Please do another of these videos. Even if you think it's repetitive. The mystery roast. It's so helpful to see your decision making process and to compare it to what we would do. Much more helpful than more abstract knowledge where it's separated out into themes etc. Seeing it all put together and organic is the best for learning.
Please do more video like this with more coffees, different equipment, etc. Coffee TH-cam is oversaturated with comparison/unboxing videos, but at the end of the day we all have different beans, equipment, and skills, this teaches transferable skills.
It's probably the best video on dialing in light roast I have ever watched. Often sour/bitter situations will happen, and that is very confusing to most people. That situation is explained perfectly.
Great vid, as usual. Would love to see the same done for pour over. Specifically how to make those same micro adjustments once you find a good flavor zone. Thanks bud!
I just had to comment to say keep doing what you’re doing, Lance. Your content is super helpful and your videos are always so enjoyable to watch. All the goofy fun things you do only make it better. As a teacher, I have to say I’m very impressed with your ability to teach difficult concepts in easy to understand ways. Your passion for what you do shines through!
This video lead to one of the best shots I've pulled yet. As a novice, I was using a 2:1 ratio even for light roasts. I had never seen/learned/heard about changing the ratio based on roast level. Bumping it up to 52g this morning let the coffee sing.
This is what I love, a good old fashioned dial in. Aside from telling me my choice of grinder is still on point, all I want to see is you dialing in a new bean, showing me that ratios of 15 to 50 aren't weird, making a slurping noise when tasting, then whispering about Hugo. This is my happy place ☕
Just getting into espresso and wanted to experiment with a lighter roast today. Thank you for being technical but still easy to understand. 👍 pulled a somewhat decent shot with this info first time around, and planning to make some tweaks to the next shot.
I am opening a coffee trailer very soon and I can honestly say that I have learned more from all your videos (Which I have watched) than any other teaching platform I have subscribed to. Keep up the great work and thank you.
Extremely helpful! The Gaggia is quite the hobbyist machine, great to see you doing something like this in affordable packages that are within reach of most of us. Cool grinder too, I'm behind I gotta go see your review on that. The Gaggia and Silvia are both machines I have been eyeing. Hope you're doing great man! Cheers!
Really like the initial setup grind checks that you did to get grind size close. I’m sure even the first shot was really good. Great tip to minimize wasted coffee.
I have a jar I put extra coffee grinds into for my in laws who ask me to provide them with ground coffee for their morning coffee. Any grind size will do. They love regular coffee.
Oh man! This was so helpful. I really needed to hear “go coarser on the grind” it made all the difference. My shot looked pretty bad coming out, messy but delicious and sweet where it was sour before. Thank you, my dude!! 🙏
Wonderful timing. Being new to the espresso process, I've been wresting quite a bit with lighter roasts and my breville bambino, and I feel like I've tried quite a few things (to no avail). This has given me a few more things to try. Thanks Lance!
Which bambino do you have? I have the basic one without the automatic froth feature, and it only came with a pressurized basket. Definitely order a normal basket if that is the case and you will have a lot more luck! I hope you pull some good shots soon!
@@ronnorhgih3265I have the basic one as well, but it came with 4 baskets. 2 singles and 2 double (one pressurized and non-pressurized of each). I've only used the non-pressurized double basket, so I don't think that's it - but thanks for reaching out!
@@Jefffocus From what I've heard (and I'm starting to think it's true), it's a problem related to the temperatures (because I've tried pretty much every variable). I don't think these machines can consistently hit the right temperature for certain beans. Yesterday I bought a new bag of beans which are a mix of dark and medium roast, and I finally got a shot that wasn't sour. I think it's possible these entry level Bambino's just aren't ideal for lighter roasts. Of course, it could also be me - I'll never rule out some error on my part, but I've been working at this for quite awhile, using every tip and trick I've been told, and nothing has really worked.
I had been struggling to get a light roast to taste good, this definitely helped! I especially appreciated you talking about changing the ratio, for some reason that’s not a variable I was experimenting as much with. Something more towards 1:2.5 instead of 1:2 definitely tasted better. Thanks for the video!!
Lance, you are such a great teacher! The methods you come up with to convey grind size across a video (with sound and feel) is amazing! Also, love that dosing cup with built in scale!
Awesome video! Thanks Lance. I of course only speak for myself when I say this, but I really enjoy the "long format" stuff you do (even a 40 min. vid is not too long), especially when you talk about important stuff like lightly roasted coffee ^^. Keep at it
using an unmodded gaggia classic for these videos is so helpful. I just bought one with the intention of modding it but am a little bummed bcs ik its going to be a while before i can get round to doing the mod so knowing that the machine is workable in the meantime is super helpful
Thanks so much for this great video. I especially appreciate the explanation of how coarse ground shots can have great body…another mystery finally makes sense. I agree that many cafes use a long pull as a cheat code to moderate the acidity, but that’s why I appreciate light roasted shots that are truly dialed in and have balanced acidity even at 1 to 1.5 or so. It takes reduced flow to get this right I suppose, everything has to be right.
More great information Lance. With all the information you provide, and all the equipment you use,I believe home users have varying degrees of these factors. Many move between different roasts, and this video hits a point along with your dark roast dial in video. One easy factor is to journal equipment, grams, time grind settings etc
you're a champ Lance~ love your vids. I gave up on espresso when I discovered the love of Filter and Orea with SSP MP in my DF64(gen1 with 3d printed declumper). All one needs is good water, good coffee, in those high priorities, and then a good grinder and some technique and the results are guaranteed amazing. Espresso is just too finicky and gets me hyped on the caffeine which I don't enjoy, and the low volume ends too quickly hh. Keep up the excellent, informative, and light hearted approach! regards from Tel Aviv
You consistently hit on the exact topics I've always wanted covered by an expert like yourself. Your channel continues to be a gold mine of info! Thank you!
Loved this Lance. Have never really thought beyond size and taste to introducing ratios is excellent. Thanks giving some love the Gaggia once again. Have upgraded but still try to surf the Gaggia for a good cup.
That was a very helpful video, even if for the most part it confirmed what I'm doing already. One question though: you used the word "balanced" a number of times, once in regard to acidity, other times in regard to the whole shot. But what is it that is balanced? Sweet and sour? Acid and bitterness? Some other elements?
sometimes when I buy new coffee I take about 25g of it and bring with me to work. It's usually a light roast. As i don't have an espresso machine I just take on the opportunity to use the one at work. It's a Appia II. I have just one shot and that's it. Got some really fast shots sometimes and to my surprise they tasted really good. The last one I tried had a really pleasant hazelnut taste to it. Got 60g out from 18g of a light roasted catuaí vermelho grinded on a timemore C3S with the esp adjustment plate it took about 35s to extract. 30g were for tasting and the remaining coffee turned into a latte that tasted like nutella
Great advice! I will try out the fingerprint method. Also curious what your advice would be for a single shot basket of around 7 to 9 grams, which are more challenging to find the zone in my experience. Don't agree on the sourness though: when life gives you lemons or a light roast, enjoy the sourness. I consider it an acquired taste after a few years of being a home barista ;)
Gotta start dialing my light roast now in the espresso. Thanks for the ideas. My light roast usually brewed via pourover exclusively. Gotta test lights.
Hi Lance, when you started explaining how the water moves through the puck I had a bit of an idea: What if you selectively mixed different grind sizes for I guess what I would call a designed channeling? I know that this sort of happens already because of the grind size distribution of a grinder, but maybe a more exaggerated version of this would be worth looking into. My sort of train of thought, is that the water would choose the path of least resistance and finer grinds would steer the water to the more coarsely ground coffee particles, while at the same time allowing for higher extraction as the finer part of the puck would also give off solubles. Maybe even layers of differently ground coffee would be cool to experiment with. I'd do it myself if I had an espresso machine :p
I’ve often wondered similar thoughts. I’m curious about blending extreme uni-modal grinds in calculated ratios to unlock different flavor profiles. I see promise with this in pour over, but the experimentalist is also curious about this in espresso.
I imagine the particle distribution and grind quality is just purely random in a blade grinder. I do think there's potential with extremely unimodal grinders, if blending in calculated ratios. 2 grind sizes I imagine would be enough to play with, thinking something like ratios of 1:5 or less. @@drygordspellweaver8761
Lance, This is a great video, one of your best, and very instructional, thanks for using a stock Gaggia Classic Pro, a machine that many of us started with. I couldn't stop laughing after Hugo's comment of "Average". Again, thanks for a Classic Lance Video. Cheers.
this completely changed the way I brew my light roast - I cannot believe how good the espresso is now - just did a natural geisha by Don Pepe. holy cow!! best shot I've done.
Nice and clear explanations! Very helpful. Where can I find the little gizmos like the RDT spray bottle, and Wisk for stirring the grind? Also need a portafilter collar or dam like the one you use to prevent grinds from spilling over the sides when you pour them in. Thanks!
Thanks Lance, I enjoy these "how I dial in" type videos. Whenever I watch one of these, whether it's you or Hoffman or whoever, there is usually some curve ball you throw in. In this case, it's right around 8:44. You have a "nice, thicker shot," "the acidity is much more balanced," "the sweetness is [not as much] there" and "the sourness is overtaking the cup." In that case, why did you *coarsen* it one more time AND increase the ratio? Why didn't you just increase the ratio to move it a little further along the curve toward sweeter and less sour? There's some unstated nuance there to why you did both that maybe at your experience level seems obvious to you but it's not intuitive to me. Thanks!
Thank you lance, recently had a Nestor lasso by Manhattan in espresso roast and it seemed to have benefited from really long ratio, I wish this video was uploaded back then 😢. Btw Lance, the barsetto has built in plasma generator, so inherently it has no static in stock form. I am wondering if the plasma really works when grinding without RDT? cheers!
Great! Just when my roaster sends a filter roast for my espresso - i get this. Good timing! Universe is reaching out to me through Lance. What a sign!!😅😅😅
Awesome content again, will try it as I almost have given up on light roast espresso (the one recipe V60 for light roast though is a hit each time). Thanks for the fun delivery of this educational content !
Absolutely love your videos, Lance! Thank you for providing such high-quality, in-depth content for everyone. I've learned the most from your channel compared to others in terms of refining my espresso output. Any recommendations for specific light roast beans that you enjoy? Just tried some Onyx Tropical Weather beans and was surprised by how much I enjoyed them. Generally, for light roasts, high temperature is recommended, however, Onyx recommends 92 C instead of 94 C for that roast. What would you suggest, the higher temperature?
Good tips, I find I can get really good results when I pull longer/slower running shots (usually more 1:2-ish, but also with a pre-infusion). I tend to err on the side of going too fine, but yep, It is easier to get good results by going coarser and doing a larger ratio though. I gotta try to get myself back there with faster flowing shots, just to see if I'm missing anything in my coffees (it's good to experiment). If you go super-fine sometimes I'll see coffee oils getting extracted :O
Quality content as always 🤌 It also all comes down to the palate experience/professional experience and preference as well. Today I had a pretty underextracted and sourish, but kinda still drinkable Brazilian espresso and the barista was very happy about it as "our Brazil is fruity as you may have noticed, unlike every other bitter Brazil out there"
Thanks Lance! How perfect is this? I pulled a delicious triple shot of a Columbia Reserve light roast this AM 💕 FINALLY! Same (Un-modded) Gaggia Classic Evo Pro, 21 g coffee, Baratza ESP set to 11, E&B nanotech basket, WDT & light tamping, 2.5 oz at ~27 seconds. Buzzing… 💕
9:25 I'd have pulled a gram of coffee out here and maintained grind and brew time. I'm still watching so I don't know how it will turn out yet but it's fun to think along with you and "bench brew" so to speak as we go.
"It's average" Hugo, you've been around Lance too long. I think what you're calling average would be the best espresso I've ever had. 😆 Lance, I really appreciate that you used a GCP for this. I know you've done a Bambino before as well, and it means more of the audience can see themselves doing what you're doing. When I see coffee youtubers pulling shots on their barely not commercial $3k+ machines, it's like "that's cool and all, but I'll never be able to replicate it." (at least unless I win the lottery or something)
Great informative video! Have you ever tried underdosing and using bigger ratio for light roasts? Lately I have been enjoying basket size - 6 grams (so 14 gr in a 20 gr basket or 16 gr in a 22 gr basket) to around 45-47 gr out in 20-26 seconds and they have been the best shots of light roast beans I have ever drunk. Sounds crazy in theory but please do try and give your opinion on it!
Precisely what force do you use when tamping? Isn't tamping the most precarious of all the espresso variables... I use a tamping scale. Works a treat. Reliable extraction every time.
It's a nice video . I congratulate you . however, it's my daily roten in dailing in light roasted coffee .Also, to mention some grinders like conical burrs do highliting the acidity in light roasted coffee, and most of the time, I field to have good shot .
I really enjoy trying to anticipate your choices in videos like these. After tasting shot 2, you elected to increase the ratio AND coarsen the grind. If have tried the ratio only to extract more. I'm curious, why did you choose to coarsen as well - to keep the shot time down? What would that do to extraction or texture? TIA
Please do another of these videos. Even if you think it's repetitive. The mystery roast. It's so helpful to see your decision making process and to compare it to what we would do. Much more helpful than more abstract knowledge where it's separated out into themes etc. Seeing it all put together and organic is the best for learning.
Seconded!
If James Hoffman is our Coffee Daddy, Lance is our cool Uncle who teaches us how to break all the rules
He's our Coffee Bear ;-)
No!!! He out coffee papa bear! Get it right!
Coffee Druncle
Like an alcoholic uncle who breaks the rules
Yes. Your mum, his sister-in-law will hate him 😂
Imagine what it must be like for Hugo to call it „average“ when all he gets is Lance stroke of genius.
Please do more video like this with more coffees, different equipment, etc. Coffee TH-cam is oversaturated with comparison/unboxing videos, but at the end of the day we all have different beans, equipment, and skills, this teaches transferable skills.
Totally agree. Would love to see a sequel using flow/pressure profiling - how do you use something like a BDB’s preinfusion to help dial? Or blooming?
This is GOLD, Lance! I’ve been wanting this.
I’d also be interested in flow/pressure control workflow with light roasts.
There is an absurd amount of information packed into this video. What a feast of education.
It's probably the best video on dialing in light roast I have ever watched. Often sour/bitter situations will happen, and that is very confusing to most people. That situation is explained perfectly.
That one comment cleared up years of confusion for me!
Great vid, as usual. Would love to see the same done for pour over. Specifically how to make those same micro adjustments once you find a good flavor zone. Thanks bud!
+1
+1 Hybrid Method is game changing to taste. Only grind size needs to be looked on further.
Great new video from Aramse this week for exactly this question!
I watched that one it was really good@@max1000000ify
I just had to comment to say keep doing what you’re doing, Lance. Your content is super helpful and your videos are always so enjoyable to watch. All the goofy fun things you do only make it better. As a teacher, I have to say I’m very impressed with your ability to teach difficult concepts in easy to understand ways. Your passion for what you do shines through!
This video lead to one of the best shots I've pulled yet. As a novice, I was using a 2:1 ratio even for light roasts. I had never seen/learned/heard about changing the ratio based on roast level. Bumping it up to 52g this morning let the coffee sing.
This is what I love, a good old fashioned dial in. Aside from telling me my choice of grinder is still on point, all I want to see is you dialing in a new bean, showing me that ratios of 15 to 50 aren't weird, making a slurping noise when tasting, then whispering about Hugo.
This is my happy place ☕
Just getting into espresso and wanted to experiment with a lighter roast today. Thank you for being technical but still easy to understand. 👍 pulled a somewhat decent shot with this info first time around, and planning to make some tweaks to the next shot.
I cannot even begin to tell you how useful I find these videos as a home espresso noob. Awesome as always Lance ✌🏼
I am opening a coffee trailer very soon and I can honestly say that I have learned more from all your videos (Which I have watched) than any other teaching platform I have subscribed to. Keep up the great work and thank you.
Extremely helpful! The Gaggia is quite the hobbyist machine, great to see you doing something like this in affordable packages that are within reach of most of us. Cool grinder too, I'm behind I gotta go see your review on that.
The Gaggia and Silvia are both machines I have been eyeing.
Hope you're doing great man! Cheers!
Really like the initial setup grind checks that you did to get grind size close. I’m sure even the first shot was really good. Great tip to minimize wasted coffee.
I have a jar I put extra coffee grinds into for my in laws who ask me to provide them with ground coffee for their morning coffee. Any grind size will do. They love regular coffee.
Wow dude, I've seen your videos before but I feel like you've come a long way in the expressiveness and execution. Loved it. Thanks
Oh man! This was so helpful. I really needed to hear “go coarser on the grind” it made all the difference. My shot looked pretty bad coming out, messy but delicious and sweet where it was sour before. Thank you, my dude!! 🙏
I am new to coffee. Someone gave me a bag of light roast and I was trying to dial in with the Gaggia this morning. Perfect timing. Thanks!
Make the dial in videos a series, they're very enjoyable and educational.
Thanks for the bigger ratio Tip. Running slightly longer to 2.5 instantly improved things for me.😊
Lance out of all your espresso dial in vids, this is the ONE, great info, thanks budy
Thanks so much Lance!! The way you explain what risk complex concepts such as extraction and ratios is so accessable.
Wonderful timing. Being new to the espresso process, I've been wresting quite a bit with lighter roasts and my breville bambino, and I feel like I've tried quite a few things (to no avail). This has given me a few more things to try. Thanks Lance!
Which bambino do you have? I have the basic one without the automatic froth feature, and it only came with a pressurized basket. Definitely order a normal basket if that is the case and you will have a lot more luck! I hope you pull some good shots soon!
@@ronnorhgih3265I have the basic one as well, but it came with 4 baskets. 2 singles and 2 double (one pressurized and non-pressurized of each). I've only used the non-pressurized double basket, so I don't think that's it - but thanks for reaching out!
i have the same machine, pls give us some updates if you tried any of these methods
@@Jefffocus From what I've heard (and I'm starting to think it's true), it's a problem related to the temperatures (because I've tried pretty much every variable). I don't think these machines can consistently hit the right temperature for certain beans. Yesterday I bought a new bag of beans which are a mix of dark and medium roast, and I finally got a shot that wasn't sour. I think it's possible these entry level Bambino's just aren't ideal for lighter roasts. Of course, it could also be me - I'll never rule out some error on my part, but I've been working at this for quite awhile, using every tip and trick I've been told, and nothing has really worked.
Great balance of thorough explanation and ease of understanding in this video. Perfect guide for "average" shots
I had been struggling to get a light roast to taste good, this definitely helped! I especially appreciated you talking about changing the ratio, for some reason that’s not a variable I was experimenting as much with. Something more towards 1:2.5 instead of 1:2 definitely tasted better. Thanks for the video!!
Lance, you are such a great teacher! The methods you come up with to convey grind size across a video (with sound and feel) is amazing!
Also, love that dosing cup with built in scale!
Glad you mentioned temp surfing, such an important technique when working with Gaggia Classics.
Cannot thank you enough for this breakdown of dialing in!
When are you going to review the Mahlkonic EK-43 behind you ?
Awesome video! Thanks Lance. I of course only speak for myself when I say this, but I really enjoy the "long format" stuff you do (even a 40 min. vid is not too long), especially when you talk about important stuff like lightly roasted coffee ^^. Keep at it
using an unmodded gaggia classic for these videos is so helpful. I just bought one with the intention of modding it but am a little bummed bcs ik its going to be a while before i can get round to doing the mod so knowing that the machine is workable in the meantime is super helpful
Great video. I’ve been watching coffee videos for years now, and still learned so much from this one. Lance breaks it down! Cheers!
This vid was great! I’ve just began to focus on yield over time these past few weeks and its instantly made a huge difference in my shots
Thanks so much for this great video. I especially appreciate the explanation of how coarse ground shots can have great body…another mystery finally makes sense. I agree that many cafes use a long pull as a cheat code to moderate the acidity, but that’s why I appreciate light roasted shots that are truly dialed in and have balanced acidity even at 1 to 1.5 or so. It takes reduced flow to get this right I suppose, everything has to be right.
Thank you. I found this really interesting, especially the idea of increasing the ratio of lighter roasted coffees. 👍
More great information Lance. With all the information you provide, and all the equipment you use,I believe home users have varying degrees of these factors. Many move between different roasts, and this video hits a point along with your dark roast dial in video. One easy factor is to journal equipment, grams, time grind settings etc
Don’t know how I missed this one Lance, great job, I always use light roasted on a GCP. Great guide for the dialing in these coffees. Thanks
you're a champ Lance~ love your vids. I gave up on espresso when I discovered the love of Filter and Orea with SSP MP in my DF64(gen1 with 3d printed declumper). All one needs is good water, good coffee, in those high priorities, and then a good grinder and some technique and the results are guaranteed amazing. Espresso is just too finicky and gets me hyped on the caffeine which I don't enjoy, and the low volume ends too quickly hh. Keep up the excellent, informative, and light hearted approach! regards from Tel Aviv
You consistently hit on the exact topics I've always wanted covered by an expert like yourself. Your channel continues to be a gold mine of info! Thank you!
I love the rigor in the information, all that technical stuff... Bring it, Lance! 😁👍
Loved this Lance. Have never really thought beyond size and taste to introducing ratios is excellent. Thanks giving some love the Gaggia once again. Have upgraded but still try to surf the Gaggia for a good cup.
That was a very helpful video, even if for the most part it confirmed what I'm doing already. One question though: you used the word "balanced" a number of times, once in regard to acidity, other times in regard to the whole shot. But what is it that is balanced? Sweet and sour? Acid and bitterness? Some other elements?
Even after the nonstop grinder videos there’s yet another I’ve never heard of
Grear video! Any chance a video on dialing in decaf will come soon?❤❤❤
Really helpful Lance, thank you. Always had trouble with lighter roasts, now realise I was trying to much to get it right at 1:2 ratio. Thanks!
Wow that’s some good tricks, with the fines-feeling before brewing! Thank you for the golden nuggets 👍🏽
that new grinder looks funky in the best way, fits your personality lance 😎
1:2,6 is still in the range you would consider as normal espresso. Really great video!
sometimes when I buy new coffee I take about 25g of it and bring with me to work. It's usually a light roast. As i don't have an espresso machine I just take on the opportunity to use the one at work. It's a Appia II. I have just one shot and that's it. Got some really fast shots sometimes and to my surprise they tasted really good. The last one I tried had a really pleasant hazelnut taste to it. Got 60g out from 18g of a light roasted catuaí vermelho grinded on a timemore C3S with the esp adjustment plate it took about 35s to extract. 30g were for tasting and the remaining coffee turned into a latte that tasted like nutella
Wow, Lance. Such an informative and well explained video. Thank you!
Thank you for the wonderful explanation. Have a wonderful day Lance!
This is so helpful lance thank you so much!!!
please next content would be dialing in a 2 blended or 3 blended origin expresso
WIDE AWAKE COFFEEEE ARE LEGENDSSS!!!! Hello from Brussels!!
Thanks for this video - good amount of detail while still getting to the point!
Great advice! I will try out the fingerprint method. Also curious what your advice would be for a single shot basket of around 7 to 9 grams, which are more challenging to find the zone in my experience. Don't agree on the sourness though: when life gives you lemons or a light roast, enjoy the sourness. I consider it an acquired taste after a few years of being a home barista ;)
Gotta start dialing my light roast now in the espresso. Thanks for the ideas. My light roast usually brewed via pourover exclusively. Gotta test lights.
This is an awesome video. Such clear and detailed explanations that really help comprehension, thanks for making.
Awesome. Still grinding away and loving my Forte BG with ceramic burrs for 3+ years!!!
Many thanks for this very informative video, as always you explain things very clearly and precisely 😊.
Hi Lance, when you started explaining how the water moves through the puck I had a bit of an idea: What if you selectively mixed different grind sizes for I guess what I would call a designed channeling? I know that this sort of happens already because of the grind size distribution of a grinder, but maybe a more exaggerated version of this would be worth looking into. My sort of train of thought, is that the water would choose the path of least resistance and finer grinds would steer the water to the more coarsely ground coffee particles, while at the same time allowing for higher extraction as the finer part of the puck would also give off solubles. Maybe even layers of differently ground coffee would be cool to experiment with.
I'd do it myself if I had an espresso machine :p
I’ve often wondered similar thoughts. I’m curious about blending extreme uni-modal grinds in calculated ratios to unlock different flavor profiles. I see promise with this in pour over, but the experimentalist is also curious about this in espresso.
You get that effect with a blade grinder. It just tastes like chit, plain and simple.
I imagine the particle distribution and grind quality is just purely random in a blade grinder. I do think there's potential with extremely unimodal grinders, if blending in calculated ratios. 2 grind sizes I imagine would be enough to play with, thinking something like ratios of 1:5 or less. @@drygordspellweaver8761
@@quinnzender I forgot to mention the uni modal aspect, thanks for pointing that out. But yeah, that's exactly what I was wondering
Thanks a million really helpful advice. Can not wait to give it a go.
Thank you for yet another super helpful video. So much information and your thought process was very logical and easy to follow. 👍
Lance, This is a great video, one of your best, and very instructional, thanks for using a stock Gaggia Classic Pro, a machine that many of us started with. I couldn't stop laughing after Hugo's comment of "Average". Again, thanks for a Classic Lance Video. Cheers.
Love the accessibility of this.
this completely changed the way I brew my light roast - I cannot believe how good the espresso is now - just did a natural geisha by Don Pepe. holy cow!! best shot I've done.
Nice and clear explanations! Very helpful. Where can I find the little gizmos like the RDT spray bottle, and Wisk for stirring the grind? Also need a portafilter collar or dam like the one you use to prevent grinds from spilling over the sides when you pour them in. Thanks!
Thanks Lance, I enjoy these "how I dial in" type videos. Whenever I watch one of these, whether it's you or Hoffman or whoever, there is usually some curve ball you throw in. In this case, it's right around 8:44. You have a "nice, thicker shot," "the acidity is much more balanced," "the sweetness is [not as much] there" and "the sourness is overtaking the cup." In that case, why did you *coarsen* it one more time AND increase the ratio? Why didn't you just increase the ratio to move it a little further along the curve toward sweeter and less sour? There's some unstated nuance there to why you did both that maybe at your experience level seems obvious to you but it's not intuitive to me. Thanks!
Your content is legendary Lance! This was much needed, keep up the stellar work 👍
Man, that was fantastic! Thank you, yet again.
Thank you lance, recently had a Nestor lasso by Manhattan in espresso roast and it seemed to have benefited from really long ratio, I wish this video was uploaded back then 😢.
Btw Lance, the barsetto has built in plasma generator, so inherently it has no static in stock form. I am wondering if the plasma really works when grinding without RDT?
cheers!
Great! Just when my roaster sends a filter roast for my espresso - i get this. Good timing! Universe is reaching out to me through Lance. What a sign!!😅😅😅
Yes - it was helpful, entertaining and simply wonderful. Thanx
great workflow and insights, thanks.
Awesome content again, will try it as I almost have given up on light roast espresso (the one recipe V60 for light roast though is a hit each time). Thanks for the fun delivery of this educational content !
Absolutely love your videos, Lance! Thank you for providing such high-quality, in-depth content for everyone. I've learned the most from your channel compared to others in terms of refining my espresso output. Any recommendations for specific light roast beans that you enjoy? Just tried some Onyx Tropical Weather beans and was surprised by how much I enjoyed them.
Generally, for light roasts, high temperature is recommended, however, Onyx recommends 92 C instead of 94 C for that roast. What would you suggest, the higher temperature?
Good tips, I find I can get really good results when I pull longer/slower running shots (usually more 1:2-ish, but also with a pre-infusion). I tend to err on the side of going too fine, but yep, It is easier to get good results by going coarser and doing a larger ratio though. I gotta try to get myself back there with faster flowing shots, just to see if I'm missing anything in my coffees (it's good to experiment).
If you go super-fine sometimes I'll see coffee oils getting extracted :O
Whoa whoa whoa.. are we just glossing over that awesome WDT tool you are using!! Where did you get that cool little gadget?
I would also like to know! Pen shape seems more ergonomic and exCUSE me but was it retractable??
Same! Lance seems to have found the perfect travel WDT tool!
Awesome video. I was happy to concur with most of your decisions
Great video Lance!
Quality content as always 🤌 It also all comes down to the palate experience/professional experience and preference as well. Today I had a pretty underextracted and sourish, but kinda still drinkable Brazilian espresso and the barista was very happy about it as "our Brazil is fruity as you may have noticed, unlike every other bitter Brazil out there"
Thank you Lance! Very educational! Keep up the good work!
Two videos in one week? You're spoiling us, Lance 😅
My Flair is still not shipped yet so I can't apply it, but that was greatly informative! Thanks so much!
Thank you for this. Very useful!
Lance is a funny bloke with a very educated palette
Thanks Lance! How perfect is this? I pulled a delicious triple shot of a Columbia Reserve light roast this AM 💕 FINALLY! Same (Un-modded) Gaggia Classic Evo Pro, 21 g coffee, Baratza ESP set to 11, E&B nanotech basket, WDT & light tamping, 2.5 oz at ~27 seconds. Buzzing… 💕
9:25 I'd have pulled a gram of coffee out here and maintained grind and brew time. I'm still watching so I don't know how it will turn out yet but it's fun to think along with you and "bench brew" so to speak as we go.
Another wonderfully informative video, Lance! Thanks 🎉
What’s the grinder in this video?
"It's average"
Hugo, you've been around Lance too long. I think what you're calling average would be the best espresso I've ever had. 😆
Lance, I really appreciate that you used a GCP for this. I know you've done a Bambino before as well, and it means more of the audience can see themselves doing what you're doing.
When I see coffee youtubers pulling shots on their barely not commercial $3k+ machines, it's like "that's cool and all, but I'll never be able to replicate it." (at least unless I win the lottery or something)
Thanks, Lance. Your videos are always super informative and educational.
Hugo is definitely a party animal.
Great informative video! Have you ever tried underdosing and using bigger ratio for light roasts? Lately I have been enjoying basket size - 6 grams (so 14 gr in a 20 gr basket or 16 gr in a 22 gr basket) to around 45-47 gr out in 20-26 seconds and they have been the best shots of light roast beans I have ever drunk. Sounds crazy in theory but please do try and give your opinion on it!
Precisely what force do you use when tamping?
Isn't tamping the most precarious of all the espresso variables...
I use a tamping scale. Works a treat. Reliable extraction every time.
great video lance, oldscool espresso explaining. chears!
awesome. and the Hugo taste test was very funny.
It's a nice video . I congratulate you . however, it's my daily roten in dailing in light roasted coffee .Also, to mention some grinders like conical burrs do highliting the acidity in light roasted coffee, and most of the time, I field to have good shot .
I saw the vectis! Ordered one a month ago, but due to some shipping complications it still hasn’t arrived. Hope to try it out soon.
I really enjoy trying to anticipate your choices in videos like these. After tasting shot 2, you elected to increase the ratio AND coarsen the grind. If have tried the ratio only to extract more. I'm curious, why did you choose to coarsen as well - to keep the shot time down? What would that do to extraction or texture? TIA
Thanks Lance! Curious if you plan (or could recommend) a video doing the same but on a direct lever machine?
Could you do a medium roast and also talk about water temps