Coffee snobs in comments complain about the output weight of the espresso while not knowing extracting more volume is what you should do for lighter roast.
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??!?)
@@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..
Ratios longer than 1-2 aren't even a new thing. If I use the stock basket and a full lever press on my 30 year old pavoni I get a 1 to 3 ratio out and that was the way these machines have been used for decades lol
Both the espresso machine and grinder will not be used by 99.99% of coffee lovers. Noone cares its lance or paul or steve or mitchell or billy bob using the machine
To truly capture the espresso aficionado market, that price should be no less than $24,000. Bragging rights are where it’s at; you’re nothing in the online espresso community if you’ve not spent as much on espresso gear as on a luxury car
To the coffee snobs in the comments: first off, lighter roasts should be extracted longer. Second, how about just let people enjoy their coffee? Like, it's really not that difficult to just let people enjoy things the way they like them.
@@Cenot4ph You can't grind too fine without jamming all the acidic flavors. if your grind is too tight and pulls way too shorter ratio, you'll likely get salty shot. Try pulling La Cabra's super light roasts in 1:2 and you'll get it.
extremely important to pray every time before you pull the shot of espresso to God. Because God bring us the beans. The God of beans. Obey and pray.! Oh my gosh, what A poser…
@@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.
@@PowerreserveThe notion of “triple” and “double” shot should just be abandoned. No useful information is conveyed, just state the dose and be done with it 😅
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…
I've pulled many thousands of espressos with and without distribution tools. You have no idea whether this shot channeled based off this clip, and I really doubt that you're in a position to credibly critique Lance's espresso knowledge/technique. You may not be the brightest, so try on some humility instead.
@@CantonSecurity If you look carefully at 0:51, you can see that the coffee bed is actually tilted and lower on the handle side. And if you watch the extraction at 1:18, there seems to be a channeling on that handle side.
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
The Spiritello is an absolute engineering and design masterpiece !!! A real work of art. ♥
It's s nice.
Coffee snobs in comments complain about the output weight of the espresso while not knowing extracting more volume is what you should do for lighter roast.
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..
Ratios longer than 1-2 aren't even a new thing. If I use the stock basket and a full lever press on my 30 year old pavoni I get a 1 to 3 ratio out and that was the way these machines have been used for decades lol
You guys are so lucky !
Beautiful machine, wow!
Both the espresso machine and grinder will not be used by 99.99% of coffee lovers. Noone cares its lance or paul or steve or mitchell or billy bob using the machine
The colour of those beans say🍋🍋🍋🍋🍋
KvdW Spiritello very nice and good coffee machine, but price totally not acceptable
To truly capture the espresso aficionado market, that price should be no less than $24,000. Bragging rights are where it’s at; you’re nothing in the online espresso community if you’ve not spent as much on espresso gear as on a luxury car
Was he a former barista ?😊
Its Hedrick but whatever
Thxs
thinkin about the same...
LH makes espresso in his short-sleeved shirt... so what?
To the coffee snobs in the comments: first off, lighter roasts should be extracted longer. Second, how about just let people enjoy their coffee? Like, it's really not that difficult to just let people enjoy things the way they like them.
Nothing should be anything, if i can grind fine enough a 1:2 ratio is more than sufficient
@@Cenot4ph You can't grind too fine without jamming all the acidic flavors. if your grind is too tight and pulls way too shorter ratio, you'll likely get salty shot. Try pulling La Cabra's super light roasts in 1:2 and you'll get it.
@SuperMatchaLatte some roasts require it, others do not.
실제로 보셨군요 ㅋ
3일 연속으로 만났습니다 ㅋㅋㅋ 덩치 큰 형 느낌으로 친숙했어요 ㅎㅎ
Sure you spelled his name right?
My bad
extremely important to pray every time before you pull the shot of espresso to God. Because God bring us the beans. The God of beans. Obey and pray.! Oh my gosh, what A poser…
채널링 ㅠㅠ
52gr espresso???
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.
@@PowerreserveThe notion of “triple” and “double” shot should just be abandoned. No useful information is conveyed, just state the dose and be done with it 😅
He's not even making coffee the machine is doing all the work. Id like to see him do something himself. Kids these days always wanting a handout
That’s some pretty bad channeling there. All because he did do WDT and distribute properly😂😂😂
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…
I've pulled many thousands of espressos with and without distribution tools. You have no idea whether this shot channeled based off this clip, and I really doubt that you're in a position to credibly critique Lance's espresso knowledge/technique. You may not be the brightest, so try on some humility instead.
@@CantonSecurity If you look carefully at 0:51, you can see that the coffee bed is actually tilted and lower on the handle side. And if you watch the extraction at 1:18, there seems to be a channeling on that handle side.
He extracted over 50 grams of espresso liquid, kidding me?
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