If you enjoyed, please consider hitting like and leaving a comment! Or hit save/share! All of that super helps! Of course, no pressure if you don't want to! Thanks so much for the support and patronage here.
And please in every little detail. Like how long do you have to quit coffee until you might start to smell a little bit of coffee in it. And which shade of brown is still bean water and when does it start to be just water😂
I wanna say the pseudoallongé was the trick that finally allowed me to make my perfect shot consistently on my la pavoni. I am so incredibly thankful Lance you are making my life a tastier one
Appreciate the ideas presented here. I was familiar with the salami shot (thanks past Lance), but good to see it again along with the other options. I still feel like I'm working out what I like and don't like, and being able to do some comparisons this way should be telling... and fun to do!
request for the dummies among us bad at paying attention: a brief recap at the end and when you’re making assertions would be great. something like “i like this shorter shot with a little water added better than this longer shot” vs “i like this one a lot better”, and “hope you enjoyed these three tips: salami shot, something, add water to open up the shot” (i already forgot the tips). awesome video as usual!
The tip on over pulling is absolutely golden. The most logical and easily implemented tip I’ve heard yet for dialling in espresso for a newbie like me. Cheers Lance 🙌
Fascinating, I had never thought that the flavours at various stages could be so markedly different, but you demonstrated it in a highly engaging way. Thank you!
Adding 1:1 water to make sort of short americano has been my go to drink for almost a year already. I don't do it for darker roasts but for lighter it is really a game changer. And as a bonus it gives you more of the drink to drink than just espresso. Also also if you have a low end grinder, adding a bit of water will help smooth out any displeasing flavors (while not sacrificing the overall flavor profile).
I do the same thing. I usually add a small layer of milk/oat milk on the top as well. It gives it just that little touch of creaminess without changing the taste of the espresso. It almost makes the fruitier notes come out more on the light roasts
Awesome info! Thanks. In the old days, when dinosaurs roamed the earth, we’d do “CENTER SHOTS”, meaning we’d discard a little bit of initial extraction and discard a little of the end extraction. You’ve explained why that helped some extraction and diminished others.
I've been doing the cortado-sized "mini americano" for a while now. It's been the easiest way to get consistently nice results without having to overthink it. Cortado is my favorite milk ratio, so it just made sense to see what would happen if I tried a small americano
"Ppl overcomplicating making coffee"... *Holds thesis defense presentation about the deeper science of espresso extraction* ...one of the best videos about it I've ever seen, though. Thank you!
Lance, as a beginner in this game, and having watched quite a few of your 'how to dial in...' videos, this one by far helped me understand. i dont have the vocabulary or palette to understand what the likes of you or JamesH are talking about when you describe coffees. But the salami shot and especially the one where you did 3/4 of a shot and then have all the 5g cups to add back in helped me understand what the profile of flavours are across the shot time. Also adding water to open up an overly intense flavour just so you understand it is genius. Thankyou so much.
I started to work as a barista a little less than 2 months… Had to watch this video 2 times to really understand the concepts, but f**k yeah, I’m excited to get to work as try this out. Thank you so much for what you do for the coffee world! Cheers
Very very useful information for people who are just starting. I get asked this a lot and it’s great to be able to share it with people 😄 obrigado professor!
I learned adding about 5mg of water to an espresso shot from Yuan coffee in Vancouver. I find this a very effective way to balance out an overly intense shot. Sometimes I’ll got to 10 or 15 extra grams.
A coffee lover from central Mexico here that has played with drip and pour over for past year and just recently got a second-hand espresso machine; it is basic, nothing fancy, lower end of spectrum will say, but so far has been very fun to learn and try to use. From many, and I mean a lot, of videos that I’ve seen this one in specific has provided tips that immediately improved my espressos. New subscriber, looking to learn a lot more from you.
Great video, thank you Lance! I'd love a quick video about TDS vs. Extraction Yield. I don't yet fully understand the meaning about those two metrics and how they are measured. This would help me a long way further understand the end of this video. Thank you!
that is immensely useful for me, I just bought an H10 along with my Opus. Have mainly just pulled shots. Breaking them up like this will save me so much time and coffee.
I loved that you mentioned adding extra water! I can’t drink pure espresso because I feel a lot of its nuances get lost. I usually mix it 1:1 or 1:2 with water. I’m not sure about the US, but in the UK and Australia, the ‘Long Black’ is quite popular! Also many thanks for advice about putting some “extra” poured water into a separate cup. That really allows to balance the ratio
This also gave me insight to do the same experiment of brewing some extra parts of my filtered coffee to find out the perfect ratio! Thanks Lance, greetings from Brazil 😊
These are such helpful principles!! I'm mostly a filter/pour over guy, and theres a lot of similarities here. I find if i have a brew thats maybe a little harsh, maybe a bitter finish, or a bit muddied flavors, but adding a splash of hot water it opens up with clarity and sweetness. Super interesting.
Another very good video Lance, espresso can be very fickle, I've pulled a 1:3 shot and tasted it very smooth, then I let it sit for 1 to 1 1/2 minutes and the taste was much more flavorful, I can see if you goof up in an extraction i will try adding some more water and maybe turn a bad shoot into something wonderful or close to it, keep up the great video's :)
Brilliant Chanel Lance, always cheers me up when you create something new, would love to see a review of my trusty Casabrews 5418 as it seems to review well and can be used well with a couple of upgrades. Cheers
I really appreciated this one. I did not think to try the Salami shot for pulling Espresso (which I am a newbie in and having a challenge dialing in one coffee). I will try these. Thank you.
Thank you for this video! Can we get one focused on decaf please? How differently would one approach it? Or just treat it the same as any regular full caf bean?
Very educational! So, why do I always get such hideously sour shots at espresso shops? Are they just massively underextracting, rushing things? Trying to use under-roasted beans? Too small of a ratio?
I'm always looking for new ways of experiencing coffee, and you always deliver! One question: Is there a difference in flavor when opening the shot if I use hot water or ice? Like if I add hot water to the espresso before pouring into the ice vs just the ice
After watching almost all your videos I did pretty much the same process to dial my coffee and get what « I » like. Best video !! Your channel does not get enough credit yet! You need more subscribers
Perfect timing on this one! I’ve been struggling dial in a Jairo Arcila Santa Monica from Good Brothers. It’s had a very strong acidity. Good tips for me to try! Thank you!
Your videos are always so helpful and expertly put together, thank you. Is it possible that on our tongue some perfect combination of bitter + sour = sweet?
great video. still confusing. but easy to undrestand. i found one maybe two things that will. help mostly one as i drink latte. don't think i will ever get used to drunking espresso
Great video! I've sent a lot of your videos to friends getting into home espresso and we all have learned a lot. I also wanted to know where you got the oil slick spoons. I got a tasting spoon like that when Morgan promoted one but would love to get a whole set.
Thank you very much, this video motivates me to experiment more with espresso shots! Regarding your recent post about "overconfidence" - not that I had seen it that way, but there was not even a hint of that:) you're great
Thanks for this video! Is there a meaningful difference between dosing, e.g., 16g vs 18g? I remember Onyx suggesting 19g in, 51g out in 25s (or something like that) for one of their blends, but I'm curious how much the initial dose affects the result and why. (Apologies if this is covered in a previous video!)
Not only equipment and extraction might be different across different people, but the water might (probably does) play a good role as well when comparing experiences among coffee friends (especially if they live in different cities and use tap water).
I never liked the splitting in other than initial understanding of what goes on… only the last bit really tell if there anything left to add to the cup and help cutting it, because last bit ain’t really fantastic. I dilute for several years, especially the shorter ratio, as it really open the cup up and make it easier to assess it, as you say is done in whiskey for decades. True with the perception part
Since you mentioned whisky, something I noticed: you went from the most intense to the least intense when tasting your salami shot. When tasting whisky (and I guess this should apply to doing any kind of taste comparison), you typically start with the least intense (for whisky: least alcohol content, least amount of smoke, least amount of sherry or other sweetness/flavours) and work your way toward more intense, to not overwhelm your tastebuds and influence your taste for the following things.
How would you ask for a pseudo in a café? I feel like it shouldn't be too difficult for a barista to do and that might be a great order for me because they usually don't/can't dial in allongé and just end up pushing all that water through at that same grind size when you ask for it. Maybe just "an american with a splash of water/less water" or I could just ask that they pull my espresso on an ice cube.
Halp. I want to try all 3 solutions, but I need a starting point for them to make sense. How do I know what ratio and time to start with, to try the salami or extended 5g samples? If I don’t have a foundation, there’s too many variables to wonder about
I've recently learnt that brewing with too high of a pressure can also make things sour, so I'm working out how to fix that in the dedica. Also, now I know to not make 8 shots worth of coffee and make myself super jittery. Thanks, Lance. Also, when are we going to have singing lessons?
Is it normal for 18g of espresso to be quite a bit higher than the rim of your portafilter after you ground it? Idk if it's my scale or what, but 18g of dark roast makes so much coffee that I have to tamp it with the funnel still on it.
My understanding is in terms if volume for same weight: Dark>light, fine>coarse. But also get a dosing funnel with high walls, helps you distribute (tap+wdt) before tamping which allows you to fit even more
I think the Craig Lyn shaker cup design is better than the Weber unfortunately just as expensive though. One benefit of the smaller size Craig Lyn cup is it actually sits nicely in the Lagom P64 portafilter forks. I use the Rubber socks from a DF grinder on mine though for insulation and better grip. I don't think EG1 even comes with a shaker. It has the cup but no lid! When I had the HG2 and Key that was the case otherwise maybe I would have tried shaking earlier too! No one seemed to make the shaking claims back then or it didnt seem to get much attention if Weber did, and if they believed in it I dont understand why they wouldn't supply a shaker with their expensive grinders. Now maybe it does come with it they finally made a lid for those tumbler cups that came with the grinders which were a different design than the blind shakers you buy separately from them! Only after the happy tamper people started making and selling lids Weber came out with their own!
its really tricky, different roast require different grind size. for me dark roast shouldn't be too ground to fine, while medium roast you can go finer grind.
I wonder if my palette is off when it comes to espresso. Often times I'll take that first sip and it tastes fine, but then each follow-up sip tastes much worse. (Not increasingly worse). Usually sour.
Do you stir the cup? Also when the espresso cools down you are able to taste better what it actually tastes like. It might just be bad shots that taste ok while (too) hot.
Hi Lance! In the very beginning of my espresso journey I accidentally pulled a shot that was about 18 g in, 10 g out in over 60 or 90 seconds. Reaaally long and really concentrated. Somehow I've never tried it again but it was the most delicious and sweet "Ristretto", if you will, that I've ever had. Have you ever had a shot like that and if not would you be willing to give it a try? I think it was a medium roast
I often try medium to dark roasts as ristretto. I try to get the last bit of the acidity out of the beans. And if the ristretto is too overwhelming I add a tad of hot water. Sometimes it works.
If you enjoyed, please consider hitting like and leaving a comment! Or hit save/share! All of that super helps! Of course, no pressure if you don't want to! Thanks so much for the support and patronage here.
teach me about bean water, magic man
And please in every little detail. Like how long do you have to quit coffee until you might start to smell a little bit of coffee in it. And which shade of brown is still bean water and when does it start to be just water😂
If I brew a 1:2 in the woods and no one else is there to taste it, will it be dialed in? Thanks for all the awesome content.
I wanna say the pseudoallongé was the trick that finally allowed me to make my perfect shot consistently on my la pavoni. I am so incredibly thankful Lance you are making my life a tastier one
Appreciate the ideas presented here. I was familiar with the salami shot (thanks past Lance), but good to see it again along with the other options. I still feel like I'm working out what I like and don't like, and being able to do some comparisons this way should be telling... and fun to do!
AHHHH MY WORLDS ARE COLLIDING!!!
Yo, this is a crossover I didn't expect to see between two of my favorite youtubers!
Love you Rodney!!
request for the dummies among us bad at paying attention: a brief recap at the end and when you’re making assertions would be great. something like “i like this shorter shot with a little water added better than this longer shot” vs “i like this one a lot better”, and “hope you enjoyed these three tips: salami shot, something, add water to open up the shot” (i already forgot the tips). awesome video as usual!
Check the time cues :)
@@LanceHedrick oooooh 🙌🏼
The tip on over pulling is absolutely golden. The most logical and easily implemented tip I’ve heard yet for dialling in espresso for a newbie like me. Cheers Lance 🙌
Fascinating, I had never thought that the flavours at various stages could be so markedly different, but you demonstrated it in a highly engaging way. Thank you!
Adding 1:1 water to make sort of short americano has been my go to drink for almost a year already. I don't do it for darker roasts but for lighter it is really a game changer. And as a bonus it gives you more of the drink to drink than just espresso. Also also if you have a low end grinder, adding a bit of water will help smooth out any displeasing flavors (while not sacrificing the overall flavor profile).
I used to daily this or 2:1 espresso to water
Atleast im not the only one who drinks that. Btw it has its own name; Cafe Zorro.
I do the same thing. I usually add a small layer of milk/oat milk on the top as well. It gives it just that little touch of creaminess without changing the taste of the espresso. It almost makes the fruitier notes come out more on the light roasts
Oo wow! I’ve never thought of this! Trying it today! Idk why this never came to mind for me
Where i am it's called un allongé. Is it right ?
Awesome info! Thanks. In the old days, when dinosaurs roamed the earth, we’d do “CENTER SHOTS”, meaning we’d discard a little bit of initial extraction and discard a little of the end extraction. You’ve explained why that helped some extraction and diminished others.
I've been doing the cortado-sized "mini americano" for a while now. It's been the easiest way to get consistently nice results without having to overthink it. Cortado is my favorite milk ratio, so it just made sense to see what would happen if I tried a small americano
Just bought my first espresso machine and came to the same conclusion by total chance.
Just wanted a bit more coffee, but not too watered down.
My wife started asking for this. I called it a Tanyatino (of course her name is Tanya). Weeks later I learned it's called an Italiano.
This is me too! 👍🏻
@@jlubkin First time I heard that name - I usually see it called Café Zorro. Where did you hear Italiano?
"Ppl overcomplicating making coffee"... *Holds thesis defense presentation about the deeper science of espresso extraction*
...one of the best videos about it I've ever seen, though. Thank you!
Thanks!
Lance, as a beginner in this game, and having watched quite a few of your 'how to dial in...' videos, this one by far helped me understand. i dont have the vocabulary or palette to understand what the likes of you or JamesH are talking about when you describe coffees. But the salami shot and especially the one where you did 3/4 of a shot and then have all the 5g cups to add back in helped me understand what the profile of flavours are across the shot time. Also adding water to open up an overly intense flavour just so you understand it is genius. Thankyou so much.
I started to work as a barista a little less than 2 months… Had to watch this video 2 times to really understand the concepts, but f**k yeah, I’m excited to get to work as try this out.
Thank you so much for what you do for the coffee world! Cheers
Lance is reading minds, I was thinking just about that. THANK YOU!
Great info .. especially for those of us who obsess over the how & why of every.single.thing! Thanks Hedrick!
Very very useful information for people who are just starting. I get asked this a lot and it’s great to be able to share it with people 😄 obrigado professor!
@LanceHedrick you're my espresso hero! I recently discovered the "minicano" but didn't understand the reason why I like it. you are the best!
I learned adding about 5mg of water to an espresso shot from Yuan coffee in Vancouver. I find this a very effective way to balance out an overly intense shot. Sometimes I’ll got to 10 or 15 extra grams.
A coffee lover from central Mexico here that has played with drip and pour over for past year and just recently got a second-hand espresso machine; it is basic, nothing fancy, lower end of spectrum will say, but so far has been very fun to learn and try to use. From many, and I mean a lot, of videos that I’ve seen this one in specific has provided tips that immediately improved my espressos. New subscriber, looking to learn a lot more from you.
Great video, thank you Lance! I'd love a quick video about TDS vs. Extraction Yield. I don't yet fully understand the meaning about those two metrics and how they are measured. This would help me a long way further understand the end of this video. Thank you!
that is immensely useful for me, I just bought an H10 along with my Opus. Have mainly just pulled shots. Breaking them up like this will save me so much time and coffee.
I am loving this approachable format still with great technical knowledge!
These are such obvious techniques once explained but i never thought of it before. Thanks ! Ill test these out and play around abit!
Would love a video about choosing your water whether it’s filtered/bottled and the different minerals that may help reduce scale build up.
I loved that you mentioned adding extra water! I can’t drink pure espresso because I feel a lot of its nuances get lost. I usually mix it 1:1 or 1:2 with water. I’m not sure about the US, but in the UK and Australia, the ‘Long Black’ is quite popular!
Also many thanks for advice about putting some “extra” poured water into a separate cup. That really allows to balance the ratio
Thanks for this vid! Perfect timing, as I just got my first machine, flair 58+ 🙏🏽🙏🏽
awesome tips on adding more brew time to get a better idea of how long to get perfect shot. thank you!!
This also gave me insight to do the same experiment of brewing some extra parts of my filtered coffee to find out the perfect ratio! Thanks Lance, greetings from Brazil 😊
14:44 that slight voicecrack in "becomes" just mad my day
These are such helpful principles!! I'm mostly a filter/pour over guy, and theres a lot of similarities here. I find if i have a brew thats maybe a little harsh, maybe a bitter finish, or a bit muddied flavors, but adding a splash of hot water it opens up with clarity and sweetness. Super interesting.
Lance are there any negatives for longer contact time ? Like for an example the difference of a 1:2 ratio in 30 seconds, vs a 1:2 ratio in 1 minute ?
Excellent video, really interesting findings shared and love the good balance of analysis and a systematic approach!
Very useful, the second tip seems like something to do every time when dialling in for the first time
Good vid. I have used the add a lil water method and much prefer the taste over a longer extraction. Dilution is different than extraction. 😮
Another very good video Lance, espresso can be very fickle, I've pulled a 1:3 shot and tasted it very smooth, then I let it sit for 1 to 1 1/2 minutes and the taste was much more flavorful, I can see if you goof up in an extraction i will try adding some more water and maybe turn a bad shoot into something wonderful or close to it, keep up the great video's :)
Brilliant Chanel Lance, always cheers me up when you create something new, would love to see a review of my trusty Casabrews 5418 as it seems to review well and can be used well with a couple of upgrades. Cheers
I really appreciated this one. I did not think to try the Salami shot for pulling Espresso (which I am a newbie in and having a challenge dialing in one coffee). I will try these. Thank you.
Straight from uganda always here for espress lessons
Never seen that Synesso es.1 before but that thing looks rad.
Super interesting. I have been into espresso for a few years now and did not try this before.
Thank you for this video!
Can we get one focused on decaf please? How differently would one approach it? Or just treat it the same as any regular full caf bean?
Very educational! So, why do I always get such hideously sour shots at espresso shops? Are they just massively underextracting, rushing things? Trying to use under-roasted beans? Too small of a ratio?
Great techniques and ideas here. This will really help me up my game. Thank you very much.
I'm always looking for new ways of experiencing coffee, and you always deliver! One question: Is there a difference in flavor when opening the shot if I use hot water or ice? Like if I add hot water to the espresso before pouring into the ice vs just the ice
After watching almost all your videos I did pretty much the same process to dial my coffee and get what « I » like. Best video !!
Your channel does not get enough credit yet! You need more subscribers
Perfect timing on this one! I’ve been struggling dial in a Jairo Arcila Santa Monica from Good Brothers. It’s had a very strong acidity. Good tips for me to try! Thank you!
hey!...The "extra" espresso for post-shot taste adjustment purposes is a great idea. Specially for sour shots! 👍
Masterful as usual, Sir you are a
genius.
Very good video Lance.
I am learning a lot from you
You are awesome.
Excellent information & presentation. Thank you!
Extremely informative with great and important content
You have a new subscriber
Your videos are always so helpful and expertly put together, thank you. Is it possible that on our tongue some perfect combination of bitter + sour = sweet?
great video. still confusing. but easy to undrestand. i found one maybe two things that will. help mostly one as i drink latte. don't think i will ever get used to drunking espresso
Great video! I've sent a lot of your videos to friends getting into home espresso and we all have learned a lot. I also wanted to know where you got the oil slick spoons. I got a tasting spoon like that when Morgan promoted one but would love to get a whole set.
Im typically doing a 1 to 3.5 ratio and it’s stellar!
How cool is it to see a copy of James Hoffmann’s book on the shelf on the right ??
Lance, super helpful video, definitely going to try the salami shot!
Thank you very much, this video motivates me to experiment more with espresso shots! Regarding your recent post about "overconfidence" - not that I had seen it that way, but there was not even a hint of that:) you're great
Is that cup from Loveramics? Love the vintage twist and tints.
Great in depth video. Thanks 🙏
Thanks for this video! Is there a meaningful difference between dosing, e.g., 16g vs 18g? I remember Onyx suggesting 19g in, 51g out in 25s (or something like that) for one of their blends, but I'm curious how much the initial dose affects the result and why. (Apologies if this is covered in a previous video!)
Not only equipment and extraction might be different across different people, but the water might (probably does) play a good role as well when comparing experiences among coffee friends (especially if they live in different cities and use tap water).
Have you ever tried washing the fines off with cold or room temperature water before starting extracting?
Yup, very good video - real nice techniques
WAKE UP BABES NEW LANCE VIDEO DROPPED
How do you choose between longer ratios or finer grind when the extraction is too sour?
I always do the second tip on this video first. Then I will mess with grind size.
Anyone know what kettle that is that Lance used? Looking for a good gooseneck kettle and just want to research all my options.
I never liked the splitting in other than initial understanding of what goes on… only the last bit really tell if there anything left to add to the cup and help cutting it, because last bit ain’t really fantastic. I dilute for several years, especially the shorter ratio, as it really open the cup up and make it easier to assess it, as you say is done in whiskey for decades.
True with the perception part
Since you mentioned whisky, something I noticed: you went from the most intense to the least intense when tasting your salami shot. When tasting whisky (and I guess this should apply to doing any kind of taste comparison), you typically start with the least intense (for whisky: least alcohol content, least amount of smoke, least amount of sherry or other sweetness/flavours) and work your way toward more intense, to not overwhelm your tastebuds and influence your taste for the following things.
How should I store my Espresso machine? I can empty the reservoir & back flush it. Do I have to empty the boiler and how is that done? Thank you
Depends on the machine but should 100% drain boiler.
@@LanceHedrick thanks, I will look into how to do it.
How would you ask for a pseudo in a café? I feel like it shouldn't be too difficult for a barista to do and that might be a great order for me because they usually don't/can't dial in allongé and just end up pushing all that water through at that same grind size when you ask for it. Maybe just "an american with a splash of water/less water" or I could just ask that they pull my espresso on an ice cube.
Very, very helpful
Thank you for your videos! I have learned a lot! Thank you for your videos!
Awesome, Lance!! ♥️♥️♥️
Halp. I want to try all 3 solutions, but I need a starting point for them to make sense. How do I know what ratio and time to start with, to try the salami or extended 5g samples? If I don’t have a foundation, there’s too many variables to wonder about
The end of this video was magical 🤣
This excellent video may went through some basics, but did it in a very clear and easy to understand way. Thank you!
(I was just missing some jokes😅)
p.s. will be great to have more like this one, and maybe for the last chapter, a full recommend tuning flow to get to best possible shot.
love this video
I've recently learnt that brewing with too high of a pressure can also make things sour, so I'm working out how to fix that in the dedica. Also, now I know to not make 8 shots worth of coffee and make myself super jittery. Thanks, Lance. Also, when are we going to have singing lessons?
What kind of scale is that? It’s beautiful
I've seen the salami shot before, but for some reason this video just hit different and made a lot more sense. Super helpful! Thanks Lance.
Do you know that editing software allows to change volume on fragments and make it lower, f.e. on slurps and smacks...
I've been doing this with our house espresso calling it a minicano and loving it for lighter roasts
Hey.
What is the lever machine on Lances's right side (so left side on the screen), behind him?
Good work. You should open a school and teach a comprehensive program of one year.
Thanx for the tips and cool shirt where did you get it
Pretty sure it's the one James Hoffmann sold. No clue if it's still sold or not.
Is it normal for 18g of espresso to be quite a bit higher than the rim of your portafilter after you ground it? Idk if it's my scale or what, but 18g of dark roast makes so much coffee that I have to tamp it with the funnel still on it.
My understanding is in terms if volume for same weight: Dark>light, fine>coarse. But also get a dosing funnel with high walls, helps you distribute (tap+wdt) before tamping which allows you to fit even more
Using the difluid, if you add bypass water do you also adjust the yield on the app?
No. Bypass is not yield.
I think the Craig Lyn shaker cup design is better than the Weber unfortunately just as expensive though. One benefit of the smaller size Craig Lyn cup is it actually sits nicely in the Lagom P64 portafilter forks. I use the Rubber socks from a DF grinder on mine though for insulation and better grip.
I don't think EG1 even comes with a shaker. It has the cup but no lid! When I had the HG2 and Key that was the case otherwise maybe I would have tried shaking earlier too! No one seemed to make the shaking claims back then or it didnt seem to get much attention if Weber did, and if they believed in it I dont understand why they wouldn't supply a shaker with their expensive grinders. Now maybe it does come with it they finally made a lid for those tumbler cups that came with the grinders which were a different design than the blind shakers you buy separately from them! Only after the happy tamper people started making and selling lids Weber came out with their own!
Can you make a video about profiled shots?
its really tricky, different roast require different grind size.
for me dark roast shouldn't be too ground to fine, while medium roast you can go finer grind.
I wonder if my palette is off when it comes to espresso. Often times I'll take that first sip and it tastes fine, but then each follow-up sip tastes much worse. (Not increasingly worse). Usually sour.
Do you stir the cup?
Also when the espresso cools down you are able to taste better what it actually tastes like. It might just be bad shots that taste ok while (too) hot.
Great explanations, great video
Love it lance ❤
GREAT video!!!
Hi Lance! In the very beginning of my espresso journey I accidentally pulled a shot that was about 18 g in, 10 g out in over 60 or 90 seconds. Reaaally long and really concentrated. Somehow I've never tried it again but it was the most delicious and sweet "Ristretto", if you will, that I've ever had. Have you ever had a shot like that and if not would you be willing to give it a try? I think it was a medium roast
I often try medium to dark roasts as ristretto. I try to get the last bit of the acidity out of the beans. And if the ristretto is too overwhelming I add a tad of hot water. Sometimes it works.
This was so educational!
when do we get the musical episode?!
It's a bit confusing, were you doing `10 seconds` for the first extraction and then `10 gram` for the rest?
10g for each. Hence the scale use lol
@@LanceHedrick ah so just a brain blurp while talking thank you