Wowwwwww. New technique for brewing coffee. However, can guess the taste. Long ago i was doing similar things like stiring coffee while i was doing hand brewing. After tasted that i gave up cuz was too bitter and sour. Anyway good to see a good performance.
don't give up. it can be because of many things like water, grind level of coarse, coffee beans origins. But usually if it's too bitter and sour you cook it too long, either put too much water of the beans are too fine. experiment it and enjoy it. Once you made a good coffee it worthed. But always keep in mind you need a good water and good coffee beans. if you don't have those two no matter how you make it won't taste that great.
here's my attempt to write down the recipe for the first brew: 25g of beans (he mentions fine grind settings? wants to achieve strong but low-extraction (sourness + sweetness)) 100 degree Celsius water during the bloom phase, pour 100g of water while stirring continuously for 35 seconds top up to 150g, stir until 45 seconds (on the timer) covering it keeps the grounds moist? prevents the aromatics from escaping? at this point it's just the sourness, next part comes the sweetness at 1 min 30 secs, top up until 300g (i think?). stir gently, but not too much at 2 mins 10 secs he removes the filter and discards the rest ... it will then taste like fruit juice (according to him)
La forma como hacen el café☕ es como nuestra madre y abuelitos pero sin hielo , tierra del mejor café💯☕💯 su sabor aroma perfumaba toda la casa en Puzanuma Loja💖 Ecuador.
25g, fine grind, 100degc water, 100g water first pour mix for 30 sec, 50g water second pour 45 sec, last pour top off. He only used a portion of the last pour.
@@denny0104 i dont rlly understand chinese but from what i observe it is. 15gr , first pour 100gr keep stiring at 35sec , 2nd add another 50gr keep stiring & cover it for 1 mint, pour at center up to 300 gr , remove it when the time reach 2.10 and also i dont know if it is 25gr for me its heavy . most likely too thick. fine size is givin u a strong bitterness less fruity for me even if u brew this fast . use a v60 standart size or little bit coarser
@@susutjapnoona3299 I may have been wrong about his recipe since he is not saying it to his customer. From what I observed from his other videos is that he is not using a standard recipe. He is focusing on extracting the sweetness and fruitiness hence the high ratio. He is also diluting flavor with water after.
被他的熱情、自信給吸引了!!
果然是比賽出來的。
這些練習過程都是一般人無法看見的,但他的咖啡跟態度可以說明一切!!
咖啡也是千百種的藝術表演之一
如果跟連鎖店比起來,我個人會選擇去喝他的咖啡,因為能享受眼福、口福之外,還能得到很多知識(雖然我聽不太懂啦😂,但這就是他的專業與經驗分享)
臺灣人的創意與熱情!!
Who is he ? He so entertaining. Whats another vid of him pls ?? Thanks jia jia ...
Stirring coffee causes bitterness?
AmazingJourney
他的咖啡跟態度可以說明一切
7:34 杯都開不了,有練過的都一次,最多兩次便能開了
8:08 磅都髒了,做過飲食業的都知道,穩定性才是真技術(每杯都做好細節)
說比做多的態度不太行,還要別人幫忙收拾,這種人作為團隊之一不太會被尊敬
看完整段片只知道他有的是配方,能力還是差了點,多加練習基本功吧,但優點是他能逗樂部份客人
大概 3.5/10
@@user-nb8fu7jg2s 我聽你在豪小,說的比唱的好聽,你來一次開看看?? 來表演給我看? 用這招來評斷一個人?別笑死人了
回去我得试试,最后做完端给客人那个期待而自信的眼神,绝了!
台上幾分鐘,台下十年功。重覆看了好幾次,被大師的手法帥暈了,真係勁到爆!希望通關以後,有機會去台灣試一杯。
台灣真的很多厲害的職人啊,想拍手,最近也在研究咖啡覺得這世界太深奧了看到這個我覺得我連國小都沒有
非常的有態度,他散發出來的不是咖啡本身的價值,而是他背後的堅持與精神,咖啡成為了他的藝術和一種信仰,很有魅力
用果汁来形容咖啡 真的好新奇!尤其是最后倒出来的成品也太绵密了吧!
這帥哥對各個環節駕御得宜,材料,器具,手法在在得心應手,把客人的注意力牢牢把握好,忽然覺得他像是個日式料理內的爐端燒的功力深厚的師傅,服!
試着用他的攪拌法,果然得到不同的香味,神奇!Just love it !
去年在台北時有幸見過咖啡師在講解
簡直是在看魔法表演一樣,可惜前面桌子早就擠滿了人,只可以在旁邊站著看
能在CZcams看到就是讚!
謝謝您的喜歡,咖啡師真的很用心在服務每位顧客,有空也能現場體驗看看表演的衝擊力!
I didn’t understand anything he said but then again I didn’t have to! Coffee is a universal language! Great video!
agree
充滿熱情與研究精神,難怪充滿自信!
坐标打卡,深圳,原来咖啡还可以这样做,大写人牛逼!!!期待去台湾到店品尝!!!
幾年前去過台灣,喝了那邊的咖啡就愛上了,每天兩次到咖啡館喝。。和香,濃,和那種順喉的感受難忘。。。。
咖啡師的專業、自信'、細膩!這杯咖啡光是在視覺上就已經很吸引人了!
嗯嗯
Very interesting, wish I could understand, never seen anything quite like that.
台灣的精神!!!!!
你說出的那刻!看的我好感動!
喜歡他那種壞壞的感覺,但做咖啡卻很乾淨俐落!光是看已經很zen!
乾淨、俐落
好赞,大师的那种投入和自信
Bravo! Coffee star of Taiwan.
旨そー!自分も夏はシェイカーでアイスコーヒー作ってます!また台湾行ったら寄ってみたい!祖父たちがすんでた台湾。大好きな国!
砸板猎屎
歡迎您的到來!
技術到達一個境界就變成了藝術
非常專業、有意思的沖泡方式,在現場看應該是很享受。
專業讓人發光發亮就是這樣!👏👍
喜欢 真的太棒了 支持!有机会也想喝
Lift the coffee industry
Here my barista support from kingdom of saudi arabia
Iift everyone
Barista Jhimmie15 let us try your coffee
看他在每個動作中的間隔隨時注意檯面上所有東西的擺放方向、位置,每個動作都是這麼的準確,就知道他們這種職人一絲不苟的精神了。
很有特色的沖煮方法
打破傳統
創意的可貴,讓咖啡的深度層次變化無窮!
根本就是視覺、味覺、嗅覺的多重享受,好喜歡你的態度,希望未來有機會能到現場享受啊~
Concordo
覺得他對自己非常有自信
太帥啦!期待可以回台北品嚐到他煮的咖啡
沖煮時還跟BGM對拍 太帥了😤
That was fun to watch! That’s a mean grinder.
視覺享受⋯欣賞你的魅力⋯
欸我這是很好的咖啡豆餒
你給我拿來當擺盤 Brandon
給我拿來當garnish
CHINA IS A FACSIST TOTALITARIAN COUNTRY ! BAN CHINESE INFLUENCERS AND LANGUAGE FROM WESTERN MEDIA !
神奇的演算法帶到這裡+1
@@sggr7708 sure
xd
真想有幸喝一杯,太誘惑了,一定很好喝
皓誼越來越有名了,能夠與你當朋友是驕傲的事,台東之光
請問有粉專嗎?
Wow~~~~ fantastic! So great 👍
Wowwwwww. New technique for brewing coffee. However, can guess the taste. Long ago i was doing similar things like stiring coffee while i was doing hand brewing. After tasted that i gave up cuz was too bitter and sour. Anyway good to see a good performance.
don't give up. it can be because of many things like water, grind level of coarse, coffee beans origins. But usually if it's too bitter and sour you cook it too long, either put too much water of the beans are too fine. experiment it and enjoy it. Once you made a good coffee it worthed. But always keep in mind you need a good water and good coffee beans. if you don't have those two no matter how you make it won't taste that great.
敬佩..沒架子..真的一股爆表的熱誠...講話又有梗
能敢和别人不一样,就已经超屌啦🎉🎉❤
看到了各種講究集於一身演出,真的厲害!斜拿壼和咖啡雪克開了眼界!
What kind of brewing method is that? ..hope can have one
你的冲法,让我长知识了,简单又专业
看起來好好喝,看來該走一趟松菸了
big fan of this guy. in 7:16, I'm not sure if this guy is a barista or bartender. so cool
Looks delicious
请问您的豆用几粗的来磨?☺
懂得透過表演讓消費著對他個人的咖啡知識加分。
That’s só Amazing!!! Never seen something like it!!
Look like delicious 😋
Very strange bloom technique. Interesting video!
If you can even call it that
好特別的手沖方式😱
現場看真的精彩!有經過一定要去享受一下現場氛圍!
很有趣!
日本語でコメントさせていただきます。とても面白い入れ方で感心いたしました。いつか飲んでみたいと思いました。
Sau sing song cung cing 😂,good coffee 🥰
I thought that was Simple Kaffaa! Thanks
kopi goncang.....terbaik💪💪
这套手冲工具哪里有卖?谢谢
我覺得後面的咖啡杯好漂亮
Hello, Where I can buy it?
這人真蠻厲害 這片子我一直在看 實在是很想喝一杯
最近Amis每週一跟五都在根本在旅行,信義店擔任客座咖啡師,歡迎來找Amis交流聊天~
here's my attempt to write down the recipe for the first brew:
25g of beans (he mentions fine grind settings? wants to achieve strong but low-extraction (sourness + sweetness))
100 degree Celsius water
during the bloom phase, pour 100g of water while stirring continuously for 35 seconds
top up to 150g, stir until 45 seconds (on the timer)
covering it keeps the grounds moist? prevents the aromatics from escaping? at this point it's just the sourness, next part comes the sweetness
at 1 min 30 secs, top up until 300g (i think?). stir gently, but not too much
at 2 mins 10 secs he removes the filter and discards the rest ... it will then taste like fruit juice (according to him)
Thx kind soul, what abaout the rest of the recipe?
This recipe will give the Hoffman a stroke
@@Penskeeee hahahaha I would REALLY love to see Hoffman's take on this
@@Penskeeee Totally agreed!
@@Penskeeee hahaha the stir will give him a heart attack
年轻有为,
努力的人得天下
一个字…高👍🏻
ماشاءالله جميل جداً مقطع رائع استمر 👍🏻💐
الله يوفقك و تصير قهوجي زيه بالتوفيق ♥️
雖然不知道到底好不好喝
但是在我這個菜雞的眼中 看起來真的是滿厲害的
真的是有料。
Holy smoke. This is dope. Wish i could be there having having that coffee.
他说小朋友4岁在他这喝的很开心,被感动到了
應該是亢奮😂
专业,真是赞
what is the beverage he is making
台灣之光🤩🤩🤩
甜味的咖啡?从来没喝过,很期待!
咖啡的甜通常不是單指味覺,而是嗅覺+味覺
如果把鼻子捏起來喝咖啡通常只會單喝到酸或苦的「味道」
最簡單讓咖啡變甜的方法就是買甜感濾杯+雪克杯搖過讓他與空氣結合,就會變得滑順好入口香甜
好豆子浅烘焙的甜感很好。入门级的可以试试星巴克的甄选。平时买到很多咖啡豆都是中度烘焙甚至是意式烘焙的。
真的好秀啊
阿密斯已經不再日出了!似乎有了自己的新品牌,不過流淚谷真的好喝
this makes me want to visit Taiwan just to try it. Amazing barista
好風騷!
看到專業的自信😎
how did i get here?
台湾行くときにはここ行ってみたいね。
Great style 😅👍
请问这家店在哪里?
subtitle in english or spanish please?! :)
真的好猛
La forma como hacen el café☕ es como nuestra madre y abuelitos pero sin hielo , tierra del mejor café💯☕💯 su sabor aroma perfumaba toda la casa en Puzanuma Loja💖 Ecuador.
That’s Love.
良い勉強になりました
砸板猎屎
真的好強...
Awesome! Is his recipe posted anywhere? Would love to try to make this!
25g, fine grind, 100degc water, 100g water first pour mix for 30 sec, 50g water second pour 45 sec, last pour top off. He only used a portion of the last pour.
@@denny0104 i dont rlly understand chinese but from what i observe it is. 15gr , first pour 100gr keep stiring at 35sec , 2nd add another 50gr keep stiring & cover it for 1 mint, pour at center up to 300 gr , remove it when the time reach 2.10
and also i dont know if it is 25gr for me its heavy . most likely too thick.
fine size is givin u a strong bitterness less fruity for me even if u brew this fast . use a v60 standart size or little bit coarser
@@susutjapnoona3299 I may have been wrong about his recipe since he is not saying it to his customer. From what I observed from his other videos is that he is not using a standard recipe. He is focusing on extracting the sweetness and fruitiness hence the high ratio. He is also diluting flavor with water after.
@@denny0104 Could you give me a link to his channel?
也曾經去松菸品嚐過阿密思的咖啡,
自己也只是每天都喝咖啡的上班族稱不上多懂咖啡,
一開始也是被阿密思的自信給吸引(心裡多少有覺得這個人有點臭屁XD),
但品嚐過他的作品後可以理解阿密思為何可以如此自信,
對於口味就不多評論(畢竟不是專業的咖啡人士),
只想說感謝阿密思讓自己體驗了前所未有且美好的咖啡經驗
我也幾乎每天喝咖啡上班!美好的早晨
Felicitaciones
太牛吧,犀利。
加油!!!
he’s amazing
請問 手沖壺行號謝謝。
好想喝咖啡!
不知不覺就被他的魅力所吸引
在家學習可聞咖啡棒即可聞到煮或沖泡中聞出豆子的變化 如酸味 醇香 甜味從而掌握最佳時機
品嚐當下的各種風味,哪怕不是最完美,也令人回味
這已經不是一杯咖啡的概念了,純粹是藝術創作!頂!
Exactly
very nice
Are they using robusta coffee?