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depending on the roast level of the coffee that’s being used, one can wrongly assume channeling when there actually isn’t any and vice-versa; especially darker roasted coffee can look like it doesn’t channel on a naked portafilter when in reality it absolutely does. the only way to really tell if there‘s been any channeling is tasting the resulting coffee; so we really can‘t tell from this video if there was any channeling at all. he was probably just using some light roasted coffee and that‘s why it was a bit on the messier side; but that has nothing to do with channeling. also, doing WDT after using a blind shaker is considered to be detrimental. there was nothing wrong with his workflow. have a nice day ✌🏼

2024 and people still judge espresso channeling by look, then the good old italian style coffee might never get channeling at all even without any distribution, just grind and tamp LOL

Don’t make your ignorance normative for the rest of us. The shaker cup has been shown in studies to be superior at distributing grounds and that WDT method is inferior… The “channeling” you are referring to is simply the multi stream extraction that you get with rigid flat baskets. Most baskets flex under pressure causing a convex surface that the resulting streams all join together. Bro thought he was cooking on that one, turn out you are just cooked…

브루잉으로 팔았던 걸로 기억합니다? ㅎㅎ

​@@youngjunkim7 오 그렇군요 ㅋㅋ 푸글렌이 곧 한국에 진출한다고 하더라구요...머신 커피가 아니라 블루보틀처럼 브루잉 방식이라니 빨리 시음해보고 싶네요! ㅎㅎ

Did you ever see a fastshot? Lol

My bad

👍

Thxs

thinkin about the same... LH makes espresso in his short-sleeved shirt... so what?

I honestly can't believe anyone is criticizing this ratio, let alone multiple people. This is a hobby that's steeped in tradition and people don't like being told that they might be wrong, I guess. Surprised they didn't ask about and criticize the water temperature as well. (96c for espresso??!?)

I'm here to complain that his last name is actually "Hedrick"

​@@byMRTNjournalsbest comment So far Keep going 🎉

Anyone needing to weigh an extraction is a joke to begin with on every level.

@@DaveT-cv9gp to be fair I see espresso as a lab grade extraction. And for that reason it's just not for me. Open portafilter and pressurised basket straight into the cup. Whips the crema up and makes espresso snobs cry. The perfect coffee if you will..

That’s a super normal 1:2.5 ratio.

That’s perfectly fine for a lighter roast

Forgive my ignorance, I never saw one 1:2.5 from WBC. Sure you can do whatever you want and call it super normal. But please share the reference when you tell it to the community.

@@leonwang3960 I have seen some over the years. More for recent years. I just did a quick search but cannot paste the link here. Search "2024 World Barista Championship: The Semi-Finals" for an article by Sprudge Coffee. There are quite a few participants using more than 1:2 ratio, up to 1:2.5.

Maybe check again, highest I've seen at a wbc event was 1 to 4 but almost everyone does higher than 1 to 2. 1-2.5 is absolute standard, even for darker roasts it's a normal ratio​@@leonwang3960

Thanks, it was a very good day back at bergen. Hope you try one day.

Thank you very much!

even the best machines, he still messes up lul..just watch james hoffman..this guy is a hack

Yes 2.5x yield from a 21g. That is what i do and it is very good with a medium roast

@@pabloeskibar8076medium or lighter roast hold longer yields. Even Hoffman has said it. Lance has great tutorials.

@@sometech6971 A kind of triple-shot? Interesting.

@@Powerreserve yes kind of, i ve always struggled with medium roast. But i found this ratio (Lance talk about it in one of his videos) to be much more flavorful than the 1 to 1, but again this works best in medium or light medium roast.

3일 연속으로 만났습니다 ㅋㅋㅋ 덩치 큰 형 느낌으로 친숙했어요 ㅎㅎ

물이 커피를 모두 투과하는 논 바이패스 드리퍼라고 이해해주시면 좋겠습니다! 감사합니다 ❤