Make sure to smash that like and to hit subscribe if you haven't! (assuming you did actually enjoy it and would like to follow for more ha!) Let me know your thoughts on Italian style spro down below!
Does anyone know a way to get Saka? I mean, without having to order an ungodly amount of minimum kilos. I love Italian blends. Especially as ristretto it's unbeatable.
'caffe' in italia is a cultural experience. its a social thing. we stand up at the bar together, stop, take a moment and sip down a very short but full bodied espresso. since the shots are served very short this is a ritual that can be done several times a day. its beautiful in its own way. the bars typically serve many people, non stop and don't take the time to dial in each shot with precision as per specialty coffee. but specialty coffee cannot replace this social and cultural ritual. 'taste' is part of the experience but in many cases not the forefront. just my two cents. good video.
Lance, my dear. I want to take a moment to appreciate that you are doing this video with an entry level espresso machine. Of course it's perfect to give a nod to Gaggia but more than that, it's telling everyone who thinks they need to go all out, you can have an amazing shot of espresso, world class even, without dropping 1.5k+ on a machine. Love you for this.
@@SteveCirelliwe stuck with our saeco for about 6 years. Swapped the steam wand, portafilter, and tamper but that’s it. The small boiler made consistency a bit tricky but it was a great machine
@ we went to a Breville dual boiler. They’re good value in Australia, not sure about US though… My wife likes milky drinks so having a dual boiler is quicker and more convenient. It has a decent amount of control - timed or musky [edit: “manually” - bloody phone typing] triggered preinfusion, timed shots, temperature, programmable start time so it’s on at waking .. We had good service when some electronics failed a year after the warranty period - free repair - possibly due to safety issue (boiler wouldn’t turn off!). Basket it comes with is well cut, even holes and everything is standard 58mm although the provided tamp is a little loose. That last can be thought of as a small step down from the saeco if you like Lance’s current take on deeper, narrower baskets though. It does feel a little less finished than some of the traditional Italian machines, having more plastic and thinner metal. It’s been great for the last four years though.
I'm in Italian and I completely agree with what you say at the end. In Italy it's actually pretty difficult to find a really good espresso, but at least they will be relatively consistent in being short, thick and full of crema.
This always reminds me of this video. I share it whenever people start arguing about what’s better, portafilter or fully automated coffee maker. ruclips.net/user/shortsKM0YaWq1y4E?si=GJfDUoL8hHb_ZALR
I haven’t ever commented on one of your videos, Lance, but I felt compelled to remedy that on this one. This was extremely well done! I loved the reach into the past, the touches of Italian music, and also the genuine appreciation for the Italian espresso in its finest form. Loved it!
Lance, everytime i saw one your videos i have to rethink my "best practice". You have such a deep knowledge about Espresso. Thanks for sharing with us and enlighten me.
Lance, I respect that you mentioned the reality in this video (although you were kinder than I am about it): the most common type of bar espresso by far in Italy is made with poor beans, no dosing or time, no machine or ginder care, beans ground far in advance. Coffee is considered a cheap commodity here and the idea that it even makes sense to do what you do in this video "just" to pull an espresso is not widely understood or respected at all. And nobody is willing to pay specialty coffee prices (1.5 euros for a coffee? Outrageous!) A specialty coffee shop in my city (Ditta Artigianale) once famously got an influx of visitors a few years ago because their 2 euro decaf was considered so absurdly expensive that people came in just to find out what it was like.
Yes! I'm very aware of the ditta debacle. Im good friends with francesco. And one of my best friends and the one who literally got me into coffee (my hiring manager) now lives in scandicci so I visit often.
How interesting! My wife and I got coffee at Ditta purely by chance as our hotel was nearby. It was certainly different from all the other caffes I went everyday in Italy and I chatted with the barista and learned the specialty coffee nature of it.
For sure the beauty of modern Italian coffee is its ease of availability for a good price. I live in France, near to the Italian boarder. Your average French coffee is awful, however go 20 minutes through a tunnel, and even the petrol station cafe has acceptable espresso for 1.10 and acceptable cappuccino for 1.20/1.40. Now of course, the local hipster roasters can make a better tasting cup, but it will cost you, and they are not plentiful.
I like the new/old look. More palatable, the presentation is more complex, rich. Brings out notes of “seriousness” on the nose. The tattoos picking up the floral, vibrant fruity look… All around, balanced presentation on my screen. Chef’s kiss…
I began drinking espresso at 40 years of age. My then girlfriend enjoyed stopping for a cafe mocha before we left to explore the high mountains of Colorado on my Honda Goldwing motorcycle, and after my first sip of this amazing drink, I was hooked.. After buying a Rancilio Classe 5 as my first machine in 2016, I eventually decided to purchase a Profitec Pro 800 lever machine a year ago which I am using currently. I use a ECM Titan 64 grinder, a bottomless portafilter, an ECM tamper station, an ECM pressure regulating tamper, and an ECM dosing funnel to make using a bottomless portifilter puck preparation quick and easy with no channeling issues. You are a master barista Lance, and thank you for sharing your amazing educational skills with us. When friends stop by for a latte and tell me it is the best they have ever tasted, I always refer them to your channel so you can educate them on how to accurately prepare the morning drink we love.
I appreciate this video because 99% of the stateside specialty shops don’t even offer a darker roast option for their espresso. Many people are missing out when it comes to truly experiencing the full dynamic and diverse range of coffee roast levels and resulting flavor profiles. This video also confirms my belief that most entry level espresso perform best when paired with a quality grinder.
excellent! I am a darker roast lover and this really helps. honestly i think an even deeper dive into the nerd of it would have been great but i know that that is normally more for the light crew. I really appreciate your time and clear explanations. Being in Australia we have access to some of the most incredible coffees and roasters so that is the best part. Thanks again!
Oh my gosh, you look fantastic! I am only a few minutes in, and h e ti rewind, because you’re talking over “shots” of historic espresso machines, and they are so beautiful, I can’t focus on what you’re saying. 🤣
Really great video. And it's fantastic that you also cover this type of espresso with the same enthusiasm as you see with the 'modern' light espresso types. Overall, it seems you have raised your already high standard, as in content, once again.
Man, great video! Right on time...Thanks for giving insights into this form of espresso as well. Very helpful. You look about 5 years younger as well. Keep up the good work and Happy New Year!
Very nice! Thanks Lance. One of the most helpful videos I've seen. I've got the 2019 GCP and Eureka's Mignon Facile. I got a single dose hopper with bellows and an adjustment ring from Aro Espresso. I can easily switch between filter and espresso grinds. I'm getting the best coffee ever with this equipment and guidance from top tier providers like you.
I wish I could go back 20 or so years with this video in hand. Back then the more famous espresso blends were medium dark and I really didn't know the science behind getting good results or making sense of the trends that I was seeing with my espresso machine. If I had this video explaining these phenomena, it would have really helped me make better spro back then
10:27 THANK YOU! I always thought to myself, “if I measured the PH, I don’t think they would be any different”. Thank you for saying how it’s our tasting of it that changes.
I agree with lance, really hard to find good espresso in Italy. That being said they put sugar in to fight off the bitterness. The best espresso I’ve found in Vancouver BC Canada. Absolutely awesome coffee scene. Places like nemesis, revolver and prototype to name a few just blew me away what’s possible. Even the parallel 49 which is kind of run of the mill around there is absolutely head and shoulders above what I’ve had elsewhere.
Surprised that Lance didn't mention this, but you can also try a 1:1 ratio for ultimate thickness. You get less bitterness and more sweetness as well, given that acids extract first and bitter compounds last (i.e. the longer the shot, the more bitter compounds you'll extract). We typically do longer shots/higher outputs with light roasts to boost the extraction percent, but that isn't necessary (as Lance states) with dark roasts, which extract so easily. Go (really) short!
You've inspired me to give Italian espresso another go. I think you hit the nail on the head by saying that well roasted dark roasts are hard to find - I haven't had an Italian espresso that didn't taste far too acrid. All examples I've tried were oily and roasted too far for my tastes. There's a large Italian community in my city, time to start hunting for better dark roasts!
I got notified of this same video and started watching it thinking it was a new video to realize that it's the same and uploaded from another channel with very few subscribers.
Gotta thank you, this improved my espresso game a lot, maybe I use a wacaco minipresso GR2 that is my favorite device, but grinding a little coarser allowed a sweeter and creamy pull, not worrying about a lot of variables help to improve the technique, flavor and crema and that sir was a game changer, loved the doppio I just had thanks to this advice, so thanks a lot sir❤❤❤
Source good beans. Yep green ones. I decided not only to control the shot pulling but bean roasting as well. Ahh the rabbit hole of coffee 😂.I love my bullet though.
Wow. Did homeboi hit the gym, cleaned up his diet a bit, get a haircut and is now yelling into the mic instead of just talking normally like before? Bravo.
Loved this. So much specialty coffee content for light roasts and honestly a nice Italian ristretto can be some of the best espresso you can pull. Not sure if it’s the Italian coffee I use but I find tempature makes a HUGE difference. As I’m dialing I need to find the just right temp to cut out the bitterness. Light coffee I usually go 93-95 degrees and isn’t as significant in the cup to a dark. I usually pull Saka Caffè for preference
At first glance I thought this was a much older video of yours. You look so young! Good job on the weight loss and muscle building. I do need to know where that cup and saucer is from. It’s very beautiful
Lance, I know your videos aren’t about you or your health and sometimes comments on the subject might be rude and none of our business. But I want to applaud you for embracing change and improving your health. Thanks for the video!
Thanks for the great look at darker roasts! As for Italian style roasts that are extremely well done, I highly recommend Espresso Vivace. Their Dolce, Vita, Sidamo, Malabar and the Bourbon are all most excellent!! They roast darker but NOT charcoal. The crema is superb and the flavors divine.
Yeah, Vivace is great, both the Vita and Dolce blends, and if I lived in Seattle, I'd be there all the time. But I don't, and I only wish they sold their beans in more than 12 oz quantities, making the combo purchase/shipping cost pretty crazy.
@@coffee.junkie I second that thought. Vivace is amazing stuff, but shipping is way to high A great alternative from Seattle is Gran Miscela Carmo from Caffe Lusso. You can order 1kg or even 5lb quantity with free shipping.
@@soulfonic23 I like Lusso's GMC (and Lionshare), but have to admit that to me some Saka offerings are just a bit better (and a better bargain). Still, people exploring Northern Italian-style roasters in the US should definitely check them out. And while it's been a while since I've had the Organic Neapolitan blend from Mr. Espresso in Oakland, CA, it's a deftly roasted blend that's quite popular among the med-dark spro crowd. I still mourn the Covid-caused demise of Scarlet City Coffee, also from Oakland. IMHO, they had the best Italian-style coffees I've ever enjoyed from a US-based roaster (the owner cut her teeth at Vivace back in the day).
A couple dark roasts that are great for this: Red Bird’s espresso blend Nicoletti Napoli blend (they have other traditional Italian-style roasts, but this is my favorite)
I love southern-italy style espresso, very darkly roasted and lots of robusta. Here in Switzerland I can highly recommend "Nummer 6" from Röstlabor in Zürich and "Calabria" from KaffeePur in Zürich. I'm doing them with my Flair Pro 2 and they usually make for extremely nice, very ristretto-ey shots.
13:53 this mirrors my experience. So many nice cafes around Europe use a heavy robusta that gives me an nde with bitterness...mostly only specialty rosters have good arabicas. So I tend to order other things at those cafes....
in modern trendy coffee dark is often a dirty word when it comes to roast so it's refreshing to see a video that does not, I enjoy many kinds of coffee at many roast levels.
I'm glad I didn't do what I was planning. Spending a grand on a grinder. I settled for the DF64V2. I prefer darker roasts. So the confirmation makes me feel good. Now I can spend the rest on good coffee and barista tools.😆 I love watching your vids btw!
I love the new look, the short hair, 5 o clock shadow and the tone from your training starting to show. Looks super crisp and professional. Not that the old lance didn’t have swagger just saying the new one looks good on you man
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Make sure to smash that like and to hit subscribe if you haven't! (assuming you did actually enjoy it and would like to follow for more ha!)
Let me know your thoughts on Italian style spro down below!
Bravo!Have yo ever been to Napoli for the espresso?
great vid, hope to see one with a moka pot italian coffee
Does anyone know a way to get Saka? I mean, without having to order an ungodly amount of minimum kilos.
I love Italian blends. Especially as ristretto it's unbeatable.
'caffe' in italia is a cultural experience. its a social thing. we stand up at the bar together, stop, take a moment and sip down a very short but full bodied espresso. since the shots are served very short this is a ritual that can be done several times a day. its beautiful in its own way. the bars typically serve many people, non stop and don't take the time to dial in each shot with precision as per specialty coffee. but specialty coffee cannot replace this social and cultural ritual. 'taste' is part of the experience but in many cases not the forefront. just my two cents. good video.
@@hasankalayci6286 Are you in the US? Cantina Coffee in North Carolina.
Lance, my dear.
I want to take a moment to appreciate that you are doing this video with an entry level espresso machine. Of course it's perfect to give a nod to Gaggia but more than that, it's telling everyone who thinks they need to go all out, you can have an amazing shot of espresso, world class even, without dropping 1.5k+ on a machine.
Love you for this.
I thought my little seaco was entry level at $200+.
@@SteveCirelliwe stuck with our saeco for about 6 years. Swapped the steam wand, portafilter, and tamper but that’s it. The small boiler made consistency a bit tricky but it was a great machine
What's a good step up?
@ we went to a Breville dual boiler. They’re good value in Australia, not sure about US though… My wife likes milky drinks so having a dual boiler is quicker and more convenient. It has a decent amount of control - timed or musky [edit: “manually” - bloody phone typing] triggered preinfusion, timed shots, temperature, programmable start time so it’s on at waking .. We had good service when some electronics failed a year after the warranty period - free repair - possibly due to safety issue (boiler wouldn’t turn off!). Basket it comes with is well cut, even holes and everything is standard 58mm although the provided tamp is a little loose. That last can be thought of as a small step down from the saeco if you like Lance’s current take on deeper, narrower baskets though. It does feel a little less finished than some of the traditional Italian machines, having more plastic and thinner metal. It’s been great for the last four years though.
@@billeterk Wow $1,500+ (at least on amazon). Some day!
The Daddy Hoff spoon ritual got me 😂
Great video Lance! You're looking healthy.
Just a word of appreciation of how good of a shape you're in! Good work man, takes a lot of effort, hats off!
Absolutely, that's a tight bod! I do miss the locs though. 😊
I know right it"s so inspiring to see
Yeah compared to old videos he looks so healthy!
Great content as always, I laughed quite hard when you did the sign of the cross with “big daddy hoff” spoon
I'm in Italian and I completely agree with what you say at the end. In Italy it's actually pretty difficult to find a really good espresso, but at least they will be relatively consistent in being short, thick and full of crema.
As an Australian visiting Italy, it was quite the shock! It's how I learnt "fa schifo" hahhaa
@@_TommyPthanks Google translate ha ha ha
What do you mean? What's the standard in Italy? Kinda sour? Bitter? Too roasted?
How do you make them thick? Ristretto?
This always reminds me of this video. I share it whenever people start arguing about what’s better, portafilter or fully automated coffee maker. ruclips.net/user/shortsKM0YaWq1y4E?si=GJfDUoL8hHb_ZALR
I haven’t ever commented on one of your videos, Lance, but I felt compelled to remedy that on this one. This was extremely well done! I loved the reach into the past, the touches of Italian music, and also the genuine appreciation for the Italian espresso in its finest form. Loved it!
For people like me looking, the cup and saucer is a sworksdesign, the "SWD x Danghyra Cup and Saucer"
It is also $195...
@@LeeBoris974I knew it would be insane when I saw the brand name.
Thank you!
That's a beautiful set. Spendy, but beautiful
Really enjoyed this! Great video. Shout out to the quaker at 0:10
Pure quaker spros are nice :)
Those vintage machines are beautiful!
"..darker roast of coffee, what a lot of people online might call charcoal"... Is that a reference to NileBlue? 😂
He didn’t remove the mucilage, so that was pure user error
I can almost hear it in his voice 😅
Bro
He said there’s first crack. No that was the bean exploding! 😅
NileRed* :P
@@joelandzachsackthe coffee video is from his second channel NileBlue
Lance, everytime i saw one your videos i have to rethink my "best practice". You have such a deep knowledge about Espresso. Thanks for sharing with us and enlighten me.
Lance, I respect that you mentioned the reality in this video (although you were kinder than I am about it): the most common type of bar espresso by far in Italy is made with poor beans, no dosing or time, no machine or ginder care, beans ground far in advance. Coffee is considered a cheap commodity here and the idea that it even makes sense to do what you do in this video "just" to pull an espresso is not widely understood or respected at all. And nobody is willing to pay specialty coffee prices (1.5 euros for a coffee? Outrageous!)
A specialty coffee shop in my city (Ditta Artigianale) once famously got an influx of visitors a few years ago because their 2 euro decaf was considered so absurdly expensive that people came in just to find out what it was like.
Yes! I'm very aware of the ditta debacle. Im good friends with francesco. And one of my best friends and the one who literally got me into coffee (my hiring manager) now lives in scandicci so I visit often.
How interesting! My wife and I got coffee at Ditta purely by chance as our hotel was nearby. It was certainly different from all the other caffes I went everyday in Italy and I chatted with the barista and learned the specialty coffee nature of it.
@@LanceHedrickScandicci would be very close to the Espresso Academy where I did my training! Small world out there.
Wow, that is incredibly cheap coffee. Specialty in the midwest US is $3-5 for an espresso and $5-8 for a milk drink.
For sure the beauty of modern Italian coffee is its ease of availability for a good price. I live in France, near to the Italian boarder. Your average French coffee is awful, however go 20 minutes through a tunnel, and even the petrol station cafe has acceptable espresso for 1.10 and acceptable cappuccino for 1.20/1.40. Now of course, the local hipster roasters can make a better tasting cup, but it will cost you, and they are not plentiful.
I like the new/old look.
More palatable, the presentation is more complex, rich.
Brings out notes of “seriousness” on the nose.
The tattoos picking up the floral, vibrant fruity look…
All around, balanced presentation on my screen.
Chef’s kiss…
I knew the moustache was gone but I still got jumpscared
I began drinking espresso at 40 years of age. My then girlfriend enjoyed stopping for a cafe mocha before we left to explore the high mountains of Colorado on my Honda Goldwing motorcycle, and after my first sip of this amazing drink, I was hooked.. After buying a Rancilio Classe 5 as my first machine in 2016, I eventually decided to purchase a Profitec Pro 800 lever machine a year ago which I am using currently. I use a ECM Titan 64 grinder, a bottomless portafilter, an ECM tamper station, an ECM pressure regulating tamper, and an ECM dosing funnel to make using a bottomless portifilter puck preparation quick and easy with no channeling issues. You are a master barista Lance, and thank you for sharing your amazing educational skills with us. When friends stop by for a latte and tell me it is the best they have ever tasted, I always refer them to your channel so you can educate them on how to accurately prepare the morning drink we love.
Love seeing you using a machine that us common folk use. Coffee roasted to just this side of charcoal is my kind of coffee.
Finally,for me , the most perfect espresso vid. All the elements discussed define my perspective of a perfect espresso. Thanks so much.
I like Juicy, fruity pour over and a dark chocolaty espresso. Crucify me😂
You're welcome here
Same! Though having recently discovered turbo shots, my appreciation for lighter roast espresso has increased a lot.
I too like nuts and bananas
😂😂😂@@NeverMind353
Dude same
I appreciate this video because 99% of the stateside specialty shops don’t even offer a darker roast option for their espresso. Many people are missing out when it comes to truly experiencing the full dynamic and diverse range of coffee roast levels and resulting flavor profiles. This video also confirms my belief that most entry level espresso perform best when paired with a quality grinder.
I'd love to see a video on making the best of crappy coffee. already there's GREAT tips in here for that. Thanks for making espresso fun again!
excellent! I am a darker roast lover and this really helps. honestly i think an even deeper dive into the nerd of it would have been great but i know that that is normally more for the light crew. I really appreciate your time and clear explanations. Being in Australia we have access to some of the most incredible coffees and roasters so that is the best part. Thanks again!
Oh my gosh, you look fantastic!
I am only a few minutes in, and h e ti rewind, because you’re talking over “shots” of historic espresso machines, and they are so beautiful, I can’t focus on what you’re saying. 🤣
Saka is simply so good! I know the effort that goes into creating this product, and the result speaks for itself. It's amazing.
My man, loving the glow up. Glad you are finding your passion on improving health - looking great!
Don't wanna rush you or anything but I really can't wait for that Rancilio Silvia Gaggiuino vid! Love your vids as usual 🙃
No...rush him. We need that vid!
The best!! Just when you think there isn’t much more to learn.. Lance drops a whole new vocabulary to espresso
“Daddy hoff spoon” and he does the sign of the cross. This man is a gem.
For a minute I thought this was a 3/4 year old video haha! love the new haircut and the topic covered there, great stuff Lance!
I agree that the haircut and lack of moustache were both a plus!
Great video. Love how you bring the community down to earth too. Simple is sometimes just as good.
You’re a man of the people Lance. Thanks for making this video.
A great video, italian style espresso with Gaggia, background, history, process, what to look for, just great.
0:20 rotating while basket stationary is so satisfying!
Perfectly executed video Lance, I admit the bg music added to the feel!! Thanks for focusing on the other side of espresso the dark side!
Had to come smash the like button when you gave the "daddy hoff" spoon the sign of the cross LOL
Really great video. And it's fantastic that you also cover this type of espresso with the same enthusiasm as you see with the 'modern' light espresso types. Overall, it seems you have raised your already high standard, as in content, once again.
Darth Gaggia looks menacing
Man, great video! Right on time...Thanks for giving insights into this form of espresso as well. Very helpful. You look about 5 years younger as well. Keep up the good work and Happy New Year!
I am encouraged to try a coarser grind from watching your video. Thanks! My machine may be old, but I do put a lot of effort into keeping it clean.
8:38 " NEARLY as much" on the tamp was a nice touch
God damn Lance, those gains! Also I swear to god, long hair, short hair, moustache, no moustache, you always make it look great, mad jealous.
Very nice! Thanks Lance. One of the most helpful videos I've seen. I've got the 2019 GCP and Eureka's Mignon Facile. I got a single dose hopper with bellows and an adjustment ring from Aro Espresso. I can easily switch between filter and espresso grinds. I'm getting the best coffee ever with this equipment and guidance from top tier providers like you.
Nicely paced video, Lance!
I wish I could go back 20 or so years with this video in hand. Back then the more famous espresso blends were medium dark and I really didn't know the science behind getting good results or making sense of the trends that I was seeing with my espresso machine. If I had this video explaining these phenomena, it would have really helped me make better spro back then
10:27
THANK YOU!
I always thought to myself, “if I measured the PH, I don’t think they would be any different”. Thank you for saying how it’s our tasting of it that changes.
This sworks cup and saucer is really quite gorgeous
Great video, Lance. I thoroughly enjoyed it. I love your straightforward and natural presentation style.
Keep up the good work.
Thanks for the italian flag Lance. A italian follower here 😊. I think you nailed it.
I agree with lance, really hard to find good espresso in Italy. That being said they put sugar in to fight off the bitterness. The best espresso I’ve found in Vancouver BC Canada. Absolutely awesome coffee scene. Places like nemesis, revolver and prototype to name a few just blew me away what’s possible. Even the parallel 49 which is kind of run of the mill around there is absolutely head and shoulders above what I’ve had elsewhere.
I lost it when you blessed yourself with the “Daddy Hoff spoon” 😂
I love the attention to detail of making Italian style of spro using a Gaggia.
Great video as always. Getting 007 vibes at 12:16 😄
12:20 I'm glad it's not just my $150 cheap machine that's making the espresso cup bounce around on the scale before the coffee comes!
The Italian coffee mafia might be after you for your take on their espresso standards! 😂😂 Fantastic video, really enjoyed it! 👌
Surprised that Lance didn't mention this, but you can also try a 1:1 ratio for ultimate thickness. You get less bitterness and more sweetness as well, given that acids extract first and bitter compounds last (i.e. the longer the shot, the more bitter compounds you'll extract). We typically do longer shots/higher outputs with light roasts to boost the extraction percent, but that isn't necessary (as Lance states) with dark roasts, which extract so easily. Go (really) short!
I found too short to turn out chalky with crema bar. but of course, I say to play with ratio!
I'm really enjoyed this content format. Thanks for sharing Lance 👍
And what an amazing crema, the highest I've seen in an esspresso cup 🎉
Thanks i was struggling with watery espresso shots, tried recipe 2 got awesome espresso today
The blue machine behind you rings a bell... Thanks to Mr. Beer.
Good gadget, and keep up the good work 👏
Just wanted to say good job on your weight loss journey! I started about the same as you did and have lost some weight too!
You've inspired me to give Italian espresso another go. I think you hit the nail on the head by saying that well roasted dark roasts are hard to find - I haven't had an Italian espresso that didn't taste far too acrid. All examples I've tried were oily and roasted too far for my tastes. There's a large Italian community in my city, time to start hunting for better dark roasts!
Great content! Thank you, Lance!
You, sir are a genius; an excellent educator!
Sitting here with my ode and moccamaster just loving the delivery as always.
Delightful video on espresso! Enjoyed the work put into this one
Great video. I don’t know if I can go dark roast, but after watching your video, I kinda want to try
Thanks for the espresso history lesson. My first espresso maker was a
Moka pot not much crema but big flavor. Cappuccino for me every day
Hi Lance, man, you have seriously slimmed down, keep brewing something tasty and keep up the good work!💪
I'm so agree with what you said about the coffee in Italy
I got notified of this same video and started watching it thinking it was a new video to realize that it's the same and uploaded from another channel with very few subscribers.
Wonderful video with great tips. And using the Gaggia was a fantastic touch.
Gotta thank you, this improved my espresso game a lot, maybe I use a wacaco minipresso GR2 that is my favorite device, but grinding a little coarser allowed a sweeter and creamy pull, not worrying about a lot of variables help to improve the technique, flavor and crema and that sir was a game changer, loved the doppio I just had thanks to this advice, so thanks a lot sir❤❤❤
Source good beans. Yep green ones. I decided not only to control the shot pulling but bean roasting as well. Ahh the rabbit hole of coffee 😂.I love my bullet though.
Lance looks about 15 years younger in this video
It’s amazing what getting healthy does for ya
Wow. Did homeboi hit the gym, cleaned up his diet a bit, get a haircut and is now yelling into the mic instead of just talking normally like before? Bravo.
Really cool video, I love those classic lever machines!
Great video! Love the crema machine museum
Looking fresh Lance 👍
One of your best videos to date!
Learned a lot!! GREAT job in this video.. 🙏👍
Thank you so much for being back to espresso.
Loved this. So much specialty coffee content for light roasts and honestly a nice Italian ristretto can be some of the best espresso you can pull. Not sure if it’s the Italian coffee I use but I find tempature makes a HUGE difference. As I’m dialing I need to find the just right temp to cut out the bitterness. Light coffee I usually go 93-95 degrees and isn’t as significant in the cup to a dark. I usually pull Saka Caffè for preference
Dang... You are looking lean and mean. Happy New Year! Thanks for the video.
Loved that, thank you Lance. Subbed ✅
At first glance I thought this was a much older video of yours. You look so young! Good job on the weight loss and muscle building. I do need to know where that cup and saucer is from. It’s very beautiful
Lance, I know your videos aren’t about you or your health and sometimes comments on the subject might be rude and none of our business. But I want to applaud you for embracing change and improving your health. Thanks for the video!
Thanks for the great look at darker roasts! As for Italian style roasts that are extremely well done, I highly recommend Espresso Vivace. Their Dolce, Vita, Sidamo, Malabar and the Bourbon are all most excellent!! They roast darker but NOT charcoal. The crema is superb and the flavors divine.
Yeah, Vivace is great, both the Vita and Dolce blends, and if I lived in Seattle, I'd be there all the time. But I don't, and I only wish they sold their beans in more than 12 oz quantities, making the combo purchase/shipping cost pretty crazy.
@@coffee.junkie I second that thought. Vivace is amazing stuff, but shipping is way to high
A great alternative from Seattle is Gran Miscela Carmo from Caffe Lusso. You can order 1kg or even 5lb quantity with free shipping.
@@soulfonic23 I like Lusso's GMC (and Lionshare), but have to admit that to me some Saka offerings are just a bit better (and a better bargain). Still, people exploring Northern Italian-style roasters in the US should definitely check them out. And while it's been a while since I've had the Organic Neapolitan blend from Mr. Espresso in Oakland, CA, it's a deftly roasted blend that's quite popular among the med-dark spro crowd.
I still mourn the Covid-caused demise of Scarlet City Coffee, also from Oakland. IMHO, they had the best Italian-style coffees I've ever enjoyed from a US-based roaster (the owner cut her teeth at Vivace back in the day).
A couple dark roasts that are great for this:
Red Bird’s espresso blend
Nicoletti Napoli blend (they have other traditional Italian-style roasts, but this is my favorite)
Yeah, that’s where I live.
Thanks Lance!
Great video, Lance, Happy New Year!
I love southern-italy style espresso, very darkly roasted and lots of robusta.
Here in Switzerland I can highly recommend "Nummer 6" from Röstlabor in Zürich and "Calabria" from KaffeePur in Zürich.
I'm doing them with my Flair Pro 2 and they usually make for extremely nice, very ristretto-ey shots.
13:53 this mirrors my experience. So many nice cafes around Europe use a heavy robusta that gives me an nde with bitterness...mostly only specialty rosters have good arabicas.
So I tend to order other things at those cafes....
Loved you comment of “Italian espresso” is that why most put sugar in them? 🤣
We also need a few videos on Lance's upper body routine please lol
Thank you for this video, Lance! As informative as ever. Please tell us where to get that fantastic espresso cup! It's beautiful.
in modern trendy coffee dark is often a dirty word when it comes to roast so it's refreshing to see a video that does not, I enjoy many kinds of coffee at many roast levels.
A lot of useful information
Thx
I'm glad I didn't do what I was planning. Spending a grand on a grinder. I settled for the DF64V2. I prefer darker roasts. So the confirmation makes me feel good. Now I can spend the rest on good coffee and barista tools.😆 I love watching your vids btw!
I love the new look, the short hair, 5 o clock shadow and the tone from your training starting to show. Looks super crisp and professional. Not that the old lance didn’t have swagger just saying the new one looks good on you man
The new Lance looks a lot like the old Lance (if you go back a few years).
The haircut and weight loss looks great on you man. Strong work!
My man this felt like Im watching a movie in a cinema!
I got to get some of this right now.
I mean you nailed every single detail with this one! Just amazing, thanks for this experience.