This really was so much fun, as it was to make it for the team here at the studio afterwards! Thanks for letting me be a part of this, I really enjoyed the whole video - and it reminded me of the time I spent harassing you for various things in 2005, while you ran The Fat Ducks Lab. (Please don't make me relive the coffee mayonnaise we made though - that still haunts my dreams...)
We will not speak more of the coffee mayonnaise, or how we nearly gave Heston a heart attack with our pipe tobacco coffee extract. As always, it was great getting to do something together.
Glad it was appreciated. Annoyed my audio wasn’t actually that good, my home has a lot of reverb and I didn’t put up any sound blankets because it was damn early for me when we did the call.
Honestly, its not even something i thought about til you said it. So many times i've seen professional youtubers collabing, in a video call, and just come to expect the underwater quality sound of the call. For the average viewer, they're probably not going to consciously notice, like i didnt. But the increase in audio quality on a call especially when its part of the video, makes the point of the conversation and their emotions so much clearer. Honestly really top quality stuff and attention to detail from the two. Really next level stuff.
@@WyattWinters Although, to be fair, a) its not a conscious thought in most creators minds and b) you're already "troubling" the guest, it might be a abit much to ask them to mic up. Although, so many times i've seen them calling in their own sets or editing station, where i presume, they have mics already set up and all it takes is just turning them on and exporting the audio. It is much more work and planning though. Edit : I went and looked particularly at Cleo Abram and her collab with Johnny Harris where they had a video call and realised that they both too did the externally recorded audio sync with video call feed. I guess its just when both sides kind of have a stake in the project, im sure James will have his own video on this too, or maybe not. But its just nice to see what happens when you have two people who are passionate about their projects and collaborations come together. Just a seamless video at the highest quality.
As someone who has heated up dishes in the microwave since I was a child, I am a gastronomic pioneer. The outside of the dish scalds the top of your mouth leaving the sensation that the skin on the roof of your mouth is peeling off, while the inside of the dish gives the sensation that it was just taken out of the refrigerator. Truly a culinary wonder.
This man shows up once a month and creates something utterly inspirational. Hoffman has drank more coffee than I've ever seen and was giggling like a kid, I'm just a line chef but your videos always give me that unique excitement that comes with discovering something new and exciting. Splashing out on some pond scum rn
Last time I heard James laugh like that was in his "Too many Coffee Creamers: A Taste Test" video @ 11:20 where he tried the Rice Krispy treats creamer straight th-cam.com/video/ehZd8LHA2Tg/w-d-xo.htmlsi=iXx6TCbCQpGyy6rM&t=683
This was fucking phenomenal. The history of a dish, the history of fine dining, the history of Fat Duck, the history of you; then combined with the process of applying a culinary idea to a new ingredient, all the trials, the errors, - and ending by recreating the emotions in James that you described upon reaching success with the hot and cold tea development...your story-telling and narrative building in this video is objectively superb; I truly hope you're proud of this!
@@ChrisYoungCooks The backstory, how you think/thought, the obvious love and attention to detail shared with James and then shared with us. It's brain candy of the finest quality and deeply inspirational. Your gift for terse, thoughtful storytelling shines here. Many many thanks.
@@ChrisYoungCooksthis was my first video I’ve seen of yours and loved the presentation. Phenomenal production quality. I can tell your passion creating high quality food extends to your videography!
One of the best videos on the channel! Absolutely appreciate all the work and the history of the subject ties all the matter together. Thanks for the vid!
"If this doesn't work, it might be hopeless, and you will never see this video." Please, please, please share your fails. It allows others to grow upon your work, or to recreate it themselves to help figure out what went wrong. Failures are content (and it's good for science, too)!
Yes! So much scientific progress is built off of someone else getting somewhere with a good idea before you. It’s basically the difference between research and applied science😅
Pro tip: if you want to emulate the effect without all the fuss, you can use two straws and sip from two different cups simultaneously. Having said that, I definitely want to give this a proper try once I get the ingredients.
@@GamesFromSpace ahh, yes, let's gatekeep, cause the plebs who can't afford to make something like this don't deserve to try something to replicate the thing in the video
Omg, I've made this tea as a chef in Fat Duck plenty of times and I'm just learning that it is your recipe!!! Amazing 😍 what a fantastic experiment with the coffee as well!
Oh neat! I'd be so curious to know how the recipe has evolved! If you're open to it, please DM me on Instagram or Twitter. Always happy to talk to a fellow Fat Duck chef.
Please make more of these. The science and testing videos are amazing, but TH-cam needs more crazy recipes. I really miss the old chefsteps content, and someone doing some stuff in line with Hestons old At Home or In Search Of Perfection shows but for the TH-cam era would be a game changer
Completely agree. I think some of of the fastest growing food content creators are the ones who perform experiments and communicate the results in an effective way.
As a geologist and someone who loves food science, the impact of local geology and groundwater mineralization on food fascinates me. Some dishes simply don't work in some regions because the geology is wrong. For example, spherification always fails at my place due to extremely high carbonate levels from a dolomite aquifer, but at my parents house where water is fed from rain on unreactive granite, it works perfectly. One mine I worked and lived at for a bit always had boiled then baked potatoes brown poorly due to extremely low pH due to being on a sulfide deposit. And that's not even getting into how crops turn out. The difference of whether onions are used as a main ingredient or a seasoning in different regions depends heavily on the amount of sulfur in their soil. Low sulfur areas traditionally used them as a main ingredient, or even as a sweet ingredient, because they have very little pungent flavor when grown without sulfur (like Vidalea onions). Others with high sulfur have them be much stronger, so they work better as a seasoning. It's cool to see the process of trying to make the drink work, despite the differences in water and geology.
I love this. As someone who’s very into food science and biochemistry, I’ve cooked at my moms house and my fathers and done the exact same thing with highly varying results simply due to the water I’m using. To the point for some things like my coffee tea or a recipe I want to ensure I get right I’ll waste a couple of bottles of water to do so. I even looked up my local municipal water supply and the quality data from tests. You can see the amount of copper, lead, arsenic, barium, chloride, fluoride, nitrate, nitrite, selenium, sodium, sulfate, manganese, bromide, benzo(a)pyrene, and even radionuclides such 30 MCL per ppb of uranium (?), plus bacteria such as coliforms. There’s a lot more variation in people’s water than they may realize and on top of that a lot more than just water. I’ve been criticized by people who say it’s just water, but tap water kills people quite frequently and contains a lot less just water than they know.
i am just a passionate home chef which has been moving about a lot due to other non.fun reasons -- and i swear to fudge, depending on location some things just needed adjustments to come out delicious. while i was aware of current-day humidity influences, or just alleviation - to consider the geology of my location never struck me. until now. way to go. we found a new way for me to totally nerd off to my few friends when i go visit them to make dinner in exchange for a night on their couch. thank you
I've been experimenting with gels and emulsions lately, with much of my inspiration/instruction coming from Modernist Cuisine. And I've also geeked out within the last year or so on coffee because of James' content. This is a timely, delightful, surprising crossover. And what a phenomenal recipe! I'm blown away by how you've taken a labor-intensive three-star dish and simplified it to make it accessible enough for the home cook. That is something no other content creator has accomplished as well as you, to my recollection, and I watch WAY too much TH-cam. Access to more of that genius would make a Patreon subscription a no-brainer for me.
I see what Tom Scott says - this is amazing but that “comes off video call to tell the viewer he liked it” transition is very BBC Schools circa 2001. Makes it cosy - feels like I’ve pulled a sickie from school and am watching in my pyjamas with a mug of lemon tea 😂
The production value on your videos are just insane, really love the entertainment value AND the informative value of you're videos that really are inspirational and teaches you a lot at the same time!
Really love how you incorporate your cooking history into this episode - would love some more reappraisals of that period where molecular gastronomy hit its heights in fine dining. Thank you so much Chris!
@@ChrisYoungCooks is there any reason you didn't want @jameshoffmann to use soft water the first time around ? (since his area is well-known for hard water)
@@Essem-H He didn’t specify that in this video that I could see. Where did you get that information from? He just said England has harder water mostly than Seattle.
This video was a wonderful reflection of molecular gastronomy at its best - the convoluted history, the complexity of the science, the trials and inevitable failures all leading to the payoff of the undiluted joy in the diner's experience.
lol when you mention the hard water i can just see the wheels turning in james' mind that he 100% considered that he brewed the coffee with a known mineral content that he mixed himself lol
Absolutely lmao. He was just nice enough not to mention it. Then again, even if he was aware of the mineral content, it might not have been the spec needed for the brew. And I think that's what was flying through his mind at the moment.
The word that comes to mind is “delightful!” Every single person trying it the first time had a smile on their face. It is, as Chris says, more than nourishment; it’s culinary art in the truest sense. Thanks, again, Chris for a delightful video, too. First rate, as always!
My idea for a simple bootleg version: make an iced and a hot coffee in separate cups. Put a straw in each cup, take both ends into the mouth. Sip. (edit: make sure the hot coffee cools down a bit to not burn yourself)
Alternatively, just make a divider and leave it in place. Close your eyes and you won't know the difference. This was a very cool video and I love the science behind it, but the majority of the experience exists in the surprise, and so I don't see the point of going to all the effort unless you're making it for someone else
Saw the entire Heston's feast series back in the day, and I remember the young charming fella from across the street from the Fat Duck, before Chef Steps, before Modernist. Thanks for the fond trip down memory lane.
I remember the total delight of this dish on my first visit to the Fat Duck. This was years later - 2016 I think - so I was worried molecular gastronomy would feel stale and boring and “done”, but made me giggle like a child. Thanks for that memory Chris!
I remember writing an email to James some years ago about one time that my cold milk didn't mix with my hot coffee in the morning, so when I drank it i felt both temperatures and almost kinda felt pain? Like a sting. So i asked James if he ever heard of something like this but he hadn't. He asked me if I had any more details but I didn't since it was an accident. I'm glad someone made something like that
@ShadowRulah there was a moment of that, and I'm familiar with it thanks to a neat science exhibit thing for kids when I was that. We can sense temperature differentials but not heat or coldness. Pretty sure the lack of activation of the many pain receptors in the mouth was what gave it away.
I was a stage at the fat duck back in 2006 and I remember meeting you all the way back then. I remember trying the hot and cold tea and my mind being blown. You are an amazing talent and I remember you being a really great dude. This is an amazing video keep up the great work!
The quality of your videos is ASTOUNDING. This looks like a professional team with decades of experienced produced it. I also very much enjoyed the content, which I always find extremely educational. I'm glad I got your channel as a recommendation!
I subscribe to many TH-cam channels. However, there is only a single one I have set to give me notifications when a new video drops, and that is Chris. Yet another fantastic, informative and amazingly produced video. Thanks for your effort in entertaining and teaching Chris.
The fact that not a single person mentioned the texture after the gel being made shows how spot on that part of the reciepe is for making this kind of drink though. Super interesting to think about something like a 'long strand' gel drink XD
You didn't have to go so hard with the video, but you did and it was phenomenal. Am scared of you and your teams effort, creativity and level of quality you dish out every time. Am just glad I get watch this!!
It is truly wonderful how Chris is happily awaiting his customers' reactions, it is a pleasure to know he looks forward to their enjoyment so much. They are lucky to have a chef like him concocting amazing things for them to try! Well done.
I'm watching this on a Samsung Fold 5. Just found it funny when you showed the full screen shot of the tea at 7:07 it seemed to line up with the screen crease.
I am amazed, every single video is so good. This such a good channel. I am already excited for the next one. Please take your time to make it as good as all the videos before.
Stumbled on this video. I have no idea what part of the algorithm brought it to me, but this video is the perfect example of the absolute best of TH-cam. Purely delightful. And I feel ever so slightly smarter than I was before I hit play. I just wanted to pop into the comments to tell you that I absolutely loved this video. Thank you!
Well this is awesome. I use powdered L-Theanine (an ingredient in energy drinks) in water pretty often and the same exact kind of mixing wand. If you use the wand with a much smaller amount of water, like a few spoonfuls, you will find it's a lot easier to break up an agent like that which wants to be kind of hydrophobic. Will save you from chasing clumps for minutes.
The work that went into creating the hot and cold tea was incredible. What a wonderful idea to adapt it to coffee. The childlike delight of James was a great moment. Hopefully it was worth all the perseverance with the recipe. Awesome video. Thank you.
Simplemente increíble, no puedo explicarte en palabras las sensaciones que me dejó este video. Desde la narrativa hasta la historia, y la inclusión del mejor de todos (James) y su reacción mas honesta sobre el resultado final... Hace mucho no me divertía tanto mirando un video. Estamos viviendo historia ya que no todos los días se crea algo tan intrigante como una bebida fría y caliente al mismo tiempo, y más aún sumando a esto, imaginate que esa bebida que creas la pruebe el crítico más aclamado y experimentado de todos... No tiene sentido. Ojalá 'hot&cold coffee' tenga lugar en un futuro del mundo barista.
sorry i really forgot that I was writing in my native language. if you like so, i would love to translate for you but wrote that fluently was emotionally better than if i would use english and should figuring out the words to explain the feeling 😂
Or you could drink the coffee separated with the divider, but his main goal was to have both different temperature coffee in the same glass to make it magical
Did I need another excuse for wanting to get a magnetic stirrer hot plate, which I'm fairly certain might be a better alternative than having to use the milk frother and the other stirrer you used? No. An I thrilled that you have convinced me to finally get one? Absolutely! Also double bonus of having two of my favorite F&B creators/chefs/baristas collaborate!
I appreciate the instinct to be thorough, but gels generally get stirred from the top in a lab setting because magnetic stirrers tend to struggle as soon as the solution thickens even a little bit. The set-up Chris has is pretty much ideal.
I think mostly because of how your brain expects liquid to behave when you sip from a cup, and also because it’s slower to mix in your mouth so the effect lingers.
Wow. So I remember watching Heston’s programme on tv in which he displayed his hot and cold drink. I used it for inspiration on my Barista of the Year competition back in 2015 where I wanted to create the exactly thing in this video! From memory serves I used agar gel to thicken my cold brew and added citrus to flavour one side. I struggled to get consistency of the coffee flavour but this really has taken me back to 2015. I smiled all the way through this video. ☕️
I always had grandma's sweet tea growing up. Sometimes it was still warm from the stovetop when I poured it in my cup. Then I threw some ice cubes in and sipped away. I've always liked how the hot and cold swirls mixed. This videos brought back those memories.
One time thing, but I’ve been sitting here this morning enjoying my coffee and responding to comments, and they’ve been getting calls with this question all morning. Might have to figure something out…
Watching the process of pinpointing the crucial details and streamlining the process for obtaining such an unique experience reliably was soooo enjoyable, and nailing the result you had in mind and watchig the reactions of people who try it then... priceless. Me and my wife loves coffee, now i feel like i absolutely have to try and make it for us! Congratulations on this success, and cheers from Italy!
It's sweet how excited you got when James Hoffman described the experience. I likely won't replicate this anytime soon, but I'm wondering how different the experience is from drinking regular hot and cold coffee from a divided cup. The lack of the divider will obviously amplify the experience, but with eyes closed, they should be pretty identical, no?
Thank you TH-cam algorithm, what a great channel discovery and collab with my favorite coffee channel ! Keep it up! It’s awesome to see legendary experts in their field get on youtube and share their knowledge to an audience directly.
This video is exactly why the internet is so great. Who wouldn't love that? I have to try this one day. Hope these ingredients are all available here in Switzerland.
@1:46 I always wondered what that tool was, didn't know it was for shaking ketchup. My mom had one but I don't know why it was kept hidden in a corner of the bedroom closet.
When I was young I loved to drink milk poured fridge cold to the mug, then warned up in microwave, NOT stirred. As the microwave heats up stuff non-homogeneously the milk was both warm and colt. I guess it's kind of the same thing as the hot&cold coffee and tea shown in this video 😊
I need to make trip up to Washington. You have the best format for food videos. Information and entertainment is like your dish. Complimenting opposites.
Wonderful video and concept - the simplicity of the drink's presentation juxtaposed with the intricacy of the process makes it such a fun thing to watch. And for James to call it a cup of coffee that you've never had before makes it something really special. Look forward to seeing where this goes!
Hey Chris! Great video and also great thermometer. I had one slight criticism of this video from near the end. You said, maybe as a joke, that if it didn’t work we may never see the video. I know it’s hard for creatives to share “failure” but I think that’s exactly what I want to see. I think seeing the recipe process is fascinating. And sometimes it doesn’t work, but you tried. I’d love to see experimental wacky stuff like this that just didn’t work. Getting a retrospective and maybe the community can help, who knows! Thanks for the excellent video!
I had an experience like this a year or so ago. I left a cup of iced lemonade in my car overnight, and when I cam back in the morning the top had gotten just enough sun to melt and be slightly warm, but the bottom was still fairly cold. I chugged it all in one go without knowing this and the two temperatures mixed in my mouth. It was pretty mindblowing. I imagine this is ten times that experience.
This is such a good quality video- can't believe I'm just finding out about this channel. Also if 17:41 isn't the real-life/idealized form of a fred armisen portlandia character, i don't know what is.
This really was so much fun, as it was to make it for the team here at the studio afterwards! Thanks for letting me be a part of this, I really enjoyed the whole video - and it reminded me of the time I spent harassing you for various things in 2005, while you ran The Fat Ducks Lab. (Please don't make me relive the coffee mayonnaise we made though - that still haunts my dreams...)
We will not speak more of the coffee mayonnaise, or how we nearly gave Heston a heart attack with our pipe tobacco coffee extract. As always, it was great getting to do something together.
That coffee mayonnaise sounds cruel and evil!
Please speak more where do I find this video
@@ChrisYoungCooks You let the cat out of Pandora's Box uttering the phrase "coffee mayonnaise". What the hell is coffee mayonnaise?
these experments need to be made into a video. WE NEED TO KNOW.
minor thing but I'm just glad to see someone professionally record a video call from both ends
Right?? Like 90% of the time it’s like “I know y’all are both content creators, how hard is it to have the other guy mic himself and sync in post?”
James is the kind of guy to go to that extra effort and it shows
Glad it was appreciated. Annoyed my audio wasn’t actually that good, my home has a lot of reverb and I didn’t put up any sound blankets because it was damn early for me when we did the call.
Honestly, its not even something i thought about til you said it. So many times i've seen professional youtubers collabing, in a video call, and just come to expect the underwater quality sound of the call. For the average viewer, they're probably not going to consciously notice, like i didnt. But the increase in audio quality on a call especially when its part of the video, makes the point of the conversation and their emotions so much clearer. Honestly really top quality stuff and attention to detail from the two. Really next level stuff.
@@WyattWinters Although, to be fair, a) its not a conscious thought in most creators minds and b) you're already "troubling" the guest, it might be a abit much to ask them to mic up. Although, so many times i've seen them calling in their own sets or editing station, where i presume, they have mics already set up and all it takes is just turning them on and exporting the audio. It is much more work and planning though.
Edit : I went and looked particularly at Cleo Abram and her collab with Johnny Harris where they had a video call and realised that they both too did the externally recorded audio sync with video call feed. I guess its just when both sides kind of have a stake in the project, im sure James will have his own video on this too, or maybe not. But its just nice to see what happens when you have two people who are passionate about their projects and collaborations come together. Just a seamless video at the highest quality.
As someone who has heated up dishes in the microwave since I was a child, I am a gastronomic pioneer.
The outside of the dish scalds the top of your mouth leaving the sensation that the skin on the roof of your mouth is peeling off, while the inside of the dish gives the sensation that it was just taken out of the refrigerator.
Truly a culinary wonder.
😂😂😂😂😂
Yes, I know exactly what the sensation feels like when I eat microwaved soup. !
Considering James has probably tried more coffee than anyone else on earth, getting him to smile like a child is a heck of an achievement!
He laughs quite regularly at their own projects.
No he’s a prat
This is pretty much how he is when he tries new things.
I don't think "Smile" covers it. He was giddy.
This man shows up once a month and creates something utterly inspirational. Hoffman has drank more coffee than I've ever seen and was giggling like a kid, I'm just a line chef but your videos always give me that unique excitement that comes with discovering something new and exciting. Splashing out on some pond scum rn
🙏
"Splashing out on some good pond scum" is not something I think I've ever read before 😂😂😂
Never say you're "just" anything. You're working a difficult job and you deserve appreciation
Last time I heard James laugh like that was in his "Too many Coffee Creamers: A Taste Test" video @ 11:20 where he tried the Rice Krispy treats creamer straight
th-cam.com/video/ehZd8LHA2Tg/w-d-xo.htmlsi=iXx6TCbCQpGyy6rM&t=683
This was fucking phenomenal. The history of a dish, the history of fine dining, the history of Fat Duck, the history of you; then combined with the process of applying a culinary idea to a new ingredient, all the trials, the errors, - and ending by recreating the emotions in James that you described upon reaching success with the hot and cold tea development...your story-telling and narrative building in this video is objectively superb; I truly hope you're proud of this!
Thanks for the kind words. This one was a ton of work and genuinely I had no idea whether the TH-cam audience would appreciate all of backstory.
@@ChrisYoungCooks The backstory, how you think/thought, the obvious love and attention to detail shared with James and then shared with us. It's brain candy of the finest quality and deeply inspirational. Your gift for terse, thoughtful storytelling shines here. Many many thanks.
@@ChrisYoungCooksthis was my first video I’ve seen of yours and loved the presentation. Phenomenal production quality. I can tell your passion creating high quality food extends to your videography!
@@ChrisYoungCooks history talks are much appreciated
One of the best videos on the channel! Absolutely appreciate all the work and the history of the subject ties all the matter together. Thanks for the vid!
*walks out to studio at midnight to brew coffee*
It’s so much fun to see this level of excitement!
fr
Hey Lance, you think you could make a video how to reliably create a commeteer like concentrate ? As they are not in eruope yet. Would be awesome
Coffee temperature deep-dive incoming.
"If this doesn't work, it might be hopeless, and you will never see this video." Please, please, please share your fails. It allows others to grow upon your work, or to recreate it themselves to help figure out what went wrong. Failures are content (and it's good for science, too)!
Yes! So much scientific progress is built off of someone else getting somewhere with a good idea before you. It’s basically the difference between research and applied science😅
Indeed. If it is hard to hit the standard, then as a second channel video, but the ideas you have are worth promoting
yeah is not about the end it's the journey
I'd rather him be like Mr. Oz and not tell us how those sausages are made
Yes! This, please
Pro tip: if you want to emulate the effect without all the fuss, you can use two straws and sip from two different cups simultaneously. Having said that, I definitely want to give this a proper try once I get the ingredients.
That was what I was thinking too, using straws. I guess you would not have the undetectable part though.
It wouldnt be magical at all
That's a facepalm moment.
@@joeys4759 make a straw that combines two liquids into one end and make a bazillion buckaroonies
@@GamesFromSpace ahh, yes, let's gatekeep, cause the plebs who can't afford to make something like this don't deserve to try something to replicate the thing in the video
Omg, I've made this tea as a chef in Fat Duck plenty of times and I'm just learning that it is your recipe!!! Amazing 😍 what a fantastic experiment with the coffee as well!
Oh neat! I'd be so curious to know how the recipe has evolved! If you're open to it, please DM me on Instagram or Twitter. Always happy to talk to a fellow Fat Duck chef.
Please make more of these. The science and testing videos are amazing, but TH-cam needs more crazy recipes. I really miss the old chefsteps content, and someone doing some stuff in line with Hestons old At Home or In Search Of Perfection shows but for the TH-cam era would be a game changer
Completely agree. I think some of of the fastest growing food content creators are the ones who perform experiments and communicate the results in an effective way.
I love how you made James Hoffmann giggle like a child full of wonder while drinking this.
As a geologist and someone who loves food science, the impact of local geology and groundwater mineralization on food fascinates me.
Some dishes simply don't work in some regions because the geology is wrong. For example, spherification always fails at my place due to extremely high carbonate levels from a dolomite aquifer, but at my parents house where water is fed from rain on unreactive granite, it works perfectly. One mine I worked and lived at for a bit always had boiled then baked potatoes brown poorly due to extremely low pH due to being on a sulfide deposit.
And that's not even getting into how crops turn out. The difference of whether onions are used as a main ingredient or a seasoning in different regions depends heavily on the amount of sulfur in their soil. Low sulfur areas traditionally used them as a main ingredient, or even as a sweet ingredient, because they have very little pungent flavor when grown without sulfur (like Vidalea onions). Others with high sulfur have them be much stronger, so they work better as a seasoning.
It's cool to see the process of trying to make the drink work, despite the differences in water and geology.
hello kfp employee
I love this. As someone who’s very into food science and biochemistry, I’ve cooked at my moms house and my fathers and done the exact same thing with highly varying results simply due to the water I’m using. To the point for some things like my coffee tea or a recipe I want to ensure I get right I’ll waste a couple of bottles of water to do so. I even looked up my local municipal water supply and the quality data from tests. You can see the amount of copper, lead, arsenic, barium, chloride, fluoride, nitrate, nitrite, selenium, sodium, sulfate, manganese, bromide, benzo(a)pyrene, and even radionuclides such 30 MCL per ppb of uranium (?), plus bacteria such as coliforms. There’s a lot more variation in people’s water than they may realize and on top of that a lot more than just water. I’ve been criticized by people who say it’s just water, but tap water kills people quite frequently and contains a lot less just water than they know.
@@ZeusEBoy Our water in Scotland is so much better than down in southern England, especially London.
Fascinating. Would love to read more of this
i am just a passionate home chef which has been moving about a lot due to other non.fun reasons -- and i swear to fudge, depending on location some things just needed adjustments to come out delicious. while i was aware of current-day humidity influences, or just alleviation - to consider the geology of my location never struck me. until now.
way to go. we found a new way for me to totally nerd off to my few friends when i go visit them to make dinner in exchange for a night on their couch. thank you
The Jean Luc Picard quote was a nice touch
Thanks for noticing
Tea, Earl Grey, Hot. 😂
Searched for this comment. Fantastic.
pffft, juxtaposed contrasting temperatures? I get that every time I heat my lunch it the microwave!
How true.. How true..
Same, me too with soup. Honestly interesting but not tasty. Maybe an actual drink would be better. Microwaving gelled coffee next
Lol
😂
This turned out into NileRed video faster than I expected
That's a collab that needs to happen.
Except he didn’t spike some bottle of chemicals on the bench like he didn’t give a fuck…😂
Or Steve Mould or all three.
I was having a familiar sensation while watching this video and you nailed it lol
I've been experimenting with gels and emulsions lately, with much of my inspiration/instruction coming from Modernist Cuisine. And I've also geeked out within the last year or so on coffee because of James' content. This is a timely, delightful, surprising crossover. And what a phenomenal recipe! I'm blown away by how you've taken a labor-intensive three-star dish and simplified it to make it accessible enough for the home cook. That is something no other content creator has accomplished as well as you, to my recollection, and I watch WAY too much TH-cam. Access to more of that genius would make a Patreon subscription a no-brainer for me.
Never hit play so fast before. Great collab
The reaction by James? Priceless!
I see what Tom Scott says - this is amazing but that “comes off video call to tell the viewer he liked it” transition is very BBC Schools circa 2001. Makes it cosy - feels like I’ve pulled a sickie from school and am watching in my pyjamas with a mug of lemon tea 😂
Hah! Whelp, I guess working on those BBC Perfection Series with Heston back in 2004-2007 influenced my approach to production.
The production value on your videos are just insane, really love the entertainment value AND the informative value of you're videos that really are inspirational and teaches you a lot at the same time!
Really love how you incorporate your cooking history into this episode - would love some more reappraisals of that period where molecular gastronomy hit its heights in fine dining. Thank you so much Chris!
This format and pacing has a very 80s and 90s, kinda "Leonard Nimoy telling me about strange places" vibe. And it is very welcome.
16:54 "what do real people think?" implying James Hoffman is not real.
He’s beyond real!
James Hoffman confirmed hyperreal
Mythical creature 😁
@@ChrisYoungCooks is there any reason you didn't want @jameshoffmann to use soft water the first time around ? (since his area is well-known for hard water)
@@Essem-H He didn’t specify that in this video that I could see. Where did you get that information from? He just said England has harder water mostly than Seattle.
This video was a wonderful reflection of molecular gastronomy at its best - the convoluted history, the complexity of the science, the trials and inevitable failures all leading to the payoff of the undiluted joy in the diner's experience.
Chris. You’re doing absolutely amazing things here. Thanks you for blowing our minds here on a monthly basis.
lol when you mention the hard water i can just see the wheels turning in james' mind that he 100% considered that he brewed the coffee with a known mineral content that he mixed himself lol
Absolutely lmao. He was just nice enough not to mention it. Then again, even if he was aware of the mineral content, it might not have been the spec needed for the brew. And I think that's what was flying through his mind at the moment.
Not even started watching but just got to say you two doing a collab makes so much sense with the love for looking at things in a scientific manner.
The word that comes to mind is “delightful!” Every single person trying it the first time had a smile on their face. It is, as Chris says, more than nourishment; it’s culinary art in the truest sense. Thanks, again, Chris for a delightful video, too. First rate, as always!
My idea for a simple bootleg version: make an iced and a hot coffee in separate cups. Put a straw in each cup, take both ends into the mouth. Sip.
(edit: make sure the hot coffee cools down a bit to not burn yourself)
*puts on lab coat (hypothetically because I don't own one)* don't mind if I do 🤓
None of the novelty, but all of the practicality.
Please do not drink hot coffee out of a straw
Alternatively, just make a divider and leave it in place. Close your eyes and you won't know the difference. This was a very cool video and I love the science behind it, but the majority of the experience exists in the surprise, and so I don't see the point of going to all the effort unless you're making it for someone else
@@samh9642 The assassin's water bottle Steve Mould made comes to mind
This seems like something you’d make for the barista world championship
Saw the entire Heston's feast series back in the day, and I remember the young charming fella from across the street from the Fat Duck, before Chef Steps, before Modernist. Thanks for the fond trip down memory lane.
I remember the total delight of this dish on my first visit to the Fat Duck. This was years later - 2016 I think - so I was worried molecular gastronomy would feel stale and boring and “done”, but made me giggle like a child. Thanks for that memory Chris!
Incredible production value and great premise
I remember writing an email to James some years ago about one time that my cold milk didn't mix with my hot coffee in the morning, so when I drank it i felt both temperatures and almost kinda felt pain? Like a sting. So i asked James if he ever heard of something like this but he hadn't. He asked me if I had any more details but I didn't since it was an accident. I'm glad someone made something like that
I've had that. IIRC there was a microwave involved.
No pain though, it was just unrepeatably awesome.
Your brain can interpret cold+hot as scalding hot.
Your milk geled 😂
@ShadowRulah there was a moment of that, and I'm familiar with it thanks to a neat science exhibit thing for kids when I was that. We can sense temperature differentials but not heat or coldness. Pretty sure the lack of activation of the many pain receptors in the mouth was what gave it away.
I was a stage at the fat duck back in 2006 and I remember meeting you all the way back then. I remember trying the hot and cold tea and my mind being blown. You are an amazing talent and I remember you being a really great dude. This is an amazing video keep up the great work!
The quality of your videos is ASTOUNDING. This looks like a professional team with decades of experienced produced it. I also very much enjoyed the content, which I always find extremely educational. I'm glad I got your channel as a recommendation!
One of the more interesting and well-produced videos I’ve watched. Subscribed!
I subscribe to many TH-cam channels.
However, there is only a single one I have set to give me notifications when a new video drops, and that is Chris.
Yet another fantastic, informative and amazingly produced video.
Thanks for your effort in entertaining and teaching Chris.
🙏
The fact that not a single person mentioned the texture after the gel being made shows how spot on that part of the reciepe is for making this kind of drink though. Super interesting to think about something like a 'long strand' gel drink XD
You didn't have to go so hard with the video, but you did and it was phenomenal. Am scared of you and your teams effort, creativity and level of quality you dish out every time. Am just glad I get watch this!!
coming up with an idea like that in the first place is insane, and then actually figuring out a way to pull it off just blows my freaking mind!!
This is the video of the month on TH-cam. More people should see this.
Kudos for the quick "Earl Grey, Hot" Star Trek reference, which most people appear to have missed. :)
This channel is really criminally underrated. This was so interesting and fun to watch
"If he liked it, I wonder what REAL people think."
I love the insinuation that James is some mythical creature.
Chris! You are the GOAT! Doing the impossible AND getting to collaborate with James Hoffman! Amazing video as always!
Simply great! Two of my favorite TH-camrs collabing on a weird and fun drink! ♥
It is truly wonderful how Chris is happily awaiting his customers' reactions, it is a pleasure to know he looks forward to their enjoyment so much. They are lucky to have a chef like him concocting amazing things for them to try! Well done.
I'm watching this on a Samsung Fold 5. Just found it funny when you showed the full screen shot of the tea at 7:07 it seemed to line up with the screen crease.
I am amazed, every single video is so good. This such a good channel. I am already excited for the next one. Please take your time to make it as good as all the videos before.
Never thought I needed this collab, but now i need more of it.
Stumbled on this video. I have no idea what part of the algorithm brought it to me, but this video is the perfect example of the absolute best of TH-cam. Purely delightful. And I feel ever so slightly smarter than I was before I hit play. I just wanted to pop into the comments to tell you that I absolutely loved this video. Thank you!
Well this is awesome. I use powdered L-Theanine (an ingredient in energy drinks) in water pretty often and the same exact kind of mixing wand. If you use the wand with a much smaller amount of water, like a few spoonfuls, you will find it's a lot easier to break up an agent like that which wants to be kind of hydrophobic. Will save you from chasing clumps for minutes.
honestly just a huge shoutout to the production quality of this video, every single component deserves a hats-off
TH-cam is not ready for the two GOATs in the same video.
Priceless content, thanks so much 👏
I think all the James Hoffmann followers know he didn’t use London tap water when following the recipe. 😂
The work that went into creating the hot and cold tea was incredible. What a wonderful idea to adapt it to coffee. The childlike delight of James was a great moment. Hopefully it was worth all the perseverance with the recipe. Awesome video. Thank you.
I love how he insinuates that James Hoffman isn't a real person
I’ve known James a very long time, and honestly I’m not even sure he’s human. Suspiciously too nice 😂
Simplemente increíble, no puedo explicarte en palabras las sensaciones que me dejó este video. Desde la narrativa hasta la historia, y la inclusión del mejor de todos (James) y su reacción mas honesta sobre el resultado final... Hace mucho no me divertía tanto mirando un video.
Estamos viviendo historia ya que no todos los días se crea algo tan intrigante como una bebida fría y caliente al mismo tiempo, y más aún sumando a esto, imaginate que esa bebida que creas la pruebe el crítico más aclamado y experimentado de todos... No tiene sentido. Ojalá 'hot&cold coffee' tenga lugar en un futuro del mundo barista.
sorry i really forgot that I was writing in my native language. if you like so, i would love to translate for you but wrote that fluently was emotionally better than if i would use english and should figuring out the words to explain the feeling 😂
The CINEMATOGRAPHY. Pure bliss
This video gave me a big smile to see James genuinely surprised and happy to test it. Thanks for that!
The colab we never knew we needed
Man, knocked this video out of the park. If it can put a smile on Hoffman, it has to be novel.
You can replicate this at home without the gelling agents. All you need is two straws and two beverages of different temperatures
Genius!
Or you could drink the coffee separated with the divider, but his main goal was to have both different temperature coffee in the same glass to make it magical
Again. How is this channel not on 1 million or more? Amazing as always.
Did I need another excuse for wanting to get a magnetic stirrer hot plate, which I'm fairly certain might be a better alternative than having to use the milk frother and the other stirrer you used? No. An I thrilled that you have convinced me to finally get one? Absolutely! Also double bonus of having two of my favorite F&B creators/chefs/baristas collaborate!
Magnetic stirrers are awesome! Cheap, too
I appreciate the instinct to be thorough, but gels generally get stirred from the top in a lab setting because magnetic stirrers tend to struggle as soon as the solution thickens even a little bit. The set-up Chris has is pretty much ideal.
8:18 -- James Hoffman, that was a killer freaking joke, I'm so sorry he was too caught off guard to laugh LMAO
Very cool Chris! This was fun to watch! I can only imagine how that hot and cold cup of coffee played on the senses. Great video -Tom
Would there be a significant difference between this drink and pouring hot/cold coffee in a cup with a built-in divider?
Yes, very big difference. The divided cup on its own doesn’t do the trick.
@@ChrisYoungCooksis that because they stay somewhat separate in your mouth?
They would intermix immediately because of the entropic difference
I think mostly because of how your brain expects liquid to behave when you sip from a cup, and also because it’s slower to mix in your mouth so the effect lingers.
Wow. So I remember watching Heston’s programme on tv in which he displayed his hot and cold drink. I used it for inspiration on my Barista of the Year competition back in 2015 where I wanted to create the exactly thing in this video! From memory serves I used agar gel to thicken my cold brew and added citrus to flavour one side. I struggled to get consistency of the coffee flavour but this really has taken me back to 2015. I smiled all the way through this video. ☕️
2 cups, 2 straws?
Poor man's version!
Yeah I’d like to try this with a lower barrier to entry.
That reminds me of a video I once saw, but it had 1 cup and 2 girls
Yeah, did that with water when I was a kid
I always had grandma's sweet tea growing up. Sometimes it was still warm from the stovetop when I poured it in my cup. Then I threw some ice cubes in and sipped away. I've always liked how the hot and cold swirls mixed. This videos brought back those memories.
I happen to fly to Seattle tomorrow! Was that a one-time thing or does Santo have it on the menu for a brief time?
One time thing, but I’ve been sitting here this morning enjoying my coffee and responding to comments, and they’ve been getting calls with this question all morning. Might have to figure something out…
@@ChrisYoungCooks Sounds like it's been a success then 😊 Well done to everyone involved!
Watching the process of pinpointing the crucial details and streamlining the process for obtaining such an unique experience reliably was soooo enjoyable, and nailing the result you had in mind and watchig the reactions of people who try it then... priceless.
Me and my wife loves coffee, now i feel like i absolutely have to try and make it for us!
Congratulations on this success, and cheers from Italy!
Loved everything about this. James' reaction was just the cherry on top.
I'm guessing I got shown this because I follow James Hoffmann, but I'm glad I did! Fascinating concept, that I'd love to try myself.
Not putting a case on the phone drop is crazy
its a new pro phone too wow
It's sweet how excited you got when James Hoffman described the experience. I likely won't replicate this anytime soon, but I'm wondering how different the experience is from drinking regular hot and cold coffee from a divided cup. The lack of the divider will obviously amplify the experience, but with eyes closed, they should be pretty identical, no?
Thank you TH-cam algorithm, what a great channel discovery and collab with my favorite coffee channel ! Keep it up!
It’s awesome to see legendary experts in their field get on youtube and share their knowledge to an audience directly.
This video is exactly why the internet is so great. Who wouldn't love that? I have to try this one day. Hope these ingredients are all available here in Switzerland.
@1:46 I always wondered what that tool was, didn't know it was for shaking ketchup. My mom had one but I don't know why it was kept hidden in a corner of the bedroom closet.
When I was young I loved to drink milk poured fridge cold to the mug, then warned up in microwave, NOT stirred. As the microwave heats up stuff non-homogeneously the milk was both warm and colt. I guess it's kind of the same thing as the hot&cold coffee and tea shown in this video 😊
These science focused videos are great. I also loved the clips from the fat duck in there. I haven't watched the shows in a long time.
0:51 - 🎵 Where did this come from? Where did this go? Where did this come from, hot 'n cold cup of Joe? 🎵
Edit it to be just hot n cold Joe.
@@morrit33 You're right, that's on me, I gotta be on top of that next time
I need to make trip up to Washington. You have the best format for food videos. Information and entertainment is like your dish. Complimenting opposites.
I dont see james as an coffee critic, but as an enthusiast, an influencer and a teacher 🙏
Wonderful video and concept - the simplicity of the drink's presentation juxtaposed with the intricacy of the process makes it such a fun thing to watch. And for James to call it a cup of coffee that you've never had before makes it something really special. Look forward to seeing where this goes!
Man, these videos are always such a treat. Great idea and great storytelling!
beautifully produced, i feel the message and effort you were trying to convey. Thank you for the experience!
Hey Chris! Great video and also great thermometer. I had one slight criticism of this video from near the end. You said, maybe as a joke, that if it didn’t work we may never see the video. I know it’s hard for creatives to share “failure” but I think that’s exactly what I want to see. I think seeing the recipe process is fascinating. And sometimes it doesn’t work, but you tried. I’d love to see experimental wacky stuff like this that just didn’t work. Getting a retrospective and maybe the community can help, who knows!
Thanks for the excellent video!
No new video drop makes me rush to youtube more than these videos. Brilliant as always.
Love you both and the nostalgia on your face when you recreated the accomplishment you did 20 years ago was so wholesome
I had an experience like this a year or so ago. I left a cup of iced lemonade in my car overnight, and when I cam back in the morning the top had gotten just enough sun to melt and be slightly warm, but the bottom was still fairly cold. I chugged it all in one go without knowing this and the two temperatures mixed in my mouth. It was pretty mindblowing. I imagine this is ten times that experience.
The amount of work that goes into these... Phenomenal stuff
James' reaction is priceless. To see his surprise and pleasure is fun!
great video! really enjoyed the entire narrative throughout and the culmination was fantastic
Thankyou for letting James drink something that was actually enjoyable. He suffers far too much in our quest for weird coffee drinks.
Amazing video as always Chris! I’m sure some of us would love to hear and learn a bit more about fluid gels, seems like a really interesting subject
This is such a good quality video- can't believe I'm just finding out about this channel. Also if 17:41 isn't the real-life/idealized form of a fred armisen portlandia character, i don't know what is.