So ...
This house has several shops inside?
In total there're 7 shops
Three are filled at the moment
but there're all rented out
so you take off your shoes ... and then enter right?
yeah
wow... it feels like I'm at home
so if someone wants a cup of coffee ....
you'll have to buy the coffee beans first
if you buy this or this
if you buy the beans you'll get one cup of coffee as a service
so basically selling beans
is what you're mainly doing right?
Yeah, that's the only thing I'm doing which is roasting and then selling coffee beans
yeah, I'm already filming
I'm sure the viewers want to know what's special about your coffee and what you believe in
What does COFFEEBOX want to sell to its customers?
So when you're roasting the coffee ....
when I'm roasting the coffee
the beans usually give off this unwanted smell
when they're roasted
and my coffee is,
I've tried roasting them as it is, washed and then tried roasting them
then I've also tried washing it using 50 degrees centigrade water
what I noticed was that
the ones washed in 50 degrees centigrade water and then roasted were so much more fragrant
and it didn't produce any unwanted smells
and they usually become a lot tastier after several days of resting
about a week or so after roasting them
this is when you compare them to just after being roasted
So tell me and the viewers why washing the beans in 50 degrees centigrade water
is so special?
the cells get reenergized and active
when you wash it in such temperatures
these beans which lack energy and are weak and timid
they ...
return to the state when the coffee cherry dropped to the ground
and the beans got exposed to the sun and soil, ready to germinate and grow
it really does return to the state of an actual raw bean
to its fundamental core
and while washing you also get a lot of this green scum in the water
so the beans are left in the 50 degrees centigrade water
for how long?
about 5 minutes
I leave it in the water and make sure that the temperature stays pretty much above the 50 degrees centigrade level
the roast levels ...
how dark do you roast them?
nowadays a lot of stores dealing with specialty coffee tend to roast them light
so my roast levels are quite dark
really?
that's pretty uncommon to hear these days
the darker you roast, the sweeter it gets
it's actually proven scientifically but
coffee contains trigonelline acid
it's a type of acid
this vitamin component
has the shape of Nicotinic acid which looks very similar to the scientific formula of Vitamin V3
and it's been proven to contain sweetness
it's awfully similar to the sweetness found in cane sugar
so it's not about guessing that the fragrant is sweet,
or the aftertaste is sweet but that
it's actually sweet, it's scientifically proven to be sweetness that one can palate
when it's roasted dark
Trigonelline acid changes to the sweet component that is Nicotinic acid,
only from a roast degree that's dark and more
the chemical change that is
that's why you need to roast it dark
so you want your customers to have the coffee feel sweet
and by washing it,
when you roast it dark
you get a cleaner and....
yes, when you roast it dark it becomes sweeter and....
the bitterness also increases
I want to reduce and get rid of the bitterness as well as the unwanted taste
and that's why I wash it in 50 degrees centigrade of water
so to conclude I want to keep any bitterness or unwanted tastes to a minimum
and bring out the maximum sweetness and umami from the coffee
that's what my coffee is all about
I'm very excited
so the dripper I use is the Kono Dripper
this dripper is awesome
I also have it and I like it
it's also really good quality
when I use the Hario it's sometimes a little too fast with the extraction,
but I do think that the Kono is a lot slower and balanced in that sense
so, about the way you fold it
I fold it here
here it's right at the edge, but here 5mm from the edge
that's how I usually fold my paper
did you come to this conclusion after trying out different folds?
I actually learned it from a coffee master
now we'll set this and make sure it fits completely from bottom to up
I see
so why I do all of this is....
I first pour hot water before actually putting in the grinds
what happens is...
the paper sticks to the rim of the dripper
what happens is...
the coffee gas can't escape through the sides and the rim
all the other drippers like the Kalita have ribs from bottom to top which allows gas to escape
it's only Kono that doesn't allow that since the ribs are only found on the bottom half
so this allows the paper to stick to the rim and prevent the delicious and good gas from escaping
and concentrates it down below so that it dissolves in the extracted coffee
so basically you're saying it's important to prevent the coffee gas from escaping
so ..
so you want the good umami gas
to dissolve into the extracted coffee
so the reason I wetted the paper
is because I want to get it close to the flannel drip
right, that's how you do it for flannel (wetting the cloth)
when you first bloom it
the first drops of coffee which haven't been extracted from fully wetted grinds taste bad
I try to prevent that from happening by wetting the paper, so that all the grinds get wet evenly.
let's talk about the temperature
85 degrees centigrade is what I go for
it doesn't mean that 84 or 86 degrees is bad, but
I try to go for somewhere around there for the ideal extraction
if the water is too hot,
transfer some to an empty beaker or server and then back into the kettle
When I'm pouring for dark roasts I do tend to go with
a lower temperature, maybe around 84 degrees
Yeah, I think it's the ideal temperature
And after you close the lid it's more difficult for the temperature to drop
When I use this kind of dripper I make sure to stabilize the dripper with the nose of the kettle like this
this does make it easier to pour water into the middle of the grinds
I'm learning so much right now, wow
So notice how I'm not putting the dripper onto the beaker
but moving it around like the flannel drip
yeah you're right, only baristas who use the flannel drip does this
yeah, makes me wonder why baristas who use the paper filter don't use this method
so this allows the water to
wet the grinds properly?
yeah, to wet all the grinds and create an even bloom
so we have a few drops below and if you just drink this
it's seriously bitter
these drops are what you get before a proper bloom
and I get rid of them
Oh so you literally get rid of them
if this mixes with the rest of the extraction it'll affect my coffee
I try to go for the pour just after the full bloom when the center of the coffee dome has slightly shrunken
that's where
I extract all of the coffee
by holding and moving the dripper around
I prevent the coffee dome from breaking
around this point I....
pour all around the dripper
then I'm done
this is about 50ml
so about 1/4 or 1/3 of the usual amount you'd extract?
yeah
so usually you would go for a second pour and third pour on the dripper,
but what I'll do is balance the concentration
all the umami is
inside this extracted coffee
so I'll just level out the concentration
so to 50ml I add 100ml
150ml is good enough for a cup of coffee
I finally taste test the coffee to make sure it's good
just a little more
So for the cup
if it's made of paper it usually gets wet, and that's why it contains glue
inside
because of the glue you'll get this weird smell, and so
you use the plastic container
yeah, and
another aspect of a delicious coffee
is the lack of bubbles on the surface
the bubbles are the unwanted residue of the coffee
Good coffee doesn't produce too much of these bubbles
Here you go
Thanks
This one is from ...?
From Peru
Very interesting (after tasting)
I feel like everything I knew about coffee has just been turned around 180 degrees
that's what it tastes like
it has a very clean and a smooth taste
it's bitter, but then it's also really sweet
you'll find both bitterness and sweetness
although the bitterness is noticeable,
the sweetness really overpowers the bitterness
amazing
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