TIPS TO IMPROVE YOUR COFFEE FOR FREE
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- Опубліковано 15 лис 2022
- Let me know your experience with these down below! Any questions? Comments?
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my family watching me not only buying specialty roasted beans every month, but now sorting the beans before grinding them as well as picking out chaff.
By decree of the coffee king
Yeah, but you can take those bad beans back to the shop and get your money back. I got 3 cents the other day when I brought 17 bad beans back.
I'm in this comment and I don't like it...
Stereo microscope and scientific tweezers.
As if it wasn’t bad enough weighing, grinding, weighing, RDT, WDT, paper in the puck, weighing and timing. My family already thinks I’m nuts, after this, they won’t be surprised if I end up with a tattoo of Lance giving Hoff a piggy back ride.
Here's a suggestion everyone can try at home. Sort a decent sized batch so you can come up with 30grams or more of defective beans, then grind and brew it up side by side with the good beans, just to know what it is you've removed, and to be able to understand what would be considered undesirable flavors.
That’s a great suggestion
I think he said to help you decide if it's flavors you want or not? Maybe I misunderstand you.
@@NashvilleFanatic well, just in order to learn about what charred or underdeveloped flavors taste like. To help learn what are "good" flavors, wouldn't hurt to learn about bad flavors in the process.
Pretty much what I was planning. Good idea
Do you save beans from various bags and make a blend or buy a batch large enough to have it all from one source?
My mother taught me this when I was 10. She worked for a large coffee broker/roaster in Germany in the 60's , and I have been doing this my whole life. Everyone likes the coffee I serve and wonders how I make such a good brew.
How do you sort them out? You need somehow to distribute on a table or?
Waiting for the James Hoffmann colab:
"Tasting chaff from the 1930's"
Dude, can't thank you enough for this! Removing chaff has elevated my cup to a whole new level. No joke. The difference is insaneee! THANK YOU
I think you’ve really tuned in your videos! The production, pace, and shot selection in this video are on point!
Thanks for taking the time to talk about this. So many channels just echo well-known information… but this is good stuff.
This is how my morning routine doubles in duration...BUT all for the cause. Thanks Lance!
That time will shrink overtime! Train them eyes haha
You are a legend LANCE, thanks for the knowledge that you share with us. Im thinking it is not just that, it is also the mood, the vibes, jokes ...you know? I really really enjoy my time watching and learning about coffee in this way! 👏
Loved the concept and loved the production quality on this one!
Great video Lance👏🏻 very practical and helpful, love it!
Another excellent video from your channel! Glad I found yall. Great content!
I saw this one trick from James Hoffmann, actually it was used in his blade grinder video, but essentially what you have to do is to spread your ground coffee onto a sheet of paper towel and some of the fines should get caught in it, so you end up with a cleaner cup. That means also dosing a little bit more every time to account for the loss though :)
Great video. Btw, I found that if I just take the Comandante receptacle off the bottom after grinding and hold it over the sink, rest my forearm on the edge of the sink, and shake gently but rapidly back and forth, most of the chaff flies out like popcorn, and I just have to stop a couple times and lightly blow the ones that don't fly out on their own.
I sort the coffee I roast and do it before and after roasting. The other thing you didn’t mention is insect damage. Hard to see, but often times there are tiny holes in the seed that can cause the coffee to taste off and roast unevenly.
yes I chose not to include this because it is pretty difficult to see unless you are super scrutinous. I figured most wouldn't be so diligent.
True! And it’s much easier to find in green coffee than it is roasted.
Excellent tips! Going to try this tomorrow. You rock brother!
Great video, can use the lesser beans to adjust/purge grinder
Thanks again, Lance ! we love you too !
Appreciate your content. It's distinct and helpful. Thanks!
Surprising just how close chocholate and coffee really are. "blowing out the chaff" is almost exactly what we refer to as winnowing in chocolate. There's a paper thin husk on each cocoa bean, roasting allows that to kind of separate. So then you crack the beans (break them in to nibs) then go over the cracked beans usually with a blow dryer to just blow the husks out (in larger operations there's a vacuum sorting system that allows the heavier nibs to fall while the lighter husks get sucked away) Just reminded me of that the way you were getting rid of the chaff was a much gentler way of winnowing, albeit just as messy.
I make chocolate too and I was thinking the same thing!
Thank you very much. Can't wait to implement the tips in my coffee.
Thank you Lance for all the great coffee content you provide! I learned so much from all of your videos. Your production quality is getting better and better :)
Found the free stuff hater😂
@@ScoffMathews 🤣
Really had to get that ribbon huh. Jeez this guy. 😏
Thanks Lance! I always learn something new.
Always learning new things here! I'll try it
Excellent tips....I will absolutely do this!
Got a mixed set of 3 light roast coffees, papaya/red fruit/grape fermentation. No matter how I brewed the cup, there was this strange bitterness and drying taste.
I sorted the beans like you did and removed some chaff, couldn't get most of it out. Immediately saw an increase in sweetness, and less of the bitters, and more rich darker flavors.
Glad to get more info on this, and you for sure helped me get better at brewing coffee. Best wishes and hope to keep seeing your content!
I absolutely love Ethiopian coffee but knew nothing about quakers. This was super helpful, looking forward to trying this out. Thank you!
Glad you took something away from it! Thanks so much for watching!
Thank you Lance.
Oh, so those are quakers. I've always wondered why some beans don't ever roast as neatly as most of the others. I always throw them away because they're often too light colored and I'm just afraid that they might break my grinder or something.
As for chaff: I always use a fine mesh strainer after grinding to break up clumps. Sifting out the chaff was a neat little side effect of that and the sudden difference in cup quality the first time I did that was definitely big for me.
What strainer do you use?
@@stimhack just a regular kitchen strainer that can fit any bowl. Even the not so fine ones can still work like a charm.
I’m just getting into espresso but was wondering last week if chaff mattered in my aeropress, so this is super helpful thanks.
Hi Lance, thanks for the great video as always. I have been recently think a lot about preinfusion and how it works. Could you please do a video about it regarding the theory and the difference between preinfused coffee and not preinfused as well as preinfusion times from 5 seconds to a crazy 20 or 30 seconds. Also, should you start shot clock at the time of preinfusion or at the first drop of coffee. So many question!!! Would love to hear more about this!
15 secs in and I'm hitting the thumbs up button! You are such a charismatic guy!
Thank you, Lance, for this great video!!! I was always wondering whether I should sort out the weird-looking beans, now I know!!! One of the most valuable videos!
And Lance, would you please post the picture of the beans you picked out? They are not clearly seen in the video, especially the one you tossed out 😂
my local roaster must screen the incoming beans, cause i can't find any defects/quakers in my bags... so glad i live in Maryland!
Never heard of either of these tips. Appreciate the share.
I'm proud of myself! (New to the espresso world, like a month or so) and lately on my own learned the shake and blow method to remove chaff. I guess it's kind of a learned approach. I still feel proud of myself for figuring that out so soon 🥰🙌🥳
mM-aA-Hhc-Ddo-ahlDs 😂
😂
Great video, thanks for all the information.
This is fantastic info, and I had an immediate and significant improvement!!!
Will be trying this when I go back home.
James Hoffmann is about to make a pour over exclusively with quakers and chaff 😂
for science!
Fantastic insight. We tend to pull out all our defective beans as best we can during the roast process, but like you say it is nigh on impossible to get them all out. Very interesting test results from the taste test. Cheers
Cheers! Thanks for watching and commenting!
Great work again!
Love this video. Everyone can do this. No need to be a coffee nerd or spend money to improve your cup. 👌
Finally, a specific use for my Kruve sifter that I have. I thought removing all the fines from my morning filter brew would sweeten things up - but no, it made the coffee dull. Will try just removing the chaf tomorrow.
Think you'd need to grind overall finer to compensate
What's the exact procedure for removing the chaff with double grinding? How coarse should the first grind be?
I picked out the Quakers in a Ethiopian Ardi coffee once and thought it was more boring and lost the wild fruit notes I liked about that one. When I added them back in to the next shot of espresso I thought it was better but I may have to experiment more with that.
Fascinating - will be experimenting with suggestions, thnx!
Took 30 seconds today to pick through my beans and my afternoon aeropress was hugely improved. Thanks!
heck yeah! Love to hear minor changes and massive improvements.
Loved to see Hugo shine! He was born for this
He truly is a star.
I totally agree--I was floored the first time I sieved out the chaff. When I first started dipping my toes into specialty coffee, I'd assumed visible chaff on the beans was a feature of higher quality beans/roasting but especially during the early pandemic, the extra free time meant experiments which meant sorting out the chaff, and it improved clarity on a similar magnitude as upgrading to a better grinder.
Interesting technique. I'm going to try dipping my toes into my next brew.
@Tobyphonic lol. Sick. My kid’s feet did smell a bit like Brie after sports practice yesterday, now that you mention it.
I don't think you should be dipping your toes into your specialty coffee, unless you're into that sort of thing 😛
@Tobyphonic Some toes are more like Camembert.
Great video! Looking forward to your thoughts on the Smart Espresso Profiler.
I tried blowing out the chaff this morning and I was blown away. The process was messy and I think I lost more than chaff. But it took a coffee I was unimpressed with and made it delicious. The video was supposed to improve my coffee for free but I just purchased a Kruve sifter. I've always wanted to try it but could never justify the cost and extra waste. I doubt it's something I'll do for every coffee but I'm looking forward to experimenting it.
the audio is on point !
Brewing the different kinds of flawed seeds separately would be very interesting too.
You bastard! 😊 Tried this with a washed Kenya from Passenger this morning and it really did make a difference. I would say it was subtle…but not really. Removing the chaff resulted in a noticeably cleaner, sweeter cup. Now I have to do this every morning!! 😖🤣
Yes! My french press immediately improved!
Hi Lance, what grind size are you using at the K-max for cupping? Thanks in advance.
Super helpful video Lance! Thank you for the quality content, just picked up two bags of coffee from a local roaster yesterday evening and will be using these tips!
I know the Niche isn’t your pick for drip methods, but one nice thing about the Niche cup is a lot of the chaff tends to stick to the sides of the top of the cup and you can easily scoop it out
True! Lots of metal cups are like this.
I just sorted through the beans in my canister and pulled out a lot of junk. I feel like a nerd, but it makes sense since I always sort through the beans I cook with.
Thanks!
Maybe this is the answer to my problems. I gonna try this.
The audio quality of this one is top notch
Would have loved to see a best possible cup vs worst possible cup comparison with only the discarded beans
very interesting. Now I want to do a cupping with one sorted coffee and one using ONLY quakers
Thanks, Lance! I'd be interested to see how you blow the chaff out on a single grind and how much of a mess it can make in the kitchen. Do you think you could make a "short" about that? I agree that double-grinding is too much to do every day.
I’m weirdly excited that you said “fishy green tea” because I’ve totally gotten that note from tea before!
oh for sure! Steamed green teas like found in Japan often have Mackeral tasting notes.
Thank you very much
How coarse do you go with the initial grind to separate the chaff? Wouldn't that influence the beans negatively if you don't grind as fine later on?
Very helpful video, thanks. But I would like more close-ups showing defects compared to regular beans.
But even so, like it.
Amazing!
I tried the chaff removal method this morning. The coffee was Onyx’s Kenya Gachatha AA. A lot of chaff. I think it tasted better but way too messy when blowing it out. Lost some coffee grounds too.
What would be awesome, is a pdf with all your best examples (plus insect damage, etc) that we cod print off and refer back to
Lance, I have both those same hand grinders. How did you set the silver one up for chaff removal?
Would be awesome to see a video of an efficient method for getting rid of the chaff! I know you showed your way and talked about it a little, but they seem kinda tedious. Possible to find an easy way to do a whole bag all at once or something? And what product you could probably use to help with that?
My method of removing chaff would be to not bother.
Get a DF64 and grind beans without RDT.
@@sweiscool Big time!
Lance: You don't need to do this for espresso
Me making espresso: I'm fucking doing it.
you removed a noticeable amount of fines when you separated the chaff. ray murakawa did the chaff test a few years ago using a kruve sifter to sort the fines back into the coffee, and had no noticeable difference. he also brewed the extracted chaff as a tea. of course every coffee is different but its an interesting video
Amazing
Super nice. Thank U.
Thank you for watching!
What’s the recommended steps/technique for double grinding?
I spy with my eye 2 Lelits. I hope there’s a video this week comparing the two as I’m torn between the Bianca and Marax for a purchase next week.
I noticed that you used the hand grinder and was wondering why since I'm sure you have access to lots of toys? I a new coffee nerd and just bought the Fellow Ode and haven't used my hand grinder except when I brought it to work to make an aeropress. Also if I'm not going to use one or the other regularly, do I need to clean out the burrs so they don't get a rancid taste or do I clean everything monthly? Need some guidance.
Thanks Lance... now making my coffee takes twice as long. But at least is tastes better :)
Thanks for the free stuff! 🤓☕️
Im probably going to cup some chaff now.
Quite fascinating and I'm definitely going to try it out, but I was hoping for more details on how to remove the chaff. I got some idea of how you do it from the video, but yeah. More details would be nice.
Just blow! Just grind and blow.
What are your tried and tested best method for get chaff out of the ground coffee? I ground super coarse (45+ clicks) on Comandante, blew out the chaff then reground for my selected V60 recipe (29 clicks), but there were more fines than when I would grind the coffee only once. Is there a better method?
Lance, you're using the K-Plus in this video, right? What grind setting are you using for cupping? I want to try and replicate this at home! Thanks!
Does the grind matter with chaff? Meaning, when I grind on my barista express, no chaff comes out. But when I use my hand grinder for pour over, I get a bunch. Is it quality of grinder or does the range matter too
Nice to see Hugo!
Hey lance, could we use the cruve on the highest setting just to sort the silver skin off? Would love to see how you blow them away so i can visualize it better, too. Cheers e bom dia!
Would you still run through this process for espresso grinds?
I was wondering what that was. I noticed it while brewing the other day. Now I’ll be more mindful about it. Is there a mote sanitary way of doing it. I work at Starbucks. Pretty sure they wouldn’t appreciate me blowing into the grinds… but it is getting blasted with 200°more or less water so
LANCE hey Big bro,
At 2:32, why were you tapping the beans? Do the Quakers have a different sound, or are you distributing the beans to see a wider area?
Thank you so much. Man, have my roasts been getting better in the past few months since I am better understanding the roasting process and how the changes occur..
what setting did you grind for the cupping for the first and second grind? I want to try to replicate it :)
great video!
I’m not sure when I stated following your content regularly. However, I can tell that your videos and the flow are greatly improved! Not to say this video is bad (definitely not) but your newer videos is just on a higher level 😁
And this is only 11 month (as of when I’m posting this comment) ago 🤯
I'm so surprised about the chaff. Because I expected it to contain sweetness because it has the pulp stuck to it.
Especially with naturally processed coffee where the pulp is literally still stuck to the bean.
The chaff is pretty much just fruit skin, it doesn't grab the sweetness out of the pulp
Perfect timing. I have a Kenyan coffee that my wife roasted beautifully that tastes great, but is the most difficult coffee I’ve used for pulling consistent espresso shots. Even with WDT, OCD, and meticulous prep, back to back pulls from a high-end machine can be ristretto or lungo with crazy channels. The crazy part is that every pull has tasted really good and interesting. This coffee is like a crazy, temperamental artist who might use gold or garbage as a medium, but always delivers great works.
I don’t see many quakers, but there is a ton of chaff. I’ll try cleaning up my doses to see if I can get consistency. The roast is already spectacular and unbelievably forgiving. If I can bring it to the next level, this will be one of those coffees that I remember for a lifetime.
Heheh is it SL28 variety?
@@markosgd I’m not sure. My wife got it from Sweet Maria’s.
Hi Lance! Do you have any tips or a video for double grinding? Like do i just grind at french press/cold brew coarseness the first time round or should I go coarser like, as coarse as my grinder (JX Pro) will go?
Oh my days i watched this before the momentum grinder video and it's answered my questions haha THANKS ANYWAY
I would appreciate like detailed pictures of them. And a summary clip
is there a way of removing the chaff before grinding? Got a sage oracle which does grinding and tamping for you hah!