MAKING ESPRESSO BETTER: Improving Espresso with Understanding @LanceHedrick

Uploaded March 2024 | Updated September 2026, 3 weeks ago

Thanks for watching! I hope you enjoyed! A huge thank you to those who contributed data, including Mike Lipino (I screwed up his name in the video- apologies!), Rohan Bhattacharya, and Stéphane Ribes! Oh, and of course, Jonathan Gagne who always gives his time to help us understand better what is going on!

Mike Lipino- His contributions are in the Decent Basecamp. He is still working on collecting more!

Stéphane Ribes-
First- decentespresso.com/doc/radial_extraction_uniformity
Second- decentespresso.com/doc/wdt_radial_uniformity

Rohan Bhattacharya-
Methodology: pocketsciencecoffee.com/2024/01/07/espresso-water-flow-part-0-workflow
Results: pocketsciencecoffee.com/2024/02/27/espresso-water-flow-part-1-dispersion-puck-screens-and-baskets

And. Jonathan Gagne-
Check out his blog and book:
Blog: coffeeadastra.com
Book: scottrao.com/the-physics-of-filter-coffee

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

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facebook.com/lancehedrickcoffee

My storefront: amazon.com/shop/lancehedrick

My SECOND Channel:
Lance Hedrick Unfiltered
youtube.com/channel/UCvNpZQzurSNZQ8e2QNGNXsA
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$The Best Espresso Tutorial (Part 2) Learn how to dial in espresso like a pro. This video condenses the official SCA Barista Skills espresso curriculum into one clear, practical guide. Whether you’re a home barista or training for café service, this 20-minute masterclass covers everything you need to know about grinders, recipes, extraction, and tasting. What you’ll learn in this video: ✅ Espresso machine & grinder fundamentals (burr types, boiler systems, calibration) ✅ Dosing, distribution, tamping & waste control for consistency ✅ Espresso Brew Formula (EBF) & brew ratios (ristretto, normale, lungo) ✅ Extraction science — grind, dose, yield, temperature & pressure adjustments ✅ Using a refractometer to measure strength (TDS) & extraction yield (EY%) ✅ How acids, sweetness, and bitterness appear during extraction ✅ Sensory training: under vs over extraction, balance & mouthfeel ✅ Espresso blending principles & how milk changes flavor perception This is Part 2 of a 4-video Free Barista School series: Coffee Foundations — beans, processing, roast, water Espresso: Recipes, Extraction & Sensory (this video) Milk & Latte Art — steaming, microfoam, menu drinks Workflow & Service — cleaning, customer experience, water testing This video is not affiliated with or endorsed by the Specialty Coffee Association. It’s an independent educational resource inspired by the SCA barista program. 🎥 Subscribe for the full SCA-style training → @LanceHedrick LINKS Join my Patreon community at: https://www.patreon.com/lancehedrick Find me on IG at: https://www.instagram.com/lancehedrick Find me on Facebook at: https://www.facebook.com/lancehedrickcoffee My storefront: https://www.amazon.com/shop/lancehedrick My SECOND Channel: Lance Hedrick Unfiltered https://www.youtube.com/channel/UCvNpZQzurSNZQ8e2QNGNXsA TIME CUES: 0:00- Espresso Machine Overview 6:10- Grinder Overview 10:00- Espresso Recipes 13:56- Puck Preparation 21:14- Extraction/Taste Spectrum 23:21- Grind Size and Puck Depth 29:30- Variables of Extraction 31:30- Measuring Extraction 33:30- Flavor Wheel 34:30- Pairing with Milk 36:24- Wrapping Up$

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