Marcelo Kim - Los Angeles | Home Coffee Brewing with April #29
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- Опубліковано 29 вер 2024
- This week, we’re bringing you the latest video from a series that we call Home Coffee Brewing with April. This time around, we’re joining Marcelo Kim to brew two very different coffees using an April Plastic Brewer.
We believe that innovation in coffee brewing starts at home, and that some of the most special and meaningful interactions with coffee can take place within your own kitchen.
As we are frequently travelling visiting our international partners, we decided to introduce this format as a way to interact with you on a different level whilst maintaining the frequency of our videos.
First of all, we apologise for the lower quality audio in this video. We had some technical difficulties with the connection of the microphones used in this recording.
In this video, Marcelo brews a Washed Panama Gesha from Loquat Coffee, showcasing his pouring techniques as well as his approach to variable temperature brewing.
Marcelo then accepts the challenge to brew a darker roasted coffee, this time from Ogawa Roasters. Whilst he uses the same brewing equipment, he modifies the grind size, pouring structure and even opts for dilution when brewing this significantly more developed roast.
Thanks to Marcelo for sharing his approach to brewing with us and with the channel. If you would like to see more of Marcelo, he has his own UA-cam Channel where he shares more of his opinions and experiences of specialty coffee ( / celokim .
If you're especially curious about the content that we produce, make sure to check out our Patreon as we have several different ways that you can join our community: / patrikrolf
We're always interested in hearing what topics you're most curious to hear us discuss, and Patreon is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this week's video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us or our collaborators using any of the channels below:
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Music by Andrew Blumhagen
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Produced by April Media - 2024
Thanks for having me Patrik!
Had lots of fun chatting and brewing coffee.
I hope this can be a little bit of help to those out there brewing coffee at home 😁
This video was great, my favorite of the series so far. May I ask which burrs you have in the Ode Gen 2?
I use their stock burrs 👍🏻
It was really new to me brewing dark roasted coffee with the April Dripper! Actually there are some time I want to drink dark roasted coffee with desert. Thanks again to Kim & Alice 😊
Thank you for watching. For sure new to us as well but an interesting experience. Would you brew a lighter and darker roast very differently?
I think I would like to try different water temperature (a bit lower then usual) and the filter first!
@@youngjunkim7 thank you for sharing. Is there anyone else that has tried it?
@@coffeewithapril I could rarely see some mini coffeeshops who brews coffee with the dark roasted coffee. It emphasizes the sweetness and silky body.
O😢😢
I freeze coffees I find to be special. I still have a couple of Colombia Potosi XO from Oct 2021 😅
Thank you for watching and sharing. How long do you think you can keep it while retaining the quality?
@@coffeewithapril I read somewhere a vacuum-sealed frozen coffee lasts 2-3 years without flavor deterioration. I tried a dose on its 2nd birthday last year and it’s still great as I remember it, cognac notes were still very much present. I plan on busting another sample on its 3rd birthday this year. And then the last one next year to validate the 2-3 year window.
Nothing scientific since perceived flavor freshness will rely solely on my memory.
I freeze coffee if I reach the peak and cannot consume it.
This is a bit hit and miss because I usually get light roasts and different roasters machines seem to peak at different times, like some are best 2 - 3 weeks while others are better at 3 - 5 weeks depending on the variety and roast level.
Thank you for sharing. We had a similar experience. And "fresh" coffee usually always preform better.
my guy looking a little hungover lol, or perhaps just a long flight ... great vid either way very interesting to hear about the reverse osmosis id love to hear people go more in depth on what methods are recommended. always been concerned about the amount of plastic waste that buying bottled water creates and the water where i live is sufficiently tasty enough that its hard for me to tell a difference anyway. but a good reverse osmosis machine would certainly be something ill look into
thank you for watching.
its called osmotic flow i think
Thank you for watching. Yeah, that is correct. Is that a style of pouring that you are using?
I vacuum seal and freeze coffee, sometimes when I buy too much and sometimes when I want to save something special. I also seal and freeze decaf as soon as I get it because it ages so rapidly.
Thank you for sharing. What do you think is causing the Decaf Coffee to age so rapidly?
@@coffeewithaprilNot sure exactly, but I think the decaffeination process removes more than just the caffeine, causing the beans to become very brittle. The lack of integrity to the beans structure explains why they develop quickly in the roaster. They appear darker in color and like dark roasts, they degas quicker.
Loving your Los Angeles visits thus far!
As an LA local, I get to see Marcelo's work at Loquat, but never have a chance to chat with any of the baristas since the shop is always busy. Loved hearing his approach to coffee!
Similarly, I end up buying too many beans during my trips so my freezer is always filled with a ton of beans from many different roasters. Also enjoyed seeing his method around dark roasted coffees! We never really see that, so really loved the variety in this episode!
Thank you for watching. We have one more video coming up from LA and then we are back in Copenhagen for a few episodes.
Passengers from Lancaster Pa does a lot of coffee freezing and they turn out really good.
Haha, Coffee Tasting by Wife should have a place in every episode 🤣 It breaks the ice in a good way.
It's often that the approach to Home Brewing is based on the partner as well, so absolutely. Thank you for watching.
nice video. I actually wish the dark roasts I find here look like the dark roast in the video
Thank you for watching. What is your favourite Dark Roast? Any recommendations on what to try?
Vacuum seal and freeze over here. Handy to control my stock flow of coffee at home if I find myself with too much coffee at a given time. Really enjoy this series - thanks!
Thank you for watching and sharing Jack. Great stuff. What's the "need to knows" for someone that never tried it.
@@coffeewithapril I usually rest the coffee, around 2-3 weeks post roast. Then, I vacuum seal and freeze. I usually seal in portions if I have a lot of the coffee, as anecdotally speaking, the coffee seems to degrade faster on the other side, so I can keep some froozen and only bring out when I need to. I try to leave out of the freezer over night before breaking open the bag.
just started to freeze coffee after the danish coffee festival to preserve what i couldn't drink fast enough
Does osmotic flow produce the sweetest cup hence it’s best pour recipe for dark roast?
I just bulk buy 50ml Centrifuge tubes wholesale from science warehouses that fit around 20g for medium-light roast coffees (filter and espresso) for both my cafe and for home! A lot of specialty cafes in Australia use these to pre-dose + freeze coffees to save time instead of cutting out and vacuum-sealing multiple bags 🤠
That's a great trip. Thank you for sharing. Perhaps you even have a good link for where people can get them?
You should make a book or compilation of these various recipes, with their gear, setup, back story, and explanation for each step.
And you should put the recipes in the video captions too
Thank you for the recommendations. We will look into putting the recipe in as you mention. It's a great idea.
This was really interesting, loved to hear his thoughts on dark roast pour overs!
I freeze my „guestpresso“ in single doses (espresso roasts which are darker than I personally enjoy but which is more mass compatible). Additionally if I buy 250g bags, which I try to avoid, I usually freeze half bags and get back to the second half some weeks or months later. More variety in my coffee menu this way. 🙂
Thank you for sharing. It's for sure a good opportunity to build a larger offering.
I don’t do dark roasts : looking at the camera and to April subscribers eyes
Thank you for watching. It's true that we don't do dark roast but it's interesting to see how brewers are using the April Brewer for it. There is always something to learn.
A nice episode once again :) . I freeze a lot of coffee at home. Typically around 2 or 3 weeks post roast depending on roast degree. I always freeze them by portion, each individually vacuum packed with a sticker with the coffee info. I’ve had coffees that were frozen for almost 2 years and they were great
Thank you for watching and sharing. What do you think is the biggest challenge with freezing coffee? Or is it all really simple and consistent?
@@coffeewithaprilin my experience as long as coffee is vacuum packed and well sealed it’s pretty easy. I believe that to ensure consistency it’s needed to treat coffee the same each time it’s brewed from frozen. I’ve noticed differences between coffee ground right from the freezer and for example after 15 minutes. The grind distribution changes, I don’t think either is right or wrong - it’s just important to do it consistently to get to the same results
Great video as always! Interesting to also see an approach to brewing darker roasts here.
Re freezing:
I freeze all my coffee except the espresso that I continually use. But that is because my partner only drinks cappuccinos/ flat whites and therefore we have a larger consumption (45g per day) of espresso and 500g bag finishes within two weeks. But since I‘m the only person who drinks filter and I only use 12-13g per brew per day I keep all filter coffees frozen. In Europe there are a lot more roasters that use bags with a proper seal (like April has) so it’s easy and convenient to freeze them in this bag. I tend to keep at least 4-5 different 250g coffee bags frozen so I can drink something different every day.
Vacuum seal and freeze, reporting 🫡
Thank you for sharing. What are the biggest challenges with that process? Any tips for someone just getting started?
@@coffeewithapril the challenge is timing. I usually drinker lighter coffees like April, Wendelboe, La Cabra, etc. even way out here in Alaska! I usually rest for about 3 weeks before freezing, but the challenge is rest time vs total coffee, so I usually only have 250ish grams post-freeze on bar so that it doesn’t sit too long (I usually do pour over).
If I have a coffee for espresso I still have it roasted as filter and I’m not so concerned with it sitting on bar a while longer, and I’d let it rest an additional week prior to freezing.
Not sure the vacuum-seal does anything but out here in Alaska sometimes I buy high volume to store so I imagine the vacuum seal helps extend freezer life?
@@taktukk that all make sense and in our experience the vacuum seal part helps. If you for example compare with a "tube."