If you liked this video, you may also want to know that Research shows that coffee can help with mental alertness, type 2 diabetes, weight loss, Parkinon’s, prevention of cardiovascular disease, and may prevent gallbladder disease!
Youve just taught me more in under 15 minutes than i knew abut coffee in all my years to this point. Thank you for making something daunting and intimidating, clear and easy to understand.
Dang. I did not expect so much to be covered in such a short amount of time. Coffee, beans, fermentation, location/altitude, roast, caffeine and chemical reactivity in the brain, brewing methods, all the way to drinks in the shop. Clearly there is a ton more detail that can be explored, but what a great introduction!
This is just an almost 15-minute talk so give him a break for oversimplifying stuff. For people who don't know much about coffee, this is more than informative and helpful! It's like learning quantum physics at the introductory level vs. going deep into mind boggling theories that people spend DECADES trying to define and refine.
Thank you! I was raised as a Mormon and wasn’t allowed to drink coffee. Now that I’m out, I know absolutely nothing about it. It’s unbelievable how hard it is to find basic info about the world’s loveliest drink lol
I dunno, my Keurig doesn’t give my coffee a plastic taste, and I’m buying coffee from restaurants every other day, so it’s not like I’ve gone taste blind. The taste of Keurig coffee, overall, isn’t bad at all, but I do prefer other brewing methods, as the Keurig produces a weaker coffee to me even when I use the “strong” brew setting. Not bad enough for me to toss my Keurig- I’d rather just add another coffeemaker to my “collection,” preferably a Vietnamese or French coffee press. I’ll have the Keurig for convenience and one of those two presses for strong, roasty perfection and the ability to pick out and grind my own coffee beans.
I love to see that there are still people out there that are infatuated by coffee and what it takes to make a good cup of coffee. I love coffee. I buy my beans close to roast date from local dealers. I grind them. And I brew each individual cup for myself. I love it. Most people think that coffee is just a simple cup with milk and sugar, but it's so much more complex than that. Love this video!!!!
I hope you pay attention to how the flavor changes over that first 10 days from roast date. Depending on the roast, chemical reaction continue for up to 2 weeks after roast (thus the off gassing and increase in container pressure if you keep them in a sealed jar or tupperware), with the "flavor peak" (subjective) generally 3-8 days after roast. It's fun to play with a standard cupping method each day to try and notice changes in the flavor development, and then try something different for the second cup.
Exactly. It's an art. And it's magical. Every different bean has different magical qualities.. Coffee goes stale after about 10 days after roasting it. So it's really important to grind freshly roasted beans. I was told that Starbucks actually roasts their own beans so it's always fresh..
This is amazing to see as a Roaster and Barista. I’ve recommended this video to so many customers who want to get into coffee and start exploring. This is what we need people!
Now this is what I call a full learning experience, all in 14 minutes. He not only explained the differences in coffee grown at different elevations, but he got scientific and broke out the chemistry and biochemistry on how caffeine affects the CNS. He even taught me a few things I didn't know, and I'm one of those old dogs you almost couldn't teach a new trick. lol
My wife and I would like to thank you for a superb presentation. Really learned useful information and the reason why we prefer African coffee so much. Thank you.
Good for you Violet! It is an acquired taste, as even discussed early on here, but one you "get it", there's something warm, special, and even magical about it. And lots of variations that can be tried too, to either tweak the taste, or explore more variety.
9:35 that was super interesting! So caffeine doesn't "wake us up" in the morning, but does keep us from getting tired when our bodies naturally release tired juice. HA! That's an awesome fun fact!
This was fantastic. Coffee became a huge part of my life in college, but I haven't begun educating myself on all this until now. Very informative. Thank you.
I’m loving the biological/chemical explanations in this. My college degree is nothing related to science, but molecular biology and chemistry are my favorite sciences to read about in my free time. You combined my love of coffee with my love of science and I really appreciate that.
1. Natural in comparison to - Washed is -> more sweet, less intense, creamier 2. High (African countries) - Low attitude (Starbucks/Indonesia)-> more fruity acidic, creamier, cancels bitterness 3. Stronger - Mild roast -> carmalized, chocolaty, bitterly but not overwhelming, savoury, but further from the bean taste 4. French press - thicker. ,texture, fullbodyness -vs. Quimex (idk) more clarity, more flavour, how the taste changes
I had my first cup of coffee with my grandmother. I was 7 and I was sleeping over at her house and I felt a little homesick. I came downstairs to a full Southern breakfast and my very first cup of coffee - full of sugar and cream and love. I felt so grown up. Still think of her with every cup.
When I started out with my coffee habit, I had to look around everywhere on the internet to learn the different things about coffee. Really glad this video exists now, it perfectly summarizes all the characteristics of coffee.
Dear Chandler, thanks for sharing the knowledge. It was very insightful to learn about coffee, and very convincing that you added technical stuffs as well in your logical explanation
Growing up in my native country I drank coffee almost every day since I was little. I learned to appreciate coffee in its natural form. Great video, good information.
good intro to those who wants more. It took me a couple years to understand that I don't necessarily like experimenting with coffee and gadgets which can be a costly route, I only enjoy making my own cup consistently.
I’m fairly new to coffee, and enjoyed your video quite a lot! I wasn’t expecting you to be a PhD coffee pro administering a test at the end where I’d receive a degree; but apparently your critiques did lol. Whatever! You did an amazing job! Thank you!
Thank you for this video. Most of the questions I had about coffee have been answered in just one video... How amazing is that!!! Chandler Graf is a great teacher!
Chandler, thank you so much for that presentation. I really learned something about coffee. You have a knack for this. Please make more videos about coffee. You have a fan in Dallas, Texas.
Okay a lot of people are dragging this guy for his mistake in anaerobic respiration or not being detailed a lot but as someone with a casual interest in coffee (which is who this target market is for) this video was perfect! I felt educated and inspired and thought more about my own cup, and for that reason- I think this video is great. Not everything has to be painfully detailed, sometimes its okay to just dabble in info. He's a barista, not a scientist. And as a Bio Major, not a barista, I'm glad to have learned something from him.
Woah, this was really comprehensive!! I've really liked pour overs but never understood why there was a difference in flavor until now. Definitely learned a lot from this!
Watched this while having a late morning cup of coffee. I have to say I really enjoyed learning about this. Even if some say it's "oversimplified" I learned quite a bit and I have been drinking coffee most of my life. Thank you for the awesome content!
I know what you mean. For years I enjoyed drinking less than excellent coffee and now I have the world's best coffee at my fingertips. It's been a game changer and I love it
Very clear. I actually live in Indonesia and the coffee is very diverse here depending on the island that it is from. Wonderful variety. Sipping on an Arabica blend from the hills in the north Bali region of Singaraja right now and enjoying it's richness.
He is a good speaker and the talk is presented well. He is correct, that under anaerobic conditions, respiration ends with glycolysis, and the terminal product is lactate. However, in plants the terminal products are different. Under anaerobic conditions, respiration also ends with glycolysis, but the terminal products are not lactate but primarily acetaldehyde and ethanol, with small amounts of other compounds. Ethanol is what is measured to determine if the plant tissues are injured under low oxygen stress, among other metabolites. Another subject - it seems very unlikely that the tissues of the coffee would be oxygen deficient - plants consume oxygen but produce abundant oxygen, more than they need, within their tissues as a byproduct of the oxidation of water during the photophosphorylation step of photosynthesis. All atmospheric oxygen is likely a result of this reaction in plants. My guess is a major difference between low altitude grown and high altitude grown coffee would be the thermal environment. Plants grown at higher elevations with mild days and cold nights typically have a high content of acids and complex secondary compounds that contribute to flavor, while those grown at low altitudes, especially in the tropics, metabolize the acids during their warmer nights and don't develop complex flavors. Wine grapes are an example of this - they are sweet but don't have complex flavors when grown in warm places (especially the nights) - you need cold nights (like Napa Valley or Paso Robles) to get grapes with complex flavors and deep color for wine making. Sorry for the prior lecture - I am plant pathologist.
About 4 years ago I went into a local coffee shop that did its own roasting. I asked for the best cup of coffee they could make. Believe I settled on some Kenyan that was roasted 5 days earlier. They made me a pour over and it blew me away. That coffee just sparkled. I decided the magic was the fresh roasted beans and that turned me into a home roaster. I have great coffee every morning now.
Excellent video, very informative! 5:39 just a small correction, the atmosphere composition of 21% O2 does not actually change. Higher altitude simply means, a lower differential air pressure so the lungs need to work harder getting the same flow rate.
My first experience with coffee was bad I thought it was a very bad taste, after a while I gave it a second chance at a coffee shop where I tried freshly arabica roasted coffee and fell in love to start a business so that other people fall in love of this delicious drink with great benefits
Hi pal. I am Indonesian. And not all coffee here grow at low altitude. To be honest there is a lot variety grown at high altitude. Like bajawa, wamena and aceh gayo.
This is so interesting! I like how humans grew to love coffee so much they invested so much time in it and for example found out how oxygen played a role. You don’t see that with cucumbers haha.
I’ve been lucky enough to visit several Kona coffee farms in Hawaii. One of the things that’s unique about their coffee is it’s all handpicked so they only use ripe red cherries. It’s an exceedingly high quality, smooth cup and is worth the high price. The best way to buy it is direct from the farm online so you know it’s fresh! Ka’u coffee is also excellent. I like to prepare it in a pour over.
Educative.... thanks TEDx and Chandler for the knowledge you shared... I've been drinking coffee for a bit of time and always had these questions that are now solved...
So this video was suggested to me and said "Thomas DeLauer viewers watched this", and so clicked and wow! Super informative! I love how you include some science behind it. Then found out you have biochemistry degree, means you do know what you're talking about. Keep up the good work, I really enjoy this.
I have tried many coffees in the US and I have tried many coffee traveling to Central, South America and Africa and all those coffee are really bitter and apparently it is because of the type of coffee they have and specially because of the process of getting the final dry coffee bean. The only coffee that was perfect in flavor, smell, bold, rich and not bitter was the Colombian Coffee and I learned why. Colombian coffee has a very precise process where they use clean water, they pick only the best red coffee beans , and most of the coffee plants are Arabica coffee plans. Really the best coffee.( I am not Colombian)
If you found this video helpful, you may also want to know that coffee has some components that can help decrease lipopolysaccharides (LPS) that can result from leaky gut or SIBO! One of those components is cholorogenic acid. This is important because LPS can harm the liver and the brain!
OMG ,YOU EXPLAINED EVERYTHING TO ME MAN , Because when i moved to the USA i was a kid and noticed that filtered and dark roasted coffee are weird for me back then but now i get it “The total emerging” coffee is the way we drink it back in 🇾🇪 YEMEN The production process for Yemen Coffee beans has stayed the same for over 500 years. Small family farms plant on terraced fields carved into the Yemen landscape. The coffee plants are raised in the old way, without any use of chemicals. Once the fruit, referred to as “cherries” are ripe, they are hand-picked. The beans are not removed from the fruit, but dry-processed together. The fruit goes through a special drying period in caverns, and in some cases, on rooftops .... thanks
Who loves coffee the first time they try it? Well, when my daughter was three, she wanted to taste my espresso, så I poured her half a cup and let it cool to lukewarm. She scoffed it down in one swig, professed that she loved it and drinks coffee to this day (she's eight at the time of this writing)... To be honest, she is a little weird :-D
Can you guys stop criticizing the accuracy of this great summary? I'd be grateful if you tell us instead where to get further information on this topic
If you liked this video, you may also want to know that There are advantages and disadvantages to consuming coffee. One population study on 4 million international individuals found that daily, consistent coffee consumption led to 8-28% reduction in all-cause mortality (prevention of chronic disease)! On the flip side, too much coffee can result in negative side effects, such as headaches, ear ringing, nausea, vomiting, and gastric distress.
GREAT video!!! I'm a flight nurse and I found your illustrations about anaerobic activity and how coffee influences adenosine VERY interesting. My sister in law is also from Abilene Texas. You may have seen her father on the news. He is an anchor man out there. Anyways, next time I'm in Abilene, I'm going to stop in and enjoy some of that coffee!! Thanks again!!
For someone who knows nothing about coffee, i thought this was really informative and not too in depth as to confuse me or throw too much information at me at once. So thank you!
Great video! I would recommend you include where coffee originated, what species of beans exists (e.g. arabica vs robusta), and also to include "Cold Brew" as an option as well. More than French Press, I would say Cold Brew is the diametric opposite of conventional brewed coffee.
your explanation is great. Bringing amazing info about elevations, roasting, preparation methods to get different flavours and the rouning it all with milk and sugar. Why WHY???
I worked in a coffee shop for over a year. Having already been a lover of coffee. I knew most of that but I still learnt something new... I didn't know how a French press or pour over could affect the coffee too :) I'll be sure too add one to my next shopping list. Thank you.
Hi Chandler, Thank you so much for sharing all this knowledge about coffee, I genuinely feel much more educated now. Can you also maybe present your view on the after effect of each kind of roast.? I normally try to avoid the dark roast because it leaves my mouth dry and makes me feel really thirsty. Also, how is freshly brewed different from expresso? I find an americano much smoother than a freshly brewed coffee at Starbucks and also drinking freshly brewed gives me a rush and wears me down pretty quick, whereas, the americano has no such after effects and keep me going nice and smooth. Any thoughts on that? Thank you in advance!
Awesome video thank you, I think I need to re watch! just got my first bean grinder and pour over filter, with medium-dark roast beans from Brazil, I love the chocolateyness. One thing I noticed from real coffee is I don't need to add milk, instant coffee I do. Pretty sure I am going to take my filter into work so I can still get a decent cup in the afternoon.
An extremely wonderful educational video, spectacular, I just wish you had shown how you make coffee, how it is with or without milk and what are the benefits and disadvantages of Coffee with or without Milk.
I’m thinking of starting a coffee blog/channel and this information has been very helpful. The way you break down why we love coffee and how it’s actually made. Thank you! 🙏🏼
This was super interesting! Being new to coffee brewing, and knowing about the importance of consistency when it comes to grind size, I've been wondering: How about brewing coffee using whole beans, which have not been grinded? Yes, it would require a long brewing time, but could you make a super good coffee this way? It's seem you, being biochemist and barista, is the right person to ask. Thanks!
I am from Kenya and I am a coffee farm and everything u hv said I was told by my grandfather and that made me to continue with the family farm. Thanks
Hello brother can we talk about your coffee farm ?
@@xXDazZzleXx off courses yes. That is my passion
denis njoroge I want to start a coffee business and I need a good source of coffee from Kenya
@@xXDazZzleXx I can Export Ethiopian coffee beans. If you are interested let me know. My wats app number is 00971555880125.
I just got some Kenyan (Kiambu) coffee. I love it.
I want a video like this for every subject ever, taught by this guy. He did a great job of simplifying this.
If you liked this video, you may also want to know that Research shows that coffee can help with mental alertness, type 2 diabetes, weight loss, Parkinon’s, prevention of cardiovascular disease, and may prevent gallbladder disease!
lmaooo sooo true! this guys is awesome!
“we love this product, because.. it makes everyday but monday”
You may also want to research toxicity of coffee and caffeine addiction... more toxic to liver than alcohol.
Youve just taught me more in under 15 minutes than i knew abut coffee in all my years to this point. Thank you for making something daunting and intimidating, clear and easy to understand.
Dang. I did not expect so much to be covered in such a short amount of time. Coffee, beans, fermentation, location/altitude, roast, caffeine and chemical reactivity in the brain, brewing methods, all the way to drinks in the shop. Clearly there is a ton more detail that can be explored, but what a great introduction!
This is just an almost 15-minute talk so give him a break for oversimplifying stuff. For people who don't know much about coffee, this is more than informative and helpful! It's like learning quantum physics at the introductory level vs. going deep into mind boggling theories that people spend DECADES trying to define and refine.
YES. I didn't know a damn thing about coffee an this video helps a bit.
Nixeij Here very well put. I think for a 15 minute presentation this was absolutely brilliant.
Yes! I got lost in speciality coffee guides and this helped me out. Now, back to the science🤪
Nixeij Here Please help. Anyone. What is the best online coffee bean subscription?
Thank you! I was raised as a Mormon and wasn’t allowed to drink coffee. Now that I’m out, I know absolutely nothing about it. It’s unbelievable how hard it is to find basic info about the world’s loveliest drink lol
the keurig brewing method adds a nice rounded plastic taste to the coffee.
TDubsKid for real. I cry when I have to drink Keurig coffee lol
Always a good Idea tout heat a plastic cup with 3 hundred degrees feary water!
I dunno, my Keurig doesn’t give my coffee a plastic taste, and I’m buying coffee from restaurants every other day, so it’s not like I’ve gone taste blind. The taste of Keurig coffee, overall, isn’t bad at all, but I do prefer other brewing methods, as the Keurig produces a weaker coffee to me even when I use the “strong” brew setting. Not bad enough for me to toss my Keurig- I’d rather just add another coffeemaker to my “collection,” preferably a Vietnamese or French coffee press. I’ll have the Keurig for convenience and one of those two presses for strong, roasty perfection and the ability to pick out and grind my own coffee beans.
TDubsKid so many Keurig haters
keurig coffee 🤮🤮
I love to see that there are still people out there that are infatuated by coffee and what it takes to make a good cup of coffee. I love coffee. I buy my beans close to roast date from local dealers. I grind them. And I brew each individual cup for myself. I love it. Most people think that coffee is just a simple cup with milk and sugar, but it's so much more complex than that. Love this video!!!!
Indeed my friend :) Some of my most memorable conversations were shared over a piping hot cup of espresso. Good people deserve good coffee!
+2% milk wow. I hope that I can taste a good coffee someday!
I hope you can too! you deserve it.
I hope you pay attention to how the flavor changes over that first 10 days from roast date. Depending on the roast, chemical reaction continue for up to 2 weeks after roast (thus the off gassing and increase in container pressure if you keep them in a sealed jar or tupperware), with the "flavor peak" (subjective) generally 3-8 days after roast.
It's fun to play with a standard cupping method each day to try and notice changes in the flavor development, and then try something different for the second cup.
Exactly. It's an art. And it's magical. Every different bean has different magical qualities.. Coffee goes stale after about 10 days after roasting it. So it's really important to grind freshly roasted beans. I was told that Starbucks actually roasts their own beans so it's always fresh..
This is amazing to see as a Roaster and Barista. I’ve recommended this video to so many customers who want to get into coffee and start exploring. This is what we need people!
Chandler, I hope there’s more people like you in this world who understands their stuff really well to explain it so clearly for others. Well done!
Now this is what I call a full learning experience, all in 14 minutes. He not only explained the differences in coffee grown at different elevations, but he got scientific and broke out the chemistry and biochemistry on how caffeine affects the CNS. He even taught me a few things I didn't know, and I'm one of those old dogs you almost couldn't teach a new trick. lol
I'm Brazilian, in my church there was a coffee tree, and the fruit is sweet, I liked to eat it when I was a child
I remember the huge coffee pots brewing up at my old Protestant church; I had no problem converting after that!
Mark Foster kkkkkkkkkkkk
@@markfoster1520 coe
Whenever I’m feeling down I come to TH-cam and learn more about coffee.
My wife and I would like to thank you for a superb presentation. Really learned useful information and the reason why we prefer African coffee so much. Thank you.
Awesome! I love Africans too. What kind of Adricans do you like? My favorite is Ethiopian Yirgacheffe, Natural or Wet Processed
Metals are essential than crypto currency....
I'm 40. I've tried coffee a few times before. Today, I had 4 cups. I started loving the taste of coffee at age 40. Jussayinisall.
It's never too late to start. I didn't even know how great coffee could be for such a long time. Enjoy the journey!
Good for you Violet! It is an acquired taste, as even discussed early on here, but one you "get it", there's something warm, special, and even magical about it. And lots of variations that can be tried too, to either tweak the taste, or explore more variety.
9:35 that was super interesting! So caffeine doesn't "wake us up" in the morning, but does keep us from getting tired when our bodies naturally release tired juice. HA! That's an awesome fun fact!
This was fantastic. Coffee became a huge part of my life in college, but I haven't begun educating myself on all this until now. Very informative. Thank you.
same!
Love the content, but didn't understand the zooming in on the hands.
They probably did that so they could cut out "ums", awkward pauses, and retakes without it looking like jump cuts.
Was wondering the same thing.
Ryan Martin yes agree
Cut away shots for when he blows is lines.
They are zooming in on the Beltway Coffee logo. This is sponsored content.
I’m loving the biological/chemical explanations in this. My college degree is nothing related to science, but molecular biology and chemistry are my favorite sciences to read about in my free time. You combined my love of coffee with my love of science and I really appreciate that.
I want this guy to explain EVERYTHING
Daniel Wiszniewski me too
Agree. This is only scratching the surface about coffee.
Metals are essential than crypto currency
Although he is only speaking without any illustrations but he made it very simple and perfectly clear. Thank you so much!
1. Natural in comparison to - Washed is -> more sweet, less intense, creamier
2. High (African countries) - Low attitude (Starbucks/Indonesia)-> more fruity acidic, creamier, cancels bitterness
3. Stronger - Mild roast -> carmalized, chocolaty, bitterly but not overwhelming, savoury, but further from the bean taste
4. French press - thicker. ,texture, fullbodyness -vs. Quimex (idk) more clarity, more flavour, how the taste changes
Chemex sir 👍🏽
African coffees are so so so sweet!
Metals are essential than crypto currency.....
I had my first cup of coffee with my grandmother. I was 7 and I was sleeping over at her house and I felt a little homesick. I came downstairs to a full Southern breakfast and my very first cup of coffee - full of sugar and cream and love. I felt so grown up. Still think of her with every cup.
When I started out with my coffee habit, I had to look around everywhere on the internet to learn the different things about coffee. Really glad this video exists now, it perfectly summarizes all the characteristics of coffee.
as a chemist obsessed with coffee I have absolutely ADORED this video
I’ve been a barista for ten years, didn’t think I was going to learn so much from this! Very interesting!
Here I sit at 3am falling asleep watching a video about coffee.
3:16 am checking in
I feel ya bruh..... Samesies
Hahaha
x2
And here I join you
Dear Chandler, thanks for sharing the knowledge. It was very insightful to learn about coffee, and very convincing that you added technical stuffs as well in your logical explanation
Growing up in my native country I drank coffee almost every day since I was little. I learned to appreciate coffee in its natural form. Great video, good information.
I don't know how I ended up here but I'm always eager to learn something new
I watched this because I wanted to start coffee brewing... But I got way way more than I expected.
I still miss my grandpa's coffee.
He grew, grinded, roasted his own coffee and brew it in a pot.
That's awesome! Full circle. Where was he to grow his own coffee?
I wanna do that
My grandparents lived on a village on a mountain. They grew their own crops.
Thank you ! Your analogy explaining how coffee tastes differently In different regions really helped me !
it's less than 15 minutes but the amount of knowledge shared is really amazing!
good intro to those who wants more. It took me a couple years to understand that I don't necessarily like experimenting with coffee and gadgets which can be a costly route, I only enjoy making my own cup consistently.
After watching over 1000 videos on coffee on youtube. This is the best overall video out there. Thank you.
The best 14 min introduction to coffee. No nonsense, no snobbry.
I learned so much from this!
Too bad I only saw this video after seeing like 3 others that dont have half the information as this one did. The TED platform is a gift
Nate Punzalan zzz
I learned that this guy can't say maillard properly. My yard. Not Mallard it's not a duck.
I’m fairly new to coffee, and enjoyed your video quite a lot! I wasn’t expecting you to be a PhD coffee pro administering a test at the end where I’d receive a degree; but apparently your critiques did lol. Whatever! You did an amazing job! Thank you!
Nate Punzalan I'm more confused now !
Thank you for this video. Most of the questions I had about coffee have been answered in just one video... How amazing is that!!! Chandler Graf is a great teacher!
Chandler, thank you so much for that presentation. I really learned something about coffee. You have a knack for this. Please make more videos about coffee. You have a fan in Dallas, Texas.
Oh my gosh! I’ve been enlightened! My life will never be the same. I have been educated on the most crucial aspect of my life, coffee. Thank you! 🌻☕️
This is the best video about coffee I have ever seen. Thank you!
I am on a mission to learn very random things while I don't have school, and this is my first topic!! And I loved the video!
So what all have you learnt, friend?
Coffee Knowledge is so important to learning how to appreciate it! Thanks for the tips!
You hit the nail on the head. Great comment!
99% of the humans( coffee lovers) they will never understand the sacrifice of the farmers harvesting coffee.
Some people expected 30 minutes worth of content in half the time. most coffee drinking Americans would have their minds open by this. Great job!
This is one of those coffee videos that I hope there's a pert-2. Very well done and very informative! Thank you!
Okay a lot of people are dragging this guy for his mistake in anaerobic respiration or not being detailed a lot but as someone with a casual interest in coffee (which is who this target market is for) this video was perfect! I felt educated and inspired and thought more about my own cup, and for that reason- I think this video is great. Not everything has to be painfully detailed, sometimes its okay to just dabble in info. He's a barista, not a scientist. And as a Bio Major, not a barista, I'm glad to have learned something from him.
Woah, this was really comprehensive!! I've really liked pour overs but never understood why there was a difference in flavor until now. Definitely learned a lot from this!
Good point. It's fun to see the different flavors you can get from different brewing methods using the same coffee
Watched this while having a late morning cup of coffee. I have to say I really enjoyed learning about this. Even if some say it's "oversimplified" I learned quite a bit and I have been drinking coffee most of my life. Thank you for the awesome content!
I know what you mean. For years I enjoyed drinking less than excellent coffee and now I have the world's best coffee at my fingertips. It's been a game changer and I love it
Very clear. I actually live in Indonesia and the coffee is very diverse here depending on the island that it is from. Wonderful variety. Sipping on an Arabica blend from the hills in the north Bali region of Singaraja right now and enjoying it's richness.
Have you tried Toraja coffee? Its my fav and it's kinda underrated.
I love this! I wish it was an hour long!
Does Chris Pratt have a brother in the coffee industry? Just wondering.
I’M MARY POPPINS Y’ALL
He’s definitely gotta be a relative of Chris Pratt AND Ed Sheeran!
Nah that's his failed clone
haha
He is a good speaker and the talk is presented well. He is correct, that under anaerobic conditions, respiration ends with glycolysis, and the terminal product is lactate. However, in plants the terminal products are different. Under anaerobic conditions, respiration also ends with glycolysis, but the terminal products are not lactate but primarily acetaldehyde and ethanol, with small amounts of other compounds. Ethanol is what is measured to determine if the plant tissues are injured under low oxygen stress, among other metabolites. Another subject - it seems very unlikely that the tissues of the coffee would be oxygen deficient - plants consume oxygen but produce abundant oxygen, more than they need, within their tissues as a byproduct of the oxidation of water during the photophosphorylation step of photosynthesis. All atmospheric oxygen is likely a result of this reaction in plants. My guess is a major difference between low altitude grown and high altitude grown coffee would be the thermal environment. Plants grown at higher elevations with mild days and cold nights typically have a high content of acids and complex secondary compounds that contribute to flavor, while those grown at low altitudes, especially in the tropics, metabolize the acids during their warmer nights and don't develop complex flavors. Wine grapes are an example of this - they are sweet but don't have complex flavors when grown in warm places (especially the nights) - you need cold nights (like Napa Valley or Paso Robles) to get grapes with complex flavors and deep color for wine making. Sorry for the prior lecture - I am plant pathologist.
Wow! I had a goal today to learn something new about coffee and this video definitely did the trick. Great job!
My coffee press has been my go to lately. Since quarantine I now have more time to brew a quality cup of coffee and enjoy it.
I love your passion for coffee
Coffee passion gets in your veins. I love it. Look forward to it every day. Thanks for appreciating it
About 4 years ago I went into a local coffee shop that did its own roasting. I asked for the best cup of coffee they could make. Believe I settled on some Kenyan that was roasted 5 days earlier. They made me a pour over and it blew me away. That coffee just sparkled. I decided the magic was the fresh roasted beans and that turned me into a home roaster. I have great coffee every morning now.
Excellent video, very informative! 5:39 just a small correction, the atmosphere composition of 21% O2 does not actually change. Higher altitude simply means, a lower differential air pressure so the lungs need to work harder getting the same flow rate.
That embarassed me too....
My first experience with coffee was bad I thought it was a very bad taste, after a while I gave it a second chance at a coffee shop where I tried freshly arabica roasted coffee and fell in love to start a business so that other people fall in love of this delicious drink with great benefits
Hi pal. I am Indonesian. And not all coffee here grow at low altitude. To be honest there is a lot variety grown at high altitude. Like bajawa, wamena and aceh gayo.
This is the best explanation than I've ever saw!!!! and the barista... wow!!!!
This is so interesting! I like how humans grew to love coffee so much they invested so much time in it and for example found out how oxygen played a role. You don’t see that with cucumbers haha.
I’ve been lucky enough to visit several Kona coffee farms in Hawaii. One of the things that’s unique about their coffee is it’s all handpicked so they only use ripe red cherries. It’s an exceedingly high quality, smooth cup and is worth the high price. The best way to buy it is direct from the farm online so you know it’s fresh! Ka’u coffee is also excellent. I like to prepare it in a pour over.
Thank you for this...I have learned in your short video more than I googled for months.
Educative.... thanks TEDx and Chandler for the knowledge you shared... I've been drinking coffee for a bit of time and always had these questions that are now solved...
As a coffee lover, I thank you for such a delightful and informative talk.
Thanks!
So this video was suggested to me and said "Thomas DeLauer viewers watched this", and so clicked and wow! Super informative! I love how you include some science behind it. Then found out you have biochemistry degree, means you do know what you're talking about. Keep up the good work, I really enjoy this.
I love coffee because it's the only fond memory I have between myself and my late mother.
I have tried many coffees in the US and I have tried many coffee traveling to Central, South America and Africa and all those coffee are really bitter and apparently it is because of the type of coffee they have and specially because of the process of getting the final dry coffee bean. The only coffee that was perfect in flavor, smell, bold, rich and not bitter was the Colombian Coffee and I learned why. Colombian coffee has a very precise process where they use clean water, they pick only the best red coffee beans , and most of the coffee plants are Arabica coffee plans. Really the best coffee.( I am not Colombian)
Thank you for the information, I've learned a lot. Those negative comments are really unnecessary.
That intro was absolutely amazing. Made me feel nostalgic. Thanks man
Thank you so much for this education on coffee! I have happily learned so much from this video
If you found this video helpful, you may also want to know that coffee has some components that can help decrease lipopolysaccharides (LPS) that can result from leaky gut or SIBO! One of those components is cholorogenic acid. This is important because LPS can harm the liver and the brain!
OMG ,YOU EXPLAINED EVERYTHING TO ME MAN ,
Because when i moved to the USA i was a kid and noticed that filtered and dark roasted coffee are weird for me back then but now i get it
“The total emerging” coffee is the way we drink it back in 🇾🇪 YEMEN
The production process for Yemen Coffee beans has stayed the same for over 500 years. Small family farms plant on terraced fields carved into the Yemen landscape. The coffee plants are raised in the old way, without any use of chemicals. Once the fruit, referred to as “cherries” are ripe, they are hand-picked. The beans are not removed from the fruit, but dry-processed together. The fruit goes through a special drying period in caverns, and in some cases, on rooftops
.... thanks
Who loves coffee the first time they try it? Well, when my daughter was three, she wanted to taste my espresso, så I poured her half a cup and let it cool to lukewarm. She scoffed it down in one swig, professed that she loved it and drinks coffee to this day (she's eight at the time of this writing)... To be honest, she is a little weird :-D
Looool I'm just wondering when she get older how this would go.
She may be weird but the coffee bean doesn’t fall far from the coffee tree 🤓🤓🤓
Can you guys stop criticizing the accuracy of this great summary? I'd be grateful if you tell us instead where to get further information on this topic
You taught me everything I wanted to learn about coffee. Thanks!
This is a fantastic video. It's clear and easy to understand your explanations. Thank you for providing this information.
What a nice vid!
Thank you guys!
Very informative and the speaker is so clearly speaking and charismatic, that I watched it in one breath! :)
If you liked this video, you may also want to know that There are advantages and disadvantages to consuming coffee. One population study on 4 million international individuals found that daily, consistent coffee consumption led to 8-28% reduction in all-cause mortality (prevention of chronic disease)! On the flip side, too much coffee can result in negative side effects, such as headaches, ear ringing, nausea, vomiting, and gastric distress.
Wow! great information I'm so glad to learn about the pour over method
Kevin, you should do more talks. Perhaps start your own channel. You could go deeper on individual topics that way. :-)
My parents got so fed up with paying huge amounts of money for mediocre coffee beans, so they started roasting their own. Best coffee I’ve ever had.
Loved this--learned so much!! Loved the science and clarity in explanation...great. Thank u!!
GREAT video!!! I'm a flight nurse and I found your illustrations about anaerobic activity and how coffee influences adenosine VERY interesting. My sister in law is also from Abilene Texas. You may have seen her father on the news. He is an anchor man out there. Anyways, next time I'm in Abilene, I'm going to stop in and enjoy some of that coffee!! Thanks again!!
For someone who knows nothing about coffee, i thought this was really informative and not too in depth as to confuse me or throw too much information at me at once. So thank you!
Great video! I would recommend you include where coffee originated, what species of beans exists (e.g. arabica vs robusta), and also to include "Cold Brew" as an option as well. More than French Press, I would say Cold Brew is the diametric opposite of conventional brewed coffee.
your explanation is great. Bringing amazing info about elevations, roasting, preparation methods to get different flavours and the rouning it all with milk and sugar. Why WHY???
🤣
This just summed up both Ted talks AND coffee to me. I really loved every minute of this video
English isn't my native language, it will be great if this video has a subtitle. Great video, thanks.
I worked in a coffee shop for over a year. Having already been a lover of coffee. I knew most of that but I still learnt something new... I didn't know how a French press or pour over could affect the coffee too :) I'll be sure too add one to my next shopping list. Thank you.
Hi Chandler,
Thank you so much for sharing all this knowledge about coffee, I genuinely feel much more educated now. Can you also maybe present your view on the after effect of each kind of roast.? I normally try to avoid the dark roast because it leaves my mouth dry and makes me feel really thirsty. Also, how is freshly brewed different from expresso? I find an americano much smoother than a freshly brewed coffee at Starbucks and also drinking freshly brewed gives me a rush and wears me down pretty quick, whereas, the americano has no such after effects and keep me going nice and smooth. Any thoughts on that?
Thank you in advance!
So in love with the stories at the beginning. Loved the video! ❤️
Absolutely phenomenal! Thank you!!!
Great clear entry level explanation…
Like wine coffee can be very complex at many levels.
The more you learn the more there is to learn.
Guatemalan here. Can confirm, I indeed drink coffee every morning.
Awesome video thank you, I think I need to re watch! just got my first bean grinder and pour over filter, with medium-dark roast beans from Brazil, I love the chocolateyness. One thing I noticed from real coffee is I don't need to add milk, instant coffee I do. Pretty sure I am going to take my filter into work so I can still get a decent cup in the afternoon.
An extremely wonderful educational video, spectacular, I just wish you had shown how you make coffee, how it is with or without milk and what are the benefits and disadvantages of Coffee with or without Milk.
The Young Enthusiast it’s just a taste preference.
I’m thinking of starting a coffee blog/channel and this information has been very helpful. The way you break down why we love coffee and how it’s actually made. Thank you! 🙏🏼
This is such a good video! I love coffee and I want to know as much as I can about it! Thank you!
This is why I LOVE the Aeropress form of brewing.
Extremely informative and underrated! Thank you for this! This needs more attention
This was super interesting! Being new to coffee brewing, and knowing about the importance of consistency when it comes to grind size, I've been wondering: How about brewing coffee using whole beans, which have not been grinded? Yes, it would require a long brewing time, but could you make a super good coffee this way? It's seem you, being biochemist and barista, is the right person to ask. Thanks!