This man shows up once a month and creates something utterly inspirational. Hoffman has drank more coffee than I've ever seen and was giggling like a kid, I'm just a line chef but your videos always give me that unique excitement that comes with discovering something new and exciting. Splashing out on some pond scum rn
Please make more of these. The science and testing videos are amazing, but UA-cam needs more crazy recipes. I really miss the old chefsteps content, and someone doing some stuff in line with Hestons old At Home or In Search Of Perfection shows but for the UA-cam era would be a game changer
This was fucking phenomenal. The history of a dish, the history of fine dining, the history of Fat Duck, the history of you; then combined with the process of applying a culinary idea to a new ingredient, all the trials, the errors, - and ending by recreating the emotions in James that you described upon reaching success with the hot and cold tea development...your story-telling and narrative building in this video is objectively superb; I truly hope you're proud of this!
@@ChrisYoungCooks The backstory, how you think/thought, the obvious love and attention to detail shared with James and then shared with us. It's brain candy of the finest quality and deeply inspirational. Your gift for terse, thoughtful storytelling shines here. Many many thanks.
The production value on your videos are just insane, really love the entertainment value AND the informative value of you're videos that really are inspirational and teaches you a lot at the same time!
I remember the total delight of this dish on my first visit to the Fat Duck. This was years later - 2016 I think - so I was worried molecular gastronomy would feel stale and boring and “done”, but made me giggle like a child. Thanks for that memory Chris!
"If this doesn't work, it might be hopeless, and you will never see this video." Please, please, please share your fails. It allows others to grow upon your work, or to recreate it themselves to help figure out what went wrong. Failures are content (and it's good for science, too)!
Did I need another excuse for wanting to get a magnetic stirrer hot plate, which I'm fairly certain might be a better alternative than having to use the milk frother and the other stirrer you used? No. An I thrilled that you have convinced me to finally get one? Absolutely! Also double bonus of having two of my favorite F&B creators/chefs/baristas collaborate!
Saw the entire Heston's feast series back in the day, and I remember the young charming fella from across the street from the Fat Duck, before Chef Steps, before Modernist. Thanks for the fond trip down memory lane.
The word that comes to mind is “delightful!” Every single person trying it the first time had a smile on their face. It is, as Chris says, more than nourishment; it’s culinary art in the truest sense. Thanks, again, Chris for a delightful video, too. First rate, as always!
I remember writing an email to James some years ago about one time that my cold milk didn't mix with my hot coffee in the morning, so when I drank it i felt both temperatures and almost kinda felt pain? Like a sting. So i asked James if he ever heard of something like this but he hadn't. He asked me if I had any more details but I didn't since it was an accident. I'm glad someone made something like that
I had an experience like this a year or so ago. I left a cup of iced lemonade in my car overnight, and when I cam back in the morning the top had gotten just enough sun to melt and be slightly warm, but the bottom was still fairly cold. I chugged it all in one go without knowing this and the two temperatures mixed in my mouth. It was pretty mindblowing. I imagine this is ten times that experience.
Well this is awesome. I use powdered L-Theanine (an ingredient in energy drinks) in water pretty often and the same exact kind of mixing wand. If you use the wand with a much smaller amount of water, like a few spoonfuls, you will find it's a lot easier to break up an agent like that which wants to be kind of hydrophobic. Will save you from chasing clumps for minutes.
As a geologist and someone who loves food science, the impact of local geology and groundwater mineralization on food fascinates me. Some dishes simply don't work in some regions because the geology is wrong. For example, spherification always fails at my place due to extremely high carbonate levels from a dolomite aquifer, but at my parents house where water is fed from rain on unreactive granite, it works perfectly. One mine I worked and lived at for a bit always had boiled then baked potatoes brown poorly due to extremely low pH due to being on a sulfide deposit. And that's not even getting into how crops turn out. The difference of whether onions are used as a main ingredient or a seasoning in different regions depends heavily on the amount of sulfur in their soil. Low sulfur areas traditionally used them as a main ingredient, or even as a sweet ingredient, because they have very little pungent flavor when grown without sulfur (like Vidalea onions). Others with high sulfur have them be much stronger, so they work better as a seasoning. It's cool to see the process of trying to make the drink work, despite the differences in water and geology.
Wonderful video and concept - the simplicity of the drink's presentation juxtaposed with the intricacy of the process makes it such a fun thing to watch. And for James to call it a cup of coffee that you've never had before makes it something really special. Look forward to seeing where this goes!
I experimented with a density trick inspired by orbitz for a limited run cocktail at my bar. I thickened an alcoholic syrup with xanthan gum and sank it into a clarified tom collins. The carbonation was strong enough to carry bits of the syrup at the bottom of the glass upwards for a bit. I’m looking forward to playing around with this method, obviously not for my bar but for me.
This was so very interesting! And as a coffee enthusiast I must say that it was very creative - but I'm really afraid that this might become yet another rabbit hole I will dive head first into!
Hey Chris! Great video and also great thermometer. I had one slight criticism of this video from near the end. You said, maybe as a joke, that if it didn’t work we may never see the video. I know it’s hard for creatives to share “failure” but I think that’s exactly what I want to see. I think seeing the recipe process is fascinating. And sometimes it doesn’t work, but you tried. I’d love to see experimental wacky stuff like this that just didn’t work. Getting a retrospective and maybe the community can help, who knows! Thanks for the excellent video!
I love dishes which mix hot and cold. Like hot fudge with ice cream, magic. I know it's a bit different, but couldn't you have just had 2 cups of coffee, one hot and one cold, then use a glass/metal straw for each coffee to get a coffee of a different temp in each side of your mouth? No as whimsical for sure, but it should work... edit: Just tested this in with 2 cups of water (one hot one cold) and 2 straws. It does work and the sensation is very cool.
I get Hot & Cold coffee regularly! Especially when I heat up my cold coffee in the microwave - the top gets boiling and the bottom is still cold. Lol!😀
when I was young, I used to watch all these molecular cooking videos and tv shows and even got a kit to try it at home. I think aside from fine dining it has really gone amiss, although some of it isn't that complicated and can make for a great surprise. You make awesome videos Chris, keep it going
Oh man, I remember Orbitz from when I was a kid. The little squishy bits were weird, but I kinda liked them. What killed Orbitz for me was the weird flavours.
I would love for a cup with built in dividers. It would definitely lose it's visual magic, but would allow more people to make it without the complicated prep.
I would love to try this. But it seems to me that the simplest way to get the same effect would be to make a cup with a built in divider. Even as simple as a piece of plastic tightly fitted in place.
Anyone who knows, knows el Bulli. Never got to experience it. I have a stupid expensive book that showcases many of the unique tastes of el Bulli. But I am saddened I never got to go.
This concept has existed for cocktails for quite a long time now. Something like 20 years that I know of. Haven't seen anyone apply it to coffee personally until this
This man shows up once a month and creates something utterly inspirational. Hoffman has drank more coffee than I've ever seen and was giggling like a kid, I'm just a line chef but your videos always give me that unique excitement that comes with discovering something new and exciting. Splashing out on some pond scum rn
minor thing but I'm just glad to see someone professionally record a video call from both ends
Right?? Like 90% of the time it’s like “I know y’all are both content creators, how hard is it to have the other guy mic himself and sync in post?”
James is the kind of guy to go to that extra effort and it shows
Please make more of these. The science and testing videos are amazing, but UA-cam needs more crazy recipes. I really miss the old chefsteps content, and someone doing some stuff in line with Hestons old At Home or In Search Of Perfection shows but for the UA-cam era would be a game changer
This was fucking phenomenal. The history of a dish, the history of fine dining, the history of Fat Duck, the history of you; then combined with the process of applying a culinary idea to a new ingredient, all the trials, the errors, - and ending by recreating the emotions in James that you described upon reaching success with the hot and cold tea development...your story-telling and narrative building in this video is objectively superb; I truly hope you're proud of this!
Thanks for the kind words. This one was a ton of work and genuinely I had no idea whether the UA-cam audience would appreciate all of backstory.
@@ChrisYoungCooks The backstory, how you think/thought, the obvious love and attention to detail shared with James and then shared with us. It's brain candy of the finest quality and deeply inspirational. Your gift for terse, thoughtful storytelling shines here. Many many thanks.
Considering James has probably tried more coffee than anyone else on earth, getting him to smile like a child is a heck of an achievement!
The reaction by James? Priceless!
Never hit play so fast before. Great collab
I love how you made James Hoffmann giggle like a child full of wonder while drinking this.
Not even started watching but just got to say you two doing a collab makes so much sense with the love for looking at things in a scientific manner.
Chris. You’re doing absolutely amazing things here. Thanks you for blowing our minds here on a monthly basis.
The production value on your videos are just insane, really love the entertainment value AND the informative value of you're videos that really are inspirational and teaches you a lot at the same time!
Incredible production value and great premise
This turned out into NileRed video faster than I expected
I remember the total delight of this dish on my first visit to the Fat Duck. This was years later - 2016 I think - so I was worried molecular gastronomy would feel stale and boring and “done”, but made me giggle like a child. Thanks for that memory Chris!
"If this doesn't work, it might be hopeless, and you will never see this video." Please, please, please share your fails. It allows others to grow upon your work, or to recreate it themselves to help figure out what went wrong. Failures are content (and it's good for science, too)!
Did I need another excuse for wanting to get a magnetic stirrer hot plate, which I'm fairly certain might be a better alternative than having to use the milk frother and the other stirrer you used? No. An I thrilled that you have convinced me to finally get one? Absolutely! Also double bonus of having two of my favorite F&B creators/chefs/baristas collaborate!
Saw the entire Heston's feast series back in the day, and I remember the young charming fella from across the street from the Fat Duck, before Chef Steps, before Modernist. Thanks for the fond trip down memory lane.
UA-cam is not ready for the two GOATs in the same video.
Priceless content, thanks so much 👏
My idea for a simple bootleg version: make an iced and a hot coffee in separate cups. Put a straw in each cup, take both ends into the mouth. Sip.
*puts on lab coat (hypothetically because I don't own one)* don't mind if I do 🤓
Simply great! Two of my favorite UA-camrs collabing on a weird and fun drink! ♥
The word that comes to mind is “delightful!” Every single person trying it the first time had a smile on their face. It is, as Chris says, more than nourishment; it’s culinary art in the truest sense. Thanks, again, Chris for a delightful video, too. First rate, as always!
8:18 -- James Hoffman, that was a killer freaking joke, I'm so sorry he was too caught off guard to laugh LMAO
I remember writing an email to James some years ago about one time that my cold milk didn't mix with my hot coffee in the morning, so when I drank it i felt both temperatures and almost kinda felt pain? Like a sting. So i asked James if he ever heard of something like this but he hadn't. He asked me if I had any more details but I didn't since it was an accident. I'm glad someone made something like that
I'm guessing I got shown this because I follow James Hoffmann, but I'm glad I did! Fascinating concept, that I'd love to try myself.
Never thought I needed this collab, but now i need more of it.
These science focused videos are great. I also loved the clips from the fat duck in there. I haven't watched the shows in a long time.
The CINEMATOGRAPHY. Pure bliss
No new video drop makes me rush to youtube more than these videos. Brilliant as always.
Remembering the chef steps mokka video with james I was wondering when this colab would happen. And boy did this not disappoint :)
I had an experience like this a year or so ago. I left a cup of iced lemonade in my car overnight, and when I cam back in the morning the top had gotten just enough sun to melt and be slightly warm, but the bottom was still fairly cold. I chugged it all in one go without knowing this and the two temperatures mixed in my mouth. It was pretty mindblowing. I imagine this is ten times that experience.
The colab we never knew we needed
Love you both and the nostalgia on your face when you recreated the accomplishment you did 20 years ago was so wholesome
Well this is awesome. I use powdered L-Theanine (an ingredient in energy drinks) in water pretty often and the same exact kind of mixing wand. If you use the wand with a much smaller amount of water, like a few spoonfuls, you will find it's a lot easier to break up an agent like that which wants to be kind of hydrophobic. Will save you from chasing clumps for minutes.
As a geologist and someone who loves food science, the impact of local geology and groundwater mineralization on food fascinates me.
Some dishes simply don't work in some regions because the geology is wrong. For example, spherification always fails at my place due to extremely high carbonate levels from a dolomite aquifer, but at my parents house where water is fed from rain on unreactive granite, it works perfectly. One mine I worked and lived at for a bit always had boiled then baked potatoes brown poorly due to extremely low pH due to being on a sulfide deposit.
And that's not even getting into how crops turn out. The difference of whether onions are used as a main ingredient or a seasoning in different regions depends heavily on the amount of sulfur in their soil. Low sulfur areas traditionally used them as a main ingredient, or even as a sweet ingredient, because they have very little pungent flavor when grown without sulfur (like Vidalea onions). Others with high sulfur have them be much stronger, so they work better as a seasoning.
It's cool to see the process of trying to make the drink work, despite the differences in water and geology.
Wonderful video and concept - the simplicity of the drink's presentation juxtaposed with the intricacy of the process makes it such a fun thing to watch. And for James to call it a cup of coffee that you've never had before makes it something really special. Look forward to seeing where this goes!
Amazing video as always Chris! I’m sure some of us would love to hear and learn a bit more about fluid gels, seems like a really interesting subject
What a great video! Glad i stumbled across your youtube short!
I experimented with a density trick inspired by orbitz for a limited run cocktail at my bar.
I thickened an alcoholic syrup with xanthan gum and sank it into a clarified tom collins. The carbonation was strong enough to carry bits of the syrup at the bottom of the glass upwards for a bit.
I’m looking forward to playing around with this method, obviously not for my bar but for me.
This was so very interesting!
And as a coffee enthusiast I must say that it was very creative - but I'm really afraid that this might become yet another rabbit hole I will dive head first into!
Love the revisitation of your history w Heston et al, your work, and the delight recipes like this can deliver.
Had the tea back in 2017 and still can vividly remember the experience.
pffft, juxtaposed contrasting temperatures, I get that every time I heat my lunch it the microwave!
Awesome video, guess i got directed here because i watch a lot of James's stuff.... really glad youtube recommended it
Hey Chris! Great video and also great thermometer. I had one slight criticism of this video from near the end. You said, maybe as a joke, that if it didn’t work we may never see the video. I know it’s hard for creatives to share “failure” but I think that’s exactly what I want to see. I think seeing the recipe process is fascinating. And sometimes it doesn’t work, but you tried. I’d love to see experimental wacky stuff like this that just didn’t work. Getting a retrospective and maybe the community can help, who knows!
Thanks for the excellent video!
You've made a lot of great videos, but this one was incredible, interesting concept, fascinating story, well explained, and beautifully shot.
This was an absolute blast to watch! Thanks for this Chris!
this is so cool to see. I have made Coffee jelly out of agar agar to float in regular coffee but I never thought of creating something cool like this!
This channel never disappoints.
That is so interesting, I'd love to try this. Maybe you could have crema on the hot side and chilled whipped cream on the other
This video is fantastic. Thank you for bringing some much needed creativity to cooking youtube
No phone has been harmed in the shooting of this video.
Thanks for your always great inspirational videos Chris! Makes me feel proud to be a chef!!
I love dishes which mix hot and cold. Like hot fudge with ice cream, magic.
I know it's a bit different, but couldn't you have just had 2 cups of coffee, one hot and one cold, then use a glass/metal straw for each coffee to get a coffee of a different temp in each side of your mouth? No as whimsical for sure, but it should work...
edit: Just tested this in with 2 cups of water (one hot one cold) and 2 straws. It does work and the sensation is very cool.
I don't even drink coffee but I'm extremely excited to watch this
Thank you for sharing this amazing method!
Again! What a fantastic video. Now I want to taste this!!!
Half of this video was fantastic the other half was superb
Mind blown !! Thank you Chris !!!!
I loved the subtle Picard reference.
The tasters are divided over this one. 😁
dont really comment much on videos , but this is just too good.
Seattle is lucky to have you, Chris...
Love the Ratatouille reference at the start. I was hoping to see you cover some of the creations at the Fat Duck.
Great stuff Chris, really interesting and clever.
Interesting concept and im glad to know of it. I don't see myself making this, but I'd try it if I could find it served somewhere.
Wow, very nice concept and execution.
I get Hot & Cold coffee regularly! Especially when I heat up my cold coffee in the microwave - the top gets boiling and the bottom is still cold. Lol!😀
superb video, thank you
when I was young, I used to watch all these molecular cooking videos and tv shows and even got a kit to try it at home. I think aside from fine dining it has really gone amiss, although some of it isn't that complicated and can make for a great surprise. You make awesome videos Chris, keep it going
16:55 James not a real person confirmed
Jokes aside amazing video production keeps going up your crushed it again my friend. Gem of UA-cam
Oh man, I remember Orbitz from when I was a kid. The little squishy bits were weird, but I kinda liked them. What killed Orbitz for me was the weird flavours.
What a lovely and fascinating and fun video.
I would love for a cup with built in dividers. It would definitely lose it's visual magic, but would allow more people to make it without the complicated prep.
This was delightful!
I'm only 3 min in, but man your visuals are great.
The same process can be achieved with a hotpocket in the microwave. Yumm I love lava hot outside and a frozen core.
Darned - I wish I had the possibility of having this for trial Indy favorite coffee shop
I would love to try this. But it seems to me that the simplest way to get the same effect would be to make a cup with a built in divider. Even as simple as a piece of plastic tightly fitted in place.
I don't drink coffee, but now I want to make hot & cold pea soup
Chris you are a gem.
Also is James :)
Would there be a significant difference between this drink and pouring hot/cold coffee in a cup with a built-in divider?
Yes, very big difference. The divided cup on its own doesn’t do the trick.
@@ChrisYoungCooksis that because they stay somewhat separate in your mouth?
They would intermix immediately because of the entropic difference
god I have been looking for a way to make orbitz with popping boba for like 2 years and this is making me try to do this again
Is THIS why I love drinking 50-50 ice cold water and room temperature water?!
I thought you were just a youtuber
Didn't realise you''d worked with some serious chefs
He didn't mention it, but he's also the co-author of the seminal cookbook "Modernist Cuisine", and ex-founder/CEO of ChefSteps (owned by Breville now)
I can't wait to see you Vape for the first time and then close out the channel.
How many minutes do they stay divided?
This is so fun! 🎉
Now I’m digging through my Modernist Pantry box to see if I have Gellan Gum. 🤓
Wow, that's an out of the box coffee
They had Orbitz at the Boston Museum of Science and it was amazing
I’m deeply tempted to crack open and try this 30-year old bottle. But I’m also deeply uncomfortable with what may be lurking in that bottle
we live in amazing time, great video
Greate video, now i need to find where I can order the specialty ingredients!
Fun and fascinating!
That sounds like fun 😁
Top tier food content
That’s pretty cool. Would the effect be very similar say I use two ups one hot and one cold and drink from two straws?
Interesting. The beer helmet of fine dining!
Oww my food daddies having a giggle.
Anyone who knows, knows el Bulli. Never got to experience it. I have a stupid expensive book that showcases many of the unique tastes of el Bulli. But I am saddened I never got to go.
Still can’t believe this collab is real lmfao
What if I gave you a vape and some cold air.. Like walk outside in the winter with a vape. WHOA lol
This concept has existed for cocktails for quite a long time now. Something like 20 years that I know of. Haven't seen anyone apply it to coffee personally until this