IS THIS THE FUTURE OF ESPRESSO?: What Is and How to Dial In a Turbo Shot.

[@LanceHedrick]

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!

[@estuardopellecer7742]

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.

[@nakatateoh2381]

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

[@LanceHedrick]

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!

[@LanceHedrick]

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

[@nakatateoh2381]

@@LanceHedrick for sure, have been looking around to finance a machine, hopefully can settle on something soon enough

[@Nster101]

Man your energy is amazing, it’s like you’ve overdosed on caffeine during your dial in right before making this video:)

[@LanceHedrick]

Hahaha! I live in a constant state of over caffeinating. Thanks for watching and supporting!

[@Nster101]

@@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.

[@LanceHedrick]

Thank you so much! I'll try to maintain the standard lol. Appreciate the support and kind words!

[@niro750]

​@@LanceHedrick He sounds like me when talking about stuff I enjoy. Daughter diagnosed with autism. Apparently me and my son may also have it 😂

[@nickborghesan2296]

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

[@alinaqirizvi1441]

DeLonghi dedica? Which mods?

[@alinaqirizvi1441]

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

[@ZenzDeluxe]

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.

[@vagos7]

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.

[@LanceHedrick]

Oooo I can't remember. But the BBE is set to around 10 bars. I think people have found ways to mod it for more pressure control online.

[@fLaMePr0oF]

Looks intriguing, definitely will give it a try! I just don't understand why you would use a naked portafilter with this method..? There seems to be absolutely no point/benefit, only a big messy down-side 🤔

[@StableNomad]

Just had a random thought about channeling. Have you ever tried putting a piece of filter paper on top of the puck? I imagine it working as a diffuser or screen for the water to even out the pressure across the surface of the puck.

[@LanceHedrick]

Yeah! This has been a technique for sometime. It isn't proven to actually help with radial saturation, but speculatively it could. I tend to use the mesh screen.

[@cheflia5555]

Just wow....you are awesome sir 👍

[@robertjason6885]

Nice vid, interesting subject matter. Why the spritzes, though? Also...did Rao use a paper filter? Would you recommend NOT using a metal screen on top? (which I use to reduce mess on the group head. Also...how long a pre-infusion?...if any.Thanks for taking the time here.

[@LanceHedrick]

spritzes before grinding is RDT. Lessens static and helps reduce mess. Rao doesn't do turbo shots. I enjoy metal screens mostly for cleanliness. no preinfusion for me on turbos.

[@LanceHedrick]

Niche is awful at turbos, tbh. I use niche in videos because it hits specs quickly but it has one of the widest particle curves I've ever seen from a laser particle machine. Even wider than the breville grinders lol

[@robertjason6885]

@@LanceHedrick NOW you tell me!

[@LanceHedrick]

Hahaha so sorry!

[@TimGreen87]

I think I'm starting to prefer this guy over James Hoffmann. There's simultaneously less filler, and longer videos / more content. Sometimes its a bit over-whelming but I think I'm getting stronger information here. I hope this channel keeps going.

[@abcdi]

This is because of the audience. Due to James' crazy subscribers pool (900k), he is very particular choosing topics of his videos. He still wants to grow his subscribers pool, so the videos need to be mass-pleasing. Since this number grew, he's unwilling to dive into very theoretical niche stuff (e.g. +25 minutes just talking about theory of turbo shots, without pretty and entertaining fillers). James is a good sport and I love how sincere he is about what he's making money on (his business models really) but still, it's just a huge company - roastery, connections with Arduino, Mylk and plenty other stuff. Not even talking about that, due to his reputation and publicity, he needs to be super gentle and careful talking about anything really. He can crash a small coffee company to dust with a single unflattering opinion or just make enemies with bigger companies. Since he is considered a coffee guru, he's just saying things he's 100% sure of. This is why he's not always saying everything he could or want to. It's a lot of pressure for James I believe. This is why I'm so happy we have @Lance here :) I love his passion, dedication, teaching abilities, connection with the audience. Both James and Lance are 10/10.

[@LanceHedrick]

Thanks so much for the kind words! Shocking to even be mentioned alongside the likes of James! Thanks for watching and supporting.

[@HerrHerbertHase]

Does that mean the best espresso is the high speed ugly stuff that comes out of the full auto coffee machines?

[@wilmarjra]

LMAO 🤣

[@LanceHedrick]

Yes! Nailed it! Exactly the same. 🤣

[@MrJhchrist]

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.

[@MrSoopah]

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.

[@alinaqirizvi1441]

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

[@paskoh]

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 😄

[@TheMartinChnnl]

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?

[@jfb112697]

@@TheMartinChnnl espresso is a pretty low dose as it is, has a good bit less caffeine than drip. if anything i want larger dose espresso.

[@tatereno]

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.

[@alinaqirizvi1441]

​@@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

[@taichiixsan4619]

1 yr later the same thing happened to me. It truly is a magnificent moment xD

[@Mus.B.E.]

I noticed you talked faster just after your first sip, that's turbo ~

[@sergn717]

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.

[@hanzohcafe.]

Loving the look of your coffee bar set up! 🔥

[@LanceHedrick]

Thank you!

[@danielz7333]

What's that grinder on the far left?! I'm in love.

[@LanceHedrick]

Etzinger Etzman!

[@CDdogg303]

​@@LanceHedrick What is that flag?

[@hodgesmt]

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.

[@LanceHedrick]

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!

[@bermchasin]

@2:04 "lower tempertures for *darker roasts". I assume.

[@1Caja]

That end slurp can rival even the Hoff. Impressive

[@LanceHedrick]

🤣🤣🤣 just a nice long "I don't want to leave you" parting slurp.

[@slackandsteel]

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?

[@alinaqirizvi1441]

I don't think keeping it in pre infusion mode is necessary as if you grind coarse enough it shouldn't reach 9 bar

[@tayjeremiah9458]

This absolute mad lad. All props to you :). Also u were the final straw that broke my wallet and i splurged on a de1xl white :)

[@LanceHedrick]

Yes! The machine is a beast. You will love it!

[@tayjeremiah9458]

@@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

[@LanceHedrick]

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!

[@REMY.C.]

@@tayjeremiah9458 "recently stumbling across geishas and learning the joy..."... this, out of context is suspicious!

[@SeiphersZone]

He looks like a baby here... the wonders of 3 years

[@error.418]

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.

[@vince7lam]

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.

[@tippykaffu4047]

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"?

[@ahpadt]

funnily enough the shots ive had in this genre tasted more like intense filter than 'espresso'

[@davidscholl1680]

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

[@altaroxllc3184]

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.

[@LanceHedrick]

Actually that is something different called caffe crema! I have videos of more modern takes - coffee shots and sprovers

[@KaineTube]

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!

[@MuhammadAamir1]

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.

[@jasonmighty3328]

Very impressive. I wonder if we are soon to enter the 4th wave of coffee!? 🤔

[@deyesed]

Fourth wave looks to be defined by measurement.

[@LanceHedrick]

Perhaps?! Question is, what would be the true marker of such a transition? Very cool, though!

​@@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.

[@deyesed]

@@LanceHedrick the emphasis on first principles derived brew methodology, instead of only tweaks and mysticism

[@LanceHedrick]

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.

[@jedombrowski]

Hey Lance, which Niche setting are you using? Can you give some input here on grind?

[@apostle55family]

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

[@emiliyangospodinov8004]

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

[@vitriolicAmaranth]

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.

[@erikbarrett85]

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

[@therichieboy]

I've got to stop watching espresso videos before I'm meant to go to sleep.

[@anthonyluu785]

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.

[@brunocyclist]

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. 🙏🏼

[@LanceHedrick]

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!

[@Ramu-10]

Reject 2:1 ratios return to 14g in and 60ml out

[@LanceHedrick]

Yes please! Sweeter magic

[@NibbleSnarph]

Great video! Thank you for taking the time to explain from a practical view. Any tips or recommendations for trying to replicate this on a machine that doesn't have direct pressure control without modding like the BBE? Can you achieve something similar by just adjusting grind size?

[@ericzohar1345]

Oh my god.! What are those beautiful machines next to you ??? (Not the breville)

[@LanceHedrick]

Hehehe check out my Instagram!

[@ericzohar1345]

Ok thanks

[@LanceHedrick]

No problem!

[@gonzaloalvarez2389]

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

[@TheJoshuaJames]

Soo, whats the difference between this and putting store ground in my breville?

[@Na015110]

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]

Heck yeah! Do it again! Let's see if we can't get that tasty shot back

[@Hartvigson]

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.

[@niro750]

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.

[@khaledzurikat7190]

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.

[@robertandil5950]

Hi Lance, Im waiting for my Niche Zero delivery and Im currently in the process of picking the best value espresso coffee machine up to pair it with when I stumbled into this and now Im questioning everything :D I was about to buy Rancilio Silvia PID but now Im considering some lever type machine as I suspect this might be the next big thing in a coffee industry world... Damn I didnt even get to try and taste this turbo shoot but Im somehow pretty sure it might be my favourite espresso recipe! The more I learn about coffee the more confused I am aaagh :D

[@Daniel_Adam]

What did u go for?

[@robertandil5950]

@@Daniel_Adam I have Lelit Bianca for about a year and its everything I had hoped for, maybe pricier but amazing machine and very beautiful and its well worth it for me.. and upgraded to Lagom P64 grinder, expected delivery in February...

[@tonynurrahman3467]

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

[@LanceHedrick]

That rocks! You are a luminary, friend

[@scramjam]

When pulling on the Flair, how coarse do you go?

[@LanceHedrick]

Similar to a semi auto. Coarse end of espresso grind size, maybe a bit coarser. Nothing like a pourover or aeropress.

[@nebojsabeljanski2126]

@@LanceHedrick Yes, but would the timing be the same? Since it has a smaller diameter of the portafilter (45 mm for the Flair Pro 2)

[@LanceHedrick]

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.

[@scoobtoober2975]

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.

[@qsmlj]

Hey! Thank you very much for explaining the paper in such a digestible way! Do you have any idea if turbo shots are lacking in caffeine compared to traditional shots?

[@LanceHedrick]

Same caffeine! Caffeine is super easy to extract. Ristrettos even have roughly the same caffeine as a full lungo.

[@adi2082]

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.

[@15ThousandDayCrisis]

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!

[@LanceHedrick]

Thank you for watching! The support means a ton. Cheers and happy researching!

[@robertjason6885]

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.

[@masonicsf]

@LanceHedrick What was your setting on the Niche grinder for turbo shots?

[@marc-andrelanglais9506]

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 🤓.

[@n00baTr00pa]

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.

[@ylleKkcirtaPnadnerB]

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?

[@jamiemacdonald7870]

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!

[@pcrussell50]

G'day Lance. what percentage of the shots you drink just for your own pleasure, are turbos?

[@coffeewithcuda4732]

Holy hell are we getting into 4th wave? What does this mean for cafe life....I don't have to feel ashamed for enjoying fast shots when dialing in at the cafe anymore? Does this work for all coffees? How mad are the Italians...WHAT THE HELL IS GOING ON

[@LanceHedrick]

Hahaha! Ok this comment's increasing paranoia made me giggle. This is winning funniest comment thus far

[@gilbertsiew]

finger guns FTW

[@LanceHedrick]

Haha can't stop won't stop

[@francescodefazio703]

Hey Lance great video! Not a really technical question: I love the cup you used. Can you share the brand? 😂

[@petermueller7407]

Can this be translated onto a dipper lever machine with CMA group head including the very classic one-spring 6 bar and declining pressure set-up?

[@davidmaurice1294]

Finally watched this today. Had to find a moment where I could watch and digest such a long video. Loved it. Watched it all the way through in one sitting (even went over a couple portions a few times while at it). Also went through the 300+ comments afterwards. Pretty excited about trying this with my Flair Pro 2, but more importantly this has been an eye opener. So much more I need to learn about extraction and how to utilize the variables at play.

[@LanceHedrick]

This is an awesome comment to read. Thank you for taking the time to not only watch the video, not only go through the comments, but also to leave a kind word. The support is appreciated!

[@jordanjayd]

What's the tldr?

[@LanceHedrick]

6 bar (as opposed to 9 bar), lower doses, and coarser grind size all improve consistency and evenness of extraction. Example shot- 15g in, 40g out in less than 20sec.

[@Orkunmovic]

Turbo mode sucks . And looks stupid. Everyone have hurry and rush and wants everything fast fast and forgot to enjoy of life and meanings of life Peace and dotn forgot to enjoy

[@LanceHedrick]

Oh it's about enjoyment! Did you watch the video? It gives more consistent results than traditional..not about speed- about enjoyment. Perhaps you didn't watch all the way? The science is about achieving same extractions more repeatably and with higher clarity. In any event, there is no imperative to enjoy them or even try them! I also said this in the video I just wanted to present a fascinating journal article so people would understand it better instead of, as you did, write it off as hurrying espresso. Thank you for the comment! Happy brewing

[@aaronj9341]

My Dream Setup right there - glad to see the etzMAN in the wild as well :)

[@LanceHedrick]

Yes! Once I get vacuum feet in for it, video will be coming out

[@murhode]

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.

[@martinmanzi1830]

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!!

[@jepyraco]

I'm all for coffee experimentation, but I can tell you for me I just don't like this type of brew. The espresso culture around me (USA) is mainly serving shots I can't drink. You mentioned what is espresso, well, I'd like to think it's a beverage that is short, full of texture, dimension, body, some bitters, and rich coffee flavor. What I think it is not, lemon juice, way too bright and astringent one dimension thin crap. Sorry, just being honest. Great video though

[@LanceHedrick]

Don't be sorry! Im all about people drinking what they like. This video was not intended to be a denouncement of those styles of shots at all. Instead, it is a way to show an alternative style that objectively hits higher extractions more consistently. Also, I'm sorry you've had bad experiences at shops! So have I (also in USA). It's not because they're pulling like this. It is actually because they're pulling closer to what you describe, but doing it with lighter roasts, so the acidity is pungent! I can't stand it. This style will certainly take the edge off the acidity, but it will also highlight it, if that makes sense. Either way, I'd encourage you to try this shot with a more developed roast. If pulled well, it will not be as you say, though you are correct that texture will undoubtedly be lost! Thanks for watching the vid with an open mind and commenting!

[@jepyraco]

@@LanceHedrick Very thoughtful reply. I've been at this experimenting for years, pressure profiling, temp profiling, flow profiling, grammage in grammage out, yada yada yada. Frankly I'm surprised the current espresso I find in cafes hasn't yet come full circle. As to this low pressure/time method, I'm still not a fan really. If I'm not mistaken, Heart Roasters in Portland was doing 6 bar shots 10 years ago where I first tried it cafe wise. Not bad at all, just not what I would choose as a brew parameter priority. To each his own I guess. Keep up the good work!

[@LanceHedrick]

Heart has always done ristrettos style shots, though, so not quite the same. They have a tight grind and tight ratio. This calls for closer to a 1:3 ratio and fast time. I've never been a fan of tight ratios, either. And yeah, I feel you. I started flow profiling when modbar first came out (a little late to the party, but everyone starts somewhere). Anyway, I'm just happy you could watch, disagree, and still enjoy! That's what makes the coffee world go round

[@davidmaurice1294]

@jepyraco Just checked out your channel. Man, you need to start making videos again. Impressive stuff! As someone who also appreciates experimentation, your videos are a treasure trove of interesting ideas.

[@jepyraco]

@@davidmaurice1294 Thanks man, I should re live some of the crazy stuff, and other things that I haven't done yet and post it. Thanks for the suggestion!

[@dustinthebrain]

How do you do it with 9 bar? It’s gonna come out faster ?

[@Caffeine.And.Carvings]

Good evening, I just came here from watching your take on light roasts on the flair channel, where at least flair promised a video with you on turbo shots on the pro 2. Any updates on the progress there? Im getting somewhat tasty shots, but most of them are still to sour for my liking, despite descriptors of dried fruit and choclate. Like, i can taste most of the descriptors, but the sourness is still a tad too high. I have a temp sticker on my chamber, i steam the whole thing for like 10min, i take water straight off boil and same as with your technique i pull about 30-40 sec shots with decreasing pressure with 10 - 15 sec of preinfuison. Grind comes from the commandante, but is quite fine id say. So this is getting me really excited to your workflow on the flair for turbo shots.

[@LanceHedrick]

Hey! Thanks for the comment! I'm not sure on that video, to be honest I go with the flow and do what is requested lol. Hope you've found some tastier shots since this comment!

[@9abe9]

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!

[@LanceHedrick]

Haha! You can have two platonic loves. Disagree Plato doth not 🤣

[@GadgetsGearCoffee]

why not polyamorous coffee love - love them both? :D equally but different

[@LanceHedrick]

Oh geez hahaha! I love it. And Hoffman. Wonderful 🤣

[@21coffee6]

Love the content. Will be doing turbos with the Decent tomorrow!

[@LanceHedrick]

Heck yeah! Do it!

[@KipTurner]

Looks like 3-4g ended up on your espresso machine so this may actually be a 55g shot :P But seriously I will give this a try.

[@REMY.C.]

Those spills drove me crazy.

[@kogerald]

Lance thanks so much for your informative explanations. I'm struggling to make good shots with my el cheapo DeLonghi ECP 35.31 with its pressurized basket. My 12g dose produces 44-50g out in 20-24 secs which is so far from the standard espresso.... but the numbers on the turbo shot seem closer to what I'm actually doing. Is this the light at the end of my tunnel? I wonder how coarse is coarse... I"m using 12-24 clicks setting on my Timemore Chestnut manual grinder.

[@ticsee1]

Hi, you can try to depressurize basket it's easy... just take out plastic parts. Than try different grind settings and tamping to get around 15-20 sec for 1:3 ratio. 12x3=36g . You can put SRC power control too, to your pump for adjusting pressure and flow, just need to take care of polarity because there is a diode in vibration pumps and SRC is too like diode.

[@lindamonica4532]

Such a great video again on a great topic. Re-watched a few times as usual. Hear something new each time.

[@mariosapostolidis7341]

AH MAN!!! I WILL SEE IT AGAIN A LOT OF TIMES TO DIGEST ALL THE INFO BUT I FEEL LIKE A BLACK HOLE JUST SUCK UP ALL MY KNOWLEDGE OF HOW TO BREW AN ESPRESSO... BACK TO SCHOOL AGAIN:(

[@MrLiguinii]

That is what makes it fun. Never stop learning :)

[@LanceHedrick]

Hahaha! Just a new way of brewing! I think you'll be really surprised by the result!

[@mariosapostolidis7341]

@@LanceHedrick I HAVE TO FIND OUT HOW TO REDUCE THE PRESSURE TO 6 BARS...I WILL TRY IT FOR SURE WHEN I DO IT.THANKS AGAIN FOR SHARING YOUR KNOWLEDGE

[@LanceHedrick]

No problem! I'm sure you can find it on home-barista.com or reddit somewhere. There are mods for most machines discussed on those sites!

[@kathyparrish9025]

Really enjoying your videos. I appreciate how you break things down. Keep them coming!!!

[@themaskedsingercucucachu8225]

so coffee nerdism reaches new heights, lol... enjoy.

[@KellyanneGill]

Wow you look so different without facial hair :)

[@Andikanugrahaa]

Great video! If i may ask, what do you think about the turbo shot on milk beverage like cap or flat white?

[@knotthead17]

What about basket size and tamp pressures on a turbo shot?

[@jdupuis4829]

love the decent machine!

[@LanceHedrick]

So do I haha! Wonderful machine

[@robertkossayian]

I need that flag with the snake!! What coffee house is that?!

[@braxtonjens7839]

Awesome video and incredible content and delivery! You rock! How do you like the Etzinger grinder?

[@LanceHedrick]

Thank you so much! And I haven't had time to use it much yet. I'm waiting for vacuum seal feet to come in the mail and will probably make a video then!

[@atavax3420]

how did your hair get so long in 1 year?

[@willhomerrr]

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!

[@bermchasin]

what isnt practical for small cafes?

[@isaiahhiggins]

@@bermchasin yeah, I can't see how being faster and more bean efficient is less practical

[@michaellester90]

Fantastic research. Really appreciate all the work you have put into this video. Very interesting subject. I'd be interested to see your process for turbo shots on the Breville Dual Boiler without all of the sensors and control that the Decent machine has. I.e. how do you do this on a standard Espresso machine, or is it even possible? Great work!

[@peanutbutterjelly800]

I know on like the linea mini it's easy to adjust that pump pressure in the internals. But on some machines you may have to replace the pump but some have the option to adjust

[@LanceHedrick]

Yes! Definitely possible! You can change the preinfusion to be at 6 bars and hold down the button the whole shot to manually perform preinfusion (6bar) for the entire shot. Easy to do. And can do it with the modbar mod! Just open to 4g/s flow and keep it under 6 by adjusting flow rate and grind size!

[@AllaMortify]

@@LanceHedrick You might need to tell him how you change the PI pressure. If I recall correctly (I was doing 6 bar shots a while ago, but have since reverted to standard 9 bar), you have to adjust the pump % in the PI settings, as there's no option to change the pressure itself. It takes a bit of trial and error to find the right one. I think I used something like 70%, though I don't have any notes to hand. My 6 bar shots tended to be long ones though of 50 secs or so, meaning the pressure would fluctuate a bit more than was ideal and required the manual button to kept pressed or the PI time increased to max. I guess that's not an issue if your trying to pull sub-30 second shots.

[@LanceHedrick]

You're correct. Change by percentage. And hold the button down for the duration of the shot. Shouldn't be higher than 20s even with slight fluctuations if grinding coarse enough

[@Noemi-u2m]

How is extraction measured?

[@classicfitnesschoices5119]

Did I understand correctly that this type of shot is more watery than the traditional al one? The thick texture is all that i Iike about espresso.

[@erikbarrett85]

👀👀👀

[@michael1234556]

turbo shot sounds like a ristretta might have spelling wrong . make shot as soon colour changes stop .

[@LanceHedrick]

Not quite. Ristretto is Italian for restricted, so it is actually a smaller, slower shot that is intended to be pungent, thick, etc. This is almost the opposite

[@Albertojedi]

That thing should be called Turbo Splash instead of Turbo Shot.

[@LanceHedrick]

Lol whatever works!

[@SparkOfThoth]

Wat is this machine you are using there? It looks like an apple version of espresso machine.

[@LanceHedrick]

Hahaha! Decent espresso machine. I have a video on it!

[@GadgetsGearCoffee]

I can't rely on my sette 270 giving me proper reference for grind settings it seems to keep doing its own thing and shifting but I have been drinking an Ethiopian washed and it gushes out fast 19/36 in like 20-25 seconds at 7-8 bar and it was delicious I was susprised and this happened several days in a row. Honestly I still don't understand espresso sometimes I get it, sometimes I don't 🤷‍♀️ Wait no pre infusion?

[@LanceHedrick]

It's very odd. And yeah! No intentional preinfusion. Just trying to ramp it as soon as possible. There seems to be a slow ramp up in the graph, but that is just the puck saturating until it hits peak. Super quick.

[@Cenot4ph]

Cool video, i will try this. I've noticed on occasion when I had to dial in my grinder the shots that went way too fast still had quite a nice taste to it. I didn't know this was actually researched and beneficial. Thanks, very interesting

[@LanceHedrick]

Absolutely! Glad you enjoyed the video

[@rbmanb]

Just curious, what was the roast level of that gesha? I want to try and pull a turbo shot with my Flair signature, 1:3 , 6 bar, in 20 seconds works for medium-light roast?

[@LanceHedrick]

Yep! And feel free to go faster! It was a Medium-Light gesha

[@chrismonroe4855]

If you don't have $4k lying around for a Decent or similar machine that can do all the hyper-quantifications, you can still turbo quite naturally in a Classic Flair w/pressure gauge costing under $200.

[@alvarobesnier]

gotta love those air guns pew pew 🔫

[@stever519yt]

The authors clarified that there seems to be a (fine) grind size, beyond which channeling becomes a problem (puck prep aside). Obviously, when channeling is evident on the bottom of a naked portafilter, channeling is a problem. An unbalanced taste/extraction is another, more nuanced, indicator. In wonder if you (or others) have identified other 'tells' for channeling/inhomogeneous flow through the puck? For example, pressure fluctuations, significant shot time variations, etc...

[@eduardorios6272]

Loved the video Lance. Can you make these shots in a machine without OPV? I got a Silvia Rancilio at home and would love to try this method.

[@jonmichaellawrence5193]

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.

[@joepardi9369]

What kind of machine is the white on