- Видео 188
- Просмотров 110 331
啡竇 fei-dou.coffee
Добавлен 21 фев 2015
Barista TALK Champion - AeroPress -
Hong Kong AeroPress Championship 2018
Ching Kwok @Roastwork - Champion
•Recipe•
- 33g coffee bean
- sieve coffee grind
- 30g coarse grind
- 140g water at 83C
- stirr for 10sec
- 0:30 flip
- 1:00 press
- add 100-120g water to dilute
Ching Kwok @Roastwork - Champion
•Recipe•
- 33g coffee bean
- sieve coffee grind
- 30g coarse grind
- 140g water at 83C
- stirr for 10sec
- 0:30 flip
- 1:00 press
- add 100-120g water to dilute
Просмотров: 1 105
Видео
Barista Talk - HKLAC Champion Interview (part B)
Просмотров 4256 лет назад
-Hong Kong Latte Art Championship 2018- Champion - Keith Tse @ Accro Coffee 「拉花帶給我的就是，原來當專注去做一件你自己想做、自己喜歡的事情時，或者可以令到這件事情有新的突破。自己作為一個拉花選手，相信每一位拉花選手都希望自己可以帶出新的東西給同行，可以啟發到他們。」
Barista Talk - HKCIGS Champion Interview (part A)
Просмотров 2486 лет назад
-Hong Kong Coffee In Good Spirits 2018- Champion - Chris So @ Accro Coffee 「精品咖啡有很多不同濃度可以去配搭雞尾酒是頗有趣；如果用一貫手沖方式 1：16沖煮的咖啡做雞尾酒就會失敗。絕對要打破框框，迫使自己去想一些平時不會做的沖煮比例，效果可能反而更加有趣。其實所有比賽都要盡量想著如何打破框框，你才會有機會做得更好。」
Barista Talk - HKCIGS Champion Interview (part B)
Просмотров 2576 лет назад
-Hong Kong Coffee In Good Spirits 2018- Champion - Chris So @ Accro Coffee 「精品咖啡有很多不同濃度可以去配搭雞尾酒是頗有趣；如果用一貫手沖方式 1：16沖煮的咖啡做雞尾酒就會失敗。絕對要打破框框，迫使自己去想一些平時不會做的沖煮比例，效果可能反而更加有趣。其實所有比賽都要盡量想著如何打破框框，你才會有機會做得更好。」
Barista Talk - HKLAC Champion Interview (part A)
Просмотров 4776 лет назад
-Hong Kong Latte Art Championship 2018- Champion - Keith Tse @ Accro Coffee 「拉花帶給我的就是，原來當專注去做一件你自己想做、自己喜歡的事情時，或者可以令到這件事情有新的突破。自己作為一個拉花選手，相信每一位拉花選手都希望自己可以帶出新的東西給同行，可以啟發到他們。」
BaristaTalk - Champion Talk Siphon 2018 part 1
Просмотров 2796 лет назад
Hong Kong Siphonist Championship 2018 Champion Chan Yuen Tung, Tiffany_Accro Coffee
BaristaTalk - Champion Talk Siphon 2018 part 2
Просмотров 5516 лет назад
Hong Kong Siphonist Championship 2018 Champion Chan Yuen Tung, Tiffany_Accro Coffee
Roastgem Experimental Cup 2018 - Interview with Champion (Part 2)
Просмотров 1886 лет назад
[ Roastgem Experimental Cup 2018 ] Congratulation! -The Best Roaster 2018- champion: Bosco Tai ORLI COFFEEWORKS 1st runner-up: Jackson Leung sensory ZERO 2nd runner-up: Michael C Hing Coffee Engineering -The Most Flavor Coffee- Lok Chan Craft Coffee Roaster (DRC Coffeelac Premium K4) Au Cho Wa Gary Urban Coffee Roaster Tst (Ethiopia Guji Shakiso Tade GG) [REC] 2018 official page: bit.ly/REC2018...
Roastgem Experimental Cup 2018 - Interview with Champion
Просмотров 4806 лет назад
[ Roastgem Experimental Cup 2018 ] Congratulation! -The Best Roaster 2018- champion: Bosco Tai ORLI COFFEEWORKS 1st runner-up: Jackson Leung sensory ZERO 2nd runner-up: Michael C Hing Coffee Engineering -The Most Flavor Coffee- Lok Chan Craft Coffee Roaster (DRC Coffeelac Premium K4) Au Cho Wa Gary Urban Coffee Roaster Tst (Ethiopia Guji Shakiso Tade GG) [REC] 2018 official page: bit.ly/REC2018...
BARISTA TALK CHAMPION: HKBC 2018 Part I
Просмотров 4606 лет назад
HKBC 2018 champion: Wong Chun Pan, Laughing. Knockbox Coffee Company 「我覺得有人，咖啡才會有靈魂，工藝的事情機器是不能代替」
BARISTA TALK CHAMPION: HKBC 2018 Part III
Просмотров 3056 лет назад
HKBC 2018 champion: Wong Chun Pan, Laughing. Knockbox Coffee Company 「成為冠軍以後，不會有太大改變，對於我來說只不過是檢測自己現階段的能力或是技術」
BARISTA TALK CHAMPION: HKBC 2018 Part II
Просмотров 3176 лет назад
HKBC 2018 champion: Wong Chun Pan, Laughing. Knockbox Coffee Company 「Signature drink（特色咖啡）帶到也門戰火的燒煙，那些是令我們會感到不開心、不快樂，甚至是飲泣的煙，但我們現場見到的是很好、很美麗，這就會有一個互相的襯托、對比」
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
Просмотров 1826 лет назад
Terry Tse @ Return Coffee Roastery roasting philosophy: Prefer Roast to Medium or Medium-Light Level. Aim to maximize the origin flavour character with balance flavour and high sweetness. roaster: PROASTER THUR-03 [REC] 2018 official page: bit.ly/REC2018 #mtcgroup #cropster #coffeeandtaleshk #acaia #playgroundstudio #redback #one2crack #啡聞 #PROASTER #RoastgemExperimentalCup #REC2018 #bestroaste...
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
Просмотров 916 лет назад
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
Просмотров 1036 лет назад
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【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
Просмотров 2866 лет назад
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
Просмотров 1806 лет назад
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
Просмотров 1196 лет назад
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
Просмотров 1756 лет назад
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
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Просмотров 1036 лет назад
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
Просмотров 836 лет назад
【 ROASTGEM EXPERIMENTAL CUP 2018 - contestant 】
Roastgem Experimental Cup 2018 - Hong Kong
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Hong Kong Cup Tasters Championship 2018
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Hong Kong Cup Tasters Championship 2018
Hong Kong Cup Tasters Championship 2018-Barista talk Champion(Part B)
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2017 Hong Kong Brewers Cup Champion - 追夢 (part 1)
Is it for two cups of coffee?
Brilliant! You just dramatically improved my morning cup of coffee - thank you!
You're my inspirer, thank you so much!
Very good gege
🐶
It's delicious! Maybe the secret is in the 40s wait, or the 1 : 7.3 ratio? I wonder how coarse is your setting, any hint?
They said its like chemex coarse. An 11 in the ek43
@@baristaodla7640 thanks mate!
🐶
a must visit cafe and roastery in Seoul. I also brew their coffee in this video ruclips.net/video/ixXhznBjz3A/видео.html and love it
카메라를 슬쩍 의식하시는 모습이 귀여우세요! ㅎㅎ 내일 커피마시러 서교동 가겠습니다!
Passionate
ruclips.net/channel/UCXRVxMlXBWFXX4_RVKoCfSQ
Kasuya model and Kono's dripper are also known as a slow extracting dripper. When comparing kasuya model and Kono’s dripper, which is more slow?
Great video! We are making a documentary about AeroPress. Do you think we could feature a short clip from your video?
subtitles Please
Very friendly and honest advice. I will try to follow!
Thank you for this summarized video I recognise two of these baristas, well made so keep it up aniki!
Just made this, and it is amazing, wery different from what i normally do on my aeropress, but amazing.