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