Steps: 23g of coffee (slightly coarser than trad espresso) - portafilter paper filter required - use 25g basket size 180g pull in 45sec Run through v60 Add 70-80g of water
I hadn’t realized how many tiny particles the paper filter removed from your shots. Your drawdown illustrations were super interesting. Thanks again, Lance!
@@LanceHedrick I'm loving this technique so far the 3 times I've tried it. Another big bonus is it uses a lot less coffee. I'm doing a 17g (in a 19g basket) recipe on my Bambino Plus and my wife and I get two small but totally satisfying cups in the morning (versus the 28g Clever Dripper recipe that's been our routine for a while). I am having trouble with the filter paper. On my first try, I cut my own out of a Melitta cone filter. Then, I bought some 51mm papers from "Brikinte" on Amazon. I can't tell if they're junk or I'm doing something wrong, but the flow seems quite restricted compared to the Melitta paper. Any thoughts?
I tried doing this it all in one step (pre add 60g water, insert v60 filter, paper filter on bottom of basket, 18g slightly coarser than espresso in 150g yield within 45 seconds). This is NOW my favourite and easiest way to make my first coffee! 1 minute and I have a 210g brewed coffee with decent clarity and some body. Works for light roast - dark roast too depending on grind size to a small degree.
Pretty cool. Just tried it out myself and it was very tasty! Used an 18 g basket with 16 g coffee with Gaggia Classic Pro with 9 bar OPV. 125 g out and added 50 g water for final volume of 175 mL. I ground just slightly coarser than I do for this coffee and got out 125 g in 30s. I may try a slightly finer setting next time and see how it affects taste, but this was really good with this one!
A sincere thank you as this seems very much to my style! I would not have known about this style of coffee if you hadn't made this video 🎉 Thanks Lance!
Seems like a nice assemblage of techniques. Coarse long shot + two filters + dilution. Extracts a lot, cuts off the edge with the filters, returns to a more typical strength, with only moderate fuss. Seems like it makes sense for a restaurant.
What I like about you and your videos is you are so excited to tell us about making coffee using beginers equipment (lower price) to high end, it brings a smile to my face :)
nice! can’t wait to try! … i had just read coffee chroniclers post about it! … he calls it Nomaricano … we’ll see which catches on 😜… thanks for the video!!
Yum. Pulling this tomorrow as a replacing to my espresso shot. I just have an 18g basket so I’ll dose 16g + yield 125g coffee in 45s. Then I’ll add 48g water to dilute after filtering
I tried this recipe (got it on point!). I brewed a light roast Colombia, graded 88-89 on my Micra + P100 I greatly enjoy V60s. I did not really enjoy this recipe unfortunately. V60 brews have far punchier flavors, more clarity in the cup and way better mouthfeel. Maybe the Castillo variety does not match the recipe and I would need natural beans. Anyhow I won’t repeat this recipe again but I hope others have better successes!
Thank you so much for sharing this recipe and brewing method with us. I have been looking for something like this for awhile. My wife and I really love this style!
Lance do you have a video where you give your personal "top 5 espresso machines/grinders for home users" or something similar? Love your channel man, you're very fun to watch and learn from!
Happy little accident: I forgot the filter in the basket and used an aeropress with two filters instead (after the brew). The result was a wild filterish like cup with the pleasant texture feel of French press. Weird and very tasty hybrid ❤ I used 16g coffee in 18g basket, to 130ml yield in about 50 seconds and 50ml of hot water.
I tried about the same, but without adding water (american americano turns out to be super watery). The coffee gave a lovely flowery taste, but its a little too acidic for me. What could i change?
Tried this today after seeing this video. It’s good! It doesn’t really taste like any espresso drink. The filter seems to remove the bitterness and acidity. You end up with a SUPER smooth coffee that’s very pleasant to drink. It reminds me of a cold brew. No need for any milk or cream.
@@proudbacteria1373 Haven't had an Aeropress in awhile but when I was making them I was using a metal filter so I'm not sure it's directly comparable. Just give the Nomacano a try and see for yourself. It's really worth it and quite easy to make.
I actually tried this the other day without knowing about Noma 🤔 But instead of using a seperate kettle, i diluted my ‘concentrate‘ with hot water from the steamboiler and then filtered it through a v60. It works, but heavily highlights sweetness from the super mineralized boiler water … which some may prefer 🤷🏻♂️😄
Just tried this and my god its good! made 18g on a 20g basket my cup was a bit smaller then I expected son yielded 120g that I diluted with 50g of 70°C water. To my surprise I liked it better then my everyday pourover ngl.
I went through this using 18g in a 20g basket and 165g out, I overshot my dilution (90g), but even then, it was excellent. I'll try it again at 70g dilution but again, quite surprised at how much I liked it. Thanks for sharing this recipe and giving me something else to play with!
The largest I have is 18g basket. If I use a 16g dose, like he mentions in the video, am I still keeping the ratios the same? Lance just did 23g dose to 180g on scale so I would do 16g dose to 125g on scale? Then filter, then dilute with the ratio?
Love this! Also, haut cuisine getting serious about the coffee they serve. At geranium (also Copenhagen) they pull shots at your table with Flair 58's. 😉
at around 5:30, you talk about underfilling the basket (extra headspace) can result in lesser body - I'm curious about that. Are there any videos where you go into that in more detail? I settled into always using 15g in my 'triple' 20g basket (49mm), and now I wonder... I use a puck screen, but just one of those thin ones, not the mesh kind that take up space. I'd try it out, but I actually gave away my smaller basket, since I was never using it!
This caught my attention as well. I’d been putting off getting a new basket in favor of just using my triple, but maybe I should go for it after all. I seem to get inconsistent shot pulls with a mesh screen.
I think the "decent espresso" youtube channel had a video on "espresso body" and how that led them to research various basket designs. End result is that less headspace and a taper in the basket can result in thicker shots w/ a tradeoff in clarity.
Very interesting. Thought - if you add water to dilute it anyway, you can maybe add cold water so the coffee is less hot and you can drink it right away without oxidizing
@@LanceHedrick does it mean that 078 works great in this case? I'm still waiting for my unit to be delivered based on your recommendation and I have espresso machine too :-)
Sweet baby Jesus of Nazareth!!!!That’s a great recipe!!! It’s like 10:30pm in California… 17g finely corse decaf with 120g out, filtered as instructed, 70g added water. It’s such a high quality, full bodied, cup of coffee. Better overall texture and mouth feel without a single harsh color or note. This cup, along with the backstory, are the perfect addition to any brunch or dinner party and is sure to impress guests. Thanks again for all you do, Lance! I’m an OG early 2000’s barista turned boring office worker and you’ve helped revive my passion for coffee and I’m sure I’m not the only viewer you’ve inspired. 🫶
Great video Lance! I wanted to try this out but dont have paper filters for my potlrtafilter. But what i do have is a large flat bottom brewer that i used instead of the v60. The larger surface area of the kalita filter seemed to work pretty well and it stalled with maybe 3 ml left in the filter. Its pretty good and an interesting experiment. Though since you need to wait for water to heat to dilute i dont know if it really saves any time in the home setting over just brewing a pour over.
I cut paper filters for portafilter from melitta style paperfilter. You just need a circle the size of your baskets bottom diameter to measure. I get 8 papers from 1 filter.
Hey Lance! Great content as always.... i had fantastic firsts results at the café and this could change the way we propose certain recipies for sure. Thankd
Lance, I haven’t watched a lot of your content lately, because I found your early videos kind of hasty and fast paced while still way to long. And MAN, HAVE YOU IMPROVED! Great, well made, nicely paced video!!! You‘ve found your groove. Keep going!
When you described the process I thought of the Senseo coffee brewer. It seems close except the Senseo does produce a creama of sorts. I just found your channel and I’m going to go look to see if you have a video about that machine. Thanks for the content I have to add myself to the subscribers.
Hi Lance, it would have been good to linger a bit more on comparison with an Americano, maybe a direct tasting comparison, i.e. why are the extra steps over an Americano worth it. Thanks!
I think the key difference is the 1. body and 2. the EY. 1. The nomacano is paper filtered (twice) and the Americano isn't. The Americano also retains the crema of your espresso shot. 2. Since you're brewing 23 to 180 which is about a 1:12,8 ratio you have higher extraction than your standard 1:2-1:3 espresso shot. It is to be expected that the nomacano has way more clarity due to filtering and maybe more complexity due to higher extraction. Especially for lightly even nordic roasted coffees, the higher ratios bring out more of the harder to solve particles. On the other hand the americano will have a thicker mouthfeel and more body, but may lack complexity and a standard shot may fail to get all out of those nordic roasts. Hope this helps :)
As a side - Really stoked to see a Vectis in the studio. I haven't wanted any machine as much as I do that one and a Lance opinion of it would be a blessing
i've been dong sproovers with my machine for almost a year, i almost barely make espresso or latte's anymore lol so much more flavor in a sproover with a paper filter. for me I do about 19-20g of coffee, to about 200-220g of output, around 80C is my best results consistently around 3g/s and takes 1.7-2 minutes
I'm wondering how this compares to the turbo bloom profile with a bottom filter americano? With brighter coffee, such as Ethiopians, I've used a bottom filter, slightly coarser grind, 18.5g and around 60g extraction then topped off w/ water. To me it produces a less bitter extraction and nice sweetness.
Don't get the Breville DB. Nothing but a maintenance nightmare and replacement parts are virtually non-existent now. I live in Seattle and the only place that used to repair them is no longer doing that.
I feel like there’s a side plot when you watch Lance’s videos week to week with the equipment in the background. The CT2, Nurri leva, and Vectis sitting in the back have been so alluring.
This somehow reminds me of the turboish shots that I use to pull with my unibasket on my espresso machine. For this I use light roasted filter beans with a coarser grind setting and brew them with a filter paper and lots of headspace to get a very clear and bright shot. But instead I use a dose of 16-18g for a yield of about 60-80g of coffee depending on the beans and of course I don’t do the pour over stuff afterwards. I copied this technique from a nice café in Freiburg, Germany. They served me one of the best fruity shots ever. 😉
Hey there, I go to Freiburg twice a year due to my spouses work. What's the café called? So far I've been to the Bächle coffee (but I've just tried their Pour-over which I liked a lot.
So it's basically a sproover with full flow which is filtered through an additional paper and then diluted. I like to make my iced coffee similarly. Without the 2nd filter and ice instead of water.
How would this compare to pulling a traditional espresso for an Americano/long black with a paper filter in the PF basket then running through a V60 filter paper before or after diluting?
So I tried today, got the timing exact first shot which was awesome. ( I love when the gut instinct takes over…dilute with 70 grams water but kinda bitter. I used a Pesado High Extraction basket could that be reasoning?
For 20 seconds coffee is coming out quite thick, but after it is just thin, watery (looks like not extracting much, meaning puck degraded?) Does that mean heavy channeling? Or is it normal for this type of shot?
Very interesting video ! I was wondering what's your kettle ? What are you thoughts on a budget friendly but still good temp controled kettle? thanks !
I know this probably sounds ridiculous, but could you use an aeropress instead of V60 for the second step? Just asking cause I swore off my V60 years ago in favor of the aeropress and now I have an espresso machine...I really think the real culprit in my V60 days was a cheap grinder....so seriously considering getting another pourover type gadget, but haven't yet. AND THANKS FOR THE AWESOME VIDS BTW...big fan, first time poster
after trying this a few times now I feel like the only way that this makes a "bad cup" is with wrong grind size. so much easier than sprover to dial in without having super tannic drying feeling on the tongue.
I'm looking forward to giving this a try when I finally get my espresso machine up and running. I fully understand the situation in which it might be favoured over a pour over. You mentioned historically having machines with 1.5 bar pressure? Is this about what we get with an Aeropress? I'm often getting about 170g of water output with my Aeropress Go which is then diluted so am curious to see how that would compare with the Nomacano. I have been looking for an easy way to make something like that coffee for more people very occasionally and this might just be it. Anything Noma definitely has my interest. Thanks Lance.
I just tried it. 16g to 130g in 45s + 50g water. It was a bit over extracted, I need to go coarser next time and the bean was not the best one. I will try next time with lighter roast and coarser. However when it cooled down it started much more tastier. I will try with 50g ice also, can be a good method for ice coffee.
Nomas single origin columbian espresso was fantastic when i was there. For Noma this still seems like a long process in the line but alas, if anyone can make it work they can.
How do you think this would work if not made on the spot? If I pull the shots, say 2 or 3 of them. Store them, then when say I have company, add the dilution bypass water, and serve. Do you think it'll lose a lot?
This is interesting. So for this coffee, what type of roast do you use? Do you use filter roast and pull it in the espresso machine, or do you actually use an espresso roast?
Filter roast and espresso roasts don't really mean anything. Espresso roast usually means cheap burnt robusta, but it sounds better to call it espresso roast
Steps:
23g of coffee (slightly coarser than trad espresso)
- portafilter paper filter required
- use 25g basket size
180g pull in 45sec
Run through v60
Add 70-80g of water
Super helpful I feel like a lot of the info was spread out throughout the video. Would be nice to have this in the description!
Thanks. You beat me to it.
Whats the recommended temperature for those 70-80g water at the end?
@@ManuelMas85 C
I just presumed typical pour over temps 200-205F @@ManuelMas
I hadn’t realized how many tiny particles the paper filter removed from your shots. Your drawdown illustrations were super interesting. Thanks again, Lance!
Big realization for me, too! Kinda crazy how effective it is!
@@LanceHedrickhave you also tried to add a paper filter on top?
@@LanceHedrick I'm loving this technique so far the 3 times I've tried it. Another big bonus is it uses a lot less coffee. I'm doing a 17g (in a 19g basket) recipe on my Bambino Plus and my wife and I get two small but totally satisfying cups in the morning (versus the 28g Clever Dripper recipe that's been our routine for a while).
I am having trouble with the filter paper. On my first try, I cut my own out of a Melitta cone filter. Then, I bought some 51mm papers from "Brikinte" on Amazon. I can't tell if they're junk or I'm doing something wrong, but the flow seems quite restricted compared to the Melitta paper. Any thoughts?
I tried doing this it all in one step (pre add 60g water, insert v60 filter, paper filter on bottom of basket, 18g slightly coarser than espresso in 150g yield within 45 seconds). This is NOW my favourite and easiest way to make my first coffee! 1 minute and I have a 210g brewed coffee with decent clarity and some body. Works for light roast - dark roast too depending on grind size to a small degree.
What machine has the clearance to allow for scale cup and v60 filter??
Seams like an awesome workflow though. 👍
@@ThePro455I use a Delonghi with bottomless portafilter and a wide but low bowl and a small scale.
Pretty cool. Just tried it out myself and it was very tasty! Used an 18 g basket with 16 g coffee with Gaggia Classic Pro with 9 bar OPV. 125 g out and added 50 g water for final volume of 175 mL. I ground just slightly coarser than I do for this coffee and got out 125 g in 30s. I may try a slightly finer setting next time and see how it affects taste, but this was really good with this one!
A sincere thank you as this seems very much to my style! I would not have known about this style of coffee if you hadn't made this video 🎉
Thanks Lance!
Heck yeah! Hope you enjoy!
Seems like a nice assemblage of techniques. Coarse long shot + two filters + dilution. Extracts a lot, cuts off the edge with the filters, returns to a more typical strength, with only moderate fuss. Seems like it makes sense for a restaurant.
Exactly. You get it..respect ha!
Much more sense than a fetco
What I like about you and your videos is you are so excited to tell us about making coffee using beginers equipment (lower price) to high end, it brings a smile to my face :)
nice! can’t wait to try! … i had just read coffee chroniclers post about it! … he calls it Nomaricano … we’ll see which catches on 😜… thanks for the video!!
Haha I saw that as I was prepping this video. Was like... dang that's close ha! But I prefer one less syllable haha
Yum. Pulling this tomorrow as a replacing to my espresso shot. I just have an 18g basket so I’ll dose 16g + yield 125g coffee in 45s. Then I’ll add 48g water to dilute after filtering
I tried this recipe (got it on point!). I brewed a light roast Colombia, graded 88-89 on my Micra + P100
I greatly enjoy V60s. I did not really enjoy this recipe unfortunately. V60 brews have far punchier flavors, more clarity in the cup and way better mouthfeel.
Maybe the Castillo variety does not match the recipe and I would need natural beans. Anyhow I won’t repeat this recipe again but I hope others have better successes!
Thank you so much for sharing this recipe and brewing method with us. I have been looking for something like this for awhile. My wife and I really love this style!
Lance do you have a video where you give your personal "top 5 espresso machines/grinders for home users" or something similar?
Love your channel man, you're very fun to watch and learn from!
Tried it for the first time today I’m a big americano guy so it was great for me really liked it! Thanks Lance!!
Happy little accident: I forgot the filter in the basket and used an aeropress with two filters instead (after the brew). The result was a wild filterish like cup with the pleasant texture feel of French press. Weird and very tasty hybrid ❤
I used 16g coffee in 18g basket, to 130ml yield in about 50 seconds and 50ml of hot water.
I tried about the same, but without adding water (american americano turns out to be super watery). The coffee gave a lovely flowery taste, but its a little too acidic for me. What could i change?
Hi Lance! I just bought my first machine, a Gaggia Classic Evo Pro in cherry red, can you imagine? Your presentation came just in time! 😄👍
Tried it and loved it. Definitely won't be my everyday cup, but it was very enjoyable. Thank you for breaking it down for me
Tried this today after seeing this video. It’s good! It doesn’t really taste like any espresso drink. The filter seems to remove the bitterness and acidity. You end up with a SUPER smooth coffee that’s very pleasant to drink. It reminds me of a cold brew. No need for any milk or cream.
Does it taste as Aeropress or different?
@@proudbacteria1373 Haven't had an Aeropress in awhile but when I was making them I was using a metal filter so I'm not sure it's directly comparable. Just give the Nomacano a try and see for yourself. It's really worth it and quite easy to make.
I actually tried this the other day without knowing about Noma 🤔
But instead of using a seperate kettle, i diluted my ‘concentrate‘ with hot water from the steamboiler and then filtered it through a v60.
It works, but heavily highlights sweetness from the super mineralized boiler water … which some may prefer 🤷🏻♂️😄
Thanks for technique and video, Uncle Lance ❤
I’m brew straight over dripper and paper filter.
Filtercano (aka nomacano) is now my favorite recipe 😊
Just tried this and my god its good! made 18g on a 20g basket my cup was a bit smaller then I expected son yielded 120g that I diluted with 50g of 70°C water. To my surprise I liked it better then my everyday pourover ngl.
I went through this using 18g in a 20g basket and 165g out, I overshot my dilution (90g), but even then, it was excellent. I'll try it again at 70g dilution but again, quite surprised at how much I liked it.
Thanks for sharing this recipe and giving me something else to play with!
How long did the shot take? Around 45 seconds?
@@mejasiu just shy at 43
What temp of 90/70g water ?
The largest I have is 18g basket. If I use a 16g dose, like he mentions in the video, am I still keeping the ratios the same? Lance just did 23g dose to 180g on scale so I would do 16g dose to 125g on scale? Then filter, then dilute with the ratio?
@@rafaelrocha8046 I used 92C
wow, mind blowing brewing style for sure!! wonder how chilling ball would works on this
Love this! Also, haut cuisine getting serious about the coffee they serve. At geranium (also Copenhagen) they pull shots at your table with Flair 58's. 😉
at around 5:30, you talk about underfilling the basket (extra headspace) can result in lesser body - I'm curious about that. Are there any videos where you go into that in more detail? I settled into always using 15g in my 'triple' 20g basket (49mm), and now I wonder... I use a puck screen, but just one of those thin ones, not the mesh kind that take up space.
I'd try it out, but I actually gave away my smaller basket, since I was never using it!
This caught my attention as well. I’d been putting off getting a new basket in favor of just using my triple, but maybe I should go for it after all. I seem to get inconsistent shot pulls with a mesh screen.
I think the "decent espresso" youtube channel had a video on "espresso body" and how that led them to research various basket designs. End result is that less headspace and a taper in the basket can result in thicker shots w/ a tradeoff in clarity.
Very interesting.
Thought - if you add water to dilute it anyway, you can maybe add cold water so the coffee is less hot and you can drink it right away without oxidizing
Tim Wendelboe called it the noruego in his podcast episode episode☕️ Great listening
Correct. He did.
Superb. Thanks.
Will try it when I have filter papers
Very neat process. Super interesting. Thank you for sharing this!
I have tried similar brews with Timemore Sculptor 078 setting at around step 0 and it produces excellent results
Oh nice! Bet the clarity is insane with 078.turbos
@@LanceHedrick does it mean that 078 works great in this case? I'm still waiting for my unit to be delivered based on your recommendation and I have espresso machine too :-)
Thank you for such informative content! Love finding out more about experimental and new age processes that are carrying the craft further
Cool Lance!! Looks pretty fun and tasty!! Also nice grinder!
Wonderful stuff right here ❤🎉 ☕️ thank you Lance and team ❤
Thank you for the support and watching!
Looking forward to trying this. Thanks, Lance.
The podcast episode with Tim & the people at noma was really interesting.
Sweet baby Jesus of Nazareth!!!!That’s a great recipe!!! It’s like 10:30pm in California… 17g finely corse decaf with 120g out, filtered as instructed, 70g added water. It’s such a high quality, full bodied, cup of coffee. Better overall texture and mouth feel without a single harsh color or note. This cup, along with the backstory, are the perfect addition to any brunch or dinner party and is sure to impress guests. Thanks again for all you do, Lance! I’m an OG early 2000’s barista turned boring office worker and you’ve helped revive my passion for coffee and I’m sure I’m not the only viewer you’ve inspired. 🫶
Can’t wait to try this. Thanks Lance!
Great video Lance!
I wanted to try this out but dont have paper filters for my potlrtafilter. But what i do have is a large flat bottom brewer that i used instead of the v60. The larger surface area of the kalita filter seemed to work pretty well and it stalled with maybe 3 ml left in the filter.
Its pretty good and an interesting experiment. Though since you need to wait for water to heat to dilute i dont know if it really saves any time in the home setting over just brewing a pour over.
I cut paper filters for portafilter from melitta style paperfilter. You just need a circle the size of your baskets bottom diameter to measure. I get 8 papers from 1 filter.
Very cool, think I'll stick to my morning pourovers and weekend flat whites but I'll have to keep it in mind when I want to change it up👌🏻
The hardest part of this is cutting paper to fit the portafilter
Hey Lance! Great content as always.... i had fantastic firsts results at the café and this could change the way we propose certain recipies for sure. Thankd
Also, that cup at 9:30 is absolutely stunning!
Lance, I haven’t watched a lot of your content lately, because I found your early videos kind of hasty and fast paced while still way to long.
And MAN, HAVE YOU IMPROVED! Great, well made, nicely paced video!!! You‘ve found your groove. Keep going!
Love this but at home that’s why the Aeropress is my favorite when I am feeling for some thing other than espresso ☕️👍🏽😎 super cool video 👍🏽👍🏽👍🏽👍🏽
When you described the process I thought of the Senseo coffee brewer. It seems close except the Senseo does produce a creama of sorts. I just found your channel and I’m going to go look to see if you have a video about that machine. Thanks for the content I have to add myself to the subscribers.
Hi Lance, it would have been good to linger a bit more on comparison with an Americano, maybe a direct tasting comparison, i.e. why are the extra steps over an Americano worth it. Thanks!
I think the key difference is the 1. body and 2. the EY. 1. The nomacano is paper filtered (twice) and the Americano isn't. The Americano also retains the crema of your espresso shot.
2. Since you're brewing 23 to 180 which is about a 1:12,8 ratio you have higher extraction than your standard 1:2-1:3 espresso shot. It is to be expected that the nomacano has way more clarity due to filtering and maybe more complexity due to higher extraction. Especially for lightly even nordic roasted coffees, the higher ratios bring out more of the harder to solve particles. On the other hand the americano will have a thicker mouthfeel and more body, but may lack complexity and a standard shot may fail to get all out of those nordic roasts.
Hope this helps :)
@@karl70552 Thank you for your take, appreciate it!
As a side - Really stoked to see a Vectis in the studio. I haven't wanted any machine as much as I do that one and a Lance opinion of it would be a blessing
This sounds great to try at home! Only need to cut myself some paper filters for my espresso basket. Gonna try it soon!
Great video, Lance. Clear and to the point. I'm going to try this out and see what my non-spro loving friends think of it 👍
thank you! I try to do short content every blue moon haha!
super interesting concept, can't wait to give it a go. my espresso machine is way too underutilised these days.
Do it! I think you'll love it once dialed
i've been dong sproovers with my machine for almost a year, i almost barely make espresso or latte's anymore lol
so much more flavor in a sproover with a paper filter. for me I do about 19-20g of coffee, to about 200-220g of output, around 80C is my best results consistently around 3g/s and takes 1.7-2 minutes
Should try this out. I prefer it to sprovers
definitely gonna, it also gives me a reason to buy a v60 or something like this now lol @@LanceHedrick
What machine do you have?
hey, I have a heavily modified delonghi machine, i've added gaggiuino to it @@Phil_OG
I'm wondering how this compares to the turbo bloom profile with a bottom filter americano? With brighter coffee, such as Ethiopians, I've used a bottom filter, slightly coarser grind, 18.5g and around 60g extraction then topped off w/ water. To me it produces a less bitter extraction and nice sweetness.
Love seeing this on the gaggia. I’m saving my sheckels for a dual boiler/heat exchanger, but most of us have basic machines like this
Don't get the Breville DB. Nothing but a maintenance nightmare and replacement parts are virtually non-existent now. I live in Seattle and the only place that used to repair them is no longer doing that.
I was enjoying a cup from my Aeropress while watching. Hope this is as good!
I made it, i tried it, and i fecking loved it.
What is the brand/model of your scale? Also your kettle. God bless! Love your videos!
Scales: in espresso machine he has Acaia Lunar
And under server he has Fellow Tally Pro Precision
I feel like there’s a side plot when you watch Lance’s videos week to week with the equipment in the background. The CT2, Nurri leva, and Vectis sitting in the back have been so alluring.
Lance, how would you alter the dose and yield weight and time if you were using the Unifilter?
This somehow reminds me of the turboish shots that I use to pull with my unibasket on my espresso machine. For this I use light roasted filter beans with a coarser grind setting and brew them with a filter paper and lots of headspace to get a very clear and bright shot. But instead I use a dose of 16-18g for a yield of about 60-80g of coffee depending on the beans and of course I don’t do the pour over stuff afterwards. I copied this technique from a nice café in Freiburg, Germany. They served me one of the best fruity shots ever. 😉
Hey there, I go to Freiburg twice a year due to my spouses work. What's the café called? So far I've been to the Bächle coffee (but I've just tried their Pour-over which I liked a lot.
@@charlee9205 Café Marcel at Stadtgarten. It doesn’t look like one, but it is actually a specialty coffee by Günther Coffee Roasters.
@@3ede467 great, thx a million
Will you get the same taste when doing this workflow with a Chemex instead of a V60?
This will be great for parties since I don't have a drip machine but would like to prepare some nice coffee for everyone
How would it compare to a moka pot coffee, with a filter in basket (I use aeropress filters when I want clearer body) then filter through a v60?
So it's basically a sproover with full flow which is filtered through an additional paper and then diluted.
I like to make my iced coffee similarly. Without the 2nd filter and ice instead of water.
Sorta but it isn't the full ratio a sprover is. It relies on a lower ey concentrate which allows less bitterness.
@@LanceHedrick Ah gotcha. Full ratio would be 10:1? I naturally lowered the ration if I got to much bitterness. Often a 7:1
Okay, Now that Lance dubbed it the Nomacono, EVERYBODY for sure will be calling it the Nomacano.
Well, at least everybody will know about it hehe
Really love your moustachecano!
Filter once through Chemex type filter for super clarity.
Sadly these cant be done with a flair 58 due to the limited water capacity. Would re-upping the water chamber make a difference in the taste?
Gave this a try and I totally dig it
I saw this and went to make it. very tasty coffee. "its above average"
Going to try this when i gt home.
How would this compare to pulling a traditional espresso for an Americano/long black with a paper filter in the PF basket then running through a V60 filter paper before or after diluting?
Commenting for the algorithm, thanks for the video.
So I tried today, got the timing exact first shot which was awesome. ( I love when the gut instinct takes over…dilute with 70 grams water but kinda bitter. I used a Pesado High Extraction basket could that be reasoning?
I wonder if using a Hario Switch would work just as well, and cut out the annoyance of pouring from something without a spout?
I have a Chemex instead of a V60...think it'll work similarly?
«Above average» Wow. Tim the 🐐
When the brows start dancing , you know it's good.
Do you think this recipe would work without the Aeropress filter if you're using something like one of the Wafo or SWorks baskets?
Might be a silly question but what kind of coffee did you use? Espresso or a filter type of roast?
For 20 seconds coffee is coming out quite thick, but after it is just thin, watery (looks like not extracting much, meaning puck degraded?) Does that mean heavy channeling? Or is it normal for this type of shot?
Very interesting video ! I was wondering what's your kettle ? What are you thoughts on a budget friendly but still good temp controled kettle?
thanks !
Did you try it on the Decent seems to only go to 100g
Will try this on some weekend, looks like it needs more time than my regular routine.
Could this work with an Aeropress instead of a V60 ? Thanks in advance!
I gyess it will! But you will get some of the particles passing by the filter, maybe all of the particles you will want to remove 😅
If I use 17g dose in 19g basket, should I lessen the extraction amount and duration?
I know this probably sounds ridiculous, but could you use an aeropress instead of V60 for the second step? Just asking cause I swore off my V60 years ago in favor of the aeropress and now I have an espresso machine...I really think the real culprit in my V60 days was a cheap grinder....so seriously considering getting another pourover type gadget, but haven't yet. AND THANKS FOR THE AWESOME VIDS BTW...big fan, first time poster
after trying this a few times now I feel like the only way that this makes a "bad cup" is with wrong grind size.
so much easier than sprover to dial in without having super tannic drying feeling on the tongue.
I wonder if it's gonna work with mokapot as well
Very interesting concept Mr Hendrick, definently going to give it a try:)
thank you! Hope you enjoy, doc!
@@LanceHedrick Thanks Lance! 😁
Hi Lance, it was while ago now but I did try this method, it's now become a drink I regularly have, thanks again for sharing this 😎
I'm looking forward to giving this a try when I finally get my espresso machine up and running. I fully understand the situation in which it might be favoured over a pour over. You mentioned historically having machines with 1.5 bar pressure? Is this about what we get with an Aeropress? I'm often getting about 170g of water output with my Aeropress Go which is then diluted so am curious to see how that would compare with the Nomacano. I have been looking for an easy way to make something like that coffee for more people very occasionally and this might just be it. Anything Noma definitely has my interest. Thanks Lance.
My local cafe uses the Tone Touch brewer.
Love your videos and appreciate the effort that goes into them, just wish you could make them a bit shorter and to the point ✌️
Definately going to give this a try!
Report back once you have it dialed!
I just tried it. 16g to 130g in 45s + 50g water. It was a bit over extracted, I need to go coarser next time and the bean was not the best one. I will try next time with lighter roast and coarser. However when it cooled down it started much more tastier. I will try with 50g ice also, can be a good method for ice coffee.
heck yeah! Give it a go!
Nomas single origin columbian espresso was fantastic when i was there. For Noma this still seems like a long process in the line but alas, if anyone can make it work they can.
what temperature do you use to brew the shot?
How do you think this would work if not made on the spot? If I pull the shots, say 2 or 3 of them. Store them, then when say I have company, add the dilution bypass water, and serve. Do you think it'll lose a lot?
Yes, of course. Coffee cooling means you lose the flavor unless you’re making and serving iced coffee
I see you are using the Pro version of Timemore Fish Kettle, how is your experience with it?
From Nome?! I like to brew mine at Home hahaha great video!!
You mean at Homa? ; )
Hi Lance - do we need any specific water recipe to replicate (or get close to) your experience?
This is interesting. So for this coffee, what type of roast do you use? Do you use filter roast and pull it in the espresso machine, or do you actually use an espresso roast?
Filter roast and espresso roasts don't really mean anything. Espresso roast usually means cheap burnt robusta, but it sounds better to call it espresso roast
I saw my gaggia classic pro and I’m ready to go lol
Just when I was about to stop procrastinating you went and dropped this video 😅
Goodbye productivity!
short one this time, so not a big commitment haha!