Addressing the Controversy

[@avikchatterjee007]

Challenging traditional brewing norms is a good thing and not many can actually go that route. Ofcourse scientific validity is important as well, however one does not need to wait for a research document in order to get a better cup of coffee. You have put in a lot of hardwork in making many interesting unorthodox videos which a lot of our viewers enjoyed. People are free to replicate your methods and decide whether it works for them or not.

[@dgtube99]

Spot on mate.

[@petermedt]

It’s also not like Lance have done a few not reliable tests and made a quick conclusion. I think he have done enough tests to share his findings - and it has inspired other people to do more tests. Most important is that he is transparent with how he comes to his conclusions. As to your point we can then decide ourselves.

[@andybecker5040]

I wonder if the first person to say “9 bars, 30 seconds, 18g in 36g out” was met with so much hate. I feel like your channel does a great job sharing info and new techniques to try and see what tastes best for me. Maybe there isn’t a “one size fits all” for people, but I think those who want to should try things out and see what works and tastes best for them.

[@peterlin6419]

Lance being accused of being in the pocket of Big Shaker is so funny.

[@dejedejsson]

Yes, it's quite funny that he doesn't mention that there are other brands that are much cheaper!🤫🤔

[@softbeak8333]

@@dejedejsson You didn't even watch the video you're just being an asshat.

[@BensCoffeeRants]

@@dejedejsson he might have mentioned it but Weber And Craig Lyn were the original designers I believe and he might be against knock off brands.

[@TomJones-tx7pb]

yeah I wasted money trying those shakers out and they are all bad designs with obvious design flaws, not to mention that they do nothing useful for me! Since then, I regard Lance as a snake oil vendor, which is a shame because he has so much he has positively contributed.

[@headhunter6633]

​@@dejedejssonshould he mention then all of the shakers that are exist?

[@vivrl]

I bought a blind Shaker based on your video, yes, but that's because you compiled, analyzed, and shared the data so well that I also subsequently subscribed. Can't believe there's controversy persisting over even the first video

[@gregorio5543]

I find it ridiculous people were complaining about your research findings. I found it interesting that shaking the grinds didn’t produce clumping and your video made me interested to get one purely on better work flow and what you said about direct dosing. I normally grind into the portafiler and when you mentioned your time as a barista and the extractions shifting to a side interesting. This made me decide to get it. Sure it’s in an influencer sense I chose to make the purchase but the eduction and information you give the community is eye opening. Hope you have a great day Lance

[@vivrl]

Beat me to it, was going to say basically the same thing. I don't know what the deal is, wasn't there a time when empirical data was given proper weight?

[@Caffeine.And.Carvings]

Shaking grounds has transformed my shots (commandante/flair pro 2). Like: better taste, better flow, bigger doses. Can't image someone complaining about that

[@erikkitvisets213]

Your research is pushing the coffee industry forward. Would also love to see some “behind the scenes” on Onyx coffee lab EU. Maybe a video in roasting coffee?

[@aaronsmith3484]

This video isn’t necessary you don’t have to explain yourself to people that jump to conclusions you are not a controversial man your a delight to this community, I would never get a blind shaker but those experiments are interesting to watch.

[@constantinedinocopses6806]

sorry that you have to go through all this. i am so grateful to you for helping me and so many other home baristas with some great advice. i am brewing the tastiest espresso I have ever brewed (this shindig with espresso started 11 years ago for me) and so the proof for me is in the cup. keep up the good work. thank you.

[@clericneokun]

Funny story: a long time ago, I once got scolded at some coffee subreddit because I did a pour over using an aeropress and recommended others to try it out. They said I "should just use it for what it was designed for". Months later, companies started selling 'zero bypass brewers' which basically looked like oversized aeropress tubes without a plunger and no one even batted an eyelash. Moral of the story? Never assume that your average vocal coffee 'elitist' actually has any critical thinking skills. 😂 Few ever try to understand what they are doing and even fewer go the extra mile of gathering/consolidating proper statistical data to prove their point.

[@michaelrossmaessler200]

Sometimes 'elitist' is just another spelling of 'snob'. I hope to be neither. Keep experimenting people ! 🙂

[@SpektrikMusic]

@@michaelrossmaessler200 sometimes? i think you mean most times

[@vitriolicAmaranth]

Another thing is that even though a lot of the youtube specialist coffee community used to be professional coffee shop baristas, they make content heavily targeted at home baristas. Assuming the best, I'd say the premise of their content is that a home barista will likely never have either the experience required nor the pressure that would warrant learning to do things by feel and with "tricks" and with high-efficiency workflows. But actually making coffee at a busy café is a totally different world from making coffee with RDT and WDT and a two decimal place scale and so on. What these channels preach to the point that it sounds like an imperative is like a Japanese tea ceremony. It's mostly stuff that intellectually satisfies the barista but has a small to negligible effect on the actual output in the cup. A skilled barista familiar with their tools does not need a scale to use a dose within a range that produces consistent output. A skilled barista with a good grinder does not need a special tool or technique to evenly distribute the grind in the filter; Just a couple of seconds and a couple of taps. And the RDT may be a free increase to grinder performance, but it is not a significant one (in a café context; at home it helps reduce marginal waste that can add up over time, but very little will actually be wasted throughout the day in a café). It's not like the recent development in the meat cooking world that we should actually be cooking steaks from frozen because they end up cooked more evenly and (actually quantified at) 9% juicier on average (which is huge). It's a marginal gain that has practically no implication for output quality or time efficiency if you instead use the less "precious" solution of a lever operated sifter.

[@peterlin6419]

Honestly, people getting mad about how other people pour hot water over roasted seeds to release stimulants is just wild. Like what are we doing here?

[@michaelrossmaessler200]

@@peterlin6419 Some people just want to drive the fun out of everything

[@dermotfenster9980]

I bought a generic version of the blind shaker and it has dramatically improved my shots. Thank you!

[@QuickQuips]

Yep. I also got a shaker because of Lance.

[@dermotfenster9980]

@@QuickQuips It's the dopest trip

[@AndrewPrinster]

I was looking in the comments for anyone who had the cheaper version because I've got that in my wish list.

[@chriswatkins9933]

Love the kind of tongue in cheek comment about if I wanted to make money I would have endorsed a more expensive product. It self reflects the desire for efficiency in the thing that he’s being criticized for. ❤

[@Phobosandpanic]

When you consider the amount of variables we can control and change when making espresso it can seem overwhelming to beginners trying to learn how to make something that tastes good. The most important thing is exactly as you've said, focus on taste and start with just a couple of variables. But the great thing about discovering things like the impact of shaking vs wdt is that it means it gives us all a chance to keep learning and experimenting. For those that love espresso as a hobby to explore curiosity it just keep giving and giving. That wouldn't happen without people like you pushing the boundaries

[@lisar3944]

Your attitude of "do what works for you!" is exactly why I keep watching your channel. Having been down so many rabbit holes with brewing - based on expert opinion yada yada - I finally came to the realization that all of the very careful persnickety this and that was actually *detracting* from my enjoyment of coffee. All the pfaffing around really stressed me out! So I kept the few things that really made an appreciable difference in *my* coffee drinking experience (weighing beans, weighing water, grinding fresh every time and taking time to bloom) and left the rest behind. Am I still interested in new info? Sure! But unlike my previous "need" to try every last tiny tweak I take it less seriously, and only try the new stuff if I'm curious (and have already fully enjoyed a good for my tastes cup). The idea that there is any "controversy" around making coffee is so absurd. Do people not have lives? Keep up the good work, Lance.

[@brianbirdy3765]

Thanks for doing the hard graft for all of us Lance. Your content is excellent. The amount of effort you put into your testing and the videos that follow is immense and greatly appreciated. Any reasonable person can see that you are non-partial. Online, and in public, the minority are often the loudest and most irate. I wager that the vast majority of us gain huge benefit from your efforts. Thank you for continuing to create worthwhile content for the coffee community. Keep up the great work!

[@savtelly3817]

I like your videos a lot, Lance. Keep educating and shining.

[@markharrison4777]

Your passion is contagious and positive. Continue your journey Lance. This discovery is huge for the coffee industry and will continue to evolve. Your name is on this one! What a cool legacy.

[@justapourguy]

It feels like a waste of your time to address toxic behavior all the time. Let them stew in their own ridiculousness.

[@MrDistill]

Don’t stop never stop. Your pure raw coffee passion is infectious. Respect and blessings to you.

[@Firstkisscafe]

Dear Lance, I hope you know that all your work, effort, dedication and knowledge about coffee is greatly appreciated. You’re awesome and keeping doing what you do. 🫶🏼 Much love from California! ☕️Cheers!

[@coloradosunsa]

Way to respond! I appreciate your open minded science toward this. F around and find out. If we only did it one way forever, we would be living the hunter gatherer life still.

[@MtotheWiZZle9]

How can there be a controversy about the most passionate person, putting in the hours and trying to address every possible bias and source of error. Absolutely grateful for your work. My brews have massively profited from your knowledge. And I have to confess that I have a blind shaker and was able to see, without scientific data, more consistent and tastier shots. Please always stay hungry for innovation, enriching the coffee community.

[@hskrwr9495]

In all things, I think it's beneficial to have a group who push what is taken as the norm/standard and a group that acts as a stick in the mud for any change and then a very large group in the middle that is willing to update their priors, but needs convincing. Serving as the norm challenger is an important role, but occasionally you'll be wrong and often you'll get pushback. It's a valuable role, but sometimes not directly rewarding

[@rufataliev8479]

Hey Lance, I that you have great contributions and you are a great asset for the coffee community. Internet is full of complainers, keep doing what you are doing. I have been watching you religiously since your beginnings. Much love from Montre❤al

[@nalgo]

Got it! Off to buy a second Weber shaker so Uncle Lance gets his 💰💵 🤑 Haha, keep making the videos that inspire you!

[@meningokokken5929]

For me, you never gave the impression of being "shilly" biased, or anything like that. In fact, it was quite the opposite. I respect you for your neutral and "ultimately, you do you" approach. Don't let this get into your head, and keep pushing the boundaries of coffee!

[@decentespressoailliobullet5748]

Love ya Lance, always thoughtful, intelligent and entertaining. Keep probing, asking, exploring and updating us on your journey! Thanks mate.. Mark.

[@mattimuspearson]

I like your high quality videos and respect the additional voice and data. Thanks for doing the work

[@JohnCarloRuiz]

The data speaks for itself. I trust you and all the others who did the research. Thank you for your contribution to the society, you're awesome. Pay no mind to the criticism, some people (not just in the coffee world) always has something negative to say.

[@philipbaltazar9220]

You are an absolute gem Lance. Amongst any group of enthusiasts there will always be those who are quick to argue or shoot down new ideas, despite their validity. The fact that your study caused this much controversy, shows just how significant it is. It's an absolute game changer. Maybe not right now, but eventually, you will get massive praise for this. In the world of coffee, you sir stand alone in S tier. Please keep doing what you're doing because it is so much appreciated!

[@milt-15x]

Thanks Lance, good video/clarification; it's unfortunate that it was necessary. I really "like" (extreme sarcasm) people who jump to conclusions and make judgments about other people's goals, intentions, or underlying motives without ever first checking with the person or trying to get more information to clarify the issue and check whether or not their inferences and judgments are accurate. Instead they primarily just show their own biases, ignorance, preconceived notions, and/or thoughtless actions (and simple rudeness) and unnecessarily contribute to misinformation and controversy. I enjoy your videos. Keep up the good work!

[@leobnathan]

Dear Lance, You're a legend man, never sweat it, and to be fair it doesn't really look like you do! For my part we run a wee cafe space using, we use commercial style machines, in our case the Conti TDx

[@leobnathan]

*Conti X One apologies, and I would love one day to see you rock and roll on commercial gear and perhaps somehow work your magical engineering mind over the process and work us up your tips and tricks. It would be cool to see... Grateful as always! Leo.

[@jo.comics]

I don't care what these people say and call controversial, your coffee knowledge and videos have helped me immensely with my espresso and filter coffee and I'm super grateful. Stay controversial, dude, you're shaking things up in a good way! 🤟🏼

[@michaelrossmaessler200]

I'd give your response ten thumbs up if the system allowed it.

[@davidhunternyc1]

With a Cafelat Robot you simply have to put your hand over the top of the portafilter and shake. No extra tool required.

[@joconnell]

I’ve gotta try that!

[@TheRockyBalboa100]

Me too

[@SantiagoLuz]

I was wondering the same... Time to make an espresso and try it out! :D

[@StephenProsserHCC]

We have incorporated the shaker into our workflow by direct dosing into it from the shaker from the e65gbw. We made a little attachment to fit the weight. We have two shakers to rotate so we can keep up the speed. The baristas didn't like it at the start, but everyone likes it. No, we're not super high volume, but the workflow still doesn't break down when we get busy. The shaker plus the de1s we have on bar are so worth the miniscule extra amount of time it takes to use the tools. Maybe we would feel differently if we were a cafe in downtown NY or something, who knows. Thanks for doing what you do. Always helping us brew tasty coffee

[@joesavag]

I appreciate all of the work you’ve put into these videos. I already had an EG-1 but started using the blind shaker with my MC6 for espresso. It has made WDT way easier and shots are very consistent.

[@frmosess]

The critics forget that data is often like the coffee grounds we’re working with. We need to shake things up to get a better result. You stumbled on an important discovery and I’m sure it will help advance the craft of coffee for years to come.

[@cascaderetriever7618]

After you did a review on the shaker. I bought one to try it out. It is fun to try new tools. It has improved my espresso quality and I enjoy using the shaker. Keep up the good work.

[@GrantGuarino]

Honestly kudos to you for challenging the norm and having done research in something that made such an impact that some people were annoyed xD I had no idea people were complaining about you doing research on the shake technique, that’s crazy to me, but I guess once people feel they’ve “mastered” something they don’t want to have to learn something else that might be better or at least have different benefits/yield different results. Also I personally did not feel like I was being sold the blind tumbler so I’m not sure where that came from.

[@anthonycresci4507]

Please continue and ignore people who are too lazy and or narrow minded to explore. There is no need to explain or justify. Your videos are both extremely informative and fun. I love tinkering and have adopted many of your ideas. Thank you…. 👍

[@Markinthemix]

There's no controversy here. Thanks for all the work you do to deepen our collective understanding of all things coffee!

[@Lashiec83]

100% agree with your comment about doing what tastes good. I found your testing interesting and thought provoking which led to my brother and I doing our own testing. Did we prefer the taste with blind shaker? No, but we had fun and enjoyed some coffee which I think is what your were promoting; the enjoyment of coffee. Please keep doing your thing.

[@sheilaharris1628]

I’ve never felt pressured to buy anything you’ve reviewed or demonstrated even when you’ve proven a better result. I haven’t purchase one thing yet. I’m cheap! Appreciate you sharing your knowledge it’s helped me to brew something tasty with the equipment I have.

[@johnrieley1404]

Your approach is fine, I have watched much, and you are not a brand pusher. You will have critics, can't please the crowd. You ALWAYS say "this is not definitive". You are semi-pro tester Lance, experimenting which is great.

[@JuanMartinez-jp3do]

I guess that the blind shaker as showed by you, Lance, replicate the effect of the fluffy bed that you will get from high-end grinders, grinding directly into the portafilter while you move the portafilter to make sure you will get a good bed in the basket. I see that as a way to enhance the workflow for SD grinding into a dosing cup. Only issue that I saw in the videos is retention. Ready to check it as soon as the blind shaker will arrive and compare it with the WDT, which is meant to do the same, so to create a fluffy bed before distribution and tamping. Thanks Lance for keep doing innovation and show us new avenues, opportunities in the exiting world of the coffee and in particular, the espresso. Thanks!

[@rodrigodepazos3771]

I think Lance, you don't need to justify anything, always very interesting material and with the necessary explanation so that we all understand it. A lot of data and scientific study along with experimentation and sensations, that's what I think this world of specialty coffee is all about and that's mostly why most of us follow you. keep going like this!

[@coffeesnob1992]

Hey I still use WDT but I love watching all your findings. I enjoy my coffee and cbf getting the shaker tool but still find this and other findings great and I know most do. Don't stress too much about the haters Lance, we all love you!

[@BBuchanan3]

From my perspective, I believe I can think for myself. I should be able to watch two conflicting videos and take away what resonates with me from each. I genuinely learn from your content and find value in it. However, that doesn't mean I'm beholden to every viewpoint. If that were the case, that's on me. Keep up the great work -- and know that you'll never please all of us at the same time.

[@cindyannohara]

Lance - I like that you address people’s concerns and comments and you don’t allow‘internet bullying’ or other views deter you from sharing your opinions. No one can be 100% unbiased- we tend to gravitate to things that work well for us and we all have different tastes and experiences. Being new to this hobby I have to say I couldn’t grow without people like yourself providing guidance and advice. So keep up the good work to further and improve the community!! (This was not generated by CHAT GBT) hahaha

[@JJ-nb3vp]

Don't let that stuff get under your skin, Lance! I for one value your systematic and yet openly subjective approach to coffee brewing very much.

[@affAdro]

To be honest it has greatly improved consistency for me. Which I think it’s the key to lessen the number of variables that we need to look at when dialing in

[@celticdr]

Didn't realise there was a controversy. It all seems like a storm in a blind shaker (to re-coin a phrase). I admit I did end up getting a blind shaker on Amazon that is a knock-off Weber's one (but that cost around $30AUD instead of the $$$ Weber) and have been using since. Dropped the WDT (use it for V60 stirring) and as a plus the blind shaker fits nicely under my Ode grinder (with a magnet sticker to align it). Wouldn't say the cup quality has dramatically improved but it's definitely improved a little. Don't let the haters get you down Lance, keep on keeping on, we're all here for it!

[@Ducky39101]

I hope you keep having fun and dont let the haters get to you. I just enjoy the nerdy exploration of subjects.

[@Lamylamylam]

Having haters means you are successful 😊 I am always thankful you are sharing your work!🎉 thank you Lance!

[@RodAntony-k3h]

Reminds me Galileo - let's x-communicate Lance for challenging the established truth! Yeah, that's how progress is achieved, killing new ideas as soon as they challenge the norm. Lance - you are a beacon in this industry, an inspiration, a raw model. And for that, WE THANK YOU.

[@noelsibal4593]

Thank you Lance... I love that you try hard to be transparent.... You should call the comparison video, "Espresso Grounds, shaken, not stirred" 😅

[@scoobtoober2975]

Different grinders make a huge difference. Prep. Bean type, roast level. ETC ETC. Keep it up. You have already said these things. This is my setup, this coffee, these methods. My water. My touch.

[@cvzphotography]

The biggest controversy should be that mustache. Jk, love your videos, thank you for all you do!

[@ignasimendez]

I'm old enough to ignore self-important haters in social media. Your videos help me brew better coffee and I love your data based approach to learn about coffee.

[@WujiErTaiji]

I somehow missed all of this controversy as I didn't watch much coffee YT lately but I clicked on this one. Intrigued I bought a shaker (knockoff) on Amazon after I just bought a new WDT tool two weeks ago. I have to say the difference is crazy to me and I wish I had not missed the other videos. Without much testing this is already clearly tasteable and I'm sure there is room for improvement and experimentation on my end.

[@haywood185]

Lance new to coffee and new to your channel only seen the hoff this far. Amazing content mate, btw no need to explain yourself to today’s crowd, you’re absolutely fine and on point. Have a nice day buddy 👍

[@hughhosman7550]

Turn-of-the-century pro, home barista and roaster on Flair 58 and Argos for espresso, otherwise AeroPress and V60. Combined with my previous go-to (VST) and my new go-to (Sworks 58 and 58/49 step down) I get vastly different, more nuanced espresso yum with the shake-n-rake than I was getting before. I started out shaking with my Niche Zero dosing cup and an old Bodum strainer lid, now with a Weber and a Bomber. Shaking is shaking. Mostly I hand grind again (Kinu M47 Classic) because the flavor differences for my yum are significant over my C40 or the NZ. Anyway, I’m no scientist but I work data for a living and am happy enough with the methodology and intelligible presentation, and coffee is my solace. I love The Controversy and bringing inChapGPT on that…spot on. Keep it up. Press across the soft to the hard edges and open frontiers. Dirty job and glad you do it so I can routinely benefit. Go, Lance, Go…

[@puff3456]

I love the experimentation, the testing, and everything that comes from challenging what is currently a norm or widely held knowledge, that mindset and the sharing of it is how we get better and better coffee and have more fun in the process. I am curious with all of this though how it would differ with wildly different (read cheaper, well used) grinders, it has to make a big difference and since so many people who love coffee don’t have great equipment perhaps it would be worth looking into for someone :) nudge nudge

[@erik5024]

I find your videos, theories and experiments quite interesting. Im equally entertained how pissy and offended some people can get when you {gasp} share a different perspective and question conventional wisdom.

[@foilguys]

I'm a new home barista and I love the blind shaker workflow, I didn't like the wdt workflow at all, not because of the taste but because of the convenience. My 10$ aliexpress blind shaker makes me happy! :D Thanks Lance!

[@EricPetersen2922]

Pushing the envelope isn’t controversy it’s the way forward and learning. 💪☕️ .

[@dabougi8063]

Just ignore random dudes on the internet that try to make a big deal out of everything. Also, ignore random dudes that tell you to ignore random dudes

[@JosephMurphy1983]

ignore all random dudes.

[@Madskills-hw2ox]

I’ve watched for months, because I personally know how mental things can get. Thanks for sharing all the insanity that can come from almost anything. Coffee was absolutely another rabbit hole.

[@EarthbendR]

Love your research. Please never stop. If people disagree after trying the techniques for themselves, simple answer: don’t use them. Thank you for the years of hard work and content. You’ve helped me tremendously and have contributed greatly to my experience in the coffee space. Thank you brother.

[@jeffandersen6233]

How very interesting. I just watched this video after a friend told 11:11 me about the shaker he bought. I had no idea what he was talking about. I'm just a home espresso maker but this dounds very interesting. Thanks for presenting the information for us to make our own conclusions.

[@MrPAB34]

Wow....the scientific method at work in the 2020's (and being repeated by others to challenge/verify the results) all based on a youtuber's love of coffee!!!! There's hope for our species after all - Thanks Lance!

[@longcoffee]

Sweet. Great video. Thanks for the time and research you put into this.

[@dinosaur4jr548]

Thanks for all the hard work Lance! I do get the point of some people saying coffee science is often somewhat of a pseudoscience. But like you say every time, you "simply" present what you find when putting in the effort. Perhaps (and this was the case for myself) people are offset when increasing extraction does not do it for them. I used to drink fairly classic styles of coffee, and ended up often disliking what happened when I extracted more then there was to give. Feel like you are the only person touching on that subject. Perhaps more people should have a sip from your v60's the way you brewed them last month in Amsterdam. For me that was the moment were I understood what it is you brew when talking about coffee. Which I think is very different from what a lot of other people brew.

[@PetrPinkas]

Please ignore all the haters and complainers. Your channel and explorations and tests are the best.

[@davidmaresca6695]

Lance, thank you! I really,enjoy all your experiments! With that in mind, have you ever done the tamp tamp method! Taking half your expresso ratio and tamping it at half, then doing the other half on top of it and tamp! Then when done compare! In my thinking is this if your grinder is consistent! Then wdt or the shake should not be needed! Prove me wrong.

[@willowmallow]

You have integrity- it’s obvious just listening to your videos. But haters gonna hate.

[@jeffhannah1250]

Lance, love your content! I know its not espresso related, but I've been trying gently swirling the grounds after each pouring section in my Chemex. I think the finished coffee turns out better than when not swirling. I know it's a small thing, but it does make a difference to my palate. Thanks for the tip, never would have thought of that myself.

[@Avatar711Wizard]

I'm hoping this was an additional video for this week and that this week wasn't wasted on those being precious.

[@michaelrossmaessler200]

I tried the shaking method. I'm convinced, thanks Lance !

[@pdevito]

It really sucks how shitty people can be. I found the OG video really interesting and appreciated you sharing the info. It’s like people can’t even take in data points and make their own opinions for themselves

[@CaffeMartellaSingapore]

I have done the test myself and yes I agree with Lance that bind shaker alone did a much better flow rate and extraction comparing to WDT alone as well as blind shake then WDT. I think it is correct that WDT did undo some of the good thing that bind shaker does.

[@fauzanazhima]

I still can't forget how you teach me how to froth my milk better... It made my year, truly.... So I trust you on this too....

[@kg-Whatthehelliseventhat]

6:02 dude you finally showed Jleverespresso!!! I asked you about it well over a year ago. That guy is a really good dude. Please show his progress in the future.

[@kencoleman5686]

The Chap GPT response about you is hilarious. I needed a good laugh today - thanks!

[@wretchedpkmn]

Who was saying the bad stuff and making assumptions? I'm gonna GET THEM RAAAAAAH

[@RichardClifton]

I removed shaking and stirring from our bar's routine after watching your original video on this but that was only possible because of a grinder upgrade. The old grinder required more extensive puck preparation.

[@gorgonzolariggs7710]

Keep pushing forward Lance 👍🏻

[@glennnl277]

People love conspiracy, they love thinking that anyone with success must have some underlying reason to enrich themselves. You are a person with a passion and you are living it to the fullest. If you watch your videos it's quite clear you are not pushing anything, it's just the consumerist concept superimposed on something you made a video about. Keep it up and just know that for every conspiracy nut there are more people who love what you do.

[@danielnordstrand6443]

To not question Lance's methods would be nieve, really. Question everything... But like others have said, you can simply try it and see if your espresso tastes better, to you, or not. But being a hater, well haters Gunna hate, and they just gave lance an easy video that will get another half million view 😂. Thanks for the work lance, I for one can say I've learnt a, lot thanks to your videos! and it has resulted in better tasting espresso for me 😉

[@danielnordstrand6443]

Adding to this, there are other blind shakers that cost less then $25 AUD, it doesn't need to be a Webber (which Lance has said about many of the tools he uses)

[@glleon80517]

I liked this video because Lance was talking more slowly. Thanks Lance.

[@dragonflykat]

Lance I wish those jackasses would just leave you alone. You do great! Don’t listen to them

[@odinallfather8241]

I've enjoyed the science backed data. I can do that and still be comfortable in saying "taste is subjective". One thing Lance has ALWAYS supported is it's all about taste. I haven't tried the blind shaker yet because of the cost and because it will take up more limited counter space than my existing WDT tool. And because I like the taste of my espresso shots. But someday, I'll probably break down and by the MHW 3bomber version and give it a try.

[@TomppaH-y3o]

Shaking ground(s) while stirring minds. Well played mr Hedrick, Lance Hedrick, licence to brew👏 From Spectre HQ coffee break room with love.

[@edgarpoureshagh6023]

I switched to a more budget shaker that still has the slightly funneled bottom and my coffee improved significantly. Because I use the 54mm basket size at 9 bar, I sometimes will still use my WDT for the top 2-3 mm of the bed if it dumped inconsistently... otherwise I won't WDT at all. I get virtually zero variation now from shot to shot. I like the improvement of flavor, but what I really love is the repeatability of it, given that I'm often working from a finite amount of coffee in a bag before I have to switch and recalibrate my shots. Now, as long as I'm using my vacuum canister, my shots remain consistent from the time I dial them in until the beans are done, and that saves me a lot of money and time with tinkering... plus while the workflow is more cumbersome, the technique required to get a good shot is less... so the margin of error is bigger. What more can you ask for. It's much of the reason why I will do more immersion brews as well. Let's give ourselves the highest probability of getting a great outcome. Cheers.

[@talkingwithstrangers]

The brazilan nut effect is happening. The larger particles will stay on top and the smaller particles will go to the bottom. This will cause a disparity in extraction over non-shaken. This is why those in Avalance areas wear air bags on the back to expand if they get caught in a slide. It will make them "larger" and keep them on top instead of moving towards the bottom of the slide during the shaking. Take mixed nuts, shake them up and all of the smaller nuts will sink to the bottom. Brazlian nut effect.

[@Mandragara]

I find fines get stuck on the lid

[@Kongo0tto]

So the shaking will have another/no effect if you use a simple cup? I mean the Weber Shaker releases all the grinds at the bottom, so they should arrive in similar order in the basket, I assume. If you use a cup and throw the grinds into the basket by turning the cup upside down the small particles should be on top. Or am I wrong? A solution would be to shake the basket. I will try that.

[@Mandragara]

@@Kongo0tto My guess is that the fines get stuck in the pores of the larger grounds. So the fines still extract, but don't clog flow as they don't move as much.

[@TomJones-tx7pb]

That effect does easily happen with many forms of puck prep and the grinder fines distribution is a major factor. Easily remedied by NOT shaking or tapping too much, and if your grinder is wonky, grinding into a cup and rotating the cup whilst grinding.

[@wytties3399]

just keep going and ignore those people crying🎉 thx for your work

[@jeffreynester7326]

Keep up the good work. No other youtuber comes close to your work. I know others including me who enjoy your videos.

[@theg9401]

Even with pour overs shaking the newly ground coffee before putting it on the brewer improves the taste of the coffee. I kind of discovered this myself before watching the original video (but after the original video was published). And I am only using a cheap plastic container for shaking the coffee grounds.

[@rafflesmaos]

It's extremely difficult to get full scientific rigor into something like this with so many variables. While I also wish that we could do double blind taste testing with randomized groups of people, I also recognize just how expensive something like that would be, and people from both sides would still complain that it either failed to control for some variable or that subjectivity is still king. At the very least, you make a solid attempt at scientific rigor, which is more than most people do in the coffee industry, and that's already a good thing.

[@brewbudsclub]

Unfortunately if you're passionate about the content you create there will always be haters who don't share your opinion and try to bring you down. Thankfully there will also be a much bigger audience of people who appreciate you for what you do.

[@SKG-d2t]

Just got a notice from Clive Coffee, Portland, Or. which confirms your findings in the main. I use a 1/2 cup canning jar with lid to shake. Not optimum but it works!

[@LanceHedrick]

Sweet! Didn't know they confirm3d, too