Hey! I'm Lance. A coffee professional of a decade, competitive barista/coach, arm chair scientist, academic in remission, and overall weirdo. Here, we talk about coffee. Ad Nauseum. Ad Infinitum. Forever and ever amen. This is a secondary account where I'll do live streams for Patreon (later uploaded), some goofy shorts/videos, and where I say everything on my mind, unfiltered, like cowboy coffee. Cuz "'I'm a rebel without a cause' -Clint Eastwood"- Lance Hedrick (though irl James Dean). Check out my main page ru-vid.com for my polished work and my socials linked for more!
Feel like you care and spend too much effort on online opinions…. Just do what you feel the best for your channel, it’s YOUR channel, not anyone else’s.
No i care about making content that is helpful. If nothing i do is helpful because I ignore criticism and/or feedback, then what's the point? Appreciate the sentiment tho
Quick note: I am pretty sure co-fermenting ans spiking should be approached differently. The fermentation process evolves and changes the flavour of what you put in. A good example is beer where you have co-fermented beers that have little fruit aroma (they're usually citric and sour even when they don't list citrus fruits in the ingredient list), but also fruited beers where fruit juice/pulp is added at a later stage which results in a more fruit-forward drink. All in all, I don't think that co-fermenting is always "spiking".
I think as long as the criteria you are grading each item against is clear, I don’t mind what categories you choose to include. Thank you for making all these highly informative videos!
No way!!!! Been wanting to see more of Matt for ages and he appears on your channel for a Q&A, even better! I still use his switch recipe with bloom almost daily!
Really enjoyed this video and hope to see more like it! hope to see that collab video some time this week! looking forward to hearing about the booster and recipes.
I'm a DF64V owner. It's the new version, so it has the ioniser, slow feeder etc... I get that it's impossible to rank the DF grinders as they're shifting the goal posts all the time. For what it's worth, in it's current state, and give it a B, as it has genuinely improved and they now don't allow RPM of less than 800, but it's all good, here. Great video.
It would be interesting to see how the data set would change if this was advertised by a larger base of coffee [not influencers, because I hate using that word] Other questions: How frequently do you brew coffee? Do you own >1 grinder and/or espresso machine? Hand vs electric grinder? Do you grind single dose/batch, buy pre-ground, etc.? What is your puck prep? This is mainly focused on espresso, so if they wanted to expand to filter as well (although that's probably a whole survey on its own). Espresso to filter ratio at the least.
I think a lot of people praising price as a factor are ignoring that price varies significantly by market. Better to leave price out of the ranking and let viewers factor it in on their own. They are, after all, the ones that would know what their prices are.
Lance. I suggest that you go back and look at James Hoffman’s data again at your pace. There are many things in his data that is very interesting and worthy of discussion. For example, I found the comparison of home baristas to professionals on espresso ratios. Interesting. Professionals pulling shorter ratios. I think your observation on roast levels very valid. This area is probably the most frustrating to me as there is not a standard measurement that roasters use to grade the roast level of their coffee. Also some of Hoffnan’s interpretation of the data seemed incorrect but at least he is trying to provide us with a way to look at where we currently are today (skewed sample) in some areas of the espresso world. Appreciate all of your efforts in expanding our knowledge and love of coffee
I def agree about bed depth but like how many of the respondents are measuring that lol I think dose at least gets a ball par going and can infer the average basket size between 54mm or 58mm. Or even better have the question of basket size. But again I do agree bed depth would have been a more accurate representation.
I really don't care what other people on average do. I had a hear exchanger machine for a few years, and I enjoyed the espresso it produced. I upgraded to a Londinium R, a Ceado 37S, and now roast my own beans on a Kaleido M2. So what matters to me is whether the espresdo tastes good. When i roast a new bean I may accidentally roast it darker than i wanted....i prefer a medium light . So i adjust how I prepare my espresso on how I roasted my beans. Your work flow has influenced my work flow. Slow pour , shaker, leveling, tamping has given me a process I like. I dose 19.5g and usually get about 43g of espresso. Thanks for your comments on the Hoffman video.
Hey Lance , nice video as always!!! I have great news!! Remember the Hibrew H10A?? Now Hibrew made H10 plus and I think it's even better than before!! Hope you can get your hands on it.
I think people pull 1:2, 30s at home because we know a roaster is going to have made sure their roast works mostly works at those parameters. So self fulfilling ratio.
Here's the thing, Lance, most people who are self reporting on roast level, are getting that level from the roaster, not from their own notion of how a perceived color maps to roast level. So perhaps your first point of attack on that should be the roasters. Moreover, when you flippantly declare what is or isn't helpful, whilst ultimately those things may not be broadly insightful, you know what is even less helpful? Someone flippantly playing stats expert before listening to the entire analysis.Do you know what WOULD be helpful, having a video conversation with Mr Hoffman, to press him on intention, limitations, conclusions that he drew.
Please do your own survey/stuff n not just review other people's. This was his channel, his followers data. Like you say, have samples size issues as a start anyway, what's the point of reviewing.
Jeez. Chill out. For the record, I reposted the survey a few times so some are my followers lol It's all for fun. Most have enjoyed. If you don't, guess what! You don't have to watch! Kisses
(Also, the data was never once presented as "espresso drinking trends of "my subs."" The data was presented as world's most average espresso and was applied to wide sweeping drinking trends.)
Yeah, when I filled out the survey I found it difficult to choose just one "recipe" for my shots. I have a lot of different styles of shots I pull for different beans and different drinks.
I think a big theme here is just this dicotomy between quality and quantity. for some of these questions, there are some linguistic tweaks we could make to more acurrately target whatever we are interested in meassuring. The problem is that this can risk lowering the accessibility of your survey and therefore skewing the data. The longer you make your survey, you also risk a drop in engagement. Of course this isn't a truly accurate depiction of espresso brewing around the world, but I still think it's useful data if we frame it properly.
@@LanceHedrickUnfiltered Of course. Maybe it does say some interesting things about "coffee influencers" and their audiences. The amount people were spending on equipment... I don't think that's super representative of the general populous. Of course, there are many causal relationships here. People who are into coffee, spend more on coffee and probably watch more youtube about coffee. That's probably a given, but given that equipment reviews drive so much engagement, that is interesting. Byw Lance, I heard you talk about Onyx EU and roasting at WOC this summer and got my hands on some Gikanda and Ramirez WH. Just gotta say, I approve 😁 I hope we get to order direct soon.
Even in the pacific north west, where you would expect a higher distribution of specialists roasting lighter, it isn’t common. I think Lance has had so much exposure with skilled roasters, that he has forgotten most cafes are happy with lower quality coffee, and don’t mind roasting it to oblivion in hades. In Seattle, the majority prefer coffee so dark, it takes substantial effort to rescue any complexity in the brew. Only a tiny handful prefer medium or light roasts, relative to what most spots are offering. In Brooklyn, it was the same story. A handful of spots are offering light, but most only offer dark, to medium dark roast options. The internet is at odds with most coffee spaces.
Oh I am aware. I have visited well over 1500 cafes across the US. My point isn't that everyone is light. My point is there has not been a trend darker over the past 10 years. Don't read too far into what I'm saying. And I am not just on the internet lol. I am very much constantly visiting shops everywhere. For over a decade.
I think the roast level is fair, because it was a worldwide survey asking for subjective opinions from participants interested in coffee. Even if the data might be wrong somewhere, it’s probably correct somewhere else. You would need to do an expensive study if you want more than n=200 with all the parameters in control for each question. Lance is accidentally falling prey to ideals, rather than typical patterns. It’s important to accept that some questions are there to fill space, but may contribute to understanding the variety that exists.
I don't think I'm falling prey to ideals. We literally have an example of someone who bought a "medium" roast in the comments who, for them, found it to be insanely light. This is a potential mishap that could conceivably be happening across the board. The differences across the world, even western world, is stark in understanding roast degree. Perhaps if everyone had at one time in their life been exposed to the darkest roast and the lightest roast, then sure. The mistakes would not be a big deal. Reality is, with that many options, there is no way to know if the data is actually substantive at all. Maybe providing pictures in the survey would have helped loads.
I don't think it'd be expensive at all. As I said, simply provide pictures for people to compare. Not perfect but falls under the broad umbrella you speak of.
@@LanceHedrickUnfiltered To fully actualize the roast exposure you are talking about, you would need to bring all your subjects to your location for multiple days, and have enough coffee for those hundreds of people to try often enough to form an opinion. It would take dozens of kilos in each variety, and brewing the coffee in various methods would take weeks. It’s not fully comparable, but in our dermatology studies on single active ingredients within lotion vehicles, the study may take three months and only conclude that the placebo lotion performed just as well. It’s massively expensive to control everything.
Now you're being ridiculous. Not at all. I agree you don't need the ideal. Hence my pushback on your accusing me of it. I think there is wiggle room. You're painting this black and white and it's a bit silly. PICTURES of the colors beside the rating system would have been adequate. The fact Starbucks blonde can be considered light by people who aren't exposed to actual light is problematic. Don't be so over the top, man. I'm simply saying this was too simplistic. You're overreacting. Pics would suffice to make it into your world of wide margin of error.
@@LanceHedrickUnfiltered pictures on phones and monitors fluctuate too frequently. It’s a problem that we have in dermatology in studying relative changes in hyperpigmentation subjects over various weeks. We have to bring the subjects back repeatedly and control the lighting within the room. Science really does become nit-picky to eliminate variables. The differences in a gradient of roasts can be minor, so the lighting in the room is more important than anything else.
Its me! I bought a flair pro 2 and 1Zpresso hand grinder because of Daddy Hoff and other youtubers recommendations. And yeah I, did fill out this survey 😂
Oh don't be so dramatic. You could hear me. I just didn't have the mic in the ideal location. I was doing it on my own without my cameraguy. it took enough to get this set up at all.
With the Italian home baristas claiming they drink espresso - I would consider the fact that they got to this survey by James, could mean they watch James, so probably they know the difference
Maybe the best way to really have a more accurate survey would be to have everyone contact local roasters and let the roasters give the link to everyone who buys beans.
