George Howell is an absolute titan in the specialty coffee industry. He's constantly innovating, and incredibly articulate in explaining complex coffee concepts. Truly a jewel in this evolving industry. Great video to introduce newbies into the specialty coffee world.
This was darn near a Masterclass in coffee. I’ve falling down the coffee/espresso hole about 3 years ago and I’ve cobbled all of this information from various readings and videos but this has it all in one place. Sorry I didn’t find it sooner but it certainly confirmed all that I’ve learned.
Adding cream and sugar to coffees died for me soon after my first successful batches of coffee beans I roasted. I entered into a world of flavours that were never there with store bought coffees. What a eureka moment!
It might have been from a bit while back, but this probably is the best "Intro to Coffee" video I've seen so far. Mr. Howell kept me interested for the entire duration of the video with his enthusiasm.
.. always good to be offered education and advisory tips. Who doesn’t wonder: how do they do that. Enjoyed arming myself with better understanding of what I’m looking at - hence what am I getting myself into. :).
Excellent video! I like drinking coffee but know next to nothing about it. I did buy a coffee roasting starter kit a year or so ago and it's fun to use.
The more I learn about coffee the more interesting it becomes. Living on top of a Starbucks store I have only recently begun to explore lighter roasts and different ways of preparing the lovely stuff. I have always used creme in coffee but sweeteners in coffee, I can not abide. First I got a French press. Loved the results and found it better with no adulterations. Then a new stove top espresso maker appeared. That too I prefer black unless having a strong latte. Recently had a Turkish coffee at a local Turkish restaurant. Sade, no sugar. Wow, that was different again. For me, the addictive part of coffee are the smells and tastes.
Macnutz420 do urself a favor and stop wasting ur money on starbucks. u can can waayy better results with a small espresso machine and buying ur beans fresh! and its cheaper. a shot cost maybe .30 of good coffee plus milk. i can recommend machines if u like.
You know the reason why Starbucks roasts it’s beans so dark right? It’s because it’s easy for them to pass off their cheap chemical coated beans as something that’s quality. The darker they are roasted, the less you can actually taste the flavors/note of the region. You can basically take garbage beans and make them taste the same as a higher quality bean would. As a roaster it’s frustrating when a customer comes in and I ask how do you like your coffee and they all say dark and bold or espresso which is a process not a type, blend or roast. That tells me nothing other than they’ve been brainwashed by Starbucks. I’m in WA so those things are on every corner. It’s fun though to teach them about coffee and show them how much better a lighter roast will taste. We also specialize in great tasting organic chemical free coffee. Who cares if it’s organic if it tastes horrible right?
This is great video and info on coffee bean. i love it .. love the way you present it and delivery your expertise on coffee beans/ coffee. i am a beginner to drinking and learning about coffee beans/coffee and i am really gaining alot from your video .. i watch this video many times to try to full understands and appreciate coffee bean ... love to learn more and move on to further steps ... Thank so very much for this video and sharing ! i am subscribed to you! ...
You said it,simply undrinkable , that's what so called premium coffee that we are often offered in posh places is! They can tell you all sorts of stories about their exclusive blend but, you might have paid an extortionate price for a coffee made from 3/4 of over roasted & ground to the pulp chickpeas😁 That's taking the mick! If a coffee that doesn't' have that unique aroma that entse you & enhance your senses without giving a vertigo, it is definitely not coffee! I prefer & trust myself to make my own only , that way I don't spend the rest of my day feeling ill . As for comparing Coffee with wine , that's simply outragous😁🌹🥀
I’m impressed that cream and sugar still works. It stopped working for me within 6 months of sticking strictly to fresh roasted. I don’t add it anymore, I bring my own coffee. Even to a restaurant 😂
Interesting video, but little practical advice. I really got into coffee beans, roasting, grinding and brewing techniques about 35 years ago. It was much more difficult to acquire green beans back then. Over the years I have also got into whiskey origins, aging and blending. There is a parallel between these beverages. The most important factor for both is palate. Some people prefer dark roasts of coffee other prefer light. Some people prefer single malt scotch while some people swear by blended whiskey and millions if not billions of consumers prefer blending their coffee with flavored syrups and creams. Europeans used to prefer Robusta beans while North American preferred Arabica beans, but the difference in taste is now diminishing and Arabica is dominating even the European market. I almost never put cream or sugar in coffee no matter how poorly it tastes. If it is supremely offensive to my palate, I simply will not drink it. There is no perfect coffee for every palate. Forget the type of bean, altitude or source. My advice is to try different brands and see what you prefer. If you have a palate that prefers sweet over savory, you will probably like the lighter roasts. The way you grind and brew coffee coffee greatly influences taste. Once again this will depend upon your palate. Coffee snobs like wine connoisseurs abound and seldom give useful advice. They are more into fads. Experiment. There is a price and grind for almost everyone, (realizing that some people just don't like coffee).
how much does the quality of green bean is important? Say the cheapest, average priced and expensive green beans (speaking from the wholesale perspective). Would it make huge or just small difference (at least from average cofee drinker perspective)?
Lol, what he called "unpalatable" is my favorite roast (light). What he called "French Roast", I call burnt crap that destroys the subtleties of good African beans. It's all subjective, I suppose.
@@manictiger no it's just Americans are completely destroyed by bad coffee, we learned to love that burnt old coffee our ancestors used to get. I would argue all"dark roasts"are burnt Starbucks garbage that taste the same. In south America they are so used to good fresh coffee, they come to America and can't stand its flavor.
I can't understand the cream but the sugar makes no sense. The sugar really masks the beautiful coffee flavor. Try to slowly decrease the sugar down to zero and you will learn to love it!
Wonderful video, and you are right, organic is bought because it's organic and not because it tastes great. And, the prices are often so high it's ridiculous; so, now, I roast my own.
Very nice vid... Especially when comes from someone that actually knows what they're talking about... many intro/reviews are just click bait... This is perfect coffee fundamentals for anyone.. 👏👏👏☕☕☕
BF Florida thanks so much. Yes George is the OG. He’s legit. Is you could see how painstakingly he tastes every coffee with beans from same farms yet different elevations you would be even more impressed. Super nice person as well.
I just buy most of my coffee from George Howell at this point. There may be other roasters that have offerings are on par with what Howell offers but I sure haven’t discovered them yet. He started right out with that Mamuto label as an example too. That is definitely the best coffee I’ve tasted so far.
Sunflower I personally prefer light roast coffee. I prefer pour over using a Hario V60 or a Kalita Wave. Sometimes I use a Aero Press too. I haven’t used a french press much but it’s all a matter of personal preference. That’s the fun part!
He really knows the in-depth of coffee and also has a very broad overall knowledge about coffee from farm to cup. Appreciated for sharing this great video. May I know which blends of coffee beans are most accepted by most people? So far I have been on single origin, would like to explore the blends. Thank you.
Great presentation. In wine making blending often improves the quality of wine. Master blenders are highly sought. Most Bordeauxs are blends and they are some of the best wines in the world. Are saying blending coffee always reduces quality?
Awesome video! However, I don't understand why you would freeze your un-roasted beans. I always heard that was a no-no due to the fact that the freezing imparts moisture. Do I have this wrong? Personally, I store my (roasted) beans in vacuum bags and just store them in a cool dark cabinet.
I have tried many coffees in the US and I have tried many coffee traveling to Central, South America and Africa and all those coffee are really bitter and apparently it is because of the type of coffee they have and specially because of the process of getting the final dry coffee bean. The only coffee that was perfect in flavor, smell, bold, rich and not bitter was the Colombian Coffee and I learned why. Colombian coffee has a very precise process where they use clean water, they pick only the best red coffee beans , and most of the coffee plants are Arabica coffee plans. Really the best coffee.( I am not Colombian. Colombia really specialize in producing the best coffee)
The fact that seeds that are stored correctly that last for 20 50 years and later be sowed into the ground and produce a wonderful harvest is a testament to George's synopsis of coffee freshness and storage of coffee beans.
Please tell me what kind and where find light roasted coffee for saudi traditional coffee. Cannot find here in europe. They seems to use yellowish coffee powder...please help
Mr George Howell, very interesting, I am planting coffee in the region of Solok, 1600 m above sea level, just started 1,5 years ago, 2500 trees, on going for another 12 ha, about to harvest in the next 3 to 4 months, Single origin sigararutang, would you advise me how to make it specialty coffee. Thank you very much
George Howell is an absolute titan in the specialty coffee industry. He's constantly innovating, and incredibly articulate in explaining complex coffee concepts.
Truly a jewel in this evolving industry.
Great video to introduce newbies into the specialty coffee world.
This was darn near a Masterclass in coffee. I’ve falling down the coffee/espresso hole about 3 years ago and I’ve cobbled all of this information from various readings and videos but this has it all in one place. Sorry I didn’t find it sooner but it certainly confirmed all that I’ve learned.
This, gentleman, was a great video, thumbs up
Federico Ayup indeed
like no 111 😅
hoping it's good luck for my coffee dreams
how a gentleman could be any kind of video?
Just started buying my beans from his company..great prices...been happy so far
I've learned so much about coffee beans! Thank you!
These coffee beans fundamentals well penetrated deep into the targeted audience especially beginners like me. Thank you Captian.
Some really great info here. Thank you for taking the time to share it.
Good knowledge! Thanks for sharing!
Very, very instructive. Thank you!
That was great Mr. Howell.Thanks for your time.
Thanks so much for the information. it was a good video for an ordinary coffee drinker like myself. now i will be a better coffee buyer.
Fantastic video! Thanks for the lesson.
Good video. Thanks for posting.
Adding cream and sugar to coffees died for me soon after my first successful batches of coffee beans I roasted. I entered into a world of flavours that were never there with store bought coffees. What a eureka moment!
Great information and a really clear presentation. Thanks!
thank you sir! it is an amazing presentation. it helped me a lot.
Wow!! This was highly informative and eloquently explained.
currently watching this. its interesting how he speaks about coffee. it just gets you hooked. i liked the part when he talked in "A Film about Coffee"
Thanks for the clear info. Stands up all these years later.
Thanks for the great info.
Great video! This was the info I have been looking for!
The most informative video on coffee I've seen.
Thank you for sharing your knowledge.
Thank you Master George Howell!
Thanks for an excellent video!
That was incredible 👍🏻
Great information! Superbly, concisely presented content! Thank-you, sir! Looking forward to furthering my education!
Exactly what I was looking for thanks
It might have been from a bit while back, but this probably is the best "Intro to Coffee" video I've seen so far.
Mr. Howell kept me interested for the entire duration of the video with his enthusiasm.
Fascinating! I didn't know any of that, and I've been buying freshly roasted coffee for 20 years!
So much about Café I never knew. Love it
glad you enjoyed the video Benjy Portnoy. george is a coffee genius.
Thankyou, great introduction!
Great presentation for coffee beans science...simple, comprehensive, and clear...thanks
Loved your video, very informative.
I was expecting a sales pitch so pleasantly surprised that it was educational.
Great course on coffee..thank you
Excellent tutorial video. As a novice, I greatly appreciate Mr. Howell's easy to follow presentation.
Great coffee knowledge enhancer. Many thanks
.. always good to be offered education and advisory tips. Who doesn’t wonder: how do they do that. Enjoyed arming myself with better understanding of what I’m looking at - hence what am I getting myself into. :).
Very interesting, thanks George. I’m going to look for your website.
Great info!! Thanks for sharing
Thanks for your help!
Thank you, this was wonderfully informative and what I was hoping to learn, I really appreciate it!
Great video informative and honest!!! 👍
Gracias por este video. Muy instructivo. 👍
Excellent video! I like drinking coffee but know next to nothing about it. I did buy a coffee roasting starter kit a year or so ago and it's fun to use.
thank you for all information
Great video for processors...thank you!
The more I learn about coffee the more interesting it becomes. Living on top of a Starbucks store I have only recently begun to explore lighter roasts and different ways of preparing the lovely stuff. I have always used creme in coffee but sweeteners in coffee, I can not abide.
First I got a French press. Loved the results and found it better with no adulterations. Then a new stove top espresso maker appeared. That too I prefer black unless having a strong latte. Recently had a Turkish coffee at a local Turkish restaurant. Sade, no sugar. Wow, that was different again. For me, the addictive part of coffee are the smells and tastes.
Macnutz420 do urself a favor and stop wasting ur money on starbucks. u can can waayy better results with a small espresso machine and buying ur beans fresh! and its cheaper. a shot cost maybe .30 of good coffee plus milk. i can recommend machines if u like.
You know the reason why Starbucks roasts it’s beans so dark right? It’s because it’s easy for them to pass off their cheap chemical coated beans as something that’s quality. The darker they are roasted, the less you can actually taste the flavors/note of the region. You can basically take garbage beans and make them taste the same as a higher quality bean would. As a roaster it’s frustrating when a customer comes in and I ask how do you like your coffee and they all say dark and bold or espresso which is a process not a type, blend or roast. That tells me nothing other than they’ve been brainwashed by Starbucks. I’m in WA so those things are on every corner. It’s fun though to teach them about coffee and show them how much better a lighter roast will taste. We also specialize in great tasting organic chemical free coffee. Who cares if it’s organic if it tastes horrible right?
@@seaglassmomma4040 yup. well known fact. this is why i never recommend starbucks, roast your own and get it from a good provider.
enjoy it man, its the only acceptable legal drug so far
@Angel Bulldog both not so acceptable by society/doctors for daily intake... cigarettes sucks, 15 years smoker here and i hate it
Good read great information coffee processing!
This is great video and info on coffee bean. i love it .. love the way you present it and delivery your expertise on coffee beans/ coffee. i am a beginner to drinking and learning about coffee beans/coffee and i am really gaining alot from your video .. i watch this video many times to try to full understands and appreciate coffee bean ... love to learn more and move on to further steps ... Thank so very much for this video and sharing ! i am subscribed to you! ...
Thanks. Great information
4 mins in and I’m impressed with the video
You said it,simply undrinkable , that's what so called premium coffee that we are often offered in posh places is! They can tell you all sorts of stories about their exclusive blend but, you might have paid an extortionate price for a coffee made from 3/4 of over roasted & ground to the pulp chickpeas😁 That's taking the mick! If a coffee that doesn't' have that unique aroma that entse you & enhance your senses without giving a vertigo, it is definitely not coffee! I prefer & trust myself to make my own only , that way I don't spend the rest of my day feeling ill . As for comparing Coffee with wine , that's simply outragous😁🌹🥀
I’m impressed that cream and sugar still works. It stopped working for me within 6 months of sticking strictly to fresh roasted. I don’t add it anymore, I bring my own coffee. Even to a restaurant 😂
Very informative!
Thank you sir.
Thanks for your time
Nicely done. Very informative.
That was good! I'm vindicated with my lighter roasts and single origin beans. I just have to perfect the roasting part.
Amazing information thank you, sir.
Thanx for video. 👍🏻
🇫🇷❤️💕🧚♀️👍thank you for sharing this information. Wonderful...
Very good. Tanks!
Great knowledge. I put a video up this week on the COFFEEwithGPA channel about how coffee is produced, been an interesting learn!
great video, eloquent
Interesting video, but little practical advice. I really got into coffee beans, roasting, grinding and brewing techniques about 35 years ago. It was much more difficult to acquire green beans back then. Over the years I have also got into whiskey origins, aging and blending. There is a parallel between these beverages. The most important factor for both is palate. Some people prefer dark roasts of coffee other prefer light. Some people prefer single malt scotch while some people swear by blended whiskey and millions if not billions of consumers prefer blending their coffee with flavored syrups and creams. Europeans used to prefer Robusta beans while North American preferred Arabica beans, but the difference in taste is now diminishing and Arabica is dominating even the European market.
I almost never put cream or sugar in coffee no matter how poorly it tastes. If it is supremely offensive to my palate, I simply will not drink it.
There is no perfect coffee for every palate. Forget the type of bean, altitude or source. My advice is to try different brands and see what you prefer. If you have a palate that prefers sweet over savory, you will probably like the lighter roasts. The way you grind and brew coffee coffee greatly influences taste. Once again this will depend upon your palate. Coffee snobs like wine connoisseurs abound and seldom give useful advice. They are more into fads.
Experiment. There is a price and grind for almost everyone, (realizing that some people just don't like coffee).
John 💕Thank you!👍🏽
how much does the quality of green bean is important? Say the cheapest, average priced and expensive green beans (speaking from the wholesale perspective). Would it make huge or just small difference (at least from average cofee drinker perspective)?
I 💯% agree. It's up to the person's preference..
Lol, what he called "unpalatable" is my favorite roast (light). What he called "French Roast", I call burnt crap that destroys the subtleties of good African beans. It's all subjective, I suppose.
@@manictiger no it's just Americans are completely destroyed by bad coffee, we learned to love that burnt old coffee our ancestors used to get. I would argue all"dark roasts"are burnt Starbucks garbage that taste the same. In south America they are so used to good fresh coffee, they come to America and can't stand its flavor.
Very nice presentation.
Thanks George very well done trying some Sumatra and kona from Trader Joe's do not no there quality I use and old time. Purculater like grandpa had
Sir , It was educational, I am grateful to you :(
ok Im glad he made that confession. Im not alone. lol
I can't understand the cream but the sugar makes no sense. The sugar really masks the beautiful coffee flavor. Try to slowly decrease the sugar down to zero and you will learn to love it!
@@jimlahey5354 he was saying he only uses milk/cream and sugar is lower quality coffees
I'm a tea drinker but I appreciate this......when I do drink coffee it's just the store brand cheap stuff.....but my tea is a different story
I agreed . Please education me more about tea. Matcha ?
Excellent, I will keep my Pilon. Good bang for the buck
Wonderful video, and you are right, organic is bought because it's organic and not because it tastes great. And, the prices are often so high it's ridiculous; so, now, I roast my own.
Haha cream and sugar! Yes for that!!!
Very very informative
That coffee sample is from my region in Kenya kirinyaga we have best coffee since region is near mt.kenya
As a coffee taster in Kenya, i agree.
The best coffee ever is from kaffaa Ethiopia
@Arada, “best” is a relative word. Many people prefer Kenyan coffee (Rwandan too) over Ethiopian ones
Kona coffee is the best
Great guy!! 👍
Very nice vid... Especially when comes from someone that actually knows what they're talking about... many intro/reviews are just click bait... This is perfect coffee fundamentals for anyone.. 👏👏👏☕☕☕
BF Florida thanks so much. Yes George is the OG. He’s legit. Is you could see how painstakingly he tastes every coffee with beans from same farms yet different elevations you would be even more impressed. Super nice person as well.
Great 👍
I just buy most of my coffee from George Howell at this point. There may be other roasters that have offerings are on par with what Howell offers but I sure haven’t discovered them yet. He started right out with that Mamuto label as an example too. That is definitely the best coffee I’ve tasted so far.
What do you brew quality coffee in? Is a French press ok?
Sunflower I personally prefer light roast coffee. I prefer pour over using a Hario V60 or a Kalita Wave. Sometimes I use a Aero Press too. I haven’t used a french press much but it’s all a matter of personal preference. That’s the fun part!
Yay for direct trade!
He really knows the in-depth of coffee and also has a very broad overall knowledge about coffee from farm to cup. Appreciated for sharing this great video.
May I know which blends of coffee beans are most accepted by most people? So far I have been on single origin, would like to explore the blends. Thank you.
Great presentation. In wine making blending often improves the quality of wine. Master blenders are highly sought. Most Bordeauxs are blends and they are some of the best wines in the world. Are saying blending coffee always reduces quality?
Thank You for the info. Can you recommend any exquisite organic coffee? They are always difficult to find
thanks
Awesome video! However, I don't understand why you would freeze your un-roasted beans. I always heard that was a no-no due to the fact that the freezing imparts moisture. Do I have this wrong? Personally, I store my (roasted) beans in vacuum bags and just store them in a cool dark cabinet.
This is fantastic. He explains it in such a simple manner.
Could you please also talk about Shade grown vs coffee grown in full sunlight?
yes. but it took 5 min (for me) to realize the topic was coffee, not wine. perhaps a marketing scheme?
@@amandasteven1400 you are a moron.
I have tried many coffees in the US and I have tried many coffee traveling to Central, South America and Africa and all those coffee are really bitter and apparently it is because of the type of coffee they have and specially because of the process of getting the final dry coffee bean. The only coffee that was perfect in flavor, smell, bold, rich and not bitter was the Colombian Coffee and I learned why. Colombian coffee has a very precise process where they use clean water, they pick only the best red coffee beans , and most of the coffee plants are Arabica coffee plans. Really the best coffee.( I am not Colombian. Colombia really specialize in producing the best coffee)
If you need some blue mountain coffee from jamaica contact me at hanchardhopeton@gmail.com
I’m falling 😴 with this video need to get coffee
that you sir
Yemen has one of the most best coffee in the world.. Which is grown in a high altitude
Great video, but you jumped over Oregon's Willamette Valley!
If you aiming acidity it's true you need fresh harvest *but* if you want to intensify the chocolatey flavor ... you must aging it
I personally find great flavors in black coffee alone.
I find that buying coffee in a TYPICAL STORE, only offers you a variety you can count on two fingers of one hand!
The fact that seeds that are stored correctly that last for 20 50 years and later be sowed into the ground and produce a wonderful harvest is a testament to George's synopsis of coffee freshness and storage of coffee beans.
Great video. Although i have to say it... Star bucks coffee is pollution to ones mouth.
Starbucks is ok if you buy their beans and prepare it yourself.
Starbucks uses a blend of specialty and commercial coffee. No single origin
@@bikesandbeans nah bruh
❤❤❤❤
Please tell me what kind and where find light roasted coffee for saudi traditional coffee. Cannot find here in europe. They seems to use yellowish coffee powder...please help
Mr George Howell, very interesting, I am planting coffee in the region of Solok, 1600 m above sea level, just started 1,5 years ago, 2500 trees, on going for another 12 ha, about to harvest in the next 3 to 4 months, Single origin sigararutang, would you advise me how to make it specialty coffee. Thank you very much