Learn to Make Espresso Like a Barista (Free Barista School Part 2)

About this video

• Video Title: Learn to Make Espresso Like a Barista (Free Barista School Part 2)
• Channel: Lance Hedrick
• Speakers: Lance Hedrick
• Duration: 00:37:36

Overview

This video serves as a comprehensive guide to understanding and preparing espresso, presented as part of a free barista school series. Lance Hedrick covers essential equipment, grinding techniques, espresso recipes, puck preparation, extraction principles, measurement tools, and tasting notes, aiming to make professional barista knowledge accessible.

Key takeaways

• Espresso Machine and Grinder Fundamentals: The video details the components of espresso machines, including boilers, group heads, and pumps (vibratory vs. rotary), and explains the different types of burrs (flat vs. conical) and their impact on grind size and coffee flavor.
• Espresso Recipes and Ratios: It introduces the concept of espresso ratios (ristretto, normale, lungo) and their effect on body, acidity, and sweetness, encouraging experimentation beyond traditional guidelines.
• Dosing, Distribution, and Tamping: Emphasis is placed on achieving an even density in the coffee puck through proper distribution techniques (tapping being recommended) and consistent tamping to ensure optimal extraction and minimize waste.
• Extraction Principles and Variables: The video explains the process of extraction as dissolving soluble compounds from coffee grounds and discusses how variables like grind size, dose, water, contact time, and temperature influence the final taste, moving from under-extracted (sour) to over-extracted (bitter).
• Measurement and Tasting: It highlights the importance of using precision scales for dosing and introduces refractometers as a tool for cafes to measure total dissolved solids (TDS) and calculate extraction yield, while also touching upon the flavor wheel as a method for calibrating taste.