วีดีโอ

He's gunning for my job!!

Too cute for his own good!

Thank you! It's hard because I work so much doing construction and land clearing/maintenance that even when I don't have scratches, cuts, bruises etc. my eczema flairs up like crazy so my hand looks like it got attacked by a shih tzu most of the time. The long nails for guitar playing (my day job) don't help the overall aesthetic. 🤣🤣😂

Welcome!

I like a thick float of a not-too-strong Islay myself. If you're going to use something really pungent it needs to just be a barspoon. But I think the multilayered effect is lost with only a small little mouse fart of pucker inducing peat extract rather than a thick layer of mildly boggy firewater to counteract the ginger. Just my personal opinion.

It's a good one for sure.

The brewer is called a Phin Filter and the drink is called Ca Phe Trung Here's a link the where I bought mine but you can definitely find them on Amazon if you search for "phin coffee maker" nguyencoffeesupply.com/products/vietnamese-phin-filter-coffee-press?variant=29653223833667

I'm on the opposite side of the preference question, I generally prefer espresso, but I agree that moka is different.

Lol

Very true! I wonder if someday there will be a more general label of "Hawaiian coffee" with specific sub regions listed below that. It depends on legislation eventually designating either Kona or Hawaii more generally as a protected provincial status similar to say Champagne in France.

@@homemadeeditionI lived near Hilo Coffee Mill years ago and had my eyes opened to the array of local coffee when I stopped by for a cup on my way into town. It's still in operation today.

Yeah. . . I have been wanting to return to this video and update it. It works and works well but I think there are a couple steps that just aren't necessary.

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Good choice!

Well... I tried to translate what you said but it didn't make sense in English. Maybe say it another way?

Why do you say that?

I think there are big similarities between the two types of coffee (when brewed the way I demonstrated) because they are both unfiltered infusion methods. But, at least here in the United States, the term "French Press" is more used to describe the coffee maker itself and not a literal description of exactly how it must be used. So, going off of that definition, what I did still qualifies as a French Press even though I didn't actually press the plunger. And the reason for it is to minimize the amount of fine coffee particles that end up in your cup. By letting the coffee sit undisturbed for 5 to 10 minutes after breaking the crust and scooping any stray chunks away, most of the fine particles sink down to the bottom with the rest of the grounds. And at that point there is just no need to depress the plunger. I will say that after thinking about it since publishing this video, I think that if one were to skip the crust breaking and scooping and instead just depress the plunger at that point and then let the coffee sit for the additional 5 to 10 minutes, I can't imagine that you would end up with a noticeable difference in the final coffee. Cheers!

Hard to get the real thing without... you know... the real tools. Hate to say it but it's true.

Glad you liked it!

Well, that sounds great. But, I'm not sure it tastes better than this recipe, especially since "better" subject to what someone likes. But, maybe more simple, less sweet, brighter etc, all of which could be better to one person or another. But, please let us know if you have recipe specifics, I always like to try variations because, I might like them better! Cheers! 🥂🥂🥂

What are some others that don't agree with you? This is the first one I've outright disliked.

@@homemadeedition This one is the worst offender. I guess my European palate just kinda disagrees with tequila, so all the tequila specs are not my first picks. There are also a few that are just 'meh' imo. The .38 Special, Spring Forward, Debbie, Don't, Gordon's Breakfast are all good but not my favourite.

@@homemadeedition Also forgot to mention, but the Cobble Hill is a banger

That puts it in perspective for me, thank you!

I hope this video brings back found memories for you. His impact has been lasting and profound. Even I feel indebted to the man, though I never met him, because my introduction to the wonderful world of cocktails and bartending was through his posthumously published book. And it is no overstatement to say that everything else I have learned and continue to learn is grounded on the foundation of Sasha's influence and guidance.

@@homemadeedition Yeah, I worked at a bar that he was hired as a consultant for. We crossed paths off and on for a couple of years. I have a suit that he bought me, that is pretty special. He showed me how to carve ice, make the mixers, et cetera... yeah, he made an impression. Chill dude to kick it with too, and I am glad that I had the opportunity to do so. I am grateful to have known him. his book should be flying off the shelves. So many people in the Pacific Northwest claim to be doing "craft" and "speakeasy" cocktails and they aren't even familiar with his methods, which is unfortunate. I sincerely applaud you for making the effort to spread awareness of his work.

I do what I can, thank you for sharing. May he rest in peace.

Thank you for the feedback, I agree it wasn't mixed right. I think my more recent videos are a lot better and hopefully you'll agree. Cheers!

I just did a quick search and I think that you're right!! I didn't know that. And I thought there must be a non-bonded version because I had seen "Rittenhouse rye", "100 proof Rittenhouse rye" and "Rittenhouse Bonded Rye" in various printed recipes. I assumed that there must be different versions but it looks like they are all the same.

You're welcome!

That is the funniest thing anyone has ever said about me 🤣🤣🤣😂🤣 Though, since I also work with kids for my day job (music teacher) I am REALLY glad my wife insisted on my returning to the full beard look. Not exactly the vibes you want to project... 😬😬

I should do that!

I like this as well!

Hope you enjoy!

Well, this comment just convinced me of what my next spirit purchase needs to be!

I think you'll find it to be pure delight!

It really is!

I was just going back through old videos (this one included) last night and I had the same thought! My family usually hosts a large Labor Day party every year and I typically play bartender with a limited menu of 2 or 3 drinks. Two years ago I featured the Bloody Mary and it was smash hit with guests. I am thinking this year that I should feature the Gordon twins instead. I always forget how good these drinks are until I have one in my hand. Cheers!

Thank you!

I hope I don't get in trouble for doing it!

@@homemadeedition I'll say it's fair use...

Much appreciated!

Well... it was so freaking hot but the AC was unbearably loud to run while filming. You can see the sweat soaking my shirt and running down the side of my face lol

@@homemadeedition sorry i apparently leave rude comments when im drunk. ty for the how to

Oh don't worry about it, you made me laugh! And, being an overly sweaty hyper energetic TH-cam can be a little gross so I don't blame you 🤣

Thank you! It is a Flair Pro 2.

Ooooo that actually sounds very interesting!! Let us know how it goes!

You're welcome!

My mom has used a old school stovetop percolator for decades. It's never been my preference but, then again, it might be more the Folgers and not so much the brewer I don't care for.

@@homemadeedition Morning, I was fortunate, I like really strong coffee so picked the strongest on the shelf. Had this percolator for years. In my humble opinion these espresso machines and drip coffee machines make good coffee, but never, in my opinion, hot enough

I mean... would you trust a sub $50 coffee maker full of boiling water and pressurized 9 times the atmosphere less than a foot away from YOUR face?!? But yeah it's still kinda funny 😁 I mean, duh, right? Who wouldn't like the expensive one, right? Except, I have two brothers who both own Flairs and one never uses his (he prefers a $20 pour over) and the other uses his about 25% of the time. And then I use mine 90%+. Money doesn't equal preference but, it does when your preference is pressurized espresso. Cheers 🥂🥂

That sounds delicious! It's reminiscent of a Hemingway daiquiri with the grapefruit. Personally, I'm not often in the mood for a classic daiquiri, but when the mood does strike me, nothing satisfies my pallet like the classic! Cheers 🥂 🥂

@homemadeedition Sometimes we use three ounces of rum to make it even closer to a Papa Doble.

I think blooming the coffee (that's the technical name for what you're describing) before using the reservoir is a brilliant idea. I can see that you're much less likely to be a hole through the middle by extracting the CO2 first. Great tip!

I agree!

@@homemadeedition 🙂

Thank you! It's just because life has forced me to be inconsistent with video output and the algorithm doesn't like that.

Simple doesn't mean less good, sometimes it's actually better.

I'm not sure what you're saying. Should it be used for milk?

Do it!

@@homemadeedition As soon as my spirits and liqueurs ship and deliver to me, I will. But we are snowed in here in this area of the country, and nothing is delivering - no USPS, no UPS, not even trash pick-up. Prayers please for all frozen areas in the nation.