I hope this was a fun video! I figured instead of focusing on just one aspect, I could mix some history of espresso and other tidbits in to make a bit more entertaining and informative. Let me know what you think of this easy guide to making thickkkkk espresso!
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36 Comments
Make sure to smash that like and to hit subscribe if you haven't! (assuming you did actually enjoy it and would like to follow for more ha!)
Let me know your thoughts on Italian style spro down below!
Wait, people try to get more acidity in their shots?
sexiest lance with the unsexiest coffee. how? why?😉
What temp do you suggest for the shots you pulled? Great video Lance (as always) and as others have commented, you're looking terrific!
Nice caffe, sincerely: the OG Saka lover
Makes me want to pull a shot and enjoy it now.
Out of curiosity, how many espressos do you eat in a day?
5:28 The grate is put in the wrong way, hole should be situated under the drip tube
You, sir are a genius; an excellent educator!
Luca Frangella profile, if you know, you know.
And of course a know nothing non-italian is going to teach me, with fancy machines, how to make an original espresso. ok kid, go on, enlighten us
why not place the history lesson later?
To be fair, in Italy the majority of my espresso shots I got didn’t have a ton of crema.
Nicely paced video, Lance!
you shaved???
Kind of off topic, but I’ll give it a shot anyway.
I’m looking to buy my first espresso grinder.
I’ve had a bunch of experience making espresso at my friends but this is my first home espresso set up and I like modern espresso.
Currently the options I’m looking at is the Barraza encore ESP the timemore 064s and the flair powertower with a K ultra.
What would be the best for modern espresso taste preference
Never had really good coffee in Italy. Highly overrated, sorry Italians!
But great content as usual by Lance.
Thank you. You clearly put a lot of effort into making this show. It was really enjoyable, and I learned a lot more than I expected.
P.S. Where do I go shopping for roasted beans? I've been buying from Peets for decades, but I want to reach out.
P.P.S. Yes, I've hit Subscribed.
Love the videos, Lance. Where do you find Saka in the states?
Where’s Lance and who are you 🧐
21 grams is a bit too much for a double espresso. The ratio is correct, but the quantity of both powder and yield is way too much. You can have two at most, which is about six Italian espresso, that's more than I ever have when I go over the top. The rest is just spot in IMHO.
And yes, 90% of the espresso you get in a regular bar in Italy is crap. In Milano I know 3 places where they make something acceptable, out of hundreds I have tried.
Happy new year! you've lost weight!
Source good beans. Yep green ones. I decided not only to control the shot pulling but bean roasting as well. Ahh the rabbit hole of coffee 😂.I love my bullet though.
Really great video. And it's fantastic that you also cover this type of espresso with the same enthusiasm as you see with the 'modern' light espresso types. Overall, it seems you have raised your already high standard, as in content, once again.
I love espresso. I have a modded Classic and a dialled in grinder and I’ve found a roaster I love. Here’s the thing I can’t explain: if I add water (americano) I don’t love it. I really feel like it loses the nuances of the espresso, sweetness for one. Is this weird? I end up drinking an espresso every morning and a flat white late morning. But long blacks don’t get a look in.
Funny that Italy make some of the best Espresso machines but actually produce some of the most disgusting shots
Italian espresso is not so much about pressure and dosage as it is about the coffee beans themselves. Traditionally there should be at least 20% robusta beans and 80% arabica in italian espresso. Robusta is very bitter and was used because it's much cheaper then arabica. Even nowdays a lot of espresso mixes have robusta in it. If you like it… great, but if you want quality and flavor, we usually go with only arabica. So any espresso that is 100% arabica is by default not an "italian" style.
How come the coarser you grind the better the espresso comes out? It's really the opposite. Or maybe you're definition to "coarse" is different (?)
You're lookin' healthy! Well done, mate.
what do you call dark roast in terms of agtron gourmet of ground color or weight loss or development time ? for me as rule of thumb medium roast around agtron gourmet 75 is starting to be too bitter and dry after 1:1.25 ratio
I'm always confused when shot time is mentioned. 22s after starting the machine? After preinfusion? After the first drop?
Grazie Lance
5:30 is it just me that noticed he put the tray on backwards? 😀
Is this a normal gaggia classic ? Or does it has pressure modification opv string ? Does it matter ?
Those first two minutes of B Roll are NSFW….wow
I love southern-italy style espresso, very darkly roasted and lots of robusta.
Here in Switzerland I can highly recommend "Nummer 6" from Röstlabor in Zürich and "Calabria" from KaffeePur in Zürich.
I'm doing them with my Flair Pro 2 and they usually make for extremely nice, very ristretto-ey shots.