@@SiopaoSauc3 I read that in Neil’s voice. Neil is a character in Christopher Nolan’s 2020 film, Tenet, played by Robert Pattinson, for the uninitiated. Don’t ask why I read it this way. There’s just a similar scene to the one in this conversation.
I can't decide whether fleeing from James Hoffmann indicates a lack of professionalism or if it means that this barista knows their craft and who's who.
@@BrokenCurtain as a Barista ( not a great one, just a passable one ) I would shit bricks and make a coffee, apologise a million times and ask for a picture with him I can fully understand the barista walking away tho
Actually, I can relate to that too - I've had the same happen to me. And I think I would not have started enjoying coffee at all were it not for the moka pot video on Chefsteps many years ago, an accidental discovery of James's channel a while back and ending up getting myself a Comandante after having come across the ultimate hand grinder showdown video. Some 3-4-5 years ago I would have never thought of myself as a coffee person and now I pretty much cannot imagine my morning without a pourover.
I feel for the dude working at the Coffeeshop, imagine James comes in and orders. You want to deliver nothing less than perfect. And you hear boss music playing in the background.
@@beerfish109 I would definitely not ask for feedback unless he strikes up a conversation. Dude just wants a coffee. It'd be like Gordan Ramsey walking into your restaurant and you expecting him to review all your food and offer improvements.
Yeah i could not stops staring at it and was thinking how to balance that backdrop. The dried flowers mimic the colors of the print and would bring such better balance if it were placed on the opposite side of the set, but the height doesn’t allow for it….still thinking how to make it work…lolz
So happy to know that decaf is being addressed by someone like James. After being a barista in speciality coffee shops and then developing a sort of weird caffeine allergy, I have had to shift to decaf at least in warmer weathers. If the weather is cool enough, regular coffee doesn't hit me like a punch to the gut but warm or humid weather and even a mild cup sends my nerves for a toss. Excited about the decaf project, looking forward to it James, thanks for your efforts to make decaf great.
I am also looking forward to the decaf analysis. I am trying to reduce my overall caffeine consumption for various reasons, but haven't enjoyed any of the coffee that I've tried. Maybe it's placebo, or maybe I'm doing something wrong.
I love how James has been able to build a community in which people are mostly respectul to one another and can actually discuss on different topics without necessarily agreeing on stuff. This is so rare and refreshing to see that in action on the Internet.
It’s odd that there’s people here who don’t even like coffee that much like myself. I never drink black coffee and I think espresso is way too harsh. But I enjoy coffee flavor in things and flavored coffee drinks. I just enjoy watching someone genuinely rambling on about something they’re deeply passionate about that I know almost nothing about.
I like imagining James' arms are individually controlled by puppeteers underneath the table, like Sesame Street, where one performer controls the head and one arm, and another performer controls the remaining arm. Quite fun to imagine that
Nobody’s gonna read, but I’m so excited I have to share! Today I brewed my first cup of "proper” coffee! I used to drink instant coffee only, but after doing lots of research and also watching James’s channel, I bought a moka pot, a burr grinder and some coffee. And I legit had tears in my eyes, that’s how good the coffee was. So rich, so flavourful, very creamy with notes of chocolate and nuts. It wasn’t perfect, as I used my old blade grinder (still waiting for the new one to get delivered, but I just couldn’t wait any longer). But after years of drinking the worst instant "coffee” possible….that one cup of arabica just took my breath away. I’m so excited to learn more and continue my coffee journey.
@@Ma_Ba when first two names are mentioned, its probably because the person is very well known. If you looked for him here on TH-cam it would've been immediate
"Cut out all the bits where we make mistakes, or spill coffee, or my hair looks wrong" tells you most of what anyone needs to know about James’ channel.
and tagging on to the "Coffee Culture becoming too similar" question, any chances you will dedicate some time to the "Turkish Coffee" style brewing? I think it has been unfairly discarded as a Third Wave/specialty coffee option.
I feel like he just personally wouldn't like it because of the "bits" and the "cooked" aspect. It'd be hard to make a video about something you just didn't like without criticizing it or at least coming across like you're criticizing it. I'd like to see a Turkish coffee video from him though, if nothing else than to see him suffer the "bits" 😆
@@tommypatton3556 He is not aware that if the coffee is ground up fine enough, then the particles absorb the water and sink and stay on the bottom within a few seconds.
this is the highest quality brewer I have found so far on you tube for Turkish style: th-cam.com/video/PqJo2Up9Wqo/w-d-xo.html Maybe James can comment on it?
@@tommypatton3556 My favourite coffee shop in all the world (well, so far, I guess...) is Ben Rahim in Berlin. They make *amazing* Cezve/Ibrik coffee which certainly doesn't taste cooked at all. And as another commenter said, the particles sink to the bottom and you'd have to be really trying to have much of it end up in your mouth. I'd say it's basically an espresso with even more body and it can be astonishingly fruity. They serve these amazing dates with it and I go there as often as I can when we visit my in-laws there. (They also have the "usual" specialty coffee menu as well as very good Arabian/Tunisian pastries. I'm not paid for this, it's just a special place IMHO.) But all I really wanted to say is that I think that neither "bits" nor tasting "cooked" have to be an issue in so called Turkish coffee.
Shout-out to whoever does the closed captions for these videos, and the (speaks quickly) at about 2:00 Also just generally a big thanks for doing subtitles for all of the videos, they're super helpful for all kinds of people and really important.
As a med student, I've found an excellent travel set on placement to just be a humble Moka pot! I'm often on placement in an area with local coffee roasteries, so I can buy ground coffee or bring a hand grinder along!
So I have to ask: what do you do with your Moka if you don’t have a gas stove? My travel kit is pretty bulky: Aeropress plus foldable silicone kettle. But it makes absolutely perfect breakfast brew. I’ll be very curious what James uses to boil water…
@@sdorn The way I read Maccano's situation, he's not camping, but staying in places where a kitchen is available. In my case, the situation is simple: I usually go camping with the same group, and there are always at least two stoves available. If it were a survival trip, which is not something I've ever tried, I'd simply make a fire, like everyone else. Since it's a Bialetti Venus (stainless steel) it doesn't mind sitting atop some hot charcoal for a while.
@@EvenTheDogAgrees You're right, I'm always near a kitchen, but just often on the move to different hospitals. Often I'm not even bringing a grinder, and I can enjoy (in a different way) just buying vacuum-sealed ground coffee 😁 I know freshly ground is the ideal way to go - but travel isn't always about ideal, rather it's about a balance between flavour and convenience.
"Do not upgrade to the thing everyone is talking about for the sake of upgrading; do not upgrade because you can or can afford it; upgrade to buy a thing that fixes a specific problem that you are having." So true. Of coffee things. And pretty much all other aspects of life generally.
I’m not a professional coffee person or even crazy about making coffee at home, but I enjoy your videos so much. So informative and interesting. And definitely love your humor!
So glad someone asked how you are doing James. The Pandemic has been hard on us all and like you say some people are rested, whereas others, myself included, have been working non stop which I don’t mind as I like to stay busy. I know what you mean about being tired. I’m glad you’re ok, and that you are looking after yourself. Well-being and health is so important. But I hear you about wanting a holiday! 😫 After having 4 holidays cancelled since last July the nearest I’m getting to a break at the minute is a weekend at the London Coffee Festival this month! 😂
There's a Yemen coffee shop outside my hometown and everyone knows each other and you're welcomed in if you take the time to slow down. Coffee is strong and flavorful and the pastries are unforgettable. I love exploring places for different coffee shops too.
Re: vacations: "Anything would be good." I went from demanding at least one ten day plane trip vacation per year to being really grateful to drive somewhere and go camping for a long week-end in the pandemic...The advice about only upgrading to equipment that will fix a specific problem, is just sound life advice for almost any purchasing decision.
11:30 - your answer on upgrading your setup is sooo good and so universally true, can apply to basically every upgrade in our lives. It is a pleasure to watch your videos James!
I LOVE that James is using his Chemex as a vase. I use mine as a place to drain/store my batch brewer filter. I imagine one could put it under the sink to catch water from a leaky pipe. It would make a formidable weapon of last resort, either for clubbing or throwing. Perhaps keep one in the car if one finds one’s self caught out in the car with no facilities on the horizon. Anything other than for making coffee. As always, a great video. Thank you. Cheers.
4:00 interesting fact about the Dum-Dum: They have a "mystery flavor" that is essentially two flavors mixed. They don't want to waste the first flavor so they just throw the second flavor into the machine and the first few that squirt out are the "mystery flavors"! No need to waste
My travel set up - a bag of Cold Blue Coffee, an Areopress Go, Ameuus O2 (30 micron) metal filter, Comandante C40 grinder and then for hot water we're talking immersion heater/jetboil/fire/etc and tiny scales from amazon.
I'm sure I'm not alone in saying that I'd love to see a "day in the life" type vlog from you James, it would be fascinating to see what a given day looks like for you
Ooh, yes, please do a blending video. I do (very simple) blends all the time, and it's not especially difficult to really elevate otherwise "average" beans. I wish I had some guidelines to share, but it's mostly gut instinct after trying various coffees.
Love these causual QAs, we get a little bit of your opinions on a variety of stuff, updates on cool projects, and most importantly an update on how you're doing. Glad things are going good mate. Also glad things are still a good busy for you.
I've always preferred bitter flavours to to acidic flavours, so I'm on the darker roast side of the fence but I'm going to give the bicarbonate thing a try. Thanks for the tip!
I’m in a mixed marriage - I like light roasts, and my wife does not. So I can tell you from experience, try some things to increase extraction as well as buffering - a little longer brewing, or slightly finer grind than your current driver. When I can buy a lighter roast, and my wife likes what I’ve brewed, that’s a huge win. No bicarbonate (though I may try that as well…).
@@lpsmaduk I remember my first time ordering an espresso from a speciality coffee shop, before I knew anything about roasts etc. I almost cried! It was so zingy and the last thing I expected or wanted. I'm careful now only to order my espresso from old Italians with old school views on coffee
I drink a daily aeropress brew, and I love the honey process coffees I get from local specialty roasters around Melbourne. Sometimes they’re funky, sometimes they’re mind blowing, but they’re always so interesting. I usually get a 250g bag, which lasts a handful of weeks at most, so even if it’s a bit strange i’m not drinking it for too long. Mmmm unusual flavours....
on the travel gear bit was James paying homage to the brilliant Tobias Funke from Arrested Development when he said 'these are the things I've been buying as I'm curious about them' - I was fully expecting the follow up line 'I suppose I'm buy curious'
Very excited about the decaf project! It’s been many years now that I cannot have much caffeine. But I love the taste of coffee. Can’t wait to hear more about the project!
I feel the same. I only stopped regular coffee about a month ago, but I still love coffee. I only like a couple decaf coffees so far, and only whole bean. It's a journey.
I'm a coffee person. Typically for light roasts, I prefer washed, and naturals for medium roasts. But I'll take a honey as well! Don't see why I have to limit myself when I can just have more coffee.
This guy has his head screwed on the right way over so many topics. Always thinking objectively and balanced, not falling for trends, or snobbery, or getting too obsessed with any single idea, really open to all ideas and making intelligent fair conclusions about all of them.
Very excited for the decaf content. I’ve had to come off caffeine due to my medication and whilst I can tolerate a few cups a week, I find myself consuming instant decaf to get me through the day. I certainly feel better from drinking decaf but miss the specialty brewing. I haven’t found a specialty roaster that makes decaf that is to my taste so for now enjoy saving money purchasing instant but if there’s a way to enjoy quality decaf I’m all for it 🙂
I appreciate that you're doing a thing on decaf in the future. Some people make unpopular culinary choices based on health issues, and the internet is frustratingly judgy and elitist about almost everything. Thank you for taking the time to explore something people can enjoy when they must live within some constraints.
Please do a video on blending beans. I have had that question about the last few beans in the bag and what to do with them or could they be blended. I am very new to coffee and love all your videos James. Thank you.
I love to keep a bag or jar of franken coffee on my counter when i get a bunch of different coffees at once. Always makes for a fun left over soup style of brewing. in regards to travel kit i like to play a game when i stay in motels and that's see how i can brew the best cup of coffee i can with whatever weird bad coffee equipment the motel or hotel provides. QOTD- when i first started really obsessing over coffee I hated naturals, I was all about washed coffee and nothing else. Over time i was encouraged to try some naturals and slowly started falling in love with them. Especially some of the naturals I've had from Ethiopia.
Thank you James, I missed you. I'm looking forward to your decaf series, a lot. If you are feeling tired a lot then, might I suggest to stop drinking coffee, or stop drinking past 11 AM, switch to decaf or tea temporarily, and get some sleep. You are probably experiencing adrenal fatigue. I hope you get your blood work done regularly too. I myself, after being turned on by coffee by you, now am drinking less coffee but enjoying it more. I even stopped all caffeine, except for dark chocolate occasionally, for 8 days. It was difficult and I slept a lot. But, honestly, I think I needed it. Good sleep is pretty essential to our human lives. All the best, take care and thanks for everything.
Decaf sounds like a good project. I'd also like to ask, and add to the discussion, as a home roaster, if roasting decaf is 100% identical to roasting normal coffee?
"am i suppose to briefcase it through the airport" - Well, James, if you don't feel comfortable with that, then there is no chance whatsoever that the rest of us could.
My questions would have been: why do you never talk about and experiment with Turkish coffee, Arabic coffee or cowboy coffee? Are these taboo subjects? Do you have a secret stash of Mellow Birds instant coffee?
I think he's said before that he doesn't much like "fines" in his coffee, and Turkish coffee is all "fines!" I like my Arabic/Turkish coffee, but I'd love to try all the interesting coffees he talks about.
Combining the vacation and coffee culture questions, we need a James Hoffmann No Reservations-style travel series. ("No Ristretto"? "The Pour-Over"? Open to workshopping the title.)
This seems like as good a place as any to say (possibly not for the first time, I always forget where I've commented/where I've not) that I absolutely adore this channel and I don't drink coffee, pretty much ever. I might have one cup a year from my parent's pod machine if I'm visiting them and feel a bit tired (they live up the road so my visits are normally for a meal and not an extended stay!). Anyway, I've wandered away from the point, I love any channel that showcases someone(s) very passionate about a thing, anything quite frankly, I find it utterly fascinating seeing somebody express that passion and explore their interest and share that journey, and it really is a gift to be able to do so with so much eloquence, wit, evolving ingenuity and inventiveness. So thanks, to you and the folks who help the channel keep going, sincerely thanks!
On coffe culture: We have a local coffee shop that started life as a frozen yogurt place. The owners have gone through several changes to find what works, and we've supported them throughout. It's a lovely little shop now with some unique options like a bulgogi "burger" for lunch time. We get our coffee through them and they know us by name. It's definitely in the family of "coffee culture" here in America, but it's not a perfect match and that makes me very happy. I also experienced a number of coffee shops in Japan, and they were all different, and all wonderful experiences in their own rite. In America, it is difficult for local coffee shops to stick around after the huge chain with green aprons comes in to the neighborhood. Had a friend lose their business because of that very thing.
I used to treat coffee as purely utilitarian - when I needed that pick me up that a cup of tea wouldn't reliably do. Changing jobs during the pandemic and now working full time remote out of a different timezone has brought me back to that utilitarian need, but James has also shown me some interesting ways of exploring, understanding, and connecting with others as well over coffee that I glossed over for most of my life. Thank you so much for being what I've needed during a time like this.
My most wtf coffee moment was being served an espresso in clear glass with a fairly big lump of wet grinds on the side of it. The fact that it wasn't noticed still astounds me to this day.
Oh god, please do make a video on home roasting. I've jumped down that rabbit hole starting with a popcorn machine, then made my own Frankenstein roaster with a heatgun/flour sifter and now I finally pulled the trigger on the Aillio Bullet R2. All this, and I still have no clue what the heck I'm doing. Save me with your infinite wisdom!
Hi James I noticed you include proper English subtitle in your videos and thank you for that, I find it very useful for non-native English speaker like me, or when you watch in a noisy environment (yes I like to grind my coffee while watching videos about coffee), or probably for people with audition issues. Actually I often also use the automatic subtitles from TH-cam which are quite good for English videos. But, if you display information in the bottom of the screen (the Q&A questions in this video but could also be data in a test) it gets covered by the subtitles and we are forced to deactivate the subtitle to see it (particularly if you watch on TV where the subtitles are gigantic for some reason). Thanks!
Roasting your own coffee is only as deep of a rabbit hole as you make it to be. Start with a fluid bed popcorn popper (an air popper) and see how you like it from there. You don't have to chart every roast you make and mark every phase unless you really want to be a specialty coffee pervert. It's obvious when the coffee is about a light/medium roast, it cracks kinda like popcorn too. Edit - on the other end it may also lead to buying bags of green coffee by the 10s of pounds once you realize "I really like this and I won't see it for another year, I need to stock up!"
My question would have been this: Is it only a matter of time till we see a programme called The Great British Brew Off on our screens? And would you agree to be a judge if they asked you? 😀
I recently got myself a taste box from a local roastery here in Poland. There were 2 coffees that I didn't particularly enjoy. Thanks to this video, this morning I tried a blend of these two... And I absolutely loved it! Thank you, James! 😁
left over coffee: I use it for seasoning my grouphead after cleaning it, gets rid of the any chemical tastes that might be left over if you only flushed some water through it
A couple of years ago I started buying 1 pound bags whole beans and decanting into used illy cans. There’s always left over beans in the bags. Not one to waste I combine all the remnants into a can. It isn’t the sin that it is purported to be
I agree with your answer to question 14. I have many hobbies. Guitar, PC Gaming, Photography/Videography, and more recently I picked up 3D printing and Espresso making. I know people with large egos would beg to differ, but for all of these hobbies, there isn't a single tool that is best for everyone.
I remember when I had to blend these rare geishas together and end result was best cup I have had. My wife also noticed so clear pineapple taste that haven't been there on either of the beans.
As to Tiramisu: First, going full Italian is important, that is, being a picky minimalist: Few but excellent ingredients. You'll need Mascarpone, Egg yolk, sugar, spoon biscuit, and coffee -- strong, so espresso or aeropress concentrate, the biscuit shouldn't be drenched but still take on (a bit) moisture from the mascarpone while in the fridge or you'll get a soggy mess. Amaretto is neither required nor (depending on taste) desirable. Maybe some cocoa powder for dusting, criollo should be the minimum there don't just take supermarket stuff, you wouldn't do that with the coffee, either, now would you. If in doubt leave out both cocoa and amaretto. Once you've nailed the basics you can of course vary. First rather non-traditional thing that I do is to notice that there's egg yolks in that recipe, but no egg white, so get rid of the dusting and replace it with mousse au chocolat (more egg white than egg yolk, chocolate, technique, that's all). Secondly, because I did it once and loved it so much: Use extra-dark chocolate for the mousse (95% or something), don't add sugar, but some extra-sweet cherries for a really nice, strong, contrast. Voila, tiramisu da foresta nera. As to roasting: I've heard good things about baskets made of two kitchen sieves, heat guns and balconies, but have no experience whatsoever. Sounds sensible, though.
@@kuku505 Practically any random recipe on the internet will do to hit the right yolk:sugar:mascarpone ratio ballpark, as said be mindful of the amount of water you add with the coffee, the rest is layering things according to whatever form you have and up to taste. It's not hard to make at all, just give it enough time in the fridge (ideally, at least overnight). Practically impossible to mess up so badly that it won't still taste good.
I arrived here from that Tom Scott video and have been binging the back catalogue. Have to say I wasn’t all that interested in coffee before (though I do have an espresso machine at home that gets used every day so go figure) so I never clicked these videos when they randomly popped up in my feed, but once I saw Jame’s approach to coffee on Tom’s channel I needed to watch all of them. This was actually a particularly good one. Also the only good tiramisu I’ve ever had is the one my mum makes. She’s no expert, it’s just a good recipe, and nice tiramisu is really hard to find at any restaurant here. Also yesterday our espresso machine broke so now… hello Hoffmann-induced rabbit hole…
This came out just after I watched another brief video of James answering questions -a part of an interview that was made 9 years ago, I believe. Both videos are a pleasure to watch. He's a philosopher and coffee is his method of understanding the world around.
I've been meaning to ask about blends...is it a thing? If so, why do we never hear about it, let alone get offered products based on the principle? If not, why not? Seems like it would make perfect sense in the same way that tea, wine, whiskey etc. utilize blending, but maybe I'm missing something.
Just riffing here, but I've noticed that blends (tea, wine, whiskey, etc) tend to be considered inferior to single-origin stuff. Thought I can't prove this at all, I strongly suspect it's tied to continental European notions of flavor essentialism that started showing up in the 17th century. There's probably some sort of cultural baggage that makes us assign higher value to "pure" versions of something and avoid the blends.
@@Gryle Tea I don't know much about, whiskey it seems to have gone through a period of reevaluation (Monkey Shoulder etc.) but still at the lower end of the market, but I thought most wine involved some element of blending?
About not having vacations, done that already for about a decade, maybe more, do not recommend. Changed that, now I make sure to take at least 7 days strictly to myself once a year. I set up a doable date during the year to do it. With quarantines, I did at home, no commitments or anything scheduled for a week was great rest. It helps a lot, no need to go somewhere or anything fancy or adventurous, just take time out, sleep, relax and chill. Refuel. Travelling and going places are not the only way to do vacations (I love travel too, but sometimes the're not doable). Just a little nudge for those who are needing some time out ;)
I was told once that the decafinating process of coffee involved chemicals (although I know there is also a water based process.) Do you have any thoughts on this?
I love the Q &A episodes. In my experience I do save money by roasting my own beans. In the USA I pay $5-$9 per pound of green beans. It only takes around 15 minutes to roast a batch which is not even $.50 worth of electricity. When I buy from professional roasters I pay $15-$30 for 3/4 of a pound of coffee. My home roasted coffee isn't always as good as the professional roasters but it's close, and much cheaper. It does take some practice and learning to properly roast beans tho.
Excited about that Primula! Its actually become my camping coffee maker of choice because it is so much easier when you dont have a table or a bin or places to put things. Even over the Aeropress, which I love, but I do like the archaic simplicity of coffee in sack, water in sack, leave, take out, shake in a bush and slightly rinse.
I watch these videos in the dream of someday being a coffee person. We are in the young-couple-with-young-kids-and-no-spare-money season of life but I love coffee and someday want a lovely grinder and espresso machine and to buy the bags from little local roasters that catch my fancy and learn whether I am a light or dark roast person or a washed or natural person. For now I feel like I get a really good pick me up just from these videos.
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If I ever run into James on the street I am definitely yelling “On no, not you!” before heading off in the opposite direction at a full sprint.
A true Nemesis...
#lifegoals
Thanks, I needed that laugh!
The fact that he gave this a heart makes it that much funnier.
@@dizzy2020 That would really help getting through traffic.
How is the Bripe not a part of your ideal travel setup?!
I just wondered the same thing; and there it sits displayed on the shelf behind him!
Travelling with a high-powered torch might get a little difficult.
@@SiopaoSauc3 I read that in Neil’s voice. Neil is a character in Christopher Nolan’s 2020 film, Tenet, played by Robert Pattinson, for the uninitiated. Don’t ask why I read it this way. There’s just a similar scene to the one in this conversation.
That + his guilty pleasure!
I want to asked that too
James : *goes to coffee shop*
Barista : bye.
I genuinely burst laughing out loud watching this answer.
I would ask for a picture and post: "serving James Hoffmann today!" no matter how bad the coffee was... lol
I can't decide whether fleeing from James Hoffmann indicates a lack of professionalism or if it means that this barista knows their craft and who's who.
Lmao.
@@BrokenCurtain as a Barista ( not a great one, just a passable one ) I would shit bricks and make a coffee, apologise a million times and ask for a picture with him
I can fully understand the barista walking away tho
James Hoffman made my coffee game on point. I have countless times been told by people I've made them the best cup of coffee ever.
Actually, I can relate to that too - I've had the same happen to me. And I think I would not have started enjoying coffee at all were it not for the moka pot video on Chefsteps many years ago, an accidental discovery of James's channel a while back and ending up getting myself a Comandante after having come across the ultimate hand grinder showdown video. Some 3-4-5 years ago I would have never thought of myself as a coffee person and now I pretty much cannot imagine my morning without a pourover.
I feel for the dude working at the Coffeeshop, imagine James comes in and orders. You want to deliver nothing less than perfect. And you hear boss music playing in the background.
Imagine not asking for feedback regardless of the cup that you poor.
To be honest, I would greet him, smile warn him not to be too harsh and then just see what happens :P.
If that was my profession, I'd be happy to serve him and maybe get some productive feedback.
@@beerfish109 I would definitely not ask for feedback unless he strikes up a conversation. Dude just wants a coffee. It'd be like Gordan Ramsey walking into your restaurant and you expecting him to review all your food and offer improvements.
I’d definitely be too deep in a fan girl moment to be scared.
Can we just appreciate the Chemex in the background with the flowers in it? 😂
Lovely! I can't believe that I didn't notice it until you mentioned it. Thanks.
Yeah i could not stops staring at it and was thinking how to balance that backdrop. The dried flowers mimic the colors of the print and would bring such better balance if it were placed on the opposite side of the set, but the height doesn’t allow for it….still thinking how to make it work…lolz
So happy to know that decaf is being addressed by someone like James. After being a barista in speciality coffee shops and then developing a sort of weird caffeine allergy, I have had to shift to decaf at least in warmer weathers. If the weather is cool enough, regular coffee doesn't hit me like a punch to the gut but warm or humid weather and even a mild cup sends my nerves for a toss. Excited about the decaf project, looking forward to it James, thanks for your efforts to make decaf great.
didn't realize heat could affect caffeine so much, might explain why I felt so awful after a cup of coffee in Bali.
Is the second channel video mentioned for Tom Scott’s channel, I wonder?
@@richjback He did mention filming with Tom, so probably.
I am also looking forward to the decaf analysis. I am trying to reduce my overall caffeine consumption for various reasons, but haven't enjoyed any of the coffee that I've tried. Maybe it's placebo, or maybe I'm doing something wrong.
@@RichardOliver and he is in the montage of tom scotts second channel announcement video
I love how James has been able to build a community in which people are mostly respectul to one another and can actually discuss on different topics without necessarily agreeing on stuff. This is so rare and refreshing to see that in action on the Internet.
It's a kind of devine coffeehood of the consumers
No you are a wrong dummy
@@new-lviv hahahahah!
It’s odd that there’s people here who don’t even like coffee that much like myself. I never drink black coffee and I think espresso is way too harsh. But I enjoy coffee flavor in things and flavored coffee drinks. I just enjoy watching someone genuinely rambling on about something they’re deeply passionate about that I know almost nothing about.
I don't respect you and refuse to talk about it
I like imagining James' arms are individually controlled by puppeteers underneath the table, like Sesame Street, where one performer controls the head and one arm, and another performer controls the remaining arm. Quite fun to imagine that
This comment should have thousands of likes
I cant unsee it now 🤣🤣
now, i can’t unsee this…
I wonder how amused James is lolzzz
If I had to make coffee for James Hoffman as a barista, I would talk about Squarespace the whole time he was at the counter
James answered my question about how he's doing! And he's good! I can't stop smiling!
If you can't stop smiling, that means you're doing well, too, so that makes me smile.
@@d00dEEE Smiles all around! :D
@@EvenTheDogAgrees smiles fest
haha yes! This made me smile too! :D
And now I'm smiling :-D
Nobody’s gonna read, but I’m so excited I have to share! Today I brewed my first cup of "proper” coffee! I used to drink instant coffee only, but after doing lots of research and also watching James’s channel, I bought a moka pot, a burr grinder and some coffee. And I legit had tears in my eyes, that’s how good the coffee was. So rich, so flavourful, very creamy with notes of chocolate and nuts. It wasn’t perfect, as I used my old blade grinder (still waiting for the new one to get delivered, but I just couldn’t wait any longer). But after years of drinking the worst instant "coffee” possible….that one cup of arabica just took my breath away. I’m so excited to learn more and continue my coffee journey.
nice!!
BM you're pretty much where I am coffee-wise! Glad to hear from a fellow traveller.
Welcome to the coffee world. You can start exploring, or enjoy where you are
Excited that the Tom Scott video will be (at least partially) about Decaf, and for more about Decaf generally!
I hope it is followed by a collab with Mark Felton about Herman Göring’s favourite nazi espresso’s. 😜
Subscribe to Tom Scott plus, I guess!
I had to search on computer because I am not in the know about anybody by that name. Just 2 first names always fun.
@@Ma_Ba He's a pretty well known "random interesting stuff" guy here on YT. I for one am excited for the collab.
@@Ma_Ba when first two names are mentioned, its probably because the person is very well known. If you looked for him here on TH-cam it would've been immediate
"Cut out all the bits where we make mistakes, or spill coffee, or my hair looks wrong" tells you most of what anyone needs to know about James’ channel.
Make this his Bio
So does that mean his hair always looks right?? I'm not convinced haha!
and tagging on to the "Coffee Culture becoming too similar" question, any chances you will dedicate some time to the "Turkish Coffee" style brewing? I think it has been unfairly discarded as a Third Wave/specialty coffee option.
I feel like he just personally wouldn't like it because of the "bits" and the "cooked" aspect. It'd be hard to make a video about something you just didn't like without criticizing it or at least coming across like you're criticizing it. I'd like to see a Turkish coffee video from him though, if nothing else than to see him suffer the "bits" 😆
@@tommypatton3556 He is not aware that if the coffee is ground up fine enough, then the particles absorb the water and sink and stay on the bottom within a few seconds.
this is the highest quality brewer I have found so far on you tube for Turkish style: th-cam.com/video/PqJo2Up9Wqo/w-d-xo.html
Maybe James can comment on it?
@@tommypatton3556 My favourite coffee shop in all the world (well, so far, I guess...) is Ben Rahim in Berlin. They make *amazing* Cezve/Ibrik coffee which certainly doesn't taste cooked at all. And as another commenter said, the particles sink to the bottom and you'd have to be really trying to have much of it end up in your mouth. I'd say it's basically an espresso with even more body and it can be astonishingly fruity. They serve these amazing dates with it and I go there as often as I can when we visit my in-laws there. (They also have the "usual" specialty coffee menu as well as very good Arabian/Tunisian pastries. I'm not paid for this, it's just a special place IMHO.) But all I really wanted to say is that I think that neither "bits" nor tasting "cooked" have to be an issue in so called Turkish coffee.
The ultimate travel setup 100% is the bripe
The bripe, the whole bripe, and nothing but the bripe. Amen. 🙏
Hoff x Tom Scott on decaf incoming
Shout-out to whoever does the closed captions for these videos, and the (speaks quickly) at about 2:00
Also just generally a big thanks for doing subtitles for all of the videos, they're super helpful for all kinds of people and really important.
I wish every hobby had someone as knowledgeable and hilariously detail oriented but still approachable and welcoming like James is.
As a med student, I've found an excellent travel set on placement to just be a humble Moka pot! I'm often on placement in an area with local coffee roasteries, so I can buy ground coffee or bring a hand grinder along!
Yup. Moka pot, fresh beans and a hand grinder is also my coffee set when camping.
So I have to ask: what do you do with your Moka if you don’t have a gas stove?
My travel kit is pretty bulky: Aeropress plus foldable silicone kettle. But it makes absolutely perfect breakfast brew. I’ll be very curious what James uses to boil water…
@@sdorn The way I read Maccano's situation, he's not camping, but staying in places where a kitchen is available.
In my case, the situation is simple: I usually go camping with the same group, and there are always at least two stoves available. If it were a survival trip, which is not something I've ever tried, I'd simply make a fire, like everyone else. Since it's a Bialetti Venus (stainless steel) it doesn't mind sitting atop some hot charcoal for a while.
@@EvenTheDogAgrees You're right, I'm always near a kitchen, but just often on the move to different hospitals. Often I'm not even bringing a grinder, and I can enjoy (in a different way) just buying vacuum-sealed ground coffee 😁
I know freshly ground is the ideal way to go - but travel isn't always about ideal, rather it's about a balance between flavour and convenience.
same but with the brikka moka pot.
"Do not upgrade to the thing everyone is talking about for the sake of upgrading; do not upgrade because you can or can afford it; upgrade to buy a thing that fixes a specific problem that you are having."
So true. Of coffee things. And pretty much all other aspects of life generally.
I swear there's no way you can predict what the next video is going to be about, and that's what I love about this channel!
And for his next video, the Aeropress x Bripe combo..
I’m not a professional coffee person or even crazy about making coffee at home, but I enjoy your videos so much. So informative and interesting. And definitely love your humor!
So glad someone asked how you are doing James. The Pandemic has been hard on us all and like you say some people are rested, whereas others, myself included, have been working non stop which I don’t mind as I like to stay busy. I know what you mean about being tired. I’m glad you’re ok, and that you are looking after yourself. Well-being and health is so important. But I hear you about wanting a holiday! 😫 After having 4 holidays cancelled since last July the nearest I’m getting to a break at the minute is a weekend at the London Coffee Festival this month! 😂
There's a Yemen coffee shop outside my hometown and everyone knows each other and you're welcomed in if you take the time to slow down. Coffee is strong and flavorful and the pastries are unforgettable. I love exploring places for different coffee shops too.
Sounds heavenly man😊
Re: vacations: "Anything would be good." I went from demanding at least one ten day plane trip vacation per year to being really grateful to drive somewhere and go camping for a long week-end in the pandemic...The advice about only upgrading to equipment that will fix a specific problem, is just sound life advice for almost any purchasing decision.
11:30 - your answer on upgrading your setup is sooo good and so universally true, can apply to basically every upgrade in our lives. It is a pleasure to watch your videos James!
I LOVE that James is using his Chemex as a vase. I use mine as a place to drain/store my batch brewer filter. I imagine one could put it under the sink to catch water from a leaky pipe. It would make a formidable weapon of last resort, either for clubbing or throwing. Perhaps keep one in the car if one finds one’s self caught out in the car with no facilities on the horizon. Anything other than for making coffee. As always, a great video. Thank you. Cheers.
The best travel setup is obviously the bripe. James just didn't want to admit it
that is the correct answer.
4:00 interesting fact about the Dum-Dum: They have a "mystery flavor" that is essentially two flavors mixed. They don't want to waste the first flavor so they just throw the second flavor into the machine and the first few that squirt out are the "mystery flavors"! No need to waste
AirHeads also do this! The white mystery flavor is just a run to clear out the dyes and flavors between two regular flavors.
The decaf project is slow... 🤔 hehe
My travel set up - a bag of Cold Blue Coffee, an Areopress Go, Ameuus O2 (30 micron) metal filter, Comandante C40 grinder and then for hot water we're talking immersion heater/jetboil/fire/etc and tiny scales from amazon.
I'm sure I'm not alone in saying that I'd love to see a "day in the life" type vlog from you James, it would be fascinating to see what a given day looks like for you
Ooh, yes, please do a blending video. I do (very simple) blends all the time, and it's not especially difficult to really elevate otherwise "average" beans. I wish I had some guidelines to share, but it's mostly gut instinct after trying various coffees.
“I don’t know what I’m doing for a living anymore. It’s all very confusing.” This cracks me up😂😂
@1:28 I didn’t think I could laugh this hard so early in the morning. Bless you, James! 🤣
Haha, the flowers in the chemex really say a lot about what James thinks of it in relation to his other brew options
Love these causual QAs, we get a little bit of your opinions on a variety of stuff, updates on cool projects, and most importantly an update on how you're doing. Glad things are going good mate. Also glad things are still a good busy for you.
I've always preferred bitter flavours to to acidic flavours, so I'm on the darker roast side of the fence but I'm going to give the bicarbonate thing a try. Thanks for the tip!
I’m in a mixed marriage - I like light roasts, and my wife does not. So I can tell you from experience, try some things to increase extraction as well as buffering - a little longer brewing, or slightly finer grind than your current driver. When I can buy a lighter roast, and my wife likes what I’ve brewed, that’s a huge win. No bicarbonate (though I may try that as well…).
Me too. Wife and I tried a lighter roast, she hated it, I could put up with it only as an espresso (normally dark roast cappuccino)
@@lpsmaduk I remember my first time ordering an espresso from a speciality coffee shop, before I knew anything about roasts etc. I almost cried! It was so zingy and the last thing I expected or wanted. I'm careful now only to order my espresso from old Italians with old school views on coffee
I drink a daily aeropress brew, and I love the honey process coffees I get from local specialty roasters around Melbourne. Sometimes they’re funky, sometimes they’re mind blowing, but they’re always so interesting. I usually get a 250g bag, which lasts a handful of weeks at most, so even if it’s a bit strange i’m not drinking it for too long. Mmmm unusual flavours....
I've never seen honey processed and would love to try that. I'm in Florida.
Melbourne. Australia
Every single time I think "Hmm why hasn't James posted lately", he does it that same evening. Respect, James!
You need to think about James more often!
Blending the few leftover beans is the most exciting method because you only get one shot.
on the travel gear bit was James paying homage to the brilliant Tobias Funke from Arrested Development when he said 'these are the things I've been buying as I'm curious about them' - I was fully expecting the follow up line 'I suppose I'm buy curious'
Very excited about the decaf project! It’s been many years now that I cannot have much caffeine. But I love the taste of coffee. Can’t wait to hear more about the project!
I'm looking forward to it too!
I feel the same. I only stopped regular coffee about a month ago, but I still love coffee. I only like a couple decaf coffees so far, and only whole bean. It's a journey.
@@sketchur Any recommendations on major brands? I usually get my beans from local roasters buy would be willing to try a major brand.
I'm a coffee person. Typically for light roasts, I prefer washed, and naturals for medium roasts. But I'll take a honey as well! Don't see why I have to limit myself when I can just have more coffee.
Just thinking to myself "I haven't seen Hoffo for a minute..." and up pops a new video. Delightful.
Same
James is the Duke Ellington of coffee. If it tastes and smells good, it IS good.
Coffee dose 60g/l so sell packs in divisible pack sizes 360g rather than 350 etc
This guy has his head screwed on the right way over so many topics. Always thinking objectively and balanced, not falling for trends, or snobbery, or getting too obsessed with any single idea, really open to all ideas and making intelligent fair conclusions about all of them.
Very excited for the decaf content. I’ve had to come off caffeine due to my medication and whilst I can tolerate a few cups a week, I find myself consuming instant decaf to get me through the day. I certainly feel better from drinking decaf but miss the specialty brewing. I haven’t found a specialty roaster that makes decaf that is to my taste so for now enjoy saving money purchasing instant but if there’s a way to enjoy quality decaf I’m all for it 🙂
@@jennycaneen that’s a great shout thanks 🙂 will have to see what UK shipping costs are like though!
I appreciate that you're doing a thing on decaf in the future. Some people make unpopular culinary choices based on health issues, and the internet is frustratingly judgy and elitist about almost everything. Thank you for taking the time to explore something people can enjoy when they must live within some constraints.
Wholeheartedly agree.
Please do a video on blending beans. I have had that question about the last few beans in the bag and what to do with them or could they be blended. I am very new to coffee and love all your videos James. Thank you.
I love to keep a bag or jar of franken coffee on my counter when i get a bunch of different coffees at once. Always makes for a fun left over soup style of brewing.
in regards to travel kit i like to play a game when i stay in motels and that's see how i can brew the best cup of coffee i can with whatever weird bad coffee equipment the motel or hotel provides.
QOTD- when i first started really obsessing over coffee I hated naturals, I was all about washed coffee and nothing else. Over time i was encouraged to try some naturals and slowly started falling in love with them. Especially some of the naturals I've had from Ethiopia.
Thank you James, I missed you. I'm looking forward to your decaf series, a lot.
If you are feeling tired a lot then, might I suggest to stop drinking coffee, or stop drinking past 11 AM, switch to decaf or tea temporarily, and get some sleep. You are probably experiencing adrenal fatigue. I hope you get your blood work done regularly too.
I myself, after being turned on by coffee by you, now am drinking less coffee but enjoying it more. I even stopped all caffeine, except for dark chocolate occasionally, for 8 days. It was difficult and I slept a lot. But, honestly, I think I needed it. Good sleep is pretty essential to our human lives.
All the best, take care and thanks for everything.
Decaf sounds like a good project. I'd also like to ask, and add to the discussion, as a home roaster, if roasting decaf is 100% identical to roasting normal coffee?
"am i suppose to briefcase it through the airport" - Well, James, if you don't feel comfortable with that, then there is no chance whatsoever that the rest of us could.
Verbs are curious grammatical components
My questions would have been: why do you never talk about and experiment with Turkish coffee, Arabic coffee or cowboy coffee? Are these taboo subjects? Do you have a secret stash of Mellow Birds instant coffee?
I think he's said before that he doesn't much like "fines" in his coffee, and Turkish coffee is all "fines!" I like my Arabic/Turkish coffee, but I'd love to try all the interesting coffees he talks about.
And there was a video with a guest talking about Turkish coffee.
A video on Saudi style Qahwa would really be interesting.
Can't wait for the vid with Tom Scott!!
Combining the vacation and coffee culture questions, we need a James Hoffmann No Reservations-style travel series. ("No Ristretto"? "The Pour-Over"? Open to workshopping the title.)
The how are you question is the best.
This seems like as good a place as any to say (possibly not for the first time, I always forget where I've commented/where I've not) that I absolutely adore this channel and I don't drink coffee, pretty much ever. I might have one cup a year from my parent's pod machine if I'm visiting them and feel a bit tired (they live up the road so my visits are normally for a meal and not an extended stay!).
Anyway, I've wandered away from the point, I love any channel that showcases someone(s) very passionate about a thing, anything quite frankly, I find it utterly fascinating seeing somebody express that passion and explore their interest and share that journey, and it really is a gift to be able to do so with so much eloquence, wit, evolving ingenuity and inventiveness. So thanks, to you and the folks who help the channel keep going, sincerely thanks!
On coffe culture: We have a local coffee shop that started life as a frozen yogurt place. The owners have gone through several changes to find what works, and we've supported them throughout. It's a lovely little shop now with some unique options like a bulgogi "burger" for lunch time. We get our coffee through them and they know us by name. It's definitely in the family of "coffee culture" here in America, but it's not a perfect match and that makes me very happy. I also experienced a number of coffee shops in Japan, and they were all different, and all wonderful experiences in their own rite. In America, it is difficult for local coffee shops to stick around after the huge chain with green aprons comes in to the neighborhood. Had a friend lose their business because of that very thing.
Always a sincere pleasure to watch your videos, James. You inspire me to be more and do more!
Slightly unrelated - I'm loving the table lamp in your backgroud, mind sharing where it's from? 😍
I used to treat coffee as purely utilitarian - when I needed that pick me up that a cup of tea wouldn't reliably do. Changing jobs during the pandemic and now working full time remote out of a different timezone has brought me back to that utilitarian need, but James has also shown me some interesting ways of exploring, understanding, and connecting with others as well over coffee that I glossed over for most of my life. Thank you so much for being what I've needed during a time like this.
I aim to live a life where I don't have guilty pleasures, they're all just pleasures because I don't feel guilt anymore. I miss frappes.
Indeed, it's the attraction of the intensity and body rather than the aversion to acidity for me, so dosing-up on light roasts sounds right.
My most wtf coffee moment was being served an espresso in clear glass with a fairly big lump of wet grinds on the side of it. The fact that it wasn't noticed still astounds me to this day.
Oh god, please do make a video on home roasting. I've jumped down that rabbit hole starting with
a popcorn machine, then made my own Frankenstein roaster with a heatgun/flour sifter and now
I finally pulled the trigger on the Aillio Bullet R2. All this, and I still have no clue what the heck I'm doing.
Save me with your infinite wisdom!
Wish you to get some rest not too long from now James! Same to all of you guys who reads this
My heart hoped that James would reach back to the shelf for the Bripe and proclaim it as "the ultimate travel coffee experience".
James Hoffman's real guilty pleasure: Drinking a disposable cup of Nescafe on the train ;-)
As someone who can only drink decaf for large-quantities-of-caffeine-making-me-anxious reasons, I'm looking forward to the decaf content!
Hi James
I noticed you include proper English subtitle in your videos and thank you for that, I find it very useful for non-native English speaker like me, or when you watch in a noisy environment (yes I like to grind my coffee while watching videos about coffee), or probably for people with audition issues. Actually I often also use the automatic subtitles from TH-cam which are quite good for English videos.
But, if you display information in the bottom of the screen (the Q&A questions in this video but could also be data in a test) it gets covered by the subtitles and we are forced to deactivate the subtitle to see it (particularly if you watch on TV where the subtitles are gigantic for some reason).
Thanks!
Roasting your own coffee is only as deep of a rabbit hole as you make it to be. Start with a fluid bed popcorn popper (an air popper) and see how you like it from there. You don't have to chart every roast you make and mark every phase unless you really want to be a specialty coffee pervert. It's obvious when the coffee is about a light/medium roast, it cracks kinda like popcorn too.
Edit - on the other end it may also lead to buying bags of green coffee by the 10s of pounds once you realize "I really like this and I won't see it for another year, I need to stock up!"
My question would have been this: Is it only a matter of time till we see a programme called The Great British Brew Off on our screens? And would you agree to be a judge if they asked you? 😀
I recently got myself a taste box from a local roastery here in Poland. There were 2 coffees that I didn't particularly enjoy. Thanks to this video, this morning I tried a blend of these two... And I absolutely loved it! Thank you, James! 😁
REALLY want a studio tour!!!!!!
Can't wait for the Tom Scott collab.
10:05?
And 16:44
Ah… the golden “Wait Time:Excellent Coffee” ratio. More important than coffee:water ratio.
left over coffee: I use it for seasoning my grouphead after cleaning it, gets rid of the any chemical tastes that might be left over if you only flushed some water through it
A couple of years ago I started buying 1 pound bags whole beans and decanting into used illy cans. There’s always left over beans in the bags. Not one to waste I combine all the remnants into a can. It isn’t the sin that it is purported to be
I cannot wait for the video with Tom Scott. Sounds extremely entertaining to me
"I say Spinny Spinny too much"
No, no you don't
We need more spinny spinny
Thank you, James! I hope you have a great day, too!
I agree with your answer to question 14. I have many hobbies. Guitar, PC Gaming, Photography/Videography, and more recently I picked up 3D printing and Espresso making. I know people with large egos would beg to differ, but for all of these hobbies, there isn't a single tool that is best for everyone.
I remember when I had to blend these rare geishas together and end result was best cup I have had. My wife also noticed so clear pineapple taste that haven't been there on either of the beans.
As to Tiramisu: First, going full Italian is important, that is, being a picky minimalist: Few but excellent ingredients. You'll need Mascarpone, Egg yolk, sugar, spoon biscuit, and coffee -- strong, so espresso or aeropress concentrate, the biscuit shouldn't be drenched but still take on (a bit) moisture from the mascarpone while in the fridge or you'll get a soggy mess. Amaretto is neither required nor (depending on taste) desirable. Maybe some cocoa powder for dusting, criollo should be the minimum there don't just take supermarket stuff, you wouldn't do that with the coffee, either, now would you. If in doubt leave out both cocoa and amaretto.
Once you've nailed the basics you can of course vary. First rather non-traditional thing that I do is to notice that there's egg yolks in that recipe, but no egg white, so get rid of the dusting and replace it with mousse au chocolat (more egg white than egg yolk, chocolate, technique, that's all). Secondly, because I did it once and loved it so much: Use extra-dark chocolate for the mousse (95% or something), don't add sugar, but some extra-sweet cherries for a really nice, strong, contrast. Voila, tiramisu da foresta nera.
As to roasting: I've heard good things about baskets made of two kitchen sieves, heat guns and balconies, but have no experience whatsoever. Sounds sensible, though.
Please drop a video of how you make a tiramisu. Or perhaps maybe recommend a few recipes or video that resonates with you
@@kuku505 Practically any random recipe on the internet will do to hit the right yolk:sugar:mascarpone ratio ballpark, as said be mindful of the amount of water you add with the coffee, the rest is layering things according to whatever form you have and up to taste. It's not hard to make at all, just give it enough time in the fridge (ideally, at least overnight). Practically impossible to mess up so badly that it won't still taste good.
I arrived here from that Tom Scott video and have been binging the back catalogue. Have to say I wasn’t all that interested in coffee before (though I do have an espresso machine at home that gets used every day so go figure) so I never clicked these videos when they randomly popped up in my feed, but once I saw Jame’s approach to coffee on Tom’s channel I needed to watch all of them. This was actually a particularly good one. Also the only good tiramisu I’ve ever had is the one my mum makes. She’s no expert, it’s just a good recipe, and nice tiramisu is really hard to find at any restaurant here. Also yesterday our espresso machine broke so now… hello Hoffmann-induced rabbit hole…
This came out just after I watched another brief video of James answering questions -a part of an interview that was made 9 years ago, I believe. Both videos are a pleasure to watch. He's a philosopher and coffee is his method of understanding the world around.
Right, it's like a metaphor for life in a zen like way.
A video with Tom Scott you say? Now that is a crossover I'm hyped for
I've been meaning to ask about blends...is it a thing? If so, why do we never hear about it, let alone get offered products based on the principle? If not, why not? Seems like it would make perfect sense in the same way that tea, wine, whiskey etc. utilize blending, but maybe I'm missing something.
Just riffing here, but I've noticed that blends (tea, wine, whiskey, etc) tend to be considered inferior to single-origin stuff. Thought I can't prove this at all, I strongly suspect it's tied to continental European notions of flavor essentialism that started showing up in the 17th century. There's probably some sort of cultural baggage that makes us assign higher value to "pure" versions of something and avoid the blends.
@@Gryle Tea I don't know much about, whiskey it seems to have gone through a period of reevaluation (Monkey Shoulder etc.) but still at the lower end of the market, but I thought most wine involved some element of blending?
About not having vacations, done that already for about a decade, maybe more, do not recommend. Changed that, now I make sure to take at least 7 days strictly to myself once a year. I set up a doable date during the year to do it. With quarantines, I did at home, no commitments or anything scheduled for a week was great rest. It helps a lot, no need to go somewhere or anything fancy or adventurous, just take time out, sleep, relax and chill. Refuel. Travelling and going places are not the only way to do vacations (I love travel too, but sometimes the're not doable). Just a little nudge for those who are needing some time out ;)
+1 for natural coffee people. It was the best thing I learned from the 2020 Coffee tasting.
Any chance for a review of the Wacaco Picopresso? It sounds really interesting.
It's high on the list.
I was told once that the decafinating process of coffee involved chemicals (although I know there is also a water based process.) Do you have any thoughts on this?
I love the Q &A episodes. In my experience I do save money by roasting my own beans. In the USA I pay $5-$9 per pound of green beans. It only takes around 15 minutes to roast a batch which is not even $.50 worth of electricity. When I buy from professional roasters I pay $15-$30 for 3/4 of a pound of coffee. My home roasted coffee isn't always as good as the professional roasters but it's close, and much cheaper. It does take some practice and learning to properly roast beans tho.
Excited about that Primula! Its actually become my camping coffee maker of choice because it is so much easier when you dont have a table or a bin or places to put things. Even over the Aeropress, which I love, but I do like the archaic simplicity of coffee in sack, water in sack, leave, take out, shake in a bush and slightly rinse.
Yeah, that's simplisticaly interesting.
I'm a washed coffee person, but before that I'm a weird coffee person
The real Question is Mr. Hoffman: When are you going to release more stocks of those ugly-coffee sweaters?
We are in negotiations with the factory that makes them at the moment
@@jameshoffmann This reply just made me want it even more.
I have started roasting at home. I hope that you start this discussion soon!
I watch these videos in the dream of someday being a coffee person. We are in the young-couple-with-young-kids-and-no-spare-money season of life but I love coffee and someday want a lovely grinder and espresso machine and to buy the bags from little local roasters that catch my fancy and learn whether I am a light or dark roast person or a washed or natural person. For now I feel like I get a really good pick me up just from these videos.