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- Просмотров 52 920
density.coffee
Новая Зеландия
Добавлен 22 июл 2021
If you don't know where your coffee is on the 150 point density spectrum from very lightly roasted to very dark, then you are just guessing : how long your coffee beans will continue to improve after roasting, how long will the beans take to stale, what ratio, dose, yield, temperature, pressure, and time to use. Most likely you will under extract making your coffee sour or over extract making your coffee bitter, missing the sweet spot altogether.
A quick and simple measurement of the density to determine the exact roast level, and use of the density.coffee tool, will improve your coffee.
A quick and simple measurement of the density to determine the exact roast level, and use of the density.coffee tool, will improve your coffee.
How to Measure Coffee Density HD 1080p
Density assists with coffee extraction :
1. It gives you a much better starting recipe for you extraction
2. It give you a much better tool in adjusting the density if the coffee is too sour or too bitter.
You will find it easy to quickly make the best of any coffee.
Less dialling in, less sour coffee, less bitter coffee.
How to use a 100ml Graduated Cylinder to measure Coffee Density. Use the density reading at density.coffee
Chapters
00:00 Intro
00:09 How to measure coffee density
00:51 Dialing in
If you don't know where your coffee is on the 150 x 0.1g steps from very lightly roasted to very dark, then you are just guessing : what ratio, dose, yield, temperature, pressure, and time to use. Most...
1. It gives you a much better starting recipe for you extraction
2. It give you a much better tool in adjusting the density if the coffee is too sour or too bitter.
You will find it easy to quickly make the best of any coffee.
Less dialling in, less sour coffee, less bitter coffee.
How to use a 100ml Graduated Cylinder to measure Coffee Density. Use the density reading at density.coffee
Chapters
00:00 Intro
00:09 How to measure coffee density
00:51 Dialing in
If you don't know where your coffee is on the 150 x 0.1g steps from very lightly roasted to very dark, then you are just guessing : what ratio, dose, yield, temperature, pressure, and time to use. Most...
Просмотров: 1 119
Видео
Mastering Cheese Scones
Просмотров 4,6 тыс.Год назад
A truly great scone is light and fluffy on the inside, and crusty on the outside. It's the contrast of texture that makes it great. You cant achieve this with just a recipe, it's all about technique. Major thanks to Jamila at Funicular for providing 1 on 1 training. Chapters 00:00 Start 00:44 flour 01:23 butter 01:55 milk 02:59 placement 03:31 oven settings 03:54 don't microwave 04:20 start, ad...
The Best Cheese Scone Recipe Ever
Просмотров 44 тыс.2 года назад
Please view the updated version of this video : ruclips.net/video/ZJj41Yn3B1o/видео.html A truly great scone is light and fluffy on the inside, and crusty on the outside. Its the contrast of texture that makes it great. You cant achieve this with just a recipe, its all about technique. Major thanks to Jamila at Funicular for providing 1 on 1 training. Chapters 00:00 Start 00:35 flour 00:59 butt...
How to make espresso right first time, every time
Просмотров 3782 года назад
Are you sick of dialing in espresso? Is your espresso too bitter? Is your espresso too sour? How to make every bag of beans successful. Measure the density to find the level of extraction required. Find the appropriate recipe from density.coffee. Take always: - the amount of extraction required to find the Sweet Spot varies with Roast Level. - you cant guess roast level, visual wont work. Measu...
The best Coffee Storage system
Просмотров 6353 года назад
Determine how long from the roast date coffee will continue to improve, when it will reach its peak flavour, how long it will last until staling. Use measuring density to determine the 250 point Roast Level. Single dose storage into Bean Cellars while improving, and then freeze single doses in FoodSaver packets for long term storage. Use direct from frozen. Chapters 00:00 Start 00:41 Extraction...
Measuring Coffee Density
Просмотров 2,1 тыс.3 года назад
Make better coffee. How to use a 100ml Graduated Cylinder to measure Coffee Density and determine the Roast Level. Use the density reading at density.coffee Chapters 00:00 Start 01:13 Measurement 1 40.69g/100ml 01:54 Measurement 2 40.52g/100ml 02:17 Measurement 3 40.25g/100ml 02:47 Average 40.48g/100ml 02:54 Result 0.409 g/ml 03:16 density.coffee website 03:34 Settings 03:59 Aging table 04:18 S...
What a silly man,self praise for nothing ,no special tricks.I have made excellent beautiful fluffy scones from other youtubers without those hassles.
I make scones regularly. I also watch countless videos on making them but I must say yours is the finest video I have come across and making them. Everything you do is what should be done but I have never stacked fine though I never cut the net with a cookie cutter either I just sort of Put them out by hand. The only thing you might wish to try with making cheese scones just add a teaspoon of sugar at the beginning you won’t really taste it but it adds a certain something. But I have American taste and I know we have people like sweeter things. But give it a try and if you’d like let me know how it turns out I’m going to be living here and she’s comes up on Saturday morning. Thank you very much for posting this video do you seem like someone that one would enjoy having a cup of coffee with.
@@myboibill thanks for the lovely comment. Hmmm I find American bread, peanut butter and Bourbon all too sweet. But I'll try anything once. A recent scone upgrade discovery is to roll them in grated cheese on all sides. Uber crusty exterior.
New OCD phase initiated! I’m amased!
TX
Np 😉
Yesterday I made my first batch of four cheese scones using your recipe and your expertly explained technique. They were superb, sensational, simply perfect. I am thrilled that I can now confidently whip up a batch of scones and proudly offer them to all comers (not just family!). Like many others I have tried numerous recipes over the decades looking for the perfect textured scone - a light crumb on the inside and crunchy on the outside, without the back taste of too much raising agent. Not once did I manage to produce a really good scone. Most were barely edible although my dear husband would always say they were fine! Well if you like eating a doughy, bitter tasting brick then I guess they were fine but I knew there had to be a really good scone recipe out there. And there is - Richard’s recipe and technique. My sister and I made a batch together this morning and she too is over the moon with now having mastered the scone (we are in our late 60’s )😂 better late than never 😊 Thank you so much Richard - from two New Zealanders.
Best feedback ever, thank you ❤️
I just watched your excellent video and then I went straight into the kitchen and made them. OMG they are truly amazing, Im not a good scone maker by any means, but these are something else. Thanks so much for the method and the recipe for these beautiful treasures. I did everything you said and I am so impressed....Wonderful, and recommended !!
Lovely feedback thank you. Spread the word!
I made these scones today and OMG they are sooooo delicious!! Thank you for giving us your recipe!!
Yay, I'm so glad you liked them
Howdy, might you be able to link where you bought that funnel and leveling wooden tool you insert?
Hi, that is just 25mm dowel from a hardware shop and funnel from a kitchen shop. Try and find a funnel with a wide throat so it wont block up with beans too easily.
9.375 tsp baking powder you for real lol ,,,, who the fuck can measure out 9.375 tsp of any powder ,, unless its you no ,,, snorting
Wow teaching granny to suck eggs. Very chaotic cooking method I will stick with what I know
I never usually comment but I have to say thank you so much for taking the time to share this recipe. I just add 1tsp of mustard powder to intensify the cheese flavour and they are absolutely delicious… It was incredibly helpful how you also put the recipes for 6 and 8 scones too❤ The next day I popped one in the toaster oven for breakfast and it was a crispy delight! My whole family thanks you😊
Terrific, I'm glad you liked them.
How does one access the aging table on coffee.density? I can't seem to find it.
Hey, just saw your question about the coffee aging charts. They're gone because Richard changed his mind about it, so he took them down. It's explained in the coffee storage section with the 9 tips. There’s great advice there!
You tolk to much
You should see his written recipe in the video description section its a bludi book 😂😂😂
You sound like a jailer
I'm not even going to ask how you know that 😮
Well, you really have gone into it in detail. You have covered all the questions that have arisen in my time, trying to bake the perect scone. I must have looked at a million recipes and tried almost as many (slight exaggeration) and your summary should have covered every aspect to ensure success. I have tried every one...except this one. No Parsley, no butter, no rocket/Rocula, no butter but I do have cheese, flour, butter milk, dried herbs and coconut oil solidified in the fridge. Necessity is the mother of invention. When i go shopping, the next round of scones is scheduled.
Excellent explanation and instruction.
Thank you your amazing method. I'm from Taiwan who always like to baking. Before I watched a lot of videos, always teach need to rooling. It makes scone dosen't have fluffy! Thank you so much =D
Came here from AliAbdaals
Wow is it fluffy. Thanks for the recipe~ had oven on 320F, ended up taking about 35mins until the cheese grilled and scone top crisped up for my oven, used asiago cheese with a bit of parsley and rosemary from the garden. Never starting these at 11:30pm again though. Torture having to wait to eat them :'^)
Wow, I just made 4 of your cheese scones….. twice! Super delicious! I needed to use much more milk than recipe, which was fine. Second time, a little more salt, and added 1/2 teaspoon of mustard powder ( cheers Mum!), which I think improved that little bit more on flavour! Many thanks, and kindest Wishes.
Great show
Very interesting with lots of technical information. I’m puzzled about baking temperature though. I’m in the US. We regularly bake light, tall, fluffy yet flaky biscuits (our nearest equivalent to scones) at 232°C or a bit higher. I’m trying to figure out what is different between the two similar baked goods to make scones more sensitive to high temperatures while our biscuits have to be baked at high temperature for success. Do you have any ideas? Ingredients are more or less the same except we do usually use vegetable shortening in combination with butter (but not always). Could that be it?
Maillard reaction 140 to 165 °C You want to get close to 180c for Caramelization of sugars to occur. You don’t want to go over 180c to avoiding pyrolysis, denaturing proteins with heat-induced decomposition, bitter flavours. Aim for 175 °C
Thank you for your share but I can't cope with metal on metal it sets me on edge but apart from that nice vlog .
I have addressed that in an updated version, but no-one finds that ruclips.net/video/ZJj41Yn3B1o/видео.html
Thank you sooooo much for your demo and recipe for scones .This is fantastic! ALWAYS WISH FOR GOOD RECIPE AND NOW I WILL MAKE THEM REGULARLY! THNK YOU AGAIN! 🇭🇷🇨🇦🥰
Thank you for the lovely feedback 🙏
So the 60gms of butter became 40 gms...And the 40 gms of cheese turned into 60 gms when you added it into the bowl. Taking into account all the clutter and the mess you made. I think I'll give this a miss. Nothing more annoying than an expert trying to make out they are an expert. Sighs.
Wow those must be the tastiest looking scones I’ve ever seen, can’t wait to make them! Great video and I appreciate the detailed timestamps 🙌 thank you
Just brilliant how delicious on Sunday afternoon tea, with my husband of fifty years listening to Kaufman and reading the news paper,absolute bliss ,manny thanks ,greetings from Canada
Thank you so much for your lovely comment. Made my morning.
Hands down the very best cheese scone recipe 👍 crunchy on outside & nice & fluffy soft inside serve with real butter not margarine! Love your video it's a good recipe to make at home saving us money in buying brick scones that dont cut the mustard haha🤣 too right don't heat them up in microwave just make enough to eat on day for afternoon tea with your fav English tea of choice mines Earl Grey ❤love from New Zealand 🍎🥝 ☺🦋🐝🌼
Oohhh thank you Pricilla, what a lovely comment. Cut the mustard, lol. Have you tried the T2 French Earl Grey, it's tres bien.
@@density.coffee Hello thanks for your lovely reply ☺Love T2 must try French one shall add this to my shopping list. Have an awesome day keep going best you can & takecare all the best to you & your family ❤🦋🌻👍
Sorry all I can say is " oh dear". The scraping of the metal spoon in the metal dish really sets my teeth on edge.😞😙
Oh dear, your aural affliction is impeding an oral experience that could change your life 😁
Use a crockery bowl
@@catherineharper3865 check the newer version ruclips.net/video/ZJj41Yn3B1o/видео.html
I've never seen scones made this way. To me they look more like rock cakes but they do look very tasty
Rock cakes definitely look like scones, but these two baked goods are different. Rock cake dough is stiffer, and the cakes are smaller.
Was that rocket? I've never seen rocket with round leaves.
There is a wonderful array of varieties gardenerspath.com/plants/vegetables/best-arugula-varieties/
Scones should rise sufficiently for you to be able to see a seam roughly half way up; to separate. You pull the scone apart You DO NOT cut with a knife this makes the texture really in-peasant. Your scones are like flat cakes! They e not risen at all.
It is very easy to make a scone that looks good, rises heaps and can be pulled apart. Using high grade flour makes this easy. But choosing to optomise for taste and texture, it is much more difficult to achieve height. It's a personal choice, but I care more about taste and texture than appearance. And no, using a knife does not make it taste bad. On the contrary if you can pull it apart in such a manner I'd expect it would lack a contrast of crunchy exterior and soft inner.
Thank you for this recipe. I will definitely give it a try.
I'd like to hear how you get on.
@@density.coffee I made a video with your recipe over here ruclips.net/video/AK18GrKLmrQ/видео.html Thanks for the recipe sir! It's the first time I made a video of a fellow youtuber's recipe. I filmed it quite a while back, took quite sometime to edit.
@@Michele-ft4qh excellent job, the filming is lovely and they look delicious. Thanks for the credits too 😁
Made cheese scones today ,and it was the best ever ! Everyone loved them and was impressed. Thank you for the detailed recipe !
Fantastic. Spread the word, we could raise the standard of scones globally 😁
I'm from Canada and we use a pastry blender instead of knives to cut in the butter. Are pastry blenders not a thing where you are? I've watched baking shows in the UK, etc and have never seen one being used.
We use them here in the UK.
Wonderful scones Richard. Highly recommended
Thank Imelda, I really appreciate feedback.
"Oh no hes gone wrong already.." Love it. The end result looks delicious
I want to hear you have tried making them! Photographic evidence.
@@density.coffee I gave it a try today (albeit using what I had in the house).. They did not rise.. As I forgot the baking powder.. Though they tasted OK.. I'll try again in a week or so
@@SteveHaigh 😂
😂😅😂You're a gem Richard! Should be on TV! Thanks for sharing g your wisdom on the perfect cheese scone❤
Would definitely appreciate being able to see into the bowl for the knife technique
Sorry about that. Cut the butter and cheese until it is about grain of rice size is fine, its not too critical.
Nice one Richard, I like scones too and will definitely try your recipe and technique 🙂
Absolutely the very best cheese scones ever!!!!
how 31 gr +17 by pass give you 63?
It's the shot time that is 31 sec. The ratio is 3.3 and the dose is 19g. 19x3.3=62.7 rounded to 63. The 17ml bypass water is not part of the brew ratio, hence the term bypass. Bypass water replaces some of the milk volume, increasing the apparent strength, as lots of milk can be quite overwhelming.
@@density.coffee ok, so on 6:50 min in subtitle you wrote 31g yield on 2nd row . This is where my question came from , and 2gr per seconds is quite fast brewing isn't it?
Hi there! The lavender scone recipe you included in the description has a very different dry ingredients to wet ingredients ratio, is the pure cream to go in the mixture? thanks!
Hi Olivia. No the cream with the vanilla are whipped and used for serving. Thanks for raising this, I've updated the instructions. Regards, Richard
@@density.coffee Awesome thank you for clarifying! I'd love to give them a try too sometime :)
Oh my goodness sir these are amazing! I made them today and love them! Your tips and insights made all the difference. I'm going to share your recipe and tips around. I did notice my cheese on top went super brown and then even darker brown before the scones were cooked, I was scared the outside was going to burn or go black but it didn't, just very dark brown, any tips for this? Thanks for the recipe and all the helpful variations in the description!
Hi Olivia, yay, I'm so glad you found it useful. I think the problem is you are using a fan oven and it is too hot. Ideally don't use the fan at all, or turn it as low as possible. Also its is best to put a thermometer in your oven and check the temperature is not going over 180c. The temperature of Maillard reaction (browning) is 140-180c. Temperatures higher than 180C can cause acrid flavours.
@@density.coffee Makes a lot of sense, thanks for your insight :)
Good to see you using "real" milk!!
That Eketahuna Meats milk is the best I've ever used. Makes a wonderful microfoam steamed for the coffee. eketahunacountrymeats.co.nz/product/whole-fresh-milk
Great timestamps 10/10
thats a pretty tech setup you have there mate. Although i would expect nothing less :) ill just wait here for an invite to come and try your magic coffee. looks amazing 😍
Any time you are passing Featherston 👍
Fabulous recipe!
Love you long time 😘
This is such an informative and comprehensive resource! Thanks you so much!
interesting, thanks for sharing :)
Hello, i have 198 grams green beans coffee, how to calculate for roast that green beans? For the drop the green beans into roaster machine, and then how to exacly temp out for the first crack, my roast machine doesnt have an artisan software, please help me out, many thanks mate 😷
I'm sorry I can't help you with that.
@@Richard.Mayston ok, many thanks