ESPRESSO RECIPES EXPLAINED

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Maxwell Colonna Dashwood Video:

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Time Cues:
0:00- Introduction
1:57- Ristretto
3:37- Normale
5:03- Lungo
6:58- Allongé
8:42- Caffé Crema/Sprover/Coffee Shot
10:10- Digression
11:40- Turbo/"Yeet"
13:28- Wrap Up

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Artist: Nomyn
Title: Astral
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[LanceHedrick]

If you enjoyed the video, please consider leaving a comment and hitting like! All of this helps my video get seen. And don't forget to hit that subscribe! Thank you

[chrisgrimsgaard]

The production quality has greatly increased! Although your first videos sure had a lovely charm to them, this is what will drive even more traffic to your channel.

[DaniilOskolkov]

Lance, thaaaanks! As a person who started 1.5 years ago in coffee, need to admit that I always strived for finding such a helpful video. Trust me, you've helped a lot to every newcomer, as it doesn't go nerdy to the point of confusion.

[sergn]

Thank you! I've recently started venturing into 45-60 second shots with lighter roasts and finer grinds - fully expecting them to be super bitter and, to my surprise, finding that it's actually really hard to get any bitterness out of these coffees, and these long shots tend to taste pretty good!

[bertofcoffee]

Such a great video. I would love an infographic/cheat sheet for all these recipes to pin up on my brew bar! :D

[nachoote]

Just wanted to congratulate you on the new studio and improved video quality. The difference is noticeable and appreciated!

[sidonath]

Thank you for helping me discover the magic that's caffé crema, Lance! I've been making it since the sprover video and I just can't believe what a great beverage that can be. A couple months ago I had some very lightly roasted coffee that I struggled to extract properly with either V60 or Aeropress, but then I made a coffee shot and it turned out to be a super delicious fruit salad in a coffee cup. My mind was totally blown!

[chrish]

Lance, I discovered you around the time I purchased my Gaggia and I have watched every video since. I love the science and discussion. I have really valued your work, thank you.

[adamharber]

Love how often daddy Hoff gets referenced in new videos

[GrimmBakeryAndCoffee]

Easily one of my favorite videos of yours. The digression at 10:10 was sumptuous.

[Waisonian]

Wish I had a pressure gauge on my Picopresso for some of these shots! Thanks for this video. I don't do Espresso a lot but I keep hearing these different terms but never fully explained. This is great!

[youmadbro]

There is so much information, I'd love a visualisation and a comparison in the end. Just to remember it better! Awesome video!

[crookman]

this is the video! From this video on the production quality of your videos was really great and a huge leap from before!
I have to admit, I was too shallow to personally find access to the older videos, just because of the presentation. So glad you upped your game!

I actually went back through your videos to find that point in time, because I noticed that I really love your videos nowadays, while when I watched older videos of you a while ago, when the algorith presented them to me, I somehow didn't stick...

[myname-mzlo]

now we need to try and see what baskets are best for each of these . (for both dark and light roasts) . some precision baskets have fast flow some restrict the flow . so this changes the grind size . and when messing with ratios like these recipes do the grind size can change the flavour .

[beastyshout]

This is the most profound video about coffee I’ve came through. Thank you, sir.

[adi]

Have tried most of these shots on my bambino, I found it a teachable experience of how coffee can taste from an espresso machine. Especially when using different beans of different roast levels.

Love the office and your new office.

[zcytf]

Thanks, Lance. Love all your works.
your videos are always full of details and most important part- the heart of enjoying coffee!

[abcdi]

Unbelievable amount of valuable content packed into this 15 minute video. Thank you.

[Agoriy]

Great video! Tried a ristretto on lightly roasted natural ethiopian coffee, year ago at our roastery lab.. 18in 20 out, 94c in 45 to 1minute on fine grind. Tasted like coffee caramel candy, but not sour, balanced fruity. Im on allonge now, or 6bar espresso shots, depends on coffee)

[JoseCinnamon]

i have fallen in love with your channel! Truly great content
cheers from Barcelona