UNDERSTANDING ESPRESSO EXTRACTION: Ultimate Guide on Pressure, Flow and Resistance

The tool and app used for tracing pressure is Pressensor!

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0:00- Context
2:00- P=QxR... Huh?
3:11- Squarespace
4:09- Flow and Water Debit
5:59- 9 Bar Shot Talk
9:19- Inherent Puck Integrity/Fines Migration
11:10- Unseating the Puck
12:20- Saturation Rate
15:06- Blooming
17:51- Puck Disintegration
20:16- Extraction Dynamics of Two Grinders
24:42- Deconstruct Your Mind

[eduardofcgo]

We really need more of this type of video. Youtube is already filled with workflow videos and gear reviews. I am a proud patreon supporter, thanks Lance!

[charliehampton]

Lance Hedrick is the real MVP! I've read a lot of coffee books, but I've never seen so much amazing information on coffee extraction. This kind of knowledge is almost priceless and we should be very grateful that is completely free and so easily understandable as well as in a nice video so such at this one.

[Proton-my]

Man… thank god for this guy and his incredible amount of passion and enthusiasm. I’m new to making espresso. I started researching and found just how incredibly scientific the entire process is. I was hooked immediately. I am waiting for my new ECM Synchronika to come in, and his videos have given me more information than any other source out there so far. It’s only given me more excitement to experiment myself. I’m the type of person that loves to progress in how well I do everything in life. It seems with espresso, it’s almost endless in how far you can go in terms of perfecting your process. Having a guy like Lance that’s extremely passionate, not to mention very intelligent (he uses all the resources at his disposal to explain his theories/data), is what industries in today’s world need to continue to grow. The coffee industry owes him a great deal. Thanks Lance!

[HauntedSheppard]

Hi Lance, I don't know about others, but I would really like some more in depth video's on the processing types (maybe the perfect oppertunity to invite people on). I know I can read it in cientific papers and stuff but I'm already seeing my fair share of those, and nothing beats a passionate person telling a story.

[MuggsFJ]

This guy is bang on. People laugh when I tell them, but espresso extraction is a materials engineering problem through and through.

[BurnsRubber]

My shots are 1000% better! Thanks Lance! Just applied the knowledge in this video on my ECM E61 machine with flow control this morning. Starting the pull at full flow, then closing flow to bloom for around 10s then opening to near 9 bar and tapering flow down at the end. Extraction is hugely improved. Shots have great balance and complexity. Like candy! BTW: I find grind speed a great tool to control puck resistance. I am pulling 21g baskets at min RPM on a Lagom P64. The slower speed reduces fines overcome by the larger basket. Shots have clarity and body and this technique works well. Edit: Yes extraction is higher — wow the caffeine is hitting me right now after two 21g basket.

[asok]

Wow, a 25-minute video, but so deep and dense with new info that I could have watched it for two hours with much more detail. I truly appreciate that you experiment and measure everything instead of just repeating all the common "knowledge". Science FTW! :)

[zsvrljuga]

This is most clear video on pressure, flow and profiles ever!

[howienordstrom]

You just verified something that I discovered by mistake. I'd been doing low pressure bloom to high pressure extractions but was never fully satisfied. Last week, while being a bit mindless, I mistakenly brewed an espresso with high pressure to low pressure. Bam! Much sweeter, full and balanced. Repeating the process has consistently provided a more pleasantly extracted espresso. 👍

[JLeverEspresso]

Greg from JLeverEspresso here, Awesome video Lance, I so appreciate all the youtubers breaking down and sharing all their extensive knowledge on espresso with the public so they can make better coffee, half of all I know on espresso theory, I Iearned on youtube :) Keep it up! I think your subscriber count should be way way higher, for the amount of effort you put into it.

[dopplegangdave]

I literally just unboxed my Bianca V3 yesterday. This has really helped me conceptualize how to play with the machine and think about my results. Cheers!

[ThingsIdRatherBeDoing]

Dude this was great. Keep this kind of science and discussion of data in more videos. I have a good feel for what's happening and how it relates to practical technique.

[JesusRodriguezCisneros]

Love this explanation - very in-depth but now flow makes more sense to me. The way you explained how to save shots based on grind it’s what makes flow a so distinct process that for beginners greatly improves brewing experience. Thanks, Lance.

[coffeenerdaaron]

Another killer video man! You always go so deep into these topics and truly educate the coffee community. Can't wait for the next one!

[kashyapakshay]

Lance, this video was amazing. As a biochemist by study and pour over veteran who just got his first espresso machine, your explanation between technical details and takeaways was exactly what I was looking for. Great editing and lighting too.

[maxierose]

Beautiful machine, beautiful cups, beautiful espresso! Love the coffee nerdiness.

[AnimeKazuki]

Oh wow, TIL that particle distribution of grinder can have a huge effect on your espresso profile. I was always struggling with my Flair because the pressure couldn't maintain a straight 6/9 bars without flow rate getting very fast and messy. Thanks! Now experiment a little now that I understand it a little better.

[formlessuk]

Such a thought provoking and inspiring video. As an original 2002 Gaggia classic owner who recently fitted pid, pressure gauge and dimmer mods I would be really intrigued to see a video with this knowledge applied to show me manual flow profiles to improve the espresso I have been making. Now off to change my opv back down to read 10 bar on the additional portafilter mounted pressure gauge I have. Before watching your video I thought I was being clever by having it set to around 12 bar and then I would adjust the flow rate to achieve the pressure I wanted eg 2bar for what I thought was good pre infusion.

[patrickpourreau]

Hey Lance, I love these kinds of videos! Dude, you’re so good at interpreting data and explaining it in a way that makes sense. It may be that my engineer brain is the only one that thinks this way, but when you’re talking about dead space and connection between the pump and the puck, I feel like something that could help people visualize that is the idea that air is a compressible fluid and water is incompressible. So air will absorb some of the force exerted by the pump like a spring until it’s displaced with water.

[adrianplaysslots]

Lance, you’re the GOAT. Thank you for these videos. This video made me realize 3 things: my Bianca V2 was still flowing a couple G’s per second with the lever off; I always have tiger striping cause my grind is probably too fine; and I don’t need to be hitting 9 bar every time. This is gonna be a fun weekend filled with caffeine with the experimenting that’s about to take place.