when you are starving you dont need much motivation

At least it only tastes bad. It only takes 50 wild almonds to kill a person because they have 50 times the amount of cyanide compared to the domesticated ones we bred

@@chestersnap wow...

probably because of the caffeine

Thinking accident

As a guy that is great fun at parties, I must say that a fruit wants nothing more than be eaten so that it can spread its seeds in the process. That is their whole Modus Operandi.

This comment wins

@@Rare_Pepe Usually selectively eaten, which is why a lot of fruit is poisonous to certain animals or humans(and especially pest insects).

Underrated comment

not just that but caffine is also a type of poison for most smaller animals so we're eating a poisonous, bitter, fruitless berry lol

It's news, not coffee, it counts XD

@Anal1t1cal_Panda yes

@@woo6982 no

@@VanDungLe2510 yes

Did he move?

@@greatcoldemptiness indeed

YES LMAO

Caffeine dissolves into the water at 80C. Yes, that's how you get decaf.

iconic

@@ginsederp which is misleading because it still has some caffeine.

@@CobaltContrast it has 1/20 the caffeine, which is good enough for one that is trying to limit their caffeine intake. I wouldn't worry too much about it, unless you are particularly sensitive to caffeine. A coffee cup of coke would have 6 times that amount.

what you know about rollin (down in the deep)

@@hoodless_1 When your brain goes numb you can call that mental freeze

It's just that good

yea lmao!

Adam always seems like he's 3 strokes away from busting a nut

0:49

@@emanuelvellios that sentence is cursed. here's a like

Alexa, play "coffee with milk politics"

@@StandardNerdBR "Coffee with milk republic"

I do wonder if nowadays we've switched to wet processing, cause all of the coffee I've had here so far has not had much of a fruity aroma like Adam describes. Most of it tastes very bean-y and bitter. I'm interested to see if there's any companies here in Brazil that sell dry processed coffee though, it sounds really nice!

Shout out to when we had so much spare coffee we were using it as fuel for trains 🚂 because bad president + stock market go brrrr

Total mano, especialmente no sudeste, minha família ainda trabalha com café

No idea this was a thing. Thnx for the info m8.

Apparently people use it to make vermouth too nowadays

Implying that mulch isn’t an important plant byproduct, smh

What if you just mix that tea with the coffee made by the company in the video, the whole fruit in a cup

@@zyanidwarfare5634 Over the past five years Starbucks has attempted to popularize cascara as a flavoring, though it has only been a limited flavor in winter, and had really poor sales so it's a mystery if it's added to the seasonal offerings, it seems to disappear one year then randomly come back the next. They're also the only company I know of that has attempted it at scale, and last time I looked none of the typical flavoring companies were producing a cascara product. This also goes with cascara tea itself being fairly hard to come by in a lot of areas, as the coffee fruit is typical waste or nonviable from the wet process, which also makes cascara fairly expensive by comparison. Then you have the issue of coffee-teas, especially when you get into using herbal teas and white teas, how absolutely overpowering coffee can be. There's a reason why drinks that contain both are typically strongly brewed black tea with a medium or light roast coffee. This same reasoning is also why coffee flavoring additives are concentrated syrups. Which circles back to why cascara coffee is done with a syrup, and even then the flavor is extremely light, personally I've only had luck with it in blonde roasts; it's similar to other floral flavorings, like lavender, where you need a higher concentration syrup with a lighter roast just to get a decent amount of flavor in the final drink. Couple the fact that cascara itself is more expensive, then apply that to the fact that you need a higher concentration syrup, it's an expensive product for little outcome. You also have to consider how flavorings also interact with milk products and different style of brews, as Starbuck's money makers are all espresso-milk drinks, which is a bad combination for delicate flavorings. The previous issue is also probably what lead to the reasons to discontinue it temporarily, if not permanently at this point, the flavor is just too delicate to come through most drinks, then couple that with the fact that most people don't know that coffee comes from a fruit in the first place, then the high price of production. If you want a floral coffee, dry processing and honey processing really is the only way to go, the alternative is lackluster by comparison; though, I'd be curious about using oils, such as how earl grey tea is produced, if a similar process during either drying or roasting would have a similar effect, or even as just an additive when brewing.

Yes

Yes

Yes

Yes

Yes

Was looking for that comment!

We still doing these?

1k likes and two replies? That’s weird

@@Azubi_Meatball4349 i was confused too last month tbh

underrated comment

Some people are really good at them. Baumgartner Restoration is smooth at it, too.

Interesting! That's probably why adding coffee to a chocolate brownie or fudge enhances the chocolate taste!

@@user-bx8sj6qm3w because it is you tool

@@Dctctx wat

And both have the same problem : too little pulp.Eating T.cacao is an exercise in frustration.

@@Dctctx Are you alright?

Anaerobic cofffee smells like dumpster juice to me lmao

Anaerobics are really delicious and an interesting thing to try, but can be very divisive. My wife thinks they smell like farts, but to me they're fantastic every once in a while.

I had a yeast + honey processed coffee, it was super sweet, almost sugary as well as somewhat acidic, but when I tried it japanese iced coffee style it was like lemonade, sweet with a bit of acidity.

Did they say that?

Skittles only comes from rainbows

is it the chewy one

Just made it yesterday, so good

@@virtualabc7847 it is

Yesss, I need to make some again!

@@lue64 yes the chewy one,cannot recommend it enough!

The next step is to binge all of James Hoffman's videos and buy a hand grinder and a V60.

@@HughMcGuire i bought a ceramic hand grinder as a teen because I was too poor to buy any kind of electric grinder that was all the rage at the time, oh how the tables turn.

@@HughMcGuire Yeah, I'm already a fan of James and have been watching his content for for quite sometime now. Been into Speciality coffee for a while now as well. Didn't know much about the way coffee's processed tho (not the roasting and origin stuff), especially dry and honey processing. Which is why I liked the video so much.

@@shubhamsinghstar123 I would recommend you to buy a book or two from Taguchi Mamoru, he gives very good explanation on how processing works, though he's a bit lacking behind on the latest trends like anaerobic, yeast fermentation, barrel fermentation (yes the latest trend are all fermentation because it gives very strong and distinctive flavours), his work is nontheless well grounded and covers many topics in great details.

@@fsdds1488 I'd love that. Thanks for the recommendation.

As a morning coffee.

"Is this ice fresh?" "It's frozen" "My god"

Why is Donald Trump pretty and I am not? But why does he only have a wife but I have TWO HANDSOME GIRLFRIENDS who I show off in my masterpiece YT videos? Do you know the answer, dear do

@@AxxLAfriku wtf

@@AxxLAfriku marked as spam

I could learn about almost anything and have fun, if the teacher is passionate enough. I love learning. But I was a c student most of my life until college. None of my teachers ever inspired me to want to learn. I had to find that online..

@@jon1819 it’s probably worse than that. It wasn’t that the teachers failed to inspire you to want to learn. You probably already wanted to learn and were naturally curious. But formal schooling has a way of crushing most little kids’ natural curiosity and desire to learn.

@@brendancurtin679 well, you have to fight against it. My love of reading and literary analysis was crushed by a racist Korean sociopath, a "teacher" i had in 6th grade who gave all the white kids an F on every essay while lavishing asian (and especially asian female) students with special attention and good grades. I dropped his class as quickly as i could, but the damage was done. But you have to fight, you can't blame a teacher for you not learning. It's a joy to have an excellent professor or teacher, but ultimately with adequate self-study and determination, you can develop a deep interest in a subject or topic, and master it at the same time.

@@JohnDoe-wx2oo wait a he? A he who really like all the *female* Asian students? God what a creep.

Name checks out

ive always wondered why they never make juice and such out of the fruit flesh, guess it just wasnt worth the cost until now when everything is more pricey

Honduran Honey is the $hit!

Surprised Trade Coffee wasn't the sponsor lol.

*just as you can be informed by our sponsor Skillshare.*

@@RedRoseSeptember22 i was surprised when he said no coffee companies were sponsoring him at the time. I guess he didn't mean coffee distributors

@@drinfernodds his sponsors gotta get you when you don't know that is what I like about his sponsor transition.

wait wah

ca phe au nuoc mam??? khong khong khong 😆

Why I season my leafs and NOT my bong.

"Bean" also refers to the whole fruit, e.g. green beans.

I don’t think the pods beans grow in are considered „fruit“.

@@MrAranton they are, botanically speaking. They are seed bearing and grow from a flower.

@@MrAranton maybe not colloquially, but scientifically if it comes from a pollen grain fertilizing a flower ovum, it is a fruit. This includes other colloquial "vegetables" such as cucumbers, squash, zucchini, pumpkins, and corn (but not potatoes, carrots, lettuce, celery, asparagus, etc)

Huh interesting I always thought beans and seeds are the same.

Surely

They also have heterogeneity.

Also, long live the EMPIRE!

Sometimes location does matter. Adam recently did a video on a certain variety of onion (Vidalia) that grows uncharacteristically sweet because of very specific soil conditions.

Coffee is very close to wine in this regard, the terroir and processing has an outsized effect on the outcome.

ARE YOU RAIN

@@-Sean_ NO, FERTILISER!

Jesus? Allah? ....T-T-Thanos?? 👀

Mmmm, Kenyan AA, it's been years. Good times. 🤓☕

A very minor portion of the video was possibly about different coffees from different regions, as you say. Mostly it was about processing, which he made abundantly clear in the beginning

Estaba buscando este comentario :D yeap, one can have good coffee back home. Wait til they find out about _semitas_ XD

So the Turkish method is basically grinding the seed (bean) very fine and leaving it in the water? That makes sense. Could be interesting to try that. The beans are inoffensive -- they simply taste like coffee -- and can be enjoyable to eat (when roasted); we just filter out the grounds normally because they make the drink unpleasantly gritty, but I suppose if you make it fine enough, that wouldn't matter. I imagine one downside, and maybe you can fill me in on this: Coffee seeds contain oil, and when we grind oily seeds like peanuts and almonds to a fine enough grade, they become more of a smooth paste (peanut butter, almond butter, etc). Does this happen with coffee seeds? Does it present a challenge when mixing it with water?

@Danijelovski Kanal 😅 More importantly, I'd need to solve *needing* sleep at night first, before I stopped getting it.

​@@Corrodias Sorry for the late reply, I didn't get the notification. So, there are a few specialized equipment to do this, but I think you can replace the equipments with similarly measured ones. We usually use a copper coffee pot called "cezve", and we also pour the coffee into ceramic cups that is very small in shape. My preferred ratio for Turkish coffee is what we call "orta (medium)", which is 1:1:1. One coffee spoon of coffee ground, one coffee spoon of sugar, and one cup (little ceramic cups I mentioned) of water. That's it. We just put the water onto the ground as you figured, and let it come to boil. Once it boils and starts to froth, it's done and ready to serve. We pour it into cups that I mentioned to serve. Maybe you can also serve cold water alongside. You can totally do it without sugar, but taste is very aggressive and bitter that way. Not much people prefer it. About the coffee ground: We usually don't grind the seeds ourselves. The coffee ground we buy comes as a really fine ground, and very soft and fluffy in texture. Usually (and traditionally) it's made of Arabica seeds. Not many people don't have the grinding equipment, so it's not easy to come across people who actually make it at home. Now that I think of it, I don't think I've ever met one. Maybe one reason why, is the oil as you said. I have no idea about how the companies ground it. Everyone prefers to buy packaged stuff like I said, most famous brand being Kurukahveci Mehmet Efendi. Coffee is not gritty itself. The grounds settle at the bottom of the cup after a few seconds, and it usually don't ruin the drinking experience, at least until the last sip. The sediment collected at the bottom of the cup is called "telve". Some people eat it, and some people use that to tell fortunes. To tell a fortune, you just put the saucer on top of the cup, turn it upside down, make it spin on top of your head with circular motions for three times, and let it sit for a few minutes. Then someone who knows how to read shapes would tell your fortune. Although no one believes in it, it's a fun activity to do with friends for laugh and giggles.

@Danijelovski Kanal I knew that Turkish coffee was popular in Balkans, but I somehow never expected it to make it all the way to the Croatia. I'm glad that you enjoy it. I don't usually drink at night for that reason but I've done it many times to stay awake during my finals week, so it's the Adderall of cheapskate students!

Love your pfp

@@ClonesDream thank you sir. You too

"Why I caffeinate my bread and not my beverage"

it would be hard and wouldn't taste good.

It's worth a shot

it would be bitter, better to mix them in as coffe syrup just before baking

I'd add some strong coffee to the water and hope it doesn't impede the yeast.

So you know a funny fact about cranberries? Got it.

Anotha one

Same, but after this, I think I'd be willing to try dry- or honey-processed coffee.

Wow! Is that a cowboy thing to do?

i've seen on tv some swedish people doing that with coffee and cheese. in some small village. it sounds a bit nasty to me and they didnt seem passionate about it but idk maybe they loved it

@@patilkojikian3845 I never asked him but it must be because he would have learned it from older people because he started working when he was a kid. I can imagine early sunrise mornings 4:00 a.m. 5:00 a.m. being starving and sleepy. Coffee and a bit of fat and protein to get you going