Recipe: A Coffee Amaro (In 30 Minutes)
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- Опубліковано 21 лип 2024
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I love watching your videos while sipping my instant Nescafé made with hot tap water. With cubed raw sugar because I'm fancy.
That's what I do! Minus the cubed sugar even. I have no interest in doing any sort of fancy espresso or manual coffee process but I'm fascinated by people's fascination with manual coffee (at most I've been know to grind some beans and use a simple coffee machine here and there just so I can try internationally acquired non-instant).
@@Lliamhd I'm actually a step further down from that. I rarely drink coffee, usually opting for tea.
Jono99 actually if it’s instant tea you are on the same level but if not you already are a step up...
@Liam UK what that fancy foreign food called pot noodle? Ooh ain't you fancy.
Yuck nescafe has a weird chemical flavour and a horrible after taste like you have just abused your tongue. WTF get some real coffee and chew on the beans. Or just lick a coffee shop floor.
“There are no rules....outside of Italy” - Bravo James 👏🏻
Checkmate, Italians!
yep pretty much sums it up
My only rule: No sugar.
One of the first things my brother in law does when he comes to visit, is to order a Hawaiian pizza. Pretty much all of my family from Italy does the same thing. But they would never dare ask for pineapple on a pizza at home.
OMG. This is so simple. And easy. My children love it.
Hol' up
🤣🤣🤣🤣
Wait
Sarcastic comment. OMG
Add some honey, lemon and hot water and you got yourself, what I would assume to be, a pretty nice Hot Toddy. For those sick kiddos of course.
nothing brings me more joy then a new james video... until he says “coffee cheese”
Don't knock it, till you try it ;)
Check out Leipäjuusto, or Finnish coffee cheese - it's this very interesting cheese that you eat with coffee or jam.
It gave me flashbacks of my uni days
@@Wiktorion that stuff is amazing! It is so good -- sometimes also labeled as bread cheese in the US
@@quacka7376 looks like James got a new video idea.
I'm starting to realise that James is not really "just" a coffee fanatic, he is a taste fanatic who just happens to really like coffee as his go-to taste. He is so precise and careful with his ingredients, the taste, what they add and take from something, it's a delight to watch and listen to. More stuff like this, a twist to coffee or something completely different that experiments with taste and combinations really suits the channel and your personality!
And 2019 was the year everyone made coffee amaro to impress their guests for New Years
I think similar thru hole video😅
I will be!
GET OUT OF MY HEAD!
"Free of defect" That is one of the best descriptions of a decent Bourbon I've ever heard
All right, pulled the trigger and made this for New Year. I didn't skimp on ingredients, used pure Jamaica Blue Mountain Peaberry coffee from Volcanica and Redbreast 12yo as base. Result is extra smooth with strong notes of caramel and chocolate, and a subtle hint of spiciness. The finish is wonderful, just keeps developing and morphing through various flavors. Overall a delicious experiment that I'm almost certainly never going to repeat because it was an absolute pain to make 😅
2:14 When you said "Disturbingly fast espresso" I felt that.
John it feels like a couple knives to the heart when you roast small 120g batches of coffee and use a manual espresso maker
I know you're all about coffee, but I feel like you'd also make for a really great cooking or cocktail channel. That might also help you get the audience size you deserve. You've got such a great personality and I feel like the still rather small world of specialty coffee is somewhat limiting you, though I'm greatful that you do the videos you do. I'm just saying that I sure no one would mind if you branched out a little bit, if that's something you'd enjoy. :D
James Hoffman, much like James May ... Could review and talk about anything and I'd watch it.
You say that, and yet I know almost nothing about coffee and generally will prefer other hot drinks.. and yet I still am subscribed and come back regularly!
It makes sense that he's expanding into the periphery of coffee, I think.
James, Thank You so much for your channel, the calm and detailed info is fantastic. Although I would enjoy a cooking show of yours, with all types of culture and dishes (not just a coffee rub on meat but that would be good too), I was wondering if you could offer a video or let me know where I could take my family in Feb around London to see coffee and tea past and present highlights? Docks to shops to best cafes?
I think the appeal of James’ videos lies in the combination of good presentation with expertise; the casual confidence in that expertise shows and it matters. Branching out beyond where that’s strongest is a risk, but it could be great too.
I don't even know why exactly, but James seems like the person everybody respects and nobody ever has or will try to disrespect him. His calm personality and diction, his not that sophisticated way of clothing and his great knowledge of drinks (and I'm sure not only) - just amazing! :) Keep up the amazing work James!
The right kind of people don't show me too much respect, which is probably healthy! Thank you!
i know its manly coffee channel but your mixlology videos are awesome and you should do more of them, not only coffee themed
Thank you!
@@jameshoffmann od that soft mayby ?
Definitely. Interesting from start to finish.
He brewed a 30-mins Coffee Amaro in 15 minutes, what a legend
15 minutes is still way too much prep for a single drink.
You can extract coffee really well with alcohol if you have a Flair. You have to grind the coffee substantially finer than for normal espresso, but then you just push room temperature alcohol through it and get some super concentrated coffee alcohol. Bourbspresso and eggnog is shockingly delicious.
How do I save a comment to my favorites? 🤔
When it comes to coffee products no one asked for I think we can confidently say “coffee cheese” now takes number 1
-Joe
James Hoffman is the only UA-camr that I listen to when he gives his sponsor pitch. It’s like a mini lesson in media marketing. They’re always so lovely and enjoyable to listen to.
Just brilliant! James’ pursuit of excellence is exemplary. Well done indeed!
When are you going to show us your sweater collection in a video?
My endless wardrobes of knitwear are a closely guarded secret.
@@jameshoffmann This is a shame. I really dig your sweaters.
Your channel has been serving as the background to my working from home for about a week now. I'm on the verge of spending all of my unused petrol money on coffee equipment. You have an excellent voice and I'm enjoying both your process and review videos.
I wish James would speak to me like he speaks to that nutmeg.
Hello James, your videos are not only entertaining,but informative as well. I am a big coffee fan and because of you I get to learn loads about it. Thank you and please never stop making these videos for us. Lots of love!
Thank god for James Hoffman. I’ve been looking for a coffee drink for my friend that doesn’t like coffee but does like amaros
Oh my goodness - this is SUPER exciting for a coffeeholic and a cocktail lover!! It looks complicated but beautiful, can't wait to try!😍
I love these kind of tutorials which explain the actions before hand so you'll know what you're doing.
This is EXACTLY what I was looking for! I know coconut infused rum and wanted to try to make coffee rum in the cream whipper. Now I have a good starting point to use.
Ive made this dozens of times but never commented until now. It is the best thing Ive ever tasted.
Boss! I will never make this (I'm way too lazy), but it doesn't stop me from watching another Hoffmann video from start to finish. For some reason, these videos are just mesmerizing. Thanks again!
Your voice is amazing for videos. It is clear, smooth, relaxing and engaging at the same time.
Best public speaker in the industry! Perfect balance between details and overall comprehensibility.
Tiniest heads-up ever: "amaro" means 'bitter' whilst "amarezza" is 'bitterness'.
One of the most entertaining video I have ever seen. Greetings from Italy.
Two observations:
1. I tried a spoonful of coffee cheese. Don't. Just don't.
2. I also tried clarifying with beaten egg white, as one would a bouillon. It worked well without (I think, didn't do a direct A--B comparison) much alteration of flavor. Egg white & coffee foam is much less offensive than coffee cheese. Still nothing to write home to mother about.
Everyone was thinking about trying that coffee cheese. But you just had to go and do it 😂 Look at you living that crazy life that nobody else would
"Now we *are* going to use a filter."
Me, watching him pour into an unwashed filter: "James. James! JAMES! JAMES! AAAAAAAAAA"
Love where you are going with this channel of late!
I know I cant make this kind of coffee but still in love with the video. Thank you, sir!
What a stunning video ! Just one suggestion, if anyone is going for clear look, those curds that the metal strainer collected during the milk washing are mega important! If you run the drink again through them it will get more clear
As always, lovely video. You make videos so smooth to watch
5:40 "This awkward coffee cheese that we don't really want" was some lovely foreshadowing to 2021.
i dont even drink alcoholic drinks, but why do i find this video so entertaining?
Hi James! Caffè amaro means bitter coffee, what you made is called amaro di caffè (coffee bitter). You can add fatto a casa (home-made).
Immediate like for the fact you are using Maker's Mark. 😁 Love all of the information you provide as well, on all of your videos. Thank you very much for all you do.
James imma be real with you, I came across your channel awhile ago and snubbed it off as a typical coffee hipster. Then I watched again. Alright, he's not that bad. Watched some more. Alright, I kinda wanna try the coffee and techniques he teaches. Watched even more....and now I'm subscribed and your beautiful voice gets me through my day
Incredible technique! Thank you for showing us this recipe!! 💪🏾🥃
i really love this new cooking with james series!! i hope to see a lot more :)
James: "You *are* going to lose some of the whisky to the coffee. There's nothing we can do about it."
Me: (triple-takes the strainer of Bourbon-laden coffee and my AeroPress) Hold my breakfast cocktail... 🤣
Well, a centrifuge might do the trick, or a spinzall?
I was thinking cowboy style. A little pinch between the lip and gum.
So... I'm not the only one...I feel better now.
This made me feel like I was in a potions class at Hogwarts.
Where coffee UA-cam and cocktail UA-cam meet. And it’s beautiful.
thanks james me and my friends love it we're eating dumplings tysm cheers from richmond
I made this and quite enjoyed it, though it's not as bitter as I expect in an amaro. Next time I'll likely increase the quantity of and/or experiment with additional bittering agents. I put together a cocktail with it in the same vein as a negroni or boulevardier: 1 oz bourbon (Old Forester 86, which is the same bourbon I used when making the amaro), 1 oz coffee amaro, 1 oz Kina L'aero d'Or, stirred over ice and served on the rocks. Since the amaro itself isn't as bitter as Campari, I opted for some additional bitterness from the Kina rather than use vermouth. It turned out really, really good. Highly recommend it.
Another excellent video James. Well done. More cocktails!
Brilliant videos James, I have made similar concoctions, the aeropress works well for extracting more of the liquid and straining out the sediment or particles. Cheers!
I also used the Aeropress to do coffee infusions into spirits, and it works great! No awkward coffee cheese required. I'm sad you thought of it before me (though independently). I used Alan Adler's rapid cold brew recipe from the European Coffee Trip UA-cam channel, but with booze instead of water, and it worked right off the bat
So this is essentially making a milk punch out of an amaro and coffee. This sounds amazing!
"Give it a gentle stir"
*Pulls out world's largest spoon*
It's called a bar spoon Haha hes working with the theme :)
@@lavinatam194 I know, but it's still funny 😁
I'd love to see him do the opposite of babish with his tiny whisk and just have a gigantic spoon
@@CantEscapeFlorida I would also love that 😂 and maybe a giant cup too, for good measure. But still the regular amount of coffee.
"we are gonna lose some of whiskey to the ground coffee, but there's nothing we can do about it"
heyyy James you forgot about your old friend centrifuge?
a centrifuge would have also lost less liquid to the filter. and been faster
I FORGOT ABOUT THE CENTRIFUGE!!! We need 100% more centrifuge videos! Maybe 1970s coffee would taste good in a centrifuge.
Or vacuum filtration
I'll be gluggin this post Christmas lunch!
I don’t drink coffee nor alcohol but this video was brilliantly filmed, James is a very engaging
Three filter papers in an aeropress did a decent job of both filtering and building pressure for rapid infusion.
Fantastic! In no more than twenty three simple steps I can get two glasses of Christmas-coffee-bourbon!
After watching this, I've realised I need better glassware. Great Video!
We all need better glassware - one of life's great pleasures!
@@jameshoffmann so true.
Pretty sure that’s the Bormioli Rocco bodega glass.
@@forunlawfulcar-nalknowledg1081 thanks I'll check it out.
That title card stole my heart, how dare you James
Fantastic video! I was thinking of making my onw coffee liqueur for my espresso martinis or white russians, pretty similiar process but far way easier
Hopefully you plan on releasing more videos like this one. It was really interesting.
I'm very interested in the process of creating such a drink. How do you come up with the idea of adding ground coffee to a drink? I started experimenting with espresso shots in my cooking but it feels like shooting in the dark right now. Is there some kind of general rule that would help me find when coffee would really add to a recipe instead of either taking away the show and making the dish about coffee or failing completely and making a good dish bad?
I would also really love to see videos about original recipes using coffee that could be really cheap and accessible to make.
Thanks James!
I've done similar w/o the gentian but adding cacao nibs that impart that nice bitterness and add subtle chocolate notes
Great video. As as a side note: J. Morgenthaler (bartender Demi-God) recommends using 2 standard N2O-cartridges for best results. But infusing for as long as you did might do the same trick.
I haven't done it in a long time, but I used to play around with making liqueurs after a friend got me a recipe book as a gift. I came up with some of my own too. It was fun doing it, and now I kinda want to try this.
I'm not sure this would be a compliment or an insult
But there's something special about how pedantic James sounds at times
I'm curious your thoughts on how to best infuse coffee with whiskey without a pressurized infusion. I'm not the biggest fan of cold brewed coffee either, but I'm inclined to try to do a cold infusion (both for the coffee and for the aromatics) to see how it'd work out.
Also, I was hoping this video would include milk washing. It's the best technique for disturbing those around you while yielding a wonderful drink.
James with mild disgust in his face: “coffee cheese”
My brain: “hmm...gotta try that!”
Also my brain: “no you don’t! ABORT!”
Just a warning if anyone tries to scale up this recipe or use a smaller cream whipper: Place the whipper in a bowl, and when you discharge the NO2, have another bowl or bottle, or SOMETHING covering the spout. Otherwise, you can get a fantastic stream of high pressure amaro covering your kitchen ceiling which isn't much fun... In the infusion steps, you will also get a stronger infusion by using two chargers in your ISI whipper. It's not recommended by the manufacturers (and don't do it with a non-brand whipper!), but Dave Arnold (who popularised this pressure infusion technique) has demonstrated it's perfectly safe.
sweet. i get to drink my morning coffee and watch a guy talk about coffee simultaneously
It's my morning routine now. Something about the melodic intonation and coffee obsessiveness makes it easier to wait for my Chemex to finish.
Love the recipe👍
Would love to see you make a video about how you dial in an aeropress with a new coffee
Cheers
"dial in an aeropress with a new coffee" Yes, I am doing just this. After watching all of James' videos I have purchased new and different (for me) beans and I have begun weighing my water. I dare not reveal the last to friends or neighbors.
Hi James! Loving the recipes, I plan to try the soda this weekend. For this one, if one didn't have access to the whipper to accelerate the infusion, what would you do in terms of grind size and inf time?
Love the cocktail videos!
This is two of Internet Shaquille's videos in one. Genius
Milk washing and?
@@smartydix Amaro
@@Skeein ty
Gentle, do it GENTLE, just like James.
Another inspiring video James! Thank you!! Might be a dumb question and I admit upfront i didn’t go thru all 345 comments, but, could I just do a rapid infusion of the coffee with an amaro, thereby eliminating the 2nd infusion of the roots and herbs and cutting out the bourbon step as well? I must have missed something...
Feels like a new channel ..... Cooking with James
James any chance you could do a few coffee cocktail recipes or any other alcohol/coffee related ideas. Maybe your take an espresso martini etc. ? Would be great to get your thoughts. Two of my favourite things in the world are coffee and booze 🤣
I have plans for this - depending on how this videos does overall I guess. But there's a few ideas lined up along these lines. They will all probably go too far.
@@jameshoffmann excellent James we need as many booze/coffee ideas as possible after the result of the election today.
James Hoffmann Jamie Oliver has no chance against the real James
@@jameshoffmann And maybe the ultimate ... coffee cake?
Definitely going to make this soon!
Fun Fact re. Cassia: When you see a product that claims to have a very strong cinnamon flavour (ie. Big Red Gum) it's usually Cassia that's used.
You could possibly use the leftover grounds (from the first step) for icecream - warming them low and slow with milk and cream. There would probably not be a ton of flavor, but some from the combined whisky and coffee as they both have water- and oilsoluble parts. At least, it could be interesting.
A man of good taste has good taste in quality knives.
I had a thought while watching this video. While this coffee infusion is a bitter drink (i.e., amaro), might you be able to do something similar to get a sweeter aperitif by infusing some alcohol with cascara? I'd be curious to see how that worked, as I love cascara and often switch to it brewed and put over ice when it's too warm or late in the day for a hot drink.
you deserve way more subscribers
I will second what many here have requested. More cocktail videos. Especially now, due to the quarantine, we can use new and tasty ways to forget what's happening outside. I live in America, please make mine a double.
Love those recipe videos!
That is curious. Just last month I bought that exact ISI Siphon! And I also considered making some sort of coffee infused alcohol :D I'll have to try this! :)
Im not gonna lie part of me wanted him to try the coffee cheese.
I'm really wondering if there's a market for coffee cheese. I wonder...
@@quacka7376 Where I used to work, we used the curds from a whisky milk punch on our cheese board. I would recommend trying the coffee cheese if you make the amaro, but I can't be certain it would be very good, as I don't think the flavours would balance well.
@@seanthebluesheep woah that's cool. Yeah I'd try it just for the sake of it 😂
@C J The Schadenfreude is strong with us.
@@quacka7376 I know one cheese that is aged with an infusion of coffee and cinnamon. Won a medal at the world cheese awards and I loved it. From Galicia, Spain: Queso Semicurado o Mouro!
"...look away now!" Said the mad coffee scientist, love it!
Using a nutmilk bag to wrap your ingredients makes this 1000x simpler with no mess at all
That's superb ... Awesome... Special... Unique... Great!
My guy out here blending the universes of my two favorite artisanal drinks.
I would wonder what the level of risk is with the caffeine content paired with alcohol, but certainly worth it once in a while.
I wonder if you would have a take on how to make an improved Carajillo. My brothers wife is from Mexico City and she introduced our family to these a few years ago. It's what began my obsession with espresso. But now after some time is seems like there could be room for doing better than just a shot of espresso and a shot of liquor 43. Would love to see your take on it. Love the channel!
God, I'm never trying this. But it was fun to watch.
I'd imagine you could use the same technique with tea and get a chia/winter spice whiskey that would be pretty good.
Kohl Methven that sounds amazing!!!
This is wonderful. Thank you.
Insanely interesting.
HAPPY FRIDAY!!!
Hi. This has inspired me to ask for something. Could you please do a vid on coffee flavouring for baking? Not sweetened syrup for coffee (yikes) Where I live I cannot order any good coffee flavouring. Thanks.
What's your thinking on using a sous-vide as opposed to a cream whipper? Would having the coffee sit at a warmer (not hot) 60ish degrees be an improvement or bring out unwanted flavours?
Thanks! That’s a complex drink, but looks too be well worth it. One hint. When you film with a bottle of liquor in the video just sitting on the table, make sure that some how the level of liquid goes down noticeably but “unexplainably”. I’d think you’d get some interesting comments...🙂
Amaro! The Réveillon drink of choice!
Towards the end I couldn't help imagining how amazing a collaboration with How To Drink would be.
I feel like that infusion of differing personalities paired with the commonality of persnickety palettes
and elevated taste appreciation would draw out some potentially memorable content.