re doing!
I'd ditch the distribution tool. Perhaps get a WDT tool. I recommend Sworksdesign
Watching you alot with my mum.... we both agree you kinda chubby and kinda hot.
Also we both enjoy the science behind it and of indepth you go.
Our coffee making is improving 👌
Thank you