here's my attempt to write down the recipe for the first brew: 25g of beans (he mentions fine grind settings? wants to achieve strong but low-extraction (sourness + sweetness)) 100 degree Celsius water during the bloom phase, pour 100g of water while stirring continuously for 35 seconds top up to 150g, stir until 45 seconds (on the timer) covering it keeps the grounds moist? prevents the aromatics from escaping? at this point it's just the sourness, next part comes the sweetness at 1 min 30 secs, top up until 300g (i think?). stir gently, but not too much at 2 mins 10 secs he removes the filter and discards the rest ... it will then taste like fruit juice (according to him)
Wowwwwww. New technique for brewing coffee. However, can guess the taste. Long ago i was doing similar things like stiring coffee while i was doing hand brewing. After tasted that i gave up cuz was too bitter and sour. Anyway good to see a good performance.
don't give up. it can be because of many things like water, grind level of coarse, coffee beans origins. But usually if it's too bitter and sour you cook it too long, either put too much water of the beans are too fine. experiment it and enjoy it. Once you made a good coffee it worthed. But always keep in mind you need a good water and good coffee beans. if you don't have those two no matter how you make it won't taste that great.
is it necessary to bring your elbow up and down while shaking the coffee -..-...and also to tilt the kettle while pouring water..haha..doesnt make a difference if you pour water with straight kettle..
Did you ever go to bar? Almost every barista i see tend to move his elbow when hard shaking, its our natural course of movement in that kind position to ease the burden in the shoulder
@@aimanghazali hahaha, yes it light bro, but did you ever consider the soreness of the stiff shoulder if you shaking shaker 100 times in a 4 hours? The repetitive make it burden bro, not the weight, but yeah this person kinda have a exaggerated elbow movement
25g, fine grind, 100degc water, 100g water first pour mix for 30 sec, 50g water second pour 45 sec, last pour top off. He only used a portion of the last pour.
@@denny0104 i dont rlly understand chinese but from what i observe it is. 15gr , first pour 100gr keep stiring at 35sec , 2nd add another 50gr keep stiring & cover it for 1 mint, pour at center up to 300 gr , remove it when the time reach 2.10 and also i dont know if it is 25gr for me its heavy . most likely too thick. fine size is givin u a strong bitterness less fruity for me even if u brew this fast . use a v60 standart size or little bit coarser
@@susutjapnoona3299 I may have been wrong about his recipe since he is not saying it to his customer. From what I observed from his other videos is that he is not using a standard recipe. He is focusing on extracting the sweetness and fruitiness hence the high ratio. He is also diluting flavor with water after.
被他的熱情、自信給吸引了！！
果然是比賽出來的。
這些練習過程都是一般人無法看見的，但他的咖啡跟態度可以說明一切！！
咖啡也是千百種的藝術表演之一
如果跟連鎖店比起來，我個人會選擇去喝他的咖啡，因為能享受眼福、口福之外，還能得到很多知識（雖然我聽不太懂啦😂，但這就是他的專業與經驗分享）
臺灣人的創意與熱情！！
Who is he ? He so entertaining. Whats another vid of him pls ?? Thanks jia jia ...
Stirring coffee causes bitterness?
AmazingJourney
他的咖啡跟態度可以說明一切
7:34 杯都開不了，有練過的都一次，最多兩次便能開了
8:08 磅都髒了，做過飲食業的都知道，穩定性才是真技術(每杯都做好細節)
說比做多的態度不太行，還要別人幫忙收拾，這種人作為團隊之一不太會被尊敬
看完整段片只知道他有的是配方，能力還是差了點，多加練習基本功吧，但優點是他能逗樂部份客人
大概 3.5/10
@@尼古丁丁 我聽你在豪小，說的比唱的好聽，你來一次開看看?? 來表演給我看? 用這招來評斷一個人?別笑死人了
here's my attempt to write down the recipe for the first brew:
25g of beans (he mentions fine grind settings? wants to achieve strong but low-extraction (sourness + sweetness))
100 degree Celsius water
during the bloom phase, pour 100g of water while stirring continuously for 35 seconds
top up to 150g, stir until 45 seconds (on the timer)
covering it keeps the grounds moist? prevents the aromatics from escaping? at this point it's just the sourness, next part comes the sweetness
at 1 min 30 secs, top up until 300g (i think?). stir gently, but not too much
at 2 mins 10 secs he removes the filter and discards the rest ... it will then taste like fruit juice (according to him)
Thx kind soul, what abaout the rest of the recipe?
This recipe will give the Hoffman a stroke
@@Penskeeee hahahaha I would REALLY love to see Hoffman's take on this
@@Penskeeee Totally agreed!
@@Penskeeee hahaha the stir will give him a heart attack
去年在台北時有幸見過咖啡師在講解
簡直是在看魔法表演一樣，可惜前面桌子早就擠滿了人，只可以在旁邊站著看
能在UA-cam看到就是讚！
謝謝您的喜歡，咖啡師真的很用心在服務每位顧客，有空也能現場體驗看看表演的衝擊力！
台灣真的很多厲害的職人啊，想拍手，最近也在研究咖啡覺得這世界太深奧了看到這個我覺得我連國小都沒有
非常的有態度，他散發出來的不是咖啡本身的價值，而是他背後的堅持與精神，咖啡成為了他的藝術和一種信仰，很有魅力
看他在每個動作中的間隔隨時注意檯面上所有東西的擺放方向、位置，每個動作都是這麼的準確，就知道他們這種職人一絲不苟的精神了。
試着用他的攪拌法，果然得到不同的香味，神奇！Just love it !
台上幾分鐘，台下十年功。重覆看了好幾次，被大師的手法帥暈了，真係勁到爆！希望通關以後，有機會去台灣試一杯。
很有特色的沖煮方法
打破傳統
創意的可貴，讓咖啡的深度層次變化無窮！
也曾經去松菸品嚐過阿密思的咖啡，
自己也只是每天都喝咖啡的上班族稱不上多懂咖啡，
一開始也是被阿密思的自信給吸引（心裡多少有覺得這個人有點臭屁XD)，
但品嚐過他的作品後可以理解阿密思為何可以如此自信，
對於口味就不多評論（畢竟不是專業的咖啡人士），
只想說感謝阿密思讓自己體驗了前所未有且美好的咖啡經驗
我也幾乎每天喝咖啡上班！美好的早晨
很帥
欸我這是很好的咖啡豆餒
你給我拿來當擺盤 Brandon
給我拿來當garnish
CHINA IS A FACSIST TOTALITARIAN COUNTRY ! BAN CHINESE INFLUENCERS AND LANGUAGE FROM WESTERN MEDIA !
神奇的演算法帶到這裡+1
@@sggr7708 sure
xd
旨そー！自分も夏はシェイカーでアイスコーヒー作ってます！また台湾行ったら寄ってみたい！祖父たちがすんでた台湾。大好きな国！
砸板猎屎
歡迎您的到來!
台灣的精神！！！！！
你說出的那刻！看的我好感動！
在家學習可聞咖啡棒即可聞到煮或沖泡中聞出豆子的變化 如酸味 醇香 甜味從而掌握最佳時機
品嚐當下的各種風味，哪怕不是最完美，也令人回味
回去我得试试，最后做完端给客人那个期待而自信的眼神，绝了！
I didn’t understand anything he said but then again I didn’t have to! Coffee is a universal language! Great video!
agree
幾年前去過台灣，喝了那邊的咖啡就愛上了，每天兩次到咖啡館喝。。和香，濃，和那種順喉的感受難忘。。。。
用果汁来形容咖啡 真的好新奇！尤其是最后倒出来的成品也太绵密了吧！
這帥哥對各個環節駕御得宜，材料，器具，手法在在得心應手，把客人的注意力牢牢把握好，忽然覺得他像是個日式料理內的爐端燒的功力深厚的師傅，服!
充滿熱情與研究精神，難怪充滿自信!
Very interesting, wish I could understand, never seen anything quite like that.
敬佩..沒架子..真的一股爆表的熱誠...講話又有梗
big fan of this guy. in 7:16, I'm not sure if this guy is a barista or bartender. so cool
皓誼越來越有名了，能夠與你當朋友是驕傲的事，台東之光
請問有粉專嗎？
請問為什麼沒有用奶泡卻可以直接將萃取的純咖啡打出奶泡呢@@?
有油脂的液體 shaking 的都能有奶泡
Wowwwwww. New technique for brewing coffee. However, can guess the taste. Long ago i was doing similar things like stiring coffee while i was doing hand brewing. After tasted that i gave up cuz was too bitter and sour. Anyway good to see a good performance.
don't give up. it can be because of many things like water, grind level of coarse, coffee beans origins. But usually if it's too bitter and sour you cook it too long, either put too much water of the beans are too fine. experiment it and enjoy it. Once you made a good coffee it worthed. But always keep in mind you need a good water and good coffee beans. if you don't have those two no matter how you make it won't taste that great.
喜歡他那種壞壞的感覺，但做咖啡卻很乾淨俐落！光是看已經很zen!
乾淨、俐落
非常專業、有意思的沖泡方式，在現場看應該是很享受。
坐标打卡，深圳，原来咖啡还可以这样做，大写人牛逼！！！期待去台湾到店品尝！！！
根本就是視覺、味覺、嗅覺的多重享受，好喜歡你的態度，希望未來有機會能到現場享受啊～
Concordo
咖啡師的專業、自信'、細膩！這杯咖啡光是在視覺上就已經很吸引人了！
嗯嗯
視覺享受⋯欣賞你的魅力⋯
太牛吧，犀利。
Look like delicious 😋
Bravo! Coffee star of Taiwan.
技術到達一個境界就變成了藝術
真想有幸喝一杯，太誘惑了，一定很好喝
kopi goncang.....terbaik💪💪
影片中amis使用陶瓷刀片的研磨機，陶瓷刀片除了抗靜電、發熱的優點外，還有大缺點就是容易出細粉，因為是碾碎的方式研磨，所以相較不銹鋼刀片來的不穩定，而amis都強調咖啡過程需要穩定，那沒想過陶瓷刀片的問題嗎
藝術了
台灣人可貴就是各種創意👍
也太綿密......
專業讓人發光發亮就是這樣！👏👍
this makes me want to visit Taiwan just to try it. Amazing barista
有人知道影片中的 下壺、濾杯和悶蒸罩去哪買嗎？😂😂
Wow~~~~ fantastic! So great 👍
很會吹
how did i get here?
看到了各種講究集於一身演出，真的厲害！斜拿壼和咖啡雪克開了眼界！
你的冲法，让我长知识了，简单又专业
這人真蠻厲害 這片子我一直在看 實在是很想喝一杯
最近Amis每週一跟五都在根本在旅行，信義店擔任客座咖啡師，歡迎來找Amis交流聊天～
好赞，大师的那种投入和自信
能敢和别人不一样，就已经超屌啦🎉🎉❤
Didn't know Neymar was a barista in his free time.
lol
He speaks chinese too
Ada yg terjemahkan...terus itu apa nama coffe.nya
Sumatra hadir 😁
Wkwkwkwkw terdampar qt...
😁 cuman mainin shaker adx gw mah bisa 😂😂😂
Can we get this recipe in english?
雖然不知道到底好不好喝
但是在我這個菜雞的眼中 看起來真的是滿厲害的
what kind grinder you use?
thinnest
@@lp520520520 where can i buy that grinder?
在哪裏開店？
请问可以给出Kalita的什么型号吗？
Next g
好特別的手沖方式😱
現場看真的精彩！有經過一定要去享受一下現場氛圍！
帥
is it necessary to bring your elbow up and down while shaking the coffee -..-...and also to tilt the kettle while pouring water..haha..doesnt make a difference if you pour water with straight kettle..
it is different on the bonavita,if you want to make small water it is better used to tilt the kettle.
Did you ever go to bar? Almost every barista i see tend to move his elbow when hard shaking, its our natural course of movement in that kind position to ease the burden in the shoulder
Controls the rate of flow of the water I think. Maybe ergonomics too. Lastly, style 🤩
@@Undisputed-Troll ease the burden? haha.. do you think it weight 12 kg? it is very light bro
@@aimanghazali hahaha, yes it light bro, but did you ever consider the soreness of the stiff shoulder if you shaking shaker 100 times in a 4 hours?
The repetitive make it burden bro, not the weight,
but yeah this person kinda have a exaggerated elbow movement
覺得他對自己非常有自信
我好像有在台中咖啡展看他表演過
What kind of brewing method is that? ..hope can have one
请问您的豆用几粗的来磨？☺
The fact is about fancy staff and his marketing skills
Awesome! Is his recipe posted anywhere? Would love to try to make this!
25g, fine grind, 100degc water, 100g water first pour mix for 30 sec, 50g water second pour 45 sec, last pour top off. He only used a portion of the last pour.
@@denny0104 i dont rlly understand chinese but from what i observe it is. 15gr , first pour 100gr keep stiring at 35sec , 2nd add another 50gr keep stiring & cover it for 1 mint, pour at center up to 300 gr , remove it when the time reach 2.10
and also i dont know if it is 25gr for me its heavy . most likely too thick.
fine size is givin u a strong bitterness less fruity for me even if u brew this fast . use a v60 standart size or little bit coarser
@@susutjapnoona3299 I may have been wrong about his recipe since he is not saying it to his customer. From what I observed from his other videos is that he is not using a standard recipe. He is focusing on extracting the sweetness and fruitiness hence the high ratio. He is also diluting flavor with water after.
@@denny0104 Could you give me a link to his channel?
Lift the coffee industry
Here my barista support from kingdom of saudi arabia
Iift everyone
Barista Jhimmie15 let us try your coffee
如果沒畫面加沒喝過會以為他的職業是神棍🤔5:45的時候哈哈😄
日本語でコメントさせていただきます。とても面白い入れ方で感心いたしました。いつか飲んでみたいと思いました。
好奇那个搅拌咖啡的小工具叫什么，想买一个练习
「虹吸咖啡攪拌棒」這個關鍵字應該找得到
不知道他們用的手沖壺叫什麼名字
他说小朋友4岁在他这喝的很开心，被感动到了
應該是亢奮😂
懂得透過表演讓消費著對他個人的咖啡知識加分。
请问这是哪位？想多看他的影片学习
what is the beverage he is making
太帥啦！期待可以回台北品嚐到他煮的咖啡
Wish I knew what he was saying. Just get the vibe he knows what he is talking about.
i just got JUICY
Mainly talking bout the type of beans and this bean is sweeter , bigger and has more of a coffee"juice" flavour
And this technique he used was unique in a competition in taiwan
The cover is used to preserve the flavour and the coffee produced has a sourish note
He started drinking coffee at the age of 4
好奇，极速降温了咖啡液不是会更酸了嘛？
不會 咖啡的酸是來自萃取時咖啡豆前段釋放的物質 後面冷卻（溫度）不會影響豆子的酸
倒是會影響甜（會變少）和苦 （會變多）有可能會因此凸顯酸而已
因此他萃取主要在前中段 避免後段的苦味
粉磨細也是為了減少酸值
這套理論很針對萃取甜感
@@Ives-19cm 他講的是冰咖啡的咖啡液，你說的是在沖的過程...
這樣會讓咖啡更好喝嗎？不會，會更貴
咖啡師傅的魅力真的是滿點，一樣是男生，看他這樣覺得超帥超有自信的!
一杯好咖啡如何而來
請問5:20上面那個白色蓋子哪裡買得到呢？
The coffee looks really good. How many oz of coffee beans did u use, cant understand d conversation.😊
I think its 25grams of beans
去過但是找不到
這家店在哪裡呀
Fred你除了料理也泡咖啡嗎？
沖煮時還跟BGM對拍 太帥了😤
请问他摇的那个杯子叫什么
Hello, Where I can buy it?
台灣之光🤩🤩🤩
阿密斯已經不再日出了!似乎有了自己的新品牌，不過流淚谷真的好喝
お茶などの飲み物の文化で成熟するこの国台湾
珈琲においても独自の進化をしていますね
シェケラートの様にも思える飲み物ですが、
焙煎豆の色、抽出方法の違いからおおよそまったくの別物なのでしょう。
バリスタの彼が『Creamy break』と言う言葉を発していますが、
ビールの泡の様に泡は避けて液体だけ飲むとおいしそうですね。
いずれ台湾に行くことがあれば是非味わってみたいです。
日本より
求翻譯
台灣，在茶等飲料文化中日趨成熟的國家
您還開發了自己的咖啡
雖然看起來像Shekelato，
它可能與烤豆的顏色和提取方法幾乎完全不同。
他在咖啡師說出“乳突”
如果只喝液體，避免像啤酒泡沫那樣的泡沫，它看起來很美味。
如果有一天我去台灣，我想嚐嚐。
來自日本
來自GOOGLE 翻譯XD
Looks delicious
喜欢 真的太棒了 支持！有机会也想喝
這已經不是一杯咖啡的概念了，純粹是藝術創作！頂！
Exactly
Very strange bloom technique. Interesting video!
If you can even call it that
咖啡豆哪里可以买到