NOMACANO: New, Easy Way to Brew Tasty Coffee from Noma
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- Опубликовано: 28 сен 2024
- Hope you enjoyed the video! Give this a try if you have an espresso machine and let me know your thoughts below!
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I hadn’t realized how many tiny particles the paper filter removed from your shots. Your drawdown illustrations were super interesting. Thanks again, Lance!
Big realization for me, too! Kinda crazy how effective it is!
@@LanceHedrickhave you also tried to add a paper filter on top?
@@LanceHedrick I'm loving this technique so far the 3 times I've tried it. Another big bonus is it uses a lot less coffee. I'm doing a 17g (in a 19g basket) recipe on my Bambino Plus and my wife and I get two small but totally satisfying cups in the morning (versus the 28g Clever Dripper recipe that's been our routine for a while).
I am having trouble with the filter paper. On my first try, I cut my own out of a Melitta cone filter. Then, I bought some 51mm papers from "Brikinte" on Amazon. I can't tell if they're junk or I'm doing something wrong, but the flow seems quite restricted compared to the Melitta paper. Any thoughts?
Steps:
23g of coffee (slightly coarser than trad espresso)
- portafilter paper filter required
- use 25g basket size
180g pull in 45sec
Run through v60
Add 70-80g of water
Super helpful I feel like a lot of the info was spread out throughout the video. Would be nice to have this in the description!
Thanks. You beat me to it.
Whats the recommended temperature for those 70-80g water at the end?
@@ManuelMas85 C
I just presumed typical pour over temps 200-205F @@ManuelMas
Seems like a nice assemblage of techniques. Coarse long shot + two filters + dilution. Extracts a lot, cuts off the edge with the filters, returns to a more typical strength, with only moderate fuss. Seems like it makes sense for a restaurant.
Exactly. You get it..respect ha!
Much more sense than a fetco
What I like about you and your videos is you are so excited to tell us about making coffee using beginers equipment (lower price) to high end, it brings a smile to my face :)
Happy little accident: I forgot the filter in the basket and used an aeropress with two filters instead (after the brew). The result was a wild filterish like cup with the pleasant texture feel of French press. Weird and very tasty hybrid ❤
I used 16g coffee in 18g basket, to 130ml yield in about 50 seconds and 50ml of hot water.
I tried about the same, but without adding water (american americano turns out to be super watery). The coffee gave a lovely flowery taste, but its a little too acidic for me. What could i change?
Yum. Pulling this tomorrow as a replacing to my espresso shot. I just have an 18g basket so I’ll dose 16g + yield 125g coffee in 45s. Then I’ll add 48g water to dilute after filtering
I tried this recipe (got it on point!). I brewed a light roast Colombia, graded 88-89 on my Micra + P100
I greatly enjoy V60s. I did not really enjoy this recipe unfortunately. V60 brews have far punchier flavors, more clarity in the cup and way better mouthfeel.
Maybe the Castillo variety does not match the recipe and I would need natural beans. Anyhow I won’t repeat this recipe again but I hope others have better successes!
Just tried this and my god its good! made 18g on a 20g basket my cup was a bit smaller then I expected son yielded 120g that I diluted with 50g of 70°C water. To my surprise I liked it better then my everyday pourover ngl.
Love this! Also, haut cuisine getting serious about the coffee they serve. At geranium (also Copenhagen) they pull shots at your table with Flair 58's. 😉
Very interesting.
Thought - if you add water to dilute it anyway, you can maybe add cold water so the coffee is less hot and you can drink it right away without oxidizing
Hi Lance, it would have been good to linger a bit more on comparison with an Americano, maybe a direct tasting comparison, i.e. why are the extra steps over an Americano worth it. Thanks!
I think the key difference is the 1. body and 2. the EY. 1. The nomacano is paper filtered (twice) and the Americano isn't. The Americano also retains the crema of your espresso shot.
2. Since you're brewing 23 to 180 which is about a 1:12,8 ratio you have higher extraction than your standard 1:2-1:3 espresso shot. It is to be expected that the nomacano has way more clarity due to filtering and maybe more complexity due to higher extraction. Especially for lightly even nordic roasted coffees, the higher ratios bring out more of the harder to solve particles. On the other hand the americano will have a thicker mouthfeel and more body, but may lack complexity and a standard shot may fail to get all out of those nordic roasts.
Hope this helps :)
@@karl70552 Thank you for your take, appreciate it!
Thank you so much for sharing this recipe and brewing method with us. I have been looking for something like this for awhile. My wife and I really love this style!
Very cool, think I'll stick to my morning pourovers and weekend flat whites but I'll have to keep it in mind when I want to change it up👌🏻
The hardest part of this is cutting paper to fit the portafilter
The podcast episode with Tim & the people at noma was really interesting.
Great video Lance!
I wanted to try this out but dont have paper filters for my potlrtafilter. But what i do have is a large flat bottom brewer that i used instead of the v60. The larger surface area of the kalita filter seemed to work pretty well and it stalled with maybe 3 ml left in the filter.
Its pretty good and an interesting experiment. Though since you need to wait for water to heat to dilute i dont know if it really saves any time in the home setting over just brewing a pour over.
I cut paper filters for portafilter from melitta style paperfilter. You just need a circle the size of your baskets bottom diameter to measure. I get 8 papers from 1 filter.
Sweet baby Jesus of Nazareth!!!!That’s a great recipe!!! It’s like 10:30pm in California… 17g finely corse decaf with 120g out, filtered as instructed, 70g added water. It’s such a high quality, full bodied, cup of coffee. Better overall texture and mouth feel without a single harsh color or note. This cup, along with the backstory, are the perfect addition to any brunch or dinner party and is sure to impress guests. Thanks again for all you do, Lance! I’m an OG early 2000’s barista turned boring office worker and you’ve helped revive my passion for coffee and I’m sure I’m not the only viewer you’ve inspired. 🫶
wow, mind blowing brewing style for sure!! wonder how chilling ball would works on this
Also, that cup at 9:30 is absolutely stunning!
Okay, Now that Lance dubbed it the Nomacono, EVERYBODY for sure will be calling it the Nomacano.
Well, at least everybody will know about it hehe
Thanks for technique and video, Uncle Lance ❤
I’m brew straight over dripper and paper filter.
Filtercano (aka nomacano) is now my favorite recipe 😊
Thank you for such informative content! Love finding out more about experimental and new age processes that are carrying the craft further
i've been dong sproovers with my machine for almost a year, i almost barely make espresso or latte's anymore lol
so much more flavor in a sproover with a paper filter. for me I do about 19-20g of coffee, to about 200-220g of output, around 80C is my best results consistently around 3g/s and takes 1.7-2 minutes
Should try this out. I prefer it to sprovers
definitely gonna, it also gives me a reason to buy a v60 or something like this now lol @@LanceHedrick
What machine do you have?
hey, I have a heavily modified delonghi machine, i've added gaggiuino to it @@Phil_OG
As a side - Really stoked to see a Vectis in the studio. I haven't wanted any machine as much as I do that one and a Lance opinion of it would be a blessing
I tried doing this it all in one step (pre add 60g water, insert v60 filter, paper filter on bottom of basket, 18g slightly coarser than espresso in 150g yield within 45 seconds). This is NOW my favourite and easiest way to make my first coffee! 1 minute and I have a 210g brewed coffee with decent clarity and some body. Works for light roast - dark roast too depending on grind size to a small degree.
What machine has the clearance to allow for scale cup and v60 filter??
Seams like an awesome workflow though. 👍
@@ThePro455I use a Delonghi with bottomless portafilter and a wide but low bowl and a small scale.
super interesting concept, can't wait to give it a go. my espresso machine is way too underutilised these days.
Do it! I think you'll love it once dialed
Wonderful stuff right here ❤🎉 ☕️ thank you Lance and team ❤
Thank you for the support and watching!
Me clicking this video whilst making a pour over 😦😤
Same here 😕😂
I know! Like well Hario you’re gonna have to do for this AM… 😆
I feel like there’s a side plot when you watch Lance’s videos week to week with the equipment in the background. The CT2, Nurri leva, and Vectis sitting in the back have been so alluring.
Filter once through Chemex type filter for super clarity.
What is the brand/model of your scale? Also your kettle. God bless! Love your videos!
Scales: in espresso machine he has Acaia Lunar
And under server he has Fellow Tally Pro Precision
Great video, Lance. Clear and to the point. I'm going to try this out and see what my non-spro loving friends think of it 👍
thank you! I try to do short content every blue moon haha!
Sadly these cant be done with a flair 58 due to the limited water capacity. Would re-upping the water chamber make a difference in the taste?
Looking forward to trying this. Thanks, Lance.
Superb. Thanks.
Will try it when I have filter papers
I made it, i tried it, and i fecking loved it.
Hey Lance! Great content as always.... i had fantastic firsts results at the café and this could change the way we propose certain recipies for sure. Thankd
Lance, how would you alter the dose and yield weight and time if you were using the Unifilter?
Very neat process. Super interesting. Thank you for sharing this!
Cool Lance!! Looks pretty fun and tasty!! Also nice grinder!
This is interesting. So for this coffee, what type of roast do you use? Do you use filter roast and pull it in the espresso machine, or do you actually use an espresso roast?
Filter roast and espresso roasts don't really mean anything. Espresso roast usually means cheap burnt robusta, but it sounds better to call it espresso roast
How would this compare to pulling a traditional espresso for an Americano/long black with a paper filter in the PF basket then running through a V60 filter paper before or after diluting?
When you described the process I thought of the Senseo coffee brewer. It seems close except the Senseo does produce a creama of sorts. I just found your channel and I’m going to go look to see if you have a video about that machine. Thanks for the content I have to add myself to the subscribers.
Love seeing this on the gaggia. I’m saving my sheckels for a dual boiler/heat exchanger, but most of us have basic machines like this
Don't get the Breville DB. Nothing but a maintenance nightmare and replacement parts are virtually non-existent now. I live in Seattle and the only place that used to repair them is no longer doing that.
When the brows start dancing , you know it's good.
Will you get the same taste when doing this workflow with a Chemex instead of a V60?
«Above average» Wow. Tim the 🐐
I saw this and went to make it. very tasty coffee. "its above average"
How would it compare to a moka pot coffee, with a filter in basket (I use aeropress filters when I want clearer body) then filter through a v60?
Say bye bye to pourover. Step 1: purchase $500 machine...
nope
after trying this a few times now I feel like the only way that this makes a "bad cup" is with wrong grind size.
so much easier than sprover to dial in without having super tannic drying feeling on the tongue.
Nomas single origin columbian espresso was fantastic when i was there. For Noma this still seems like a long process in the line but alas, if anyone can make it work they can.
I want to purchase a shirt you wore in a previous video. To black shirt long sleeve with heart-shaped designs in the center. How do I purchase?
Them: Should we get an espresso machine or a V60 for a high volume of repeatable brews?
Tim: Yes
Love your videos and appreciate the effort that goes into them, just wish you could make them a bit shorter and to the point ✌️
I just tried it. 16g to 130g in 45s + 50g water. It was a bit over extracted, I need to go coarser next time and the bean was not the best one. I will try next time with lighter roast and coarser. However when it cooled down it started much more tastier. I will try with 50g ice also, can be a good method for ice coffee.
heck yeah! Give it a go!
I wonder if using a Hario Switch would work just as well, and cut out the annoyance of pouring from something without a spout?
Will try this on some weekend, looks like it needs more time than my regular routine.
I have a Chemex instead of a V60...think it'll work similarly?
I wonder if it's gonna work with mokapot as well
I don't know about others, but I would definitely drink all of that as one coffee. That's not 3 coffees in my book! Looks great though.
I’m with you! That’s one coffee in my book too
Hi Lance. I'm revisiting your video and I wonder why don't you (or the people at Noma) grind coarser and use all the water in one simple step, instead of making a concentrated coffee and diluting it after.
Do you think this recipe would work without the Aeropress filter if you're using something like one of the Wafo or SWorks baskets?
If I use 17g dose in 19g basket, should I lessen the extraction amount and duration?
Gave this a try and I totally dig it
Pullover. The name should be a pullover. ☕️
Idk. That's an article of clothing.
It’s also what happens just before you get a ticket.
I tried it. 19g in a 21g basket (my largest). 150g in 50s. A chemex, rather than a V60. Brown filter, rather than the usual filter paper. Added 70g 170F water. Very good! A fair amount of body, probably due to coarser paper, but still clean, removing the crema. Very sweet.
Chief Brody needs a bigger boat. I need a bigger basket, and more filter paper.
I’ll do the “pullover” again.
Enjoy the Nomacano! Haha
I'm looking forward to giving this a try when I finally get my espresso machine up and running. I fully understand the situation in which it might be favoured over a pour over. You mentioned historically having machines with 1.5 bar pressure? Is this about what we get with an Aeropress? I'm often getting about 170g of water output with my Aeropress Go which is then diluted so am curious to see how that would compare with the Nomacano. I have been looking for an easy way to make something like that coffee for more people very occasionally and this might just be it. Anything Noma definitely has my interest. Thanks Lance.
what temperature do you use to brew the shot?
My local cafe uses the Tone Touch brewer.
Very interesting video ! I was wondering what's your kettle ? What are you thoughts on a budget friendly but still good temp controled kettle?
thanks !
So it's basically a sproover with full flow which is filtered through an additional paper and then diluted.
I like to make my iced coffee similarly. Without the 2nd filter and ice instead of water.
Sorta but it isn't the full ratio a sprover is. It relies on a lower ey concentrate which allows less bitterness.
@@LanceHedrick Ah gotcha. Full ratio would be 10:1? I naturally lowered the ration if I got to much bitterness. Often a 7:1
Commenting for the algorithm, thanks for the video.
Thanks for the video!! And for the bonus info about paper filters😁 would it be accurate to say you wouldn’t want to use a bottom paper filter for latte art since it won’t create contrast with the milk?
Will you review the ECM PURISTIKA
Just when I was about to stop procrastinating you went and dropped this video 😅
Goodbye productivity!
short one this time, so not a big commitment haha!
So no puck screens with this right?
Going to try this when i gt home.
Way to do this with a aeropress?
Hi Lance - do we need any specific water recipe to replicate (or get close to) your experience?
Really love your moustachecano!
Definately going to give this a try!
Report back once you have it dialed!
I see you are using the Pro version of Timemore Fish Kettle, how is your experience with it?
Does it work with also darker roasts or would you recommend only medium to light?
Hmmm, interesting. I'd be curious what pressure is actually achieved with this volume in a short time. I feel like it'd be less than we'd expect! Better understanding this could greatly Simplify the process
I prefer the Tim Wendelspro
Did you try it on the Decent seems to only go to 100g
@Lance is adjusting the flavor profile similar to espresso with this technique with regards to targeting sweeter or more acidic flavor?
Love the video, but I can’t believe this is easier than a pour over. I’ll still prolly try it
Easier in that it is more consistent and harder to mess. Up
Holyshit this technique made delicious coffe!
have they reached the limit of the flair58, could this be recreated on a a flair?
Is this technique similar to cafe americano except the espresso is filtered?
How do you think this would work if not made on the spot? If I pull the shots, say 2 or 3 of them. Store them, then when say I have company, add the dilution bypass water, and serve. Do you think it'll lose a lot?
Yes, of course. Coffee cooling means you lose the flavor unless you’re making and serving iced coffee
Would this work with a flair58 since I would have to refill it 2 or 3 times?
Here's the dilution calculation if anyone needs it:
Water to add = (Initial TDS - Desired TDS) / Desired TDS
For example, if you have 180 ml of 3% TDS coffee, you would add 120 ml of water to get 300 ml of 1.8% TDS coffee. If you have 180 ml of 3% TDS coffee, you would add 90 ml of water to get 270 ml of 2% TDS coffee.
Of course, if your initial TDS is under 3% like Lance's (2.71%), you'll be adding less water to reach your desired TDS. Ultimately, this is just math, so let your taste buds dictate how much water you add.
So a 7.8 ratio in 45s? Will definitely try at some point
Does anyone experience terrible channeling and spraying? It goes through the same prep as when I make my normal shot which does not channel or spray.
Kinda got lost in the math there. Can i recreate this style of coffee with a flair pro 2? I cant fit 23g of coffee in there, and by now means 180ml of yield. I do have a v60 and flair pro 2 filters though
I get that 180 gram yield time is around 45 seconds, but what's the pressure range I should aim to for Nomacano?
Love this!
Will it work for manual spro machine like cafelat robot?
I wonder how many times you could use that V60 filter without it choking 🤔
Any changes for an iced version?