🎯 Key points for quick navigation: 00:12 *The presenter congratulated Saza Coffee's Iidaka on winning the Japan Brewers Cup 2023-24, noting the outstanding presentation.* 00:53 *The equipment used for the competition is the same as brought to the demonstration, including some unfamiliar items.* 01:46 *Iidaka used four tools to enhance the coffee, one being the Paragon device to enhance sweetness and mouthfeel.* 02:12 *Due to limited power sources in competitions, dry ice was used to enhance cooling effectiveness.* 03:06 *The Paragon is an optional tool that enhances the coffee experience, but is not necessary for a quality brew.* 03:35 *The grinder used was a Comandante, known for its quality, but various other grinders will be tested for the world championship.* 04:14 *The pour-over dripper used was an Origami type, chosen for its thermal stability during the colder competition month.* 04:55 *The filter used was a Sybarista B3, which allowed for a slower pour and enhanced sweetness without sharp edges.* 05:52 *The Melodrip tool was used to avoid agitation by preventing hot water from directly hitting coffee grounds.* 07:29 *A level was used during preparation to ensure the setup's stability, contributing to consistency across cups.* 09:32 *Scoring sheets have evolved to emphasize declared flavors, mouthfeel, and cup consistency, raising requirements for presentations and technique explanations.* 10:12 *A small hemp stocker was used for storing ground coffee during the competition, along with a pink MK cup for presenting the final brew, chosen for its visual impact and perception of sweetness.* 11:06 *The method used involves an intricate brewing technique for competition-level coffee.* 11:20 *The setup and execution are professionally unified, reflecting preparation for a championship.* 11:32 *The brew involves using specific micro-sized particles for precise extraction.* 12:01 *Water used is sourced from a specific region with added magnesium to enhance sweetness.* 12:29 *The choice of tools contributes significantly to the flavor profile and final presentation.* 12:58 *Operational complexities require thorough practice for precise coffee presentation.* 13:27 *The focus is on syncing physical and verbal presentation skills during competitions.* 14:24 *The coffee-to-water ratio is **1:17**.5, indicating a delicate balance in brewing.* 15:18 *Temperature adjustments during brewing are minimal compared to other competitors.* 16:19 *A systematic approach helps to maintain consistent extraction times and flavors.* 18:00 *Lighter roasted coffee highlights transparency and sweetness without overwhelming acidity.* 22:10 *Flavor accuracy and complexity are more valued than just having a broad flavor spectrum.* 23:45 *Temperature changes reveal different flavor profiles, moving from strawberry to peach nuances.* 24:26 *The team noticed a difference in coffee flavor from practice to the competition day, specifically lacking the red fruit notes.* 24:56 *Aging and flavor complexity in coffee can lead to noticeable changes in taste, highlighting the importance of timing in preparation.* 26:04 *The coffee's calming effect resembles that of relaxing beverages, offering tranquility as a unique quality.* 26:35 *Saza Coffee features a rotating selection of Geisha coffees, with new varieties available at their stores and online.* 27:45 *The champion's method involves using the Origami dripper, suitable for Geisha coffee with or without the Paragon device.* 28:13 *Using a powder control stocker helps refine the coffee, enhancing the brewing process without complex techniques.* Made with HARPA AI
飯高バリスタ、WBrC準優勝おめでとうございます。
しばらくはお忙しいと思いますがまた特集してください！
UFOドリッパー気になりますよね🛸🛸🛸
🎯 Key points for quick navigation:
00:12 *The presenter congratulated Saza Coffee's Iidaka on winning the Japan Brewers Cup 2023-24, noting the outstanding presentation.*
00:53 *The equipment used for the competition is the same as brought to the demonstration, including some unfamiliar items.*
01:46 *Iidaka used four tools to enhance the coffee, one being the Paragon device to enhance sweetness and mouthfeel.*
02:12 *Due to limited power sources in competitions, dry ice was used to enhance cooling effectiveness.*
03:06 *The Paragon is an optional tool that enhances the coffee experience, but is not necessary for a quality brew.*
03:35 *The grinder used was a Comandante, known for its quality, but various other grinders will be tested for the world championship.*
04:14 *The pour-over dripper used was an Origami type, chosen for its thermal stability during the colder competition month.*
04:55 *The filter used was a Sybarista B3, which allowed for a slower pour and enhanced sweetness without sharp edges.*
05:52 *The Melodrip tool was used to avoid agitation by preventing hot water from directly hitting coffee grounds.*
07:29 *A level was used during preparation to ensure the setup's stability, contributing to consistency across cups.*
09:32 *Scoring sheets have evolved to emphasize declared flavors, mouthfeel, and cup consistency, raising requirements for presentations and technique explanations.*
10:12 *A small hemp stocker was used for storing ground coffee during the competition, along with a pink MK cup for presenting the final brew, chosen for its visual impact and perception of sweetness.*
11:06 *The method used involves an intricate brewing technique for competition-level coffee.*
11:20 *The setup and execution are professionally unified, reflecting preparation for a championship.*
11:32 *The brew involves using specific micro-sized particles for precise extraction.*
12:01 *Water used is sourced from a specific region with added magnesium to enhance sweetness.*
12:29 *The choice of tools contributes significantly to the flavor profile and final presentation.*
12:58 *Operational complexities require thorough practice for precise coffee presentation.*
13:27 *The focus is on syncing physical and verbal presentation skills during competitions.*
14:24 *The coffee-to-water ratio is **1:17**.5, indicating a delicate balance in brewing.*
15:18 *Temperature adjustments during brewing are minimal compared to other competitors.*
16:19 *A systematic approach helps to maintain consistent extraction times and flavors.*
18:00 *Lighter roasted coffee highlights transparency and sweetness without overwhelming acidity.*
22:10 *Flavor accuracy and complexity are more valued than just having a broad flavor spectrum.*
23:45 *Temperature changes reveal different flavor profiles, moving from strawberry to peach nuances.*
24:26 *The team noticed a difference in coffee flavor from practice to the competition day, specifically lacking the red fruit notes.*
24:56 *Aging and flavor complexity in coffee can lead to noticeable changes in taste, highlighting the importance of timing in preparation.*
26:04 *The coffee's calming effect resembles that of relaxing beverages, offering tranquility as a unique quality.*
26:35 *Saza Coffee features a rotating selection of Geisha coffees, with new varieties available at their stores and online.*
27:45 *The champion's method involves using the Origami dripper, suitable for Geisha coffee with or without the Paragon device.*
28:13 *Using a powder control stocker helps refine the coffee, enhancing the brewing process without complex techniques.*
Made with HARPA AI
至高の一杯を淹れるためにはたくさんのツールを使うんですね！
ツールそれぞれの役割がきちんと味に繋がるところが凄い！！
コーヒーってこだわれば尽きないので面白いですね🙌✨
注ぎを優しくしようとすると抽出時間が長くなり、結局出て来てしまうネガティブな味に悩んでいたのでメロドリップポチりました！
大変勉強になりました。
美味しい珈琲 淹れれるようになりたいな
いやー、凄すぎます。
失礼ですが、久々に早送り無しで、唸りながら拝見しました。
楽しいですね！
有り難うございました。
待ってました😀飯髙さんの人柄や所作、そして器具のセッティング（演出）…カッコ良くて美しいです✨
サザさんの動画を見漁ったことがあるので石原さんの登場も嬉しいです☺
（SCAJサザモーニング動画に姿は映ってましたが）
キリン先生と言われていた社長のお爺様のお話も思い出したり…☺
全て美しいですよね😆✨
いつもサザコラボ動画見て頂きありがとうございます！！
個人的に神回です!!こんな丁寧に解説していただけるなんて😭✨一消費者としてはある意味JBrC本編よりありがたいです😂😂😂
蓋開けるときに食い気味にアロマかぎにいくトモヤさんが印象的でした笑
やっぱりうますぎましたか??
神回ですね！！
ちびちび飲まないと勿体無いくらいですが、美味しすぎて知らない間に無くなってましたわら😂
@@tomoyanocoffeejuku コメント聞いてるだけでむちゃくちゃ美味しそうでした…コーヒー飲み終わるのって寂しいですよね笑
超いい動画でした。ありがとうございました!
これはいいメンツだ～！！
豪華すぎる会です😂✨
飯高バリスタ！おめでとうございます！！4月の世界大会頑張ってください。期待しています。
Top of Topのドリップ、衝撃的すぎますねっ‼︎
100万→キリンも尋常じゃない流れ😂
思い出と共に飲む酒は美味いよね〜
帰って試して見ました
パウダーコントロールは紅茶のガラスポットの茶漉しで🤭
安い豆でも雑味が抑えられて
甘みがグッとupした様に感じました
おうちコーヒーでも工夫すれば
ちゃんと美味しくなるんですね🤔ﾍｰ
さすが日本一のレシピ👍❤️
メッチャ美味しそうですね
飲みたーい🤣
サザコーヒーに行ったら飲めるのだろうか？
冬なので樹脂製のドリッパーを温度の為選択している
という話は我が意を得たりと納得しました
陶器製のドリッパーは落とす前に
温めの工程が一つ加わるので冬場は特に
今一、手が伸びないんですよね😓
パラゴンは無いですが
origami airとアバカと手作りチクチクと
ハリオドリップアシストで真似して見ようかな🤭
羨ましい🙈
今妻と2人でサザコーヒー丸の内でゲイシャとゲイシャラテ飲んでます。初めて温度変化の味変化を経験しました。すげぇΣ(ﾟДﾟ)ｽｹﾞｪ!!
メロドリップ初めて見ました…
これサイトの方だと棒みたいなので持ちながら使うイメージだと思うんですけど、この動画みたいな黒い周りのストッパーみたいなのは別売りですか？
メロドリップリフトは現在アメリカからの購入のみだそうです！
www.etsy.com/jp/listing/1422494854/the-melodrip-lift-20?load_webview=1&bid=ilVGwCcOGIwBPFsxswQYVlNw3pqh
@@tomoyanocoffeejuku なるほど！ありがとうございます！
井崎英典さんの動画のサムネ参考にしてますね！
メロドリップに使っているフレームは何ですか？
メロドリップリフトは現在アメリカからの購入のみだそうです！
www.etsy.com/jp/listing/1422494854/the-melodrip-lift-20?load_webview=1&bid=ilVGwCcOGIwBPFsxswQYVlNw3pqh
ありがとうございます！
みるっこなら、引き目のメモリはどれくらいでしょうか？
このタイプのメロドリップ(フレーム付き？)はどこで購入できますか？
メロドリップリフトは現在アメリカからの購入のみだそうです！
www.etsy.com/jp/listing/1422494854/the-melodrip-lift-20?load_webview=1&bid=ilVGwCcOGIwBPFsxswQYVlNw3pqh
@@tomoyanocoffeejuku お早い回答ありがとうございます！！
使用しているサーバーは、何と言うものですか？
サーバーはOrigamiですが、現在販売していない昔のモデルだそうです。楽天なら販売されているっぽいです！
www.google.co.jp/imgres?imgurl=https%3A%2F%2Ftshop.r10s.jp%2Flala-nature%2Fcabinet%2F06450419%2Fimgrc0072819036.jpg%3Ffitin%3D720%253A720&tbnid=3axJUMLk4zS0LM&vet=1&imgrefurl=https%3A%2F%2Fitem.rakuten.co.jp%2Flala-nature%2F10002441%2F&docid=58zO__Fk2aYA8M&w=720&h=720&source=sh%2Fx%2Fim%2Fm1%2F3&kgs=a948e8febf133c31
@@tomoyanocoffeejuku ありがとうございます‼︎
おおおおお
最高の体験をさせて頂きました🙏✨
「ウエスト？っていう100gから焼ける焙煎機」っておっしゃってたと思うんですが探しても見つからないです…
ROESTではないでしょうか...!!
in
カメラを手持ちにしているので、編集する度に人物がブツブツきれて動くので気持ちがわるくなります。
カメラさんと編集のクオリティが上がることを願います。