If you enjoyed the video, please consider leaving a comment and hitting like! All of this helps my video get seen. And don't forget to hit that subscribe! Thank you
The production quality has greatly increased! Although your first videos sure had a lovely charm to them, this is what will drive even more traffic to your channel.
I like the long hair hippie dude look better. Lance certainly has talent for talking and is obviously very smart… definitely my second favorite TH-cam personality in the coffee world… or possibly even a tie with James Hoffman, I learn so much! Thanks!
Thank you! I've recently started venturing into 45-60 second shots with lighter roasts and finer grinds - fully expecting them to be super bitter and, to my surprise, finding that it's actually really hard to get any bitterness out of these coffees, and these long shots tend to taste pretty good!
Lance, thaaaanks! As a person who started 1.5 years ago in coffee, need to admit that I always strived for finding such a helpful video. Trust me, you've helped a lot to every newcomer, as it doesn't go nerdy to the point of confusion.
Thank you for helping me discover the magic that's caffé crema, Lance! I've been making it since the sprover video and I just can't believe what a great beverage that can be. A couple months ago I had some very lightly roasted coffee that I struggled to extract properly with either V60 or Aeropress, but then I made a coffee shot and it turned out to be a super delicious fruit salad in a coffee cup. My mind was totally blown!
now we need to try and see what baskets are best for each of these . (for both dark and light roasts) . some precision baskets have fast flow some restrict the flow . so this changes the grind size . and when messing with ratios like these recipes do the grind size can change the flavour .
The one thing I love about his videos is how Lance establishes a “baseline” like ratios/recipes but also comes in and says that they can be adjusted. Coffee elitists and snobs could never reach his level of technicality. 👌🏼👌🏼👌🏼
Lance, I discovered you around the time I purchased my Gaggia and I have watched every video since. I love the science and discussion. I have really valued your work, thank you.
Wish I had a pressure gauge on my Picopresso for some of these shots! Thanks for this video. I don't do Espresso a lot but I keep hearing these different terms but never fully explained. This is great!
Great video! Tried a ristretto on lightly roasted natural ethiopian coffee, year ago at our roastery lab.. 18in 20 out, 94c in 45 to 1minute on fine grind. Tasted like coffee caramel candy, but not sour, balanced fruity. Im on allonge now, or 6bar espresso shots, depends on coffee)
Agreed. My personal preference is a ristretto ratio. I can achieve balanced shots by dialing in dose and grind. Ristretto definitely does not have to be sour.
Have tried most of these shots on my bambino, I found it a teachable experience of how coffee can taste from an espresso machine. Especially when using different beans of different roast levels. Love the office and your new office.
this is the video! From this video on the production quality of your videos was really great and a huge leap from before! I have to admit, I was too shallow to personally find access to the older videos, just because of the presentation. So glad you upped your game! I actually went back through your videos to find that point in time, because I noticed that I really love your videos nowadays, while when I watched older videos of you a while ago, when the algorith presented them to me, I somehow didn't stick...
What I love about your videos is that even though you are extremely knowledgeable, the bottom line in your videos (at least for me) is enjoy your own process and enjoy coffee! Thank you for that:)
This video is great to help the dogmatic type (me) to lighten the f up - THX again Lance... I also like the specific kind of video that explains exactly how to make a cup - I'm so confused-:)
I like these and will try. I found another reason to become familiar with them … when dialing in a new bag and something “isn’t going right” (for example, looks like your target 25-30 seconds is going to be significantly faster or slower), you roll with it and tell yourself you’re making something else. Instead of getting frustrated, stopping the shot and throwing everything out.
Recently added a needle valve and head pressure gauge to my e61 machine. What an eye opener to be able to monitor puck pressure. Pulling Slayer shots are a breeze as well as any pressure profile recipe. Highly recommend a puck pressure gauge for e61 machines. The pressure gauge on a rotary pump machine does not reveal the true puck pressure in most cases.
Can't wait to churn through dozens of bangs trying all these on my Flair 58, gettin confused by all these recipes and doing a great Spromale or a Turbo Allongreto
Beautiful video, awesome audio, but what I like the most is the accessibility. No 'right' or 'wrong', no 'ultimate' or 'perfect', just 'here are some techniques to consider, but go and explore'. Thanks for the great content.
The major "problem" with us coffee nerds, is that we are explorers and perfectionists. We are never happy and we like to try new things, even if that thing bring us to madness Lately I am trying to stick to 1-2 coffees so I can see different results, and that is the thing I suggest to new baristi
Love it broski!! Looks like I'm gonna be drinking a hell of a lot (more than usual) of coffee this afternoon tweaking a few things lol Btw, until watching your videos I don't think I've heard someone say "homemade sin" since my grandmother passed away lol. Big nostalgia, love it lol
Nice shout out to Myriade cafe, the original location in downtown Montreal used to be my daily driver for allongés during university about 10 years ago. I remember thinking their espresso tasted like nothing I had tried before (I was working in a coffee shop myself back then) and their machines were out of this world. Had no idea Scott Rao was the founder of Myriade!
Hi Lance would you mind making a video for puck preperation without any additional tools besides a portafilter and a tamper but in a cafe barista setting? I keep getting inconsistent timings and i would like to improve on that. Also comparing the timings and taste would be nice as well :) (if you read this message)
Great video, this one and the last one. It’s already helped me look at coffee differently and also kinda expanded my horizons to understand more about coffee. Almost like finding a new quest line playing Skyrim lol great videos Lance!
Great video! I’m definitely gonna try the turbo and allonge at work tomorrow 👍 Oh! And the studio looks awesome btw! 2 questions: 1. What is the ratio you usually go for on the turbo? 2. How’s the kafmasino review coming along? 😀 Cheers!
I would start at 1:3 for turbo, at 15-16g dose, as I pull turbo with light roasted coffee which are not easy to extract, too little water could not reach the high flow rate (higher flow rate extract more).
Lance I love your videos and always appreciated how you experiment with random products and get super in depth. Would love to see you review the JT64 grinder!
Tbh i pull normal shots everyday because it's the safe sweet spot and coffee is a routine these days But this vid make me wanna experiment on these shots. Thanks!
I was having channeling problems. Then I switched to a traditional spouted portafilter, and my problems went away. Maybe there was still channeling, but I no longer had a problem with it. Out of sight, out of mind. More seriously: I'm sure that thinking and stressing too much about channels is going to distract (at least me, maybe some other folks) from what really matters: the taste. See a strange squirt? That kind of primes me to think that something will be wrong with my coffee. It didn't brew right. So I'm expecting it to taste incorrect.
Great explanations. I do not have the experience that ristrettos are more sour or bitter than longer shots. They just taste like the flavor notes, more concentrated. Fruity coffees make fruity ristrettos, spicy cinnamony coffees make spicy ristrettos, etc. to me a longer shot of same tastes like a ristretto with hot brown water added, and I really hate being refused a short shot at a cafe because the brown water is needed to “balance out the acidity” which to me it does not. All this is assuming the coffee is properly dialed in using your great sour-sweet-bitter dial from an excellent earlier video.
Love turbos and the occasional allongé. Most times is a standard 1:2 though. Next recipe needs to be big bodied syrupy shot that still has clarity and sweetness 🤔
I really need to try the Ristretto with a light roast! I love the lighting and the coffee studio set up. But I digress... The Ristretto on a light roast...
Awesome awesome awesome video. TH-cam didn't suggest any of your videos for months, I guess I 'm gonna have to binge watch. Finally someone explaining property the ristretto. One question, when I worked in a coffee shop, my first goal was trying to minimize the waste in between shots, that's also why the team wasn't into offering many coffee styles because we had only one grinder and a 2 heads group. What's your take on this, how practical it is to offer a wide range of beverages for a small business? Is it really relevant especially when we try to minimize waste by dialing in shots? Or is there some methods to avoid coffee loss? (I'm especially thinking about myself when I was training at home and wasting fields of coffee and squeezing 10 cows a day 😂)
Thank you for the video. It was a great Bday gift for this old fella. :) Gonna be going crazy with a locally roasted decaf (health reasons) trying as many of these as I can today. Keep up the great work!
I am waiting for lance hedrick and poppa james hoffmann to do a video on decaf. Unusual find?:" Oslo" (usa nyc?) roastery did a blend of Colombian and Sumatra medium. Counter culture has featured a seasonal decaf in addition to their year round. Besides swiss water processed, everyone seems to be using the "sugar" processing at the same place even? Does it remove more than caffeine?
Honestly this video just made more confused than before - Originally I was always under the assumption that ratios defined Ristretto/Normale/Lungo but they were always in relation to a perfectly pulled Normale - So that grind size didnt change just how long you pulled your shot for to either get a ristretto or lungo. Than earlier this year through HB, TH-cam and Discord channels I was led to believe that Ristrettos and Lungos need there own specific grind size and that they should be there own variable for hitting your times - Yes, yes, yes - I understand at the end of the day its all about taste and preference there are no hard set rules - but I really just want to know if you are pulling a ristretto should you just pull a Normale early or should you make a grind size adjustment so that get you a 1:1 in 25-30 seconds vs a 1:2 in 25-30 seconds (Normale) - this would just be for a typical Ristretto with no info related to bean origin/roast/etc - what is the preferred way to get a Ristretto its own recipe or a Normale recipe stopped short?
Great video, just wonder if there’s any direction of choosing these methods, for example if want to get away from saltiness or bitterness etc.? Or any beans could be tasty with all methods? Or it’s total random and undiscovered?
What's a "daddy Hoff"? Stirring with a fancy spoon, as advocated by Sir James? Anyway, even though it's the middle of the night over here, because of this video I'm about to brew me somewhere between 10 and 15 shots. Thanks Lance!
Are there any bean criteria you use besides being a light roast when pulling a lungo (i.e., beans from x altitude being super dense work best)? Do you get good results with medium roasts pulled as a lungo? What is your ristretto recipe?
Do you believe there could be a niche for alternative firmware for Nespresso and Dolce Gusto machines that allows control over temperature and extraction time?
Any notes for if you are lucky enough to have a machine where you can easily adjust your pump's max pressure? (I know, I know, experiment & break rules, but as starting points?)
„You might get a channel right in the eye. Which is not a bad thing.“ - Lance Hedrick 2022 Seriously though, thanks for sharing your incredible knowledge. I’ve been a fan since day one.
If you enjoyed the video, please consider leaving a comment and hitting like! All of this helps my video get seen. And don't forget to hit that subscribe! Thank you
your hipster man bun and moustache is out of control, and not in a good way.
The production quality has greatly increased! Although your first videos sure had a lovely charm to them, this is what will drive even more traffic to your channel.
I like the long hair hippie dude look better. Lance certainly has talent for talking and is obviously very smart… definitely my second favorite TH-cam personality in the coffee world… or possibly even a tie with James Hoffman, I learn so much! Thanks!
Such a great video. I would love an infographic/cheat sheet for all these recipes to pin up on my brew bar! :D
Thank you! I've recently started venturing into 45-60 second shots with lighter roasts and finer grinds - fully expecting them to be super bitter and, to my surprise, finding that it's actually really hard to get any bitterness out of these coffees, and these long shots tend to taste pretty good!
Any recommendations?
Lance, thaaaanks! As a person who started 1.5 years ago in coffee, need to admit that I always strived for finding such a helpful video. Trust me, you've helped a lot to every newcomer, as it doesn't go nerdy to the point of confusion.
Just wanted to congratulate you on the new studio and improved video quality. The difference is noticeable and appreciated!
Love how often daddy Hoff gets referenced in new videos
Thank you for helping me discover the magic that's caffé crema, Lance! I've been making it since the sprover video and I just can't believe what a great beverage that can be. A couple months ago I had some very lightly roasted coffee that I struggled to extract properly with either V60 or Aeropress, but then I made a coffee shot and it turned out to be a super delicious fruit salad in a coffee cup. My mind was totally blown!
now we need to try and see what baskets are best for each of these . (for both dark and light roasts) . some precision baskets have fast flow some restrict the flow . so this changes the grind size . and when messing with ratios like these recipes do the grind size can change the flavour .
The one thing I love about his videos is how Lance establishes a “baseline” like ratios/recipes but also comes in and says that they can be adjusted.
Coffee elitists and snobs could never reach his level of technicality. 👌🏼👌🏼👌🏼
Lance, I discovered you around the time I purchased my Gaggia and I have watched every video since. I love the science and discussion. I have really valued your work, thank you.
Wish I had a pressure gauge on my Picopresso for some of these shots! Thanks for this video. I don't do Espresso a lot but I keep hearing these different terms but never fully explained. This is great!
Great video! Tried a ristretto on lightly roasted natural ethiopian coffee, year ago at our roastery lab.. 18in 20 out, 94c in 45 to 1minute on fine grind. Tasted like coffee caramel candy, but not sour, balanced fruity. Im on allonge now, or 6bar espresso shots, depends on coffee)
Agreed. My personal preference is a ristretto ratio. I can achieve balanced shots by dialing in dose and grind. Ristretto definitely does not have to be sour.
Have tried most of these shots on my bambino, I found it a teachable experience of how coffee can taste from an espresso machine. Especially when using different beans of different roast levels.
Love the office and your new office.
this is the video! From this video on the production quality of your videos was really great and a huge leap from before!
I have to admit, I was too shallow to personally find access to the older videos, just because of the presentation. So glad you upped your game!
I actually went back through your videos to find that point in time, because I noticed that I really love your videos nowadays, while when I watched older videos of you a while ago, when the algorith presented them to me, I somehow didn't stick...
Turbo shots are an eye opener! I can finally make consistent espresso with no harsh bitter finish.
Love seeing Cafelat Robot on your shelving.
This is the most profound video about coffee I’ve came through. Thank you, sir.
There is so much information, I'd love a visualisation and a comparison in the end. Just to remember it better! Awesome video!
What I love about your videos is that even though you are extremely knowledgeable, the bottom line in your videos (at least for me) is enjoy your own process and enjoy coffee!
Thank you for that:)
Unbelievable amount of valuable content packed into this 15 minute video. Thank you.
Thanks, Lance. Love all your works.
your videos are always full of details and most important part- the heart of enjoying coffee!
This video is great to help the dogmatic type (me) to lighten the f up - THX again Lance...
I also like the specific kind of video that explains exactly how to make a cup - I'm so confused-:)
Easily one of my favorite videos of yours. The digression at 10:10 was sumptuous.
Salesman of the year!
I like these and will try. I found another reason to become familiar with them … when dialing in a new bag and something “isn’t going right” (for example, looks like your target 25-30 seconds is going to be significantly faster or slower), you roll with it and tell yourself you’re making something else. Instead of getting frustrated, stopping the shot and throwing everything out.
Recently added a needle valve and head pressure gauge to my e61 machine. What an eye opener to be able to monitor puck pressure. Pulling Slayer shots are a breeze as well as any pressure profile recipe. Highly recommend a puck pressure gauge for e61 machines. The pressure gauge on a rotary pump machine does not reveal the true puck pressure in most cases.
What needle valve and puck pressure gauge do you reccomened for e61?
@@dylananhorn1 I have the Coffee Sensor set up but there are a lot of them available now from popular suppliers. All should work the same.
Can't wait to churn through dozens of bangs trying all these on my Flair 58, gettin confused by all these recipes and doing a great Spromale or a Turbo Allongreto
This was great, thanks for this Lance. Really nice to see many of these shots styles that I had heard of demonstrated in a single video!
Beautiful video, awesome audio, but what I like the most is the accessibility. No 'right' or 'wrong', no 'ultimate' or 'perfect', just 'here are some techniques to consider, but go and explore'. Thanks for the great content.
The major "problem" with us coffee nerds, is that we are explorers and perfectionists.
We are never happy and we like to try new things, even if that thing bring us to madness
Lately I am trying to stick to 1-2 coffees so I can see different results, and that is the thing I suggest to new baristi
Love it broski!! Looks like I'm gonna be drinking a hell of a lot (more than usual) of coffee this afternoon tweaking a few things lol
Btw, until watching your videos I don't think I've heard someone say "homemade sin" since my grandmother passed away lol. Big nostalgia, love it lol
i have fallen in love with your channel! Truly great content
cheers from Barcelona
Thanks Hedrick! Good advise. I found myself in a journey to a lungo as a way to taste a great coffee.
Nice shout out to Myriade cafe, the original location in downtown Montreal used to be my daily driver for allongés during university about 10 years ago. I remember thinking their espresso tasted like nothing I had tried before (I was working in a coffee shop myself back then) and their machines were out of this world. Had no idea Scott Rao was the founder of Myriade!
I have 2 lbs of coffee that arrived late that I ordered for my visitors last weekend. Time to get frisky this weekend with some shots.
Hi Lance would you mind making a video for puck preperation without any additional tools besides a portafilter and a tamper but in a cafe barista setting? I keep getting inconsistent timings and i would like to improve on that. Also comparing the timings and taste would be nice as well :) (if you read this message)
Nice table slapping’. Great video. Away to dial in some spros…
Thanks for the shout-out right before the intro!
Love the office
Nice studio, much better than the temporary place you were making videos.
Great video, this one and the last one. It’s already helped me look at coffee differently and also kinda expanded my horizons to understand more about coffee. Almost like finding a new quest line playing Skyrim lol great videos Lance!
Great video! I’m definitely gonna try the turbo and allonge at work tomorrow 👍
Oh! And the studio looks awesome btw!
2 questions:
1. What is the ratio you usually go for on the turbo?
2. How’s the kafmasino review coming along? 😀
Cheers!
I would start at 1:3 for turbo, at 15-16g dose, as I pull turbo with light roasted coffee which are not easy to extract, too little water could not reach the high flow rate (higher flow rate extract more).
@@nicholashongkong I’ll give it a shot!(pun intended) thanks!
This is such a great and informative video. Thanks as always.
Thanks for the video Lance! Really informative + I liked the The Office reference!
always excited when you drop a new video!
The studio looks great Lance!
Just found this channel by recommendation. Liked & subscribed. Thank you.
Yes, here here for all coffees and The Office!
Love this! Such a great video to keep as a reference and try out. Thanks 🙏
Awesome video
I'm certainly no expert, but the production quality seems to have improved noticeably. Nice work!
Great breakdown Lance thankyou.
more tangents than isosceles :) Keep up the great work Lance
Lance I love your videos and always appreciated how you experiment with random products and get super in depth. Would love to see you review the JT64 grinder!
Tbh i pull normal shots everyday because it's the safe sweet spot and coffee is a routine these days
But this vid make me wanna experiment on these shots. Thanks!
awesome video
The new studio looks awesome, Lance! You kind of blend into the background in that black shirt though. Get you some drip!
Lance, you’re funny as frick. Keep it up, man.
I was having channeling problems. Then I switched to a traditional spouted portafilter, and my problems went away. Maybe there was still channeling, but I no longer had a problem with it. Out of sight, out of mind.
More seriously: I'm sure that thinking and stressing too much about channels is going to distract (at least me, maybe some other folks) from what really matters: the taste. See a strange squirt? That kind of primes me to think that something will be wrong with my coffee. It didn't brew right. So I'm expecting it to taste incorrect.
These all sound like so much fun, I wish I had an espresso machine so I could play too
Great explanations. I do not have the experience that ristrettos are more sour or bitter than longer shots. They just taste like the flavor notes, more concentrated. Fruity coffees make fruity ristrettos, spicy cinnamony coffees make spicy ristrettos, etc. to me a longer shot of same tastes like a ristretto with hot brown water added, and I really hate being refused a short shot at a cafe because the brown water is needed to “balance out the acidity” which to me it does not. All this is assuming the coffee is properly dialed in using your great sour-sweet-bitter dial from an excellent earlier video.
That's what she said!
Love turbos and the occasional allongé. Most times is a standard 1:2 though. Next recipe needs to be big bodied syrupy shot that still has clarity and sweetness 🤔
I really need to try the Ristretto with a light roast!
I love the lighting and the coffee studio set up. But I digress...
The Ristretto on a light roast...
Great!
Your studio colour scheme is 👌
Awesome awesome awesome video.
TH-cam didn't suggest any of your videos for months, I guess I 'm gonna have to binge watch.
Finally someone explaining property the ristretto.
One question, when I worked in a coffee shop, my first goal was trying to minimize the waste in between shots, that's also why the team wasn't into offering many coffee styles because we had only one grinder and a 2 heads group. What's your take on this, how practical it is to offer a wide range of beverages for a small business? Is it really relevant especially when we try to minimize waste by dialing in shots? Or is there some methods to avoid coffee loss?
(I'm especially thinking about myself when I was training at home and wasting fields of coffee and squeezing 10 cows a day 😂)
Thank you for the video. It was a great Bday gift for this old fella. :) Gonna be going crazy with a locally roasted decaf (health reasons) trying as many of these as I can today. Keep up the great work!
I am trying different decafs. Looking for ones medium roasted and not as pricey as a delicacy. Have 12-20 g caffeinated, but then switch to
Happy belated bday ☕☕☕
I am waiting for lance hedrick and poppa james hoffmann to do a video on decaf. Unusual find?:" Oslo" (usa nyc?) roastery did a blend of Colombian and Sumatra medium. Counter culture has featured a seasonal decaf in addition to their year round. Besides swiss water processed, everyone seems to be using the "sugar" processing at the same place even? Does it remove more than caffeine?
Adding a bottom paper filter massively helps against the mess of high flow rate shots
Thanks Lance.
I saw that sneaky silver play button. Congrats bro.
The challenge has been laid. Now we all need to up our game!
Office fan here 🤚
Honestly this video just made more confused than before - Originally I was always under the assumption that ratios defined Ristretto/Normale/Lungo but they were always in relation to a perfectly pulled Normale - So that grind size didnt change just how long you pulled your shot for to either get a ristretto or lungo. Than earlier this year through HB, TH-cam and Discord channels I was led to believe that Ristrettos and Lungos need there own specific grind size and that they should be there own variable for hitting your times - Yes, yes, yes - I understand at the end of the day its all about taste and preference there are no hard set rules - but I really just want to know if you are pulling a ristretto should you just pull a Normale early or should you make a grind size adjustment so that get you a 1:1 in 25-30 seconds vs a 1:2 in 25-30 seconds (Normale) - this would just be for a typical Ristretto with no info related to bean origin/roast/etc - what is the preferred way to get a Ristretto its own recipe or a Normale recipe stopped short?
Just keeps getting better, Lance. Thank you so much for your work!
Thanks Lance ❤️☕️
Hey the camera improved, the video is much higher resolution now. And I liked your video even though I keep getting channels on my espresso >.
Thanks, We are still waiting for your review of the robot.
I see it behind you 😅
Just visiting to drop a like and will watch later after work :)
Great video, just wonder if there’s any direction of choosing these methods, for example if want to get away from saltiness or bitterness etc.? Or any beans could be tasty with all methods? Or it’s total random and undiscovered?
I love this video
What about Blooming espresso? Definitely my favourite style of espresso now. Would have loved this video to be more visual style and less disertation.
You widen my understanding by every video dude. Come on
What's a "daddy Hoff"? Stirring with a fancy spoon, as advocated by Sir James?
Anyway, even though it's the middle of the night over here, because of this video I'm about to brew me somewhere between 10 and 15 shots. Thanks Lance!
Have you ever asked yourselves in an hour of meditation, which everyone finds during the day, how long we have been striving for [coffee] greatness?
I have a question. What is "in and out" referring too? Thank you for answering
Are there any bean criteria you use besides being a light roast when pulling a lungo (i.e., beans from x altitude being super dense work best)? Do you get good results with medium roasts pulled as a lungo? What is your ristretto recipe?
I wish we could click the like button like 37 times.
Lance, a coffee related collaboration with Eric bugehagen would be fricking epic
thanks gotta try those
My Favorite is your awesome beard!
Which one is the best for an iced latte?
Your scenario is amazing... The older one seems a little mess 😂
MICHAEL!!!!! - Dwight Schrute 😅😅
Do you believe there could be a niche for alternative firmware for Nespresso and Dolce Gusto machines that allows control over temperature and extraction time?
Any notes for if you are lucky enough to have a machine where you can easily adjust your pump's max pressure? (I know, I know, experiment & break rules, but as starting points?)
Great video. Are certain coffees best suited for turbo or allongé recipes?
Is there a name for a drink that’s like still 1:2 but takes like 50-60 seconds ? Also how would this be different than a 1:2 in 30 seconds ?
What are those cups with the solid handles? 😍
„You might get a channel right in the eye. Which is not a bad thing.“
- Lance Hedrick 2022
Seriously though, thanks for sharing your incredible knowledge. I’ve been a fan since day one.
I'm glad I'm not the only one that caught that 😂