In a rut? That's when it's time to get a bag or three of green coffee and play with roast profiles! If nothing else you'll appreciate properly roasted coffee again after screwing up a few batches. :) I'm actually pretty consistent now. Roasting with a stovetop popper is an inexact science, but it works, and works better than the air popper IMO. And clearly what we all need is even *more* factors to confuse u.... ahem, play with.
Honestly I switch up beans. I buy beans from a bunch of different roasters and almost all of them are limited supply different flavors every day and completely changed up profiles over 2 weeks always keeps the coffee feeling fresh for me.
Every time I get coffee at a breakfast place, it’s almost always pretty bad which helps me appreciate what I brew with my Chemex, Moka pot, delonghi espresso machine, aerporess and French press at home.
On a taste funny note ,I made a 2 cup V60 this afternoon with my new favorite morning coffee ,Brazil Santos. The cup was terrible ..... like it was made with a tablespoon of vinegar in the water. Because IT WAS !!! I had earlier put vinegar in my ceramic mug to remove a bottom stain and had forgot to dump it. Took me whole cup to figure what happened. 🤣🤣🤣 New flavor for sure !
THANK YOU on the #7 recommendation of “cleanliness”. I couldn’t agree more!!! Even with my grinders, I clean the burrs, grind chamber, etc. about once a month and at absolute least, when I’m about to brew a more regarded specialty roaster’s beans. Don’t want to cross the bean streams and it gets grind build up off the burrs that’s probably affecting particle size consistency. Great video!
I accept your invitation to Flavortown! I tried slow feeding my ancient Baratza Soli grinder after one of your previous videos, and I think that made a difference! I don't do it every day, but probably 4 days a week. I might try other filters, but I'm mostly using my trusty (also ancient) Moccamaster. Recommendations for those #4 filters are most welcome!
The choice of coffee is what got me for a long, long time. I thought I was doing something wrong by not being able to make some of these well-known coffees taste good to me. Turns out I just don't like light roast, no matter how it is prepared. On the whole anyway but there are exceptions to the rule. I like a very simple 2:1, standard (not high extraction) basket, in about 28-32 seconds. Normally with something on the darker end of medium, in terms of third wave coffee anyway. My go-to coffees are still Eclipse for drinks without milk and Nicoletti Old School for milk-based drinks. It took a lot of experiment to get there too. I think I have got a bag of everything that Seattle coffee gear sells at some point, lol. Plus, other online retailers and direct. As always thank you for the video!
Your advice on slow feeding in one of your previous video was a game changer for me. I use a DF64 and slow feeding helped a lot. I went way finer on the grinder setting and yet achieved easier flowing shots on my Flair 58 while improving the flavour. Thank you Lance :)
Hi Lance, great video as always. I really appreaciate that you focus on coffee instead of gear. I did experience being stuck in a rut and mixing up brew helped a lot. So when im done with lattes in the morning i switch to a V60 and vice versa. And so did changing coffees. Luckily me favourite café in Munich Sweetspot regularly buys new coffe from all over the world so we can try new coffees. Slow feeding did make a huge difference for me as well, alsmost doubled the brew time once but i stopped using this technique on my standard espresso for milk drinks just to make the workflow easier. Cheers.
So glad step 1 was coffee. Different lots can taste different. I stick with reliable blends for espresso and save the single origins for a pourover, where I quickly know whether I'd buy it again! It's much cheaper than expensive gear, too.
Thanks so much! I think among the best videos you’ve ever made! Few things may be one’s opinion: I think brewers matter but mostly because they allow t tweak grind size vs brew time. But I love the iteration on filters and would like to add that having an additional inconsistent hand grinder maybe beneficial for some coffees. It may be cheating in a way but it can add complexity and acidity to mid- quality beans. Anyway, thx again for the nice vid and sharing you experience
especially the one with money, they only cares about the machine and grinders they use to show off, but never the most basic thing such as water and sometimes, even the beans they use. I have seen people with lelit mara X or rocket but uses some random espresso blend with dark roasted beans.
@@mocha6315I think, they wanted a portafilter, because they think it’s what makes the coffee good. They’ve seen it in cafes or by a friend and now have to get one. They don’t want the hobby, just the result and think that a expensive machine is the solution
I am still rather new to this journey down the rabbit hole.. I have been ordering beans from around that world, and honestly, most are just OK, but not stellar.. So, WHAT THE HECK... I ordered some ROBUSTA beans, and honestly, I am enjoying these, definitely different, but liking them.
@@WordsWellSalted I have only been doing pour over , but, since this question you asked, I will try aero press, I do not have an espresso machine,, yet,,
One of my favorite roasteries does 125g sample packs - I love trying these using three different brew methods, Kalita Wave, SWorks Flatbottom brewer & Aeropress. Iced brew vs. hot brew is another pair of brews I like trying to shift my taste perceptions....
Slow feeding on my Barratza Encore ESP is like night and day. I have to go way finer for espresso when I do so just to keep the resistance and my single cup V60 will drop 1.5~ minutes in drawdown so I have to go finer too. This is a problem I want to have though because I'm a fine Frederick, not a lots coarser Lance.
This is was really nice foundations video. Many times I’ve been in a rut, it’s been #1 😅 Just a string of beans that weren’t for me. After 5 bags of meh, ordered from a different roaster and changed nothing else, coffee was great again.
Another great video that is right on time for me. It gave me the idea of another video I'd love to see from you: I'm not sure if you have done this video yet, but getting more specific on the techniques on how to increase the amount of coffee in a V60 while keeping the rations constant would be really helpful for me. This video mentions the point that just keeping the rations constant won't necessarily work bc of changes to the bed depth, so what are the steps for making the change to the amount of water in a cup, to get a somewhat similar result to a recipe with more or less water, if keeping the ratio constant isn't the whole story.
Lance you're great man! I usually get a new coffee and then I will be happy and have something to comparative taste or to look forward in the morning. Also btw I recently got some nice coffee from Onyx bought in Cologne at Track One Coffee! It's super cool that these are avaiable in the EU now! Looking forward to more! :))
Classic Lance, great video. Any recommendations for a basket for the CT2? I was thinking of trying an sworksdesign reduced flow based off discussion on the HB forum.
Lance, on the bed depth topic: I‘ve recently switched to a Hario V60 01 version and I‘m experimenting with smaller brews (around 200ml). Could you make a video on the bed depth topic and how to account for it or on what your approach to brewing smaller servings would be? For context: I‘m trying to reduce my caffeine intake and try to make bags of coffee last longer.
Lance, is there any way we may please have chapters that show each tip in the description? Having one for each tip would be great for users to find what they're looking for or just get an idea what topics may he covered.
Yea! On the road to Flavor Town! Also, going to be in Portugal in just a couple of weeks, can you recommend any cafes and/or roasters? Starting in Porto and riding bikes to Santiago Spain along the coast. Would love to buy you a cup!
I just changed from the Fellow Opus to the Fellow Ode Gen 2 and was shocked at the difference in the resulting cup with the same beans for a V60 brew. I took the Opus to my office to replace the hand grinders I was using (Knock Feld 2 and Helor 101) with the Clever Dripper and again I was surprised at the change/improvement in the cup quality.
Hey Lance! I think I needed this video. My wife and I got gifted a Delonghi espresso machine when we got married last year and the nerdiness in espresso making kinda had a toll on me. I was tired of WDT and waiting for a machine to heat up and still getting so-so cups while dialing in. I went back to my aeropress recently and missed the clarity and "set it and forget it"-type ease of use that brewer has. Switching it up has reignited my love for coffee and interest in trying different ratios. I'm thinking of trying out a V-60 next, and.. maybe I should clean my Baratza ESP :')
I use Primo reverse osmosis water. The dispenser remineralizes the water after everything (including PFAS chemicals which are linked to cancer, heart disease and digestion issues) have been removed and has a 6 PH
Tabletop distillers are fairly cheap these days. Vevor has them for under $200 CAD. That's what I've been looking at for my distilled water. I've been mixing my own coffee water for getting on 2 years now, although I won't wanna get into recipes, there's lots of data on the internet. But coffee water, no matter how you do it is amazing (so long as you mix it right, or use a premixed addititive). Working on an Aeropress XL currently. (Lost my espresso machine to my Ex, so I need a new one)... But I'm pretty happy with the results I've been getting. Been watching you, James Hoffmann, and many of the other bigger coffee youtubers for a while now, and I've learned a lot. Great video.
I am currently in this process, trying different rosters, different types of shots and going for turbo shots. Plus also reduced the speed of my grinder which had a massive impact.
Thoroughly enjoyed this video, good to stop and review occasionally. Is there a basket configured to give a deeper bed in a 58mm bottomless portafilter with an 18g dose? I have incorporated most of the other points into my workflow : treated water, paper filters, shaking the grounds, trying lots of different roasters etc. Thank you PS visiting Portugal next week, looking forward to checking out their coffee scene.
For me, it can be as simple as drinking something else for a couple of days. Changing things up every now then helps "refresh" my palate. Then again, I'm the type who appreciates most single-origins so long as they're freshly roasted.
I also cannot get T90, so Abaca was my daily go to paper for the last year and I'm very happy with it. Still I would like to hear from someone who tried both. I do use T92 occasionally, makes nice sweet cup, but they only work with osmotic flow technique and no agitation at all.
Lance, for circle paper filters in espresso baskets, do you wet the filter with some water then put the grinds in, or do you leave the filter dry? Is there a different between wet vs dry on extraction at all?
Great video Lance, absolutely a few things I need to think about, also thanks for reminding me that my Black Mirror is the old style... that isn't going to neg at me rofl. EDIT: yeah I also want Fellow Stagg Pro, not to replace my classic but to compliment it because sometimes I need more water I make a lot of coffees at once.
I’m in the UK and have lead pipes so we use a zero water filter to remove any traces of lead and we use this directly for any water we consume. Would you/anyone recommend not using this stripped down water for coffee usage?
I understand they take time to maintain but to me cloth filters make the most difference when I’m in the outskirts of Flavortown. They get me on the express train right on to Main Street, if you know what I’m saying 😉😏🚊 The Cloth Filter Co from the UK was my favorite cause they made custom filters for a lot of brewers. Unfortunately I think they went out of business.
If scaling up, I.e. going to 18g coffee to 300g water when recipe is usually 15/250 what changes should you make? What setting on the ode 2 (stock burrs) for the bloom and 1 poor method?
I want to say this before I watch, I FUCKING NEEDED THIS VIDEO. Man, I am trying to get a fruity coffee that doesn't taste just sour. My sense of bitterness has gone so bad that I find even dark roasts acidic from time to time. Most of it was because of ceramic grinder and have since jumped to Timemore C2, not the best but the most affordable for me. And while I have that, I left my other equipment 600km away. Not even mah scale is with me! Just stuck with a SIFC. Getting my new beans soon so time to dial it in properly this time. At least my scooping is consistant.
Water conditioning makes a HUGE difference. I live north of Sydney. The geology is from the Permian. There are literally zero carbonates in the water. Adding ground eggshells buffers the mild acidic water found here. This corrected the general sourness I was pulling.
I thought only my phone was listening to my. But now I know for sure. Lance is spying on me 😂. This is the third video about exactly the topic I needed to know more. I keep changing rosters or at least the coffee, after I'm done with a bag. Unless it's a super amazing coffee that I want to buy more of. So that should not be the issue here. Bought a new ORIGAMI color, so that should fix it. Hopefully 😂😂
Slow feeding my DF83 ruined my coffee experience. It was crazy, almost all the coffees I ran through as a slow feed had to be ground so fine that my machine either blew through the puck in 5-9 seconds or it got choked up and could barely pass water through. Since going back to cold starts the consistency and brews have so much better. The crazy thing is though that the slow feed makes complete sense so I was baffled that it didn’t work for me
Hi Lance, is there an objective way for measuring sweetness in espresso? For example you can measure extraction, TDS, etc. How about sweetness? Is there really no scientific and objective way to measure it?
i'd point out that cones are pretty resilient to changes in depth vs dose, because of stupid geometry, doubling the dose is only ~25% thicker, similarly halving the dose is only ~20% thinner
does Shardor espresso machines have the same PID and capabilities as Hibrew H10a? Seems like the same machine under a different body/label but can buy for under 100.
We drink our Coffee from the other side of the cup. An acquired technique to be sure. Since doing so we have cut down on hiccups and the cup of Coffee lasts longer. Try it.
Recommended beans in China? I'm no expert but I'm discovering that I'm becoming more discerning as far as taste is concerned. Without changing my hardware, burrgrinder and inexpensive espresso machine, I've been using Lavazza Crema y Aroma beans but I'm no longer satisfied. Any suggestions?
My first attempt is a different coffee. Second for me is actually a different pour pattern in the same v60 ratio. Third is a different pour-over recipe.
![[MV] A leap of faith...ความเชื่อใจครั้งสุดท้าย (From "Petrichor the series")](http://i.ytimg.com/vi/U1piZH2CNXA/mqdefault.jpg)
What is your go to move when you are in a rut? let me know below! and don't forget to hit that like ;) cheers!
In a rut? That's when it's time to get a bag or three of green coffee and play with roast profiles! If nothing else you'll appreciate properly roasted coffee again after screwing up a few batches. :) I'm actually pretty consistent now. Roasting with a stovetop popper is an inexact science, but it works, and works better than the air popper IMO. And clearly what we all need is even *more* factors to confuse u.... ahem, play with.
Swap coffees. Variety is the spice of life 👍 additionally I find drinking hotel coffee makes me reset my palate and really appreciate specialty coffee
Coffee: Getting better coffee improved a lot the "basic 1:16 recipe".
Honestly I switch up beans. I buy beans from a bunch of different roasters and almost all of them are limited supply different flavors every day and completely changed up profiles over 2 weeks always keeps the coffee feeling fresh for me.
Every time I get coffee at a breakfast place, it’s almost always pretty bad which helps me appreciate what I brew with my Chemex, Moka pot, delonghi espresso machine, aerporess and French press at home.
On a taste funny note ,I made a 2 cup V60 this afternoon with my new favorite morning coffee ,Brazil Santos. The cup was terrible ..... like it was made with a tablespoon of vinegar in the water. Because IT WAS !!! I had earlier put vinegar in my ceramic mug to remove a bottom stain and had forgot to dump it. Took me whole cup to figure what happened. 🤣🤣🤣 New flavor for sure !
You see flavourtown guarantees flavour.. the flavour you GET however...... :P
you can add a shocking amount of citric acid crystals to a cup of coffee until it stops tasting like normal coffee
I love your determination in finishing a cup of vinegar water even thou it tasted terrible 😂
a bit too "bright" for you, eh?
Sounds like something crazy that I would do. Well, as long as it wasn't soap! 🤣🤣
0:38 Coffee
1:53 Water
4:31 Ratio/Dosage/Bed depth
5:50 Brew Method
7:32 Filter
9:31 Grinder
10:43 Cleanliness
Appreciate the brief but calm format. Good tips, no nonsense.
Thank you Lance! Needed some of these important reminders.
THANK YOU on the #7 recommendation of “cleanliness”. I couldn’t agree more!!! Even with my grinders, I clean the burrs, grind chamber, etc. about once a month and at absolute least, when I’m about to brew a more regarded specialty roaster’s beans. Don’t want to cross the bean streams and it gets grind build up off the burrs that’s probably affecting particle size consistency. Great video!
I accept your invitation to Flavortown!
I tried slow feeding my ancient Baratza Soli grinder after one of your previous videos, and I think that made a difference! I don't do it every day, but probably 4 days a week. I might try other filters, but I'm mostly using my trusty (also ancient) Moccamaster. Recommendations for those #4 filters are most welcome!
The choice of coffee is what got me for a long, long time. I thought I was doing something wrong by not being able to make some of these well-known coffees taste good to me. Turns out I just don't like light roast, no matter how it is prepared. On the whole anyway but there are exceptions to the rule.
I like a very simple 2:1, standard (not high extraction) basket, in about 28-32 seconds. Normally with something on the darker end of medium, in terms of third wave coffee anyway. My go-to coffees are still Eclipse for drinks without milk and Nicoletti Old School for milk-based drinks.
It took a lot of experiment to get there too. I think I have got a bag of everything that Seattle coffee gear sells at some point, lol. Plus, other online retailers and direct.
As always thank you for the video!
Your advice on slow feeding in one of your previous video was a game changer for me. I use a DF64 and slow feeding helped a lot. I went way finer on the grinder setting and yet achieved easier flowing shots on my Flair 58 while improving the flavour. Thank you Lance :)
I used your v60 recipe this morning with a new bag of freshies and MAN! Flavor town!!
Loved the video and topic. Also love the cafec medium filters kept clogging the light ones.
"we are coffee nerds here, we are trying to squeeze the elixir out of this seed..." Good one. Made me laugh. Because it's true!
Hi Lance, great video as always. I really appreaciate that you focus on coffee instead of gear. I did experience being stuck in a rut and mixing up brew helped a lot. So when im done with lattes in the morning i switch to a V60 and vice versa. And so did changing coffees. Luckily me favourite café in Munich Sweetspot regularly buys new coffe from all over the world so we can try new coffees.
Slow feeding did make a huge difference for me as well, alsmost doubled the brew time once but i stopped using this technique on my standard espresso for milk drinks just to make the workflow easier.
Cheers.
It’s the exact thought I’m having right now. How could you read my mind! 😮
I have fairly crap city water - putting it through a Brita filter first helps tremendously.
So glad step 1 was coffee. Different lots can taste different. I stick with reliable blends for espresso and save the single origins for a pourover, where I quickly know whether I'd buy it again! It's much cheaper than expensive gear, too.
I just love your content man, thank you so much for your energy, passion, and interest.
Thanks so much! I think among the best videos you’ve ever made! Few things may be one’s opinion: I think brewers matter but mostly because they allow t tweak grind size vs brew time. But I love the iteration on filters and would like to add that having an additional inconsistent hand grinder maybe beneficial for some coffees. It may be cheating in a way but it can add complexity and acidity to mid- quality beans. Anyway, thx again for the nice vid and sharing you experience
Love this!! Lance is the relationship coach to finding flavor town Bean Experience!!!! ☕️👍🏽👍🏽👍🏽😎 amazing!
Just another absolute banger of a video! Lance is the Frickin' man, man!
Water is overlooked by so many new nerds!
especially the one with money, they only cares about the machine and grinders they use to show off, but never the most basic thing such as water and sometimes, even the beans they use. I have seen people with lelit mara X or rocket but uses some random espresso blend with dark roasted beans.
@@mocha6315I think, they wanted a portafilter, because they think it’s what makes the coffee good. They’ve seen it in cafes or by a friend and now have to get one.
They don’t want the hobby, just the result and think that a expensive machine is the solution
i'm a coffee nerd, but i just use water filter jug, can't be bothered to do more
@@littylit7339 embarrassing
I am still rather new to this journey down the rabbit hole.. I have been ordering beans from around that world, and honestly, most are just OK, but not stellar.. So, WHAT THE HECK... I ordered some ROBUSTA beans, and honestly, I am enjoying these, definitely different, but liking them.
how are you brewing them?
@@WordsWellSalted I have only been doing pour over , but, since this question you asked, I will try aero press, I do not have an espresso machine,, yet,,
Love your videos man! And your entertaining delivery❤
Hey Lance!
Those Cafec T-90 filters are looking hard to get now. Any suggestions for an alternative? Thanks!
Better coffee, let’s gooooo…
Thank you, Lance.
Hilarious! I just LOVE your style of humor.
One of my favorite roasteries does 125g sample packs - I love trying these using three different brew methods, Kalita Wave, SWorks Flatbottom brewer & Aeropress. Iced brew vs. hot brew is another pair of brews I like trying to shift my taste perceptions....
Slow feeding on my Barratza Encore ESP is like night and day. I have to go way finer for espresso when I do so just to keep the resistance and my single cup V60 will drop 1.5~ minutes in drawdown so I have to go finer too.
This is a problem I want to have though because I'm a fine Frederick, not a lots coarser Lance.
I do like the singing. Then again, I have done a lot of live shows (concerts and musical theaters & such) in my life.
Always grind size (usually more coars) and most ppl don’t rest light roasts long enough either to get the nice fruity flavors for pour over
define, long enough?
I usually rest them for 7-9 days before brewing with them. is that long enough you'd say?
Thanks, Lance!
Yay! A new Lance video! Time to brew something tasty and enjoy!
This is was really nice foundations video. Many times I’ve been in a rut, it’s been #1 😅 Just a string of beans that weren’t for me. After 5 bags of meh, ordered from a different roaster and changed nothing else, coffee was great again.
Another great video that is right on time for me. It gave me the idea of another video I'd love to see from you: I'm not sure if you have done this video yet, but getting more specific on the techniques on how to increase the amount of coffee in a V60 while keeping the rations constant would be really helpful for me. This video mentions the point that just keeping the rations constant won't necessarily work bc of changes to the bed depth, so what are the steps for making the change to the amount of water in a cup, to get a somewhat similar result to a recipe with more or less water, if keeping the ratio constant isn't the whole story.
Wowww you got the Smart Fish Pro Kettle
Lance you're great man! I usually get a new coffee and then I will be happy and have something to comparative taste or to look forward in the morning.
Also btw I recently got some nice coffee from Onyx bought in Cologne at Track One Coffee! It's super cool that these are avaiable in the EU now! Looking forward to more! :))
All aboard the bus to Flavour Town. Stopping at Delicious Street, Tasty Station and Mouth-Watering Parkway.
Classic Lance, great video. Any recommendations for a basket for the CT2? I was thinking of trying an sworksdesign reduced flow based off discussion on the HB forum.
Lance, on the bed depth topic: I‘ve recently switched to a Hario V60 01 version and I‘m experimenting with smaller brews (around 200ml). Could you make a video on the bed depth topic and how to account for it or on what your approach to brewing smaller servings would be?
For context: I‘m trying to reduce my caffeine intake and try to make bags of coffee last longer.
Lance, is there any way we may please have chapters that show each tip in the description? Having one for each tip would be great for users to find what they're looking for or just get an idea what topics may he covered.
Great tips! Lotus Water and V60 FTW!! 😆
Yea! On the road to Flavor Town!
Also, going to be in Portugal in just a couple of weeks, can you recommend any cafes and/or roasters? Starting in Porto and riding bikes to Santiago Spain along the coast.
Would love to buy you a cup!
Lance’s new job title….life coach. These steps though!
I just changed from the Fellow Opus to the Fellow Ode Gen 2 and was shocked at the difference in the resulting cup with the same beans for a V60 brew. I took the Opus to my office to replace the hand grinders I was using (Knock Feld 2 and Helor 101) with the Clever Dripper and again I was surprised at the change/improvement in the cup quality.
i love when my favourite coffee youtuber focuses on coffee instead of gear
Hey Lance! I think I needed this video. My wife and I got gifted a Delonghi espresso machine when we got married last year and the nerdiness in espresso making kinda had a toll on me. I was tired of WDT and waiting for a machine to heat up and still getting so-so cups while dialing in. I went back to my aeropress recently and missed the clarity and "set it and forget it"-type ease of use that brewer has. Switching it up has reignited my love for coffee and interest in trying different ratios. I'm thinking of trying out a V-60 next, and.. maybe I should clean my Baratza ESP :')
I use Primo reverse osmosis water. The dispenser remineralizes the water after everything (including PFAS chemicals which are linked to cancer, heart disease and digestion issues) have been removed and has a 6 PH
Tabletop distillers are fairly cheap these days. Vevor has them for under $200 CAD. That's what I've been looking at for my distilled water.
I've been mixing my own coffee water for getting on 2 years now, although I won't wanna get into recipes, there's lots of data on the internet.
But coffee water, no matter how you do it is amazing (so long as you mix it right, or use a premixed addititive).
Working on an Aeropress XL currently. (Lost my espresso machine to my Ex, so I need a new one)...
But I'm pretty happy with the results I've been getting. Been watching you, James Hoffmann, and many of the other bigger coffee youtubers for a while now, and I've learned a lot.
Great video.
I am currently in this process, trying different rosters, different types of shots and going for turbo shots. Plus also reduced the speed of my grinder which had a massive impact.
Thoroughly enjoyed this video, good to stop and review occasionally. Is there a basket configured to give a deeper bed in a 58mm bottomless portafilter with an 18g dose? I have incorporated most of the other points into my workflow : treated water, paper filters, shaking the grounds, trying lots of different roasters etc. Thank you
PS visiting Portugal next week, looking forward to checking out their coffee scene.
For me, it can be as simple as drinking something else for a couple of days. Changing things up every now then helps "refresh" my palate. Then again, I'm the type who appreciates most single-origins so long as they're freshly roasted.
Some nice tips and info.
But we love it when you sing!
Hey Lance, thanks for your passion thanks for your love
Lance do you watch the Food Network? Flavor Town. Diners, Drive ins and Dives!
I ❤ Flavortown.
@Lance is there something you can point me to to explain bed depth dynamics?
Cafec Abaca vs t90?? The abaca are easier to buy where I live.. am I missing out on the t90 goodness??
I also cannot get T90, so Abaca was my daily go to paper for the last year and I'm very happy with it. Still I would like to hear from someone who tried both.
I do use T92 occasionally, makes nice sweet cup, but they only work with osmotic flow technique and no agitation at all.
Thanks again, Coffee Daddy.
Ahh, yes, that classic film Snow White and the 7 Simple Tips!
Lance, for circle paper filters in espresso baskets, do you wet the filter with some water then put the grinds in, or do you leave the filter dry? Is there a different between wet vs dry on extraction at all?
Thanks, interesting. Looking for your mentioned links, cannot find in your notes. Are you running for mayor soon?
Great video Lance, absolutely a few things I need to think about, also thanks for reminding me that my Black Mirror is the old style... that isn't going to neg at me rofl. EDIT: yeah I also want Fellow Stagg Pro, not to replace my classic but to compliment it because sometimes I need more water I make a lot of coffees at once.
I hope Lance will review an Elektra Micro Casa Lever someday 😊
hey Lance would you say there is a big difference between the Cafec - Abaca Filter Paper vs the one T90 filter?
I’m in the UK and have lead pipes so we use a zero water filter to remove any traces of lead and we use this directly for any water we consume. Would you/anyone recommend not using this stripped down water for coffee usage?
I understand they take time to maintain but to me cloth filters make the most difference when I’m in the outskirts of Flavortown. They get me on the express train right on to Main Street, if you know what I’m saying 😉😏🚊 The Cloth Filter Co from the UK was my favorite cause they made custom filters for a lot of brewers. Unfortunately I think they went out of business.
If scaling up, I.e. going to 18g coffee to 300g water when recipe is usually 15/250 what changes should you make? What setting on the ode 2 (stock burrs) for the bloom and 1 poor method?
Are those apples you have in flavor town? Is that a double fermentation coffee, or how do you get there?
Enjoyed c:
I want to say this before I watch, I FUCKING NEEDED THIS VIDEO.
Man, I am trying to get a fruity coffee that doesn't taste just sour. My sense of bitterness has gone so bad that I find even dark roasts acidic from time to time.
Most of it was because of ceramic grinder and have since jumped to Timemore C2, not the best but the most affordable for me. And while I have that, I left my other equipment 600km away. Not even mah scale is with me! Just stuck with a SIFC.
Getting my new beans soon so time to dial it in properly this time. At least my scooping is consistant.
Water conditioning makes a HUGE difference. I live north of Sydney. The geology is from the Permian. There are literally zero carbonates in the water. Adding ground eggshells buffers the mild acidic water found here. This corrected the general sourness I was pulling.
I thought only my phone was listening to my. But now I know for sure. Lance is spying on me 😂. This is the third video about exactly the topic I needed to know more. I keep changing rosters or at least the coffee, after I'm done with a bag. Unless it's a super amazing coffee that I want to buy more of. So that should not be the issue here. Bought a new ORIGAMI color, so that should fix it. Hopefully 😂😂
the #1 tip for me was to put the v60 down and go back to ol' reliable the clever dripper good
Paper filters were honestly a game changer for my v60s
Kinda makes sense... I might give it a go.
See you there.
Bro, your videos are getting better and better. I enjoy your Videos so much, thanks Lance 🫶🏼
Slow feeding my DF83 ruined my coffee experience. It was crazy, almost all the coffees I ran through as a slow feed had to be ground so fine that my machine either blew through the puck in 5-9 seconds or it got choked up and could barely pass water through. Since going back to cold starts the consistency and brews have so much better. The crazy thing is though that the slow feed makes complete sense so I was baffled that it didn’t work for me
2:56 can’t find the links to this, did you forget to include them?
Love your thumbnail! Do you mind linking who made it?
My videographer did! Hugo!
Hi Lance, is there an objective way for measuring sweetness in espresso? For example you can measure extraction, TDS, etc. How about sweetness? Is there really no scientific and objective way to measure it?
i'd point out that cones are pretty resilient to changes in depth vs dose, because of stupid geometry, doubling the dose is only ~25% thicker, similarly halving the dose is only ~20% thinner
Correct
I find holy water from the Ethiopian Orthodox Tewahedo Church and a light roast Harrar brews a phenomenally nice pourover.
We need an anthem for Flavortown
What brand is the gorgeous brown glass pitcher at 6:07?
yummers
You are my simple tip to better Coffee, Lance...
Once I have reverse osmosis water do I add the minerals to it?
does Shardor espresso machines have the same PID and capabilities as Hibrew H10a? Seems like the same machine under a different body/label but can buy for under 100.
Im I the only one who saw the coffee bean floating in slurry at 2:30? (and I thoughts this only happens to me haha)
please review guy fieri's coffee blends
We drink our Coffee from the other side of the cup. An acquired technique to be sure. Since doing so we have cut down on hiccups and the
cup of Coffee lasts longer. Try it.
Recommended beans in China?
I'm no expert but I'm discovering that I'm becoming more discerning as far as taste is concerned. Without changing my hardware, burrgrinder and inexpensive espresso machine, I've been using Lavazza Crema y Aroma beans but I'm no longer satisfied.
Any suggestions?
I recently changed the rpm of my grinder and I was shocked at the difference that made
My first attempt is a different coffee. Second for me is actually a different pour pattern in the same v60 ratio. Third is a different pour-over recipe.
What grinder is that in the video?
looks like a Zerno Z1 maybe?
Lance, why don't you enjoy your coffee and let us enjoy ours?! LoL Thank you though, nice approach bro!
Full send to Flavour TOWN! Lets gooo!
Me, a coffee and plant nerd, at a loss for what to do with leftover reverse-osmosis water.
All the roads lead to flavour town...