Thanks Nate!

You got it! kzfaq.info9sVqDLFFaCU

Thanks! I will update the description!

Alright, noted! I will work on that.

Thanks Bryant!

More to come!

Thanks for the feedback. Will work on making it better as we move forward! Appreciate you!

Did you get one for yourself? I do like the replacement rib colors!

Thanks Mario for being a great guide!

Hmmm, if we were to rate this on a Quality Scale with 5 being the best quality? I'd say 1. But I don't think a person buys the Twix coffee for the quality of the coffee but more for the love of Twix.

Thanks Omniel!

Thanks Bryant!

Will try that quantity of water next time around!

@@OmnielCapote Yes, this is a compilation of the Bangkok series.

Great video once again!!🔥🔥💪🏿👍🏿

Hahaha, don't get me wrong, if someone sends me a poke bowl gift card, I'll eat it! :) I'm gonna have to check out those tea bowls.

Thanks Omniel!

I couldn't remember the name in the moment but the proper Hawaiian term is Limu Kohu, which is quite different than Sea Beans, as the Limu is reddish and much thinner than Sea Bean. Technically, Limu Kohu is know as Asparagopsis taxiformis and Ogo is Gracilaria parvisipora (I didn't know they were actually different until now). They are used interchangeably in Hawaii.

My pleasure. Glad you posted asking about it! And I did get the slipper. More than a few times!

Many years ago, well before the Bulletproof craze, one of the Chinese chefs I knew (who was from Hong Kong originally) was telling me about how they used butter in their coffee. In my American mind, it seemed crazy and weird. But in my technical mind, I figured the fatty globules of the butter did essentially the same thing as cream. Next time though, I will use less butter!

Glad to hear from you - those were the days!

Thanks Mumm!

Thank you. I appreciate your comment!

​@@onocoffee Your videos are really informative, But your videos are not done SEO, if you do that, you can get many more views and the channel will grow

@@tipsandknowledge-wz7rd Thanks, I will look more into that!

Original as in OEM filter from the manufacturer.

Thanks Omniel. Glad you're enjoying them. More to come!

More to come!

@@michaely.612 I think so, but I would have the confirm with the Rabbi!

Love it - enjoy!

Haha, not as bad as I would have thought!

Great thoughts! I've been to the Hoshino in Ginza but have not yet been to Komeda - will have to give it a go next trip!

Thank you, Omniel!

Thanks! I'm not sure of why people would caution against induction for a cast iron kettle but I've been using both cast iron and carbon steel for many years now. However, there are some potential areas for concern: 1 - Most induction burners have glass tops and it you don't have control over your cast iron, you could crack the glass, 2 - Induction is about 90% efficient (gas is maybe 50%), so you're getting very effective transfer of heat to the cast iron, meaning it heats a lot quicker than you might be used to - you don't want to leave the cast iron heating without water inside. Other considerations with induction are the actual "burner" size. Induction uses a coil to create "excitement" in ferrous metals, which heats them. You can find induction burners that are very pocket-friendly - around US$100. Those work fairly well. However, they have small coils - and if you're using a .5L tetsubin, not a big deal because the base of the tetsubin is about the same as the coil. However, that smaller coil will have more difficulty heating larger vessels. While I'm using a Heartland burner in the video, we actually use a variety of CookTek and Waring Commercial induction burners. These, and the Breville Control Freak, are considerably more expensive, but they have larger coils, better cooling and can really rock. I don't know if you need to use a low setting to boil water in a tetsubin. 30 minutes seems like an insane amount of time to wait for water to boil in a half liter vessel. If you pause at 3:11 you'll see I set the Heartland to Full Blast: "20" and just let it rock until it boiled. This took not even ten minutes (I think). At places like Sakurai Tea Experience, their larger cast iron chagama is actually sitting on an electric plate heater which they keep set to hold the water at a certain temperature to brew their teas. If you go for some models of induction, they have sensors which you can set for the burner to hold the pot at a certain temperature - the Control Freak is very good at this (but wildly expensive). Hope that helps!

Great to see you, Jon!

I don't think so. I think what's best is a kettle with a spout that you can control the stream and flow rate. With that in mind, I like the Hario Buono and Fit kettles, as well as the Kalita Pelican. The BonaVita is okay but I find it a bit difficult to control a very fine stream. I don't even consider the Fellow because of the flow restrictor. That just bothers me to no end.

Great to know!

I have made myself comfortable to leave the bitter melon to the hardcore Asians!

I agree. It's why we developed standard recipes for the brewing methods at Spro. Then it was only the grind that needed to be changed.

I was reading about some of these teapots - wild. I will delve into the referenced videos. Thanks, Craig!

Thank you, Emmanuel!

That would not be surprising. Coffee people can be overly sensitive. Those guys on the Coffee Business Owners sponsored by some machine distributor kicked me off when I called out one of their sponsored people for writing an article and not attributing the sponsorship.

Glad to hear you're finding coffees to your liking. There's so many ways of approaching any processing "discipline" and you've experienced that one "co-fermented" isn't quite the same as another. I'm in favor of us being open to new and different things - even (or especially) if it makes us uncomfortable.

Thanks Monica!!!1

I'm glad someone noticed! The name (and the bag label) is in honor of the track House Nation by The House Master Boyz and The Rude Boy of House. It's one of my favorite House tracks!

Aloha Pineapple! I hear you and that makes sense. The Mugen is a nice and simple dripper - and to be honest, I don't think you really need more!

I stopped too. But couldn’t help picking up a flower dripper when I was in Tokyo last month. Looking forward to your review.