I don’t have an espresso machine, but this looks very interesting.
Saw this video Yesterday and I can’t help think that this is just a more complicated version of either pour over or espresso. I don’t understand why Lance says this is easier or more repeatable.
I’m guessing that this method eliminates differences in pouring technique from person to person.
And filtering it eliminates fines and crema.
James Hoffmann agrees that crema looks beautiful but doesn’t taste very good.
I would love it if Lanz started making infographics in his videos so I don’t jump back and forth a dozen times to gather the recipe he describes in his video. I just rage quit this time and won’t try this recipe because there’s no precise information about the recipe for my standard Gaggia classic pro double 18g basket.
