Dry processed coffee - tastes like Tropical Skittles?
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- Опубліковано 13 чер 2021
- Thanks to Morning Brew for sponsoring today’s video! Sign up here cen.yt/mbadamragusea5 for your free daily newsletter. I’ve really enjoyed Morning Brew and I think you will too!
Thanks to Alma Coffee: myalmacoffee.com/
My previous video on coffee roasting (light vs dark): • Light roasts vs. dark ...
"Uncommon Grounds: The History of Coffee and How It Transformed Our World," Mark Pendergrast, 2019: www.basicbooks.com/titles/mar... - Навчання та стиль
*Coffee fruit* : "If we minimize fruit, maximize seed and turn bitter, no one will eat us!"
*Humans* :
As a guy that is great fun at parties, I must say that a fruit wants nothing more than be eaten so that it can spread its seeds in the process. That is their whole Modus Operandi.
This comment wins
@@Rare_Pepe Usually selectively eaten, which is why a lot of fruit is poisonous to certain animals or humans(and especially pest insects).
Underrated comment
not just that but caffine is also a type of poison for most smaller animals so we're eating a poisonous, bitter, fruitless berry lol
I love how someone tried the fruit and it was terrible and it just motivated them to try harder lol
when you are starving you dont need much motivation
At least it only tastes bad. It only takes 50 wild almonds to kill a person because they have 50 times the amount of cyanide compared to the domesticated ones we bred
@@chestersnap wow...
probably because of the caffeine
Thinking accident
"This video has a different sponsor and no one that has anything to do with the coffee industry is paying me right now"
"Morning Brew" The cheekiness is real.
RIP Macon. It was good to know you
@Anal1t1cal_Panda yes
@@woo6982 no
@@VanDungLe2510 yes
Did he move?
@@greatcoldemptiness indeed
That "made'em feel zippy" line had me Rollin.
what you know about rollin (down in the deep)
@@hoodless_1 When your brain goes numb you can call that mental freeze
Why does Adam look like he's about to cry when tasting the coffee
It's just that good
yea lmao!
Adam always seems like he's 3 strokes away from busting a nut
0:49
@@emanuelvellios that sentence is cursed. here's a like
"The way you get that sweet, sticky outer layer off is you put the beans in a big, wet tank and you let it ferment...Nnnnoooo! Just put it in water and boil it".
YES LMAO
Caffeine dissolves into the water at 80C. Yes, that's how you get decaf.
iconic
@@ginsederp which is misleading because it still has some caffeine.
@@CobaltContrast it has 1/20 the caffeine, which is good enough for one that is trying to limit their caffeine intake.
I wouldn't worry too much about it, unless you are particularly sensitive to caffeine. A coffee cup of coke would have 6 times that amount.
"Why I roast my subscribers and not coffee"
Was looking for that comment!
We still doing these?
1k likes and two replies? That’s weird
@@Azubi_Meatball4349 i was confused too last month tbh
Adam, you'd probably like cascara tea... it is just the dried fruit "shell" of coffee used as tea leaves. It is amazing, especially iced. I had a place in my old city that had some carbonated on tap as well, but I usually just have it hot in the winter or iced in the summer, at home. It also allows us to use more of the coffee fruit, rather than just making mulch or something.
No idea this was a thing. Thnx for the info m8.
Apparently people use it to make vermouth too nowadays
Implying that mulch isn’t an important plant byproduct, smh
What if you just mix that tea with the coffee made by the company in the video, the whole fruit in a cup
@@zyanidwarfare5634 Over the past five years Starbucks has attempted to popularize cascara as a flavoring, though it has only been a limited flavor in winter, and had really poor sales so it's a mystery if it's added to the seasonal offerings, it seems to disappear one year then randomly come back the next. They're also the only company I know of that has attempted it at scale, and last time I looked none of the typical flavoring companies were producing a cascara product. This also goes with cascara tea itself being fairly hard to come by in a lot of areas, as the coffee fruit is typical waste or nonviable from the wet process, which also makes cascara fairly expensive by comparison.
Then you have the issue of coffee-teas, especially when you get into using herbal teas and white teas, how absolutely overpowering coffee can be. There's a reason why drinks that contain both are typically strongly brewed black tea with a medium or light roast coffee. This same reasoning is also why coffee flavoring additives are concentrated syrups. Which circles back to why cascara coffee is done with a syrup, and even then the flavor is extremely light, personally I've only had luck with it in blonde roasts; it's similar to other floral flavorings, like lavender, where you need a higher concentration syrup with a lighter roast just to get a decent amount of flavor in the final drink. Couple the fact that cascara itself is more expensive, then apply that to the fact that you need a higher concentration syrup, it's an expensive product for little outcome. You also have to consider how flavorings also interact with milk products and different style of brews, as Starbuck's money makers are all espresso-milk drinks, which is a bad combination for delicate flavorings.
The previous issue is also probably what lead to the reasons to discontinue it temporarily, if not permanently at this point, the flavor is just too delicate to come through most drinks, then couple that with the fact that most people don't know that coffee comes from a fruit in the first place, then the high price of production. If you want a floral coffee, dry processing and honey processing really is the only way to go, the alternative is lackluster by comparison; though, I'd be curious about using oils, such as how earl grey tea is produced, if a similar process during either drying or roasting would have a similar effect, or even as just an additive when brewing.
And they said Skittles didn’t grow on trees!
Did they say that?
Skittles only comes from rainbows
Man, coffee is an important part of history here in Brazil. From the actual history and politics to literature, coffee (plantation) is there. A lot.
Alexa, play "coffee with milk politics"
@@StandardNerdBR "Coffee with milk republic"
I do wonder if nowadays we've switched to wet processing, cause all of the coffee I've had here so far has not had much of a fruity aroma like Adam describes. Most of it tastes very bean-y and bitter. I'm interested to see if there's any companies here in Brazil that sell dry processed coffee though, it sounds really nice!
Shout out to when we had so much spare coffee we were using it as fuel for trains 🚂 because bad president + stock market go brrrr
Total mano, especialmente no sudeste, minha família ainda trabalha com café
Adam seems to have an infinite supply of those silky smooth ad transitions.
underrated comment
Some people are really good at them. Baumgartner Restoration is smooth at it, too.
Adam is the reason I know so many random things about food
Yes
Yes
Yes
Yes
Yes
That’s why coffee has a lot in common with chocolate. Seeds from fruit both.
Interesting! That's probably why adding coffee to a chocolate brownie or fudge enhances the chocolate taste!
@@user-bx8sj6qm3w because it is you tool
@@Dctctx wat
And both have the same problem : too little pulp.Eating T.cacao is an exercise in frustration.
@@Dctctx Are you alright?
I absolutely love my local roasters' honey process coffee. Another interesting one I tried was anearobic process, which I think is like the honey but the pulp is left to ferment in an oxygen-free environment. It tastes fermenty, but not earthy, kind of in a winey sort of way. My favorite was still a red honey process from a costa rican farm, super rich and full bodied, almost sweet.
Anaerobic cofffee smells like dumpster juice to me lmao
Anaerobics are really delicious and an interesting thing to try, but can be very divisive. My wife thinks they smell like farts, but to me they're fantastic every once in a while.
I had a yeast + honey processed coffee, it was super sweet, almost sugary as well as somewhat acidic, but when I tried it japanese iced coffee style it was like lemonade, sweet with a bit of acidity.
My nth batch of Adam's brownie recipe is in the oven rn,and here's Adam to keep me company till they are done!
is it the chewy one
Just made it yesterday, so good
@@virtualabc7847 it is
Yesss, I need to make some again!
@@lue64 yes the chewy one,cannot recommend it enough!
Damn, I didn't in about the difference various types coffee processing can make, especially when it comes to the end product. Really great video!
The next step is to binge all of James Hoffman's videos and buy a hand grinder and a V60.
@@HughMcGuire i bought a ceramic hand grinder as a teen because I was too poor to buy any kind of electric grinder that was all the rage at the time, oh how the tables turn.
@@HughMcGuire Yeah, I'm already a fan of James and have been watching his content for for quite sometime now. Been into Speciality coffee for a while now as well.
Didn't know much about the way coffee's processed tho (not the roasting and origin stuff), especially dry and honey processing. Which is why I liked the video so much.
@@shubhamsinghstar123 I would recommend you to buy a book or two from Taguchi Mamoru, he gives very good explanation on how processing works, though he's a bit lacking behind on the latest trends like anaerobic, yeast fermentation, barrel fermentation (yes the latest trend are all fermentation because it gives very strong and distinctive flavours), his work is nontheless well grounded and covers many topics in great details.
@@fsdds1488 I'd love that. Thanks for the recommendation.
I don't know why but Adam's ad breaks starting with "Let me thank them real quick" always make me happy
I KNEW IT. Coffee cultivation began in Africa. My moron of a teacher in COLLEGE of all places was absolutely convinced - based on his "experience in importing/export" and having lived in South America - that coffee cultivation took off in America first.
What I love about this channel, beside good info and food , is the clear labeling of sponsors. So professional.
This channel is churning out some of the best content on UA-cam! I'm consistently impressed with the writing, and editing, and it's always so well researched and on-the-nose. Just wanted to say thanks and 👏👏👏
Welcome to yet another episode of a man talking about his interests passionately and you just don't need any other reason to watch him.
I could learn about almost anything and have fun, if the teacher is passionate enough. I love learning. But I was a c student most of my life until college. None of my teachers ever inspired me to want to learn. I had to find that online..
@@jon1819 it’s probably worse than that. It wasn’t that the teachers failed to inspire you to want to learn. You probably already wanted to learn and were naturally curious. But formal schooling has a way of crushing most little kids’ natural curiosity and desire to learn.
@@brendancurtin679 well, you have to fight against it. My love of reading and literary analysis was crushed by a racist Korean sociopath, a "teacher" i had in 6th grade who gave all the white kids an F on every essay while lavishing asian (and especially asian female) students with special attention and good grades. I dropped his class as quickly as i could, but the damage was done.
But you have to fight, you can't blame a teacher for you not learning. It's a joy to have an excellent professor or teacher, but ultimately with adequate self-study and determination, you can develop a deep interest in a subject or topic, and master it at the same time.
@@JohnDoe-wx2oo wait a he? A he who really like all the *female* Asian students? God what a creep.
Name checks out
"Five minutes ago"
That's fresh
Edit: woah, many likes indeed, much thank you hoomans
As a morning coffee.
"Is this ice fresh?"
"It's frozen"
"My god"
Why is Donald Trump pretty and I am not? But why does he only have a wife but I have TWO HANDSOME GIRLFRIENDS who I show off in my masterpiece YT videos? Do you know the answer, dear do
@@AxxLAfriku wtf
@@AxxLAfriku marked as spam
Guatemalan here: you can actually book tours in of the premium regions of our world-known coffee at Antigua Guatemala. Coffee makers are trying their best to use the whole bison, so to speak: they now make jam out of the fruit (which is quite tasty!) use the husks for compost and minimize the waste of water.
Fascinating subject to a fascinating drink! Would like to know more about “Arabian coffee”, though. I tried one of the best cups in a Lebanese restaurant and I recall they used hot sand to brew it! Almost a religious experience!
ive always wondered why they never make juice and such out of the fruit flesh, guess it just wasnt worth the cost until now when everything is more pricey
amazing video with heaps of accurate info. also the fruity layer is sometimes used to make teas and sometimes even chocolate. it's called cascara and its rapidly gaining popularity. also keep in mind natural coffees tend to hide the flavour notes that are unique to the origin which is another reason why some people prefer washed process coffee as they can enjoy the qualities of that origin.
Amazing! I had no idea... I'm Brazilian and I remember from my childhood coffee farmers spreading their coffee beans on concrete. I just assumed this drying process was always done.
2:35 The delivery and comedic timing of that was *chef kiss*
Honey processed (that'd be wet) light roast FTW! I tried it once, became my favourite. Downside is that it costs about double a good supermarket coffee will cost you. But still... honey roasted light roast from the Naranjo region of Costa Rica, delicious and almost unrecognizable. It is indeed coffee, but the taste and the smell is just WAAAAY better.
Honduran Honey is the $hit!
I thought this would be sponsored by the actual coffee, being a video about coffee, but its not. I feel betrayed, but informed.
Surprised Trade Coffee wasn't the sponsor lol.
*just as you can be informed by our sponsor Skillshare.*
@@RedRoseSeptember22 i was surprised when he said no coffee companies were sponsoring him at the time. I guess he didn't mean coffee distributors
@@drinfernodds his sponsors gotta get you when you don't know that is what I like about his sponsor transition.
I season the coffee to flavor the soil.
*"Coffe is like weed, I recently grew and processed some weed myself."* - Adam Ragusea 2021
Why I season my leafs and NOT my bong.
My grandfather and his whole family worked at a coffee farm (until the late 60's), and he describes often the process of dry processing that they did. Also the berries were hand picked, no machinery involved. Really fascinating to see another look at it!
I bought the “Natural(Dry) Process” from Alma Coffee. It’s definitely more fruity and bright tasting than any other coffee I’ve ever had. I really like it and it’s nice to have another variation of coffee to make at home.
I am going to miss Adam saying "here in Macon"
+1 for the 1982 World's Fair T-Shirt.
I remember the TV commercials running all spring ans summer when we lived in Northern KY.
Thanks for the nostalgic feels.
Technically, "real" beans are also the seed of a fruit.
"Bean" also refers to the whole fruit, e.g. green beans.
I don’t think the pods beans grow in are considered „fruit“.
@@MrAranton they are, botanically speaking. They are seed bearing and grow from a flower.
@@MrAranton maybe not colloquially, but scientifically if it comes from a pollen grain fertilizing a flower ovum, it is a fruit. This includes other colloquial "vegetables" such as cucumbers, squash, zucchini, pumpkins, and corn (but not potatoes, carrots, lettuce, celery, asparagus, etc)
Huh interesting I always thought beans and seeds are the same.
As a specialty coffee lover I'm very glad you're getting into coffee! I would love to see more of your journey and discovery!
I don't know how Adam would react to coffee roasted with fish sauce, yes, it's a thing in Vietnam, from the colonial time until now.
wait wah
ca phe au nuoc mam??? khong khong khong 😆
So awesome! Thank you for helping us understand things by putting them into context!
That smile at 12:33 was so precious!
Woohoo!!! shoutout to CANTON! We are on the map! Cartersville next? It’s super nearby to Canton lol. Culinary beauties and the farmers market is in full swing every saturday morning. If you’re still in between trips moving up and down I-75…stop in :)
Great video as always! I always learn a ton from these more analytical videos about the science behind food, keep it up!
Might not be a sponsored video, but this definitely made me interested enough in Alma natural process that I had to order a bag of whole beans!
I've been home roasting coffee for over 20 years, dry process coffees from Ethiopia (specifically from the Harar region) have been my favorite due to their fruit notes.
I love the funkiness of the natural process, but the reason the wet process is still popular is because it has a cleaner flavor and you taste the bean more - it's a pure coffee bean flavor.
Great video Adam. It's hard, however, when you're talking about different coffees from different regions to not mention varietals. Without wanting to go down a rabbit hole, there are quite a few variations and they contribute significantly to flavour profile. Ethiopian heirlooms are wondrous creations of nature.
Mmmm, Kenyan AA, it's been years.
Good times. 🤓☕
A very minor portion of the video was possibly about different coffees from different regions, as you say. Mostly it was about processing, which he made abundantly clear in the beginning
Loving the light in that kitchen!
somehow I was expecting James Hoffmans after reading the title.
only after 1 min into the video I realised it was actually Adam talking lol
a surprise to be sure, but a welcome one!
In the region where I grew up in Brazil there used to be many coffee farms, they'd have big areas where they'd spread the coffee berries to dry. Over time the coffee plants were replaced by other less demanding crops, still one can find the odd coffee bush here and there. The berries I've tasted were quite tasty but, as Adam said, there isn't much to be tasted and one would never think it tastes like the final coffee beverage.
It's a bit like eating the cashew fruit, I was an adult the first time I actually tasted a cashew nut, because where I grew up, people wouldn't really bother the the little amount of fruit they had in their backyards to collect the toxic nuts and process them.
_
After watching the video, yes, it's true about the earthy coffee in Brazil, even the small home roasted batches some people would have. I was able to purchase better coffee powder in Europe than in Brazil, not that nice coffees aren't available there, but the average Brazilian doesn't seem to care much.
This really jives with the way I enjoy and experience "fine" foods/drinks like beer or whisky. People always talk about " flavor notes" and regions like they're the main factor determining how coffee tastes but it feels like a secondary factor at best to my (cynical) taste buds. This video makes more sense to me as somebody who makes beer as a hobby where the differences between beers are huge and usually come down to how the beer is "processed" (what cultivars of grains you use, how much hops you want, etc) instead of stuff like where the grain was grown. This video might actually make me try fancy coffee!
Sometimes location does matter. Adam recently did a video on a certain variety of onion (Vidalia) that grows uncharacteristically sweet because of very specific soil conditions.
Coffee is very close to wine in this regard, the terroir and processing has an outsized effect on the outcome.
I love the morning brew! I find them very unbiased and , as you said, a very quick way to keep up on things that impact us.
Tremendous production quality as always. Keep it up Adam, I love these deep dives into niche food topics!
So personally, one of my favorite coffee processing is a fermentation process where the cherries are allowed to decay and ferment off. You get this really funky taste that has a ton of fruit esters
Edit: got through the video and realized it was the same process under different names
HELLO, I SEASON THE EARTH TO FLAVOR THE COFFEE!
ARE YOU RAIN
@@-Sean_ NO, FERTILISER!
Jesus? Allah? ....T-T-Thanos?? 👀
Love these deep dives. Thanks!
Man this channel has gotten so good lately. No longer a cooking show, it's more of an overall food show which is interesting.
Since Skittles are acidic, Adam would love dry processed coffee.
Surely
They also have heterogeneity.
Also, long live the EMPIRE!
I knew a lot of the info regarding coffee and it processes but thankfully this channel is here to dispel the myths that too many of the masses actually believe thru incorrect repetition of claims.
I still hate coffee tho, you can all have mine!
I read somewhere that goatherders in Ethiopia noticed that when their goats ate a particular vegetation they became particularly frisky and energetic. They thought that extra energy was desirable so they started consuming coffee, too.
Adam, Morning Brew was exactly what I was looking for. I'm kind of surprised a sponsored bit in your video was even more exciting than the actual content. Thanks for making your sponsorships legitimate and not just filler crap. ✌️
*zippy*
Thats what i needed today. I needed adam ragusea saying “zippy”. Thank you
Have not tried a naturally processed bean yet, but I do understand you get more of the fruit notes in tasting the finished product. I'm still in the washed processing, meduim roast lane at the moment. Not sure I am in a place to really appreciate it outside of a cupping event in my coffee journey. Enjoyed the video!
One of the smoothest sponsor incorporation to a video.
Love your pfp
@@ClonesDream thank you sir. You too
I ordered some thanks to you! So fun! Thank you or the introduction/education.
I don't even like coffee at all, but this does sound interesting enough that I'd actually be willing to try it
I can tell that you got a lot of inspiration from Alton Brown. There are a ton of similarities from his shows to your videos. Great job Adam!
I was smiling so hard when he described the natural processed coffee. Especially at the part where he says "it doesn't taste like coffee at all" and "why isn't every coffee processed this way?". I have been thinking the same as well.
Adam has a delightful duality of pointing out minute nuances, and eating it now because it's good enough. It's unpredictable whether the soup will need a chunky shave of pecorino for heterogeneity, or have tomato skins in it because I'm hungry now, dammit. I was hoping for the latter when I saw tropical skittles in the title, but it was the former and I usually can't afford the former.
The segue from coffee to wheat made me think of mixing ground coffee into the flour for making bread. I wonder how that'd work.
"Why I caffeinate my bread and not my beverage"
it would be hard and wouldn't taste good.
It's worth a shot
it would be bitter, better to mix them in as coffe syrup just before baking
I'd add some strong coffee to the water and hope it doesn't impede the yeast.
The "ritual" part was incredibly familiar, then I realised that I similarized it with the Turkish coffee. Turkish coffee is prepared by cooking the coffee dust in hot water, unlike processed coffee. Taste is intense, smell is fragrant, and consistancy is very thick. The only lacking point is the fruity aroma of the bean. Adam Ragusea can truly relate to every part of the World.
So the Turkish method is basically grinding the seed (bean) very fine and leaving it in the water? That makes sense. Could be interesting to try that. The beans are inoffensive -- they simply taste like coffee -- and can be enjoyable to eat (when roasted); we just filter out the grounds normally because they make the drink unpleasantly gritty, but I suppose if you make it fine enough, that wouldn't matter.
I imagine one downside, and maybe you can fill me in on this: Coffee seeds contain oil, and when we grind oily seeds like peanuts and almonds to a fine enough grade, they become more of a smooth paste (peanut butter, almond butter, etc). Does this happen with coffee seeds? Does it present a challenge when mixing it with water?
it's the main kind of coffee sold here in Croatia,and i find it much better than instant coffee.
also,it's great if you don't wanna sleep at night.
@@danijelovskikanal7017 😅 More importantly, I'd need to solve *needing* sleep at night first, before I stopped getting it.
@@Corrodias Sorry for the late reply, I didn't get the notification.
So, there are a few specialized equipment to do this, but I think you can replace the equipments with similarly measured ones. We usually use a copper coffee pot called "cezve", and we also pour the coffee into ceramic cups that is very small in shape. My preferred ratio for Turkish coffee is what we call "orta (medium)", which is 1:1:1. One coffee spoon of coffee ground, one coffee spoon of sugar, and one cup (little ceramic cups I mentioned) of water. That's it. We just put the water onto the ground as you figured, and let it come to boil. Once it boils and starts to froth, it's done and ready to serve. We pour it into cups that I mentioned to serve. Maybe you can also serve cold water alongside. You can totally do it without sugar, but taste is very aggressive and bitter that way. Not much people prefer it.
About the coffee ground: We usually don't grind the seeds ourselves. The coffee ground we buy comes as a really fine ground, and very soft and fluffy in texture. Usually (and traditionally) it's made of Arabica seeds. Not many people don't have the grinding equipment, so it's not easy to come across people who actually make it at home. Now that I think of it, I don't think I've ever met one. Maybe one reason why, is the oil as you said. I have no idea about how the companies ground it. Everyone prefers to buy packaged stuff like I said, most famous brand being Kurukahveci Mehmet Efendi.
Coffee is not gritty itself. The grounds settle at the bottom of the cup after a few seconds, and it usually don't ruin the drinking experience, at least until the last sip. The sediment collected at the bottom of the cup is called "telve". Some people eat it, and some people use that to tell fortunes. To tell a fortune, you just put the saucer on top of the cup, turn it upside down, make it spin on top of your head with circular motions for three times, and let it sit for a few minutes. Then someone who knows how to read shapes would tell your fortune. Although no one believes in it, it's a fun activity to do with friends for laugh and giggles.
@@danijelovskikanal7017 I knew that Turkish coffee was popular in Balkans, but I somehow never expected it to make it all the way to the Croatia. I'm glad that you enjoy it. I don't usually drink at night for that reason but I've done it many times to stay awake during my finals week, so it's the Adderall of cheapskate students!
The family of a friend of mine had a small coffee farm back in Puerto Rico. They used to dry bags of seeds at the front of the house every year and then his grandmother milled the grains with a manual mill in the backyard. Sometimes we helped. Great smell.
I just love my Honduras being represented, Honduran coffee is just amazing.
Estaba buscando este comentario :D yeap, one can have good coffee back home. Wait til they find out about _semitas_ XD
Washed Coffee: unripe fruit floats while ripe sinks.
So the opposite of cranberries? Got it.
So you know a funny fact about cranberries? Got it.
Loving the kitchen, Adam!
I love that mug so much
Adam, your videos always provide exactly the information I am looking for. I search for something on UA-cam, and when I see that there’s a video about the topic by you, I think “here we go, the search is over.”
And here I am with no knowledge about coffee. After this, I am sure I will be a scholar in coffee.
It's times like these when it's very important to remember that the vinegar leg is indeed on the right.
For a long time, my favorite coffee came from a local coffee shop who I'd buy whole beans from. I signed up for a coffee service (not Trade, there are tons of other ones) and bought from them a la carte with the thought of finding a coffee that tasted similar and buying it in bulk. I found out through them that the flavor I found so appealing that I was looking for was because it was natural processed coffee and now it's all I buy. It's really incredible.
Really appreciate how informative and straightforward you are. The kind of people who usually make UA-cam videos about coffee are unbearably pretentious about it.
i replayed the part where he said “made em feel zippy” too many times
Man I just finnished a collage report about post harvest of coffee, a surprise to be sure but a welcome one this video is.
Great video, lots to learn. Thank you!
Adam you boost my serotonin levels. Thank you good sir
Awesome that you're going to home process wheat. I'm doing that right now, but since I did zero research or planning (I didn't even plant the wheat or know what it was for months) it's going to be interesting to see you do it the right way.
If you want to know more and traverse the depths of coffee, watch James Hoffman on youtube
Yay! You always make my day better!
Thanks Link! Very helpful video
I literally don't drink coffee, but I'm still fascinated by this.
Same, but after this, I think I'd be willing to try dry- or honey-processed coffee.
A coffee video? I’m intrigued 👀
Anotha one
I'm Brazilian and had coffee in some places in Europe, it always tasted weird to me. Great video, learned a lot!
In Yemen, where coffee is believed to be originated, people brew dry coffee skin, or sometimes mix it with coffee beans and grind them together. interesting drink to say the least.
Ah, one of my favorite subjects. Notice how that lovely precious little bean we all love looks like a human brain? That can't be an accident! Adam, you've made me a worse coffee nerd than I was before. Now I'm on the quest for dry processed coffee beans. As an aside, my dad, an old timey Texas cowboy, used to put a chunk of cheddar cheese in the bottom of his coffee cup and poor hot, strong black coffee over it. I confess I've never tried it but he loved it
Wow! Is that a cowboy thing to do?
i've seen on tv some swedish people doing that with coffee and cheese. in some small village. it sounds a bit nasty to me and they didnt seem passionate about it but idk maybe they loved it
@@patilkojikian3845 I never asked him but it must be because he would have learned it from older people because he started working when he was a kid. I can imagine early sunrise mornings 4:00 a.m. 5:00 a.m. being starving and sleepy. Coffee and a bit of fat and protein to get you going
0:50 My man's nose is *red*. That's how you know it's love at first sight..... or taste
I've recently been sent four different batches of unroasted coffee beans to try out, home roast & write a review on the whole process.
I'd never home roasted before so have been experimenting with different ways without buying specialist equipment. [All I will say so far there's a lot of mess!]
In the batches there were natural dry process, pulped natural honey process, washed process & Swiss water decaf pulped natural honey process. Like your self I hadn't really paid that much attention to the process before, but it makes a huge difference. I'm also enjoying figuring out the home roasting process.
Really enjoyed your video, many thanks.
Naturals are my jam for home roasting . So complex , often some good funk, and all those wonderful stone-fruit flavors (fresh- and dried- fruit flavors )
The less time spent outdoors drying results in less bird and rodent droppings in the coffee beans.
I love a nice, natural processed coffee, but for my daily go to cup, I usually used a washed ethiopian. Some natural processed coffees have a really challenging funk, which is super tasty, but not always what I want in my cup. Plus, I love lots and lots of acidity in my coffee (hence the love of African coffees) so the washed process tends to give me a lot of that with my yirgacheffe
Overall, fantastic video though, I think you did a really good job explaining this.
Edit: I should also add this is stuff I roast myself at home, so that plays a big role in the flavor of the finished product too
Always look forward to learning something new in general...Cheers Mate...🤘😎🤘
My favorite local roaster does a blend of sun dried and washed Ethiopian coffees. It's a seasonal blend, and I look forward to it every year.