About this Video

• Video Title: Dialing in Espresso: A Very Good Guide, Maybe the Best
• Channel: Lance Hedrick
• Speakers: Lance Hedrick, Ugo
• Duration: 00:44:23

Introduction

This video demonstrates how to dial in espresso using five different coffees with varying roast levels and processing methods. Lance Hedrick explains his approach to dialing in each coffee, emphasizing the importance of grind size, water temperature, and yield in achieving a balanced espresso shot. He also debunks common misconceptions about espresso pressure and extraction time.

Key Takeaways

• Grind size is crucial: Starting coarser and gradually adjusting finer is recommended for even extraction. Lighter roasts generally require finer grinds than darker roasts.
• Water temperature matters: Lower temperatures are generally preferred for darker roasts, heavily processed coffees, and older coffees to minimize bitterness and maximize desired flavor notes.
• Yield impacts taste: The ratio of coffee grounds to espresso yield influences the extraction and overall balance. Adjusting the yield can help compensate for grind size adjustments.
• Pressure isn't everything: While high pressure is often associated with espresso, achieving a well-balanced cup might involve lower pressure, especially for lighter roasts. The focus should be on taste, not just pressure.
• Aged coffee requires adjustment: Older coffees, having lost carbon dioxide, extract faster and may require a coarser grind and lower temperature to avoid over-extraction and bitterness.

Lance uses a temperature setting of 90° Celsius for his espresso machine. He recommends lowering the temperature for darker roasts (because more bitterness is extracted at higher temperatures), heavily processed coffees (to preserve delicate flavors), and older coffees (because they extract faster due to CO2 loss). He doesn't find it necessary to go above 93 or 94°C, even for ultra-light roasts.

Lance recommends starting with a coarser grind size than what you might initially expect. He then gradually adjusts the grind finer until he achieves the desired taste profile. He emphasizes that even if the initial coarser grind produces channeling, it leads to a more even extraction than starting too fine. He finds it easier to achieve a balanced shot by starting coarser and adjusting finer.