BEST WAY TO PREP ESPRESSO?: The Finale (WDT, WW Blind Shaker, Autocomb, NCD)

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Many asked, and I listened. Here is the follow up to my previous video on distribution tools, but this time using a DF64 and grinding direct to portafilter.
Do the results surprise you?
Also, note: the ONLY things that can be said with statistical significance are noted in the spreadsheet below. These are directly from Dr. Brian Keller. As always, please use the data responsibly.
Raw Data (both DF64 and second round of EG1):
shorturl.at/wGKUZ
Here are helpful links:
Referred to patent- patentimages.storage.googleap...
Some articles-
www.sciencedirect.com/science...
www.mpechicago.com/why-densif...
www.sciencedirect.com/science...
Much thanks to the following professionals for their help:
Dr. Brian Keller- Goes by "bry" on the Decent Discord and is a professor of statistical methodology. He ran the numbers for me and dumbed them down for my understanding ha!
Dr. Mark Al-Shemmeri- He helped me theorize about densification and provided reading literature to help. Find him on IG: @kramalshemmeri
Dr. Samo Smrke- He ran my numbers through a t test and helped me understand potential significance or results. Find him on IG: @samosmrke
Dr. Jonathan Gagne- He and I text almost daily as we try to figure things out. A constant sounding board and a source of neverending ideas. He also ran loads of graphs and figures for me. Find him on IG- @jgagneastrocoffee
LINKS
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Join my Patreon community at:
/ lancehedrick
Find me on IG at:
/ lancehedrick
Find me on Facebook at:
/ lancehedrickcoffee
My storefront: www.amazon.com/shop/lancehedrick
My SECOND Channel:
Lance Hedrick Unfiltered
/ @lancehedrickunfiltered
__________________
TIME CUES:
0:00- Recap
1:20- Test Measures w/ DF64
2:32- Methodology
4:43- Results
8:04- Densification?
11:19- Test Yourself
13:15- Conclusion

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Опубликовано:

31 май 2024

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Комментарии : 727

@LanceHedrick 3 месяца назад

Shameless plug (pun intended)- please give the video a like and channel a subscribe if you appreciate the effort going in! Much love, friends. Data in caption with full explanation by Dr. Keller. EDIT: to be absolutely clear, one does not need a weber shaker. Loads of similar ones on the market. Mine came with my eg1 and was cheapest to use since I owned it. I'd already purchased the other bits. Didn't see a need to purchase another shaker since I had one. Loads of other options people have been discussing in forums online and in comments. Cheers

@tobiasbouma4071 3 месяца назад

Hi Lance, I ordered a ww shaker to test the results too, but for my grinder I am just getting massive clumps after shaking. (The grounds are not clumped before grinding.) My grinder is very unimodal and aligned but I'm kind of stuck at that step. Are you willing to accept clumps before tamping? I'm just a little confused.

@thmsbsch 3 месяца назад

Thanks for doing all this work, Lance!!❤

@jooger69 3 месяца назад

We are not worthy.

@chrisg1631 3 месяца назад

QUESTION: with the blind shaker, are you putting it direct on your portafilter before pulling the plug? or do you have a dosing funnel on your portafilter, and you are holding the blind shaker a few inches above in the air when you pull the inner plug?

@LanceHedrick 3 месяца назад

Ive found better results with collar and pulling plug a few inches above.@chrisg1631

@TylerH266 3 месяца назад

Your humility by retesting using the critiques of this community truly shows why we loyally support you. Thanks for your commitment and spirit of excellence in everything you do.

@thekiwisage 3 месяца назад

and the speed. he did all this in the past few days since the last video. it would've taken me longer to decide to make this video

@emmanuelecastiello1955 3 месяца назад

Ye we love you Lance!

@hcr32slider Месяц назад

He's a perfectionist so I'm not surprised he's so open to the possibility of improvement

@paulsutton5713 3 месяца назад

This is grounds breaking! I'm all shook up.

@LanceHedrick 3 месяца назад

Ok. I may change the title to this.

@abcabc-bu9wn 3 месяца назад

This is clump breaking

@h3xag0nal 3 месяца назад

Martini. Shaken, not shook.

@markharrison1404 3 месяца назад

Actually it is grounds packing😊

@ryno4573 3 месяца назад

It’s a snake oil

@fstjeanm 3 месяца назад

Your patience to run all these shots for the sake of science and knowledge of coffee must be recognized and respected.

@guckertott 3 месяца назад

Yeh, there's another RU-vidr who's channel is all about learning the best and most effective way to pick one's nose. Together him and Lance are real scientists.

@celstark 3 месяца назад

That valid scientific methods are being used in a RU-vid hobbyist video to better understand the hobby and prevent us from chasing false positives leaves me smiling from ear to ear. You’re doing such a great job not only doing all the hard work to get the data, but in the design of the experiments (eg your efforts to control for factors like heat) and in your interpretation of the data. I’m a research professor who teaches this to PhD students and does this daily for a living. You’re doing a fantastic job at this Lance!

@Raftylol 3 месяца назад

I like that webber workshops blind shaker has a notice on the product about "due to an unforeseen influx of orders"

@tag243 3 месяца назад

Best ad.

@didxogns1 3 месяца назад

Lolll I noticed that too

@blissrunner 3 месяца назад

Weber be like $$$. Just shake at a cup damnit

@briani812 3 месяца назад

I went to buy it 😂

@jmlaso 3 месяца назад

@@briani812out of stock 😢

@lazzuuu21 3 месяца назад

you're a blessing in coffee community

@TheNicolaivlog 3 месяца назад

I LOVE that you are clapping all the critiques with propper scientific method and help from statistics! Truly unique and just what I like! GREAT job !

@Andrew-wp1bz 3 месяца назад

Critiques are good though! That’s how we learn and progress. Of course good on Lance to do further testing to answer more questions!

@TheNicolaivlog 3 месяца назад

@@Andrew-wp1bz yea true. He properly adressed the questions/doubt that some people had; which is great. Being on the internet there will always be doubters, so at this stage, for Lance, i’d say he has explained himself, and any further doubters should perhaps try the experiments out themselvea

@Phil_OG 3 месяца назад

Yeah clapp those critiques Lance

@Areys96 3 месяца назад

That's what I love about science. If it's done the right way you reach the point where you reach a very certain truth, but with the respect to be proven wrong by more science.❤

@ryno4573 3 месяца назад

It’s still snake oil… too many variables when pulling shots to say this does anything

@Jaroslav. 3 месяца назад

Morale boost 😊 I can’t even imagine the amount of work gone into this to educate many, many people basically for free. Thank you!

@LanceHedrick 3 месяца назад

Wow! Huge thank you! Much appreciated, my friend

@matthewhorne8499 3 месяца назад

@Jaroslav So could a blind shaker fit on the super v pro forks if you dropped them or would you need to remove them completely ?? 👍

@Jaroslav. 3 месяца назад

@@matthewhorne8499 The fork consists of three parts. If you remove the lugs and top part of the fork, it will fit 😊

@edwardnixon1782 3 месяца назад

Speculation: more shaking leads to more static charge from inter-particle friction? Further: if true, increased charge -> fines attracted to grind? Just idle, Saturday morning, post-first-shot brain.

@Kuchenrolle 3 месяца назад

I don't want to go back to check whether they used RDT (and if not I would like them to, I feel like this might change things regardless), but comparing spraying the beans with water vs not would allow to test this theory.

@edwardnixon1782 3 месяца назад

@@Kuchenrolle To be perfectly honest, because I make max 3 drinks a day, one of which is full of milk... all of this is really beyond my pay grade. I've worked with stats and simulation modelling; but they paid me to do that. No one pays me to make my morning coffee so I do my best, take what I can from the experts and fanatics and then take a deep breath of satisfaction when I pull one within the zone of "decent/interesting." Good luck on the quest!

@hanalsechs2959 3 месяца назад

You hold the metal shaker and therefore no static can build up, bc your body acts as a neutralizing potential. Also, most of it would prbly dissipate in heat rather than build up in static. That is of course, if you're using a metal shaker.

@dpac9579 2 дня назад

Dude, i had the same thought.

@MandySR 3 месяца назад

More data? More information? More reason to make espresso? Can’t go wrong!

@markharrison1404 3 месяца назад

Hey Lance, I think a lot of those folks who responded back asking you to test using different equipment, actually did not want to hear that there just might be a better process, that might not be so gadgety and some looked at using the WDT as a redundancy. When, in this case, the WDT is just used to level the peaks off of the top layer, while not disturbing under layer of the puck. After watching your first video, I immediately put this to test, grinding directly into one of my small metal milk pitchers, shook the grounds and was shocked at how evenly the shot pulled using a bottomless Portafilter. Thank you for what you do for the community. This spurs conversation for us to work in positive ways for more research and development.

@eric_has_no_idea 3 месяца назад

I was kinda one of them. My issue was the grinder. I felt the more uniform grind led to different clumping. My hand grinder and electric grinds are differently fluffy. The settle differently when tapping. After wdt, they seem the same. This shows I was right that it would be different. I didn't know if it would matter post declumping.

@allen.t 3 месяца назад

I was one of the people who did have many doubts on the previous video to your method of testing and this was pretty much exactly what I was looking for. I appreciate that you quickly retested this for us to see. Good work Lance

@chriscline6483 3 месяца назад

Bro!!! I was considering buying a expensive distribution tool, but I caught your video in a nick of time. Started using the blind Shaker and I have never pulled so many consistent, creamy, even extractions in my life. You completely optimize my espresso game with such a simple technique. I'm in your debt good sir

@Foolsauce 3 месяца назад

Very interesting. I do wish you had been able to test shaking in a catch cup vs. the blind shaker. The speculation on why it could be different is useful, but since we are already getting unexpected results and we aren't really sure of the underlying reasons, it could also not follow expectations. It would be cool to see so that I might not feel like I had to buy another tool to get the same results, haha. But I understand there are endless things to test and only one Lance Hedrick, so I appreciate all you've done!

@thepatwalsh88 3 месяца назад

totally agree with this. I was actually surprised he didn't include this as a test variant in this second trial.

@Foolsauce 3 месяца назад

Exactly. And I think it would have helped discern the reason behind the success of the shaker too--is it the shaking or way the blind shaker distributes the bed or something else? I don't see why Lance rushed into making this second video so quickly instead of letting it all simmer for a bit too. :)

@thepatwalsh88 3 месяца назад

@@Foolsauce yes 100%. and it would help quell all the questions on that last bit of speculation about just using a catch cup. (half of which I'm sure have been coming from me lol)

@crzisme 3 месяца назад

He addresses this at 11:41

@thepatwalsh88 3 месяца назад

@@crzisme he speculated about it there, yes. but @Foolsauce was saying it would be nice to see an actual test and comparison of results. as fool said, the whole "shaker vs. WDT" results didn't match initial speculation, so maybe these results wouldn't either. and either way, it would just be good data to have.

@Phil_OG 3 месяца назад

Knudsen diffusion of fine particles inside pores of bigger particles. Didn't expect that in a coffee video. Great job Lance!

@crazy4chickens 3 месяца назад

As a newcomer to the espresso addiction I'm grateful for the scientific "don't waste your money on these" type of videos

@MikeMastrangelo 3 месяца назад

Well in this case he is suggesting to skip a $20 WDT and buy a $100 shaker.

@crazy4chickens 3 месяца назад

@@MikeMastrangelo that's still a 20 dollar savings if I was gonna upgrade eventually anyways

@ianshepherd6476 2 месяца назад

I love how 2 years ago in your video you didn’t own a wdt tool and you had one on order and now wdt is out and blind shakers are in! Crazy how these technics change like fashion trends. Very cool test well done once again!

@Madskills-hw2ox 2 месяца назад

Infinite variables only testing can expose. I’ve only started researching 2-3 months ago. I’m glad there’s a channel that feeds my obsessive, compulsive disorder 😂😂😂

@malaeum 3 месяца назад

Lance, I find the idea of the fines interacting with the porosity on the larger grounds to be very interesting. The binding force would almost certainly be electrostatic.... Which we all know can definitely Play a role in freshly ground coffee. One way to potentially test this would be to breathe on the dosing cup just after grinding, prior to shaking and distribution. The moisture in your breath is enough to help diminish the static forces. Separately, I'd be quite interested in thinking about how to try to test some of these hypotheses by more observations made with scanning. Electron microscopes. If this is something that interests you, let me know and we can have a discussion.

@paths1111 3 месяца назад

Interesting. This has me wondering about the use of RDT, if densification is due to electrostatic forces on the fines and does demonstrably increase extraction yields. Maybe we should skip RDT (and WDT) and just be shaking the grounds? I'm still curious whether the blind shaker is superior to simply capping the portafilter with a dosing cup and shaking that way, then remove dosing cup and tap to distribute if necessary.

@malaeum 3 месяца назад

@@paths1111 I think that the timing of the static mitigation matters. In this case, if the fines are indeed bound to larger grinds electrostatically, and this improves the shot characteristics, then perhaps a small amount of static leftover is a good thing. I think the process of RDT'ing is primarily about the earlier stages (i.e. during the grind and initial fall into whatever is catching the grinds). Perhaps, as with many things in life, moderation is key: a small amount of static is good while too much is bad. I'd like to try breathing on the grounds after grinding, but before shaking, to see if this changes the results. I am a slow adopter, I just started RDT'ing even though I've known for a long time I should be. I sort of want in ok the experimental phase of the blind tumbler development, but they're backordered until who-knows-when thanks to Lance's last video. I would like to see if we can get some insights from more electron microscopy, I have access to such things if that would be helpful.

@patrickmclaughlin6516 7 дней назад

The densification concept was very interesting to me because a similar principle is used in dental materials engineering to make composite resin fillings with ideal properties. Large boulders of filler material make stronger fillings, but they polish very poorly and aren't esthetic. Smaller particle sizes yield fillings that polish well, but are weak. The solution to this, that more or less all composite manufacturers use now, is to take very small particles and stick them together into big boulders that allow for harder fillings that polish well. These are usually referred to as "nano-hybrid" composites.

@markhornjr.4092 3 месяца назад

This actually does seem to be a huge breakthrough. Specifically that the results are even more evident with a lower end grinder. It makes sense that higher end grinders would produce pretty good shots regardless. But the shaker method elevating a lower end grinder that much, which is closer to what the majority of people are actually dealing with (myself included), is revolutionary. I’m not going to buy a $4K Weber grinder anytime soon but I can buy a $100 shaker. I’m making the switch and can’t wait to see the results. The thoroughness of your method absolutely sold me. Great work.

@khaledzurikat7190 3 месяца назад

Thank you so much, Lance! Amazing work!!

@aldogalvezcanseco1763 3 месяца назад

Thanks for your time Lance!!

@spoofyspork7174 3 месяца назад

thank you Lance & team 🥲🥲

@mvadu 3 месяца назад

Hats off to your dedication Lance!

@antonioriojas8299 3 месяца назад

Great video, Lance. Thanks for your time and effort.

@popionut1539 3 месяца назад

Thank you for the time you put into all these ! Exceptional data!

@michaelnoyes5557 3 месяца назад

so good of you to have this discussion! thanks for all the thought and work you put in!!

@tag243 3 месяца назад

Superb video. Thank you very much for all your efforts.

@therapeutically_caffeinated 3 месяца назад

Love watching you work Lance! Always fun and informative! 🫶

@eric2005 3 месяца назад

Incredible video Lance!

@faizalahmad334 3 месяца назад

2 fantastic videos, throughly enjoyed them

@nicomohler8133 3 месяца назад

Thanks for all your effort you put into your videos!

@mikeontwitie 3 месяца назад

This not only improved my workflow a ton, it also improved my espresso. Just grind into the Sculptor 078s cup, place it on my portafilter, little shake and dance, tap to settle the grounds and double tamp. Amazing. I ordered a blind shaker tho, but thats just because they look so nice..

@MarkusBreindl 3 месяца назад

Did you notice any issues at the basket edge as the sculptor cup is rather thick and might leave a kind of gap at the edges of the basket. Wonder how people deal with that without WDT afterwards (or if it is an issue at all).

@mikeontwitie 3 месяца назад

Yeah its thick. I lift the cup halfway up for the last few shakes, so the bottom half is filled 100%. The upper half seems to tamp just fine like that. Didn't try with the cup all the way to the bottom of the portafilter yet tho, so maybe its not necessary?

@almaandrade4003 3 месяца назад

You’re amazing. Love the deep diving into experiments you do. 🧡

@coffeecove7058 3 месяца назад

Wow - What amazing work. Thank you for putting in the time to do this, and really enjoyed and appreciated it. Looks forward to many other videos.

@robertpassaro4089 3 месяца назад

Dude - great followup. Your increased hustle is evident and appreciated.

@0whitestone 3 месяца назад

Thanks for the follow-up so quickly! I want expecting it that fast. Appreciate you!

@universeyt8763 3 месяца назад

Lets go!!! ❤ Excellent work Lance, talk about changing the industry!

@BobbyEnslow 3 месяца назад

Great work! Thank you for the work you do!

@sandrochiavaro7831 3 месяца назад

I love this new controversy. The proof we can’t say anything without people being fragile and get offended lol. You keep doing you man.

@xitanul 3 месяца назад

Thanks for your time and effort with this and the last video, impressive.

@c.j.c350 3 месяца назад

Some of the most comprehensive and interesting testing we've seen out of anyone in a while, thanks for all the effort!

@Djwignallgaming 3 месяца назад

Thank you for doing the work to test these on a more accessible grinder, really appreciate that you’ve taken the time to address peoples concerns.

@DoussardDoug 2 месяца назад

Been meaning to tell you what a difference the Blind Shaker made to my espresso routine. I was blown away how significant it was. Thanks to you I would have never thought is would be such a positive influence on my espresso. Pour over sure I thought it might be useful, but never thought it would affect espresso. I do all the other steps including the WDT... was a big believer in that device... and now it has actually dropped out of my routine. I still use the distributor carefully and lightly to help level before the two tamps. OK, well keep up the great work Lance!

@philep123 3 месяца назад

Sensational Lance! This style of content is excellent and invaluable. Can't wait for more

@user-cv1jo7kf3q 3 месяца назад

Amazing video. Thanks so much for putting in all this work Lance! You're awesome

@tmaiett 3 месяца назад

Great follow up!

@Gilyse 3 месяца назад

I love your channel so much. Thanks for another great one

@milunbosiljcic 3 месяца назад

Very good Lance. Thank you. Good fun.

@PurajitMalalur 3 месяца назад

You really are something else! Truly I see your passion bursting through.

@cegottardi 3 месяца назад

Thanks a bunch, Lance! Espresso lovers like me really appreciate what you do!

@LivingTheLifeRetired 3 месяца назад

You put so much effort into your videos and research. Excellent channel. Well done.

@ondrejmitas3325 3 месяца назад

Love the curiosity and empirical approach! I feel like every succesive video has more useful ideas and insights.

@Krypt-Nick 3 месяца назад

Love the commitment to the data! Thanks for all the effort in putting this together. I find this series of content very interesting. ☕

@ChiMickE 3 месяца назад

Thank you for the huge amount of work and building it scientifically! Very much appreciated!!

@maxuttech1028 3 месяца назад

Nice work as always Lance. First time I've heard of densification...and the rabbit hole continues to get deeper!

@Eklektik190 3 месяца назад

Good job and and thanks for revisiting this one, time to dust off my blind shaker!

@FatNorthernBigot Месяц назад

I've used a blind shaker for the last month, thanks to this video, and my results are now far more consistent and with less channelling. The shaker cost a mere £15. 👍Thank you for the info, Lance!!!

@y2kcurran Месяц назад

Which one did you get?

@FatNorthernBigot Месяц назад

@@y2kcurran Just a cheap knock off from Amazon. Works a treat! 😄

@roberth.4072 3 месяца назад

Lance, thank you so much for talking about the effect on shot times and theory of densification. Really interesting explanation and it talks to what I observed at home. You clearly put a lot of work into this and in doing so you're helping us all get just a little bit better. You rock man. Thanks again.

@v1llen 3 месяца назад

Thanks for this briliant follow up viedeo. Your a gem in the coffee community.

@danieljampen 3 месяца назад

really nice work! thanks so much for doing this 🎉

@gestaltgal 3 месяца назад

I thought the previous video did an amazing job with it's methodology. This is even more amazing. Collaboration is awesome 😎 You're a freaking hero.

@Alex-if8ug 3 месяца назад

Lance is a legend. Love these analyses.

@cameronbatko 3 месяца назад

Nice job Lance!

@brianrichards9536 3 месяца назад

Weird to be here so soon. Thanks for sharing, as always. 😘

@KettleRiseRanch 3 месяца назад

I bought the weber to test it it on my setup. Thanks for doing these videos!

@chen8857 3 месяца назад

Real nice quality content. ❤ Love that you took the critics+ advise/help from experts to interpret your experiments data and discussed possible theories on why the results are the way they are. Bringing together these skills with your experience with coffee is really pushing the community forward! Love it, Thank you.

@pztothez2091 3 месяца назад

Lance I admire your passion. Thanks so much for taking this even further. Loved both videos and again I admire your passion and the approach. Big cheers to you. You rock buddy.

@ChristianCziurlock 3 месяца назад

There is a lot in this video to unpack, thank you for providing this information that an expresso beginner like myself does not have the resources to understand or test using the empirical method. I will have to Listen to this a few times before I can connect all of the dots you have presented.

@willweerts1291 3 месяца назад

Fantastic! Thankful for continuing to push the boundaries of coffee "common knowledge"

@DanzilF 3 месяца назад

2:03 should have been the thumbnail 🙃On a serious note, enjoyed the follow-up and the additional information.

@m4tth3wh 3 месяца назад

It looks like you brewed something tasty today Lance. As always - great video and appreciate you and the crew's time and hard work pulling this all together to to help us brew something tastier. Wonderful stuff. 😍

@jasiumodrzynski861 2 месяца назад

I love how scientific your approach is❤

@GlorifiedChessPiece 3 месяца назад

Thanks for the awesome content, truly pioneering stuff. Keep it up.

@TEDXX123 3 месяца назад

Your videos are always masterclasses, watching them make me feel smarter 😅.

@scviper 3 месяца назад

Well, it must be Christmas again, because we keep getting awesome presents from Lance these days :D I had just watched your other video, was wondering if you were going to do a direct to portafilter test in the future, and here it is! Many thanks Lance!

@Durrani1984 3 месяца назад

Thank you for doing what you do

@markosgd 3 месяца назад

Thank you for always trying your best, putting your own hypothesis on multiple tests, being ready to change your opinion, and being open to listening to others. That is rare in today's world, and I applaud you for that, sir. I hope I'll be able to sit and have a coffee with such a good person one day.

@25rangebomb 2 месяца назад

Awesome video!

@Jjjutras 3 месяца назад

Great video :) I switched from direct to portafilter to the versa cup on the p64 and I definitely noticed a difference in the cup.

@topjets5616 3 месяца назад

Great info, loved it, so looks like the shaker might be the way to go :)

@user-pj2gk9lz1u 3 месяца назад

Great video!!! I appreciate what you did and how you busted most of the critic! Science for life!

@fuzzyevil2 3 месяца назад

Awesome follow up! So cool to see all this data. Thanks for the dedication Lance!

@LanceHedrick 3 месяца назад

Thank you so much! Means a lot

@OddJob728 3 месяца назад

Love the recent direction of videos. It's a great balance of informative and science backed vs Uniqueness of Lance. I would go out of my way to watch more of these and learn something. A minor gripe is the lack of a spirographic tool this time. I recently procured one and it has been a shocking improvement in consistency and puck integrity over the Duomo. Thank you again for the effort that goes into making this content, and for enduring the onslaught of opinions it triggers.

@niccoloaurelius1587 3 месяца назад

Fascinating as always!

@DaniilOskolkov 3 месяца назад

Oooooh yessss! Such an entertaining video it has just made my day! Thanks, Lance🙏🏼

@tentimestwenty 3 месяца назад

You're a madman Lance, love ya!

@theismathieu 3 месяца назад

Thank you so much Lance for these videos. I talked to Taka about the blind shaker as he used it in comp since many years. He reported to be the most effective by his own experience. Thanks to your videos we have a better grounded evidences for it. I’m now changing my habits and start using the blind shaker. Thanks for helping us being better baristas.

@FaithAndCoffeeBean 2 месяца назад

You rock thank you sir for always delivering the coffee goods !!!! ☕️👍🏽😎

@shawnsgear 3 месяца назад

Thanks so much Lance! These last two videos about the shaker have made me put mine back to use. I’ve had one for a couple years now and it’s just been sitting in my drawer. Today I’ve already been pulling tastier shots with just the blind shaker and some slight WDT on the top of the puck. I have noticed they pull much quicker too, but still tasty! Your work is much appreciated my friend! Keep it up! I’m sure WW is selling some more shakers now!

@bjjazoresrule 3 месяца назад

Posting for some morale boosting. I have learned so much from you and your love of coffee. Your love of learning helps a considerable amount as well. The world could use more people of your quality.

@thehumansock 3 месяца назад

You mentioned that doing WDT after shaking would undue the densification. If the hypothesis that shaking allows for fines to bind to space in larger particles is true, and that this is what allows for a denser bed following tamping, I can't see much of a mechanism for fines to be released during subsequent WDT, especially with the static that is generated in a cheaper grinder, helping to keep fines bound. I would be interested in seeing a similar experiment comparing the blind shaker, shaking with a dosing cup, and shaking with a dosing cup followed by WDT. Since you have shown that the blind shaker gives the best repeat results, I think further exploring types of shaking would be useful for consumers, and interesting for viewers. It's interesting that fines present during shaking may result in rounder more consistent particle shape. To me this suggests that fines presence, to a point would result in a denser bed, and more even extraction. Perhaps there is a point where a cheaper grinder would result in better extraction, due to the increased quantity of fines. If larger jagged particles are easily saturated with fines however, this wouldn't be the case.

@LanceHedrick 3 месяца назад

The diffusing isn't the only mechanism of densification.

@quantitativecafe 3 месяца назад

This is really great stuff. Thanks for taking the time to repeat the experiment. It's telling that the results are even more dramatic when the intermediate dosing cup is removed from the process.

@Fbeans604 3 месяца назад

Great stuff Lance

@tylerblack9220 3 месяца назад

This is why we love you Lance

@helloweeny 3 месяца назад

This is an amazing contribution to the coffee community. Thank you

@randrescastaneda 3 месяца назад

Dude, each and every one of your videos is sooo informative and pleasant to watch. I literally check how long your video is and then make sure I have uninterrupted time to watch it. Thank you. Keep the good work.

@bluemystic7501 3 месяца назад

It would be great to put this in perspective. Let's see a blind taste test.

@tomasmampuys 3 месяца назад

At this rate I can only imagine all the new things we will know in a year from now. Exciting times for coffee enthousiasts! Thanks for yet another contribution!!