Most educated baristas can talk for at least 20 minutes about what they're doing if they sense the slightest bit of interest :) (read: please let us talk your ear off about coffee, we love it, and want to show you why)
12:45 "I can't help but feel like I'm missing out." "There's nothing to miss. If you like it, you like it. That's all that matters." There is no snobbery here. Only the joy of sharing.
A barista worthy of the name, and a good explainer. That guy should have his own Coffee Vlog, just bumming around with the exciting devices and brews and whatnot. Obviously we know G has his presenting on lock, and Serge is a frothy cup of awesome, but bring back Coffee Chap!
Yay, vlog with two of my favourite internet people.Thanks, Graham. "All coffee will get bad, Serge. But not all coffee has to start there." Graham Stark, Coffee-Philosoph
As someone who’s the bitter, grumbly sort of coffee snob, it was humbling to see Serge completely outclass my level of expertise and yet in such a joyful and optimistic tone. What with the beer fest vlog, we’re well on our way to “Graham reviews food and drink, the series” and I’d watch the hell out of that.
It's so refreshing to hear this kind of cooking-show-ish coverage of coffee, without any of the typical coffee snobbery. I really love the sincerity coming from Serge and the barista.
Coming back to this video after falling down the specialty coffee rabbithole has been delightful. I loved it the first time but really cool to revisit this great coffee visit!
This brings back memories as my parents in the early 60s had a siphon/vacuum coffee maker that one used on a stove burner. I can remember watching the water fill up the upper part and then get pulled back down into the pot. It's interesting that the method has come back. Thank you for the vlog.
It kept nagging at me seeing his t-shirt. Knowing someone familiar to me owned one. And then you cleared it up for me in the vid. Thanks G, now this won't keep bothering me for the rest of my workday.
Serge's passion for coffee is the highest I've seen for anyone. It's at wine and beer snob levels. That's not a bad thing either, simply an observation.
Shortly after this video came out, I went to Seattle Coffee Works to try the Japanese coffee siphon. As far as I know, it was the same varietal Serge and Graham drank here. The result? I don’t like coffee, not even when Serge recommends it as tea-like. *the more you know jingle* Thank you for recommending it, and I’m glad I tried it, because now I know.
I bought an all glass vacuum coffee maker from Bodum about 15 yrs ago. Probably the best cup of coffee I have made. I have six different types of coffee makers. The vacuum coffee maker is the favorite. I also buy my coffee beans green and roast them myself. I've made many cups of coffee from beans that have been out of the roaster only a few minutes. Contrary to popular belief, roasted beans do not have to sit for several days before using them.
I'm Japanese and don't know why it's called "Japanese". Coffee Syphon or Vacuum coffee maker was invented in England in 1840. And Japan just introduced it from England in the early 20 century.
Probably because Hario, the company that made the Hario V60 pour over (one of the most widely used pour over brewer today), popularised it. Fun fact, Hario was making Coffee Syphon's first before they got into the pour-over product game.
"All coffee will get bad." Rewind to my grandad regularly pouring a cup of coffee that was brewed 12 hours ago, reheating it in the microwave, and enjoying it. I want to go to something like a coffee shop or tea shop to try the different flavors, but I feel like I'd be wasting the leaves/beans if I was the one to drink it. Like there'd be some guy talking about the robustness of some tea I'll be trying and I just shake my head going, "It tastes like every other tea." Then I get kicked out for wasting a 50-dollar pot of tea.
As with all food and drink the key to appreciating coffee is experimenting and finding one you like. The first baby step along this path is buying a slightly higher grade of the product to where there are varieties available and then asking or reading to find the two most different you can to compare and trying them both. There should be some glaring differences and you will prefer one to the other. At that point just explore similar offerings to the one you like and eventually you will pick up on nuance. The most important things are to always keep trying new things and enjoy yourself. The best coffee for you to drink is the one you enjoy the most. I may tell you that dark roasts are garbage, and that is my honest opinion. If you find you prefer rich and smokey flavor in your coffee to light and crisp then you should drink darker roasts. If at any point someone does act rude to you for trying to have a greater appreciation of coffee then they are not worth your time because they are more interested in being pretentious than sharing their love of the drink. You will slowly come to realize that Graham is right. All coffee will "get bad" though that is just his way of saying "turn bitter and lose distinguishing characteristics". People will still drink bitter coffee. There is a reason that people add cream and sugar to coffee, to mask that it is bad coffee. If you drink a well prepared cup of fresh, decent coffee then it doesn't require anything to mask its flavor.
Just watching this for the first time, I don't think I've been to SCW since around the same time this video came out. (had syphon coffee then too!) Really ought to go again.
I don't like coffee. I've never found one I care for. I don't like most tea, either, to be fair - I mostly just drink chai or occasionally the really fruity teas. That said! It was really fun watching this, and it's so fun watching Serge totally geek out and get so ecstatic over his coffee.
I'd pay to go with Serge on a coffee tour. He's just so happy and enthusiastic about it that even here on the other side of the world I'm all like "Yeah! I should go get myself a Japanese coffee syphon!"
Time Hortons lattes used to be made with preground espresso that may have been sitting in a hopper for hours or even days depending how busy that location is with espressos. Better now because we now use fresh ground beans but again they could be there for hours/days before being used. My location uses about a hopper and a half per day. So the beans could be getting stale.
Also also this is not a light extraction method. Any full immersion brew is going to have more body than a pour over/drip method. The tea-likeness comes from the coffee more than the brew method.
These were actually more popular in the fifties when the alternative was a perc pot, which yes this makes a much better coffee than that, but with the advent of drip brewing, the benefit is diminished. It's still a beautiful device, either the old ones or modern ones. French press is much easier immersion brew.
It's like with wine. There is a simple and mineral white wine and some french red wine with layers of complexity. Sometimes you feel like the complexity of the wine is such that the resolution of your palate is not high enough to get it fully. The same with some fatty tuna sushi in Tokyo.
The coffee used in this siphon seems roasting quite shallow. It looks pretty green though. In Japan, we generally use coffee roasted a bit more deeply. On the other hand, I love Nespresso every day, haha. However, because the water in Japan is soft water, it tastes different from Nespresso drinking in Europe.
First I was looking up Japanese Coffee Siphon for a friend on google this was one of the top answer. Second I often find myself rewatching this video because of how chipper Serge is. Third I wish Serge could help me find a coffee I like cause well I don't really like any coffee I can find around here where the hands down best coffee is Tim Hortons by verge of they are the only coffee place. Plus this is more a tea place and I have yet to find a tea I like.
I would like to back you up on how the flavor of the Ethiopian coffee flavors are fruity. I had never thought Cherry flavors could come thru in a robust drink like coffee, but it does in this Ethiopian bean. Its a lighter roast than you might be used to. 'Tea like' is a good description, but it is much more flavorful than most tea. I had never seen this method of brewing it. Thanks for sharing.
I truly hope that once we can be around humans again, Serge creates some sort of Coffee Time with Serge show. Because I don't even drink coffee, and I will TOTALLY watch it.
people have been brewing coffee this way in the US since the =20s, you can buy vintage vacuum brewers on ebay for under 20 dpllars Ethiopian coffee is amazing no matter how you brew it!
I detest coffee. I'm grossed out by he stench of convenience store/diner/office coffee and everything/everyone around the concept. Still, I would love to taste these. I bet it would be a cool new experience and Serge makes it sound even more appealing.
Hello, is there a method for brew time? With all the variables that can impact the final result such as grind size, water temp, ratio of coffee to water, time must be a factor.
Part of me thinks that's one of the coolest things I've ever seen. Another part of me thinks that's a tremendous amount of effort for a cup of coffee. Further study is warranted...
I wonder if a different coffee brewing process would affect the way my body reacts to it. Because as much as I enjoy the taste, coffee and I have never gotten along and it makes me v sad.
![EXTREME WEATHER WARNING [GP Vegas Day 4]](http://i.ytimg.com/vi/GsSHNOGNNW8/mqdefault.jpg)
That barista did a very good job hosting that impromptu cooking show.
Most educated baristas can talk for at least 20 minutes about what they're doing if they sense the slightest bit of interest :) (read: please let us talk your ear off about coffee, we love it, and want to show you why)
12:45 "I can't help but feel like I'm missing out." "There's nothing to miss. If you like it, you like it. That's all that matters." There is no snobbery here. Only the joy of sharing.
A barista worthy of the name, and a good explainer. That guy should have his own Coffee Vlog, just bumming around with the exciting devices and brews and whatnot. Obviously we know G has his presenting on lock, and Serge is a frothy cup of awesome, but bring back Coffee Chap!
Yay, vlog with two of my favourite internet people.Thanks, Graham.
"All coffee will get bad, Serge. But not all coffee has to start there." Graham Stark, Coffee-Philosoph
Serge is such a dork. I loved this!
One of my dreams is to have something that I'm as adorkably enthusiastic about as Serge is about good coffee.
Serge is too pure for this world.
Alternate title: 15 Minutes of Coffee Talk Interspersed With Near-Pornographic Depictions of Brewing
It is dirty and you want it. Oh, yes...
Find yourself a man that looks at you the way Serge looks at coffee. Life goal.
As someone who’s the bitter, grumbly sort of coffee snob, it was humbling to see Serge completely outclass my level of expertise and yet in such a joyful and optimistic tone.
What with the beer fest vlog, we’re well on our way to “Graham reviews food and drink, the series” and I’d watch the hell out of that.
I'm down for that series.
That guy was super knowledgeable and very interesting to listen to :)
oh, was he? I wouldn't know, I was lost in his eyes xD
I would legit just listen to Serge read the phonebook for 15 minutes.
Same though
"If you like it, you like it.That's all that matters." GODDAM Serge is the best human
Anyone else coming back to these coffee vids because of the new Coffee with Serge series?
I love just how into this Serge is. It's the kind of passion that motivates a person to get into it themselves.
I was unaware that coffee alchemy was a school of wizardry available
Certainly better tasting than the pinball school
I think we now need a new show "Coffee Time with Serge"
you're in luck!
It's so refreshing to hear this kind of cooking-show-ish coverage of coffee, without any of the typical coffee snobbery. I really love the sincerity coming from Serge and the barista.
I don't drink coffee but I love watching Serge talk about it. He's so enthusiastic
You can see the woman in the background getting her mind blown by the Japanese Coffee Syphon
She was just super turned on by Serge's voice and coffee enthusiasim!
Coming back to this video after falling down the specialty coffee rabbithole has been delightful. I loved it the first time but really cool to revisit this great coffee visit!
Please please please make more "Graham and Serge have an adventure" videos. I would watch the hell out of them.
I would really love to see Serge make coffee Vlogs. He is so cool, and I would love to hear him talk more about coffee.
Serge's passion and love for this made my day. Also, drinking coffee from a rocks glass....never thought about trying it that way.
This brings back memories as my parents in the early 60s had a siphon/vacuum coffee maker that one used on a stove burner. I can remember watching the water fill up the upper part and then get pulled back down into the pot. It's interesting that the method has come back. Thank you for the vlog.
I was waiting for this one after the PAX Vlog. Very intriguing video. Keep it up!
Pleeeaaase have Serge on TTSF again to teach us more about coffee!
What I've learned watching this is I have no clue about coffee appreciation.
I really enjoyed watching this! Thanks, Graham and Serge! :)
I love how much Serge cares about coffee. It's obsession taken to art.
This is amazing. Thought I was coffee snob, but this has opened up an entirely new depth. Thanks!
Yay bonus G-Vlog, was intrigued by this during you other pax vlog!
An entire new universe, this coffee thing. Also, what a nice/knowledgable barista!
Serge is such a coffee nerd.
Serge still looks fucking built, man. If I could ever get a hug from any of the LRR crew, it'd be Serge.
*god i could get lost in those arms....*
It kept nagging at me seeing his t-shirt. Knowing someone familiar to me owned one. And then you cleared it up for me in the vid. Thanks G, now this won't keep bothering me for the rest of my workday.
Serge is amazing, hes so passionate about what he cares about its great.
You're such a nice guy Serge. I mean that sincerely, way to brighten up the internet.
Serge's passion for coffee is the highest I've seen for anyone. It's at wine and beer snob levels. That's not a bad thing either, simply an observation.
This actually inspired me to get my own Japanese Coffee Siphon. Its insanely good.
I will never get tired of seeing Serge get so excited for great coffee
Coming from someone who really does not care for coffee, this is still wonderful to watch :)
Really good coffee content, would easily pass as a tutorial for a coffee shop.
Coffee brewing podcast with surge? Please I want this.
cwwisch I would be a patreon of this.
Shortly after this video came out, I went to Seattle Coffee Works to try the Japanese coffee siphon. As far as I know, it was the same varietal Serge and Graham drank here. The result? I don’t like coffee, not even when Serge recommends it as tea-like. *the more you know jingle* Thank you for recommending it, and I’m glad I tried it, because now I know.
I bought an all glass vacuum coffee maker from Bodum about 15 yrs ago. Probably the best cup of coffee I have made. I have six different types of coffee makers. The vacuum coffee maker is the favorite.
I also buy my coffee beans green and roast them myself. I've made many cups of coffee from beans that have been out of the roaster only a few minutes. Contrary to popular belief, roasted beans do not have to sit for several days before using them.
I imagine if police burst into your home and found a Japanese coffee siphon, they'd bust you for drug paraphernalia.
"Japanese Coffee Siphon" - It was invented in Germany, and this Yama version is made in Taiwan :)
Invented like 190 years ago. And used to be in about 1/2 the homes in the US.
surge is such a coffee dork and i love him
I now have a reason to travel to pike. Thanks Serge and Graham!
I've been there!
It's damn good coffee.
Definitely agree though, that vacuum siphon is very tea-like.
I'm Japanese and don't know why it's called "Japanese". Coffee Syphon or Vacuum coffee maker was invented in England in 1840. And Japan just introduced it from England in the early 20 century.
To be honest, I don't know either.
Probably because Hario, the company that made the Hario V60 pour over (one of the most widely used pour over brewer today), popularised it. Fun fact, Hario was making Coffee Syphon's first before they got into the pour-over product game.
And here I thought I was doing coffee right by using my Kureg...
*sits at Serges feet* Teach me heavenly buddha...
as a coffee nerd, this was fascinating to watch.
Doesn't Graham own the exact same shirt as the barista?
Dreadelicious I believe so.
yeah check 15:27
I do!
that was about the first thing I though when I saw the shirt. I have seen that before..
Lol, I thought that too as soon as I saw it. It's a cool shirt and I want it.
This was such a fun video :)
"All coffee will get bad." Rewind to my grandad regularly pouring a cup of coffee that was brewed 12 hours ago, reheating it in the microwave, and enjoying it.
I want to go to something like a coffee shop or tea shop to try the different flavors, but I feel like I'd be wasting the leaves/beans if I was the one to drink it. Like there'd be some guy talking about the robustness of some tea I'll be trying and I just shake my head going, "It tastes like every other tea." Then I get kicked out for wasting a 50-dollar pot of tea.
As with all food and drink the key to appreciating coffee is experimenting and finding one you like. The first baby step along this path is buying a slightly higher grade of the product to where there are varieties available and then asking or reading to find the two most different you can to compare and trying them both. There should be some glaring differences and you will prefer one to the other. At that point just explore similar offerings to the one you like and eventually you will pick up on nuance. The most important things are to always keep trying new things and enjoy yourself. The best coffee for you to drink is the one you enjoy the most. I may tell you that dark roasts are garbage, and that is my honest opinion. If you find you prefer rich and smokey flavor in your coffee to light and crisp then you should drink darker roasts. If at any point someone does act rude to you for trying to have a greater appreciation of coffee then they are not worth your time because they are more interested in being pretentious than sharing their love of the drink.
You will slowly come to realize that Graham is right. All coffee will "get bad" though that is just his way of saying "turn bitter and lose distinguishing characteristics". People will still drink bitter coffee. There is a reason that people add cream and sugar to coffee, to mask that it is bad coffee. If you drink a well prepared cup of fresh, decent coffee then it doesn't require anything to mask its flavor.
1:10 I really, really, need a "Science with Searge" series like right now
Just watching this for the first time, I don't think I've been to SCW since around the same time this video came out. (had syphon coffee then too!) Really ought to go again.
Serge really know his coffe...
Awesome vlog Graham
I don't like coffee. I've never found one I care for. I don't like most tea, either, to be fair - I mostly just drink chai or occasionally the really fruity teas. That said! It was really fun watching this, and it's so fun watching Serge totally geek out and get so ecstatic over his coffee.
I'd pay to go with Serge on a coffee tour. He's just so happy and enthusiastic about it that even here on the other side of the world I'm all like "Yeah! I should go get myself a Japanese coffee syphon!"
Time Hortons lattes used to be made with preground espresso that may have been sitting in a hopper for hours or even days depending how busy that location is with espressos. Better now because we now use fresh ground beans but again they could be there for hours/days before being used.
My location uses about a hopper and a half per day. So the beans could be getting stale.
Also also this is not a light extraction method. Any full immersion brew is going to have more body than a pour over/drip method.
The tea-likeness comes from the coffee more than the brew method.
Ty. Was hoping to see this vlog. Very cool. As a fellow Canuck I know what you mean. We are mixed on our timmies vs bucks vs other.
I literally can't stand coffee, causes health problems, but watching someone who's passionate about something is always great and informative.
This is a video I return to at least a couple times a year
The guy that served the coffee needs his own channel or sumthing he should be the one telling us about the coffee
Kinda want to pop downtown and try it out now.
I hate coffee but I would definitely try this.
These were actually more popular in the fifties when the alternative was a perc pot, which yes this makes a much better coffee than that, but with the advent of drip brewing, the benefit is diminished. It's still a beautiful device, either the old ones or modern ones. French press is much easier immersion brew.
The coffee in shot cups killed me
It saddens me a little that i'll never get to introduce the LRR folks to my favorite shop in West Lafayette, where I went to college.
It's a good Vlog, Graham
this has 2 out of the 3 parts of a pot still. lol. and what that means is. after its almost done. it goes all the way back to where it started. lol.
I wish I had this same kind of enthusiasm for dirt water.
It's like with wine. There is a simple and mineral white wine and some french red wine with layers of complexity. Sometimes you feel like the complexity of the wine is such that the resolution of your palate is not high enough to get it fully. The same with some fatty tuna sushi in Tokyo.
The coffee used in this siphon seems roasting quite shallow. It looks pretty green though. In Japan, we generally use coffee roasted a bit more deeply.
On the other hand, I love Nespresso every day, haha. However, because the water in Japan is soft water, it tastes different from Nespresso drinking in Europe.
First I was looking up Japanese Coffee Siphon for a friend on google this was one of the top answer. Second I often find myself rewatching this video because of how chipper Serge is. Third I wish Serge could help me find a coffee I like cause well I don't really like any coffee I can find around here where the hands down best coffee is Tim Hortons by verge of they are the only coffee place. Plus this is more a tea place and I have yet to find a tea I like.
Late to the game but I have to say it's nice to see the GVLOG get a much needed Power Serge!
don't get me wrong, love the gvlogs, and this one is no different, but it just occurred to me, that we all were basically watching water boil XD
The barista stole Grahams shirt!
Smell comes across so well on UA-cam.
I would like to back you up on how the flavor of the Ethiopian coffee flavors are fruity. I had never thought Cherry flavors could come thru in a robust drink like coffee, but it does in this Ethiopian bean. Its a lighter roast than you might be used to. 'Tea like' is a good description, but it is much more flavorful than most tea. I had never seen this method of brewing it. Thanks for sharing.
As someone that hates the taste of coffee but loves the smell of it the first coffee sounds better to me.
Also their draw-down took pretty long.
Their beans may have been ground too finely.
Serge really knows his coffee.
I truly hope that once we can be around humans again, Serge creates some sort of Coffee Time with Serge show. Because I don't even drink coffee, and I will TOTALLY watch it.
Those are some fresh beans.
people have been brewing coffee this way in the US since the =20s, you can buy vintage vacuum brewers on ebay for under 20 dpllars Ethiopian coffee is amazing no matter how you brew it!
As a heavy sugar and cream guy, is there a good starting point you could recommend?
That kid rly knows his shit
I detest coffee. I'm grossed out by he stench of convenience store/diner/office coffee and everything/everyone around the concept. Still, I would love to taste these. I bet it would be a cool new experience and Serge makes it sound even more appealing.
Hello, is there a method for brew time? With all the variables that can impact the final result such as grind size, water temp, ratio of coffee to water, time must be a factor.
Part of me thinks that's one of the coolest things I've ever seen. Another part of me thinks that's a tremendous amount of effort for a cup of coffee. Further study is warranted...
But does it have the same kick as does espresso?
I wonder if a different coffee brewing process would affect the way my body reacts to it.
Because as much as I enjoy the taste, coffee and I have never gotten along and it makes me v sad.
Coffee that tastes like tea? I want coffee that tastes like coffee
Serge's drug of choice.
Wow, sick Contact reference.
Leave it to Seattle to have a coffee bong.