This time YES! This was a great example, with close prices, difficult choices... you pushed the expert, he succeded, and this helped us better understanding the little differences that can make coffees better, and made us clear that the expert is indeed an expert. Good video
For the knives the point wasn't comparing two knives of equal value, it was comparing what you could get in regards to quality/utility given the price point.
I love this series!! I don't think he was pretentious at all-he genuinely has a passion for something, and spent a lot of his time developing his skills to become really good at what he loves. This is something that I wish for everyone to accomplish one day. I didn't get many hints of superiority for having these skills (which is where a lot of 'pretentious expert shaming' comes in).
Agreed. He looked like he was having fun testing himself and giving a good overview on how to approach buying coffee for any would be enthusiast. I liked this video a lot.
They get it wrong many times (he would, too) when they are not shown the bean nor the brew process but just the look and taste. They also get wine wrong. And stupid sushi. All arrogant and ignorant people.
Because one should simply go and buy or drink whatever coffee they like, not what others tell them to like. Its the same with nasty sushi and red wine, all arrogance and snobs. It is a culture, part of pop culture, just like when one is told Citizen Cain is the best movie of all time, or Casa Blanca, or some Hitchcock movie, just like everyone is told Hitchcock is a genius, or when we are told the Beatles are the greatest band ever, and that Nirvana is up there, too. Its all a culture, and such culture is making the world a very, very stupid place. Pop culture stupidity (biases and prejudices) seems to be most people's main source for intellect.
Markus E He didn't tell you what to like and what not to like though. He's just informing the general public what to look for in while finding an enjoyable brew. It personally doesn't matter at all to me what style of coffee I have, but I'll gladly accept knowledge for future coffee endeavors.
This is why I ground my own coffee at home and use a Italian coffee stive top maker. I leave the regular drip coffee maker for my dad to use but myself and my mom we use my Italian stove top coffee maker because boy does it make wonderful tasty coffee☕😋🙋 -Mercy(sorry for the name confusion I am on my dad's phone at the moment)
I took a week long dip into the coffee side of UA-cam. Literally the same coffee I drank one month prior is disgusting, so it's been repurposed for pourover practice.
Living in Australia for a couple years ruined coffee for me. It's so hard to find good coffee once you've tasted the best. A trip to Seattle let me try the coffee there, and it was the closest I've had since.
This is my first time watching the series and during the whole video I was wondering "dude is this background hand drawn?? Looks amazing, the person who did it is awesome".
Why are people so harsh against the speciality coffee industry, no one laughs at wine enthusiasts. Parlor Coffee roasters is a phenomenal company and he’s not being aggressive at all. This is super informative whether you agree or not.
Exactly! There are soo many videos with "experts" that don't seem like they're experts at all, but with these...the people they pick for these vids always seem to really know what they're talking about. I appreciate that.
No worries. You are not alone. Saying that coffee has those tastes, is an absurd. He maybe a coffee taster for an American palate, but it does not mean he knows that much.
@@dobrasil8479 LOL okay the difference is these types of beans are treated differently - he literally mentions this repeatedly with commercial grades. Hell, you can even taste this in Starbucks coffee if you do it right, their Kenyan coffee has a distinctly lemon flavor. Just because you are not involved in speciality coffee doesn't mean you know what you're even talking about. Clown.
Expert A talked about the complexity of the Crème fraîxhe. they mentioned the mouth feel and said what flavors they where looking for, where as expert B called it 'sour cream' and didn't elaborate beyond 'I liked it' I would say expert A is more expensive, but first let's go ahead with the taste test
16:12.....probably a single area of a single farm, probably one guy picking at the right time of day, probably works on weekends but if not probably picked Friday afternoon, probably cloudy that day...and had 63 cents of loose change in his pocket by the way he walks.
It would not really be a strong apricot flavor; it'd be like a hint of a flavor like that. In fact you could find a coffee that to YOU may have a melon flavor, or a citrus flavor, or some less-defined fruity flavor.
It can though. If you get high quality coffee (doesn't have to cost 86$) and a decent set up it's amazing the kinds of flavors and profiles you can extract from your coffee. And it's a wonderful feeling to taste all the notes of your coffee for the first time when you brew properly.
The other one mentioned for the variety section is still considered a very good coffee. The apricot one is just about $20 more than it needs to be, imo. It's expensive due to its rarity, rather than actual quality. Cost when it comes to food scales exponentially.
I love that he mentioned “could take cream and sugar well” because most “coffee drinkers” make you feel like if you can’t handle a coffee black you don’t like coffee. But it appears that a lot of readily available coffees are not really the right flavor to be drinking black.
People who brag about drinking cheap coffee black are just silly & don’t know anything... it’s like bragging about eating your McDonald’s burger without any condiments in a discussion about steak. Sugar & milk help make cheaper coffees (and teas) more palatable. Good coffees have a lot of nuanced flavors & are naturally sweet, so adding stuff is kind of a waste. But at the end of the day all that matters is you like it.
@@Tarooo89 I feel like I got a lot of flack for just not being able to drink coffee from almost any readily available store unless it was like 400 calories worth of milk and sugar. But when I started making my own lattes at home with espresso and using a higher quality espresso, I found I could take less and less sugar and cream and still like the flavor
@@nathanpenick9454 Well milk and sugar make up for problems that arise in the coffee processing. Milk reduces the sourness and sugar the bitterness. Lots of off the shelf coffee is over roasted and dried out so it keeps longer. As a result you get a lot of stale coffee grounds. This means that the oils aren't fresh which leads to the sour instead of subtle acidity, and the coffee is over roasted or over oxidative so it becomes bitter. Some people think bitter coffee is somehow manly so they run off with dried out "espresso" roasts or dark roasts (see Starbucks Sumatra) and it's great to see them twist their face as they grimace at their coffee. Any way you want to take your coffee is fine with me, I take it various ways depending on what I'm drinking and how it's brewed myself (even instant coffees are great). I think the reasons for the different coffee flavors is super interesting, though.
I learned to appreciate coffee living in Germany. Returning to the US, I tried a dozen different brands, but could not find one that I liked. Problem was that I was buying Arabica beans when coffee that I drank in Germany was made from Robusta beans. Once I got the bean choice correct, I was happy. BTW adding cream and sugar to Robusta coffee causes a chemical reaction. The result is nasty.
as a guy who grew up in a family who had a coffee farm in Guatemala i can confirm, i remember the 100 pounds of fresh harvested coffee went 20usd ... *fixed grammar
This is actually one of the reasons Third Wave Coffee (Specialty Coffee) is pretty important. Specialty coffee shops *should* pride themselves on their transparency; not just in taste but also sourcing. Intelligentsia and other high end coffee shop baristas will actually have knowledge of the farmers who grew the beans they roast and serve, and if not, it’s usually easy to find out through their site. It’s important to find shops that are transparent about who and where they’re sourcing from, as to keep the company accountable for the labor it takes to produce their product!
Vincent Kelly There are lots of tea sommeliers. It’s easier to tell expensive tea from cheap tea than it is to tell expensive coffee from cheap coffee IMO.
There are so many types of teas though. An expert in pu'er is unlikely to be an expert in matcha, for example. Even just for oolong, there are so many sub-categories. Maybe there should be one video on each category of tea.
Experts guess other expertise “Coffee expert guess which is the more expensive cheese” “Bread expert guess which is more expensive spice” Learning from previous videos
Man, out of all these "Expert Guesses" series, I *_really_* wish they'd show what the coffees actually were here, beyond price. Would be interesting to see if there were any surprises, brand-wise. And whether he was right about origin/process. Like, how do you let the expert make such a specific guess about the Geisha coffee from that specific farm in Panama, and then *DON'T* tell us whether or not that was correct. Wtf?
Most "experts" are just repeating what they've heard and dont understand why so the just spew out as much as they can without giving the chance for the hearer to ask "why?". Its the same in almost every industry.
It's that way with many to all complex subjects! Learned that in cognitive psychology and neuropsychology studies - it's insane how much we don't yet really understand.
In short, the three commenters previous to me paid you compliments, beating me out in my effort to do so. If you haven't looked up the effect, I suggest you do so. There is no one so confident in their opinion and expertise as the least qualified person. It's a cautionary to ALL of us.
I’m not a coffee expert, not even a coffee lover. But once I went to an amazing cafe with wide selection of high quality coffee. I’ve got a cup, from Argentina. Small coffee ☕️ was 4 times more than my usual coffee. But it tasted amazing. Light, fresh, not bitter nor acidic. No milk no sugar, pure joy 💜
@@poppetx I'm sure you must be able to draw something better, good for you. And Europe isn't named Ethiopia, if you look closely there is a *dotted* line that points *to* Ethiopia 🙂
Not sure about better, but its literally just a world map and a few jugs. Unless you think drawing 3D lettering requires some kinda' 'talent'. And yeah I guess I didn't need to look that closely - when I fullscreened it I only checked if it said Europe or Ethiopia. My bad on that one.
I live in the same town where they roast it. Smells delish on days when the air is thick and humid and you can smell it all over town. However, their coffee is garbage... But, to each their own.
I drink coffee for the caffeine and the other alkaloids. I drink wine for the ethanol, as long as it tastes ok and doesn't give me a headache. My tombstone probably won't read "He had a refined palate" and I'm fine with that.
While "properly" tasting most things you either slurp it or swirl it in your mouth, both of which do more or less the same thing and both of which can seem annoying to those not used to it.
@@cynicalt1407 No, it's really more or less the same, one is just more effective but also more annoying. If I'm drinking a beer in a group I just swirl it as it's much less obnoxious.
Wouldn't work. You're thinking of studies done not with experts, but with random students from the campus on which the studies were performed, or another study that references wine judging in competitions and shows less consistency in scoring than is ideal.
There are experts and there are self proclaimed experts. I've seen actual experts blindly identify wines to the grape, country, region, and in some cases, vineyard.
Oh yeah yeah seeing as how they traditionally drink it with both milk and sugar it’s true. Same with any place where tea is adulterated. For more expert tea drinking you want China and Japan.
@@Sunflower-lv9iu there is a wide variety of olive oil. Most commercial olive oil is machine harvested low quality oil. It's very bitter and smooth. Small badge hand plucked olive oil, especially from old trees. Is spicy, warm and super complex with grass, hay, tea and leafs flavour notes. Some are more mellow to perfectly mix in a salad, others are spicy and strong and are perfect for meat.
Dude don't ever drink specialty coffee / fresh roasted coffee When u start drinking it... Then cheap coffee will no good anymore for u... Its addictive
It's nor exactly exclusive to coffee. Once you get a taste of the best that any field has to offer it's often hard to go back. The trick is to learn the best of everything that you value and get a general interest in it so you can really understand what the products mean to you and treat yourself properly with them. Most things aren't really too expensive anyways.
There's a few things I spend money for the good stuff and coffee is my main food indulgence. Can't stand the taste now of cheap coffee. Life's too short for crappy coffee, IMHO. PS, also don't buy cheap laundry detergent.
@@tahrin.choudhury Oh Lord, I just tried some old school Folgers to try cowboy style and did not like the taste. Will try it in a French Press and see if that fixes it. Just did not have a good coffee taste. If you like dark roast, I recommend Peet's Major Dickason, if you like a medium roast, go for Gevalia house blend or Folgers 1850 Pioneer blend. I don't like roasts any lighter than medium. Good luck, I hope you find a flavor you like. But like they said, once you start drinking the better stuff, you won't be able to go back to the cheap stuff.
@@dl733sak I am new to black coffee I have tried so far two instant coffee. I don't have coffee maker that's why I don't buy the ones he showed in this video. Folgers instant I like it and I will explore more to different brands. The instant coffees are so easy to make.
For a realistic view, don't do it. Pick a better but cheaper coffee. Put one side to side to other, without sugar or cream . Smell both and try both. You will see a difference, but will not be like all those caramel oaky orange peel from France stuff. You will notice these flavors eventually and with more experience. Don't pick a super high expensive coffee yet, try others. Hope you like it
I started buying a 13/lb coffee from a local roaster and I can’t go back. It’s one thing you can do every morning to treat yourself so it’s really worth it
There’s a mid price specialty coffee brand called EDG Coffee. I drink it everyday and it’s delicious. You won’t be able to go back to your Safeway select coffee tho lol 😂
even if you would try an exquisite coffe you probably wouldn't even know it You would only recognize that it tastes better than you regular coffe, but wouldn't be able to apreciate how much better it is. Only after trying a variety of specialty coffes you would develope the taste for it and be able to recognize the different taste profiles. Otherwise you could only tell that it tastes good.
Google: Sweet Maria's Coffee. Get a stovetop popcorn popper ($20~ish), roast your own. You can be absolutely sure of the quality if you pay attention to detail. I brew with a French press, and a paperless pour over I got on amazon. Do not rely on a machine to make coffee unless you want espresso. Keurig and Mr Coffee are a racket. They make horrible coffee no matter how good your beans are. PS: The guy in this video is rushing through the pour over. You should pour in little circles very slowly so that the coffee coming out the bottom of the cone is the same amount as the water going in the top. He also skipped the pre-bloom and let it bloom in the main pour, that makes diluted coffee.
Go to a Dunn Bros! They have quality coffee and most of the shops have a coffee bean roaster in there so you know you're getting some hella fresh coffee 😊
While some of these are expensive and unique it doesn't make them good. Many people prefer a fuller bodied cup which is probably a medium roast rather than light. All the ones he's describing are very fruity and light. Most people aren't used to their coffee tasting lien that and would prefer more typcisl coffee taste
I'm more of a tea drinker, but my mother loved coffee. She'd always talk about the foam on the top of the coffee maker being important to judge if it's fresh, and now I see what she was talking about was the off-gassing you see in fresh roasted coffee. Very informative video.
Jake MacTosh the coffee industry is legitimately born off the backs of pallets, coffee is tasted blind and in large number of samples - people buy the crops that taste better. Some wine vineyards are so well known the name carries more than the flavour. Though it is starting to get a bit like that with coffee (geisha from Panama is a very famous coffee) the coffee is a raw product that undergoes more processes than wine. A barista that works in specialty coffee has to MAKE the coffee, and his pallet will guide that process - so in that way his pallet is crucial to being hireable as a barista, where a wine somalier just has to say weather as wine is good or bad, if a barista makes a bad call on the coffee. It’s very easy to notice.
Yeah, I used to think pretty similarly to this but then 2 years ago I bought a french press and beans from a well-known place called Counter Culture coffee and I haven't drunk commercial coffee in years. Used to love it but now it made me realize why there are so many people that think coffee tastes gross.
Coffee varies widely and just has more variables than wine. For example the exact same coffee will taste completely different if brewed at 180F vs at 200F water temperature. The time it takes to steep, the brewing method, the freshness, are just as important as the origin and source.
LOL I can tell you that coffee tastes like coffee but beans from different regions have a completely different taste from others. My favorite coffee is Colombian coffee. Definitely try out single origin coffees and do a pour over brew and you’ll taste the difference.
@@anticipayo A commodity is any sellable raw material. Location procured does not affect the label, simply if it can be sold. Also, the location's soil has different minerals and vitamins like phosphorus content as well as different climates which inherently affects coffee plant growth and taste. Roasting only imparts the burnt material's flavor if something like wood is used, which mostly isnt, and amount roasted changes the grade but two different companies selling dark roast can taste completely different, due to reasons above.
Love this series but can Epicurious include info on the sample products used? When the experts get really specific in their guesses, it'd be really fun to see if or how accurate they are.
I love coffee. Until now I was never able to afford good coffee beans, and i never appreciated the steps in the drinks process, or the subtle differences in flavour. Something about listening to people talk like this is very inspiring!
No good wine has ever been made without ample access to good coffee at the winery. Coffee and wine truly are a match made in heaven. Love seeing someone with passion and expertise share their knowledge in a way that is consumable for the everyday person!
Me: ‘A tastes good. B tastes even better.’ This coffee expert: “A is clearly sourced from a single-farm from a single varietal, that was probably grown at a specific elevation, but B is pretty close, probably from the farm down the hill from A.”
@@anticipayo Who knew that the enthusiast would actually be knowledgeable about his respective element? After developing a reasonably advanced palate and trying beans sourced from dozens of different regions, his performance in the video is pretty realistic, if you ask me.
ShiningFalco yet your claim is unfalsifiable. He is definitely articulated, but I have drank bad, good, and very good coffee over decades and I say there is a scent of BS mixed with the coffee aroma
@@anticipayo It's "unfalsifiable" because coffee flavor is relatively subjective and flavor profiles/notes are typically branded onto a bag based on the observations of a handful of taste-testers fixed in a particular context. Third wave coffee has helped light roasts only recently elude the ashes of obscurity, so perhaps I could recommend trying some Ethiopian beans from a local roaster (Yirgacheffe is a common recommendation in the community). I can personally attest to the fact that, when brewed in my V60, the resulting product tastes like blueberries with a hint of coffee. When prepared as espresso or in a French press, the flavors will typically intermingle with little identity (which is why I'm not personally an advocate for either brewing method). Coffee's a volatile fruit/beverage and, while I don't doubt your own anecdotal experience, Third Wave coffee roasters have provided a completely different perspective of what coffee can be than what I've experienced from most of my local coffee shops (though more are beginning to source from Third Wave roasters and roast their own fruit bombs). Happy brewing!
@@shiningfalco2992 would love to support your enthusiasm with a variety of specialty roasts (and our funny taste reviews of them) at vibrantry.com (ask for discount code / free shipping)
Grayson Cho google US barista championships (I assume you’re in America) and buy coffee from roasters the competitors used. Always a safe bet. Hope this helps!
Grayson Cho it’s usually not much more expensive than bad coffee. In the uk good coffee from top roasters is about £8 for a retail bag. Not sure what that is in dollars though. :)
@@natty322 All coffee is imported (aside from the one or two farms in California that are growing it now). Most of the coffee we drink comes from Brazil, Columbia, and Vietnam. The more expensive coffees are just more meticulously selected for a specific varietal from specific farms/regions of a given country (be it a major producer like Brazil or a smaller one like Ethiopia or Kenya). On top of that, they're usually batch roasted (smaller more controlled batches) with just a bit more care and precision.
This guy is awesome, he actually speaks his mind instead of just stuff like "A is better, but B is OK too" blah blah PC attitude. Say what's bad! That's what helps us choose the better product and that makes producers make better products so they can get our money! We need to be connoisseurs, not just consumers.
Apply that logic across the board. Imagine expressing your love for someone like that. Your hate for your enemies like that. Your scrutiny to information like that. You're hitting on the ineffable truth of the world. We need more people who wholly integrate with experience and relate it with color, expressivity, and honesty to others.
They won't, it is fast way to get sued for defamation, even if you tell it as it is since it hurts the wallet of the ones named. But naming the ones he claim to be good shouldn't be an issue.
And then, they don't even claim that it's a really good coffee, but only that it's a coffee that gives you what you would expect for the price and that is better than some random coffee for half the money
Rachel Groman - Here you go, Rachel. www.epicurious.com/expert-advice/best-indie-coffee-roasters-article Google "Specialty coffee roasters". You could buy good coffee from your local good espresso bars, if your town has any GOOD espresso bars who serve SPECIALTY coffee ("specialty" is a coffee grade level).
I'm a brista it is a coffee shirt. The pockets are indeed for carrying beans and as you saw, he produced the special slurping spoon from another pocket these are special coffee expert shirts.
I'm a barista at a fair trade coffee shop (with a roaster in the city) and loved watching this! I knew some things, but learned a lot! Also, a cafe in my city was selling Geisha coffee for a limited time and it was pricy but soooo tasty.
Jessica C Geishas are just in a class of its own. Although I still enjoy a good cup of shakiso. Unfortunate that alot of the good crops are monopolised by ninetyplus now.
i finally got a chance to taste geisha, its soooooo good. unfortunately on the supermarkets i was only able to find 2 brands of geisha which is a bit weird since they grow the geisha right here lol (i'm from panama). i was looking on the internet and a batch of geisha was sold for like 600$+ / pound.
I tried it a couple of times from different specialty coffee shops. I didn't like it. I really wanted to due to it being around $10 a cup, but couldn't
Jessica, I liked this video a lot and learned some things from it. I have a question for you, or anyone who knows and would like to answer. The expert in this video was weighing out the coffee and the water. I couldn't tell how much of each he was using. What is the best ratio by grams water/coffee? I know it's going to rely on several factors. I use light or medium light roasts of single origin coffee fresh roasted by a local roaster, and I grind a little on the fine side for my drip coffee maker. (I don't have a pour-over. Please be kind. LOL!)
Sipping air with your drink (coffee, wine, etc) oxygenates the fluid with oxygen and nitrogen molecules that create an aromatic flavor bridge for the taste buds. Expert wine tasters and chefs have done this for centuries and science has proven it works. Try this - let a glass of water sit open at room temp over night and taste it the next day ... it will seem flat and unsatisfying. Now get a 2nd glass and pour that same water from a height of about 12 inches into glass number 2, then pour it back into the first glass and repeat this 8-10 times (make plenty of splashing bubbles as you pour). Now taste that same water and you'll notice immediately that your water seems more satisfying. What happened? You've "re-oxygenated" your water with O2 molecules (actually you've just slightly boosted the amount of oxygen, nitrogen, and other trace elements in the air, but it's enough for most people with a healthy palate to recognize the difference.) ;)
This one video changed my relationship with coffee 4 years ago when I first saw it. I could no longer go back to drinking crap coffee after watching. Excellent!
Well, there's chalkboard paint and if you want something that can easily be removed even adhesive strips of chalkboard foil, basically like wallpaper. I have those in my kitchen and it works great
I think Daniel meant that he wish he could make similar art. I think? Y’know.. like the cool art that seems like it would be hard to do for an inexperienced artist.
Pawii is right, I should of said I wish I had the skills to create the artwork on the chalkboard. The artist(s) always create the perfect backdrop for this series. Thanks for the tips though!
Something you could do though is get an old overhead projector (or just a normal one if you've got it) and project an image and trace it. It'll look good and it's easy for someone (like me) with no real artistic skill. Or go for a really geometric style where you can measure and trace mostly straight lines. I've definitely done the 2nd one lol
If I tried this I would rightfully be labeled a coffee snob. But this guy is a real expert. He doesn't just know his coffee. But articulates his assessments with unique descriptions.
They get it wrong many times (he would, too) when they are not shown the bean nor the brew process but just the look and taste. They also get wine wrong. And stupid sushi. All arrogant and ignorant people.
This was really nice to watch! This man knows his stuff and explains it in a nice and clear way what he tastes and why he thinks a coffee is of higher quality than another. You can learn something here if you want to know more about specialty coffee.
what he didn't mention is that the cheaper roasts are mostly dark because they are done on higher temperatures to process the beans quicker, which again is a quantity over quality thing. The problem with that is that the coffe won't be roasted uniformely and often the inner sections of the coffee beans stay almost "raw" and produce certain acids that will taste bad and upset your stomach. A lighter roast is often an indication that the coffe is processed carefully at a lower temperature over a longer period to get a roast thats uniform from the outside to the inside of the beans and also between larger and smaller beans (however, as he explained higher quality coffee will mostly have very similar sized and shaped beans anyways)
i like the way he talks... as a barista u always want to talk slow and uses simple words for the listener to understand what u wanted them to know about the coffee you are introducing 😍❤️... it's called coffee tasting
As someone who has always hated the taste of straight black coffee and never understood all the hype surrounding coffee to begin with, I found the analysis and reasoning throughout this video extremely informative! I just want to say, this has seriously made me reconsider my views on coffee for the first time in many years.... I want to go to a coffeehouse right now and order a cup of high quality coffee just to see for myself what I've been missing out on all along :)
I used to travel to Colombia. The town of Buga in the Cauca valley in the midst of the coffee growing region. The memory of the coffee there is still with me.
Well now I have to go to my local gourmet grocery store and buy 36 different coffees to try to see if I can taste caramel apples or apricot. Won’t be sleeping for the next 72 hours. Thanks UA-cam!
Efthimios Sakarellos not really, i'm from a coffee producer country, our high quality coffee usually sit on the rack in supermarket too but also in high price like 25 dollar/200 gram its also exported to western country and become a 50^ dollars coffee. glad to living here as a coffelover
I feel like they should have all these educational things and then the last one is just completely random like the ice-cream one to see if the expert will know what to do
The expert didn't mention it, but the taste receptors in our tongue responsible for detecting bitterness are located at the back. Slurping enables the tongue to taste the coffee more accurately. Yes, it may sound and look gross for a layman but we should never ostracize what do not fully understand.
The theory that certain areas of your tongue respond to certain flavours I beleive has been debunked. I know that spirit drinkers suck the air through their mouth while rolling their tongue to aerate it and enhance the aroma just like coffee chap.
I thought this video was going to be relatively trivial and stupid based on the title: a lot of these "Expert guesses.." type videos are more about entertainment and personality versus information and expertise. However, this video was pretty much flawless for what it was. The expert expressed his thoughts very clearly, he nailed the price points, gave good reasoning behind his decisions, and the video gave good summaries to tie it all together. Also, the audio, video, lighting, sound effects, etc were all pristine. Plus - the chalkboard art is on-point! I give this video a 9.5 out of 10 because a coffee snob never gives a perfect score ;)
Don't bother, he's not an expert anyway. I'll give you a primer on what actually matters in a good tea: It's all about freshness and your own personal tastes. Many teas have extra flavors added and tea generally works well with this, however if you want to truly appreciate the tea itself, I recommend getting a blend without flavors added, and drinking it plain. Teas range from unfermented (green) to heavily fermented (black). Keep in mind: English black tea is a medium-heavy fermentation known in China as red tea, while Chinese black tea is a very heavy fermentation. So there's a big difference between the two, but both are wonderful teas. Once you have found the fermentation level you like, all that's left is to get a decent quality and make sure it's fresh. The cheapest one is often almost as good or just as good as the most expensive, but other indicators are the level of care taken in storing and packaging it. Any tea specialty shop, from cheapest to trendiest, is going to have good tea if they intend to stay in business. My personal favorite is Pu-erh tea, a Chinese black tea of the highest fermentation level. Drank plain and fresh, it has almost no bitterness but instead has a light yet robust earthy flavor. I wouldn't mix it with anything because it's very delicate but also great by itself. A stale Pu-erh tastes and smells similar to goldfish food. It is acceptable for a quick tea drink but not ideal to sit and enjoy. Most of the people in my region really love green teas. I don't know a lot about green teas, but they seem to feel there's similar quality between a hot fresh cup and a cold bottled beverage. I have tried a plain bottled cold green tea and it was quite good; it seems to do well in the bottling process. With coffee, the roast level seems to greatly affect the strength of the flavor, but with tea the fermentation level seems to yield the same intensity at every stage. So you can get your favorite fermentation level for a full-flavored cup every time.
I live in Portland, Oregon and we have tons of local roasters making great coffee. I love buying new beans and trying different coffees. I brew in a Chemex. Good beans + a good brewing method makes coffee so much different and better than what I had experienced my entire life. I used to hate coffee but now that I've had the good stuff, I've turned into a coffee lover! All I use is a splash of unsweetened almond milk, no sugar, and I look forward to my cup of coffee everyday! I do notice subtle differences in the beans I've bought, but I have to say, the single biggest factor between the beans I got (usually $13 to $16 for a 12 oz bag) is freshness - the more recently it was roasted, the better it tastes. When they get stale, they just aren't as good.
I worked for a grower on Hawai'i several years ago and he had a German client that could taste coffee and tell you the altitude it was grown at. That client would buy a few hundred pounds of "peaberry" per year from my boss.
All Starbucks coffee is heavily roasted, whenever I tried it I just tasted carbon. Thanks to this video I can finally explain to others why I hate Starbucks!
Andy K. Get a blonde roast next time! Otherwise, I don’t think it’s necessary to tell people why you hate Starbucks. Sometimes great coffee isn’t easily accessible to people either due to time, money, or location. Starbucks may not provide the epitome of coffee but it provides something better than the run of the mill cuppa joe most people wake up to in the morning, and something certainly better than anything dunkin provides. Keep getting your locally brewed, roasted on the premises latte, but let others enjoy what they can get too. Not everyone needs to be or even wants to be that woke about coffee.
Starbucks has a unique taste that comes from them actually burning their beans. They use multiple origins of varying quality so the burnt flavor masks the inconsistency. Coffee connoisseurs hate this, which is why they can’t stand to drink it. That being said, I like that Starbucks has made coffee so accessible for people. Starbucks is responsible for creating coffee drinkers by letting them get used to the flavor through their speciality drinks like Frappuccinos. I think all the hate that’s directed at Starbucks should be rerouted towards insta coffee. That’s not coffee at all, it’s actually coffee-flavored crystals. Though, of course, there’s something to be said for its accessibility.
I'm a coffee addict. I'm not picky but there is a difference between a fancy coffeehouse medium roast that should be savored and enjoyed vs the dark, robust, economical cup of pure energy I need to get through work. Note: after watching, I want to drink coffee with this guy so I can learn all this crap. #coffeelife
@bdidbw she owes you nothing, and you are pathetic for making it your business passing judgement on other people's choices... let alone caffeine addition, lol
His last comment about buying fresh roasted coffee for under $30/lb is a better value than buying a bottle of expensive wine. Cut the Starbucks cord and buy your own locally roasted at a good store.
It’s rather wretched. I’m not a coffee snob at all, and much prefer darker roasts over lighter, but Starbucks is shite. It used to be a bit more tolerable, but not anymore.
any time starbucks does "special releases" - they're almost always horrendous over-roasted charcoal-dark roasts. pretty sure they're the throwaway batches being recycled and sold
Starbucks tried to start up in NZ but we were already coffee drinkers before they came. They opened 50 stores, now they're down to 23... Only tourists keep them in business.
I recall when my local specialty roaster in California once years ago had "special edition" bags of Geisha available for a month, and I remember being shocked at how much higher the prices were. I had to give it a try and it was extremely bright and juicy, and my only regret is not being able to try it on my better home equipment that I currently own.
+Nick Moore speaking of, is that thing in the video a grinder or chopper? not familiar with the model, I just use my trusty Hario ceramic burr hand crank. nothing like an arm workout first thing in the morning even before your coffee lol
+Nick Moore lol, if you already have a cordless drill the Hario "Ceramic Coffee Mill Skerton" is an awesome budget option. It's the best quality for the money(genius budgeting)Chinese plastic hopper, glass by Hario Japan and burrs by Kyocera. Just make sure u aren't gettin a counterfeit but there's legit on Amazon ~$20. take off the thumb nut and handle, replace with a regular nut and use a drill w/nut driver to spin and you can crank out 25-30g of beans in less than 30sec hand cranking is around 90s seconds straight. Slim models are ok, but have a different crank attachment. mines a lil off and the burrs squeak together.
For drip and pourover style coffees the grinder is the single most important piece of gear. If you ever want to upgrade there are a lot of really badass hand grinders made now, such as the LIDO 3, Minu M47, Comandante C40, Feldgrind 2, Helor 101, and Aergrind. Monster upgrades from a hario.
Yung RiceFields I hear ya. Same, I have a hard time being able to hear people making noises with their mouth, like if I can hear them chew, swallow, slurp. I couldn’t watch the full video I can’t listen to the slurping lol.
snowyangel8 yes i don't drink coffee too, this video almost made me want to though 😅 however i prefer a hot sweet cup of earl grey, it gives me quite a kick.
This is by far the single most helpful video on how to understand and evaluate coffee quality and diversity I have been able to find on UA-cam. Bravo! 👍👍👍
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
The person that does the chalkboard drawings for this series is the real star.
I was thinking the same, amazing drawing (if it is real)
TurtleWrites chalk expert guesses cheap versus expensive chalk
@@MasterlessVagrant hagoromo chalk the best!
there's actually a video on this channel showing how she does them.
Was it you.
This time YES! This was a great example, with close prices, difficult choices... you pushed the expert, he succeded, and this helped us better understanding the little differences that can make coffees better, and made us clear that the expert is indeed an expert.
Good video
Right? The knife guy literally laughed when they brought out the last round of knives.
For the knives the point wasn't comparing two knives of equal value, it was comparing what you could get in regards to quality/utility given the price point.
Chill
Soooo much better that the knife one
Brandon M the point of all of these is to guess which one is more expensive and the knife one was way too obvious lol
I love this series!! I don't think he was pretentious at all-he genuinely has a passion for something, and spent a lot of his time developing his skills to become really good at what he loves. This is something that I wish for everyone to accomplish one day. I didn't get many hints of superiority for having these skills (which is where a lot of 'pretentious expert shaming' comes in).
Agreed. He looked like he was having fun testing himself and giving a good overview on how to approach buying coffee for any would be enthusiast. I liked this video a lot.
They get it wrong many times (he would, too) when they are not shown the bean nor the brew process but just the look and taste. They also get wine wrong. And stupid sushi. All arrogant and ignorant people.
Because one should simply go and buy or drink whatever coffee they like, not what others tell them to like. Its the same with nasty sushi and red wine, all arrogance and snobs. It is a culture, part of pop culture, just like when one is told Citizen Cain is the best movie of all time, or Casa Blanca, or some Hitchcock movie, just like everyone is told Hitchcock is a genius, or when we are told the Beatles are the greatest band ever, and that Nirvana is up there, too. Its all a culture, and such culture is making the world a very, very stupid place. Pop culture stupidity (biases and prejudices) seems to be most people's main source for intellect.
Well said! Pretentiousness is often confused with having a passion for something.
Markus E He didn't tell you what to like and what not to like though. He's just informing the general public what to look for in while finding an enjoyable brew. It personally doesn't matter at all to me what style of coffee I have, but I'll gladly accept knowledge for future coffee endeavors.
You don't realize how bad most coffee is until you've tried some freshly ground properly brewed coffee
This is why I ground my own coffee at home and use a Italian coffee stive top maker. I leave the regular drip coffee maker for my dad to use but myself and my mom we use my Italian stove top coffee maker because boy does it make wonderful tasty coffee☕😋🙋 -Mercy(sorry for the name confusion I am on my dad's phone at the moment)
nah THIS.
I took a week long dip into the coffee side of UA-cam. Literally the same coffee I drank one month prior is disgusting, so it's been repurposed for pourover practice.
And good quality beans!
Living in Australia for a couple years ruined coffee for me. It's so hard to find good coffee once you've tasted the best.
A trip to Seattle let me try the coffee there, and it was the closest I've had since.
The background blackboard art is constantly one of the most underrated aspects of this series.
This is my first time watching the series and during the whole video I was wondering "dude is this background hand drawn?? Looks amazing, the person who did it is awesome".
I never noticed I feel guilty now
Really beautiful, but they got the map wrong. Map is pointing to Thailand, not Vietnam.
Why are people so harsh against the speciality coffee industry, no one laughs at wine enthusiasts.
Parlor Coffee roasters is a phenomenal company and he’s not being aggressive at all. This is super informative whether you agree or not.
Dude. Everyone laughs at wine experts. Google the "Tasting of Paris".
katherine mark u know toxic people
I guess cause most people drink it just fh or the caffeine so they dont care what it tastes like, just a guess
SmART PEOPLE MAKE ME FEEL dumB
-90% of epicurious commenters
katherine mark i agree. Sad but MOST people treat coffee as Mundane
GOD I LOVE THIS SERIES.
Exactly! There are soo many videos with "experts" that don't seem like they're experts at all, but with these...the people they pick for these vids always seem to really know what they're talking about. I appreciate that.
The way he talks about coffee makes me think I've never had coffee. What have I been drinking all these years?
Black sludge
Black, bitter water
Motor oil lol
No worries. You are not alone. Saying that coffee has those tastes, is an absurd. He maybe a coffee taster for an American palate, but it does not mean he knows that much.
@@dobrasil8479 LOL okay the difference is these types of beans are treated differently - he literally mentions this repeatedly with commercial grades. Hell, you can even taste this in Starbucks coffee if you do it right, their Kenyan coffee has a distinctly lemon flavor. Just because you are not involved in speciality coffee doesn't mean you know what you're even talking about. Clown.
Please do: "Experts expert guesses cheap vs expensive experts"
Followed by "Experts experts expert guesses cheap vs. expensive experts experts"
🤣🤣🤣
@@hpjk772 Followed by "Experts experts experts expert guesses cheap vs expensive experts experts experts"
@@hpjk772 it'd be expert expert, not expert expert expert in the last time
Expert A talked about the complexity of the Crème fraîxhe. they mentioned the mouth feel and said what flavors they where looking for,
where as expert B called it 'sour cream' and didn't elaborate beyond 'I liked it'
I would say expert A is more expensive, but first let's go ahead with the taste test
I love the way he expresses his thoughts - vocabulary and sentence structure wise. Very enjoyable.
Ahh, yes. Quite respectable syntax, but it's hard to judge on that alone, so let's get a taste of his usage of metaphor now... WTF are you on about?
16:12.....probably a single area of a single farm, probably one guy picking at the right time of day, probably works on weekends but if not probably picked Friday afternoon, probably cloudy that day...and had 63 cents of loose change in his pocket by the way he walks.
Thanks for the laugh :D
😂
Card pulled away to reveal... he as right... except the guy only had 62 cents in his pocket... but that's pretty good.
@@qazmko22 Yes, that's 2 days worth of wages!
@@yugen right! 32 cent for the weekend shift!
I’m going to be so sad when my next cup of coffee doesn’t taste like apricots
Just spend the 80 bucks
@@tijmen131 no good coffee costs $15
It would not really be a strong apricot flavor; it'd be like a hint of a flavor like that. In fact you could find a coffee that to YOU may have a melon flavor, or a citrus flavor, or some less-defined fruity flavor.
It can though. If you get high quality coffee (doesn't have to cost 86$) and a decent set up it's amazing the kinds of flavors and profiles you can extract from your coffee. And it's a wonderful feeling to taste all the notes of your coffee for the first time when you brew properly.
The other one mentioned for the variety section is still considered a very good coffee. The apricot one is just about $20 more than it needs to be, imo. It's expensive due to its rarity, rather than actual quality. Cost when it comes to food scales exponentially.
Please we need a bread expert!
Mohammad Asaad omg, yes!
There is a Brad-expert over at Bon Appetit
Yes
You missed a pun opportunity.
Lool (⌒-⌒; )
I love that he mentioned “could take cream and sugar well” because most “coffee drinkers” make you feel like if you can’t handle a coffee black you don’t like coffee. But it appears that a lot of readily available coffees are not really the right flavor to be drinking black.
People who brag about drinking cheap coffee black are just silly & don’t know anything... it’s like bragging about eating your McDonald’s burger without any condiments in a discussion about steak.
Sugar & milk help make cheaper coffees (and teas) more palatable. Good coffees have a lot of nuanced flavors & are naturally sweet, so adding stuff is kind of a waste. But at the end of the day all that matters is you like it.
@@Tarooo89 I feel like I got a lot of flack for just not being able to drink coffee from almost any readily available store unless it was like 400 calories worth of milk and sugar. But when I started making my own lattes at home with espresso and using a higher quality espresso, I found I could take less and less sugar and cream and still like the flavor
I think he was mostly trying to say that good coffee is better black, with some exceptions. Cheap coffee tends to need milk and sugar
@@nathanpenick9454 Well milk and sugar make up for problems that arise in the coffee processing. Milk reduces the sourness and sugar the bitterness. Lots of off the shelf coffee is over roasted and dried out so it keeps longer. As a result you get a lot of stale coffee grounds. This means that the oils aren't fresh which leads to the sour instead of subtle acidity, and the coffee is over roasted or over oxidative so it becomes bitter. Some people think bitter coffee is somehow manly so they run off with dried out "espresso" roasts or dark roasts (see Starbucks Sumatra) and it's great to see them twist their face as they grimace at their coffee.
Any way you want to take your coffee is fine with me, I take it various ways depending on what I'm drinking and how it's brewed myself (even instant coffees are great). I think the reasons for the different coffee flavors is super interesting, though.
I learned to appreciate coffee living in Germany. Returning to the US, I tried a dozen different brands, but could not find one that I liked. Problem was that I was buying Arabica beans when coffee that I drank in Germany was made from Robusta beans. Once I got the bean choice correct, I was happy.
BTW adding cream and sugar to Robusta coffee causes a chemical reaction. The result is nasty.
This guy's so chill he drinks gas station coffee with the same face he drinks some 80+$/lb Gueixa godly brew
Imagine James Hoffman going through these
@@Caffeine.And.Carvings "I hate this. Its very existence angers me."
@@Clemmmmmmmm "but don't let my opinion stop you!"
@@Clemmmmmmmm "this coffee is the reason global warming exists. It's a waste of resources."
I heard Jeff Hoffman in my head when i saw your captions guys. 😂
imagine the coffee farmers finding out their beans are going for 36$ a lb
The beans aren't the beans after a roaster roasts them. Roasting changes a bean. Ive seen it happen. Beans dont come out the same
topher How traumatic 🥺
as a guy who grew up in a family who had a coffee farm in Guatemala i can confirm, i remember the 100 pounds of fresh harvested coffee went 20usd ... *fixed grammar
@@luisejimenez15 it's honestly one of the world's great injustices.
This is actually one of the reasons Third Wave Coffee (Specialty Coffee) is pretty important. Specialty coffee shops *should* pride themselves on their transparency; not just in taste but also sourcing. Intelligentsia and other high end coffee shop baristas will actually have knowledge of the farmers who grew the beans they roast and serve, and if not, it’s usually easy to find out through their site. It’s important to find shops that are transparent about who and where they’re sourcing from, as to keep the company accountable for the labor it takes to produce their product!
i feel like there needs to be a tea expert after this one
Vincent Kelly There are lots of tea sommeliers. It’s easier to tell expensive tea from cheap tea than it is to tell expensive coffee from cheap coffee IMO.
Vincent Kelly We need teaaaaa
I give this comment 5 stars
There are so many types of teas though. An expert in pu'er is unlikely to be an expert in matcha, for example. Even just for oolong, there are so many sub-categories. Maybe there should be one video on each category of tea.
I want a video with the guy that does the drawing background
Or girl
Yes. Omg.
me too
It's so a girl.
lailouw Jcb he cant draw
Experts guess other expertise
“Coffee expert guess which is the more expensive cheese”
“Bread expert guess which is more expensive spice”
Learning from previous videos
Here you go: ua-cam.com/video/JCpLerLKD2k/v-deo.html
The bread-spice combo caught me off guard
Man, out of all these "Expert Guesses" series, I *_really_* wish they'd show what the coffees actually were here, beyond price. Would be interesting to see if there were any surprises, brand-wise. And whether he was right about origin/process.
Like, how do you let the expert make such a specific guess about the Geisha coffee from that specific farm in Panama, and then *DON'T* tell us whether or not that was correct. Wtf?
Yes!!
Never knew Ferris Bueller was such a coffee expert
Only on his days off.
Lol!
Lolololol
That's what he ended up doing after HS 😂😂
Most "experts" are just repeating what they've heard and dont understand why so the just spew out as much as they can without giving the chance for the hearer to ask "why?". Its the same in almost every industry.
The more I learn about coffee, the less I know.
It's a real thing - Dunning-Kruger Effect
I came here to say that^^
It's that way with many to all complex subjects! Learned that in cognitive psychology and neuropsychology studies - it's insane how much we don't yet really understand.
In short, the three commenters previous to me paid you compliments, beating me out in my effort to do so. If you haven't looked up the effect, I suggest you do so. There is no one so confident in their opinion and expertise as the least qualified person. It's a cautionary to ALL of us.
Weirdo
I just watched a guy slurp his coffee for 17 minutes...
SkiDooRydr ....and it was strangely enjoyable 😂
SkiDooRydr lol
Well there is a cheese expert, meat expert, chocolate expert and knife expert
Yea but for s ci e n c e.
SkiDooRydr and give you some knowledge 😂
I’m not a coffee expert, not even a coffee lover. But once I went to an amazing cafe with wide selection of high quality coffee. I’ve got a cup, from Argentina. Small coffee ☕️ was 4 times more than my usual coffee. But it tasted amazing. Light, fresh, not bitter nor acidic. No milk no sugar, pure joy 💜
where was it, if you don't mind answering? I'm from Argentina, I loved your comment and am also a coffee passionate x
the comment section adds a very carbonic flavor to the essence of youtube.
Which stems from all the roasting?
quantum tunneling lmfaooo
I’m deadddd😂😂😂
Most of us are way longer than the three week since roasted recommendation.
Best comment + username combo winner 2018
Am I the only one watching this series who wonders:
*Just who is the talented person making the blackboard drawings on the background?* 😮
Sanjiko Skinner yeah! That's also what I am thinking 😂
He had too much leftover coffee on the morning
It really doesnt look that hard to draw. And why the fk is Europe called Ethiopia LOL
@@poppetx
I'm sure you must be able to draw something better, good for you.
And Europe isn't named Ethiopia, if you look closely there is a *dotted* line that points *to* Ethiopia 🙂
Not sure about better, but its literally just a world map and a few jugs. Unless you think drawing 3D lettering requires some kinda' 'talent'.
And yeah I guess I didn't need to look that closely - when I fullscreened it I only checked if it said Europe or Ethiopia. My bad on that one.
This video made me understand that I'm a peasant that drinks pretend coffee ._.
I live in the same town where they roast it. Smells delish on days when the air is thick and humid and you can smell it all over town. However, their coffee is garbage... But, to each their own.
Kind of funny, the specialty coffee world is a definitely a underground one, but once you get in, you’ll stay there haha
Yes. Yes you are.
I drink coffee for the caffeine and the other alkaloids. I drink wine for the ethanol, as long as it tastes ok and doesn't give me a headache. My tombstone probably won't read "He had a refined palate" and I'm fine with that.
You recognize it. Now, just own it. #NoShame
02:55 I was actually about to comment how obnoxiously he slurps and then he explained an actual reason for it.. lol touche
CAN YOU YTELLME ABOUT quality control test
Wow, so that's why Japanese people always slurp their noodles so loud
@@taniamanik2012 Somewhat yes. It's to show that you're really into the noodles and it's kind of a compliment.
While "properly" tasting most things you either slurp it or swirl it in your mouth, both of which do more or less the same thing and both of which can seem annoying to those not used to it.
@@cynicalt1407 No, it's really more or less the same, one is just more effective but also more annoying. If I'm drinking a beer in a group I just swirl it as it's much less obnoxious.
Wine should be next. Trick the experts into thinking it's two different wine
John K. Lol do it
it would be a little disrespectful
the devil itself
Wouldn't work. You're thinking of studies done not with experts, but with random students from the campus on which the studies were performed, or another study that references wine judging in competitions and shows less consistency in scoring than is ideal.
There are experts and there are self proclaimed experts. I've seen actual experts blindly identify wines to the grape, country, region, and in some cases, vineyard.
Do a tea expert next! 🍵
Haley B I second this! I would love to see that!
Good idea. I love tea!
Ooh. I volunteer. At least for green teas.
@meileaf is a great source!
Get Christene from simplynaillogical
This guy seriously knows his stuff. Fantastic.
I feel like this would be nice with James Hoffman
Kazi Iqbal DEFINITELY
James would make strange faces at the bad coffee
I expected him to eat the beans
*_CRUNCH CRUNCH CRUNCH_* mmmm
It's something that I genually tried but the only thing it tells me is how much caffeine is in the bean lol
You can also taste acidity and roast flavour, if you train a little. Really helpfull when buying fresh roasted beans
They sell chocolate coated coffee beans where I live.
We sometimes did taste the beans on cupping sessions, but it doesn't say much about what the coffee will be in the cup.
Shoutouts to the guy/girl/team that draws the chalkboard behind, every episode of price points has some really nice drawing.
I actually never noticed it till I read this
They should do tea next
ABalloonInNeed
Yeah! And I wanna see sushi
Yep the tea expert would be british
The PandorasBox Indian or Chinese. Brits know jackshit about tea, they only think they do.
Jyotiraditya Satpathy ok buddy
Oh yeah yeah seeing as how they traditionally drink it with both milk and sugar it’s true. Same with any place where tea is adulterated. For more expert tea drinking you want China and Japan.
Please do an "Olive oil expert guess"
Calls Gordon Ramsay
Yes! Did they do one already?
That would be veeeery interesting indeed!
@@Sunflower-lv9iu there is a wide variety of olive oil. Most commercial olive oil is machine harvested low quality oil. It's very bitter and smooth.
Small badge hand plucked olive oil, especially from old trees. Is spicy, warm and super complex with grass, hay, tea and leafs flavour notes. Some are more mellow to perfectly mix in a salad, others are spicy and strong and are perfect for meat.
@@paeden5431 *calls Michael Pierre White*
*slurps coffee in agreement*
Great comment
Dude don't ever drink specialty coffee / fresh roasted coffee
When u start drinking it...
Then cheap coffee will no good anymore for u...
Its addictive
It's nor exactly exclusive to coffee. Once you get a taste of the best that any field has to offer it's often hard to go back. The trick is to learn the best of everything that you value and get a general interest in it so you can really understand what the products mean to you and treat yourself properly with them. Most things aren't really too expensive anyways.
There's a few things I spend money for the good stuff and coffee is my main food indulgence. Can't stand the taste now of cheap coffee. Life's too short for crappy coffee, IMHO. PS, also don't buy cheap laundry detergent.
@@dl733sak what brand do you buy? I buy instant coffee Folgers, Nescafee.
@@tahrin.choudhury Oh Lord, I just tried some old school Folgers to try cowboy style and did not like the taste. Will try it in a French Press and see if that fixes it. Just did not have a good coffee taste. If you like dark roast, I recommend Peet's Major Dickason, if you like a medium roast, go for Gevalia house blend or Folgers 1850 Pioneer blend. I don't like roasts any lighter than medium. Good luck, I hope you find a flavor you like. But like they said, once you start drinking the better stuff, you won't be able to go back to the cheap stuff.
@@dl733sak I am new to black coffee I have tried so far two instant coffee. I don't have coffee maker that's why I don't buy the ones he showed in this video. Folgers instant I like it and I will explore more to different brands. The instant coffees are so easy to make.
He's getting all these nuances from the coffee, and I'm just like, "Needs more cream and sweetener. I can still almost taste coffee."
You're probably not buying $30/lb coffee and brewing it methodically then.
Are you insinuating that Folgers brewed in a cheap coffee maker isn't the pinnacle coffee experience?
I was mostly being hyperbolic for the sake of humor. I usually take mine with a couple packets of stevia and a tablespoon of coconut oil.
I like my cream and sugar with a bit of coffee
Josh, of course. I always buy the finest of midrange sweet white wines at Walmart as well.
This video is costly. I've always been happy with my $8/lb Safeway select coffee. Now I want to try some $86/lb coffee so bad.
For a realistic view, don't do it. Pick a better but cheaper coffee. Put one side to side to other, without sugar or cream . Smell both and try both. You will see a difference, but will not be like all those caramel oaky orange peel from France stuff. You will notice these flavors eventually and with more experience. Don't pick a super high expensive coffee yet, try others. Hope you like it
I started buying a 13/lb coffee from a local roaster and I can’t go back. It’s one thing you can do every morning to treat yourself so it’s really worth it
If you’ve had $8 coffee all your life, you probably won’t like Geisha on your first try.
There’s a mid price specialty coffee brand called EDG Coffee. I drink it everyday and it’s delicious. You won’t be able to go back to your Safeway select coffee tho lol 😂
even if you would try an exquisite coffe you probably wouldn't even know it
You would only recognize that it tastes better than you regular coffe, but wouldn't be able to apreciate how much better it is.
Only after trying a variety of specialty coffes you would develope the taste for it and be able to recognize the different taste profiles.
Otherwise you could only tell that it tastes good.
He drinks a ton of coffee and still looks tired
Fun Fact: When the caffeine wears off from the body, the adenosine produced by the body starts reacting, which can make a person sleepy.
it doesn't work on him anymore lol
Or he can't sleep properly because of the caffeine he takes during the day
he never sleeps
Because it takes longer to grind, prep, brew, and cool the coffee than it does for the caffeine to leave his body
I love coffee, but this video made me realize that I probably haven't had a really good cup of coffee in my life.
Google your local specialty roaster!
My thoughts exactly.
Google: Sweet Maria's Coffee. Get a stovetop popcorn popper ($20~ish), roast your own. You can be absolutely sure of the quality if you pay attention to detail. I brew with a French press, and a paperless pour over I got on amazon. Do not rely on a machine to make coffee unless you want espresso. Keurig and Mr Coffee are a racket. They make horrible coffee no matter how good your beans are.
PS: The guy in this video is rushing through the pour over. You should pour in little circles very slowly so that the coffee coming out the bottom of the cone is the same amount as the water going in the top. He also skipped the pre-bloom and let it bloom in the main pour, that makes diluted coffee.
Go to a Dunn Bros! They have quality coffee and most of the shops have a coffee bean roaster in there so you know you're getting some hella fresh coffee 😊
While some of these are expensive and unique it doesn't make them good. Many people prefer a fuller bodied cup which is probably a medium roast rather than light. All the ones he's describing are very fruity and light. Most people aren't used to their coffee tasting lien that and would prefer more typcisl coffee taste
this series is great!
I'm more of a tea drinker, but my mother loved coffee. She'd always talk about the foam on the top of the coffee maker being important to judge if it's fresh, and now I see what she was talking about was the off-gassing you see in fresh roasted coffee. Very informative video.
I am genuinely impressed at his ability to guess as accurately as he did. I immediately lumped him in with pretentious wine experts. My bad man
Jake MacTosh the coffee industry is legitimately born off the backs of pallets, coffee is tasted blind and in large number of samples - people buy the crops that taste better. Some wine vineyards are so well known the name carries more than the flavour. Though it is starting to get a bit like that with coffee (geisha from Panama is a very famous coffee) the coffee is a raw product that undergoes more processes than wine. A barista that works in specialty coffee has to MAKE the coffee, and his pallet will guide that process - so in that way his pallet is crucial to being hireable as a barista, where a wine somalier just has to say weather as wine is good or bad, if a barista makes a bad call on the coffee. It’s very easy to notice.
Yeah, I used to think pretty similarly to this but then 2 years ago I bought a french press and beans from a well-known place called Counter Culture coffee and I haven't drunk commercial coffee in years. Used to love it but now it made me realize why there are so many people that think coffee tastes gross.
All these Epicurious experts are surprisingly good, they really know their stuff. I learned a lot watching these videos.
Jake MacTosh b
Coffee varies widely and just has more variables than wine. For example the exact same coffee will taste completely different if brewed at 180F vs at 200F water temperature. The time it takes to steep, the brewing method, the freshness, are just as important as the origin and source.
Just learned that coffee doesn't taste like coffee at all, but like so many other things except coffee.
LOL I can tell you that coffee tastes like coffee but beans from different regions have a completely different taste from others. My favorite coffee is Colombian coffee. Definitely try out single origin coffees and do a pour over brew and you’ll taste the difference.
Armando M untrue, coffee is a commodity. 99% of the flavor comes from roasting
anticipayo roasting does play a huge role in how the coffee ends up tasting but I wouldn’t say it’s where 99% of the flavor comes from.
Armando M if you were right then coffee wouldn’t be a commodity
@@anticipayo A commodity is any sellable raw material. Location procured does not affect the label, simply if it can be sold. Also, the location's soil has different minerals and vitamins like phosphorus content as well as different climates which inherently affects coffee plant growth and taste. Roasting only imparts the burnt material's flavor if something like wood is used, which mostly isnt, and amount roasted changes the grade but two different companies selling dark roast can taste completely different, due to reasons above.
Love this series but can Epicurious include info on the sample products used? When the experts get really specific in their guesses, it'd be really fun to see if or how accurate they are.
I love coffee. Until now I was never able to afford good coffee beans, and i never appreciated the steps in the drinks process, or the subtle differences in flavour. Something about listening to people talk like this is very inspiring!
We'd love to support your enthusiasm :)
vibrantry.com/collections/25-percent-off
You're ready for James Hoffman. ua-cam.com/channels/Mb0O2CdPBNi-QqPk5T3gsQ.html
This guy is the most impressive of the experts so far. He pretty damn well nailed it.
Whoever drew on that chalkboard needs a rise. Goddamn, must've taken like 5hrs to do
You missed the (a) in "raise"
@@w47765 you missed the audible part of "nobody cares".
Dude its a print to look like a chalk board
Hire-A-Hand PDC but someone had to make it anyway?
Hire-A-Hand PDC
No its not. The person that did it commented on another video, I think It was the ice-cream conigseaur vid but I may be wrong
He also won first place at the local marathon that was scheduled directly after the filming of this episode.
“He was seen crossing the finish line with a brown fluid running down his legs”
No good wine has ever been made without ample access to good coffee at the winery. Coffee and wine truly are a match made in heaven. Love seeing someone with passion and expertise share their knowledge in a way that is consumable for the everyday person!
Me: ‘A tastes good. B tastes even better.’
This coffee expert: “A is clearly sourced from a single-farm from a single varietal, that was probably grown at a specific elevation, but B is pretty close, probably from the farm down the hill from A.”
And of course its all real. There is no cheating, no planning. It’s pure improvisation.
Because youtubers never lie
@@anticipayo Who knew that the enthusiast would actually be knowledgeable about his respective element? After developing a reasonably advanced palate and trying beans sourced from dozens of different regions, his performance in the video is pretty realistic, if you ask me.
ShiningFalco yet your claim is unfalsifiable. He is definitely articulated, but I have drank bad, good, and very good coffee over decades and I say there is a scent of BS mixed with the coffee aroma
@@anticipayo It's "unfalsifiable" because coffee flavor is relatively subjective and flavor profiles/notes are typically branded onto a bag based on the observations of a handful of taste-testers fixed in a particular context. Third wave coffee has helped light roasts only recently elude the ashes of obscurity, so perhaps I could recommend trying some Ethiopian beans from a local roaster (Yirgacheffe is a common recommendation in the community). I can personally attest to the fact that, when brewed in my V60, the resulting product tastes like blueberries with a hint of coffee. When prepared as espresso or in a French press, the flavors will typically intermingle with little identity (which is why I'm not personally an advocate for either brewing method). Coffee's a volatile fruit/beverage and, while I don't doubt your own anecdotal experience, Third Wave coffee roasters have provided a completely different perspective of what coffee can be than what I've experienced from most of my local coffee shops (though more are beginning to source from Third Wave roasters and roast their own fruit bombs). Happy brewing!
@@shiningfalco2992 would love to support your enthusiasm with a variety of specialty roasts (and our funny taste reviews of them) at vibrantry.com (ask for discount code / free shipping)
I wish that they would list the coffees so I know what to buy
Grayson Cho google US barista championships (I assume you’re in America) and buy coffee from roasters the competitors used. Always a safe bet. Hope this helps!
@@SIRCHEEKSA idk what I'll be able to afford, but thanks!!
Grayson Cho it’s usually not much more expensive than bad coffee. In the uk good coffee from top roasters is about £8 for a retail bag. Not sure what that is in dollars though. :)
Yeah good roasts are usually a bit more in the US since I think most of the coffee that is imported from overseas
@@natty322 All coffee is imported (aside from the one or two farms in California that are growing it now). Most of the coffee we drink comes from Brazil, Columbia, and Vietnam.
The more expensive coffees are just more meticulously selected for a specific varietal from specific farms/regions of a given country (be it a major producer like Brazil or a smaller one like Ethiopia or Kenya). On top of that, they're usually batch roasted (smaller more controlled batches) with just a bit more care and precision.
Good job with this expert. He seems like someone who truly loves coffee and would guide you, not make you feel uneducated. 👍
This guy is awesome, he actually speaks his mind instead of just stuff like "A is better, but B is OK too" blah blah PC attitude. Say what's bad! That's what helps us choose the better product and that makes producers make better products so they can get our money! We need to be connoisseurs, not just consumers.
Apply that logic across the board.
Imagine expressing your love for someone like that. Your hate for your enemies like that. Your scrutiny to information like that.
You're hitting on the ineffable truth of the world. We need more people who wholly integrate with experience and relate it with color, expressivity, and honesty to others.
I didn't know Ferris Bueller liked coffee so much.
InfinitySwitch HAHAHAHA
InfinitySwitch hahaha oh my god
LOLOL
Only on his day off
I wish we could get the names of the brands of coffee used!
At least the ones he recommends as "good." The "not good" ones might take it as a slight, and sue for defamation.
They won't, it is fast way to get sued for defamation, even if you tell it as it is since it hurts the wallet of the ones named. But naming the ones he claim to be good shouldn't be an issue.
But if they told you the name of the good coffee, it would almost look like a commercial for them, and they want to keep their integrity.
And then, they don't even claim that it's a really good coffee, but only that it's a coffee that gives you what you would expect for the price and that is better than some random coffee for half the money
Rachel Groman -
Here you go, Rachel. www.epicurious.com/expert-advice/best-indie-coffee-roasters-article
Google "Specialty coffee roasters".
You could buy good coffee from your local good espresso bars, if your town has any GOOD espresso bars who serve SPECIALTY coffee ("specialty" is a coffee grade level).
Way off topic, but I’ve never seen a button down shirt that had two huge pockets at the lower half of the front.
HindsightPOV it's a coffee shirt. You carry bags of beans around with you.
Brandi Erin
Ah. Thanks. I was wondering why he was wearing a shirt that wasn’t particularly flattering when doing a presentation like this.
HindsightPOV bahaha I was just kidding. I have no clue about his fugly shirt 🤷🏻♀️😂😂😂❤️
I'm a brista it is a coffee shirt. The pockets are indeed for carrying beans and as you saw, he produced the special slurping spoon from another pocket these are special coffee expert shirts.
Brandi Erin
Oh ,you. 😤🙅♂️
I just bought 18 small bags of locally roasted coffees and degassed and was amazed by how active it was! The store coffee never did that.
you don't have to buy the most expensive beans. But always pay attention to the freshness of the beans, the day they were roasted.
All at once? Dang I hope you shared with friends!
@@halcyonacoustic7366 lol of course
can we get a meme expert on this show to distinguish between different ranks of memes?
JunkieMonkey321 I’m available
I am a meme expert
Meme Heckerman go to heck I volunteered first
Meme review 👏 👏
Consume the memes.
I'm a barista at a fair trade coffee shop (with a roaster in the city) and loved watching this! I knew some things, but learned a lot!
Also, a cafe in my city was selling Geisha coffee for a limited time and it was pricy but soooo tasty.
Jessica C Geishas are just in a class of its own. Although I still enjoy a good cup of shakiso. Unfortunate that alot of the good crops are monopolised by ninetyplus now.
Jessica C same! I managed a boutique place, and we had cuppings of geisha, koppi Luwak, and Galapagos sourced beans
i finally got a chance to taste geisha, its soooooo good. unfortunately on the supermarkets i was only able to find 2 brands of geisha which is a bit weird since they grow the geisha right here lol (i'm from panama). i was looking on the internet and a batch of geisha was sold for like 600$+ / pound.
I tried it a couple of times from different specialty coffee shops. I didn't like it. I really wanted to due to it being around $10 a cup, but couldn't
Jessica, I liked this video a lot and learned some things from it. I have a question for you, or anyone who knows and would like to answer. The expert in this video was weighing out the coffee and the water. I couldn't tell how much of each he was using. What is the best ratio by grams water/coffee? I know it's going to rely on several factors. I use light or medium light roasts of single origin coffee fresh roasted by a local roaster, and I grind a little on the fine side for my drip coffee maker. (I don't have a pour-over. Please be kind. LOL!)
Sipping air with your drink (coffee, wine, etc) oxygenates the fluid with oxygen and nitrogen molecules that create an aromatic flavor bridge for the taste buds. Expert wine tasters and chefs have done this for centuries and science has proven it works. Try this - let a glass of water sit open at room temp over night and taste it the next day ... it will seem flat and unsatisfying. Now get a 2nd glass and pour that same water from a height of about 12 inches into glass number 2, then pour it back into the first glass and repeat this 8-10 times (make plenty of splashing bubbles as you pour). Now taste that same water and you'll notice immediately that your water seems more satisfying. What happened? You've "re-oxygenated" your water with O2 molecules (actually you've just slightly boosted the amount of oxygen, nitrogen, and other trace elements in the air, but it's enough for most people with a healthy palate to recognize the difference.) ;)
"oxygenates the fluid with oxygen" Is there some other gas one can oxygenates the fluid with??????
We know how taste works... or we should
Gave this a shot without even leaving it overnight. The water afterwards tastes more lively and slightly carbonated.
U could use a straw and blow bubbles in it for 10 minutes.
@@ImadZeryouh CO2 will be mixed with water not Oxygen
This one video changed my relationship with coffee 4 years ago when I first saw it. I could no longer go back to drinking crap coffee after watching. Excellent!
I always enjoy the chalk board backgrounds! I wish I could do that at home
No reason why you can't. I know plenty of people with chalk board walls.
Well, there's chalkboard paint and if you want something that can easily be removed even adhesive strips of chalkboard foil, basically like wallpaper. I have those in my kitchen and it works great
I think Daniel meant that he wish he could make similar art. I think? Y’know.. like the cool art that seems like it would be hard to do for an inexperienced artist.
Pawii is right, I should of said I wish I had the skills to create the artwork on the chalkboard. The artist(s) always create the perfect backdrop for this series. Thanks for the tips though!
Something you could do though is get an old overhead projector (or just a normal one if you've got it) and project an image and trace it. It'll look good and it's easy for someone (like me) with no real artistic skill. Or go for a really geometric style where you can measure and trace mostly straight lines. I've definitely done the 2nd one lol
If I tried this I would rightfully be labeled a coffee snob. But this guy is a real expert. He doesn't just know his coffee. But articulates his assessments with unique descriptions.
They get it wrong many times (he would, too) when they are not shown the bean nor the brew process but just the look and taste. They also get wine wrong. And stupid sushi. All arrogant and ignorant people.
Could be a racist reviewer. Every lighter bean was more valuable and 'better... LOL.
Now we just need tomato expert and bread expert to make the greatest ham, cheese and tomato sandwich with a cup of coffe :)
It's me Adeagan also with some chocolate 🍫
Of course everything cut with the best knife :D
A greater crossover than The Avengers
Knife expert to cut sandwich in half and ingredients too!
👋👋
This was really nice to watch! This man knows his stuff and explains it in a nice and clear way what he tastes and why he thinks a coffee is of higher quality than another. You can learn something here if you want to know more about specialty coffee.
This is maybe the first one of these where the answers weren’t immediately obvious to me.
thepudgyninja this one and the cheese one
It's just the lighter one EVERYTIME!
A lighter roast is definitely a sign of confidence in your own coffee, but most of them were pretty close on color.
what he didn't mention is that the cheaper roasts are mostly dark because they are done on higher temperatures to process the beans quicker, which again is a quantity over quality thing. The problem with that is that the coffe won't be roasted uniformely and often the inner sections of the coffee beans stay almost "raw" and produce certain acids that will taste bad and upset your stomach. A lighter roast is often an indication that the coffe is processed carefully at a lower temperature over a longer period to get a roast thats uniform from the outside to the inside of the beans and also between larger and smaller beans (however, as he explained higher quality coffee will mostly have very similar sized and shaped beans anyways)
Na the cheese one was fairly obvious to me...that could be an indication of too much cheese in my life :P
My coffee has more of an oaky afterbirth.
@Jack Francis Reference from the Office.
@Jack Francis Haha, dangit. You were one step ahead of me. Jim is so subtly hilarious.
I love you.
I'm so proud of myself for getting that reference.
Afterbirth lmao
This was the most impressive Price Points yet. His confidence and ability to distinguish subtlety blew me away a little.
Greetings !
I am a roaster based in Jakarta, Indonesia
Love this video and find it useful....
I love this kind of videos. I always learn a lot of new things! Thank you!
Shout out to whoever did the chalk board drawing - it looks so cool!
Its a print , it even has a ripple on right side
It's not that good. Do you know what they labeled Vietnam was actually city of Bangkok.
Slurping coffee (or wine) lets everyone know around you that you're an expert.
Me: *SSSLLLUUURRRPPP*
Friend: get out
Mine is just too hot.
and isn't it better having people think you're an expert, rather than whatever frivolous joys come from actually being a connoisseur of something?
The word that came to my mind was "animal."
I find your commment fkn hilarious
i like the way he talks... as a barista u always want to talk slow and uses simple words for the listener to understand what u wanted them to know about the coffee you are introducing 😍❤️... it's called coffee tasting
As someone who has always hated the taste of straight black coffee and never understood all the hype surrounding coffee to begin with, I found the analysis and reasoning throughout this video extremely informative! I just want to say, this has seriously made me reconsider my views on coffee for the first time in many years.... I want to go to a coffeehouse right now and order a cup of high quality coffee just to see for myself what I've been missing out on all along :)
I absolutely love this series. Y'all should have a tea expert for an episode (because I'm obsessed with tea, it's actually kind of unhealthy).
YESSSSS
love the blackboard art. so detailed
Anti-Social No.
I used to travel to Colombia. The town of Buga in the Cauca valley in the midst of the coffee growing region. The memory of the coffee there is still with me.
Just buy it online fresh. Options abound.
Well now I have to go to my local gourmet grocery store and buy 36 different coffees to try to see if I can taste caramel apples or apricot. Won’t be sleeping for the next 72 hours. Thanks UA-cam!
Laughing so hard, maybe because it's 1:45... oh coffee you
Grocery stores, even gourmet ones, will not have good coffee, and almost always will be stale. Always buy direct from a specialty roaster!
LOL
I had the same thought! Lol
Efthimios Sakarellos not really, i'm from a coffee producer country, our high quality coffee usually sit on the rack in supermarket too but also in high price like 25 dollar/200 gram its also exported to western country and become a 50^ dollars coffee. glad to living here as a coffelover
I did not realize Ferris Bueller was so much into coffee!!
Who?
Hahahahaha excellent comment.
I actually clicked on the video because I thought he reminded me of someone... now I know 😂
This is probably his day off...
papillon I thought that too! 😂
I challenge you guys to somehow find a water expert.
Ak10Twenty there are water sommelier, google it.
There was a water expert on Bill Nye's new show on Netflix if you are interested in a quick 2 minute cameo
You mean reviewbrah?
I guess you're one of these people who think water has no flavor.
Cypeq no it's just because it would be ridiculous
"Drinkable caffeine beverage" - welcome to my morning routine.
I don’t even like coffee. Why am I watching this?😂
Hannah Plas check out their chocolate cheese or meat one instead 😂
Because your subconscious want to try coffee!!
Are you a fan of experts? I get a big kick out of listening to articulate, educated people describing their passion.
I was going to say: passion always attracks.
Nic Grosse Exactly
I'm still waiting when someone guesses wrong
They let them off easy. Not asking them to guess the price.
No way they'd show it. I bet a few of them have screwed up foods that are close.
OMG me too
This series isn't really designed to test the experts. It's a way of teaching the audience how to judge and identify quality.
I feel like they should have all these educational things and then the last one is just completely random like the ice-cream one to see if the expert will know what to do
the slurps get me every time
i just cant handle them, thy are driving me insane D;
array s
Ikr, I'm looking at you, Starbucks
The expert didn't mention it, but the taste receptors in our tongue responsible for detecting bitterness are located at the back. Slurping enables the tongue to taste the coffee more accurately.
Yes, it may sound and look gross for a layman but we should never ostracize what do not fully understand.
He actually did mention that.
The theory that certain areas of your tongue respond to certain flavours I beleive has been debunked. I know that spirit drinkers suck the air through their mouth while rolling their tongue to aerate it and enhance the aroma just like coffee chap.
I thought this video was going to be relatively trivial and stupid based on the title: a lot of these "Expert guesses.." type videos are more about entertainment and personality versus information and expertise. However, this video was pretty much flawless for what it was. The expert expressed his thoughts very clearly, he nailed the price points, gave good reasoning behind his decisions, and the video gave good summaries to tie it all together. Also, the audio, video, lighting, sound effects, etc were all pristine.
Plus - the chalkboard art is on-point!
I give this video a 9.5 out of 10 because a coffee snob never gives a perfect score ;)
We really knead a bread expert!
I see what you did there. 😄
k
N
E
A
D
No we need a grate cheese expert
A...pasty pastry expert....(sorry)
Lol
I really want to see this for Tea. I love tea but I feel totally uninformed on the subject and these are a great jumping off point IMO.
TheOSC me toooo! I’m a tea junkie
It's almost like they read your post: ua-cam.com/video/O_VsxGdECYI/v-deo.html
@@TheAzznazzinator The tea guy came off pretty pretentious though
There already is one!
Don't bother, he's not an expert anyway.
I'll give you a primer on what actually matters in a good tea: It's all about freshness and your own personal tastes. Many teas have extra flavors added and tea generally works well with this, however if you want to truly appreciate the tea itself, I recommend getting a blend without flavors added, and drinking it plain.
Teas range from unfermented (green) to heavily fermented (black). Keep in mind: English black tea is a medium-heavy fermentation known in China as red tea, while Chinese black tea is a very heavy fermentation. So there's a big difference between the two, but both are wonderful teas. Once you have found the fermentation level you like, all that's left is to get a decent quality and make sure it's fresh. The cheapest one is often almost as good or just as good as the most expensive, but other indicators are the level of care taken in storing and packaging it. Any tea specialty shop, from cheapest to trendiest, is going to have good tea if they intend to stay in business.
My personal favorite is Pu-erh tea, a Chinese black tea of the highest fermentation level. Drank plain and fresh, it has almost no bitterness but instead has a light yet robust earthy flavor. I wouldn't mix it with anything because it's very delicate but also great by itself. A stale Pu-erh tastes and smells similar to goldfish food. It is acceptable for a quick tea drink but not ideal to sit and enjoy.
Most of the people in my region really love green teas. I don't know a lot about green teas, but they seem to feel there's similar quality between a hot fresh cup and a cold bottled beverage. I have tried a plain bottled cold green tea and it was quite good; it seems to do well in the bottling process. With coffee, the roast level seems to greatly affect the strength of the flavor, but with tea the fermentation level seems to yield the same intensity at every stage. So you can get your favorite fermentation level for a full-flavored cup every time.
I live in Portland, Oregon and we have tons of local roasters making great coffee. I love buying new beans and trying different coffees. I brew in a Chemex. Good beans + a good brewing method makes coffee so much different and better than what I had experienced my entire life. I used to hate coffee but now that I've had the good stuff, I've turned into a coffee lover! All I use is a splash of unsweetened almond milk, no sugar, and I look forward to my cup of coffee everyday! I do notice subtle differences in the beans I've bought, but I have to say, the single biggest factor between the beans I got (usually $13 to $16 for a 12 oz bag) is freshness - the more recently it was roasted, the better it tastes. When they get stale, they just aren't as good.
Wooo! Portland life :D Rainy weather is settling in. I'll look into a Chemex. Thanks for the comment
I use an AeroPress. I love it
I worked for a grower on Hawai'i several years ago and he had a German client that could taste coffee and tell you the altitude it was grown at. That client would buy a few hundred pounds of "peaberry" per year from my boss.
Wow, very unique
All Starbucks coffee is heavily roasted, whenever I tried it I just tasted carbon. Thanks to this video I can finally explain to others why I hate Starbucks!
Andy K. Lol not even remotely true
Andy K. Get a blonde roast next time! Otherwise, I don’t think it’s necessary to tell people why you hate Starbucks. Sometimes great coffee isn’t easily accessible to people either due to time, money, or location. Starbucks may not provide the epitome of coffee but it provides something better than the run of the mill cuppa joe most people wake up to in the morning, and something certainly better than anything dunkin provides. Keep getting your locally brewed, roasted on the premises latte, but let others enjoy what they can get too. Not everyone needs to be or even wants to be that woke about coffee.
Starbucks has a unique taste that comes from them actually burning their beans. They use multiple origins of varying quality so the burnt flavor masks the inconsistency. Coffee connoisseurs hate this, which is why they can’t stand to drink it.
That being said, I like that Starbucks has made coffee so accessible for people. Starbucks is responsible for creating coffee drinkers by letting them get used to the flavor through their speciality drinks like Frappuccinos.
I think all the hate that’s directed at Starbucks should be rerouted towards insta coffee. That’s not coffee at all, it’s actually coffee-flavored crystals. Though, of course, there’s something to be said for its accessibility.
Starbucks overrates AF
Starbucks coffee tastes terrible to me too. I expect coffee at that cost to taste better.
I'm a coffee addict. I'm not picky but there is a difference between a fancy coffeehouse medium roast that should be savored and enjoyed vs the dark, robust, economical cup of pure energy I need to get through work.
Note: after watching, I want to drink coffee with this guy so I can learn all this crap. #coffeelife
Fun fact: the more you roast a coffee bean, the less caffeine it actually has. So the lighter the roast, the more caffine it has.
That’s a placebo effect. Light roast actually has way more caffeine than dark roast.
@bdidbw just like it's pathetic to come back and point out someone else's love for coffee?
@bdidbw she owes you nothing, and you are pathetic for making it your business passing judgement on other people's choices... let alone caffeine addition, lol
Dark roast has slightly less caffeine than light, i believe around 20mg less per cup ..
His last comment about buying fresh roasted coffee for under $30/lb is a better value than buying a bottle of expensive wine. Cut the Starbucks cord and buy your own locally roasted at a good store.
Well said. I've heard Starbucks is not that good quality anyway. We've been had....
It’s rather wretched. I’m not a coffee snob at all, and much prefer darker roasts over lighter, but Starbucks is shite. It used to be a bit more tolerable, but not anymore.
any time starbucks does "special releases" - they're almost always horrendous over-roasted charcoal-dark roasts. pretty sure they're the throwaway batches being recycled and sold
Get the blonde roast.
Starbucks tried to start up in NZ but we were already coffee drinkers before they came. They opened 50 stores, now they're down to 23... Only tourists keep them in business.
I recall when my local specialty roaster in California once years ago had "special edition" bags of Geisha available for a month, and I remember being shocked at how much higher the prices were. I had to give it a try and it was extremely bright and juicy, and my only regret is not being able to try it on my better home equipment that I currently own.
Speaking of garbage cheap coffee, I got a Starbucks commercial before this video.
yea talk about over roasting to cover up the rancid taste...
Beat me to it.
+Nick Moore speaking of, is that thing in the video a grinder or chopper? not familiar with the model, I just use my trusty Hario ceramic burr hand crank. nothing like an arm workout first thing in the morning even before your coffee lol
+Nick Moore lol, if you already have a cordless drill the Hario "Ceramic Coffee Mill Skerton" is an awesome budget option. It's the best quality for the money(genius budgeting)Chinese plastic hopper, glass by Hario Japan and burrs by Kyocera. Just make sure u aren't gettin a counterfeit but there's legit on Amazon ~$20. take off the thumb nut and handle, replace with a regular nut and use a drill w/nut driver to spin and you can crank out 25-30g of beans in less than 30sec hand cranking is around 90s seconds straight. Slim models are ok, but have a different crank attachment. mines a lil off and the burrs squeak together.
For drip and pourover style coffees the grinder is the single most important piece of gear. If you ever want to upgrade there are a lot of really badass hand grinders made now, such as the LIDO 3, Minu M47, Comandante C40, Feldgrind 2, Helor 101, and Aergrind. Monster upgrades from a hario.
I got annoyed with his slurping then he said, “You’re probably wondering why Im slurping”
Yung RiceFields I hear ya. Same, I have a hard time being able to hear people making noises with their mouth, like if I can hear them chew, swallow, slurp. I couldn’t watch the full video I can’t listen to the slurping lol.
I don't care for or even drink coffee but I watched this anyway. I'm always looking forward to these types of videos because they're so educative.
snowyangel8 yes i don't drink coffee too, this video almost made me want to though 😅 however i prefer a hot sweet cup of earl grey, it gives me quite a kick.
This is by far the single most helpful video on how to understand and evaluate coffee quality and diversity I have been able to find on UA-cam. Bravo! 👍👍👍