Uploaded November 2025 | Updated September 2026, 3 weeks ago

---

Check out the new collection from Standart! Use LANCE10% for a discount!
standartmag.com/collections/store/products/a-measure-of-life-coffee-moments-from-the-past-century

Are we slowly turning espresso into filter coffee in a tiny cup? In today’s video, I break down the massive shift happening in modern espresso: turbo shots, SOUP shots, low-pressure brewing, coarser grinds, paper filters, and the growing trend of removing crema entirely.

For years, espresso meant heavy crema, high pressure, and syrupy texture. But the new wave of baristas is chasing clarity, higher extraction yields, and cleaner flavor profiles—and many of these techniques make espresso taste more like a concentrated pour-over than traditional espresso.

In this video, I look at:
• Why turbo shots changed everything
• How SOUP shots work (and why there’s no crema)
• Bottom paper filters + fines migration
• Why baristas are intentionally removing crema
• Whether espresso is evolving… or becoming filter coffee
• What this means for light roasts, clarity, and extraction science

If you’re curious about modern espresso techniques, high-clarity extraction, or how to improve your shots at home, this deep dive covers the physics, flavor, and controversy behind the trend.

LINKS
__________________
Join my Patreon community at:
patreon.com/lancehedrick

Find me on IG at:
instagram.com/lancehedrick

Find me on Facebook at:
facebook.com/lancehedrickcoffee

My storefront: amazon.com/shop/lancehedrick

My SECOND Channel:
Lance Hedrick Unfiltered
@LanceHedrickUnfiltered


espresso clarity, crema removal, turbo shot espresso, SOUP shot espresso, modern espresso techniques, high extraction yield, filter-like espresso, espresso vs filter coffee, light roast espresso, bottom paper filter espresso, espresso clarity trend, no-crema espresso, Lance Hedrick espresso, espresso science, modern coffee brewing