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Chemically impossible, experimentally proven to be inaccurate, utterly preposterous Italian superstition. . . but thanks for sharing! Seriously? I am SO sick of getting comments like this: do you people understand what you're saying? Because either it has to be the raw aluminum making the coffee "rancid" or maybe leaving soap residue behind. But anyone with a basic 20th or 21st century education should understand that as it pertains to flavor, aluminum neither makes coffee rancid or tastes like rancid coffee itself. And if it's soap left behind causing bad flavors, the solution isn't "Don't use soap!" but rather "Wash all of it off!". Which isn't hard to do since the d*** thing is non-porous metal. The point is this: soap does not, cannot and has never (when properly rinsed off) caused bad tasting Moka Pot coffee. I defy anyone to actually try it back to back and then come here and honestly tell everyone that cleaning the old, rancid (because it's NEVER been cleaned off and has oxidized: i.e. the literal dictionary definition of "rancid") coffee oil from their Moka Pot with soap, because it's the only thing that will actually remove it, actually made the coffee taste rancid. NONE OF YOU HAVE OR WILL TRY IT!!!! YOU ARE ALL JUST REPEATING STUPIDITY FROM PEOPLE YOU DON"T EVEN KNOW ON THE INTERNET!!!! What is WRONG with you people??!? PULL YOUR HEADS OUT!!!!!!!

​@@homemadeedition You are funny.

I agree!

I'm not familiar with what you're talking about. Where is a reliable place to find more information on this topic?

@@homemadeedition Yeah, there are chemical reaction videos you can find on YT and there are sites showing phosphoric acid reacting to various minerals including calcium, iron, zinc, and copper to make phosphate salts and releasing hydrogen gas. YT's been stopping me from linking things in the comments for a while now.

I am guessing you mean Howard Schultz? Because, I'm a gentile.

It's worth trying again for sure!

If you are worried about that stuff, sure.

It's most likely made from food-grade Polypropylene which is a thermal grade hard plastic which has been used since the 1950s with no issues. I wouldn't worry about it.

Probably can't avoid them at this point.

Nice!

I've never had Midori, is it good?

I don't care for the texture and the film from microwaving and it's harder to control your final temperature. It works but it's easier to get the "cooked" milk flavor in the microwave and easier to not on the stovetop.

Well, by definition a Margarita (the Spanish word for Daisy) is a Daisy cocktail, which is defined by being a sour sweetened with both a syrup and a liqueur. That's what separates the Margarita (and any Daisy) from things like Sidecars or Daiquiris. Hope that clears up your question, cheers! 🥂🥂

Maybe 180 to 250. It depends on how you like it and I wouldn't stress about it being exact.

Sounds amazing, but I've never even heard of grapefruit liqueur. Is that something you make yourself?

Generally a reasonable take but, you really should have watched farther because you don't know what you're talking about. Now, I don't care for MOST of their product line, but sometimes they have released single origin coffees that are every bit as good as SO coffees from say Stumptown. And you would know that if YOU were more experienced instead of just assuming that Starbucks = bad.

Sounds great!

@@homemadeedition try it out. Let me know what you think.

I intend to! First I need to find where I can buy some Kingston spiced rum. . .

Not everything has to be the ultimate experience. Most of life is somewhere in-between the best and the worst. And sometimes less in taste can give you more in time and energy, so are you actually losing anything?

I have no idea what you're saying but... yeah man, totally!!!

Fabulously written.

I had the same thought but every reference I have found online seems to support the printed specs being accurate. And I have seen plenty of comments online saying that they like it that salty. I agree with you that it's utterly absurd but, I don't know if that means it's not what Sasha meant.

Oh, really?? I am surprised to hear that!

I hope if you have a good reason for not drinking that you aren't tempted to make a bad decision because of me. But I appreciate the sentiment. Cheers!

@@homemadeedition lmao my mom's drinking is the good reason I stay away from drinking but I'm sure if I did have a Dirty Monkey I wouldn't be tempted into 5-6 more at least. XD

Lol

It makes a big difference!

Thank you so much for your kind words, it really made my day!

Cucumber is great! It has an interesting sweetness, almost floral flavor and slight foaming quality that makes it great in so many cocktails.

Isn't a Daisy defined as a sour that uses both liqueur and syrup? So a Margarita (the Spanish word for Daisy) definitely is a Daisy, but a traditional Sidecar features a sugared rim but only liqueur and not syrup in the drink itself. So is the Daisy the core recipe or is the Sidecar? The codex is all about making things easy and clear for beginners, not teaching history or even what is standardized in bartender education. The value of this can be debated, but let's at least agree that it works for its intended audience - ignorant home enthusiasts. The codex then views the Daisy as a modification of the Sidecar, not the other way around, simply because it's a simpler recipe and more well known. Historically the Daisy was first printed in 1866 so it definitely came before the Sidecar. But this whole cocktail category thing is meant to represent only 'a way' of thinking about drinks not 'the way' to think about them. And the choice of titles for each category are built around what are currently salient recipes in the cocktail zeitgeist, with the caveat that the authors wanted to consistently go from simple to complicated as you move from the title throughout the chapters. Logically it makes sense to see a Daisy, a more complicated recipe, as being a modification of a sour that only uses liqueur as its sweetener. And if you were going to label such a category, it makes sense to use a name that is very well known, hence the Sidecar. Now, I'm not actually trying to defend this whole concept, but rather to explain it. Codex was often in my hand at first but it's easy to grow beyond it if you care about history. Still, it's a nice book and I do think it has a lot of value for certain people, specifically those who are overwhelmed by the sheer variety of recipes. Cheers! 🥂 🍻 🥂

@@homemadeedition Yeah I guess

🤣😂😂🥂

The metal music sub genre analogy is absolutely perfect! What do you think about this idea? I actually think that if you go beyond the "six core recipes" you probably don't need to think about base recipes all that much anymore. What I mean is that it's basically just a tool for absolute beginners or people who are just disoriented by the sheer variety of cocktails. Not to say that thinking in subgenres is in and of itself a bad thing or unhelpful. But I think it's less useful to the absolute beginner and I think that the idea of core recipes is most useful as a concept to absolute beginners. Curious to know what you think and thank you for sharing such a well thought out comment!

완전히 동의 해.

For each scene, I demonstrated what I wanted him to do (a couple times had him practice the action once or twice while I walked him through it) and then I said "One, two, three, action!" and he just did what I had shown him. He was pestering me to let him help make the cold brew so I let him grab a stool and turn the grinder. Then we thought "Why don't we see if he can do all of it?" So, we let him try. Very much a spur of the moment kind of thing. But he's very smart and takes verbal directions really well for a 20 month old kid.

He's gunning for my job!!

Too cute for his own good!

Thank you! It's hard because I work so much doing construction and land clearing/maintenance that even when I don't have scratches, cuts, bruises etc. my eczema flairs up like crazy so my hand looks like it got attacked by a shih tzu most of the time. The long nails for guitar playing (my day job) don't help the overall aesthetic. 🤣🤣😂

Welcome!

I like a thick float of a not-too-strong Islay myself. If you're going to use something really pungent it needs to just be a barspoon. But I think the multilayered effect is lost with only a small little mouse fart of pucker inducing peat extract rather than a thick layer of mildly boggy firewater to counteract the ginger. Just my personal opinion.

It's a good one for sure.

The brewer is called a Phin Filter and the drink is called Ca Phe Trung Here's a link the where I bought mine but you can definitely find them on Amazon if you search for "phin coffee maker" nguyencoffeesupply.com/products/vietnamese-phin-filter-coffee-press?variant=29653223833667

I'm on the opposite side of the preference question, I generally prefer espresso, but I agree that moka is different.

Lol

I get this EVERY Day 😂 iced brown sugar shaken espresso with sweet cream not oat milk and one shot of vanilla. I know is way worse for you, but I don't like oatmilk

Very true! I wonder if someday there will be a more general label of "Hawaiian coffee" with specific sub regions listed below that. It depends on legislation eventually designating either Kona or Hawaii more generally as a protected provincial status similar to say Champagne in France.

@@homemadeeditionI lived near Hilo Coffee Mill years ago and had my eyes opened to the array of local coffee when I stopped by for a cup on my way into town. It's still in operation today.

I am hoping to visit the farm soon and try out some of the other coffees from the islands.

Yeah. . . I have been wanting to return to this video and update it. It works and works well but I think there are a couple steps that just aren't necessary.

?

Good choice!

Well... I tried to translate what you said but it didn't make sense in English. Maybe say it another way?

Why do you say that?

I think there are big similarities between the two types of coffee (when brewed the way I demonstrated) because they are both unfiltered infusion methods. But, at least here in the United States, the term "French Press" is more used to describe the coffee maker itself and not a literal description of exactly how it must be used. So, going off of that definition, what I did still qualifies as a French Press even though I didn't actually press the plunger. And the reason for it is to minimize the amount of fine coffee particles that end up in your cup. By letting the coffee sit undisturbed for 5 to 10 minutes after breaking the crust and scooping any stray chunks away, most of the fine particles sink down to the bottom with the rest of the grounds. And at that point there is just no need to depress the plunger. I will say that after thinking about it since publishing this video, I think that if one were to skip the crust breaking and scooping and instead just depress the plunger at that point and then let the coffee sit for the additional 5 to 10 minutes, I can't imagine that you would end up with a noticeable difference in the final coffee. Cheers!

Hard to get the real thing without... you know... the real tools. Hate to say it but it's true.

Glad you liked it!

What are some others that don't agree with you? This is the first one I've outright disliked.

@@homemadeedition This one is the worst offender. I guess my European palate just kinda disagrees with tequila, so all the tequila specs are not my first picks. There are also a few that are just 'meh' imo. The .38 Special, Spring Forward, Debbie, Don't, Gordon's Breakfast are all good but not my favourite.

@@homemadeedition Also forgot to mention, but the Cobble Hill is a banger

See, Spring Forward and Gordon's Breakfast are both high on my list. But the thing is that all of them make sense in my mind, even if they aren't exactly a particular person's favorite. This drink is completely nonsensical to me, I can't understand how this is supposed to work without sugar, regardless of whether the printed amount of saline is a typo (a recent commenter's suggestion) or not. It make no sense to me.

That puts it in perspective for me, thank you!

I hope this video brings back found memories for you. His impact has been lasting and profound. Even I feel indebted to the man, though I never met him, because my introduction to the wonderful world of cocktails and bartending was through his posthumously published book. And it is no overstatement to say that everything else I have learned and continue to learn is grounded on the foundation of Sasha's influence and guidance.

@@homemadeedition Yeah, I worked at a bar that he was hired as a consultant for. We crossed paths off and on for a couple of years. I have a suit that he bought me, that is pretty special. He showed me how to carve ice, make the mixers, et cetera... yeah, he made an impression. Chill dude to kick it with too, and I am glad that I had the opportunity to do so. I am grateful to have known him. his book should be flying off the shelves. So many people in the Pacific Northwest claim to be doing "craft" and "speakeasy" cocktails and they aren't even familiar with his methods, which is unfortunate. I sincerely applaud you for making the effort to spread awareness of his work.

I do what I can, thank you for sharing. May he rest in peace.

Thank you for the feedback, I agree it wasn't mixed right. I think my more recent videos are a lot better and hopefully you'll agree. Cheers!