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Espresso Lyrics

We have lyrics for these tracks by Espresso:

Calendar 8월 4일 알지 너와 내가 만났던 날 우린 세상에서 마치 둘만 살고 있는…
Call Me Call me in your love call me in your love eonjenga…
Funked in the Bunk Saw a lady cop down the street And you know that…
I only see you in my eyes 내 눈엔 너 너 너만 보여 더 더 보고 싶어져 하루밖에…

Rear Entry Front Door's Locked gotta go around Forgot my key with no…
Smoke Stack Tommy Well it's been a couple months and I gotta say I'm…
보고만 있어도 좋은걸 너를 처음 만났던 순간을 난 아직 잊지 못해 많은 사람들 속에…

The lyrics are frequently found in the comments by searching or by filtering for lyric videos

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01Still3:54

PT3M54S

Espresso

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Most interesting comments from YouTube:

@slanto

Hey there, I appreciate you going into more detail about this as I'm one to struggle with this myself, and having a GCP certainly doesn't help I'd say, but adding in some examples and references from your previous videos is quite nice.
However I had a couple questions if you, or anyone else, wouldn't mind that I believe mix into this whole thing.

The first bit is roast level. I know there isn't really a thing but as a simple benchmark and my own testing, again from someone who is suffering from sourness, dark roast would taste dark and bitter to the point of not tasting sour as much. Light roast would be easier to tell from less of that strong coffee taste, but I generally found it more on the bitter side than sour side once finding a decent grind size. And medium seems to always taste sour for me, no matter how much I've changed it the shot seems to always be sour- which I found very weird.

The second thing is in the realm of puck prep, but more so the evenness of the bed. Either before or after a shot I'll notice the puck is uneven- slanted if you will. In my mind this must make a difference and something must be going wrong. The puck after extraction can seem slanted but only moist- not watery thankfully.

If you have any insight or thoughts on this and/or more I'd love to hear it. Again this is open to anyone as I really wanna fix where I'm going wrong, as I for one am to blame myself rather than my equipment first.
P.S. Love the hair <3

@EmperorSon

Lance, I love your videos. I learned so much from you already.

I thought still struggle with having a stable shot of espresso. My process:
- Niche 0 for grinding to cup
- Move coffee from cup to basket, WDC, distribute with OCD
- Tamp with Decent Tamper (the one with spring)
- Pull espresso with Sage/Breville Dual Boiler
My main problem is - 18/36 ratio takes from 28 to 35s when everything else seems to be exactly same (maybe my tamping strenght varies, but a tamper with spring should even it out). It also makes shots taste a bit different one from the other and I can't work on the perfecting it :(.

What might be the thing I'm still missing?

The other question I would like to ask is - how to learn to taste the difference between sour and acid... I think I might know it but would love to know how to train my taste and be sure which one I'm tasting?

All comments from YouTube:

@chrisdturner

1y↑128

"it is annoying" sums up the process of dialing in espresso perfectly! I love it now I've learned more about dialing in but it was definitely hard to begin with! I can't think of many food/drink preparations that are so finicky to get right. Tiny changes in particle size or a few extra ml extracted can be the difference between perfection and a bitter or sour coffee. When it's right though, it can be incredible. Great content as always!

@espressomatic

It's amazing that tens of thousands of cafes, restaurants and pastry shops in Italy, Spain and Portugal and their multiple tens of thousands of employees don't seem to have any problem with this - and haven't for the past 60+ years. But, every millennial that's discovered coffee in the past 20 years seems to believe they're onto something new. SMH.

I was pulling shots on a $3000 machine in 1988 at a restaurant without ever making one sour. Now machines cost 10x that and you can't get anything but garbage at a typical US or Canadian-style cafe.

@chrisdturner

1y↑3

@Espressomatic coffee knowledge has moved on a lot even in the last decade or so. I'm sure the coffee back then wasn't sour because it was likely quite dark roasted with little acidity but I doubt it was nearly as tasty as coffee available at good cafes nowadays. I'm sure many of the cafes etc that you mention probably didn't have any difficulty making coffee but probably also did it badly by comparison to modern standards. That said, I'm sure the typical coffee establishments in most countries are still going to be mediocre and the best will be the minority of speciality cafes.

@JulianAndresKlode

1y↑4

I don't dial in. I pull a shot I drink it, next shot I'll adjust slightly. I'm not getting optimal shots but it's zero waste. Range is huge and it's all still within an ok range, unlike some cafes.

@zlucoblij

1y↑60

Once I was so desperate from going finer and finer and still getting sour that I just went in the other direction because what the heck else I was supposed to do. And you guessed it, I got sweeter! that was a revelation. And now I finally understand why and hopefully will be able to make a more informed decision in future. Thanks Lance!

@wathapp33n

47w

What settings did you find this sweeter settings?

@GoTellJesusSaves

1y↑8

The best thing I ever did for better tasting shots is puck prep, especially WDT. WDT was a game changer for more satisfying espresso. Whether the shots are long, short, middle or turbo... it always tastes better with WDT. It very much helps with the bitter and sour issues.

@mynock250

1y↑59

Best explanation I’ve ever seen in my 10 years of sour/bitter shots. Very understandable.

@kenroman777

1y↑6

Wow you are far more patient than I am..7 months now and almost $2k spent and 3 enjoyable cups...

@gailoakley4010

Thank you for all of this information! Very much appreciated!

@alinaqirizvi1441

1y↑1

@Ken Roman well it's your fault if you've spent £1800 on something you didn't know if you were good at

@ferincr

31w

You made me feel a bit better. I hope I get it in less time I'm not that patient

@neighbortim

1y↑11

I had a regular problem with sour shots when I was experimenting with an early model Flair lever machine. Shots times were good, prep seemed good. Eventually I figured out that the main issue was temperature management, it was difficult to get the temperature of the group high and keep it there during the shot. I had to soak the whole steel group in near boiling water, reassemble it, and then do the shot as fast as possible before it lost too much temperature (without burning my hands). Tricky!

@andema83

35w↑1

I am struggling with sour or underdeveloped espresso shots, and it confused me a great deal when my espresso still had bitterness in it, though obviously under extracted, and I also experienced that sourness tends to increase when grinding finer, which was confusing as well. Thanks for addressing these seemingly odd phenomena.

@VivasvanParekh

1y↑5

Your videos are exactly what most of us need. I just made a sour coffee with proper timing and ratio..and i find this video 😅 thank you! Your hair is amazing ❤

@kwkw7602

1y↑72

I've had that reaction to sour espresso, but I've never had the echo, no matter how loud I yell. That only comes from being a TRUE Espresso Master. Great video as always Lance!

@LanceHedrick

1y↑9

haha! I love this.

@matthewjulius5401

1y↑3

Just gotta yell louder. 😂

@mortengundelach7620

1y↑5

You need to grind finer to get the echo.

@MrFredrictai

1y↑1

nah, I tried that again, no flicking echo...

@mikekorpa6425

1y↑1

I've had the echo. That's how sour mine is....

@duffyrides

1y↑6

Lance this is the best video on explaining the concepts of coffee extraction. You have a super human talent for breaking things down and making them easy to understand. Well done !!

@thejohnfish

1y↑7

Great video!! I was struggling because I was trying to pull a 30g shot from 20g of medium roasted beans and no matter what grind size I was using it was tasting sour. Upped it to 35 and suddenly the shot was sweet! Subscribed ❤️🤝

@CC-io3nc

48w↑7

Sometimes sour gets mistaken for acidic. So don't always just pour the shot down the sink. Make a latte with it. And if the sour tasting shot makes a tasty latte.. chances are the shot was acidic and not sour. I recently discovered this when I switched from a high to medium roast coffee bean. I thought my beans were still too fresh and full of CO2. As I thought it was sour tasting. I poured the first couple shots down the sink. Then thought I'll just use the 3rd sour shot in a latte instead of wasting it. The latte tasted just as good as the latte I bought from the coffee shop where I bought the beans from

@mitchkronowit3633

47w↑2

So what’s the difference? I’ve been asking this question for months and nobody wants to answer it.

How is very acidic and sour not the same if sourness is basically caused by the presence of acid?

@alfansakti7119

46w

@Mitch Kronowit sour ≠ acidic unpleasant taste from sour shot can easily be differentiated if you using milk because if u drink lemon latte it will be unpleasant right? 😅

@SilentSzZ

1y↑4

I was getting sour espresso on the absolute finest grind setting on my grinder. Was so confused until I realised even at the finest setting my grinder wasn’t grinding fine enough. So I brought out my manual grinder and after a few practice shots, I was getting perfect, delicious espresso. I’m so chuffed!

@marbachdaniel

1y↑2

Depending on the beans I had also great success using the blooming allongé extraction. I get more fruitiness snd and no sourness which is also easily explained by your extraction tipps and tricks

@jonesukivideo

1y↑2

Thanks for the tips. Just pull a sour one: 18g in - 38g out - 60sec. Gonna try coarser grind tomorrow while keeping other variables the same. Really learn something from your explanation! Great job!

@WitchSmeller74

1y↑4

I bought a De'Longhi La Specialista Arte a few weeks ago and despite having rusty but decent skills as a barista in the early 90s (not Starbucks), I've had a hell of a time trying to dial in a decent espresso. I'm close, but thank you for these awesome videos and hopefully these tips help.

@faraonch

19w↑1

My coffee was constanly sour although I nailed everything to an extent you'd not believe. In the end, the reason was THE TEMPERATURE! It does way more than you think at least for light roast coffee but I guess that's why you are here! So IF YOUR SPECIALTY COFFEE IS STILL SOUR, RAISE YOUR TEMP TO 96 deg C / 205 f and see what happens. MAGIC. From there lower it slowly to fine tune. De rien.

@timheiberger9134

1y↑1

Great video lance. I went courser and way better. I have an older breville duo temp using a double shot double lined high pressure basket. I think that’s why it was so sour before because I had the grind way to fine

@littledevilz

Thanks Lance, great video as always. This lines up to my experience of puckering sour shots that are extracted too long and have small yield.

@The_Catman_Dont

1y↑4

Great vid Lance! Appreciated the sour v acidic distinction, something I definitely conflate at times. Keep the awesome content coming!

@JPC326

1y↑1

Thanks a lot for the video Lance ! Also i found it better to get a little acidiy to get the fruity aspect for milk beverage, however the line between acidity and soureness is easy to step on so thanks for the tips ! ( a bit hard with Picopresso but trying haha)

@LetsPlayBojangles

38w↑1

Bless you, letting my shots run longer to the 1:3-1:4 lungo range really cut down on sourness and let alot more sweet flavors through.

I'm sure a grinder with finer adjustments, or a better machine would make true proper espresso, but not everyone has the time and money to make 100% perfect shots.

@elliottphd

1y↑8

Hey Lance. Great video! Question on pre-infusion and how I should think about it relative to the duration of the shot? Do you consider pre-infusion as part of the shot duration or do you exclude pre-infusion time from shot duration? TIA!

@hoongfu

Thanks for the tip! I struggled with sour extractions for a month.

@katie-ty1mn

1y↑4

This video could not have come at a better time for me, i just got a grinder and was so excited to taste the espresso only to find that it was super sour!!

@hugojeller

1y↑1

One problem I have is: when I grind finer, I either clog my filter or I get a really fast extraction (50g+ in 25~30 seconds), using a Delonghi Dedica, JX Pro, WDT, bottomless PF. After MONTHS of trying new things I gave up and accepted it's something with either my grinder or machine. My hacky solution is to get water that is very rich in sodium bicarbonate (300~600mg/L), which mutes the sourness quite a bit and also makes the coffee extra creamy haha

@edrxpark

1y↑2

I think consistent tamping was one of my biggest issues, so I wouldn't necessarily downplay this. Once I fixed this, it helped me fine tune all the other things you mentioned. BTW, I was thinking your curls are on fleek today 🤔

@Cenot4ph

1y↑1

thats why i use a palm tamper to remove this variable from the equation

@zlucoblij

I also had issues with it at the very beginning. But it was actually comments like Lance made that made me realize that I was looking for complexity where there was none. There really is just one right way to do it and that's as hard as it goes, as straight surface as possible. If you start looking for nuance, you'll just gonna mess up. So not making a big deal out of it actually helped me. Of course, that's my mileage :)

@ferincr

31w

Very new to espresso here and getting very frustrated with this issue. First English is not my first language so I'm not 100% sure if I should describe my shot as acidic or sour but they are horrible no matter what I try. Would love to be able to get a "sweet" shot some time. I'm on my third bag of coffee already and I haven't enjoyed a single shot yet LOL. I'll try to start logging every thing I do to see if that helps.

@hookedonwood5830

1y↑4

Just saved an under extracted shot of James Hoffman's "Il Grifone" by transferring the puck to my Hario Switch. The under extracted shot in the cup and 180 ml 85 celcius water in the dripper - let it steam for 1 min and release to the cup and mix. Made a very decent cup of coffee and then we dialed in the grind size for a very nice espresso. Zero waste of precious beans.

@CoolDestroyer360

1y↑1

Thank you for explaining how under-extraction can be caused both by having it too course as well as too fine.

@calvintran8691

51w

Lance, I never knew that bitter espresso could be because of under-extracting and I kept grinder coarser and coarser in trying to fix the bitterness.

@mohamadrezazolfaqari9308

1y↑2

Thanks Hance. That was a lot of help 👌 btw, what effect does pre-infusion have on the taste?

@matthewhoffman6868

1y↑2

Do the words "under-extracted" and "over-extracted" when applied to coffee flavours correlate with extraction yield values as measured by a refractometer and converted from TDS to EY? For example, would a shot that tastes under-extracted be expected to have an EY of much less than, say, 18%?

@franswiersma8498

1y↑13

I tasted a lot of espresso’s from ‘modern’ roasters at their own cafes and they were all sour. Some more balanced than others, but all sour. I don’t like it. Balancing out sourness only works for those who like the high acidity espresso. For others, buy lower altitude arabica coffee roasted by a more traditional roaster. There is nothing wrong with that and you won’t be less of an espresso lover ❤

@aanmaaklimonade

1y↑5

This!.. i was almost getting embarrassed because i like “traditional Italian” flavor profiles with a little kick of robusta, and I’m often grilled by third wave people…… almost all coffee nerd content on YouTube is about quite acidic coffee these days, and for me that type only works in pour overs or aero press.

@ahpadt

1y↑4

I agree. The problem wouldn't be there if it had not been for the stubborn insistance of putting too light roasted coffee in an espresso machine. Sometimes it tastes like lemon juice has been added. These people call it 'brightness' but I call it unbalanced. I had a Kagere espresso at Tim Wendelboe and it was so sour I struggled to finish it.

@kjgasdfduhigsdauf

Do you have any recommendations for online orders? Every local place around me only sells modern light roast

@BensCoffeeRants

1y↑1

I went to two good cafe's / roasters the other day and they pulled shots for me that were from lighter roasts and I was surprised how smooth balanced and low acidity it was, without any sugar or anything added. Some cafe's might not have their light roasts dialed in properly.

At home I don't mind a little sourness / acidity since I like to add a bit of sugar, and I like the combo of a little sweet and sour.

@franswiersma8498

@Bens Coffee Rants it can be a number of things. First of all a lighter roast can be a medium roast for somebody else. For me a light espresso roast is one that is dropped during or shortly after first crack. A roast midway between first and second crack I call a medium roast but this is still light compared to roast that went to second crack. Also different people have different taste preferences. Dialing in could be issue but in my case I doubt it. It is just my disliking of acidic espresso. I cannot enjoy it nor find it interesting enough to drink anyway. But I know some people do like it. My point is that if somebody complains that espresso is sour you should first check her or his taste preference. Maybe you cannot blame a roaster for roasting sour espresso but you can blame him for advising the wrong beans for making espresso. Selecting the right beans for your taste preference is totally missing in this video, lance even suggests it doesn’t matter.

1 More Replies...

@grocerylist

35w

I've got a 2 year old Rancilio Silvia w/ PID and an Eureka Mignon Specialita'. I've got a 1s pre-infusion, with a 5s pause and I've been having abnormally long shots until they start dripping (10+ seconds) but once dripping my final shot time is 25-30s not including pre-infusion & pre-drip. This typically would indicate my grind is too fine but when I go slightly coarser, coffee starts faster but the shot also finishes in less than 20s. The previous 2 years I haven't noticed this behavior and I was able to dial-in beans successfully. I also noticed previously that one bag of beans to the next, required significant dialing-in whereas now it seems like most bags dial-in around the same grind setting. I can't figure out if I'm doing something wrong or if it's possible something could be wrong with my machine.

@hasanpiker9472

1y↑4

The other day I got an expensive espresso shot from a supposedly great specialty coffee shop and it was so sour that it was completely undrinkable. I ended up chugging it for the caffeine. I should show them this video.

@american1911

37w

That happened to me at several boutique, coffee shops. The only good espresso I found was 30 miles away. My solution was to make it at home and go through the learning curve. Thank you Lance.

@wynparksook5286

Great practical information! I imagine this would be useful for most people entering the confusing world of coffee. I also enjoyed your “bad” jokes.

@maggnet4829

52w↑2

That's really helpful info. Could you create a cheat sheet that lists all those situations and explains how to spot and then to fix them?

@bradyvilhauer4445

Love the details!!! Dang I always learn a lot from you Lance! now we need the “bitter” version!

@puneeification

16w

Solid video. As a non native English speaker, I find that one simple thing not done enough is simply, erm, clarifying the terms "bitter" and "sour" which seem to be used interchangeably in English, even if they mean completely different things.

@Presso99

1y↑2

i always enjoying watching Lance's YouTube, easy to understand and a strong sense of humor.

@ant038

Thanks for the video, really helpful. Although i recently found out that my dedica is common for not getting very hot water temp, how imperative is that. Increasing my yeild did reduce the sourness. I think your curls are awesome and the mo

@BensCoffeeRants

1y↑4

Surprised you didn't mention temperature much. Although some machines you don't have much control over that, but you do have control over grind size and brew times and ratios

@virphan6988

1y↑4

Good advice and explanations as always. I have a Breville built-in grinder with my Pro. Puck prep and a WDT tool made a huge difference.

Next on the list… grinder upgrade. I’m actually glad I went with a built in grinder. It will make me appreciate a better grinder even more.

@b0nes95

33w

Me and a buddy made 25-30 espresso's taking all this into account, we used flow profiling with the Flair 58 + Acaia Lunar and we just could not for the life of us get an enjoyable cup of espresso. Sour, sour, sour. Needless to say, we felt defeated at the end and stopped.

Finer grind, coarser grind, bigger yield, longer time, nothing seemed to work and it never tasted remotely 'sweet'.

@DGPHolyHandgrenade

40w↑1

So I just stepped up to a real espresso machine, got a bunch of coffee from my fav local roaster and nothing I did gave me anything other than a sour/salty cup. Going finer and finer didnt do anything to help, going coarser never helped. Finally sat back and saw what was actually going on with pressure, temp, and time. Realized my prep wasnt as thorough as I was expecting it to be, finally troubleshot that, got the grind size right by looking at pressure after I got puck prep right, now I'm more or less experimenting with yield. 1:2 seems good but seems like more work to be done. Finally getting things locked in. Only cost a full bag of coffee and about a week to get it done.

I'm in the right zone now, I think I still need to play with some of the grind size. I have it right now just fine enough that it slows extraction down to a) hit full pressure. any coarser and it wont ever reach the full pressure or if it does it drops off quickly and b) is almost right at a 28 second contact time. much finer and it drags out past 30 seconds My shots are 1000x better than they were before this machine, but I still have some dialing in to do.

@niccoloaurelius1587

1y↑2

Love your content, and I've learned so much. Just got a DF64p with SSP HU burrs (after struggling with using the Flair Royal hand grinder)...and I may be dealing with some bitterness from fines, despite the improved grinder. I wonder if you could ever do a deep dive on dealing with bitterness from fines (beyond what was mentioned in this video)? Thanks...and by the way, we have the same t shirt from this video.

@alephsk8739

1y↑1

if your grinder produces a lot of fines, try longer ratios (+1:2.5) with a coarser grind size

@niccoloaurelius1587

1y↑1

@alephsk8 thanks, will do

@BensCoffeeRants

1y↑2

The grinder and burrs should be good. Sometimes with the DF64s the declumper holds back too much coffee and causes some fines to build up, maybe try NOT pumping the bellows hard, or pump it afterwards NOT into your coffee you'll use. You might also want to check the alignment of the burrs.
BUT if it's just a little bitter, first thing is maybe just reduce your brew ratio, If you're doing 18g in 36g out, try like 32g out, try a different coffee if you haven't (lighter roast?) and if you have control reduce your brew temp. Try one thing at a time or you'll never know what fixed it, and might go too far in the opposite direction ending up with sourness :D

@niccoloaurelius1587

1y↑1

@Bens Coffee Rants thanks - I got alignment perfect, which was a super fulfilling thing to accomplish. I'll try it without doing the bellows or with doing it less strong of a pump...and will try messing with the ratio. I did attempt 1:2.5 today, and it brought out more clarity but still had more of a bitter flavor than the Flair Royal caused. Not the drying type of bitter, but more of a super dark chocolate type. Will try going a bit less grams out, too, as you said. And I have yet to install the topbox PID and flow control on my Gaggia, but in the future I can mess with brew temp etc. Right now I do temp surfing, waiting 5-10 mins after running water for the machine to stabilize again, then when the brew light comes on waiting 10 seconds to press it.

@chavi1996

1y↑1

Try with lower brewing temperature.

3 More Replies...

@StephenRandall

Shot timing - do I time my shot from Button push or from flow? Originally I had been timing the shot with my phone from button push, but then I bought a scale with autotimer which starts timing when liquid hits the cup. Obviously that gives a faaar shorter shot time. Which one is best to use?

@TashiqueAlam

19w

Finally fixed my sour espresso due to my grind being too fine! Thanks!

@american1911

37w

Lance, if I’m at a 1:3 ratio (18 in 54 out) should we still shoot for the shot to run in 25-30 seconds or is the 25-30 seconds guideline only for a 1:2 ratio?

@tommifyable

1y↑2

Water can cause sour espresso too. The area I live in has really hard water, I am experiencing intense lime scale build up. To combat this, I am using a water filter (BWT bestprotect). This filter treats the water in a way that the calcium/lime scale is neutralized, not sure what it exactly does.
The result of using this water filter is that my espresso tastes sour, likely due to the lacking calcium. One way to mitigate this somewhat is by reducing the brewing pressure to 8 bar max. Not sure why a lower pressure causes my espresso to taste less sour...
In the end the espresso still is not really enjoyable. Soon I will switch to bottled water.
For now I am using my hand espresso machine and unfiltered tap water, I am experiencing no sourness at all.

@CanonFirefly

Your filter is probably removing a lot of the desirable minerals in the water. You can add them back in coffee friendly forms using a product like Third Wave Water. There are cheaper options too if you're willing to dig deeper down that rabbit hole.

@tonycannon3906

31w

Thanks Lance. First of your videos I've watched after binging on Matts. Great tips and as a new guy to espresso I'll definitely be keeping these in mind. Cheers 👊

@jram9571

1y↑1

Temperature would have an impact too.. depending on roast. If puck prep is good, check temp.

@arvinjacobmusic

1y↑167

If after all of that, you can’t drink that espresso because is still “sour “, make a cappuccino, move on and be happy 😂

@kenroman777

1y↑2

unless the cappuccino has caramel syrup it is undrinkable to me but most are in any event thus considering trashing this barista pro with no support from breville

@alinaqirizvi1441

1y↑4

@Ken Roman ?

@helipeek2736

Or drink tea

@themariokartlick

@Ken Roman maybe you just don’t like espresso

@seymour5000000

49w↑2

I’m with you! Throw some milk on it, pump of syrup and enjoy.

4 More Replies...

@siegfriedsundermann5334

1y↑1

Hi Lance, very informative, hope I can turn it into practice. P.S. 13min. without grasping for air... very good

@klurman

1y↑3

I've been watching some of your older uploads... and then I watch this one. The step up in presentation is phenomenal dude!

@robertjason6885

Quick question: if one is using a metal disk on top of the puck, should one lessen, or even eliminate a low pressure preinfusion? (Niche/Breville BDB)

@carlosfedericolopezspindol3103

1y↑1

I want my Lelit now! BTW Lance, congratulations on the production and editing of your new videos! They are really awesome!

@ivankreitman1526

Thanks for the informative video!! I see you got your hands on the Happy Tamper and used it in the video. I finally received mine and have used it only once; still adjusting to it. So far I am happy but interested to hear your thoughts. Thank again.

@annieltitus

Nicely done! Great explanation. Espresso brewing is not a simple exercise. From a practical standpoint though, to make adjustments, should i change more than one variable at a time?

@MrJosexph

I've had to learn this the long way. Changing one variable at a time in small increments is by far the best. Not only so you can learn what each is doing to the flavor profile, but sometimes only that one change makes the entire shot work.

@dredleviathan

Excellent reminder of some basic principles and timely since I’ve had a lot of sour happening recently. Also kudos for the use of “en flique”, sadly no product or tips will bring back my locks.

@ondrejmitas3325

Such a great video, the first really coherent explanation of the channeling-taste connection I’ve heard. The suggestions about grind size totally fit my experience. What about pre-infusion/various line pressures? The one part of this that doesn’t fit my experience so much is the advice abouy yield—I’ve never found much after 20g to have a “balancing” taste, i experience it as just brown water. If the first 20g are sour or sweet or whatever, so is a big shot, just less intense. I hate it when “specialty “ cafes use this excuse to serve immense watery shots and refuse to bend for customer preferences.

@zlucoblij

I guess it's certain coffee? I had a bag at home that I just couldn't do a non-sour cup without going even over 1:3. Yes, the body was weak and I didn't like it, but it was just not drinkable at all, otherwise. Of course there might be a shorter configuration that I just missed, but I sure did try.
Also I had another one that after 1:3 really nicely opened up and you'd get juicy and floral, even the body was ok. But ok, that's not what you were talking about.

@Noyb266

1y↑1

You’re stepping your game up with the intros! Beautifully done!

@kaischueler7290

1y↑1

Well explained. Do you have any suggestions for Intelligentsia Black Cat Espresso? That one is really difficult to brew espresso with - always comes out sour.

@thkidd24

44w

I just had an unbearably sour espresso this morning that I unfortunately paid money for at a local shop. I don't claim to know much about espresso and proper tasting, but I do know that it was awful and undrinkable.

@ystebadvonschlegel3295

6:00 TRUTH! Please do a video on why my first shot runs 20 g in 18 seconds, I coarsen just a tiny bit and then it’s 50 seconds for the same 20g. I have a good large flat burr grinder. I use WDT.

@venchomiloshevski3289

49w

How to fix bitter espresso? Today I used lightly roasted Ehitopia beans and got more bitterness and less frutiness/freshness. I used 1:3 ratio (17gr in, 51 out. Grinder used is 1ZPresso and machine F58.) Should I grind coarser in order to fix the bitterness here? Any tips on extracting better and more consistent shots with the Flair 58? Thank you for the amazing videos and tips!

@AzuritSK

At first I thought you pulled a good espresso and just pretended it was sour for the intro but the end of the video convinced me otherwise. I like it! 😄

@nounta1016

Would you be able to help me understand the difference between acidic vs sour better? I'm not sure which it is when Im pulling the shot, I always thought everything was sour lol

@ericzohar1345

Thank you, great info ..

I personally, love a typical Italian espresso extraction, where you only see crema during the whole beverage (even though very short)
And never see black liquid ;
This is what i love but could almost never obtain..

@LanceHedrick

1y↑1

Very easy to obtain (tho I despise this kind of espresso)-
Use a SUPER fresh Italian or French roast coffee. Preferably 50% or more robusta.
And, that's it.

@ericzohar1345

@Lance Hedrick yup, not for everyone ..
After a lot trials, I doubted that the freshness was this issue..
Hard to find, in my taste but recently discovered portuguese roasts,, in portugal, love it

Thank you again

@slanto

@dinnyf

I think one reason darker roasted coffees are less sour is because they are easier to extract even if the grind, the puck prep, water pressure and temperature are a bit off. Darker roasted coffee is just more water soluble than lighter roasts allowing for more even extraction throughout the entire pull of the shot. Light roasts need to be more carefully dialed in and are less forgiving in all ways.

The unlevel bed sounds like a tamp with simply more pressure on one side of the bed. After the bed has seen water pressure that unlevel tamp may be very exaggerated. It could look level before being pressurized by 9 bars of H2O. Imagine a bed with 15 lbs on one side and 20 lbs on the other, but that appears level before you make your espresso.

@Senninha1960

40w

what would the issue be when extracting an espresso lungo and getting sour flavours?

@viperlt86

1y↑1

Is there a difference between sour and tart? I’m not sure I’ve ever gotten a puckering sourness from my shots, like a warhead or a lemon. I would instead describe it more as a harsh, tart, or vegetal acidic taste, more like an underripe strawberry or a Granny Smith apple. Are these different degrees of the same problem or different things?

@Alan.A30

1y↑1

You have to pull a really bad shot to get the mouth puckering, sour taste. You’ve probably had pretty good shots overall, so you’re fine tuning if anything. That tartness just signifies that your coffee is a bit on the under extracted side & would probably benefit from a bit of a finer grind :)

@EmperorSon

@LanceHedrick

First, ditch the ocd. wdt, tap, tamp. Second, play with the ratio. 18:36 doesn't work on most coffees. Just a vague starting point. Third, remember there is a preinfusion built in on the BDB that is not on other machines. Play with ratio more and with times (going shorter)

@EmperorSon

@Lance Hedrick which direction would you suggest trying to go? 1:3? how should I then try to time the extraction to have a good direction/starting point with experiments?
Coffe I'm currently using is a mix of Brasilia and Honduras 1330-1400 m.a.s.l. dark roasted

@faisalalamri4201

@EmperorSon Try this for dark roast:
88° temperature
17 g in / 40 ml out in around 19-23 second. After that you can play with the ratio to find the perfect spot of your coffee. Remember even extraction is your goal not the ratio.

@LewisTcakes

I feel a hard part is learning to taste the difference between Sour and Bitter.

@LanceHedrick

Correct. It is difficult. Google it. The distinction is difficult. Maybe a future video idea. Thanks for the inspiration!

@matthewjulius5401

1y↑2

"There's no such thing as a catch-all in espresso because it is annoying."

Now THAT is what I need on a t-shirt.

@molllylee

thank youuuu for this. I’ve been watching a lot of videos trying to find the answer because mine have been really sour but take too much time to reach the right volume. will go a bit coarser!! tysm

@Mercilon

As soon as you picked the cup up at the end, I tensed like, "No! That was the bad one!"

On nutating (haven't heard anyone bring this up for years now)
Would you expect it to cause more or less of the bypassing effect around the edge of the puck?
(Chem and bio is my wheelhouse, not physics. Physics is the devil's work, no-one can understand that stuff.)

@JohnnyBrook

1y↑2

Bruh is a genius. IQ 9000. A coffee master in every possible way. Great teaching, amazing video quality.

@LanceHedrick

1y↑1

hahah thank you, Johnny! Glad you enjoyed it!

@JackD87

21w

Basic question time! Do you start your shot timer from pre-infusion or from the moment the coffee hits the cup?

@JRE-ut2tb

17w↑1

When coffee hits the cup

@JohanH1990

17w

Well, that's something we can work with... Many thanks! Mate of mine sold his stuff out off pure frustration 😂

@nigelburton7408

30w

Here in the UK 🇬🇧 we have the ultimate fix to sour or bitter coffee and it is so simple... Tea!

@doubleshot-films

Quick question, a coworker sent me 4 small bags of whole bean micro roasted coffee however they are flavored. Is it ok to grind flavored coffee in my grinder and use in my gaggia classic? Thanks!

@highcarbrider

1y↑2

Lance, when do you start your timer? When you flick the switch or from the first drop ?

@jmattdeff

33w

I have a rocket espresso machine and I find that the longer I let it sit the longer the shots become. I wait till it heats up. The puck prep is the same, but shots vary with time. Any thoughts

@zeropuckprep

To sum it up ….If I find a sour I try a Ristretto or try a Soup Shot and pull super coarse. Thanks 😊

@LanceHedrick

Huh? Lol I don't follow

@dominicbartschi6450

Is there a point where the grind size is too thin but nevertheless the coffee runs through to quickly? Like some weird channeling happening at the edges of the puck?

@Psychoh90

Excellent video Lance! Really nice explanation. Cheers from 🇮🇹

@thisarattr

im having similar prob with some bean. Im using Gaggia with og 12bar spring.
Bit sour espresso with 25/30sec 20in/40out, also I can see some fine ground in coffee. I think when I adjust grind size to reach 25secs, it too fine.
I will try to make it bit coarser to see if I can get better results.
Further, is it useful to do OPV mod and use 9bar spring in these case? so that I can use bit coarser size and still reach 25sec with lower pressure?

@dmdrosselmeyer

Dood, my daughter used to do that with the lemons! She still loves super sour candy but she doesn't eat lemon slices anymore lol

@nemilperez5441

47w

I'm having trouble with my shots being very bitter, hitting the back of my tongue and hard to swallow. I bit into a lemon to make sure I wasn't confusing sour/bitter but the shot was definitely bitter. I was doing 18g in 36g out and its taking 22 seconds. Any suggestions?

@mitchkronowit3633

47w

What kind of beans were you using?

@nemilperez5441

47w↑1

@Mitch Kronowit a locally roasted medium roast arabica bean

@mitchkronowit3633

47w

@Nemil Perez Can you control your water temp? Maybe you’re brewing too hot?

@nemilperez5441

47w↑1

@Mitch Kronowit I think yes, I'm using a barista express, with wdt and a better tamper than stock. I tried a way coarse grind and actually got that puckering lemon type sensation so went back to grinding finer. I might also try cutting the shots shorter in brew time, or adding more grams of beans to the basket

@mitchkronowit3633

47w

@Nemil Perez A coarse grind would explain a sour shot, but if you grind too fine you may be getting a lot of fines in your cup which taste bitter. Not sure what else it could be? 🤷‍♂️

@1Caja

From one guy to another because I know we usually don't enough compliments. The hair and moustache is looking mighty fine on you.

No opinion on the product. Probably no harm in just linking it.

Have a nice day and thanks for the coffee knowledge

@LanceHedrick

haha thank you! Really appreciate it, tbh. Hope you brew something tasty!

@1Caja

@Lance Hedrick Thanks!

@mathieulemay4788

Thanks for the video! How would you calculate time for a shot with preinfusion? At beginning of preinfusion or at first drop?

@dinnyf

1y↑1

I start timing after the third drop.

@sa1nts128

1y↑1

Should do a full in depth video on the Breville barista express as it’s probably the most common at home espresso machine

@allen.t

Kinda pointless since there’s plenty of videos on the machine.

@sa1nts128

@Allen Tran yeah I would say that’s why he should do it. A lot of people own that machine and if he could give some tips to increase our understanding and maybe improve it than I think that video would be a banger

@BanjoDen

This was helpful for me, and also I one hundred percent subscribed because of your on-fleek curls.

@BillB33525

1y↑1

How about a video on using paper filters above and below the grinds. Does a paper filter below the grinds trap finds? What is the effect on taste? I find it necessary to grind rather fine when using a filter on the bottom of the grinds. Finally, I have a needle valve on top of my e61 brew head and a pressure gauge any hints on getting the best shot out of that setup?

@BensCoffeeRants

With my good grinders I haven't noticed it affecting body or the amount of bitterness / fines, but because using a paper filter requires a finer grind size, it's kinda hard to compare directly with and without it. I think you might be onto something if your grinder does give a lot of fines paper filter may be even more beneficial.

Coffee flows faster with the paper filter because the fines aren't clogging the holes, instead they're captured the larger surface area of the paper filter I believe.

@Ryan_F.

I’m not going to be able to not think about Chocolate Rain when I brew espresso now, so thanks for that 😂

@robertjason6885

Lance, this is such a perfect video. ❤

@mkaltiok

How about dose? I haven't seen you use dose as a dial-in variable. If I have a fast flowing shot I tend to up the dose instead of making the grind a lot finer on my conical. Helps to avoid the channeling.