Відео

Why not use melodrip in a blooming phase?

Hi! I came across your video just today, and if I may ask, do you monitor or choose a water that has a lower TDS? 50 ppm? Thanks!

Have to come back here as soon as I found myself a well processed robusta

Love it when you guys make videos. I hope you keep making them

Interesting! Also let’s make an effort to reclaim designation Arabica as Ethiopica ☕️ 🫘

Wow, no stir at all? Why is that?

Works great with an Aeropress too, thank you! I live in a country where robusta is cheaper and more available, and I don't have an immersion dripper (or my V60 at the moment), only an Aeropress. Both the Aeropress inversion method and the 'James Hoffman' Aeropress method work great with a 40s cold water bloom, 2 minutes of still brewing, a light swirl followed by a 30s wait for the crust to be broken up and then a press. Drinking the robusta brew black is real nice (this comes from someone who regularly drinks Arabica with milk). Thanks again, this changed my mind about robusta!

Nice video 👏🏻👏🏻👏🏻🤙🤙

Nicely done. Excellent content 👏

I just got some 100% robusta, and I've suddenly lost all interest in arabica. Robusta is sooo fun because it's soooo different. The quality is just as good as any arabica.

Tea mastah!

This is probably a really dumb question but could I adapt this to a regular v60? ie using a bit of cold water at first where i would normally bloom, than add the hotter water?

The secret is you need south East Asian water

Hola, soy de Perú. Este producto no hay en mi país, a pesar de ser productores de café. Una consulta, ¿a cuánto cuesta en el mercado, una bolsa de qhishr y una bolsa de cáscara? Y ¿Cuánto pesan estás bolsas?. ¡Muchas gracias!. Saludos desde Perú

Thanks for the new preinfusion technique. I have a Hario switch and adapted your technique to Japanese style iced coffee using robusta.

Ah, Love Capricornnio - Great stuff!

You gotta seal your tanks man, and also agitate them. Only open while agitating, otherwise keep closed, although it doesn't have to be gas tight.

Did you sell out of all your robusta the day this video came out? Your website says "There are no products listed under this category."

Looks SO GOOD!!!

Need to get some of this ASAP!

Coffee fine robusta is good!!!

Woahh!

Super cool!!!

What recipe do you recommend for the Fellow stagg x dripper?

Very awesome tips. 😍☕🔥

You really, REALLY don't need the music running during the monolog. Also, a close-up of the pour would be helpful.

Looks delicious.

🐶

😀

Hello Chromatic Coffee friends, what a good result of the fermentation process you used, we want to tell you, we are a Colombian company dedicated to the production, commercialization and export of innovative coffees made with fruits, we use different processes of mixing coffee with fruits such as pineapple , lemon, mango among other typical Colombian fruits, obtaining totally different profiles. We hope to be in touch with you soon to chat a little about your coffees and our coffees. Greetings from Colombia.

While this is an open vat fermentation, it occurs underwater and there isn’t much chance for respiration from the wild yeasts. Even with the slight bit that is exposed, CO2 is constantly being produced, and not much O2 is present. With a decent presence of sugars, the yeasts prefer fermentation over respiration. The biggest thing to take into consideration is the surface to volume ratio, where the rate of oxygen diffusion into solution is way too low to have much of an effect on the yeast (specially with that CO2). This is measured. The moment CO2 production ceases and most sugars have been converted, the batches drop and are set out to dry.

Your coffee beans taste so good that I don't want to share it with the milk.

Cual fue el resultado

Absolutely fantastic! What a great video...