If James Hoffman is our Coffee Daddy, Lance is our cool Uncle who teaches us how to break all the rules
@chamokc
Жыл бұрын
He's our Coffee Bear ;-)
@mannyr8795
10 ай бұрын
No!!! He out coffee papa bear! Get it right!
@nilsnilsnilsify
8 ай бұрын
Coffee Druncle
@CesarSandoval024
5 ай бұрын
Like an alcoholic uncle who breaks the rules
@FatNorthernBigot
5 ай бұрын
Yes. Your mum, his sister-in-law will hate him 😂
@AnP865
7 ай бұрын
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.
@eamobyrne1
5 ай бұрын
Seconded!
@DepthDeafDeath
Жыл бұрын
Imagine what it must be like for Hugo to call it „average“ when all he gets is Lance stroke of genius.
@WillMruzek
Жыл бұрын
This is GOLD, Lance! I’ve been wanting this. I’d also be interested in flow/pressure control workflow with light roasts.
@justinpalentchar6687
Жыл бұрын
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!
@coenwouters6808
Жыл бұрын
+1
@DepthDeafDeath
Жыл бұрын
+1 Hybrid Method is game changing to taste. Only grind size needs to be looked on further.
@max1000000ify
Жыл бұрын
Great new video from Aramse this week for exactly this question!
@justinpalentchar6687
Жыл бұрын
I watched that one it was really good@@max1000000ify
@markosgd
Жыл бұрын
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.
@samp6113
7 ай бұрын
That one comment cleared up years of confusion for me!
@markm7777
Жыл бұрын
Please do more video like this with more coffees, different equipment, etc. Coffee KZitem 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.
@mikkoutevsky3902
Жыл бұрын
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?
@tylererickson3220
Жыл бұрын
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!
@eraykarakuzu
Жыл бұрын
I cannot even begin to tell you how useful I find these videos as a home espresso noob. Awesome as always Lance ✌🏼
@bugwan1
Жыл бұрын
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 ☕
@beardedbozo
9 ай бұрын
There is an absurd amount of information packed into this video. What a feast of education.
@thomascee
Жыл бұрын
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!
@williamgranger4653
Жыл бұрын
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.
@MedicBarista
Жыл бұрын
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.
@rw5591
Жыл бұрын
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.
@scottscottsdale7868
9 ай бұрын
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.
@bonnigans8014
3 ай бұрын
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.
@tierrakaffe
Жыл бұрын
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
@sippysippywakewake
Жыл бұрын
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!! 🙏
@GardevoirEx1
11 ай бұрын
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
@2180storm
Жыл бұрын
Make the dial in videos a series, they're very enjoyable and educational.
@123marijn321
Жыл бұрын
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!
@nbooky
Жыл бұрын
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!
@highcarbrider
Жыл бұрын
Lance out of all your espresso dial in vids, this is the ONE, great info, thanks budy
@SirNichosis
Жыл бұрын
Great balance of thorough explanation and ease of understanding in this video. Perfect guide for "average" shots
@NDGG
Жыл бұрын
Thanks for the bigger ratio Tip. Running slightly longer to 2.5 instantly improved things for me.😊
@tomspotley5733
Жыл бұрын
Thank you. I found this really interesting, especially the idea of increasing the ratio of lighter roasted coffees. 👍
@meganrea2101
6 ай бұрын
Cannot thank you enough for this breakdown of dialing in!
@MaxpeditionMan
8 ай бұрын
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!!
@brentroman
Жыл бұрын
Great video. I’ve been watching coffee videos for years now, and still learned so much from this one. Lance breaks it down! Cheers!
@WatchItPlayed
Жыл бұрын
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!
@ronnorhgih3265
Жыл бұрын
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!
@WatchItPlayed
Жыл бұрын
@@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
Жыл бұрын
i have the same machine, pls give us some updates if you tried any of these methods
@WatchItPlayed
Жыл бұрын
@@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.
@ondrejmitas3325
Жыл бұрын
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.
@ergusto
Жыл бұрын
Glad you mentioned temp surfing, such an important technique when working with Gaggia Classics.
@trystanjames2687
Жыл бұрын
Thanks so much Lance!! The way you explain what risk complex concepts such as extraction and ratios is so accessable.
@Dustmaker
Жыл бұрын
When are you going to review the Mahlkonic EK-43 behind you ?
@OftenMissing
Жыл бұрын
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
@richardwieczorek6624
8 ай бұрын
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
@flyerbluedog
Жыл бұрын
I love the rigor in the information, all that technical stuff... Bring it, Lance! 😁👍
@GeelongVic7140
Жыл бұрын
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.
@anndrre
Жыл бұрын
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
@EP4LFC
Жыл бұрын
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!
@AlexanderLabial
Жыл бұрын
Wow that’s some good tricks, with the fines-feeling before brewing! Thank you for the golden nuggets 👍🏽
@78anant420
Жыл бұрын
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!!😅😅😅
@JustBitsAndPieces
8 ай бұрын
I like everything in this vid
@theor4343
Жыл бұрын
Even after the nonstop grinder videos there’s yet another I’ve never heard of
@pininh0
Жыл бұрын
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!
@davidgalbreath3477
Жыл бұрын
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.
@EricB03
Жыл бұрын
Awesome. Still grinding away and loving my Forte BG with ceramic burrs for 3+ years!!!
@ThingsIdRatherBeDoing
Жыл бұрын
Love the accessibility of this.
Жыл бұрын
Grear video! Any chance a video on dialing in decaf will come soon?❤❤❤
@seldom_life1289
Жыл бұрын
This is so helpful lance thank you so much!!! please next content would be dialing in a 2 blended or 3 blended origin expresso
@matthewhoffman6868
Жыл бұрын
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?
@Matthew-Carlin
Жыл бұрын
Whoa whoa whoa.. are we just glossing over that awesome WDT tool you are using!! Where did you get that cool little gadget?
@ashfurrow7825
Жыл бұрын
I would also like to know! Pen shape seems more ergonomic and exCUSE me but was it retractable??
@suebrown8129
Жыл бұрын
Same! Lance seems to have found the perfect travel WDT tool!
@alf11588
Жыл бұрын
Thanks for this video - good amount of detail while still getting to the point!
@gro967
Жыл бұрын
1:2,6 is still in the range you would consider as normal espresso. Really great video!
@IanLandesman
Жыл бұрын
Thank you for the wonderful explanation. Have a wonderful day Lance!
@RaezoR57
Жыл бұрын
Many thanks for this very informative video, as always you explain things very clearly and precisely 😊.
@traceymerry1655
10 ай бұрын
Thanks a million really helpful advice. Can not wait to give it a go.
@jecstrike
Жыл бұрын
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.
@richardosborne8570
Жыл бұрын
Thank you for yet another super helpful video. So much information and your thought process was very logical and easy to follow. 👍
@AndreasHafenscher
Жыл бұрын
Yes - it was helpful, entertaining and simply wonderful. Thanx
@shepz87
Жыл бұрын
Your content is legendary Lance! This was much needed, keep up the stellar work 👍
@constantinedinocopses6806
Жыл бұрын
Man, that was fantastic! Thank you, yet again.
@leaode_cafe
Жыл бұрын
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
@tummy_fritters
Жыл бұрын
I burst out laughing when Hugo said, "It's average."
@AlkalineLuke
Жыл бұрын
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
@quinnzender
Жыл бұрын
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.
@drygordspellweaver8761
Жыл бұрын
You get that effect with a blade grinder. It just tastes like chit, plain and simple.
@quinnzender
Жыл бұрын
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
@AlkalineLuke
Жыл бұрын
@@quinnzender I forgot to mention the uni modal aspect, thanks for pointing that out. But yeah, that's exactly what I was wondering
@lmankj
8 ай бұрын
great workflow and insights, thanks.
@xyzzy12345
Жыл бұрын
This is relevant to my interests.
@JoseCinnamon
Жыл бұрын
Awesome video. I was happy to concur with most of your decisions
@crayzieap
Жыл бұрын
Thank you Lance! Very educational! Keep up the good work!
@kenreliableb18b
Жыл бұрын
Thanks, Lance. Your videos are always super informative and educational. Hugo is definitely a party animal.
@iancamp7834
8 ай бұрын
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?
@cricocoo
Жыл бұрын
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 ;)
@toneadk46er46
Жыл бұрын
Thank you for this. Very useful!
@pimacanyon6208
Жыл бұрын
awesome. and the Hugo taste test was very funny.
@latruffe38
Жыл бұрын
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 !
@bleezal
Жыл бұрын
Great video Lance!
@thomasroberts6008
Жыл бұрын
Two videos in one week? You're spoiling us, Lance 😅
@shinchima
9 ай бұрын
Lance is a funny bloke with a very educated palette
@whyitmatterstome
7 ай бұрын
Thanks Lance!
@michazindel9519
10 ай бұрын
I very enjoyed this video
@alanjarrar
Жыл бұрын
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"
@daniel-anez
Жыл бұрын
You are great! Thanks for this video!
@Na015110
Жыл бұрын
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!
@cheekster777
Жыл бұрын
Thank you Lance.
@ErnstBolder
Жыл бұрын
great video lance, oldscool espresso explaining. chears!
@AndyS2K76
Жыл бұрын
Amazing video. Thank you
@tomw.7992
Жыл бұрын
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!
@davidrogala7597
Жыл бұрын
haha the shot of Hugo's hand sliding in for that espresso..as is tradition..
@BensCoffeeRants
Жыл бұрын
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
@Kiaulen
Жыл бұрын
"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)
@booter5956
Жыл бұрын
Your british is getting better, i spotted like 20 "innit" in this video xD
@cabaretampere
Жыл бұрын
Nice video, learned a lot.
@Cherokie89
Жыл бұрын
Kenyan coffee is my favorite in the world but I can't say I've ever tried it through the espresso machine.
@bluemystic7501
Жыл бұрын
This was pretty helpful.
@DigitalicaEG
Жыл бұрын
Their Juice Box is meant more for filter indeed, I prefer their Moon Safari roast for espresso for sure.
@louismurphy1403
Жыл бұрын
Another wonderfully informative video, Lance! Thanks 🎉 What’s the grinder in this video?
@xZodax
Жыл бұрын
My Flair is still not shipped yet so I can't apply it, but that was greatly informative! Thanks so much!
@Hames8
Жыл бұрын
The true owner of the channel returns.
@TheMrGreen28
10 ай бұрын
Just realized I need to grind finer than I thought. An yeah I don't know why I haven't watched a video on grind size yet. I think because a lot of the videos I've watched have kinda talked about it.
@Whatzzzz999
9 ай бұрын
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.
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