HOW TO DIAL IN LIGHT ROAST ESPRESSO: My Approach to Dialing In
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- Опубліковано 30 тра 2024
- I hope this video was helpful! Let me know in the comments if you have any questions!
Time Cues and Links Below!
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TIME CUES
0:00- Introduction
1:03- Setting the Dose
2:10- Checking the Grind
3:14- Attempt #1
4:00- Ratio Chat
6:03- Diagnosis and Prognosis
7:05- Channeling Chat
7:57- Attempt #2
8:44- Diagnosis and Prognosis
9:50- Attempt #3
11:18- Diagnosis and Prognosis
12:50- Attempt #4
14:10- Success
14:46- Hugo?
15:19- Wrapping Up
18:38- PLEASE PREP YOUR PUCK - Розваги
![[柴犬ASMR]曼玉Manyu&小白Bai 毛发护理Spa asmr](http://i.ytimg.com/vi/0TsXQ7z2Dh4/mqdefault.jpg)
If James Hoffman is our Coffee Daddy, Lance is our cool Uncle who teaches us how to break all the rules
He's our Coffee Bear ;-)
No!!! He out coffee papa bear! Get it right!
Coffee Druncle
Like an alcoholic uncle who breaks the rules
Yes. Your mum, his sister-in-law will hate him 😂
Please do another of these videos. Even if you think it's repetitive. The mystery roast. It's so helpful to see your decision making process and to compare it to what we would do. Much more helpful than more abstract knowledge where it's separated out into themes etc. Seeing it all put together and organic is the best for learning.
Seconded!
Imagine what it must be like for Hugo to call it „average“ when all he gets is Lance stroke of genius.
Please do more video like this with more coffees, different equipment, etc. Coffee UA-cam is oversaturated with comparison/unboxing videos, but at the end of the day we all have different beans, equipment, and skills, this teaches transferable skills.
Totally agree. Would love to see a sequel using flow/pressure profiling - how do you use something like a BDB’s preinfusion to help dial? Or blooming?
This is GOLD, Lance! I’ve been wanting this.
I’d also be interested in flow/pressure control workflow with light roasts.
It's probably the best video on dialing in light roast I have ever watched. Often sour/bitter situations will happen, and that is very confusing to most people. That situation is explained perfectly.
That one comment cleared up years of confusion for me!
Great vid, as usual. Would love to see the same done for pour over. Specifically how to make those same micro adjustments once you find a good flavor zone. Thanks bud!
+1
+1 Hybrid Method is game changing to taste. Only grind size needs to be looked on further.
Great new video from Aramse this week for exactly this question!
I watched that one it was really good@@max1000000ify
I just had to comment to say keep doing what you’re doing, Lance. Your content is super helpful and your videos are always so enjoyable to watch. All the goofy fun things you do only make it better. As a teacher, I have to say I’m very impressed with your ability to teach difficult concepts in easy to understand ways. Your passion for what you do shines through!
There is an absurd amount of information packed into this video. What a feast of education.
This is what I love, a good old fashioned dial in. Aside from telling me my choice of grinder is still on point, all I want to see is you dialing in a new bean, showing me that ratios of 15 to 50 aren't weird, making a slurping noise when tasting, then whispering about Hugo.
This is my happy place ☕
When are you going to review the Mahlkonic EK-43 behind you ?
Great video Lance!
Thank you Lance.
Man, that was fantastic! Thank you, yet again.
Thank you Lance! Very educational! Keep up the good work!
Thank you for this. Very useful!
Thanks Lance!
Your content is legendary Lance! This was much needed, keep up the stellar work 👍
Awesome video. I was happy to concur with most of your decisions
You are great! Thanks for this video!
great workflow and insights, thanks.
Amazing video. Thank you
Thanks for this video - good amount of detail while still getting to the point!
This was pretty helpful.
Lance, you are such a great teacher! The methods you come up with to convey grind size across a video (with sound and feel) is amazing!
Also, love that dosing cup with built in scale!
This is an awesome video. Such clear and detailed explanations that really help comprehension, thanks for making.
Nice video, learned a lot.
I love the rigor in the information, all that technical stuff... Bring it, Lance! 😁👍
Thanks a million really helpful advice. Can not wait to give it a go.
Thank you for the wonderful explanation. Have a wonderful day Lance!
Yes - it was helpful, entertaining and simply wonderful. Thanx
I cannot even begin to tell you how useful I find these videos as a home espresso noob. Awesome as always Lance ✌🏼
Thank you for yet another super helpful video. So much information and your thought process was very logical and easy to follow. 👍
Great video. I’ve been watching coffee videos for years now, and still learned so much from this one. Lance breaks it down! Cheers!
Wow, Lance. Such an informative and well explained video. Thank you!
Thanks, Lance. Your videos are always super informative and educational.
Hugo is definitely a party animal.
Love the accessibility of this.
I very enjoyed this video
great video lance, oldscool espresso explaining. chears!
I burst out laughing when Hugo said, "It's average."
Thanks so much Lance!! The way you explain what risk complex concepts such as extraction and ratios is so accessable.
You consistently hit on the exact topics I've always wanted covered by an expert like yourself. Your channel continues to be a gold mine of info! Thank you!
Many thanks for this very informative video, as always you explain things very clearly and precisely 😊.
This video lead to one of the best shots I've pulled yet. As a novice, I was using a 2:1 ratio even for light roasts. I had never seen/learned/heard about changing the ratio based on roast level. Bumping it up to 52g this morning let the coffee sing.
Awesome video! Thanks Lance. I of course only speak for myself when I say this, but I really enjoy the "long format" stuff you do (even a 40 min. vid is not too long), especially when you talk about important stuff like lightly roasted coffee ^^. Keep at it
Extremely helpful! The Gaggia is quite the hobbyist machine, great to see you doing something like this in affordable packages that are within reach of most of us. Cool grinder too, I'm behind I gotta go see your review on that.
The Gaggia and Silvia are both machines I have been eyeing.
Hope you're doing great man! Cheers!
Cannot thank you enough for this breakdown of dialing in!
Great balance of thorough explanation and ease of understanding in this video. Perfect guide for "average" shots
This vid was great! I’ve just began to focus on yield over time these past few weeks and its instantly made a huge difference in my shots
I am opening a coffee trailer very soon and I can honestly say that I have learned more from all your videos (Which I have watched) than any other teaching platform I have subscribed to. Keep up the great work and thank you.
Wow that’s some good tricks, with the fines-feeling before brewing! Thank you for the golden nuggets 👍🏽
Always try your espresso! ❤
awesome. and the Hugo taste test was very funny.
Thank you. I found this really interesting, especially the idea of increasing the ratio of lighter roasted coffees. 👍
Awesome content again, will try it as I almost have given up on light roast espresso (the one recipe V60 for light roast though is a hit each time). Thanks for the fun delivery of this educational content !
Wow dude, I've seen your videos before but I feel like you've come a long way in the expressiveness and execution. Loved it. Thanks
Lance out of all your espresso dial in vids, this is the ONE, great info, thanks budy
Really helpful Lance, thank you. Always had trouble with lighter roasts, now realise I was trying to much to get it right at 1:2 ratio. Thanks!
I like everything in this vid
Thanks so much for this great video. I especially appreciate the explanation of how coarse ground shots can have great body…another mystery finally makes sense. I agree that many cafes use a long pull as a cheat code to moderate the acidity, but that’s why I appreciate light roasted shots that are truly dialed in and have balanced acidity even at 1 to 1.5 or so. It takes reduced flow to get this right I suppose, everything has to be right.
Great! Just when my roaster sends a filter roast for my espresso - i get this. Good timing! Universe is reaching out to me through Lance. What a sign!!😅😅😅
that new grinder looks funky in the best way, fits your personality lance 😎
Lance, This is a great video, one of your best, and very instructional, thanks for using a stock Gaggia Classic Pro, a machine that many of us started with. I couldn't stop laughing after Hugo's comment of "Average". Again, thanks for a Classic Lance Video. Cheers.
Make the dial in videos a series, they're very enjoyable and educational.
Awesome. Still grinding away and loving my Forte BG with ceramic burrs for 3+ years!!!
Glad you mentioned temp surfing, such an important technique when working with Gaggia Classics.
Oh man! This was so helpful. I really needed to hear “go coarser on the grind” it made all the difference. My shot looked pretty bad coming out, messy but delicious and sweet where it was sour before. Thank you, my dude!! 🙏
Very nice Video! Thank you :)
More great information Lance. With all the information you provide, and all the equipment you use,I believe home users have varying degrees of these factors. Many move between different roasts, and this video hits a point along with your dark roast dial in video. One easy factor is to journal equipment, grams, time grind settings etc
WIDE AWAKE COFFEEEE ARE LEGENDSSS!!!! Hello from Brussels!!
Loved this Lance. Have never really thought beyond size and taste to introducing ratios is excellent. Thanks giving some love the Gaggia once again. Have upgraded but still try to surf the Gaggia for a good cup.
This is relevant to my interests.
Don’t know how I missed this one Lance, great job, I always use light roasted on a GCP. Great guide for the dialing in these coffees. Thanks
I am new to coffee. Someone gave me a bag of light roast and I was trying to dial in with the Gaggia this morning. Perfect timing. Thanks!
Great video, Lance. Thank you! If you are dialing in on a machine with a PID with adjustable temperature do you try increasing the temperature? If so, would you try a higher temperature before or after dialing in?
This is so helpful lance thank you so much!!!
please next content would be dialing in a 2 blended or 3 blended origin expresso
Hey Lance love your videos!! I recently bought a cafelat robot and a fellow opus as my first espresso setup and I was wondering if you include pre-infusion time in the duration of your shot or if you add it to the duration of your shot. Thank you!!
Thanks for the bigger ratio Tip. Running slightly longer to 2.5 instantly improved things for me.😊
Another wonderfully informative video, Lance! Thanks 🎉
What’s the grinder in this video?
So much wisdom in this one! Thanks Lance! What are your thoughts on dialing in for milk drinks? Does it still make sense to increase the ratio for lighter roasts? Do you dial in by tasting with or without milk? Is it even worth making milk drinks with lighter roasts?
Terrific as always. Question: in modern coffee making is there ever a need to do a center cut. As a way of getting a better tasting shot?
Nice and clear explanations! Very helpful. Where can I find the little gizmos like the RDT spray bottle, and Wisk for stirring the grind? Also need a portafilter collar or dam like the one you use to prevent grinds from spilling over the sides when you pour them in. Thanks!
I had been struggling to get a light roast to taste good, this definitely helped! I especially appreciated you talking about changing the ratio, for some reason that’s not a variable I was experimenting as much with. Something more towards 1:2.5 instead of 1:2 definitely tasted better. Thanks for the video!!
Great informative video! Have you ever tried underdosing and using bigger ratio for light roasts? Lately I have been enjoying basket size - 6 grams (so 14 gr in a 20 gr basket or 16 gr in a 22 gr basket) to around 45-47 gr out in 20-26 seconds and they have been the best shots of light roast beans I have ever drunk. Sounds crazy in theory but please do try and give your opinion on it!
Gotta start dialing my light roast now in the espresso. Thanks for the ideas. My light roast usually brewed via pourover exclusively. Gotta test lights.
My Flair is still not shipped yet so I can't apply it, but that was greatly informative! Thanks so much!
you're a champ Lance~ love your vids. I gave up on espresso when I discovered the love of Filter and Orea with SSP MP in my DF64(gen1 with 3d printed declumper). All one needs is good water, good coffee, in those high priorities, and then a good grinder and some technique and the results are guaranteed amazing. Espresso is just too finicky and gets me hyped on the caffeine which I don't enjoy, and the low volume ends too quickly hh. Keep up the excellent, informative, and light hearted approach! regards from Tel Aviv
Great video, would appreciate thoughts on water temp start and If you would adjust up or down or leave it? Thanks.
Even after the nonstop grinder videos there’s yet another I’ve never heard of
Really like the initial setup grind checks that you did to get grind size close. I’m sure even the first shot was really good. Great tip to minimize wasted coffee.
I have a jar I put extra coffee grinds into for my in laws who ask me to provide them with ground coffee for their morning coffee. Any grind size will do. They love regular coffee.
Grear video! Any chance a video on dialing in decaf will come soon?❤❤❤
Good tips, I find I can get really good results when I pull longer/slower running shots (usually more 1:2-ish, but also with a pre-infusion). I tend to err on the side of going too fine, but yep, It is easier to get good results by going coarser and doing a larger ratio though. I gotta try to get myself back there with faster flowing shots, just to see if I'm missing anything in my coffees (it's good to experiment).
If you go super-fine sometimes I'll see coffee oils getting extracted :O
Great advice! I will try out the fingerprint method. Also curious what your advice would be for a single shot basket of around 7 to 9 grams, which are more challenging to find the zone in my experience. Don't agree on the sourness though: when life gives you lemons or a light roast, enjoy the sourness. I consider it an acquired taste after a few years of being a home barista ;)
1:2,6 is still in the range you would consider as normal espresso. Really great video!
Absolutely love your videos, Lance! Thank you for providing such high-quality, in-depth content for everyone. I've learned the most from your channel compared to others in terms of refining my espresso output. Any recommendations for specific light roast beans that you enjoy? Just tried some Onyx Tropical Weather beans and was surprised by how much I enjoyed them.
Generally, for light roasts, high temperature is recommended, however, Onyx recommends 92 C instead of 94 C for that roast. What would you suggest, the higher temperature?
Thank you lance, recently had a Nestor lasso by Manhattan in espresso roast and it seemed to have benefited from really long ratio, I wish this video was uploaded back then 😢.
Btw Lance, the barsetto has built in plasma generator, so inherently it has no static in stock form. I am wondering if the plasma really works when grinding without RDT?
cheers!
Are the times that you are measuring from first drop in the cup or from start of the pump, Lance?
Great video!
Thanks Lance! Curious if you plan (or could recommend) a video doing the same but on a direct lever machine?
I really enjoy trying to anticipate your choices in videos like these. After tasting shot 2, you elected to increase the ratio AND coarsen the grind. If have tried the ratio only to extract more. I'm curious, why did you choose to coarsen as well - to keep the shot time down? What would that do to extraction or texture? TIA
Hey Lance, great vid again. If for light roasts in 9 bar machines you go for a 1:2.5 ratio, what would be your go-to ratio for light roasts through a 7-ish bar machine?