Don't forget to hit subscribe if you enjoy! All likes, comments, shares, and subs are super helpful. Also, let me know what you think of the studio! Curtains, sound blanket, and sound boards should arrive this week to make the audio match the quality of the visuals! Thanks for helping this happen!
The studio looks cool, and the focus and recording changes are great! I think I'll miss the vibe of "Lance in a random room", but I can't wait to see what you can do with a more stable set up! Congrats on the studio!
Love the studio Lance! I noticed myself having to turn up the volume a good bit more on this video, so that should probably be bumped. Overall lighting of the subject (you) and the room could use a bump too. Audio here was better than the refractometer video. That one sounded very thin and tinny. If I wasn’t a coffee nerd, I would have clicked right out because of it, but alas I endure because I love your content (: I’m also curious Lance if there’s any kind of chart anywhere for densities of various coffee varieties? Even if it’s just an approximation. Because I have minimal knowledge of densities by variety and am wondering how I could learn quicker than buying a million bags! 😂 I found lots of charts on flavor by altitude, but obviously that only tells one part of the story.
Smashing you like button like a Hulk. Thanks for all the hard work you put into this. Love that black 🖤 background it's like velvet for my over caffeinated eyes.
I’d love an app where you input the bean variables: elevation, variety, process, etc and it spits out some starting place recipes. Even better if you could input some or most of the extraction variables, as well, and it fills in the blank(s). For example: INPUT: A light roast, washed, Ethiopian, bourbon @ 2000m ASL; 18g dose, 2.5 ratio, 90C, 9 bar, grind size; ENTER and it gives you a starting grind size. While we’re at it, I’d also love an app that translates grind size to clicks on as many grinders as possible. How cool would it be if a recipe could be in microns instead of “setting X of grinder Y”: you could then input microns and the grinder you use into the app. The app then spits out the number of clicks for your grinder. Even better if it worked in reverse as well, so old recipes that say “25 clicks on my Commendante” could be translated with the app to microns, which could then be converted for your own device. Even better UE/UI would allow for direct conversion from grinder to grinder. But it would be best if we all started speaking the same language, re grind size, rather than the individual language of our different grinders. As a beginner in specialty coffee, I find figuring out the grind size the most frustrating variable to work out from recipe recommendations. I was just rewatching Daddy Hof’s ultimate brew guides for Moka and Aeropress (my daily drivers), and I found myself (ironically) shouting at my iPad, “What’s ‘medium-fine mean? Where are the microns, James, where are the microns?!?” If we all made this switch, then we could get manufacturers to talk in microns of grind size per click, not microns of burr travel per click. So endeth the rant. It didn’t start out as a rant, but… 🤷♂️
Please keep doing these, they are so so helpful!!! It really helps to go from the typical 1:2 ratio in 25-30s on every coffee to really being able to confidently explore coffee a lot more!
Very simple and informative video! Would be great as an infographic because this information is hard to find consolidated in one place. I'd put it next to my espresso machine at home.
A lot of this seem to apply to pourover as well, thank you so much for this! This'll help so much to alleviate the 50-100g potentially wasted bad cups before being able to dial properly.
This is super interesting! I have 2 questions coming out of this: 1) Would this info also be helpful in dialing in other brewing methods (eg. pourovers)? 2) For us who aren't as knowledged as you are, is there a chart or graph or something that would help us know/remember which varietal is denser/lighter, which process extracts more, etc? Thanks!
From my experience, YMMV, in doing POs, yes absolutely! For instance: Take the delicious Limu that is washed and a tasty Columbian honey, and without even getting onto the exact varietal, you are adjusting grind size based on bean density and changing water temp, pour technique and even the filter you are using. I will usually eat 2 or 3 beans, by crushing them with my molars, to see how the bean reacts. Does it shatter like glass or does it crumble evenly?
This video came just in time, watched it maybe 5 or 6 times now to fully retain all the info, now I gotta learn and read more about different varietals/processes. Got a new bag yesterday. Still pulled 6shots but I was in the ball park by shot 2 the next 4 my wife and I were tasting and making small adjustments every time. Definitely helped me understand more when I went to buy a new bag this time. Thanks for the great video!
Audio sounds a lot better, but very quiet, I had to crank my volume to 100% to hear decently where the previous many YT videos I watched I had volume at like 60-70. Keep it up!
Fantastic as always! I really hope we can move past obsessions over time for brewing. A focus on direct variables (the things we actually change), rather than dependent variables is much more helpful. I always teach new baristas: dose, yield, time in that order! Time is a good indicator, but if you're consistent with dose and yield don't worry about it too much. Similar argument to the preference for flow not pressure: the thing actually happening in the puck, not the emergent phenomena of pump + resistance.
The new studio rocks. Congrats. Liked the “shout out” to Regalia at the open. They are recovering from a fire, but that’s not the reason to support them. They are part of an amazing roaster cooperative and are just good people. That the coffees are world class doesn’t hurt…but I’m a supporter and am so thankful to see them getting exposure here with the launch of Lance’s new digs. Also, got my Lotus water today. Christened it with some Square Mile Sweet Shop blend (James Hoffmann joint) and some Finca Lerida, Catuai Special Reserve, from my trip to Panama. Great work and, again, congratulations. A lot to celebrate in Lance world…and all so well deserved.
omg. so absolutely clear. wish there was more to nerd out on -- maybe do a series? it took me so many youtube vids to get this level of info. really like the 1. 2. 3. onscreen to help digest info -- but didn't like the swipey screen (distracts from your calm informative style i think.)
Sicc, thank you! I had started to notice myself that coffees with more intensive processing seemed easier to extract than straight washed coffees; it's great to have my suspicions confirmed lol. Definitely stoked to try out that Sidra, too! It's been a good year for strange and uncommon varieties so far
Absolutely loved this video! Lance, can you make another video to talk about these factors in depth? I’d love to learn 5 common varieties and what to do with them and a little bit more about processes and how these affect extraction.
I was going to ask the same thing. This seems like something fun to spreadsheet! Enter your last bag and new bag species, roast, elevation, process, to give each synthetic score of extractability and suggestions for the transition (grind, dose, temp, ratio). But, we need a data set.
Thank you! I find these review-overviews to be very helpful. I began my coffee nerding late 2021 with learning pour-over, then got a Flair Pro 2 in late Spring. I have been getting the Fellow Drops most of that time as well. I found I’ve been getting lost in the details of grinding, puck making, trad vs turbo, etc. Basically getting lost in variables and not being able to relocate where I had come across some different tidbit of information during the past year to review. The timing of this video is fantastic, because I just this weekend pulled out the pile of coffee bags I had saved to keep as a “database” (ok, unhelpful pile of varying degrees of information). Anyway, thanks! Helps me reset/recenter my thinking.
The transition slides for text on screen scares me :'( it sounds like subliminal messaging or a ghost saying creepy stuff LOL. loving the new studio upgrade on the videos, you are DOING WORK!
Thank you Lance! I was having a hard time with an Ethiopian bean I just got a few days ago, which weirdly enough is a medium-dark roast. I was getting super bitter taste out of every shot pulling my standard 1:2.5 ratio. So I started doing it differently, and I just landed on a ristretto style recipe, so a 1:1.5, but also grinding way coarser, coming out between 22-25seconds, and it’s finally tasting what I think it should… Thankfully the bag was a big 2lb haha. It’s been a interesting journey.
Lance, you should know that at 1:36 the on screen text says “yeld” when you say yield. Also your production quality is really stepping up and my eyes love the feast
Practical advice you can also try. Take a bean from the bag, and press it on the counter/table with your thumb. How easy it cracks will tell you a lot. Try with dense/light roast and with darker roast and see the difference.
It would be really nice to see you having a challenge of pulling a good espresso first try from different types of beans. I keep hearing that a specific coffee is good for filter, others for espresso, but for me sometimes I create my own blends ie.mixing darker beans w chocolate notes with beans more fruity. Sometimes comes out delicious being my best shots I ever pulled but others coming out nasty. It would be nice to see your line of thought and the setting you would go for it in your first try. Love your videos!
Lance, love this, but most of all the statement of more information on the bag. I have run into the full spectrum of a lot to almost none, including roast profile. Being 100% PO brewing, dialing in a new coffee is easier, due to the reduction of variables as compared to espresso. But, the group I am in, we are talking about tailoring water chemistry to the individual coffee, yeah bit geeky. Having a bit more information, giving us a better idea of the construction due to the environmental, processing, roasting.... is only give us the chance to make that top tier brew we all chase. Thank you!
Nice! Yes. Tailoring water is more ans more common. I actually launched a company called Lotus recently that is all about water science and making water recipes more streamlined and easier! Check jt out
I'm a big fan of yours and congrats on your new studio setup! Love the white/dark/wood vibe going on though I hope you can get some fun lights behind to bring life to your incredible equipment, maybe this is what you're going for, I don't know. I truly learn so much from you and I wanna thank you for all the knowledge you share. I own a Breville Bambino and now work as a barista
I love this. Can you find a newbie that's been at this a while but is struggling and then assist and teach? It could be interesting to see how someone inexperienced thinks about this compared to you.
I wanted to come back to this video to double on Lances advice on letting go of these imaginary walls we put up on time. It took me a long time to actually get this to stick. Recently I’ve been pulling some of the best Colombians at 20 seconds and I made this imaginary line that shots under 25 seconds won’t taste good. The wall I needed to break was tasting what I did at the roaster in Oregon and then going home and trying to replicate it. Wasn’t even close until I started breaking these lines on time.
Re: contact time. The kind of grinder (burrs really) you're using makes a huge difference here. A conical 'squeeze' and 98mm flat gusher shot can both be delicious depending on the coffee. Maybe a next video?
Great video. Could you do a follow up with a few decent profiles based on your expertise. The decent forum has some general guidance on profile usages but i find i stick to 2 or 3 profiles as i dont quite get how to figure out which profile is best suited to each coffee. Thanks!
Great video, I mean content and the rest, I thought it was an old one seeing that perfection in visuals and sound ! What about roast date ? I find it having a big effect on puck resistance (I only use manual lever machines) I guess the older the finer ?
One thing I'm really curious about - could you recommend some good resource(s) to get to know which varieties have what properties when it comes to their extraction potential?
Great Vid Lance, chock full of information as always! Wondering if you could condense it into an info graphic or quick reference guide with all the info in this video which would come in handy when opening a new bag of coffee.
Very interesting, this however requires you to have knowledge of the varieties... which most amateur coffee enthusiasts do not have (or at least I do not). The video still helps, nonetheless. There are way too many variables when brewing espresso, and I find it hard to believe you (referring to us amateurs) would get a close to perfect espresso at home. Especially if you have a small bag of the same coffee. Having said that, I still love brewing espresso, still enjoy taking notes of the brew, and still drink it even if it's on the bitter or sour side 😅 Although this often results in making myself a second round!
I'm a little surprised elevation wasn't highlighted as well. That's something I always look at too, with the broad trend being higher elevation leads to denser bean. Though I guess that can be considered part of the varietal variable too.
There really isn't a massive correlation. I compared notes with Feran, who has taken note of thousands of coffees densities and maintained information about elevation, etc. Not as big of a correlation as one might assume.
Great video Lance! This is something I think about all the time, how do I waste less coffee by understanding the coffees and variables to know a good starting point and get closer out of the gate. BTW diggin the new setup and look! The darker/moodier look is more my style that I do with my videos 😉
Is there a book suggestion someone has that would have more detailed info about how variety, process, affect dialing in in more detail from what Lance started talking about here? Would love a nice simple guide or a chart that shows the variety density for ex
Nice seeing the Decent getting some airtime. Gives great feedback when dialing in. Took delivery of my looooong awaited Key last week and struggling to dial in - thing is just so adjustable. Curious where you sourced the puck screen holder at the side of the Decent.
AAAAAHH! So excited to see coffees from CC in your videos! How did you like the Takesi coffee? Have you tasted the Geisha as well? Those Bolivians are just amazing, imo.
Don't forget to hit subscribe if you enjoy! All likes, comments, shares, and subs are super helpful. Also, let me know what you think of the studio! Curtains, sound blanket, and sound boards should arrive this week to make the audio match the quality of the visuals! Thanks for helping this happen!
The studio looks cool, and the focus and recording changes are great! I think I'll miss the vibe of "Lance in a random room", but I can't wait to see what you can do with a more stable set up! Congrats on the studio!
Love the studio Lance! I noticed myself having to turn up the volume a good bit more on this video, so that should probably be bumped. Overall lighting of the subject (you) and the room could use a bump too.
Audio here was better than the refractometer video. That one sounded very thin and tinny. If I wasn’t a coffee nerd, I would have clicked right out because of it, but alas I endure because I love your content (:
I’m also curious Lance if there’s any kind of chart anywhere for densities of various coffee varieties? Even if it’s just an approximation. Because I have minimal knowledge of densities by variety and am wondering how I could learn quicker than buying a million bags! 😂 I found lots of charts on flavor by altitude, but obviously that only tells one part of the story.
Second the audio being a kinda low but other than that great all around! Thanks for the always helpful content!
Smashing you like button like a Hulk. Thanks for all the hard work you put into this. Love that black 🖤 background it's like velvet for my over caffeinated eyes.
“Less wastey more tastey” is absolutely something I’d wear on a tee
maybe I have something in the works...maybe...
@@LanceHedrick yes please yes please yes please
@@LanceHedrick totally wear that on a super high quality Gildan Ultracotton.
Oh yeah! Lance-ism on tees would be great.
I’m in for one
"I don't know what that means but it's now said and I can't take it back." I love your stream of consciousness videos.
I’d love an app where you input the bean variables: elevation, variety, process, etc and it spits out some starting place recipes. Even better if you could input some or most of the extraction variables, as well, and it fills in the blank(s). For example: INPUT: A light roast, washed, Ethiopian, bourbon @ 2000m ASL; 18g dose, 2.5 ratio, 90C, 9 bar, grind size; ENTER and it gives you a starting grind size.
While we’re at it, I’d also love an app that translates grind size to clicks on as many grinders as possible. How cool would it be if a recipe could be in microns instead of “setting X of grinder Y”: you could then input microns and the grinder you use into the app. The app then spits out the number of clicks for your grinder. Even better if it worked in reverse as well, so old recipes that say “25 clicks on my Commendante” could be translated with the app to microns, which could then be converted for your own device. Even better UE/UI would allow for direct conversion from grinder to grinder.
But it would be best if we all started speaking the same language, re grind size, rather than the individual language of our different grinders. As a beginner in specialty coffee, I find figuring out the grind size the most frustrating variable to work out from recipe recommendations. I was just rewatching Daddy Hof’s ultimate brew guides for Moka and Aeropress (my daily drivers), and I found myself (ironically) shouting at my iPad, “What’s ‘medium-fine mean? Where are the microns, James, where are the microns?!?” If we all made this switch, then we could get manufacturers to talk in microns of grind size per click, not microns of burr travel per click.
So endeth the rant. It didn’t start out as a rant, but… 🤷♂️
I wanted a grinder grind size conversion among popular grinders
that sounds fucking amazing
The new editing!!! Loving the new studio, editing style, and improved audio!
Studio and sound are great. The extreme narrow focus is highly distracting. Personally don't like the soft focus of the main camera.
The sound is much better now, only your voice is still a bit quiet compared to other videos. That should be easy to fix in editing.
Please keep doing these, they are so so helpful!!! It really helps to go from the typical 1:2 ratio in 25-30s on every coffee to really being able to confidently explore coffee a lot more!
Love the way you explain things, even as a non native english speaker I can fully understand you. Thank you Lance, appreciate your content!
Very simple and informative video! Would be great as an infographic because this information is hard to find consolidated in one place. I'd put it next to my espresso machine at home.
A lot of this seem to apply to pourover as well, thank you so much for this! This'll help so much to alleviate the 50-100g potentially wasted bad cups before being able to dial properly.
Loved the subtle switch at the 9:50 mark, from the pink to the gray bag!
This is super interesting! I have 2 questions coming out of this:
1) Would this info also be helpful in dialing in other brewing methods (eg. pourovers)?
2) For us who aren't as knowledged as you are, is there a chart or graph or something that would help us know/remember which varietal is denser/lighter, which process extracts more, etc?
Thanks!
From my experience, YMMV, in doing POs, yes absolutely! For instance: Take the delicious Limu that is washed and a tasty Columbian honey, and without even getting onto the exact varietal, you are adjusting grind size based on bean density and changing water temp, pour technique and even the filter you are using. I will usually eat 2 or 3 beans, by crushing them with my molars, to see how the bean reacts. Does it shatter like glass or does it crumble evenly?
@@MikeGianetti Is there a chart or graph? Or is it "try it and record it"? Also, a coffee cup salute to you for the bean test!
This video came just in time, watched it maybe 5 or 6 times now to fully retain all the info, now I gotta learn and read more about different varietals/processes. Got a new bag yesterday. Still pulled 6shots but I was in the ball park by shot 2 the next 4 my wife and I were tasting and making small adjustments every time. Definitely helped me understand more when I went to buy a new bag this time. Thanks for the great video!
Impact of dillywhacks on extraction potential deserves it's own series.
Whoa... Awesome video! I learned why we make the changes we make! Love it!
Audio sounds a lot better, but very quiet, I had to crank my volume to 100% to hear decently where the previous many YT videos I watched I had volume at like 60-70.
Keep it up!
video and audio quality has improved significantly, good work dude! ☕️
Fantastic as always!
I really hope we can move past obsessions over time for brewing. A focus on direct variables (the things we actually change), rather than dependent variables is much more helpful.
I always teach new baristas: dose, yield, time in that order! Time is a good indicator, but if you're consistent with dose and yield don't worry about it too much.
Similar argument to the preference for flow not pressure: the thing actually happening in the puck, not the emergent phenomena of pump + resistance.
Your channel is still kicking ass, thank you 🙏
Very useful video cause I have too the syndrome "I managed to dial in the coffee at the last 20gr of the bag"
😂😂
Right? My latest purchase (actually a gift) was 100g of $400CAD/lb Gesha. Not much room for error!
The new studio rocks. Congrats. Liked the “shout out” to Regalia at the open. They are recovering from a fire, but that’s not the reason to support them. They are part of an amazing roaster cooperative and are just good people. That the coffees are world class doesn’t hurt…but I’m a supporter and am so thankful to see them getting exposure here with the launch of Lance’s new digs. Also, got my Lotus water today. Christened it with some Square Mile Sweet Shop blend (James Hoffmann joint) and some Finca Lerida, Catuai Special Reserve, from my trip to Panama. Great work and, again, congratulations. A lot to celebrate in Lance world…and all so well deserved.
omg. so absolutely clear. wish there was more to nerd out on -- maybe do a series? it took me so many youtube vids to get this level of info. really like the 1. 2. 3. onscreen to help digest info -- but didn't like the swipey screen (distracts from your calm informative style i think.)
Seeing coffe collective beans just makes me happy.
Sicc, thank you! I had started to notice myself that coffees with more intensive processing seemed easier to extract than straight washed coffees; it's great to have my suspicions confirmed lol. Definitely stoked to try out that Sidra, too! It's been a good year for strange and uncommon varieties so far
Great insight and detail. The new studio also on point.
That intro...that new studio...our favorite barista...DIGGIN THIS LANCE
Thanks for the tips! I'll keep this in my back pocket as I try to find the best shot.
Just got the like +1 FTW! Well made, well priced, well spiced!
Love your passion for educating.
Very interesting! a table with varieties of beans, processes and roast level that explains what you are explaining here would be awesome.
Great video!! Clear, thorough, well organized, to the point.
New place looks and sounds awesome Lance!
That new studio is amazing Lance! It looks fantastic and the sound is great!
Absolutely loved this video! Lance, can you make another video to talk about these factors in depth? I’d love to learn 5 common varieties and what to do with them and a little bit more about processes and how these affect extraction.
1:35 extraction yeld 😂
Hey Lance, do you have a recommended resource for coffee density vs variety?
I was going to ask the same thing. This seems like something fun to spreadsheet! Enter your last bag and new bag species, roast, elevation, process, to give each synthetic score of extractability and suggestions for the transition (grind, dose, temp, ratio). But, we need a data set.
yeah I was thinking the same thing.
Agreed. I need to learn more about the varietals too. A resource would be great.
I will also appreciate some references of this
Brilliant idea! Dr Gagné? Je pense que c’est votre milieu…
Thank you! I find these review-overviews to be very helpful. I began my coffee nerding late 2021 with learning pour-over, then got a Flair Pro 2 in late Spring. I have been getting the Fellow Drops most of that time as well. I found I’ve been getting lost in the details of grinding, puck making, trad vs turbo, etc. Basically getting lost in variables and not being able to relocate where I had come across some different tidbit of information during the past year to review. The timing of this video is fantastic, because I just this weekend pulled out the pile of coffee bags I had saved to keep as a “database” (ok, unhelpful pile of varying degrees of information). Anyway, thanks! Helps me reset/recenter my thinking.
The transition slides for text on screen scares me :'( it sounds like subliminal messaging or a ghost saying creepy stuff LOL. loving the new studio upgrade on the videos, you are DOING WORK!
No matter what I do with my feed Hoffmann is always on top of Hedrick.
Hey, google, does TH-cam use gravity in it's ordering algorithm?
Love the new studio!
Content was already top notch, now production value is being upped as well with hella smooth B-roll. Nice! 😎🫡
Happy new studio 🎉
Thank you Lance!
I was having a hard time with an Ethiopian bean I just got a few days ago, which weirdly enough is a medium-dark roast.
I was getting super bitter taste out of every shot pulling my standard 1:2.5 ratio.
So I started doing it differently, and I just landed on a ristretto style recipe, so a 1:1.5, but also grinding way coarser, coming out between 22-25seconds, and it’s finally tasting what I think it should…
Thankfully the bag was a big 2lb haha.
It’s been a interesting journey.
“Idk what it means, but it has been said, now I cant take it back” - 😂
Love the new studio and new edit style!
thank you! really excited it is (essentially) done! Good enough to start filming in, for sure. More to come!
Great content, and I see those B-rolls are something new! Cool :)
Brilliant, thanks. Perfectly time too!
Congrats on the new set, looks amazing. That B roll though! ... Great video as always.
Lance, you should know that at 1:36 the on screen text says “yeld” when you say yield.
Also your production quality is really stepping up and my eyes love the feast
Love the new space man! Can't wait for more awesome content from you brother.
I appreciate your use of the word “Plethora “ it means a lot. 😉
apperciate it lance,very useful detail❤
Just started watching your videos and subscribed after watching the first one! So good! - ps. Love the hair and moustache you got going in this one 🤌🏼
Practical advice you can also try. Take a bean from the bag, and press it on the counter/table with your thumb. How easy it cracks will tell you a lot. Try with dense/light roast and with darker roast and see the difference.
Awesome vid - looks and sounds gorgeous, space looks awesome, and content is useful and super well explained, as always!
I wish I had this video starting out. I've learned most, but not all of this, through trial and error over years.
The new studio looks great dude
Nice new setup! And a useful video.
It would be really nice to see you having a challenge of pulling a good espresso first try from different types of beans. I keep hearing that a specific coffee is good for filter, others for espresso, but for me sometimes I create my own blends ie.mixing darker beans w chocolate notes with beans more fruity. Sometimes comes out delicious being my best shots I ever pulled but others coming out nasty. It would be nice to see your line of thought and the setting you would go for it in your first try. Love your videos!
Lance, love this, but most of all the statement of more information on the bag. I have run into the full spectrum of a lot to almost none, including roast profile. Being 100% PO brewing, dialing in a new coffee is easier, due to the reduction of variables as compared to espresso. But, the group I am in, we are talking about tailoring water chemistry to the individual coffee, yeah bit geeky. Having a bit more information, giving us a better idea of the construction due to the environmental, processing, roasting.... is only give us the chance to make that top tier brew we all chase. Thank you!
Nice! Yes. Tailoring water is more ans more common. I actually launched a company called Lotus recently that is all about water science and making water recipes more streamlined and easier! Check jt out
Hey Lance, you’re the man! Thank you for taking me to school.. killer content 👏👍😊
I need to rewatch and take down a cheat sheet for parameters. Great video.
You’re a legend Lance. Great content as always and learnt a ton 👍
Have always enjoyed the information you share. Great video and love the new studio! Less wastey more tasty!
“Less wasty, more tasty”. That’s now gotta be a thing. T-shirts?
Is there a graphic or something like that about the densities of most of the coffee varieties?
Great video. This may be a little nitpicky but I noticed several typos. Studio looks great and I look forward to seeing more from you!
Other than "extration yeld," what did you notice? My editor is portuguese and I didn't double check. Apologies. Curious what the others were
And thanks!
absolutely amazing, thank you!
Great video, Lance, and very helpful. Thanks!
I'm a big fan of yours and congrats on your new studio setup! Love the white/dark/wood vibe going on though I hope you can get some fun lights behind to bring life to your incredible equipment, maybe this is what you're going for, I don't know. I truly learn so much from you and I wanna thank you for all the knowledge you share. I own a Breville Bambino and now work as a barista
I love this. Can you find a newbie that's been at this a while but is struggling and then assist and teach? It could be interesting to see how someone inexperienced thinks about this compared to you.
I wanted to come back to this video to double on Lances advice on letting go of these imaginary walls we put up on time. It took me a long time to actually get this to stick. Recently I’ve been pulling some of the best Colombians at 20 seconds and I made this imaginary line that shots under 25 seconds won’t taste good. The wall I needed to break was tasting what I did at the roaster in Oregon and then going home and trying to replicate it. Wasn’t even close until I started breaking these lines on time.
Lovin the Eugene from Walking Dead drip
Video quality unreal 🤯
thank you!
Perfect video. This is the exact thing I’ve been trying to figure out how to say 👍
Lance, this is so informative. Thank you!!
What resources would you recommend for me to learn more about bean varieties, processing, etc?
Love the studio!
thank you! Been a journey! haha
Re: contact time. The kind of grinder (burrs really) you're using makes a huge difference here. A conical 'squeeze' and 98mm flat gusher shot can both be delicious depending on the coffee. Maybe a next video?
Great video. Could you do a follow up with a few decent profiles based on your expertise. The decent forum has some general guidance on profile usages but i find i stick to 2 or 3 profiles as i dont quite get how to figure out which profile is best suited to each coffee. Thanks!
thanks a lot for this !
"God shot" something about that phrase felt good on my ear drums
Great video, I mean content and the rest, I thought it was an old one seeing that perfection in visuals and sound !
What about roast date ? I find it having a big effect on puck resistance (I only use manual lever machines) I guess the older the finer ?
I think we can apply this knowledge to dial our filter coffee, right?
So helpful
One thing I'm really curious about - could you recommend some good resource(s) to get to know which varieties have what properties when it comes to their extraction potential?
This audio is crispy!!!
Great info! Has anyone seen a list/database that consolidates the typical characteristics of different varietals?
Great Vid Lance, chock full of information as always! Wondering if you could condense it into an info graphic or quick reference guide with all the info in this video which would come in handy when opening a new bag of coffee.
Very interesting, this however requires you to have knowledge of the varieties... which most amateur coffee enthusiasts do not have (or at least I do not). The video still helps, nonetheless. There are way too many variables when brewing espresso, and I find it hard to believe you (referring to us amateurs) would get a close to perfect espresso at home. Especially if you have a small bag of the same coffee. Having said that, I still love brewing espresso, still enjoy taking notes of the brew, and still drink it even if it's on the bitter or sour side 😅 Although this often results in making myself a second round!
Not quite. It requires you to be observant when brewing and taking notes.
Editing is on point! Anyone else bothered my the the misspelling of “yield” though?
I'm a little surprised elevation wasn't highlighted as well. That's something I always look at too, with the broad trend being higher elevation leads to denser bean. Though I guess that can be considered part of the varietal variable too.
There really isn't a massive correlation. I compared notes with Feran, who has taken note of thousands of coffees densities and maintained information about elevation, etc. Not as big of a correlation as one might assume.
For those who don't know, is there any resource that lists the general densities of different varieties?
Sounds like you have an encyclopedic knowledge of varietals; is there a resource you use to learn about varieties
please make a manual brewing dial in too, like how do you figure your brew recipe after cupping
Good audio!! 🎉🎉
Great video Lance! This is something I think about all the time, how do I waste less coffee by understanding the coffees and variables to know a good starting point and get closer out of the gate. BTW diggin the new setup and look! The darker/moodier look is more my style that I do with my videos 😉
Please do a video around pressure and flow profiling!
Is there a book suggestion someone has that would have more detailed info about how variety, process, affect dialing in in more detail from what Lance started talking about here? Would love a nice simple guide or a chart that shows the variety density for ex
Nice seeing the Decent getting some airtime. Gives great feedback when dialing in. Took delivery of my looooong awaited Key last week and struggling to dial in - thing is just so adjustable. Curious where you sourced the puck screen holder at the side of the Decent.
Is there some sort of chart that lists varieties and their properties?
Lance, is it extraction or extration 😅 love the new editing 🤓
AAAAAHH! So excited to see coffees from CC in your videos! How did you like the Takesi coffee? Have you tasted the Geisha as well? Those Bolivians are just amazing, imo.