ESPRESSO EXTRACTION THEORY: How to Dial in Espresso Like a Pro (pt. 1)
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- Опубліковано 1 сер 2024
- Here is part one of a two-part series on all things espresso!
As much as I love teaching milk and latte art, I love teaching espresso about 3x as much. So, even if you are brushed up on your espresso knowledge, go ahead and give this series a view! There may be some things you didn't consider before!
This series will serve as an exhaustive look at the foundations of espresso and how to dial in!
0:00 - Introduction
1:27 - What Is Espresso?
3:24 - How Does Espresso Extraction Work?
9:20 - What are Fines/Fines Migration
12:38 - 6 Variables of Extraction
19:23 - Components and Concentration of Extraction Over Time
22:50 - What is Channeling?
26:12 - Conclusion and Important Review
As always, drop a comment with a question!
Initial cut for part one was over 45 min, so I cut a lot out!
If you enjoy my educational style and content, please consider giving a subscribe and like!
If you dislike the video, I don't mind you disliking it, but please drop a comment telling me why! I'd love to get better as I'm very new at UA-cam. Less than a month by the time of this posting!
Support the channel on Patreon- / lancehedrick
Find me on IG- lancehedric...
Lance: The 3 main ones are!??
Me: **Crickets** * *Soft Panic**
Lance: Grind size, contact time, ratio! Yep! That's correct!
Me: Yep, nailed it. Thanks.
This comment wins. Cracked me up. Pinning.
legit still laughing
Legit this is me every time!
Way to make me feel like I have short term memory loss Lance 😄
Lol! Sorry about that! Haha just like to keep you on your toes 🙏🏻
@@LanceHedrick I am honoured! Keep it up Lance!
Lance - never EVER apologize for your video being "too long". These videos are gold. I would listen to another 2 hours of you talking about coffee and technique.
Haha! I spend lots of time on IGTV talking about coffee if you want more of my musings haha!
@@LanceHedrick Followed!!
Haha! Get ready for some NERDY IGTV videos haha. If you go to that tab, there are hours of me talking. Granted, mostly about filter coffee, but lots can be crossed over to espresso
@@LanceHedrick Nice, will check it out! I got my start in home brewing with pourovers and have only recently moved into espresso, so I love all of it!
Heck yes! I definitely prefer pourovers and will be doing lots of videos on them soon. Will be a nice mixture here
UA-cam now has its holy trinity of coffee...
- James Hoffman
- Sprometheus
- Lance Hedrick
That's done good company! Thank you so much for the comment!
@@LanceHedrick When people ask me for videos about espresso and lattes I straight away recommend you and James Hoffman. There's nothing else on your level
WOW thank you so much! Humbled.
Don't forget Chris Baca!
Baca is a friend! He is dope. Never forgotten.
It's so satisfying to see someone clearly so incredibly knowledgeable on a subject, explain said subject with such clarity, energy and passion (with high quality video and audio) and make the whole thing so instantly understandable. Smashing it.
Thank you! That means a lot, friend! Appreciate the support
@@LanceHedrick totally agree with the above comment. Just came across your videos after doing some searching on espresso machines and dialing in shots. You know your stuff and explain it very well. Thanks for the great info.
you speak at a pace that scratches my brain just right and keeps me engaged. i used to cry at school because i could never grasp mathmatics but then i had a mentor who spoke like you and used analogies (the more abstract the better to remember), you are repetitive but not boring, you refresh my brain and teach complex topics with such enthusiasm in a clear and concise way that doesnt confuse me. ive been tasked with from never drinking coffee due to a caffeine allergy to suddenly having to become a manager of a coffee shop within a week so ive been binging your videos and i fee confident to go in and start pulling a decent coffee (latte art included). watching and learning is one thing but to understand the physics and science behind it can be applied so much more!
Dude. It's insane how helpful this was. Your channel is in for some serious growth, mark my words!
I appreciate that! It's growth is owing to people like you commenting and viewing! All the subscribes, shares, likes, etc, only help. Appreciate you!
Hey Lance,
In one of your videos you were pulling Quakers from beans on the table.
You were tapping the beans.
Why did you do that?
Is there a different sound to the Quakers, or were you just distributing the beans more?
Thank you in advance for the kind reply.
Much love from Japan. ❤❤❤
How is it that even when you teach something I know, I am still hanging on every word? That's a sign of a good teacher! Thank you so much for the series.
Wow thank you so much! These words are so special to me. Thank you for the support!
I know this is an older video, but what really made me subscribe is your ability to pass on so much information in an easy to understand way in one take. You have a gift for teaching. Pretty impressive.
Big Homie coming through with even more dope knowledge! You're gonna raise the bar for the entire industry - you're definitely making an impact on my coffee quality. Couldn't ask for a better birthday present!
Happy birthday! Thank you sincerely for watching, my friend! Appreciate you!
Yes, Laannnncccccceeeee! I know that I, like many others, have learned so much from you videos. The quality is through the roof and there's so much great information with, really, no previous knowledge needed. You take the time to explain everything without being presumptuous. Absolutely stellar work, my man.
Thank you so much! My goal is to make it accessible to anyone, regardless of coffee knowledge. This will obviously be a "put off" for those who know some, thinking they may be above it, but I'm trying to ensure I hit it for all levels and learning styles. Thanks for the kind words, friend, and for the support!
A million times THANK YOU for creating an educational video that literally answered every question I had and not having to search out other videos for more information! My brain very much works just like yours so the repetition is appreciated as well as all the technical background. You are FANTASTIC!
I've been watching so may videos for the past year as I'm learning about espresso. I mostly knew the content of this video but you explained it so well that I wished you had made it a year ago!
You have everything condensed in one video, that's really great!
Thanks for your time making it!
Thank you for the kind words! Im so happy you found it so helpful!
Your enthusiasm along with the excellent content makes for a special viewer experience. It's almost like having a close friend that can't wait to share all his knowledge to his buddies in the shortest amount of time. Cheers from Romania!
Thank you so much! That is such a kind comment. I really appreciate that! Stay tuned for more, friend!
Another very informative video, well put over; you can't fail to improve your coffee knowledge watching Lance’s comprehensive series, so glad I stumbled across these; roll on to part 2.
Thank you Dave! Means a lot. Currently editing part 2 so hopefully soon!
THANK YOU!!!! I've been a coffee drinker for the last few years. My husband usually made it with a French press, when it broke we went with a regular coffee maker. I recently stayed with family that had an espresso maker. I fell in love with the smoothness of the espresso compared to a regular coffee maker. I had no idea what was involved or how the "magic" happened. This video series is exactly what I needed!!!! Thank you so much for explaining everything so well and in such depth!!! ❤️
I come back to this video so often, I want to thank you so much for this. This time, I caught something I'd like to point out. I believe the "porta" part of portafilter comes from the Italian "portare" which means "to carry", so it's "the thing that carries the filter". The basket is the filter itself. But I could be wrong!
Lance, I love your style. Not many people like things explained in depth. You shine among all the other surface level self proclaimed exper... Keep up the good work, and never stop your foam shake test and sound effect. Keep up the good work !!!
Thank you, again! I appreciate this so much, my friend. New vid tomorrow morning!
This is perhaps your best video. I feel like watching a physics professor explaining some elaborate theories. Most coffee enthusiasts probably already understood the inner workings of espresso but there are some bits in your video that, I don’t know how say this.. I think that when you explained stuff in a very excruciating details it has helped to cover up some holes in the general knowledge about the subject.
I have a feeling your are going to be referenced a lot by the coffee communities.
Thank you so much! Sincerely means a ton. I was actually on track to become a professor of philosophy. I dropped my PhD track in England for coffee lol. And I've always been obsessed with physics, so not far off 🤣🤣
But seriously. I appreciate the kind words. I love breaking down known concepts into digestable bits. Thanks for the comment!
Lance, you are the absolute best at explaining things in a way that everyone can comprehend and relate to. Please don't ever stop educating us! I'm currently using the new Eureka Zero espresso grinder and I love it by the way. But my grind setting is at about just under 1 and my shots from the time I see it coming out to when I reach the 1-2 ratio on the extraction is only about 15 seconds. I do lattes but when I taste the extraction, it is on the sour side. I am using the distributor tool for about 15 seconds, then I tap the basket to fill any holes, and I tamp pretty hard and before I remove the tamper from the grinds, I turn it (I say that because I'm giving all the steps and maybe I shouldn't do that last part). The machine is a Lelit Mara X with flow control. I have it set to expresso for the temperature (vs steam temp). I start the flow control paddle all the way to the left, leave it there for a few seconds and then slowly move it to the right (maybe I shouldn't). Any suggestions on why the timing is so short? I'm at a loss to figure it out.
That was great! I love how you break down and visualize the minutia of the goings on in all the aspects of the brew process. You are a gifted communicator in this way. I laughed out loud when you joked about drinking the super full over extracted cup of espresso.
Love your content, man! Huge fan from Manila. You give the perfect balance between diving into a topic and getting just the essential info, leaving the viewers to decide which ones to take.
Can’t wait for future content!
Thank you for the kind words, my friend! Much appreciated
Lance! You’re the coffee professional UA-camr that we needed but not the coffee professional UA-camr we deserve. Keep doing the lords work out here and I’ll keep watching you preach it. You’re the man!
Haha thank you so much! No idea how much I appreciate it. Thanks!
This is spot on!
Fantastic video, it was so much information but it wasn’t overly complicated. You kept it as brief and simple as possible while packing as many facts as you could. So glad you have started this channel to share your passion, it really shows.
As a seasoned barista myself, I am always fascinated by the quality of Lance's videos and also his extremely "user friendly" way of presenting the information.
Very grateful for your work, always waiting for new content.
Hi from Blue Bottle Coffee in sunny Southern California ! :)
I’ve been slowly leaning into brewing coffee more at home and took a deep dive during the pandemic with getting a home espresso machine (Breville Barista Pro, love it). I’ve read/watched all of the information about brewing espresso that I could find and it’s truly become an enjoyable hobby, one where I get the benefit of learning something new and a tangible output of a sometimes tasty beverage. I have good days and bad days with espresso, always falling back on consistency and only changing one variable at a time when trying to fix a bad extraction.
That said, I just pulled the best shot I’ve ever had at home using a 1:2.5 ratio. Ironically I’ve been stubborn about staying in the ristretto range which yields a thicker, but almost always too sour extraction.
Probably more than you wanted to know, but the point is that my home coffee game has leveled up like tenfold because of your free content. So, if you offer a paid class or decide to start a Patreon or something where we can give back I’ll be among the first to sign up. Thanks, Lance.
Wow! Thank you so much for this comment! I love converting people to bigger shots haha! Makes me so happy to read.
And I may start one on the future when I think I can juggle adding exclusive content for patrons. Thank you sincerely for the support!
Hi I have same machine. Brand new. What's your preferred grind size?
Thanks for the awesome explanations Lance! I feel like I'm starting to learn and understand espresso. I will NEVER be able to make espresso again without thinking "Oh, so you want to play games BOOM"...espresso machine got hands! Keep being awesome!
Hahaha! Thanks for watching and don't let that voice in your head leave! Lol
LOL.... that line had me laughing way too much. classic!
The best video I have seen yet on explaining all aspects! I appreciate you so very much. Thank you!!!!
Great lecture Lance 👍👍
Very few UA-camrs could have given such comprehensive bits and pieces of the world of Espresso in an easily understood way and well-absorbed by the auditors.
Love it.
So nice to have a real pro who’s not trying to fit stuff into perfect 5 minute video. Extended is awesome, so rare, and so helpful 💪🏾💪🏾💪🏾
Side tip as you progress, don’t fix the glasses/hair perpetually 😁
I have shaved my hair off so no worries there haha
i recently bought a prosumer espresso machine without knowing almost anything about espresso and i'm so happy to have found your videos :)
Heck yes! I love that! So happy you found them, too. Espresso part two will be super helpful! And, of course, the milk vids 🤗
Thank you for this insightful video! Even after 5 or 6 viewings, I find it so relevant and educational. I've also noticed how experts, including myself, often apologize at the beginning of teaching or explaining something we're passionate about. It's funny how over time, the apologies fade away and all that remains is great content. Keep up the excellent work!"
Dude, you're a youtube gold or a darling, because other vloggers do a video shorter yet you do videos this long because I think you really want the people watching your videos to really learn from what you are teaching us and we really appreciate this kind of video...More viewers and videos, please! Kudos!
Well done Lance! This video is so densely packed with coffee goodness, same way we like to see our portafilters ;)
Haha! Thank you! Part 2 is just as packed 🤣
And we had to edit out a huge swath of footage to make it a more palatable time 🤣
Thanks for watching!
I’ve scoured UA-cam for espresso knowledge and I can tell this will be very good channel! I hope you can be sponsored by some great brands soon so we can all level up with you! Thanks Lance!
I would love that! Everything is currently out of pocket with machines I've won through competitions over the years 🤣🤣🤣 working off coffee wages hasn't been kind throughout my career lol. Sponsorships would be most welcomed lol
Thank god!! A barista that explains coffee in a way I can understand 🤗 bless you sir !!
Haha thank you for watching! I love teaching. Big passion of mine. Stay tuned for more!
Just bought my first espresso machine (Gaggia Classic Pro Evo) and your videos have been absolutely amazing. One thing I want to point out other UA-camrs do (or forget to do all together) is asking people to like and subscribe at the BEGINNING of the video. When someone asks me to like a video at the beginning, I have no idea if I actually like it. So I just ignore them and watch the video. At the end, I absolutely loved your video. This is the PERFECT time to remind us to click like and subscribe. You did that on this video and I remembered to like and subscribe.
Be very bold and direct right near the end. I appreciate the reminder to like your videos. They are awesome! I just jumped right in and tried a few shots. This video helped me understand what I was doing wrong. Going to part 2 to figure out how to fix it.
Awesome, as usual!
Now please release the second episode before I waste another 200g of coffee 😇
Oh no! Haha!
We are editing! It was another behemoth of a video. I talk so much. I just love espresso and teaching it. Just so many minutes of footage to comb through lol
Questions for the next video:
- Can you identify problems looking at the puck after extraction?
- Does dialing in change with coffee age (days Vs weeks)?
- If weighing & distributing, how else to improve consistency?
- Can you tell if shot is running fast due to coarse grind Vs channeling?
-sort of but not really. Can see holes sometimes, but doesn't mean if you see no holes there wasn't any channels.
- yes. Coffee is more easily extractables the further off roast it is (to an extent). So, chill out on variables as it ages
-weiss distribution technique
-not really. If coarse, channels will shoot everywhere and flow will be fast. If channeling, well, could seem tight and slow with occasional odd squirts or could look normal or could look many other ways. Difficult to really know outside of taste.
@@LanceHedrick Thanks!
No problem! Some will be hit in next vid, but some will be saved for future more advanced espresso vids, so thought I'd go ahead and help
Love how detailed your explanations are, honestly the best espresso video I’ve seen! Please keep making content for us! 🤩
Absolutely! Happy to do it. Thank you for the support
Your enthusiasm is great, incredible in depth explanation. I can’t believe you made a 30 minute video, and I can’t believe I watched the whole thing. Awesome
Haha more 30min videos on the channel 🤣 can't seem to help myself
“ Aw you wanna play games.Boom!” - The sound of Lance laying down all this knowledge
Hahaha! And to think we had to cut out like 25 more minutes of other info 🤣🤣😍
Part 2 will be fun
@@LanceHedrick can't wait, it's an instant sub
Thank you so so much! About to drop part 2!
Yessss!
So good (again)!
🥲🥲🥲Thank you so much! Really so encouraging, my friend. Appreciate it!
Coming back to consume all your content for UA-cam to realize you're a precious resource.
I will say that I have accumulated pretty much all of this knowledge but it's new enough and not tangible enough since I haven't made the experience myself that it was still engaging to hear it strong all together in one cohesive explanation with examples. Makes me feel more confident in my base knowledge that I understood everybody else over last couple years of research... now if only I had found this video first 🤣
This is one of the most helpful videos about coffee I’ve ever seen. You also have a good energy which inspires me a lot. Thank you. :)
So glad you started making videos Lance. Love your style and you're obviously incredibly knowledgeable. So great to have some more coffee-tubers to watch beside our beloved Hoffman! Cant wait til more people find you. Keep up the great work buddy!
Thank you so much! Mind blowing to be in the same sentence as Hoffman. Appreciate the compliment!
Hey Lance! Love this coffee documentary! This is a premium content for any coffee enthusiasts out there. ;-)
Haha! Documentary is accurate. I can't stop the videos from being long 🤣 hope you enjoyed! More to come
@@LanceHedrick Absolutely! Keep it coming! Don't stop bro. 😁👍👍
Haha thank you! I'll try my best!
This guy KNOWS how to clear explain coffee topics clear and simple, again thank you for your time, nicely done AGAIN!
Thank you so much! Really appreciate the support 🤗
Fabulous. Long-time barista and extraction enthusiast here and you're nailing it.
Excited for part 2 so I can put some more info to work on cafe shifts! Dialing in is truly the never-ending story :D
Love it! And yes. Never ending. I have a second 30 min vid and still had to cut a lot out lol
Amazing video Lance. I actually think these two videos may well be among the best videos on UA-cam right now for beginning home baristas. I don't think I've ever seen so much explained in such an easy to follow way, in such a short space of time! Just a quick heads up, I think you forgot to add the cards in the outro where you're pointing to links. I always do that ;-). Cheers, Kev.
Oh crap! I figured that would happen 🤣 I'm still so bad at all things youtube lol. Thanks for much for the kind words and support!
@@LanceHedrick Haha, on the contrary, I think you're the opposite of crap at all things UA-cam ;-), Cheers, Kev.
I really appreciate that! Still finding my way as I'm not quite 2 months in (about 5 or 6 weeks now). Been fun and intimidating and exciting and exhausting haha
@@LanceHedrick you come across as someone who's been doing this for years! You're a complete natural, and the video and audio, and editing, is really good! You've certainly picked it up quicker than I did, haha ;-).
Well I have been training people for years lol. So, that experience has certainly helped. 🤣
I love getting neardy about things I find interesting (like coffee), so I knew most of what you said, but I watched it all the way through anyway.
You really are good at explaining, though I think it might be beneficial to plan a bit more ahead and make more drawings/graphics to illustrate.
The few you did include were pretty helpful, especially the one for fines.
You really got a faithful subscriber here, I even turned on the notification bell (God knows how rare that is)
Can't wait for your next videos (especially the flair/nanofoamer combo)
Cheers Lance, you rock... well, beatbox lol
For sure. I definitely will as I'm able to invest more into this platform. Right now, I barely have time for it doing everything. In time, as I grow patronage and can actually not invest a lot of my own funds, I'll plan more out. Right now, it's all right out of my pocket. Didn't want to start a patreon, but so many have been requesting me to, that I might. It would certainly help me with both production value and would allow me time and resources for more graphs. Appreciate the kindness with the critique. And I agree with you!
@@LanceHedrick I really hope you get to the point where you can invest more time and energy into this without having to worry about all that. Your videos are already great now, so I can only imagine how much better they'll get!
Thank you! Yeah. I do these quickly, in one take, since my camera crew are charging nothing right now. I feel guilty asking for more time and graphics etc, to be added. I did get to monetize this channel starting money, so that will help (it'll all go to them), but until I can pay them their proper worth, I won't feel comfortable monopolizing their time and resources haha! Super appreciate the support tho (and the honour of the notification bell). Thanks!
Thank you so much for all of your super informative, super technical videos. They help me truly understand espresso so much more. I'm a novice barista and am just practicing dialing in espresso. Learning about all these variables (and the 3 main ones) helps me really know WHY this stuff is coming out how it is. Onto part 2!
What a good video for a total beginner like me. And as a chemical engineer, I really loved the way you explained surface area, extraction and channeling (in a very simple and logical manner). You're the best and I'm glad that I stumbled upon your channel.
thank you! I really appreciate that! Always so validating to hear pros happy with my explanations.
You are like the Bill Nye of coffee lol idk if it’s just me but this video really gave me that vibe haha
Lol! I like it! I could lean into that... 🤣
Professor Lance, please talk about optimal shot time. 25 to 30 seconds from first drip, or from starting of pump? Nice job. Thank you.
For sure! Next video will be hitting a lot more practical information on espresso. For now, just know that shot times should always start when you machine is started. Whenever water makes contact with the bed, start the timer because that part is still extraction. More to come and thanks for watching!
But then you have machines like the barista express which has 10 seconds of preinfusion. This is suoer long. In such extreme cases I would not count from button press. Also remember that way more extraction happens when water is flowing through the Puck compared to when it is just dripping onto it. So the part while it is aktually flowing out is way more important. Maybe try to shoot for the lower end of the 25-30 sec rule if you count from first drip. But all in all the rule just helps you to get into the right area if good extraction. After that go by your taste and preferences.
@@Random-yj2tr I guess it doesn't matter too much when you start timing as long as you use the same method when dialing in your coffee. I think that it might be confusing for some people if they start counting for 25-30s from first drip as in reality this could be more like a 35-40s extraction time (from machine start) and could lead to over extraction. If counting from first drip you might need to reduce your target extraction time by up to 7-10s (or longer with a long pre-infusion).
@@chrisdturner in the end the question is how much the preinfusion extracts the coffee compared to actively pushing water through. I sadly don't know how big this value is at all... :/ I personally think that preinfusion isn't contributing that much to extraction compared to pushing water through. And because preinfusion is so variable between machines I would start from first drop. But you are right, the most important thing is that you stay with your method during dailing in.
@@Random-yj2tr true enough, it's hard to tell the difference pre-infusion makes in an objective way and is probably contributes less than grind size and yield. I expect pre-infusion probably extracts little compared to when the water is flowing through the grounds under pressure but probably helps reduce channeling and get a more even extraction. I think using total extraction time as a reference (by any means) and learning to adjust by taste is the best approach for me personally but took some practice.
Love you man - your enthusiasm and delivery are just precious.
Great video series. Really enjoy your teaching style the explanations and the enthusiasm you bring to the video. You explain it all thoroughly and you’ve given me more information than any of the other videos I’ve watched on learning how to pull espresso and create latte art type of milk. I have a La Pavoni lever machine as my first espresso machine and it has been challenging to learn the proper techniques to get acceptable espressos and milk drinks. Thank you fir your hard work and hope you keep it up and your channel keeps growing.
Absolutely! Thank you for watching! Just uploaded a new espresso video. Give it a look if you have time today! Cheers
I don't know why but it feels like i'm watching a really good anime. 1 episode feels so short..
Hahaha! Oh my. I'll take that as a compliment for sure. More is coming...
Thank you for this video. I enjoyed the lecture! As an Espresso newbie I really appreciate detailed information. The way you explain things is clear and concise, the tangents are important too; I do not mind spontaneous tangents at all, on the contrary, it makes things easier to follow because it shows how all the aspects are connected.
Oh my!!! HANDS DOWN to this guy!!! Awesome video!!! Never watched a very informative, very detailed and very intelligble lecture about espresso! Bravo! 👏🏻👏🏻👏🏻 Thank you so much for this bro! Learned a LOT!!
I love the way you're explaining everything. I know basics but I'm getting back into being a barista and this base-up way of explaining really helps.
i can't even control much of what i can do with my beans cos my home machine is fully automatic, but i still watched your videos to the very end and rewind to repeat some parts cos the way you teach is so engaging and dynamic, i just keep wanting to know what's next, what's next. if anything, i've learned what espresso really is, and how each variable affects the taste of the espresso. I've also learned how to stretch milk better through your other video. thank you so much for your passion and enthusiasm. It's contagious. Love your videos!!
I have seen A LOT of videos talking 'bout espresso, and I can say this is the more friendly-with-rookies video I've ever seen! Thanks for this one, I'm about to watch the second part! Greetings from Mexico, amigo!
Your analysis and structured approach to this topic is great. Detailed and easy to understand. Excellent work again Lance!! Much appreciated. 🙏🏻
Thank you for watching! Seriously so awesome to have your support. Appreciate that, friend!
I have been looking for someone who explains and teaches well, and you are my favorite, and have won my subscription.
One Hell of a Teacher. Your an Espresso Jedi. Thanks for your Knowledge.
thank you so much! im flattered you are enjoying my videos
Lance - thank you for this presentation. This is one of the best and clear ones around...you've gained yet another subscriber.
Omg this was epic. I have watched dozens of these videos and this is priceless. This was the best. You make me feel like I am in coffee chemistry school and I love it!!!. Can't get enough of your channel. Keep up the great work.
Wow thank you! That means so so much. I really appreciate you saying that!
This is so far the best coffee explanation I've ever watched.
Incredible! Thank you so much for the kind words.
So glad you joined YT, this will be my #1 channel to learn all things barista. Thanks for your work!
Incredible. I really appreciate that, my friend!
Fantastic explanation. Finally I understand how espresso works. No snobby fancy words to weed out us pleebs.
This is the video I needed! I'm a new, first-time, espresso machine owner. Got a Breville Barista Pro and I am already feeling the FOMO with everything out there.
Booom! Like that. I’m gonna shout that every time my sage kicks in.
I’m gonna watch every second of this. You know your beans!
Great combination- coffee passion, and knowing how to explain an idea clearly. Great stuff!
Loving this. It is a gold mine of knowledge.... resulting to time and money saved. So very informative. And so very well explained. I just want to listen no matter how long it will last because it is explained so well. I love the audio and video. THANK YOU.
Thank you so much! Means a lot, friend.
Lance, (BTW my oldest son's name is Lance (I'm 70 he's 50)), I've been doing espresso with a proper espresso machine since 01/2013, (before that I used a Mr. Coffee steam espresso machine) and I've watched a lot, I mean a lot of espresso and coffee videos including Hoffman, LaMarzocco, Hoon's Coffee, Dylan's Home Espresso, Whole Latte Love, Seattle Coffee Gear, etc, etc. This video is by far the most understandable and visibly textual explanation of the factors that influence espresso extraction that I've ever saw. 👏 👏 👏 👏 👏
Thank you, George! Oh! And if the speed is an issue to follow, you can make it go slower ! There is an option in the UA-cam tool bar to slow down the video speed by .5x. give that a try and see if it helps! I know I talk fast haha!
Thanks so much!
Probably the best video I have seen explaining espresso so far. Keep up the great work!
Thank you for the education. I have graduated from work place vending machine 25 cent coffee to chasing a better cup. What I’ve learned is …. “It’s the hunt that’s the thrill, not the kill” I love your videos.
Great and thorough teaching.
One must emtpy their cup of knowledge before watching this.
I've had to think for myself and experiment to get to the point of pulling a great shot.
This video is the ultimate guide especially for a beginner.
Thank you! That was my goal, for sure. So glad you were willing to empty before watching! Hopefully some was helpful. Excited about part 2!
Amazing video for educating kids about coffee prep! Pretty much every detail covered in a simplistic, easy to process manner. Great job!
simplistic?....lol
I just bought my first espresso machine last week! What perfect timing for your mini-series to come out! After pulling a couple of shots, I'm still having some difficulty dialing it in and knowing what I should be tasting for. Sometimes the shots turn out good, but most of the time it has a harsh jarring taste and an acidic punch. Not sure if the acidity I'm tasting is from having bright/light roasted beans or from an under extraction. Can't wait for part 2 to learn more and get the most out of my new machine! :)
Absolutely! Light roasts will seem sour if trying to pull them in the same range and recipe as dark, simply because they're not as easily extractable. Will go over all this in part 2!
Just because people have “done for years “ that doesn’t mean that you should go with the speed of light. There are also others who “haven’t done it for years” and find this information EXTREMELY useful. Thanks so much I watched both of your videos and I have gained new knowledge and understanding. Thank you!
Awesome! Thank you sincerely for taking the time and watching them! So glad you enjoyed them and found them helpful
So excited to stumble onto your channel. Been loving your TikToks and have been getting so much more in to coffee!
This was so helpful!! I appreciate your teaching approach with how you break down the concepts.
Glad you're being so thorough with this. I've just started with espresso and your videos have been really helpful so far. I'd like to see you eventually dial in light, medium and dark roast coffees, sort of like what James Hoffman did with his 3 part mini series. I'd love to see your approach to something like that!
I go over dialing in by taste in the next video! I think it is a solid way to hit all three with one lesson. But I can always do more, no problem.
Some of the most informative videos I've seen yet! I think the fact you explain everything with logic and simple physics is a cracker difference from others.
Always been a lover of coffee but you've inspired me into persuing this as a career! So much fun to be had
Wow! You have no clue how motivated this comment makes me. Thank you for taking the time to comment!
Great explanations Lance! Can’t wait for part 2. You really are a good teacher.
So glad you enjoyed! Thanks for watching, friend! All the support means so much. Excited to edit and drop part two!
This channel is going to explode. The content and the information are just too good. You put a lot of work and it is visible. Keep rocking man !
Thank you so much! Appreciate it, friend.
You are great at explaining this. Enjoyed watching you talk about this !
I have been making espresso since year 2000 this is super well informed.
Concentration is often missed I prefer ristretto espresso exclusively.
1 to 1 or 1 to 1.2 or so 25 grams in and out. 30 to 35 seconds 8 bar of pressure set at a blank.
This was super well explained would love you to do a video on ristretto espresso.
Really appreciate this. First machine on the way in 6wks and learning as much as I can! You’re awesome.
Thank you!!! Thats all i can say! You were clear and you explained everything so well! Its by far the best video in explaing things about espresso!!!
Loving your videos Lance. Getting so much information from them. Great presentation too. Thank you for taking the time to share!!
Absolutely! Thank you for watching and for the support, Giles.
Love the videos we never thought we would need but still end up learning something that will change our coffee game!
Absolutely! I figure loads of people will skip over this assuming they won't learn anything. So excited when people click and push thru regardless! Thanks for your trust and support. More to come!
your videos are GOLD. awesome work again lance. looking forward to the next one
Thank you so much, friend! I really do appreciate the kind words. So excouraging and makes me want to continue haha. Keep a lookout for part 2!
Amazing content!!! Will go stright to pt.2!! Thank you for dadicating time and effort in making these awesome videos!
"I'm a very tangential person" never thought to put it that way, but so am I.
I will definitely be using that line lol
You love to talk about espresso and I love to listen! Thanks for all this knowledge!
Hahaha it is true! I have a lot more to say in part 2. And future more advanced videos lol. Thanks for watching!
Great explanation !! It shows the passion that you have for coffee … thank you for sharing your knowledge!! 🙌🏼
Many people said it, it doesn't matter how long the video is, every second has great info, whether we knew it or not. I was going to ask you a question but, "there is a video for that" that you made :) A million thanks for your work!
I’m watching this video because I’m going to make Espresso Martini. I needed to know more about espresso. This video didn’t disappoint. Very informative, Lance. Thank you.
I concluded that to make a delicious Espresso Martini you got to have an espresso machine.
Lance, you just made the making of espresso an art. 😎👍