Tech
Maybe You’ve Been Making Light Roast Espresso Wrong
“You need to realize you’ve already rejected tradition by not getting a dark roast coffee. You’ve embraced modernism,” Hedrick says. “And if you’re going to embrace modernism and reject traditionalism, you must always also reject traditional shot parameters.”
But terrific light roast is possible. There are two ways to go.
You can go traditional—changing your dose and ratios a bit but aiming for a cup with intensity and balance. That’s what I’ve been honing for the past year.
But there’s also a wilder, weirder path: The turbo shot, also called a gusher. Hedrick, following the results of new scientific research from University of Oregon biochemistry professor Christopher Hendon and others, has gone all in on throwing out the entire traditional espresso rulebook in his pursuit of light roast espresso that’s neither sour nor bitter.
Here are two ways of making light roast espresso, and the results.
How to Make a “Traditional” Light Espresso Shot
Some of the knee-jerk advice for light roast espresso was just to keep grinding finer and finer and jack up the temperature on your machine in order to get better extraction.
Problem is, the finer you grind, the more likely you’ll choke your machine. And also the more likely that water will clog up in places and find a path of least resistance through your coffee puck. Which is to say, it’ll “channel” through only some of the coffee, extracting too much from some parts of your coffee puck while under-extracting from other parts. The results will be intense, bitter, and sour. It’ll taste like those early light roast espressos that put me off of light roast espresso.
There’s a different path.
Instead of pretending light roast is dark roast and going finer and finer, you can instead adjust the amount of coffee and water. Use more coffee and pull longer, for more time—and grind fine but not ridiculously fine.
This was the approach used on a recent visit to Sterling Coffee Roasters, one of the few Portland, Oregon, roasters I’ve found that regularly (and expertly) pulls light roast espresso shots. The shop offered up an excellent, cranberry-fruity light roast Ethiopia Bensa Bombe using this method. My barista let a two-ounce shot drag out for 37 seconds until its fruity-acidic flavors mixed with a little bit of backbone, not to mention the flavors of ferment resulting from natural-process beans.
Photograph: Matthew Korfhage
This is the classic approach I’ve arrived at through trial and error, a bit of research, and a lot of conversation with smart baristas:
- Increase the amount of coffee you use. A darker-roast double shot is often 15 or 18 grams. But going bigger, about 20 grams, can extend the extraction time without having to grind so fine you choke your machine.
- Increase the water-to-coffee ratio. Standard espresso is a 1:2 ratio. That means if you use 15 grams of espresso, you’ll aim for 30 grams of espresso in your cup. Longer ratios, often called “lungo,” will also help increase extraction by simply running more water through a certain volume of coffee. I often go as long as 1:3, which is about 60 grams (two ounces) for a 20-gram espresso shot.
- Go a little longer. It’s a long shot, and a lot of coffee. Don’t worry about the “25 to 30 seconds” you’ve been told is the only way to go. Drift a little longer, maybe into the mid-30s or so. You may find a more balanced shot by the end of it.
Photograph: Matthew Korfhage
- Grind only as finely as you need to, but don’t go crazy. Longer shots, and thicker pucks, will offer resistance to the flow of water, without needing powder-fine espresso dust that ends up creating more unpredictable results.
- Spritz your beans. A recent paper by authors including Hendon showed that there’s real science behind the idea that spritzing water on coffee beans can help reduce static electricity and clumping, leading to more even extraction.
- Look for natural-process beans, not washed. Most modern beans, until recently, were “washed,” which removes all of the coffee fruit before processing, leading to a more predictable result. But lately, a lot of growers in Latin America and Africa have begun to try out natural process beans, fermenting some of the coffee berry sugars or mucilage. Natural processing, or honey and bourbon processing, can lead to more body, more sweetness, and more complexity. It can also lead to less acidity. The result, in light roast espresso, is coffee that’s not just more balanced but more nuanced, with added earthy notes that can bind the coffee’s flavors into a more organic whole.
- Use a grinder well-attuned to light roast espresso. Some geometries are better attuned to light-roast beans than others, notes coffee expert Hedrick, largely because light roast beans grind less easily. Hexagonal or pentagonal geometries, with more “points” on the conical burr, tend to have better results. Assuming you’re not on a huge budget, Hedrick recommends the Kingrinder K6 manual grinder that’s also recommended by WIRED. I’ve been using it for months, with good results, to make light roast espresso.
Photograph: Matthew Korfhage
Kingrinder
K6 Manual Coffee Grinder
How to Make a Turbo Espresso Shot, or “Gusher”
Here’s the new-school approach laid out by coffee expert Lance Hedrick, following new findings published in 2020 by coffee scientist Christopher Hendon at the University of Oregon, among others. The turbo espresso shot, also called a gusher, involves up-ending pretty much every assumption about how good espresso is made—grinding coarser for light roast espresso and running a whole lot of water through the puck quickly and at lower pressure.
The result is a fully extracted shot, sometimes even better extracted than a classic one. But the flavor is different: It tends to be sweeter, aromatic, and almost devoid of bitterness.
Crazy, right? Not really. There’s a bit of science behind it, which you can read about in the bottom section of the article. But first, here’s how to make a turbo shot, according to advice from coffee expert Hedrick, who says the best shots he’s pulled all come from this method.
- Use less beans by volume. Try out a 15-gram double shot to better facilitate flow of water through the puck.
- Grind coarser. In my own attempts to replicate Hedrick’s method, I’ve found that you need a coarseness a lot closer to the coarsest espresso.
- Use a high ratio. Try out up to a 1:3 ratio, meaning 45 grams of espresso for 15 grams of coffee.
- Let it gush. The resulting fast flow will knock out a big shot in 10 to 15 seconds or so, way faster than any traditional espresso.
- Don’t worry about crema. You’re not going to get the same stable crema you’ll get from robusta-dark-roast Italian beans on traditional methods. But crema is not the most important part of your espresso, and less important to mouthfeel and body than many assume. “Don’t worship crema,” Hedrick says. “In fact, crema is the most bitter part of your espresso.”
- Don’t neglect your water. Good water means good extraction. Filter your water, of course, which will help keep your machine running longer. But also? Throw a little baking soda in the tank, if you’ve got soft water, and it’ll help reduce the acidity of your espresso.
- First, adjust yield. Then grind size. Don’t play with your grind first. If your coffee is sour, try running the shot to a higher volume. If bitter, dial it back. You can get more consistent results playing with yield than with grind. (Though, you may also need to adjust your grind.)
- OK, the pressure thing. Hendon’s research showed best extraction on a turbo shot with 6 bars of pressure, which helps slow water’s path through the puck. But unless you do some modding or hacks on your espresso machine, you probably have a machine designed to pump 9 bars. Is it all for nought? According to Hedrick, it’s probably kinda fine, even if you don’t have a machine that can program lower pressure. With a coarse grind, a fast shot, and fewer grounds, you likely won’t build up 9 bars anyway. Just roll with what tastes good.
The Theory Behind Turbo Espresso Shots
OK, so how does a turbo shot work?
A gusher is exactly what it sounds like. It’s an espresso shot that practically just pours out of the portafilter so it’s over in about 15 seconds, even at high volume—a heresy among traditional espresso people. Conventional wisdom says this shot should taste terrible, underextracted, sour. But magically, it doesn’t. Extraction is in some ways better and more reliable.
Photograph: Matthew Korfhage
A turbo shot tastes … kinda sweet, actually.
The idea isn’t just maverick. It’s backed by science. Back in 2020, a few researchers, including University of Oregon chemistry professor Christopher Hendon and Australian barista Michael Cameron, published a research paper that used mathematical modeling to show that a lot of what people had assumed about espresso was just kinda untrue.
Finer grinds don’t necessarily or always mean better extraction, they showed. And the 25-second espresso shot is a tradition … not a scientific certainty. Often, a lot of the unpleasant flavor compounds start to emerge after a mere 20 seconds. But especially, Hendon tells WIRED, grinding more coarsely, and using lower pressure and lower volumes of beans, leads to much more consistency between shots.
“What we were trying to do is find brew parameters that would allow us to make highly reproducible espresso,” he said. What he and his collaborators learned was that if you grind finer, extraction got better, but not forever. At some “critical point,” grinding finer actually led to worse extraction. Coffee clumped up. It clogged. Water actually got less contact with coffee grounds, not more.
If you ground beans more coarsely, and let the water flow longer through lower volumes of beans, you could get more even extraction, they discovered after analysis. This method also offered more repeatability. Using less coffee, and lower pressure, likewise allowed water to spend more time in contact with the coffee grounds—leading to even better extraction.
Photograph: Matthew Korfhage
And so, grind coarser. Use less coffee. Use less pressure. Let it gush. Result: excellent extraction of sweet and aromatic compounds. Almost no bitterness. Hedrick tells WIRED that the best shots he’s pulled in recent memory have come using this method.
Hendon figures few would have paid attention to his findings if Hedrick hadn’t taken up the research and run with it—making video after video about the new technique for making what Hedrick now calls “modern” espresso, highlighting a bean’s bright aromatics without all the bitterness. Traditional shots just don’t get the flavors Hedrick wants, and have too many of the bitter flavors he hates.
Now, in the meantime, there are caveats. Hendon published a more recent paper showing that clumping at finer grinds could be avoided if you just spritzed your beans with a bit of water before grinding. (Coffee nerds had been doing this for a while; it just hadn’t been backed up by science.)
Which is to say, while turbo shots are a new and interesting and fun discovery, classic light roast espresso shots can also get good results.
Which Is Better, Classic Light Roast Espresso or Modern Turbo Shots?
Classic light roast espresso shots and turbo shots are both achievable. But note that turbo shots are a lot easier to pull off: Coarser grinds are quite simply more manageable. You’ll get more consistent shots time after time with gushers, Hedrick and Hendon both note.
So, how does a turbo shot taste? It is, on my attempts over the past couple of weeks, not quite as complex as more traditional, longer, finer-ground shots—at least when I’ve attempted them with more traditional 9-bar machines, like the Breville Oracle Jet and the new Meraki espresso machine I’m currently testing.
The combination of coarse grind and fast flow actually end up reminding me somewhat of results from some newer superautomatic espresso machines like the excellent De’Longhi Rivelia. These machines grind coarser and flow faster, and smooth out the edges of traditional shots. The results on my turbo shots were likewise smooth and flavorful, and a bit more sweet, but maybe also a less exciting and eventful ride.
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Photograph: De’Longhi
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Photograph: Matthew Korfhage
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Photograph: Matthew Korfhage
This said, I’ve also struck intense flavor gold with some turbo shots. And when they were good, the results were shockingly good. I have drunk a 12-second light roast espresso with flavor so round and full it made me question everything I’d previously been told about how good espresso should be made.
The difference between turbo and classic light roast shots is actually, if I’m comparing, a lot like the difference between a new-school hazy IPA and a West Coast IPA. The turbo shot, like a modern hazy IPA, offers more juiciness and less bitterness. Maybe it also offers a little less complexity. But in exchange, it’s an easy, smooth ride across the palate that’s more in line with modern tastes. It’s delicious.
So which do you prefer? Juicy or balanced? Complexity and intensity, or affable aroma and sweetness? A difficult test of espresso mettle, or an easy win? Shoot your shot.
Meet the Experts
- Lance Hedrick is one of the most-followed coffee industry voices on YouTube, a two-time World Latte Art champion, two-time US Brewers Cup finalist, and director of EU and West Coast wholesale for Onyx Coffee.
- Christopher Hendon is associate professor of computational materials chemistry at the University of Oregon and has authored or coauthored numerous published works on the chemistry of coffee flavor and extraction.
As of December 23, 2025, the US Federal Communications Commission barred Chinese-based drone maker DJI from importing any new drones into the United State. That might sound like you can’t buy a DJI drone right now, but that’s not true. Head over to Amazon and just about the whole DJI drone lineup is still for sale. So what gives? Are they banned or not?
The key word in the previous paragraph was any new drone. Nothing DJI has made in the past is banned. No one is taking your drone away. It’s still perfectly legal to fly a drone. And this isn’t just a DJI ban. It’s a ban on foreign-made drones, which includes those from companies such as DJI, Autel Robotics, HoverAir, and thers. That DJI is singled out in headlines has more to do with its market dominance than the way the rules are written.
I’d like to say that with the biggest competitor essentially removed from the market that US-based companies are swooping in with new drones. Actually we did say that once about Skydio, and we even liked the Skydio drone we tested, but since then Skydio has shifted away from the consumer market.
No New Drones
Courtesy of DJI
While it’s good news that the old stuff is still for sale, it’s unlikely that any new drones will arrive.
In order to sell in the United States, anything that uses radio frequency components has to be approved by the FCC. Drones use radio frequencies when flying, so they fall under FCC jurisdiction. Because none of the drone companies have had the security review they need by an approved US agency, they have all been placed on what’s called the Covered List. Companies on the Covered List do not have approval to import products into the US, effectively banning them.
There’s some evidence that wheels are turning somewhere, in a way that could spell good news for consumer drone flyers. Last week, the FCC amended its Covered List to exempt drones and components already approved by the Defense Contract Management Agency’s Blue UAS list. The FCC says in its public statement, “The DoW has determined that UAS and UAS critical components included on Defense Contract Management Agency’s (DCMA’s) Blue UAS list do not currently present unacceptable risks to the national security of the United States or to the safety and security of US persons.”
For the most part, this doesn’t really impact consumer drones, unless you were in the market for a $13.6k Parrot Anafi USA Gov edition thermal drone, but it’s better than silence, which has been the primary thing we’ve heard leading up to the December ban.
In a move described as underscoring the company’s strategic focus on pan-European connectivity amid rising data demands from artificial intelligence (AI), cloud and next-generation technologies, Zayo Europe has launched a “landmark” network in Iberia.
Operating across 13 countries and connecting 47 markets, Zayo already connects more than 600 datacentres with a “future-ready” network spanning over 2.7 million fibre kilometres and eight subsea systems. The company said its mission is to deliver the infrastructure that powers Europe’s digital economy, offering tailored connectivity solutions that enable telecom service providers, cloud platforms, datacentres, system integrators and enterprises to deliver the network performance they require from core to cloud to edge.
Following a recent expansion in the German Market, Iberia has become the next strategic link for Zayo, furthering the reach of its pan-European network. The new network will encompass the region’s leading cities including Madrid, Lisbon, Barcelona, Bilbao and Sines.
It is being delivered in partnership with Spanish dark fibre operator Reintel, which boasts more than 54,000km of interconnected fibre infrastructure across Spain. The company provides neutral and high-quality connectivity products through a network of sites linked to both the energy and railway sectors.
Zayo Europe sees the partnership marking a major milestone as brings its 400GE enabled wavelength network to the Iberian Peninsula, as well as expanding its Tier-1 IP offering to Portugal and to more Spanish cities.
The collaboration will look to deliver low-latency, high-capacity connectivity across Iberia, connecting the key business hubs. The partners see the new route as a way to enhance network diversity, reduce deployment times and strengthen connectivity options for businesses and carriers operating in the region.
Spanning over 3,500km of fibre across Iberia, Zayo Europe’s network will look to enable “seamless” datacentre-to-datacentre connectivity, faster cloud adoption and high-performance handling of data-intensive workloads. The move is set to strengthen Zayo Europe’s global reach, linking Iberia to international networks across the Mediterranean and Atlantic, and supporting the digital transformation of businesses across multiple continents.
“This partnership marks another important step in Zayo Europe’s journey to connect the continent’s most dynamic markets. Spain and Portugal are quickly emerging as major datacentre hubs, with a strong supply of renewable energy driving new investments to power AI and other cutting-edge technologies,” said Colman Deegan, Zayo Europe CEO.
“We’re delighted to partner with Reintel, who operate the highest quality, mission-critical fibre infrastructure in the region. By extending our network through their low latency, high availability fibre routes, we’re enabling enterprises, datacentres and carriers across Iberia to access our extensive high-performance connectivity that underpins Europe’s innovation economy. With the significant DC roll-out planned in 2026, Zayo Europe is poised to set connectivity trends for the decade ahead.”
Reintel CEO Francisco J. Blanca Patón added: “Zayo Europe’s expansion into Iberia aligns perfectly with our mission to accelerate Spain’s digital transformation. Combining our extensive dark fibre footprint with Zayo Europe’s international network and unparalleled service excellence creates powerful opportunities for customers across the region. This partnership will empower datacentres and businesses across Spain and Portugal to keep pace with rising data demands and, ultimately, strengthen Europe’s digital backbone. We look forward to what can be achieved together through 2026 and beyond.”
It can be tricky to figure out how to clean your Keurig, but it’s important work. If your household is like mine, your pod coffee maker runs anywhere from three to seven times per day. All of that use can cause buildup and gunk, which can affect the taste of your coffee and the lifespan of your machine. But with proper maintenance and a dedicated routine, cleaning is a breeze. Here’s everything you need to know about light daily cleaning as well as deeper cleans.
Be sure to check out our related buying guides, including the Best Pod Coffee Makers, the Best Coffee Machines, the Best Coffee Subscriptions, and the Best Milk Frothers.
Daily Maintenance
To clean the housing of your Keurig coffee maker or other pod machine, just take a damp cloth and wipe down the outside. You can clean the K-Cup holder and needle by brushing or vacuuming away any loose debris like coffee grounds—be careful near the needle part since, obviously, it’s sharp.
Some machines come with a needle cleaning tool that you insert into the top and bottom of the needle, and a few people on various forums have used a paper clip instead. Some machines have removable pod holders that can be soaked in hot water. It’s always a good idea to refer to your specific model’s user guide, and you’ll probably want to unplug your machine beforehand.
To clean your drip tray and water reservoir, remove them and wash them by hand with hot, soapy water (though avoid using too much dish soap to prevent buildup). If your machine came with a carafe, wash it by hand or pop it in the dishwasher if it’s dishwasher-safe. Let them air dry or wipe them down with a lint-free towel after rinsing them off. You should be replacing the fresh water in your reservoir often, especially if it’s been sitting for a while. If your machine has a water filter in its reservoir, replace it every two to three months. Most machines with these types of filters have maintenance reminders—heed them!
For cleaning out the internal bits and pieces, you can use something like a Keurig Rinse Pod, which helps to flush out any excess oils or flavors that might be lingering. They are especially handy after brewing with flavored K-Cups like hot cocoa or some coffee varieties. You can also just run a hot water cycle every so often, which is a particularly good idea if you haven’t used your machine for a few days.
Deeper Cleaning and Descaling
Some manufacturers recommend using filtered water or distilled water instead of tap water in your reservoirs, but I’ve always used tap water with the knowledge that I might have to clean my machine more frequently. You should deep-clean or descale your pod coffee maker every three to six months, or possibly more often if you notice hard water stains, calcium deposits, or mineral buildup, or your machine prompts you to deep-clean it.
You can do this a few ways. For the DIY method, fill your water tank with white vinegar and water (about half and half) and run large-capacity brew cycles until the reservoir is empty; Halfway through, consider letting the vinegar solution soak for a while, around 20 to 30 minutes. Follow up with a few rinsing cycles using clean water until the vinegar smell is gone. Alternatively, you can use a dedicated Keurig descaling solution according to the instructions on the bottle. That solution can be used on non-Keurig machines too. Make sure your machine is fully rinsed out before brewing your next cup of coffee.
It’s important to perform these deeper cleaning cycles on a regular basis to ensure your machine lasts as long as possible. And that your coffee tastes good, of course.
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