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No stone fruit for like two episodes. 😂

Great convo! We take pride in what we do, but we can’t be offended about feedback. But doing good work on the front end like you guys mentioned, it helps a ton. I had feedback about a coffee I roasted, it was a lighter fruit forward coffee, the customer said it hurt her stomach when she put it through her super auto espresso machine. I mean I thought it was roasted and well developed. But how it was brewed probably didn’t work for what it was.

Doing pop ups is my thing, and they are a lot of fun. But I haven’t done a “home cafe” yet. My wife and I are planning some home cafe days. I’m hoping she will be down to bake, and I can do the coffee side of things.

I did 6,7 pop ups at my house decent DE1XL and Linea mini already planning the next one

thank 🙏🙏 I

Is the brew time from the very beginning? ( first 50g water pour)? Or just once you hit the 320g?

This is the first aeropress recipe where I felt I am zeroing in on what tastes about right. RN I am getting pretty great results. I just took off 15 seconds of the brewing time and I am getting pretty close to perfect. Thank you!

bru filtered coffee tastes so much better than freeze-dried lul

It does me

I'm SO confused. Are you Charlie Anderson or his brother? Aka the pizza guy who makes NYC pizza at home !?! Edit: Checked your page, and you're not the same person LOL. You two do look a lot alike, at least in this video.

I have some points to add from someone from Brazil that don't have access to central america or african coffee's very often, when we have it's either too expensive for a Brazilian to buy or too old coffee, no taste, no aroma, nothing. So in Brazil we have a very low percentage of people drinking speciality coffee (less than 1% according to last data from FAESP) and we have very deep problem with transparency. In here is not a nich inside the nich, co-fermented coffees are like 30-35% of the market if not more, and if count carbonic maceration, semi-carbonic maceration and indulse fermentation with yeast, it's half of the market if not more. I know you guys are from the US and talk majorly to the US, but i just want to add this huge transparency issue happening, people don't know what they drink. They feel passion fruit (very common co-fermented with passion fruit or lime, because we have in every coner of the country, so people very common to passion fruit, lime, orange, pineapple, strawberry, banana, taste) and they think "man speciality coffee (wich is call special coffee in Brazil) is really the thing". So we have farmers that only do that, and sucks, because working has an barista that's not what this very small number of people want, not on the pour-over, much less in the espresso. They want floral, chocolate, caramel, medium to low acidity, and they want to feel bitter also, hell coffee is bitter, and there's good bitter and bad bitter. There's is clients that say "i just want a coffee that taste like coffee", and sometimes I don't have, it's not my shop, and i will tell my clients what they drinking, because it's ethical wrong not to and my moral values don't agree with that, and eventually I gonna be fired. But there's is more. People don't want to say the roast level, altitute, process (just say "natural fermentation" or "anaerobic fermentation" or "carbonic maceration" when in reality is a semi-carbonic), it's a mess. And it's not only in Brazil. In parts of Europe, Oceanic, large part of southern Asia and most African countries. It's really exhausting been a barista in this situation and someone that want the industry to grow in here. And the numbers are showing, this system of Naturuals, experimental, is not working in here, the industry is not growing, most of the farmers i know are not happy, is just a small group, a small monopoly. So i hope you guys share that this don't work. I hope someday we have a more open and transparent world, where everyone can taste great coffee. I don't know if i ever taste good coffee, and dedicate my life to coffee, not to be rich, but because i love. It's sad honestly.

Yes 🙌 Another episode!

Could you list the videos from Chris Deferio and Max? Couldn't find 😢

Great video. Short and sweet! Lots of good insight into what roasters do.

So good

if i start off with 16g of coffee and 256g of water, at how many grams do i stop and swirl to wait for 10-15seconds? Thanks for the nice video sharing!

Excellent video. I'm learning how to do this.

Love this recipe! Simple and easy. I’m new to Aeropress coffee so I’m wondering something. At the end you talk about taste test you say if the coffee is underwhelming or missing flavor to grind coarser is that just an aeropress thing? For pour overs or espresso I’d typically grind finer if that was the case.

This is such a great series. What I hear, “we’re starting a podcast network” I’m down.

Key takeaway: get your tasting reps in!! Really enjoyed this level-up series, this one is definitely the one to start with and the most important I'd argue for sure, all about training the palette and being able to communicate effectively with what your tasting. All those skills are going to translate the rest of your barista/roster/cafe owner work. Keep going guys 💪🏼

You all have a very biased-viewpoint the wage you’re paid for your work should come from your boss. Tips are not part of your salary. It is a non standard, perk. Which began under the table. The business should pay you.

Nice video, I like it ❤

This procedure takes way too much time and concentration at 5am when my day begins. After selling my Rancilio Classe 5 one group espresso machine, I considered all types of coffee makers. My final choice was a Profitec Pro 800 lever espresso machine. Easily the simplest brewing method and the best espresso I have tasted. Without all the complicated electronics and parts of a semi-automatic machine, and a great price, I hope this information will help others like myself that want a beautiful machine that produces creamy espresso without all the complications and time required by other brew methods to produce that morning drink we love so much. This video will explain the machine and how to use it. Happy brewing, no matter what method you choose! th-cam.com/video/TmBpmVN6cUM/w-d-xo.html

Hello. please tell me how many clicks on the coffee grinder timemore c3esp

Definitely gonna have to give this one a try 🔥🔥🔥

Been using this method every morning for a few months now. Love it.

What relationships (ratios) have you found between the FL. Oz. poured into the reservoir vs the purported 5 fl. Oz marks on the reservoir vs amount of coffee brewed? Apparently they moved the marks on the series 2. I am relying on the 5 fl.oz. (148 ml) marks using 9 grams of beans per 1 (5 fl.oz) mark. Basically 17g beans per 260 ml water, but if the marks are wrong or compensated?.....

Is that medium roasted beans or dark roast you are using?

Steel brew burrs or ceramics?

Dang, there’s some nuggets here. When I was roasting in 2019-2020 on an SF-6 I would brew with a blade grinder, a Mr. Coffee, and tap water to see what the lowest end of the spectrum would be.

I’m very excited for this I preordered. And I’m selling my XBloom 🙈

Bruh what dod my ears just witness 💀💀💀💀💀💀💀💀💀💀💀

Mirror Coffee Roasters, great content you deserve more subscribers

I live in Boquete and the coffee here is exceptional. While we do get to enjoy fantastic geisha in shops all over town for completely reasonable prices those super pricey ones never wind up here. They wind up being sold at auction mainly to Asia. Needless to say, getting 95% there for $10 is a deal! If you’re ever down in Panama….

Since Hoffman’s blind taste test revealed no difference in the inverted method, I’m curious if you’ve also conducted multiple thorough blind taste tests to see if inverted actually provides value.

The 'Equal Coffee Filter,' a coffee filter as perfectly beautiful as Japanese origami, has been gaining some buzz recently among us coffee geeks.

Let’s gooo geisha!!!

Really enjoyed the no-label bag I got in my last box. Would love to try some more label-less drops

Honestly, thank you so much for that podcast guys ! I've been through that period where you think that's it, I have no think more to learn, but as you said there is so much more. You describe a way of curiosity which really make sense to me, so I really do think I might be on a good path to learn more and level up. French barista working/watching from New Zealand, can't wait to listen more about the next podcast !

Intro 00:00 Dosing & Grinding: 00:43 Heating Water & Bloom: 00:51 First Pour: 01:10 Next Pour: 01:20 Final Pour: 01:34 Ratio: 01:55 Brew Time: 02:17 Enjoy: 02:30 Conclusion: 02:50

lets go 10x!

Can’t wait to try! This will be my first Wilder Lasso as well. 🎉 cool looking Orea where’d you find it?

Yep. There’s the stone fruit. 🥳

No label drops would be really fun.

Would you say you prefer the Commandante over a Fellow Ode with SSP burrs? Is it the quality of fines thats different? Or the consistency or the ability to dial in? Just curious

This combo worked perfect first time for me.. old kitchen kettle and no timer scales yet .. plus no ideas of the quality of the water disoensed here in Laos… thanks for setting me on the path to coffee mania 👍👍🙏🙏☕️

Too weak for me. Too much water. If you like your coffee strong try 18g coffee 60g water everything else the same.

🍄 🆙

Awesome!

If people applied the practices and concepts from just this video, we would ALL see a different and better world for it. 🙏