Good video, Kenneth. I remember hearing "the darker the roast, the less cafeine" about 20 years ago, from my dentist of all people. I thought "perfect" because I love a dark roast. Getting together for coffee is one of my favorite activities. Going for a ride and stopping for coffee, even better! Cheers Kenneth. Keep up your great spirit. Gordon. Kelowna, B.C. Where we'll be riding in about 5 weeks! Can hardly wait.
Great! I hope you'll have a great trip! I wish I could join you 😅 I miss the open road now! Coffee makes every situation better 😛 Its a good icebreaker when meeting new people and a great reason to get together with friends. Enjoy your dark roasted coffee 😛
Thank you for this very informative video about cowboy coffee. On my next adventure ride this is the way I'm going to try to make my coffee hopefully with your coffee.
Great! Glad you liked it 😊 This is just one way of making it. But it is my personal favourite 😛 This way it is easy to replicate the same brew each time.
You have great personality, Kenneth. I'm not really too much of a coffee person - i drink "coffee", if this thing coming in single cup packs with more dried milk and sugar than actual coffee powder could be still called it. But i just love to see your expression about your coffee. It's great to see a person who really like what they are doing. Your channel has some nicest vibe which makes it really difficult to stop watching :) I envy you a bit in this. Still can't figure out what i like in life, and it's like halfway gone already.
Nice overview of cowboy coffee. I need to go back and watch your coffee videos and attempt your method. Hope you’re doing well. Can’t wait for you to start your adventure!
Great video again 👏 I have just made my first attempt at cowboy coffee and yes me and the wife thinks it has a lot more body and flavour thank you 😊 for showing us to brew coffee this way 👍
Interesting! What I find fascinating is that the coffee gets a consistent taste throughout the pot without stirring or anything. Will have to try this sometime when out camping :D
Hehe well the coffee is laying on top of the water and is releasing it flavor components, and when I knock it it stirs up the water so that everything is even. You can stir if you want to, but then you’ll get a lot more sediment and bitterness in the coffee.
Could you stir the coffee and then leave it for another minute or so. I always stir my Cafetiere coffee once the water is added and then I put the filter in just above the liquid. Finally plunging the filter gently up and down just a few millimeters at first and then gently all the way.
Haha, you should add the price of that commandant grinder 🤣🔥 Love to see the passion in your eyes every time you talk about coffee... You should do more of it. Love the new logo at the end, that was really cool. Same guy making it for you? The cold has finally let go here in Bergen now, so it's time to crawl out of the nest I've been hiding the last couple of weeks. Hope to make a trip up there soon. Stay safe and keep up the great work 🔥
hehe its not really that expensive. only 2500 NOK. people spend that on toasters! This grinder will be with you for life! 😝 Coffee is all I know. So it will be a part of what I do for a while I think. But I cant wait to get out on the road again and make travel videos 😛 Yeah Louis is still making my designs. He has really been amazing! I owe him a lot! I feel the new design fits me pretty good 😝 Here it has been -15 since New Years almost. Just this week we got a bit milder temperatures. Let me know if you make it here 😛
Thanks Kenneth for the video and details. Like others, I saw you make your coffee in one of your video, and had questions. My son taught me how to make Cowboy coffee during a motorcycle trip in Alaska. Before my friend and I where bringing filters, but it was a mess to clean. But my son did not know about the crucial "knock" ! ;-) I will try this on my next trip for sure! Thanks for the great video, and keep it up! :-)
Thanks for doing the video Kenneth. I like my coffee and I've definitely learnt a lost from this. I use a coarse grind in an Aeropress (inverted) and have been known to leave it for 10 minutes or more (I don't like hot coffee - I can't taste anything except hot...). I'm not much for measurements or time - I'll add a scoop plus a bit, then brew for 5 mins or so... Watching previous videos with coffee over the fire, I have wondered how you filter the grinds from the coffee - now I know! Interesting about the life-cycle of the coffee bean after roasting. I get a kilo every 4 weeks, so I'm obviously using it in its prime. I hadn't thought about it before. Forgive me - I use a local(ish) roaster as the shipping for your coffee is cost prohibitive - one day you will have to brew me a coffee. :-) Now, have to ask. The moose seems so dapper with his straw hat - does he have a name?
Glad you liked it 😊 I am planning to make a video about aeropress too in a few weeks. It is one of my favourite ways to brew when traveling. The great thing about that is that it is a mix of filter and full emersion, and you have so many ways of doing it that all makes it taste very different. Yeah just pour carefully and you'll have very few grounds 🙂 I'm glad you are getting the most out of your beans. Don't worry about who's coffee you are using. If you are buying it from a reputable source you know that it is ethically sourced and cared for the whole way. I know my shipping costs are a problem. Shipping international from Norway is expensive, and now during corona it has gone up even more. If I manage to sell enough coffee the prices will go down, but I am quite far off at the moment. Hopefully it will improve when I start my journey 😛 On your next few shipments try to take out a few grams and save it for a couple of weeks or months. Then try to taste it all next to each other. One cup with 8 week old coffee, one with 6 weeks, one with 4 and so on. Then you'll be able to really taste how much it changes over time. Yeah the moose has become part of our story. he is on some of the coffee bags and in a lot of pictures. I don't really know the full history of it, but it is pretty old, and used to be in the old roastery before the one we are in now was built. I actually don't think it has a name yet, but we should give it one 😝
@@RidetheBean I tend to get a different bean every 4 weeks as I like to see what they taste like. I haven't yet had a bad bean. Will be interesting to see what different options you come up with with the Aeropress. I was gifted it by the better half, to use when out and about. It very soon became my coffee brew kit for home and for the office - we now have the mini version for taking out on the bikes (when we're allowed...). The moose should be called Bibendum (Bib for short) as this is the name of the Michelin man and why Michelin call their enduro tyre mousse "Bib mousse". A connection between the Moose and the T7. ;-)
Awesome coffee video! I am not a fan of the caffeine but I love the taste! Unfortunately I prefer mild roasted which yields more caffeine haha. Also, that is cool you ride too! Ride safe!
hehe that is too bad 😅 At least make sure you stick to the Arabica beans then. They have just 1.5% caffeine compared to 2.7 on the Robusta beans. Not much riding in Winter in Norway, but just a few months left until spring now 😝
That was a great lesson for me. It seems I am using 3wrong coffee in my French press. I should use a coarser grind? Not filter. But if I depress the press after 15-20 seconds I should get a less bitter result, I think? And what are your thoughts on milk with it? Never seen you add any. A great lesson. Thanks. Happy travels
It is all up to how you like it. People like what they like. But using set parameters makes it a lot easier to repeat the same brew. A French press is basically the same as cowboy coffee. So I would recommend using pretty course grinds. Filter ground coffee is much finer because water is meant to be poured over and gravity does the job of extracting. But with a full emersion brew you risk extractions too much. At the end of the process all the astringent tastes start to come out. When Making French press I do it the exact same way as I do with a cupping. I throw away the stamp and use a spoon to break the surface and scoop out the bitter foam. The reason people started to put milk in their coffee was because it tasted very bitter and the milk made it more balanced and pleasant. In my opinion the only reason to put milk in the coffee is if it is bad quality coffee or a bad brew. Milk takes all the good flavors away and leaves only the generic coffee taste. Unless it is in an espresso. Same thing applies here, but with espresso the milk can enhance or add to the flavor of the coffee. You still taste what the coffee tastes like, but you get more flavors as well.
I loved this video Kenneth. The grinder you use, does it have different positions to get a different grade or is it trial and error whether you get a course or fine grind?
Hi Kenneth, Is this grinder able to be set to different grinding size? If so, you should tell us how you set your grinder to which size or show us the scale and we could try it on our own if we own that grinder or think about buying it. Cheers Kenneth and keep on brewing fresh coffee for us.
All decent grinders can be adjusted for grind size. But what grind size is best is very difficult to say on camera. It depends on so many things. The hardness of the water you are using, the brew time, type of coffee etc. so it’s good to have a starting point, but you’ll have to try a few times to figure out the best one for where you are and how you brew 🙂
That is because you are probably using lower quality beans. A sign of gods quality is that it still taste just as good cold. The flavors change a bit as it cools, but it still tastes good.😛
Thanks for the tutorial. I love the smell of brewed coffee on cold crisp mornings. I, and most of my family, usually have a shot of skim milk in it. Would love to hear your thoughts on that, what do you even call all the stuff people dress their coffee with? I do, occasionally drink it black, and I know, my palette isn't as refined as yours but I don't think I've ever really got fruity notes. Can you suggest something to blow my hair back with fruity tones?
Glad you liked it 🙂 Milk in coffee started as a way of making it more less bitter and more pleasant to drink. For most of history coffee was a bitter drink. But in the past few decades we have discovered that it can be so much more. It all depends on how it is picked, sorted, graded, transported, roasted and served. We never used to pay attention to all these things, but now we do and it has resulted in the explosion of specialty coffee you see around you these days. Starbucks started it and it just took off from there. It all depends on what it is you are looking for in the coffee. If you just want the caffeine most people drink it with milk. But if you want to taste the uniqueness of the coffee it has to be black. If you have not tasted fruity notes in your coffee yet I would guess you drink either generic or large coffee brands or pretty dark roasts. If you want to taste more details I would recommend getting your coffee from a specialty coffee shop. Not Starbucks or any of the chains or the supermarket. It does cost a bit more, but you can be sure that it is ethically sourced and that it tastes better. Go into a specialty shop and ask for a Natural Ethiopian coffee. ideally from the Guji region. As lightly roasted as you can find. And have them brew it as a pour over. That was how I got into coffee in the first place. The first time I tasted a natural Ethiopian I didn't understand what I was tasting. It was like strawberry juice.
@@RidetheBean Thanks for the response. Nope, I'm here to learn something. You're right, I am drinking generic dark roast and WANT to know the difference. The milk does take the edge off but I don't add sugar or flavored creamers (ICK!) and don't drink it iced. It's my weekend mission. 😀
So, as long as I understood, stirring the coffee, in the end, is not a good idea? How different taste would be if I would make coffee in the cup? And most people put the coffee first, then pour the boiling water on the top and wait some time, would you suggest doing the opposite if I make it in the cup? But the water gets callder if I would pour it in the cup and then add coffee, would it still extract enough flavours? So I wonder what you think, what would it do to your coffee those different methods? Like you see- I need an advanced cowboy coffee making course :D BTW link to the coffee grinder would be appreciated :) Thank you!
Ideally you want the coffee to move as little as possible after it starts brewing. pouring water over the coffee or coffee on top of the water is the same. If you watched the episode from the roastery where I did a cupping it is the same just in a cup. But normally when making coffee I heat the water on a fire and instead of having several vessels I just brew it all in the pot. That way each cup dont get grounds in it. The water should ideally be a about 96 degrees Celsius. When the water boils it cools down a few degrees very quickly, so I like to start being within a minute of the boil.When using colder water you won't extract the same compounds so the taste will be much brighter, and almost Tate a bit acidic or underdeveloped. I could go into detail about things, but that is very geeky. If you start to really focus on the flavour you will notice a lot of details. every little thing you do affects the taste a little bit. But for most people they just want a good well balanced brew. I put the link in now Thanks for the tip.
@@RidetheBean I watched all your episodes, but now I gonna look back to that one, you mentioned. Thank you and gotta go the cowboy way from the coming season!
Kokekaffe is the best. In the winter l make it in the garage when l tinckle with my bike ore other hobbies. The smell is without comparesing.
I agree 😛 The smell of fresh coffee is one of the best aromas I can think of!
Good video, Kenneth. I remember hearing "the darker the roast, the less cafeine" about 20 years ago, from my dentist of all people. I thought "perfect" because I love a dark roast. Getting together for coffee is one of my favorite activities. Going for a ride and stopping for coffee, even better! Cheers Kenneth. Keep up your great spirit. Gordon. Kelowna, B.C. Where we'll be riding in about 5 weeks! Can hardly wait.
Great! I hope you'll have a great trip! I wish I could join you 😅 I miss the open road now!
Coffee makes every situation better 😛 Its a good icebreaker when meeting new people and a great reason to get together with friends. Enjoy your dark roasted coffee 😛
Thank you for this very informative video about cowboy coffee. On my next adventure ride this is the way I'm going to try to make my coffee hopefully with your coffee.
Great! Glad you liked it 😊 This is just one way of making it. But it is my personal favourite 😛 This way it is easy to replicate the same brew each time.
At home I always drink Turkish coffee is like a cowboy coffee! I just pour the ground coffee into boiling water and then boil it a little more!
That's a lot of boiling 😝 I don't drink much Turkish coffee but I have tasted a few nice ones. Glad you like it, but it is not really my thing 😅
Wow I learned something new. I'm not a coffee drinker. But every now and then.
Glad you learned something 😛
You have great personality, Kenneth. I'm not really too much of a coffee person - i drink "coffee", if this thing coming in single cup packs with more dried milk and sugar than actual coffee powder could be still called it. But i just love to see your expression about your coffee. It's great to see a person who really like what they are doing. Your channel has some nicest vibe which makes it really difficult to stop watching :)
I envy you a bit in this. Still can't figure out what i like in life, and it's like halfway gone already.
Thanks for your explanation about cowboy coffee. I will try it out soon
Glad you liked it 🙂
I will always remember that you show me what it is my favourite coffee brewing method of all times!!! Thanks ken, i love koke kaffe ❤️
Yeah that was a fun day. Next time you make me a cowboy coffee 😝
This is great Kenneth, more brewing tips for the people! Making kokkaffe /cowboy coffee in the wild is one of the best moments there is. 💪🔥🤠☕️
Thanks 😊 I agree! It is my reason for getting out of my hammock in the morning 😝
I was waiting for a lesson like this.
Thank you for that Video.
I try it tomorrow morning. 😉👍
Mmhhhh ... My first "Cowboy Coffee"😁👍
The taste is fine. Not bitter, not sour.
Great !🤘😁🤘
THANK YOU KENNETH ! ☕️🤠🤘
Great! Good luck!
Awesome! So glad you liked it 😁
Great coffee info, Kenneth, and +1 for cowboy coffee in the wilds! Cheers!
Thank you 🙂
I've been making coffee while camping for years. Didn't know about the "knock" until now! Thanks again!✌😎🏴☠️
Great 🙂 try it out 😛
Nice overview of cowboy coffee. I need to go back and watch your coffee videos and attempt your method. Hope you’re doing well. Can’t wait for you to start your adventure!
Thank you! I am doing better and better 😊 Try it out and let me know what you thing 😛 I can't wait either! about 4 months to go now....😁
Great video again 👏 I have just made my first attempt at cowboy coffee and yes me and the wife thinks it has a lot more body and flavour thank you 😊 for showing us to brew coffee this way 👍
Awesome! Glad it was a success 😛
Interesting! What I find fascinating is that the coffee gets a consistent taste throughout the pot without stirring or anything. Will have to try this sometime when out camping :D
Hehe well the coffee is laying on top of the water and is releasing it flavor components, and when I knock it it stirs up the water so that everything is even. You can stir if you want to, but then you’ll get a lot more sediment and bitterness in the coffee.
@@RidetheBean Ahh right, thanks for explaining. :D I really liked this video.
Could you stir the coffee and then leave it for another minute or so. I always stir my Cafetiere coffee once the water is added and then I put the filter in just above the liquid. Finally plunging the filter gently up and down just a few millimeters at first and then gently all the way.
Enjoyed this video while sipping a cup of fruity bean 😁😍
Great 😊 glad to hear it 😛
Brilliant Kenneth can’t wait to try it
Great! Let me know how it goes 🙂
Haha, you should add the price of that commandant grinder 🤣🔥 Love to see the passion in your eyes every time you talk about coffee... You should do more of it. Love the new logo at the end, that was really cool. Same guy making it for you? The cold has finally let go here in Bergen now, so it's time to crawl out of the nest I've been hiding the last couple of weeks. Hope to make a trip up there soon. Stay safe and keep up the great work 🔥
hehe its not really that expensive. only 2500 NOK. people spend that on toasters! This grinder will be with you for life! 😝
Coffee is all I know. So it will be a part of what I do for a while I think. But I cant wait to get out on the road again and make travel videos 😛
Yeah Louis is still making my designs. He has really been amazing! I owe him a lot! I feel the new design fits me pretty good 😝
Here it has been -15 since New Years almost. Just this week we got a bit milder temperatures.
Let me know if you make it here 😛
Thanks Kenneth for the video and details. Like others, I saw you make your coffee in one of your video, and had questions. My son taught me how to make Cowboy coffee during a motorcycle trip in Alaska. Before my friend and I where bringing filters, but it was a mess to clean. But my son did not know about the crucial "knock" ! ;-) I will try this on my next trip for sure! Thanks for the great video, and keep it up! :-)
My favorite kind of coffee , tastes especially better outside !!!
Very true 😛 coffee always tastes better with a view 😝
I can recommend the coffee grinder porlex mini (a japanese company), especially for trips.
At last Cowboy coffee!! I’m looking forward to trying the fruity bean when it arrives 🤘
Great 😊 let me know how it goes 😛
Thanks for doing the video Kenneth. I like my coffee and I've definitely learnt a lost from this. I use a coarse grind in an Aeropress (inverted) and have been known to leave it for 10 minutes or more (I don't like hot coffee - I can't taste anything except hot...). I'm not much for measurements or time - I'll add a scoop plus a bit, then brew for 5 mins or so...
Watching previous videos with coffee over the fire, I have wondered how you filter the grinds from the coffee - now I know!
Interesting about the life-cycle of the coffee bean after roasting. I get a kilo every 4 weeks, so I'm obviously using it in its prime. I hadn't thought about it before. Forgive me - I use a local(ish) roaster as the shipping for your coffee is cost prohibitive - one day you will have to brew me a coffee. :-)
Now, have to ask. The moose seems so dapper with his straw hat - does he have a name?
Glad you liked it 😊
I am planning to make a video about aeropress too in a few weeks. It is one of my favourite ways to brew when traveling. The great thing about that is that it is a mix of filter and full emersion, and you have so many ways of doing it that all makes it taste very different.
Yeah just pour carefully and you'll have very few grounds 🙂
I'm glad you are getting the most out of your beans. Don't worry about who's coffee you are using. If you are buying it from a reputable source you know that it is ethically sourced and cared for the whole way. I know my shipping costs are a problem. Shipping international from Norway is expensive, and now during corona it has gone up even more. If I manage to sell enough coffee the prices will go down, but I am quite far off at the moment. Hopefully it will improve when I start my journey 😛
On your next few shipments try to take out a few grams and save it for a couple of weeks or months. Then try to taste it all next to each other. One cup with 8 week old coffee, one with 6 weeks, one with 4 and so on. Then you'll be able to really taste how much it changes over time.
Yeah the moose has become part of our story. he is on some of the coffee bags and in a lot of pictures. I don't really know the full history of it, but it is pretty old, and used to be in the old roastery before the one we are in now was built. I actually don't think it has a name yet, but we should give it one 😝
@@RidetheBean I tend to get a different bean every 4 weeks as I like to see what they taste like. I haven't yet had a bad bean.
Will be interesting to see what different options you come up with with the Aeropress. I was gifted it by the better half, to use when out and about. It very soon became my coffee brew kit for home and for the office - we now have the mini version for taking out on the bikes (when we're allowed...).
The moose should be called Bibendum (Bib for short) as this is the name of the Michelin man and why Michelin call their enduro tyre mousse "Bib mousse". A connection between the Moose and the T7. ;-)
Awesome coffee video! I am not a fan of the caffeine but I love the taste! Unfortunately I prefer mild roasted which yields more caffeine haha.
Also, that is cool you ride too!
Ride safe!
hehe that is too bad 😅 At least make sure you stick to the Arabica beans then. They have just 1.5% caffeine compared to 2.7 on the Robusta beans.
Not much riding in Winter in Norway, but just a few months left until spring now 😝
@@RidetheBean thank you for that info. I didn't know about Arabica being less caffeinated.
I'd make sure to check the green beans I buy next time.
That was a great lesson for me.
It seems I am using 3wrong coffee in my French press. I should use a coarser grind? Not filter.
But if I depress the press after 15-20 seconds I should get a less bitter result, I think?
And what are your thoughts on milk with it? Never seen you add any.
A great lesson. Thanks.
Happy travels
It is all up to how you like it. People like what they like.
But using set parameters makes it a lot easier to repeat the same brew.
A French press is basically the same as cowboy coffee. So I would recommend using pretty course grinds. Filter ground coffee is much finer because water is meant to be poured over and gravity does the job of extracting. But with a full emersion brew you risk extractions too much. At the end of the process all the astringent tastes start to come out.
When Making French press I do it the exact same way as I do with a cupping. I throw away the stamp and use a spoon to break the surface and scoop out the bitter foam.
The reason people started to put milk in their coffee was because it tasted very bitter and the milk made it more balanced and pleasant.
In my opinion the only reason to put milk in the coffee is if it is bad quality coffee or a bad brew.
Milk takes all the good flavors away and leaves only the generic coffee taste.
Unless it is in an espresso. Same thing applies here, but with espresso the milk can enhance or add to the flavor of the coffee. You still taste what the coffee tastes like, but you get more flavors as well.
@@RidetheBean Got it, thank you. Next pot will try it.
Much obliged. 👍
I loved this video Kenneth. The grinder you use, does it have different positions to get a different grade or is it trial and error whether you get a course or fine grind?
Thanks 🙂 yeah you can adjust grind size very easy by turning s dial at the bottom.
Hi Kenneth,
Is this grinder able to be set to different grinding size?
If so, you should tell us how you set your grinder to which size or show us the scale and we could try it on our own if we own that grinder or think about buying it. Cheers Kenneth and keep on brewing fresh coffee for us.
All decent grinders can be adjusted for grind size. But what grind size is best is very difficult to say on camera. It depends on so many things. The hardness of the water you are using, the brew time, type of coffee etc. so it’s good to have a starting point, but you’ll have to try a few times to figure out the best one for where you are and how you brew 🙂
I cannot drink a Cold coffee. I Need to heat it up Always, and the finer the grain, the better it tastes...
That is because you are probably using lower quality beans. A sign of gods quality is that it still taste just as good cold. The flavors change a bit as it cools, but it still tastes good.😛
😊
😎
Thanks for the tutorial. I love the smell of brewed coffee on cold crisp mornings. I, and most of my family, usually have a shot of skim milk in it. Would love to hear your thoughts on that, what do you even call all the stuff people dress their coffee with? I do, occasionally drink it black, and I know, my palette isn't as refined as yours but I don't think I've ever really got fruity notes. Can you suggest something to blow my hair back with fruity tones?
Glad you liked it 🙂
Milk in coffee started as a way of making it more less bitter and more pleasant to drink. For most of history coffee was a bitter drink. But in the past few decades we have discovered that it can be so much more. It all depends on how it is picked, sorted, graded, transported, roasted and served. We never used to pay attention to all these things, but now we do and it has resulted in the explosion of specialty coffee you see around you these days. Starbucks started it and it just took off from there.
It all depends on what it is you are looking for in the coffee. If you just want the caffeine most people drink it with milk. But if you want to taste the uniqueness of the coffee it has to be black.
If you have not tasted fruity notes in your coffee yet I would guess you drink either generic or large coffee brands or pretty dark roasts.
If you want to taste more details I would recommend getting your coffee from a specialty coffee shop. Not Starbucks or any of the chains or the supermarket.
It does cost a bit more, but you can be sure that it is ethically sourced and that it tastes better.
Go into a specialty shop and ask for a Natural Ethiopian coffee. ideally from the Guji region. As lightly roasted as you can find. And have them brew it as a pour over.
That was how I got into coffee in the first place. The first time I tasted a natural Ethiopian I didn't understand what I was tasting. It was like strawberry juice.
@@RidetheBean Thanks for the response. Nope, I'm here to learn something. You're right, I am drinking generic dark roast and WANT to know the difference. The milk does take the edge off but I don't add sugar or flavored creamers (ICK!) and don't drink it iced. It's my weekend mission. 😀
So, as long as I understood, stirring the coffee, in the end, is not a good idea? How different taste would be if I would make coffee in the cup? And most people put the coffee first, then pour the boiling water on the top and wait some time, would you suggest doing the opposite if I make it in the cup? But the water gets callder if I would pour it in the cup and then add coffee, would it still extract enough flavours? So I wonder what you think, what would it do to your coffee those different methods? Like you see- I need an advanced cowboy coffee making course :D BTW link to the coffee grinder would be appreciated :) Thank you!
Ideally you want the coffee to move as little as possible after it starts brewing. pouring water over the coffee or coffee on top of the water is the same. If you watched the episode from the roastery where I did a cupping it is the same just in a cup. But normally when making coffee I heat the water on a fire and instead of having several vessels I just brew it all in the pot. That way each cup dont get grounds in it.
The water should ideally be a about 96 degrees Celsius. When the water boils it cools down a few degrees very quickly, so I like to start being within a minute of the boil.When using colder water you won't extract the same compounds so the taste will be much brighter, and almost Tate a bit acidic or underdeveloped.
I could go into detail about things, but that is very geeky. If you start to really focus on the flavour you will notice a lot of details. every little thing you do affects the taste a little bit. But for most people they just want a good well balanced brew. I put the link in now Thanks for the tip.
@@RidetheBean I watched all your episodes, but now I gonna look back to that one, you mentioned. Thank you and gotta go the cowboy way from the coming season!