TL;DR (Quick Recipe Overview)

• What You’re Making: The “Nomacano” is a hybrid coffee method, inspired by coffee expert Lance Hendrick, that combines espresso extraction with filter-like clarity.
• Key Gear: A standard espresso machine (no special flow profiling needed), a paper filter in the portafilter, and a V60 dripper with a paper filter.
• The Recipe:
  1. Dose 23g of coffee into about a 25g basket, place a paper filter at the bottom.
  2. Pull ~180g of yield in ~45 seconds at normal espresso pressure.
  3. Filter this through a V60 filter to remove crema and micro-particles.
  4. Dilute the filtered coffee with ~70-80g of hot water to achieve a bright, clean, filter-like cup.
• Result: A balanced, café-level coffee with the nuance of a pour-over—made right from your espresso setup.

How to Brew the Nomacano: The New Hybrid Method Inspired by Lance Hendrick

If you’re a coffee enthusiast who craves both the complexity of a top-notch pour-over and the consistency of an espresso machine, the “Nomacano” could be your new go-to brew method. Coined and popularized by coffee authority Lance Hendrick, this approach merges techniques from café crème, Americano, and espresso, resulting in a filter-like clarity that’s quickly becoming a buzz among coffee nerds.

Why the Nomacano Is a Big Deal
Inspired by the method served at the renowned Noma restaurant—long hailed as one of the world’s best—Nomacano is a brilliant fusion. You start with an espresso machine (no special gear needed!), pull a longer shot, then filter and dilute it for a balanced, flavorful cup that captures the bright nuances of specialty coffee.

Think of it as a shortcut to café-level coffee: quick, reproducible, and perfect for moments when you want something more delicate and complex than a straight espresso, but don’t have time or interest in setting up a pour-over.

Who Should Try the Nomacano?

• Home Baristas Ready to Explore: Already nailed the basics of espresso and drip? Nomacano is the next frontier.
• Café Owners & Professionals: Run out of batch brew mid-service? Nomacano lets you quickly serve a “filter-like” coffee that can impress discerning customers.
• Flavor Aficionados: If you appreciate the sweetness and brightness of a carefully extracted pour-over, but want the convenience and speed of an espresso machine, the Nomacano hits the mark.

What You Need

• Espresso Machine: A standard machine like a Gaggia Classic Pro works beautifully. Consider checking out espresso machines on Amazon (affiliate link) if you’re looking to upgrade.
• Portafilter Basket & Paper Filter: Use a basket sized around 25g and line it with a small paper filter at the bottom (like a trimmed Aeropress filter).
• V60 Dripper & Paper Filter: After pulling the shot, you’ll run it through a V60 filter to remove crema and fines. Here’s where you can browse V60 drippers on Amazon (affiliate link).
• Fresh, Specialty-Grade Coffee: The Nomacano highlights subtle flavors, so choose fresh, high-quality beans.
• Scale & Timer: For precision and repeatability.

Nomacano Recipe Steps

1. Prep the Portafilter:
   Place a paper filter at the bottom of your portafilter basket. Lightly rinse it so it adheres and removes any air gaps.
2. Dose Your Coffee (23g):
   Weigh out 23g of coffee beans and grind slightly coarser than a standard espresso setting. Aim for something fine, but not so fine that you choke the machine.
3. Tamp Evenly:
   Ensure an even puck. Good puck prep still matters since you’re dealing with fine grounds and high pressure.
4. Pull the Shot (~180g in 45s):
   Start your machine and extract about 180g of coffee in roughly 45 seconds. You’re essentially creating a long, dilute espresso—something between filter and espresso, but leaning toward filter.
5. Filter Through a V60:
   Immediately pour your extracted coffee through a V60 dripper lined with a paper filter. This step removes crema and microscopic fines, resulting in a cleaner, brighter cup.
6. Dilute with Hot Water (70-80g):
   Add about 70-80g of hot water to taste. This brings the strength closer to a filter coffee, enhancing its complexity and making the final cup more approachable.

What Makes This Method Shine?

• Incredible Clarity: Removing crema and fines strips away harshness, revealing your coffee’s true flavor profile—bright citrus, delicate florals, mellow sweetness—whatever your beans bring to the table.
• Consistency & Speed: You can replicate this method easily with your espresso machine. No special pressure profiling or advanced gear is needed.
• Versatility: Running out of batch brew at your café or just feeling too rushed for a pour-over at home? Nomacano gives you that filter-like clarity in less time.

Pro Tips for Perfecting Nomacano

• Experiment with Ratios: Start with the recommended 23g in a 25g basket, but feel free to try smaller doses. Just ensure enough headspace for proper extraction.
• Temperature Tweaks: Aim for a brew temperature around 88°C to 93°C. Slightly cooler can help preserve delicate aromatics.
• Taste Test Along the Way: Before dilution, sip the concentrated version. Understanding how the coffee transforms after you add water will help you nail down your ideal final flavor profile.

Check Out Lance Hendrick’s Original Video
For a deeper dive, watch Lance Hendrick’s Nomacano video. He’s the one who coined the term and shared this game-changing technique. Hearing it straight from the source can offer more insights and visual guidance.

Conclusion: Elevate Your Espresso Setup
The Nomacano isn’t just another brewing fad—it’s a practical, delicious method that expands what your espresso machine can do. By blending espresso-like extraction with a filter-oriented finish, you get a cup that’s both bright and balanced, perfect for anyone craving something different. Inspired by Lance Hendrick’s innovation and perfected at world-class venues like Noma, this method is ready for you to try at home.

So go on, give the Nomacano a shot (pun intended). You might just discover your next favorite brew. Your palate—and maybe even your guests—will thank you.