Don't need it when you pour off tap. Just makes me wonder what he is brewing at home that needs carbonation. Definitely would be interesting to see his take on craft beer.
@@brandonb9452 there are pressure fermentation methods but for the average home brewer they take flat fermented beer and add sugar for carbonation to a bottle. In a keg you can add CO2 to the flat fermented beer instead of adding more sugar.
This man could make a video about just pouring his coffee, sit down and talk about some paint drying, and it will be captivating as hell. Thank you for your voice, Mr. Hoffman.
Saw a youtuber video where he actually filmed that. He'd just finished painting a room in his new house and decided to have a little fun with one of his commenters.
I have a theory that any guy who has the surname with 'man' at the end has a nice, soothing voice I only two men so I need more subjects for this theory
Me from 2029: "Oh I miss so much the old days when James was still talking in front of a camera making nice and whimsical videos. Now, no one sees him no more since he's the owner of James' Soda, the best selling coffee soda company "
It's 4 years later, as a diet coke fan I would greatly appreciate a James Hoffman coffee soda. If he did a James Hoffman coffee diet coke without aspartame I would be ridiculously happy.
Rick Astley hey I’m not knocking his channel it’s great stuff but looking back over the last 12 months of videos he definitely hasn’t spent £96k on products to review. He’s doing pretty well out of Patreon. Good on him.
3:25 "It'll make it sort of fizzy and frothy and problematic" That was basically my first espresso tonic in a nutshell. It basically turned into a root beer float. Turns out there's more to an espresso tonic than just dumping tonic into an espresso.
I’m really good at eyeballing volumes, so the first time I made an espresso tonic I left just enough space to pour the espresso onto the tonic water... and I had a bit of a third grade science project volcano situation.
Nucleation points :) As James said, filter it, cool it to 2 deg C, carbonate it, shake it (shaking helps dissolve more CO2 into the drink). Before you open it, knock on the bottle to get rid of any bubbles that are on the inside wall - they will act as nucleation points as well :)
I'm a beverage scientist and I've been thinking about coffee soda a lot recently. It's though, because we generally need to acidify to get safe product with a decent shelf life, but it makes the drink taste... wrong. I'll definitely have to try some chocolate in there though. Vanilla would likely be a good addition as well.
@@techmage89 it would have to be very strong to be effective and you also have to add a lot of sugar to a liqueur strength drink to keep them safe, do you'd essentially end up with Kahlua. Preservatives in soft and low strength alcoholic drinks are a real pain, particularly in low acid applications. You could use ultra high temperature pasteurisation, but that will probably wreck the flavour.
I know this is an old video, and the creators will probably not read this, but I just want to say that this kind of content, when it's knowledge about coffee combined with knowledge that is relevant in all matters concerning taste, is my absolute favourite. Thank you for this!
@@funkyflashfive nope, it's soluble pigments, so they won't precipitate just from spinning them. Also the coloring compounds are caramel/roasting compounds so you lose those flavours if you get rid of them. Also how big of a centrifuge are thinking? ^^
To make it mostly "clear", blend ingredients, add pectinex, wait, then carbonate. Dave Arnold from Liquid Intelligence came up with the process. Fun stuff.
This is great! I introduced a kegged "Irish coffee" at a bar that I used to work with. It led to some unique challenges, especially once we introduced the alcohol, like nucleation points but also a density that the gas could dissolve into. We produced it with a cold brew for flavor and volume, but we also added oats into the brew so that that starch would help the nitrogen dissolve into. Took some dialing in but once we got it right, it pours off like a Guinness. Per glass by volume, it was about 1 oz of water, 1.5 Irish whiskey, 2 oz cold brew, .5 demerara sugar (which might help you support that chocolate flavor) and I always salt my sugars. I like the Fee bitters also especially for a genuine soda since it's non-alchoholic. I've also found some figgy pudding bitters that worked well too.
I was going to suggest James using a mixed co2/nitrogen cannisters for the cascade effect, but you went overboard and added oats! Someday, when I build a brew pub, I hope to try your recipe.
Man, those 15 minutes flew by! Wow, your editing is so delightfully satisfying. I could sit here and watch your videos for hours. Your wide range of coffee expertise mixed with your impeccable editing make a great form of edutainment/entertainment I never knew I'd want to consume so much! Well done James, you're a staple in the TH-cam community.
It's so exciting to see a recipe series for this. It was disappointing how overwhelmingly negative your experience with the alternative beverages series was, and to finally see it nixed. It's honestly *beautiful* to see you taking it and making it something positive... not just leaving it as "that was awful, time to move on" and instead turning it into a starting point for experimentation and innovation.
@@jameshoffmann I made some for my competition signature! If you wanna get rid of the citrus you need to roast the cacao beans a little bit darker. I used cacao beans from Honduras and waited them in pure alcohol for 2 weeks.
Mine is straight forward: iced coffee, SodaStream and whatever homemade tonic syrup I have on hand. I find the bitterness from the tonic to pair beautifully with coffee.
@@Dalixam That's how I do it but it's most often seen with espresso or a strong cold brew. The sweet/astringent/bitter of tonic play off well with coffee IMO. Some folks will add bitters to it as well like James did to his soda.
@@jameshoffmann Hello, James! I have a question which might already been asked before: What does Gale Boetticher's coffee machine do from Breaking Bad? Was this scene legit? Link for reference: th-cam.com/video/2tHie-_Xy4U/w-d-xo.html Thanks!
Thank god you don't start producing it on a large scale. I'd empty my wallet in no time with the Hoffsoda in my supermarket. btw. I really appreciate the edit at 5:23
years ago I hinted to my wife that I should start brewing beer . . . well since I didn't do that, after I get my homemade coffee roaster working at 100% this will be next I think! WELL DONE JAME!
Nice! I've been making iced coffee soda by brewing espresso (we use a light roast with those bright, fruity notes you mentioned) and adding panela sugar for a bit of a caramel-like edge, poured into a glass over ice and topped with our favourite carbonated mineral water. VERY easy and fast to make, easy to make on-the-fly for customers at our cafe. I can see a tiny squeeze of lime (or just a wedge) working well with it, or alternatively, a hint of vanilla.
@@howienordstrom1290 Absolutely! It's very easy, and has spawned a lot of variants for us. 1. Start by adding ice cubes to a rocks glass (or a 12oz latte glass) to around 2/3 full 2. Add soda water to 3/4 full (please also try this with tonic water, it is INCREDIBLE with tonic) 3. Extract a double ristretto into a smaller glass, and gently pour it over the top of your main glass. Ideally, pour it as gently as possible to avoid agitation which can cause an intense bloom as the carbonation affects the espresso. Plus if you pour it gently enough (it helps to pour it onto the flat top of a floating ice cube) it'll layer beautifully, aesthetically reminescent of a White Russian. 4. Serve! As always if you're adding sugar, at it to the first small glass where the hot espresso is initially pulled so it melts in properly. If using tonic, you won't need sugar.
To add to that, here in Melbourne if you order an "iced latte" from a cafe, it's a simple shot of espresso poured over a glass of chilled milk with ice cubes in. That's basically what this espresso soda is, but with a little technique to make it pretty, plus the ristretto makes it have some strength while still being exceedingly pleasant.
Not entirely sure how I ended up here... but boy am I in love with all of this man's content. I guess the first video I watched was about the "bloom" process, started doing it, changed the way my cheap coffee tastes and came back for more... Thank you, James.
I found your video after staying at a friends house who had an espresso machine. I looked it up on TH-cam, found my way to your channel, and have been hooked since. Thank you for sharing so much information about coffee!
Thanks for the inspiration James. I tried my own simple version today with the AeroPress, sugar syrup, vanilla extract, mixed spice (cinnamon, nutmeg, allspice) and soda water from a Sodastream. It wasn’t bad for a first attempt!
love your editing, it's clean and nice pacing. I don't drink coffee, but i keep on watching your videos, it's relaxing and nice. don't ever put music on your videos, they're really good like this now, maybe a better mic that picks up the smaller neuances of your speech, but i like that you kept the background hiss. as for the coffee, i don't drink it, so i have nothing to add! XD
Reminds me of square mile 'canteen' at LCF a few years back Sweet shop used in the bread Chaff butter Cascara soda And the best coffee ice cream ever (Now I would love the recipe for that....please) Can't wait to try this....thanks
i made strong brew in Aeropress. supersaturated it with cane sugar. refrigerated this coffee syrup. gently poured in cold Polar Black Cherry sparking water into syrup. no carbonator needed. added digestive bitters, vanilla extract, whatever was in the cupboard. can use other flavors. yet to try. even the kids loved it - because sweet and sparkling.
I made something like this, without the salt, but I did it a bit different. I made some lemon flavored carbonated mineral water and had that on the side while I was making some with monk fruit extract for coffee, and added the carbonated mineral water to the coffee. Almost exactly the same, but with a sip of one and a sip of the other. Instead of mixed together. The coffee I used was a coffee that had notes of milk chocolate and blueberries. It goes very well.
I made this on a whim using a couple shots of espresso and our soda stream. Came out great. My fiance told me I was weird for making/drinking it, then a few weeks ago we're at a specialty soda/candy store and I buy a bottle of Italian coffee soda, it tastes exactly like what I made and she loved it, lol.
With regards to longevity here's a couple of ideas (I am not a food engineer): - A sous vide bath can be used to easily Pasteruize food items in sealed containers - Sodium benzoate is a staple of food preservation, and works best in acidic solution. - A food grade pH buffer like "5.2" (brand name, used for beer brewing) can help stabilize the pH over time - An antioxidant like vitamin C might help offset the coffee going stale (or if you want to get fancy, sodium metabisufide which is more commonly used in beverages)
One of my favorite things back when it was around was Coca-Cola Blak. I don't remember if it was before or after I discovered it, but I used to just run Coca-Cola through a countertop coffee machine in place of water and just Brew Folgers or whatever with it. It wasn't terrible honestly.
great content. My coffee knowledge has increased quite a lot with his videos. I always like the way he reasons out the science behind. As a scientist myself he got me there
If you happen to visit Italy, specifically the region Calabria. Try "Brasilena" which is essentially a Coffee-based soda drink. Oh and I see it's now available online from a few UK retailers. I'd love a review 🙂
First off, wow! Excited to try making this given the abysmal state of the coffee soda marketplace. Second, a suggestion. You're doing lots of maths here and it's a bit hard to keep track as you're going along what your soda algorithm is looking like. Bon Appetite does this nicely with little interjections of ingredients in the corner of the video (It's Alive! comes to mind). Anyhow, thanks for sharing!
The calculus flying graphics perfectly represent my brain as soon as he starts mixing numbers and percentages more than once in a sentence. My measurements for food/drinks are generally using the by eye method and the "about right" unit of measure.
A few years ago I used to mix green tea ginger ale and ice with a shot of espresso. It came out really good ! Make sure to put the soda first or it losses it’s fizz!
4:41 As somebody actually living in Spa, seeing this actually blew my mind. Any reasons in particular you like that water? I know it's super low in minerals and is recommended for milk bottles, but I'd love some extra info! Might give it a shot, even though we have super clean and neutral water straight out of the tap here.
It's really cheap in the UK, but oddly makes nice tasting coffee - even though the mineral content is so low. (Which I don't really understand, but hey!) Also, the sparkling version is super good.
I love the thought processes, care and, yes, Love, Mr Hoffmann brings to this. Beautifully shot and edited too. I expect the biggest challenge in getting *something like this* to market is scaling up from a small batch process, to a mass production (with the pasteurisation and preservation required for transportation and retail), while keeping the quality high. Then you need to get the branding and marketing right. Then sell it in to the channel... Sorry, just thinking out loud, because now all I want to do is pop down to Sainsbury's and by a case of Hoffmann's Coffee Soda...
Right? I live in Canada and love Draught Guinness. Just before the pandemic, I got to try it in London, where it’s unpasteurized (along with every bit of hand-pump I could get down my neck without throwing up) and the difference was startling. I wonder if coffee (and tea, based on comments I’ve seen on this channel about commercially bottled/canned teas) is “unbottleable” in terms of preservation/food-safe vs quality.
This particular video has strong gourmet makes vibes. Also I love this concept a lot - might try if/when I get the tools and equipment necessary to do so
I love that I hate this. Or I hate that I love this. I’m not entirely sure which is more true right now. Either way, terrific job putting your effort where your mouth is. I’m looking forward to trying this recipe.
Really great series start James....so excited. 2 questions to get around the area which you "are passionate about" :0) 1. Would it be feasible to create a version which creates a concentrate and then adds carbonated water to finish? 2. Have you or would you consider dabbling with a traditionally carbonated version using yeast as one would to make a craft root beer? I would love to see these as options for budget/craft options.
Love time see this with you freeze drying the beans or grounds and doing a press extraction like they do to get cannabis resins. May yield a stronger and more pure base for dilution and carbonation.
Any chance you’d make a followup video/recipe for coffee soda? This was probably the most interesting thing that attracted me to your channel when I was just starting out. Cheers!
We have been experimenting on this for a while but what we do differently is we do the forced carbonation by shaking the bottle and to stop the foaming we chill the brewed coffee overnight and then remove any fat/oil that comes up to surface which is what we think creates the foam you end up with something closer to a cocacola clean fizzy but with coffee. Most recent carbonation we used Kenya SL28 AA
Just got into coffee, which I thought I would never like. In love with it now! I am so going to have to try this out, already have a few crazy ideas for it! Great channel :D
This is exactly the kind of content I never knew I wanted, that makes me love this channel.
This is the reason that I came down here :)
James “I-have-a-carbonation-unit-but-not-a-bottle-opener” Hoffmann.
Don't need it when you pour off tap. Just makes me wonder what he is brewing at home that needs carbonation. Definitely would be interesting to see his take on craft beer.
Simon doesn’t beer carbonate itself..?
@@brandonb9452 there are pressure fermentation methods but for the average home brewer they take flat fermented beer and add sugar for carbonation to a bottle. In a keg you can add CO2 to the flat fermented beer instead of adding more sugar.
he even had drum cap sealer
Don't hassle the Hoffmann. And I just noticed this bloke has two letter N at the end of his name
This man could make a video about just pouring his coffee, sit down and talk about some paint drying, and it will be captivating as hell. Thank you for your voice, Mr. Hoffman.
Saw a youtuber video where he actually filmed that. He'd just finished painting a room in his new house and decided to have a little fun with one of his commenters.
@Tony Barban Sounds like the end of a Not Just Bikes video..... "The Faster Way to Move House in Amsterdam." Make sure to watch through to the end!!
I'm glad I'm not the only one that's thought this
I have a theory that any guy who has the surname with 'man' at the end has a nice, soothing voice
I only two men so I need more subjects for this theory
Never thought I'd see the day where your first post-coffee-soda-sip-words would be "oh yeah". What a time to be alive!
Me from 2029: "Oh I miss so much the old days when James was still talking in front of a camera making nice and whimsical videos. Now, no one sees him no more since he's the owner of James' Soda, the best selling coffee soda company "
But for real where do I buy this
I think that will happen soon enough
@@firdausariff soon... sure...
James Hoffmann, the Willy Wonka of Coffee Soda
It's 4 years later, as a diet coke fan I would greatly appreciate a James Hoffman coffee soda. If he did a James Hoffman coffee diet coke without aspartame I would be ridiculously happy.
Ive never seen a more underated creator..absolutley flawless editing
He’s making over £8k a month on Patreon. I’d take that kind of underated!
What makes you think he’s under rated just out of interest?
@@youtubewts 6 months ago he had way less subs
yeknommonkey he doesn't ''make" that money from patron. He uses it to buy products (which are often rather expensive) for reviews
Rick Astley hey I’m not knocking his channel it’s great stuff but looking back over the last 12 months of videos he definitely hasn’t spent £96k on products to review. He’s doing pretty well out of Patreon. Good on him.
"You think you can do better?"
James... "why yes, yes I do."
The clap back episode 👏
You did it, you crazy son of a bitch you did it.
Me 15:58 ago: what are chocolate bitters?
Me now: I can't wait for my 15 bottles of Woodford Reserve Aztec chocolate bitters to arrive.
James: Coffee soda
Me, a definite intellectual: *a n g e r y c o f f e e*
When the Hoff uploads, you click, no questions asked.
Oh no. Don't call him "The Hoff" - that's an entirely different person. I would rather not associate James with him ;P
hoffee soda
@5naxalotl: brilliant marketing.
This is some great Design Thinking. Also I like how you have a CO2 tank and the fittings but not a bottle opener
I’m trying to transition from my lack of bottle opener being a point of great shame to a point of great pride...
3:25 "It'll make it sort of fizzy and frothy and problematic"
That was basically my first espresso tonic in a nutshell. It basically turned into a root beer float. Turns out there's more to an espresso tonic than just dumping tonic into an espresso.
Basically me in a nutshell
I’m really good at eyeballing volumes, so the first time I made an espresso tonic I left just enough space to pour the espresso onto the tonic water... and I had a bit of a third grade science project volcano situation.
Nucleation points :) As James said, filter it, cool it to 2 deg C, carbonate it, shake it (shaking helps dissolve more CO2 into the drink). Before you open it, knock on the bottle to get rid of any bubbles that are on the inside wall - they will act as nucleation points as well :)
I'm a beverage scientist and I've been thinking about coffee soda a lot recently. It's though, because we generally need to acidify to get safe product with a decent shelf life, but it makes the drink taste... wrong. I'll definitely have to try some chocolate in there though. Vanilla would likely be a good addition as well.
This is the issue I find with any sort of bottled tea. I love tea, but the citric acid usually used for preservation completely fouls the flavor.
I was wondering if James would add vanilla. I'm down to be a taste tester.
I wonder if you could use ethanol as a preservative instead, leading to something between a soda and a coffee liqueur?
@@techmage89 it would have to be very strong to be effective and you also have to add a lot of sugar to a liqueur strength drink to keep them safe, do you'd essentially end up with Kahlua. Preservatives in soft and low strength alcoholic drinks are a real pain, particularly in low acid applications. You could use ultra high temperature pasteurisation, but that will probably wreck the flavour.
Does dialing down the acidity give a safe product with a short shelf-life, or just a mess?
I know this is an old video, and the creators will probably not read this, but I just want to say that this kind of content, when it's knowledge about coffee combined with knowledge that is relevant in all matters concerning taste, is my absolute favourite.
Thank you for this!
You know what this drink needs to be perfect? To be pointlessly made clear.
Hahaha!
@@jameshoffmann Would the centrifuge clarify this enough to have a clear coffee soda?
@@funkyflashfive nope, it's soluble pigments, so they won't precipitate just from spinning them. Also the coloring compounds are caramel/roasting compounds so you lose those flavours if you get rid of them. Also how big of a centrifuge are thinking? ^^
To make it mostly "clear", blend ingredients, add pectinex, wait, then carbonate. Dave Arnold from Liquid Intelligence came up with the process. Fun stuff.
You, sir, just blew my mind.
This is great! I introduced a kegged "Irish coffee" at a bar that I used to work with. It led to some unique challenges, especially once we introduced the alcohol, like nucleation points but also a density that the gas could dissolve into. We produced it with a cold brew for flavor and volume, but we also added oats into the brew so that that starch would help the nitrogen dissolve into. Took some dialing in but once we got it right, it pours off like a Guinness. Per glass by volume, it was about 1 oz of water, 1.5 Irish whiskey, 2 oz cold brew, .5 demerara sugar (which might help you support that chocolate flavor) and I always salt my sugars. I like the Fee bitters also especially for a genuine soda since it's non-alchoholic. I've also found some figgy pudding bitters that worked well too.
I was going to suggest James using a mixed co2/nitrogen cannisters for the cascade effect, but you went overboard and added oats! Someday, when I build a brew pub, I hope to try your recipe.
@@gdoria74 thanks! Yeah with the proof the oats are necessary. But in general the sweetness of the nitro is great!
Man, those 15 minutes flew by! Wow, your editing is so delightfully satisfying. I could sit here and watch your videos for hours. Your wide range of coffee expertise mixed with your impeccable editing make a great form of edutainment/entertainment I never knew I'd want to consume so much! Well done James, you're a staple in the TH-cam community.
You DID IT again! You're a blessing to the coffee world, James.
It's so exciting to see a recipe series for this. It was disappointing how overwhelmingly negative your experience with the alternative beverages series was, and to finally see it nixed. It's honestly *beautiful* to see you taking it and making it something positive... not just leaving it as "that was awful, time to move on" and instead turning it into a starting point for experimentation and innovation.
I like that. “Alternative Beverages”. Sounds like a politically correct version of “Weird Coffee Drinks.” Brilliant.
You can tell he’s so happy to be doing this video, he’s hiding a big fat grin, good for him ❤
I really liked the recipe, I used carbonated water and very strong filtered coffee, like 15/0gr/lt and stevia sweetener.
Now all you need is a recipe for the perfect homemade coffee bitters.
I should definitely work up a recipe for this!
Crude Bitters in Raleigh, NC make a damn good one, among others. Definitely worth a check.
www.crudebitters.com/shop/crude-big-bear
damn good idea
@@jameshoffmann I made some for my competition signature! If you wanna get rid of the citrus you need to roast the cacao beans a little bit darker. I used cacao beans from Honduras and waited them in pure alcohol for 2 weeks.
Just about to go to sleep, *notifcation: James Hoffman uploaded a new video* *clicks
I love that you share your thought process and methodology, makes for a very enjoyable watch. Looking forward to seeing more of this!
Mine is straight forward: iced coffee, SodaStream and whatever homemade tonic syrup I have on hand. I find the bitterness from the tonic to pair beautifully with coffee.
So strong iced coffee and a good Tonic water?
@@Dalixam That's how I do it but it's most often seen with espresso or a strong cold brew. The sweet/astringent/bitter of tonic play off well with coffee IMO. Some folks will add bitters to it as well like James did to his soda.
@@df540148 Thanks a lot, gotta try that!!
In the next program, James will introduce us to his homemade coffee based hair mousse.
I already live in fear that I smell strongly of coffee but have lost the ability to tell...
@@jameshoffmann Hello, James!
I have a question which might already been asked before: What does Gale Boetticher's coffee machine do from Breaking Bad? Was this scene legit?
Link for reference: th-cam.com/video/2tHie-_Xy4U/w-d-xo.html
Thanks!
Thank god you don't start producing it on a large scale. I'd empty my wallet in no time with the Hoffsoda in my supermarket.
btw. I really appreciate the edit at 5:23
years ago I hinted to my wife that I should start brewing beer . . . well since I didn't do that, after I get my homemade coffee roaster working at 100% this will be next I think! WELL DONE JAME!
10:05 That is the look of a mad scientist if I've ever seen one.
😂
🤣
John epic
i see this channel blowing up at like an unbelievable rate!!!! and he deserves it !
If only there was a James Hoffman of sodas on TH-cam ... hold on a second, what's this video in the search results!!
Nice! I've been making iced coffee soda by brewing espresso (we use a light roast with those bright, fruity notes you mentioned) and adding panela sugar for a bit of a caramel-like edge, poured into a glass over ice and topped with our favourite carbonated mineral water. VERY easy and fast to make, easy to make on-the-fly for customers at our cafe. I can see a tiny squeeze of lime (or just a wedge) working well with it, or alternatively, a hint of vanilla.
This sounds like an easy, non-geek, no fuse, enjoyable summer beverage. Would you mind sharing the recipe?
@@howienordstrom1290 Absolutely! It's very easy, and has spawned a lot of variants for us.
1. Start by adding ice cubes to a rocks glass (or a 12oz latte glass) to around 2/3 full
2. Add soda water to 3/4 full (please also try this with tonic water, it is INCREDIBLE with tonic)
3. Extract a double ristretto into a smaller glass, and gently pour it over the top of your main glass. Ideally, pour it as gently as possible to avoid agitation which can cause an intense bloom as the carbonation affects the espresso. Plus if you pour it gently enough (it helps to pour it onto the flat top of a floating ice cube) it'll layer beautifully, aesthetically reminescent of a White Russian.
4. Serve! As always if you're adding sugar, at it to the first small glass where the hot espresso is initially pulled so it melts in properly. If using tonic, you won't need sugar.
To add to that, here in Melbourne if you order an "iced latte" from a cafe, it's a simple shot of espresso poured over a glass of chilled milk with ice cubes in. That's basically what this espresso soda is, but with a little technique to make it pretty, plus the ristretto makes it have some strength while still being exceedingly pleasant.
@@juuush Thanks!
Not entirely sure how I ended up here... but boy am I in love with all of this man's content. I guess the first video I watched was about the "bloom" process, started doing it, changed the way my cheap coffee tastes and came back for more... Thank you, James.
I found your video after staying at a friends house who had an espresso machine. I looked it up on TH-cam, found my way to your channel, and have been hooked since. Thank you for sharing so much information about coffee!
Pretty much the best channel on TH-cam
Thanks for the inspiration James. I tried my own simple version today with the AeroPress, sugar syrup, vanilla extract, mixed spice (cinnamon, nutmeg, allspice) and soda water from a Sodastream.
It wasn’t bad for a first attempt!
love your editing, it's clean and nice pacing. I don't drink coffee, but i keep on watching your videos, it's relaxing and nice.
don't ever put music on your videos, they're really good like this now, maybe a better mic that picks up the smaller neuances of your speech, but i like that you kept the background hiss.
as for the coffee, i don't drink it, so i have nothing to add! XD
The way you set up the stage in each video it literally a masterpiece. Congratulations sir you've won film
Sometimes you have no idea what he's talking about...but you still go on with because the way he talks is just....JAMES HOFFMAN 👌🏾😍
You really have immaculate presentation skills. Thanks for the enjoyable videos!
Reminds me of square mile 'canteen' at LCF a few years back
Sweet shop used in the bread
Chaff butter
Cascara soda
And the best coffee ice cream ever
(Now I would love the recipe for that....please)
Can't wait to try this....thanks
people ask for all sorts of things! you shouldn't be tempted to give into that.... argh... ok now i'm tempted to try this out!
greetings to the rest of the Hoffman obsessed.
Hail!
That's fun to say
The Hoffstead
i made strong brew in Aeropress. supersaturated it with cane sugar. refrigerated this coffee syrup. gently poured in cold Polar Black Cherry sparking water into syrup.
no carbonator needed.
added digestive bitters, vanilla extract, whatever was in the cupboard.
can use other flavors.
yet to try.
even the kids loved it - because sweet and sparkling.
This is some Dave Arnold 'Liquid Intelligence' level stuff. Great work!
Love his work!
I've been watching this channel for a week now. James's clean presentation and editing is relaxing.
12:34 top grade GIF/Meme material
giphy.com/gifs/mFMIbUALA0c8JkG1pT
*job's done*
brilliant
Epic 😂
Why not make the "classic coffee bitters" you are looking for.
I'm sure we'd all love to watch that from your perspective
As a digital product designer, there is direct inspiration that I can take from how you break down a problem and solve deductively and iteratively.
I made something like this, without the salt, but I did it a bit different. I made some lemon flavored carbonated mineral water and had that on the side while I was making some with monk fruit extract for coffee, and added the carbonated mineral water to the coffee. Almost exactly the same, but with a sip of one and a sip of the other. Instead of mixed together. The coffee I used was a coffee that had notes of milk chocolate and blueberries. It goes very well.
When I see how professional your videos always are, it blows my mind how low your subscriber count is. You deserve much more. Keep it going!
2:52 such a satisfying sequence. Well edited!
Never knew saying "hit the spot" could sound so fancy. Love the channel btw. Great stuff. Learning alot.
This has become my favorite coffee channel 🙌 such great content!
I made this on a whim using a couple shots of espresso and our soda stream. Came out great. My fiance told me I was weird for making/drinking it, then a few weeks ago we're at a specialty soda/candy store and I buy a bottle of Italian coffee soda, it tastes exactly like what I made and she loved it, lol.
With regards to longevity here's a couple of ideas (I am not a food engineer):
- A sous vide bath can be used to easily Pasteruize food items in sealed containers
- Sodium benzoate is a staple of food preservation, and works best in acidic solution.
- A food grade pH buffer like "5.2" (brand name, used for beer brewing) can help stabilize the pH over time
- An antioxidant like vitamin C might help offset the coffee going stale (or if you want to get fancy, sodium metabisufide which is more commonly used in beverages)
"This on a COLD day would be very refreshing..." Nothing like an ice cold soda on an ice cold day? 😄
He lives in the UK - waiting for a hot day would be tedious.
I loved the trail and error in this video. It really showed how much thought went into this recipe.
One of my favorite things back when it was around was Coca-Cola Blak. I don't remember if it was before or after I discovered it, but I used to just run Coca-Cola through a countertop coffee machine in place of water and just Brew Folgers or whatever with it. It wasn't terrible honestly.
Whaaaat....you mean there’s actually hope for a coffee soda. Excellent when does production begin hint hint?
great content. My coffee knowledge has increased quite a lot with his videos. I always like the way he reasons out the science behind. As a scientist myself he got me there
If you happen to visit Italy, specifically the region Calabria. Try "Brasilena" which is essentially a Coffee-based soda drink. Oh and I see it's now available online from a few UK retailers. I'd love a review 🙂
First off, wow! Excited to try making this given the abysmal state of the coffee soda marketplace. Second, a suggestion. You're doing lots of maths here and it's a bit hard to keep track as you're going along what your soda algorithm is looking like. Bon Appetite does this nicely with little interjections of ingredients in the corner of the video (It's Alive! comes to mind). Anyhow, thanks for sharing!
Now I’m actually waiting for a coffee liqueur
One day...
Cocktail Chemistry has a great coffee liqueur recipe on his channel
Or just buy Mr Blacks coffee liqueur. There are already many tasty coffee liqueurs on the market. Not so much for coffee sodas.
First we need to get James to review coffee liqueur. I will happily send him some of my west coast favorites.
Vanilla would be a nice addition to the chocolate and coffee flavors!!
I Made coffee soda with Arabica use V60 100ml + 100ml soda water + 30ml simple Syrup + little Lemon + Ice
so when and where can i buy this drink?
@Silvia C. thank you Silvia. but i want that drink that James made.
Thanks James! I hope we see more recipes in the future.
He's gone one "oh no" too far and now can only reclaim his sanity by creating an actual drinkable coffee soda.
Loving the content!
So glad you finally found (or made) coffee soda that passed your standards. lol. Thank you for this from the Philippines! :)
I do not care about what he is talking about but I love the way he talks about it.
Thanks for continuing the series!
The video I’ve been waiting for. He doesn’t hate all Coffee soda!
A nice solid thawp to all those that criticized you thinking you could not make one. Nice one, James.
I have a sodastream and this inspired me! It did not occur to me that filtering would be sufficient to avoid the wall-splash disaster.....
I hit the like button before watching because I know James won't disappoint me
The calculus flying graphics perfectly represent my brain as soon as he starts mixing numbers and percentages more than once in a sentence. My measurements for food/drinks are generally using the by eye method and the "about right" unit of measure.
A few years ago I used to mix green tea ginger ale and ice with a shot of espresso. It came out really good ! Make sure to put the soda first or it losses it’s fizz!
Tones of coffee soda startups after this! Well done James!
4:41 As somebody actually living in Spa, seeing this actually blew my mind. Any reasons in particular you like that water? I know it's super low in minerals and is recommended for milk bottles, but I'd love some extra info! Might give it a shot, even though we have super clean and neutral water straight out of the tap here.
It's really cheap in the UK, but oddly makes nice tasting coffee - even though the mineral content is so low. (Which I don't really understand, but hey!) Also, the sparkling version is super good.
@@jameshoffmann You know what's next: super carbonated water in your espresso machine. Super super good fizzy espresso. /s
I love the thought processes, care and, yes, Love, Mr Hoffmann brings to this. Beautifully shot and edited too. I expect the biggest challenge in getting *something like this* to market is scaling up from a small batch process, to a mass production (with the pasteurisation and preservation required for transportation and retail), while keeping the quality high.
Then you need to get the branding and marketing right. Then sell it in to the channel... Sorry, just thinking out loud, because now all I want to do is pop down to Sainsbury's and by a case of Hoffmann's Coffee Soda...
Right? I live in Canada and love Draught Guinness. Just before the pandemic, I got to try it in London, where it’s unpasteurized (along with every bit of hand-pump I could get down my neck without throwing up) and the difference was startling. I wonder if coffee (and tea, based on comments I’ve seen on this channel about commercially bottled/canned teas) is “unbottleable” in terms of preservation/food-safe vs quality.
In Germany there is a brand called Fritz Cola who also do a Coffee-Cola. It has a nice roasted and caramelized taste.
Today the book on the wall is korean edition. (Yes I interested in seeing your wall, too)
This particular video has strong gourmet makes vibes.
Also I love this concept a lot - might try if/when I get the tools and equipment necessary to do so
I love that I hate this. Or I hate that I love this. I’m not entirely sure which is more true right now. Either way, terrific job putting your effort where your mouth is. I’m looking forward to trying this recipe.
Really great series start James....so excited. 2 questions to get around the area which you "are passionate about" :0) 1. Would it be feasible to create a version which creates a concentrate and then adds carbonated water to finish? 2. Have you or would you consider dabbling with a traditionally carbonated version using yeast as one would to make a craft root beer? I would love to see these as options for budget/craft options.
i enjoyed this so much, that you for releasing the inner beast
I love the way he talks about coffee. I have absolutely no idea what he's on about half the time though. ^^
In about 1989, Starbucks offered an Italian-made, carbonated, bottled coffee drink. It was fantastic!
Brasilena! It's still a thing, produced in Calabria :)
@@manst8079 ...Thanks!!
Love time see this with you freeze drying the beans or grounds and doing a press extraction like they do to get cannabis resins. May yield a stronger and more pure base for dilution and carbonation.
I came here to learn making coffee soda at home. After watching this, well never mind -_- ....
Wow.. He really did it. I've never seen that much victory in a couple minutes.
Manhattan Special soda is awesome! !!!!!😆😆😆👍👍👍
Just got my World Coffee Atlas! So exited. Now I need to make some cool coffee soda to drink while reading...
Great choice of water, it's my favorite to!
Any chance you’d make a followup video/recipe for coffee soda? This was probably the most interesting thing that attracted me to your channel when I was just starting out.
Cheers!
We have been experimenting on this for a while but what we do differently is we do the forced carbonation by shaking the bottle and to stop the foaming we chill the brewed coffee overnight and then remove any fat/oil that comes up to surface which is what we think creates the foam you end up with something closer to a cocacola clean fizzy but with coffee. Most recent carbonation we used Kenya SL28 AA
Just got into coffee, which I thought I would never like. In love with it now!
I am so going to have to try this out, already have a few crazy ideas for it!
Great channel :D
I usually make an Amalfi with Irish cream flavor and drop a shot of espresso in, tastes great and is super simple.
The best 15 minutes and 58 seconds I’ve had in a while.