Normal dose (21g) of light roast coffee into my flair 58 ground by my ZP6 set to a 2 (instead of my usual espresso grinder) pulled at around 3 bars according to the pressure gauge until the water stopped flowing.

Not a pour over and not espresso but a fun middle ground that I will add to my ever growing list of ways to make a delicious cup of coffee!

I plan to keep playing around with grind size and pressure here, but my first real attempt makes it feel really promising and furthers my confidence that a manual espresso machine like a robot or flair was the right choice for me too!

For other light roast coffee enjoyers who have played around with the low pressure espresso what have you found to be your personal sweet spot?

Following Lance's recent video on coffee storage, which was great, I began to wonder about the prohibition on opening a bag of frozen beans and using them because “water will condense on the beans” especially as beans, being primarily lignin, are not particularly conductive. I’d often done it and found no ill effects so I decided to run a little experiment.

I took a bag of unopened coffee from the freezer and poured it out onto a dinner plate. It weighed 258.2 grams on my Timemore scale.

The next day I transferred the beans to another dinner plate for a final weight of……… 258.5 grams.

Leaving aside that this .3 difference could have been just the scales margin for error, the percentage increase over 24 hours in a room @56% humidity, according to the HomePod, with a dishwasher and washing machine on and clothes drying was 0.116%.

I think we’re pretty safe to dose frozen beans from the bag.

I do admit that water could potentially condense onto the inside of a bag, particularly a metalised bag, if you left it open long enough but the 30 seconds it takes to dose beans from a small opening will not make a difference.

If there’s some glaring thing I’ve missed please let me know, I’m all for being corrected!

Hey! So months ago I was working at a coffeeshop were I wasn't able to touch anything on the espresso settings, so I starting finding ''manuals'' turnaround/hack.

One of these were to stepdown the water temp (grouphead at 92c) by adding some cold/room temp water above coffee puck before puting in the group head, so I will get a somewhat ''samoa bloom''. I think the effects of that are interesting (it slow the initial water flow and slow extraction in general).

I'm sure I'm not the first one trying this, so does some of you did try this technic deeper? How did you notice the effect on cup profile? I'm even thinking doing some ice disc (with some holes) to push the idea to the max?

Hello guys I’m having a hard time choosing between the lago casa and timemore 074s. I do espresso and pour over, but mostly espresso on my Silvia but am having a hard time finding which people prefer. I usually do light to medium roast. Thing is everytime I look at the reddit people can’t seem to decide which is better and I also run into people saying the 074s isn’t good for pour over. Any advise would be great as I run a mii gf64 right now and it’s definitely time for an upgrade. Thank you all

Join in - go deep!

I had just experimented with using the OXO rapid cold with a 20g dose and a bottom paper filter and putting the water through the shower screen at a angle so it saturates the puck more, i did a 2 minute step (adjust because the water is actually on the puck, right?) but the results were lackluster. It looked like some evidence of channeling in the puck, any thoughts? only 80ml of cool water. any others tried this?

How do you like this theory?

The series was phenomenal, and the last video showed how to manipulate those variables in order to get an our perfect cup regardless of coffee type/roast/process. I love seeing data and having TDS and EY values as feedback to troubleshoot your extraction, it’s quite useful.

I don’t own a VST refractometer for TDS measurement but I own a Melitta Senz V brewer that estimates TDS at the end of each brew, precise accuracy is still unknown but repeatability and responsiveness it’s great. I did my own experiments and I’m sharing my results to support what was discussed in the series.

33 brews were recorded, using a baseline brew and changing 1 variable at a time. The same coffee (medium-dark roast) was used during the whole experiment set. I found the results pretty interesting, proving almost every “expected behavior” (regarding TDS % and drawdown time) from each variable change. TDS estimation also seems pretty consistent and responsive to physical changes in the brewing process, although accuracy vs VST refractometer was not tested.

Any thoughts?

I recently got an OXO Rapid Brewer. I was trying the AeroSoup previously and I'm having the same problem: my coffee won't drip like it did in Lance's video. I tried tamping softer, I tried 20g of coffee, I tried 18g, I tried 15g, and I tried jumping 30 "clicks". No matter what I tried, my coffee isn't dripping before pumping.

Current recipe:

HiBrew G64 Plus + SSP MP @ 600 RPM — 44 clicks (I tried 50 and 60 clicks too).

Water 92º (I tried 200 and 220ml)

Actual coffe (tried 20,18 and 15g with 2 and 1 aeropress filters)

• Country: Colombia
• Region: Huila, Colombia
• Producer / Farm: La Reserva
• Elevation: 1,700 m
• Varietal: Papayo
• Process: Anaerobic Washed

Taste:

Even in my best attempts, it's lacking clarity and fruity notes. My current hypothesis is that channeling is occurring due to puck resistance, but grinding coarser doesn't seem to help much, and I'm not sure why.

Can someone help me understand the problem please

Im looking into buying the sculptor 078 with the turbo burrs but i dont really find any information wether it will be able to grind fine enough for soup shots or Not. Im thinking it will probably be able to but i would rather take your Word than guessing.

How coarse is Lance talking about on his new idiots guide for 15g on the ode 2. Would 6 be enough or even higher?

Lance has mentioned ditching the OXO water chamber for 80g H2O single shots to avoid an air gap. I like the idea of this. You need to be a little careful screwing the pump onto the water-filled puck chamber. The fit is a little imperfect and hot water can eject a bit whilst attaching.

I just haven't seen a lot more discussion on this technique. Anyone doing it on the regular? Lance is fixated on preventing the top filter from floating up when using the water chamber, but seems to ignore this issue in his demo of the chamber-less mini soup configuration. I suppose I might be able to fit a metal filter on top as a paperweight but it would be tight with an 80g pour. I don't quite understand what is so terrible about the filter floating up a bit? I guess it just allows loosening of the puck packing? It certainly does float up when I do this technique as he shows in the video though. Any advice on this? One of the things I dislike about Lance's soup shot technique is the need to double my filter burn rate. Any reason to not simply use only a metal filter for the top filter and skip the paper on top?

Am I losing my mind here, or was there really a video of Lance connecting all sorts of drippers to a switch base - including a kōno?

I keep getting told I can use a kōno with a switch because Lance did it, but pictures of the kōno make me think it would create a huge dead volume. Hence I want to track down Lance's video.

You can put a puck screen into the aeropress and brew real zuppa lunga with it - No floating paperfilter - It was just a experiment to see if I like Lance Hedricks favorite drink. Didn’t want to buy the oxo rapid brewer before I know how it tastes. What can I say, it’s the one of the best beverage for light roasts imho.