IS THIS THE FUTURE OF ESPRESSO?: What Is and How to Dial In a Turbo Shot.
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- Опубліковано 31 тра 2024
- Science has shown us another intriguing way to create espresso. Give this video some time, think about it, and if you're feeling crazy, give it a go!
*this can be done on any machine whose OPV you can change or any lever machine! I used a decent in the video for the graph.
If you enjoyed the video, please consider subscribing and giving it a like!
Join my Patreon community at:
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Find me on IG at:
/ lancehedrick
Check out James Hoffman's video on this from over a year ago (the existence of this video was made aware to me three days ago, so not claiming originality in the slightest):
• Did Science Just Reinv...
Works cited:
Michael Camera IG- @strivefortone (he recently did a series on all of this on his IG- worth a look)
Blog post- strivefortone.com/2020/09/19/...
Dr. Hendon IG- @chhendon
Paper- www.cell.com/matter/fulltext/...
Discord referenced- Espresso Afficionado Discord:
/ discord
EAF Resources:
espressoaf.com/
Jonathan Gagne Blog on Hydraulic Pressure w/ Aeropress Filter:
coffeeadastra.com/2021/04/04/... - Розваги
If you haven't, I'd love to take a minute to ask you to hit that subscribe button! Would mean a ton! And if you enjoyed the video, hit that like! Thanks so much. More videos to come!
Lance, I like your video. I am not a Barista, only a coffee lover that try at home to do the best with different methods and after seen your excelent explanation and interresting about the volcano graph, I have a doubt where can be the Italian Mocca Brever in this graph, because you can change the presure using different grinds and the temperature to go faster and increase the extraction.
I need an espresso machine ASAP! having just pour over in my day is not satisfying my coffee needs. but gotta save up for a good time to get a machine when everything imported is 4x equivalent to US price in Malaysia when our pay is lesser then us ones. TT
Oh no! That's no good! I hope you're able to grab a machine sooner than later! You could try for a Flair 58! You can do so many styles of shots on them!
Yes! Thanks for watching, Estuardo. Which Mocca Brewer? The traditional stove top one? If yes, then it wouldn't really be applicable because it doesn't go through the same process, per say. But I'm sure there are some parallels you could take away! The volcano graph is mostly for just high pressure espresso
@@LanceHedrick for sure, have been looking around to finance a machine, hopefully can settle on something soon enough
This made my day. A few days ago I accidentally pulled a turbo shot without knowing it when I was trying to dial in my ROK grinder. Didn’t know this was actually a thing. I tasted it and it was one of the best shots I pulled. I couldn’t understand it. I dosed 18g which ran way too fast and yielded 60mls in 19-20s. Luckily I tasted it instead of throwing it out. I loved it so much I’ve been doing this every day this week. Repeatable. I’m even doing this on a simple bambino! Only thing I don’t have control of is the bar pressure but I feel like this is what is going on here - an inadvertent turbo shot 😄
This all proves that espresso extraction time is totally overrated. Just grind coarser, tamp harder and you'll get incredible shots in less time. In a coffee bar at a peak hour, this could be a life savior. Maybe it could even become the standard.
Also it's incredible how nespresso gets such a good coffee from much less coffee in grams. Obviously it's not the same as espresso, but why is no one studying how to use less coffee in regular espresso machines using nespresso-capsule-shaped filters and portafilters?
@@TheMartinChnnl espresso is a pretty low dose as it is, has a good bit less caffeine than drip. if anything i want larger dose espresso.
I couldn't get through the whole video because I stopped once I realized that our machine has been this for us all along! I've been curious about why our machine pours so quickly since they say 20 is the benchmark but, I've never had any complaints with my pours. I even hold the button down for long ones sometimes. How many grams of coffee are you using per pour? I can only get in about 17-18 before it's too full to load/pour.
@@jfb112697 just but that's irrelevant since we are increasing extraction percentage of the coffee, from 20% of 20g to 25% of 16g, so therefore we still get 4g of extracted coffee so caffeine content and strength are irrelevant. If you want more caffeine then have more shots
1 yr later the same thing happened to me. It truly is a magnificent moment xD
I’m poor so I use a modded base model delonghi for my shots. They have always been fast and I thought that was bad… but then I thought “how could it be bad when they taste so good”. I think I have unknowingly been doing turbo shots all this time. Makes me feel better about the mess it makes too
DeLonghi dedica? Which mods?
Although I can't say I relate, with an unpressurised basket and finely ground coffee I easily get 25-30s shots. Although turbo shots do taste much nicer because the dedica is quite low temp
These are fun, easy and intuitive in a cafelat robot where you can physically feel what's going on and steer the shot on the fly. Even things like the "blooming turbo" profile is pretty easy. Funny how these nerdy shots are most approachable on the highest and lowest tech machines, but much more problematic on most normal machines.
Absolutely. I maintain that the Robot, used with experience, is one of the best Espresso machines overall, unless you are into very light roasts that need very high temperatures.
Well.... On machines like the Breville Bambino you can just grind coarse enough to not reach 9 bar. I have a DeLonghi Dedica and I have been able to replicate these kind of results
Came for the coffee knowledge, stayed for the finger guns. I have a DE 1XL and may have to try some turbo shots after watching. Again an amazing video. Your delivery, sense of humor and quality of content is amazing. I appreciate all the time and effort you put into educating yourself and all of us.
Wow thank you for this comment! I'm so happy you get something from my videos. I spent particularly a long time on this one to ensure I did Dr. Hendon proud lol. Thanks for the support!
Love it! This was so easy to replicate on BDB, no mod needed! I got a medium-light roasted coffee with which I've been trying to produce a less sour espresso for several days now, to no avail - super sour even with 3:1 ratio and longer extractions (35s+). I almost gave up on it. Watched this video and figured I'd give it a try - I went just 3 notches higher on the Niche for a turbo shot - and boom, 6 bar / 18 sec for 17g in 52g out. The shot turned out "refreshingly acidic", not "sour", and a lot more balanced - a pretty good interpretation of the tasting notes on the bag.
amazingly clear explanation of their findings. i had forgotten that i read a few "news articles" about this before. i just switched over to trying this. on the one hand, while i do miss that my shots have less body than i prefer, i am liking that my shots are much, much, much more repeatable at the A- quality i'm now pulling.
Thanks for the most informative and entertaining videos on the internet! There are very few people who I would love to have a beer with, but you are one of them. Keep up the great work!
Really enjoying your videos. I appreciate how you break things down. Keep them coming!!!
Very interesting. The part with too fine grinding causing channeling and resulting in high pressure shots is something most of us have experienced. Thank you for the video.
Such a great video again on a great topic. Re-watched a few times as usual. Hear something new each time.
Inspired by your post on aligning burrs I finally got around to doing it myself on my used Eureka mignon E. In attempting to redial afterwards I inadvertently pulled something similar to a turbo shot on my Breville Bambino Plus. It am using a medium roast blend but was very surprised at how drinkable the shot was. Will continue to experiment with turbo shots and this video has helped me greatly on understanding what is going on. Your videos have enhanced every experience with coffee that I have at home.
I accidently pulled such shots on my very cheap machine and then tried the same espresso at the café. I preferred my shots more and i always thought i might be lucky but now i know what was happening. Thanks Lance for amazing info. I think turbo shots are easy to be pulled out of lower end setups as opposed to those so called ideal shots.
Such an informative video Lance! Appreciate the time and thought you put into it. You really dug into the details and provide a lot of great additional context around the topic.
Thank you! Means a lot, friend! Appreciate you!
Lately I've been using cut-to-size paper filters on the bottom of my Cafelat Robot's portafilter because I wanted to filter out the cafestol.
Speeds up the flow, produces a nice clean cup full of flavour.
First I tried grinding extra fine to get a 30-40sec flow time, with varying results in taste.
This video inspired me to go coarser again, with more consistent flavour as a result.
Thank you for the excellent practical breakdown of the paper. 🙏🏼
Absolutely! And thank you for sharing! Yes- I like cutting v60 filters for the bottom, too. It helps filter out some fines and control the exit of the extractants. Very good!
Cool video, i will try this. I've noticed on occasion when I had to dial in my grinder the shots that went way too fast still had quite a nice taste to it. I didn't know this was actually researched and beneficial.
Thanks, very interesting
Absolutely! Glad you enjoyed the video
Sciencing espresso. Mind blown.
Really, that was some great info right there, and some insight into research that I had no idea about. Thanks! I’ll be sure to follow up the links!
Thank you for watching! The support means a ton. Cheers and happy researching!
Great video! Thank you for taking the time to explain from a practical view.
Any tips or recommendations for trying to replicate this on a machine that doesn't have direct pressure control without modding like the BBE? Can you achieve something similar by just adjusting grind size?
Thanks for the video. As always fantastic content and really well explained.
thanks for making this video, this is really interesting and something that I am definitely going to try when i get a chance to
this is so much good info I subbed immediately. Great work cheers!
Another interesting vid. The Descent Espresso Machine is super cool . The hair looks good. Threw me off from watching older content. Ty
This is superior content. I am right now going to my machine and give it a try!
Great stuff as usual! My Gaggia Classic is currently set around 7 bar, now planning to drop it to 6 and give this a try
Do it and let me know!
Loving the look of your coffee bar set up! 🔥
Thank you!
What's that grinder on the far left?! I'm in love.
Etzinger Etzman!
@@LanceHedrick What is that flag?
I noticed you talked faster just after your first sip, that's turbo ~
Amazing video as always. Thank you for going to first principles every time to explain everything.
Absolutely! Thank you so much for taking the time to watch and comment!
@@LanceHedrick I tagged you on Insta with some latte art with a starbucks pitcher a couple days ago. @deyesed on insta. BTW it's my bday today.
This explains a lot. I've been having grinder problems (need to level the burrs again i think) and getting really fast shots (15 sec 15g-30g) that actually taste really good. Had a bit of spray on them but somehow didn't taste like they had channeled badly. I'll have to try pulling to a 3:1 ratio and see how it tastes. Might need to go a tad coarser though.
Using my hand grinder yesterday and today, pulled a couple of great traditional shots (same dose, but 25-30 sec extraction) and the shots were definitely more full bodied, but still a similar taste profile.
Coffee is a dark Ethiopian single origin from a local roaster.
I think something that's not mentioned in this video, but could be a massive game changer, is that not needing to grind as fine potentially opens up a huge range of more affordable grinders that will be capable of producing great turbo shots. A big win for making good coffee more accessible!
This video was dope! Thank you for explaining. 😃
Love the content. Will be doing turbos with the Decent tomorrow!
Heck yeah! Do it!
The end of the video when you're finishing the cup.. That's exactly how I drink my tea. 😂 Amazing video! Can't wait to pull some turbo shots.
Wow, didn't fully understand some parts but really fun i will try to start by opening the steam to release some pressure before jumping to full 9 bars.
Also...cannot wait for a video with that etzman!!
Finally watched this today. Had to find a moment where I could watch and digest such a long video. Loved it. Watched it all the way through in one sitting (even went over a couple portions a few times while at it). Also went through the 300+ comments afterwards. Pretty excited about trying this with my Flair Pro 2, but more importantly this has been an eye opener. So much more I need to learn about extraction and how to utilize the variables at play.
This is an awesome comment to read. Thank you for taking the time to not only watch the video, not only go through the comments, but also to leave a kind word. The support is appreciated!
What's the tldr?
6 bar (as opposed to 9 bar), lower doses, and coarser grind size all improve consistency and evenness of extraction.
Example shot- 15g in, 40g out in less than 20sec.
Man your energy is amazing, it’s like you’ve overdosed on caffeine during your dial in right before making this video:)
Hahaha! I live in a constant state of over caffeinating. Thanks for watching and supporting!
@@LanceHedrick I really enjoy your videos dude, it fills the niche of wanting to go more in depth than everyone’s favourite coffee youtuber, but without making it confusing or inaccessible to anyone.
Thank you so much! I'll try to maintain the standard lol. Appreciate the support and kind words!
I love espresso and I love the scientific method. So simply overcome the historically accepted convention with a new method. Can’t wait to start experimenting with it.
Just tried this on my Europiccalo. Wow... Thank you so much. 9 in 30 out 15 seconds. Rather coarse grind. Really impressed. Finally an excuse to use my single basket.
Thank you so much.
I have a flair pro 2 (my only machine) and one day i was cleaning my hand grinder and didn't do a proper '0' allignment on it. I accidentally grinded way coarser than i used to and pulled this one really watery, gushy espresso that i was prepared to throw away. I didn't know exactly what was going on but the taste was really really good, the best i had out of the flair.
I haven't been able to reproduce that same shot, but this 'turbo shot' must've been what i accidentally performed. Thank you for the knowledge sharing Lance!
Heck yeah! Do it again! Let's see if we can't get that tasty shot back
Great video and very interesting way to pull espresso shots and ways to get a shot that can have different and in ways better taste. It also may help the cafe industry use less coffee on shots and cut some costs in cafes.
Great content Lance. Thank you!
Amazing content. Thank you
so informative! thanks!
I’m a little lat(t)e to the party, found this from my HomeGrounds email and loved the video. Very informative and yet easy to digest 😅. Thank you and kind regards. Subscribed
I think the better way to mention changes in puck prep perception for this style of shot is not that it's less important, but that it's less sensitive to minor variability during preparation at coarser grind settings. This makes the shot more reproducible since the amplification in change to the shot from minor changes in puck prep is reduced.
It totaly makes sense. In brewing beer, you also get lower EY, if you grind the malt to fine. The liquid gets stuck between the grains, I asume same thing happens in the puck, when grinding to fine and the pressure is high.
As long as we are talking about extraction, this is it. As soon we switch to extracting flavour profiles, I think math can't help us with the models.
Anyway, so much interesting stuff here, glad I found this channel Lance 🍻
Awesome video and incredible content and delivery! You rock!
How do you like the Etzinger grinder?
Thank you so much! And I haven't had time to use it much yet. I'm waiting for vacuum seal feet to come in the mail and will probably make a video then!
I tried so many different shots to dial in my new beans the regular way, but the first turbo shot was very nice. Absolutely ridiculous and cool that this works so well.
Loved this breakdown! I don't have access to an espresso machine just yet, but I'm stoked to explore this concept when I do!
Heck yeah! This video won't go anywhere, so just reference when you land one!
That end slurp can rival even the Hoff. Impressive
🤣🤣🤣 just a nice long "I don't want to leave you" parting slurp.
Súper informational video! Keep going!
Thank you so much! I'll do my best
Brilliant video
Much as I'd love the Decent setup, I have a Sage (Breville) Oracle paired with a Ceado E37s. Before I think about the OPV I'm going to try this by setting a long preinfusion to 60% of brew pressure on my machine and grinding courser to hit the parameters you suggest. Excited to blow through a ton of coffee experimenting with this. Great video Lance.
Yes! No need to mod at all. Those machines rock with the variable PI and PI mode. Report back with results!
@@LanceHedrick I am amazed! Both at just how 'squirty' it is (gone back to the spouted portafilter) but also how much I'm enjoying the shots. 17 in 50 out in18-19s. Game changer. You have a new patreon chum as a small thank you.
Loved the video Lance. Can you make these shots in a machine without OPV? I got a Silvia Rancilio at home and would love to try this method.
Love the nerd feeling in this video. Subscribed!
Great video, always love the energy. Also wondering, any news on the tricolate/nextlevel brewer/aerolate video?
Not yet. It's hard. I want to do more than a video or week, but I am back into travelling mode for work. In the last two months, NY, LA, Memphis, Kansas City. I return home tomorrow from KC and leave for Vegas on Wednesday. Trying to get out as many as quickly as I can!
@@LanceHedrick No worries! I’m just excited for it but please take your time and don’t work yourself too hard!
Haha! I enjoy it. Not as much work as it is expensive to pay for the camera work! Lol
Thank you Lance. Great video!
Thank you for watching it! The support is massive
My Dream Setup right there - glad to see the etzMAN in the wild as well :)
Yes! Once I get vacuum feet in for it, video will be coming out
Great video. With so many comments I can't be sure if anyone else has asked this, but here goes...
Pressurised baskets. They let water flow over coarsely ground coffee, with minimal flow balancing from the filter grille and most of the back pressure and brew time bought by the small exit hole. That seems fairly close to maybe achieving what the turbo shot does, similar grind, similar pressure, similar flow.
Okay, flow and pressure might be a bit off, for example the stock Gaggia Classic Pro Pressurised basket and stock pump does 6 grammes per second at 6 bar, so maybe it's twin turbo unless you grind fine enough to gemerate just a little back pressure from the grinds too.
Has anyone experimented with turbo in pressurised baskets instead of dimmers and OPV mods?
You had my attention at *Turbo Shot* 😁
Thanks Lance.
Hahaha yes! Thank you!
Great insight of this new trend
Great video! If i may ask, what do you think about the turbo shot on milk beverage like cap or flat white?
Thanks for explaining in layman’s terms this white paper. Gone through it few times, this video helped me confirm my understanding and clarified few points. What I don’t like about the reasearch is that it is based on TDS and EY which does not equate to taste… bery interesting to read the correlation between grind size and counter intuitive results of such but unless taste is improved, this type of analysis tend to loose of its interest to me. Very curious though to try it out 🤓.
Yes, while EY doesn't correlate with taste, having a higher EY, while still tasting good is generally regarded as a good thing. In short, it means you can pull more stuff out from the coffee without compromising taste.
Thank you for all the information and effort in making a whole video! Can please someone give me a hint about where I can bye the small white coffee cup that is used during the video? I've searched but didn't find anything
Don't be afraid to try the turbo shots out! I have the Breville BES870XL and 6 bars is achievable with a grind size of 11 as suggested on Professor Hendricks's graph at 10:27. 15g in, 45g out, for around 12-18 sec brew time. I suggest a light to medium roast to taste the fruity notes of these coffees.
Awesome vid. I’m thinking this could be accomplished with a manual lever such as a CT2, or even a Cafelat Robot with an accurate pressure gauge. Those who enjoy coffee from a MCaL might really enjoy the additional sweetness you say this technique can engender. I may have to “purloin” …err…borrow a lever. No machine here currently. You made this make sense, thanks much.
Fun video Lance. Amazing how far we’ve come in a year
thank you for the kind words!
Great insights and a wonderful shot style for very complex coffees. Coincidentally, I have been intuitively doing something similar (larger ratio, coarser grind) shots on a manual Robot ever since I incidentally tasted a gusher from a undialed Mahlkönig and loved the clarity, absence of astringency and a grateful pallete. Cheers Lance.
Besides, I see the coarser grind being favorable to for many grinders, being in a zone of less fines or better distribution or overall grind quality.
a grateful pallete? what does that mean?
Love a passionate expert opinion.
Hey! Thank you very much for explaining the paper in such a digestible way! Do you have any idea if turbo shots are lacking in caffeine compared to traditional shots?
Same caffeine! Caffeine is super easy to extract. Ristrettos even have roughly the same caffeine as a full lungo.
Thanks for the deep dive description - I’m excited to give this a try now that I understand the concepts behind it! 🎉
Nah thank YOU for watching! And that DOPE tray
How you doing @Lance? Loving your channel. Anyways I tried and tried to get a drinkable turbo shot. Gave Up..whatever I did the coffee was HORRIBLE! Then I bought a puck screen and thought let's give it another try.. absolute transformation.. presumably because it stopped the channeling... would love to see your take on puck screens any various different shots.. all best wishes Graham..(from the UK)
Just wow....you are awesome sir 👍
Hi Lance, Still need to try this, but thanks for the video. Do you need to be able to do pressure profiling or be able to measure flowrate. or can this also be achieved with like a Gaggia classic (adjusted to 6 bar), but without something like a dimmer?
Im watching this 4 months Later. Using a Rancilio Silvia Pro X and 96 dregres shot, at 17gr 40 out in about 20 seconds now and the taste is much better! a little less body, but the flavour is crazy good! Had to watch the video in 1.25x but great info! It has to be al 6 bar? Im using the out of factory 9 bar Because I dont want to open de Machine
Best summary of the Turbo shot that I've seen so far. Is it also recommended for medium & Medium-dark roasts?
Just found this and subscribed! I have a Breville Barista Express and have been pulling pre-infusion shots by holding down the shot button for 30 seconds obtaining a 36 gram or so extraction with 18g in. I use a JX-pro hand grinder and also have a JX for Aeropress.
The BBE pressure gauge has no numbers on it. It hovers in the 9 o’clock range using this preinfusion technique, otherwise if not doing this way the gauge will go as high as 2 o’clock.
I have no way of knowing how many bars that is but I am sure it’s over 9 bar. Any tips for BBE users for getting good shots either using traditional method or turbo?
I don't think keeping it in pre infusion mode is necessary as if you grind coarse enough it shouldn't reach 9 bar
Great content as usual!!
You da man, Celo!
The theory is very interesting. This technique makes me think of it like a half way hybrid between a pourover and an espresso. Kinda like a fancy hi-speed pressurised “pourover”! Might give it a go. Curious about the flavours.
Its kinda funny how most "perfect brew" is a hybrid like porculation is perfect and porculation with espresso.
Whats going to happen next? Espresso immersion porculation called "espresso launcher"?
funnily enough the shots ive had in this genre tasted more like intense filter than 'espresso'
Another incredible video and I finally hit that subscribe button (I typically don't subscribe as the UA-cam algorithm always shows new videos, but then I realised how much it helped you to subscribe). Thanks for all the amazing content and I'm definitely going to give this a go. Can I ask what cup/mug you're using? It's beautiful!
Hey! Thank you so so much for the support. And the cup is made thru a collaboration between Arita in Japan and Magnolia Mountain in Australia!
@@LanceHedrick thank you, and thank you again for your time and effort making all this amazing content. It's easily up there with James Hoffman's stuff but in your unique style, it's just made coffee an even better hobby, thanks!
Wow appreciate that so much! Your kindness leaves a lasting impression. Cheers and happy brewing!
Really great video Lance. The last 10 minutes with ratios and practical experience/advice was a nice addition to the massive amount of effort the first 20 must have taken. The cleanup does look annoying, but it's interesting nonetheless! Thanks for the great video and all the effort you put into this one, brevity is overrated anyways :D
I saw a video about this about 3 years ago and did not act upon it at the time, but this rekindled my interest tremendously and I'm only halfway into the seminar. I don't have a way of measuring my grounds right now, so I thought I'd just ask in case you (or anybody reading this, even years later) do have a point of reference: At what setting would you grind in a Baratza Encore to brew this way in a Barista Max? (Oster Xpert Barista Max in my case, I think it's called Sunbeam/Breville Barista Max in other places, it's a hibrew rebrand supposedly)
In any case, excellent video, I immediately thought about buying a new Flair whilst this Barista Max I'm talking about hasn't even arrived yet lmao.
Had you started on this coffee videos a few years earlier, and you could very well have been my platonic love, instead of James Hoffmann.
Seriously, what I'm trying to say is that your content is up there with the best of the best on coffee!
Please keep up the good work, you surely are contributing to so many peoples favorite hobby! By spreading this much knowledge and enthusiasm, you help ensure the specialty coffee scene is always growing!
Thanks a lot for all the time and effort you put into it!
Haha! You can have two platonic loves. Disagree Plato doth not 🤣
why not polyamorous coffee love - love them both? :D equally but different
Oh geez hahaha! I love it. And Hoffman. Wonderful 🤣
I've been pulling this shot for a year every other day with my Flair without telling anyone about it because I feel like people would excruciate me for it. I didn't know the science, I just like how it tastes. I'm just glad that here we are :D
That rocks! You are a luminary, friend
When pulling on the Flair, how coarse do you go?
Similar to a semi auto. Coarse end of espresso grind size, maybe a bit coarser. Nothing like a pourover or aeropress.
@@LanceHedrick Yes, but would the timing be the same? Since it has a smaller diameter of the portafilter (45 mm for the Flair Pro 2)
Smaller diameter and deeper bed, so I suggest down dosing on the smaller flair so the depth isn't overwhelming. This way you can aim for same time, as well.
I KNEW IT! I'm a big dummy but I thought I liked the taste of my fast shots, it was an accident that I even pulled a super fast shot, but I had messed up the first one, and so I wanted to top it off. I pulled a small fast shot but w the same parameters (but w the proper grind size, which was how I messed up my first shot) and I noticed it tasted BETTER than my normal double doubles. I had been going for a single Double shot, but cut it when it was clearly channeling that, and the second shot, were one of the best lattes I'd ever made
Edit.... so they're talmbout 6psi, and I DEFINITELY didn't do that. I liked my shorter sweeter shot, which was coarser than usual, but not that low in pressure
Great video.
Thank you for the info. What was your grinder setting?
love the decent machine!
So do I haha! Wonderful machine
Awesome video. Your machine is amazing. I use the breville xl 860 which is impressive and sometimes the moka pot. Just curious why you swirled your coffee instead of stirring with a demitasse ? After all that work and science you have to know that stirring brings all the flavors together instead of swirling. Keep up the great work
Lol it was simply because I didn't have a spoon sitting out. I'm on team stir. I have like 6 different styles and shapes of spoons just got espresso lol. Sometimes on camera, I forget simple things. That being said, the cup holds about 5oz and the shot was about 2oz, so the swirl was more vigorous than normal, but still not as good as stirring.
Not practical for smaller cafés, but I love the idea of this being used on bars where two different coffees are used for milk or no milk, allowing for a lot of potential adventure in espresso brews served neat. The repeatability is also huge. I remember someone called Rob Ashton who inadvertently found similar results when trying to optimise an EK43 for espresso, interesting how different approaches ended up with similar results!
what isnt practical for small cafes?
@@bermchasin yeah, I can't see how being faster and more bean efficient is less practical
Awesome content man! I will try turbo shot on my Gaggia Classic in the morning.
I noticed the more I go finer, I am prolonging the time first of the first drop, like ~10 sec nothing happens. Then in next 20sec it just looses the fine flow and just blasts the water into the cup. I guess it's because of channeling, the taste is not there. I tried increasing the dose from 15g to 18g, nothing really changed. My OPV is at 9bar but after watching this I will change it to 6 bar. And then try coarser grind. Thanks.
Yes! 6 bar will help. 9 will force you to dial finer. Thanks for watching and commenting!
Fantastic research. Really appreciate all the work you have put into this video. Very interesting subject. I'd be interested to see your process for turbo shots on the Breville Dual Boiler without all of the sensors and control that the Decent machine has. I.e. how do you do this on a standard Espresso machine, or is it even possible? Great work!
I know on like the linea mini it's easy to adjust that pump pressure in the internals. But on some machines you may have to replace the pump but some have the option to adjust
Yes! Definitely possible! You can change the preinfusion to be at 6 bars and hold down the button the whole shot to manually perform preinfusion (6bar) for the entire shot. Easy to do. And can do it with the modbar mod! Just open to 4g/s flow and keep it under 6 by adjusting flow rate and grind size!
@@LanceHedrick You might need to tell him how you change the PI pressure. If I recall correctly (I was doing 6 bar shots a while ago, but have since reverted to standard 9 bar), you have to adjust the pump % in the PI settings, as there's no option to change the pressure itself. It takes a bit of trial and error to find the right one. I think I used something like 70%, though I don't have any notes to hand. My 6 bar shots tended to be long ones though of 50 secs or so, meaning the pressure would fluctuate a bit more than was ideal and required the manual button to kept pressed or the PI time increased to max. I guess that's not an issue if your trying to pull sub-30 second shots.
You're correct. Change by percentage. And hold the button down for the duration of the shot. Shouldn't be higher than 20s even with slight fluctuations if grinding coarse enough
Aww we get to see your DE1XL in this video I was looking forward to seeing it. I like the white.
Thanks! I'll do more videos with it in the future!
@@LanceHedrick - Oh hell, *yes!* 👍🏻
Great video, I love Lance's signature move: touches both fingers to forehead and says "think about it" 😎👍
You gotta THINK about it. It makes sense. 🤣🤣🤣
Thanks for the video Lance. What cup are you using in the cover shot of this video?
Hey Lance, which Niche setting are you using? Can you give some input here on grind?
Great Video. On my Descent DE1 PRO there are 2 Turbo profiles, TurboTurbo and TurboBloom. Both are "Advanced" and not "Flow" profiles. You know what are the differences? Are there other Turbo profiles available that you recommend (have you made your own)? With a Niche grinder what setting or how corse you recommend? Will the Niche work well or do you need a flat burr grinder? I have subscribed to your great site!
Great video. I'm an enthusiast in the coffee world and I'm learning a lot from your videos, thanks for that. I'm trying to pull my espressos according to the setting, but I confess that I almost never succeed. When the pressure is 8-10 bar, the espresso comes out in a little more than 30 s (ratio 1:2.5). But when I try to let espresso drop in 25-30 s the pressure goes down to 5-6 bar. This video made me think what counts more: keeping time or pressure as an independent variable, keeping the ratio the same as 1:2.5. Thanks again.
you must set it as 6bar from the pump
@@othsasaa5386 thanks for tip.
@@me-espresso that was the basic flaw in your assumption, the time is gonna be the dependent variable whereas pressure will be 6 bar from the pump as static pressure. once the flow of espresso begins, the pressure on the puck will drop to around 5 or so, thats normal. be sure to verify your 6 bar static pressure by using a blind basket and measure pressure at the puck
@@othsasaa5386 thank you for the tip. When I said “time as independent variable” I’d mean cut off the extraction when the time reaches 30 s (regardless of having reached the 1:2.5 ratio). The pump in my machine is a vibration one. So the flux is “constant” and the pressure depends on the coffee puck resistance. I have recently achieved better extractions by changing the recipe to 1:2 and improving the grinder seting. Thanks again.
Gonna try this with my Flair 58. I have a good hand grinder (JX pro) but I can't seem to get around channeling, and my grind is really fine. I've made 1 or 2 nice shots out of like 10 so far. I've had water seemingly just flow through, and get choked with the same grind and dose, so obviously I'm missing something with my puck prep, but I'm being as consistent as I can with WDT and tamping. We'll see how this goes!
Sounds like you're going too fine, if it's either choking or gushing. The fast shots are from channels opening up because the puck is too dense and the water suddenly breaks through what would have otherwise been a choked shot. Go a few clicks coarser!
Very interesting!!!!!
Lance delivers quality vids all the time 💯 tho i don’t understand everything he said but i finished the video
Great work on this one Lance. Haven’t fully tried these out as when the paper dropped the world was kinda upside down haha.
Will dig in soon.
Thank you, hero, legend, and early and enduring coffee mentor of mine.