Ok. Seems I need to make yet another pinned comment due to many assumptions and inferences made in comments. This is how I, me, Lance, approach an espresso. For me. My style. My taste preference with this profile. It very obviously won't maintain 9 bar. On any machine. With this prep, it will force a declination of pressure. It's a way around forcing the grounds finely enough for maintenance of 9 bar over the shot. This is why I made it ONLY after covering turbo shots, distribution, tamping, wdt, etc. The hope is people know and understand those so this makes sense. It is NOT a "beginners guide to espresso." That is not the title. This is how I make espresso with this very common profile, I.e. 9 bar. So, if you're looking for beginner, I've made plenty tutorials.

@2223jels

4 ай бұрын

I'm running 9. but i wish i could tamper with it like on the decent. Many years of saving required. Hopefully by then its become more standard to offer features on most machines 1k+ without mods. For now i invest in roasting to produce my ideals.

@Tek-Droid

4 ай бұрын

@LanceHedrick You will have so many fanboys jizz sour shots over the next few days

@berniesiao

4 ай бұрын

Daddy Hoff who? Long live Daddy Lance!

@zacharydelorenzo

4 ай бұрын

This is a pretty epic video Lance, your take on spro is invaluable

@armLocalhost

4 ай бұрын

It would be nice if you could tell what "9 bar profile" is for non decent owners.

In a nutshell: forget about rules, avoid channeling at all costs and trust your taste. Thank you Lance!❤

@joshk528

4 ай бұрын

It's amazing to me how many people don't dial by taste.

@ojngasdovnwdsifnweij4698

4 ай бұрын

people often cant even tell the difference between sour and bitter and you expect them to dial in by taste?@@joshk528

@yandeslongchamps

4 ай бұрын

Lance did a video on this. Sour sweet bitter Sour sweet bitter Sour sweet bitter Sour sweet bitter

How I learned to stop worrying and learned to love 15 sec shots. Thank you, Lance!

@Krynis

4 ай бұрын

yeah this is huge for me, I spent soooo long beating myself up because my shots were fast, I often made worse espresso chasing 30s shots

@2223jels

4 ай бұрын

I find it all depends on my roast level. Some i like to push shorter for more acid, fruity shots. Others slower for more body, deeper choc thickness.

@mikemclaughlin2056

4 ай бұрын

Yeah if I'm making lattes or milk drinks for friends I try to push the longer shot.

@diegouribe342

4 ай бұрын

Im in the other side of the spectrum with a 6 bar machine on the job. 34 to 42 seconds normally on a double shot (depends from the bean) and taste amazing

@2223jels

4 ай бұрын

@@diegouribe342 I may have to move to 6. Seems it may suit me better.

“Just roast me for being too complicated down below” 😂😂😂😂 Lance this is so fun to watch. I literally have no idea how anyone could bring you hate. You are such an insane gem to the coffee community and THOUSANDS of us would be SO much worse off without your knowledge. Somebody thumbs this crap up if you want to show Lance that he’s improved your coffee skills & knowledge. I GET it, we all want to bring some SHRED and say “YA WELL I BREW WITH MY PANTS OFF AND ITS BETTER SO YOURE WRONG LANCE CAUSE YOU WEAR PANTS” (rhymes) Everybody just take a chill pill and acknowledge this man’s contribution to our coffee lives. What trips me is you always say “this seemed to be proven by my/someone’s tests” or “this isn’t proven this is just my feeling” and yet people still try to roast you?? Blows my mind. Blows it right out the socket. Anyways cheers everyone enjoy a good cup of coffee thanks to Lance the G. We’re almost to the point where we need to address him as Daddy Lance… can’t just have one coffee daddy now can we

This felt like a capstone presentation on home Espresso and it gets an A++ for ingenuity, referencing past work and brilliant editing 👏

You do great work for this community. There’s lots of us out there silently appreciating all that you do. You’ve really been doing something extra special lately. Be sure to take time to re-charge!

It's been great to watch you find your pocket in YT coffee content. This was a beautiful mix of editing, detail and workflow. Bravo Lance.

Bro just pulled a 15 second shot.. my head is going to explode 🤯

@TylerH266

4 ай бұрын

Yeah I thought the same. My 15 second shots are always super sour. Erring on the courser side mitigates that I guess

@pablosanmartinvarela1773

4 ай бұрын

It's all about extraction 😂

@ahpadt

4 ай бұрын

@@TylerH266 if they are sour you may wanna do something to your water

@Cenot4ph

4 ай бұрын

I only do this with dark roasts

@aalokshah8655

4 ай бұрын

how does a high extraction basket work? I use a standard naked basket and am just curious

Thanks Lance. Just love seeing you bring it all together. Happy brewing!

Love your obsession and detail, but also levity, thank you! Really enjoyed this mini series deep dive with a clean summary into an actual workflow, putting theory, study, testing, and learning to practice.

Lance and James changed my life for good. My home espresso now tastes better than 99% os the stuff I've had out. And my total budget is within 250 USD. ( machine, grinder and all ).

This is so validating, I have been pulling 20 second coarser looser shots as Lungos 13g in 42g out bc it just tasted good was more consistent than when I aimed for 30 second 1:2 ratio. Since your wdt video I have switched to blind shaking with my dosing cup and the porta filter out together, niche, with minimal surface level wdt and my shots have only gotten better and more consistent. Love the growth you have shown over the last year thank you so much for giving us that sweet data and entertainment.

My home espresso is better than it could've ever been otherwise, solely thanks due to Sir Lance.

Man… absolutely amazing to see how your production quality increased. Super engaging and just fun to watch. Thanks for doing what you doing!

Lance, I love this. It's awesome to see the practical reality of how someone that knows so much actually does this, it gives me a realistic sense of what I can do differently.

A pristine presentation of your personal process. Thanks Lance!

Love your recent style of content creation rather than old ones! Thumbs up Lance!

The production qualities of your videos are always up there. Love the music.

Editing 🔥 Content 🔥 Singing + dad jokes 🔥 To me coffee is super relational and your love for people comes through in these videos. Thanks for moving through ball forward and for making us all smile in the process

This is such a great vid. I love that they connected into one another. Makes it super helpful. And for the people who do not spend as much time on it, I am sure it's nice to just have one 11 min vid to watch if they wanted just that.

Really good editing and sfx in this one. Props to you and your team!

I followed some of your steps like slow grinding my beans, shaking the grinds in a makeshift blind shaker like contraption and played with flow control using the lever of my espresso machine. OMG. The best shot I have ever had and I was able to replicate this multiple times. Thanks so much for the tips

This video is awesome Lance, great tutorials for the coffee geek mass. Thanks for sharing your knowledge with us, it gives us smiles every morning.

You are incredible!!! Lots of knowledge to help everyone. I learn a lot from you and when I think there's nothing left to say, you come up with a lot of interesting news. I started espresso a month ago and I only watched your latte art video once and managed to pull a heart (not the best, but my wife loved it)

Love all your content man! You do really enjoyable videos. I watch all of them all the way through because of the incredible information and its alway entertaining! I'm sure its a ton of work but I truly appreciate your efforts! Thank you sir!

Editing here is great, especially in the first part with the calm music and purposeful pacing.

As a guy who has been new to the espresso world, thank you so much for your informative videos and helping me save incredulous amounts of time + money in regards to which tools and what workflows are optimal.

@bobwilson2860

4 ай бұрын

Classicalvin. Welcome to the rabbit hole. Enjoy your new hobby of spending money, lol! (I first started espresso in 2004. Things have changed and it has cost me!)

Keep the content coming. You’re doing such a great job!

really enjoy the little espresso serie. And love the culmination of this one. You are great at coffee and an excellent entertainer that's for sure 👍❤️

Man, it is so cool to see people just pure enthusiastic about the stuff they do. Thanks for the vid, I am a beginner but I can't wait to get to at least a similar level of proficiency in espresso making!

Amazing production value on this one.

2:04 I think I spot a hair. With multiple dogs my eyes are trained for these things!

@hugoferrazporto

4 ай бұрын

damn. Thought nobody would notice! 😵‍💫

Thanks Lance! This was a great series. It helped me so much! Keep up the great work!

I asked a Glitch Tokyo barista how they pull shots and this is very close to what they said. 20 g dose, 1:2 ratio, 18-20 s. I was surprised how fast they were pulling shots. But boy were they the tastiest espresso drinks I’ve had. Thank you, Lance, for kinda explaining how and why this method works.

Lance you are a true hero! Love your approach and your attitude! Great combination of science, art and lovely craziness! Thank you so much for these videos! And yeah, - I have definitely made better espresso after watching your content...

Great video Lance, thanks for sharing!

Lance i salute you... i credit you on a list of many that have gotten me into the world of espresso... If i could not filter espresso via paper i would have never tried espresso. Thank you for educating me and others how to get the most out of our precious resource Coffee!

Very interesting! Thanks again Lance! Will definitely experiment!

After your first shake-shake-shake video, I was literally in my kitchen grumbling "how the hell is he doing this!" Having some follow-up process shots was super helpful, thanks!

Bro this video is surprisingly short and sweeeeet. I like it man😄👍

Thank you, Lance, you make my day!

Love, love, love your videos!❤ As a newbie espresso maker you have taught me so much….your sense of humor (and singing 🎶) put a smile on my face! “Shake it girl” 😂

Been waiting for this. Such an insightful process. Thank you Lance. It'd be interesting to see other drinks you make that might vary to how others make them - such as milk based drinks perhaps?

Thank you. It is interesting to watch your process. I am amazed how much variation in shot time can produce wonderfully complex espresso. I just had some new beans, and the Grind was "too fine" with a 45 sec shot(20 in 40 out). The shot tasted great. So many options, variable results, so much fun.

@pablocardoso9819

4 ай бұрын

I always have done long shots, 40-50 secs, always good tasting espresso.

love the music...You're a treasure Lance, thanks for your effort!

Got my first Standart mag. Thanks Lance!

Great video as always :-) I am so happy to see I’m not the only one pulling fast shots. I have struggled with grind size just to hit the magic 25-30 secs, but now I see that might not be necessary. Thank you LH :-)

you're videos are getting good

Realy, can't thank you enough. You have brought the yum back.

Loved the video Lance!!!

I get your vibe Lance. Thanks for posting.

Dude you are awesome !!!! Greetings from the Netherlands

Always enjoyable, the music adjustments have been great lately too!

I was overwhelmed with excitement watching this! r/espresso will be lit up tonight 🎉🎉🎉

@LanceHedrick

4 ай бұрын

Lol likely. Please make sure they all read the pinned comment and listen to me say people don't need these tools or this recipe. It is what works for me

Super thanks, just what I wanted to see, great video.

Big fan of the slightly coarser, faster shot. I haven't really posted online about always pulling sub-20s shots because I thought I was just weird, but it's good to know there are other people reaching the same conclusion.

@BensCoffeeRants

4 ай бұрын

I've always erred on the side of too fine and had some great long espresso shots but it usually isn't pretty or consistent so trying to go more standard shot timing lately. Going too coarse I've had good results too as long as I dont stop the shot too early. High extracting baskets seem better at doing the faster shots without being acidic.

@thepatwalsh88

4 ай бұрын

​@@BensCoffeeRants "High extracting baskets seem better at doing the faster shots without being acidic." isn't that exactly the reason, though? higher extraction means it can do more work in less time. so while a lower extracting basket takes longer to get past the sour/acidic zone and into the sweet spot, a higher extracting basket can reach that sweet spot sooner.

Dremeling the portafilter is a power move, looks great & personalized!

This dude makes me happy

Great content as always Lance. You’ve helped my espresso journey started by my wife who gets kinky after 1 or 2 espresso martinis. Bought a gaggia classic pro evo

Love this video Lance!! Much respect! Would you consider doing one on profiles please? PSPH, ExDos, ExTres, Londinium, Flat 6, Blooming, declining pressure, temp etc etc

You’re a boss. Love it. Thanks.

The densification conversation in the prev video set the wheels spinning. Pulling a shot with three different larger grind sizes mixed together evenly and getting the same flow rate and pressure as a normal grind size would be interesting. Wonder if it would do something similar for the taste as the 30g plus Aeropress recipes that were used for competition. Thanks for sharing the secrets!

love seeing this routine

My Blind Shaker arrives Thursday, impulse purchase, but aligns with simplifying the process rather than the opposite. Thanks Lance for the insights....

@TizOnly1

4 ай бұрын

mine's coming in today. can't wait to drop wdt

@LLS.R

4 ай бұрын

I just bought the aliexpress model. To get the Blind shaker over was here more than €150.

Thank you Lance.

19g in, 45 out in … 15 seconds! Oh my god, this video couldn't be more important today. I pulled a 17g in, 42g out in 14 seconds doing slow-feeding into my Eureka and using the IMS NT basket. It was sweet and juicy, but FOURTEEN seconds?

Thanks for sharing Lance, I can't believe how good the fast shots are! All this time we've been taught to chase 25-30s😂

Thumbs up, very nice informative video, and the editing, top notch

Thanks for the awesome series ! Lots of work though! Do you think of the techniques in an order of importance? ie which steps would you skip if pressed for time? Thanks for the work!

Awesome. Thank you! 🙏🏼

I know...the content is awesome as usual, but the SOUND TRACK...Wooooooooooooow! 🔊🎼🎧

I would love a video on like a minimal prep. What is the things you absolutely should be doing every time. Least effort espresso that will be most of the way there.

Fu**ing Awesome video!! love the content recently very well done!!

Love the vid my dude! If you're in the mood for more videos of the type, I'd love to see a full vid on how you dial in a new bag o beans.

Great video 🤙

Thanks Lance, great overview and I particularly appreciate your openness for more than one possible way to do things. This would be a boring hobby if there was a magic formula for perfection.

Would love to see you do a video (or series) on dialing in (by taste) espresso for milk based drinks!

LOVE this thanks

the production quality got to the cinema level

Didn't see that recipe coming (19 in / 45 out in 15 sec). Wow!

@Cenot4ph

4 ай бұрын

For dark roast its pretty typical

@braticuss

4 ай бұрын

​​@@Cenot4phHe's not using a dark roast, he's using a light roast.

@Cenot4ph

4 ай бұрын

@@braticuss did I say that?

Thanks you! Very informative

Here for this!!

Hi Lance, great video! Do you change something in your routine if you're making shots for milk drinks, e.g. shorter ratio, different grind setting?

Gonna add some things to my gear setup Thanks

Coffee channel in Dolby surround sound. Incredible.

Fantastic as usual. What are the cups you’re pulling into? The look a bit like the Kruve Propels🤔

Mr HEDRICK you naughty man . That shakes shakeup shake just absolutely blew my freaking mind. Had nothing to hand but a comandante catch flask so tried it anyway . Shook for about 7 seconds and WOAH honey I shrunk the coffee. Where did it all go it like honestly densified itself . Slammed it in the VST and a tiny wdt and then tamped . And then tamped 👍 . And blimey fella you weren’t wrong it came out like a turbo shot 38g in 22s but omg the crema went bonkers and it was a really tasty shot also . I’m impressed Might move hose to the other side of the volcano now ❤

I appreciate you recommending the flat 9 bar profile to make this relevant for the largest number of people. For those that have the option, would recommend some kind of preinfusion?

15s!!! Blowing my mind! I need to try some of these techniques and some of this tech. I use a Vario and a Synchronika and do rdt and wdt with stock baskets. Especially for lighter coffees I’m always happier when I’m pulling 30-34 sec shots. Anything less and I’m in unpleasant acidity land. I really don’t love the idea of using puck screens but maybe a new basket and paper filters might be a good next exploration

@BensCoffeeRants

4 ай бұрын

Yeah I think with a regular basket a quick shot might not work as well. You could try upping the temp and experiment with a quicker shot if you want but stick to what works for you and your coffee.

Now for the next debatable topic in the series please. Would love to see effects of low, med and low RPMs for optimal espresso

Love the series we went through, what a journey. I wish the Weber basket had a 54mm for the Bambino. Nice work!

@rq2757

4 ай бұрын

Considering how Weber holds itself as a luxury/"prosumer" brand, they probably think 54mm is beneath them, tbh.

@zach1860

4 ай бұрын

There are 48-54 shakers made by Craig lynn

@BensCoffeeRants

4 ай бұрын

​@@rq2757the non magic tumbler that came with the hg2 or Key worked with my 51mm machine I think also 49mm not sure how or if it worked with the breville or la spaziale sized ones though. Also not sure if they have a lid that works with that one or their shaker is a dif design. I remember the middle part being higher than the walls of the cup so a regular lid wouldn't work.

@maxadams1298

4 ай бұрын

yep - Craig Lyn perfect for La Pavoni baskets too.@@zach1860

Great video, thanks Lance! A list of the products you used would be great for those of us who have trouble drinking from a fire hose😳

Interesting. Over time, I my routine has become very similar to what you do. I use a Breville machine and DF64. Two RDT sprays, bottom paper and top screen. I use a Normcore HE basket and like it. We the paper, dump the ground coffee into the filter, WDT, level, and double tamp. Extract at 9 ~ 10 bar. I looks like I have found a good process if you use it.

Thank you Lance! You make me want to get back to espresso. DE1 has been idling way too long because pour overs just taste so too damn good.

Hey Lance, love your videos! Quick question: Would you recommend the "Sage Barista Touch" as much as the "Sage Barista Touch Impress"? Does it have the same grinder (which you seemed to really like)? Cheers from Germany!

Love this video. Spro Spro Spro your boat down the....channel. Keep it up man. Thanks.

Love this video ☕️👍🏽😎☕️👍🏽👍🏽👍🏽👍🏽❤️

Lance, could you make a video sharing your current favorite coffee roasters in the US and also fav outside of the US? My favorite roaster is My Friends Coffee Roaster out of LA. I heard about them from a Scott Rao “best of” post on IG a few years ago. I also support my local roaster in town but love to order special stuff from time to time. Love your channel, thanks!

If whatever you do between grind and extraction avoids channeling, go with it. I just dump fresh ground into the group, tamp and pull the shot. If it channels, is under or over extracted, I adjust the grind until it doesn't. Minimise the variables you have to deal with, otherwise when things don't work you have too much that could potentially be the problem.

Question - using a paper filter makes you grind a little finer, but using a puck screen allows you to grind a little coarser. So how do you approach your grind when using both? Keep the amazing content coming!

@bookies24k8

4 ай бұрын

im not sure the actual answer to your question, but i know why those methods make you grind courser or finer and that might help. having a puck screen at the top generally slows down your shots and also spreads the water more evenly, so to get the same extraction time you would get without one, you can grind courser. the paper filter at the bottom stops fines from blocking or plugging the holes in the basket, making your extraction faster and making you need to grind finer to get proper extraction.

@MattWakim

4 ай бұрын

@@bookies24k8 thanks for reply! That all makes sense. It would be interesting to know how lance approaches his grind when using both though!