Living overseas, I've tasted some pretty interesting specialty robusta beans, especially the high altitude robustas: very chocolatey, caramelly, and super smooth with a clean finish--no bitterness.
Kudos to him, must be nerve wracking trying to give an amazing presentation in a completely different language while maintaining that feel and emotion.
What a pure, joyous, sincere presentation of coffee and the art of bringing out its finest expression. Again, not having the benefit of being able to taste the coffee, one can only judge on what Takayuki-San outlines for us, but the sheer pleasure he so obviously brings to the art of crafting coffees and coffee drinks is infectious and so elevates him above the trite, self-important pretentiousness of the competition itself. Well done.
Love this! I’m an ESL teacher and a learner of languages. What he did was amazing! He made three stellar drinks and was able to give an English presentation - Super courageous! So joyful and informative about his craft too. 💕😄
So awesome to see this! We’re working on Layered Shots of Espresso because we believe concentrated flavors are stronger so we’re doing something similar mixing arabica and robusta in our espresso layered and unblended so the blend occurs in the cup or as one coffee extracts through the other coffee. It tastes great so we make almost all of our espresso this way these days. My regular formulas are for big dose baskets I use a 25g basket and do 8g lighter medium roast over 16g medium dark roast. The inverse is possible too, but the grind size may need to be adjusted. Each coffee is ground to its maximum fineness which is coarser for dark roast and finer then normal for mediums and lighter. Robusta pairs great it’s chocolatey and nutty with softer florals or fruits and grinds really fine too pair that with a juicy fruity orange 🍊 guji from Ethiopia and it’s wild. It’s so easy to dial in too. You just keep your espresso setting for your base layer darker roast and try it with different medium roasts. Taste a new acidity everyday but gentler. Some espresso acidities are too high it doesn’t pair well. But layered with a controlled dose it works great. Try 1/3 medium over 2/3 darker. Avoid dark roasts that have burnt flavors. You need a chocolate caramel dark roast without burnt flavors.
it's SO DIFFICULT to find other coffees that aren't arabica, which is a shame bc i really like experimenting other flavours. beautiful presentation! now i want to know the taste of robusta!
It is in English, just clearly not his native language. I really wish they could've let him speak in Japanese and have a live translation with subtitles for the viewers.
@@icanwalcc3190 I think OP is asking for subtitles and might be an ESL speaker himself. I do have a theory of why English is compulsory, some things said in one language can sound more beautiful and more impact than in another, which makes things harder to fairly evaluate a presentation (of course, aside from lack of wanting to investing in an interpreter). I'm not am ESL speaker myself, but I do have trouble understanding him past his accent.
Love his approach and courage to use robusta. In America, coffee industry discourage the usage of robusta because it is bitter. I love that he used robusta in the competition. Robusta can be good coffee. We need to have more variety of coffee of robusta than just Arabica.
i really love this dudes passion for robusta
Living overseas, I've tasted some pretty interesting specialty robusta beans, especially the high altitude robustas: very chocolatey, caramelly, and super smooth with a clean finish--no bitterness.
全部英語でやってらっしゃるのすげぇー！
アメリカ代表が喋りながら正確に作業をするのにたくさん練習をしたってコメントされてたから、ネイティブでも難しいのに、とーっても素晴らしい！
しゃべり方がとってもチャーミングですね❤
Kudos to him, must be nerve wracking trying to give an amazing presentation in a completely different language while maintaining that feel and emotion.
What a pure, joyous, sincere presentation of coffee and the art of bringing out its finest expression. Again, not having the benefit of being able to taste the coffee, one can only judge on what Takayuki-San outlines for us, but the sheer pleasure he so obviously brings to the art of crafting coffees and coffee drinks is infectious and so elevates him above the trite, self-important pretentiousness of the competition itself. Well done.
Love this! I’m an ESL teacher and a learner of languages. What he did was amazing! He made three stellar drinks and was able to give an English presentation - Super courageous! So joyful and informative about his craft too. 💕😄
When you so obviously LOVE what you do , language holds no bounds. Truely amazing.
So happy to see Kokuto being used. I love using Kokuto to make whip cream. It’s a great complement to coffee and coffee jelly
So awesome to see this! We’re working on Layered Shots of Espresso because we believe concentrated flavors are stronger so we’re doing something similar mixing arabica and robusta in our espresso layered and unblended so the blend occurs in the cup or as one coffee extracts through the other coffee. It tastes great so we make almost all of our espresso this way these days. My regular formulas are for big dose baskets I use a 25g basket and do 8g lighter medium roast over 16g medium dark roast. The inverse is possible too, but the grind size may need to be adjusted. Each coffee is ground to its maximum fineness which is coarser for dark roast and finer then normal for mediums and lighter. Robusta pairs great it’s chocolatey and nutty with softer florals or fruits and grinds really fine too pair that with a juicy fruity orange 🍊 guji from Ethiopia and it’s wild. It’s so easy to dial in too. You just keep your espresso setting for your base layer darker roast and try it with different medium roasts. Taste a new acidity everyday but gentler. Some espresso acidities are too high it doesn’t pair well. But layered with a controlled dose it works great. Try 1/3 medium over 2/3 darker. Avoid dark roasts that have burnt flavors. You need a chocolate caramel dark roast without burnt flavors.
it's SO DIFFICULT to find other coffees that aren't arabica, which is a shame bc i really like experimenting other flavours.
beautiful presentation! now i want to know the taste of robusta!
❤❤❤ so suprise ! And happy
Can you please zoom the video I can't be see the coffe cup art and etc...
11:47 fam is living in a commercial
Greaat Job! Very good english!
ouch
Silliest personality.
Why can't they do their presentations in their own mother tongue?
This Competition Was Not Trite Or Self Important Or Pretentious.
Why is every word in your comment capitalised
@@wolfgangchen7287 I was trying to loudly make a point.
If someone translate I thing was better
It is in English, just clearly not his native language. I really wish they could've let him speak in Japanese and have a live translation with subtitles for the viewers.
@@icanwalcc3190 it was very good tho, I wonder if he knows English, or prepared very well.
@@icanwalcc3190 I think OP is asking for subtitles and might be an ESL speaker himself. I do have a theory of why English is compulsory, some things said in one language can sound more beautiful and more impact than in another, which makes things harder to fairly evaluate a presentation (of course, aside from lack of wanting to investing in an interpreter). I'm not am ESL speaker myself, but I do have trouble understanding him past his accent.
Love his approach and courage to use robusta. In America, coffee industry discourage the usage of robusta because it is bitter. I love that he used robusta in the competition. Robusta can be good coffee. We need to have more variety of coffee of robusta than just Arabica.