In case you're wondering - yes, Josh's hair is powered by single origin coffee (all of them). Tell us, what's the best single origin coffee you've tried?
Thanks so much for this primer! I've always gone for darker roasts rather than blonde ones in order to get smoother, less acidic coffee. (I usually have espresso or a noisette, sometimes a capuccino. When I want more volume, either a long black or I'll use my french press.) Now I think I need to look for Natural instead of Washed and maybe I can explore other roasts and, therefore flavours. I love my wine tasting so, now I can have more fun applying this to coffee. Thank you and cheers!
Thanks heaps for this informative! I presumed you had something ace coming. The bestest of all is Ethiopia/ Boledu/ Dega/ Natural. OMG that one as cold brew is the shiT. As espressos, love Colombia's, Panama's etc.
The best single origin that I have tasted so far is a Washed processed, medium to dark roasted, Bourbon varietal from Brazil. Having a dried fruit, chocolate and caramel notes.
My favourite single roasts have been one from Honduras and another from Tanzania. Definitely tricky through the espresso machine but so worth it since I'm not a fan of french press, pour over or the dreaded drip coffee
I've had some pretty great coffees, especially those from my local roasters. A few coffees that have really stood out to me, and are among my top coffees are: Volcanica: Dominican, Ramirez Estate,. It's a red honey process coffee that had aroma and flavor that really made me think of strawberries. Ferris Coffee La Lia, Tarrazu, Costa Rica, Catuai. An experimental white honey coffee that had cinnamon sticks laid out with the coffee during the drying process. The result was a coffee that had a subtle, but very present Cinnamon note. Ferris Coffee El Vergel, San Marcos, Guatamala, Caturra. The only dark roasted single origin coffee I've had so far and it was great. Very smooth with more subtle fruity notes
I still cannot move from Indonesia's single origins, the Kerinci and Bali's Kintamani coffee. Both for me serve my taste of fruity notes of the coffee.
I honestly haven't had a single origin I didn't like, I lean towards natural, gesha, bourbon and wush wush are probably my standout varietals after 6 weeks with my ECM.
Coffee flavors can be explained by two, only two factors: Factor 1: Robusta vs Arabica Factor 2: Processing (include roasting) Origin is a big lie. None of those snobs can tell origin by flavor only.
I only buy single-origin coffee. A blend might taste good once, but there is nothing preventing the vendor from changing the formula to make it cheaper, using crappy beans, etc.
Was never into specialty coffee but wanted to taste what it's like. Bought single origin Colombia arabica light roast. Sorry single origin coffee is not my thing.
do not listen!!!! put as much sugar and cream as you want because the better the coffee, the better your dream sugar and cream experience is. also watch out and don't even touch their "blends". make sure it has a farmer name with altitude and variety. this doesn't guarantee 85+ coffee but that's what we want here. Also single origin AND single estate AND single lot is key, you're getting a coffee that at low volume probably had to go through some lab or actual competitions to get to you. The Barn out of Germany is my roaster template for this and maybe accessible to you.
Love naturals and honeys I don’t know why naturals get all the hate they are fruit bombs and that’s why I love them Anaerobic can be great too if rested long enough and brewed cooler as to not over extract
So to be classed as a Single Origin a coffee only has to come from a single location (be it a lot on a farm or a large geographical area).? If that Single Origin uses different varietals in that area, is that not then a blend? In my opinion a Single Origin should be from a single location AND should be a single varietal, but if my observations are correct, various varietals can and are used in a Single Origin coffee. Very much like wine, the terroir is the over-riding consideration, though wines are also named by their grape variety? I’m still confused
There is no official definition, however a single location is the most commonly used definition by coffee roasters. Yes, some people argue that it should also be a single variety, however this is not always possible (or desirable) particularly in places where coffee is produced by hundreds (or thousands) of tiny, family farms processed through a cooperative, like in Africa, Indonesia, PNG & parts of Central America.
As your palette matures you will be able to differentiate various flavor notes. Try comparing 3 cups of different coffees. Each cup has a different coffee. It's hard to compare a coffee from one you had in the past.
In case you're wondering - yes, Josh's hair is powered by single origin coffee (all of them).
Tell us, what's the best single origin coffee you've tried?
honey-processed costa rican geisha
HA!!
Yirgacheffe Gedio, heirloom.
Brazil fazeda
Colombia -- El Paraiso Tropical
Love it! It really is intimidating when you’re standing and staring at the labels with no actual idea what they’re saying. Thanks!
I highly recommend anaerobic fermented single origin coffee's! The flavours are incredible. Coming from a coffee roaster ☕
One of the best videos on UA-cam about Origin Coffee 👍🏼☕️😉
Coffee is a beverage that puts one to sleep when not drank. I have measured out my life with coffee spoons. Love from Korea🇰🇷💕
Thanks so much for this primer! I've always gone for darker roasts rather than blonde ones in order to get smoother, less acidic coffee. (I usually have espresso or a noisette, sometimes a capuccino. When I want more volume, either a long black or I'll use my french press.) Now I think I need to look for Natural instead of Washed and maybe I can explore other roasts and, therefore flavours. I love my wine tasting so, now I can have more fun applying this to coffee. Thank you and cheers!
Wow, this video's quality is way beyond my expectation that I had based on the title 🙏🏼✨
Awesome video. Learned new things about single origins. One of my favorites are Ethiopians, particularly Yirgacheffe.
okay ...this channel is now my personal favorite !
Thanks heaps for this informative! I presumed you had something ace coming.
The bestest of all is Ethiopia/ Boledu/ Dega/ Natural. OMG that one as cold brew is the shiT.
As espressos, love Colombia's, Panama's etc.
the best coffee I tried so far from around the world is by far our own local coffee bean, The single origin from Mount Apo Davao
I currently can't get over Daguma from Mt. Apo in the Philippines
The best single origin that I have tasted so far is a Washed processed, medium to dark roasted, Bourbon varietal from Brazil. Having a dried fruit, chocolate and caramel notes.
Same! Brownies, caramel and almond flavors. Absolutely crazy
What brand or roaster have you tried?
A great guide and more solid content from you guys. Thanks for the info and cheers!
My favourite single roasts have been one from Honduras and another from Tanzania. Definitely tricky through the espresso machine but so worth it since I'm not a fan of french press, pour over or the dreaded drip coffee
I've had some pretty great coffees, especially those from my local roasters. A few coffees that have really stood out to me, and are among my top coffees are:
Volcanica: Dominican, Ramirez Estate,. It's a red honey process coffee that had aroma and flavor that really made me think of strawberries.
Ferris Coffee La Lia, Tarrazu, Costa Rica, Catuai. An experimental white honey coffee that had cinnamon sticks laid out with the coffee during the drying process. The result was a coffee that had a subtle, but very present Cinnamon note.
Ferris Coffee El Vergel, San Marcos, Guatamala, Caturra. The only dark roasted single origin coffee I've had so far and it was great. Very smooth with more subtle fruity notes
Best coffee channel there is
I love my Wahana Estate Natural by Opal Coffee !!!! (almost as much as I love Josh's hair) ;)
Nice video very detailed and resumed at the same time ! I'm in order to taste the Gaio mountain from Sumatra soon
This was so helpful, thanks!
I really loved the 2020 Ethiopia Banko Gotiti, the 2021 batch seemed a bit more acidic and less fruity
What happened to your hair, mate? :D Thanks for the quick guide. Maybe more detailed / in-depth stuff coming in the future?
Excellent presentation. I will share it. TY.
Thanks very much man
My favourite single origin coffee is Ethiopian Djimmah. Burundi beans are also very nice.
I still cannot move from Indonesia's single origins, the Kerinci and Bali's Kintamani coffee. Both for me serve my taste of fruity notes of the coffee.
I honestly haven't had a single origin I didn't like, I lean towards natural, gesha, bourbon and wush wush are probably my standout varietals after 6 weeks with my ECM.
I used to drink Dana coffee from Nepal single origin&organic
Coffee flavors can be explained by two, only two factors:
Factor 1: Robusta vs Arabica
Factor 2: Processing (include roasting)
Origin is a big lie. None of those snobs can tell origin by flavor only.
Best of Panama 2013 Esmeralda Geisha was one of the top memorable coffees that stands out. Probably makes my top 10.
Only top 10?
@@SevenMilesCoffeeRoasters maybe top 3, I’ve had lots of great coffee over the years.
Brilliant informational content
Am in love with robusta uganga masaka😅
I want to know which bean's is good for milk base coffee single origin or blend???
I feel like I can trust this guy. He looks like someone who had drunk a gallon of coffee a year.
Anyways, thx for the quick informative video
yep!! definitely have drunk this much easily!! annnnnd also bouncing off the walls with it!
I just waiting a new video thaks
I only buy single-origin coffee. A blend might taste good once, but there is nothing preventing the vendor from changing the formula to make it cheaper, using crappy beans, etc.
Was never into specialty coffee but wanted to taste what it's like. Bought single origin Colombia arabica light roast. Sorry single origin coffee is not my thing.
My all time single origin would be Indonesian Mandheling...
do not listen!!!! put as much sugar and cream as you want because the better the coffee, the better your dream sugar and cream experience is. also watch out and don't even touch their "blends". make sure it has a farmer name with altitude and variety. this doesn't guarantee 85+ coffee but that's what we want here. Also single origin AND single estate AND single lot is key, you're getting a coffee that at low volume probably had to go through some lab or actual competitions to get to you. The Barn out of Germany is my roaster template for this and maybe accessible to you.
For me the best single origin I ever tasted was from Colombia
Mate, Bali Kintamani of course
Love naturals and honeys I don’t know why naturals get all the hate they are fruit bombs and that’s why I love them
Anaerobic can be great too if rested long enough and brewed cooler as to not over extract
Blackpool Coffee, from Sri Lanka.
Hayes valley from blue bottle coffee is the best on earth hands down
For you it is.
So to be classed as a Single Origin a coffee only has to come from a single location (be it a lot on a farm or a large geographical area).? If that Single Origin uses different varietals in that area, is that not then a blend? In my opinion a Single Origin should be from a single location AND should be a single varietal, but if my observations are correct, various varietals can and are used in a Single Origin coffee. Very much like wine, the terroir is the over-riding consideration, though wines are also named by their grape variety? I’m still confused
There is no official definition, however a single location is the most commonly used definition by coffee roasters. Yes, some people argue that it should also be a single variety, however this is not always possible (or desirable) particularly in places where coffee is produced by hundreds (or thousands) of tiny, family farms processed through a cooperative, like in Africa, Indonesia, PNG & parts of Central America.
great contents :)
i don't really like SO ...i like blends and dark roasts
Genial
I don't get why single origin coffee is more expensive when it sounds like it takes less processing, as in you not having to blend it.
You're partially paying for the rarity.
Also, blends are sometimes "cut" with cheaper beans. With single origin, you know what you're getting.
@@ThePoorStudent This makes complete sense to me, thanks.
Don Massimo
you have the same hairstyle as Boris Johnson
We think Adam made it cooler though :) Aussie's are trendsetter's haha!
🐶
I do not drink coffee. Not sure how I got here.
It's not how you got here, it's about how long you stay. 🤣
In coffee world 'pretentiousness' is so apparent that at times it's laughable.
They all taste the same to me.
As your palette matures you will be able to differentiate various flavor notes. Try comparing 3 cups of different coffees. Each cup has a different coffee. It's hard to compare a coffee from one you had in the past.
So why does American coffee taste watery?
Because Americans taste "quantity" and little else.
Someone here is absolutely clueless and talking out of their ass.