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Lance Hedrick

Coarser grind, pressure around 6 bar and 1:3 in 20 seconds. Built for light roasts that turn astringent in a traditional shot.

Sweet zone
Yield
51 g
↕ drag to adjust · 34–68 g
✓ in the sweet zone
Coffee 17g
Ratio 1:3
Temperature 92°C
Roast Light – Medium
Grind Medium-fine
X-RayThe method's parts and what to do before you start.
Espresso bench
shelf.coffee · X-Ray

Loading the brew station…

Select a part to learn what it does

Machine

Heats the water to {temperature} and pushes it through the coffee puck under pressure, around 9 bar.

Turn the machine on early: the group and the portafilter need to be hot.

Steps · 2
01 Fast fill 0:04
02 Turbo extraction — 51 g 0:20
Glossary 4
Portafilter
The handle with a perforated basket where ground coffee is dosed and compacted before locking into the espresso machine group. Basket size (15 g, 18 g, 20 g) is what sets the dose of a recipe.
Tamping
Compressing the coffee in the basket with a metal disc to form an even puck. Level matters, force does not: past ~15 kg extra pressure changes nothing in the extraction.
WDT
Weiss Distribution Technique: stirring the grounds in the basket with fine needles before tamping to break up clumps. It is the most effective defence against channeling in espresso.
Channeling
When water finds a preferred path through the coffee bed and skips the rest. Causes underextraction and weak/sour taste. A level bed and gentle pours prevent it.