THIS CHANGES EVERYTHING... (Wdt, Autocomb, Moonraker, NCD, etc)

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Күн бұрын

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TIME CUES:
0:00- Introduction
0:55- BetterHelp
2:20- Distribution Tools and Explanations
6:06- Grinding and Dosing
7:09- Important Notes
9:47- Data Analysis and Graphs
12:08- Are Needles Actually Suboptimal?
13:55- Direct to... Dosing Cup for the Win?
15:14- Context is Key

Пікірлер: 903

@LanceHedrick 5 ай бұрын

If you enjoy the work I put into these and any of my content, please consider hitting the like and subscribe if you haven't! Those two things help my channel massively thank you! EDIT: Before saying "you should've used a more clump prone grinder," consider the results. The BEST method is exactly the one that actually ADDED clumps and caked grounds. You're working from a completely unproven baseline of WDT is necessary for declumping. This has never been proven. Even with clumps and caked grounds, the shaker was the best. Tamping seems to alleviate clumps. This was hypothesized years ago by Perger and even more recently by Samo Smrke, the university professor of Chemistry whom I consulted in this video. Cheers

@tmaiett 5 ай бұрын

Love this kind of content! Thank you Lance for challenging assumptions and expanding our understanding!

@renewimbauer2546 5 ай бұрын

Aaahhhhh! I just ordered a spirographic WDT tool 😩 should have been a tumbler instead! We have to talk about your video timing😜

@parasbhargava6047 5 ай бұрын

man you nailed my objection. i was going to go on about grinders then i read the before you.... amazing analysis Lance.

@rever6612 5 ай бұрын

How did the shots tasted? Or they were only measured the TDS? Because you might be getting better extraction but the shots might have a worse taste.

@Alandilo 5 ай бұрын

Thank you I wish you could have included that mahlkönig cup shaking I to your project to see if just a cup like that is sufficient.

@Timmeh2Buck 5 ай бұрын

Maybe the real distribution tool is the friends we made along the way

@Leapoffaith4 5 ай бұрын

Best comment

@jeffmattel7867 5 ай бұрын

lame.

@buggzero 5 ай бұрын

The real wdt was within us all along.

@SaberFTW 5 ай бұрын

I'm a huge fan of my umikot wdt and I can print More of em as needed. Definitely showed me I'm not as good at manual wdt as I thought I was.

@rxonmymind8362 2 ай бұрын

@jeffmattel7867 Let me counter. A cartoon of a grandpa and his small grandchild were looking at all the tools neatly on a board in his garage. The child asked "What are those for" grandpa said "to make friends". Tools are just that. It'll do the job but it's more than that.

@Avarice176 5 ай бұрын

It's kind of hilarious that shaking grounds around in a jar does a better job than some Rolex looking complex wdt thing

@paul--b 5 ай бұрын

A lot like a $20 Casio does a better job at keeping time than a $10k Rolex

@Valspartame_Maelstrom 5 ай бұрын

coffee boiz with their overpriced tools:😧😭😖

@vuongnh0607l 5 ай бұрын

@@Valspartame_Maelstrom you think that shaking jar isn't overpriced? (it's freaking $80)

@GlenEdwards 5 ай бұрын

@@vuongnh0607l I bet I can 3d print one for a few cents, the same as I can 3d print the “moonraker” AKA Umikot, and the biggest expense is 10 acupuncture needles.

@Valspartame_Maelstrom 5 ай бұрын

@@vuongnh0607l (I never said this fancy doo-dad was cheap)

@GreenFlamingo 5 ай бұрын

Is this video medieval? Because I like Lancealot.

@Ab-ye8wp 5 ай бұрын

Haha 😂😂😂😂

@dehto5 5 ай бұрын

lol

@angrymurloc7626 5 ай бұрын

are the grounds distributed? I thought in a monarchy all land belongs to the king

@terryjeans4647 5 ай бұрын

Hahaha. I see what you did there. You must be a history buff....

@FusePB 5 ай бұрын

Get out

@willmitchell8500 5 ай бұрын

i really like the new direcction of the videos. Feels concise, just as informative, but way more to the point.

@PhaTs00p 5 ай бұрын

Couldn't agree more.

@juan_w_fer 5 ай бұрын

There's so much more than just that IMO. Allow me to ramble: Even if it was a segue to the sponsor, from the very beginning at 0:37 he briefly mentions 100 shots in a single session, same roast and environmental conditions. This is a recurring theme throughout the whole video but it starts here and to me it says . Then, all of Chapter 3 (2:20 to 6:00) was spoken, filmed and edited super precisely, without pointing to that fact and also without overdoing it: each tool was dedicated the right time for something interesting to be said about it. At 6:36 I worried for a split second that someone walked in front of the shot, giving an end to the level polish I had been watching so far. I was super pleased when I saw that it was intentional, well-made transition. And yeah, it's a pretty fun one at that

@BBB_025 5 ай бұрын

Daddy Hoff will be proud of you Sir Lancealot

@fstjeanm 4 ай бұрын

I agree!

@xllvr 5 ай бұрын

Lance why are you such a gift to the coffee community?

@LanceHedrick 5 ай бұрын

🥲🥲🥲

@error.418 5 ай бұрын

There were four extra words, that while also very true, could easily be left off and you'd still end up with a deep fact. Lance is a gift ❤

@crypto_joey8483 5 ай бұрын

Agreed!

@darrylmarko3221 5 ай бұрын

I've always maintained that WDT is more significant the less consistent the equipment (grinder) is. These results seem unsurprising and logical to me. I think a much more interesting experiment would be to do this with an entry level grinder (ESP, SGP, etc.) and maybe a baseline home machine (Silvia Pro X?) and see how the different methods compare, perhaps including grinding direct to the portafilter as well.

@robertwallace713 5 ай бұрын

Hopefully people take Lance up on the offer from Dr. Gange, because if there are enough people who replicate the experiment on their own equipment the sooner we get your exact answers.

@Thetache 5 ай бұрын

At last someone making a valid point instead of meat riding the creator. All these nick nacks are there to fix the issues of using a set up that costs a fraction of this £10k plus one. If I spent £3500+ on a grinder I would hope that it has done all the hard work for me. Doing the type of experiments done here just has no relevance to anybodys real world daily coffee making.

@fabiolasolano9182 5 ай бұрын

@thetache the comment I was looking for…

@TheTobynorth 5 ай бұрын

@@Thetache phoar he's out of line, but he's right lol I appreciate that we would want to hold the grinder as a controlled variable, but maybe not the best choice to pick one that isn't creating the issue we are looking to resolve with wdt. I don't think this invalidates the test completely though tbf a lot of people are grinding into dosing cups with good grinders and still going ham with wdt afterwards

@UpIn_Berlin 5 ай бұрын

Valid point, @@Thetache. However, I find it really hard to believe people investing 500 coins on their setup will invest 400+ (ie: Moonraker) on a distribution tool.

@TylerH266 5 ай бұрын

How James Bond of you Lance. “Shaken not stirred” 🍸

@diomedes8791 5 ай бұрын

So thats how you do an Espresso Martini. No WDT!

@Backnard 5 ай бұрын

Lance, you are the only channel on YT that has outdone the Hoffster for me. It's incredibly rare to find someone in any passionate community who can step back, avoid biases as much as possible and rely on the scientific method and that's exactly what you're providing here. I love it, please keep up the amazing work, it's extremely valuable to us coffee nerds.

@claytor920 5 ай бұрын

I appreciate the format of the last couple of videos (method, data, explanation) while streamlining the delivery. This is very well presented as usual. Thanks for the effort!

@randrescastaneda 5 ай бұрын

Fantastic. Thank you. I am a data person and really appreciate the effort, time and analysis that you put into these videos. Though many variables are in play, you make an effort to keep the experiment as pure and consistent as possibke through out. That's great. Keep the great work. Hope your channel grow a lot!

@davidcserjan 5 ай бұрын

Excellent Video! Time also flew by, loved the presentation and the way you made your "biases" perfectly clear as in what exactly you did and how it might affect others (grinding directly into the portafilter) differently. Great Job Lance!

@johndelancey 5 ай бұрын

Well shit. You've made me order an $85 metal cylinder. Thanks for that, sir. 🤣

@BensCoffeeRants 5 ай бұрын

Cheaper than a $200-400 spinnny needle thing at least.

@ScarsOfAFracturedSou 5 ай бұрын

I think that, WDT and the Moonraker and such, the grounds are being sorted with the smallest grinds at the bottom and the largest to the top. The problem being that grinds of a larger size, are getting less water contact time. In the blind shaker, even distribution where the fines and boulders are homogeneous, it produces an even flow (Pearl Jam). It's less like mixing chocolate chips in cookie dough and more like mixing sand, gravel and rocks with water, the sand will always find its way to the bottom, and then the gravel then the rocks. So we are left with the 007 of distribution, shaken not stirred.

@paul--b 5 ай бұрын

Shots arrive like butterflies

@macehead 5 ай бұрын

Came for the enlightening comment. Stayed bc Pearl Jam

@googlename1759 5 ай бұрын

Lance, your timing with these videos has been unreal. I'm currently saving up to upgrade from a 53mm machine to a 58mm, so researching what accessories I want to buy to accompany this. Your tamping and distribution videos have both changed my mind on what I am getting, and I love you for it. Keep up the good work legend

@monkeyfish6813 5 ай бұрын

Wow Lance there so much work has gone into this video. As a newbie your videos are a fanatic source of information you’ve really helped me improve my espresso. This morning I tried a good old shake before transferring to the basket and really just sorted out the puck surface with the WDT tool and double tamp. All the espressos were a significant step up from where they’ve been, extractions were way more even . Wife said her coffee this morning was a life time best ever. Basically you and your teams vid just justified all the money I’ve spent of a coffee kit. I owe You big time!

@KyleRowsell 5 ай бұрын

Great video Lance. 👏

@LanceHedrick 5 ай бұрын

Thanks, Kyle!

@toddpower4674 5 ай бұрын

Lance vs kyle. Lance does a video with Kyle's new coffee

@MichaelKire 5 ай бұрын

So what I see here is that you've tested more or less the worst scenario (meaning the best grind and least clumping from the get go), which makes these tools have less to do. I would love to see the opposite. You could keep the grinder etc as you already have, but instead introduce more clumping before doing your tests. An idea could be pouring the coffee in, do a tamp, and THEN rip all up using a spoon or similar, use the chosen tool afterwards, then retamp. Then you should have introduced a lot of clumping and should allow as much as possible of the declumping to the tool you're testing. But as always, great videos. Great that you are testing as vigorously as you do

@Sebb747 5 ай бұрын

I agree in general, but tearing up a tamped grounds will be horribly inconsistent and quite far from reality. Better to use a more common household grinder in the 150€-500€ range, which would also be a far closer match to a home barista setup.

@MichaelKire 5 ай бұрын

@@Sebb747 that was my initial thinking too. But I then realized that a household grinder would add lots of variability in grind size too, making them unreliable for this sort of testing.

@allen.t 5 ай бұрын

That’s exactly what I was thinking and feel like this definitely needs to be redone before Lance praisers go preach this message everywhere that blind shakers are 100% the best.

@tanpreetsingh696 5 ай бұрын

Agreed, these were already distributed via 1 method, so he’s really just resting a 2nd layer of distributing making this entire test/video useless

@error.418 5 ай бұрын

It's a neat idea and a fun experiment, but I don't see how that actually makes a difference for reality. If the shaker was doing enough and in less time while the other tools weren't able to improve upon the base scenario it created... then I'm not sure the data coming out of this artificial tamp and break would say much that's useful.

@zeltwood... 5 ай бұрын

Just bought the Blind Shaker. Been asking myself this question since I first started as a Barista. And Lance always has the answer. ♥

@brookmartinez7723 5 ай бұрын

Wow, revelation! Love it. Would love to see follow up video that hones in on the weber shaker with ocd, surface wdt, and nothing. Thank you Lance!

@AdamKlingenberger 5 ай бұрын

I’ve seen significant improvement in the evenness of flow since watching this. I shake a few times with my dosing cup against my portafilter and then lightly tap/WDT to get the surface even. Even if the surface doesn’t look perfectly even, this has taught me that the evenness of the bulk matters more than the surface.

@MichaCzokajo 4 ай бұрын

Love the video. I rarely comment on anything, but that transition from 6:37. Man, that was beautiful

@milunbosiljcic 4 ай бұрын

Good on you. For being so upfront with your personal stuff. ❤

@ash2joker 4 ай бұрын

Thank you Lance for all these recent brilliant uploads. This in particular, relived me from massive frustration that I was going to change my grinder. I was directly grinding into portafilter and getting really skewed results. All fixed now, thanks to a few shakes before dosing!

@petemaloy51 5 ай бұрын

Only one question, does higher extraction yield make a better tasting coffee always? In the audio community what measures great does'nt always sound better than that which measures worse. Keep up the good work.

@danmcvicker3620 5 ай бұрын

Also wondered the same.

@ma0ww516 4 ай бұрын

If I remember correctly, the belief in this metric is that higher extraction yield in the shot = a better overall distribution of water over the grounds, which directly correlates to a more uniform distribution of grounds in the portafilter and lack of clumps or other physical abnormalities, prior to the tamp. An inconsistently distributed, clumpy basket would thus be limited in terms of extraction in comparison to one where water is allowed to flow evenly over the entirety of the puck.

@treyrmason 4 ай бұрын

The short answer is “no.” The long answer is that it depends on the coffee. Some coffees taste best at 23% extraction. Some at 17% extraction. Some in between or outside those numbers. What matters is being able to consistently control what variables you can to adjust the extraction predictably and reliably. At the end of the day, what matters is how the shot tastes, and if you had some nerdy fun along the way then that’s even better 😁

@LongLiveCoffee 5 ай бұрын

I grind to the Sette 270's cup. I shake it a bit. Throw it into the basket. Gentle tap. Wdt. NCD like distributor. Tamp. Puck screen (i don't like the concentrated water flow of my machine). Extraction time.

@christianw2753 5 ай бұрын

You produce awesome content. So much information with so much emphasis on communicating the important facts. Thank you for putting your content out.

@AlexanderLabial 5 ай бұрын

This changes everything! Love that you really go through your methodology and that your graphs show all the data points. Guess that I have to find a blind tumbler instead of the WDT. Also a quicker step than WDT before every shot.

@koffiezet 5 ай бұрын

My main reason for using the 3d printed Umikot is that it makes the puck prep consistent, no matter what, and I haven't really had any bad shots since I started using it, which certainly wasn't the case before. I often had channeling issues, probably because I wasn't paying attention or had a sleepy head, and I have the feeling this saves me from all of that. Could I have better extraction using another method? Maybe - but I'd also have a lot more terrible shots too.

@MrMartyn1212 5 ай бұрын

I find grinding into a glass container and giving it a Good bang and a stir with a Wooden cocktail stick,then pouring into my portafilter and a next tappetey tap then tamp with spring tamp + puck screen (no water added to beans) Using a niche zero,I believe the destat is essential 😺

@error.418 5 ай бұрын

Nice, basically a DIY shaker

@monkeyfish6813 5 ай бұрын

Wow Lance there so much work has gone into this video 👏. As a newbie your videos are a fanatic source of information you’ve really helped me improve my espresso. This morning I tried a good old shake before transferring to the basket and really just sorted out the puck surface with the WDT tool and double tamp. All the espressos were a significant step up from where they’ve been, extractions were way more even . Wife said her coffee this morning was a life time best ever. Basically you and your teams vid just justified all the money I’ve spent of a coffee kit. I owe You big time!

@QuaffeeCoZaRoastery 5 ай бұрын

Lance, your content is excellent. I love how you refer to experts when needed. This video once again hits the mark. Excellent work, and good on you for not being influenced by popularity. It is a breath of fresh air, and makes us realise how sometimes over complicating our espresso is not helping.

@darylfortney8081 5 ай бұрын

Incredible research

@kenreliableb18b 5 ай бұрын

Oh man, my blind shaker is giving me the, “I told you so” look 😅😅😅

@coffeenerdaaron 5 ай бұрын

This is fantastic Lance!!! The results are surprising yet not surprising. I've often wondered if all the "things" we do to try to get the best results are counterproductive or doing nothing at all. This proves, at least in your controlled testing, that may be the case. I really appreciate the time and effort you put into these tests, and for putting yourself out there knowing the coffee community can be less than receptive to information that my counter their current views. Keep up the great work, and nice job on the camera work and edit Hugo!!

@OliWatts1979 4 ай бұрын

Thanks Lance, your focus and dedication to the detail is appreciated.

@elegiggle1131 5 ай бұрын

Holy shit the editing and pacing in this video is insane. Well done

@e.tylerwright3483 5 ай бұрын

After grind size, distribution is the one thing that changes my shot the MOST.

@sacha_msky 4 ай бұрын

what grain size do you recommend ? medium big or little grind ?

@slipperydippery 5 ай бұрын

Very insightful experiment! Thanks for your dedication Lance!

@obilbok 5 ай бұрын

Crazy work... And mind-blowing results ! Thanks (once again) for that.

@Santibag 5 ай бұрын

It sounds like the shaker is doing a macro management of the grounds, and distributing them very well. The needles do something closer to a micro management. And with micro management, you are almost working on every grain of ground coffee individually. With a perfect micro, you shouldn't ignore any ground until you reach the optimum management level. The needles are not small enough to only affect one ground at a time, so it's not a perfect micro. But possibly, it does quite a little in terms of macro, and leave tons of grounds untouched. And possibly, it hurts some grounds, because the grounds are not necessarily managed well.

@JonFairhurst 5 ай бұрын

I agree. The shaker is mixing fines and boulders to make the grounds more homogeneous. Excessive WDT might even make it less homogeneous as the fines fall to the bottom and the boulders stay on top. I personally find that fluffing in a small, rounded bowl is even better than shaking in a cup with corners. It does the macro homogenation while also avoiding clumping. But maybe it’s just a matter of technique. Don’t shake the shaker like it’s a cocktail; toss the contents like it’s a salad. And if WDT is needed to break up clumps, do it first, then toss, pour, level, and tamp.

@franciscorosario2709 5 ай бұрын

Great video! Interest results, I would like to know if the shots were also tasted to check which method pulled the best tasting shots. Just curious because higher extraction doesn’t always mean better tasting shots, so the combination of this data would be more helpful I think

@jorisvanbaar8815 5 ай бұрын

Lance, you are killing it. These highly informative videos with super surprising findings are the bomb. I loved this one and the AeroPress video, making me rethink what I think is true about extraction.

@kindaFunkyNGL 5 ай бұрын

These last 2 videos have absolutely killed it with the quality of data and practicality. Thanks man

@philipp573 5 ай бұрын

Morning Lance, I really liked the style of presenting your findings! In the future it would be helpful for me personally if you'd make a little colored mark in the finding sheets when you talk about specific points in your results. Specifically shot time and extraction sheets were shown for a few seconds and then your got to the next subject. You might argue: pause the video and so on, but I don't want to. You got an interesting subject, you present very good, but with the speed you have I am getting a bit behind comprehending and would like to see the sheets a bit longer and some highlight markers over the current subject. Content wise it really helped me. I use a sage expresso grinder, cheaper than the weber and it really helps not choosing to grind into portafilter and try the shaking the grounds in the container method. Thank you for the effort! Gratings for Germany. ❤

@thekiwisage 5 ай бұрын

so shaker, leveled tamper, top screen, bottom paper for ims/vst style baskets, no bottom paper for expensive baskets unless for cleanliness or on a fancy machine, freeze or wet your beans before grinding, do cupping, and buy good beans

@dimitrisloukos3395 5 ай бұрын

I have to say that music added to the video is a nice touch! Great work Lance, thanks 🙏

@evolv.e 5 ай бұрын

Good info. Thank you for your dedication Lance.

@thebitterfig9903 5 ай бұрын

There’s a certain appeal to this. With as complicated as espresso machines can be with temperature and pressure profiles, as expensive it is to move to a grinder one tier up, it seems wonderful that all the faffing about with grounds and puck prep probably doesn’t matter as much as we thought. Spritz, grind, shake, tamp and go. I think I want it to be true, and so far evidence suggests it might be.

@NutellaCrepe 5 ай бұрын

Honestly the WDT is more of a meditation tool at this point. It didn’t really do anything other than add time to my routine, but it’s always been fun to use. I’ve always had great shots with just a shake using the dosing cup.

@Phil_OG 5 ай бұрын

Puck prep is still important... It's just that the initial distribution is already good in his experiment because of the WW magic tumbler he uses for every method before distribution.

@JB-bp3nz 5 ай бұрын

As someone who has actively resisted the WDT needle tool movement this video makes me very happy!

@Mark_Wood 4 ай бұрын

Mind blown, thanks Lance!

@Billykiddphoto11 5 ай бұрын

Brilliant Lance. Enlightening. Thank you.

@barjee8965 5 ай бұрын

Definitely enlightening, would be insteresting too see the same experiment but dose the baskets with a normal dosing cup (and dose the blind shaker from a normal dosing cup) EDIT: would also be nice to hear about the flavour difference if any, as we know higher extraction doesn't always mean better

@vancitycanucks 5 ай бұрын

Yes. Normal dosing cup vs blind shaker vs versa cup vs magic tumbler.

@Phil_OG 5 ай бұрын

Yes and also grinding directly in the portafilter

@Serafiniert 5 ай бұрын

Don't know about tasting 60 espresso back to back. I wouldn't sleep for a week.

@carlesmiquel 5 ай бұрын

@@Serafiniertyou’d be dead for OD’ing!

@barjee8965 5 ай бұрын

@@carlesmiquel slurp and spit lol

@Agent002 5 ай бұрын

Great finding. Would love to see if combining the shaker and the WDT would get you better extraction in the future.

@CoffeeNo0b0514 5 ай бұрын

Seems to not be the case when you consider the way he didn't dose direct to porta filter. WDT would like lower extraction if done after using a shaker, based on his results and what he stated in the video as it would disturb the bottom of the bed.

@hcr32slider 2 ай бұрын

Great video at the perfect time. I've been struggling with one sided extraction no matter how much I use the wdt method. It was only the day before your dropped this that I pondered whether it was caused by sitting the portafilter on the grinder holder as it was throwing the grinds towards the handle. Simply holding the portafilter and moving it around proved the plausibility of the idea as i had back to back perfection extractions after this. This video has expanded on that and filled in the blanks. Can't wait to play with some shaking. Cheers dude

@cybermort 5 ай бұрын

Amazing and thank you. Love the data driven approach.

@felipeh5104 5 ай бұрын

Awesome video, nice and concise. Would love to see the same experiments in a direct to portafilter format (which i guess is what most of us do). Cheers! Love your content

@TeeLichtet 5 ай бұрын

Personally, I'm getting more consistent shots if I just shake my portafilter with the Niche dosing cup rather than using my WDT tool. I always wondered why. Now, I (might) know. Thanks for your insane level of dedication! I wonder if excessive EDTing as suggested in this recent study would still have a significant effect.

@MarineX 5 ай бұрын

Same thing I do

@Tass... 5 ай бұрын

Yeah I'm sure the 0.5% difference in extraction you probably achieved really translated to a noticeable real world taste difference 🤨

@Conservator. 5 ай бұрын

@@Tass...It’s 0.5% of 20% extraction so there’s a 2.5% improvement. Some might be able to taste it.

@neuroidcastle 5 ай бұрын

Hooray! Streamlined workflow. One less tool. Looking at my Niche dosing cup with a new light.

@nelsonglover3963 5 ай бұрын

@@Conservator. Slightly questionable math

@Gamblor24 5 ай бұрын

Lance, thank you for this video. I've been holding off a WDT of some sort for years, not thinking much of it and grinding direct to portafilter. After this video it points me in the right direction and I'll try out grinder direct to cup, shake, then portafilter.

@ifyourethere 5 ай бұрын

Thank you for this! I have been grinding straight into my dosing cup for some time because I found the most consistency.

@celstark 5 ай бұрын

Fantastic experiment and great results! I love the actual science you’re doing here Lance. The repeat testing and stats put your work in a league of its own. The data are the data and your results are clear. Great “discussion section” part trying to put it all into context and interpret it for us as well.

@johnnychristakis3885 5 ай бұрын

Lance is really on one of his greatest video streaks maybe in his career. Amazing info in this

@matthewsmith1385 5 ай бұрын

Really really liking the style of these last two videos. Snappy and informative. Really great stuff here

@rioriggs3568 4 ай бұрын

Thanks for the hard work Lance, amazing data!

@kylejohnson594 5 ай бұрын

Omg I feel so much better about stopping using my Wdt over the weber shaker for the past couple months after watching this. I got a 3d printed copy of the moonraker but stopped using it because I felt it was just more messy. This video is awesome!

@Steph-ud9kf 5 ай бұрын

Depends on how good your grinder is. If you have a POS grinder it will matter more.

@kylejohnson594 5 ай бұрын

@@Steph-ud9kfThat makes sense, I guess it's kind of like over optimising

@beecat4183 5 ай бұрын

Absolutely fascinating. I would like to see a couple more datasets, in particular with espresso grinders consumers are more likely to have. What is best practices on a "clumpy grinder"? Also, I'd like to see a dataset with direct to portafilter, and a best practices there as well.

@m4tth3wh 5 ай бұрын

Thank you so much Lance for giving us an excellent base line to further test against. 🎉 I need to up my patreon donation. Surely you’ve more than earned it.

@rodrigodepazos3771 5 ай бұрын

Always raising the topics covered one level Lance, it's a pleasure that you share these experiments!

@mikethemoose9733 5 ай бұрын

Hmm, shake with cup, wdt just to level the top, double tamp? I’ll give that a go, sounds simple enough.

@ShinSuperSaiyajin 5 ай бұрын

We have to evenly distribute the love for coffee around the world!

@4wolverines 4 ай бұрын

Glad I found this video! Lance, you’ve come along way since the Brevelle espresso days in the beginning!!

@carseatmellincamp 5 ай бұрын

YES FINALLY!! Great vid as always man! Love your new style of vids as well! Keep up the good work

@charlietighe 5 ай бұрын

My brain is spinning with this lol. I used to use a dosing cup instead of pouring straight into my portafilter. However, I finally got a grinder that could hold my porta with a funnel so I no longer needed this “extra” step. The dosing cup is now used to weight the beans, into which I spray rdt before grinding. Since some water stays in the cup, I don’t want to use it to catch the grounds, at least in my current workflow. Guess it’s time to get that Loveramics dosing cup I’ve been eying 😅

@carpNcoffee 5 ай бұрын

Really enjoyed this, thankyou. I appreciate and understand why you did it this way but id love to see the results of a direct grind to portafilter, with a good grinder, maybe not endgame, a bit more of a real life scenario. Also, idea for a video... Ristrettos! Id love a deep dive! Theres a lot of conflicting and just wrong ideas on this, a lot of them way out of date for "modern" espresso. Big love from Yorkshire UK.

@thepatwalsh88 5 ай бұрын

I'd love to see a deep dive on ristrettos!

@OverTinkerer 5 ай бұрын

Thank you Lance for the great Video and your insights! Really awesome how you generate that much data!

@jacobgroseclos6758 5 ай бұрын

Great video @LanceHedrick! Really enjoyable content and nice work rocking the boat.

@thelightbro6185 5 ай бұрын

I’m new to home espresso (6 months) and I kind of think that this gives me an advantage in the sense that I haven’t grown up in the hobby with the tools being gradually introduced and skewing my thoughts, they are all there in front of me now. What I’m very poorly trying to say is that common sense tells me a shake with a dosing cup and then a tap will always get the job done. I am susceptible to gimmicks in anything I try my hand at including WDT etc.

@julianpark93 5 ай бұрын

It would’ve been super cool to see a combination of the blind shaker plus WDT / other distributors and compare that data!

@vancitycanucks 5 ай бұрын

Yes can we please see this! I used just the magic tumbler with my weber key but switched to Autocomb followed by NCD and feel my shots are more consistent. But feel is different from stats.

@MichaelBxl 5 ай бұрын

Didn't he used the grey blind shaker in ALL the techniques? See 6:43

@thepatwalsh88 5 ай бұрын

@@MichaelBxlI don't think he shook it in there, just dumped it. right?

@MichaelBxl 5 ай бұрын

@@thepatwalsh88 you are right. I guess that is the most logical though it is not really clear in the video for me.

@thepatwalsh88 5 ай бұрын

@@MichaelBxl I agree it's left a bit ambiguous.

@ondrejmitas3325 5 ай бұрын

Wonderful to share! I made a tool using an old spirograph toy. I just like using it. Once i tested skipping it, and the coffee seemed worse, but it could be confirmation bias. Having seen this video i will definitely try the test again.

@fglogowski18 5 ай бұрын

Well done! Thanks a lot!

@cubesandpi 5 ай бұрын

Lance I really feel like the video quality has been going way up recently. The editing has been getting a lot tighter, and you are doing a better job at continuing the video audio while cutting to b roll instead of leaving dead air. The scripts feel much more concise too!

@nichj487 5 ай бұрын

Some people in the comments are taking this new discovery as “see? We’ve been over-complicating espresso!” I think the more interesting conclusion is: the path to good espresso isn’t always intuitive or obvious. We used to think that a fast extraction was bad and that you should cut a shot off when it blonds. We thought that crema is delicious and that high brew temperatures burn the coffee. But sometimes you have to (forgive the pun) shake things up a little to make progress :)

@zakariazbitou2304 5 ай бұрын

Laance you're on your way to revolutionize puck prep, we need to get to the bottom of this 😊

@Particularpete 5 ай бұрын

Being obsessed with work flow I often thought about these different tools. I preferred the dosing cup and shaping before so much info came out and that being one of the earlier barista tools to be around. It’s nice seeing some data supporting that tool. If I ever get behind the bar it’s nice to know I can stick to simple tools without the faf

@kubenoz 5 ай бұрын

This is a great win in terms of workflow.

@sohailhines 5 ай бұрын

Well, direct to portafilter plus manual WDT is pretty convenient compared with having to have another vessel to now grind into. Especially if you then also use the moonraker to better distribute the top layer.

@HamishBlank 5 ай бұрын

Fantastic video Lance, really appreciate it!

@RobertW80 5 ай бұрын

Thanks you so much for the video, my 78s Sculptor grinder is finally acting seasoned:) Shaking and tidying the top is working a treat.

@dirkverlinden913 5 ай бұрын

Hi @RobertW80, do you use the dosing cup of timemore for shaking?

@RobertW80 4 ай бұрын

@@dirkverlinden913 Hi, yes, I use the dosing cup of the 78s, but then a funnel and my 'cute' 45mm baskets for a ponte vecchio lever machine.

@jonasberger7277 5 ай бұрын

Love the B-roll shots from Hugo. Also in the French Press Video. Great job!

@JusBThankful 5 ай бұрын

Appreciate your research! God bless!

@crawdaddyy 5 ай бұрын

The video editing has always been amazing but this video is so well done.

@jons3808 5 ай бұрын

Another great video! Keep up the fantastic work!

@myname-mz3lo 2 ай бұрын

there must be a way to tap theportafilter on the counter top in order to settle the grounds. it is so random and slight angle can undo the work we do with puck prep . we need to invent a tool

@IDeeprootedI 5 ай бұрын

Awesome work! Makes absolute sense when you think about it: Shaking homogenizes the grounds so that fines, boulders and everything in between is distributed as randomly as possible and thus giving an even flow through the puck. Clumps don't matter as they are smashed by tamping. What WDT in contrast does, is distributing a significant "mass" of grounds around the basket. While not necessarily bad, it is not actually "mixing" all the differently sized particles around at random, as the shaking does. So there will be areas with more fines and slower flow as well as areas with less fines and faster flow and basically channeling. So even though the "mass" of grounds is distributed around in the basket evenly, the particles themselves are not mixed evenly. If done excessively (and depending on consistency of the technique) it should probably even cause the fines to separate and migrate to the bottom.

@markpalmos 3 күн бұрын

Good job Lance, always intelligent and insightful... thank you.❤

@user-zm3zx5hd3h 5 ай бұрын

Interesting results and insightful speculation. As one of your many viewers, thank you for the effort you put into these projects! It is truly appreciated and valued.

@peterADL 4 ай бұрын

Very helpful video, thank you. I appreciate the effort you put into this

@Bitulescu 22 күн бұрын

Right so been getting into Espresso lately, found an 80 euro Lelit Anna, looking for a grinder and tools. This video just saved me some cash actually, needle tool, dosing cup and a self leveling tamper, no more distribution tool needed

@niccoloaurelius1587 5 ай бұрын

Fascinating; I wouldn't have predicted that, and would've assumed that shaking would cause a bit of clumping despite distributing the grounds. Guess I need to buy one of those blind shakers!

@miriamaragonez8280 4 ай бұрын

I really wish you would have included the Duomo distribution tool in your testing as well

@davidisaiv 5 ай бұрын

Looking back and actually putting things into perspective, I’ve always shake the coffee grounds in my dosing cup and shake it again in my portafilter and did a surface level WDT. This has been the most consistent method for me. I’ve used the OCD tool to kinda make it an even ground but I found that those shots tend to be the most inconsistent. This video was great ! Thank you for the thorough explanation and willingness to experiment for all of us!