The secret to buying coffee you'll actually like
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- čas přidán 8. 09. 2024
- To start using Tab for a Cause (and help strengthen our democracy!), go to tabfordemocracy...
A HUGE thanks to Colorado River Coffee Roasters for helping me out with this video! Check them out here: www.crcoffeero...
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Frost S, Ristenpart W, Guinard J (2020). Effects of Brew Strength, Brew Yield, and Roast on the Sensory Quality of Drip Brewed Coffee, Journal of Food Science 85. doi.org/10.111...
-Parliment T (2000). An Overview of Coffee Roasting. Caffeinated Beverages 754: 188-201. doi.org/10.102...
-Wei F, Tanokura M (2015). Chemical changes in the components of coffee beans during roasting. Coffee in Health and Disease Prevention, 83-9. doi.org/10.101...
-Yeager S, Batali M, Guinard J, & Ristenpart W. (2021). Acids in coffee: A review of sensory measurements and meta-analysis of chemical composition. Critical Reviews in Food Science and Nutrition, 63(8), 1010-1036. doi.org/10.108...
-Yeretzian C, Jordan A, Badoud R. et al (2002). From the green bean to the cup of coffee: investigating coffee roasting by on-line monitoring of volatiles. European Food Research & Technology 214, 92-104. doi.org/10.100...
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
-www.ncausa.org...
-burmancoffee.c...
-millcityroaste...
-library.sweetm...
-theroasterie.c...
-www.javapresse...
-www.tastingtab...
-procaffeinatio...
-thecaffeinery....
-www.freshroast...
-hermanoscoffee...
-perfectdailygr...
-allyopen.com/b...
-sca.coffee/sca...
𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀:
- • Coffee Roasting Explained
- • How Roasting can make ...
- • Light roasts vs. dark ...
- • ROASTED
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I love the subtle James Hoffman cameo
I noticed and love same point!
Wait, where?!
@@Basomic5:25 "the rise of specialty coffee"
Came here to say xD
@@Basomic at 5:24
Shout out to the James Hoffman doodle.
I SAW IT TOO! the hairstyle and glasses are super distinctive!
@@TizonaAmanthiawhereeee
Nvm, found it on 5:26
it's funny how I actually don't like coffee at all, but through /really/ good and fun videos like these I probably know more about it than many of my caffeinated friends
LOL, same here! I very rarely drink coffee because it's usually too hot and too bitter and the caffeine has literally zero effect on me whatsoever.
caffeinated friends
@@MatthewTheWandererSome people will be jealous of you since they want more coffee in their life without experiencing the jitters.
Advice for everyone: The best coffee has a visible roasted date on the packaging. The more recent, the better.
I recommend finding and buying freshly roasted coffee from a local coffee roaster. You get great coffee and likely support a local business.
(This advice is tailored more for the uninitiated coffee enjoyer)
Most coffees are at their best around 1-2 weeks after roasting. So really, really fresh coffee can actually be disappointing.
I live on a farm. There's no such thing as a 'local coffee roaster' 🙄
@@cassieoz1702 You can order coffee online and have it delivered.
I agree with @@noob19087. The roaster up the block from me won't even put the beans on the shelf until they've rested for about 5 days. I subscribe to beans from Onyx as well, and I never start brewing with them right away. The roast date on the packaging is usually 3 days before I receive them, so I generally wait another week before making coffee with the new beans.
@@cassieoz1702 If available. You're the exception, not the rule.
As a former roaster, I appreciate this video to educate the masses. One of my favorites was white coffee, which was super lightly roasted and retained a lot of it's caffeine content as a result, but also came out a greenish brown color and tasted super light and nutty like oat milk or something.
My kind of coffee.
0:45 Top tier reflection effects. I see you.
Hitting the comments to plug the Awesome Coffee Club, some of the best coffee I've ever had that just so happens to be incredibly ethically sourced and coincidentally raises money to help build a maternal health and training center in Sierra Leone. Great coffee, greater causes.
Yes. This.
normal starbucks roast is charcoal so it's not surprising that they think a "light roast" is actually a very dark roast.
Starbucks tastes consistent. To me, it always tastes like ashes. Flavor notes include forest fire, fireplace log, and cigarette smoke, just to be snarky. I have found that Dunkin medium roast is quite fine. I tend to like the lighter flavors, and preparation really matters, because I can taste the bitterness in coffee quite strongly. And I tend to add creamer and sweetness to it.
Same same. I hate it when my coffee tastes like "fireplace log". My favorite profiles are more like "brown butter".
I just posted something about this before I watched the vid. The long and short is that Starbucks roasts their beans at a higher temp, which is why they trend darker and have that charcoal and ash flavor that only works in their main format of milk and sugar heavy coffee drinks.
Please boycott Starbucks they support the genocide of Palestinian people in Gaza
How do you feel about their blonde roast?
I've never had Starbucks in my life and now you convinced me to keep it that way. I prefer my coffee a bit bitter, and definitely not like candy.
It's bean a nice video. A light watch, full of flavour.
How did you comment a day ago?
How did you comment a day before the upload?
If you join the channel you can watch videos earlier
@@felipevera6075 ohhh, cool
@@felipevera6075Nope. Patreon in my case.
One other thing to note is that all these roast levels are independent of how strong you choose to brew your coffee (ie how much you use per cup). I think this might also be one of the reasons big chains roast dark, because they can use less of it and still have it taste bitter like coffee; but for me coffee - especially filter coffee - from those establishments tastes kind of empty and watery despite being quite bitter from the dark roast. My favourite coffee is a medium roast brewed strong.
i have almost never had a dark roast that didn't taste almost entirely of "burnt", to me - and not just from pots of coffee left on the heater for hours
part of it might be taste-sensitivity, but i have never been able to wrap my head around other people tasting things _beyond_ "boiled ashes", because, especially with hot coffee, there never seems to be any other flavour in there!
Very informative video, thank you! As I am from Vienna, I would like to add, that 'Viennese' refers to 'Wiener Mischung' (Viennese mixture). It is a mixture of darker and blonde roasted beans, thus combining both worlds of taste.
5:00 In Brazil, the Brazilian Association of the Coffee Industry (ABIC, from the name in Portuguese) standardizes the reported roast from "very light" to "very dark" based on the Agtron scale.
A bic é uma caneta boa e barata, mas acho que você tá exagerando
You should also talk about impact of fermentation methods and of altitude on the beans!
But thanks for making this video. People seem to have a lot of bias about roast levels (like darker = more masculine 😂) when in reality the roaster should be picking the roast to complement the beans and people should buy based on flavors they like
Also people assume darker roast have more caffeine, but actually lighter roasts have more caffeine!
There should be scales that quantify the color and/or the degree of maillard reaction of a particular batch/roast, similar to IBU or EBC in the beer industry, where IBU quantifies the concentration of a particular kind of bitter molecules, and EBC quantifies the darkness of a beer. They're not definitive measures of whether you'll like a particular beer, because they're obviously reductive, but they can give you a good starting point to clue you into what to expect, because the lines between different styles of beer can blur at times, making the labeling a bit confusing if you base yourself on beer style alone.
This is the basis for a lot of the ongoing work/research to improve the standardization of roast levels. Here's a great summary if you're interested: sca.coffee/sca-news/25/issue-21/what-color-is-your-coffee
There is a similar thing in fine tobacco where the type, source origin, and processing style are part of the information provided because of how it affects flavor when smoked. There are a lot of good reasons to shy away from anything the tobacco industry does at any level, but this is one of the few things that may have merit in conceptually stealing from them.
Another important factor for creating a standard would be “how easy is it to evaluate without buying expensive specialized equipment?”
The fact that Starbucks “blonde” roast is so dark suggest to me that they wouldn’t really be on board with the idea of standardizing the roast levels.
You know I genuinely didn't believe that minutefood would be worth anyone's time when it launched
But my oh my am I so glad to have been consistently proven wrong
I love this so much
Very helpful. The local roaster I've used for the past 5 years lets you choose how roasted your beans get, so I've sampled beans by ordering all of them at full city roast (basically medium dark end of the scale) and comparing that way.
Tip: Any time someone says something tastes "bright" they are referring to sourness. Bright tastes are astringent and act as palate cleansers, cutting through other lingering heavy flavors. Light roasts almost always are sour or bright in taste IME and typically give me hyperacidity much quicker, hence my preference for darker roasts.
Thanks for the great video! And great point about the roast levels on the bags not being actually tied to any objective standard. There is currently a tool many specialty roasters use to determine roast level, a spectrophotometer. These measure the amount of light the roasted coffee absorbs, and returns a numeric value. There are many handheld devices these days that can measure these values (Lighttells, Roastrite, Difluid, and others), but the downside is they measure relatively small samples and can be inconsistent if the user over or underfills the sample. However, when done correctly, roasters can measure both the whole bean color (the outside of the bean) as well as ground coffee (inside of the bean), which can tell you a lot about the exact roast level of the coffee you are enjoying.
Personally the most important factor in my coffee is how easy it is to pump directly into my veins
You can buy caffeine supplements
@@georgebarc those are a bit harder to load into a syringe
Ie. you don’t want to taste it?
It's a good day when MinuteFood uploads
I wonder what James Hoffman will have to say about this video
I wanna see his reaction when his cartoon version appears.
As a Hoffman watcher and certified weird coffee person, I think there’s a lot of good information in this. And it points people in the right direction if they want to become a weird coffee person.
I love drinking coffee and trying different blends (including from independent, local roasters!), but I didn't know any of the details about how roast levels affect flavor! I'm normally someone who does a lot of research (as a scientist), though I've been enjoying coffee without having much of a drive to dig too deep into it. I'm glad for this introduction, so I have a launching off point to become better informed about coffee.
Coffee roasters should take a page from maltsters from beer brewing. A color standard already exists (well a couple but they are convertible). SRM (standard reference method) or degrees Lovibond consistently describes the roast level of malt across brands.
Well it exists, is commonly used and called the Agtron scale.
"Origin characteristics" is kind of a useful term, but also kind of meaningless. The first predictor if you'll like the coffee is roast level, like they said. If you prefer coffees in the medium to light spectrum, the second predictor is variety. Coffee has varieties just like apples, grapes, etc. You've probably hear of some of these like typica or gesha. If you've liked bags of coffee with caturra before, you'll probably like others. If a company doesn't list varieties on the bag or their website, it's probably a dark roast.
Green coffee isn't _exactly_ raw, it's gone through a fair amount of processing by the time it's ready to be roasted, often including being heated in an oven. It's a bit like calling bread 'raw' because it hasn't been toasted. The green state is the point that coffee has the longest shelf life (effectively indefinite), before it gets to that point it can still ferment (which is sometimes done on purpose since it imparts interesting flavours like pineapple and wine) and, once it's roasted, it only stays fresh for a couple months (it's not going to hurt you to drink old coffee, it just gets more and more disgusting).
There are some people who believe that darker roast coffee has more concentrated caffeine. There are people who believe that lighter toasts retain more caffeine.
The reality is, the caffeine content stays *mostly* stable through the roasting process, and other factors, such as origin, play a larger role in the level of Get Up And Go in your cup of Joe.
James Hoffmann collaboration when?
We're DEFINITELY game!
@@MinuteFood Cool! Loving the videos by the way :)
Smol Hoffmann 5:24
@@gwyn. *leornado dicaprio pointing meme*
I would prefer to see a Hames Joffman collab.
Finute Mood.
Industry secret: large-scale roasters (such as Starbucks, or Illy, or Nestlé, or others) value *flavor consistency* over good taste. The only way to achieve this consistency is by roasting at very high temperatures, as it minimizes the "origin flavors" and just tastes "burnt." This also allows them to purchase lower-quality coffee in general, as it doesn't really matter what it tastes like if they're going to "over-roast" anyway. This is why typically *any* smaller, locally-roasted coffee will taste better and will actually have different flavors and aromas in different packaging, where "blonde" vs. "dark" roasts from Starbucks taste nearly the same - because they recognize that coffee is a fruit and do the best with the crop any given year, instead of worrying about protecting brand image.
Funnily enough, because most people are used to over-roasted coffee from Starbucks' or equivalent, when you give them locally-roasted coffee that isn't over-roasted, they'll complain that it tastes very "sour" to them.
This is part of why I no longer purchase at the grocery store or big brands (Starbucks, peets) coffee. I only buy local roasters. Just as important as roast level is roast date, and anything at the grocery store is basically expired trash before you even buy it.
I prefer the toasted maillard flavors. Most coffee chains in North America brew way too weak so the lighter roasts taste like water to me.
How do you prepare your coffee? Ever since I've been having espresso based drinks at home with lighter roasts, I've used less milk and had a more enjoyable taste
What I do is that here in Mexico there is a local brand of instant coffee called Oro (gold) which has a "24 Karat" edition. That coffee made with a cinnamon infusion is SO GOOD.
I worked as coffee quality control for our med sized coffee company and a few other small roasters who roasted for us. You can think of roasting coffee beans as cooking steak. Sometimes the outside color is correct but once ya grind it up it can be raw inside. Also starbucks makes awful coffee with insane mark up. They use cheap beans and burn their beans for the consistent coffee flavor then flavor em with sugary additives and milk. Good coffee doesnt need any of that stuff and will most often come from small coffee companies. They buy small batches of top grade beans from the best locations, which are usually small farms. Big companies prefer consistency and dont even bother with getting green coffee beans that wont give them but one or 2000 12 oz bags of coffee.
It is soooo annoying when roasters do not put the roast level on the bag. Like, we know starbucks is all dark and burnt, but specialty roasters have better sense - and coffee. If the roast level isn't listed, I don't buy it. The darker the roast, the less I like it.
In order to get consistently good light and medium roast coffees, I use a subscription service that sends me a different coffee every month from a small batch specialty roaster. That way I get a variety and high quality beans.
Nice video. Just to clarify, the green coffee beans contain very little chlorophyll, it's actually chlorogenic acid that gives them their green hue. It gets broken down during roasting.
As an expert in coffee roasting and the specialty coffee industry, I already thoroughly understand this topic, but here I am watching anyway.
Okay okay, I'll vote. Medium roast 2024!
oh my god, an Ithkuil word? in my minute food video? I guess it was more likely than I thought!
6:54
Not mocking or judging anyone that drinks and enjoys starbuck just pointing out why some people don't like there coffee. There beans are at the FAR right, very dark and oily which often to some like myself it taste burnt and "flavorless" no sweetness or any chocolatey notes or nuttiness just burnt. And nothing wrong with that, if you like your burger charred versus the rare side. Just no when some say they don't like it, its not an attack on starbucks culture or life style just preference.
We need a tea video like this!
Or several. Roasting is but one dimension of where its flavor comes from, if it's even roasted at all
It'd be hard to pick where to start! The different types of tea have different processing steps. Green tea is steamed (Japanese style) or pan toasted (Chinese style) to fix the green color and flavor before it's dried. White tea is withered before drying. Oolong is bruised so it partially oxidizes, usually by rolling or twisting the leaves. Black tea is similar, but fully oxidized. Puerh and other aged teas are actually fermented (but for some reason, the oxidation of black tea is called fermentation? It's not really though, because afaik it's not a microbe party like true fermentation is). If you want an in-depth explainer, Wu Mountain Tea made an excellent series that dives into tea, and one of the videos talks all about the different processing steps that distinguish one kind of tea from another
@@harmonicaveronica
The difference between an Assam, Kemun, Darjeeling, and the like alone are staggering.
upvoting for awarness
Great video on Coffee Roasts, Thanks
On a side note regarding voting, one big reason that people don't vote is because they feel their vote is irrelevant.
One example where this is really true is for US Presidential Election in Blue or Red States.
In those states, all the votes for the state go to the party with the largest number of voters so no matter which side you are on one or a hundred, or even a thousand votes don't really matter since the states are winner-take-all, all the votes are going to go for the winner which it would take a HUGE number of votes to change. For example, in Oregon in 2020 though Trump won in 25 of 35 counties, Biden won in the main population centers of Eugene, Salem, and Portland where 70% of Oregonians live so Biden won by almost 400,000 votes.
I vote but I feel like my vote doesn't matter because I only have 2 choices and I don't like either one. At least now, both our choices are not 80+ YOs. Really???? We only have 2 political parties, they're both corrupt, most all politicians on both sides are ancient, and neither side even tries to make things better. I want a larger candidate pool of younger diverse people who are not career politicians. I could replace all our politicians with random people and we'd have a much better government.
@@loriki8766 I agree, at one time, I feel the two party system allowed for balance (kind of a Yin-Yang thing) but, now it creates division. I feel that both sides have found that they get more votes from separation than they get from unity and that anger and fear are great motivators so they amp those to the max. This is further amplified by the primaries. Your comment on having common people rather than career politicians is also interesting since that is how things were when our country was formed. In the 1700s civil servants were not paid. The seats were filled by people with jobs and they served out of civil duty.
I just know I like Sumatran beans. I always drink my coffee black, so I want as little sourness as possible.
I'd say it's still 50:50 cuz some region like Mt Kerinci of Jambi and Gayo of Aceh, tends to have higher acidity. Still gotta check for the taste notes.
The groundwork coffee that you showed to demo the tasting notes is actually a really good bag.
Something not mentioned in this video that I learned on a tour of a coffee farm is that the lighter the roast, the more concentrated the caffeine
Only when looking at a single bean. Dark roast is much less dense -> more beans to make up the same weight -> usually MORE caffeine.
@@RegrinderAlert that would assume you are preparing the coffee by weight and not volume. I'm not a big coffee drinker but I thought most people prepared it by volume.
The only thing you need to know is 'french roast', 'city roast' or 'italian roast' means "whoops, we burnt it".
It's just one of a hundred things to hate about the company but I really hate that Starbucks light roasts are dark roasts and everything else is flavourless charcoal. Local roasters are usually better by default, no matter what beans they use, because they don't burn them.
This was actually very helpful. I am trying to switch to lighter roasts and have been a bit mystified, and looks like some of that was due to the labeling randomnesses you've explained here.
darker roasted coffee usually is done with an inferior coffee bean, to mask the terribleness of the bean. I just don't buy dark roast because of the bad quality
I’m not sure if it’s at all standardized, but here in Finland at least big mainstream brands indicate a roast level with numbers from 1 through 5.
I got myself a little 250g roaster at the start of Covid (the postage service was all over the place so it was a pain to not know when you'd get it, and of course you don't want stuff that's been sitting around for a month or so).
It's awesome to be able to just roast on demand. Probably once per fortnight I'll do 4-6 small roasts in the garden (weather permitting of course!). It's not as consistent as what you'd get from a professional roaster (fair to assume that trying to get a consistent level across a 250g roast is a bit more unpredictable than a 75kg one! Also I'm not a professional...), but it's damn good.
Edit: 5:35 - Little guy on the right has to be James Hoffmann-inspired right?
The most irritating thing about coffee packaging isn't that they sometimes don't include a roast level, but that they usually don't include ANY information about the coffee.
When I'm shopping, I would like to know what kind of coffee it is, where it was harvested, when it was harvested and roasted, how long it was roasted, ect.
But instead, they include words like "nutty", "fruity", "chocolate", avocado", or phrases like "excellent quality", "hand picked", "generations of experience", "ethically sustained", and "with consent of the native poison dart frog population"...
That's mostly useless, but thanks, I guess...?
Three are the things for what it's worth living: one is music, the other is coffee.
Nice short and informative
I don't even like coffee but I want to watch this.
This was fascinating! Thank you!
haha. i cant beleive i recognized james hoffman so immediately. cool :3
Quite intrigued you didn't mention first crack and second crack during roasting. I was under the impression that they were significant
Is that an ithkuil mug?
Thats also aply for tea
Green tea has a more grassy flavor Meanwhile Red tea has a more roasty flavor
And making Red tea from green is a pretty similar proccess
#TeamTea
Keep in mind oxidation is different from roasting. Oxidation is what changes green tea to red, and both can be roasted, giving red tea toasty flavors and green tea buttery vegetable flavors
Ha! A video about coffee would not be complete without a nod to James Hoffmann!
I really like lighter roasts, but it's hard to get good ones at coffee places in the US
I usually go for ethiopia light roasts when I get the choice
Another lovley tight video😊
Ethan chlebowski did a long indepth video on coffee thats worth a look if you like this video but want a bit more info. He also has some good tips on finding coffees you might like. Not a sponsor.
The important thing about coffee is that it also affects the colour of your teeth. And it is hard to whiten them back. I have no reaserch to support that, but I assume that lighter burned coffee affects the colour of your teeth less, if not much less, than darker one.
To answer the title, the issue with buying coffee you like is that it really demands you to also know how to prepare your coffee to your taste. You can't just pick up a bag of beans and then assume it works to your system.
The second issue would be how unless you know the bean yourself, you can't tell what's the best roast for that bean. There's a reason why a lot of market brands like to roast very dark. Because it hides the quality of the beans - often times they are a wide mix of varieties and farmers and sizes. You can't make that light roast or you'll expose your product to the consumer that it's a mixed low quality bag of beans. That it might have undesirable flavours. On the other hand when you have really good single source beans with a rich taste, the lighter you roast them, the more richness you preserve. If a brand dares to roast their beans very light, it either means they don't give a rat's ass about what you think of the taste or they have something they're proud of, not ashamed of at all. And after that comes the fact that for some different flavours to come out of the beans, to do justice for different beans and flavour preferences, you might want to roast them darker.
And to get deeper into that problem, roasting levels are not standardized in any way, every roastery has their own scale of roast level, so the roast level on the bag means almost nothing anyway, you need to see the bean to have any valuable information. For example looking at the example piles of beans pulled out from the roasting process, pretty much 3rd to 6th pile should have like almost double the number of piles for different spectrum because that's where most of the enjoyable spectrum is, the spectrum where you want to try and find the favourite spot. I don't mean that in the way that the roastery did something wrong or the piles are not descriptive of roast levels, I'm saying that that's the part of the spectrum that's the most interesting.
The best way to get what you like is possibly buying single origin or close to single origin specialty coffee where you can note down the variety and source and the flavour notes perhaps, and try to find more similar region and variety coffee.
Also another problem in market coffee is that you're almost certainly finding bags that (if they have the roasting date, which is the most important information on the bag) have a month old roasting date minimum (I've seen 6 months to 12 months even). Optimally you don't want coffee that has been roasted less than two days ago, a week is a fairly common conservative age, but you don't want coffee that's older than 8 weeks when you drink the last of it. For light roast it takes somewhere around 8 weeks to lose the preferred flavour (even a couple of weeks from roasting you might be able to notice some delightful richness having disappeared) and the darker the roast, the faster it loses the flavour. Don't get fooled by the "best before" date. That doesn't mean "nice to drink" but just a health safety date. Back to the topic: if you always buy old coffee, it does not matter as much what kind of lovely notes the bag says it has or what roast level it has. The old coffee is no longer equivalent to the fresh after roast coffee, you're not comparing or getting what you think you are, or what's promised.
A lot of my takes were mentioned in the video, so I'm glad to say that we tend to agree with our information sources.
I've heard that people prefer "black" coffee, because that's "stronger", but very dark roast tastes like charcoal and nobody would buy it.
So when a package says 6 or 7, it is actually out of 12 not 10, which makes it much closer to a medium-high.
You should make a video about how the cartridges for Cirkul water bottles work
I have a crazy idea:
You remember that movie "Reign of Fire" where the dragon turns the tomatoes to ash?
Well, if a dragon in "Dungeons & Dragons" sleeps on gold because that's what works for soft bedding, maybe a dragon also prefers the flavor of a maillard reaction in all their food, hence they breath fire as an essential dietary skill?
So, only real dragons drink dark roast on gold?
Starbucks doesn't roast dark to make their coffee taste the same every time. They roast dark to stand out, very few commercial roasters go as extreme on the dark side as Starbucks.
A lot of supermarket coffee isn't even that dark. It's just meh green coffee roasted medium-ish.
Most single origin coffee from small roasters isn't any lighter than that. But they use starbucks as a reference and tell themselves they're special because they're small.
Most small roasters aren't making especially amazing coffee.
Roasting really really good coffee is hard if you don't know how to taste, if you aren't extremely picky about what good coffee is supposed to be like.
There's only a very small amount of roasters dedicated enough to pull it off consistently. And finding one of them, who also has a green buying philosophy that matches your preference, that is the hard part of buying coffee.
I'd definitely consider a bean as dark roasted if it can be crumbled between the fingers.
I would love to see a video focused on Microwave vs Oven vs Airfryer
As an italian, I was pretty confused about all the different flavours mentioned as what a coffe could taste like, then I remembered outside Italy "coffee" usually takes the form of dark soup
A toast to roasts :)
Is it true that roast affects caffeine levels? I've heard that lighter roasts are more caffeinated, while darker roasts are less.
Cool ithkuil cup!
Would love to see a Honey coffee process! It changes the flavor way before the roast and feels like something fit with this channel :-)
Love my dark roasts!
I wish they would be consistent with the color determination because roasts that are too light upset my stomach. I thought i would have to give up coffee before i figured that out.
I hope you will do a video about the three(ish) different demanding processes, and how they affect coffee flavors 🤔 please.
To quote Technology Connections "There are only so many things that I am willing to be persnickety about and coffee ain't one of them" Find a coffee you like by a company that doesn't suck and drink that.
You may not be, but other ppl are persnickety about them.
You fully animated and accurately blurred a reflection??!! It looks amazing but why are you torturing yourself like this? 😂
nice video, and I like your take on looking at the flavor notes to indicate roast level. But really aren't we just asking where on the spectrum of acidic, neutral/smooth, or roasty/bitter the coffee will taste like? However you are incorrect that the Maillard reaction will last as long as it does during the roast. Another confusing topic to wave a stick at, just like roast level.
Something I like to do (might be weird to see in public), but i like to squeeze the bag a little and smell the coffee bag at the vent, and that gives me a general idea when I smell the roasted coffee aroma.
Thanks for the explanation I so hate dark roast, I've always thought it tasted burnt, and now I feel better knowing it's actually burnt.
I buy ground Colombian in a bag. Period. Don't care about the brand. As long as it's in a bag and it says it's Colombian I'm buying it.
The mallard reaction is honestly pretty quackers. I tried it once and it's really not ducking around.
How on earth is "Jam" and "Juice" to be interpreted as "middle of the road"?
Yay new upload 🎉
Great video! Take the confusion out of it and just order from us :)
7:48 "was shangela robbed" something perhaps even more confusing than the beans lol
I demand the 'filling up the Grand Canyon with Jello' video!
I don’t like coffee at all. But one of the things that baffles me about coffee fans is the obsession with dark roasts, which to be taste like nothing but burned.
Saw some pretty neat sensors on the roasters. Would love to see what thats about!
What if you blend two or more different roasts together? I don't care for coffee myself, but I think it would be interesting.
Location has the biggest impact for me.
I hate sour coffee, and there are only a few regions that have low acidity.
I primarily buy Mexican origin.
Acidity is different than sourness.
Sourness is what you get when the coffee is not extracted properly.
However, lighter roasts from beans with high acidic profile (if not extracted properly) put out the worst sourness ever.
“Origin characteristics” 🙄
I was taken to a little roastery/café one time, where the imperious hipster making the drinks told me “we don’t do dark roast” with his nose stuck up in the air. What he served me tasted like weak tea that had been steeped with rubber bands. It was so astringent, it was nasty. I never went back.
There is also a difference between the targeted brewing methods that they roast for. So for espresso or for filter coffee.
Watched for the coffee - and could you do a video about (Vietnamese) Robusta beans.
Recommendation for the voter info, over here we need the US to vote young
Your coffee "beans" (which are actually berries) may undergo a Maillard reaction during roasting. If instead they undergo a mallard reaction -- duck.
“Beans” are definitely not berries, they are the seeds.
@@RegrinderAlert : You are correct, in the sense that the "beans" are specifically the seeds _inside_ coffee cherries, which in turn are botanically classified as berries.
(Maybe this explains why so much coffee is really the pits.)
Before I watch this video, and this is something I've said many, many times online and off over the last three decades: I loathe Starbucks because of how they roast heir beans. Just from the taste, with the prominent flavors of charcoal and ash, I can tell that they roast on a quite high temperature which destroys all the subtle flavors I love in a well roasted coffee and it makes their coffee only suitable for the kinds of coffee drinks they mainly sell with loads of milk and sugar.
That being said, I mention it because I figure it's going to be part of what's discussed in the video.
Watching while drinking my coffee :D
I don't even drink coffee and found this video fascinating.