Re: use of OCD: Some of you have expressed disappointment in my use of the OCD in this video. I understand that. Using that tool alone has caused lots of "doughnut" shots. To be clear, this channel is not JUST for home enthusiasts. The initial intent was for it to be of use by baristas, as well. The fact of the matter is many MANY cafes use OCD tools and others like it. I believe tapping prior to the OCD greatly increases shot consistency and decreases side channeling. Of course, I personally do not use the OCD. In fact, my personal distribution will be covered in another video as regards what I do for my own espresso. Anyway, let's all calm down and understand that barflow is important and reality is, many cafes use distributors. We need to find ways to optimize them, since they aren't going anywhere anytime soon! Cheers P.S. If you recall, I never implied the tool was necessary. I even give a caveat when I was using it.
Just wanted to chime in and say, I think the majority of us are interpreting this as a series of generalizable techniques, regardless of equipment. I would argue that people complaining about the OCD missed the point -- the whole idea was that you're adjusting the techniques used until the shot tastes good TO YOU. Use what you have, taste the shots, and adjust until it's good. Do what you can with what you have!
Can I clarify something? I understand that people are against OCD like tools as it creates a false sense of security, right? As in you think you have an evenly distributed bed when you don’t? I have an Amazon knock off I use, but that is after tapping, WDT and then I use the tool prior to tamping.
No- the reason they're against it is because it doesn't do its job well. If you used just the ocd, it can cause really channeled shots. It misproportionately distributes the grounds in an ill-advised way. The disdain towards it is understandable, but not to the extent it is usually presented
@@LanceHedrick do you think me using it after tapping and WDT would theoretically be detracting from my extraction quality? I low key also just find it satisfying to spinnnn and see that smooth surface 😎
I love going back and watching this now and seeing you talk about WDT as a brand new distribution method that most people wouldn’t have. Oh how far we’ve come in so little time.
Hell yes!! All the reddit and home barista "experts" who preach things like "always pull 25-30 second" shots and "never touch the coffee...never look at the coffee" need to see this. Great to finally see an actual qualified barista sharing knowledge. Just coz somebody spends $5,000 on a linea mini and watched a bunch of James Hoffman vids doesn't make them an expert on coffee. Love your channel dude, you are a total natural too in front of the camera...keep it up.
haha droppin bombs right here!! I like these vids too and love james hoffman too... but i run a second hand ascaso basic and a second hand smart grinder pro. only drawback is the SGPro loves to clump .. so i found a guy selling 3D printed WDT tools that use acupuncture needles... wow what a game changer those fluffy grounds make! :D
I am so thankful for you! My son bought me a Breville barista express. I’m having a terrible time dialing in. My son have a super fancy machine and knows how to do it all! I’m in Washington, he’s in California. Our FaceTimes are frustrating. Your videos are so informative and help me understand. Still trying to dial in, but watching your videos. I’m sure I can do this with your help! Thank you!!
I knew all this since I was a kid. Some 40 years later, experimenting with my E61 took 2 years by now, and I still didn´t recall my basic knowledge. -- Now you have given it back to me. You´ve recovered my memory. Thank you.
I tend to agree with you Brian. While other channels put much more effort into production and aesthetics, Lance's videos contain lots of wisdom and good tips for people interested in technique. Regarding Jonathan's comment, James Hoffmann is also a technique beast and a very good communicator. Why stick to one channel when you can give more love with the same effort?
Getting into coffee, all my friends sent me James videos and while the sound of his voice is infinitely soothing, the content was way too detailed and rather uninformative for my level. He often describes things as good/bad but not a lot of “this is tastes sour because it was likely under extracted, I’m going to a finer grind but keeping all my other variables the same to see if that fixes it” he just assumes that’s baseline knowledge his viewers have. Watching this basic series by lance FIRST has enabled me to get a much better appreciation for James and his stuff afterwards. Soooo basically I love everyone and am happy there is so much free educational content here for me 😅
or maybe that figure going down would be more beneficial because it would mean a bigger channel reach? I dunno haha, either way keep up the great work brother
You gave me two phenomenal actionable tips: 1. Start coarse and dial-in finer because you may misinterpret channeling and other byproducts of a fine grind wrongly. 2. Don’t tap down after WDT, just compress. I’m still working through the feedback to improve my shots, but these are new to me and make sense. Although James Hoffmann suggests a single downward tap before tamping, so we’ll see :)
Off topic, just want to let you know I appreciate your pace. I watch most things at 1.2-1.5x because people talk so excruciatingly slow. I can watch you at 1.0-1.1x and not be frustrated. You speak as fast as many of us want to absorb. Thank you!
Haha! Thank you! This comment is truly rare. I often get "speak more slowly" lol Thanks sincerely. Nice to not have my talking speed criticized and, instead, complimented haha
Started my home cafe here in the Philippines few months back. I’ve been learning a lot of techniques from you from proper coffee extraction to latte art. As they say, you need to find a mentor to grow your business. Thank you for being one of the best mentors I could have, Lance. I am wishing you and your team more success in everything that you guys do. Please continue to be a blessing to others. 🖤 Cheers! ☕️
What a man in the world have the package of sense of humor/knowledge/passionate/Unselfishness of teaching. Except for myself I can't find another man like him. He's da man! Love watching him
Lance is so charismatic. Also, incredibly bright! Clearly, he has put forth a great deal of effort to master his trade. And to share it with us? Pretty awesome. Thank you.
4:00 to 4:15 my favourite part of this video. probably the funniest but at the same time down to earth approach on espresso tasting you will find on RUclips. Can't wait for the next videos!
I received a Barista Express as a gift. THIS VIDEO HELPED ME SO DAMN MUCH! I haven’t been behind the bar in years and after watching this one time I finally got it. THANK YOU.
This video totally proved itself this morning, I tried out new beans (Colombia Silvestre, medium roast). Dialed back the grinder to a coarser setting (20 on my Niche Zero), pulled a shot. Came out bitter and with little crema. Threw it away, dialed the Niche two steps finer, keeping all other variables the same - wow, what a difference. Tons of crema, acidity and fruity flavors came out with a much better texture. I could try one step finer but this was pretty close to perfect. I’m learning…
At the start of the pandemic I was missing going out to specialty cafes, so I bought myself an espresso machine and set about learning how to use it.... and in the process tearing my hair out! This series of videos manages to summarise many things that I have taken months to learn elsewhere from blogs, forums and other RUclipsrs. Real knowledge here for us home hobbyists!
Got an espresso machine this last week, and coincidentally happened to find your videos at the same time. Thanks, Almighty Algorithm. Dope stuff, dude. Excellent info, charismatic delivery, what’s not to love.
Omw I think you just changed my life! I was clueless and in tears an hour ago! So clueless. I love your technical jargon and your unsnobby manner. You rock! Im no longer afraid of this beast I just invested in. Now I WANT to learn. I was regretting life choices until I found your channel and I have liked and subscribed ❤❤❤
Lance, what an absolutely engaging, intelligent, entertaining, informative, and insightful instruction filled with talented secrets and tips. Fantastic presentation. You are an amazing teacher with a wonderful personality. I absolutely love everything about your classes including your enthusiasm, the delightful lessons, and shared knowledge. Thank you sooo much! I'm hooked! You have taken a confusing subject and lit it up with a clear spotlight that really makes someone want to learn more. Keep bringing the magic!
Cracked me up when you were alluding to the coffee snob commenting on the bouquet. I was also pleasantly surprised to hear you say: “break the rules”. I am enjoying your energy and “being real”. Keep it up.
@@LanceHedrick I can tell! I am enjoying your videos. I have been watching tons of RUclips espresso videos for over a year now, so most of the info is review, but I am picking up some good tips. You give very solid instruction. Keep it up!
Lance, thank you for starting this channel. I've been making what I thought was decent espresso at home for nearly 1.5 years until I came across your channel. Your passion for coffee shows in your videos. I find your teaching method to be engaging, easy to follow, and informative. Your videos have helped me improve my espresso shots and milk texturing. Thank you again.
"Break all the rules" - I love that mentality... you only discover greatness when you're truly free to explore and not constrained by arbitrary boundaries that were the limitations of another person's explorations!
I am new into espresso these days and I am so thankful for your videos! Concerning the word Salami Shot, I can say, that in German there is also the word Salami Taktik, which means cutting some kind of procedure into pieces or slices. Like an Italian salami sausage. Makes sense. Somehow.
Lance, you're a life saver. Yesterday I switched baskets and got a really salty flavour out of my shots, despite yield and brew time being spot on. Turns out I had to go a lot coarser to fix it. I never would've guessed that if I hadn't seen your videos.
I turned off notifications almost five years ago for all my apps! I turned them back on for your channel! You do such a good job! Thank you so much. Best from Germany Max.
Liked. Subscribed. Alarm bell on. Excellent and easy to follow content. We just got our first espresso machine and your tutorials have been guiding us through our first shots. Even made my first white blob circle today (in attempting a heart) We're still not 100% sure if we can tell the difference between sour and bitter but my wife and I came up with "sour hits the side, salty hits the tip, bitter hits the back of your tongue and roof of your mouth, and sweet hits right in the middle." For people struggling themselves this may help with that.
Dude... You're incredible. You are explaining a lot of things I already know, but explaining it very clearly and concisely. I think this video will change my dial in process (starting coarser) and probably talk me into getting a dosing cup of sorts to help me with clumps. Can't wait to get into the rest of your content!
I worked as a barista for 2 years and have been getting into espresso on my free time at home during the pandemic and this is the most educational video I've come across in a while.
I love what Lance is doing so positive so encouraging I really get everything he says I hope he continues doing this really easy to understand and super positive keep it UP Lance and thank you again. This is exactly what I started to do last Sunday, be cause making a espresso is art not easy at all, so I'm tweaking my settings by the day and I drink whatever comes out that day I won't be wasting more coffee. Thank you man!!
Your tip to extend the extraction time by allowing more yield to flow though, rather than rely on the shop settings, saved me. Thanks for the incredible amount of info you get in, in an understandable way for a beginner who likes to understand!
Your production is top notch and your delivery style is so refreshing Lance ... each video I watch feels like a workshop packed with information, technique and science ... I come away from your vids better educated ... this is my favourite coffee channel ... thank you ... stay well and healthy :)
I want to sincerely thank you for this video and explaining the risks of going too fine... I watched many tutorials but never heard that explanation... and it was exactly my problem. I have Smart Grinder Pro and Gaggia and I got really frustrated about my unpredictable sour espressos... I was going finer and finer, making studies on temperature surfing, pre-infusions and every other espresso witchcraft and nothing helped... NOW BOOM! Coarser grind, good distribution, solid tamp and here I am enjoying fantastic cup. Thank you!
Not only did I learn so much and subscribed to this beautiful channel. I actually laughed. You are a lovely barista I have to say. Best of luck to you and thanks for the genuine information
18:06 this is exactly what i was thinking about and needed to hear just now as im troubleshooting why my fine dark roast espresso is extracting 17g in 32g out in 17 seconds..... thank you
Well if people complained about your show then --- can’t say what I like I learn a lot from you I think you are amazing and very knowledgeable please don’t change a thing Have an magnificent weekend
Thanks for another fabulous video Lance! I've noticed since pulling shots with my machine over the last month, that I'm beginning to trust my taste more and relying less on strict brew times and ratios. This video is really informative in giving us a basic flavour profile to go by. Thanks alot! ❤️🙏🏾
Just discovered your channel a few days ago and it seems you already doubled your sub count - and it is WELL-DESERVED. - Videos are well shot and well produced; - You speak eloquently and with visible passion, I'm hanging on every word; - Super informative, you're obviously very qualified on the topic. Looking forward to seeing your channel hit a few million subscribers. James Hoffmann no longer reigns as sole king of Coffee RUclips!
This salami shot thing is absolutely genius, I could definitely taste notes of pork fat, herbs and salt. Pro tip: try frying the used salami puck afterwards, it makes for a delicious side dish! On a serious note: I’ve been reading on coffee/espresso for the last year and never heard of it until now, thank you!
Omg THANK YOU FOR THIS VIDEO. I purchased the breville barista pro for me and my husband and I could not get the shot right after countless times. I eventually gave up but tried again after watching this video. It tastes so much better and I finally understand the science behind coarse vs fine coffee grounds and how it impacts the extraction. Ugh thank you!!!
Loved part 2 - well worth the wait. This was by far the best dial-in-coffee explanation I’ve come across. Such a simple way to understand the different taste profiles all contained within a single shot 👍🏾 great point on your own style of running longer shots as I Had spent an age trying to dial in within the 20-30sec for a 1:2 ratio and found running it longer with same grind was far more enjoyable and thought it was me/grind/machine 😀
Such liberating knowledge from your videos! So many people think the ability to make great espresso is limited by the price tag of their machines. Or, they get so critical about the techniques and gears to the point of not enjoy the art. Instead, you teach in a way that focuses on understanding, intuition, and having fun. Not to mention these high-quality barista courses are free!
22:00 YEESSS! I got the Dora question right! It DOES get hotter! Swiper no swiping! It's only taken me a couple of viewings to remember this - I think I need longer videos 😉 Who are the 22 people who Disliked? Are they rogue tea-drinkers? 🤦🏻♂️
Just discovered your channel as a newbie to home brewing, amazing. A champion for your art is what you are and i am now brewing confidently as a result of this channel. Thankyou
As a nerd of all trades, I’ve never felt more prepared to start a new hobby than I have thru watching ur vids! Understanding from first principles rather than arbitrary zombie instructions FTW!! (Now time to cram before my machine arrives later today!)
I actually want to say thank you for the repetitions! I have retention problems man 😂 I watched many videos & I like your style of teaching. A lot of people think they are critics and they have too much time on their hands that they sit around at home and criticize coffee videos where the creator has best intentions. Pretty sad. I love that you’re staying true to you! The good ones appreciate it
Hey Lance, your show has transformed the way I'm frothing milk !Thanks for the superb work you and your team is doing. Don't change, the show has a nice flow and you're energetic and have clear pedagogical skills.
Subscribed. Thanks for the video. After a lot of sour shots I found your video and the salami shot and realized I had the extraction backwards. 20 minutes after the video I pulled the best shot I ever made
Awesome video as usual! Do you think you will ever do a "Basic maintenance to do on your home espresso machine" and also a "DIY water for espresso"? Most videos tell us what to do, but doesn't really explain the "why" of it, which you're very good at.
Correct! Water is massive. I like to tell people starting out to buy distilled water and packets of the third wave water for espresso. Easy and cheap (all things considered).
Dude. I came across your videos a couple of days ago and subscribed AND turned on Notifications...and I NEVER turn them on for anyone! I've been watching your videos non-stop. So much to learn. Love the content, your logical teaching style and the tangents. 👍
I've been discovering specialty coffee for a year now and espresso mostly since December. Now that I have a proper capable espresso machine (flair) I am still struggling to find a proper explanation on dialing in the shot, more than "this is how a too fine, too coarse or perfect grind size pull look". Your videos are so well done both explanatory and filming wise.
Thank you so much! I've been teaching for a while and feel pretty good about the articulation and its ability to help. Appreciate you leaving a comment and watching!
Wow, you and coffee really have a huge bond. You talk and talk about coffee. I never realized there are so many things to say about coffee until i watched some of your videos, since last year when i found your channel. From first video you got your very well deserved subscribe from me 💪💪💪 keep it up with your amazing work.
Maybe it's just my ADHD but your intense, fast style of talking and multple repetitions helps me retain the knowledge better than any other. My brain doesn't get a chance to wander! And when you go down a tangent, it's like a little breather for my mind. So don't listen to the haters that have nothing better to do than crap on other people's work. (Easier said than done, I know.) Also, I had no idea how to do a proper push-up before this, so thanks for the info! I'm not going to start doing them or anything but good to know.
Thank you very much Lance😁 I followed your guide to dial in, use acupuncture needles and tap the basket, it makes a huge difference when the espresso are coming out so perfect, well extracted & taste so much better. I feel like I waste so much coffee before. Salami shot explained so that I can understand better how the extraction goes, I always pull it to taste if it’s necessary I would give up the last bitter one to make my espresso taste even better, no more coffee waste😅
This is absolutely amazing! Watching part 1 and 2 of this, gave so many good inputs for a beginner like me, And with the late art video, i manage to create a somwhat decent heart :D As a suggestion, could i ask for a video on the different coffes based on the espresso, like milk to cofee ratio in latte or cappuccino, or water to cofee ratio in americano? Ofcourse i know taste is subject to the individual but i would love a starting point! Anyhow thanks for the lectures, i am looking very much forward to the next :)
I've been making espresso at home for 4 months now and I just blindly accepted that I need to adjust my grinder so that an 18g in, 36g out (1:2) shot extracts in 25 to 30 seconds. I've been doing fairly good puck prep with the tools available but I did not understand why certain beans tasted more sour than the others. When you did and explained the salami shot it was an AHA! moment for me. Now I think I understand why (and more importantly how) I should play with input weight, ratio and extraction time. Thank you for such a clear explanation!
I’ve got a breville as well, a barista express specifically. At what point would you start counting your extraction time? At the time the pre-infusion starts/ends or when the first drop hits your cup? Thanks a ton for the videos, Lance!
For the last 2 months i had an espresso machine i used the stock flat method and 50% of the shots just seemed not to make it. With the taps its so much better. Just made an good tasteful shot. Thank you so much
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
Re: use of OCD:
Some of you have expressed disappointment in my use of the OCD in this video. I understand that. Using that tool alone has caused lots of "doughnut" shots. To be clear, this channel is not JUST for home enthusiasts. The initial intent was for it to be of use by baristas, as well. The fact of the matter is many MANY cafes use OCD tools and others like it. I believe tapping prior to the OCD greatly increases shot consistency and decreases side channeling. Of course, I personally do not use the OCD. In fact, my personal distribution will be covered in another video as regards what I do for my own espresso. Anyway, let's all calm down and understand that barflow is important and reality is, many cafes use distributors. We need to find ways to optimize them, since they aren't going anywhere anytime soon!
Cheers
P.S. If you recall, I never implied the tool was necessary. I even give a caveat when I was using it.
Just wanted to chime in and say, I think the majority of us are interpreting this as a series of generalizable techniques, regardless of equipment.
I would argue that people complaining about the OCD missed the point -- the whole idea was that you're adjusting the techniques used until the shot tastes good TO YOU. Use what you have, taste the shots, and adjust until it's good. Do what you can with what you have!
@@Shottty101 Thank you for this! exactly this. I appreciate you taking the time to comment.
Can I clarify something?
I understand that people are against OCD like tools as it creates a false sense of security, right? As in you think you have an evenly distributed bed when you don’t?
I have an Amazon knock off I use, but that is after tapping, WDT and then I use the tool prior to tamping.
No- the reason they're against it is because it doesn't do its job well. If you used just the ocd, it can cause really channeled shots. It misproportionately distributes the grounds in an ill-advised way. The disdain towards it is understandable, but not to the extent it is usually presented
@@LanceHedrick do you think me using it after tapping and WDT would theoretically be detracting from my extraction quality?
I low key also just find it satisfying to spinnnn and see that smooth surface 😎
I love going back and watching this now and seeing you talk about WDT as a brand new distribution method that most people wouldn’t have. Oh how far we’ve come in so little time.
Hell yes!! All the reddit and home barista "experts" who preach things like "always pull 25-30 second" shots and "never touch the coffee...never look at the coffee" need to see this. Great to finally see an actual qualified barista sharing knowledge. Just coz somebody spends $5,000 on a linea mini and watched a bunch of James Hoffman vids doesn't make them an expert on coffee. Love your channel dude, you are a total natural too in front of the camera...keep it up.
Haha! Love this. Thank you, friend! Happy to have you following along.
haha droppin bombs right here!!
I like these vids too and love james hoffman too... but i run a second hand ascaso basic and a second hand smart grinder pro. only drawback is the SGPro loves to clump .. so i found a guy selling 3D printed WDT tools that use acupuncture needles... wow what a game changer those fluffy grounds make! :D
Great Video!
Thank you so much!
I’m more of the school of Hames Joffmann…
You're such a natural in front of the camera, Lance!
Thank you so so much! More to come🤗
I am so thankful for you! My son bought me a Breville barista express. I’m having a terrible time dialing in. My son have a super fancy machine and knows how to do it all! I’m in Washington, he’s in California. Our FaceTimes are frustrating. Your videos are so informative and help me understand. Still trying to dial in, but watching your videos. I’m sure I can do this with your help! Thank you!!
Have you figured it out yet? We just bought a barista pro.
I knew all this since I was a kid. Some 40 years later, experimenting with my E61 took 2 years by now, and I still didn´t recall my basic knowledge. -- Now you have given it back to me. You´ve recovered my memory. Thank you.
This has quickly become my favorite coffee channel! Great tutorials, keep up the good work.
🥲 with all the incredible people on RUclips, this comment means a lot. Thank you!
You've not heard of James Hoffman apparently
My friend James is not a fan of toxic fan comments like this. If you're going to be a Hoffmann fan, at least spell his name correctly.
I tend to agree with you Brian. While other channels put much more effort into production and aesthetics, Lance's videos contain lots of wisdom and good tips for people interested in technique.
Regarding Jonathan's comment, James Hoffmann is also a technique beast and a very good communicator. Why stick to one channel when you can give more love with the same effort?
Getting into coffee, all my friends sent me James videos and while the sound of his voice is infinitely soothing, the content was way too detailed and rather uninformative for my level. He often describes things as good/bad but not a lot of “this is tastes sour because it was likely under extracted, I’m going to a finer grind but keeping all my other variables the same to see if that fixes it” he just assumes that’s baseline knowledge his viewers have.
Watching this basic series by lance FIRST has enabled me to get a much better appreciation for James and his stuff afterwards. Soooo basically I love everyone and am happy there is so much free educational content here for me 😅
Please don't change anything about your video. Ignore those who say it's repetitive. There is so much knowledge in your videos. Thank you.
"Aaaaaand now we have 100% subscribers" LOL
Love Lances humour.
It worked for me
Proud to be part of the 7%
or maybe that figure going down would be more beneficial because it would mean a bigger channel reach? I dunno haha, either way keep up the great work brother
You gave me two phenomenal actionable tips:
1. Start coarse and dial-in finer because you may misinterpret channeling and other byproducts of a fine grind wrongly.
2. Don’t tap down after WDT, just compress.
I’m still working through the feedback to improve my shots, but these are new to me and make sense. Although James Hoffmann suggests a single downward tap before tamping, so we’ll see :)
Off topic, just want to let you know I appreciate your pace. I watch most things at 1.2-1.5x because people talk so excruciatingly slow. I can watch you at 1.0-1.1x and not be frustrated. You speak as fast as many of us want to absorb. Thank you!
Haha! Thank you! This comment is truly rare. I often get "speak more slowly" lol
Thanks sincerely. Nice to not have my talking speed criticized and, instead, complimented haha
Started my home cafe here in the Philippines few months back. I’ve been learning a lot of techniques from you from proper coffee extraction to latte art. As they say, you need to find a mentor to grow your business. Thank you for being one of the best mentors I could have, Lance. I am wishing you and your team more success in everything that you guys do. Please continue to be a blessing to others. 🖤 Cheers! ☕️
Saan po kayo?
10:57 - Weiss Distribution Technique, WDT, first explained on this channel. Interesting how this tool/technique is relatively new.
This is by far the best channel for home baristas thanks we need this and need you thanks for sharing.
Haha thank you! I am so thankful you dropped the comment. That is so nice to hear and gives me unbridled motivation. Cheers and happy extractions!
What a man in the world have the package of sense of humor/knowledge/passionate/Unselfishness of teaching. Except for myself I can't find another man like him. He's da man! Love watching him
Lance is so charismatic. Also, incredibly bright! Clearly, he has put forth a great deal of effort to master his trade. And to share it with us? Pretty awesome. Thank you.
Genuinely the longest video I’ve watched from start to finish RUclips! Awesome!
Haha Incredible! Thank you for taking the time to watch! I hope you enjoyed it
@@LanceHedrick I did, found you via Reddit. Have a fairly basic set up but trying to build on it and your videos are helping immensely!
Incredible! Thanks so much again for watching. Happy it is helping!
4:00 to 4:15 my favourite part of this video. probably the funniest but at the same time down to earth approach on espresso tasting you will find on RUclips. Can't wait for the next videos!
Thank you! New one tomorrow 👀
I received a Barista Express as a gift. THIS VIDEO HELPED ME SO DAMN MUCH! I haven’t been behind the bar in years and after watching this one time I finally got it. THANK YOU.
So good! Stoked you got one. Welcome to a fascinating (and frustrating) world!
Most important message was at 31:00 "Break all the rules..." thx for the great video, Lance!
100%. Break them all! Even the ones I made in the video 😂 but yes! Thanks for your support
This video totally proved itself this morning, I tried out new beans (Colombia Silvestre, medium roast). Dialed back the grinder to a coarser setting (20 on my Niche Zero), pulled a shot. Came out bitter and with little crema. Threw it away, dialed the Niche two steps finer, keeping all other variables the same - wow, what a difference. Tons of crema, acidity and fruity flavors came out with a much better texture. I could try one step finer but this was pretty close to perfect. I’m learning…
At the start of the pandemic I was missing going out to specialty cafes, so I bought myself an espresso machine and set about learning how to use it.... and in the process tearing my hair out!
This series of videos manages to summarise many things that I have taken months to learn elsewhere from blogs, forums and other RUclipsrs. Real knowledge here for us home hobbyists!
Incredible! So stoked you are finding some solid help here!
so how much has your new "hobby" damage you financially. Hahaha
I've been a home espresso enthusiast for over a decade but I'm learning a ton from your videos so packed with useful tips, thank you!!
Wow thank you! That means loads. I appreciate the comment!
Got an espresso machine this last week, and coincidentally happened to find your videos at the same time. Thanks, Almighty Algorithm.
Dope stuff, dude. Excellent info, charismatic delivery, what’s not to love.
Thank you so much! Appreciate the love. And stoked for your new machine!
Premium content , the most informative I’ve found on RUclips
Fantastic! That is certainly my goal. I appreciate it, friend!
@@LanceHedrick thanks so much Lance, you’ve really helped me dial in on my espresso game :)
I appreciate your passion and in depth knowledge.
Fantastic! So good. Ecstatic to be of help
Thank you for the immense amount of hard work you and your team are doing behind the scenes. This video is a master class on espresso.
Thank you! Im just excited itll be of use! The information wasn't doing me much good bouncing around in my head 🤣
Omw I think you just changed my life! I was clueless and in tears an hour ago! So clueless. I love your technical jargon and your unsnobby manner. You rock! Im no longer afraid of this beast I just invested in. Now I WANT to learn. I was regretting life choices until I found your channel and I have liked and subscribed ❤❤❤
Lance, what an absolutely engaging, intelligent, entertaining, informative, and insightful instruction filled with talented secrets and tips. Fantastic presentation. You are an amazing teacher with a wonderful personality. I absolutely love everything about your classes including your enthusiasm, the delightful lessons, and shared knowledge. Thank you sooo much! I'm hooked! You have taken a confusing subject and lit it up with a clear spotlight that really makes someone want to learn more. Keep bringing the magic!
Cracked me up when you were alluding to the coffee snob commenting on the bouquet. I was also pleasantly surprised to hear you say: “break the rules”. I am enjoying your energy and “being real”. Keep it up.
I have no idea how you speak so quickly, yet don't lose any of the understanding. Top.
Hahaha I really mean to slow down. My brain goes fast and my mouth just tries to keep up lol! That adhd brain takes over 😂
Thanks for the kind words!
@@LanceHedrick Maybe less coffee before shooting? 😉
I don't really drink too much coffee, actually! I just get super passionate and excited 🤣
@@LanceHedrick I can tell!
I am enjoying your videos. I have been watching tons of RUclips espresso videos for over a year now, so most of the info is review, but I am picking up some good tips. You give very solid instruction. Keep it up!
Thanks, ryan! Happy you are still able to find some new tips and that their presented in a helpful, synthesized manner. Appreciate the comment!
Dude.. you’re a genius. I’ve learned so much from your videos.
thank you! Really appreciate it. Glad you enjoyed the videos!
Lance, thank you for starting this channel. I've been making what I thought was decent espresso at home for nearly 1.5 years until I came across your channel. Your passion for coffee shows in your videos. I find your teaching method to be engaging, easy to follow, and informative. Your videos have helped me improve my espresso shots and milk texturing. Thank you again.
"Break all the rules" - I love that mentality... you only discover greatness when you're truly free to explore and not constrained by arbitrary boundaries that were the limitations of another person's explorations!
Subscribed to your channel because:
1. Extensive and practical knowledge about coffee.
2. You beatbox.
Mad respect, Lance!
Hahaha thank you! Yes. I do beatbox. It's quite fun 🤣 thanks for the support!
I am new into espresso these days and I am so thankful for your videos!
Concerning the word Salami Shot, I can say, that in German there is also the word Salami Taktik, which means cutting some kind of procedure into pieces or slices. Like an Italian salami sausage. Makes sense. Somehow.
I love the energy in these. Feels like me after a few espresso shots 🤣
Lance, you're a life saver. Yesterday I switched baskets and got a really salty flavour out of my shots, despite yield and brew time being spot on. Turns out I had to go a lot coarser to fix it. I never would've guessed that if I hadn't seen your videos.
Love to hear that! Yeah, it can get weird when too fine.
If Lance hadn't consumed three shots of espresso before this vid we would've only gotten half the information here.
I turned off notifications almost five years ago for all my apps! I turned them back on for your channel! You do such a good job! Thank you so much. Best from Germany Max.
Liked. Subscribed. Alarm bell on. Excellent and easy to follow content. We just got our first espresso machine and your tutorials have been guiding us through our first shots. Even made my first white blob circle today (in attempting a heart)
We're still not 100% sure if we can tell the difference between sour and bitter but my wife and I came up with "sour hits the side, salty hits the tip, bitter hits the back of your tongue and roof of your mouth, and sweet hits right in the middle." For people struggling themselves this may help with that.
"Once the tamp stops moving there's no such thing as tamping harder!" Golden right there!!!
YES so hype for this vid. I've been using your milk frothing technique every morning and it has improved my latte art SOO muh
Heck yes! That's awesome to hear! Thank you for sharing!
okay so LISTEN. you didnt have to drop the binging at night line i feel called out. i love it here i stay also so helpful thanks alot!
Nearing 10k subs with 6 vids!? Killing it Lance!
Thanks, friend! Pretty excited about it
I've been a coffee enthusiast for the past 4 ou 5 years and this is the best content I've come across. Congratz and cheers from Brazil!
Thank you so much! That means a lot
Thanks for sharing your passion with a clear, concise delivery. Btw repetitiveness is crucial - keep doing it.
Thank you! I agree. Definitely part of my teaching style. Thanks for the support!
You're the only guy in coffee where I learn and get a great laugh too!! Hi from Oz keep it up
Fantastic! I love to hear that. Thank you for dropping a note!
Dude... You're incredible. You are explaining a lot of things I already know, but explaining it very clearly and concisely. I think this video will change my dial in process (starting coarser) and probably talk me into getting a dosing cup of sorts to help me with clumps.
Can't wait to get into the rest of your content!
Heck yeah! So stoked you have found it so helpful. Glad to be a conduit for education!
I worked as a barista for 2 years and have been getting into espresso on my free time at home during the pandemic and this is the most educational video I've come across in a while.
Thank you so much! I'm really happy you enjoyed it
I'm gonna be as repetitive as you can be : Your videos are awesome!
And those who think the opposite are just instant coffee drinkers.
Hahahaha! Thank you! And so savage. I wouldn't wish instant coffee on my worst enemy 🤣 thanks for the unbridled support!
The amount of valuable informations and the quality of this video is unmatched, top-tier 🤯 Many thanks!
I love what Lance is doing so positive so encouraging I really get everything he says I hope he continues doing this really easy to understand and super positive keep it UP Lance and thank you again. This is exactly what I started to do last Sunday, be cause making a espresso is art not easy at all, so I'm tweaking my settings by the day and I drink whatever comes out that day I won't be wasting more coffee. Thank you man!!
Absolutely! Thank you so much for watching, friend! Means a lot!
Your tip to extend the extraction time by allowing more yield to flow though, rather than rely on the shop settings, saved me.
Thanks for the incredible amount of info you get in, in an understandable way for a beginner who likes to understand!
Your production is top notch and your delivery style is so refreshing Lance ... each video I watch feels like a workshop packed with information, technique and science ... I come away from your vids better educated ... this is my favourite coffee channel ... thank you ... stay well and healthy :)
Fantastic! I appreciate that so much!
Forget coffee, I love your personality and charisma! So excited to try new things out with my new machine!
I want to sincerely thank you for this video and explaining the risks of going too fine... I watched many tutorials but never heard that explanation... and it was exactly my problem. I have Smart Grinder Pro and Gaggia and I got really frustrated about my unpredictable sour espressos... I was going finer and finer, making studies on temperature surfing, pre-infusions and every other espresso witchcraft and nothing helped... NOW BOOM! Coarser grind, good distribution, solid tamp and here I am enjoying fantastic cup. Thank you!
Not only did I learn so much and subscribed to this beautiful channel. I actually laughed. You are a lovely barista I have to say. Best of luck to you and thanks for the genuine information
Break the rules! Finally and to the point and I'm outta the box. Much appreciated and many thanks ☕🙋♂️📖
Heck yeah! Thank you for watching! More to come
18:06 this is exactly what i was thinking about and needed to hear just now as im troubleshooting why my fine dark roast espresso is extracting 17g in 32g out in 17 seconds..... thank you
Disabling my ad blocker just for you Lance!
🥲 thank you haha! Helping me make some $ 🤣🤣🤣
Well if people complained about your show then --- can’t say what I like
I learn a lot from you I think you are amazing and very knowledgeable please don’t change a thing
Have an magnificent weekend
Thanks for another fabulous video Lance! I've noticed since pulling shots with my machine over the last month, that I'm beginning to trust my taste more and relying less on strict brew times and ratios. This video is really informative in giving us a basic flavour profile to go by. Thanks alot! ❤️🙏🏾
Perfect! That is the goal, for sure. Good job!
Finally some knowledge I haven't heard anywhere else. Everyone else seems to repeat the same stuff.
Thanks so much! Hope you dig my other content!
Just discovered your channel a few days ago and it seems you already doubled your sub count - and it is WELL-DESERVED.
- Videos are well shot and well produced;
- You speak eloquently and with visible passion, I'm hanging on every word;
- Super informative, you're obviously very qualified on the topic.
Looking forward to seeing your channel hit a few million subscribers. James Hoffmann no longer reigns as sole king of Coffee RUclips!
Oh goodness. Too much kindness. Equating me to Hoffman... 😭😭😭 That's incredible. Thank you!
I know you hear this lots but you vids completely changed my whole espresso experience in the best ways possible… THANK YOU AND KEEp IT UP!!
This salami shot thing is absolutely genius, I could definitely taste notes of pork fat, herbs and salt. Pro tip: try frying the used salami puck afterwards, it makes for a delicious side dish!
On a serious note: I’ve been reading on coffee/espresso for the last year and never heard of it until now, thank you!
Omg THANK YOU FOR THIS VIDEO. I purchased the breville barista pro for me and my husband and I could not get the shot right after countless times. I eventually gave up but tried again after watching this video. It tastes so much better and I finally understand the science behind coarse vs fine coffee grounds and how it impacts the extraction. Ugh thank you!!!
Awesome! So happy you found it helpful! Thanks for the support and watching
XD I insta subbed when I saw your first video. Love the content dude!
Thank you so much! Means a lot. Really, truly appreciate it, friend!
I love the end, is really inspirational for my dial for my little machine at home and the robust machine at work...
Loved part 2 - well worth the wait. This was by far the best dial-in-coffee explanation I’ve come across. Such a simple way to understand the different taste profiles all contained within a single shot 👍🏾 great point on your own style of running longer shots as I Had spent an age trying to dial in within the 20-30sec for a 1:2 ratio and found running it longer with same grind was far more enjoyable and thought it was me/grind/machine 😀
All about personal preference! If something tastes good, it doesn't matter if it is in the realm of tradition! Cheers
Such liberating knowledge from your videos! So many people think the ability to make great espresso is limited by the price tag of their machines. Or, they get so critical about the techniques and gears to the point of not enjoy the art.
Instead, you teach in a way that focuses on understanding, intuition, and having fun. Not to mention these high-quality barista courses are free!
Absolutely! Thank you for watching and supporting. I do believe in both the science and art of espresso. Glad you enjoy it!
22:00 YEESSS! I got the Dora question right! It DOES get hotter! Swiper no swiping!
It's only taken me a couple of viewings to remember this - I think I need longer videos 😉
Who are the 22 people who Disliked? Are they rogue tea-drinkers? 🤦🏻♂️
Hahaha! Probably people insecure in their adulthood and felt oddly compelled to dislike it due to the juvenile Dora reference. Haha
@@LanceHedrick I bet they can't say delicioso either.
Subscribed purely on the ‘100% subscribers’ comment.
Next level content/banter and the tips are helping my home brewing 🤙🏿
I’ve been waiting for this!
Thank you Lance! 🙏
Absolutely! Just happy we got it done and ready to post! Still on track for a new video Friday. Enjoy!
Just discovered your channel as a newbie to home brewing, amazing. A champion for your art is what you are and i am now brewing confidently as a result of this channel. Thankyou
Fantastic! That makes me so happy! Thanks for sharing.
Love your quantum physics analogy 😂👍🏻. Love your channel! To the point and easy to understand. Perhaps more graphical illustrations would be lovely!
Haha for sure! I love theoretical physics, so if I can pop in with something silly regarding quantum physics, I'm gonna. Haha
As a nerd of all trades, I’ve never felt more prepared to start a new hobby than I have thru watching ur vids! Understanding from first principles rather than arbitrary zombie instructions FTW!! (Now time to cram before my machine arrives later today!)
I don’t know why I pushed the subscribe button in hurry while he counted 3 seconds with his fingers. What a magical moment.
Hahahaha! That is incredible! Seriously. Thank you for the support.
My favorite youtube channel, these classes are worth gold. Congratulations and greetings from Spain :)
Thank you so much! Means a lot, my friend!
The Coffee engineer....well done.
Thank you so so much! Really appreciate it, friend
I actually want to say thank you for the repetitions! I have retention problems man 😂 I watched many videos & I like your style of teaching. A lot of people think they are critics and they have too much time on their hands that they sit around at home and criticize coffee videos where the creator has best intentions. Pretty sad. I love that you’re staying true to you! The good ones appreciate it
Hey Lance, your show has transformed the way I'm frothing milk !Thanks for the superb work you and your team is doing. Don't change, the show has a nice flow and you're energetic and have clear pedagogical skills.
Thank you so much! That is super encouraging to hear. I appreciate your support!
Subscribed. Thanks for the video. After a lot of sour shots I found your video and the salami shot and realized I had the extraction backwards. 20 minutes after the video I pulled the best shot I ever made
Awesome video as usual! Do you think you will ever do a "Basic maintenance to do on your home espresso machine" and also a "DIY water for espresso"?
Most videos tell us what to do, but doesn't really explain the "why" of it, which you're very good at.
Oh very good idea! I'll add them to the list. Love it.
Water is huge!
Correct! Water is massive. I like to tell people starting out to buy distilled water and packets of the third wave water for espresso. Easy and cheap (all things considered).
Dude. I came across your videos a couple of days ago and subscribed AND turned on Notifications...and I NEVER turn them on for anyone! I've been watching your videos non-stop. So much to learn. Love the content, your logical teaching style and the tangents. 👍
I've been discovering specialty coffee for a year now and espresso mostly since December.
Now that I have a proper capable espresso machine (flair) I am still struggling to find a proper explanation on dialing in the shot, more than "this is how a too fine, too coarse or perfect grind size pull look".
Your videos are so well done both explanatory and filming wise.
Thank you so much! I've been teaching for a while and feel pretty good about the articulation and its ability to help. Appreciate you leaving a comment and watching!
1- You incredible.
2- Redundancy IS good.
3- Thank you very much!
This is my first ever RUclips comment but I broke the streak just to say that I love your stuff - keep it up!
Thank you so much! First comment. I'm humbled. Appreciate your support!
Wow, you and coffee really have a huge bond. You talk and talk about coffee. I never realized there are so many things to say about coffee until i watched some of your videos, since last year when i found your channel. From first video you got your very well deserved subscribe from me 💪💪💪 keep it up with your amazing work.
I subscribed when he talked about Schrödinger’s cat in a coffee video😅
Hahaha! Yes. I love theoretical physics. Big nerd here. Got started down the rabbit hole with string theory 15 years ago lol
Maybe it's just my ADHD but your intense, fast style of talking and multple repetitions helps me retain the knowledge better than any other. My brain doesn't get a chance to wander! And when you go down a tangent, it's like a little breather for my mind. So don't listen to the haters that have nothing better to do than crap on other people's work. (Easier said than done, I know.)
Also, I had no idea how to do a proper push-up before this, so thanks for the info! I'm not going to start doing them or anything but good to know.
keep it coming! great videos man 👍🏼👍🏼🙏🏻
Thank you so much! Really appreciate that, friend!
Thank you very much Lance😁 I followed your guide to dial in, use acupuncture needles and tap the basket, it makes a huge difference when the espresso are coming out so perfect, well extracted & taste so much better. I feel like I waste so much coffee before. Salami shot explained so that I can understand better how the extraction goes, I always pull it to taste if it’s necessary I would give up the last bitter one to make my espresso taste even better, no more coffee waste😅
This is absolutely amazing!
Watching part 1 and 2 of this, gave so many good inputs for a beginner like me,
And with the late art video, i manage to create a somwhat decent heart :D
As a suggestion, could i ask for a video on the different coffes based on the espresso, like milk to cofee ratio in latte or cappuccino, or water to cofee ratio in americano? Ofcourse i know taste is subject to the individual but i would love a starting point!
Anyhow thanks for the lectures, i am looking very much forward to the next :)
All double shots
Capp- 5-7oz cup
Latte- 10-12oz cup
Americano- 8-12oz cup
Hope that helps get you on path!
I've been making espresso at home for 4 months now and I just blindly accepted that I need to adjust my grinder so that an 18g in, 36g out (1:2) shot extracts in 25 to 30 seconds. I've been doing fairly good puck prep with the tools available but I did not understand why certain beans tasted more sour than the others. When you did and explained the salami shot it was an AHA! moment for me. Now I think I understand why (and more importantly how) I should play with input weight, ratio and extraction time. Thank you for such a clear explanation!
Mom makes cookies. "How were the cookies?" she asks. "Sour, Sweet , Bitter. Sour, Sweet, Bitter."
Lol. Only words for your taste lexicon. For everything.
@@LanceHedrick Really interactive video! Better than most of my online classes tbh 😂
Haha that's awesome! My goal is to be better than all of them, not just most! 🤣🤣🤣 But seriously. Thank you for watching and commenting. Means a lot
I can’t believe I just watched over an hour of your videos. You’re amazing at teaching. Keep doing what you do! 👏🏼👏🏼
I’ve got a breville as well, a barista express specifically. At what point would you start counting your extraction time? At the time the pre-infusion starts/ends or when the first drop hits your cup?
Thanks a ton for the videos, Lance!
Right when you hit the button, begun counting. Much more effective and consistent!
For the last 2 months i had an espresso machine i used the stock flat method and 50% of the shots just seemed not to make it. With the taps its so much better. Just made an good tasteful shot. Thank you so much
Lovely! So glad it has helped you!