Takashi - Kyoto | Home Coffee Brewing with April #40
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- Опубліковано 29 вер 2024
- This week, we’re bringing you the latest video from a series that we call Home Coffee Brewing with April. We are in the Japanese city of Kyoto, visiting Takashi in his beautiful home.
We believe that innovation in coffee brewing starts at home, and that some of the most special and meaningful interactions with coffee can take place within your own kitchen.
As we are frequently travelling visiting our international partners, we decided to introduce this format as a way to interact with you on a different level whilst maintaining the frequency of our videos.
In this video, Takashi brews a Colombian coffee using a Plastic April Dripper, combined with April Paper Filters and the Booster 45 from Sibarist. He uses Japanese bottled water, heated in a Fellow Electric Gooseneck Kettle, measuring and timing his extraction using a Fellow Tally Scale.
We hope that you enjoyed the second video from Kyoto. We look forward to bringing you several more videos from Kyoto before moving on to the next destination in the series.
If you're especially curious about the content that we produce, make sure to check out our Patreon as we have several different ways that you can join our community: / patrikrolf
We're always interested in hearing what topics you're most curious to hear us discuss, and Patreon is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this week's video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us or our collaborators using any of the channels below:
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Email: patrikrolf@aprilcoffeeroastery.com / josephfisher@aprilcoffeeroastery.com
Music by Andrew Blumhagen
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andrewblumhage...
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Produced by April Media - 2024
Wow. Beautiful butsudan with ancestors photos, alcove with tasteful art of a kabuto, rice paper panels in perfect shape on the doors and lovely commode on the right, possibly cherry and hand made.
Takashi-san is definitely not a commoner 😎
We always wanted to visit an older style Kyoto House so this was a real treat.
The aspect of 'pre-grinding' is totally new to me. Is it something that makes sense for home brewing, or is it more beneficial in a cafe environment? What exactly are the benefits flavor wise? As the naive amateur I am, my initial thought would be that flavor gets lost??
Thank you for watching. It would be beneficial at home and in the shop environment. Especially, if you brew lighter roasted coffees. The key is to dose it in a sealed (valve) container after it's ground. Try it out, and let us know how it goes.
Setting is awesome! The house suited for matcha ceremony just became ceremonial coffee session 😅
Beauitful house, no doubt. And some great tasting coffee. Do you have a favourite Japanese coffee roastery?
The home coffee brewing series deserves so many more views! Its simplicity, calmness and insightfulness is so refreshing compared to most of the YT coffee content that's out there.
That's kind of you. Thank you for watching. Any recommendations on how we push it to the next level?
@@coffeewithapril I just sent you an Email on your website with my perception of april and how I would like to see april move forward and grow in the next years. My name is Ralph
I'm here for Takashi!
Thank you for watching.
What a pleasant place to drink a coffee
Absolutely, and as always the setting for where you enjoy a cup of coffee makes a difference. What/where is your favorite place to drink coffee?
Am I tripping or are Patrik’s hands silver? What is the reason?
He said he was dying indigo in the video
One of my favorite episode. I can see how happy he is when brewing.❤
Thank you for watching. Yeah, he was really excited and we think that shows in the brew quality. Have you tried his recipe?
I have tried both recipes, my initial thought was to change the grind size to get more contact time but his brew made me want to explore more between the ratio of circle pour and center pour. Thank you for the inspiration as always.
@@InthatUeasakareeTaottao Thank you for sharing.
A lovely setting to make coffee. What was the name of the little discs he used to go in underneath the filter ? Thanks
I’ve just seen in description - thanks
Thank you for watching. The disks are from Sibarist - a Spanish based company that also produces paper filter. We are not convinced they improve the extraction in this case. But it's always interesting to try new things.
Suntory water was good but Kirin water is softer and really great for coffee imo
Thank you for watching and recommending.
Very relaxing, thanks!
Thank you for watching as always, Dylan. What is your take on this episode?
@@coffeewithapril it's always nice to see new approaches to brewing. I never grind my coffee in advance, even though I've seen you recommend it before. Is it something you'd recommend for all coffee?
Also curious to hear more about pre-grinding coffee since it’s so different from how many of us learn to approach this, especially re: espresso!
@@DavidButler-tq7ve it really helps clean up the structure of the coffee.
@@dylanbeschoner yes.