I'll take the medium roast with two creamers and two packs of sugar.

IAM Tharanivel IAM in India Tamil Nadu

Black as midnight on a moonless night

@@tharanivelu4299 Welcome. How would you like your coffee? The Biscotti are quite good too.

@@WeirdExplorer ya bro

Thanks! that's so kind of you to say :)

Oh nice, can't beat a good vietnamese coffee

i do that and im not even vietnamese xd it's just too good

Brazillian Blue Daterra is a really good cheap alternative to those :)

Pure Konas on a whole nother level, it doesn't even taste like coffee

90% of what is advertise as blue mountain coffee is NOT blue mountain coffee. Demand surpasses the offer. Unless you are in Jamaica sitting in front of the plantation, very likely you are drinking other coffee.

I hate to break it to you, but they're just well cultivated Typica varietals, same as most coffees in the western hemisphere. For an actual unique island varietal I'd recommend Maui Moka.

Neither am I but similarly keep abreast of coffee news.

I especially enjoy his coffee alternatives videos!

I like those. I suppose if you have an aversion to coffee or can't drink it for whatever reason that would be very helpful. I just plain don't enjoy the flavor. Everyone's like oh but you have to try xyz coffee ice cream. I have and I still don't enjoy it.

@@let_uslunch8884 I feel the same. Not a fan of the flavor

@@let_uslunch8884 I am the same. With both coffee and alcohol I prefer the variants without them. Both of those tastes I am not a fan of. If I go to Starbucks and ask for a pumpkin spice Frappuccino I make sure to say no coffee and same with wherever I get say a Pina Colata however you spell it.

Yeah its unfair to think one species is of a poor quality. Its not the same plant so it tastes different. Its like taking a bite of a lemon wedge and saying its a poor quality orange.

Robusta isnt that bad but honestly it has a flavour that I dont rlly like so I usually try to get arabica.

He’s tried the kangaroo apple in California though

thanks!

I bought excelsa coffee yesterday here in Philippines i dont know how to compare the taste with the coffee beans i had before

That part about the caffeine is false.

@@TheHenitalGerpes oh yes? interesting. There is a lot of false information around.

It's true that during roasting, some caffeine is lost - however, the mass loss actually offsets that. So, if you roast a pound of coffee to first crack, it will have more total caffeine than if you roasted to 2nd crack, but 20g of dark roast has about the same amount of caffeine as 20g of light roast.

Or they tried home roasting lol

@@freepalestine1673 so true!

or just roasted one batch light, one batch dark, and mixed the results.

Yep. Was looking for this comment. Every roast on this channel is butchered. Have never seen such oily roasts on a review channel. Trash.

Or just cup it... no need for filters just ground it coarse (french press) into a bowl and use 1:16g of coffee to water

I’d be hesitant to eat that though. If it tasted nice, or if it was indeed edible, I’m sure it would be fairly common among nurseries

I'll check it out!

that sentence made no sense to me.

Maybe retype that sentence

Yep! I had "kopi musang" made from pooped out liberica beans. It was $70 a cup and tasted terrible.

@@WeirdExplorer It was very expensive shit! 😂😂

That's my favorite too. They're also nice to roast at home because the round beans move around nicer in the pan.

That monkey shit coffee has been cited for animal cruelty (big surprise Indonesia) because the animals aren't given enough proper food and are locked in the little cages - the usual depraved animal treatment.

Happy new year!

Why angery? , do you mean angry, why? If you were vegan or vegetarian you understand what he means by vegetal, and I'm not either

@@patricialloyd866 Your question made me realize that I forgot to correctly use wrong grammar ("an" instead of "a"). You won't understand unless you know about surreal memes. On a related note, did you know that yams come in two varieties? Real, and fake (AKA not real).

@@theuncalledfor ‘‘twas both dank and surreal.

@buffalojoe78: Misread it as terror, and got me thinking about mistreating the beans to manipulate their flavor, which reminded me of an earlier thought I had about how to achieve treif veganism (you have to torture the plants as part of their growing regimen, like storing them in the freezer at random times for random intervals; but always make sure to never let them die).

you got it! :)

Jamaican coffee is great, but yeah I would get bored after a while.

Buy some from Online

@@shawnkay5462 I could, but it would have to come through a Miami mail forwarding service to Ocho Rios, which is an hours drive away. It would all end up being very expensive. About to pour my first cup of Jamaican coffee for the morning.

Oh nice

He’s tried it before, he mentioned it in his other coffee episode

@@griffinc3263 Thank you for the info, I'll go and have a look. Have a healthy and prosperous 21.

Oh I've heard of this! I have some Robusta that I'm thinking about roasting some of it this way. I've heard its almost barley like?

@@captainmggabeau397 yes it has a very light taste. Not the typical dark roast coffee flavor. Its kind of nutty or creamy in a way.

@@angehill1981 ooh that sounds nice, I will have to try to roast some soon

I watched a video a while back that explained how to roast coffee beans over an open fire and I was like

@@YourWeirdAunt I order anywhere from one to five pound packages of green beans to roast. And then I roast however much I want, no particular amount. I have a small ceramic roaster I can use on my gas stove, but I prefer to use a stainless steel skillet on the gas stove and roast a larger quantity (the ceramic roaster only roasts enough for maybe two servings at a time). I'm not a huge coffee drinker, but I have really learned to appreciate coffee after starting to roast my own. And since I control the roast, I'm not having issues with bitter coffee (I find that so many purchased coffees are over-roasted and so bitter.)

@@YourWeirdAunt I usually roast about 1/2 to 1 pound at a time, depending on how much coffee I think I'm going to drink. I prefer to grind and drink it soon after roasting so it's as fresh as possible, so I only roast what I will use over a few days or so. But that's just me. Others would probably have a different recommendation. I also find that by roasting small amounts, I can switch varieties if I want much easier and always have fresh coffee. Green coffee beans keep for a very long time. Once they're roasted, they start degrading immediately. Just some thoughts...

Although I don't always capture it, in all my episodes at home Vostok is sitting somewhere, watching and judging.

@@WeirdExplorer the internet loves cats. you should exploit that more 😻

I don't think its any special ability, I just have to focus more on flavor than usual for the videos so it engrains itself a bit more in my memory.

Oh man.. the mouth noises though. I would have to censor them so I don't lose half my subscribers.

It used to be true that supermarket coffees were mostly robusta. At least here in the USA. I’ve read that in the early-to-mid 20th century (before I was born), there were a lot of arabica beans sold in stores, but then in about the 1950s, there was a shortage of arabica beans (a crop failure?), so coffee companies started blending robusta beans with arabica, or even using pure robusta. So in the 50s through about the 70s, if you bought a can of coffee at the grocery store, you’d get robusta coffee, or a blend of robusta and arabica. But then in about the 1980s, there started to be a movement toward “gourmet” coffees, and more 100% arabica coffees came on the market. More demand led to more arabica being grown again, so that now the worldwide production of arabica beans is quite large, and many supermarket brands these days are made of arabica coffee. Another factor is that robusta beans are naturally higher in caffeine than arabica beans, so if you’re trying to get an exact dosage of caffeine in your coffee, you might blend the two species to hit the number you want. And if you want a supercharged, high-test, high-dose coffee, you might use all robusta.

@@censusgary Totally correct. Last time I remember when coffee was cheap was due in part to Brazil's growing a lot of robusta beans and flooding the market with cheap beans. They might have been the top or one of the top coffee exporters and depressed prices overall.

@@stephentorres1444 Brazil used to grow the majority of the coffee in the world. Brazil still produces a lot, but now it has more competition from other countries.

Or its a really light roast too