3 TIPS FOR BETTER ESPRESSO
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- I hope these tips I shared with Morgan (@morgandrinkscoffee ) help you to dial in your best coffee at home! As always, would love to hear your comments below!
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I can't believe what a great age we live in, we have access, and chance to learn from you and it doesnt matter where we live, and its for free, we dont apreciate people like you enough. Thank you for all your lessons, insights and videos, wish you all the best!
I was just thinking this morning that it’s crazy I’m going deep into espresso, and have only been to a legit cafe a couple times in my life.
@@KeithStrang it's very rewarding hobby, recently I was able to taste blueberries! Haha
my advice - wdt is really worth giving a try, it elevated my espresso further
Cat spotted in the oven reflection at 00:35! I'm going to have to watch again because I was too busy looking for more cats 😂
😂😂 you're right !
This is absolutely PERFECT, and sooooo true. I normally have medium roasts of naturally processed beans and it's hard to me to dial in because they sit in between the light roast (in colour) and developed roast (because of processing). Definitely going to try out these tips. Thanks, Lance! Big fan of your work
Lance this is just amazing. Thank you so much man, great tips. 3 months ago I started my own coffee shop in a small town in Argentina. It's been a challenging and hard journey so far, and sometimes the coffee aspect gets overshadowed by the rest of the running of the shop, but your videos always connect me back to it and I always learn something new.
How is the shop going? Your comment was from 7 months ago
Does long pre infusion affect the “zone” time? Like if I do 12s PI before seeing full beading on a bottomless will be zone be longer than 25s?
Also curious
Will probably depend on what pressure your machine preinfuses at.
Same question here
Up for this. Hope we can get Lance's wisdom on this one.
Same question here!
I've watched countless espresso technique videos, but after this one I finally understand what was happening when I intuitively was dialing for light roaste. Longer shots tasted better for me. Now I will be way more comfortable with fixing errors. Thanks Lance! Coffee people really owe you! 😁 Stay in the ZONE!
Very helpful, simple way of explaining this! Thank you.
Wow! Clearest illustration of brew ratio and it's relevance I've come across! Thank you!
Cat spotting 0:37!
ahhh... the elusive bergamot, frequently noted but rarely seen.
I use these tips every time I make french press now! So much better!
This is a very good video. Every bit of espresso knowledge applies only if you are in the zone. . Nobody tells this fundamental tip which seems so intuitive. Keep on doing this good work. & BTW i made wdt tool using accupuncture needles using your advice on thin needles and have been drinking delicious coffee since then :)
That is awesome! Thanks so much for watching!
You such a genius! I love listening to you teach us about coffee!
It's a small thing, but for someone that uses he/they pronouns, it's really nice to hear someone use both she & they for Morgan. Thanks for that.
Really great explanation of “The zone,” thanks!
This is so great! I'd love to see an uncut video of you dialling a new bean in. I have a dual boiler + niche zero and am currently struggling with shot to shot consistency. E.g. My first shot comes out 1:2 in 25s and then the next shot comes out 1:1 in 28s (I use a Bravo Tamper, and a WDT + Normcore puck screen)
Very important question incoming...
I want to speed up my workflow on my Gaggia Classic Pro so I can pull a shot for myself and then my wife.
If I had two naked portafilters then I could pre prep but then how would I keep them hot/pre warm them?! Do I try two baskets instead?
I love that you have a couple Pokémon tins just hanging out in your kitchen.
Awesome!
I see your presentation style growing/maturing. Your specific use of language to get your point across without snaring arguments etc in particular has developed since I've started watching your videos. I assume the results of better preparation? Bravo! Your efforts are paying off. Thanks for the tips!
This video came at a really good time for me, Lance! I got my first ever espresso machine (a cafelat robot) and a good hand grinder (1zpresso jmax) last week, but I haven't pulled a drinkable shot yet. Every single shot has been bitter so far but they have never been in what you call the zone. It's been immensely frustrating so after I get off work today, I'm going to try going into this with a new mindset!
I have approximately the same setup. I can pretty well guarantee you are going to be able to get incredible shots with that setup
@@ibandribew Still having trouble. I'm sure it's just my lack of experience when it comes to espresso but geez this is frustrating
I assume you're aiming for some rough ballpark of 2:1 water output to ground coffee, and you're aiming for somewhere vaguely around 25 seconds.
Assuming everything else is fine, maybe just try going much coarser than you currently are. In the past, I've gone so far too fine that the shots start speeding up again, making the vague rule of too fast = too coarse no longer entirely true.
Assuming you're doing about a 2:1, maybe aim to coarsen the coffee until you get a shot in the low 20s range. There's a good chance you'll be leaning a bit toward sour/sweet (but hopefully low bitterness), then you can try pulling a 2.5/1 or 3/1 ratio shot to extract a bit more on the next one. Generally, coffee coarseness vs extraction is not a straight line. It's more of a bell curve, and sometimes you gotta go coarser than you think to improve extraction.
Another thing, I recommend pulling shots that are at least a few weeks off roast (assuming they are vaguely medium roast or lighter). Newer coffee seems to channel more.
Finally, you could grab a pinch of ground espresso from a cafe to make sure you're grinding at around the same fineness.
One other thought, I like shots pulled at a bit lower pressure. Lance has a video where he talks about starting around 9 bar or a little lower, then gently lowering the pressure throughout the shot.
So many videos out there. This is one of the most helpful. Thanks Lance!
It turns out that your "zone" teaching was the thing that I was looking for to dial my shots, before I had no idea what to detect, but now I know what to look for.
So my way goes:
1. try to get the taste to be somewhat almost to the edge of sweetness
2. dial my grind size to get a 1 sec : 1.5 grams of espresso extraction rate ( this is my crucial step to identifying my shot)
3. then drops my extraction -2 grams (for 14 grams, I would stop my extraction at around 24 grams of espresso)
I barely got any bitterness at all from this practice. Now I add WDT step which makes it even more consistent down to the bars I am getting. My current wdt is a fork LOL, be very gently though
I have the Breville dual boiler and a eureka grinder, I got my hands on eight 8oz bags of varying roasts (all with roast on dates, all two weeks old) and, having no idea AT ALL, what I was doing, I very quickly burned through all the bags and made terrible shots along the way. I ended up getting a two pound bag of an Italian “espresso” roast from a big national distributor and after about eight ounces of this bag, finally (I think) found the zone you speak of!!!
Regalia rules! Consistently the best roasted and highest quality coffee of what I buy. Good tips, thanks.
🙌🏻thank you for this as always! Very useful
Your knowledge is incredible, thank you 🙏
Upgraded to a 64mm flat burr so had to suck up trying WDT, anything other than puck raking is a disaster, so shaker, puck rake, happy tamper turned out to be by far the most consistent method for me, I guess whatever works and now I won't have to throw any of my Ethiopians away, which is by far the best way to enjoy straight espresso imho.
Love these tips - I'm a huge fan of lightly roasted coffees, but I find those hard to dial in. Will give the zone tip a try
Wow! You coached Morgan?? That's insane, wtf! That is so cool actually
Super stuff as always Lance! Quick question, how would you alter espresso recipes for milk based drinks? Specially when working with light to medium roasts. Would really love to know thoughts on that. Cheers
following
Whenever I use light roasted coffee, I experience a bit channeling (or dead sport) most of the time, no matter how I try to improve my puck perp and distubution.
I was told about updoseing the basket until you have a steady flow till the end of the shot, and then I start adjusting the grind, this helped a bit.
Can we disscuss about all the foundemental elements of dial-in a coffee again? Such as dose, grind, yeild and how to adjust time.
I have seen hoffmann's video but it is still not very clear for me.
Thanks and you really did a great work here.
Great content! Thanks so much. Especially appreciated the tip about fermentation. I recently had a bag of beans really confuse me in extraction and now I know why!
Simple question: I used to do a 1:2 extraction rate and aimed for about 25 seconds. Now let's say I aim for s 1:3 do I still aim for about 25 seconds or I can actually extract a bit longer? I mean do I still aim for that 1:2 ratio in about 25sec. And then let it flow a bit more to reach 1:3 even though it may get into 33-35sec. Or do I reduce grind size, increase flow speed? If it then becomes under extracted, could I compensate with higher temp then? It ended up not being so simple damn. Lol
This question was just asked in a FB group I’m in for espresso aficionados. The consensus was: completely mixed. Leading experts fell on both sides (increase flow to have the larger ratio fall in the same amount of time vs simply pulling longer shots to increase yield). Even more interesting, this was because most of them didn’t notice much difference in taste between those methods. I find that unlikely to be objectively true, personally, but it illustrates that there’s no hard truth. Try them both and see which method you like better :)
+1 on correct use of 'effect'.
Nice work lance pretty easy to understand.
Thank you Lance, I'm learning watching your video, and for a newbie I'am , improving my extraction :-)
Lance the man! Thanks for sharing your knowledge bro, I’m fairly new to this and this vid felt like refresher course 👍 I’m wondering if I’m the only one who spotted your cool cat 🐈 in the video
Very useful Lance. Thanks!
Thanks Lance, very helpful.
Very well communicated! I also have a BDB and I'm wondering how the automatic preinfusion factors into the 25-30 second contact time target. Did you skip it? does it count from the second the pump turns on at low pressure? Does it only start counting after reaching full pressure? I'd love to know your thoughts on this, even including the oft repeated BDB advice to manually preinfuse until first drip.
following this also. I have a BDB. Jake, how do you do the manual preinfusion on first drip with the BDB? set PI setting to 0 and Pump Pressure setting to ???
@LanceHedrick
+2 on this question! A friend and I are both wanting to know if you measure 20g in 60g out in 30s from start of preinfusion or from first drop in the cup. Thanks for this video, super helpful!!
@@marksangria You can hold down the manual button with the preinfusion parameters set normally (or however you like) and it will stay at preinfusion flow until you release the button.
It includes preinfusion. Always include preinfusion up until the point you’re doing super long PI such as 20secs or more.
Fantastic video. Learned a lot
9:40 “daddy hoff” 😂
But i don't like bergamot. Great video as always, thanks.
Thanks Lance. How are you settling in in Portugal? 🇵🇹
Hey Lance I love you videos. You are a charmer ;) and I really learn from this. As a semi-veteran in the industry I understand the most of your terminology. But.. You talk a little fast. So sometimes I really need to concentrate on the points. This might be a bigger issue for the new players in town. Loved this video btw. You take something extremely difficult and warp it down to a few key factors.
Hahahaha thanks for the "we gotta make Daddy Hoff proud" :D, fell off the coffee table
we gotta! No choice.
amazing video
9:46 hoffmann "nice"
Just to be sure: when you talk about the extraction time, do mean from first drip of coffee or from when you push the button on your machine? Seems to me people have varying definitions of “extraction”. Thanks.
Lance, great vid! Súper insightful. Wondering if you have any resources or if you’ll produce a new video at some point highlighting essential (or non-essential) tools every Batista should have on-hand in order to be successful! Thanks, buddy! -Nick
Cat at 0:35 bottom left corner :)
This was great!
Hello Lance! This is another fantastic video talking about tips on espresso. They are like snaps! I am just wondering if the same things could apply to filters coffee🤔. Anyway, thanks to the tips😊
Excellent video!
great video as always 👌🏻
Great video Lance! In your Zone time including pre-infusion or from first drop?
Wow thanks so much!!
Love the videos. When dialing in, how do you know when to change the ratio and when to change the grind size?
Loved the ‘Daddy-Hoff’ comment lol 😆
I'm leaving a like and comment here because I feel bad for not having watched the hand grinder video yet.
Hey Lance, curious if you pre-infuse using your bdb. If so does preinfuse time factor into the 25 sec zone you describe?
I thought Morgan used the Sworkdesign WDT tool and the forced tamper in the final round.
I spy a cat at 35 seconds 😂. Quick question- what do you recommend for espresso right now/ what is in 'season'? before you ask what i like, i don't know yet! I got a flair for christmas and i'm still a bit of a rookie
Great video.
Hi Lance. Quick question. When you mention changing the ratio from say 1:2 to 1:3 do you mean a higher yeild with brew time remaining constant or actually letting the shot run longer (adding time)? Thanks for all the work you put into these videos
Lance... Question..😊
Medium to dark roast..
My experience is.. That to get the ratio in the 25..27 sec.. It has to be just about so corse that i get a bar around 7-8 with 20g
The only way to get juuust under 9 bar, i have to use 22g.
Is that a known "problem"?
great video Lance! what is the hand grinder you're using? ty
See you in Melbourne
Isnt 1to3 ratio a bit too much? To prepare milk drinks?
You probably don't want to pair light roasted espress with milk, most of the time that will taste sour and the milk just muted out the good things of the coffee
@@nicholashongkong I have to have one been in the grinder, and not all people want to drink espresso, so whats the solution?
This video isn't about preparing milk drinks; he's drinking the espresso straight.
Very informative but im still a tad confused on ratios and where to start >.< would good starting ratios be something like this: light- 1:3 medium- 1:2.5 dark -1:2 ?
Exactly!
Congratulations on your achievement! Now to conquer the world's
Love your work. Why do you spin the tamper after tamping? Or was that just for theatrical purposes? Lol
Does the time of extraction start from the first drop ?
Cause, not always the same ..
"Not now, Chief, I'm in the f@$&ing zone"
Thanks for this video Lance! When you refer to a target extraction time of 25 seconds, does this include preinfusion?
How do you assess roast level? The coffees i've been buying lately don't list a roast level, so it feels like I'm really just guessing when I'm dialing in something new.
+1 on this. Is it only on color? Or else (like density)?
looking for this too for the same reason
Sick ty! 🤩
@ Lance Hedrick using a barista pro would you go for default of machine or manual pre infusion ?
Such an awesome video. Thank you. I just wondering, I use the Flair 58. Does this rule applies even when doing say a londinium profile or a declining profile? Should all of them be around 25-30 seconds? An is time from PI or first drop? And 😅 does it apply to both dark and light roast? Really hope you could clarify this for me 🙏 I’m a big fan
HI. DO YOU not prefer to do the tap tap tap on the sides anymore,just a table thump?
Interesting that italian espresso is often dark roast and pulled 1:3.
I think we should't talk about ratios like 1:2 but rather 18g:36g. 18 in 36 out tastes totally different than 14 in 28 out!
At 4:00 - is 1:2 ratio in 25s including pre-infusion?
Yes, from the moment you push the button.
Hey Lance, been wondering for a while why you have a Smart Grinder in your kitchen over other grinders? I'm not knocking the SGP - I have one - but I would have assumed you have access to higher end ones
When will you introduce us to your white cat?
Should I increase my ratio for medium dark or stay with my one to two ratio?
Should this zone, 20-25s for 1:2 ratio, apply the same to different dose sizes? For instance, if I'm using 7 vs 14 grams should I be hitting 14g vs 24g weight of coffee in e same timeframe?
This is very helpful, thanks.
Hey Lance💪💪😃
Lance, 30 sec with preinfusion, or straight to 9 bar?
How to dial in espresso according to Lance Hedrick: Be such a badass that you get everything perfect on the first try and never need to make any adjustments.
What do you consider as a light roast vs dark for espresso?
Hey lance, I'm using a UK version of the BDB and have a couple of questions.
Are you using pre infusion to get into the zone or just hitting it with straight 9bars.
What sort of start point for dose? I'm usually 18-20g and finally
what is that amazing looking tamp you have
Thanks
What do you think of the Lelit Mara X? Worthy?
👍
0:34 Cat 🐱
cat spotted 0:35
0:35 cat.
daddy hoff.... James Hoffman?
did he just say "make daddy hoff proud"?
you new to the channel? lol
@@LanceHedrick Actually.....Yes. Good video, but that totally caught me off guard, lol.
Does yeild have more of an impact than the shot time? I always worry if I should stop my shot early if it's going a bit slow or let it run to my desired output.
Also. I love you. 🙂
Yes yield has more impact on extraction. Love you, too, friend!