WEBVTT 00:00.000 --> 00:05.000 Good morning ladies and gentlemen, how we doing? 00:05.000 --> 00:11.500 Again, good morning ladies and gentlemen, how we doing? 00:11.500 --> 00:15.200 Who wants some coffee? 00:15.200 --> 00:19.900 Okay, I see lots of hands because I brought my cup, I can tell you that. 00:19.900 --> 00:22.500 And doughnuts. 00:22.500 --> 00:24.400 Who wants a doughnut? 00:24.400 --> 00:28.100 Alright, I think we got you covered on that one. 00:28.100 --> 00:32.000 Thank you, I appreciate that. 00:32.000 --> 00:36.300 Who's here for the first time this morning? 00:36.300 --> 00:37.400 Anyone? 00:37.400 --> 00:37.900 Everybody? 00:37.900 --> 00:39.800 This is everyone who made it here yesterday. 00:39.800 --> 00:45.600 This is the first guy on Caddron. 00:45.600 --> 00:48.800 I know, something was going on. 00:48.800 --> 00:49.600 I'm not really sure. 00:49.600 --> 00:50.500 We hadn't had one. 00:50.500 --> 00:51.400 Something like that. 00:51.400 --> 00:57.600 Well, thanks for getting back up and getting up early with us for some coffee and doughnuts. 00:57.600 --> 01:02.600 I think you're about to have some of the freshest coffee you've ever had in your life and definitely some of the best. 01:02.600 --> 01:07.200 So, I'm going to keep my spiel to a minimum if at all possible. 01:07.200 --> 01:11.500 Today we've got a lot of events going on which we'll go over. 01:11.500 --> 01:17.900 The ticker that's out front by the registration desk has a lot of the things that are going to be going on. 01:17.900 --> 01:20.600 So, there will be updated information there. 01:20.600 --> 01:23.100 We've got a schedule we'll have out in just a bit. 01:23.100 --> 01:26.100 We'll of course be talking about it. 01:26.100 --> 01:29.800 We've got t-shirts on sale up front at the front registration desk. 01:29.800 --> 01:34.600 We also have the official SkydogCon 2011 challenge coin. 01:34.600 --> 01:35.600 They're serialized. 01:35.600 --> 01:37.400 They're really cute. 01:37.400 --> 01:38.000 I like them. 01:38.000 --> 01:41.300 I think I want to have a couple of them on my shelf if at all possible. 01:41.300 --> 01:42.300 And they're available out front. 01:42.300 --> 01:47.100 They're $20 and they also give you 10% off on next year's entry to the conference. 01:47.100 --> 01:50.800 So, it's not something I'm doing to make a ton of money. 01:50.800 --> 01:53.600 I'm doing it so I can remember the first year I ever did this. 01:53.600 --> 01:56.700 And other than the lawsuits and things that are going to happen afterwards. 01:56.700 --> 01:57.200 I'm sure. 01:57.200 --> 02:00.000 But anyway. 02:00.000 --> 02:03.200 So, anyhow, I'm going to be helping out Mudflap. 02:03.200 --> 02:06.300 We're going to be dispensing some coffee. 02:06.300 --> 02:12.300 And so, without any further ado, it's Robert Jason and Brent Baldwin. 02:12.300 --> 02:15.300 They're going to do their talk on coffee. 02:15.300 --> 02:22.300 And I'm Brent. 02:22.300 --> 02:24.300 Okay. 02:24.300 --> 02:28.800 Robert and I met through, I think I was on Coffee Geek. 02:28.800 --> 02:30.800 I might have been on Home Roasters. 02:30.800 --> 02:32.300 One of the coffee websites. 02:32.300 --> 02:37.800 And Robert just posted something about are there any other home roasters in the middle Tennessee area. 02:37.800 --> 02:41.300 So, I emailed him and I called him. 02:41.300 --> 02:47.300 And we talked for about an hour about, well, about coffee. 02:47.300 --> 02:48.300 And grinders. 02:48.300 --> 02:50.300 And fresh beans. 02:50.300 --> 02:51.300 And the best roasters. 02:51.300 --> 02:53.300 And the best place to get green beans. 02:53.300 --> 02:54.300 And it went on and on. 02:54.300 --> 02:57.300 And so, we've been friends ever since. 02:57.300 --> 03:03.800 And I think the way you all think is perfect for making coffee. 03:03.800 --> 03:09.300 Because what we're going to talk about this morning is how if you make it yourself. 03:09.300 --> 03:12.300 And you get hands on with your beans. 03:12.300 --> 03:22.300 You'll make better coffee, fresher coffee than high dollar machines that you buy at Williams Sonoma or a place like that. 03:22.300 --> 03:25.800 We're going to get you making a lot better coffee for a lot less. 03:25.800 --> 03:26.800 And it's a lot of fun. 03:26.800 --> 03:30.300 And it's really not that much less convenient. 03:30.300 --> 03:33.300 Real quick, I want to start with the. 03:33.300 --> 03:34.300 Am I awake? 03:34.300 --> 03:36.300 No, you're okay. 03:36.300 --> 03:38.300 We're going to start making coffee up here. 03:38.300 --> 03:42.300 And I want to talk about the beans. 03:42.300 --> 03:44.300 Your beans are there. 03:44.300 --> 03:47.300 It's a freshness product. 03:47.300 --> 03:49.300 A lot like bread. 03:49.300 --> 03:57.300 And I've got a good example here this morning because I came through Nashville last night and I was going to stop by a roaster in Nashville and pick up some beans. 03:57.300 --> 04:00.300 But it was after seven o'clock and they were already closed. 04:00.300 --> 04:04.300 It's a coffee shop called Dose right off 440. 04:04.300 --> 04:06.300 So I needed to get home. 04:06.300 --> 04:09.300 So I thought, well, I'll pick up some in the morning coming through Mount Julia. 04:09.300 --> 04:13.300 I live in Wilson County and there's a coffee shop there called Billy Goat. 04:13.300 --> 04:18.300 And it's really the only place in Wilson County that it's like a normal coffee shop. 04:18.300 --> 04:20.300 So I swing by Billy Goat. 04:20.300 --> 04:22.300 They used to use Bongo Java coffee, but they don't anymore. 04:22.300 --> 04:26.300 And I called him on the phone and I said, hey, I need some fresh beans this morning for a coffee talk. 04:26.300 --> 04:27.300 I'm doing. 04:27.300 --> 04:28.300 We're making coffee. 04:28.300 --> 04:30.300 And I said, do you have something pretty fresh? 04:30.300 --> 04:34.300 And he said, well, we've got a we've got a shipment coming in. 04:34.300 --> 04:35.300 But yeah, what we've got is pretty good. 04:35.300 --> 04:36.300 It's not bad. 04:36.300 --> 04:37.300 It's pretty recent. 04:37.300 --> 04:40.300 And I said, OK, great. 04:40.300 --> 04:42.300 I need a I need a medium to light roast. 04:42.300 --> 04:44.300 I don't want anything dark. 04:44.300 --> 04:46.300 He said, well, that'd be our breakfast plan. 04:46.300 --> 04:47.300 It's kind of a light roast. 04:47.300 --> 04:49.300 And I said, all right, that's perfect. 04:49.300 --> 04:51.300 I'll be by there in a minute to get it. 04:51.300 --> 04:55.300 So 1450 for a pound of these beans. 04:55.300 --> 05:00.300 The only good thing about this is that it does tell you when it was roasted. 05:00.300 --> 05:05.300 So he can hand them to me through the window and I look on the bottom and I see 818. 05:05.300 --> 05:10.300 And I said, oh, no, that's not that's not good enough. 05:10.300 --> 05:11.300 You got anything fresher? 05:11.300 --> 05:12.300 And he said, well, let's see. 05:12.300 --> 05:14.300 What about this bag? 05:14.300 --> 05:16.300 June, June. 05:16.300 --> 05:19.300 And I said, oh, are you kidding? 05:19.300 --> 05:21.300 I said nothing fresher. 05:21.300 --> 05:22.300 And he said, well, those should be OK. 05:22.300 --> 05:24.300 They've been sealed. 05:24.300 --> 05:26.300 And I wanted to say I didn't get on to him. 05:26.300 --> 05:38.300 But what I wanted to say was, OK, if I'm running a bakery and I've got bread and I've got them zip tied in a little bag and you look at the thing and it looks like it says it was baked in June and you say, well, that doesn't sound like fresh bread. 05:38.300 --> 05:39.300 I'm like, it's OK. 05:39.300 --> 05:41.300 The bag's been sealed. 05:41.300 --> 05:45.300 That doesn't make the beans fresh because they've been sealed. 05:45.300 --> 05:49.300 You need to think about beans to one month. 05:49.300 --> 05:52.300 I would call maximum rubber and I can't quite agree on that. 05:52.300 --> 05:54.300 It all depends on how they've been handled. 05:54.300 --> 05:57.300 But definitely one month maximum. 05:57.300 --> 06:00.300 I like within two weeks. 06:00.300 --> 06:07.300 For drip coffee and stuff like that, I mean, if it's three, four weeks old, as long as you store your coffee properly. 06:07.300 --> 06:10.300 I brought some things that we use a lot. 06:10.300 --> 06:12.300 You can use mason jars, which are always great. 06:12.300 --> 06:15.300 Keep it in the cabinet, in the cupboard. 06:15.300 --> 06:19.300 And speaking of like coffee in general, you don't have to go out and spend that kind of money. 06:19.300 --> 06:25.300 We roast at home, too, we roast, but we just didn't happen to have enough to be able to do this. 06:25.300 --> 06:33.300 But you can go to Dunkin' Donuts or Costco and just look at stuff that if it has a daygrade, most of it won't. 06:33.300 --> 06:36.300 But generally they get it in and out so quickly. 06:36.300 --> 06:39.300 I found a place called, this was a place called GFS. 06:39.300 --> 06:41.300 They're kind of a restaurant. 06:41.300 --> 06:42.300 They're right behind the top. 06:42.300 --> 06:44.300 So in fact, whatever, how many of you are local? 06:44.300 --> 06:46.300 I don't know what else comes in front of me. 06:46.300 --> 06:50.300 But if you're buying a 4.5-pound bag, you're buying what I do is we just freeze. 06:50.300 --> 06:52.300 We'll pick our mason jar. 06:52.300 --> 06:54.300 We'll get that coffee. 06:54.300 --> 07:00.300 We can get in the mason jar all the way to the top so there's no air, seal it tight, put it in the freezer. 07:00.300 --> 07:02.300 And that'll keep your coffee. 07:02.300 --> 07:07.300 And not for a year, but it'll keep it for three months, two, three months in decent shape. 07:07.300 --> 07:11.300 But these bags have a little valve on the back that can keep your coffee fresh. 07:11.300 --> 07:16.300 If you happen to be somewhere in Seattle or someplace and you buy a pound of their coffee, 07:16.300 --> 07:19.300 if you get it in bags like this, it just, it breathes. 07:19.300 --> 07:21.300 So it only breathes outward. 07:21.300 --> 07:26.300 So no oxygen, which is an enemy of coffee, no oxygen gets to the beans. 07:26.300 --> 07:33.300 It sort of expels the CO2, which when you roast coffee, coffee reduces in size as the water evaporates. 07:33.300 --> 07:35.300 So there's CO2. 07:35.300 --> 07:38.300 That's when sometimes if you pour up coffee and you see that foam come up, 07:38.300 --> 07:44.300 what you're seeing is the CO2 released from the coffee beans, which is a mark of fresh coffee, by the way. 07:44.300 --> 07:47.300 You don't want to drink it 15 minutes after it's been roasted. 07:47.300 --> 07:50.300 A good day or so is a good thing. 07:50.300 --> 07:54.300 But as Brent said, when you get two, three months old coffee, 07:54.300 --> 08:00.300 people don't understand when you see oil on a bean, that's not an indication of freshness. 08:00.300 --> 08:01.300 It's the opposite. 08:01.300 --> 08:05.300 It's an indication that it's either been roasted too dark or that it's old. 08:05.300 --> 08:11.300 Yeah, and these beans that he called a medium to light roast, I would call, what would you call that? 08:11.300 --> 08:12.300 Full city plus, easily. 08:12.300 --> 08:13.300 Yeah, this is dark. 08:13.300 --> 08:15.300 About as dark as I would want to drink. 08:15.300 --> 08:17.300 And this was their medium. 08:17.300 --> 08:22.300 We guarantee though it'll still be probably a good or better cup of coffee than you'll get in most places 08:22.300 --> 08:25.300 because of the preparation that Brent and I are going to show you. 08:25.300 --> 08:31.300 Everything that's available on this table is less than $30, $35 that you can make. 08:31.300 --> 08:35.300 A lot cheaper than a $150 coffee maker. 08:35.300 --> 08:42.300 Brent's going to give you the elements of coffee, including water temperature and all that. 08:42.300 --> 08:44.300 I guess you've got it all on PowerPoint. 08:44.300 --> 08:45.300 That's okay. 08:45.300 --> 08:48.300 So I think it's okay. 08:48.300 --> 08:51.300 I apologize for the freshness of the beans. 08:51.300 --> 09:00.300 But what we're going to see is that if you use good water at the right temperature, that's usually too, it's not boiling. 09:00.300 --> 09:03.300 A lot of people will say, boil the water and pour it on the coffee. 09:03.300 --> 09:04.300 That's too hot. 09:04.300 --> 09:05.300 It'll burn the coffee. 09:05.300 --> 09:09.300 So you want it to be a little less than that, around 200, 205. 09:09.300 --> 09:12.300 And then your extraction method. 09:12.300 --> 09:17.300 And that's where a lot of people feel like, you know, the more you spend, the better. 09:17.300 --> 09:19.300 And that's really not true. 09:19.300 --> 09:21.300 You can buy something like this for $200. 09:21.300 --> 09:24.300 It grinds the beans and does all this stuff. 09:24.300 --> 09:29.300 And it all seems like it's all mysterious back in that little box as the coffee starts coming out. 09:29.300 --> 09:32.300 And you think it's going to be better because you spent $200. 09:32.300 --> 09:39.300 But really all that machine is doing right there is it's taking, it's grinding the beans. 09:39.300 --> 09:43.300 It's pouring hot water over the beans and to the bottom. 09:43.300 --> 09:53.300 And so that gives you a little bit of convenience for the sacrifice of controlling how that water mixes with the beans. 09:53.300 --> 09:57.300 What you want is control over how the water mixes with the beans. 09:57.300 --> 10:00.300 Every method here, this is a French press. 10:00.300 --> 10:04.300 You mix the water in the beans and the ground coffee. 10:04.300 --> 10:06.300 And then you push the grounds out of the way. 10:06.300 --> 10:11.300 This is an immersion method that we're going to be talking about. 10:11.300 --> 10:14.300 This is a back pot. 10:14.300 --> 10:16.300 And this is an aero press. 10:16.300 --> 10:23.300 And they're all basically just mixing water and coffee and then getting the grounds out of the way so you can drink the coffee. 10:23.300 --> 10:25.300 That's all that thing does. 10:25.300 --> 10:27.300 And you don't need to spend that much money. 10:27.300 --> 10:31.300 And since you all are all here at this conference, I know you like to get involved with things. 10:31.300 --> 10:38.300 So $1.99, if you're going to spend money, spend it on your grinder and get a good grinder. 10:38.300 --> 10:43.300 And then any of these methods, I think a vac pot might be a little... 10:43.300 --> 10:44.300 $35. 10:44.300 --> 10:45.300 Okay, $35. 10:45.300 --> 10:46.300 So one of these are the... 10:46.300 --> 10:48.300 That's the same amount I used to use. 10:48.300 --> 10:51.300 So now you've got $80 left. 10:51.300 --> 10:54.300 No, $90 left. 10:54.300 --> 10:55.300 $89. 10:55.300 --> 11:03.300 You've got $89 left to find you a good local roaster and buy beans that were roasted within the last couple of weeks. 11:03.300 --> 11:06.300 And you can buy a lot of coffee for $89. 11:06.300 --> 11:07.300 And you're still going to have to... 11:07.300 --> 11:10.300 With the $1.99, you're still going to have to buy the beans. 11:10.300 --> 11:12.300 And all these methods are fun. 11:12.300 --> 11:14.300 And they're all going to taste just a little bit different. 11:14.300 --> 11:20.300 So let's get started with the press pot. 11:20.300 --> 11:22.300 So we're going to start grinding some beans. 11:22.300 --> 11:26.300 One of the things also is the ratio of water to coffee. 11:26.300 --> 11:32.300 Generally, you want to make sure that you have a proper ratio of coffee to ground coffee. 11:32.300 --> 11:33.300 Do you want to talk... 11:33.300 --> 11:34.300 Can you hear Mike? 11:34.300 --> 11:35.300 Can y'all hear? 11:35.300 --> 11:36.300 Does he need a mic? 11:36.300 --> 11:37.300 No. 11:37.300 --> 11:38.300 Can you hear me all? 11:38.300 --> 11:39.300 Well, not over that. 11:39.300 --> 11:40.300 Okay. 11:40.300 --> 11:42.300 Basically, the grinder he's demonstrating is showing here. 11:42.300 --> 11:52.300 He's showing here a machine that's been used a lot on the basis of the grinder. 11:52.300 --> 12:03.300 And it's a home grinder, a professional quality grinder. 12:03.300 --> 12:04.300 This is... 12:04.300 --> 12:09.300 Their little brother would be all you would need to make everything that is on this table. 12:09.300 --> 12:12.300 This grinder is set up so that it will also do espresso, 12:12.300 --> 12:15.300 which is one thing that Brent and I also do at home. 12:15.300 --> 12:19.300 And if you... 12:19.300 --> 12:20.300 How many do you want, Robert? 12:20.300 --> 12:21.300 I'm sorry? 12:21.300 --> 12:22.300 How many do you want? 12:22.300 --> 12:24.300 Oh, what you do as you normally do, because I don't do press pot very much. 12:24.300 --> 12:25.300 Okay. 12:25.300 --> 12:27.300 Well, Brent's going to demonstrate. 12:27.300 --> 12:32.300 He sort of has a good idea about how much coffee he wants to put into that thing. 12:32.300 --> 12:40.300 And...the general rule is, depending on who you're talking to, my full line? 12:40.300 --> 12:41.300 Okay. 12:41.300 --> 12:45.300 The general rule is two tablespoons per six ounce cup. 12:45.300 --> 12:46.300 Is that about right? 12:46.300 --> 12:48.300 That's set with one to two. 12:48.300 --> 12:50.300 One to two tablespoons of ground coffee. 12:50.300 --> 12:51.300 Depending on your...on taste. 12:51.300 --> 12:53.300 And sometimes a press pot needs a little bit more. 12:53.300 --> 12:55.300 They call it just for the pot. 12:55.300 --> 12:56.300 Yes, sir? 12:56.300 --> 13:02.300 The level of grind that you put on the beans differs, too, right? 13:02.300 --> 13:03.300 Yes. 13:03.300 --> 13:06.300 He ground it to a press pot because of the fact that it's being in there 13:06.300 --> 13:08.300 and there's grind. 13:08.300 --> 13:09.300 You don't want it too fine. 13:09.300 --> 13:13.300 This grinder, for instance, has settings as you go toward the right, 13:13.300 --> 13:14.300 like any grinder will. 13:14.300 --> 13:17.300 The coarser...you want a coarser grind for press pot. 13:17.300 --> 13:20.300 It should feel coarser than salt. 13:20.300 --> 13:21.300 Okay? 13:21.300 --> 13:26.300 You'll see that and you can pretty much talk to...you'll get... 13:26.300 --> 13:31.300 Okay, that...anyway, that online on any website can kind of give you an idea 13:31.300 --> 13:33.300 of what kind of grind you want to use. 13:33.300 --> 13:36.300 For drip coffee, you would go with a medium grind. 13:36.300 --> 13:37.300 It's about... 13:37.300 --> 13:39.300 And we'll backflap and we'll get... 13:39.300 --> 13:44.300 Salt through a little bit less coarse. 13:44.300 --> 13:45.300 Okay. 13:45.300 --> 13:47.300 I don't know how much water is in here. 13:47.300 --> 13:50.300 I think it's filled. 13:50.300 --> 13:54.300 Maybe it was because it was open that it wasn't coming out good. 13:54.300 --> 13:57.300 Now, we're hoping that water is hot enough for a proper brew. 13:57.300 --> 14:00.300 We think...he said it was boiling. 14:00.300 --> 14:03.300 What Brent is going to do is he's going to probably give that a little stir. 14:03.300 --> 14:04.300 Go ahead. 14:04.300 --> 14:05.300 Yeah. 14:05.300 --> 14:08.300 Yeah, where's my stirrer? 14:08.300 --> 14:11.300 He'll give it a little stir for this press pot. 14:11.300 --> 14:14.300 And it...there's not...if these beans were fresh... 14:14.300 --> 14:15.300 Fresh, you'd see... 14:15.300 --> 14:19.300 You'd see about a half an inch of orange foam on top of that. 14:19.300 --> 14:22.300 So that...the fact that we just have just a slight bit of foam there 14:22.300 --> 14:24.300 tells you those beans are not fresh. 14:24.300 --> 14:27.300 But we're going to pretend they are. 14:27.300 --> 14:31.300 And when you put your press pot top on, 14:31.300 --> 14:35.300 you want to push past the orange foam just a little bit 14:35.300 --> 14:38.300 to let the foam stay on top of the plunger. 14:38.300 --> 14:42.300 What that's going to do is when it's time to plunge it, 14:42.300 --> 14:43.300 you'll save that foam. 14:43.300 --> 14:45.300 And so you'll push the plunger on down. 14:45.300 --> 14:48.300 And when you pour it off, you'll get some of that foam in your cup, 14:48.300 --> 14:49.300 which is really good. 14:49.300 --> 14:54.300 So the way a press pot works is it has a screen, 14:54.300 --> 14:58.300 and we mix the grounds of the water. 14:58.300 --> 15:02.300 I put the screen in and pushed it past the foam layer. 15:02.300 --> 15:05.300 And you wait four minutes. 15:05.300 --> 15:07.300 And you can...this is the fun part about experimenting. 15:07.300 --> 15:11.300 Try it for three and try it for five and decide what you like. 15:11.300 --> 15:12.300 I go with four minutes. 15:12.300 --> 15:16.300 And...better start timing. 15:16.300 --> 15:18.300 Okay. 15:18.300 --> 15:20.300 Over three minutes now. 15:20.300 --> 15:23.300 And then when four minutes is over, you push gently down. 15:23.300 --> 15:27.300 And if you push too hard and fast, it'll squirt water up past it. 15:27.300 --> 15:29.300 So you just do a gentle push all the way down. 15:29.300 --> 15:31.300 And that pushes the ground to the bottom of the water, 15:31.300 --> 15:33.300 and you pour it off. 15:33.300 --> 15:37.300 This particular method is going to give you a coffee 15:37.300 --> 15:39.300 that's got more oils in it, the coffee oils. 15:39.300 --> 15:41.300 And it'll have a little bit of sediment. 15:41.300 --> 15:44.300 If you wait, the sediment will settle toward the bottom of the cup 15:44.300 --> 15:45.300 when you pour. 15:45.300 --> 15:46.300 Yes, sir? 15:46.300 --> 15:50.300 When you talk about a cup, how many fluid ounces are you talking about? 15:50.300 --> 15:52.300 Well, Brent was talking six, weren't you? 15:52.300 --> 15:54.300 Six to eight, yeah. 15:54.300 --> 15:56.300 Eight is a literal cup. 15:56.300 --> 15:58.300 So yeah, you can just think literal cup and that'll help. 15:58.300 --> 16:00.300 In Japan, they call them four ounces. 16:00.300 --> 16:02.300 Their cups are four. 16:02.300 --> 16:05.300 One thing I wanted to do, if it's okay with Brent, 16:05.300 --> 16:09.300 is the mantra on Coffee Geek, and pretty much on any coffee website, 16:09.300 --> 16:11.300 is grind her first. 16:11.300 --> 16:16.300 Because if you don't have something that prepares your coffee properly, 16:16.300 --> 16:19.300 in other words, those little push-down whirly bird grinders, 16:19.300 --> 16:21.300 we call them whirly blades, 16:21.300 --> 16:24.300 they're not going to give you an even enough grind to make a coffee like that. 16:24.300 --> 16:26.300 What's going to happen is you're going to get fines, 16:26.300 --> 16:28.300 and then you'll get rocks. 16:28.300 --> 16:31.300 The finer that coffee is in a thing like that, 16:31.300 --> 16:34.300 the more extraction you're going to get bitters, 16:34.300 --> 16:37.300 and it's not going to be a real good-tasting coffee. 16:37.300 --> 16:41.300 It's going to be a bitter coffee that you probably can't drink black. 16:41.300 --> 16:43.300 And that's another thing. 16:43.300 --> 16:45.300 Everybody makes their coffee differently. 16:45.300 --> 16:48.300 Like if people put people down, they put a little cream in their coffee. 16:48.300 --> 16:50.300 I love cream in my coffee sometimes, 16:50.300 --> 16:53.300 and especially at night, it's like a dessert. 16:53.300 --> 16:57.300 Sometimes I want it black, sometimes I like a little milk. 16:57.300 --> 17:03.300 The grinder, there's this website, this coffee grinder company, Baratza. 17:03.300 --> 17:05.300 I don't work for them. 17:05.300 --> 17:08.300 I don't know how good their customer service is. 17:08.300 --> 17:14.300 For about $70, their refurb grinders, which are really just trade show grinders, 17:14.300 --> 17:18.300 they go do trade shows all over the world, their Maestro grinder, 17:18.300 --> 17:22.300 and I've got a website paper that we're going to copy, $70, 17:22.300 --> 17:25.300 and that will be the last grinder you'll need for any of these preparations. 17:25.300 --> 17:28.300 Everything but espresso, it'll work. 17:28.300 --> 17:31.300 And you can get new burrs in about, figure about four years, 17:31.300 --> 17:34.300 you'll pay $12 and get a new burr set. 17:34.300 --> 17:39.300 And that grinder will do, and their customer service with this particular company is good. 17:39.300 --> 17:42.300 So anybody that wants to, I mean, we've got the sheet. 17:42.300 --> 17:47.300 I think Robin is going to duplicate that, all the different websites, 17:47.300 --> 17:50.300 but I can't, we both of us can't stress enough. 17:50.300 --> 17:51.300 Do you want to press this down for us? 17:51.300 --> 17:53.300 Yeah, press it down real slow. 17:53.300 --> 17:55.300 Come on over and press it down real slow. 17:55.300 --> 17:57.300 It's so easy, a kid can do it. 17:57.300 --> 17:59.300 Kind of put the weight of your hand on it. 17:59.300 --> 18:01.300 This is one of the more popular methods. 18:01.300 --> 18:06.300 Restaurants have obviously, you've seen them use a press pot or French press. 18:06.300 --> 18:10.300 There you go, all the way to the bottom. 18:10.300 --> 18:11.300 Okay, thank you. 18:11.300 --> 18:12.300 What's your name? 18:12.300 --> 18:13.300 Cooper. 18:13.300 --> 18:14.300 What is it? 18:14.300 --> 18:15.300 Cooper. 18:15.300 --> 18:18.300 Cooper, just push the grounds to the bottom under the water. 18:18.300 --> 18:22.300 And so now we're going to start, yeah, we're going to start pouring some of these out. 18:22.300 --> 18:23.300 Good job. 18:23.300 --> 18:24.300 Thank you. 18:24.300 --> 18:28.300 Once again, we're sorry that we don't have the freshest of fresh, 18:28.300 --> 18:31.300 but it still should be a decent cup of coffee. 18:31.300 --> 18:35.300 All right, we're just putting enough in here for you to get a taste. 18:35.300 --> 18:43.300 One thing some people don't like about the press pot is that you get some fine at the bottom of the cup. 18:43.300 --> 18:47.300 So when you get to the bottom of the cup, you'll have a few grains down there, 18:47.300 --> 18:50.300 but that doesn't bother me. 18:50.300 --> 18:55.300 I'm going to dump this because we're not going to be able to use that grind for anything else. 18:55.300 --> 18:56.300 Okay. 18:56.300 --> 18:57.300 It'll be probably a little too coarse. 18:57.300 --> 18:59.300 Robert's saying that we've got too coarse of a grind. 18:59.300 --> 19:00.300 No, not yet. 19:00.300 --> 19:03.300 Not for that, but for the next step we're going to do. 19:03.300 --> 19:08.300 This method is called an immersion method, just in case anybody ever says, 19:08.300 --> 19:11.300 because the water in the coffee, it's being immersed. 19:11.300 --> 19:14.300 And we're going to show you another immersion method. 19:14.300 --> 19:24.300 This is a brand new, while you're doing that, this is a brand new design of an immersion method. 19:24.300 --> 19:31.300 This one does not require you plunging the coffee, getting sugared up. 19:31.300 --> 19:33.300 This is called a soft brew. 19:33.300 --> 19:38.300 It's invented by a guy in Sweden named Oskar Snowden, I think. 19:38.300 --> 19:41.300 What he's been able to do with laser technology, 19:41.300 --> 19:46.300 there are a half a million microscopic holes in this cylinder, a half a million. 19:46.300 --> 19:48.300 I didn't try to count them. 19:48.300 --> 19:51.300 I'm going to trust that he's telling me the truth. 19:51.300 --> 19:55.300 And so we're staying in this immersion method for a minute. 19:55.300 --> 19:58.300 This is a blood simple way to make coffee. 19:58.300 --> 20:07.300 You put the grounds inside, and I think what you want to use is about, for this maker, 20:07.300 --> 20:11.300 I would say we need to adjust the grinds. 20:11.300 --> 20:12.300 Where do I put it? 20:12.300 --> 20:15.300 Well, what you want to do is run it a little bit as you turn. 20:15.300 --> 20:17.300 Don't turn it without running it. 20:17.300 --> 20:20.300 And put it right in the middle, right there. 20:20.300 --> 20:26.300 The reason we don't run a grinder or we adjust the grinder with beans in it without running it 20:26.300 --> 20:29.300 is the beans could get stuck between the burrs and everything. 20:29.300 --> 20:33.300 You always want to run the motor when you're adjusting finer. 20:33.300 --> 20:35.300 If you're adjusting coarser, it doesn't make any difference. 20:35.300 --> 20:36.300 Are you grinding now? 20:36.300 --> 20:37.300 Yes. 20:37.300 --> 20:42.300 Oh, well, I kind of, yeah, I want to kind of get a measurement there. 20:42.300 --> 20:43.300 Well, I'll be able to tell. 20:43.300 --> 20:49.300 No, just, what I want to do is get about 25 grams, about three, four scoops. 20:49.300 --> 20:50.300 Yeah, just go a little more. 20:50.300 --> 20:51.300 All right. 20:51.300 --> 20:53.300 Okay, he's good. 20:53.300 --> 20:59.300 So all you do is you put your grounds in there, you pour your water in, give it a stir, 20:59.300 --> 21:03.300 cover it, wait three minutes maybe, three and a half minutes, and you pour. 21:03.300 --> 21:04.300 And what happens? 21:04.300 --> 21:09.300 Because this is so fine, more of the grounds will not penetrate. 21:09.300 --> 21:12.300 The water will go through the grinds, it will stay where they are, 21:12.300 --> 21:15.300 and so you'll get a cleaner cup than a press pot. 21:15.300 --> 21:22.300 It lacks just a little bit of the same bite, but if you like your coffee on the mellow side, 21:22.300 --> 21:23.300 it's going to give you that. 21:23.300 --> 21:24.300 And it's a blood-simple way. 21:24.300 --> 21:27.300 Cleaning it is a little interesting because the microscopic, 21:27.300 --> 21:32.300 you really have to give it a good rinse to get everything out and a good wipe inside to get the oils, 21:32.300 --> 21:33.300 the coffee oils off. 21:33.300 --> 21:34.300 So what? 21:34.300 --> 21:35.300 How much do you want in there? 21:35.300 --> 21:37.300 Oh, give me about four scoops. 21:37.300 --> 21:38.300 Let me grab some more. 21:38.300 --> 21:39.300 Sure. 21:39.300 --> 21:41.300 And then I'll get off the mic and let you. 21:41.300 --> 21:45.300 So we're staying, there's one more immersion. 21:45.300 --> 21:48.300 Do you want to do this or do you want to move on to these guys? 21:48.300 --> 21:49.300 Let's move on to these. 21:49.300 --> 21:52.300 We can tell them what this is. 21:52.300 --> 21:53.300 Okay. 21:53.300 --> 21:54.300 I'd really like to get to the back pot. 21:54.300 --> 21:57.300 I figured you did. 21:57.300 --> 21:58.300 And you can stay with that. 21:58.300 --> 22:01.300 Let me feel of that grind just a little. 22:01.300 --> 22:02.300 That's a southern thing. 22:02.300 --> 22:06.300 Let me feel of that grind. 22:06.300 --> 22:07.300 Oh, that's perfect. 22:07.300 --> 22:08.300 All right. 22:08.300 --> 22:09.300 Good job. 22:09.300 --> 22:10.300 About four? 22:10.300 --> 22:11.300 About four, I think. 22:11.300 --> 22:12.300 Yeah. 22:12.300 --> 22:15.300 So these are seven ounce or seven gram scoop if you're level. 22:15.300 --> 22:20.300 So we're going to go with about, yeah, that should work because I'm going to make it a 22:20.300 --> 22:22.300 little on the stronger side. 22:22.300 --> 22:23.300 All right. 22:23.300 --> 22:24.300 Now, wait a second. 22:24.300 --> 22:25.300 Wait a second. 22:25.300 --> 22:26.300 I want to, just a second. 22:26.300 --> 22:27.300 Okay. 22:27.300 --> 22:28.300 Would you, I'll put this down. 22:28.300 --> 22:29.300 All right. 22:29.300 --> 22:30.300 All right. 22:30.300 --> 22:32.300 So we got the coffee in the bottom. 22:32.300 --> 22:36.300 Brent, what we're going to do is we want to get the water because it's the first time 22:36.300 --> 22:37.300 for him on this one. 22:37.300 --> 22:38.300 I haven't used this guy before. 22:38.300 --> 22:39.300 Let's go a little bit above that line. 22:39.300 --> 22:40.300 All right. 22:40.300 --> 22:41.300 Get water, okay? 22:41.300 --> 22:46.300 So basically I like to use an electric, I like to use an electric power, you know, 22:46.300 --> 22:47.300 29 watts, 29 watts. 22:47.300 --> 22:48.300 I like the stainless ones because they hold the temperature of the water after you have 22:48.300 --> 22:49.300 to get it off the, you know, it's, yes ma'am. 22:49.300 --> 22:50.300 There are some of them that have a terrible problem. 22:50.300 --> 22:51.300 You want to get that out of the way? 22:51.300 --> 22:52.300 Yeah. 22:52.300 --> 23:13.300 I wouldn't spend a lot of money. 23:13.300 --> 23:36.300 Okay. 23:36.300 --> 23:48.300 The beans are not totally dead. 23:48.300 --> 23:55.300 Yay. 23:55.300 --> 24:07.300 All right. 24:07.300 --> 24:32.300 This is called the Aeropress. 24:32.300 --> 24:41.300 It's a coffee machine. 24:41.300 --> 24:42.300 It's got a filter that goes on the end. 24:42.300 --> 24:43.300 So, and it makes a concentrate. 24:43.300 --> 24:50.300 So you would mix the hot water and the coffee in here and then you, you press this down 24:50.300 --> 24:53.300 and it takes a little bit of muscle to do it. 24:53.300 --> 24:56.300 It pushes the coffee out and it'll drip out of here a little bit like espresso. 24:56.300 --> 24:57.300 About a two ounce concentrate. 24:57.300 --> 24:58.300 Then you add. 24:58.300 --> 24:59.300 Right. 24:59.300 --> 25:00.300 Yeah. 25:00.300 --> 25:02.300 It makes about a two ounce concentrate. 25:02.300 --> 25:05.300 You're supposed to mix that with water. 25:05.300 --> 25:06.300 And I've tried it. 25:06.300 --> 25:07.300 It makes a really smooth cup. 25:07.300 --> 25:08.300 It's, and it's, it's pretty good. 25:08.300 --> 25:09.300 Great for travel. 25:09.300 --> 25:10.300 Yeah. 25:10.300 --> 25:15.300 So you can just take this with you and pre-grind some stuff and then just if you have a hot 25:15.300 --> 25:16.300 water source. 25:16.300 --> 25:23.300 And for those of you who want to travel with a grinder, you can find, I can give you a 25:23.300 --> 25:24.300 website to wherever you go to. 25:24.300 --> 25:29.300 They make grinders that are sort of metal and cylindrical that you can do everything 25:29.300 --> 25:32.300 from espresso to a drip, to a grind like that. 25:32.300 --> 25:37.300 You actually grind for this is going to be a little finer, more toward an espresso grind, 25:37.300 --> 25:38.300 a little finer grind. 25:38.300 --> 25:42.300 It's going to feel like sugar when you, when you feel of it. 25:42.300 --> 25:47.300 And, but you can take these grinders, you know, you have to do it about 120 turns or 25:47.300 --> 25:51.300 so, but it's, it's a portable way to have your own coffee. 25:51.300 --> 25:57.300 And, and it's, the burrs in some of the newer hand grinder, well, I guess even the older 25:57.300 --> 25:59.300 hand grinders have good burrs in them. 25:59.300 --> 26:02.300 Yeah, they're what they're called conical burr, which is the, in the old style. 26:02.300 --> 26:04.300 It's you, I'm not going to get that technical. 26:04.300 --> 26:08.300 There's two kinds of burrs in a grinder, flat burr and a conical burr. 26:08.300 --> 26:12.300 They both have their advantages and really makes no difference in the long run. 26:12.300 --> 26:14.300 It's, they're all going to, it's, it's good. 26:14.300 --> 26:16.300 So it's just a technology. 26:16.300 --> 26:21.300 But that is one thing we should have said, you know, you can spend $75 on a, on a refurb 26:21.300 --> 26:26.300 burr grinder, or you can spend a little less on a hand grinder and get the same quality 26:26.300 --> 26:27.300 of grind. 26:27.300 --> 26:29.300 But like he said, it's more labor. 26:29.300 --> 26:34.300 This is a case where for $70 you'll love the convenience because you can just grind, walk 26:34.300 --> 26:36.300 away, do something else. 26:36.300 --> 26:39.300 And, and, well, in this case you can't. 26:39.300 --> 26:40.300 Okay. 26:40.300 --> 26:41.300 We're ready to pour it off, right? 26:41.300 --> 26:42.300 No, I think, how much time? 26:42.300 --> 26:43.300 We've gone three minutes. 26:43.300 --> 26:44.300 Oh yeah. 26:44.300 --> 26:45.300 Good enough. 26:45.300 --> 26:46.300 Okay. 26:46.300 --> 26:47.300 All right. 26:47.300 --> 26:48.300 What I'm going to do is remove this top just for a second. 26:48.300 --> 26:49.300 I'm just looking at it. 26:49.300 --> 26:50.300 I do not need to stir. 26:50.300 --> 26:55.300 What's going to happen is if you can see or anybody wants to look. 26:55.300 --> 26:56.300 Oh, great. 26:56.300 --> 26:57.300 Thank you for that. 26:57.300 --> 26:58.300 Okay. 26:58.300 --> 26:59.300 But this is hot too. 26:59.300 --> 27:00.300 Okay. 27:00.300 --> 27:01.300 I'm going to go ahead and pour. 27:01.300 --> 27:02.300 And if you want to look at the pour, you'll see that it's fairly clear. 27:02.300 --> 27:03.300 Okay. 27:03.300 --> 27:04.300 That's fine. 27:04.300 --> 27:05.300 We'll take both. 27:05.300 --> 27:06.300 Okay. 27:06.300 --> 27:07.300 Yeah, just. 27:07.300 --> 27:22.300 This is actually one of my favorite ways to make coffee that you would drink. 27:22.300 --> 27:29.300 One of the things, the misnomers about coffee is that coffee is bitter. 27:29.300 --> 27:36.300 The bitter reputation of coffee came from bad and stale beans that are usually, yeah, 27:36.300 --> 27:40.300 that they're grounded too dark and made too weak. 27:40.300 --> 27:42.300 And that's where the bitterness comes from. 27:42.300 --> 27:47.300 A lot of people got used to the bitter flavor, especially in the last few years. 27:47.300 --> 27:52.300 In the Folgers generation, bitterness became what they got used to. 27:52.300 --> 27:55.300 But when you have good fresh beans and you're making with these methods, it's actually 27:55.300 --> 27:56.300 a little bit sweet. 27:56.300 --> 27:57.300 I'm curious just to taste this. 27:57.300 --> 27:58.300 I just want to taste a little of this coffee just to see what the bean tastes like. 27:58.300 --> 27:59.300 Yeah, I'm curious too. 27:59.300 --> 28:00.300 We're going to go to the bottom of this guy. 28:00.300 --> 28:01.300 Okay. 28:01.300 --> 28:02.300 Okay. 28:02.300 --> 28:17.300 We've got two other, three other methods of coffee. 28:17.300 --> 28:22.300 Everybody's going to get great coffee. 28:22.300 --> 28:25.300 So I want to just take a tiny. 28:25.300 --> 28:26.300 Let's get Robert's opinion here. 28:26.300 --> 28:27.300 It's a nice coffee. 28:27.300 --> 28:28.300 It's got a sweet taste. 28:28.300 --> 28:33.300 You can taste the roast in the coffee. 28:33.300 --> 28:40.300 In other words, he went a little dark on the roast so you can taste the roast. 28:40.300 --> 28:42.300 But to my palate, that's sweet. 28:42.300 --> 28:47.300 Of course, we drink espresso, so we're used to. 28:47.300 --> 28:50.300 But in this country, you see that from the French press? 28:50.300 --> 28:51.300 Yeah. 28:51.300 --> 28:52.300 Okay. 28:52.300 --> 28:56.300 You'll see that even at the bottom of this thing, it's starting to get unclear now. 28:56.300 --> 28:58.300 Brent, did you want to taste this coffee? 28:58.300 --> 29:02.300 Yeah, I did. 29:02.300 --> 29:06.300 But to my palate, it's actually sweet. 29:06.300 --> 29:08.300 My palate's not as good as yours. 29:08.300 --> 29:14.300 But I didn't find it like coffee that you get at a gas station somewhere. 29:14.300 --> 29:17.300 It tasted, it had a sweet essence to it. 29:17.300 --> 29:19.300 I see a little bit of the fines in there. 29:19.300 --> 29:21.300 Oh, by now you will because look where we are. 29:21.300 --> 29:22.300 Oh, we're down at the bottom. 29:22.300 --> 29:23.300 Okay. 29:23.300 --> 29:28.300 You can see that all the fat stuff is just glued to the side and the water passes through. 29:28.300 --> 29:32.300 So you don't actually need to have to remove this until you're getting it pouring. 29:32.300 --> 29:33.300 That's a great thing. 29:33.300 --> 29:35.300 These sell for about $29. 29:35.300 --> 29:37.300 I've got website lists for you. 29:37.300 --> 29:41.300 You can get this at amazon.com, Google. 29:41.300 --> 29:44.300 It's called a soft brew. 29:44.300 --> 29:46.300 They have them in three different sizes. 29:46.300 --> 29:49.300 This is, I believe, the smallest one. 29:49.300 --> 29:55.300 There's a 35 ounce or something size and about a 45 ounce size. 29:55.300 --> 30:03.300 So they run between somewhere around $29 to $33 up to about $69 for the big ones. 30:03.300 --> 30:14.300 I prefer the coffee like this because only the smaller size is only because you always want something that's intimate enough to make two cups and not wasting your coffee. 30:14.300 --> 30:18.300 And also just the fact is it's hotter when you get it. 30:18.300 --> 30:26.300 So I think if you're going to go with more coffee, you're better off going with like this Chemex over here or that pot. 30:26.300 --> 30:29.300 This is the Chemex right here. 30:29.300 --> 30:30.300 Okay. 30:30.300 --> 30:34.300 Is this grind good for the, are we ready for the Chemex? 30:34.300 --> 30:35.300 Yeah, that'd be great. 30:35.300 --> 30:37.300 Is that grind good or we need more? 30:37.300 --> 30:40.300 I mean, we need to go a little finer than that if you can. 30:40.300 --> 30:45.300 We can use this for now because it's got a paper filter. 30:45.300 --> 30:50.300 You all okay with us continuing to use this grind or should we throw it out? 30:50.300 --> 31:00.300 The reason it's okay is we have a paper filter so that in essence, as long as it's an even grind, if it was all over the joint, you'd throw it out. 31:00.300 --> 31:03.300 And also if it was sitting for more than say 10 minutes. 31:03.300 --> 31:07.300 You don't want grind to sit more than five to 10 minutes and then after that you want to toss it. 31:07.300 --> 31:09.300 So it'll stay open quick. 31:09.300 --> 31:13.300 I went to about 18, 18 to 20. 31:13.300 --> 31:16.300 I would go, where are you? 31:16.300 --> 31:19.300 There's 30 and there's 10. 31:19.300 --> 31:22.300 You can go right in there. 31:22.300 --> 31:24.300 It's not going to make a whole lot of difference. 31:24.300 --> 31:30.300 It's just going to slow up the, and then it's going to go for about eight scoops. 31:30.300 --> 31:32.300 Eight scoops, okay. 31:32.300 --> 31:35.300 Because we're going to go with about 30 ounces of water. 31:35.300 --> 31:41.300 The rules about how much coffee you use or there are you use is whatever your taste is. 31:41.300 --> 31:46.300 If your taste is stronger, then you're going to have to have a little stronger. 31:46.300 --> 31:51.300 By the way, that was a perfect grind on that last one, man. 31:51.300 --> 31:57.300 What a team. 31:57.300 --> 32:07.300 I was supposed to bring a hot water kettle, I think I said, and just based out this morning. 32:07.300 --> 32:11.300 It's okay, this seems to be hot enough. 32:11.300 --> 32:13.300 All right, let's see if we're going to have scoops. 32:13.300 --> 32:15.300 Well, yeah, the water temperature appeared to be good. 32:15.300 --> 32:20.300 If you find your coffee tasting sour, that means the water wasn't hot enough. 32:20.300 --> 32:27.300 If the coffee tastes bitter, coffee that you're used to, if it tastes bitter, that means the water was too hot. 32:27.300 --> 32:32.300 So for guys that do a lot of espresso, you get to learn that. 32:32.300 --> 32:34.300 There's a fine line there. 32:34.300 --> 32:37.300 Sometimes sour is bitter, you can almost can't tell. 32:37.300 --> 32:42.300 But with coffees that have – coffee beans, by the way, are not vegetables, they're fruit. 32:42.300 --> 32:44.300 They're cherries. 32:44.300 --> 32:51.300 And when you get them grown in certain areas, they can taste – we've had coffee that tastes like blueberries 32:51.300 --> 32:54.300 because of the area of Ethiopia. 32:54.300 --> 32:59.300 In the area where they're growing the coffee, there's a lot of fruit and berries and other things in the general area. 32:59.300 --> 33:05.300 It leaches into the soil, but their beans will often taste like blackberries and blueberries and stuff. 33:05.300 --> 33:08.300 And you can smell it when you grind it and taste it. 33:08.300 --> 33:13.300 This particular coffee is a more nutty sort of coffee. 33:13.300 --> 33:15.300 About five cups? Six cups? 33:15.300 --> 33:21.300 Go all the way to the – what are you doing, the back or the – 33:21.300 --> 33:23.300 No, I'm just using this to pour that in. 33:23.300 --> 33:26.300 Oh, I would go all the way to eight cups. 33:26.300 --> 33:27.300 Okay. 33:27.300 --> 33:30.300 That's what this will hold, better to go more than less. 33:30.300 --> 33:34.300 Okay, so he's got the coffee – I'm going to put this down. 33:34.300 --> 33:38.300 He has the coffee ground, and it's in this paper filter. 33:38.300 --> 33:43.300 And one of the things you want to do is always make sure that the point of this filter is pointed right with this. 33:43.300 --> 33:45.300 You'll see the instructions. 33:45.300 --> 33:51.300 Some of the guys now, instead of using the actual filter from these things, are using a conical filter. 33:51.300 --> 33:53.300 They claim that little less paper. 33:53.300 --> 34:00.300 Normally, we would take that paper and we would pour hot water through it to leach – to get out some of the paper taste. 34:00.300 --> 34:04.300 I don't really taste it that much by the time you've got 40 ounces of coffee. 34:04.300 --> 34:10.300 But generally, what they'll do is they'll do that, and it also helps to preheat this guy a little bit. 34:10.300 --> 34:13.300 Okay, so we're about to do the Chemex. 34:13.300 --> 34:16.300 Chemex is – it's been around since the 60s, right? 34:16.300 --> 34:17.300 At least. 34:17.300 --> 34:24.300 And what we want to do is we're just going to soak – just barely cover the grind right in the middle. 34:24.300 --> 34:29.300 And we're going to just – we're going to try not to pour water on the filter itself, which you did perfect. 34:29.300 --> 34:32.300 And we're going to wait – my student here, you know what I mean? 34:32.300 --> 34:33.300 How long do you like to wait? 34:33.300 --> 34:34.300 Oh, about 30 seconds. 34:34.300 --> 34:35.300 Well, we're letting you do that. 34:35.300 --> 34:36.300 So we're wetting the ground. 34:36.300 --> 34:38.300 To allow the grind to expand. 34:38.300 --> 34:42.300 And by expanding, it'll keep everything concentrated. 34:42.300 --> 34:43.300 We won't get water. 34:43.300 --> 34:47.300 What you don't want to do is get water running down the sides of the filter. 34:47.300 --> 34:49.300 Then you're getting paper water or you're getting filter water. 34:49.300 --> 34:50.300 Okay, now – 34:50.300 --> 34:51.300 Now he's going to go slowly. 34:51.300 --> 34:56.300 What he wants to do is go just about below the rim of this. 34:56.300 --> 34:58.300 He does not want to exceed the rim. 34:58.300 --> 35:01.300 Go right – yeah, you can actually go in the middle for now. 35:01.300 --> 35:03.300 We like to do circular pours generally. 35:03.300 --> 35:04.300 Okay. 35:04.300 --> 35:06.300 But – and that is good. 35:06.300 --> 35:08.300 And we're going to stop. 35:08.300 --> 35:13.300 You can see this is a very, very popular method. 35:13.300 --> 35:16.300 Hand pours made a whole resurgence. 35:16.300 --> 35:22.300 I was in a fancy coffee shop in New York City last weekend called Blue Bottle. 35:22.300 --> 35:26.300 The guy is from San Francisco and he just opened a new shop in Brooklyn. 35:26.300 --> 35:29.300 And they have a hand pour stand. 35:29.300 --> 35:32.300 And it's basically just a simple rack – do I keep going? 35:32.300 --> 35:33.300 Yeah. 35:33.300 --> 35:41.300 It's a simple rack that will hold about – it will hold about six of these above six cups. 35:41.300 --> 35:46.300 You could build one at home very easily out of wood or metal. 35:46.300 --> 35:49.300 They actually sell them at a vendor that I know. 35:49.300 --> 35:52.300 They sell the stands, but – 35:52.300 --> 35:58.300 So they have a cute little pot with a tiny spout that comes out of it that has hot water. 35:58.300 --> 36:05.300 And what that spout does – if you see when I'm pouring this, my stream is kind of all jumbled up and it's hard to control. 36:05.300 --> 36:08.300 That little spout gives him a perfect little stream. 36:08.300 --> 36:10.300 And so he's just standing there. 36:10.300 --> 36:13.300 People come up and say, I'll take a drip or a pour-over, they call them. 36:13.300 --> 36:18.300 And he begins – he just begins pouring in there. 36:18.300 --> 36:26.300 And he kind of does it with a little flourish to make you realize – I mean, to make it worth paying two or three dollars for. 36:26.300 --> 36:29.300 And it's just – basically he's doing this. 36:29.300 --> 36:32.300 If you see it stop – you see what I just did? I lifted it. 36:32.300 --> 36:36.300 He lifted it up a little bit to get the water flowing again. 36:36.300 --> 36:37.300 Back and break. 36:37.300 --> 36:39.300 Sort of like that. 36:39.300 --> 36:40.300 Yeah. 36:40.300 --> 36:43.300 Now, this particular one has a mark on it. 36:43.300 --> 36:47.300 We'll pour water all the way up to the bottom of this thing. 36:47.300 --> 36:51.300 So let's go ahead and pour some more and keep it going. 36:51.300 --> 36:55.300 And then just for our demonstration purposes, let's just keep going and just get it done. 36:55.300 --> 36:56.300 All right. 36:56.300 --> 36:58.300 Right there. 36:58.300 --> 37:02.300 This – no, it's okay. 37:02.300 --> 37:09.300 The Cuisinart that I showed you – there you go. 37:09.300 --> 37:13.300 We can't go backwards. 37:13.300 --> 37:14.300 Oh, I see. 37:14.300 --> 37:15.300 You got a little mouse there. 37:15.300 --> 37:16.300 It's okay. 37:16.300 --> 37:24.300 The Cuisinart that I showed you, typical of all those automatic machines, what I'm doing here, that's – this is what happens inside that box. 37:24.300 --> 37:28.300 It takes hot water and it pours it over the ground. 37:28.300 --> 37:37.300 But sometimes you'll pull that little drawer open and look down in the filter and the filter's flopped over or only one part of your grounds has gotten hot. 37:37.300 --> 37:40.300 You've got a machine trying to pour hot water. 37:40.300 --> 37:42.300 And this way you can make sure you've wet all your grounds. 37:42.300 --> 37:47.300 You get to see whether there's a bloom on it, whether your beans are fresh or not. 37:47.300 --> 37:50.300 It fills the house up with the smell of fresh coffee. 37:50.300 --> 37:52.300 I just like this way a whole lot better. 37:52.300 --> 37:56.300 It's only a little bit less convenient, I think. 37:56.300 --> 37:58.300 Normally you don't have to do this. 37:58.300 --> 38:04.300 I think it could be that our water isn't quite hot enough or that maybe we had our grind a little finer than we would like it. 38:04.300 --> 38:05.300 But I don't think so. 38:05.300 --> 38:08.300 And fine grind's not going to hurt your coffee. 38:08.300 --> 38:12.300 The worst is if it's too coarse and the water pours through, then you've got nothing. 38:12.300 --> 38:15.300 You can always add a little – I've done it before. 38:15.300 --> 38:18.300 I've added water to a coffee that I made just a little too strong. 38:18.300 --> 38:22.300 Maybe I'll gas it mine and put a little bit extra coffee in it. 38:22.300 --> 38:27.300 And basically all you do is when you see it get – even if you don't measure your water, 38:27.300 --> 38:31.300 let's just say you get a vessel and you pour coffee, water in it. 38:31.300 --> 38:37.300 Just keep pouring it in until you – once you see it getting into this area, just watch it. 38:37.300 --> 38:43.300 When it gets to its max, which is right about here, then just lift whatever's left of it and throw it out. 38:43.300 --> 38:52.300 As water gets into the coffee, what you're getting toward the end is coffee water more than coffee. 38:52.300 --> 38:56.300 So generally toward the end of the brew, you can just lift it out. 38:56.300 --> 39:05.300 But one of the reasons that some of the vendors are getting away from these filters is because that was – 39:05.300 --> 39:10.300 the strength of it was the filter slows everything processed down and you get a better extraction. 39:10.300 --> 39:16.300 But this is too long an extraction. We really wanted that coffee to be pretty much done by now. 39:16.300 --> 39:20.300 So they're showing them that – well, here, a larger version of this filter. 39:20.300 --> 39:26.300 You notice it's not the kind that has a flat, like a Bolita. These are true conical filters. 39:26.300 --> 39:31.300 You can buy them larger, like at Costco or any place, the number fours. 39:31.300 --> 39:37.300 And if they have the point to point, you can use it with this Chemex and you'll get a faster pour. 39:37.300 --> 39:44.300 Just go with a little finer grind and you'll get the same result and you won't have to have so much paper to deal with. 39:44.300 --> 39:52.300 This is a Hario. I think I paid about $35 for this. And this is a Japanese pour-over. 39:52.300 --> 39:58.300 And supposedly it's better – I don't know if you can see the little corkscrew pattern of the veins in there. 39:58.300 --> 40:04.300 But some people say it's better. But it's the same thing as the Chemex. And this is like a one-cup model. 40:04.300 --> 40:12.300 You just set it over – you just set this over a cup and you do the same thing he's doing with the pot there 40:12.300 --> 40:16.300 with about eight ounces of water and you pour it through and you can kind of play with it. 40:16.300 --> 40:23.300 But if you don't have $35, this isn't as good as a Hario. But this is a Molita. It's plastic. 40:23.300 --> 40:29.300 It just has one little point there. So you're not going to get quite as good as these two methods here. 40:29.300 --> 40:37.300 But this is – I think they're $2.50 at Kroger. And so you can get a packet of these little filters. 40:37.300 --> 40:46.300 If you've got $5, you can start making good coffee. If this is where you've got to start, you're still better off than the $200 Cuisinart. 40:46.300 --> 40:49.300 So we came up a little short here, but I think you'll get the point. 40:49.300 --> 40:53.300 The thing is, with a Chemex, it normally should have been done four minutes ago. 40:53.300 --> 40:57.300 The whole process should take less than four minutes, three and a half. 40:57.300 --> 41:03.300 This had probably a little stale grind by it for one of the reasons it just laid there. 41:03.300 --> 41:11.300 And so we're just a wee bit short. But for those of you who like stout coffee, welcome to the club. 41:11.300 --> 41:16.300 There are ones where the oils start separating quicker and quicker models. 41:16.300 --> 41:23.300 Well, you're going to get way less oil. Anytime you have a filter, you're going to get no oil or very barely any oil. 41:23.300 --> 41:25.300 I was wondering what the light did actually. 41:25.300 --> 41:27.300 Oh, okay. 41:27.300 --> 41:28.300 I'm sorry. 41:28.300 --> 41:31.300 I was wondering what the light of the coffee actually did. 41:31.300 --> 41:38.300 Well, it depends. If you just leave it in a pot, as long as you don't mind it getting cooler, it's as good as you want it to be. 41:38.300 --> 41:45.300 I've had guys say that a stainless like I have, a Nissan, they said they like their coffee better after all. 41:45.300 --> 41:49.300 Because whatever reason it is, there's some sort of chemical process in it. 41:49.300 --> 41:57.300 Generally, you don't want to keep the coffee on a burner. You don't want to do that. 41:57.300 --> 42:05.300 Okay, then you understand. And everybody, by the way, they're a little different from the method. 42:05.300 --> 42:11.300 But the one thing that Brent pointed out, which is absolutely true, is when you're ready to, when you've got your, when you've stirred it once, 42:11.300 --> 42:19.300 when you put that plunger in, just below the foam, because you want to preserve the foam, especially when you have a special coffee. 42:19.300 --> 42:24.300 Because where, within that foam, there's body and oil. So you want to preserve that. 42:24.300 --> 42:28.300 If you keep the oil, and then you press down, you press down, you press all the oil out. 42:28.300 --> 42:32.300 So you want to go where, just let the oil rest on top. 42:32.300 --> 42:46.300 And once again, we've got a sheet. 42:46.300 --> 42:50.300 Their Maestro grinder, if you go to their website, 70 bucks. 42:50.300 --> 42:55.300 And once again, I promise you, I beta test, but I don't work for them. 42:55.300 --> 43:02.300 Okay. There are other grinders. I mean, you can go get Mazer, Italian grinder, that's $300, $400, $500, $700, $900. 43:02.300 --> 43:08.300 This grinder that he's got retails at $300. It's a bigger brother because it'll do espresso. 43:08.300 --> 43:12.300 It's designed to grind fine enough to do that. 43:12.300 --> 43:17.300 The Maestro may have an espresso setting, but I wouldn't advise you really trying to grind there. 43:17.300 --> 43:22.300 It's not real good for the burrs. It's just a place point to show you where you are. 43:22.300 --> 43:28.300 But it will grind this style, every bit as good, or close to, as this grinder. 43:28.300 --> 43:33.300 Way better than anything that you buy the push-down kind. 43:33.300 --> 43:36.300 You know, the push-down kind if you're traveling, you just need something. 43:36.300 --> 43:42.300 Fine, if you're going to make a drip coffee, but I wouldn't try to make, like, say, an Aeropress with a push-down kind. 43:42.300 --> 43:43.300 You'll get a very bitter brew. 43:43.300 --> 43:45.300 We're going to do that thing, and then we're done. 43:45.300 --> 43:50.300 Okay. This is the point I've been waiting for. The vac pot. 43:50.300 --> 43:53.300 I've never seen a vac pot work. I've heard all about them. 43:53.300 --> 43:58.300 They're really unusual. Robert, explain how that thing works. 43:58.300 --> 44:00.300 Oh, sure. You're going to know. 44:00.300 --> 44:05.300 This, of course, if you're old enough, probably not, remember, say, your grandmother and all, 44:05.300 --> 44:12.300 a lot of them had either, usually stainless versions of these, because if you're using it every day, there's always a chance. 44:12.300 --> 44:18.300 By the way, that's not dirty. I washed it in some condesate in here. 44:18.300 --> 44:22.300 You have to be, you know, a little bit careful. It is glass, a Yama glass. 44:22.300 --> 44:28.300 This one is of a current generation. It's made by a company called Yama. You can buy them for, like, 29 bucks. 44:28.300 --> 44:32.300 The principle is capillary action. I guess you would call it. 44:32.300 --> 44:41.300 Whereas you heat, the water is heated. You put the coffee in here, and if the water is at the proper temperature, usually about 190-something, 44:41.300 --> 44:48.300 the water will rise up through this tube and immerse with the coffee. 44:48.300 --> 44:58.300 And what you need to do, though, is you need to place it on a heat source, preferably gas, but I went ahead and, like I said, geeked one of these just to see if we can keep it from burning. 44:58.300 --> 45:06.300 This will have to be at a temperature warm enough. If we don't have this hot enough, what's going to happen is the coffee, the water will come down. 45:06.300 --> 45:13.300 The coffee and water will mix and stay up there. It's not percolating. It's not at 210 degrees. It's probably at about 200. 45:13.300 --> 45:20.300 And it will percolate as long as you want it to. The minute you pull it off the heat source and set it on something cool, 45:20.300 --> 45:29.300 and hopefully this will be cool enough, in about 30 to 45 seconds, the cool will draw the water down. 45:29.300 --> 45:37.300 This is a filter that was used in that time period. No comments on its shape, please. 45:37.300 --> 45:47.300 And it's a glass filter. This particular one comes with a cloth filter assembly, which is great for keeping the coffee totally clean and perfect. 45:47.300 --> 45:56.300 You want to go just to the 8 mark. I guess. Oh, less. You want to go just to the 8 mark. 45:56.300 --> 46:02.300 There is the 8 mark. Oh, there it is. You can just pour it in this white thing here. Just put it in there. 46:02.300 --> 46:07.300 Anyway, the idea, you don't think this would be a filter, but what happens is it fits in. 46:07.300 --> 46:16.300 I got this on eBay because I preferred it because it's easy to clean. And you get a little bit more of the scent, just a tiny bit of sediment. 46:16.300 --> 46:25.300 But I don't mind it because it passes more oil. This is, for a lot of people, the most popular way to make coffee when they want to, 46:25.300 --> 46:31.300 to have people watch it and everything else. It's a great way to show off. Yeah. 46:31.300 --> 46:37.300 All right. The water, we assume, was already near 200, right? Or somewhere close to it. 46:37.300 --> 46:45.300 What I'm going to do is we're going to grind the coffee. And we want to measure. I wish there was a way we could. 46:45.300 --> 46:53.300 Oh, there's more than enough. You don't need to do that. Oh, yeah. Okay. I would say this. Grind, but we need to go with a finer grind than that. 46:53.300 --> 47:10.300 Okay. I'm going to go right to here. Dump that. Dump that. And just grind. What we want to do is get about the equivalent of about eight scoops. 47:10.300 --> 47:26.300 So what I'm going to do is I'm going to wet this. He's going to wet the filter. Right here. Yeah. All I'm doing is just, it just helps to sort of lubricate it. 47:26.300 --> 47:43.300 Oh, he's wetting the seal. I'm wetting this gasket. Now, I'm going to put this on here. If this water is not enough, if it's not enough, we should see it. 47:43.300 --> 47:57.300 Hopefully, we have a filter. Hopefully, it's sitting on the middle. It's not designed to sit on the middle. Yeah, it's sitting on the middle. 47:57.300 --> 48:14.300 So the water is probably not quite hot enough. We're going to wait. The technique I like to use is to get the water almost all the way up. 48:14.300 --> 48:33.300 Pour the coffee in, then I cover it. And when you see the thing start to bubble and boil, you turn this heat source down. I see water. Okay. 48:33.300 --> 48:42.300 You may or may not get success with this. It's actually very easy at home. And especially if you've got a, if you've got gas, then it's a no-brainer. 48:42.300 --> 48:52.300 This hot plate I found at the dump. It does work. But we can't tell. You know, we may get lucky and it may stay up or it may fall down. 48:52.300 --> 49:09.300 I'm just hoping that I don't crack my glass down there. If I do, we better get some towels. It looks like it's clear of the hot plate. 49:09.300 --> 49:19.300 Not on this side here, but close enough, I think. It may be that our water just isn't hot enough. It's starting to rise up. 49:19.300 --> 49:29.300 Normally, when you pour, say, 190-degree water, I'd start with about 190 or so, then get it on your heat source and it'll start to rise up. 49:29.300 --> 49:34.300 You don't want to start at 200 because then it'll start to get too hot. The last thing you want is the water too hot. 49:34.300 --> 49:47.300 So while we're waiting to see if that comes up, I want to defend this guy once again. 49:47.300 --> 49:51.300 Really and truly, I love making coffee in a Chemex. It's a great thing to do at night. 49:51.300 --> 49:59.300 And I would recommend going for like number four filters with a point instead of using their filters. 49:59.300 --> 50:06.300 And you should be able to get a three-minute brew with no trouble. And the nice thing about this is you don't have to make a full pot. 50:06.300 --> 50:12.300 It's got measurements down here. You can make a half a pot. So you know this is exactly half the distance up. 50:12.300 --> 50:18.300 So you can make as little or as much as you want. And this particular model is like $34. 50:18.300 --> 50:29.300 I would go with a medium grind. It feels like salt sort of. Start from there and then see what you get. 50:29.300 --> 50:34.300 Because if you see it pouring through too fast, go to a finer. 50:34.300 --> 50:44.300 Now in Nashville, if you're looking for a fresh roast, there's Bongo Java, probably the most established roaster in Nashville, 50:44.300 --> 50:50.300 Bongo Java, and they do, he sources his own beans and tries to get fair trade and all that. 50:50.300 --> 50:58.300 And don't get his, he's got a dark roast. Don't get that. Go for that medium roast or lighter. 50:58.300 --> 51:00.300 What are some other? 51:00.300 --> 51:05.300 I was going to say, for those of you who like coffee tasting coffee, you know what I mean? 51:05.300 --> 51:09.300 Not all kinds of lemon and all that other stuff that you can taste in coffee. 51:09.300 --> 51:17.300 Guatemalan coffee, Costa Rican coffee, Colombian coffee. I like to go off the side a little bit. 51:17.300 --> 51:26.300 I love Ethiopian coffees. There's a blend that's called Mocha Java, which is basically a Sumatran type coffee and an Ethiopian coffee. 51:26.300 --> 51:33.300 But there's so many good ones. Panamanian. It's fun to experiment. 51:33.300 --> 51:40.300 And for those of you who are interested in say home roasting your own, you can start with air poppers. 51:40.300 --> 51:48.300 You know those popcorn poppers? You want to make sure that it's the kind that has the vents on the side, like a poppery type, 51:48.300 --> 51:59.300 West Bend. But if you go to coffeegeek.com, if you register, there's no thing, there's no, it's totally safe website, everything else. 51:59.300 --> 52:05.300 If you go there, you can just Google everything, or not Google, but search everything. 52:05.300 --> 52:09.300 It's got threads for roasting, for brewing, every type of brewer you want. 52:09.300 --> 52:16.300 There's going to be a thread on how to and everything, and we welcome, we love our noobs, folks who come on. 52:16.300 --> 52:22.300 If you see a moderator on there named I'm a writer, is that still your name on there? 52:22.300 --> 52:23.300 Name a writer. 52:23.300 --> 52:26.300 That's Robert. He's a moderator on Coffee Geek. 52:26.300 --> 52:32.300 So coffee shops around town, the ones I like. 52:32.300 --> 52:37.300 Crema on First Avenue, Hermanage Avenue at the foot of the Gateway Bridge. 52:37.300 --> 52:42.300 Bongo Java, generally, you're going to get a good cup of coffee there. 52:42.300 --> 52:48.300 There's a fairly new shop called Dose over on 440 and West End. 52:48.300 --> 52:53.300 It's on Murphy Road behind that Exxon at 440 West End. 52:53.300 --> 52:58.300 They've got, I had an espresso there last week, it was pretty good. 52:58.300 --> 53:02.300 You had mentioned some place on Harding that you like, a new shop. 53:02.300 --> 53:06.300 There's a new place off of Harding at 65 called Roast. 53:06.300 --> 53:14.300 It's off of, not Sidco, it's the other street just east of Sidco, off of 65 and Harding. 53:14.300 --> 53:20.300 You turn right, which would be south, and it's on your right hand side about two thirds of a mile down, 53:20.300 --> 53:25.300 and a kind of a shopping plaza with a tobacco cigar store and all that, for those of you who are local. 53:25.300 --> 53:27.300 And they're really good, they roast their own coffee there. 53:27.300 --> 53:33.300 Well, normally, like I say, this process, you'd have your water already hot, it would already be rising up, 53:33.300 --> 53:36.300 you'd have your coffee, and this process takes about four minutes totally. 53:36.300 --> 53:44.300 We thought the combination of the hot water and my dump hot plate would have it coming up quicker than this. 53:44.300 --> 53:47.300 So normally it's lickety split. 53:47.300 --> 53:53.300 If you have 190 coffee, well, water in there, it'll already start rising through, and then you grind and you pour. 53:53.300 --> 53:57.300 So we're just, you know, at least you'll see the process, hopefully. 53:57.300 --> 54:00.300 Do you want to try to make that hotter, or is that as hot as it can go? 54:00.300 --> 54:02.300 I think it's as hot as it'll go, yeah. 54:02.300 --> 54:04.300 Take it up to 11. 54:04.300 --> 54:10.300 Oh, yeah. Nigel Tuthnell says, take it up to 11. 54:10.300 --> 54:12.300 We'll get some final depth right here. 54:12.300 --> 54:16.300 Oh, yeah. 54:16.300 --> 54:18.300 He's pretty young. 54:18.300 --> 54:20.300 Big bottom. 54:20.300 --> 54:28.300 Oh, okay, you made him watch it from when he was four years old. 54:28.300 --> 54:31.300 Well, it looks like we're starting to get some bubbly water down there, so. 54:31.300 --> 54:36.300 And I do see the hot plate getting red, and let's pray that we don't bust the hot plate. 54:36.300 --> 54:38.300 The minute that gets up. 54:38.300 --> 54:39.300 We take it off? 54:39.300 --> 54:43.300 We take it, we just turn it off, because the residual heat from that thing is going to be hot enough. 54:43.300 --> 54:44.300 Okay. 54:44.300 --> 54:46.300 And if it comes down prematurely, I'm not going to worry about it. 54:46.300 --> 54:48.300 Okay. 54:48.300 --> 54:49.300 So what is this? 54:49.300 --> 54:51.300 It's literally pushing past like a glass filter. 54:51.300 --> 54:59.300 It's pushing past that glass filter, because this filter has got nubs on the side that allow just enough of stuff to pass through. 54:59.300 --> 55:05.300 The cloth filter would allow nothing, nothing other than the coffee oils to go through. 55:05.300 --> 55:12.300 This one's going to allow just a little bit more, but I like it because it also, you have to. 55:12.300 --> 55:14.300 Ooh, it's this guy. 55:14.300 --> 55:18.300 Oh, it's getting hot. 55:18.300 --> 55:25.300 I'm going to wait a little longer before, this coffee, by the way, is right at the point where we want to pour it or dump it. 55:25.300 --> 55:26.300 Because it's, you know. 55:26.300 --> 55:27.300 Yeah. 55:27.300 --> 55:28.300 But. 55:28.300 --> 55:30.300 Once it's ground, the clock is ticking on it. 55:30.300 --> 55:35.300 It's another, you know, you don't want to buy pre-ground or grind it yourself. 55:35.300 --> 55:37.300 You really want to grind when you're ready to make it. 55:37.300 --> 55:42.300 I'm going to pour it in just so that at least we got some coffee started in it. 55:42.300 --> 55:48.300 Now, sometimes we'll take, and we'll use a chopstick, and we'll stir that a little. 55:48.300 --> 55:52.300 What I'm going to do is I want you all to watch the explosion. 55:52.300 --> 55:55.300 You'll see that water explode up. 55:55.300 --> 55:57.300 And we'll just let the explosion do its thing. 55:57.300 --> 56:01.300 We won't stir it. 56:01.300 --> 56:03.300 You can see the smell of the hot plate. 56:03.300 --> 56:05.300 Looks like it. 56:05.300 --> 56:11.300 It's starting to rise up a little quicker now. 56:11.300 --> 56:15.300 In a minute or two, it actually almost pushed this top off. 56:15.300 --> 56:17.300 Yeah, I've got to get me one of these. 56:17.300 --> 56:19.300 They're easy to use, really. 56:19.300 --> 56:21.300 Did I do all that spill in there? 56:21.300 --> 56:22.300 Yeah. 56:22.300 --> 56:23.300 You got a little sloppy, Robert. 56:23.300 --> 56:24.300 Sorry. 56:24.300 --> 56:31.300 Robert, if you ever borrow something from me, make sure it's crystal clear, perfectly clean when you return it. 56:31.300 --> 56:32.300 That's one of his pet peeves. 56:32.300 --> 56:35.300 I'm sorry about that little thing I returned to you. 56:35.300 --> 56:36.300 What? 56:36.300 --> 56:39.300 Well, stop. 56:39.300 --> 56:41.300 He's very neat with his coffee. 56:41.300 --> 56:44.300 And he's got the greatest little espresso machine. 56:44.300 --> 56:46.300 It's made by Olympia. 56:46.300 --> 56:47.300 Here it goes. 56:47.300 --> 56:49.300 Oh, right. 56:49.300 --> 56:50.300 Oh, wow. 56:50.300 --> 56:52.300 We need a video. 56:52.300 --> 56:54.300 Oh, wow. 56:54.300 --> 56:56.300 Let's turn the heat off. 56:56.300 --> 56:58.300 Let's turn the heat off so that we can... 56:58.300 --> 56:59.300 Okay. 56:59.300 --> 57:01.300 Now, I don't care if it falls down by itself. 57:01.300 --> 57:03.300 Do we take it off the burner now? 57:03.300 --> 57:05.300 No, you want to leave it on the burner so there's residual... 57:05.300 --> 57:09.300 The residual heat is what's keeping that up here. 57:09.300 --> 57:10.300 That's awesome. 57:10.300 --> 57:11.300 Okay. 57:11.300 --> 57:13.300 I'm just going to guess there's enough residual heat up there. 57:13.300 --> 57:16.300 There's always going to be a little bit of water on the bottom. 57:16.300 --> 57:17.300 There's a reason for that. 57:17.300 --> 57:20.300 That's to keep your vessel safe on the bottom. 57:20.300 --> 57:25.300 It's designed that way, the way these things do. 57:25.300 --> 57:28.300 If you get a minute and a half to two minutes, it's usually enough. 57:28.300 --> 57:29.300 Okay. 57:29.300 --> 57:32.300 I just don't want to take a chance on heating that globe anymore. 57:32.300 --> 57:33.300 Okay. 57:33.300 --> 57:34.300 I understand. 57:34.300 --> 57:35.300 It looks like we're kind of okay. 57:35.300 --> 57:36.300 I'm not seeing the water discolor. 57:36.300 --> 57:39.300 My guess is if we go another minute and it doesn't drop, we did great. 57:39.300 --> 57:40.300 Oh, great. 57:40.300 --> 57:42.300 And if it does drop, you'll still have coffee. 57:42.300 --> 57:43.300 Okay. 57:43.300 --> 57:47.300 Now, I'll tell you this real quick. 57:47.300 --> 57:51.300 If you want to just fast forward all the way to the ultimate in coffee, 57:51.300 --> 57:57.300 you can go Google Olympia cremina, C-R-E-M-I-N-A. 57:57.300 --> 57:59.300 That's Roberts. 57:59.300 --> 58:01.300 That's the kind of espresso machine he uses. 58:01.300 --> 58:03.300 I use a semi-automatic that has a pump in it. 58:03.300 --> 58:07.300 He uses a, it's a simple little machine. 58:07.300 --> 58:09.300 It has a handle on it. 58:09.300 --> 58:12.300 And back in the old days, a full lever like they do in Italy? 58:12.300 --> 58:16.300 You know, you probably may have heard pulling a shot, pulling a shot of espresso. 58:16.300 --> 58:18.300 It came from the old machines. 58:18.300 --> 58:21.300 You push the handle up to bring hot water above the coffee, 58:21.300 --> 58:24.300 and then with a steady pull, you pull that handle, 58:24.300 --> 58:29.300 push the water through the coffee, and out comes your espresso. 58:29.300 --> 58:32.300 It's a great little machine. 58:32.300 --> 58:36.300 He's basically, there's a lot of ways, a lot of different kinds of espresso machines. 58:36.300 --> 58:39.300 The kind that we don't normally like are what they call super autos, 58:39.300 --> 58:41.300 which is, it's got a built-in grinder and all this, 58:41.300 --> 58:43.300 and you don't really get true espresso. 58:43.300 --> 58:45.300 His machine will make just as good an espresso as mine. 58:45.300 --> 58:49.300 It's just that everybody pretty much now manufactures machines with the pumps, 58:49.300 --> 58:53.300 and you either have a little lever or you have a push button, and it does its thing. 58:53.300 --> 58:58.300 It's a miniature version of what you'd see at a good coffee place, like a Bongo Java. 58:58.300 --> 59:02.300 And they're usually stainless, or they can have some side panels. 59:02.300 --> 59:06.300 Good espresso machines can start at, let's say, $375 to $400, 59:06.300 --> 59:09.300 and go up to $6,000 or $8,000 or more. 59:09.300 --> 59:12.300 But my machine, I just wanted to go with a lever experience. 59:12.300 --> 59:15.300 I enjoyed being able to do the whole process. 59:15.300 --> 59:17.300 And in fact, I'm doing home repair on it. 59:17.300 --> 59:20.300 I finally got the copper gasket so I can type it up so I'm not getting, 59:20.300 --> 59:25.300 we tried to fix a leak, it came over the other day and drove from, 59:25.300 --> 59:28.300 I think we can go ahead, it's starting to come down, isn't it? 59:28.300 --> 59:29.300 Yeah. 59:29.300 --> 59:33.300 Okay, now we'll let it, we'll put it on a cool source and it'll come down a bit faster. 59:33.300 --> 59:35.300 So are we going to pour it out of here or out of here? 59:35.300 --> 59:36.300 Out of here. 59:36.300 --> 59:37.300 Oh. 59:37.300 --> 59:39.300 Now what I'm doing, see how, can you all see that it's sinking down? 59:39.300 --> 59:41.300 And it leaves the grounds up here? 59:41.300 --> 59:42.300 Yes, sir. 59:42.300 --> 59:48.300 Now, I swear to God, now, I'll sometimes take a cool cloth, cool, not cold, 59:48.300 --> 59:52.300 and I'll put it on the bottom vessel and that will help to draw that down. 59:52.300 --> 59:55.300 But that looks like it's coming down real nice. 59:55.300 --> 59:56.300 We got very lucky. 59:56.300 --> 59:57.300 Great job, man, with that thing. 59:57.300 --> 59:58.300 Thank you. 59:58.300 --> 59:59.300 All right. 59:59.300 --> 01:00:06.300 And you might as well keep the diffuser as my parting gift. 01:00:06.300 --> 01:00:08.300 Oh, thank you. 01:00:08.300 --> 01:00:09.300 Oh, the price is right. 01:00:09.300 --> 01:00:11.300 Thank you so much. 01:00:11.300 --> 01:00:14.300 All right, Robert Jason is a song producer. 01:00:14.300 --> 01:00:16.300 He also has a number one hit. 01:00:16.300 --> 01:00:19.300 He wrote, She Ain't No Ordinary Girl. 01:00:19.300 --> 01:00:22.300 Alabama took that to number one in what year, Robert? 01:00:22.300 --> 01:00:23.300 Oh, way back, 95. 01:00:23.300 --> 01:00:24.300 95. 01:00:24.300 --> 01:00:28.300 All right, so we're going to lift this thing off and basically you can use, 01:00:28.300 --> 01:00:33.300 this is a YAMA and I think the design is brilliant because the gasket is full proof. 01:00:33.300 --> 01:00:36.300 You will not get a stuff, if you grind properly, you will not get a stuff, 01:00:36.300 --> 01:00:40.300 they call it a stuck pot where it's stuck up north, you know. 01:00:40.300 --> 01:00:41.300 You will not get that. 01:00:41.300 --> 01:00:43.300 And this goes right, can you meet that? 01:00:43.300 --> 01:00:44.300 Yeah, yeah. 01:00:44.300 --> 01:00:46.300 This, oh, there it goes. 01:00:46.300 --> 01:00:47.300 All right. 01:00:47.300 --> 01:00:48.300 You can use. 01:00:48.300 --> 01:00:49.300 Ready to pour? 01:00:49.300 --> 01:00:50.300 Step over here, Jack. 01:00:50.300 --> 01:00:51.300 I'm ready to pour. 01:00:51.300 --> 01:00:52.300 I'm going to give it a little stir. 01:00:52.300 --> 01:00:55.300 Like anything else, any time you have a thing that drips down that way, 01:00:55.300 --> 01:00:57.300 one little stir is always nice. 01:00:57.300 --> 01:01:00.300 It just makes sure that the thing is not getting the grind at the bottom. 01:01:00.300 --> 01:01:01.300 Go ahead and have these. 01:01:01.300 --> 01:01:06.300 And you'll notice it all pretty much the same as you put in comes down. 01:01:06.300 --> 01:01:08.300 You'll see how clear that is. 01:01:08.300 --> 01:01:11.300 It's just a tiny little bit of. 01:01:11.300 --> 01:01:15.300 And if you notice the case on each one of these has its own little. 01:01:15.300 --> 01:01:17.300 Yeah, we could run a shop. 01:01:17.300 --> 01:01:19.300 I heard somebody that likes. 01:01:19.300 --> 01:01:20.300 I did that. 01:01:20.300 --> 01:01:21.300 I did that. 01:01:21.300 --> 01:01:22.300 They're burning? 01:01:22.300 --> 01:01:28.300 You know, they're coffee with body but clean. 01:01:28.300 --> 01:01:30.300 This is a great thing. 01:01:30.300 --> 01:01:31.300 It's lots of fun. 01:01:31.300 --> 01:01:32.300 It's full proof. 01:01:32.300 --> 01:01:34.300 The cleanup is a little harder. 01:01:34.300 --> 01:01:35.300 You got to get in there. 01:01:35.300 --> 01:01:40.300 You got to rinse it under the, you know, the sink a little bit. 01:01:40.300 --> 01:01:43.300 I mean, it's taking dump the ground from the compost. 01:01:43.300 --> 01:01:49.300 So it's the kind of thing that you may not want to do every day in the morning. 01:01:49.300 --> 01:01:54.300 But on a Saturday night, you know, when you've got a couple of others and friends over, 01:01:54.300 --> 01:01:58.300 they'll love their scientificness. 01:01:58.300 --> 01:01:59.300 Somebody's going to get a lot in there. 01:01:59.300 --> 01:02:01.300 All these methods, and I use them all. 01:02:01.300 --> 01:02:03.300 I mean, these are things that Brent and I own. 01:02:03.300 --> 01:02:06.300 I mean, I own my stuff. 01:02:06.300 --> 01:02:13.300 And I have a lot of time to do the clean up. 01:02:13.300 --> 01:02:14.300 And I think that's why I'm doing these. 01:02:14.300 --> 01:02:15.300 I'm not doing the clean up. 01:02:15.300 --> 01:02:16.300 I'm not doing the clean up. 01:02:16.300 --> 01:02:17.300 I'm not doing the clean up. 01:02:17.300 --> 01:02:18.300 So that's why I'm doing them. 01:02:18.300 --> 01:02:19.300 That's why I, you know, prefer coffee in different ways. 01:02:19.300 --> 01:02:20.300 And it's always nice. 01:02:20.300 --> 01:02:21.300 And what I like is having toys that give you different amounts. 01:02:21.300 --> 01:02:22.300 This particular device you always have to use before. 01:02:22.300 --> 01:02:23.300 You can't do a half a pot because your water to coffee ratio will be off. 01:02:23.300 --> 01:02:24.300 So you always, they do make a smaller version. 01:02:24.300 --> 01:02:25.300 You can buy one of these that's only 22 ounces. 01:02:25.300 --> 01:02:26.300 So if you want to make it, to me it's almost, why go to the trouble? 01:02:26.300 --> 01:02:27.300 They're going to make two mugs of coffee. 01:02:27.300 --> 01:02:28.300 They're going to make a coffee, a coffee with coffee. 01:02:28.300 --> 01:02:31.420 You can buy one of these that's only 22 ounces. 01:02:31.420 --> 01:02:33.620 So if you want to make it, but to me, it's almost, 01:02:33.620 --> 01:02:34.980 why go to the trouble? 01:02:34.980 --> 01:02:36.500 Then you're gonna make two mugs of coffee. 01:02:36.500 --> 01:02:39.580 Because you know, a mug is like what, 10, 11 ounces? 01:02:39.580 --> 01:02:41.340 So you're making two mugs of coffee. 01:02:41.340 --> 01:02:45.460 It really isn't, to me, you know, much fun. 01:02:45.460 --> 01:02:46.820 So I use that one. 01:02:46.820 --> 01:02:49.700 I know I'm gonna have enough people to drink coffee. 01:02:49.700 --> 01:02:50.980 This is, of course, easy. 01:02:50.980 --> 01:02:55.500 And the Hario makes, I don't think, 01:02:55.500 --> 01:02:59.420 I think that size Hario is $18. 01:02:59.420 --> 01:03:02.700 I think the bigger one, the one that makes the pork, 01:03:02.700 --> 01:03:04.540 yeah, is 35, yeah. 01:03:04.540 --> 01:03:06.820 I believe that one is 18. 01:03:06.820 --> 01:03:09.260 And they've designed filters specially for it. 01:03:09.260 --> 01:03:11.340 And you can buy the generics of them, 01:03:11.340 --> 01:03:14.060 but you know, you might want to start with the Harios. 01:03:14.060 --> 01:03:17.780 I've got, Robin has, oh no, I have, 01:03:17.780 --> 01:03:22.500 a sheet that's got web links for the back. 01:03:22.500 --> 01:03:25.420 This one will give you, there's two back pot backs. 01:03:25.420 --> 01:03:27.460 So that you can actually go there 01:03:27.460 --> 01:03:30.220 and refresh yourself as the method of using it 01:03:30.220 --> 01:03:33.100 and how you use a back pot, which is this guy. 01:03:33.100 --> 01:03:37.340 There's, we have our Barazza Grinder website. 01:03:38.180 --> 01:03:41.300 We've got the Soft Brew listed here. 01:03:41.300 --> 01:03:43.380 The Chemex Brewers, like Sweet Maria's 01:03:43.380 --> 01:03:45.220 is one of the retailers we use. 01:03:45.220 --> 01:03:46.260 They sell green beans 01:03:46.260 --> 01:03:48.660 and they sell all kinds of coffee from the area. 01:03:50.980 --> 01:03:52.340 And then coffeekeek.com. 01:03:52.340 --> 01:03:54.420 I urge you all to join and just say, 01:03:54.420 --> 01:03:56.260 hey, you know, whatever. 01:03:56.260 --> 01:03:59.580 Yeah, it's fun, it's a nice community. 01:04:00.540 --> 01:04:04.340 And you know, I've learned something all the time. 01:04:04.340 --> 01:04:05.860 I mean, there's always something. 01:04:05.860 --> 01:04:10.860 And make sure you guys use a Brita pitcher or something 01:04:11.540 --> 01:04:14.420 so that you're not using water from the sink. 01:04:14.420 --> 01:04:15.260 I'm sure you all know that. 01:04:15.260 --> 01:04:16.860 Just use a filter water. 01:04:16.860 --> 01:04:21.140 And then the Hario website is, or Hario at Amazon. 01:04:21.140 --> 01:04:22.780 This is very, very popular right now. 01:04:22.780 --> 01:04:25.900 You can't go to any good cafe, 01:04:25.900 --> 01:04:28.940 like a Banco Java or some other place that doesn't. 01:04:29.820 --> 01:04:32.840 I like Roast because they'll do every method, 01:04:32.840 --> 01:04:35.820 but they all do Hario because it just creates 01:04:35.820 --> 01:04:37.940 a very nice cup of coffee. 01:04:37.940 --> 01:04:40.260 If you're looking to just do one at a time, 01:04:40.260 --> 01:04:41.500 or they make the bigger one, 01:04:41.500 --> 01:04:43.060 I think you can do at least two. 01:04:43.940 --> 01:04:44.820 Oh yeah, yeah. 01:04:44.820 --> 01:04:47.340 So did we overstay our welcome? 01:04:47.340 --> 01:04:48.180 I hope not. 01:04:48.180 --> 01:04:49.020 Nope, not at all. 01:04:49.020 --> 01:04:51.940 But I just, you know, I've known Brad for quite a while 01:04:51.940 --> 01:04:56.940 and he's got a great handle on the scientific method 01:04:58.460 --> 01:04:59.780 of how all this stuff works 01:04:59.780 --> 01:05:02.780 because his background is much more technical than mine. 01:05:02.780 --> 01:05:05.340 I had to really sort of learn. 01:05:05.340 --> 01:05:08.100 I mean, I was scared to death to do stupid things like that 01:05:08.100 --> 01:05:09.900 when I first got into coffee. 01:05:09.900 --> 01:05:13.820 Now I take apart a 1981 Olympia Criminia machine 01:05:13.820 --> 01:05:17.780 that retails now for $3,800, the new ones. 01:05:17.780 --> 01:05:19.060 And it's nothing, it doesn't have a pump. 01:05:19.060 --> 01:05:20.300 There's no electronics in it. 01:05:20.300 --> 01:05:25.060 All it has is just a old style temperature stat 01:05:25.060 --> 01:05:27.100 that keeps you, gets your temperature up. 01:05:27.100 --> 01:05:28.700 But I'm brave enough now to get in 01:05:28.700 --> 01:05:30.820 and take apart the gaskets and the whole, 01:05:30.820 --> 01:05:34.380 but so this stuff is all easy. 01:05:34.380 --> 01:05:37.180 We just wanted to give you an overview 01:05:37.180 --> 01:05:40.500 and it's temperature in the water, it's proper grind. 01:05:40.500 --> 01:05:43.860 We kept changing this grind, adjusting it 01:05:43.860 --> 01:05:46.380 because each coffee, how did that back pot turn out, 01:05:46.380 --> 01:05:47.220 by the way? 01:05:47.220 --> 01:05:48.540 I didn't taste it. 01:05:48.540 --> 01:05:50.020 What'd y'all think of the back pot? 01:05:50.020 --> 01:05:51.220 It was really good. 01:05:51.220 --> 01:05:52.060 Okay. 01:05:52.060 --> 01:05:53.140 But you can notice the difference. 01:05:53.140 --> 01:05:56.260 Those of you who like French press, I'm sorry? 01:05:56.260 --> 01:05:59.460 I was gonna say it's much stronger than the immersion. 01:05:59.460 --> 01:06:00.300 Okay. 01:06:00.300 --> 01:06:02.740 Yeah, that's, you mean this soft guy here? 01:06:02.740 --> 01:06:05.340 Yeah, that guy in particular, 01:06:05.340 --> 01:06:07.980 they call it a soft brew for a reason. 01:06:07.980 --> 01:06:09.500 It's sort of like the AeroPress 01:06:09.500 --> 01:06:11.980 in that some of the acidity is muted. 01:06:13.100 --> 01:06:14.260 It's because it doesn't allow 01:06:14.260 --> 01:06:16.580 blood to match in the oils and other things. 01:06:16.580 --> 01:06:17.620 For a lot of people, especially with 01:06:17.620 --> 01:06:22.620 summer, that is a really nice way to go. 01:06:23.740 --> 01:06:26.700 But you achieve these press pots like you have. 01:06:26.700 --> 01:06:29.700 They're like $16, $18 French press. 01:06:33.460 --> 01:06:36.500 Go to Dunkin' Donuts and buy a pound of their beans. 01:06:36.500 --> 01:06:38.740 It's still gonna be probably fresher 01:06:38.740 --> 01:06:41.220 than what you're gonna get in a super market. 01:06:41.220 --> 01:06:43.420 But if you're in Davidson County, 01:06:43.420 --> 01:06:46.580 you've got three or four options to get good locally fresh. 01:06:46.580 --> 01:06:49.220 In Wilson County, apparently we don't have it yet. 01:06:51.300 --> 01:06:53.660 Remember to store your coffee. 01:06:53.660 --> 01:06:55.540 I like just the mason jars you can buy 01:06:55.540 --> 01:06:57.460 for a buck at the dollar store. 01:06:57.460 --> 01:06:58.300 They're fine. 01:06:59.260 --> 01:07:02.580 You can find these online or other places. 01:07:04.180 --> 01:07:05.300 And you can reuse them. 01:07:05.300 --> 01:07:07.300 I mean, I just wipe them out and use them five, six, 01:07:07.300 --> 01:07:08.700 seven times. 01:07:08.700 --> 01:07:11.300 So you buy 20 of them, that'll hold you 01:07:11.300 --> 01:07:13.820 for six months or more. 01:07:13.820 --> 01:07:17.220 So they're like 40 cents a piece or something. 01:07:17.220 --> 01:07:20.260 But it's really important if you store your beans properly, 01:07:20.260 --> 01:07:22.420 you don't leave them out in the air or pull the bags out. 01:07:22.420 --> 01:07:24.620 They'll go stale real fast. 01:07:24.620 --> 01:07:26.740 And I don't know, I just didn't think 01:07:26.740 --> 01:07:28.820 that coffee was bad actually. 01:07:28.820 --> 01:07:31.180 I thought it was more than drinkable 01:07:31.180 --> 01:07:35.180 and probably better than you're gonna get at most restaurants. 01:07:35.180 --> 01:07:37.580 Starbucks everybody, pretty good stuff? 01:07:37.580 --> 01:07:38.620 Oh yeah, that stuff. 01:07:38.620 --> 01:07:39.860 Okay. 01:07:39.860 --> 01:07:40.680 Thank you. 01:07:40.680 --> 01:07:45.680 Thank you guys.