DEBUNKING 6 MOST COMMON COFFEE MYTHS: Feat. Chemist Dr. Samo Smrke
Вставка
- Опубліковано 25 лип 2024
- Any of these surprising to you? Let's chat below!
And big hand to Samo who took the time out of his schedule to swing out and set some records straight! Time cues below.
Hope you enjoyed the video!
LINKS
__________________
Join my Patreon community at:
/ lancehedrick
Find me on IG at:
/ lancehedrick
Find me on Facebook at:
/ lancehedrickcoffee
My storefront: www.amazon.com/shop/lancehedrick
__________________
TIME CUES
0:00- Introduction
0:52- 1) Tamping too Hard?
2:21- 2) Fresh is Best?
4:52- 3) Brew with Boiling?
7:35- 4) High EY= Less Acidity?
12:48- 5) No Channeling is Possible?
17:22- 6) 9 Bar is Ideal?
20:50- TLDW - Розваги
![Lp. Последняя Реальность #107 РОДНОЙ ДОМ [Финал] • Майнкрафт](http://i.ytimg.com/vi/IK3QKzKUlHM/mqdefault.jpg)
Any of these surprise you? Hopefully some of them can actually help you improve your brewing and dialing in for a tasty coffee! And don't forget to smash that like button and subscribe if you haven't! Much appreciated.
Lance, OK I’ll hit the like button, but please tell me do you have a recommendation for Burrr replacement on my Eureka special 65 grinder that’s worth it, or should I save my cash????
@hifi2169 save your cash!
@@LanceHedrick
Thank You!
The Pressure as a static variable seems like fighting words. I am trying to reconcile that statement with all the flow/pressure profiling
Do one of these for Filter please!
Such an awesome video! I'm a chemical engineer and so much of what Dr Samo Smrke had to say resonated with my understanding of "fluidized beds" and general extraction principles. The fact that he has actual studies to backup the theories is really awesome! Lots of fun to watch and learn!
great video! Thanks to Dr. Smrke for taking the time to come on the show, and thanks to Lance for putting together the list of myths.
Thanks for putting this together!
Enlightening! Great piece of information! Appreciated. Thanks a lot.
Really interesting video! Thank you Lance and Dr Smrke!
This was an amazing video. Thank you Lance!!
Thank you so much for making these videos.
it was so cool and I've found the answers of some of my questions in this video. 🙏🏻❤
Loved this fantastic video, so clear and informative, directly applicable!
very interesting, thanks. This is the kind of content that's not found elsewhere, appreciated Lance!
Myth number 7: Lance actually sleeps …
That one will never be busted sadly
@@LanceHedrick Dumb question, have you tried going caffeine free?
Haha of course. Did 4 months no caffeine at all. No luck.
@@LanceHedrick :(
@@LanceHedrickhave you tried drinking more caffeine 😂
great explanations, thanks Lance and DR. Samo
I've watched hundreds of hours of Espresso / Coffee U-Tube videos and I think I enjoyed this one more than most all of the others... Thanks for sharing this with us today Lance.
This is my favourite type of content, full of information! Thanks Lance and Dr Samo.
Hydraulic Press Channel needs to do some coffee tamping experiments
very cool to hear this point of view. thanks Doc and Lance
Another great video Lance!
“Temperature and pressure don’t matter all that much!”
*Greg Scace sweats nervously*
He been real quiet since this dropped
Lol
True, but consistency gives a ~consistent product. And that's what the Scace II is really useful for.
Great video! Thanks guys! 🙂
Really good job on both sides of the conversation. I learned a lot. Thanks!
Thank you Lance for the great video and for Dr Srmke spending many hours on helping better understanding on these points ❤ ☕️ 🙏
Great video my friend! I have learned much in this process!
Such a great video. Loved the insight of Dr. Smrke! Now I feel a little smarter again :)
Loved this. Dr Smrke knowledge on this is fascinating. What a guy.
Killing it Lance - great vid
Lance, just want to say how much I appreciate it that you listed the six items, with timestamps, in the description. It's that kind of no BS approach that demonstrates you're the real deal.
very interesting Lance, thank you.
Love this video and his style of dumbing things down for us! Happy to see people with the know-how sharing information with us
Samo is the best!
@@LanceHedrick we love him!
Thank you Lance.
Love it Lance!
You talked about "fresh is best" in one of your last videos too and believe me you helped me a lot.
I'm still kinda new to specialty coffee (about a year) and I was ALWAYS obsessed with roast date, to the point of missing out on good coffee because of that.
After your thorough explanation I finally started to relax and I'm starting to obsess less and less over taste notes 😂
Definitely! So glad you enjoyed that video. Figured I'd bring it up again with an accredited scientist haha!
Great video Lance. As your average consumer I can't say I notice or pay much attention to those myths, but it's very interesting to see how much work and research is done by yourself and other coffee experts/enthusiasts. Thanks for the hard work!
Wow. Not sure why it is so pleasant to hear what I already know but very enjoyable to hear that all in one place 🎉 love it
Lots of great objective, and illuminating information. Thank-you...
Thank you for the support!
Hi, Lance! Thanks for the content
thank you for supporting it!
Dr Samo Smrke scored a gaming winning goal with this excellent collaborative video. I truly learned a great deal. Thanks. Cheers.
Very nice video👍🏼 Thank you so much😊🧡
I just binged James Hoffmann. This is the first of your videos I've watched and I think I'm going to be binging your stuff now.
excellent video! would love to see future videos like with maybe with more visual aid.
❤❤❤❤moooooore of These!!!
This was interesting. Good video.
More from this dialled in duo! Thank you
Very interesting information.
Thank you for the video! I'm always curious why too fresh is not good. I heard explanation on the CO2, but i don't think it affects pourover much. Now I know there are other unpleasant component which can be disappeared in a few days. Great learning!
Thanks Lance & Samo. I think I gained an answer to a situation I have been seeing after I recently "Slayer modded" my BES920, and that is when using quite low pressures, the flow rate seems to be more overall than expected. It stands to reason, now, that the coffee particles aren't offering as much resistance if they aren't squashed closer together, which is what is happening at higher pressures.
great way to popularize science on the channel, thanks!👍
Awesome geekin out on coffe!!!!
Awesome video ❤👍
Thanks, Lance and Dr Samo! Love the chemistry! All in all, this confirms that science is not absolute (that doesn't mean, all you conspiracy nuts, that science is not to be trusted, FFS!) because there are so many variables. On balance, work with what we know, make slight changes to our preference (try new things because that's the only way we can accept tastes different to those which we are used to!) and always remember the law of diminishing returns... Oh, and always respect the raw coffee producers - especially the women majority in the less wealthy producing countries (that is, most of the producers countries!) because they're most often the ones getting the worst deal out of this luxury industry - by purchasing traceable, fair-paid beans.
Cheers! ❤️☕️😄👍
Please do more with Dr. Smrke!!
Would love more Q and A vids!
Very interesting video ! I definitely learned something (myth number 4). I was wondering, what do you use as a kettle?
Hey Lance, as usual, I love the video.
Could you maybe expand a bit on the topic of lower pressures? In your experience, are there some coffees which benefit from a pressure lower than 9 bar?
Does lower pressure allow for a bit finer grinding and less channeling?
Fascinating. Freshness, I used to have a coffee shop, and roaster. Fresh roasted, a few hours, was very 'fizzy' and tasted lighter, because of the CO2. But I have also found that less fresh coffee, 4-6 weeks there was a change in the coffee compounds. For most people, they preferred the coffee younger than this, though they were still happy enough with older coffee.
Lance, the consistency of your content quality is excellent. I clicked on this video in my feed, and it took me reading the comments halfway through the video to realize the video was only 1 hour from roast date, haha. Just trying to say your production quality has continuously improved, but it's not jarring to watch videos from years apart. I guess the only way to mark the passage of time is your facial hair, or lack thereof!
Lance, can you do a video on pour over blooms? How do you dial in your bloom time and weight for different coffees? It seems like most people just do 3x the coffee dose for 45 seconds for all coffees.
Thank you Dr. Smrke and Lance. This is great information. You mentioned the size differences from a cold start in grinding. With a single dose grinder, would it lessen the size variation if one would start the grinder and then add the beans so that the burrs are already at their normal speed? Just curious if this would help, but understand that there will always be variations in particle size due to the nature of being a natural material. Thanks again for such an informative video.
Exactly. By letting the grinder get up to speed, and only then adding the coffee beans (slowly, rather than all at once) you'll minimise the variations from speed thus increasing grind homogeneity.
Once the grinder is running at speed, it's no longer considered a cold start, it's known as a hot start.
It's easier to do on some grinders than others, but always worth doing if you want to chase optimisations.
Brilliant thank you. Now I’m going to stop wondering if I should change my machine’s pressure down to 6 bar like so many people swear by and just enjoy my coffee 👌
Lance! Can you please talk about matched solubility in roasting/brewing blends?
Lance it would be really cool to see you cover traditional coffee brewing methods, arabian qahua coffee or ethiopian buna.
I have the chance to roast beans frequently and yes pour different batches (roast dates) of same beans so yes the coffee varies way too much but so does your climate. Personally the only reason i buy coffee fresh is when im buying a bigger batch or when im gonna drink the most after a week or 2
Yep, temperature is a useful tool to avoid extracting bitter compounds - once more for those in the back! I'd love to see newer studies on this that test temps like 80C vs 85C vs 90C and 95C (not just 87-90-93). Shouldn't only be grind size that's adjusted, because brew temp produces different tastes for quite a few people.
in my experience there's definitely a difference in extraction due to brewing temperature and i believe that's well established?!
But you do want some of those bitter compounds to balance out the acidity.
Due to elevation my water doesn't go above 94-95°C, I've always thought I was leaving some stuff on the table so it's interesting to see that generally a few degrees don't make that much of a difference.
Really enjoyed this interesting video, food for thought.
What do you think James??
I am so glad to find out I m NOT MAD!
You roasted those myths!
Never really noticed a natural gas type smell (sulfur) with coffee but did notice some fresh coffee gives off a nice farty smell lol.
One thing i noticed with a lower end grinder like a ceramic burr hand grinder or baratza vario which had the same profile lots of fines. I found i enjoyed super fresh espresso more, now with higher end more unimidal grind distribution grinders for light roasts they do seem to be more variable and inconsistent and settle down and usually give better results after more degassing. I had one light roast coffee that i kept trying to get good results with and it was always just ok like meh. One day i had an amazing shot and couldn't reproduce it. After about a month of rest i think it finally got better and more consistent. A couples times i noticed that.
“Gassy shots.” I have to admit, I giggled at this, but only due to having the sense of humor of a 9 year old. 😁
Tbh same. But it's my duty not to laugh at gassy on camera. (Did duty make you giggle)
It would be interesting if you made a video about methods for consistency. A hard thing about all of this is all of the variables.
I always made coffee at home. I was buying coffee from a roaster in Portland called Thornton once and they asked if I wanted to try the espresso. That opened my eyes to the potential of coffee since I had never tried espresso before. After that I knew I must learn how to make it. Ritual brewing in SF gave me the best espresso shot I've had. It really tasted like blueberries it was amazing that that flavor profile could come out of coffee. Besides ritual, I've been disappointed by highly reputable third wave cafés. If I buy their coffee I can make it better at home with a cafelat robot. The baristas are really good at latte art, but the espresso is meh, just an afterthought, a vehicle for coffeesque milk
For those of us who never really went to cafés could you make a guide for the café and what to look for? That ritual shot was inspirational but everything else has been disappointing. I don't have the knowledge to select a cafe where the coffee comes first
i feel the same way about many 'good' coffee shops..they talk the talk, they have the hipsters, the cool equipment...and i make better espresso with inferior tools.
that being said. if you are ever in Bergamo, Italy go to Bugan Coffee lab. Never have I had a shot with more clearly defined flavors and balance.
Thanks Lance for this useful aspect as always.
I really need you to do this vdo: when someone said use 92degC water for pour over, does it mean temperature of water or temperature in coffee bed?
If using 92C water, in bed is about 85, but when I use 100c, it is about 92c. I got both brew from both temp but really love to know from u.
Brother, Also, (It has been my personal experience) on myth #2, that it depends on the process combined with the roast... for example, have tasted natural anaerobic or CM coffees that actually develop more stable tasting notes between 1 to 3 months, Delicate washed floral profiles that really pick up after 8 days and so on... keep up the good work 😇
1:01 = this is why I love Lance 😂
The 58mm basket is the most common. Is it also the best size for a single espresso with a ratio of 1:2?
Lance, when you guys were talking about RPM and said that for some coffees it’s measurable- please do share for which ones and what the effect is!
I love these scientific tests! SCIENCE FTW!!!
I repeated for that laugh at 1:33 way too many times lol
Sleeve is looking good Lance💪😃
Thank you so much!
In his book, A Question of Freshness, Paul Songer says something like, methanethiol is used as one of the indicators of freshness. Methanethiol is a pungent chemical on its own right, but surprisingly, in coffee, it serves as a flavour compound that actually hides undesirable odours.
Does this mean that when methanethiol is extracted along with other chemicals during the brew, it no longer hides other undesirable odors but emit its own overpowering foul smell? I would love to know all the gives and takes of key compounds linked to temp, time, and water chemistry someday.
I couldn’t click the like button fast enough
Fresh isn't always best, I am curious how the packaging affects the de-gassing. Are the volatile compounds releasing if the coffee is stored in a vacuum canister? Is it better to store coffee in its original bag for a week or two before opening? Should I open the bag day one and let it casually de-gas and then air seal it? You have created a lot of questions to answer🧐
In 6) pressure are you talking about the peak pressure hit during the extraction? Because when I pull a "9 bar" shot it only reaches 9 bars for a short amount of time and then it quickly decreases from there on. Or are you pressure profiling and the pressure stays at 9 bar for the whole shot?
On typical machines, most people dial in finely enough to maintain roughly 9 Bar. Unless you have a rapidly eroding puck and an ever increasing output flow, you're likely sticking around 9 bar or so with maybe a slight dip. Doesn't take pressure profiling to do this. Most normal machines do.
Q. Will the pump in coffee machine have longer service life if set OPV to 6-7 bar?
So I should always hot start my grinder, as in, turn it on then put the beans in? I have been cold starting which is putting the beans in then turning it on....
If we talk about the pressure, is it puck or pump pressure?
Puck
The pressure the extraction experiences
Myth Busters. Coffee Edition.
“Watch out coffee myths, cuz your gonna get BUSTED!”
I have a very hard time differentiating between bitter and acid coffee flavors. I think this is making very hard for me to dial anything in properly.
I need to find a coffee shop that offers cupping/palette training sessions. One of the coffee shops in my town (Columbus, Ohio) used to offer cupping classes at their lab/roastery. I think they stopped offering those classes after COVID.
Dr. Samo Smrke was great! Does he have a channel or outlet where he dumps all his info?
I were a bit surprised 😅 i would se a overlay bitter coffee as a defective coffee, I've heard the theory of scolding coffee oils, I don't think people are afraid of burning as in combustion but burning as in tasting overly bitter, as in burned car-tires as some describe overly darkroasted coffee. So I wouldn't say the myth is busted just because the coffee dosnt combust, just taste overly extracted in a way that that taste unpleasant 😅
Other than that, great video!!!
Oh no. You're just removed from novices in coffee. Novices very much believe it will actually burn the coffee like when you burn a steak.
@LanceHedrick wauw 😅 people needs to see more "the last airbender" then 😂 clearly water can't burn, only scold😅
I’ve seen more and more pseudoscience creep in to coffee talk so this is refreshing
I was in that damn room 🎉 (not making a collab)
In the room where it happened.
I thought higher pressure due to more puck resistance (grinding finer) would increase likelyhood of channeling. However if you didn't get channeling then you can achieve a higher extraction with a finer grind size.
Higher pressure is due to BOTH resistance and flow. You could do same resistance and have higher input flow.
@@LanceHedrick on e61 with flow control I think the limiting factor is the grind size. But maybe Decent or other more advanced machines work differently with more legit pressure profiling rather than flow control.
@@BensCoffeeRants well sure but that's an e61 with constant flow. Not just a pump with an OPV, which is MO.
@@LanceHedrick what's "MO" mean?
Modus operandi
On tamping pressure: can you tamp too lightly? I've always assumed you can, so my solution has always been to tamp pretty much as hard as I can, because that's a consistent value.
I am sure you both know UMPAUL. He is a Korean latte champion. He makes this tamper called Channeling Master, I suggest you reach out to him and purchase his tamper.
With that tamper you will eliminate sour or bitter coffee, no more channeling and 100% extraction all the time at traditional ratios and yield. Time is no longer an issue.
I know um and that tamper
@@LanceHedrick Well then get it and try it. It will change the way you talk about coffee.
1 question
would you rather drink your favourite coffe brewed in on of those cheap drippers
or a really cheap coffee but you can choose which variables you tweak to get a better taste.
Favorite coffee no question
@@LanceHedrick I forgot to say I meant these cheap automated drippers. not one where you can do a pourover yourself.
would you still choose the good coffee?
On the temperature part. What about leaving the portafilter locked for too long instead of locking and brewing right away. Does that "burn" or negatively affect the coffee in any way?
Will definitely affect some of the volatile aromatic compounds. Think about the science behind the chilling of espresso retaining compounds- cooler starts can lead to more retention of those early easily extractible compounds.
@@LanceHedrickAbout that chilling espresso gadgets, does having a freeze cup will achieve the same effects? Or the compounds are being lost in the air (before it hits the cup)?
@@thiagom4321You'll lose more volatiles than a frozen ball, but less volatiles than a room temperature or warm cup. However, the taste is subjective, so whether this makes that big a difference is entirely in your mouth/head.
So if I’ve got this right, as long as you make a coffee that you enjoy the minutiae really doesn’t matter.
But isn't higher pressure more prone to channeling? With lighter roasted coffee I feel like I had more success pulling shots at around 7 bar rather than 9 bar.
Could definitely impact channeling but how to measure objectively? In any case, keep pulling 7. Not worse for sure!
"Unreal." - Thomas(2023, after watching this legendary video.)
If this is a shoresy reference, we are BFF and you get a stick. Because they're unbelievable
Smrke doin some wrke.
He's always bring the boys to the yard tbh
@@LanceHedrick❤ Underated response.
Just a couple pedantic nomenclature things about these words in American English
1. An easier word for non-homogeneous is heterogenous.
2. Methanethiol is a type of Mercaptan. Mercaptans are more widely known and associated with fart smell (as well as being added to natural gas).
Yes I know heterogenous. It has a bit different oomph to pushing the antithesis of homogeneity.
As for methane, yes. I think many remember the fart jokes from middle school lol
And it wasn't mentioned, but methanethiol (methyl mercaptan) contains sulphur, which is what gives it the awful odour (and taste.)