*The Rant* 0:32 Gear Acquisition Syndrome ++ 2:09 The need for verification ++ 53:10 Don't have buyer's remorse 3:30 Thesis statement for the stream 7:05 Extraction yields ++ 7:54 Same extraction yield different grinders 9:57 Preference for light roasts 10:07 Aim for more even extractions (and repeatability) ++ 11:57 Consistency over all else 12:59 Higher extraction and taste ++ 15:21 Not all coffees taste good at the same extraction 17:09 Everclear for RDT and evaporation 18:42 Extraction and dialing in 19:53 How helpful is measuring extraction? 20:44 "Budget" refractometer ++ 20:53 Propagation of extraction gatekeeping 26:59 Shallow vs deep (espresso baskets) and efficiency of extraction 29:56 Pressure and flow profiling 33:01 New difluid? ++ 33:22 Get a VST if you can 33:05 Maximum extraction (or how Lance tricked his kid to eat a puck) 34:46 What are measurement tools known/incorporated from cooking? 37:54 Don't do high extraction (extraction and bitterness) ++ 47:07 Extraction to 20+% 38:38 Unifilter, temperature and extraction ++ 47:23 Unifilter and paper filter 48:45 Improving consistency by going coarser and incorporating into workflow 51:00 Extraction level measurement using oven drying *Misc* 12:21 Sculptor arrives for someone in chat 12:31 Which RDT bottle? 14:31 Ghost burrs 22:31 What water to rinse your filter with? 23:04 Moonraker and Autocomb better than manual WDT? 24:51 Cause for long preinfusions 25:15 Thoughts on filter ratios 26:25 How Lance grew his 'stache 28:43 Hearts 32:19 How to increase florality 33:46 Double WDT 36:27 Gaggia, Dimmer Mod and Gagguino ++ 40:28 Gagguino on the Gaggia Baby ++ 52:37 Gagguino and involved parts 39:46 How long should Lotus Coffee water last? ++ 44:20 Lance's Water Set ++ 47:58 Cost per gallon math 40:43 Competition and loud flavors ++ 44:57 Washed Panama Geisha in competition 44:08 1-2-1 Lance Method ++ 45:01 Ethiopian Natural and getting a good cup ++ 45:57 Dealing with faster than expected/longer than expected drawdown 51:28 SSP MP as upgrade vs new grinder 53:53 Slow feeding on the EK ++ 56:10 Slow feeding on hand grinder ++ 57:45 Slow feeding vs single dosing 54:41 Mazzer upgrade to 64 Zerno for Medium Roast? ++ 55:36 Slow feeding on Zerno 57:10 Meticulous or Decent *Side Brew* 5:36 Figuring out which coffee to drink 8:55 Blowing out the chaff 9:23 Getting the brewer 11:47 Coffee ratio 14:42 Tightening the bottom for the steep 15:10 WWDT 16:01 Messing up the brew in 4K 17:01 WWDT Part 2 18:08 Battery needs changing 18:25 Getting a cup 18:40 First sip 20:29 More sips 30:55 Deconstructed Lunar 32:10 Type of filters 33:41 V60 is his go to burr 37:17 On Acaia batteries
In the cooking world its been known for a while that higher extraction as a concept isnt always better. Particularly when making stock, you need to think about the end result intensity you want along with the key ingredient you use - fish, shellfish, poultry etc - because if you are cooking a fish stock for longer than 20 mins it’ll be horrible or a poultry can go bitter if you let it go for so long. Sometimes you want less extraction. It is harder sometimes to control how big of a coffee extraction you get tho, unlike pulling the pan off the hob.
Unrelated, have you tried the MHW-3bomber assassin kettle? (I know, the branding is insane...). I just came across it and the base looks like the fellow base while the kettle looks more like the timemore kettle so might be the perfect combination for you (I'm in no way associated with the brand and have never tried any of their products just thought it might be interesting to give a try)
I experienced this so much with my last 2 coffees, the first one was an Ethiopian coffee that just tasted sour, unbalanced and flat on a standard extraction (1 to 2.5 in 28s with a short preinfusion). When I tried a blooming shot with temps a little lower I first saturated the puck which took like 5 bars because I ground what I thought was way too fine, I let it bloom for about 20s and when I tried to pull the shot it took a lot of pressure and about 60 seconds to get to the same ratio as the first coffee. I tasted it thinking it would just be a bitter mess but to my surprise it was one of the best cups of coffee I ever tasted. Perfectly balanced acidity and bitterness with incredible sweetness and this intense dried plum taste, also amazing body. When I tried the same on the bag of Peruvian Gesha I opened a few days ago, the long blooming shot just tasted stale and muddy, but doing a much faster extraction that would have tasted way too sour on the first coffee I got a great cup that was incredibly floral with a lot of clarity and some very mild stonefruit notes.
I'm scared to order some of these 90+euro / kg coffees because when you burn a hundred grams of a two hundred gram bag just dialing in it makes it all taste sour.. unless you get one of those life changing shots... then worth it
It's an endless cycle of tasting something new and amazing and then you keep chasing that but never quite find it but you stumble across new amazing things on the way there.
just leaving a comment to say that i enjoy the unscripted, almost podcast, thoughts-flowing format. sometimes some real good tidbits of info come out of "rants" and "q&a" sessions that wouldn't otherwise. still appreciate your main channel a lot, of course, but there's definitely value in these chats
I've been playing with ratios and I'm really enjoying a 1 : 20, I find it separates the flavor profiles better. I could be factually wrong but my mouth says its right lol. Using a K-Max and a Hario Switch. Only thing I play with (for now) is grind size depending on the coffee I'm drinking at the time.
@@JusBThankful I’m new, could you help me understand how that would help with the taste over 1:15 or 1:16? My newbie mind feels like I would taste more with the higher coffee concentration.
@@kingmidas430 coffees that are harder to extract (lighter/denser) can sometimes benefit from longer ratios. More water contact equals higher, extraction. However, coffees with more roast defects, darker roasts, or maybe even just coffees that you don't like a higher extraction taste of would do better with shorter ratios and (typically) lower water temperatures, like what you described. Take whatever coffee you have, and try brewing a cup at both ends of the spectrum
My stance on the higher extraction capable grinder is that it gives you the maximum control. If a coffee works better with a higher dose and lower extraction, I can do that. Some coffees seem to really only be good (to me) if I manage low dose and high extraction. With a crappy grinder I can't reach the latter, so certain coffees are hard to pull off. With a nicer set of burrs I can choose where I want to be on the extraction spectrum.
Sorry for a silly question. Love the video. What is the brand of those glass cups that you use at around 18:33 ? I would love to buy those for my V60s :)
time 27:01 "extracting expresso with a shallower bed was much more efficient than a thicker bed because the water becomes less efficient...but its probably less tastier...I much prefer deeper beds" Lance, for a specific weight of coffee do you prefer coffee puck depth or height provided by a 51, 54, or 58 mm portafilter basket?
Do you think a slow feeder like the one you showed would benefit a Baratza Encore ESP or is the anti-popcorning entrance already slowing the beans down enough?
You need to do more videos like this, they are really interesting and informative. Did I spy the Subminimal Flick WDT? I've been tempted to pick it up for a while but had concerns for longevity or jamming. Any comments on how it performs please?
Can’t tell you how many times I’ve had a better tasting cup out of my baratza preciso than out of my hyperaligned 98mm flat and just concluded something is wrong with *me*
In todays flooded market, what grinder do you think delivers enough quality for its money. Like what should be a pricepoint a pro sumer should aim for, to not be chasing the dragon after purchase or having fomo after buying. For example, i think even an avid pro sumer would overspend on a Monolith or ww eg1. While the grinders around 500 dollars, according to reviews often leave the pro sumer wanting. So in which ballpark would i need to think, to get a grinder for life
Thanks for the helpful info! Anyone have suggestions on water to use for the Lotus Coffee drops? I am interested in getting into the custom water game, but am worried about the sustainability and cost of sourcing distilled water.
Topic for future video, basket diameter vs dose vs flavor separation? Old debate 54 vs 58 ...58 is winner for options but should it be? Or is Londinium right,,, 65mm basket?
Hello Lance! I've been watching your videos for quite a long time and I'm always amazed at the new approaches you bring to the table when it comes to brewing. Thanks for that! Your videos are fun and very educational at the same time. I have own a Rancilio Silvia for a long time and have it pimped up with an ito / leva! - kit . Do you know the ito kit? Wouldn't that be a "better" project than the Gaggiuino ? Would love to hear your thoughts and opinions on this. If you want to compare the two directly, I'll be happy to send you my machine ;) What else to say?! Lance Hedrik Unflitered is great! I love it❤❤ Greetings from Austria
Hey Lance, on the topic of FOMO, Bigger better, More expensive -» better -» much nicer to use lane: Would you pick a well built well aligned 64 (e.g.: p64 mizenv2 - or zerno) over let's say a not even released df83V with an SSP Cast burr? This let's go bigger and buy the next DF that beats everything is like ... more watts in Hifi, it does not mean your system is better and most probably it is not.
How many open bags of coffee do you have at any given time and how long will you keep them open before noticing flavor drop off? I usually have two open coffees (a light and a medium/dark).
I am but a mere Lance fan, but I do strictly filter coffee (for now), and most often have over ten (!) bags working at a time, which sounds crazy (and maybe is). But I keep them frozen in their respective bags, all within an enclosed (but not absolutely sealed) box in the freezer, and I bring out a bit at a time for daily grinding. It's worked well for me.
Lance! I am loving this new channel! I was thinking about doing lives myself to help get watch time for monetization! About how much watch time do you get from these lives?
Does anyone know if there has been any testing done on if/how air pressure affects brews? I recently moved to the from range of the rockies and am curious if there are any alterations I should make to my routine.
I got a niche relatively early on my specialty coffee journey and after awhile I found a favorite coffee. Awhile later i got a zp6 and was excited to try my favorite coffee with very high clarity grinder and then was surprised when it wasn't as good, not as complex, as with the niche. Unfortunately not as simple as improving equipment to improve coffee. One of the reasons I have 3 burr sets for my z1
Exactly. Like I was saying, you can have a heavily channeled shot and love it and not enjoy its corralary well pulled shot. Coffee is frustrating. Though, to be honest, I'm horribly shocked to read you preferred the niche pourover over anything due simply to the overwhelming amount of heat damage it produces..
Lance, I have heard that watch time only counts for when people watch the live after it is finished and posted but not during the actual live. Have you found that to be true?
@@LanceHedrickUnfiltered I still think this is a great idea for a channel because on your other channel i only watch pour over and hand grinders videos but for the live I watch all of them and every single second...after they are finished and posted for all of us to see.
*The Rant*
0:32 Gear Acquisition Syndrome
++ 2:09 The need for verification
++ 53:10 Don't have buyer's remorse
3:30 Thesis statement for the stream
7:05 Extraction yields
++ 7:54 Same extraction yield different grinders
9:57 Preference for light roasts
10:07 Aim for more even extractions (and repeatability)
++ 11:57 Consistency over all else
12:59 Higher extraction and taste
++ 15:21 Not all coffees taste good at the same extraction
17:09 Everclear for RDT and evaporation
18:42 Extraction and dialing in
19:53 How helpful is measuring extraction?
20:44 "Budget" refractometer
++ 20:53 Propagation of extraction gatekeeping
26:59 Shallow vs deep (espresso baskets) and efficiency of extraction
29:56 Pressure and flow profiling
33:01 New difluid?
++ 33:22 Get a VST if you can
33:05 Maximum extraction (or how Lance tricked his kid to eat a puck)
34:46 What are measurement tools known/incorporated from cooking?
37:54 Don't do high extraction (extraction and bitterness)
++ 47:07 Extraction to 20+%
38:38 Unifilter, temperature and extraction
++ 47:23 Unifilter and paper filter
48:45 Improving consistency by going coarser and incorporating into workflow
51:00 Extraction level measurement using oven drying
*Misc*
12:21 Sculptor arrives for someone in chat
12:31 Which RDT bottle?
14:31 Ghost burrs
22:31 What water to rinse your filter with?
23:04 Moonraker and Autocomb better than manual WDT?
24:51 Cause for long preinfusions
25:15 Thoughts on filter ratios
26:25 How Lance grew his 'stache
28:43 Hearts
32:19 How to increase florality
33:46 Double WDT
36:27 Gaggia, Dimmer Mod and Gagguino
++ 40:28 Gagguino on the Gaggia Baby
++ 52:37 Gagguino and involved parts
39:46 How long should Lotus Coffee water last?
++ 44:20 Lance's Water Set
++ 47:58 Cost per gallon math
40:43 Competition and loud flavors
++ 44:57 Washed Panama Geisha in competition
44:08 1-2-1 Lance Method
++ 45:01 Ethiopian Natural and getting a good cup
++ 45:57 Dealing with faster than expected/longer than expected drawdown
51:28 SSP MP as upgrade vs new grinder
53:53 Slow feeding on the EK
++ 56:10 Slow feeding on hand grinder
++ 57:45 Slow feeding vs single dosing
54:41 Mazzer upgrade to 64 Zerno for Medium Roast?
++ 55:36 Slow feeding on Zerno
57:10 Meticulous or Decent
*Side Brew*
5:36 Figuring out which coffee to drink
8:55 Blowing out the chaff
9:23 Getting the brewer
11:47 Coffee ratio
14:42 Tightening the bottom for the steep
15:10 WWDT
16:01 Messing up the brew in 4K
17:01 WWDT Part 2
18:08 Battery needs changing
18:25 Getting a cup
18:40 First sip
20:29 More sips
30:55 Deconstructed Lunar
32:10 Type of filters
33:41 V60 is his go to burr
37:17 On Acaia batteries
Not all heroes wear capes
Personally, I only go for 100% extraction which means that I just pour small doses of ground coffee into my mouth
Try rubbing the fines straight in your eyes, makes the caffeine hit harder
In the cooking world its been known for a while that higher extraction as a concept isnt always better. Particularly when making stock, you need to think about the end result intensity you want along with the key ingredient you use - fish, shellfish, poultry etc - because if you are cooking a fish stock for longer than 20 mins it’ll be horrible or a poultry can go bitter if you let it go for so long. Sometimes you want less extraction. It is harder sometimes to control how big of a coffee extraction you get tho, unlike pulling the pan off the hob.
I dont think I can express how awesome these streams are. Thank you Lance for doing this!!
Really like these live streams. More Lance is always more better.
Haha! Glad you're enjoying it! I love making them.
I'm so glad you created this channel!
Same! I enjoy it quite a lot
Unrelated, have you tried the MHW-3bomber assassin kettle? (I know, the branding is insane...). I just came across it and the base looks like the fellow base while the kettle looks more like the timemore kettle so might be the perfect combination for you (I'm in no way associated with the brand and have never tried any of their products just thought it might be interesting to give a try)
More videos like this, I enjoyed it
I experienced this so much with my last 2 coffees, the first one was an Ethiopian coffee that just tasted sour, unbalanced and flat on a standard extraction (1 to 2.5 in 28s with a short preinfusion). When I tried a blooming shot with temps a little lower I first saturated the puck which took like 5 bars because I ground what I thought was way too fine, I let it bloom for about 20s and when I tried to pull the shot it took a lot of pressure and about 60 seconds to get to the same ratio as the first coffee. I tasted it thinking it would just be a bitter mess but to my surprise it was one of the best cups of coffee I ever tasted. Perfectly balanced acidity and bitterness with incredible sweetness and this intense dried plum taste, also amazing body. When I tried the same on the bag of Peruvian Gesha I opened a few days ago, the long blooming shot just tasted stale and muddy, but doing a much faster extraction that would have tasted way too sour on the first coffee I got a great cup that was incredibly floral with a lot of clarity and some very mild stonefruit notes.
I'm scared to order some of these 90+euro / kg coffees because when you burn a hundred grams of a two hundred gram bag just dialing in it makes it all taste sour.. unless you get one of those life changing shots... then worth it
It's an endless cycle of tasting something new and amazing and then you keep chasing that but never quite find it but you stumble across new amazing things on the way there.
This is probably one of your best ever videos!!! Uncut is the way forward. Keeping it real is the way forward
Love the vibe of these lives.
Same! They're loads of fun
Wonderful as always! Would be stoked on a Monolith review!
just leaving a comment to say that i enjoy the unscripted, almost podcast, thoughts-flowing format. sometimes some real good tidbits of info come out of "rants" and "q&a" sessions that wouldn't otherwise. still appreciate your main channel a lot, of course, but there's definitely value in these chats
I've been playing with ratios and I'm really enjoying a 1 : 20, I find it separates the flavor profiles better. I could be factually wrong but my mouth says its right lol. Using a K-Max and a Hario Switch. Only thing I play with (for now) is grind size depending on the coffee I'm drinking at the time.
Was struggling to get much out of pricey bag of Sey. They recommended 1:20 and it made a difference over the normal 1:18 for their coffee
@@JusBThankful I’m new, could you help me understand how that would help with the taste over 1:15 or 1:16? My newbie mind feels like I would taste more with the higher coffee concentration.
@@kingmidas430 coffees that are harder to extract (lighter/denser) can sometimes benefit from longer ratios. More water contact equals higher, extraction. However, coffees with more roast defects, darker roasts, or maybe even just coffees that you don't like a higher extraction taste of would do better with shorter ratios and (typically) lower water temperatures, like what you described.
Take whatever coffee you have, and try brewing a cup at both ends of the spectrum
My stance on the higher extraction capable grinder is that it gives you the maximum control. If a coffee works better with a higher dose and lower extraction, I can do that. Some coffees seem to really only be good (to me) if I manage low dose and high extraction. With a crappy grinder I can't reach the latter, so certain coffees are hard to pull off. With a nicer set of burrs I can choose where I want to be on the extraction spectrum.
Yes. Of course
Sorry for a silly question. Love the video. What is the brand of those glass cups that you use at around 18:33 ? I would love to buy those for my V60s :)
Subscribed! Gutted i missed this live.
This is top tier content!! Love it!
time 27:01 "extracting expresso with a shallower bed was much more efficient than a thicker bed because the water becomes less efficient...but its probably less tastier...I much prefer deeper beds" Lance, for a specific weight of coffee do you prefer coffee puck depth or height provided by a 51, 54, or 58 mm portafilter basket?
Please do a video where you go through how to use lotus water based on different coffee profiles….how to dial in lotus water
Do you think a slow feeder like the one you showed would benefit a Baratza Encore ESP or is the anti-popcorning entrance already slowing the beans down enough?
You need to do more videos like this, they are really interesting and informative. Did I spy the Subminimal Flick WDT? I've been tempted to pick it up for a while but had concerns for longevity or jamming. Any comments on how it performs please?
Really enjoying these unfiltered videos!
Thank you! I love doing them
Can’t tell you how many times I’ve had a better tasting cup out of my baratza preciso than out of my hyperaligned 98mm flat and just concluded something is wrong with *me*
In todays flooded market, what grinder do you think delivers enough quality for its money. Like what should be a pricepoint a pro sumer should aim for, to not be chasing the dragon after purchase or having fomo after buying. For example, i think even an avid pro sumer would overspend on a Monolith or ww eg1. While the grinders around 500 dollars, according to reviews often leave the pro sumer wanting. So in which ballpark would i need to think, to get a grinder for life
Drinking a Froot Loop latte while cozying up for an hour of Lance!
This is a joke right? Right?
Thanks for the helpful info!
Anyone have suggestions on water to use for the Lotus Coffee drops? I am interested in getting into the custom water game, but am worried about the sustainability and cost of sourcing distilled water.
Lance is like the perfect combo of coffee mad scientist and himbo @ 28:00
Topic for future video, basket diameter vs dose vs flavor separation? Old debate 54 vs 58 ...58 is winner for options but should it be? Or is Londinium right,,, 65mm basket?
If it ain't broke tbh
I understand that you will be doing a review on the Unica Pro after a software update. Will this occur before the end of the year?
Perhaps! If not then immediately after
Great vid, esp the use of "arse" and "bollocks" :D
(from a UK viewer :) )
We need a Lance Hedrick origin story and family reveal!!!
no family reveal but can definitely do origin story!
Hello Lance! I've been watching your videos for quite a long time and I'm always amazed at the new approaches you bring to the table when it comes to brewing. Thanks for that! Your videos are fun and very educational at the same time.
I have own a Rancilio Silvia for a long time and have it pimped up with an ito / leva! - kit . Do you know the ito kit? Wouldn't that be a "better" project than the Gaggiuino ? Would love to hear your thoughts and opinions on this. If you want to compare the two directly, I'll be happy to send you my machine ;)
What else to say?! Lance Hedrik Unflitered is great! I love it❤❤
Greetings from Austria
love these so much! would be nice to see the chat replay for better context, the first one had it but not this one
oh crud! I forgot to check the box for the replay. apologies!
Keep up the good work old chap! Love your videos 😊
Thank you so much!
If BH made a 53/54mm autocomb, I would be all over that for when I’m catering/pop ups with the la spaziale vivaldi.
What was in the dropper that he used after filling the kettle with water? Around the 2:00 minute mark
Lotus Coffee mineral solutions. His own company
Hey Lance,
on the topic of FOMO, Bigger better, More expensive -» better -» much nicer to use lane: Would you pick a well built well aligned 64 (e.g.: p64 mizenv2 - or zerno) over let's say a not even released df83V with an SSP Cast burr? This let's go bigger and buy the next DF that beats everything is like ... more watts in Hifi, it does not mean your system is better and most probably it is not.
How many open bags of coffee do you have at any given time and how long will you keep them open before noticing flavor drop off? I usually have two open coffees (a light and a medium/dark).
I am but a mere Lance fan, but I do strictly filter coffee (for now), and most often have over ten (!) bags working at a time, which sounds crazy (and maybe is). But I keep them frozen in their respective bags, all within an enclosed (but not absolutely sealed) box in the freezer, and I bring out a bit at a time for daily grinding. It's worked well for me.
Wouldn't higher extraction equipment (say basket) improve texturial experience ? Since the same can be extracted at tighter ratio ?
1:00am here, i guess i an not going to sleep tonight...😂
Does anyone know what that grinder is on the right of the thumbnail?
As you have said many times. How does it taste to YOU? There really is no better objective source of the best tasting coffee than the tasters tongue.
Yo boss you should dispose of that battery that's a fire hazard
Lance! I am loving this new channel! I was thinking about doing lives myself to help get watch time for monetization! About how much watch time do you get from these lives?
Does anyone know if there has been any testing done on if/how air pressure affects brews? I recently moved to the from range of the rockies and am curious if there are any alterations I should make to my routine.
Consider the change of boiling temperature and how that affects coffee extraction.
What is the make and model of that refractometer he mentioned at 20:00?
I got a niche relatively early on my specialty coffee journey and after awhile I found a favorite coffee. Awhile later i got a zp6 and was excited to try my favorite coffee with very high clarity grinder and then was surprised when it wasn't as good, not as complex, as with the niche. Unfortunately not as simple as improving equipment to improve coffee. One of the reasons I have 3 burr sets for my z1
Exactly. Like I was saying, you can have a heavily channeled shot and love it and not enjoy its corralary well pulled shot. Coffee is frustrating.
Though, to be honest, I'm horribly shocked to read you preferred the niche pourover over anything due simply to the overwhelming amount of heat damage it produces..
Lance blowing grounds 😂😂😂
nice video lance!
Appreciate it!
Lance, I have heard that watch time only counts for when people watch the live after it is finished and posted but not during the actual live. Have you found that to be true?
Yes, sadly. Just found this out about 3 minutes ago haha! How apt to find your comment.
@@LanceHedrickUnfiltered I still think this is a great idea for a channel because on your other channel i only watch pour over and hand grinders videos but for the live I watch all of them and every single second...after they are finished and posted for all of us to see.
Anyone knows which espresso machine is the white one on the left?
Acs vostok!
@@LanceHedrickUnfiltered looks 🔥
Call me crazy, but i think this lance guy might be interested in the world of coffee and all the scoence and details around it 🤔
Perhaps just a wee bit lol
What was that brewer/ dripper?
It's SWorks.
Meatballs
No matter how much you like Logics music you probably shouldn't be taking coffee advice from him.
say whatttt?