I wouldn't have expected any less from you, closing out a topic (2018) before just throwing out a new one (2019). Keep up the consistency and great content on this channel.
Finally. I bought one years ago and still can't figure out how to get from A to B on the dang thing. It's absurd that there aren't any V60 tutorials out there.
Kelsomatic probably because the time spent in filming and editing and planning could be used to practice pour technique, workflow and palatte development for the v60. hahaha
Completely agree that you were correct with your prediction about Chinese coffee. I had a blend at the La Marzocco Cafe from a company called SeeSaw that is based in china. It was a blend of 3 Yunnan coffees. Very delicious to boot!
SeeSaw coffees are extremely popular in Shanghai, the coffees served there are really interessant. But they just have one reference of Chinese coffee, which is a bit disappointing.
I really missed your videos during the holidays :) it's nice to have you back! I'm in the process of reading your book now and it's lovely and so informative! Even persuaded a friend to grab a copy for herself! :)
Can you do a comparison between Melbourne (Australia) and London? I'm interested to see the main reasons why speciality coffee struggles in the UK compared to the amazing amount of high quality coffee (v60, batch brew, cold brew etc) in cafes in Australia.
How do you think more mainstream cafes brands such as Costa & Nero will attempt to move into the more specialty market? I see most of these bigger brands now offering flat whites, cortados and some alternative bean options but will they be doing anything beyond that? If there is greater encroachment by these bigger brands into the specialty space does that mean serious trouble for smaller independent specialty cafes or can there be coexistence?
I don't see the act of venturing into higher quality espresso and thus espresso drinks as an indication of a venture into specialty coffee. Single cup coffee serving is not easy or cheap to scale but improving the quality of espresso and adding drinks to the menu can be done without disruption to the typical flow of business. I have lived in the US and Europe (Poland) and I have found that the differences between common and specialty shoppes very striking. In Poland the choices are very black and white, It's either Costa & Nero which are 100% espresso based or to a full-on specialty shoppe. Whereas in the US there is far more of a gradient from common to specialty. For example, I worked at a common shoppe in the US where we often served quite good single origin in batch brew and pour over but at the same time we also served espresso from automatic machines. I would like to see Costa or Nero do a batch brew but I'm not sure if it would ever happen.
@@jameshoffmann What do you think is the future for H+H? A few years back the Stansted one was surprisingly good - very acceptable coffee and engaged barista's who were happy to tell you the roaster and tasting notes. last few times it's been awful and the barista's have clearly not cared about coffee at all. That location obviously gets massive custom regardless but I wonder if they'll do anything more with the brand.
I suspect China coffee will continue to expand. Thanks to La Marzocco Cafe's guest roaster program I tasted some great Yunnan coffee from Seesaw Roasters.
My 2019 prediction (or at least hope): A higher level or professionalism is cafes/the coffee industry in general. How can we expect to be taken seriously by random consumers off the street if we do not display a more professional image? People won't pay more for coffee if we don't provide an experience that matches the price point.
So, first thanks to this video I understand that you are the author of the book lying just next to me. It all makes sense :D. Thanks for your contribution.
Hi James, Have UK coffee shops been selling and selling out of Oatley like they have in the US? If so, any predictions for Oatley or oat milk generally? It’s like it’s own opioid epidemic on this side of the pond!
I have tried making my own oat milk in the past, not because I don't drink milk, but because I wanted to try it out as a student with no money. Maybe that will be a thing, that coffee Brewers start making their own "milk", perhaps with local ingredients or special flavors?
Can you make a video on what do you propose for cheap/medium priced grinding? I have a basic skerton and I'm not sure whether buying Wilfa Svart would make me any (except the electric part ofc) difference. I'm brewing in moka pot, aeropress and v60
@@seuni94 was on Hario Skerton, switched to stainless steel burr hand grinders, and never returned to Skerton. Grind quality is amazing, enables me to try much wider range of v60 parameters, and most of all, so easy to grind, i'd say about 20% of the effort of the usual ceramic hand grinder. To name a few of the stainless burr grinder : 1zpresso Q, Timemore G1, Comandante c40 (lowest to highest price)
hey I work in a Whole Foods and I think you may have just been a year too early, my work and the products (and ordering process) are just beginning to change right now. Still, I don't see our coffee bar opening up to anything but Allegro any time soon.
@@jameshoffmann yes I think you're right, it was more of a wish than a prediction on my part. There's a coffee shop fairly close to me called 'The Bionic Bull' in Hertford town (about 25 miles north of London) They roast in small batches from inside their cafe, they offer V60 and Aeropress brews. I adore the place. If you're ever in the area you should check it out.
James Hoffmann on the other hand, in cheaper labour market like Thailand, manual slow bar like V60 is on the rise. With the wage like £7-8 a day, i guess they decided to keep the image of specialty show than buying high-taxed Bunn tech brew machine.
The move that Whitbred made was wrong. They should've held onto it, and then also use Diageo to distribute it, along with M&S.... These people. Seriously. Can coffees have already exited in SE Asia for a long long time. Lotte was one of the major players any way.... I don't know...
I wouldn't have expected any less from you, closing out a topic (2018) before just throwing out a new one (2019). Keep up the consistency and great content on this channel.
2019 Prediction: James Hoffman will (finally!) do a V60 video/tutorial/etc.
For the love of all things coffee, we can't wait for that.
Finally. I bought one years ago and still can't figure out how to get from A to B on the dang thing. It's absurd that there aren't any V60 tutorials out there.
Ah you gotta check out the matt perger video
@@KelsomaticPDX In the meantime, check out, for example, Rao's tutorial: ruclips.net/video/c0Qe_ASxfNM/видео.html
Stefan Herzog i feel rao's too strict and technical, but i've picked up a few things and then some. it'd be interesting how hoffman would teach. :)
Kelsomatic probably because the time spent in filming and editing and planning could be used to practice pour technique, workflow and palatte development for the v60. hahaha
Legend. Can we get a tutorial on how you style your hair next haha
Thanks for the mention James!
Completely agree that you were correct with your prediction about Chinese coffee. I had a blend at the La Marzocco Cafe from a company called SeeSaw that is based in china. It was a blend of 3 Yunnan coffees. Very delicious to boot!
SeeSaw coffees are extremely popular in Shanghai, the coffees served there are really interessant. But they just have one reference of Chinese coffee, which is a bit disappointing.
I really missed your videos during the holidays :) it's nice to have you back!
I'm in the process of reading your book now and it's lovely and so informative! Even persuaded a friend to grab a copy for herself! :)
Can you do a comparison between Melbourne (Australia) and London? I'm interested to see the main reasons why speciality coffee struggles in the UK compared to the amazing amount of high quality coffee (v60, batch brew, cold brew etc) in cafes in Australia.
Do some coffee related experiments. I feel that it would be a neat little mini series to run.
How do you think more mainstream cafes brands such as Costa & Nero will attempt to move into the more specialty market? I see most of these bigger brands now offering flat whites, cortados and some alternative bean options but will they be doing anything beyond that? If there is greater encroachment by these bigger brands into the specialty space does that mean serious trouble for smaller independent specialty cafes or can there be coexistence?
I don't see the act of venturing into higher quality espresso and thus espresso drinks as an indication of a venture into specialty coffee. Single cup coffee serving is not easy or cheap to scale but improving the quality of espresso and adding drinks to the menu can be done without disruption to the typical flow of business. I have lived in the US and Europe (Poland) and I have found that the differences between common and specialty shoppes very striking. In Poland the choices are very black and white, It's either Costa & Nero which are 100% espresso based or to a full-on specialty shoppe. Whereas in the US there is far more of a gradient from common to specialty. For example, I worked at a common shoppe in the US where we often served quite good single origin in batch brew and pour over but at the same time we also served espresso from automatic machines.
I would like to see Costa or Nero do a batch brew but I'm not sure if it would ever happen.
@@jameshoffmann What do you think is the future for H+H? A few years back the Stansted one was surprisingly good - very acceptable coffee and engaged barista's who were happy to tell you the roaster and tasting notes. last few times it's been awful and the barista's have clearly not cared about coffee at all. That location obviously gets massive custom regardless but I wonder if they'll do anything more with the brand.
2019 trend - b a t c h b r e w renaissance
I'd say it's been happening a few years now, in the UK anyway.
Well done. I believe you were fairly spot on
I suspect China coffee will continue to expand. Thanks to La Marzocco Cafe's guest roaster program I tasted some great Yunnan coffee from Seesaw Roasters.
Coffee is grown in so many regions I think it will be solid.
3:08 is that accurate? Wow! that many shops closed? Looks like too much supply in the marketplace.
My 2019 prediction (or at least hope): A higher level or professionalism is cafes/the coffee industry in general. How can we expect to be taken seriously by random consumers off the street if we do not display a more professional image? People won't pay more for coffee if we don't provide an experience that matches the price point.
So, first thanks to this video I understand that you are the author of the book lying just next to me. It all makes sense :D. Thanks for your contribution.
Hi James,
Have UK coffee shops been selling and selling out of Oatley like they have in the US? If so, any predictions for Oatley or oat milk generally? It’s like it’s own opioid epidemic on this side of the pond!
I have tried making my own oat milk in the past, not because I don't drink milk, but because I wanted to try it out as a student with no money.
Maybe that will be a thing, that coffee Brewers start making their own "milk", perhaps with local ingredients or special flavors?
Can you make a video on what do you propose for cheap/medium priced grinding? I have a basic skerton and I'm not sure whether buying Wilfa Svart would make me any (except the electric part ofc) difference. I'm brewing in moka pot, aeropress and v60
I'd also be grateful for a skerton video. I'm having problems with setting it for v60/aeropress and the data I find online is misleading
@@seuni94 was on Hario Skerton, switched to stainless steel burr hand grinders, and never returned to Skerton. Grind quality is amazing, enables me to try much wider range of v60 parameters, and most of all, so easy to grind, i'd say about 20% of the effort of the usual ceramic hand grinder. To name a few of the stainless burr grinder : 1zpresso Q, Timemore G1, Comandante c40 (lowest to highest price)
More predictions please
hey I work in a Whole Foods and I think you may have just been a year too early, my work and the products (and ordering process) are just beginning to change right now. Still, I don't see our coffee bar opening up to anything but Allegro any time soon.
I'd like to see V60 brewing in more coffee shops.
We've got quite a bit down in South Africa, but not nearly as much as espresso.
@@jameshoffmann Personally I'd like to see less, batch brew (when done right) is so much more consistent.
@@azzbo85 came here to say the same thing!
@@jameshoffmann yes I think you're right, it was more of a wish than a prediction on my part. There's a coffee shop fairly close to me called 'The Bionic Bull' in Hertford town (about 25 miles north of London) They roast in small batches from inside their cafe, they offer V60 and Aeropress brews. I adore the place. If you're ever in the area you should check it out.
James Hoffmann on the other hand, in cheaper labour market like Thailand, manual slow bar like V60 is on the rise. With the wage like £7-8 a day, i guess they decided to keep the image of specialty show than buying high-taxed Bunn tech brew machine.
I had a Yunan coffee which was fantastic
About the map: The page isn’t redirecting properly
It's working now. Thanks :-)
The move that Whitbred made was wrong. They should've held onto it, and then also use Diageo to distribute it, along with M&S.... These people. Seriously. Can coffees have already exited in SE Asia for a long long time. Lotte was one of the major players any way.... I don't know...
Can I buy Chinese coffee at squaremille right now?
My prediction for 2019 is that you won't start running high-pass filters on your audio