If you haven't, I'd love to take a minute to ask you to hit that subscribe button! Would mean a ton! And if you enjoyed the video, hit that like! Thanks so much. More videos to come!
Lance, I like your video. I am not a Barista, only a coffee lover that try at home to do the best with different methods and after seen your excelent explanation and interresting about the volcano graph, I have a doubt where can be the Italian Mocca Brever in this graph, because you can change the presure using different grinds and the temperature to go faster and increase the extraction.
I need an espresso machine ASAP! having just pour over in my day is not satisfying my coffee needs. but gotta save up for a good time to get a machine when everything imported is 4x equivalent to US price in Malaysia when our pay is lesser then us ones. TT
Oh no! That's no good! I hope you're able to grab a machine sooner than later! You could try for a Flair 58! You can do so many styles of shots on them!
Yes! Thanks for watching, Estuardo. Which Mocca Brewer? The traditional stove top one? If yes, then it wouldn't really be applicable because it doesn't go through the same process, per say. But I'm sure there are some parallels you could take away! The volcano graph is mostly for just high pressure espresso
This made my day. A few days ago I accidentally pulled a turbo shot without knowing it when I was trying to dial in my ROK grinder. Didn’t know this was actually a thing. I tasted it and it was one of the best shots I pulled. I couldn’t understand it. I dosed 18g which ran way too fast and yielded 60mls in 19-20s. Luckily I tasted it instead of throwing it out. I loved it so much I’ve been doing this every day this week. Repeatable. I’m even doing this on a simple bambino! Only thing I don’t have control of is the bar pressure but I feel like this is what is going on here - an inadvertent turbo shot 😄
This all proves that espresso extraction time is totally overrated. Just grind coarser, tamp harder and you'll get incredible shots in less time. In a coffee bar at a peak hour, this could be a life savior. Maybe it could even become the standard. Also it's incredible how nespresso gets such a good coffee from much less coffee in grams. Obviously it's not the same as espresso, but why is no one studying how to use less coffee in regular espresso machines using nespresso-capsule-shaped filters and portafilters?
I couldn't get through the whole video because I stopped once I realized that our machine has been this for us all along! I've been curious about why our machine pours so quickly since they say 20 is the benchmark but, I've never had any complaints with my pours. I even hold the button down for long ones sometimes. How many grams of coffee are you using per pour? I can only get in about 17-18 before it's too full to load/pour.
@@jfb112697 just but that's irrelevant since we are increasing extraction percentage of the coffee, from 20% of 20g to 25% of 16g, so therefore we still get 4g of extracted coffee so caffeine content and strength are irrelevant. If you want more caffeine then have more shots
I’m poor so I use a modded base model delonghi for my shots. They have always been fast and I thought that was bad… but then I thought “how could it be bad when they taste so good”. I think I have unknowingly been doing turbo shots all this time. Makes me feel better about the mess it makes too
Although I can't say I relate, with an unpressurised basket and finely ground coffee I easily get 25-30s shots. Although turbo shots do taste much nicer because the dedica is quite low temp
At my girlfriend's there's a Denamica Plus (Delonghi) superautomatic and i was always surprised at how amazing this stuff tasted for coming out of a superautomatic. Especially for making these turbo-style shots that basically look like water if you're used to a good homemade dialed-in espresso. The first time i saw it pull a shot i thought i was going to drink absolute burnt dishwater but it tastes really good and balanced, just with less body. All at the press of a button too, guess they're on to something with those machines.
Came for the coffee knowledge, stayed for the finger guns. I have a DE 1XL and may have to try some turbo shots after watching. Again an amazing video. Your delivery, sense of humor and quality of content is amazing. I appreciate all the time and effort you put into educating yourself and all of us.
Wow thank you for this comment! I'm so happy you get something from my videos. I spent particularly a long time on this one to ensure I did Dr. Hendon proud lol. Thanks for the support!
Love it! This was so easy to replicate on BDB, no mod needed! I got a medium-light roasted coffee with which I've been trying to produce a less sour espresso for several days now, to no avail - super sour even with 3:1 ratio and longer extractions (35s+). I almost gave up on it. Watched this video and figured I'd give it a try - I went just 3 notches higher on the Niche for a turbo shot - and boom, 6 bar / 18 sec for 17g in 52g out. The shot turned out "refreshingly acidic", not "sour", and a lot more balanced - a pretty good interpretation of the tasting notes on the bag.
Lately I've been using cut-to-size paper filters on the bottom of my Cafelat Robot's portafilter because I wanted to filter out the cafestol. Speeds up the flow, produces a nice clean cup full of flavour. First I tried grinding extra fine to get a 30-40sec flow time, with varying results in taste. This video inspired me to go coarser again, with more consistent flavour as a result. Thank you for the excellent practical breakdown of the paper. 🙏🏼
Absolutely! And thank you for sharing! Yes- I like cutting v60 filters for the bottom, too. It helps filter out some fines and control the exit of the extractants. Very good!
I accidently pulled such shots on my very cheap machine and then tried the same espresso at the café. I preferred my shots more and i always thought i might be lucky but now i know what was happening. Thanks Lance for amazing info. I think turbo shots are easy to be pulled out of lower end setups as opposed to those so called ideal shots.
Just tried this on my Europiccalo. Wow... Thank you so much. 9 in 30 out 15 seconds. Rather coarse grind. Really impressed. Finally an excuse to use my single basket. Thank you so much.
I have a flair pro 2 (my only machine) and one day i was cleaning my hand grinder and didn't do a proper '0' allignment on it. I accidentally grinded way coarser than i used to and pulled this one really watery, gushy espresso that i was prepared to throw away. I didn't know exactly what was going on but the taste was really really good, the best i had out of the flair. I haven't been able to reproduce that same shot, but this 'turbo shot' must've been what i accidentally performed. Thank you for the knowledge sharing Lance!
@@LanceHedrick I really enjoy your videos dude, it fills the niche of wanting to go more in depth than everyone’s favourite coffee youtuber, but without making it confusing or inaccessible to anyone.
After listening to Reddit about how to make espresso, all I do now is pour 80g of lightly misted whole ultra light roast beans (if they're darker than yellow, you've gone way too dark) in a soggy paper filter, stir them with 80 acupuncture needles (GENTLY, to avoid abrasion which could make the grind finer), put a circular cutout from a window screen over the top, then pour 200g of boiling water through them under 1 bar of pressure (ie just atmospheric pressure) in 1 second. I have to poke holes in the filter so the water goes through fast enough. It makes great lightly coffee-scented water- truly powerful extraction. I had to buy a $4000 funnel to do it, though, because this method wasn't expensive enough to make good espresso before. It's also very important to have a $2000 laboratory scale that can measure to the thousandth of the gram so you can get EXACTLY 80g in/200g out. Real talk though, I think it's really funny that the trend in recent years has been toward making "espresso" that is closer and closer to being just drip or pourover with overpriced equipment and calling it "better espresso." I don't think there's anything wrong with just saying you prefer something that isn't espresso.
This explains a lot. I've been having grinder problems (need to level the burrs again i think) and getting really fast shots (15 sec 15g-30g) that actually taste really good. Had a bit of spray on them but somehow didn't taste like they had channeled badly. I'll have to try pulling to a 3:1 ratio and see how it tastes. Might need to go a tad coarser though. Using my hand grinder yesterday and today, pulled a couple of great traditional shots (same dose, but 25-30 sec extraction) and the shots were definitely more full bodied, but still a similar taste profile. Coffee is a dark Ethiopian single origin from a local roaster. I think something that's not mentioned in this video, but could be a massive game changer, is that not needing to grind as fine potentially opens up a huge range of more affordable grinders that will be capable of producing great turbo shots. A big win for making good coffee more accessible!
I think the better way to mention changes in puck prep perception for this style of shot is not that it's less important, but that it's less sensitive to minor variability during preparation at coarser grind settings. This makes the shot more reproducible since the amplification in change to the shot from minor changes in puck prep is reduced.
Very interesting. The part with too fine grinding causing channeling and resulting in high pressure shots is something most of us have experienced. Thank you for the video.
I've been pulling this shot for a year every other day with my Flair without telling anyone about it because I feel like people would excruciate me for it. I didn't know the science, I just like how it tastes. I'm just glad that here we are :D
Smaller diameter and deeper bed, so I suggest down dosing on the smaller flair so the depth isn't overwhelming. This way you can aim for same time, as well.
I love espresso and I love the scientific method. So simply overcome the historically accepted convention with a new method. Can’t wait to start experimenting with it.
It totaly makes sense. In brewing beer, you also get lower EY, if you grind the malt to fine. The liquid gets stuck between the grains, I asume same thing happens in the puck, when grinding to fine and the pressure is high. As long as we are talking about extraction, this is it. As soon we switch to extracting flavour profiles, I think math can't help us with the models. Anyway, so much interesting stuff here, glad I found this channel Lance 🍻
I tried so many different shots to dial in my new beans the regular way, but the first turbo shot was very nice. Absolutely ridiculous and cool that this works so well.
Thanks for the most informative and entertaining videos on the internet! There are very few people who I would love to have a beer with, but you are one of them. Keep up the great work!
I KNEW IT! I'm a big dummy but I thought I liked the taste of my fast shots, it was an accident that I even pulled a super fast shot, but I had messed up the first one, and so I wanted to top it off. I pulled a small fast shot but w the same parameters (but w the proper grind size, which was how I messed up my first shot) and I noticed it tasted BETTER than my normal double doubles. I had been going for a single Double shot, but cut it when it was clearly channeling that, and the second shot, were one of the best lattes I'd ever made Edit.... so they're talmbout 6psi, and I DEFINITELY didn't do that. I liked my shorter sweeter shot, which was coarser than usual, but not that low in pressure
Had you started on this coffee videos a few years earlier, and you could very well have been my platonic love, instead of James Hoffmann. Seriously, what I'm trying to say is that your content is up there with the best of the best on coffee! Please keep up the good work, you surely are contributing to so many peoples favorite hobby! By spreading this much knowledge and enthusiasm, you help ensure the specialty coffee scene is always growing! Thanks a lot for all the time and effort you put into it!
I’m a little lat(t)e to the party, found this from my HomeGrounds email and loved the video. Very informative and yet easy to digest 😅. Thank you and kind regards. Subscribed
Great video. With so many comments I can't be sure if anyone else has asked this, but here goes... Pressurised baskets. They let water flow over coarsely ground coffee, with minimal flow balancing from the filter grille and most of the back pressure and brew time bought by the small exit hole. That seems fairly close to maybe achieving what the turbo shot does, similar grind, similar pressure, similar flow. Okay, flow and pressure might be a bit off, for example the stock Gaggia Classic Pro Pressurised basket and stock pump does 6 grammes per second at 6 bar, so maybe it's twin turbo unless you grind fine enough to gemerate just a little back pressure from the grinds too. Has anyone experimented with turbo in pressurised baskets instead of dimmers and OPV mods?
Inspired by your post on aligning burrs I finally got around to doing it myself on my used Eureka mignon E. In attempting to redial afterwards I inadvertently pulled something similar to a turbo shot on my Breville Bambino Plus. It am using a medium roast blend but was very surprised at how drinkable the shot was. Will continue to experiment with turbo shots and this video has helped me greatly on understanding what is going on. Your videos have enhanced every experience with coffee that I have at home.
The theory is very interesting. This technique makes me think of it like a half way hybrid between a pourover and an espresso. Kinda like a fancy hi-speed pressurised “pourover”! Might give it a go. Curious about the flavours.
Its kinda funny how most "perfect brew" is a hybrid like porculation is perfect and porculation with espresso. Whats going to happen next? Espresso immersion porculation called "espresso launcher"?
These are fun, easy and intuitive in a cafelat robot where you can physically feel what's going on and steer the shot on the fly. Even things like the "blooming turbo" profile is pretty easy. Funny how these nerdy shots are most approachable on the highest and lowest tech machines, but much more problematic on most normal machines.
Absolutely. I maintain that the Robot, used with experience, is one of the best Espresso machines overall, unless you are into very light roasts that need very high temperatures.
Well.... On machines like the Breville Bambino you can just grind coarse enough to not reach 9 bar. I have a DeLonghi Dedica and I have been able to replicate these kind of results
amazingly clear explanation of their findings. i had forgotten that i read a few "news articles" about this before. i just switched over to trying this. on the one hand, while i do miss that my shots have less body than i prefer, i am liking that my shots are much, much, much more repeatable at the A- quality i'm now pulling.
Don't be afraid to try the turbo shots out! I have the Breville BES870XL and 6 bars is achievable with a grind size of 11 as suggested on Professor Hendricks's graph at 10:27. 15g in, 45g out, for around 12-18 sec brew time. I suggest a light to medium roast to taste the fruity notes of these coffees.
Sciencing espresso. Mind blown. Really, that was some great info right there, and some insight into research that I had no idea about. Thanks! I’ll be sure to follow up the links!
Im watching this 4 months Later. Using a Rancilio Silvia Pro X and 96 dregres shot, at 17gr 40 out in about 20 seconds now and the taste is much better! a little less body, but the flavour is crazy good! Had to watch the video in 1.25x but great info! It has to be al 6 bar? Im using the out of factory 9 bar Because I dont want to open de Machine
Not practical for smaller cafés, but I love the idea of this being used on bars where two different coffees are used for milk or no milk, allowing for a lot of potential adventure in espresso brews served neat. The repeatability is also huge. I remember someone called Rob Ashton who inadvertently found similar results when trying to optimise an EK43 for espresso, interesting how different approaches ended up with similar results!
Thanks for explaining in layman’s terms this white paper. Gone through it few times, this video helped me confirm my understanding and clarified few points. What I don’t like about the reasearch is that it is based on TDS and EY which does not equate to taste… bery interesting to read the correlation between grind size and counter intuitive results of such but unless taste is improved, this type of analysis tend to loose of its interest to me. Very curious though to try it out 🤓.
Yes, while EY doesn't correlate with taste, having a higher EY, while still tasting good is generally regarded as a good thing. In short, it means you can pull more stuff out from the coffee without compromising taste.
If you think about it, what the scientists have discovered is simply making coffee with an espresso machine, not espresso. Bigger grind, more watery coffee....and yes a different texture and flavor profile.
Such an informative video Lance! Appreciate the time and thought you put into it. You really dug into the details and provide a lot of great additional context around the topic.
Wow, didn't fully understand some parts but really fun i will try to start by opening the steam to release some pressure before jumping to full 9 bars. Also...cannot wait for a video with that etzman!!
Have you ever thought about that they maybe talk about a single shot in the definition? Because when you double everything except time and pressure you get what you‘re talking about… a DOUBLE espresso
Thank you for the information. Very interesting video and paper. Correct me if I am wronge. 1-The main problem with this method is that you need a high ratio of (1:3) to achieve these extractions. Using a ratio of 1:2 with these pressures and grind size will result in under extraction. 2-And this "clogging" problem that they found while going finer, sounds the same as channeling. This is already a known issue with going finer in grind size. The finer you go the higher the probability for less even extraction, because of channeling.
1- why is that a problem? 1:2 ratios with traditional espresso is normally underextracted, too. Also, you can get a 20% EY at 1:2 with this if you bring it to 20sec or so no problem. 2- yes, it is channeling, but for the purposes of the paper, they called it clogging. And yes, this has been known, but not to the scientific certainty. It was always just hypothesized.
@@LanceHedrick well I've been using the de1 for almost 2 months now and I'm loving it. Though the entire maintenance aspect along with the minor flaws the machine has is a bit mind boggling but I'm enjoying my coffee. Exploring new flavours and new beans. Recently stumbling across geshas and learning the joy of fruity notes instead of chocolate ones. Thanks Lance for unknowingly convincing me to get the de1xl in white hahahaha
Hahaha nice! Yeah, the bugs can be astonishingly annoying, but I've yet to have a persisting issue. The ability to mess with truly everything is insanity! I love mine. Glad to hear you're enjoying yours!
Awesome vid. I’m thinking this could be accomplished with a manual lever such as a CT2, or even a Cafelat Robot with an accurate pressure gauge. Those who enjoy coffee from a MCaL might really enjoy the additional sweetness you say this technique can engender. I may have to “purloin” …err…borrow a lever. No machine here currently. You made this make sense, thanks much.
Great video and very interesting way to pull espresso shots and ways to get a shot that can have different and in ways better taste. It also may help the cafe industry use less coffee on shots and cut some costs in cafes.
Initiatively I also went a slight coarser and make yo for it in the temp if needed. Way more consistent and seems fully extracted. I only use a Triple basket tho
Lance, you mention that we can’t really examine the micro paths that water takes on its way through the puck… which made me wonder whether anyone has tried analyzing this with radionuclide scans. Seems like that would be the next evolution of experimental coffee investigation so as to move even further from subjective impressions to objective data (though, of course, at the end of the brew, subjective impression of “tasty or not” is what does truly matter). Thanks so much for your videos and the knowledge you pass along to all of us!
The last 8 years I have been pulling shots like this. This last week I have been dabbing with higher dosage and H2O ratios and having almost no consistency. I just watched a 30min video explaining why my shots look less scrumptious but consistently taste better then any other experimentation I’ve done all week. The Latte art looked better for sure but the strait extraction wasn’t my jam.
Perhaps?! Question is, what would be the true marker of such a transition? Very cool, though!
3 года назад
@@LanceHedrick I think this grind size shift definitely could be a marker. In the past it was all about grinding finer and finer. Now both in filter and as it seems in espresso there is a shift to grind coarser and have shorter brew times. In filter you can see this in April Coffee's method, or other various "no bloom" methods (eg. Tales Coffee's). For me it seems that the focus was so much on "how to get even extraction despite of the problems of fine grinding" that it was missed that maybe we should try to increase the extraction for coarser grinding.
See, I'd argue it was measurements that brought us to the third wave. There is now a hyper obsession with metrics, and perhaps that marks some sort of transition, but imo, just a development within third wave.
Thank you for all the information and effort in making a whole video! Can please someone give me a hint about where I can bye the small white coffee cup that is used during the video? I've searched but didn't find anything
I would have loved to see you do another pull on the dual boiler so we can see how it might work for those of us who don't have something that can flow / pressure profile like the decent.
Great video. I'm an enthusiast in the coffee world and I'm learning a lot from your videos, thanks for that. I'm trying to pull my espressos according to the setting, but I confess that I almost never succeed. When the pressure is 8-10 bar, the espresso comes out in a little more than 30 s (ratio 1:2.5). But when I try to let espresso drop in 25-30 s the pressure goes down to 5-6 bar. This video made me think what counts more: keeping time or pressure as an independent variable, keeping the ratio the same as 1:2.5. Thanks again.
@@me-espresso that was the basic flaw in your assumption, the time is gonna be the dependent variable whereas pressure will be 6 bar from the pump as static pressure. once the flow of espresso begins, the pressure on the puck will drop to around 5 or so, thats normal. be sure to verify your 6 bar static pressure by using a blind basket and measure pressure at the puck
@@othsasaa5386 thank you for the tip. When I said “time as independent variable” I’d mean cut off the extraction when the time reaches 30 s (regardless of having reached the 1:2.5 ratio). The pump in my machine is a vibration one. So the flux is “constant” and the pressure depends on the coffee puck resistance. I have recently achieved better extractions by changing the recipe to 1:2 and improving the grinder seting. Thanks again.
Really great video Lance. The last 10 minutes with ratios and practical experience/advice was a nice addition to the massive amount of effort the first 20 must have taken. The cleanup does look annoying, but it's interesting nonetheless! Thanks for the great video and all the effort you put into this one, brevity is overrated anyways :D
What is going on. I guess i missed this and didn't know i've been chasing the wrong way. I'll try this tomorrow. Just made a wdt and that helped in texture. I'm hunting perfection. Guess i'll ignore that and wing it some more.
Much as I'd love the Decent setup, I have a Sage (Breville) Oracle paired with a Ceado E37s. Before I think about the OPV I'm going to try this by setting a long preinfusion to 60% of brew pressure on my machine and grinding courser to hit the parameters you suggest. Excited to blow through a ton of coffee experimenting with this. Great video Lance.
@@LanceHedrick I am amazed! Both at just how 'squirty' it is (gone back to the spouted portafilter) but also how much I'm enjoying the shots. 17 in 50 out in18-19s. Game changer. You have a new patreon chum as a small thank you.
With turbo shots, I like that I don't find myself chasing grind size often. Also, I don't feel so pressured (pun intended?) to purchase a bottomless portafilter. Cleanup is much easier with spouted portafilters.
Exactly! Easy dial in with coarser grinds and easy clean up with spouts. Best hack. Also, yes it was intended. Come on! Don't be shy. Just....finger guns 🤣🤣🤣
Just found this and subscribed! I have a Breville Barista Express and have been pulling pre-infusion shots by holding down the shot button for 30 seconds obtaining a 36 gram or so extraction with 18g in. I use a JX-pro hand grinder and also have a JX for Aeropress. The BBE pressure gauge has no numbers on it. It hovers in the 9 o’clock range using this preinfusion technique, otherwise if not doing this way the gauge will go as high as 2 o’clock. I have no way of knowing how many bars that is but I am sure it’s over 9 bar. Any tips for BBE users for getting good shots either using traditional method or turbo?
Interesting. I found out my machine had been miscalibtared to 12 bar and I kept making my grind very fine to get the extraction time right. Yet it was always tasting over-extracted due to channeling. That clogging concept you mention around 11:00 makes a ton of sense.
This seems like it is basically that the lower pressure and courser (thus more even) grind are in effect making the brewing in the grouphead a more "immersion" rather than "percolation" type of extraction. Sublte, but important.
No. With the rapid brewing and still 6 bar of pressure, it is still very much percolation. Immersion would imply more contact time but this is a much faster percolation than typical espresso.
I'm thinking my pump may not quite be able to keep up. I can't get a good balance of time and pressure. If I get the pressure it a bit slow. Tried changing dose size and grind size over time. Got quite close. It was a medium light roast though. Tastes quite nice but doesn't seem quite as strong as a milk drink.
Very interesting, I found that I did it without knowing about it for quite a moment. It's really something that i found accidentally using my La Pavoni with a very dark roast in order to calm down the harshness. I let the grinder settings very coarse (for an espresso) by mistake and the next shot was sputtery, fast but I didn't want to throw it... Actually it was surprisingly good (lack of crema, little body, but good). I really appreciate this kind of extraction with darker roast, it let the savor and the sweetness going out despite the over roast
Yes! You brought up two brilliant points. 1) this is ideal on a lever machine because you can feel the puck erosion and have a sense for guiding the shot and 2) less pressure means less crema means less bitters. You, friend, are a proper visionary. Thank you for sharing!
All I hear is visionary! You noticed something outside the norm, and instead of questioning it being outside typically recommended and ubiquitous parameters, you kept reproducing it because you enjoyed it. Screw the traditions. You knew what you liked, therefore visionary !
Judging from the messiness of my shots I’ve been doing turbo shots since day one lol. Joking aside, repeatability and flavour profile are the two major factors for me as a new home barista. For us that have the Breville Barista express, what’s the point on the gauge for 6 bars? I typically aim for “12 o’clock” for my shots.
this video, james’ video about the paper, as well as his understanding espresso series have been integral in my coffee education!!! thank you so so much. cheers
Don't know if its your thing but an experiment I would love to see is combinations of grind size against extraction. I would hypothesise that larger grains of coffee would prevent the puck from solidifying meaning that water would more easily flow. Maybe a ratio of 80/20 super fine/coarse? That way ideally the the larger grains would prevent a solid structure from forming. If so then you would be able to break the arc of the volcano, retaining the higher yields with greater consistency.
In the flair ecosystem, lots of people prefer 6 bar to 9 bar shots. 😉 When you're actually applying pressure yourself and feel the effect on the puck, 6 bar feels more natural.
