Lance... What the duck have I been doing for the past year... I always do my espresso at 18g 1:2 ratio whatever the beans are. Always sour, bitter and I just accepted that maybe that's what it really tastes. Now for the first time in my life, I tried to run it longer based on your suggestion, I never imagined espresso can be sweet on its own. Thank you... I don't usually comment on videos but your suggestion to run my espresso longer completely changed my coffee game! Your channel deserves more love! Thank you !!! 🙇🏻
I’m a little late but yes completely!! I also ran it for 1:2 ratio and when lance said try 1:2.5 or 3, it’s completely changed my view on espresso. Now I pull my 18g shot at 50g and it’s been game changer! I freakin love Lance
I never comment on videos on YT.. and I needed to express how even this simple short video changed my espresso and finally got me to break my assumption that my grind was the priority in affecting the taste. For weeks I have been trying to get this specific coffee dialed in and can’t quite achieve my preference and all I did was push a bit more water through it to cancel that lingering sour and I simply can’t believe the difference. Lance is truly legit!
This is awesome! I'm so happy a simple fix allowed you to make a special you are proud of period thanks for taking the time to comment even though that is out of the norm for you
Do I understand correctly that lowering the dose without changing brew time is the same as increasing yield (because it lowers the ratio the other possible way)? So in this particular case you could have use a little less ground coffe as well to get rid of the sourness?
@@ecsekiandras yes, but changing dose will change factors more than just a simple ratio change. Youll get a faster flow rate for example. Its a decent idea though. Hoff reccomends this if youre in the right area and want to dial in a bit without wasting a ton of coffee. But make sure you weigh to adjust ratio accordingly.
My la marzocco mini is arriving this week and I don't want to have to watch a six-part 2-hour lesson on dial in so this video is absolutely perfect to start at least to get me going. Thank you.
Lance, not only are you an intelligent guy that conveys information very well, you are a very great presenter. Your combination of information, details, humor, and random acts of beatboxing all come together to make a very enjoyable presentation.
That was perfection in a nutshell. Short, sweet, informative, a little NSYNC dirty pop beat boxing. All one could ask for from a video! Great job Lance
Hahaha! Dirty pop. Ppppoooooppppp. Sick and tired of hearing all the people talk about, what's the deal with this pop life and when is it gonna fade ou
Hey Lance, thanks for the video. I've been making espresso at home on and off for 4ish years now. One thing that I didn't think about is just stopping the shot early or letting it run for a few seconds longer in relation to extraction. I mean, I did, but what most everyone teaches is to adjust the grind setting to nail the 1:2 ratio in 30 seconds. As someone who is pretty detail oriented, i always stuck to that. Recently I started dialing in by having the 1:2 ratio in mind but adjusting by taste. Hearing you say to give it a few more seconds rather than adjusting the grind setting was an "aha" moment for me. Thank you for all the educational videos you provide.
Dude I usually never comment on videos. But this is by far one of the best, simple, straight to the point videos about espresso I’ve ever seen! 🤙🏽 thank you!
Nice and detailed explanation from 1:20 - 1:49 & 4:34 - 5:03. I'm 13 days in with my coffee journey and I wish there were more videos that emphasize the viscosity when it comes to the extraction. Life saver, thank you, Hendrick.
This is the best espresso dial in tutorials I have seen! Quick and easy! Before this, I was making changes to my grinder like crazy and I couldn't achieve a great tasting cup from a light-medium roast Yirgacheffe. However, after I have followed your guidelines, I could make an amazingly tasty cup. And even better, I can replicate it easily!
Helped me out a ton! I was doing 20/40 no matter the bean and always just accepted them tasting a little off. First try with this was the best shot I’ve had in awhile!
Been a while since I was here right away. Honestly great tips. Exactly how I dial in. Go based on time/weight/ratio first and then go based on taste to tweak to your liking.
Lance, this was gold! Thank you so much! I was following my roasters' recommended 20 g in, 40 out in 23 seconds and the acidity on those shots was killing me!! I had my first thoroughly enjoyable espresso today following this guide. Much much sweeter, it allowed for other notes to shine through without such a punch in the face with the acidity.
Curious, did you solve this mainly by grinding finer and holding the 40g constant out, or by increasing your time and volume/grams out? When I was getting acidic shots recently on a new coffee I wasn't sure if I should go coarser (thinking it would reduce the intensity of that flavor) or finer (shifting further along the sour-sweet-bitter spectrum).
@@elitebicycleracers definitely going finer. What we need is to up the extraction by grinding finer and increasing the contact time. Going coarser would speed up the shot which is what we don’t want. The first thing I did was drop the dose from 20 to 18g, allowing me to grind much finer, and then dial in the grind to get me to that 30/32 second 45 gram output. That results in a sweeter less acidic shot
wonderful! The roaster's guide could likely be delicious with their equipment and with their water, but it doesnt usually translate well to home users. Thats why equipping yourself with knowledge on dialling in is supreme! haha
Idk why I hadn't heard any other ratios other than 1:2. Been trying to figure out my Gaggia with the OPV mod for like 3 months, watching a ton of videos, and I just pulled the best shot with a 1:3 ratio in 36 seconds. Thanks Lance!
Dood! love love your videos! Honestly, I learn something each time I watch a vid. I pulled a shot for my friend he likes the sweet tart kinda taste, whereas I like the more creamy robust flavor profile for my espresso. I know beans vary, lighter roasted has a tendency to be under extracted etc... I am using the Gaggia Classic Pro, IMS filter basket, and IMS screen, as well as the single hole espresso nozzle, along with a Gaggia MDF grinder I refurbed myself. I like at 3:45 you show the difference between how an espresso pull( stream) should look versus when the grind is too fine. I am finding I have to make adjustments each time I switch beans. I belong to a monthly bean subscription so bi weekly Im finding I adjust a little. Thanks again for making such good content!
making espresso is the never ending quest for perfection. Sadly, never ending is a proper word. There is no end in sight. You will always be chasing that dragon for ever and ever and ever. But, that's the fun of it. Chasing that godshot shot every day. And you have nailed it on the head. Switching between beans day after day is very difficult and can be wasteful. But over time, you will figure out a way to lessen the waste between dials.
Great video. Can you do one on how to dial in a pressurized filter basket? I have a wirsh unit that has a pressurized basket and cant seem to get dialed in. It does 50g for a single shot and 88g for a double shot.
Good info at 5:20. I haven't heard it explained that way before, but it makes sense. When doing a longer shot (e.g., light roast on unimodal burrs), I might be tempted to go coarser since it will take more time to get to the larger volume out. But your point made me realize I still need a sufficiently slow initial flow rate. A related thing that sometimes confuses me is I want to associate the term "more extracted" with "stronger," when I guess a more extracted shot might actually be more dilute.
I love it whenever something I say helps other people have something click in their head. That was a redundant way of saying I'm very happy that you had a realization that will help you going forward. Thank you for the support and for watching my videos
Lance I love the passion . I have a Saeco Xselsis so Im limited to my " dialing in " I had a manual FOR YEARS but needed the speed and automation because of my family size and ability to make it quick and go in the AM , GREAT STUFF
I really appreciate the short format video my dude! You have always had excellent content, but sometimes I don't always have time for a 30 minute video but I want the down and dirty of how to get things rolling. I do like the long format when I have the time though.
Lance you are rocking with this content yesterday I finally made my first tulip by the latte art tutorial, now I would try this tips with the urbanic grinder .. that you already recommend 👌
Lance. You are including the pre-infusion in the shot time. Some say you shouldn’t include this and you time after the pre-infusion. Thoughts on this? Thanks so much!
Great video! Related to this topic, do you have another video or maybe you can comment on the puck. Often my puck is a bit wet on top even though I’m getting my desired (??) shot. Not sure how to fix.
Puck screen will help. The issue is head space. Puck screen will reduce head space and force all the water through for a more dry puck. OR a smaller basket with same dose.
Hey Lance, first thank you for this beautiful channel and all the Videos you do! I just started in the coffee game I have a lelit bianca v3 and niche zero. I currently have a dark roasted coffee and am struggling to reduce the acidity when doing 18g 36 out in 30min What can I do to reduce it?
Hi Lance, thanks for sharing this quick dialing-in video. Lot of questions come to my mind. FIRST, how do we define the proper dose for our basket? For my Simonelli Musica, what is the preferable dose? SECOND, in your first try with 20gr dose, it run very slow. Why did you choose to grind coarser, not decrease the dose? I believe both ways can result in faster shot.
Thanks Lance my coffees are getting better and better, as home-barista. Very interesting subject on shifting sourness and bitterness if you can elaborate more on that using simple coffee combo machines that would be great. I'll get your Breville when I get more proficient
Sure! The variables of extraction include time, temperature, grindsize, ratio, pressure. You will need to manipulate these in order to effect extraction. In order to increase extraction, you could make the grindsize smaller, or you could run more water through which would both increase your contact time, which does increase extraction, and it also increases your ratio. You just need to think about if you need to increase or decrease extraction and use those variables to your advantage
I have a question. I’m dialing in my new espresso machine. Breville bambino. My question is apparently 25 to 30 seconds is the sought after extraction time. When do you start timing the 25 to 30 seconds? Do you start timing from when you hit the button or from the time you hear the pump?
Nice video Lance, I also think that brew ratio is a little bit more important than extraction time, changes completely the result Right now I am dialing to a Rwanda single origin that even with 1:2 is still sour with very concentrated flavors, the last shot was 1:2.5 and it's much better, clean result P.S. Did you ever work at men in black post office, I see that you speak the extraterrestrial beat box language 😂
lance. thanks for this refresher. been watching your vids from day 1 and they're always quality! quick question here! do you start your timer when you hit the start button (during pre-infusion phase)? or do you start it when you see the espresso flowing out?
@@LanceHedrick I'm using a Breville Barista Plus. Using manual mode I find that I start getting drops out to bottom of my bottomless portafilter after around 10 seconds, and then let my 18g bean dose run to 36g of output on a medium/dark bean over 28 seconds from the time the first drop exits the portafilter. Does that sound about right to you? I'm super new to this, would appreciate any advice!
Wait what? You cooperate with Doubleshot to get you beans? I’m from Czech and love your channel! Thanks for all the great content. I never thought you’d get any connection to Czech :)
For 20G of beans how much grans should we get for a double shot? 50 grams is the standard? How do we lessens or push extraction? I have the Breville barista pro. New at it.
Great video. Also thank you for fixing the audio, sounds as though you reduced the input gain on the mics, added some post compression and threw an adaptive limiter on, minimal clipping when you get excited :P
@@LanceHedrick bruh me too!!! Just remember record low coz you can ALWAYS increase the gain in post check out musician on a mission and music tech help guy - their tutorials are bangin as are yours
@@LanceHedrick awesome! Also mate just a question, lets say your dialing in your espresso - do you take into consideration whether or not you are going to be making Lattes/Caps with it? I suppose the question is if you are going to be making milk based drinks, are the dialing in paramaters going to be different than if you were going to be having straight espresso?
Great video, Lance - I can tell you’re trying to condense the content for the general public. One suggestion I might add: anyway we could get close up detailed shots of the beans (or pro duct) you happen to be using in the video? Great content!
Do you time from when the liquid first hits the cup, the way the scale does, or when the machine starts (including pre infusion)? I understand that either work but what’s the standard?
When using a bottomless PF, do you preinfuse until you see coverage of the bottom of the basket, or just the standard 7-8 seconds? On the same machine it takes 15-20 seconds to preinfuse with the dose and grind size I typically use
That's how I personally do it and it serves me well. It means grinding slightly finer in grind as well. Generally that's mean roughly 50 seconds total with PI and extraction going from 20-30 to 30-20 seconds
When do i start my timer for the round about 25secs on my Bambino Plus? When hitting the button to start the extraction or when I hear the pump starting to pump water? There is round about a 3-5s offset between pushing the button and the sound of the pump.
Can you do an interview/discussion with Stephane Ribes? He is a DE user who has posted a lot of home espresso experiments and came up with a lot of interesting results re. prep/equipment for espresso. I think your communication style would be great to highlight what he has found
Nice process . . . I think I spend too much time tweaking the grind. Then sometimes overshoot and get channeling . . . ugh! Next time I'm going to try just adjusting the ratio as you did here. I guess in a shop (who bought more than 12oz of beans) they would be more inclined to dial the grind further?
Nice video. I got the almost same grinder machine, but from Sage. Do you know if Sage and your Brand one or both are using oem? Like they buy the grinder and only put their name on it?
@@LanceHedrick so here`s my story, using a Breville DB, I am currently running a 7 sec PI (total 11 sec before espresso drops) on 18.5g dose for total run time of 27 sec. yielding 41g out (2.2:1 ratio, medium - dark roast) And I am relatively pleased with the results. I fully understand dose, grind size, run time, and yield, hell I even understand water debit now thanks to you. I know what PI is and its benefits, but unlike the rest I have no idea about determining PI time and how it factors into the whole magic 20-30sec window. Some time from start, some time from the drop, but add PI into that and it is a dark and scary world out there. I feel Im just going about adjusting PI blindly and getting annoyed. Adjusting to taste is fine and in the end what counts, but I will never be truly satisfied with my espresso until I understand the whys and wherefores here too.
i always recommend NOT messing with PI. Set it and forget it. If you want, you can dial in the PI to stop once the bottom of the basket is saturated. the goal of PI is to saturate fully the puck, priming it for diffusion and soaking it with water to degas and expand to lessen channels
A good video A quick question i am using cheaper machines. One is a breville be250 the other a sunbeam em3820 both are stock 15 bar double wall basket 51mm setups. I put the exact same coffee in both machines i would say the breville makes a more acidic lighter tasting which would suggest needing a finer grind to up the extraction. The sunbeam machine produces a ritcher slightly burnt flavour and its very strong i guess thats over extracted (i do prefer this out of the two) i guess needs a slightly coarser grind. I find it very strage that 2 very similar machines with the same input coffee can produce vastly different results. To change my breville setup taste i would need to change the double wall basket (pressurized basket) to a single wall (non pressurized) and grind for the flavour profile i am after?
The difference in the machine is obvious. Because they are both cheaper machines, they are not machined to be completely accurate. So even with the pressurized basket, you have no guarantee you are hitting the same pressure at the same time. if you go and watch my flow and pressure video, you will see that different machines have different Built-in flow rates of the water. This will dictate the time it takes to reach the pressure of the overpressure valve. So, they will have 2 different tastes. Depending on your recipes though, I cannot recommend going finer or coarser without more information.
@@LanceHedrick unfortunately i have only just started my coffee journey with my home setup. I dont have all the right tools yet to fine tune but i am working on it. My next step is to get a propper scale so i can figure out whats going on. I brought the be250 (second hand) as a cheap trial to see if i would like it. Turns out i have expensive taste 😂. I purchased the Xeoleo grinder you recommended but they had a 200w version so i went for that, so this will help for getting that flavour i prefer. I was just so surprised how different they are from each other even though on paper they look simular.
I see in this video you change the ratio to 1:2.5 in order to increase extraction to get rid of the sour taste. What if instead I wanted to change the coffee dose to increase extraction? Would I increase or decrease the amount of coffee in the portafilter?
Any advice is I'm able to hit the time (~30sec) and hitting the 2.5:1 ratio for medium/light roasted beans... But very little to no crema? Beans are about 2 weeks old since roast.
If it tastes good, don't worry about crema. Crema comes out with either freshness or darker roasted coffees or both. High pressure also epitomizes crema. I wouldn't sweat it if tasting good. I intentionally pull shots in a way to minimize crema hahaha
That sudden beatbox was amazing
Haha! Thank you! Perhaps I'll do some more in a future video. I showed maybe 5% of what I can do. Lol
Lance... What the duck have I been doing for the past year... I always do my espresso at 18g 1:2 ratio whatever the beans are. Always sour, bitter and I just accepted that maybe that's what it really tastes. Now for the first time in my life, I tried to run it longer based on your suggestion, I never imagined espresso can be sweet on its own. Thank you... I don't usually comment on videos but your suggestion to run my espresso longer completely changed my coffee game! Your channel deserves more love! Thank you !!! 🙇🏻
I’m a little late but yes completely!! I also ran it for 1:2 ratio and when lance said try 1:2.5 or 3, it’s completely changed my view on espresso. Now I pull my 18g shot at 50g and it’s been game changer! I freakin love Lance
I never comment on videos on YT.. and I needed to express how even this simple short video changed my espresso and finally got me to break my assumption that my grind was the priority in affecting the taste. For weeks I have been trying to get this specific coffee dialed in and can’t quite achieve my preference and all I did was push a bit more water through it to cancel that lingering sour and I simply can’t believe the difference. Lance is truly legit!
This is awesome! I'm so happy a simple fix allowed you to make a special you are proud of period thanks for taking the time to comment even though that is out of the norm for you
Do I understand correctly that lowering the dose without changing brew time is the same as increasing yield (because it lowers the ratio the other possible way)? So in this particular case you could have use a little less ground coffe as well to get rid of the sourness?
@@ecsekiandras yes, but changing dose will change factors more than just a simple ratio change. Youll get a faster flow rate for example.
Its a decent idea though. Hoff reccomends this if youre in the right area and want to dial in a bit without wasting a ton of coffee.
But make sure you weigh to adjust ratio accordingly.
dude i’m like WHY WAS I SO STUBBORN ON MAINTAINING THE RATIO
Same, thank you
This was really the “explain it to me like I’m 5” video that I needed to see to make sense of the process. Thank you Lance!
My la marzocco mini is arriving this week and I don't want to have to watch a six-part 2-hour lesson on dial in so this video is absolutely perfect to start at least to get me going. Thank you.
Lance, not only are you an intelligent guy that conveys information very well, you are a very great presenter. Your combination of information, details, humor, and random acts of beatboxing all come together to make a very enjoyable presentation.
Lance the goat in coffee AND BEATBOXing? What can’t he do
no useless blabla and very understandable. straight to the point and informative.
problem - solution
awesome dude
That was perfection in a nutshell. Short, sweet, informative, a little NSYNC dirty pop beat boxing. All one could ask for from a video! Great job Lance
Hahaha! Dirty pop. Ppppoooooppppp. Sick and tired of hearing all the people talk about, what's the deal with this pop life and when is it gonna fade ou
Hey Lance, thanks for the video. I've been making espresso at home on and off for 4ish years now. One thing that I didn't think about is just stopping the shot early or letting it run for a few seconds longer in relation to extraction. I mean, I did, but what most everyone teaches is to adjust the grind setting to nail the 1:2 ratio in 30 seconds. As someone who is pretty detail oriented, i always stuck to that. Recently I started dialing in by having the 1:2 ratio in mind but adjusting by taste. Hearing you say to give it a few more seconds rather than adjusting the grind setting was an "aha" moment for me. Thank you for all the educational videos you provide.
Dude I usually never comment on videos. But this is by far one of the best, simple, straight to the point videos about espresso I’ve ever seen! 🤙🏽 thank you!
There is so much to know and learn. But not too much to be intimidating. Just enough to keep things interesting. I love this hobby.
for sure. lots of new things i am still learning daily. It is fun!
This is the best tutorial I've seen on dialing in a shot.
Wow big praise! Thank you so much.
Oh my man!! You have reached a level - only a true expert can - of explaining the difficult things in an easy and super digestible way !!! THANK YOU
wow thank you so much! that seriously means a lot, my friend.
The beat boxin! My WORD, yet ANOTHER reason to watch Lord Hendrick’s exquisite channel! Thank you for this
Haha! Thank you so much! Stoked you enjoyed the video
Nice and detailed explanation from 1:20 - 1:49 & 4:34 - 5:03. I'm 13 days in with my coffee journey and I wish there were more videos that emphasize the viscosity when it comes to the extraction. Life saver, thank you, Hendrick.
Thank you, Anthony! Means a lot! I am so glad you enjoyed the video!
You seem like a happy dude. Thanks for sharing that!
You're a fantastic teacher, thanks for the uploads!
thank you so incredibly much! I really appreciate that!
I'm a simple man. I see a Lance Hedrick video, I like it.
Hahaha thank you! Means a lot, friend
OK, picked up something new today and for that I thank you. Your spontaneous beat box was not half bad.
haha! I can do better than that. I am thinking of doing short, fun beat box tutorials on my tiktok that I never use haha!
You made this so damn understandable-and pretty damn short for a tutorial. Thanks so much, Lance!
Fantastic to hear! Thank you so much for leaving this comment.
The beatboxing was amazing! Great video Lance as always.
! Thank you so much
that coffee beatbox at 6:00 killed it!!! 😇
Best explanation of how to dial in espresso to date! Loved it. Easy to follow and apply!
This is the best espresso dial in tutorials I have seen! Quick and easy! Before this, I was making changes to my grinder like crazy and I couldn't achieve a great tasting cup from a light-medium roast Yirgacheffe. However, after I have followed your guidelines, I could make an amazingly tasty cup. And even better, I can replicate it easily!
Helped me out a ton! I was doing 20/40 no matter the bean and always just accepted them tasting a little off. First try with this was the best shot I’ve had in awhile!
Beat Boxing is a must. As always a great video. Keep it up!
Haha! Thanks! Glad you enjoyed it!
@@LanceHedrick Next time please beatbox while extracting too!
Haha! For you, I'll try to remember
Wow - you packed so much knowledge in such an easy to understand & follow (short) video.
Well done!
Been a while since I was here right away.
Honestly great tips. Exactly how I dial in. Go based on time/weight/ratio first and then go based on taste to tweak to your liking.
Absolutely! About time you came back
I love these quick guides, straight and to the point
Absolutely. So very glad you are enjoying them!
@@LanceHedrick not as much as the unexpected beatboxing part though, you rock 😂
5:48 That espresso beatbox was SICK!!
Great video thanks and love those Kruve espresso glasses!
Thank you so much! I really appreciate the support
Lovely video and to the point! Gave me a good idea as to what i need to do without wasting coffee. And BTW..loved the beatboxing ❤
The beatbox caught me off guard lol awesome work bro love your vids 👌 watching all the way in little New Zealand
Thanks man as always it is a joy to watch your videos.
Thanks so much! Means a lot. Appreciate the support
Lance, this was gold! Thank you so much! I was following my roasters' recommended 20 g in, 40 out in 23 seconds and the acidity on those shots was killing me!! I had my first thoroughly enjoyable espresso today following this guide. Much much sweeter, it allowed for other notes to shine through without such a punch in the face with the acidity.
Curious, did you solve this mainly by grinding finer and holding the 40g constant out, or by increasing your time and volume/grams out? When I was getting acidic shots recently on a new coffee I wasn't sure if I should go coarser (thinking it would reduce the intensity of that flavor) or finer (shifting further along the sour-sweet-bitter spectrum).
@@elitebicycleracers definitely going finer. What we need is to up the extraction by grinding finer and increasing the contact time. Going coarser would speed up the shot which is what we don’t want. The first thing I did was drop the dose from 20 to 18g, allowing me to grind much finer, and then dial in the grind to get me to that 30/32 second 45 gram output. That results in a sweeter less acidic shot
wonderful! The roaster's guide could likely be delicious with their equipment and with their water, but it doesnt usually translate well to home users. Thats why equipping yourself with knowledge on dialling in is supreme! haha
Loved this! Just the way I need to dial my shots, easily understand.
You're fantastic, you make coffee understandably fun.
Bro that beat boxing 😂😂😂
My son heard it in the background and started dancing lmao. Good stuff 👍🏼
hahaha! that is incredible. Thanks for watching!
Awesome stuff as always man 🥂
First time watching ,great work
Thanks for watching and for the kind words! Your support means a lot
Love the short yet informative
Absolutely! Trying to be all things to all people here
Idk why I hadn't heard any other ratios other than 1:2. Been trying to figure out my Gaggia with the OPV mod for like 3 months, watching a ton of videos, and I just pulled the best shot with a 1:3 ratio in 36 seconds. Thanks Lance!
fantastic! I always say, break the rules
loved the quick jam haha
Haha! Thank you so much for watching
Dood! love love your videos! Honestly, I learn something each time I watch a vid. I pulled a shot for my friend he likes the sweet tart kinda taste, whereas I like the more creamy robust flavor profile for my espresso. I know beans vary, lighter roasted has a tendency to be under extracted etc... I am using the Gaggia Classic Pro, IMS filter basket, and IMS screen, as well as the single hole espresso nozzle, along with a Gaggia MDF grinder I refurbed myself. I like at 3:45 you show the difference between how an espresso pull( stream) should look versus when the grind is too fine. I am finding I have to make adjustments each time I switch beans. I belong to a monthly bean subscription so bi weekly Im finding I adjust a little. Thanks again for making such good content!
making espresso is the never ending quest for perfection. Sadly, never ending is a proper word. There is no end in sight. You will always be chasing that dragon for ever and ever and ever. But, that's the fun of it. Chasing that godshot shot every day. And you have nailed it on the head. Switching between beans day after day is very difficult and can be wasteful. But over time, you will figure out a way to lessen the waste between dials.
Love the new intro and thanks for the shorter video.
Thank you! I'm trying my hardest and it really means a lot that you are supportive
fkn amazing tutorial with the beatbox and all
Thank you so much! It really means a lot. I'm glad that you're enjoying the channel
Wow this was so concise, great video 👍🏼
Thank you Andrew! I'm so stoked you enjoyed it
Great video. Can you do one on how to dial in a pressurized filter basket? I have a wirsh unit that has a pressurized basket and cant seem to get dialed in. It does 50g for a single shot and 88g for a double shot.
Good info at 5:20. I haven't heard it explained that way before, but it makes sense. When doing a longer shot (e.g., light roast on unimodal burrs), I might be tempted to go coarser since it will take more time to get to the larger volume out. But your point made me realize I still need a sufficiently slow initial flow rate. A related thing that sometimes confuses me is I want to associate the term "more extracted" with "stronger," when I guess a more extracted shot might actually be more dilute.
I love it whenever something I say helps other people have something click in their head. That was a redundant way of saying I'm very happy that you had a realization that will help you going forward. Thank you for the support and for watching my videos
Ugh this VID makes me want my setup NOW! 😩
Lance I love the passion . I have a Saeco Xselsis so Im limited to my " dialing in " I had a manual FOR YEARS but needed the speed and automation because of my family size and ability to make it quick and go in the AM , GREAT STUFF
Nice quick video for a refresher
thanks! Hope you enjoyed it.
Merry Christmas man! Love the vids ☕🌲
And happy holidays! Thanks for watching, Friend
Lance, as usual, spot on! But methinks that the last shot was perfect because of the rhythmic tapping with the stirrer - injecting your vibe ! lol
Hahaha! Thank you and so glad you enjoyed the video!
Loved the beatbox part
Hahahaha! Thank you so much for the comment and engagement. Glad you enjoyed it
Thanks Lance for this new video very useful as usual
I will adjust a bit, my way to dial tomorow morning 🙂
Fantastic! So glad you found it helpful
Perfect video. Succinct and clearly explained. Thank you.
Thank you so incredibly much, Christine! Hope it helps!
Thanks Lance 🙏
I really appreciate the short format video my dude! You have always had excellent content, but sometimes I don't always have time for a 30 minute video but I want the down and dirty of how to get things rolling. I do like the long format when I have the time though.
Absolutely! Thank you so much for watching and supporting!
Awesome video!!!
Thank you so much! The support means everything
Lance you are rocking with this content yesterday I finally made my first tulip by the latte art tutorial, now I would try this tips with the urbanic grinder .. that you already recommend 👌
Incredible! That is such great news. Stoked for you! Feels good. Yeah?
Beatboxing Lance returns! :D
Made just a small cameo lol
Can you also do a vid on how to build great traps. Many thanks
Lance. You are including the pre-infusion in the shot time. Some say you shouldn’t include this and you time after the pre-infusion. Thoughts on this? Thanks so much!
Dannnm you are good!!
Great video! Related to this topic, do you have another video or maybe you can comment on the puck. Often my puck is a bit wet on top even though I’m getting my desired (??) shot. Not sure how to fix.
Puck screen will help. The issue is head space. Puck screen will reduce head space and force all the water through for a more dry puck. OR a smaller basket with same dose.
So good, thanks!
Thank you so much for watching! The support means a lot
Do you ever use a bottomless portafilter to watch for channeling or how the extraction is coming out?
Hey Lance, first thank you for this beautiful channel and all the Videos you do!
I just started in the coffee game I have a lelit bianca v3 and niche zero. I currently have a dark roasted coffee and am struggling to reduce the acidity when doing 18g 36 out in 30min
What can I do to reduce it?
The human beatbox is back at 05:58 😎
Hahaha you know it!
Hi Lance, thanks for sharing this quick dialing-in video. Lot of questions come to my mind.
FIRST, how do we define the proper dose for our basket? For my Simonelli Musica, what is the preferable dose?
SECOND, in your first try with 20gr dose, it run very slow. Why did you choose to grind coarser, not decrease the dose? I believe both ways can result in faster shot.
Thanks Lance my coffees are getting better and better, as home-barista. Very interesting subject on shifting sourness and bitterness if you can elaborate more on that using simple coffee combo machines that would be great. I'll get your Breville when I get more proficient
Sure! The variables of extraction include time, temperature, grindsize, ratio, pressure. You will need to manipulate these in order to effect extraction. In order to increase extraction, you could make the grindsize smaller, or you could run more water through which would both increase your contact time, which does increase extraction, and it also increases your ratio. You just need to think about if you need to increase or decrease extraction and use those variables to your advantage
Hey Lance
Do you have a video on the smart grinder pro? What are your thoughts?
I have a question. I’m dialing in my new espresso machine. Breville bambino. My question is apparently 25 to 30 seconds is the sought after extraction time. When do you start timing the 25 to 30 seconds? Do you start timing from when you hit the button or from the time you hear the pump?
Nice video Lance, I also think that brew ratio is a little bit more important than extraction time, changes completely the result
Right now I am dialing to a Rwanda single origin that even with 1:2 is still sour with very concentrated flavors, the last shot was 1:2.5 and it's much better, clean result
P.S. Did you ever work at men in black post office, I see that you speak the extraterrestrial beat box language 😂
Hahaha! Yes. Working with Tommy was a joy. Glad you enjoyed the video!
lance. thanks for this refresher. been watching your vids from day 1 and they're always quality! quick question here! do you start your timer when you hit the start button (during pre-infusion phase)? or do you start it when you see the espresso flowing out?
Yeah, would be interesting to hear it from you.. Since they are always wars on forums about this topic :)
Not sure who is war-ing. Consensus is you start timing from button push (or when water hits the puck) because you are timing preinfusion included.
I absolutely start time when I hit the button. Definitely take note of preinfusion time if going manually.
@@LanceHedrick I'm using a Breville Barista Plus. Using manual mode I find that I start getting drops out to bottom of my bottomless portafilter after around 10 seconds, and then let my 18g bean dose run to 36g of output on a medium/dark bean over 28 seconds from the time the first drop exits the portafilter. Does that sound about right to you? I'm super new to this, would appreciate any advice!
@@mitchellmiller2438 change a little bit your grind size to finer
Wait what? You cooperate with Doubleshot to get you beans? I’m from Czech and love your channel! Thanks for all the great content. I never thought you’d get any connection to Czech :)
Haha! I got some while in Milan. Been enjoying them!
@@LanceHedrick totally yummy indeed! Keep on rockin'... or coffeein'? :)
Haha! Coffee on, my caffeinated friend
"So the only real variable I'm changing is time. And weight." 😂 4:57
Hahaha! So many variables and they're all related. Ugh so embarrassing lol
For 20G of beans how much grans should we get for a double shot? 50 grams is the standard? How do we lessens or push extraction? I have the Breville barista pro. New at it.
Great video. Also thank you for fixing the audio, sounds as though you reduced the input gain on the mics, added some post compression and threw an adaptive limiter on, minimal clipping when you get excited :P
Hahaha so hard not to clip the mic. Ya boy has a booming voice haha
@@LanceHedrick bruh me too!!! Just remember record low coz you can ALWAYS increase the gain in post check out musician on a mission and music tech help guy - their tutorials are bangin as are yours
Haha sounds good! Will recommend to my bud who films and edits lol
@@LanceHedrick awesome!
Also mate just a question, lets say your dialing in your espresso - do you take into consideration whether or not you are going to be making Lattes/Caps with it? I suppose the question is if you are going to be making milk based drinks, are the dialing in paramaters going to be different than if you were going to be having straight espresso?
“you want to come out like warm honey”
good way to describe the viscous appearance of a great espresso
Absolutely. It makes it sound soooooo good. Haha
Great video, Lance - I can tell you’re trying to condense the content for the general public. One suggestion I might add: anyway we could get close up detailed shots of the beans (or pro duct) you happen to be using in the video? Great content!
Sure! I can add that in future videos. I didn't think that to be important and cut the close ups in edit lol! Thanks for the suggestion
Do you time from when the liquid first hits the cup, the way the scale does, or when the machine starts (including pre infusion)? I understand that either work but what’s the standard?
When using a bottomless PF, do you preinfuse until you see coverage of the bottom of the basket, or just the standard 7-8 seconds? On the same machine it takes 15-20 seconds to preinfuse with the dose and grind size I typically use
That's how I personally do it and it serves me well. It means grinding slightly finer in grind as well. Generally that's mean roughly 50 seconds total with PI and extraction going from 20-30 to 30-20 seconds
Lots of ways to do it but I like waiting until you know the whole puck is saturated, for sure
How do you do your purge on the breville grinder? Full disassembly and brushing?
If you want to fully clean? Yes. If you are switching beans, I just toss soem in there and throw them out.
Great video Lance. Quick question for you though … do you start timing at first drip or when you turn on the machine?
When do i start my timer for the round about 25secs on my Bambino Plus? When hitting the button to start the extraction or when I hear the pump starting to pump water? There is round about a 3-5s offset between pushing the button and the sound of the pump.
Can you do an interview/discussion with Stephane Ribes? He is a DE user who has posted a lot of home espresso experiments and came up with a lot of interesting results re. prep/equipment for espresso. I think your communication style would be great to highlight what he has found
I need to! I know of him for sure. If you know him well, perhaps put us in contact?
Nice process . . . I think I spend too much time tweaking the grind. Then sometimes overshoot and get channeling . . . ugh! Next time I'm going to try just adjusting the ratio as you did here. I guess in a shop (who bought more than 12oz of beans) they would be more inclined to dial the grind further?
In a shop setting, usually a specific profile is agreed upon. So all variables are used to find a specific profile that works.
Can this be done with the Bambino Plus, Lance? I guess I can hold the brew button if I want to extend the extraction?
Nice video. I got the almost same grinder machine, but from Sage. Do you know if Sage and your Brand one or both are using oem? Like they buy the grinder and only put their name on it?
Hey Lance, I love your videos and all, but could you help me out with dial-in espresso in a pressurized basket?
Also maybe with a single - shot basket?
Pressurized is hard. You don't really have nuance to play with. I'd recommend switching to non pressurized if interested in dialing in
Single shots are really difficult because of bed depth. Tend to be highly problematic. Which is why you never find them at third wave shops
can you do a video on pre-infusion and how to dial that time and/or how/if it affects your brew time
PI definitely affects brew time a lot. It helps even the extraction. And will cause the percolating phase to be faster
@@LanceHedrick so here`s my story, using a Breville DB, I am currently running a 7 sec PI (total 11 sec before espresso drops) on 18.5g dose for total run time of 27 sec. yielding 41g out (2.2:1 ratio, medium - dark roast) And I am relatively pleased with the results. I fully understand dose, grind size, run time, and yield, hell I even understand water debit now thanks to you. I know what PI is and its benefits, but unlike the rest I have no idea about determining PI time and how it factors into the whole magic 20-30sec window. Some time from start, some time from the drop, but add PI into that and it is a dark and scary world out there. I feel Im just going about adjusting PI blindly and getting annoyed. Adjusting to taste is fine and in the end what counts, but I will never be truly satisfied with my espresso until I understand the whys and wherefores here too.
i always recommend NOT messing with PI. Set it and forget it. If you want, you can dial in the PI to stop once the bottom of the basket is saturated. the goal of PI is to saturate fully the puck, priming it for diffusion and soaking it with water to degas and expand to lessen channels
When do you start timing? Once u hit the button or once it starts flowing?
A good video
A quick question i am using cheaper machines. One is a breville be250 the other a sunbeam em3820 both are stock 15 bar double wall basket 51mm setups. I put the exact same coffee in both machines i would say the breville makes a more acidic lighter tasting which would suggest needing a finer grind to up the extraction. The sunbeam machine produces a ritcher slightly burnt flavour and its very strong i guess thats over extracted (i do prefer this out of the two) i guess needs a slightly coarser grind. I find it very strage that 2 very similar machines with the same input coffee can produce vastly different results.
To change my breville setup taste i would need to change the double wall basket (pressurized basket) to a single wall (non pressurized) and grind for the flavour profile i am after?
The difference in the machine is obvious. Because they are both cheaper machines, they are not machined to be completely accurate. So even with the pressurized basket, you have no guarantee you are hitting the same pressure at the same time. if you go and watch my flow and pressure video, you will see that different machines have different Built-in flow rates of the water. This will dictate the time it takes to reach the pressure of the overpressure valve. So, they will have 2 different tastes. Depending on your recipes though, I cannot recommend going finer or coarser without more information.
@@LanceHedrick unfortunately i have only just started my coffee journey with my home setup. I dont have all the right tools yet to fine tune but i am working on it. My next step is to get a propper scale so i can figure out whats going on.
I brought the be250 (second hand) as a cheap trial to see if i would like it. Turns out i have expensive taste 😂. I purchased the Xeoleo grinder you recommended but they had a 200w version so i went for that, so this will help for getting that flavour i prefer.
I was just so surprised how different they are from each other even though on paper they look simular.
I see in this video you change the ratio to 1:2.5 in order to increase extraction to get rid of the sour taste. What if instead I wanted to change the coffee dose to increase extraction? Would I increase or decrease the amount of coffee in the portafilter?
Any advice is I'm able to hit the time (~30sec) and hitting the 2.5:1 ratio for medium/light roasted beans... But very little to no crema? Beans are about 2 weeks old since roast.
If it tastes good, don't worry about crema. Crema comes out with either freshness or darker roasted coffees or both. High pressure also epitomizes crema.
I wouldn't sweat it if tasting good. I intentionally pull shots in a way to minimize crema hahaha
Czech coffee! 😍
Yes! Double shot is great
What number did you align the burrs at internally in the Breville grinder?
As fine as they go haha