He cooks like my former son-in-law, who has a binary mode for his gas burner, on or off. On being full flow/flame and off is obviously just turned off. Never could teach him to adjust the flame, hence the heat, so everything was black outside, raw inside. As a reformed chef, I nearly committed homicide on more than one occasion. Medium to medium-low flame on that type of burner, which I've used often enough. Stir, stir and stir some more, since it's a delicate "bean", gonna be a bit, it'll crack. They'll also sweat oils, which is good. Some roasts beans are extremely oily. They're my favorite and they also end up making me clean the bean grinder (I use a burr grinder as a preference) often. As a hint, I surprised native Ethiopians in knowing how to pan roast the cherries, then grind them in a hand burr grinder and make coffee in a traditional manner. It's just cooking, grinding and brewing, not nuclear fusion, which has a few additional steps. ;) Actually, I learned in the Middle East and was on a really tight budget at one point, so I bought the much less expensive green coffee cherries and roasted them myself after watching some expat Ethiopians roast them over coals (I used my gas stove (I loathe resistive element stoves, *really* love inductive stoves)) and I learn *very* quickly. And even today, well, just had some fresh ground coffee, although getting green cherries is impossible in my city, even worse than trying to find saffron tea (which I can't even find Syren brand anywhere online that'll sell to the US since COVID and it's one of my favorite herbal teas) and I can find damned near anything. Might have a friend smuggle some in via a diplomatic pouch...
Watching nile completely ruin his coffee beans in the pan only to say "not to worry I have a backup" and pull out and actual coffee roaster and THEN sit there and watch the beans in the roaster go from a perfect roast to pitch black coal because he's so committed to following instructions he found on the internet is genuinely harrowing stuff
When you do chemistry straying from the instructions can literally kill you, and cooking is just edible chemistry, so I can imagine why he follows the instructions so closely.
@@gunop11 I'm sure it's not a joke, he's just so used following exact procedures for chemistry (when if is says 15 minutes, it's EXACTLY 15 minutes and even 10 seconds more or less could ruin the whole thing) that he literally doesn't know what to do when things don't go exactly as planned. He did the same thing with the cookie, where he was stressing out when it was cracking, there's no way he never saw a cookie looks like, but in the moment, he didn't know what to do because it wasn't written in the recipe that it was gonna happen. I think it's just his logical mind pushed to the extreme, he doesn't know when or how to improvise, which is extremely important when cooking.
the crazy thing is i could hear them cracking too when they looked perfect but its was only like 8 minutes in or whatever so he let them burn 😭. lowkey once he figures out he doesnt have to follow cooking instructions absolutely 100% and can use his own judgement then he would actually be cook at cooking
Yeah. With cooking you can't follow writ timeframes and expect things to work perfectly. Your burner and your beans almost certainly aren't what the instruction writer used. You have to go by what it looks like as you go, and stop when it looks right. With chemistry, you often just add the stuff together, and then just let it go for as long as it needs to finish reacting everything. You're not really having to make judgement calls. There's not really any harm in allowing it to react for 5 minutes too long before you do the next step. Nigel could make potato salad, but get heat involved with cooking and everything is out the window.
If I were ever invited to his house for dinner, I would have to know if he lab produced his food because I’d rather some latex glove soda than practically anything this man cooks with real cooking processes, lol.
@@ATTACKofthe6STRINGS Yup.. And as someone who's an amateur at chemistry but a seasoned cook I can't wrap my head around how the knowledge he has from chemistry DOESN'T transfer. He already understands all the processes, but as soon as he holds a whisk his brain blanks instead of going "Think of this as a manual magnetic stir bar".
Nigel's unwavering commitment to the written instructions, even as the coffee visibly turns into cinders before his very eyes, is truly a sight to behold.
@@AegisEvoXI Its why I consider food made with "love" rather than without care a lot better. Maybe its because I don't actually read the instructions and I wing everything I make.
me to the food when i dont follow the recipe and instructions exactly: "why did you turn out so bad?" me to the food when i do follow the recipe exactly: "why did you turn out so bad?"
This is the key reason I disagree with people saying "cooking is just chemistry". One takes an almost religious dedication to the instructions, the other takes some intuition and flexibility
In this case, the religious dedication to the self-generated instructions was a bit of a problem. (None of the ones I've found so far include "take it all the way to 400F")
Nile is so comically bad at cooking its almost hilarious. No strainer to take the coffee out of the water. No spatula to remove the beans from the trays. Physically watching beans smoke and burn to a crisp and thinking it needs more heat. Its art.
[has beans in a colander and wants to separate the beans from char dust] colander: Now it's my time to shine! I'm ready, boss! [scrubs the beans and crudely sifts them using his hands]
@@upsidedownbagofflour697great chemists make great bakers, but only because they can read a recipe and know how to take measurements lol I think a great chemist might be the worst cook because so much of cooking is so imprecise and vibe based really
i love(hate) how people say "cooking is like chemistry, but you're not being accurate with the instructions and go by eye" yet nile does it the other way around.
in chemistry smoke can indicate a reaction is happening. if you need to heat something up for a bit and it turns black thats also ok, chemicals have different colours and change is what you look for in a reaction. thats not the case for cooking however, a lot of the times cooking is much more about observing and reacting than following strict instructions. your ingredients, equipment all change how you cook. you have to know your stuff inside and out. here nile is getting instructions from who knows who and using equipment like that coffee roaster for the first time in his life, or the pan and air fryer in a process he doesnt understand for the first time. of course its gonna be rough, especially for someone who isnt instantly alarmed by smoke or something being burnt to charcoal
overall how we perceive both are different, for once cooking is seen as an art, no math involved, no formulas describing the reality of the product and many many more, in cooking all you get is time, smell and looks, nothing else.
I used to work in hospitality and, without fail, the absolute most... unique... individuals were chemists we would regularly host for conferences. I don't think the fume hoods are fully extracting, if you catch my drift.
I wonder if he's ever had to cook for himself or if his parents always cooked for him. His complete absence of cooking intuition makes it seem like he's never even scrambled an egg
nile’s cooking skills will never fail to amuse me. “it doesn’t look burnt” - nile, as he stares at the completely black coffee beans, patting himself on the back.
I know people like this in real life, who will mindlessly follow recipe instructions and then are surprised when things don't turn out right when they could see with their eyes that it needed intervention like halfway through.
The commitment to the full 15mins was incredible. I suspect if they were on fire he still would have been “they’re on fire at 10mins so should be perfect at 15”
I find it hilarious he has dodged the times of causing everything to go kaboom, yet has been closer to burning his place down roasting beans. I love it
Well, this is the guy who thought there's only one kind of flour in the world when he decided to make cookies... At this point the only outcome that could surprise me would be if he managed to do something right with the food he's apparently dead set on destroying, lol.
I always watch these videos expecting them to be like an experimental version of complex recipes shown in the way of Alton Brown, but this one almost turned into HowToBasic-level destroyed by continuous cooking burned to oblivion. Highly entertaining.
Nile is a video game character that took away his cooking stats to buff science. now he’s out in the woods shooting lightning out of his hands but eating raw meat and burnt noodles
After the cookie, then this, watching Nile doing "cooking" is like watch an alien that doesnt actually eat food, but has only read about the concept of what the finished product is supposed to be. Never stop making these, its seriously 9 out of 10 entertainment.
Nigel is so smart that I figured there’s no way he can ignore all of his senses and the obvious tell tale signs of burning that I started to think this might be rage bait but I think he’s really just the world’s worst cook. 10/10
with how much he works with chemicals I wouldn't be surprised if his sense of smell is ruined there's no way to explain someone being this bad at cooking otherwise it's pretty funny but also a bit frustrating lol
It amazes me that EVERY SINGLE TIME I saw them and was like "yeah those are nice dark brown, they're done" nile was like "now, we crank up the heat and keep them on for another 5 minutes" LIKE?????
Because he didn't wash them before roasting, the sugars on the outside were turning darker than the actual bean inside. The colour looked spot on once the stuff on the outside had been broken off.
Roast for less time, or at a lower temperature, or moving them around more, or just stop roasting when they're getting burnt... it's almost like ragebait
Had to pause for a solid 5 minutes to get over the fact that Nile roasted the beans to pitch black in a pan then pull out an actual roaster for the "backup plan." Then i had to repeat for when he burnt them in the roaster as well.
Everyone used to roadt in pan and still do in Africa and elsewhere. You just need to be used to cooking and having the beans prepared right, as one step was missing.
watching Nile burn the coffee while talking about the maillard reaction and caramelization is comedy gold haha. I think all the water and sugars evaporated while you had it on the heat too long so all that was left was the carbonization part. If the beans arent directly touching the pan they probably arent transferring the heat from the pan to bean very efficiently.
Coffee shop owner here. There is a crucial step missing in your processing. There is a layer in between the flesh of the cherry and the seeds called the mucilage. It’s a layer of cellulose that completely envelopes the seeds and it HAS to be removed after drying and prior to roasting. Removing the mucosal layer after drying is referred to as hulling and requires a machine that tumbles and breaks it apart while separating it via airflow. The reason your raw coffee was not green was due to the mucilage being intact (in fact after drying it’s often referred to as coffee parchment for that color specifically). In your air fryer test the carbonized outer layer that you were able to shake off was the pyrolized parchment layer. That layer also does contain a goodly amount of sugar and that is what cause the initial batch to stick to the pan and it is also why the batch in the ‘roaster’ clumped together. I love the channel and while this one was hard to watch, I’m glad you were able to get a beverage you enjoyed!
you could argue that he messed up, however, you could say that he used an unconventional method to produce a more unique flavour profile. i mean, burning the parchment layer and then removing it didn't _seem_ to have a negative effect, maybe he found a new method of processing coffee. or again maybe he screwed up and made it taste worst and harder to roast, idk im not the expert
When I was in Indonesia I definitely had coffee with the coating still on there. And even with the cherries still on. But yeah definitely special, not regular coffee.
@iestyn129 L0l, n0. C0ffee has been ar0und th0usands 0f years. He didn't disc0ver anything new. He made a mistake that pe0ple disc0vered h0w t0 s0lve l0ng bef0re we were b0rn.
grow the stuff, have several trees. gotta squeeze the beans out. messy. gotta let them dry then get the shells off. then yeah, the next layer... similar to peanuts in that regard... i just roast them in a popcorn maker and most of that stuff gets blown out, so its not a big deal. if in the mood, tumble them around in an old towel. thinking of putting in a few more trees... like... a hundred maybe... at which point i have to figure out a better way of processing than by hand...
@JosephLewis-xh8zi yeah but you adapt with rules, like he tried to do. You never ever just wing something in chemistry because that can kill you like really easily.
I've worked in a coffee roastery and was given a kilo of raw coffee beans. I did it in my air fryer and you just have to be careful because they're VERY quick to burn. Just want to heat them till the second crack and then remove from the heat. Have to shake them around, get rid of the skins, keep them moving to get the roast as even as possible. It is definitely doable, don't believe everything Hoffman says lol.
@@AgentCraftworkGeographic variation in melanin in skin is more about the amount of light than the amount of heat, and people with that ancestry weren’t really “on the heat longer”. Anyway, Adam was black and Eve was white.
@@drdca8263 i was only making a crass joke, I understand how skin color works. As a side note, do dark skinned people sunburn as easily as pale Irish folk such as myself?
Hey Nile, I don’t know if you’d ever give this a “second crack”, but I used to be a coffee roaster, and there are a few things you could change to improve your final product. 1.) the floaters are not likely to have a first crack. The sound is created from pressurized moisture escaping the bean, and since the floaters don’t have a solid structure, the moisture can escape without building pressure. 2.) moving around your beans while roasting is very important. A lot of diy roasters will use a hot air popcorn machine. The constant movement of the beans prevents the outside from scorching. 3.) it’s a misconception that you will smell the aromas of coffee while it’s being roasted (unless you’re burning it). And it’s true that letting your freshly roasted coffee sit (for a week or so) will make your coffee more fragrant. This part of the process is called off-gassing, and it allows CO2 to release which helps improve taste. The darker the roast, the quicker the beans will off-gas since the structure of the bean is weaker to hold in that CO2. Anyway, I don’t know if your care to try this again, but I hope it helps your understanding. and I am a huge fan of your channel. Lmk if you’re ever in Halifax!
Great advice. I hope Nile would give this another shot with taking this and other tips into consideration. Can't forget to burp that freshly roasted coffee!
How different is the flavor in the floaters? I was interested in that aspect of what they were trying, but of course they unfortunately they burnt every single one and couldn't try it.
I used to be a coffee roaster too, and i agree with all of this. I had to quit (i wasnt the owner thankfully) because of the VOCs the roaster emitted. (And we even had a fire once because the owner didnt clean the ventilation on the small batch roaster. I was never allowed to clean the machine)
"It's starting to burn, what should we do?" Apparently the answer wasn't to lower the heat or move the beans more, but to just keep doing what was burning them lmfao
I grow my own coffee at home, and I have some good news. You don't suck at roasting coffee like you said, you were just missing key information. After dehydrating, there was still a husk covering the actual green coffee beans that should be removed before roasting. When you broke open a bean after the first batch, the inner part that came out was the actual bean. You can also see in some shots of the final batch that some of the husks have broken open and the inner beans are peeking through. The husk doesn't affect the flavor if you include it in the grinds, but it does burn instead of roasting. It also traps heat inside, which is probably why the inner beans burned as well. Honestly, the fact that you were able to get a drinkable roast on the last batch is borderline miraculous. So... props to you!
This!!!! I had to check twice to see if he took the last layer before toasting the beans and that was totally missing, even the in the end at the jar one can see the husk!
It's always amusing seeing someone who's such a talented scientist fail at any sort of food related science. Please don't stop though it's fun to watch.
Which is weird because Alton Brown's show "Good Eats" is what inspired me to get into chemistry because his show focused a lot on the chemistry of cooking. But just goes to show we all have brains that function differently but can get to similar end points
I love the dichotomy of Nile being so knowledgeable with his crazy chemistry stuff and him scooping those cherries out of the water with his hands like he's Gollum.
I know nothing of coffee and that was funny! Like the time I watched a friend's dad overcook cheeseburgers so bad that the cheese lit on fire, I had to run to the other side of the yard because I was holding in laughter!
"Ughh, that's gross. Very acidic in a not pleasant way. Little to no fruitiness. It's overextracted, too, which is caused by a bad grind. Overall? Not very good."
A Colombian here (who have made coffee from the cherry before), I see WHY you failed the two first times and have some advices if you want to do it again: 1) You did not let the cherries ferment. This helps to remove the mucilage, sugars and kill the seed. It's the same proccess that cocoa beans: You put it in a bucket for 3-5 days and let it ferment naturally (hot climates helps a lot, but assume 25°C). Once it's done its easier to remove the skin. This suposedly enhance the flavor of the bean. 2) You did not peel the bean (see at 5:31 the layers of the cherry: Skin: redish brown, Shell: traslucent cream color, Bean: whitish center). After the beans are separated from the skin we sun dry the beans for 7 days (or more). I never seen a bean so dark after a dry as in your video, its probably the sugars as you tell. We call it "dry scroll coffee" (café pergamino seco) at this point, it's the same color than a scroll, that's why that name. Now the shell slould be removable. I've used a manual grinder (with a screw mechanism) with a loose set just to barely make enough pressure to remove the shell and don't crack the bean. At this point you should get a dark green bean, literally. Those two things essentially. After that you can use your amazon coffee roaster, looks very pragmatic, and toast as you want. Very little toast make a mild coffee, and a lot of toast make it bitter. Use your senses to know the point, its sad to see coffee to be burned :,c
I conquer. But I also think he should grow it as well. Get a grow tent and have it. maybe some hydro coffee? Imitate the best regions ? Maybe even discover new better ways to grow?
Your dedication to not checking the beans often is amazing. They aren't burned yet, so put them back in. They look burnt, but the instructions say to wait longer. Better burn them more.
I think the issue is that he is used to being a Chemist, where even when everything looks charred at the moment, you need to follow the instructions because it will work out in the end. In cooking.. not so much
i know nothing about coffee but each time he burned them i swear i heard them cracking each time. i think he wasn't paying close enough attention, but i'd probably have made the same mistake
What I’d like to know is if Nile is getting caffeinated by touching the coffee beans or if caffeine cannot enter through the skin the same way nicotine does?
Niles needs to learn that if something says "Around 12 minutes" it does NOT necessarily mean you need to go the whole 12. That second batch I'm seeing perfect color and he ust keeps going and going and going till the beans are slow roasted charcoal. You were looking right at it dude!!! STAHHHP!!
Also the roasting was such a quick and simple part of the process he could have easily just roasted a few beans to figure it out instead of going all in 3 times in a row. Or even with the all in method he could pull a bean out at various points to see if there was an ideal time so that he'd have the method down before running out.
Nile's commitment to the exact instructions (which weren't even exact) rather than actually cooking them and taking them off when they're done, IN ADDITION to refusing to do small batch testing really made this experiment hilarious.
when he opens up the air fryer and smoke flies in his face like he just uncovered a 1000 year old tomb and hes like "smells burnt, lets do 5 more minutes"
It’s a frustrating lack of common sense. I don’t understand how he doesn’t starve??? Does someone cook for him or does he order in every meal? I’m so baffled
The NileBrew Coffee logo absolutely Cracked me up! I wonder if the 'bad' beans over-roasted too fast because of all the airspace within the coffee beans (the shell burned quickly because it was thin and the bean was basically hollow), whereas the 'good' beans were solid (more consistent heat transfer from the shell to the core of the bean)? I'm glad you had success with the good beans, because that looked like a fun experiment!
Nile suspecting that its burning but leaving it over the dang burner is killing me 😩 the second batch of roast coffee was pretty much perfect at that 8 minute mark 🥹
@@filonin2 If he just messed up on the first attempt I wouldn't judge him for it, since according to what he said in the video the type of coffee he was roasting makes it less obvious than it should be. But you'd think he'd learn lol.
Nigel: we are doing the "first crack method", in which you roast until you hear the first crack Also him: listen, they are cracking like crazy! Let's roast 'em some more! Is this rage bait?
I'm more enraged at the crappy herb grinder they used at the end... if you're going to make coffee from scratch, at least use a burr grinder to get a consistent size that doesn't make your coffee taste both burnt and underextracted at the same time
I feel like every time he's doing something with actual food is rage bait... and he seems to be getting better at it. The rage baiting that it, not the cooking.
As a barista and coffee enthusiast, this video hurt me to my soul Seeing the burning of the beans was hilarious though and hearing you constantly say "Im going to wait for first crack" as the beans actively looked like charcoal is amazing. A lot of coffee roasting with home equipment is feel, When the color looks good stop the roasting process and cool it down FAST. Also side note, that looked like a decent medium roast from the beans once it got out the airfryer into a dark roast when you waited for that hour.
I love how the dynamics in the channel started with Nigel being the passionate-yet-somewhat-controlled chem guy and Reggie the loyal but maybe not super knowledgeable on chem minion And then it evolved into Nile the insane mad scientist with no limits who occasionally has to rely on Reggie to be the voice of reason This is character development right here
The commitment to that 15 minutes was more than most married couples. I was absolutely killing myself laughing as everything turned from what appeared to be a nice roast to absolute charcoal! Absolutely love watching you have a thought and then just actually do it.
I like how Nile is smart enough to synthesize chemicals yet not smart enough to use a seive to get the floaters out and drain the water a bit to make it easier to get the sinkers. No Nile, uses his hand to fish out the floaters then trys to grab them as they moon gravity float away. 10/10
Might have something to do with making an entertaining video as well. How fun would it be to watch someone do flawless processes with virtually no chance of failure?
The dichotomy of this channel is part of its charm. That he will spend $8,000 on a machine to make pop rocks but not $1 on a metal spatula kills me. That said, it is always a treat when there is new video.
It was fun and interesting, not at all frustrating to me but I did have a few questions along the way 😅. Well done, I think I'll stay roasting my own coffee as well
He knows what roasted coffee looks like, was recording and watching the beans the entire time, and the cracks were loud enough that it came through the camera mic. I'm just baffled how he just let them burn.
@@dismasxenakisokay but why not just look? I have never roasted coffee but after the first time they get burned, why not be super careful and stop at the first sign of char? Lol
I just wonder why not do smaller batches in order to learn what time would be best, i could see that the 1st batch with the commercial cooker was starting to be done at the 8 minute mark when they were commenting about the browning and i base this purely on the commercial beans that i've seen, i've not ever roasted coffee beans.
i dont know anything about coffee roasting but i was borderline crying as i watched you stick the cremated beans back into the inferno with every roasting method.
I roast coffee on a small commercial roaster but have never roasted a green coffee bean that was made. You were close to how I roast in your air fryer. I tried roasting early on like you did in your electric roaster. That batch I made was awful. Knowing what I know now I didn't get the beans hot enough using that method. In my opinion the hardest part of roasting is getting the internal temperature of the bean hot enough so the bean cracks without over burning the outside of the bean. Roasting is definitely an art form. I have probably done around a 100 batches now and I think I can now roast the way I really like. Fresh coffee is so much better than store bought so even a not so good roast can still taste great. I really enjoyed watching your video. Brought back a lot of memories when I first got started.
Love the old porshen and your complaint "ny brain is malfunctioning." I love it. I can understand that filing so much❤ and so glad you got good coffee at the end❤
@@Gersberms I don't know much about coffee, but I was just googling this and it seems like roasting the beans "in parchment" is not typical, but not unheard of. And removing them seems like it would be a PITA without special equipment.
@@mooosey His senses are just not sensitive at all. He thinks the stinkiest substance EVER isn't that bad. Even Allen Pan managed to scare styropyro but hasn't managed to make something that stinks to Nigel yet.
Am from Ethiopia and we do this almost daily. The difference I noticed are; 1. After the coffee bean splitted ,the bad beans will be removed and washed multiple times. 2. They will be dried under the sun or directly dried on a pan as you roast. 3.When roasting you have to stir frequently not to burn them and to have evenly roasted coffee beans. 4. Stop roasting when it turns brown.( My personal preference).
@@nardosgebreyohannes2460 no, you’re good! 💀 I was just sayin that the guy who said keep roasting after turning brown is probably the Starbucks ceo cause they’re beans are always burnt
Aww Nigel I just love how you try your best and just go for it 😂 and shout out to camera man Reggie for always encouraging our boy 🫶🏼 thanks for this video!
My dad is a hobby coffee roaster and he did it for years with a heat gun clamps to a grill hood, a metal bowl, a wooden spoon, and a springform pan ring taped to a fan. He got a machine several years ago but it is honestly hilarious to see someone with a fancy lab and a ton of resources to make it work end up failing miserably while my dad did it with sheer force of will and a plumbers know-how
Nile is a chemist so his way of thinking is more step by step with much more precision to the instructions cause in chemistry that's really important cause with wrong step you could ruin and probably makes a dangerous substance while we as commoners tend to use our intuition, visuals, common sense and rough guessing in our everyday life, so yeah it's not surprising Nile isn't great at this
I love Nigel's dedication to not looking things up and discovering that a light roast is 180-200C for 8-10 minutes until he's already ruined two batches and counting
Really interesting topic…but definitely 10 out 10 on your logo!! 🤣🤣🤣 And then I saw the pile of Red Bull carcasses dumped by the door…y’all are a hoot!!
I love that NileRed is just Nile showing off how much he knows and the wide variety of things he can make from it... And NileBlue is just Nile showing off how little he knows by trying to make something other people do for a living
Here are some thoughts: 1. If you look up frozen pears, they look black. I believe the same thing happened here. The drying process might be too high-heat. I saw some black beans already. The bean should have some hints of green before roasting. 2. The first crack is not apparent audibly. The second crack is actually even quieter. Once we see some hints of wooden color or listen carefully enough for the first crack, turn off the heat immediately since the heat in the roaster is still there. 3. Honey-processed beans are actually quite challenging to do and to roast. Try the washed process next time for beginner-friendly roasting. 4. I believe float/sink does not necessarily apply to coffee cherries, but to the beans. For the washed process, squeeze out the beans and let the beans float/sink to tell good or bad. 5. Don't freeze coffee cherry again... Geisha and Caturra are actually really expensive and good coffee varieties, especially Geisha...
My dad has a coffee farm here in Brazil, and the coffee cherries washing process is basically this float/sink method. We don't do it on the coffee beans themselves, and it's done with really fresh fruits, which results in very few sinkers. Also, we don't see black fruits here like in the video, our fruits have a reddish or greenish color. To taste the fruit, we have to pick it straight from the plant and suck the sweet juice that's between the bean and the skin, which is really delicious and I love it!
Since it shipped to canada from somewhere else i would consider that it might jave started fermentation on its own between shipping and arrival, then they just froze it because they were leaving town for some time when it arrived.
My dude has all of the fancy scientific equipment in the world but not a single flat bladed scraper or spatula to remove things stuck to a flat surface.
@@fellareggie I would like to know how you feel watching Nile struggle with simple tasks like getting floating beans from a big bucket of water with his hands instead of a colander.
I love how he just sat there slowly watching the coffee burn because he really trusted that instructions Bro was the definition of "trust the process" but the process betrayed him😭
The instruction are perfect, He skipped the crucial step of removing the parchment layer. Because the parchment layer is like a thick shell around the green coffee bean, he wouldn't be able to hear any cracks so he kept going..Another thing even if he had taken out the coffee in time it would have tasted like shi.. because the parchment layer is still on...
omg this had me squirming in my chair. Like just use your eyes to see they are clearly burning and pull them off the heat. Can we get these two some basic cooking lessons please lmao
He can jazz in the lab because he knows what he's doing. In the kitchen the experience is missing. He approaches it like a chemistry procedure but it would be as if he didn't know his starting material and settled with one way.
At 15:55, when Nigel decided to start with his least favourite beans and explicitly left half of them, I was so proud of him for learning to factor in screw-ups into his process at long last. And then the next ten minutes happened (not taking samples along the way, pushing down his doubts while he waited for the beans to become charcoal, and switching method every time so he never had an opportunity to learn), and they were even more painful because I had allowed myself to hope.
Only at 19:50 right now, and Nile. Word of advice for anything cooking ever, unless it says otherwise or the intention is to sear it, start with lower heat and more time for best results. Good rule of thumb when heating anything edible. Other than that I love the vids and keep it up, hope this helps.
And possibly go with how the things look rather than strict time limits. Those beans looked done at 28:30 but he still stuck them back in and cranked up the heat. I'm not a roaster or a chef but common sense tells me that when something looks done you don't whack up the heat and throw it back in the oven 🤣
@antonioarroyas7662 Was in C on the roaster, and he set it to max and for the max amount of time 15m Usually coffee wants between 170c and 260c and between 7 and 15 minutes depending on bean and desired roast. Those honey dew beans full of sugar would want a lower temp for sure, 170c for maybe 10m max Ofc using your eyes to see them getting burnt and then taking them away from the heat helps as well.
My spirit left my body when he took out a PERFECTLY GOOD strainer/colander at 29:29, which he could have used to extract the coffee cherries from the water at the beginning instead of just taking one fistful at a time.
Lol. It's ok, the man works in a lab making dangerous chemicals. It's a totally different set of muscle memory/intuition than cooking. Me for instance, I make mouthwatering roasts and cauliflower pizzas, but would likely fail at meth precursors. 😂
It’s so interesting to see that Nigel is such a good chemist and is used to follow EXACT instructions without changing the process on the go and therefore really struggling with this because he did not even think about the honey process to be more prone to burning because of the extra sugar layer
I thought you were supposed to remove the hull after drying. Could that be why it kept burning so fast on the outside? Maybe that’s the black layer you rubbed off after roasting.
- Geisha is pretty high quality and expensive coffee, that very nice of oreo! (roasted, it goes for $50~$60 per pound) - You thawed the beans in water, didn't they lose some of their quality due to osmosis / diffusion? (Similar to Swiss-water process for decaffeinating process, but they use special solution to minimize the loss) - Some commentary from James Hoffman throughout your process could be a cool colab for coffee lovers!
Neil says that is a blend of cattura and geisha. we dont know what ratio. no this would have not sold for too much because at least 70% of it was floaters that should have been thrown out. only the smaller tray is not waste.
Niles cooking channel should be called NileBlack, where we watch Nile turn all organic matter into carbon.
@NileBlue The internet has spoken... In the words of Captain Picard, make it so!
So he's turning carbon into carbon, then.
Heh ,nice one @@poudink5791
And then he can convert it to co2 and carbonate a nice frosty beverage with it
He cooks like my former son-in-law, who has a binary mode for his gas burner, on or off. On being full flow/flame and off is obviously just turned off. Never could teach him to adjust the flame, hence the heat, so everything was black outside, raw inside.
As a reformed chef, I nearly committed homicide on more than one occasion.
Medium to medium-low flame on that type of burner, which I've used often enough. Stir, stir and stir some more, since it's a delicate "bean", gonna be a bit, it'll crack. They'll also sweat oils, which is good. Some roasts beans are extremely oily. They're my favorite and they also end up making me clean the bean grinder (I use a burr grinder as a preference) often.
As a hint, I surprised native Ethiopians in knowing how to pan roast the cherries, then grind them in a hand burr grinder and make coffee in a traditional manner. It's just cooking, grinding and brewing, not nuclear fusion, which has a few additional steps. ;)
Actually, I learned in the Middle East and was on a really tight budget at one point, so I bought the much less expensive green coffee cherries and roasted them myself after watching some expat Ethiopians roast them over coals (I used my gas stove (I loathe resistive element stoves, *really* love inductive stoves)) and I learn *very* quickly.
And even today, well, just had some fresh ground coffee, although getting green cherries is impossible in my city, even worse than trying to find saffron tea (which I can't even find Syren brand anywhere online that'll sell to the US since COVID and it's one of my favorite herbal teas) and I can find damned near anything.
Might have a friend smuggle some in via a diplomatic pouch...
Watching nile completely ruin his coffee beans in the pan only to say "not to worry I have a backup" and pull out and actual coffee roaster and THEN sit there and watch the beans in the roaster go from a perfect roast to pitch black coal because he's so committed to following instructions he found on the internet is genuinely harrowing stuff
I need to know if it's just a joke for the bit, or if he GENUINELY can't tell when things are burning (/carbonizing) right in front of him :D
He read the destructions, not the instructions 😂
When you do chemistry straying from the instructions can literally kill you, and cooking is just edible chemistry, so I can imagine why he follows the instructions so closely.
@@gunop11 I'm sure it's not a joke, he's just so used following exact procedures for chemistry (when if is says 15 minutes, it's EXACTLY 15 minutes and even 10 seconds more or less could ruin the whole thing) that he literally doesn't know what to do when things don't go exactly as planned. He did the same thing with the cookie, where he was stressing out when it was cracking, there's no way he never saw a cookie looks like, but in the moment, he didn't know what to do because it wasn't written in the recipe that it was gonna happen. I think it's just his logical mind pushed to the extreme, he doesn't know when or how to improvise, which is extremely important when cooking.
the crazy thing is i could hear them cracking too when they looked perfect but its was only like 8 minutes in or whatever so he let them burn 😭. lowkey once he figures out he doesnt have to follow cooking instructions absolutely 100% and can use his own judgement then he would actually be cook at cooking
It's amazing how Nigel is better at making food from non-foods than making food from ingredients.
Yeah. With cooking you can't follow writ timeframes and expect things to work perfectly. Your burner and your beans almost certainly aren't what the instruction writer used. You have to go by what it looks like as you go, and stop when it looks right. With chemistry, you often just add the stuff together, and then just let it go for as long as it needs to finish reacting everything. You're not really having to make judgement calls. There's not really any harm in allowing it to react for 5 minutes too long before you do the next step. Nigel could make potato salad, but get heat involved with cooking and everything is out the window.
If I were ever invited to his house for dinner, I would have to know if he lab produced his food because I’d rather some latex glove soda than practically anything this man cooks with real cooking processes, lol.
@@ATTACKofthe6STRINGS Yup.. And as someone who's an amateur at chemistry but a seasoned cook I can't wrap my head around how the knowledge he has from chemistry DOESN'T transfer. He already understands all the processes, but as soon as he holds a whisk his brain blanks instead of going "Think of this as a manual magnetic stir bar".
@@ATTACKofthe6STRINGS he would atleast make you try 5 of the same dish but 4 of them are trial runs before he got the recipe right
LOL. yes
Nigel's unwavering commitment to the written instructions, even as the coffee visibly turns into cinders before his very eyes, is truly a sight to behold.
Works for chemistry, not for cooking 😂
If you only knew how many cooks straight out of school do this exact same thing.
@@AegisEvoXI Its why I consider food made with "love" rather than without care a lot better. Maybe its because I don't actually read the instructions and I wing everything I make.
I was thinking "Ok, the coffee looks good, he's gonna take it off, right?
RIght...? Oh no 😭
me to the food when i dont follow the recipe and instructions exactly: "why did you turn out so bad?"
me to the food when i do follow the recipe exactly: "why did you turn out so bad?"
Loved the part where Nile kept saying "We've gotta wait for first crack" while *copious* amounts of smoke were *visibly* pouring off the beans
This is the key reason I disagree with people saying "cooking is just chemistry". One takes an almost religious dedication to the instructions, the other takes some intuition and flexibility
In this case, the religious dedication to the self-generated instructions was a bit of a problem. (None of the ones I've found so far include "take it all the way to 400F")
@@coryman125 Chemistry is just witchcraft 😂
@@coryman125Baking is associated with chemistry, in contrast to cooking which is then compared to art.
@@coryman125you should always use common sense just like with actual science if it looks like it’s burning stop
Nile is so comically bad at cooking its almost hilarious. No strainer to take the coffee out of the water. No spatula to remove the beans from the trays. Physically watching beans smoke and burn to a crisp and thinking it needs more heat.
Its art.
It’s crazy cuz he used a strainer to move the coffee beans around to cool them off
All the times I've seen him stirring food with plastic forks..
Aren't great chemists supposed to make great cooks? My high school chem teacher said that all the time and it made sense to me =\
[has beans in a colander and wants to separate the beans from char dust]
colander: Now it's my time to shine! I'm ready, boss!
[scrubs the beans and crudely sifts them using his hands]
@@upsidedownbagofflour697great chemists make great bakers, but only because they can read a recipe and know how to take measurements lol
I think a great chemist might be the worst cook because so much of cooking is so imprecise and vibe based really
Make cherry cola from paint remover? Easy
Make a cup of coffee or bake a cookie?
Damn near impossible
If he had fresh cherries from the beans, he could have made a tea with it.
Absolutely wild😂
What chemistry considers "impurities" is important as "flavours" in cooking.
True it tast so much better if it something you put alit if effort in.
lol
I love how the cameraman never helps out and just watches and judges him
Niles who thinks outside of the box most of the time decides to strictly follow directions and burns his coffee beans twice instead of using his eyes.
That blew my mind 😂
His glasses were of NO use😭
i love(hate) how people say "cooking is like chemistry, but you're not being accurate with the instructions and go by eye" yet nile does it the other way around.
Nigel makes me giggle so hard every time he makes a food video. He's a brilliant chemist but needs some chef training 😄
Even worse, I think at 23:43 you can hear the crack sound
I don't understand how nile can be good at chemistry but as soon as he has to lightly heat food, he absolutely destroys it without fail
in chemistry smoke can indicate a reaction is happening. if you need to heat something up for a bit and it turns black thats also ok, chemicals have different colours and change is what you look for in a reaction. thats not the case for cooking however, a lot of the times cooking is much more about observing and reacting than following strict instructions. your ingredients, equipment all change how you cook. you have to know your stuff inside and out. here nile is getting instructions from who knows who and using equipment like that coffee roaster for the first time in his life, or the pan and air fryer in a process he doesnt understand for the first time. of course its gonna be rough, especially for someone who isnt instantly alarmed by smoke or something being burnt to charcoal
overall how we perceive both are different, for once cooking is seen as an art, no math involved, no formulas describing the reality of the product and many many more, in cooking all you get is time, smell and looks, nothing else.
Working sense of smell is kinda important in cooking
I used to work in hospitality and, without fail, the absolute most... unique... individuals were chemists we would regularly host for conferences.
I don't think the fume hoods are fully extracting, if you catch my drift.
I wonder if he's ever had to cook for himself or if his parents always cooked for him. His complete absence of cooking intuition makes it seem like he's never even scrambled an egg
I just spent 38 minutes of my life watching a man burn coffee beans into Oblivion
10 out of 10
Absolute savage😅
i was slightly disappointed that he didnt turn them into charcoal a third time.
Absolute cinema
nile’s cooking skills will never fail to amuse me. “it doesn’t look burnt” - nile, as he stares at the completely black coffee beans, patting himself on the back.
Literally watches coffee burn in real time. Then opens the lid and goes “What?!”
And he's like "how is that possible, we still have like 5 minutes left" while the smoke is literally condensating into tar.
I know people like this in real life, who will mindlessly follow recipe instructions and then are surprised when things don't turn out right when they could see with their eyes that it needed intervention like halfway through.
He acts so surprised like the lid wasn't made of clear glass
😂 thought this was funny too! 😊
@@nickes6168Nigel is Canadian 🇨🇦
29:00 "I heard a crack!" he says as smoke fills his office kitchen. Nile this was a painful watch, incredible content lol
And then he puts it BACK IN
ahh, the mythical third crack.
so very painful 😭
The flavor is developing
It hurts
The commitment to the full 15mins was incredible. I suspect if they were on fire he still would have been “they’re on fire at 10mins so should be perfect at 15”
That's the way my paternal grandmother would cook.
watching him cook stresses me out
when you ask a chemist to be a chef. Cooking is an art not a science.
dude they were looking great then it just cut to burnt beans i waslike WHY?!?!?!?
My god I was SCREAMING "IT"S DONE"
I always thought the skills needed cooking a chemistry were pretty similar, Nigel is doing his best to prove me wrong.
I grow up seeing my family roasting coffee from their own farms in Brazil. See a canadian burn his beans twice in a row is magic to me
The amusement seeing a novice try to unlock the mysteries of your craft.
Kkkkk os cara é foda
@@Awrethien Not sure if he is at the stage of novice already...
@@therealKrak True lol
Fazendo carvão de café kkkkk
Man can turn gloves into hot sauce, but after watching this i dont think he could make toast 😂
he would burn the kitchen trying to make a grilled cheese...
I find it hilarious he has dodged the times of causing everything to go kaboom, yet has been closer to burning his place down roasting beans. I love it
Next Video: How to make Toast from scratch
I'd say toast is one thing he's particularly qualified to make, although I guess it depends on just how toasty you like it.
The bread will be pitch-black, practically returning to the star dust it is formed from, and he will still say "the recipe says to wait 15 minutes".
*inhales 5L of smoke*
Nile: “Ok just five more minutes at an increased heat and we should have a light roast”
insanity
Well, this is the guy who thought there's only one kind of flour in the world when he decided to make cookies... At this point the only outcome that could surprise me would be if he managed to do something right with the food he's apparently dead set on destroying, lol.
I always watch these videos expecting them to be like an experimental version of complex recipes shown in the way of Alton Brown, but this one almost turned into HowToBasic-level destroyed by continuous cooking burned to oblivion. Highly entertaining.
Nile is a video game character that took away his cooking stats to buff science. now he’s out in the woods shooting lightning out of his hands but eating raw meat and burnt noodles
LMFAO WORDS
After the cookie, then this, watching Nile doing "cooking" is like watch an alien that doesnt actually eat food, but has only read about the concept of what the finished product is supposed to be. Never stop making these, its seriously 9 out of 10 entertainment.
Out of all the comments roasting his coffee making skills, I like this one the most
genuinely made me crack a bit :D
💯👏🏼‼️Agreed!
> looking at plant material
"It smells like a plant. It literally smells like plant material"
> tastes it
"It's basically just generic plant"
8.5/10 - really, really great!
Next video should be about making bear or wine 🔥🔥
This video is the literal definition of the difference between a scientist and a cook
This is why cooking is an art not a science, thank GOD
Nailed it.
@@jeanettw2341 it is a science, just not chemistry science
Walter be like, it's just basic science.
What chemistry considers "impurities" is actually "flavour" in cooking.
Nigel is so smart that I figured there’s no way he can ignore all of his senses and the obvious tell tale signs of burning that I started to think this might be rage bait but I think he’s really just the world’s worst cook. 10/10
are we sure he even smelled burned beans? he did say the world's most rancid smell was not really that bad, even as the cameraman was audibly retching
dude can't smell anymore thats probably why
with how much he works with chemicals I wouldn't be surprised if his sense of smell is ruined
there's no way to explain someone being this bad at cooking otherwise
it's pretty funny but also a bit frustrating lol
@@vasRayyathis is the same guy that rated the smell of military grade fart spray as “eh”
I agree. He is going too much by the book instead of intuition.
You always leave for a long time then come back and still end up getting multi millions worth of views. That’s really a blessing. Stay productive bro.
It amazes me that EVERY SINGLE TIME I saw them and was like "yeah those are nice dark brown, they're done" nile was like "now, we crank up the heat and keep them on for another 5 minutes" LIKE?????
Because he didn't wash them before roasting, the sugars on the outside were turning darker than the actual bean inside. The colour looked spot on once the stuff on the outside had been broken off.
i guess it's because he was following bad instructions
That was the outside part that cooked...the beans were actually good but it was the cooked sugars, hence black
yeah but, either way... lol
you don't get it man, they need the crack
I love how the option to simply roast for less time was available, but you created your own pioneer air fryer method instead.
Roast for less time, or at a lower temperature, or moving them around more, or just stop roasting when they're getting burnt... it's almost like ragebait
Iopr
Had to pause for a solid 5 minutes to get over the fact that Nile roasted the beans to pitch black in a pan then pull out an actual roaster for the "backup plan." Then i had to repeat for when he burnt them in the roaster as well.
I know😂😂😂
Everyone used to roadt in pan and still do in Africa and elsewhere. You just need to be used to cooking and having the beans prepared right, as one step was missing.
@@herrkulor3771Sure, the odd part isn't that he used the pan, it's that he considered the purpose built system to be the "backup" plan
Oreo(the discord member that sent him the beans) must've been screaming at the screen watching Nigel ruin it.
sokoru coffee
watching Nile burn the coffee while talking about the maillard reaction and caramelization is comedy gold haha. I think all the water and sugars evaporated while you had it on the heat too long so all that was left was the carbonization part. If the beans arent directly touching the pan they probably arent transferring the heat from the pan to bean very efficiently.
Coffee shop owner here.
There is a crucial step missing in your processing. There is a layer in between the flesh of the cherry and the seeds called the mucilage. It’s a layer of cellulose that completely envelopes the seeds and it HAS to be removed after drying and prior to roasting. Removing the mucosal layer after drying is referred to as hulling and requires a machine that tumbles and breaks it apart while separating it via airflow.
The reason your raw coffee was not green was due to the mucilage being intact (in fact after drying it’s often referred to as coffee parchment for that color specifically). In your air fryer test the carbonized outer layer that you were able to shake off was the pyrolized parchment layer. That layer also does contain a goodly amount of sugar and that is what cause the initial batch to stick to the pan and it is also why the batch in the ‘roaster’ clumped together.
I love the channel and while this one was hard to watch, I’m glad you were able to get a beverage you enjoyed!
no problem he burned the celulose off lmao
you could argue that he messed up, however, you could say that he used an unconventional method to produce a more unique flavour profile. i mean, burning the parchment layer and then removing it didn't _seem_ to have a negative effect, maybe he found a new method of processing coffee.
or again maybe he screwed up and made it taste worst and harder to roast, idk im not the expert
When I was in Indonesia I definitely had coffee with the coating still on there. And even with the cherries still on. But yeah definitely special, not regular coffee.
@iestyn129 L0l, n0. C0ffee has been ar0und th0usands 0f years. He didn't disc0ver anything new. He made a mistake that pe0ple disc0vered h0w t0 s0lve l0ng bef0re we were b0rn.
grow the stuff, have several trees.
gotta squeeze the beans out. messy.
gotta let them dry then get the shells off.
then yeah, the next layer... similar to peanuts in that regard...
i just roast them in a popcorn maker and most of that stuff gets blown out, so its not a big deal. if in the mood, tumble them around in an old towel.
thinking of putting in a few more trees... like... a hundred maybe...
at which point i have to figure out a better way of processing than by hand...
Your dedication to following an arbitrary number you read somewhere (or invented) amazes me
chemist ahh brain
@@SenkJu maybe if you suck at it.
well in chem you have to follow a very specific process, and if you are experimenting you tend to stick to your set plan and do not deviate
If you're experimenting then you adapt if the plan goes wrong, you don't just try it again hoping for success.
@JosephLewis-xh8zi yeah but you adapt with rules, like he tried to do. You never ever just wing something in chemistry because that can kill you like really easily.
James Hoffman this week: DO NOT AIRFRY COFFEE. IT TASTES HORRIBLE.
Nileblue, after charcoaling 2 batches of beans: Fuck it we airfry
but if you do, use beef tallow. gives a nice beef note
Dear God that's terrifying. I've got to try this
Difference in aura
I thought the same thing 😂
I've worked in a coffee roastery and was given a kilo of raw coffee beans. I did it in my air fryer and you just have to be careful because they're VERY quick to burn. Just want to heat them till the second crack and then remove from the heat. Have to shake them around, get rid of the skins, keep them moving to get the roast as even as possible. It is definitely doable, don't believe everything Hoffman says lol.
Wild that Nile and James Hoffman put out videos of airfryer roasting coffee within a couple days of each other
Hey Nigel rule of thumb when cooking; if it starts turning darker then it’s supposed to be you should take it off the heat.
Also cooking trays aren’t meant to be disposable and you should put a layer of baking paper or foil on them to make them reusable
God missed this note when he made the Nigerians
@@AgentCraftworkGeographic variation in melanin in skin is more about the amount of light than the amount of heat, and people with that ancestry weren’t really “on the heat longer”.
Anyway, Adam was black and Eve was white.
@@drdca8263 i was only making a crass joke, I understand how skin color works.
As a side note, do dark skinned people sunburn as easily as pale Irish folk such as myself?
@ My understanding is that they do not, or are at least less prone to skin cancer?
Hey Nile, I don’t know if you’d ever give this a “second crack”, but I used to be a coffee roaster, and there are a few things you could change to improve your final product.
1.) the floaters are not likely to have a first crack. The sound is created from pressurized moisture escaping the bean, and since the floaters don’t have a solid structure, the moisture can escape without building pressure.
2.) moving around your beans while roasting is very important. A lot of diy roasters will use a hot air popcorn machine. The constant movement of the beans prevents the outside from scorching.
3.) it’s a misconception that you will smell the aromas of coffee while it’s being roasted (unless you’re burning it). And it’s true that letting your freshly roasted coffee sit (for a week or so) will make your coffee more fragrant. This part of the process is called off-gassing, and it allows CO2 to release which helps improve taste. The darker the roast, the quicker the beans will off-gas since the structure of the bean is weaker to hold in that CO2.
Anyway, I don’t know if your care to try this again, but I hope it helps your understanding. and I am a huge fan of your channel. Lmk if you’re ever in Halifax!
Great advice. I hope Nile would give this another shot with taking this and other tips into consideration.
Can't forget to burp that freshly roasted coffee!
I was kinda curious if drying them in a dehydrator would have made any difference since I am pretty sure that the dehydrator would add to the cooking
Not bad advice at all. You definitely have roasted or you read alot and are a very good lier. Lol
How different is the flavor in the floaters? I was interested in that aspect of what they were trying, but of course they unfortunately they burnt every single one and couldn't try it.
I used to be a coffee roaster too, and i agree with all of this. I had to quit (i wasnt the owner thankfully) because of the VOCs the roaster emitted. (And we even had a fire once because the owner didnt clean the ventilation on the small batch roaster. I was never allowed to clean the machine)
"It's starting to burn, what should we do?"
Apparently the answer wasn't to lower the heat or move the beans more, but to just keep doing what was burning them lmfao
E
E
I grow my own coffee at home, and I have some good news. You don't suck at roasting coffee like you said, you were just missing key information.
After dehydrating, there was still a husk covering the actual green coffee beans that should be removed before roasting. When you broke open a bean after the first batch, the inner part that came out was the actual bean. You can also see in some shots of the final batch that some of the husks have broken open and the inner beans are peeking through.
The husk doesn't affect the flavor if you include it in the grinds, but it does burn instead of roasting. It also traps heat inside, which is probably why the inner beans burned as well. Honestly, the fact that you were able to get a drinkable roast on the last batch is borderline miraculous. So... props to you!
This!!!! I had to check twice to see if he took the last layer before toasting the beans and that was totally missing, even the in the end at the jar one can see the husk!
"we used too much heat"
- *cranks coffeeroaster to max at 240C(460F)*
"alright its almost pitch black and smoking like crazy, so lets crank the heat to 400F and leave it for another 6 minutes"
It's always amusing seeing someone who's such a talented scientist fail at any sort of food related science. Please don't stop though it's fun to watch.
Epitome of “I enjoy your pain”
@@feliceoggi because.... oh maybe because... hear me out... he didn't study to cook? OMG... that's crazy huh
I loved when he said "it looks like coffee!"
Then proceeded to cook it for another 7 minutes on high
I was thinking the same thing 🤣 it was painful to watch as a coffee lover tho
Which is weird because Alton Brown's show "Good Eats" is what inspired me to get into chemistry because his show focused a lot on the chemistry of cooking. But just goes to show we all have brains that function differently but can get to similar end points
I love the dichotomy of Nile being so knowledgeable with his crazy chemistry stuff and him scooping those cherries out of the water with his hands like he's Gollum.
E
E
especially since he had sieves and strainers right there on hand
Curiosity driven content is so refreshing. Absolutely love your stuff, Nile
I love that he seems to lack the instinct that smoke=bad
That's a real chemist right there.
Can the smoke burn?
@@vinnysworkshopbruh no only steam
🤣
I know nothing of coffee and that was funny!
Like the time I watched a friend's dad overcook cheeseburgers so bad that the cheese lit on fire, I had to run to the other side of the yard because I was holding in laughter!
Somewhere in the UK, at a certain time, a posh man with a well groomed grey hair screamed in hellish agony
Round-rimmed glasses thrown off in desperation
"well groomed grey hair" LOL imagine the faces he would make if he tried nigel's coffee
i was hearing his voice in the back of my head
Let’s hope James will soon see it and react to it.
"Ughh, that's gross. Very acidic in a not pleasant way. Little to no fruitiness. It's overextracted, too, which is caused by a bad grind. Overall? Not very good."
A Colombian here (who have made coffee from the cherry before), I see WHY you failed the two first times and have some advices if you want to do it again:
1) You did not let the cherries ferment. This helps to remove the mucilage, sugars and kill the seed. It's the same proccess that cocoa beans: You put it in a bucket for 3-5 days and let it ferment naturally (hot climates helps a lot, but assume 25°C). Once it's done its easier to remove the skin. This suposedly enhance the flavor of the bean.
2) You did not peel the bean (see at 5:31 the layers of the cherry: Skin: redish brown, Shell: traslucent cream color, Bean: whitish center). After the beans are separated from the skin we sun dry the beans for 7 days (or more). I never seen a bean so dark after a dry as in your video, its probably the sugars as you tell. We call it "dry scroll coffee" (café pergamino seco) at this point, it's the same color than a scroll, that's why that name. Now the shell slould be removable. I've used a manual grinder (with a screw mechanism) with a loose set just to barely make enough pressure to remove the shell and don't crack the bean. At this point you should get a dark green bean, literally.
Those two things essentially. After that you can use your amazon coffee roaster, looks very pragmatic, and toast as you want. Very little toast make a mild coffee, and a lot of toast make it bitter. Use your senses to know the point, its sad to see coffee to be burned :,c
This looks like the most useful and well-thought-out advice he has received so far. I hope he considers it next time.
Sounds great
I conquer. But I also think he should grow it as well. Get a grow tent and have it. maybe some hydro coffee? Imitate the best regions ? Maybe even discover new better ways to grow?
@@DogSpeakyou conquer? I’m guessing you meant you concur?
It was so painful watching him roast beans that have not been threshed 😢
Your dedication to not checking the beans often is amazing.
They aren't burned yet, so put them back in.
They look burnt, but the instructions say to wait longer. Better burn them more.
Double, triple, quatruple down. My own lack of knowledge must nutbe the culprit if the instructions are shaite
I think the issue is that he is used to being a Chemist, where even when everything looks charred at the moment, you need to follow the instructions because it will work out in the end. In cooking.. not so much
i know nothing about coffee but each time he burned them i swear i heard them cracking each time. i think he wasn't paying close enough attention, but i'd probably have made the same mistake
What I’d like to know is if Nile is getting caffeinated by touching the coffee beans or if caffeine cannot enter through the skin the same way nicotine does?
@@DG-nk7jo no it doesn’t transfer by touch. caffeine is water soluble so it doesn’t leave the bean without being in a solution.
Niles needs to learn that if something says "Around 12 minutes" it does NOT necessarily mean you need to go the whole 12. That second batch I'm seeing perfect color and he ust keeps going and going and going till the beans are slow roasted charcoal. You were looking right at it dude!!! STAHHHP!!
Also the roasting was such a quick and simple part of the process he could have easily just roasted a few beans to figure it out instead of going all in 3 times in a row. Or even with the all in method he could pull a bean out at various points to see if there was an ideal time so that he'd have the method down before running out.
Nile's commitment to the exact instructions (which weren't even exact) rather than actually cooking them and taking them off when they're done, IN ADDITION to refusing to do small batch testing really made this experiment hilarious.
Every single time they were pouring smoke and he just kept going lmaoooo
when he opens up the air fryer and smoke flies in his face like he just uncovered a 1000 year old tomb and hes like "smells burnt, lets do 5 more minutes"
Dude can't tell when stuff is on fire
he turned what looks like half a kilo of fairly expensive coffee to charcoal, and then decided that wasn't enough
It’s a frustrating lack of common sense. I don’t understand how he doesn’t starve??? Does someone cook for him or does he order in every meal? I’m so baffled
The NileBrew Coffee logo absolutely Cracked me up! I wonder if the 'bad' beans over-roasted too fast because of all the airspace within the coffee beans (the shell burned quickly because it was thin and the bean was basically hollow), whereas the 'good' beans were solid (more consistent heat transfer from the shell to the core of the bean)? I'm glad you had success with the good beans, because that looked like a fun experiment!
They over-roasted because they were done roasting 100F and 10 minutes earlier in the cooking process.
Nile suspecting that its burning but leaving it over the dang burner is killing me 😩 the second batch of roast coffee was pretty much perfect at that 8 minute mark 🥹
It's burning! *20 minutes pass* yeah these might be burned I dunno *10 more minutes pass*
He has to be messing up on purpose for comedic relief since the failures are so obvious.
@@filonin2its probably because he is so used to following instructions from chemistry and cant adjust to the eye judging in cooking
@@filonin2 If he just messed up on the first attempt I wouldn't judge him for it, since according to what he said in the video the type of coffee he was roasting makes it less obvious than it should be. But you'd think he'd learn lol.
Nigel: we are doing the "first crack method", in which you roast until you hear the first crack
Also him: listen, they are cracking like crazy! Let's roast 'em some more!
Is this rage bait?
I'm more enraged at the crappy herb grinder they used at the end... if you're going to make coffee from scratch, at least use a burr grinder to get a consistent size that doesn't make your coffee taste both burnt and underextracted at the same time
I honestly can't tell.. maybe it is rage bait. If that's the case he definitely succeeded! Lmao
I feel like every time he's doing something with actual food is rage bait... and he seems to be getting better at it. The rage baiting that it, not the cooking.
Rage bait or not, it was very entertaining :D
I don't think so. He have made semi decent food before
As a barista and coffee enthusiast, this video hurt me to my soul
Seeing the burning of the beans was hilarious though and hearing you constantly say "Im going to wait for first crack" as the beans actively looked like charcoal is amazing.
A lot of coffee roasting with home equipment is feel, When the color looks good stop the roasting process and cool it down FAST.
Also side note, that looked like a decent medium roast from the beans once it got out the airfryer into a dark roast when you waited for that hour.
Im hear to support the idea of a NileBlack cooking channel
I love how the dynamics in the channel started with Nigel being the passionate-yet-somewhat-controlled chem guy and Reggie the loyal but maybe not super knowledgeable on chem minion
And then it evolved into Nile the insane mad scientist with no limits who occasionally has to rely on Reggie to be the voice of reason
This is character development right here
Don Nigel and Reginaldo Panza
Character development into a cooking villain,
So true hahaha
35:26 yeah, these redbulls on the floor make me think you guys mean business...
What do you think they would've done in the 24hour CO² cooling process?
@@c.jishnu378 Question every decision they've made in their lives up until this.
@@JBDiamondCutterwhile chugging 12 red bulls each
i respect nile's confidence because after burning his first batch of beans, he does another and when he knows they're at a good roast, HE KEEPS GOING.
He wanted to get hist first crack
and then he says, "why isn't this working"
@@anj000First crack was 200 cracks ago and he still kept roasting em
I love Nile but now I'm wondering if he has ever seen coffee beans before this.
The commitment to that 15 minutes was more than most married couples. I was absolutely killing myself laughing as everything turned from what appeared to be a nice roast to absolute charcoal!
Absolutely love watching you have a thought and then just actually do it.
I like how Nile is smart enough to synthesize chemicals yet not smart enough to use a seive to get the floaters out and drain the water a bit to make it easier to get the sinkers.
No Nile, uses his hand to fish out the floaters then trys to grab them as they moon gravity float away.
10/10
painful to watch
@zinoubensalah8939 lololol
Might have something to do with making an entertaining video as well. How fun would it be to watch someone do flawless processes with virtually no chance of failure?
All knowledge no wisdom
Most likely playing stupid for views/comments. Like a lot of UA-camrs.
The dichotomy of this channel is part of its charm. That he will spend $8,000 on a machine to make pop rocks but not $1 on a metal spatula kills me. That said, it is always a treat when there is new video.
what's wrong with a silicone spatula?
Silicone is awesome though!
Metal spatulas ruin pans.
@@TheClintoniothey ruin nonstick pans
@@TheClintonio *they ruin the _plastic coating_ on pans
It was fun and interesting, not at all frustrating to me but I did have a few questions along the way 😅. Well done, I think I'll stay roasting my own coffee as well
He knows what roasted coffee looks like, was recording and watching the beans the entire time, and the cracks were loud enough that it came through the camera mic. I'm just baffled how he just let them burn.
Dude same, i was screaming at the scream so he would stop when they were roasted enough, just for him to let them burn to oblivion
I think, mic was obviously much better than a human ear and Nile is not a coffee roaster with experience.
@@dismasxenakisokay but why not just look? I have never roasted coffee but after the first time they get burned, why not be super careful and stop at the first sign of char? Lol
@@leoirias3506 Three times!
I just wonder why not do smaller batches in order to learn what time would be best, i could see that the 1st batch with the commercial cooker was starting to be done at the 8 minute mark when they were commenting about the browning and i base this purely on the commercial beans that i've seen, i've not ever roasted coffee beans.
i dont know anything about coffee roasting but i was borderline crying as i watched you stick the cremated beans back into the inferno with every roasting method.
7:27 Disappointed in you Nigel that you didn't buy an expensive industrial machine from Alibaba to skin these beans.
I know right
So damn true.
fr
wysi
You are watching NileBlue, if it was NileRed he sure would've done that
I roast coffee on a small commercial roaster but have never roasted a green coffee bean that was made. You were close to how I roast in your air fryer. I tried roasting early on like you did in your electric roaster. That batch I made was awful. Knowing what I know now I didn't get the beans hot enough using that method. In my opinion the hardest part of roasting is getting the internal temperature of the bean hot enough so the bean cracks without over burning the outside of the bean. Roasting is definitely an art form. I have probably done around a 100 batches now and I think I can now roast the way I really like. Fresh coffee is so much better than store bought so even a not so good roast can still taste great. I really enjoyed watching your video. Brought back a lot of memories when I first got started.
In the spirit of cristmas, Nile is supplying santa with his coal.
E
Geisha is pretty fancy stuff. Thanks Oreo for enabling this mad scientist
Yeah I love this channel and watching something new, but also felt rather conflicted watching Geisha coffee turn to charcoal!
I’m in pain.
same thought! Also caturra isn't too ordinary xd
I condemn Oreo for enabling this travesty.
When I worked in specialty coffee, we could sell a cup of gesha for $25 (~2015 San Francisco).
As a Brazilian who has been working with coffee for over 20 years, my dad for over 50 years, this episode was pure pain. 😅😅😂😂
Oh my days, I panicked at the “frozen” part, bean in the coffee industry for 30 years, and I agree , this was pure pain..😂
@@peteb5343please please oh please correct everything he did i'm so clueless as to everything he did wrong
Was the temp too high?
don't make useless comments
@@misanthropyunhingedI agree, you should delete your comment.
Love the old porshen and your complaint "ny brain is malfunctioning." I love it. I can understand that filing so much❤ and so glad you got good coffee at the end❤
As a coffee roaster I knew this was gonna be my nightmare when I read the title, god bless Nigel
He left the memberane on them, at 32:10 you can even see it.
Could you explain what he should‘ve done differently (particularly with the first two batches)? Just lower temperature?
@@Wehoq I was going to ask the same thing.
@@Gersberms I don't know much about coffee, but I was just googling this and it seems like roasting the beans "in parchment" is not typical, but not unheard of. And removing them seems like it would be a PITA without special equipment.
@@WehoqNeed an extremely precise coffee roasting machine to do it properly, he is trying to cut cake with a rock
Burns coffee to hell, calls it "light roast" LOL
He would call it black roast if he put it in a freakin muffle furnace that can get to almost 2,400°F or 1,300°C.
Well, he said it LOOKED like a light roast to him.
@@mooosey His senses are just not sensitive at all. He thinks the stinkiest substance EVER isn't that bad. Even Allen Pan managed to scare styropyro but hasn't managed to make something that stinks to Nigel yet.
Soz mr coffee specalist melt sack
Nigel is Aussie, confirmed.
They like it charcoal style down here, unfortunately...
Am from Ethiopia and we do this almost daily. The difference I noticed are;
1. After the coffee bean splitted ,the bad beans will be removed and washed multiple times.
2. They will be dried under the sun or directly dried on a pan as you roast.
3.When roasting you have to stir frequently not to burn them and to have evenly roasted coffee beans.
4. Stop roasting when it turns brown.( My personal preference).
"Stop roasting when it turns brown."
That's just crazy talk.
" - Starbucks CEO
@@jonathanbarrios6405 LOL😆🤣 Sir, am just talking about something I know since I was 7 or 8.
@@benkilgore May be my bad English gives you that vibe.
@@nardosgebreyohannes2460 no, you’re good! 💀 I was just sayin that the guy who said keep roasting after turning brown is probably the Starbucks ceo cause they’re beans are always burnt
Aww Nigel I just love how you try your best and just go for it 😂 and shout out to camera man Reggie for always encouraging our boy 🫶🏼 thanks for this video!
"The flavor is developing" at 29:10 as the beans descend straight into the darkest pits of hell is diabolical. My coffee-loving heart is weeping.
How do these science nerds not know that if there's smoke coming from something that means it's burning?? Like what the actual heck you guys.
My dad is a hobby coffee roaster and he did it for years with a heat gun clamps to a grill hood, a metal bowl, a wooden spoon, and a springform pan ring taped to a fan. He got a machine several years ago but it is honestly hilarious to see someone with a fancy lab and a ton of resources to make it work end up failing miserably while my dad did it with sheer force of will and a plumbers know-how
Difference might be that your dad used his eyes and common sense
Nile is a chemist so his way of thinking is more step by step with much more precision to the instructions cause in chemistry that's really important cause with wrong step you could ruin and probably makes a dangerous substance while we as commoners tend to use our intuition, visuals, common sense and rough guessing in our everyday life, so yeah it's not surprising Nile isn't great at this
Lol yeah. As a fellow air gun roaster i was yelling at the screen through a lot of this
A plumber’s know-how will always beat a chemist in terms of getting shit done for results LOL. Record-keeping and analysis is where a chemist shines.
I love Nigel's dedication to not looking things up and discovering that a light roast is 180-200C for 8-10 minutes until he's already ruined two batches and counting
Light roast is weak. Charcoal roast is where the real flavor is.
Really interesting topic…but definitely 10 out 10 on your logo!! 🤣🤣🤣
And then I saw the pile of Red Bull carcasses dumped by the door…y’all are a hoot!!
I love that NileRed is just Nile showing off how much he knows and the wide variety of things he can make from it...
And NileBlue is just Nile showing off how little he knows by trying to make something other people do for a living
I love that an intuition for chemistry apparently does not translate to an intuition for cooking at all whatsoever.
Here are some thoughts:
1. If you look up frozen pears, they look black. I believe the same thing happened here. The drying process might be too high-heat. I saw some black beans already. The bean should have some hints of green before roasting.
2. The first crack is not apparent audibly. The second crack is actually even quieter. Once we see some hints of wooden color or listen carefully enough for the first crack, turn off the heat immediately since the heat in the roaster is still there.
3. Honey-processed beans are actually quite challenging to do and to roast. Try the washed process next time for beginner-friendly roasting.
4. I believe float/sink does not necessarily apply to coffee cherries, but to the beans. For the washed process, squeeze out the beans and let the beans float/sink to tell good or bad.
5. Don't freeze coffee cherry again... Geisha and Caturra are actually really expensive and good coffee varieties, especially Geisha...
after seeing number 5 I got rlly triggered
watching this man massacre a geisha (the coffee) was genuinely painful. he had no idea what he had or what he was getting into
I don't even like coffee and this is making me sad. This is like grinding and burning wagyu. It doesn't deserve this mistreatment!
oh ffs its his 1st time .. i blame him a little for not doing enough research before proceeding
My dad has a coffee farm here in Brazil, and the coffee cherries washing process is basically this float/sink method. We don't do it on the coffee beans themselves, and it's done with really fresh fruits, which results in very few sinkers. Also, we don't see black fruits here like in the video, our fruits have a reddish or greenish color. To taste the fruit, we have to pick it straight from the plant and suck the sweet juice that's between the bean and the skin, which is really delicious and I love it!
this was so difficult to watch that he didn't just decide to stop the first sign of burning, I'd stopp instantly, and get anxious
Seriously though. There's smoke coming out? Better put it back in for another minute!
"they're getting dark... yeah" *leaves them to get MORE dark*
1:17 omg I thought it was moldy and "Not super fresh" only made it worse before he explained that those were frozen
I thought he'd let them go moldy on purpose because he was trying to do a mucilage fermentation process.
Same here! Looks exactly like mold blooms
Same, I guess this is the mycology chat
Since it shipped to canada from somewhere else i would consider that it might jave started fermentation on its own between shipping and arrival, then they just froze it because they were leaving town for some time when it arrived.
My dude has all of the fancy scientific equipment in the world but not a single flat bladed scraper or spatula to remove things stuck to a flat surface.
lmao, that was my favorite part. let's do it the scientific way: scrape it off with our fingernails
Good chemist bad cook 😂
Or silicone pan liners
Or parchment paper to put things on. 😂
Or a freaking thermometer to check the temperature of the pan and control the roast instead of just raw-dogging it.
I love how Reggie never helps, only gives factual information, films and is there for Nigel to tell him if stuff smells bad.
I can't help lol I'm filming!
and how Nigel is always like 'so WE now had to...'
@@calvin5374 we are here to suffer lol
@@fellareggie I would like to know how you feel watching Nile struggle with simple tasks like getting floating beans from a big bucket of water with his hands instead of a colander.
as a barista who’s spent way too much time learning about that little bean, this is so exiting
I love how he just sat there slowly watching the coffee burn because he really trusted that instructions
Bro was the definition of "trust the process" but the process betrayed him😭
E
the compression algorithm hated this video btw lol
The instruction are perfect, He skipped the crucial step of removing the parchment layer. Because the parchment layer is like a thick shell around the green coffee bean, he wouldn't be able to hear any cracks so he kept going..Another thing even if he had taken out the coffee in time it would have tasted like shi.. because the parchment layer is still on...
omg this had me squirming in my chair. Like just use your eyes to see they are clearly burning and pull them off the heat.
Can we get these two some basic cooking lessons please lmao
Video titled "Making MSG with Uncle Roger"
Definitely! It’s frustrating 😂
being a home chef and watching nile try to cook gets me every time. goes to show chemistry skills do no transfer to cooking skills
Or…maybe … hear me out ….. he does not have experience
He can jazz in the lab because he knows what he's doing. In the kitchen the experience is missing. He approaches it like a chemistry procedure but it would be as if he didn't know his starting material and settled with one way.
At 15:55, when Nigel decided to start with his least favourite beans and explicitly left half of them, I was so proud of him for learning to factor in screw-ups into his process at long last. And then the next ten minutes happened (not taking samples along the way, pushing down his doubts while he waited for the beans to become charcoal, and switching method every time so he never had an opportunity to learn), and they were even more painful because I had allowed myself to hope.
Only at 19:50 right now, and Nile. Word of advice for anything cooking ever, unless it says otherwise or the intention is to sear it, start with lower heat and more time for best results. Good rule of thumb when heating anything edible. Other than that I love the vids and keep it up, hope this helps.
And possibly go with how the things look rather than strict time limits. Those beans looked done at 28:30 but he still stuck them back in and cranked up the heat.
I'm not a roaster or a chef but common sense tells me that when something looks done you don't whack up the heat and throw it back in the oven 🤣
@@Galerak1yeah my reaction to that was that whole "first crack" thing was giving the same energy as the "honey mist auburn" bit from the suite life
Coffee is not a steak.
Also use a non-stick pan
@@epicguy228 If your goal is to have cancer, then yes use a nonstick pan. Otherwise, no.
20:18 Nile, its not a total loss, I mean you found out how NOT to Roast Coffee Beans BUT you now can have a Booming Business for CREMATIONS
E
😂😂😂😂😂
🤣🤣🤣
Shout out to Nile's friend who absolutely refused to offer to help him extract all those beans from the cherries 😂
Or the tray.... I was like, maybe there's a spatula? 13:55
he might have in between cuts
Love your channel bro! Been a sub for years. You have one of the coolest jobs on earth.
How can you be so good at chemistry and not realize that roasting at 240 C for more than 10 minutes would make charcoal of those very very dry beans?
It was in F
@@antonioarroyas7662 The coffee roaster definitely said °C on it and he actually put it at 240°C which is around 460°F
@antonioarroyas7662 Was in C on the roaster, and he set it to max and for the max amount of time 15m
Usually coffee wants between 170c and 260c and between 7 and 15 minutes depending on bean and desired roast.
Those honey dew beans full of sugar would want a lower temp for sure, 170c for maybe 10m max
Ofc using your eyes to see them getting burnt and then taking them away from the heat helps as well.
The same way he didn't understand a strainer would have been much faster to sort the coffee, some very smart people miss very simple things
Could have tried just judging by colour of the beans
We need James Hoffmann to react to this
Hames Joffmann is gonna have a field day out of this
please lmaoo that would be great
@@joanignasi91 I need him to react and try it himself
I imagine that'll be about 40 minutes of him wincing in pain...
@@jotaro__ he worked through the whole nespresso sortiment. There'S nothing that can be worse than that xD
You can tell how curious of a child someone was by if they know the taste of “generic plant matter”
Exactly😂😂
in my case, it was just being the child of parents who couldn't cook
This is my favorite comment genuinely made me laugh hysterically
Always guaranteed to go wrong every time nigel says hes going to cook or bake anything
My spirit left my body when he took out a PERFECTLY GOOD strainer/colander at 29:29, which he could have used to extract the coffee cherries from the water at the beginning instead of just taking one fistful at a time.
It’s even worse than that, he had one at 4:28 but only for the last little bit??
after drying them, he peeled each bean off the pan by hand instead of just getting a spatula
Lol. It's ok, the man works in a lab making dangerous chemicals. It's a totally different set of muscle memory/intuition than cooking.
Me for instance, I make mouthwatering roasts and cauliflower pizzas, but would likely fail at meth precursors. 😂
Nile just has this comedic factor to his demeanour. Makes it super fun to watch.
The tism
It’s so interesting to see that Nigel is such a good chemist and is used to follow EXACT instructions without changing the process on the go and therefore really struggling with this because he did not even think about the honey process to be more prone to burning because of the extra sugar layer
I thought you were supposed to remove the hull after drying. Could that be why it kept burning so fast on the outside? Maybe that’s the black layer you rubbed off after roasting.
- Geisha is pretty high quality and expensive coffee, that very nice of oreo! (roasted, it goes for $50~$60 per pound)
- You thawed the beans in water, didn't they lose some of their quality due to osmosis / diffusion? (Similar to Swiss-water process for decaffeinating process, but they use special solution to minimize the loss)
- Some commentary from James Hoffman throughout your process could be a cool colab for coffee lovers!
i want to see Hoffman react to this just to see the despair in his eyes
Neil says that is a blend of cattura and geisha. we dont know what ratio.
no this would have not sold for too much because at least 70% of it was floaters that should have been thrown out. only the smaller tray is not waste.
Strange in hindsight that the chemist in him didnt consider osmosis. I wouldnt have if i hadnt seen this comment.
James Hoffman would be horrified in the kindest way possible
I was stressed when he thawed them directly in the water rather than floating the whole bag and just waiting longer