Making Ooey-Gooey Espresso: The Secret to Italian Espresso

[@LanceHedrick]

Make sure to smash that like and to hit subscribe if you haven't! (assuming you did actually enjoy it and would like to follow for more ha!) Let me know your thoughts on Italian style spro down below!

[@antoniopolese515]

Bravo!Have yo ever been to Napoli for the espresso?

[@vizzo7]

great vid, hope to see one with a moka pot italian coffee

[@hasankalayci6286]

Does anyone know a way to get Saka? I mean, without having to order an ungodly amount of minimum kilos. I love Italian blends. Especially as ristretto it's unbeatable.

[@adamm-g9l]

'caffe' in italia is a cultural experience. its a social thing. we stand up at the bar together, stop, take a moment and sip down a very short but full bodied espresso. since the shots are served very short this is a ritual that can be done several times a day. its beautiful in its own way. the bars typically serve many people, non stop and don't take the time to dial in each shot with precision as per specialty coffee. but specialty coffee cannot replace this social and cultural ritual. 'taste' is part of the experience but in many cases not the forefront. just my two cents. good video.

[@coffee.junkie]

@@hasankalayci6286 Are you in the US? Cantina Coffee in North Carolina.

[@WholesomeVince]

Lance, my dear. I want to take a moment to appreciate that you are doing this video with an entry level espresso machine. Of course it's perfect to give a nod to Gaggia but more than that, it's telling everyone who thinks they need to go all out, you can have an amazing shot of espresso, world class even, without dropping 1.5k+ on a machine. Love you for this.

[@SteveCirelli]

I thought my little seaco was entry level at $200+.

[@billeterk]

@@SteveCirelliwe stuck with our saeco for about 6 years. Swapped the steam wand, portafilter, and tamper but that’s it. The small boiler made consistency a bit tricky but it was a great machine

[@SteveCirelli]

What's a good step up?

[@billeterk]

@ we went to a Breville dual boiler. They’re good value in Australia, not sure about US though… My wife likes milky drinks so having a dual boiler is quicker and more convenient. It has a decent amount of control - timed or musky [edit: “manually” - bloody phone typing] triggered preinfusion, timed shots, temperature, programmable start time so it’s on at waking .. We had good service when some electronics failed a year after the warranty period - free repair - possibly due to safety issue (boiler wouldn’t turn off!). Basket it comes with is well cut, even holes and everything is standard 58mm although the provided tamp is a little loose. That last can be thought of as a small step down from the saeco if you like Lance’s current take on deeper, narrower baskets though. It does feel a little less finished than some of the traditional Italian machines, having more plastic and thinner metal. It’s been great for the last four years though.

[@SteveCirelli]

@@billeterk Wow $1,500+ (at least on amazon). Some day!

[@jacektrades]

Just a word of appreciation of how good of a shape you're in! Good work man, takes a lot of effort, hats off!

[@ismiregalichkochdasjetztso3232]

Absolutely, that's a tight bod! I do miss the locs though. 😊

[@calebpatty1282]

I haven’t ever commented on one of your videos, Lance, but I felt compelled to remedy that on this one. This was extremely well done! I loved the reach into the past, the touches of Italian music, and also the genuine appreciation for the Italian espresso in its finest form. Loved it!

[@vincentloccisano4168]

Great content as always, I laughed quite hard when you did the sign of the cross with “big daddy hoff” spoon

[@pasto_23]

I'm in Italian and I completely agree with what you say at the end. In Italy it's actually pretty difficult to find a really good espresso, but at least they will be relatively consistent in being short, thick and full of crema.

[@_TommyP]

As an Australian visiting Italy, it was quite the shock! It's how I learnt "fa schifo" hahhaa

[@damfadd]

​@@_TommyPthanks Google translate ha ha ha

[@supernaturel7687]

What do you mean? What's the standard in Italy? Kinda sour? Bitter? Too roasted?

[@PR-cj8pd]

How do you make them thick? Ristretto?

[@Staniii2360]

This always reminds me of this video. I share it whenever people start arguing about what’s better, portafilter or fully automated coffee maker. kzbin.infoKM0YaWq1y4E?si=GJfDUoL8hHb_ZALR

[@hoffmanncometh]

Really enjoyed this! Great video. Shout out to the quaker at 0:10

[@Kureiji-Desu]

Pure quaker spros are nice :)

[@TheSimeox]

For people like me looking, the cup and saucer is a sworksdesign, the "SWD x Danghyra Cup and Saucer"

[@LeeBoris974]

It is also $195...

[@Chiro75]

@@LeeBoris974I knew it would be insane when I saw the brand name.

[@Kiaulen]

Thank you!

[@gobgobcachoo]

That's a beautiful set. Spendy, but beautiful

[@ralfmilde2634]

Lance, everytime i saw one your videos i have to rethink my "best practice". You have such a deep knowledge about Espresso. Thanks for sharing with us and enlighten me.

[@patrickmccaffrey6169]

"..darker roast of coffee, what a lot of people online might call charcoal"... Is that a reference to NileBlue? 😂

[@DJProPlusMax]

He didn’t remove the mucilage, so that was pure user error

[@KelsomaticPDX]

I can almost hear it in his voice 😅

[@Valspartame_Maelstrom]

Bro He said there’s first crack. No that was the bean exploding! 😅

[@joelandzachsack]

NileRed* :P

[@StasAllMighty]

@@joelandzachsackthe coffee video is from his second channel NileBlue

[@pashow6486]

Lance, I respect that you mentioned the reality in this video (although you were kinder than I am about it): the most common type of bar espresso by far in Italy is made with poor beans, no dosing or time, no machine or ginder care, beans ground far in advance. Coffee is considered a cheap commodity here and the idea that it even makes sense to do what you do in this video "just" to pull an espresso is not widely understood or respected at all. And nobody is willing to pay specialty coffee prices (1.5 euros for a coffee? Outrageous!) A specialty coffee shop in my city (Ditta Artigianale) once famously got an influx of visitors a few years ago because their 2 euro decaf was considered so absurdly expensive that people came in just to find out what it was like.

[@LanceHedrick]

Yes! I'm very aware of the ditta debacle. Im good friends with francesco. And one of my best friends and the one who literally got me into coffee (my hiring manager) now lives in scandicci so I visit often.

[@taiglish]

How interesting! My wife and I got coffee at Ditta purely by chance as our hotel was nearby. It was certainly different from all the other caffes I went everyday in Italy and I chatted with the barista and learned the specialty coffee nature of it.

[@pashow6486]

​@@LanceHedrickScandicci would be very close to the Espresso Academy where I did my training! Small world out there.

[@Kiaulen]

Wow, that is incredibly cheap coffee. Specialty in the midwest US is $3-5 for an espresso and $5-8 for a milk drink.

[@olivercarr8880]

For sure the beauty of modern Italian coffee is its ease of availability for a good price. I live in France, near to the Italian boarder. Your average French coffee is awful, however go 20 minutes through a tunnel, and even the petrol station cafe has acceptable espresso for 1.10 and acceptable cappuccino for 1.20/1.40. Now of course, the local hipster roasters can make a better tasting cup, but it will cost you, and they are not plentiful.

[@MittyMagoo]

The Daddy Hoff spoon ritual got me 😂 Great video Lance! You're looking healthy.

[@theronware]

Those vintage machines are beautiful!

[@moilami1]

A great video, italian style espresso with Gaggia, background, history, process, what to look for, just great.

[@BigDAg889]

Finally,for me , the most perfect espresso vid. All the elements discussed define my perspective of a perfect espresso. Thanks so much.

[@price.gaines]

I knew the moustache was gone but I still got jumpscared

[@rollerball]

Perfectly executed video Lance, I admit the bg music added to the feel!! Thanks for focusing on the other side of espresso the dark side!

[@muayanfrost]

Don't wanna rush you or anything but I really can't wait for that Rancilio Silvia Gaggiuino vid! Love your vids as usual 🙃

[@therichieboy]

No...rush him. We need that vid!

[@simon_gautherin]

For a minute I thought this was a 3/4 year old video haha! love the new haircut and the topic covered there, great stuff Lance!

[@les5309]

I agree that the haircut and lack of moustache were both a plus!

[@christopherguy1217]

Love seeing you using a machine that us common folk use. Coffee roasted to just this side of charcoal is my kind of coffee.

[@azeemqwerty]

My man, loving the glow up. Glad you are finding your passion on improving health - looking great!

[@Salmi2372]

Really great video. And it's fantastic that you also cover this type of espresso with the same enthusiasm as you see with the 'modern' light espresso types. Overall, it seems you have raised your already high standard, as in content, once again.

[@readk]

Great video. Love how you bring the community down to earth too. Simple is sometimes just as good.

[@madmaskbass]

excellent! I am a darker roast lover and this really helps. honestly i think an even deeper dive into the nerd of it would have been great but i know that that is normally more for the light crew. I really appreciate your time and clear explanations. Being in Australia we have access to some of the most incredible coffees and roasters so that is the best part. Thanks again!

[@syro4177]

I like Juicy, fruity pour over and a dark chocolaty espresso. Crucify me😂

[@LanceHedrick]

You're welcome here

[@SimonFuto]

Same! Though having recently discovered turbo shots, my appreciation for lighter roast espresso has increased a lot.

[@NeverMind353]

I too like nuts and bananas

[@nisgt]

😂😂😂​@@NeverMind353

[@danminkler]

Dude same

[@danjv]

Very nice! Thanks Lance. One of the most helpful videos I've seen. I've got the 2019 GCP and Eureka's Mignon Facile. I got a single dose hopper with bellows and an adjustment ring from Aro Espresso. I can easily switch between filter and espresso grinds. I'm getting the best coffee ever with this equipment and guidance from top tier providers like you.

[@sagialagem]

I like the new/old look. More palatable, the presentation is more complex, rich. Brings out notes of “seriousness” on the nose. The tattoos picking up the floral, vibrant fruity look… All around, balanced presentation on my screen. Chef’s kiss…

[@constantinedinocopses6806]

Man, great video! Right on time...Thanks for giving insights into this form of espresso as well. Very helpful. You look about 5 years younger as well. Keep up the good work and Happy New Year!

[@glleon80517]

Nicely paced video, Lance!

[@fgmenth]

Darth Gaggia looks menacing

[@peter4880]

You’re a man of the people Lance. Thanks for making this video.

[@tarifhalabi]

Great video, Lance. I thoroughly enjoyed it. I love your straightforward and natural presentation style. Keep up the good work.

[@ConRad1092]

I love the attention to detail of making Italian style of spro using a Gaggia.

[@marcozg77]

I love southern-italy style espresso, very darkly roasted and lots of robusta. Here in Switzerland I can highly recommend "Nummer 6" from Röstlabor in Zürich and "Calabria" from KaffeePur in Zürich. I'm doing them with my Flair Pro 2 and they usually make for extremely nice, very ristretto-ey shots.

[@RonaldSurya]

I'm really enjoyed this content format. Thanks for sharing Lance 👍 And what an amazing crema, the highest I've seen in an esspresso cup 🎉

[@Dwyane1st]

This sworks cup and saucer is really quite gorgeous

[@seiyonblem]

Daddy hoff’s spoon. Amen!

[@k2u364]

Lance looks about 15 years younger in this video

[@CalebsCars]

It’s amazing what getting healthy does for ya

[@tomlambert4556]

Thanks for the espresso history lesson. My first espresso maker was a Moka pot not much crema but big flavor. Cappuccino for me every day

[@ingheniebrio]

Gotta thank you, this improved my espresso game a lot, maybe I use a wacaco minipresso GR2 that is my favorite device, but grinding a little coarser allowed a sweeter and creamy pull, not worrying about a lot of variables help to improve the technique, flavor and crema and that sir was a game changer, loved the doppio I just had thanks to this advice, so thanks a lot sir❤❤❤

[@pianomanjc3]

You, sir are a genius; an excellent educator!

[@sympathetic_crustacean]

Surprised that Lance didn't mention this, but you can also try a 1:1 ratio for ultimate thickness. You get less bitterness and more sweetness as well, given that acids extract first and bitter compounds last (i.e. the longer the shot, the more bitter compounds you'll extract). We typically do longer shots/higher outputs with light roasts to boost the extraction percent, but that isn't necessary (as Lance states) with dark roasts, which extract so easily. Go (really) short!

[@LanceHedrick]

I found too short to turn out chalky with crema bar. but of course, I say to play with ratio!

[@propertwb]

Wonderful video with great tips. And using the Gaggia was a fantastic touch.

[@markhatley-k6s]

Thanks for the great look at darker roasts! As for Italian style roasts that are extremely well done, I highly recommend Espresso Vivace. Their Dolce, Vita, Sidamo, Malabar and the Bourbon are all most excellent!! They roast darker but NOT charcoal. The crema is superb and the flavors divine.

[@coffee.junkie]

Yeah, Vivace is great, both the Vita and Dolce blends, and if I lived in Seattle, I'd be there all the time. But I don't, and I only wish they sold their beans in more than 12 oz quantities, making the combo purchase/shipping cost pretty crazy.

[@mjpaesan]

Lance - When I saw the video title I thought you might use the 49mm Sworks stepdown basket. Thoughts on how that might change things? I’m waiting for delivery of mine and will be trying it with some Saka that’s also on the way. Love your work, your authenticity, and your devotion, Lance. Thanks for being you.

[@JohannesElmNiemann]

Great video as always. Getting 007 vibes at 12:16 😄

[@seanvk]

Delightful video on espresso! Enjoyed the work put into this one

[@matthewsmith3085]

Great video, Lance, Happy New Year!

[@thomascee]

10:27 THANK YOU! I always thought to myself, “if I measured the PH, I don’t think they would be any different”. Thank you for saying how it’s our tasting of it that changes.

[@wkapteijn]

One of your best videos to date!

[@mincesherly687]

The Italian coffee mafia might be after you for your take on their espresso standards! 😂😂 Fantastic video, really enjoyed it! 👌

[@degaulle1251]

Hi Lance, man, you have seriously slimmed down, keep brewing something tasty and keep up the good work!💪

[@monsterrider82]

The blue machine behind you rings a bell... Thanks to Mr. Beer. Good gadget, and keep up the good work 👏

[@razraz5474]

I'm so agree with what you said about the coffee in Italy

[@AnteUp34]

Confirmed. He reads the comments 😊 i loved this video!

[@LanceHedrick]

Heck yeah!

[@mgsboedmisodpc2]

Italian espresso and no discussion about the 7 gram shot when in Italy what was the size or volume of your shot...once i received an espresso made from an ese pod not freshly grounded beans because I saw what the barista did

[@RameshIndhewat]

Thank you for this video, Lance! As informative as ever. Please tell us where to get that fantastic espresso cup! It's beautiful.

[@perseus068]

Thanks for the italian flag Lance. A italian follower here 😊. I think you nailed it.

[@Akdale777]

Source good beans. Yep green ones. I decided not only to control the shot pulling but bean roasting as well. Ahh the rabbit hole of coffee 😂.I love my bullet though.

[@DarjanBar]

13:53 this mirrors my experience. So many nice cafes around Europe use a heavy robusta that gives me an nde with bitterness...mostly only specialty rosters have good arabicas. So I tend to order other things at those cafes....

[@CH-yp5by]

Really cool video, I love those classic lever machines!

[@davidrogala7597]

the crema bar in particular can also be nice in an aeropress for those days..

[@1101naomi]

At first glance I thought this was a much older video of yours. You look so young! Good job on the weight loss and muscle building. I do need to know where that cup and saucer is from. It’s very beautiful

[@howienordstrom1646]

You're lookin' healthy! Well done, mate.

[@Theocharliedog]

Just wanted to say good job on your weight loss journey! I started about the same as you did and have lost some weight too!

[@kitcraft9516]

Lance I'd love to see you expand more on this because nobody else seems to. Grinder recs, defining a "darker" roast for espresso, in modern terms, etc. We have bought Saka a few times and my wife really likes it but we also like Eclipse and Monarch, which are listed as "dark" roasts by Onyx but comparatively they taste more medium, and I find that fairly consistent across the board with specialty coffee. As such, should we treat all specialty coffee more like a lighter roast, again comparatively, when researching? Just as an example, I pull different shots depending on what I want. I like double ristrettos for milk-based drinks and Americanos but prefer a 3:1+ for straight shots. For me, that doesn't work well at all with something like Saka. I find that I prefer it at about 1.5:1 for everything. So, I guess I am just curious, when you say darker roast in your other videos, is something like Saka what you are referring to? As a second example, I get a coffee called "Dark Roast" from Necessary Coffee, by Passenger, and it is by no means a dark roast! I think calling it a medium roast is a stretch, more like medium-light, so I treat it like I would treat a light roast from Onyx and that works out well. My point is, there seems to be no hard rule here and it makes it harder to digest information. As always, I enjoyed the video! Thank you for continuing to expand into more and more topics, it is apricated.

[@curatolo1]

I wish I could go back 20 or so years with this video in hand. Back then the more famous espresso blends were medium dark and I really didn't know the science behind getting good results or making sense of the trends that I was seeing with my espresso machine. If I had this video explaining these phenomena, it would have really helped me make better spro back then

[@JorgTheElder]

Dang... You are looking lean and mean. Happy New Year! Thanks for the video.

[@Jydmd]

While dialling, how do you determine if you want to keep the same grind size but run the shot longer/shorter versus grinder finer/coarser to adjust the shot length ?

[@windowdoog]

Sitting here with my ode and moccamaster just loving the delivery as always.

[@JuanMartinez-jp3do]

Super cool video. Many thanks! Will you do the same for medium medium/dark? Thanks

[@gregorio5543]

Loved this. So much specialty coffee content for light roasts and honestly a nice Italian ristretto can be some of the best espresso you can pull. Not sure if it’s the Italian coffee I use but I find tempature makes a HUGE difference. As I’m dialing I need to find the just right temp to cut out the bitterness. Light coffee I usually go 93-95 degrees and isn’t as significant in the cup to a dark. I usually pull Saka Caffè for preference

[@88sstraight]

Yeah, that’s where I live. Thanks Lance!

[@samuelcarlsen1442]

Kind of off topic, but I’ll give it a shot anyway. I’m looking to buy my first espresso grinder. I’ve had a bunch of experience making espresso at my friends but this is my first home espresso set up and I like modern espresso. Currently the options I’m looking at is the Barraza encore ESP the timemore 064s and the flair powertower with a K ultra. What would be the best for modern espresso taste preference

[@xenaretos]

The crema to flow rate relation is even more important for single shots. Those tend to be strictly under 25 seconds, and even if you go too coarse when dialing in, for example, you usually don't get any negative effects from 10-15 second shot times.

[@wortel6969]

12:20 I'm glad it's not just my $150 cheap machine that's making the espresso cup bounce around on the scale before the coffee comes!

[@MittyMagoo]

You've inspired me to give Italian espresso another go. I think you hit the nail on the head by saying that well roasted dark roasts are hard to find - I haven't had an Italian espresso that didn't taste far too acrid. All examples I've tried were oily and roasted too far for my tastes. There's a large Italian community in my city, time to start hunting for better dark roasts!

[@paulness750]

Thank you. You clearly put a lot of effort into making this show. It was really enjoyable, and I learned a lot more than I expected. P.S. Where do I go shopping for roasted beans? I've been buying from Peets for decades, but I want to reach out. P.P.S. Yes, I've hit Subscribed.

[@shimozo]

God damn Lance, those gains! Also I swear to god, long hair, short hair, moustache, no moustache, you always make it look great, mad jealous.

[@heoTheo]

I agree with lance, really hard to find good espresso in Italy. That being said they put sugar in to fight off the bitterness. The best espresso I’ve found in Vancouver BC Canada. Absolutely awesome coffee scene. Places like nemesis, revolver and prototype to name a few just blew me away what’s possible. Even the parallel 49 which is kind of run of the mill around there is absolutely head and shoulders above what I’ve had elsewhere.

[@lextek595]

Really enjoyed the video. Excellent information and loved touch of history. Want to try the Saka, but sold out. Any other suggestions for online?

[@Nick-tz1ju]

I'm glad I didn't do what I was planning. Spending a grand on a grinder. I settled for the DF64V2. I prefer darker roasts. So the confirmation makes me feel good. Now I can spend the rest on good coffee and barista tools.😆 I love watching your vids btw!

[@JohnSmith-zy1ur]

Looking fresh Lance 👍

[@peakproofuk]

I love espresso. I have a modded Classic and a dialled in grinder and I’ve found a roaster I love. Here’s the thing I can’t explain: if I add water (americano) I don’t love it. I really feel like it loses the nuances of the espresso, sweetness for one. Is this weird? I end up drinking an espresso every morning and a flat white late morning. But long blacks don’t get a look in.

[@ianburton9030]

I wonder when the cutting-edge design focus is going to turn to the dual wall basket? Could grind course enough to remove the possibility of channelling, could play with the aspect ratio of the basket to get best extraction, and with a precise final aperture nail down flow. You heard it here first...

[@אספרסוטק]

what do you call dark roast in terms of agtron gourmet of ground color or weight loss or development time ? for me as rule of thumb medium roast around agtron gourmet 75 is starting to be too bitter and dry after 1:1.25 ratio

[@andriyvykhor725]

Thank you so much for being back to espresso.

[@curt4930]

Really useful clear info many thanks.

[@Kurtferro]

In our bars we generally use 7gr for a single and 14gr for a double, these 20g+ ones are actually perhaps more contemporary and more "gourmet"

[@LanceHedrick]

Yes I'm aware. I'm not trying to simply replicate current italian standards as I don't enjoy them. I enjoy the idea of what people say with regard to italian espresso but never enjoyed it. So this is my perfecting of it. To bring it to life.

[@Kurtferro]

@@LanceHedrick there are cafes where they make coffee like this, where sugar is forbidden, let's say it's for lovers of fine coffee palates, Italian espresso is the base, obviously there are bars where the coffee is excellent and others where it is terrible :)

[@LanceHedrick]

@Kurtferro this is a great explanation

[@Krynis]

in modern trendy coffee dark is often a dirty word when it comes to roast so it's refreshing to see a video that does not, I enjoy many kinds of coffee at many roast levels.

[@vuyaniMsutwana]

Looking good bro, keep it up!

[@johnpetolillo288]

Love Saka! I think I had the Gran Bar, whichever the green bag is I honestly forget. Which reminds me I need to grab another bag 😎

[@sunoflight]

Killer video brotha!

[@BrianAsmith-e9f]

Love you Lance.

[@TangoMikeAlpha]

We also need a few videos on Lance's upper body routine please lol

[@GrandMasterSimp]

looking great lance the lounge I work at got a fully automatic magia >:). delicious espresso every cup. never fails.

[@sshum00]

3:35 what's that bowl/cup setup? Looks absolutely sick

[@MrAmdBoy]

i also wanted to ask but i was sure that i wouldnt be first so i checked the comments and found this one :). Its , i even cant describe it, magnificent

[@etienne_latte_art_journey]

Great vid as always Lance ! I am curious, I am wondering if you could post a pictures of 3 different coffees side by side. One that you consider light, medium, and dark. I'm curious what are you standards regarding the roasts. Cheers!

[@cgomezmoreno]

wow! beautiful machines there at the beginning! which museum is that?

[@drevo50]

A beautiful video, so on point.