Uploaded October 2025 | Updated September 2026, 3 weeks ago
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:
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
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
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:
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
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
