This is a Q&A directly relating to my two videos on my main page listed below:
Part 1: https://youtu.be/OyUaCuoqYWc
Part 2: https://youtu.be/5ivwCm95nLc
Hope you enjoy! If further questions arise, leave them in the comments. Cheers!
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TIME CUES
@xllvr
Main Topic: Shaking
1:30 There's no need to get the Weber tumbler specifically
1:52 Using a normal dosing cup and shaking the portafilter with it
++ 3:42 The issue with using a normal dosing cup
++ 21:28 Using other shakers
4:35 WDT is NOT dead
++ 16:15 WDT with the shake?
7:13 Did Lance blind taste and why it wouldn't have mattered?
11:26 What Lance is trying to do with the experimentation videos
13:54 How might RDT affect shaking?
20:53 Make the espresso the way you want
21:21 Testing pourover with the shake
21:37 Higher EY = Better?
22:06 Clumps and caking
22:22 Pours going faster and people grinding finer
23:20 Workflow
Q&A
28:26 Skill level required?
29:09 Blind shaker for 54mm
30:17 Grind direct and use portafilter cap to shake
31:16 Is coffee still subjective with all the science and is coffee-at-home better?
33:06 Was Decent more consistent this time?
34:15 Would lack of shaking increase complexity?
34:48 Would a blind shaker with a needle inside help with distribution?
35:10 Coffee closest to Crow?
35:22 New go-to method?
36:55 Effect of shaking on releasing VOCs?
38:35 Vacuum used in testing
39:23 Could a zero-fines grinder test the boulder theory?
39:37 Funnel with 51 Breville Portafilter
39:52 Message from Jonathan Gagne
40:12 Thoughts on Italian coffee
40:57 Blooming with flow control
41:47 Time from grinding to pulling the shot makes a difference?
42:32 Why flat 9-bar to end of shot?
43:53 Secret Project
45:21 Filming inside Nespresso factory to see rolling mill grinder?
47:09 DF83 review when?