3 TIPS FOR BETTER ESPRESSO
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- Опубликовано: 27 июн 2022
- I hope these tips I shared with Morgan (@morgandrinkscoffee ) help you to dial in your best coffee at home! As always, would love to hear your comments below!
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I can't believe what a great age we live in, we have access, and chance to learn from you and it doesnt matter where we live, and its for free, we dont apreciate people like you enough. Thank you for all your lessons, insights and videos, wish you all the best!
I was just thinking this morning that it’s crazy I’m going deep into espresso, and have only been to a legit cafe a couple times in my life.
@@KeithStrang it's very rewarding hobby, recently I was able to taste blueberries! Haha
my advice - wdt is really worth giving a try, it elevated my espresso further
Cat spotted in the oven reflection at 00:35! I'm going to have to watch again because I was too busy looking for more cats 😂
😂😂 you're right !
Does long pre infusion affect the “zone” time? Like if I do 12s PI before seeing full beading on a bottomless will be zone be longer than 25s?
Also curious
Will probably depend on what pressure your machine preinfuses at.
Same question here
Up for this. Hope we can get Lance's wisdom on this one.
Same question here!
🙌🏻thank you for this as always! Very useful
So many videos out there. This is one of the most helpful. Thanks Lance!
Your knowledge is incredible, thank you 🙏
This is priceless information and guidance Lance. Thank you so much.
Very helpful, simple way of explaining this! Thank you.
Wow! Clearest illustration of brew ratio and it's relevance I've come across! Thank you!
Your teaching style is so, so helpful. The three tips that you provided were each huge in my eyes, and remain true to your video’s title.
Your work is fantastic, and I really appreciate your generosity in releasing them on a relatively free platform as opposed to selling them.
God bless
You such a genius! I love listening to you teach us about coffee!
Very useful Lance. Thanks!
Great content! Thanks so much. Especially appreciated the tip about fermentation. I recently had a bag of beans really confuse me in extraction and now I know why!
Thanks Lance, very helpful.
This is absolutely PERFECT, and sooooo true. I normally have medium roasts of naturally processed beans and it's hard to me to dial in because they sit in between the light roast (in colour) and developed roast (because of processing). Definitely going to try out these tips. Thanks, Lance! Big fan of your work
I've watched countless espresso technique videos, but after this one I finally understand what was happening when I intuitively was dialing for light roaste. Longer shots tasted better for me. Now I will be way more comfortable with fixing errors. Thanks Lance! Coffee people really owe you! 😁 Stay in the ZONE!
Thank you Lance, I'm learning watching your video, and for a newbie I'am , improving my extraction :-)
Love these tips - I'm a huge fan of lightly roasted coffees, but I find those hard to dial in. Will give the zone tip a try
Fantastic video. Learned a lot
Nice work lance pretty easy to understand.
This is so great! I'd love to see an uncut video of you dialling a new bean in. I have a dual boiler + niche zero and am currently struggling with shot to shot consistency. E.g. My first shot comes out 1:2 in 25s and then the next shot comes out 1:1 in 28s (I use a Bravo Tamper, and a WDT + Normcore puck screen)
Really like your teaching style, I've kind of unconsciously noticed these three things you noted during my journey to get used to my new machine this year, but it's really good to get confirmation on it and a word to put on them. The biggest change I've had to make was actually paying attention to ratio; I was stuck on trying to pull 2 shots always to make the most out of my beans but I always ended up very watery espresso, even if relatively good in taste. Once I started caring about ratio rather than trying to force the 2 shots I finally got that "true" espresso feeling and I've never gone back. It's a shame I've ran out of the very light roast coffee I had because I'd really like to try these new tips with that; maybe the next few weeks my parents will go to the same coffee farm I can get some again!
Really great explanation of “The zone,” thanks!
Just pulled a 1:3 ratio ethiopia gotiti, wow! Had all of the delicate and floral notes I tasted in the pourover. I would probably pull it in a bit (1:2.5) to add a smidge of body but a gorgeous easy drinking shot overall.
great video as always 👌🏻
I love that you have a couple Pokémon tins just hanging out in your kitchen.
Awesome!
Lance this is just amazing. Thank you so much man, great tips. 3 months ago I started my own coffee shop in a small town in Argentina. It's been a challenging and hard journey so far, and sometimes the coffee aspect gets overshadowed by the rest of the running of the shop, but your videos always connect me back to it and I always learn something new.
How is the shop going? Your comment was from 7 months ago
I use these tips every time I make french press now! So much better!
This was great!
Excellent video!
Lance the man! Thanks for sharing your knowledge bro, I’m fairly new to this and this vid felt like refresher course 👍 I’m wondering if I’m the only one who spotted your cool cat 🐈 in the video
Regalia rules! Consistently the best roasted and highest quality coffee of what I buy. Good tips, thanks.
Whenever I use light roasted coffee, I experience a bit channeling (or dead sport) most of the time, no matter how I try to improve my puck perp and distubution.
I was told about updoseing the basket until you have a steady flow till the end of the shot, and then I start adjusting the grind, this helped a bit.
Can we disscuss about all the foundemental elements of dial-in a coffee again? Such as dose, grind, yeild and how to adjust time.
I have seen hoffmann's video but it is still not very clear for me.
Thanks and you really did a great work here.
Best friend is all, "I'm gonna get it in the zone, then dial it in…" and I'm thinking to myself, he's going to pull a shot and say it's amazing and wouldn't change it. You never disappoint! 😂😘
This is a very good video. Every bit of espresso knowledge applies only if you are in the zone. . Nobody tells this fundamental tip which seems so intuitive. Keep on doing this good work. & BTW i made wdt tool using accupuncture needles using your advice on thin needles and have been drinking delicious coffee since then :)
That is awesome! Thanks so much for watching!
Wow thanks so much!!
Great video Lance! In your Zone time including pre-infusion or from first drop?
Hello Lance! This is another fantastic video talking about tips on espresso. They are like snaps! I am just wondering if the same things could apply to filters coffee🤔. Anyway, thanks to the tips😊
I see your presentation style growing/maturing. Your specific use of language to get your point across without snaring arguments etc in particular has developed since I've started watching your videos. I assume the results of better preparation? Bravo! Your efforts are paying off. Thanks for the tips!
Love the videos. When dialing in, how do you know when to change the ratio and when to change the grind size?
It turns out that your "zone" teaching was the thing that I was looking for to dial my shots, before I had no idea what to detect, but now I know what to look for.
So my way goes:
1. try to get the taste to be somewhat almost to the edge of sweetness
2. dial my grind size to get a 1 sec : 1.5 grams of espresso extraction rate ( this is my crucial step to identifying my shot)
3. then drops my extraction -2 grams (for 14 grams, I would stop my extraction at around 24 grams of espresso)
I barely got any bitterness at all from this practice. Now I add WDT step which makes it even more consistent down to the bars I am getting. My current wdt is a fork LOL, be very gently though
Still waiting for the day I can afford a halfway decent grinder so I can start my journey. What you do is an art form, and I hope one day that I can engage in it!
Lance, great vid! Súper insightful. Wondering if you have any resources or if you’ll produce a new video at some point highlighting essential (or non-essential) tools every Batista should have on-hand in order to be successful! Thanks, buddy! -Nick
Dude, I love that pocket tee! Reminds me of my favorite local taco truck ❤️
Also, fantastic tips, as always.
Question: if my machine doesn't have an OPV, should I still use flow (1:2 in 25 seconds) and just ignore the pressure?
I have the Breville dual boiler and a eureka grinder, I got my hands on eight 8oz bags of varying roasts (all with roast on dates, all two weeks old) and, having no idea AT ALL, what I was doing, I very quickly burned through all the bags and made terrible shots along the way. I ended up getting a two pound bag of an Italian “espresso” roast from a big national distributor and after about eight ounces of this bag, finally (I think) found the zone you speak of!!!
great video Lance! what is the hand grinder you're using? ty
Sick ty! 🤩
Great video.
amazing video
Super stuff as always Lance! Quick question, how would you alter espresso recipes for milk based drinks? Specially when working with light to medium roasts. Would really love to know thoughts on that. Cheers
following
Hey Lance.
Loved the video.
How do you decide how much coffee you use?
My portafilerter is meant for 18 grams, but I find it to be too much coffee to work with, and usually go for 16 grams.
I heard somewhere, that if you go for to little coffee, it can make it channel easier.
How do you decide?
Thanks for this video Lance! When you refer to a target extraction time of 25 seconds, does this include preinfusion?
Hi Lance. Quick question. When you mention changing the ratio from say 1:2 to 1:3 do you mean a higher yeild with brew time remaining constant or actually letting the shot run longer (adding time)? Thanks for all the work you put into these videos
Thanks Lance. How are you settling in in Portugal? 🇵🇹
This video came at a really good time for me, Lance! I got my first ever espresso machine (a cafelat robot) and a good hand grinder (1zpresso jmax) last week, but I haven't pulled a drinkable shot yet. Every single shot has been bitter so far but they have never been in what you call the zone. It's been immensely frustrating so after I get off work today, I'm going to try going into this with a new mindset!
I have approximately the same setup. I can pretty well guarantee you are going to be able to get incredible shots with that setup
@@ibandribew Still having trouble. I'm sure it's just my lack of experience when it comes to espresso but geez this is frustrating
I assume you're aiming for some rough ballpark of 2:1 water output to ground coffee, and you're aiming for somewhere vaguely around 25 seconds.
Assuming everything else is fine, maybe just try going much coarser than you currently are. In the past, I've gone so far too fine that the shots start speeding up again, making the vague rule of too fast = too coarse no longer entirely true.
Assuming you're doing about a 2:1, maybe aim to coarsen the coffee until you get a shot in the low 20s range. There's a good chance you'll be leaning a bit toward sour/sweet (but hopefully low bitterness), then you can try pulling a 2.5/1 or 3/1 ratio shot to extract a bit more on the next one. Generally, coffee coarseness vs extraction is not a straight line. It's more of a bell curve, and sometimes you gotta go coarser than you think to improve extraction.
Another thing, I recommend pulling shots that are at least a few weeks off roast (assuming they are vaguely medium roast or lighter). Newer coffee seems to channel more.
Finally, you could grab a pinch of ground espresso from a cafe to make sure you're grinding at around the same fineness.
One other thought, I like shots pulled at a bit lower pressure. Lance has a video where he talks about starting around 9 bar or a little lower, then gently lowering the pressure throughout the shot.
Cat spotting 0:37!
Great info! Simple, clear, and concise. Thanks for sharing. Also, good move removing the transition announcements and claps. The video flows much better without them. 👍🏻
Simple question: I used to do a 1:2 extraction rate and aimed for about 25 seconds. Now let's say I aim for s 1:3 do I still aim for about 25 seconds or I can actually extract a bit longer? I mean do I still aim for that 1:2 ratio in about 25sec. And then let it flow a bit more to reach 1:3 even though it may get into 33-35sec. Or do I reduce grind size, increase flow speed? If it then becomes under extracted, could I compensate with higher temp then? It ended up not being so simple damn. Lol
This question was just asked in a FB group I’m in for espresso aficionados. The consensus was: completely mixed. Leading experts fell on both sides (increase flow to have the larger ratio fall in the same amount of time vs simply pulling longer shots to increase yield). Even more interesting, this was because most of them didn’t notice much difference in taste between those methods. I find that unlikely to be objectively true, personally, but it illustrates that there’s no hard truth. Try them both and see which method you like better :)
Such an awesome video. Thank you. I just wondering, I use the Flair 58. Does this rule applies even when doing say a londinium profile or a declining profile? Should all of them be around 25-30 seconds? An is time from PI or first drop? And 😅 does it apply to both dark and light roast? Really hope you could clarify this for me 🙏 I’m a big fan
This is very helpful, thanks.
ahhh... the elusive bergamot, frequently noted but rarely seen.
Hey Lance I love you videos. You are a charmer ;) and I really learn from this. As a semi-veteran in the industry I understand the most of your terminology. But.. You talk a little fast. So sometimes I really need to concentrate on the points. This might be a bigger issue for the new players in town. Loved this video btw. You take something extremely difficult and warp it down to a few key factors.
Upgraded to a 64mm flat burr so had to suck up trying WDT, anything other than puck raking is a disaster, so shaker, puck rake, happy tamper turned out to be by far the most consistent method for me, I guess whatever works and now I won't have to throw any of my Ethiopians away, which is by far the best way to enjoy straight espresso imho.
Wow! You coached Morgan?? That's insane, wtf! That is so cool actually
Love your work. Why do you spin the tamper after tamping? Or was that just for theatrical purposes? Lol
+1 on correct use of 'effect'.
Hey Lance, curious if you pre-infuse using your bdb. If so does preinfuse time factor into the 25 sec zone you describe?
Hahahaha thanks for the "we gotta make Daddy Hoff proud" :D, fell off the coffee table
we gotta! No choice.
But i don't like bergamot. Great video as always, thanks.
Thanks! Just got my shades of coffee pid for gaggia classic and your video comes right in time.
Idk why but the shots I'm pulling get very chaotic at the 5 seconds mark. I'm on 93°C and with the 9 bar spring. One thing that came to my mind is I'm using a generic 58mm tamper and I think the classic is 58.3 or so. Do you think this could be the reason of my channeling ?
Very well communicated! I also have a BDB and I'm wondering how the automatic preinfusion factors into the 25-30 second contact time target. Did you skip it? does it count from the second the pump turns on at low pressure? Does it only start counting after reaching full pressure? I'd love to know your thoughts on this, even including the oft repeated BDB advice to manually preinfuse until first drip.
following this also. I have a BDB. Jake, how do you do the manual preinfusion on first drip with the BDB? set PI setting to 0 and Pump Pressure setting to ???
@LanceHedrick
+2 on this question! A friend and I are both wanting to know if you measure 20g in 60g out in 30s from start of preinfusion or from first drop in the cup. Thanks for this video, super helpful!!
@@marksangria You can hold down the manual button with the preinfusion parameters set normally (or however you like) and it will stay at preinfusion flow until you release the button.
It includes preinfusion. Always include preinfusion up until the point you’re doing super long PI such as 20secs or more.
@ Lance Hedrick using a barista pro would you go for default of machine or manual pre infusion ?
Hi Lance, do you count the pre-infusion time of the Breville into the 30s? If yes, what is your preferred pre-infusion time and pre-infusion settings on the Breville dual boiler? Thanks.
Loved the ‘Daddy-Hoff’ comment lol 😆
Hey Lance, been wondering for a while why you have a Smart Grinder in your kitchen over other grinders? I'm not knocking the SGP - I have one - but I would have assumed you have access to higher end ones
Hey lance, I'm using a UK version of the BDB and have a couple of questions.
Are you using pre infusion to get into the zone or just hitting it with straight 9bars.
What sort of start point for dose? I'm usually 18-20g and finally
what is that amazing looking tamp you have
Thanks
Cheers 🙂
Very important question incoming...
I want to speed up my workflow on my Gaggia Classic Pro so I can pull a shot for myself and then my wife.
If I had two naked portafilters then I could pre prep but then how would I keep them hot/pre warm them?! Do I try two baskets instead?
I am on a roaster’s subscription and the coffee changes every 4-6 weeks. A challenge this creates is working out the dose in. For me this has varied from 17-18.5 g. Is using the shower screen imprint the only method to work this out?
It's a small thing, but for someone that uses he/they pronouns, it's really nice to hear someone use both she & they for Morgan. Thanks for that.
Lance... Question..😊
Medium to dark roast..
My experience is.. That to get the ratio in the 25..27 sec.. It has to be just about so corse that i get a bar around 7-8 with 20g
The only way to get juuust under 9 bar, i have to use 22g.
Is that a known "problem"?
Just to be sure: when you talk about the extraction time, do mean from first drip of coffee or from when you push the button on your machine? Seems to me people have varying definitions of “extraction”. Thanks.
Hi Lance,
on your BDB you are always using pre infusion. Is there any situation where pre infusion is reducing shot quality? Or should it be an always on feature when the machine is capable of?
Greetings from Germany.
What do you think of the Lelit Mara X? Worthy?
What do you consider as a light roast vs dark for espresso?
HI. DO YOU not prefer to do the tap tap tap on the sides anymore,just a table thump?
How does pre-infusion time factor into brew time? For example, my BDB is set right now to do a 7-second pre-infusion. How does that relate to the 25-second "in the zone" time? Does that 25 seconds include the 7-second pre-infusion? What if I did a 5 or 20-second pre-infusion-how would it effect it then? Thanks for any tips.
Lance, 30 sec with preinfusion, or straight to 9 bar?
Should I increase my ratio for medium dark or stay with my one to two ratio?
Hey Lance💪💪😃
Yeah boyeeee
Should this zone, 20-25s for 1:2 ratio, apply the same to different dose sizes? For instance, if I'm using 7 vs 14 grams should I be hitting 14g vs 24g weight of coffee in e same timeframe?
I spy a cat at 35 seconds 😂. Quick question- what do you recommend for espresso right now/ what is in 'season'? before you ask what i like, i don't know yet! I got a flair for christmas and i'm still a bit of a rookie
Does the time of extraction start from the first drop ?
Cause, not always the same ..
My Breville 870 XL, I am using the 2 cup basket with 16 oz of new fresh ground coffee. The gauge is at the very end of the scale recommended by Breville, coffee stops after 20 seconds with 42.7 gr in the cup. What do you think the next step I should take. I tried different settings and this tasted the best but still not happy with it.
I thought Morgan used the Sworkdesign WDT tool and the forced tamper in the final round.
9:40 “daddy hoff” 😂
Congratulations on your achievement! Now to conquer the world's
See you in Melbourne
Cat at 0:35 cracks me up