HOW TO DIAL IN ESPRESSO: Using Information from the Bag
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- Опубліковано 3 вер 2022
- Hey everyone!
New Studio! Blankets, sound boards, and curtains have not yet arrived so there is a slight reverb, but it will all be fixed soon! So excited to share this new space with you all!
Thanks for watching! Don't forget to hit the like and subscribe! Appreciate you all and looking forward to chatting in the comments! Cheers
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Don't forget to hit subscribe if you enjoy! All likes, comments, shares, and subs are super helpful. Also, let me know what you think of the studio! Curtains, sound blanket, and sound boards should arrive this week to make the audio match the quality of the visuals! Thanks for helping this happen!
The studio looks cool, and the focus and recording changes are great! I think I'll miss the vibe of "Lance in a random room", but I can't wait to see what you can do with a more stable set up! Congrats on the studio!
Love the studio Lance! I noticed myself having to turn up the volume a good bit more on this video, so that should probably be bumped. Overall lighting of the subject (you) and the room could use a bump too.
Audio here was better than the refractometer video. That one sounded very thin and tinny. If I wasn’t a coffee nerd, I would have clicked right out because of it, but alas I endure because I love your content (:
I’m also curious Lance if there’s any kind of chart anywhere for densities of various coffee varieties? Even if it’s just an approximation. Because I have minimal knowledge of densities by variety and am wondering how I could learn quicker than buying a million bags! 😂 I found lots of charts on flavor by altitude, but obviously that only tells one part of the story.
Second the audio being a kinda low but other than that great all around! Thanks for the always helpful content!
Smashing you like button like a Hulk. Thanks for all the hard work you put into this. Love that black 🖤 background it's like velvet for my over caffeinated eyes.
“Less wastey more tastey” is absolutely something I’d wear on a tee
maybe I have something in the works...maybe...
@@LanceHedrick yes please yes please yes please
@@LanceHedrick totally wear that on a super high quality Gildan Ultracotton.
Oh yeah! Lance-ism on tees would be great.
I’m in for one
I’d love an app where you input the bean variables: elevation, variety, process, etc and it spits out some starting place recipes. Even better if you could input some or most of the extraction variables, as well, and it fills in the blank(s). For example: INPUT: A light roast, washed, Ethiopian, bourbon @ 2000m ASL; 18g dose, 2.5 ratio, 90C, 9 bar, grind size; ENTER and it gives you a starting grind size.
While we’re at it, I’d also love an app that translates grind size to clicks on as many grinders as possible. How cool would it be if a recipe could be in microns instead of “setting X of grinder Y”: you could then input microns and the grinder you use into the app. The app then spits out the number of clicks for your grinder. Even better if it worked in reverse as well, so old recipes that say “25 clicks on my Commendante” could be translated with the app to microns, which could then be converted for your own device. Even better UE/UI would allow for direct conversion from grinder to grinder.
But it would be best if we all started speaking the same language, re grind size, rather than the individual language of our different grinders. As a beginner in specialty coffee, I find figuring out the grind size the most frustrating variable to work out from recipe recommendations. I was just rewatching Daddy Hof’s ultimate brew guides for Moka and Aeropress (my daily drivers), and I found myself (ironically) shouting at my iPad, “What’s ‘medium-fine mean? Where are the microns, James, where are the microns?!?” If we all made this switch, then we could get manufacturers to talk in microns of grind size per click, not microns of burr travel per click.
So endeth the rant. It didn’t start out as a rant, but… 🤷♂️
I wanted a grinder grind size conversion among popular grinders
that sounds fucking amazing
The new editing!!! Loving the new studio, editing style, and improved audio!
Studio and sound are great. The extreme narrow focus is highly distracting. Personally don't like the soft focus of the main camera.
The sound is much better now, only your voice is still a bit quiet compared to other videos. That should be easy to fix in editing.
"I don't know what that means but it's now said and I can't take it back." I love your stream of consciousness videos.
Very useful video cause I have too the syndrome "I managed to dial in the coffee at the last 20gr of the bag"
😂😂
Right? My latest purchase (actually a gift) was 100g of $400CAD/lb Gesha. Not much room for error!
Very simple and informative video! Would be great as an infographic because this information is hard to find consolidated in one place. I'd put it next to my espresso machine at home.
Please keep doing these, they are so so helpful!!! It really helps to go from the typical 1:2 ratio in 25-30s on every coffee to really being able to confidently explore coffee a lot more!
1:35 extraction yeld 😂
omg. so absolutely clear. wish there was more to nerd out on -- maybe do a series? it took me so many youtube vids to get this level of info. really like the 1. 2. 3. onscreen to help digest info -- but didn't like the swipey screen (distracts from your calm informative style i think.)
This is super interesting! I have 2 questions coming out of this:
1) Would this info also be helpful in dialing in other brewing methods (eg. pourovers)?
2) For us who aren't as knowledged as you are, is there a chart or graph or something that would help us know/remember which varietal is denser/lighter, which process extracts more, etc?
Thanks!
From my experience, YMMV, in doing POs, yes absolutely! For instance: Take the delicious Limu that is washed and a tasty Columbian honey, and without even getting onto the exact varietal, you are adjusting grind size based on bean density and changing water temp, pour technique and even the filter you are using. I will usually eat 2 or 3 beans, by crushing them with my molars, to see how the bean reacts. Does it shatter like glass or does it crumble evenly?
@@MikeGianetti Is there a chart or graph? Or is it "try it and record it"? Also, a coffee cup salute to you for the bean test!
Audio sounds a lot better, but very quiet, I had to crank my volume to 100% to hear decently where the previous many YT videos I watched I had volume at like 60-70.
Keep it up!
The transition slides for text on screen scares me :'( it sounds like subliminal messaging or a ghost saying creepy stuff LOL. loving the new studio upgrade on the videos, you are DOING WORK!
Thank you! I find these review-overviews to be very helpful. I began my coffee nerding late 2021 with learning pour-over, then got a Flair Pro 2 in late Spring. I have been getting the Fellow Drops most of that time as well. I found I’ve been getting lost in the details of grinding, puck making, trad vs turbo, etc. Basically getting lost in variables and not being able to relocate where I had come across some different tidbit of information during the past year to review. The timing of this video is fantastic, because I just this weekend pulled out the pile of coffee bags I had saved to keep as a “database” (ok, unhelpful pile of varying degrees of information). Anyway, thanks! Helps me reset/recenter my thinking.
A lot of this seem to apply to pourover as well, thank you so much for this! This'll help so much to alleviate the 50-100g potentially wasted bad cups before being able to dial properly.
This video came just in time, watched it maybe 5 or 6 times now to fully retain all the info, now I gotta learn and read more about different varietals/processes. Got a new bag yesterday. Still pulled 6shots but I was in the ball park by shot 2 the next 4 my wife and I were tasting and making small adjustments every time. Definitely helped me understand more when I went to buy a new bag this time. Thanks for the great video!
Love the way you explain things, even as a non native english speaker I can fully understand you. Thank you Lance, appreciate your content!
Awesome vid - looks and sounds gorgeous, space looks awesome, and content is useful and super well explained, as always!
Great video!! Clear, thorough, well organized, to the point.
Great insight and detail. The new studio also on point.
That new studio is amazing Lance! It looks fantastic and the sound is great!
The new studio rocks. Congrats. Liked the “shout out” to Regalia at the open. They are recovering from a fire, but that’s not the reason to support them. They are part of an amazing roaster cooperative and are just good people. That the coffees are world class doesn’t hurt…but I’m a supporter and am so thankful to see them getting exposure here with the launch of Lance’s new digs. Also, got my Lotus water today. Christened it with some Square Mile Sweet Shop blend (James Hoffmann joint) and some Finca Lerida, Catuai Special Reserve, from my trip to Panama. Great work and, again, congratulations. A lot to celebrate in Lance world…and all so well deserved.
Whoa... Awesome video! I learned why we make the changes we make! Love it!
Loved the subtle switch at the 9:50 mark, from the pink to the gray bag!
Fantastic as always!
I really hope we can move past obsessions over time for brewing. A focus on direct variables (the things we actually change), rather than dependent variables is much more helpful.
I always teach new baristas: dose, yield, time in that order! Time is a good indicator, but if you're consistent with dose and yield don't worry about it too much.
Similar argument to the preference for flow not pressure: the thing actually happening in the puck, not the emergent phenomena of pump + resistance.
video and audio quality has improved significantly, good work dude! ☕️
Love your passion for educating.
Great video, Lance, and very helpful. Thanks!
Love the new space man! Can't wait for more awesome content from you brother.
Sicc, thank you! I had started to notice myself that coffees with more intensive processing seemed easier to extract than straight washed coffees; it's great to have my suspicions confirmed lol. Definitely stoked to try out that Sidra, too! It's been a good year for strange and uncommon varieties so far
New place looks and sounds awesome Lance!
Thank you Lance!
I was having a hard time with an Ethiopian bean I just got a few days ago, which weirdly enough is a medium-dark roast.
I was getting super bitter taste out of every shot pulling my standard 1:2.5 ratio.
So I started doing it differently, and I just landed on a ristretto style recipe, so a 1:1.5, but also grinding way coarser, coming out between 22-25seconds, and it’s finally tasting what I think it should…
Thankfully the bag was a big 2lb haha.
It’s been a interesting journey.
Congrats on the new set, looks amazing. That B roll though! ... Great video as always.
Hey Lance, you’re the man! Thank you for taking me to school.. killer content 👏👍😊
Absolutely loved this video! Lance, can you make another video to talk about these factors in depth? I’d love to learn 5 common varieties and what to do with them and a little bit more about processes and how these affect extraction.
Have always enjoyed the information you share. Great video and love the new studio! Less wastey more tasty!
“Less wasty, more tasty”. That’s now gotta be a thing. T-shirts?
Thanks for the tips! I'll keep this in my back pocket as I try to find the best shot.
Happy new studio 🎉
Love the new studio!
You’re a legend Lance. Great content as always and learnt a ton 👍
Your channel is still kicking ass, thank you 🙏
That intro...that new studio...our favorite barista...DIGGIN THIS LANCE
Great content, and I see those B-rolls are something new! Cool :)
absolutely amazing, thank you!
Nice new setup! And a useful video.
I'm a big fan of yours and congrats on your new studio setup! Love the white/dark/wood vibe going on though I hope you can get some fun lights behind to bring life to your incredible equipment, maybe this is what you're going for, I don't know. I truly learn so much from you and I wanna thank you for all the knowledge you share. I own a Breville Bambino and now work as a barista
Just started watching your videos and subscribed after watching the first one! So good! - ps. Love the hair and moustache you got going in this one 🤌🏼
Brilliant, thanks. Perfectly time too!
apperciate it lance,very useful detail❤
Love the new studio and new edit style!
thank you! really excited it is (essentially) done! Good enough to start filming in, for sure. More to come!
Just got the like +1 FTW! Well made, well priced, well spiced!
Seeing coffe collective beans just makes me happy.
Content was already top notch, now production value is being upped as well with hella smooth B-roll. Nice! 😎🫡
Very interesting! a table with varieties of beans, processes and roast level that explains what you are explaining here would be awesome.
Impact of dillywhacks on extraction potential deserves it's own series.
Awesome video once again, Lance! Would love to see a deep dive vid like this for other brewing methods like pour overs. There's a bunch of other factors (e.g. temperature, agitation, flow rates, draw time) that play a role there, right? And finally, I love the stache, my dude!
Great video Lance! This is something I think about all the time, how do I waste less coffee by understanding the coffees and variables to know a good starting point and get closer out of the gate. BTW diggin the new setup and look! The darker/moodier look is more my style that I do with my videos 😉
The new studio looks great dude
It would be really nice to see you having a challenge of pulling a good espresso first try from different types of beans. I keep hearing that a specific coffee is good for filter, others for espresso, but for me sometimes I create my own blends ie.mixing darker beans w chocolate notes with beans more fruity. Sometimes comes out delicious being my best shots I ever pulled but others coming out nasty. It would be nice to see your line of thought and the setting you would go for it in your first try. Love your videos!
Love the studio!
thank you! Been a journey! haha
Lovin the Eugene from Walking Dead drip
Perfect video. This is the exact thing I’ve been trying to figure out how to say 👍
"God shot" something about that phrase felt good on my ear drums
Nice seeing the Decent getting some airtime. Gives great feedback when dialing in. Took delivery of my looooong awaited Key last week and struggling to dial in - thing is just so adjustable. Curious where you sourced the puck screen holder at the side of the Decent.
Great Vid Lance, chock full of information as always! Wondering if you could condense it into an info graphic or quick reference guide with all the info in this video which would come in handy when opening a new bag of coffee.
thanks a lot for this !
AAAAAHH! So excited to see coffees from CC in your videos! How did you like the Takesi coffee? Have you tasted the Geisha as well? Those Bolivians are just amazing, imo.
Hey Lance, do you have a recommended resource for coffee density vs variety?
I was going to ask the same thing. This seems like something fun to spreadsheet! Enter your last bag and new bag species, roast, elevation, process, to give each synthetic score of extractability and suggestions for the transition (grind, dose, temp, ratio). But, we need a data set.
yeah I was thinking the same thing.
Agreed. I need to learn more about the varietals too. A resource would be great.
I will also appreciate some references of this
Brilliant idea! Dr Gagné? Je pense que c’est votre milieu…
I wish I had this video starting out. I've learned most, but not all of this, through trial and error over years.
Lance, you should know that at 1:36 the on screen text says “yeld” when you say yield.
Also your production quality is really stepping up and my eyes love the feast
Great video! And the new studio is looking great! I'm always trying to improve my dialing in process and getting a head start from the variety is a new for me. How to get going without prior knowledge of each variety density? Is this something easily searched in some reference material?
(btw at 1:36 you misspelled yield)
Is there a graphic or something like that about the densities of most of the coffee varieties?
Re: contact time. The kind of grinder (burrs really) you're using makes a huge difference here. A conical 'squeeze' and 98mm flat gusher shot can both be delicious depending on the coffee. Maybe a next video?
Great video. Could you do a follow up with a few decent profiles based on your expertise. The decent forum has some general guidance on profile usages but i find i stick to 2 or 3 profiles as i dont quite get how to figure out which profile is best suited to each coffee. Thanks!
So helpful
Great video, I mean content and the rest, I thought it was an old one seeing that perfection in visuals and sound !
What about roast date ? I find it having a big effect on puck resistance (I only use manual lever machines) I guess the older the finer ?
Practical advice you can also try. Take a bean from the bag, and press it on the counter/table with your thumb. How easy it cracks will tell you a lot. Try with dense/light roast and with darker roast and see the difference.
Video quality unreal 🤯
thank you!
Lance, this is so informative. Thank you!!
What resources would you recommend for me to learn more about bean varieties, processing, etc?
I need to rewatch and take down a cheat sheet for parameters. Great video.
Hey Lance, audio is MUCH better this time way around. The video has some work that needs to be done, but it's a small change. You are getting a lot of soft focus during your slight movements due to too shallow of a depth of field on your stationary shot. Basically, f-stop is way too low for what you are doing.
The bokeh effect is something people love when they see it at first, but too much (which is the case here) makes slight movements out of focus, and any close up shots are barely usable (every shot you had of grinds and beans and all that had way too little in focus).
Keep up the good work, it's a small change that will make a big difference and match production quality to your already great content quality.
Lance, love this, but most of all the statement of more information on the bag. I have run into the full spectrum of a lot to almost none, including roast profile. Being 100% PO brewing, dialing in a new coffee is easier, due to the reduction of variables as compared to espresso. But, the group I am in, we are talking about tailoring water chemistry to the individual coffee, yeah bit geeky. Having a bit more information, giving us a better idea of the construction due to the environmental, processing, roasting.... is only give us the chance to make that top tier brew we all chase. Thank you!
Nice! Yes. Tailoring water is more ans more common. I actually launched a company called Lotus recently that is all about water science and making water recipes more streamlined and easier! Check jt out
This is so well edited and produced! Great work Lance
No matter what I do with my feed Hoffmann is always on top of Hedrick.
Hey, google, does UA-cam use gravity in it's ordering algorithm?
Great video. This may be a little nitpicky but I noticed several typos. Studio looks great and I look forward to seeing more from you!
Other than "extration yeld," what did you notice? My editor is portuguese and I didn't double check. Apologies. Curious what the others were
And thanks!
Hey, Lance! Great video and loving the new studio.
Just wanted to give a suggestion, the white stripe used in the transition such as at 1:32 kinda has that blinding effect for a second (discomfort) whenever it appears since the video itself is otherwise way darker in comparison. Perhaps turning down the opacity of the transition bright strip in accordance with the background would help(?)
P.S: I’m not diagnosed for epilepsy perhaps someone with epilepsy would find it relatively more discomforting.
Hope it makes sense.
As always, thanks for the video and sharing your knowledge with us! Will definitely take bag information into account. Recently I did waste lots of my time trying to dial in a lightly roasted, washed Brazilian coffee as opposed to a natural dark Brazilian 😄
Information more suited for the video editor for lance's videos
Awesome!
I wanted to come back to this video to double on Lances advice on letting go of these imaginary walls we put up on time. It took me a long time to actually get this to stick. Recently I’ve been pulling some of the best Colombians at 20 seconds and I made this imaginary line that shots under 25 seconds won’t taste good. The wall I needed to break was tasting what I did at the roaster in Oregon and then going home and trying to replicate it. Wasn’t even close until I started breaking these lines on time.
I love this. Can you find a newbie that's been at this a while but is struggling and then assist and teach? It could be interesting to see how someone inexperienced thinks about this compared to you.
I honestly didn’t know that I should pay attention to the processing 😂 Cool to know! I definitely use Temp Dose Yield and pull all kinds of ratios. Sometimes the coffee tells you the ratio. I’ve seen these epic ristrettos that knocked my socks off I pulled it the usual way expecting a 1:2 and find myself a 1:1 but taste and grind coarser next time and find the ideal 1:2. I like to taste the espresso and the 1:3 / 1:4 definitely works great with these huge doses like 22g, 23g, 24g… recently I’ve been doing 27g to 28g shots with the new nanotech basket from e&b / ims. I just couldn’t believe it extracted so well and so tasty we end up maxing out the decent at like 63 seconds 😂. With layered shots I almost never even change the temperature anymore. I’ll use temp adjustments for lighter roasts and 100% shots and I tend to do Cremina, Londinium, or LRV2. Do you have a goto profile you like on the DE1?
Cool eyeglasses Lance
This audio is crispy!!!
Please do a video around pressure and flow profiling!
One thing I'm really curious about - could you recommend some good resource(s) to get to know which varieties have what properties when it comes to their extraction potential?
I think we can apply this knowledge to dial our filter coffee, right?
Great info! Has anyone seen a list/database that consolidates the typical characteristics of different varietals?
Good audio!! 🎉🎉
Cool new studio, are we getting a comparison of the 1zpresso q2 pentagonal and heptagonal that are placed behind you?
I was hanging out for some tips on flow profiling. Have you any videos in the works? It is relatively new area of espresso and not a lot of info out there. There are profiles for different roasts etc but I'm interested in understanding what different flows do during the different phases of expresso extraction i.e. long pre-infusion to profile out harsh acidity or a quick high flow bump post shorter pre-infusion to get more body.
please make a manual brewing dial in too, like how do you figure your brew recipe after cupping