My bad

👍

Thxs

I honestly can't believe anyone is criticizing this ratio, let alone multiple people. This is a hobby that's steeped in tradition and people don't like being told that they might be wrong, I guess. Surprised they didn't ask about and criticize the water temperature as well. (96c for espresso??!?)

I'm here to complain that his last name is actually "Hedrick"

That’s a super normal 1:2.5 ratio.

That’s perfectly fine for a lighter roast

Forgive my ignorance, I never saw one 1:2.5 from WBC. Sure you can do whatever you want and call it super normal. But please share the reference when you tell it to the community.

@@leonwang3960 I have seen some over the years. More for recent years. I just did a quick search but cannot paste the link here. Search "2024 World Barista Championship: The Semi-Finals" for an article by Sprudge Coffee. There are quite a few participants using more than 1:2 ratio, up to 1:2.5.

Maybe check again, highest I've seen at a wbc event was 1 to 4 but almost everyone does higher than 1 to 2. 1-2.5 is absolute standard, even for darker roasts it's a normal ratio​@@leonwang3960

Thanks, it was a very good day back at bergen. Hope you try one day.

Thank you very much!

even the best machines, he still messes up lul..just watch james hoffman..this guy is a hack

Yes 2.5x yield from a 21g. That is what i do and it is very good with a medium roast

@@pabloeskibar8076medium or lighter roast hold longer yields. Even Hoffman has said it. Lance has great tutorials.

@@sometech6971 A kind of triple-shot? Interesting.

@@Powerreserve yes kind of, i ve always struggled with medium roast. But i found this ratio (Lance talk about it in one of his videos) to be much more flavorful than the 1 to 1, but again this works best in medium or light medium roast.

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