An advanced tutorial on achieving balanced coffee extraction & how to taste/identify complex flavors. Learn from the master - coffee guru George Howell.
Hello Mr. Howell! Thank you for your hard work! I really liked your valuable information. My wife and I really love coffee! We are from Moldova! Having looked through your information, unfortunately, we realized that we will never try real coffee, but only a fake, since real coffee costs a lot! Since we are not rich. This is not very fair! What we sell is very far from real coffee! The desire to drink further coffee simply disappears. Of course, you can live without it, this is not the most vital thing ... It's bad when the profit, the benefit is higher than the person himself!
Love the classes and tips. I am understanding much better the principles of coffee and I thank you. 😊 I have a question for you. I am interested in the Harrio V. 60 method. Which one do you recommend the plastic or the ceramic one? Thank you!
I always though that the darker the roast, the more flavorful it would be. Every time I've ever had light roasts it just tastes like water, while if I make darker roasts, it seems more robust. Looks like I'll have to try out your methods and see if it changes! As always, thanks so much for sharing your ideas with great explanations that actually teach what goes on in the process
It comes down to the quality of the coffee. If you buy shit quality, make sure its dark roasted so the roast flavour hides the poor taste. If you buy quality, make sure it's not dark roasted, as it's a waste of money.
It's also a matter of taste. If you like the caramel/smokey/burned flavour of dark roasted coffee then I'd suggest you stick with it. If you like it it's best to buy a cheap dark roast coffee, since it would be a waste of money to buy an expensive dark roast. If you like the sweeter and more complex flavours then try a lighter roast. This usually results in a less bitter coffee, which some people dislike since it becomes more like tea. But like steak, it all comes down to personal preference!
That was what I thought also before watching this video. Now I know a bit more about coffee (just a bit more), I know what to look for next time. Nevertheless, I kind of like the Cafe Verona and French Roast from Starbucks. I think they smell great, but next time, I will try the lighter roast.
L L, deartotheheart you will find that most of the time the lighter roasted coffee is more acidic (and i dont mean bitter).. i.e. more juice like than "coffee flavored."With central american coffees you might get more nutty, chocolate flavors. African coffees fruity and tart. I would suggest a dark roast, since you're used to Starbucks, but one that is not oily as seen in this video. Many specialty coffee roasters have this type of coffee available.
Dear George, Can you tell me where I can import Ethiopian Coffee into America to sell to major companies? Is there a course that I can take to teach me how to start? Thank you for your great help!
thank you for such a great vid! I don't understand your last comment about 'losing it in the weight' when choosing darker roast in a specialty coffee? Can u explain? I'd assumed since we pay by weight, i'm not sure i grasp your idea.
I'm actually confused. Are not the "spent" grounds extracted, as well- since water has passed through them? Thanks to anyone who can make this easier for me to understand.
I'm so ready to embrace the metric system, doing carpentry is a pain. Using millimeter goes beyond most accurate required, and without crazy struggles of playing around with fractions.
4:08 Two tablespoons of ground coffee to six ounces of water. Your great grandma knew this secret. Convex for strong coffee. Concave for milder coffee.
a) Using low quality coffee. b) Using a french press. You would have much better results with a specialty coffee via pour over with something like a chemex or V60 or an aeropress.
Don’t listen to that guy, french pressing works great. It could be the beans you buy, check to see if they’re freshly roasted. Also use whole beans And grind them just before brewing, french presses will really bring out imperfections of the bean if it’s not fresh and good quality, also do not use boiling hot water, because it can make it taste a bit burned as well, instead bring it to a rolling boil (just as bubbles start forming and rising) then pour some into the french press to warm it up then empty it and place the beans. It helps the beans so they don’t get any sort of temperature shock from having hot water poured into them. I personally also will pour just enough water for the beans to soak in and let it sot for about a minute, then pour the rest of the water and let it extract four 4 minutes. Most people brew it for 4-5 minutes in total and you can play around with the amount of time you let the beans bloom/initially extract before adding all the water. Everyone has their ways of using a french press snd thats what i do and it works out for me.
Angel Arroyo While a lot of what you say is true, a french press is always going to be all body, masking the acidity, sweetness and other tasting notes that are typically desirable in a good cup of coffee. If you want a very bold cup of coffee then you’re better off with a moka pot. For a more balanced cup, an aeropress or pour over. A french press is a waste of good coffee IMO.
Angel Arroyo A box of 100 Chemex filters is about 10 bucks on Amazon if I remember rightly. You’ll want the official Chemex ones because it’s a bit different to other pour over brewers. It really depends what you’re trying to get out of your coffee though. If you just want a cup of coffee in the morning then stick with your french press. There are literally thousands of guides on UA-cam that will help you make the best cup of coffee that you can with a French press. If you’re looking to get into specialty coffees and whatnot then you’ll probably want to use a different brewing method, otherwise you really aren’t going to get the most out of the beans that you’re buying. Personally, I think the aeropress is the most beginner friendly and versatile brewer out there. It’s also very portable, so good if you want something that you can take to work with you or whatever. The main disadvantage of the aeropress is that it’s designed to make a single serving, so not ideal for sharing. Chemex is also great and good for beginners, but there is a bit more technique involved and a gooseneck kettle definitely helps. Obviously there’s more cost involved there if you don’t have one already.
Did you hear him say 20g coffee to 6 oz water as well? That seems incredibly high..? I brew at 60g per Liter, so 20g would put me around 300grams or ml of water like you said.
@@blake_lund 12g coffee powder to 6 once water (hi says)(177g water)14,75 times more water than coffee.....67-68 g coffee per 1Liter of water.....I am not a English person so I hope you will understand my bad English ......113g is Very Strong, stronger than my coffee
Sorry but, pour over and drip coffee is rubbish. You need better control, like with espresso. It has even distribution, under pressure for 25 seconds at 92deg C. Then it STOPS. Not slowly dripping for 10 minutes at boiling temperature. Yuk
Saying espresso is better than drip or pour over is like saying dark chocolate is better than milk chocolate. Some people like one and some like the other. Some like both! Different strokes for different folks. Let people enjoy what they enjoy.
If you’re making a pour over correctly it will not take 10 minutes. You have tons of control over that process and generally pour overs are best at roughly 3-4 minutes. A 10 minute pour over would be way over extracted.
I learned a lot more in Mr. Howell's videos than in my barista class
Way he explains everything is so beautiful.
The video series from Mr. Howell is the best for coffee knowledge. So enlightenment. Thank you.
Great, logically concise revelation of the knowledge! Superb presentation, George! THANK-YOU!
Hello Mr. Howell!
Thank you for your hard work!
I really liked your valuable information.
My wife and I really love coffee!
We are from Moldova!
Having looked through your information, unfortunately, we realized that we will never try real coffee, but only a fake, since real coffee costs a lot! Since we are not rich.
This is not very fair!
What we sell is very far from real coffee!
The desire to drink further coffee simply disappears.
Of course, you can live without it, this is not the most vital thing ... It's bad when the profit, the benefit is higher than the person himself!
Thank you so much for sharing. This is very useful, easy to understand. Appreciated :)
Wow! Great info on coffee and correctly brewing it.
absolute pleasure to watch, thank you for sharing
"Don't destroy my coffee in 5min" Sir, I appreciate your care and perspective.
Thank you ..Senior Coffee Expert.
The lightest roasted coffee 2 tbsp or 2 rounded tbsp for brewing that what I usually do nice. Excellent fine quality coffee.
Siphon brewed coffee is now my favorite.
I wanna know one thing. Can you open that cabinet on the right without hitting the paper towel dispenser?
😂🤣😂🤣🧐🤔
👀😆
haaaa
Asking the real questions here
The angle makes it appear as if the dispenser and cabinet are much closer than they actually are. I’m sure it’s fine
Super clarity Sir.
Love the classes and tips. I am understanding much better the principles of coffee and I thank you. 😊 I have a question for you. I am interested in the Harrio V. 60 method. Which one do you recommend the plastic or the ceramic one? Thank you!
Brilliant !!!
I always though that the darker the roast, the more flavorful it would be. Every time I've ever had light roasts it just tastes like water, while if I make darker roasts, it seems more robust. Looks like I'll have to try out your methods and see if it changes! As always, thanks so much for sharing your ideas with great explanations that actually teach what goes on in the process
deartotheheart 7
It comes down to the quality of the coffee. If you buy shit quality, make sure its dark roasted so the roast flavour hides the poor taste. If you buy quality, make sure it's not dark roasted, as it's a waste of money.
It's also a matter of taste. If you like the caramel/smokey/burned flavour of dark roasted coffee then I'd suggest you stick with it. If you like it it's best to buy a cheap dark roast coffee, since it would be a waste of money to buy an expensive dark roast. If you like the sweeter and more complex flavours then try a lighter roast. This usually results in a less bitter coffee, which some people dislike since it becomes more like tea. But like steak, it all comes down to personal preference!
That was what I thought also before watching this video. Now I know a bit more about coffee (just a bit more), I know what to look for next time. Nevertheless, I kind of like the Cafe Verona and French Roast from Starbucks. I think they smell great, but next time, I will try the lighter roast.
L L, deartotheheart
you will find that most of the time the lighter roasted coffee is more acidic (and i dont mean bitter).. i.e. more juice like than "coffee flavored."With central american coffees you might get more nutty, chocolate flavors. African coffees fruity and tart.
I would suggest a dark roast, since you're used to Starbucks, but one that is not oily as seen in this video. Many specialty coffee roasters have this type of coffee available.
Great information!
thanks you sir really helpful information
Dear George, Can you tell me where I can import Ethiopian Coffee into America to sell to major companies? Is there a course that I can take to teach me how to start? Thank you for your great help!
thank you for such a great vid! I don't understand your last comment about 'losing it in the weight' when choosing darker roast in a specialty coffee? Can u explain?
I'd assumed since we pay by weight, i'm not sure i grasp your idea.
What you lose with darker roasted coffee is the volatile compounds that give specialty coffee it's great taste.
Dark roasting specialty coffee is like adding ketchup to a wagyu A5 ribeye steak.
Thanks
can you do a segment on cold brewing coffee.
Here you go! ua-cam.com/video/f5crQiTKi_4/v-deo.html&sns=em
Cream?
The first time i had fruit smelling tasting coffee i was amazed
Yuk
This is like coffee university.
I'm actually confused. Are not the "spent" grounds extracted, as well- since water has passed through them? Thanks to anyone who can make this easier for me to understand.
Once you dehydrate the coffee after you brew it you get left with the product on the right
Always buy medium roast
It's the best
When I ground that little amount of beans, the coffee was way too light, not enough flavor.
why once?....use grams the hole way
I'm so ready to embrace the metric system, doing carpentry is a pain. Using millimeter goes beyond most accurate required, and without crazy struggles of playing around with fractions.
4:08 Two tablespoons of ground coffee to six ounces of water. Your great grandma knew this secret. Convex for strong coffee. Concave for milder coffee.
ok with a measuring cup but using an actual spoon as a tablespoon is impossible to be exact.
Thank you! Useful comment, I’m in the middle of making my coffee.
Wake me up when you get down to it
he is in LooooOOVee..... XD
Thanks for the info but the constant analogies to wine didn't make much sense to me except in a very general sense. Coffee is nothing like wine to me.
It's an odd thing that the French are such masters of food, yet clueless about coffee.
I just started making coffee in a french press everytime it taste burnt and bitter what am i doing wrong?
a) Using low quality coffee. b) Using a french press.
You would have much better results with a specialty coffee via pour over with something like a chemex or V60 or an aeropress.
Don’t listen to that guy, french pressing works great. It could be the beans you buy, check to see if they’re freshly roasted. Also use whole beans And grind them just before brewing, french presses will really bring out imperfections of the bean if it’s not fresh and good quality, also do not use boiling hot water, because it can make it taste a bit burned as well, instead bring it to a rolling boil (just as bubbles start forming and rising) then pour some into the french press to warm it up then empty it and place the beans. It helps the beans so they don’t get any sort of temperature shock from having hot water poured into them. I personally also will pour just enough water for the beans to soak in and let it sot for about a minute, then pour the rest of the water and let it extract four 4 minutes. Most people brew it for 4-5 minutes in total and you can play around with the amount of time you let the beans bloom/initially extract before adding all the water. Everyone has their ways of using a french press snd thats what i do and it works out for me.
Angel Arroyo While a lot of what you say is true, a french press is always going to be all body, masking the acidity, sweetness and other tasting notes that are typically desirable in a good cup of coffee.
If you want a very bold cup of coffee then you’re better off with a moka pot. For a more balanced cup, an aeropress or pour over. A french press is a waste of good coffee IMO.
m0sley i’ve actually been wanting yo try pour over in a chemex but it’s so expensive even the filters if you get really good ones are like wtf lol
Angel Arroyo A box of 100 Chemex filters is about 10 bucks on Amazon if I remember rightly. You’ll want the official Chemex ones because it’s a bit different to other pour over brewers.
It really depends what you’re trying to get out of your coffee though. If you just want a cup of coffee in the morning then stick with your french press. There are literally thousands of guides on UA-cam that will help you make the best cup of coffee that you can with a French press.
If you’re looking to get into specialty coffees and whatnot then you’ll probably want to use a different brewing method, otherwise you really aren’t going to get the most out of the beans that you’re buying.
Personally, I think the aeropress is the most beginner friendly and versatile brewer out there. It’s also very portable, so good if you want something that you can take to work with you or whatever. The main disadvantage of the aeropress is that it’s designed to make a single serving, so not ideal for sharing.
Chemex is also great and good for beginners, but there is a bit more technique involved and a gooseneck kettle definitely helps. Obviously there’s more cost involved there if you don’t have one already.
20 grams of coffee and 300-350 grams of water
Did you hear him say 20g coffee to 6 oz water as well? That seems incredibly high..? I brew at 60g per Liter, so 20g would put me around 300grams or ml of water like you said.
According to his calculations (if I’m correct) I should be using 113g per liter approximately.
@@blake_lund I did not hear him say that, but hi was a little confused I think
@@blake_lund 12g coffee powder to 6 once water (hi says)(177g water)14,75 times more water than coffee.....67-68 g coffee per 1Liter of water.....I am not a English person so I hope you will understand my bad English ......113g is Very Strong, stronger than my coffee
@@erlanderiksson1299 yes I understand well enough. I agree with what you think on brewing ratios.
Anyone else got here because of Persona 5?
Sorry but, pour over and drip coffee is rubbish. You need better control, like with espresso. It has even distribution, under pressure for 25 seconds at 92deg C. Then it STOPS. Not slowly dripping for 10 minutes at boiling temperature. Yuk
Saying espresso is better than drip or pour over is like saying dark chocolate is better than milk chocolate. Some people like one and some like the other. Some like both! Different strokes for different folks. Let people enjoy what they enjoy.
If you’re making a pour over correctly it will not take 10 minutes. You have tons of control over that process and generally pour overs are best at roughly 3-4 minutes. A 10 minute pour over would be way over extracted.
nonsense
drip coffee is hot shit. pour overs are an art.
Gabriel Chartier
Dark chocolate is better than milk chocolate tho 😆