8 Myths About Espresso Everyone Still Believes

Comments · 550

• LA

  @LanceHedrick · 10 months ago (edited) · pinned

  Oh my goodness.<br>Please don&apos;t be dense.<br>I recently got back from a holiday. Got loads of sun. Look at my hat tan line. I also have a post showing my whoop tan line. Sorry I tan orange. Stop being weird and speculating if I spray tan. <br><a href="https://www.youtube.com/post/Ugkx_uDSJZqNhU8onuDm7PutgiUn3qNhW5xr">http://youtube.com/post/Ugkx_uDSJZqNhU8onuDm7PutgiUn3qNhW5xr?si=VV-RVqd-Jk1mdhNO</a><br><br>Also, duh CO2 is not in and of itself bitter. Duh. Duh. Duh. But co2 in things can contribute to bitterness thru various processes, like creating carbonic acid.<br><br>Why oh why are some of you insufferable and insist I make these follow up comments 😅<br><br>But especially the weirdos commenting on my appearance, accusations if make up, etc. Just chill.<br><br>And bust myths.<br><br>I hope you brew something tasty, unless you are one of these annoying conspirators

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• HU

  @hungngngng · 10 months ago

  Lance looking light roasted in this vid

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• AM

  @amaranthinagony · 10 months ago

  My wife came into the kitchen while I was watching this video and assumed I was watching conspiracy theory videos

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• EL

  @eltongoaustriaco8268 · 10 months ago (edited)

  My recipe is 24 grams, 24 bar, 2.4 seconds for 240 ml of espressssso. It’s really easy to remember. Usually half of it is lost on the floor

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• AN

  @Anarchsis-e3m · 7 months ago

  I think the beauty of coffee is making mistakes and trying do better the next time, I will never make a perfect espresso but it’s fun trying to make a better espresso the next one I make.

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• VI

  @Vic-y6k8k · 10 months ago

  38 years making Home espresso here.Last 30 years only levers.<br>Owned commercial and consumers machines.<br>My main machine is a Ponte Vecchio Export.Next to is sits a restored Faema Lambro .<br>I agree on the smaller diameter deeper porta&apos; s creating better tasting espresso.<br>Grinders to me are all the same.Have a K30 and Kont at the moment.Not into single dosing at all.<br>I use home roasted and commercial beans.I like both.<br>My tip.Drink what you like.Don&apos; t let anybody tell you what is good and what is bad espresso.<br>Love this YouTube channel .

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• OB

  @obilbok · 10 months ago

  My favourite roaster in Paris often tells me things like &quot;If you can, don&apos;t use this coffee right now, it will be at its peak in three or four weeks, but don&apos;t let it go past ten weeks&quot;. He knows his job.

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• LB

  @lbfx13 · 10 months ago

  That’s sad they didn’t win based of crema.<br><br>Onyx Coffee lab btw does not get enough credit. The level of transparency, quality of coffee, roast and customer service is some of the best in the USA.

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• BE

  @benjamingruenbaum9270 · 10 months ago

  Lol, &quot;Like Moka Pot but even grosser&quot;, quite the take :D

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• CA

  @CatsAreOkay · 10 months ago

  <a href="https://www.youtube.com/watch?v=BFpadeBoJLs&amp;t=960">16:00</a> Lance is talking directly to me and only me.

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• VI

  @VillaBuck · 10 months ago

  I pulled a shot this morning that partially choked...extremely fresh medium-dark beans. &nbsp;Tasted like crap. &nbsp;About the nicest-looking crema I&apos;ve ever had.

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• ZE

  @ZeroEffortF82 · 10 months ago

  Thank you!! I honestly needed this. My espresso journey has been frustrating to say the least chasing these false hoods that determine great espresso. Seeing this, makes me know I’m headed in the right direction and paying attention to the actual espresso truths.

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