8 Myths About Espresso Everyone Still Believes

About this video

• Video Title: 8 Myths About Espresso Everyone Still Believes
• Channel: Lance Hedrick
• Speakers: Lance Hedrick
• Duration: 00:25:10

Overview

Lance Hedrick debunks eight common myths surrounding espresso preparation. He aims to clarify misconceptions about pressure, grind size, crema, portafilter size, grinder cost, bean freshness, and extraction yield, providing scientific backing and practical advice to help viewers make better espresso.

Key takeaways

• Myth 1: More pressure equals better espresso. The video argues that hitting exactly nine bar of pressure is not essential for good espresso, as different beans react differently and flow rate is a more critical factor.
• Myth 2: "Grind finer!" is always the answer. While grinding finer can fix fast shots, blindly following this advice ignores taste and other variables. It's a common solution for beginners but not universally applicable.
• Myth 3: Crema equals quality. Crema is a byproduct of roasting and grinding freshness, not necessarily an indicator of good taste. Darker roasts and certain brewing methods can produce more crema, but it's not a prerequisite for quality.
• Myth 4: A 58mm portafilter is the best. The size of the portafilter is largely a historical byproduct, and smaller diameters can be more effective for certain doses, offering better puck depth and potentially better results.
• Myth 5: Sprayers are always due to channeling. While channeling can cause spraying, other factors like basket condition and blocked holes can also lead to uneven water flow and undesirable shot characteristics.
• Myth 6: More expensive grinders mean better espresso. Grinder cost doesn't guarantee better espresso. There are good and bad grinders at all price points, and taste preference is subjective.
• Myth 7: Fresh is always best. The ideal freshness depends on the roast level and bean processing. Darker roasts may need a week or two to rest, while lighter roasts might need several weeks.
• Myth 8: Maximum extraction yield (EY) equals maximum taste. Pushing extraction too high can lead to bitterness and muted aromatics. The ideal extraction yield for taste is often around 18-19%, maximizing pleasant volatile organic compounds.