Ok. Seems I need to make yet another pinned comment due to many assumptions and inferences made in comments. This is how I, me, Lance, approach an espresso. For me. My style. My taste preference with this profile. It very obviously won't maintain 9 bar. On any machine. With this prep, it will force a declination of pressure. It's a way around forcing the grounds finely enough for maintenance of 9 bar over the shot. This is why I made it ONLY after covering turbo shots, distribution, tamping, wdt, etc. The hope is people know and understand those so this makes sense. It is NOT a "beginners guide to espresso." That is not the title. This is how I make espresso with this very common profile, I.e. 9 bar. So, if you're looking for beginner, I've made plenty tutorials.
I'm running 9. but i wish i could tamper with it like on the decent. Many years of saving required. Hopefully by then its become more standard to offer features on most machines 1k+ without mods. For now i invest in roasting to produce my ideals.
Im in the other side of the spectrum with a 6 bar machine on the job. 34 to 42 seconds normally on a double shot (depends from the bean) and taste amazing
“Just roast me for being too complicated down below” 😂😂😂😂 Lance this is so fun to watch. I literally have no idea how anyone could bring you hate. You are such an insane gem to the coffee community and THOUSANDS of us would be SO much worse off without your knowledge. Somebody thumbs this crap up if you want to show Lance that he’s improved your coffee skills & knowledge. I GET it, we all want to bring some SHRED and say “YA WELL I BREW WITH MY PANTS OFF AND ITS BETTER SO YOURE WRONG LANCE CAUSE YOU WEAR PANTS” (rhymes) Everybody just take a chill pill and acknowledge this man’s contribution to our coffee lives. What trips me is you always say “this seemed to be proven by my/someone’s tests” or “this isn’t proven this is just my feeling” and yet people still try to roast you?? Blows my mind. Blows it right out the socket. Anyways cheers everyone enjoy a good cup of coffee thanks to Lance the G. We’re almost to the point where we need to address him as Daddy Lance… can’t just have one coffee daddy now can we
You do great work for this community. There’s lots of us out there silently appreciating all that you do. You’ve really been doing something extra special lately. Be sure to take time to re-charge!
This is so validating, I have been pulling 20 second coarser looser shots as Lungos 13g in 42g out bc it just tasted good was more consistent than when I aimed for 30 second 1:2 ratio. Since your wdt video I have switched to blind shaking with my dosing cup and the porta filter out together, niche, with minimal surface level wdt and my shots have only gotten better and more consistent. Love the growth you have shown over the last year thank you so much for giving us that sweet data and entertainment.
I've been using a blind shaker since I watched your video and you said that Dr Samo Smrke uses only that for his testing. Since then, I've been doing ristrettos at 1:1.5 in 17-19s. Dang, the flavor clarity, the body, and overall experience were all dialled to 11. You're a blessing to the coffee community. Btw, I came for the latte art and I stayed for the espresso science. Now I'm opening up an events cart (weddings, birthdays type gigs) while employing the blind shaker.
As a guy who has been new to the espresso world, thank you so much for your informative videos and helping me save incredulous amounts of time + money in regards to which tools and what workflows are optimal.
Classicalvin. Welcome to the rabbit hole. Enjoy your new hobby of spending money, lol! (I first started espresso in 2004. Things have changed and it has cost me!)
Lance, I love this. It's awesome to see the practical reality of how someone that knows so much actually does this, it gives me a realistic sense of what I can do differently.
I asked a Glitch Tokyo barista how they pull shots and this is very close to what they said. 20 g dose, 1:2 ratio, 18-20 s. I was surprised how fast they were pulling shots. But boy were they the tastiest espresso drinks I’ve had. Thank you, Lance, for kinda explaining how and why this method works.
Editing 🔥 Content 🔥 Singing + dad jokes 🔥 To me coffee is super relational and your love for people comes through in these videos. Thanks for moving through ball forward and for making us all smile in the process
I followed some of your steps like slow grinding my beans, shaking the grinds in a makeshift blind shaker like contraption and played with flow control using the lever of my espresso machine. OMG. The best shot I have ever had and I was able to replicate this multiple times. Thanks so much for the tips
Lance and James changed my life for good. My home espresso now tastes better than 99% os the stuff I've had out. And my total budget is within 250 USD. ( machine, grinder and all ).
Love your obsession and detail, but also levity, thank you! Really enjoyed this mini series deep dive with a clean summary into an actual workflow, putting theory, study, testing, and learning to practice.
Lol likely. Please make sure they all read the pinned comment and listen to me say people don't need these tools or this recipe. It is what works for me
My Blind Shaker arrives Thursday, impulse purchase, but aligns with simplifying the process rather than the opposite. Thanks Lance for the insights....
Man, it is so cool to see people just pure enthusiastic about the stuff they do. Thanks for the vid, I am a beginner but I can't wait to get to at least a similar level of proficiency in espresso making!
Big fan of the slightly coarser, faster shot. I haven't really posted online about always pulling sub-20s shots because I thought I was just weird, but it's good to know there are other people reaching the same conclusion.
I've always erred on the side of too fine and had some great long espresso shots but it usually isn't pretty or consistent so trying to go more standard shot timing lately. Going too coarse I've had good results too as long as I dont stop the shot too early. High extracting baskets seem better at doing the faster shots without being acidic.
@@BensCoffeeRants "High extracting baskets seem better at doing the faster shots without being acidic." isn't that exactly the reason, though? higher extraction means it can do more work in less time. so while a lower extracting basket takes longer to get past the sour/acidic zone and into the sweet spot, a higher extracting basket can reach that sweet spot sooner.
Thank you. It is interesting to watch your process. I am amazed how much variation in shot time can produce wonderfully complex espresso. I just had some new beans, and the Grind was "too fine" with a 45 sec shot(20 in 40 out). The shot tasted great. So many options, variable results, so much fun.
Good video, thanks. FYI - I recently (by accident?) switched to 2xWDT, using the 8-needle WDT tool. First I do WDT inside the cup which contains the ground coffee from the grinder. Then I pour the distributed coffee grounds into VST portafilter double-shot basket (via funnel). Then I repeat the full WDT inside the portafilter basket. Finally, I level the coffee and tamp. I don't use the filter paper (tried it, did not like the in-cup taste, no body, too thin for me). I have not tried using puck screen (yet). I dont have the shaker, too expensive. Likewise I dont have $200 basket, too expensive. I just use the cheap 8-needles WDT tool, twice over. Visually with 2xWDT I see consistently less channelling and the taste inside the espresso cup is as good as I have ever achieved to date. Just sharing my experience. Love your work.
Lance i salute you... i credit you on a list of many that have gotten me into the world of espresso... If i could not filter espresso via paper i would have never tried espresso. Thank you for educating me and others how to get the most out of our precious resource Coffee!
You are incredible!!! Lots of knowledge to help everyone. I learn a lot from you and when I think there's nothing left to say, you come up with a lot of interesting news. I started espresso a month ago and I only watched your latte art video once and managed to pull a heart (not the best, but my wife loved it)
This is such a great vid. I love that they connected into one another. Makes it super helpful. And for the people who do not spend as much time on it, I am sure it's nice to just have one 11 min vid to watch if they wanted just that.
@@rq2757the non magic tumbler that came with the hg2 or Key worked with my 51mm machine I think also 49mm not sure how or if it worked with the breville or la spaziale sized ones though. Also not sure if they have a lid that works with that one or their shaker is a dif design. I remember the middle part being higher than the walls of the cup so a regular lid wouldn't work.
I appreciate you recommending the flat 9 bar profile to make this relevant for the largest number of people. For those that have the option, would recommend some kind of preinfusion?
Love all your content man! You do really enjoyable videos. I watch all of them all the way through because of the incredible information and its alway entertaining! I'm sure its a ton of work but I truly appreciate your efforts! Thank you sir!
19g in, 45 out in … 15 seconds! Oh my god, this video couldn't be more important today. I pulled a 17g in, 42g out in 14 seconds doing slow-feeding into my Eureka and using the IMS NT basket. It was sweet and juicy, but FOURTEEN seconds?
Love, love, love your videos!❤ As a newbie espresso maker you have taught me so much….your sense of humor (and singing 🎶) put a smile on my face! “Shake it girl” 😂
Great video as always :-) I am so happy to see I’m not the only one pulling fast shots. I have struggled with grind size just to hit the magic 25-30 secs, but now I see that might not be necessary. Thank you LH :-)
I would love a video on like a minimal prep. What is the things you absolutely should be doing every time. Least effort espresso that will be most of the way there.
The densification conversation in the prev video set the wheels spinning. Pulling a shot with three different larger grind sizes mixed together evenly and getting the same flow rate and pressure as a normal grind size would be interesting. Wonder if it would do something similar for the taste as the 30g plus Aeropress recipes that were used for competition. Thanks for sharing the secrets!
Thanks Lance, great overview and I particularly appreciate your openness for more than one possible way to do things. This would be a boring hobby if there was a magic formula for perfection.
Lance you are a true hero! Love your approach and your attitude! Great combination of science, art and lovely craziness! Thank you so much for these videos! And yeah, - I have definitely made better espresso after watching your content...
After your first shake-shake-shake video, I was literally in my kitchen grumbling "how the hell is he doing this!" Having some follow-up process shots was super helpful, thanks!
15s!!! Blowing my mind! I need to try some of these techniques and some of this tech. I use a Vario and a Synchronika and do rdt and wdt with stock baskets. Especially for lighter coffees I’m always happier when I’m pulling 30-34 sec shots. Anything less and I’m in unpleasant acidity land. I really don’t love the idea of using puck screens but maybe a new basket and paper filters might be a good next exploration
Yeah I think with a regular basket a quick shot might not work as well. You could try upping the temp and experiment with a quicker shot if you want but stick to what works for you and your coffee.
Lance, when using the Canal Hummingbird portafilter with a Decent machine, just unscrew the base, flip it, then screw it back in. Voila, the “hump” is now on the bottom giving you the clearance you need. This fix also works for the Flair.
Great content as always Lance. You’ve helped my espresso journey started by my wife who gets kinky after 1 or 2 espresso martinis. Bought a gaggia classic pro evo
Mr HEDRICK you naughty man . That shakes shakeup shake just absolutely blew my freaking mind. Had nothing to hand but a comandante catch flask so tried it anyway . Shook for about 7 seconds and WOAH honey I shrunk the coffee. Where did it all go it like honestly densified itself . Slammed it in the VST and a tiny wdt and then tamped . And then tamped 👍 . And blimey fella you weren’t wrong it came out like a turbo shot 38g in 22s but omg the crema went bonkers and it was a really tasty shot also . I’m impressed Might move hose to the other side of the volcano now ❤
Love this video Lance!! Much respect! Would you consider doing one on profiles please? PSPH, ExDos, ExTres, Londinium, Flat 6, Blooming, declining pressure, temp etc etc
Question - using a paper filter makes you grind a little finer, but using a puck screen allows you to grind a little coarser. So how do you approach your grind when using both? Keep the amazing content coming!
im not sure the actual answer to your question, but i know why those methods make you grind courser or finer and that might help. having a puck screen at the top generally slows down your shots and also spreads the water more evenly, so to get the same extraction time you would get without one, you can grind courser. the paper filter at the bottom stops fines from blocking or plugging the holes in the basket, making your extraction faster and making you need to grind finer to get proper extraction.
Great insight into your routine. I’m sure everyone that watches your channel regularly has come to value and trust your advice… not sure why a lot of these commenters are suddenly questioning you
Interesting. Over time, I my routine has become very similar to what you do. I use a Breville machine and DF64. Two RDT sprays, bottom paper and top screen. I use a Normcore HE basket and like it. We the paper, dump the ground coffee into the filter, WDT, level, and double tamp. Extract at 9 ~ 10 bar. I looks like I have found a good process if you use it.
Pulled a shot for a macchiato from Peet’s Major Dickason Blend, which is dark enough to have surface oil, and is a super boring coffee that tends to be bitter when I used my aeropress. It was over 6 weeks out from the roast date. By all means it should have been terrible, especially given my humble ECP3420 setup. I used my Kingrinder K2 set to about 35 clicks, the course end of turkish and way finer than I would go for my light roasts. Produced a beautiful 1:1.5 ristretto in ~25 seconds. Perfectly balanced, very rich, not harsh, and slightly sweet. The lesson I learned is that tasty dark roasts are way easier to pull. Got it on the second try, too. Took me 10oz of my 12oz Ethiopian bag to finally get a balanced and fruity shot for an americano.
Hey Lance, great work you've been doing lately! Can't wait for you to hit 500K then 1M subs, I bet you will keep growing exponentially! I can't believe I only discovered you back in March 2021 when you taught me how to froth milk (great video btw). Since then I've been on this journey with several tiny experiments of my own and only now I barely get to really understand what's really going on in that morning cup :)) It really feels like "science" helps espresso nerds like us to better understand how and why "it tastes good". My current setup: Profitec GO (single boiler) with IMS nanotech shower screen installed and IMS nanotech basket + Eureka Mignon Manuale My current workflow: 19g in + RDT, grinding into a dosing cup then dropping that into the portafilter with a funnel on + WDT, then one good tap on the counter + double tamp (spring loaded tamper); anywhere between 30-40g out, I also do "manual" pre-infusion (profitec go doesn't have pre-infusion built into it) 2-3 seconds flow + 3-5 seconds pause, then anywhere from 25-32 seconds 9bar flow; Temperature set at 89C right now (has been up to 92-93, I keep testing and adjusting by taste, 88-90 seems better with the coffee I use which is mostly medium roast) Remembering that I started on a Breville barista mini back in 2021 (which was only $200) with specialty coffee (that they always ground for me because I didn't have a grinder back then) and only now I get to learn what espresso really can be, has to be at least mind-blowing. Espresso really is something else! (Btw big props to James Hoffmann too, since I watched like 10x all the espresso videos he has)
Been waiting for this. Such an insightful process. Thank you Lance. It'd be interesting to see other drinks you make that might vary to how others make them - such as milk based drinks perhaps?
If whatever you do between grind and extraction avoids channeling, go with it. I just dump fresh ground into the group, tamp and pull the shot. If it channels, is under or over extracted, I adjust the grind until it doesn't. Minimise the variables you have to deal with, otherwise when things don't work you have too much that could potentially be the problem.
Lance, could you make a video sharing your current favorite coffee roasters in the US and also fav outside of the US? My favorite roaster is My Friends Coffee Roaster out of LA. I heard about them from a Scott Rao “best of” post on IG a few years ago. I also support my local roaster in town but love to order special stuff from time to time. Love your channel, thanks!
Hey Lance, love your videos! Quick question: Would you recommend the "Sage Barista Touch" as much as the "Sage Barista Touch Impress"? Does it have the same grinder (which you seemed to really like)? Cheers from Germany!
I don't mind the music bed on the video... But set the release time of your ducker longer so the music doesn't come up and go back down for .5 to 1sec between segments. Love the amount of detail in your content. I've been a fan for years
It's taken some getting used to, but using the blind shaker, 20g in and ~45g out in about 24 seconds with a VST basket. Especially for the same grind and all other setup with WDT i'm used to aiming for about 28-30sec. And the flavor is frankly a bit better with the faster shot. The overall workflow seems to just be faster in general for me which is good because I usually like to pull 2 shots into a mondo iced latte for work. Two shots, and top with cold milk to taste usually around 6-7oz of milk on top of the 90g of espresso.
Almost the exact recipe I use I drink primarily lightly roasted coffee and do 18.5 grams in and anywhere from 45-55 grams out in 15-24 seconds. Everyone wants a nice looking shot in 30 seconds even if it tastes bad
I have been wondering what side of an ideal flow rate I could err on, and this video gives a solid opinion on that matter. I hate to add another gadget to my coffee drawer, but I may have to try that Weber distribution cup. I currently surf different pressure during an extraction, varying timing based upon what is happening in the extraction. Bit more advanced than a straight 9 bar.
Thanks for the awesome series ! Lots of work though! Do you think of the techniques in an order of importance? ie which steps would you skip if pressed for time? Thanks for the work!
lol… huge fan Lance! But how is the Canal a “percentage of the price” when it’s in fact more expensive than Weber’s Buck? Seems really nice though. Definitely cheaper than the Unifilter though. Which I assume is what you meant 🤙🏻
Brilliant as always Lance. However, I thought WDT and pick screens were now replaced with blind shaker and a tamp. I’m now confused. I’m going to go back and rewatch your videos.
Sprow sporw sporw your boat gently down the channel... something something WDT Also great video Lance! Love how espresso is not that complicated we just make it so!
Ok. Seems I need to make yet another pinned comment due to many assumptions and inferences made in comments.
This is how I, me, Lance, approach an espresso. For me. My style. My taste preference with this profile.
It very obviously won't maintain 9 bar. On any machine. With this prep, it will force a declination of pressure. It's a way around forcing the grounds finely enough for maintenance of 9 bar over the shot.
This is why I made it ONLY after covering turbo shots, distribution, tamping, wdt, etc. The hope is people know and understand those so this makes sense. It is NOT a "beginners guide to espresso." That is not the title. This is how I make espresso with this very common profile, I.e. 9 bar.
So, if you're looking for beginner, I've made plenty tutorials.
I'm running 9. but i wish i could tamper with it like on the decent. Many years of saving required. Hopefully by then its become more standard to offer features on most machines 1k+ without mods. For now i invest in roasting to produce my ideals.
@LanceHedrick You will have so many fanboys jizz sour shots over the next few days
Daddy Hoff who? Long live Daddy Lance!
This is a pretty epic video Lance, your take on spro is invaluable
It would be nice if you could tell what "9 bar profile" is for non decent owners.
In a nutshell: forget about rules, avoid channeling at all costs and trust your taste. Thank you Lance!❤
It's amazing to me how many people don't dial by taste.
people often cant even tell the difference between sour and bitter and you expect them to dial in by taste?@@joshk528
Lance did a video on this.
Sour sweet bitter
Sour sweet bitter
Sour sweet bitter
Sour sweet bitter
@@joshk528 I tried to dial 18g in and 36g out in 25 seconds but ended up with 48g out in 22sec and it was best shot I ever made
How I learned to stop worrying and learned to love 15 sec shots. Thank you, Lance!
yeah this is huge for me, I spent soooo long beating myself up because my shots were fast, I often made worse espresso chasing 30s shots
I find it all depends on my roast level. Some i like to push shorter for more acid, fruity shots. Others slower for more body, deeper choc thickness.
Yeah if I'm making lattes or milk drinks for friends I try to push the longer shot.
Im in the other side of the spectrum with a 6 bar machine on the job. 34 to 42 seconds normally on a double shot (depends from the bean) and taste amazing
@@diegouribe342 I may have to move to 6. Seems it may suit me better.
“Just roast me for being too complicated down below”
😂😂😂😂
Lance this is so fun to watch. I literally have no idea how anyone could bring you hate. You are such an insane gem to the coffee community and THOUSANDS of us would be SO much worse off without your knowledge. Somebody thumbs this crap up if you want to show Lance that he’s improved your coffee skills & knowledge.
I GET it, we all want to bring some SHRED and say “YA WELL I BREW WITH MY PANTS OFF AND ITS BETTER SO YOURE WRONG LANCE CAUSE YOU WEAR PANTS” (rhymes)
Everybody just take a chill pill and acknowledge this man’s contribution to our coffee lives. What trips me is you always say “this seemed to be proven by my/someone’s tests” or “this isn’t proven this is just my feeling” and yet people still try to roast you?? Blows my mind. Blows it right out the socket.
Anyways cheers everyone enjoy a good cup of coffee thanks to Lance the G. We’re almost to the point where we need to address him as Daddy Lance… can’t just have one coffee daddy now can we
This felt like a capstone presentation on home Espresso and it gets an A++ for ingenuity, referencing past work and brilliant editing 👏
You do great work for this community. There’s lots of us out there silently appreciating all that you do. You’ve really been doing something extra special lately. Be sure to take time to re-charge!
This is so validating, I have been pulling 20 second coarser looser shots as Lungos 13g in 42g out bc it just tasted good was more consistent than when I aimed for 30 second 1:2 ratio.
Since your wdt video I have switched to blind shaking with my dosing cup and the porta filter out together, niche, with minimal surface level wdt and my shots have only gotten better and more consistent.
Love the growth you have shown over the last year thank you so much for giving us that sweet data and entertainment.
My home espresso is better than it could've ever been otherwise, solely thanks due to Sir Lance.
I've been using a blind shaker since I watched your video and you said that Dr Samo Smrke uses only that for his testing. Since then, I've been doing ristrettos at 1:1.5 in 17-19s. Dang, the flavor clarity, the body, and overall experience were all dialled to 11.
You're a blessing to the coffee community. Btw, I came for the latte art and I stayed for the espresso science. Now I'm opening up an events cart (weddings, birthdays type gigs) while employing the blind shaker.
It's been great to watch you find your pocket in YT coffee content. This was a beautiful mix of editing, detail and workflow. Bravo Lance.
As a guy who has been new to the espresso world, thank you so much for your informative videos and helping me save incredulous amounts of time + money in regards to which tools and what workflows are optimal.
Classicalvin. Welcome to the rabbit hole. Enjoy your new hobby of spending money, lol! (I first started espresso in 2004. Things have changed and it has cost me!)
Lance, I love this. It's awesome to see the practical reality of how someone that knows so much actually does this, it gives me a realistic sense of what I can do differently.
I asked a Glitch Tokyo barista how they pull shots and this is very close to what they said. 20 g dose, 1:2 ratio, 18-20 s. I was surprised how fast they were pulling shots. But boy were they the tastiest espresso drinks I’ve had. Thank you, Lance, for kinda explaining how and why this method works.
Editing 🔥
Content 🔥
Singing + dad jokes 🔥
To me coffee is super relational and your love for people comes through in these videos. Thanks for moving through ball forward and for making us all smile in the process
I followed some of your steps like slow grinding my beans, shaking the grinds in a makeshift blind shaker like contraption and played with flow control using the lever of my espresso machine. OMG. The best shot I have ever had and I was able to replicate this multiple times. Thanks so much for the tips
Lance and James changed my life for good. My home espresso now tastes better than 99% os the stuff I've had out. And my total budget is within 250 USD. ( machine, grinder and all ).
Love your obsession and detail, but also levity, thank you! Really enjoyed this mini series deep dive with a clean summary into an actual workflow, putting theory, study, testing, and learning to practice.
I was overwhelmed with excitement watching this!
r/espresso will be lit up tonight 🎉🎉🎉
Lol likely. Please make sure they all read the pinned comment and listen to me say people don't need these tools or this recipe. It is what works for me
A pristine presentation of your personal process. Thanks Lance!
Man… absolutely amazing to see how your production quality increased. Super engaging and just fun to watch. Thanks for doing what you doing!
Thanks Lance. Just love seeing you bring it all together. Happy brewing!
This dude makes me happy
My Blind Shaker arrives Thursday, impulse purchase, but aligns with simplifying the process rather than the opposite. Thanks Lance for the insights....
mine's coming in today. can't wait to drop wdt
I just bought the aliexpress model. To get the Blind shaker over was here more than €150.
Man, it is so cool to see people just pure enthusiastic about the stuff they do. Thanks for the vid, I am a beginner but I can't wait to get to at least a similar level of proficiency in espresso making!
Big fan of the slightly coarser, faster shot. I haven't really posted online about always pulling sub-20s shots because I thought I was just weird, but it's good to know there are other people reaching the same conclusion.
I've always erred on the side of too fine and had some great long espresso shots but it usually isn't pretty or consistent so trying to go more standard shot timing lately. Going too coarse I've had good results too as long as I dont stop the shot too early. High extracting baskets seem better at doing the faster shots without being acidic.
@@BensCoffeeRants "High extracting baskets seem better at doing the faster shots without being acidic."
isn't that exactly the reason, though? higher extraction means it can do more work in less time. so while a lower extracting basket takes longer to get past the sour/acidic zone and into the sweet spot, a higher extracting basket can reach that sweet spot sooner.
Thank you. It is interesting to watch your process. I am amazed how much variation in shot time can produce wonderfully complex espresso. I just had some new beans, and the Grind was "too fine" with a 45 sec shot(20 in 40 out). The shot tasted great. So many options, variable results, so much fun.
I always have done long shots, 40-50 secs, always good tasting espresso.
Good video, thanks. FYI - I recently (by accident?) switched to 2xWDT, using the 8-needle WDT tool. First I do WDT inside the cup which contains the ground coffee from the grinder. Then I pour the distributed coffee grounds into VST portafilter double-shot basket (via funnel). Then I repeat the full WDT inside the portafilter basket. Finally, I level the coffee and tamp. I don't use the filter paper (tried it, did not like the in-cup taste, no body, too thin for me). I have not tried using puck screen (yet). I dont have the shaker, too expensive. Likewise I dont have $200 basket, too expensive. I just use the cheap 8-needles WDT tool, twice over. Visually with 2xWDT I see consistently less channelling and the taste inside the espresso cup is as good as I have ever achieved to date. Just sharing my experience. Love your work.
Didn't see that recipe coming (19 in / 45 out in 15 sec). Wow!
For dark roast its pretty typical
@@braticuss did I say that?
Lance i salute you... i credit you on a list of many that have gotten me into the world of espresso... If i could not filter espresso via paper i would have never tried espresso. Thank you for educating me and others how to get the most out of our precious resource Coffee!
2:04 I think I spot a hair. With multiple dogs my eyes are trained for these things!
damn. Thought nobody would notice! 😵💫
This video is awesome Lance, great tutorials for the coffee geek mass. Thanks for sharing your knowledge with us, it gives us smiles every morning.
You are incredible!!! Lots of knowledge to help everyone. I learn a lot from you and when I think there's nothing left to say, you come up with a lot of interesting news. I started espresso a month ago and I only watched your latte art video once and managed to pull a heart (not the best, but my wife loved it)
Editing here is great, especially in the first part with the calm music and purposeful pacing.
This is such a great vid. I love that they connected into one another. Makes it super helpful. And for the people who do not spend as much time on it, I am sure it's nice to just have one 11 min vid to watch if they wanted just that.
Love the series we went through, what a journey. I wish the Weber basket had a 54mm for the Bambino. Nice work!
There are 48-54 shakers made by Craig lynn
@@rq2757the non magic tumbler that came with the hg2 or Key worked with my 51mm machine I think also 49mm not sure how or if it worked with the breville or la spaziale sized ones though. Also not sure if they have a lid that works with that one or their shaker is a dif design. I remember the middle part being higher than the walls of the cup so a regular lid wouldn't work.
yep - Craig Lyn perfect for La Pavoni baskets too.@@zach1860
I appreciate you recommending the flat 9 bar profile to make this relevant for the largest number of people. For those that have the option, would recommend some kind of preinfusion?
The production qualities of your videos are always up there. Love the music.
Dremeling the portafilter is a power move, looks great & personalized!
Keep the content coming. You’re doing such a great job!
Love all your content man! You do really enjoyable videos. I watch all of them all the way through because of the incredible information and its alway entertaining! I'm sure its a ton of work but I truly appreciate your efforts! Thank you sir!
Really good editing and sfx in this one.
Props to you and your team!
19g in, 45 out in … 15 seconds! Oh my god, this video couldn't be more important today. I pulled a 17g in, 42g out in 14 seconds doing slow-feeding into my Eureka and using the IMS NT basket. It was sweet and juicy, but FOURTEEN seconds?
Love, love, love your videos!❤ As a newbie espresso maker you have taught me so much….your sense of humor (and singing 🎶) put a smile on my face! “Shake it girl” 😂
Great video as always :-) I am so happy to see I’m not the only one pulling fast shots. I have struggled with grind size just to hit the magic 25-30 secs, but now I see that might not be necessary. Thank you LH :-)
Why didn’t it cross my mind that I could use my steam wand to clean my mesh?
Not even half way into the video and I’m being blessed! Thanks a lot!!!
I would love a video on like a minimal prep. What is the things you absolutely should be doing every time. Least effort espresso that will be most of the way there.
Amazing production value on this one.
The densification conversation in the prev video set the wheels spinning. Pulling a shot with three different larger grind sizes mixed together evenly and getting the same flow rate and pressure as a normal grind size would be interesting. Wonder if it would do something similar for the taste as the 30g plus Aeropress recipes that were used for competition.
Thanks for sharing the secrets!
really enjoy the little espresso serie.
And love the culmination of this one.
You are great at coffee and an excellent entertainer that's for sure 👍❤️
Thanks Lance, great overview and I particularly appreciate your openness for more than one possible way to do things. This would be a boring hobby if there was a magic formula for perfection.
Lance you are a true hero! Love your approach and your attitude! Great combination of science, art and lovely craziness! Thank you so much for these videos! And yeah, - I have definitely made better espresso after watching your content...
Got my first Standart mag. Thanks Lance!
After your first shake-shake-shake video, I was literally in my kitchen grumbling "how the hell is he doing this!" Having some follow-up process shots was super helpful, thanks!
Thanks for sharing Lance, I can't believe how good the fast shots are! All this time we've been taught to chase 25-30s😂
15s!!! Blowing my mind! I need to try some of these techniques and some of this tech. I use a Vario and a Synchronika and do rdt and wdt with stock baskets. Especially for lighter coffees I’m always happier when I’m pulling 30-34 sec shots. Anything less and I’m in unpleasant acidity land. I really don’t love the idea of using puck screens but maybe a new basket and paper filters might be a good next exploration
Yeah I think with a regular basket a quick shot might not work as well. You could try upping the temp and experiment with a quicker shot if you want but stick to what works for you and your coffee.
Always enjoyable, the music adjustments have been great lately too!
Lance, when using the Canal Hummingbird portafilter with a Decent machine, just unscrew the base, flip it, then screw it back in. Voila, the “hump” is now on the bottom giving you the clearance you need. This fix also works for the Flair.
Yes. I'm aware. But 99% of why I like it is due to the fact it lays flat. Flipping it wouldn't let it lay flat anymore
@@LanceHedrick 👍 It seems like such a simple design fix too! As usual, Lance is on top of it!
Great content as always Lance. You’ve helped my espresso journey started by my wife who gets kinky after 1 or 2 espresso martinis. Bought a gaggia classic pro evo
Mr HEDRICK you naughty man . That shakes shakeup shake just absolutely blew my freaking mind. Had nothing to hand but a comandante catch flask so tried it anyway . Shook for about 7 seconds and WOAH honey I shrunk the coffee. Where did it all go it like honestly densified itself .
Slammed it in the VST and a tiny wdt and then tamped . And then tamped 👍 . And blimey fella you weren’t wrong it came out like a turbo shot 38g in 22s but omg the crema went bonkers and it was a really tasty shot also .
I’m impressed
Might move hose to the other side of the volcano now ❤
Love this video Lance!! Much respect!
Would you consider doing one on profiles please?
PSPH, ExDos, ExTres, Londinium, Flat 6, Blooming, declining pressure, temp etc etc
Question - using a paper filter makes you grind a little finer, but using a puck screen allows you to grind a little coarser. So how do you approach your grind when using both?
Keep the amazing content coming!
im not sure the actual answer to your question, but i know why those methods make you grind courser or finer and that might help. having a puck screen at the top generally slows down your shots and also spreads the water more evenly, so to get the same extraction time you would get without one, you can grind courser. the paper filter at the bottom stops fines from blocking or plugging the holes in the basket, making your extraction faster and making you need to grind finer to get proper extraction.
@@bookies24k8 thanks for reply! That all makes sense. It would be interesting to know how lance approaches his grind when using both though!
I know...the content is awesome as usual, but the SOUND TRACK...Wooooooooooooow! 🔊🎼🎧
Great insight into your routine. I’m sure everyone that watches your channel regularly has come to value and trust your advice… not sure why a lot of these commenters are suddenly questioning you
Very interesting! Thanks again Lance! Will definitely experiment!
Interesting. Over time, I my routine has become very similar to what you do. I use a Breville machine and DF64. Two RDT sprays, bottom paper and top screen. I use a Normcore HE basket and like it. We the paper, dump the ground coffee into the filter, WDT, level, and double tamp. Extract at 9 ~ 10 bar. I looks like I have found a good process if you use it.
Pulled a shot for a macchiato from Peet’s Major Dickason Blend, which is dark enough to have surface oil, and is a super boring coffee that tends to be bitter when I used my aeropress. It was over 6 weeks out from the roast date. By all means it should have been terrible, especially given my humble ECP3420 setup. I used my Kingrinder K2 set to about 35 clicks, the course end of turkish and way finer than I would go for my light roasts.
Produced a beautiful 1:1.5 ristretto in ~25 seconds. Perfectly balanced, very rich, not harsh, and slightly sweet.
The lesson I learned is that tasty dark roasts are way easier to pull. Got it on the second try, too. Took me 10oz of my 12oz Ethiopian bag to finally get a balanced and fruity shot for an americano.
Bro just pulled a 15 second shot.. my head is going to explode 🤯
Yeah I thought the same. My 15 second shots are always super sour. Erring on the courser side mitigates that I guess
It's all about extraction 😂
@@TylerH266 if they are sour you may wanna do something to your water
I only do this with dark roasts
how does a high extraction basket work? I use a standard naked basket and am just curious
Would love to see you do a video (or series) on dialing in (by taste) espresso for milk based drinks!
love the music...You're a treasure Lance, thanks for your effort!
Love the vid my dude!
If you're in the mood for more videos of the type, I'd love to see a full vid on how you dial in a new bag o beans.
Hey Lance, great work you've been doing lately! Can't wait for you to hit 500K then 1M subs, I bet you will keep growing exponentially!
I can't believe I only discovered you back in March 2021 when you taught me how to froth milk (great video btw). Since then I've been on this journey with several tiny experiments of my own and only now I barely get to really understand what's really going on in that morning cup :)) It really feels like "science" helps espresso nerds like us to better understand how and why "it tastes good".
My current setup: Profitec GO (single boiler) with IMS nanotech shower screen installed and IMS nanotech basket + Eureka Mignon Manuale
My current workflow: 19g in + RDT, grinding into a dosing cup then dropping that into the portafilter with a funnel on + WDT, then one good tap on the counter + double tamp (spring loaded tamper); anywhere between 30-40g out, I also do "manual" pre-infusion (profitec go doesn't have pre-infusion built into it) 2-3 seconds flow + 3-5 seconds pause, then anywhere from 25-32 seconds 9bar flow; Temperature set at 89C right now (has been up to 92-93, I keep testing and adjusting by taste, 88-90 seems better with the coffee I use which is mostly medium roast)
Remembering that I started on a Breville barista mini back in 2021 (which was only $200) with specialty coffee (that they always ground for me because I didn't have a grinder back then) and only now I get to learn what espresso really can be, has to be at least mind-blowing. Espresso really is something else! (Btw big props to James Hoffmann too, since I watched like 10x all the espresso videos he has)
Realy, can't thank you enough. You have brought the yum back.
Hi Lance, great video! Do you change something in your routine if you're making shots for milk drinks, e.g. shorter ratio, different grind setting?
Been waiting for this. Such an insightful process. Thank you Lance.
It'd be interesting to see other drinks you make that might vary to how others make them - such as milk based drinks perhaps?
Bro this video is surprisingly short and sweeeeet. I like it man😄👍
I get your vibe Lance. Thanks for posting.
you're videos are getting good
Always great information
Thank you very much. I strive to be good at my LaMarzocco.
If whatever you do between grind and extraction avoids channeling, go with it. I just dump fresh ground into the group, tamp and pull the shot. If it channels, is under or over extracted, I adjust the grind until it doesn't. Minimise the variables you have to deal with, otherwise when things don't work you have too much that could potentially be the problem.
Great video Lance, thanks for sharing!
Thanks Lance! This was a great series. It helped me so much! Keep up the great work!
Great video, thanks Lance! A list of the products you used would be great for those of us who have trouble drinking from a fire hose😳
Dude you are awesome !!!! Greetings from the Netherlands
Lance, could you make a video sharing your current favorite coffee roasters in the US and also fav outside of the US? My favorite roaster is My Friends Coffee Roaster out of LA. I heard about them from a Scott Rao “best of” post on IG a few years ago. I also support my local roaster in town but love to order special stuff from time to time. Love your channel, thanks!
Can you please do a video strictly on timing.
Do you start timing by first drip or by pump start?
If so, why?
Hey Lance, love your videos! Quick question: Would you recommend the "Sage Barista Touch" as much as the "Sage Barista Touch Impress"? Does it have the same grinder (which you seemed to really like)? Cheers from Germany!
Thank you, Lance, you make my day!
Now for the next debatable topic in the series please. Would love to see effects of low, med and low RPMs for optimal espresso
I don't mind the music bed on the video... But set the release time of your ducker longer so the music doesn't come up and go back down for .5 to 1sec between segments. Love the amount of detail in your content. I've been a fan for years
the production quality got to the cinema level
It's taken some getting used to, but using the blind shaker, 20g in and ~45g out in about 24 seconds with a VST basket. Especially for the same grind and all other setup with WDT i'm used to aiming for about 28-30sec. And the flavor is frankly a bit better with the faster shot. The overall workflow seems to just be faster in general for me which is good because I usually like to pull 2 shots into a mondo iced latte for work. Two shots, and top with cold milk to taste usually around 6-7oz of milk on top of the 90g of espresso.
Coffee channel in Dolby surround sound. Incredible.
Thank you Lance! You make me want to get back to espresso. DE1 has been idling way too long because pour overs just taste so too damn good.
Almost the exact recipe I use I drink primarily lightly roasted coffee and do 18.5 grams in and anywhere from 45-55 grams out in 15-24 seconds. Everyone wants a nice looking shot in 30 seconds even if it tastes bad
I have been wondering what side of an ideal flow rate I could err on, and this video gives a solid opinion on that matter. I hate to add another gadget to my coffee drawer, but I may have to try that Weber distribution cup. I currently surf different pressure during an extraction, varying timing based upon what is happening in the extraction. Bit more advanced than a straight 9 bar.
Thanks for the awesome series !
Lots of work though! Do you think of the techniques in an order of importance? ie which steps would you skip if pressed for time? Thanks for the work!
You should do a "lances perffered shot of the month or week video" so we can follow along with your personal dilemas of the Connoisseur
lol… huge fan Lance! But how is the Canal a “percentage of the price” when it’s in fact more expensive than Weber’s Buck? Seems really nice though. Definitely cheaper than the Unifilter though. Which I assume is what you meant 🤙🏻
Brilliant as always Lance. However, I thought WDT and pick screens were now replaced with blind shaker and a tamp. I’m now confused. I’m going to go back and rewatch your videos.
Puck screen is still helpful.
Sprow sporw sporw your boat gently down the channel... something something WDT
Also great video Lance! Love how espresso is not that complicated we just make it so!