SPRO-OVERS: THE CRAZY, DELICIOUS, BIZARRE WORLD OF COFFEE SHOTS

[@LanceHedrick]

Would love to hear your thoughts on this! Drop a comment so we can chat! And while you're at it, bonk that subscribe button and maybe hit the like if you enjoyed it! Thanks, friends

[@Andres_El_Paisa]

I'm really enjoying your channel You are bringing so much knowledge to the community! I also would like to see some more filter coffee content since I don't have enough money yet to get an espresso set up Thanks Lance!

[@Andres_El_Paisa]

Also I like when you break my earbuds with your voice, I like the energy!

[@LanceHedrick]

I will do loads more filter content. Just trying to switch stuff up with my interests. And I'm sure I won't be able to stay quiet for long!

[@jamesbrightman3997]

Great video. I wasn't bothered by previous loudness though! I'm continuing to love your channel and as a Vario owner I'm stoked for that vid.

[@CoffeebeanerHtx]

Yooooo! This is tight! Always love to see what the industry is doing especially when it pushes the limits like this. Would love to see shops adopt this as a method of doing pour over!

[@COFFEEFREAK6]

I'm from Switzerland and I used to work in a Coffee Shop and it's totally true that coffee creme is the most popular coffee order. However, the younger generations are ordering more the classic Italian and Australian espresso beverages.

[@LanceHedrick]

Wow! So cool! Thank you for sharing friend!

[@evelineschlumpf1172]

Yes I agree definitely the most popular coffee in Switzerland. Finally I have a recipe for my family as I only do espresso based shots with my machine. Although I'll have to try myself

[@LanceHedrick]

Haha! Nice. Excited to hear how it goes!

[@odl21]

Not in Ticino. Only in ‘Svizzera interna’….

[@friendlyghostkinda]

As an Aussie it’s unusual how big of a role we play in modern coffee.

[@cameronpawluk8463]

I just tried this on my BDB and it worked perfectly. I only drink milk based coffee's but I would happily sip on this straight black. I put 15g in and got 150g out in around 85-90 sec mark. I turned it into an iced coffee and can guarantee this will now be my go to iced coffee recipe. Thank you!!!!

[@javierbautista7666]

WOW! Whem I saw the video I thought that this was so strange and not so interesting but I trust you and I try without much confidence and...It works! I had a really nice spro-over. Very enjoyable! Thanks Lance!

[@221b-l3t]

Being Swiss I never realized all that. "Kafficreme" is something you hear a lot which is probably it since it translates to that. Getting into Espresso I was surprised that long shots are not commonly pulled like I had been used to from Swiss made full autos, that usually offer espresso, lungo and a big cup symbol. You learn something every day.

[@Prato321]

Looking back on this new, you really have come a long way sir. Congratulations on your continued success

[@JulianAndresKlode]

Café Crème is the standard Kaffeevollautomat (super automatic/bean to cup) coffee drink in Germany (with faux crema, not pulled in an espresso machine (Siebträgermaschine)). That's what people buy the machines for to upgrade from filter machines with preground coffee to freshly ground coffee.

[@hodgesmt]

Haven't tried the Spro-over, but now I have something to try this weekend. It may replace the americanos I make for my wife. It's amazing how many ways there is to make coffee and how you can go down the rabbit hole for each and every one. Great video as always, keep it up! Cant wait for some more videos with your DE1 XL.

[@LanceHedrick]

Thank you! And more videos will come. I'm scared, at this early in my KZbin life, to alienate potential viewers with videos on such a niche piece of equipment you know? But they will come!

[@coloradocoffee1876]

I created a simple profile on my DE1. Fast fill that moves on at 2.5 bar. Then 1.5 ml/s until desired weight is reached. My first attempt was with Onyx Costa Rica Las Lajas Natural ground on a KafaTek MAX SLM, 18 grams in a 20 gram VST basket, BPlus screen on top, stopped at 144 grams. With the grind setting I was using, this creates about 2 bar for most of the shot. The time was around 100 seconds (determined by flow). I'm not sure this is what Lance had in mind for spro-over on the DE1, but it's a starting point.

[@LanceHedrick]

Oh yes! Very much in mind. I like fast fills and low flows. Sounds like a tasty shot! Also, I want your grinder 🤣

[@ahmadhelmi435]

I don't have an espresso machine, but I'm thinking of trying to use my biggest moka pot with a course grind and to control the water flow. Using half the coffee amount I usually use. Nothing to lose but I really like the concept

[@LanceHedrick]

Definitely! I'd be interested in hearing your results.

[@ibrhyme]

Is using a big moka pot with half amount of coffee and water good idea for normal grind size?

[@LJ-wo1wf]

@@ibrhyme Worth experimenting, but I would guess that too little coffee would allow the water to swirl it around and pass through clear spaces, not extracting all the coffee.

[@robertcrystals]

Lance is the anti James Hoffman and I love it! Would love to see these guys together. Like mixing coffee and Valium.

[@LanceHedrick]

Oh geez. Hahaha! And I'm hoping to! James and I have talked about it. Trying to find a fun Collab idea

[@MarcoCattani]

I like them both. He is just underrated

[@LanceHedrick]

Thank you! Im just happy anybody is wanting to listen to me hahaha

[@robertcrystals]

@@LanceHedrick lol I love it!

[@chadgregory9037]

The PG rated speed ball ! lmfao

[@hanzohcafe.]

This is awesome! I can't keep up with my coffee exploration with Lance coming up with all these amazing contents. I'm still at the perfecting the silky milky 😅. Thank you 🙌! ☕ This brew method is great for people who's rushing all the time. 😁

[@LanceHedrick]

Thank you! I really appreciate you sticking around with the support. You rock!

[@goofygooberjamundiz2917]

Appreciate the new mellow style. A lot easier to listen and follow along to!

[@LanceHedrick]

Sure thing! Thanks for watching

[@Richard-mj5dp]

Backhanded compliment lol

[@LanceHedrick]

Hahaha yeah... 🤣

[@cheekster777]

Awesome Spro, Yo! Thank you for another great video, Lance. 🙏

[@eda7875]

Ive been pulling the original cafe crema for my wife for over 6 years. I just grind coarser and get a huge brew ratip in 25 seconds. She loves it. Last year I started playing with lower pressure and she likes it even more. It is her favorite straight blacl coffee drink!

[@matthewjulius5401]

Barista in Melbourne here, you can still find cafe cremas in old school coffee places here. There's even some confusion in some of these places, where ordering a long black gets you a cafe crema. Which isn't always what people expect...

[@LanceHedrick]

This is so cool! I hope to run into a cafe serving these one day haha

[@sharathnd]

Low pressure, hot water, coarse grind and about 16gms all point to moka pot style brewing. How does this compare to a moka pot brew ??

[@Ramash440]

I started watching Lance like 2 months ago (A sin, considering how long I've been into coffee and watching Hoffmann) and man, is it weird seeing him without the stubble in older content. He's completely different!

[@dotmatrixgamer]

This caffe crema style of coffee is popular all over europe, the Philips invented senseo pod machines that are very popular in the Netherlands create exactly these kinds of cups and nowadays the bean to cup machines are very popular here too

[@odl21]

Hmm. I live in Switzerland and can say that it depends where. Here in Ticino (Italian side) the cafe crema is not really seen. We have espresso (maybe 25-30g) or espresso lungo (maybe 40-50g) the same as in northern Italy. It’s true that north of the gotthard in German speaking Switzerland the cafe crema is pretty much the standard coffee. Here in Ticino a crema cafe is an iced smooth coffee flavoured thick refreshment eaten with a spoon

[@ryanmcgowan4373]

Grinding on a niche around what range would you say you'd be in? Great video as always Lance!

[@LanceHedrick]

Around 22-25! And thank you!

[@robertpugh4057]

Beat me to it… 👍

[@LanceHedrick]

Haha!

[@lovingcompassion]

I tried this spro-over idea over the weekend with a Nanopresso + barista kit; 150gm water with 15gm beans. Got a funky yet tasty drink with crema, like it so much!

[@LanceHedrick]

Awesome! Stoked you enjoyed it! Eye opening, right?

[@darrendoheny9768]

Trying this immediately. Another great video Lance!

[@LanceHedrick]

Thank you, Darren! Means a lot, friend!

[@catherinecat6182]

your videos are such a pleasure to watch! im really hoping i can get this to work on my bambino

[@sgimsgim]

Great video! Really looking forward to your Vario video!

[@LanceHedrick]

Thank you! Been working on it for a bit.

[@wodraeve]

Looking back at this, it's funny to see how much Lance's setup / gear collection has changed

[@bendasima]

Great video! It just got me thinking, if it isnt' just recreating the moka pot method on an espresso machine. The pressure might be the same, grind size pretty similar as well and the longer extraction is there too. Just wondering what the difference would be side by side doing this method and a moka pot method. Thanks Lance!

[@LanceHedrick]

This has water going thru the puck continuously with clean water and a lower temperature. Moka pot produces lots of crema from the steam due to boiling. This is much less oily, more vibrant, and more controllable.

[@derekharley2428]

The ratio for this is different to what I have typically been told to brew a moka pot at. I tried the ratio and timings in my moka pot and the result was really good. It definitely doesn’t have the texture of a filter coffee, but I don’t expect the result from an espresso machine would either (I’ll soon find out). The addition of an aeropress paper definitely helped the texture and removed sludge from the cup.

[@LanceHedrick]

Fantastic!

[@pserafei]

I just tried it for 1:13 for 17gr coffee in an 18gr basket, 90 Celsius. Grind size: random, outcome: delicious 🤤

[@pserafei]

Just tried it again, all parameters the same but grind size random but finer, outcome: delicious 🤤

[@Cogito1978]

Mind blown - made one of these with paper filter on bottom - good bye pour over.

[@michaelgraham4042]

I really want to call this style the Espressover

[@LanceHedrick]

That is such a better name, tbh

[@tombrazier6172]

I just tried this today. Man was it tasty! 12g of beans, setting 6 on my Gaggia MDF grinder, 180ml at 2ml/s. I think it will become a permanent program on my machine.

[@LanceHedrick]

Oh yeah that sounds delicious! Stoked you enjoy it

[@abcdi]

Just tried this, third-wave-water at 90*C, washed Perù medium roast, 15g coffee in, Niche Zero at 23, WDT, light tamp, 150g out in 45 seconds. Pretty bad result tastewise, need to try this again, it's a very interesting concept. How do your pucks look like after these shots? Mine was pretty devastated so I guess channeling and uneven extraction

[@LanceHedrick]

Did you lower the water debit? I'd try to stretch the shot out to a minute or more. And should be a much more even extraction than finely ground coffee for the same reasoning as the paper I presented in the turbo shots video.

[@abcdi]

​@@LanceHedrick I think you're right that's the point... unfortunately it's impossible to change the water debit on my machine (the preinfusion mode is max 5 seconds here, not 90 like on Breville). The water debit is 5ml/s on my Ascaso Dream PID

[@LanceHedrick]

Oh there are mods to control that debit for your machine! Lol if you're willing 🤣

[@abcdi]

I guess the only thing I could do is turning the pump off and on again each few seconds haha

[@LanceHedrick]

Don't do that lol. It'll ruin the puck. Lol

[@jamesreinarz9653]

I was literally just going to post a question about these - mostly because I haven't seen any videos by anyone on them. Roos Roast in Ann Arbor does a 'Long Pull' instead of a pour over and it's really nice on some of their coffees. Thanks for covert this. I think this is a pretty efficient drink for a cafe to make instead of a 3-4 min P.O.

[@doc8125]

Definitely, but a sprover still takes a good amount of time so needing to use a grouphead for like 1 min+ is less than ideal during the busy points of a coffee shop with a 2 group machine, it's only viable for a 3 grouphead I'd say

[@jamesreinarz9653]

@@doc8125 makes sense. That's what they use.

[@LanceHedrick]

Sprovers are likely not ideal in shops since water debit needs to be changed. That being said the coffee shot matt perger outlines tastes great and can be pulled in 45 on stock machine!

[@doc8125]

@@LanceHedrick I'm still waiting for more commercial machines to have accurate and automatic flow profiling to let us to this sort of stuff

[@LanceHedrick]

Oh absolutely. Im sure it won't be long now, considering decent is focusing heavily on commercial. Soon, one of the big boys will step up with an easily modifiable flow profiling capability.

[@drsteee]

Could this also be done with a gaggia classic or would the water get too cold because of the little boiler? 😊

[@tokyopinokyo]

I had one of these in 2018 at Honor (Paris) and liked it so much!

[@LanceHedrick]

Oh so cool! Will need to make note of that shop!

[@Prato321]

Lol! That Princess Bride reference at 5:20

[@chudman69]

btw if you have a dual boiler and don't want to have to keep changing the pre-infusion setting between espresso and spro-overs, just hold down the manual button and it stays in pre-infusion until you let go. obviously this means you have to hold the button for the whole spro-over but personally I like to watch my shots and monitor flow etc anyway

[@LanceHedrick]

Yes. This is accurate. I had no desire to hold the button the whole time in the video haha!

[@EricPetersen2922]

Sounds like we could squeeze some of these shots on the opera2 😉 Your doing great Lance. Remember my prediction? Never a doubt😀. Respect! Best Eric 😀😀

[@LanceHedrick]

Oh yes! Still wanting to come out and play with that monolith and opera!

[@taejaskudva2543]

5:20 I appreciated The Sound of Music, but the little Princess Bride? I see you Lance, I see what you did there.

[@LanceHedrick]

Ah yessssss. Love me some princess bride! References in a couple vids haha As you wish

[@enshongmiranda]

How about foregoing the portafilter itself and put grinds in a filter and put the filter (on top of a cup) below the grouphead? Oh btw Lance, since you have the slayer mod for a while, will the needle valve deteriorate as time goes on? Oh! Another note, I would be careful when running very long pre-infusions back to back as it can overheat the boiler. The moment the extraction starts, the steam boiler will heat up the brew water that passes through it as a heat exchanger before it goes to the brew boiler and to the grouphead. The longer the pre-infusion, the slower hot water flows and the heat will build up inside. That's why many users would get the flashing temp reading in the display thinking the machine is trying to heat up when it actually is overheating. One way I go around this is making sure to purge brew water at full flow after every extraction to bring in cooler water to the boilers.

[@LanceHedrick]

I normally don't run preinfusion back to back like on the video. This was purely for showing a dial in. And the needle valve is fine! I know plenty who have had their machine modded for years with no signs of issues

[@yamman93]

I noticed this today with my BDB. I saw the temp flashing and thought wow I really cooled the boiler down with two cups and then I turned the machine off and on so I could see the water temp and the machine was actually at 98C when I had to set for 90. So what you are saying is definitely true. Run some water through between Sprovers. To keep that heat down.

[@IDontWantToUseUTube]

Think this would work on a lever machine? Great video!

[@ryanmcgowan4373]

Might be hard to get ≈150mL into a lever machines brewing chambers (depending on the machine)

[@LanceHedrick]

Ryan is correct. Maybe dose even less and try to fit a 1:8 ratio?

[@wanjagrigorewitsch3310]

maybe on a „preinfusion“ just by boilerpressure until 1:10 ? 1,5bars could be enough… 🤷‍♂️

[@tristanbishop34]

I actually enjoy this method using a pressurized basket

[@LanceHedrick]

Oh wow! Interesting! Guess it'd give you a nice foamy head and allow you to grind more coarsely! Will need to try

[@_Ciiitron_]

So basically, a more elaborate and expensive moka pot brew?

[@TrissyT73]

I’m guessing this is the excuse I needed to do the dimmer mod on my gaggia classic ✌️😜 How’s about sometime in the future doing an episode on coffee in the wild or coffee outdoors geared around camping 🏕

[@Lucastoys17]

coffee extracted like this doesn't taste as good. guess we are trying to reinvent the wheel here

[@doc8125]

@@Lucastoys17 taste is entierly subjective after all mate, I find coffee prepared this way to be delicious, easy, fast and convinient, so I see no downsides to it

[@LanceHedrick]

Trung- ironically, pulling small espressos WAS reinventing the wheel. Are you familiar with the history of espresso even a little?

[@benjaminbutton3476]

Do you have a recommended grind setting for the C40 as a good start point?

[@LanceHedrick]

Yeah! About 12-13!

[@odl21]

Is this possible on a lever machine like a flair58 or a pavoni? There is a limit to amount of water you can get into the group…..

[@stavroskypraios2014]

Can we make longer ratio drinks with the updated flair 58? A video for this in future would be very interesting!

[@LanceHedrick]

Yes! But not long enough for sprovers.

[@wright.boy_]

I think you can do sprover in the flair 58! With the new valve plunger, you can refill the chamber, gently pull the handle back up and continue the shot. I’ve tried this a few times, and it totally works. With the puck screen, I’m not worried about damaging the puck integrity

[@LanceHedrick]

Oh nice! My fear is less damaging puck integrity and moreso unsealing the puck.

[@wright.boy_]

@@LanceHedrick Yea, I guess air does have to get in around the puck when the lever goes back up. I’m just hoping with the grind this coarse, the slight disturbances don’t matter as much as they would in normal 9-bar land

[@LanceHedrick]

Sure, likely not as much, but even some is going to really push channeling around the edges, which isn't ideal.

[@beyproctor7673]

I enjoyed this video more than I thought I would. The history made everything fall into place for me. Now I’m really interested to try the Spro over! Thank you. My DeLonghi Specialista Maestro has a coffee setting that runs at low pressure and something like the ratio mentioned. I just need to dial in the grind size a bit more coarse than espresso and see whether I can get in the ballpark. Awesome!

[@LanceHedrick]

Oh fantastic! Curious to hear your thoughts once you figure out how to dial it in! Can be tricky because it is so different!

[@beyproctor7673]

@@LanceHedrick well, I’m not sure it will be possible I timed the shot of the coffee profile. It took one minute from the first drops until it stopped and the pressures were from 5.5 to 4.5 bars. Not exactly Spro over because of the higher pressure and espresso grind size. Still the flavor of lighter roast beans tasted chocolate and smooth perfectly balanced sweet and bitterness. I would like to try lower temperature with coarser grind and slower low pressure flow. Working on it.

[@LanceHedrick]

It's a process, for sure. You'll get the pressure to go down if you go really coarse!

[@beyproctor7673]

@@LanceHedrick it worked! I adjusted the grind coarser and reduced the temperature. That brought the pressure down to two bars. The brew takes the same amount of time and tastes even better! This is how the “coffee” profile on this machine should be used. Thank you Lance, for your indefatigable pursuit of excellence and for sharing your results!

[@LanceHedrick]

Absolutely! So stoked you dialled it and got to taste it as it should be haha! So good. Quick cup of filter. Thanks for watching and the support!

[@KassianSheppard]

Great video. I'd really to try these, is it possible with a manual level espresso machine like a Flair Neo? Or is that a stupid question? Thanks.

[@GustavoSanchez64]

So grind wise should the setting be what you would normally grind for a v60?

[@LanceHedrick]

Finer than that! It's coarse, but not that coarse lol

[@nindythelittlebarista]

beautifully brewed!

[@LanceHedrick]

Thanks! It's a really tasty coffee beverage!

[@69sauly]

modding vario,,, YES!

[@LanceHedrick]

Oh yes. Very excited

[@fitzytom]

‘I know’ classic!!!

[@LanceHedrick]

Haha! Thanks for watching 😁

[@satyr966]

Thanks for the great video - this is new to me! You mentioned that the main difference from an Aeropress brew is that immersion is prevented and only percolation happens. Could you approximate this using an Aeropress with an extra filter on top of the grounds as a sort of "puck screen"? E.g. using the Prismo with a regular paper filter on the bottom, then the Prismo's metal filter (which allows no bypass) on top of the grounds, stopping them from floating up into the water in the chamber

[@LanceHedrick]

No only because there is no way to eliminate the immersion aspect. An espresso machine can deliver clean water and give pressure same time. This isn't possible with the aeropress. You have to add the plunger and plunge seperately from adding water.

[@satyr966]

@@LanceHedrick I agree that you can't eliminate immersion with the Aeropress, so the method I have described would not totally replicate the spro-over. But my thinking was that with a second filter on top of the grounds, immersion will be greatly reduced because the grounds are only in contact with the water that is percolating through, and once that water has extracted some of the coffee via percolation it will have less remaining capacity to extract further via immersion. I am viewing the water which passes through the second filter (on top of the grounds) as corresponding to the added water. It's "added" in the sense that it has not yet been in contact with the grounds. My assumption is that the second/top filter above the grounds can completely separate the grounds and the remaining water. E.g., the Prismo's metal filter allows no bypass so I think it would work here. The regular paper filter wouldn't work well enough

[@doc8125]

not sure about the aeropress thing ... but this sounds extremely similar to the delter press

[@LanceHedrick]

I need to check out the delter press

[@LanceHedrick]

Jimmy, it's definitely worth a try! Report back

[@tobyr21]

Fascinating. I think that with my basic Ranclio Silvia V6, I can't really try to do this. Someday... - toby

[@LanceHedrick]

It could if you did the dimmer mod! You also could do the coffee shot without any mod. Try 18g in, 300g out in 45 sec

[@tobyr21]

@@LanceHedrick I tried 15g in, and got 150g out in 12 sec. If I try again, I will put one or two aerobie filters at the bottom of the portafilter. - toby

[@LanceHedrick]

Gotta go much finer! Haha. It isn't as coarse as you think to do this. Go a few notches finer.

[@tobyr21]

@@LanceHedrick Ah. Got it.

[@LanceHedrick]

Happy brewing!

[@mcst6969]

Can you dimmer mod any espresso machine? Or there are limitations? (Thinking about a Lelit Anna/Gilda to mod)

[@cameronbatko]

This was very interesting and showing what is possible. I have a Cafelat robot so I cannot try this but I have been doing turbo shots with it. Have been considering buying a pump driven machine. Are you planning to show all the mods you have done to the BDB? Or a comparison between the BDB and the Decent? I know those are widely different cost and potential quality but was curious if I wanted to add a pump machine if the BDB is good enough or to save more $ to buy a decent. Thank you. I found you recently and have watched almost all of your videos. Very informative and excellent beat boxing.

[@LanceHedrick]

I have a video on the mods for the BDB up! Go check it out. I also have a video up on the Decent. Let me know your thoughts.

[@cameronbatko]

@@LanceHedrick ah ok. I did watch that one where you showed the slayer mod and then discussed the other mods that are available for it. I must have missed when you talked about what you did to yours. And I watched the decent one too. There is so much to play with when it comes to the decent. Like a never ending rabbit hole.

[@LanceHedrick]

Ah yes. That's all I did with my BDB. I have other options in the caption there like the kill switch and insulated steam wand. With needle valve, the kill switch is redundant. You could dimmer mod and add the kill switch for more control, tho

[@BensCoffeeRants]

In my testing the Vario doesn't even need a bellows, it's like 0.3g retention probably less than that is actually being exchanged. Worked great for me as a single doser without any mods for years.

[@LanceHedrick]

You have a unicorn Vario haha. The horizontally mounted burrs make retention awful. How were you testing?

[@BensCoffeeRants]

@@LanceHedrick weird maybe some are better than others. (Opsy thought you mentioned the alicorn alignment mod lol) Mine is probably badly aligned. I Had someone at one point do the alignment for me along with the Forte burr chamber ' 'upgrade' and it wasn't any better. I've since checked the alignment and there were no shims and alignment wasn't good 😮 I've tried adding a shim but didn't really bother getting it great since it's not my main grinder anymore. How were you testing retention? Using something like grindZ cleaner product is useful since you can see the colour difference pretty easy if you swap between half a gram of grindZ to half a gram of coffee beans back and forth. Evaluate the output by looks and weight you get a good idea of actual exchanged retention! I came up with this method myself. Many people don't know the Vario is a great single dosing low retention grinder. Before it was cool.

[@LanceHedrick]

Hmmm... I'm always skeptical on how people measure retention. Horizontally mounted burrs are notorious for retention. Did you do the flipper mod? And I have done the alicorn alignment, of course. I get an extra .2-.3g out when I use the bellows. Everytime. That means something is being held out lol.

[@BensCoffeeRants]

@@LanceHedrick no mods on mine besides what I mentioned. Also it worked better before I had the guy switch to the forte chamber but retention hasn't changed maybe alignment got worse when he did that. Now I know if you want something done right do it yourself.

[@BensCoffeeRants]

@@LanceHedrick just because you push out coffee with the Bellows doesn't mean it would have affected anything. It's likely stuck somewhere. The Eureka Specialita was like that. With bellows I could push out about 2g extra retention but only about 0.8g was actually being exchanged. I found it wasn't affecting shot quality or timing. So I didn't even bother with using the Bellows on it. With the Vario only having 0.3g total retention with the Bellows used it's basically the same as a niche zero and it also doesn't need a bellows. Some people like to get that last 0.3g out but it shouldn't affect anything especially if it's stagnant. It's good for a more therough cleaning or if changing brew methods since coarse grounds may knock out the fines stuck in chutes or around burrs etc.

[@kaptn_kapton]

Let's say you can adjust the pressure during the shot. Would you use just 1 bar and grind coarse, or grind a bit finer and increase the pressure to up to 2 bar to compensate?

[@michaellester90]

Another great video. Very interesting. Also, I have a Baratza Forte and I wanna know more about that bellows you have on that Vario in the video. I single dose grind every time and I've been looking for something like that.

[@LanceHedrick]

I have a link to it in the caption!

[@michaellester90]

@@LanceHedrick Lance, thanks for taking the trouble to put all those links in the description. I bought the bellows thingy. I'm assuming you must have modified it (cut it to fit somehow). Will you be doing a video on that, or would you mind sharing any tips on how you got it to pair to the Baratza? Thanks in advance.

[@LanceHedrick]

Keep your eyes peeled for my next video drop October 1 👀👀👀

[@peterkransz3606]

“Marriage” that might be the most random (and best) Princess Bride reference

[@LanceHedrick]

I love me some Princess Bride!

[@Lireoec]

Hi Lance. Hope you're doing well. How's life going with the newborn and everything? Take care of yourself.

[@LanceHedrick]

Hey! Life is hectic. Work is insane. Baby is great, tho! And his 4 yr old big brother is loving the brother life

[@ggivensjr]

Hi Lance, just came across this vlog. I can't get my Breville Infuser to pull this a shot over about 45 seconds that *isn't choking* the machine. I can get a 90 ml shot simply by grinder finer but it is quite watery and pulled in normal time about 30 seconds. Do I have to do the dimmer mod to enable the Infuser to pull such a long shot?

[@khirek5335]

How comparable is this to an aeropress brew with the prismo attachment? The only espresso machine I have is the flair signature and while I love the shots I get from it, its brew chamber is just not big enough to contain that much water lol

[@wpf312]

Did you zero out your Atago with water first?

[@pizzadeliveryguy22]

Would you be able to do a "making a cappuccino, flat white and latte comparison" video? I love your videos and it would be awesome to learn 😁

[@LanceHedrick]

I have a capp video I just posted!

[@davidterlicher1985]

another great video Lance, thanks! Can yo post the link for the WDT tool handle?? Cheers ☕️

[@LanceHedrick]

The link is in my wdt video! Go check it out!

[@sebastianmateisabo2017]

Hey Lance @9:50 You said something about the 3d file of the wdt. I looked for it in the description and comments and I couldn't find it. It would be so nice if you could link it somewhere 🤩

[@LanceHedrick]

Oh! Good call. It is in the caption of my wdt video! When I get to my computer I'll try to remember to link it!

[@cjgetreal]

Could you use a Lucca flow mod to reduce the pressure for these type coffees?

[@ToddParker]

Where is the link for that 3d printed wdt tool you talked about?

[@hopeunome]

@Lance Loved the video! Please make sure the camera focuses on you. I think it was focused on the shelf behind you for pretty much the entire time.

[@LanceHedrick]

Interesting! I didn't notice at all in editing. Apologies!

[@sleasy69]

So can you add a paper filter to the bottom?

[@bgovetas]

It should REALLY be called Espressover

[@page66]

Totally agree. Sprover is a disgusting name. When I heard it for the first time my subconscious said "I am not trying this ever"

[@BarryBazzawillWilliams]

How does this compare to an aeropress? I have an idea how to modify an aeropress to do this if you could get a tamper, top screen and ideally a stand to fit the aeropress I think it would work. Is it worth it tho?

[@LanceHedrick]

This is completely different from the aeropress in that the aeropress is majority immersion with some pressure. Whereas the sprover is percolation with pressure.

[@richpryor9650]

Isn't this just a moka pot?

[@Krynis]

Hey Lance or others, if I am using an unmodded Gaggia Classic Pro could I achieve this by using the steam wand trick?

[@LanceHedrick]

The issue is water temp. Boiler is 3oz and you're wasting water with the steam wand hack. You could do it, but you'd lose temp fast. Worth a shot!

[@gecharo]

I bet this is not possible with sage barista pro mashine. Or is it?

[@ottesonj]

Have you looked into adding minerals to the brewed coffee? I use very low mineral water for my espresso but add a mineral drop to the cup. From what I have read and experienced adding the minerals after seems to work just as well and allows me to protect my boiler.

[@doc8125]

thing is, the mineral composition in coffee is not really only important for taste, but also for how the coffee is extracted, so adding after the fact will not really do the same thing as if they were in it to begin with. What I'd suggest as another option, find and make a water recipe that does not scale, not all minerals actually contributes to limescale in the boiler.

[@LanceHedrick]

Doc8125 is correct. The minerals are needed for the extraction of certain properties in the coffee. You can absolutely make water that won't scale.

[@a.rincon2748]

@@doc8125 I am using RO filter and add a pinch of sea salt to 4 lt of filtered water to get around 80ppm of minerals (mainly sodium). Salt will correct small espresso bitterness as colateral effect

[@icalculi]

uhh what's the app you are using in your phone? what does it do? i thought it was just a timer but no

[@LanceHedrick]

Smart espresso profiler! Connects to Bluetooth and can track flow rate

[@justinbouchard]

water debit = flow rate? is there any nuance in the difference of terms?

[@RyanAlexander87]

I tried this and the BDB gurgled the entire time then overheated and caused error codes 8 and 10. It’s a few months old. Any suggestions? It was delicious though. My flow rate was a bit lower than yours - I only got out 100g with 15g dose so was planning on increasing from 55pct to something higher.

[@LanceHedrick]

Weird! That's (8) coffee water flow failure and (10) coffee ntc over temp. Lower your temp to 190ish and go to 60% PP. Give it a try!

[@dave_s_vids]

Interesting, thanks. Any links to the dimmer mod you performed on your Bambino Plus?

[@LanceHedrick]

Hey! Same one that is linked in the caption on my video called turning a 450 machine into a 3000 espresso machine!

[@dave_s_vids]

@@LanceHedrick thanks, I missed that one. Will go watch it now!

[@LanceHedrick]

Absolutely! Cheers

[@davelasker]

I have an E61 machine with a flow control device, so I can control the water debit. What water debit would you recommend as a starting point?

[@LanceHedrick]

Anywhere from 1.5-4.5!

[@adambroussard8192]

I just assumed you were filming this super late at night and had to be quiet so you didn’t wake the new baby haha

[@LanceHedrick]

Hahaha! No. I've had lots of comments about audio and we figured out it was my intense volume when speaking lol!

[@hamedmoasheri9563]

greaaaat content ! could you recommend grind setting range on commandante?

[@LanceHedrick]

Somewhere around 10-14 I think!

[@The_Coffee_Rabbit_Hole]

Its like the "espresso" that peoples that dont know what's an espresso shot is are doing

[@LanceHedrick]

Depends on what you can an espresso shot! Technically espresso in the concentrated form with crema was a deviation, as I discuss in the history lesson here. How come that is valid, but this isn't? Lol

[@danielwolman]

if i was using my wilfa svart to grind, what setting would you use? (dont want to lose my proper espresso grinder setting)!

[@LanceHedrick]

It really depends on a multitude of variables. Go a bit coarser than your highest espresso setting and start around there

[@RickLilShore]

Hence Ladrick at it again

[@LanceHedrick]

Haha! Just trying to spread the weird side of coffee lol

[@rbm0307]

How would I alter the flow on a Quick Mill Vetrano 2B? There isn't any preinfusion setting on the PID that mimics that feature on the BDB in your video. When I start the brew, the pump shoots up to 9 bar. Also, is this going to taste good using a dark roasted bean?

[@LanceHedrick]

You need to go much coarser so it can't hit 9 bar. And with dark roast, you'll need to ensure you're on the lower end of extraction

[@jlubkin]

@@LanceHedrick I also have the 2B (and just got a M58) - so can I do it with just going course so it can't build pressure or would a flow-control let me control things much easier (and give more things to play with for espresso)? I dont have flow control now, and seems dimmer-mod is for vib pumps. I use light roasts.

[@LanceHedrick]

The dimmer control definitely lets you play with flow which in turn allows you to have more control over the Puck. When using lighter roasted coffee, it has a much lower puck integrity, so flow control gives you fine tuning capabilities

[@asburypiperpkgg2427]

Can you do this on a gaja classic

[@wesrodricks]

Any specific guidance for an E61 HX machine? I have an Expobar Office Leva. I don’t have much adjustment over anything with the machine tbh

[@LanceHedrick]

Go coarse and keep pressure to 1-2 bars!

[@ColinRobinson666]

I have an e61 with pid on the way and want to mod eventually after I get the hang of it. Would it make more sense to add the needle valve flow control or just do a dimmer mod?

[@bmares1986]

I have a machine with the same group head. I just did the dimmer mod and it works just fine!

[@LanceHedrick]

Dimmer is certainly more responsive, though add the needle valve kit isn't too hard. Really up to you!

[@degamma8]

How would you compare this style to something like an aeropress?

[@LanceHedrick]

Way different. Aeropress has a lot of immersion. This is like a percolation aeropress, if that makes sense. Fresh water goes in, coffee comes out, fresh in, coffee out. Aeropress is water in, one long push, so it turns into immersion

[@MisterDibitybopty]

I know this might sound stupid, but I only have a flair signature. The other day I wanted to know what it'd taste like to pull another shot with the same puck, it turned out pretty watery and a little bitter. Now I'm thinking of maybe doing it again and mixing it with the espresso for a (hopefully) better tasting americano. I like a longer coffee in the morning to sip but I've not been able to with the flair. Anyone have other ideas I can do with the flair?

[@LanceHedrick]

Hey! Try to do an allongé or something!

[@topjets5616]

Another fun video :) 15 g in how many out ?

[@LanceHedrick]

150g! In around 90s

[@janezbostner7149]

Which app for the flow rate monitoring for android do you use for acaia lunar?

[@doc8125]

He uses smart espresso profiler

[@ricard3851]

Hello Lance how do I set the machine to 90" preinfusion time bdb I got too, my shot came 1:14 ratio in just 40" and taste wise ain't good

[@LanceHedrick]

Hit both arrows at the same time on the menu. Time for pi will show up. Increase it to 90. And then hit menu and change the pump pressure percentage for pi. I measured water debit until I found 3ml/s

[@Ma_Ba]

Wow , so unorthodox. Maverick. Coarse, less temp, slow. Wow. Could you get something good out of the thirty dollar MUSA 5 bar or 6 bar no solenoid machine? I got it just to steam milk and liked it a few times using a Feld 47 pushed finely. I took notes on trying to get it to different places, but I forget the details now. I remember the interest in my thermometer of its output was just about the steam wand though and trying to skip using coffee was bad for some reason I forget also. (It was a 2020 phase when I tried anything inexpensive including alcohol stoves with turkish grind in a thing I used to melt butter.)

[@LanceHedrick]

If it can put out enough water and maintain temp, I don't see why not!

[@jasonlowther1694]

Hey Lance. Do you know if the dimmer mod is possible on the barista express?

[@LanceHedrick]

Yes it is! Works well with it!

[@jasonlowther1694]

@@LanceHedrick Awesome!! Do you have a video or know of a resource to build that mod?

[@LanceHedrick]

Sadly none are out there. Tho, I do have on my IG step by step on how to do it with the bambino plus. Same exact thing with any breville. Just located Ulka pump and route the dimmer to one of the wires