I would love to see more guides on coffee brewing, you definitely make the best instructional videos on RUclips! The insight into coffee origins in your book is extremely useful, I think videos on the topic of varieties and coffee regions could be just as useful, and maybe more approachable. I also love your comparisons of coffee equipment, maybe some sort of "Top 5"-esque video would be a fun idea?
Could one of those 60 videos this year be about decaffeinated coffee? I really enjoy coffee (the smell, the taste, the process, the ritual) and have a cup most days, but I don't handle caffeine well and I generally opt for decaffeinated beans. Some specific questions: What effect does the decaffeination process have on taste/quality? Preferred decaffeination process? Any tweaks to brewing methods for decaffeinated beans? Is anything interesting happening in the industry around decaffeinated coffee? Cheers!
Super excited to see more content from you & this channel! I do think you're right about specialty dark roasts, and I see no reason to exclude fans of those flavors from the world of craft coffee. In my experience, the leap into the world of specialty coffee can be a bit frightening - having come from consuming almost exclusively Peet's French Roast, I was admittedly a little hurt upon discovering my 'beloved' coffee was largely frowned upon by the specialty community. It took a few months of research, experimentation, and an incredible Rwandan from a local roaster to finally open my mind fully to the amazing potentials of coffee. Not only had I never conceived of tasting fruit in my coffee, the very idea sounded - well - kinda weird, at first. Coffee that tastes like "hot blueberry lemonade?" Why on earth would I want to drink that?? Well, many more months, brewing devices, books of notes, & bags of fresh coffee later, I cringe at the thought of how proudly I once brewed my commercial French Roast. But I shouldn't, because like all things, discovering the passion of craft coffee is an experience, a journey, and if we didn't start somewhere we'd have no way to grow. Today I sip my drink, a local, City roasted espresso blend of washed Guatemalan and natural Ethiopian, and savor each sweet, tart, chocolatey and dark note that plays on my palate, satisfied that I produced a cup in line with what the artisans who crafted the coffee imagined. Thanks for bringing so much to the coffee community - I have been following you since my own first ventures into the Aeropress, and only just realized I've never subscribed. Here's to many great cups in 2019!
Discovered this channel about a month ago, and I consider myself a super casual espresso at home type of guy (Breville 870XL peasant), but now I feel compelled to re-watch episodes, regardless of topic, each day for that first coffee of the day. So yes, more videos in 2019 sounds fabulous! Thanks for the highly entertaining mornings, James.
60+ videos in 52 weeks, I admire the ambition! Making and coming up with videos, as well as getting them edited and published is hard work! And while managing a coffee company and other side stuff. No wonder this channel is so successful. Powered by coffee... ;)
Nice to know! As a freshly committed vegan, I‘ve been settling on oat milk, but would love to have a frothier option. Will keep my eyes open for hemp milk here in Germany.
Appreciate every video you make James, ever since I discovered your hack for the perfect cafetiere I was hooked! Whether you manage 60+ vlogs or not, they're greatly appreciated! Thanks again.
totally agree.. especially for milk prediction. After Muhammad Aga from Indonesia got score 6 from 3 sensory judge for milk beverage presentation in WBC 2018 Amsterdam, now in Indonesia Barista Championship 2019, more than half of the competitors are using their own milk creation. i am sure that in barista competition this year for milk beverage presentation we will see a lot of new milk creation :
Have really enjoyed your content over the last year. Your FP tutorial (probably via Reddit) was what brought me here and, while I don't use it verbatim, I found the approach very informative. As such, would love to see more tutorials on here - pourover would be great, as someone else mentioned, and maybe something on troubleshooting/dialing in your brew on specific beans. Cheers and happy new year.
Fan from Seattle here! You were spot on about alternative milks. Even all our drive-thru coffee stands (located on most corners!) are well stocked with soy, almond, rice, coconut, oat, hemp, even goat milk. Prediction for 2020: explosion of CBD - CBD infused coffee, CBD sweetner, Water Soluble CBD powder, etc.
Loving the content. Can’t wait to have 60/80 new videos this year 🤙 as an Australian viewer I’d like to see you do one on the new Delter Coffee press (similar to an aero press) or some other international coffee equipment, styles, brews, etc, maybe even one on beans and styles. Keep up the great work. Cheers mate
I'm actually really excited about these predictions, and I can't wait to see what 2019 brings for the coffee industry. Your content is amazing, James! I'd love to see more brewing guides with different methods, and comparisons of different roasts of the same coffee. Cheers!
Lysets vokter I totally agreed...until I watched „The Milk System“ and started to question my consumption of milk products in general. Tried soy, almond, coconut and more. Hated them all. Then I tried oat milk (not Oatley, which is OK but a bit on the bitter side for me) and grew quite fond of it over time. Sure, it‘s not milk, but it‘s not too difficult to like if you give it more than a one-time chance.
I just recently found your channel, but what I'd like to see from this channel for 2019 is to continue the level of quality. Increasing the number of videos is nice but it'd be disappointing if the quality or even the content were any worse. You always seem to have such good insight and knowledge and experience in your videos, so thank you very much for that! I think your predictions seem pretty spot on for the coming year, we'll see later in the year how accurate you were
I really enjoy your Content, so I'd like to support you! Especially if you double the amount of videos you're putting out! Maybe some amazing quality shirts or merchandise or other USEFUL products. In the mean time, I will order some coffee at Squaremile.
Great video as always James! In regards to dark roasts, I definitely have seen specialty cafes in my area introduce both darker roasted blends and single origins. I want to add on to the point that a couple of the cafes that are offering these darker roasts are also pushing the usage of full immersion as the main brewing method. It'll be interesting to see on a global scale if an increase of dark roasts will also lead to full immersion becoming more prevalent.
I absolut love your "hacks" videos. The little things that makes a big difference like the Americano hack and the no static hack. Funny enough are you also the person that told me about coffee collective and the world of specialty coffee, so thanks!
I wanna see your morning coffee ritual...how you prepare or what you consume when you wake up. Just a general sense of curiosity here. Also really enjoy these predictions videos.
Do you think that if we put more of a focus on drinking coffee IN rather than on the go we could reduce waste: putting more of an emphasis on using the ceramic or glass house cups and sitting in rather than paper cups and running.
A prediction I have, maybe not for this year but for the near future, is the role-change of dairy and alternative milk in coffee shops (and the rise of specialty dairy). What I mean by that is alongside the rise of non-dairy products and vegan diets, comes the decline of animal products, and therefore that industry as a whole. I think this is inevitable and necessary, however I don't think animal products can or will completely disappear. Instead, for example, if you go to a coffee shop and order a drink, it will come standard with some form of alternative milk (be it oat, almond, hemp, whatever the shop decides). Instead of being made with whole milk standard, you would have the option, for an extra charge, to have it made with an extremely high-grade, specialty dairy milk. I love dairy products, but I understand the environmental impact it has at the scale the industry is at. I would gladly pay more for a specialty dairy option, especially if the entire industry is scaled down to a fraction of the size it's at now. Sorry for the rambling :P
It'd be so great to see a brew coffee grinder showdown! From Baratza Encore or the Wilfa all the way up to the EK43. You could analyze with sieves and by time, noise, taste, etc. And including in the lineup the OE Lido, OE Apex, and the flat Burr Baratzas.
Great chanell, I enjoy it very much. I'd certainly enjoy more "how-to" tutorials, where you show your ways to make great coffee and get to the nitty-gritty of it. Many people have asked for a V60/dripper video + I am waiting for it too!
Hey, James! I love your content, but I /really/ don't want to see you doubling your videos or increasing the number just to increase the number because that tends to a LOT of filler or a lot of vlogs or topics that you won't love. It might be easy at the start, but increasing production artificially /usually/ tends to lower quality. i'm sure you know that, and I'm excited to see what you do to combat that and I have faith in you :) Keep up the quality work, and here's to another great year!!
Definitely agree with your predictions! Feeling quite strongly about the packaging prediction, as much as we enjoy beautiful and meticulous packaging, sometimes it's just too much and we might be better off with just simple ones. As for dark roast, seems like lots of roasters in Japan (and probably other countries too?) offer the same coffee in both light and dark roasts, guess we'll see more of this happening?
Video idea Best Home Espresso machine & grinder combo for: Under $250 Under $500* Under $1000 Under $2500 I’m wanting a home setup & lost in a sea of options. I want to spend $500 but could be convinced to go higher if it was worth it. Ie: what do you gotta spend to get a good shot? Even with a really high quality coffee my palette feels it needs sweetener. Espresso doesn’t need any sweetener & im trying to be conscious about sugar in 2019. So what’s the best set up?
I have spent the better part for this month and last dissecting that exact question. I started off asking a similar question in a tier system... I had a budget of $800 ... but I could be convinced to spend more. Then I really started to research and watch videos and read a few articles from experts... and it was really insightful and fun, I learned a lot. I can say with confidence I know how to guide anyone into a prosumer/semi-commercial home espresso machine with a grinder to match the machine's worth and why the upgrade from tier 1 to 3 is worth it for the longevity of machine and cost. But it seems like you want a good shot and u have a budget lets say around $1000.... and I'm saying I bet I could convince you to spend $3500 and have a machine and grinder that gives you consistent shot better than Starbucks (tier 2), and equally competitive with higher-end cafes you would find in major cities or cafes in Italy or other European countries. So Let begin Do you want a machine that will last 20~30years or an "espresso machine" that will last around 2~5 that will never even compare to Starbuck quality (teir2), it will be of a (tier 1) and will cost around that $500~$800 range. For this look at the Gaggia Classic with a Breville smart pro or the Baratza sette 30 for grinder. And read no further. More important than your machine is your grinder. you should expect to spend about 3/5th of the cost of your machine on a grinder ~ 40%. The reason for this is your grinder burr size and shape (Flat or conical) is directly correlated to the quality of flavor and intensity you extract from the 4 main bean types. You can pull a shot so perfectly that it has a sweet and light taste and a full body without bordering on the side of bitterness. The bigger the Burr size the more quality flavor you will extract, I won't get into why but it has to do with heat and time duration. This will also correlate to the tiers. So 40mm~55mm (tier 2 Starbucks), 56mm~68mm (tier 3 *what you're trying to achieve*), and 69mm~88mm (Tier 4 *world barista competition lvl*) The thing to consider in grinder: -Size -The material of the burr (Stainless Steel, Titanium, Stainless Steel with a coating for extra hardness like "Silver Knight" or "Speed red", or SSP) -Digital or manual (the difference between manually grinding out 17grams or digital programming it via time or weight for the perfect amount) -Brand Here are some Brands to look at: ECM Macap Anfim Mazzer Eureka Ceado Rancilio Group Mahlkoenig Compak The Eureka Atom is a Leader and one of the best for the price (tier 2) grinders. there are some grinders by the brands on that list that are double the price and still can't compete with the Eureka atom. Of these brand, the notable ones that stand out are Eureka, Ecm, Ceado, Compak, and Mazzer. Let's Move on to Machines 3 types: -Single boiler -Heat exchange (Single boiler) -Dual Boiler How to choice: Will a lot of your drinks be Steam milk based? How Many drinks will you be making in a day (2 shots = 1 drink 6~8oz)? And lastly, do you want to pull ur espresso at the same time as frothing/steaming your milk? The decision should really between the heat exchanger or dual boiler, and the only 3 Brands to consider are: ECM Profitec Quick Mill In your search, you will find brands like "rocket" or "Izzo" that do not compete with the engineering and quality of the top 3 brands despite even tho they share the same pricing range. With the dual boiler, you will get better pressure (2psi compared to the 1~1.3 from a heat exchange) from your steam wand which helps with better microfoam creation. In Conclusion, i settled on the Profitec 600 (with the new 2019 pid and pressure valve upgrade) with the Eureka Atom Specialty 65 and it came to a total of = $3500ish. There are 3 main companies which all have an amazing presence on youtube for advice and comparisons. They are: Clive Coffee Whole Latte Love Seattle Coffee Gear Clive is the best in my opinion.
I'd love to see more business and marketing minded content! I really enjoyed your business q&a that you had a while ago. There are few resources in the coffee industry to look to when wanting to get into the fine details of running a coffee shop and/or roastery.
Great video as usual. Maybe a video about the roasting process and how to visually differentiate between different beans without brewing would be nice. :)
Last prediction was the best 😁 looking forward to more content James! What if you do a coffee tasting series where you share micro lots or single origins or maybe even your favorite coffee shops
Hey Bro. Dark Roast is ok. But not old stale oily Coffee Like Starburnt or Duncan Donuts. This Sis the year we Reach our to folks and teach the about Speciality Coffee. Lots of Folks Don’t Know and would like to Know about This awesome Market. Thanks.
I prefer darker roasted coffee at the moment, although have struggled to find a source for good quality dark coffee. I'm sure I'll swing back to medium and light at some point, variety is one of the things I love about coffee - the more quality choices available the better.
In Germany we have Quijote who are focused on direct trade coffee with complete transparency on where their money goes. They do offer a quite big range of dark roasts for espresso and it seems to work extremly well. Just to clearify: They don't roast into the 2nd crack and clearly state this but the darkest ones seem to be close to it. Espesically with espresso many people seem to enjoy dark roasts but still want high quality and/or direct trade coffee.
So, I guess we still have a few weeks until the year is out but from my (completely anecdotal) point of view as a barista, you're definitely on the money with regards to packaging and dark roasts. I've seen a lot of cafes in my area of the US switch to either paper straws (which became a weirdly political issue here this year, for some stupid reason) or those sippy-cup corn plastic lids for cold drinks, and have noticed more customers bringing their own travel mugs into the shop. As far as dark roasts go, it still seems like the super crafty third-wavey roasters are sticking to their light-medium roast guns, among more casual coffee drinkers I've noticed a decrease in interest in those coffees and an uptick in darker styles. Not sure whether there is any numerical data to support this one. And with alternative milks, you were definitely right that interest in non-dairy milks has gone crazy this year (even more so than plant-based meat alternatives), but it doesn't seem like hemp milk really took off like you predicted. Instead, 2019 is honestly still the year of oat milk, with more brands starting to compete with Oatly. I don't know enough about state of the art espresso equipment to comment on that prediction, and my brain is already so thoroughly melted by the state of the American government that I have not had the mental capacity to follow Brexit very closely.
I personally love brewing guides, as it is always great to improve. Therefore, I think it would be cool to see you collaborate with different coffee makers, and show how they would do it and what differences you may have in the way of making coffee.
Starting the video off i was just about to write a comment about the Eversys Cameo, seems liks it's the first thing on the list! Had the pleasure of tasting a couple of cappuchinos from this beauty of automation around christmas. Spectacular really, only thing missing is the latte art.
Very interested to see if hemp milk really does take a place on center stage. Thanks for alerting me to its existence. Might give it a try instead of oat milk.
I'm not sold on the dark roast at the artisan level. Dark roast is still dark roast. They still gunk up equipment that a lot of artisans don't want to deal with. I never want to use dark roast on my high end grinders and espresso machines.
Hi James, Looking forward to more and more interesting videos from your channel this year. I'm curious about your packaging prediction - do you think there is space for re-usable bean packaging for home brewers? Sort of like the "growler" refill model that some off licenses do for craft beer? Also, would love to hear your thoughts on the Prismo pressure valve cap for the Aeropress. Thanks!
I want to see you buy at least one more superfluous toy like the Ember mug (and have a crisis of character over it of course). In fact maybe you should start with the Ember travel mug. 👍🏻 That would make me happy.
I think the main things Oatly did right are neutrality of taste, a decent price and foamability. If other alt milks can pull that off I don’t see why oatly has to reign supreme, though I do really love their product. I honestly think the thing that made them really pull through was the ability to make latte art with it. It’s the only non-dairy milk I’ve ever been able to consistently get shape out of so easily.
What he said! I’m a huge coffee nerd, but I struggle hardcore with taste profile. Like what roasters put on the bag and how to taste that. I agree tho, if that is possible
Great video James. Be good to see your tips for great coffee on a budget. I don't have the money for a home espresso machine but do have an aeropress, v60 and cafetiere.... What's my best bang for buck coffee experience at home?
YAY, more vlogs from Jimseven in 2019!!! One suggestion. Would you please speak to brew water temp as a tunable variable? Virtually everyone speaks in wide ranges with no real meaningful detail (cause-affect, if-then-else, etc.). I've been nerding-out on coffee for a few years now and it still seems to be the one variable that isn't well spoken to (in my opinion).
Late as usual, but. Would like to see several programs on home roasting with drum roasters, maybe including a hierarchy of equipment as skills increase. For example, where do U go after using a Quest M3 since roasting machine manufacturers seem not to be interested in building an “entry level” prosumer gas roaster? How about the new influx of Chinese made roasters? Mill City roasters for example, are Chinese built. Roaster myths, like the fetish of old Probat machines. Designer vs functional little known names. Selecting green beans, roast levels, storage, etc....
More Clear coffees reviews. LOL! The review of your own WBC video was an interesting, I was more intrigued with your signature drink. Could you take a look at how the previous WBC signature drinks are made, and could you try to replicate them... starting with your own.
I agree about the dark roasts... Would be nice to see more craft coffee companies offering up a dark roast! Not quite to the levels of what gets sold as french roast, but more like... somewhere in between medium and dark roast, where you can still have a lot of the flavours, but you aren't moving into the areas where some would describe it as "burning tar"...
There's a few people on the coffeeforums uk forum arranging speciality darker roasts from different roasters, especially compass coffee. I enjoyed it the one time I tried it, definitely requires attention to make sure the beans in question can take the extra development.
James I'd recommend doing some noise removal on your audio recordings - would make them sound a lot cleaner and remove hiss. It's really easy in Adobe audition/premiere if that is the package you are using.
Definitely some brewing guides. So I agree with everyone I liked that someone asked to see your routine. I’m sure that differs from time to time so if you wake up and do espresso maybe show us that or you wake up and do pour over. Also, A multi brew method grinder series. Entry level (breville smart, encore, virtuoso) compared to really high end grinders (forte, eureka, ceado ). Being that these low ends can be dialed in for espresso of coarse....pun intended. Anyway, long read but thanks for the content!
To be honest I'd love to get get into espresso but it's a little intimidating to even figure out where to start especially since I live in a place that doesn't have a good coffee shop within a 45 minute drive. So I'd love to see a getting started making espresso at home video if you have time.
I’ll also chime in and parrot everybody else. I’d love to see more brew guides, you really do have some of the best ones on RUclips. Would you be interested in doing brew method comparisons? It seems that you err on the side of objectivity, but I’d love to see something like a comparison of several different popular Hario brew methods. How does coffee brewed with the 4:6 method differ from coffee brewed using Scott Rao’s method? Is one particularly better suited for certain types of coffees? Other than that, here’s some stuff I’d be interested to hear about from you: how water quality affects brew outcome, and how people brewing at home can gauge to what extent their water is affecting their cup. I’d also love to hear you talk more about the process of sourcing coffee from growers. I’ve heard you say that the current paradigm is not close to ideal. While I wouldn’t want you to necessarily feel like you have to offer solutions to the system, I’d just like to have an overview of how it works. Sort of a broad overview for the curious layperson.
Great videos James. What is going to happen to producers with the price of coffee rock bottom? With the coffee producer getting older and their children not interested. Also many producers will disappear as they will use the land for real estate or more profitable crops.
Hey, Great videos !!! lots of customers are looking for "fair trade" coffee. Its an interesting subject with a lot of aspects. The whole world of certificates in the coffee.
It's interesting to see the somewhat cyclical and revolving nature of the coffee industry. Changes to dark roasts and automation in coffee-making aren't necessarily movements that we'd typically connect to the third-wave but serve a key role in the expansion (and accessibility) of specialty. It appears the specialty coffee community is increasingly seeing the financial incentive in adapting to consumer needs and existing consumption patterns. This is great news - if we can make it easier for consumers to enjoy higher-quality specialty-grade coffees - then producers should benefit from this increased demand and price premium. Do you see any particular less famous coffee-producing origins that will gain a presence in 2019?
I would love to see the whole process of making coffee from your pespertive...literally you going to the field, select the berries, process them, dry it, roast it then chose a brew method and drink it...i believe that would be awesome.
Would you consider making some cocktail related videos? Obviously coffee liqueur based cocktails but maybe how alcohol could help develop palette or some such
I would love to see a series of mini videos like the one minute temper spotlight but instead of a product you present a brewing profile. A bit like a coffee of the week thing. E.g. take a light roasted brasilian, french press, grind on this setting , infuse that time, stirr and so on ... So all that want to join can do a large sample testing together
Our cafe used Hemp milk for roughly 5yrs. It’s been done, but taste n steaming wasn’t great. We ended up replacing when quality oat milk became available
@@jameshoffmann Well it's pretty interesting. The idea is that you make a "sped up" cold brew, so it is somewhat of a mix between cold brew, and more traditional methods. The recipe i've found will have you use around 43 grams of coffee, to 907 grams of water. Put it in a mason jar, or a bag, and steep it in 65 degree (celcius) warm water for 2 hours. Then simply just run it through a filter and enjoy it as you would cold brew (except that it is now warm, but you can cool it down). I've done some experimenting with it, and it does actually resemble cold brew. I'm still not sure that it hits quite the same flavor profile though, which is why it would be neat to have your input. As a student, i don't have the luxury of trying out the more expensive coffees, so it would be nice to see it done by a professional :) Plus, it's just another quirky way of making coffee, which is a definite plus in my book. Great channel you have, you deserve way more subscribers!
I know you've eluded to it before, but I would love to see an aeropress brewing guide. I'd also be interested to hear your thoughts on the world aeropress championship and maybe look at some of the winning recipes.
Would be good to know. I’m not having great success, mostly getting nasty chemical tastes from the clever. I actually find it easier with the AeroPress to get a good cup of coffee.
i have a question how am i so-post to set up the coffee french press from start to finish, while the best way to clean them. (i watched your video on how to make a great cut of coffee.. but i never new how to put my french fully together. i bought it 2 yrs ago and never got anything with it how to put it together (the things u put on the plunger)
could you do a taste opinion review of starbucks espresso and coffee perhaps? their whole bean casi cielo from guatemala and chiapas from mexico are single origin coffees, and i wonder how their espresso compares to really quality stuff too. i just got a job at starbucks, and while they dont sell many espresso drinks that aren't sweetened with sugar, there have been a few customers that get things like espresso macchiato, which is much less common at starbucks than the caramel macchiato, which is sortof the opposite sortof thing
I would like to see some beginner focused videos around the industry as a whole I.e.how does someone get involved in coffee, how can they learn more etc.
I wonder if 2019 will be the year we'll finally see the long waited pour over tutorial from James Hoffman. Cheers!
Best guarantee of the year from anyone, so far! @@jameshoffmann
Hi, I’m from 9 months in the future and yes it was!
I would love to see more guides on coffee brewing, you definitely make the best instructional videos on RUclips! The insight into coffee origins in your book is extremely useful, I think videos on the topic of varieties and coffee regions could be just as useful, and maybe more approachable. I also love your comparisons of coffee equipment, maybe some sort of "Top 5"-esque video would be a fun idea?
I immediately updated my tonight's Barista class about the future of coffee. Thanks James.
Could one of those 60 videos this year be about decaffeinated coffee? I really enjoy coffee (the smell, the taste, the process, the ritual) and have a cup most days, but I don't handle caffeine well and I generally opt for decaffeinated beans. Some specific questions:
What effect does the decaffeination process have on taste/quality? Preferred decaffeination process? Any tweaks to brewing methods for decaffeinated beans? Is anything interesting happening in the industry around decaffeinated coffee?
Cheers!
This comment section needs another "When are you making the Pourover tutorial?" comment.
You're welcome
Super excited to see more content from you & this channel! I do think you're right about specialty dark roasts, and I see no reason to exclude fans of those flavors from the world of craft coffee. In my experience, the leap into the world of specialty coffee can be a bit frightening - having come from consuming almost exclusively Peet's French Roast, I was admittedly a little hurt upon discovering my 'beloved' coffee was largely frowned upon by the specialty community. It took a few months of research, experimentation, and an incredible Rwandan from a local roaster to finally open my mind fully to the amazing potentials of coffee. Not only had I never conceived of tasting fruit in my coffee, the very idea sounded - well - kinda weird, at first. Coffee that tastes like "hot blueberry lemonade?" Why on earth would I want to drink that?? Well, many more months, brewing devices, books of notes, & bags of fresh coffee later, I cringe at the thought of how proudly I once brewed my commercial French Roast. But I shouldn't, because like all things, discovering the passion of craft coffee is an experience, a journey, and if we didn't start somewhere we'd have no way to grow. Today I sip my drink, a local, City roasted espresso blend of washed Guatemalan and natural Ethiopian, and savor each sweet, tart, chocolatey and dark note that plays on my palate, satisfied that I produced a cup in line with what the artisans who crafted the coffee imagined. Thanks for bringing so much to the coffee community - I have been following you since my own first ventures into the Aeropress, and only just realized I've never subscribed. Here's to many great cups in 2019!
Discovered this channel about a month ago, and I consider myself a super casual espresso at home type of guy (Breville 870XL peasant), but now I feel compelled to re-watch episodes, regardless of topic, each day for that first coffee of the day. So yes, more videos in 2019 sounds fabulous! Thanks for the highly entertaining mornings, James.
60+ videos in 52 weeks, I admire the ambition! Making and coming up with videos, as well as getting them edited and published is hard work! And while managing a coffee company and other side stuff. No wonder this channel is so successful. Powered by coffee... ;)
We have hemp milk at my coffee shop. It's pretty incredible; by far the creamiest non-dairy milk, and it's super sweet too. Love it.
Nice to know! As a freshly committed vegan, I‘ve been settling on oat milk, but would love to have a frothier option. Will keep my eyes open for hemp milk here in Germany.
James Hoffman: A world in flux.
2020: *ha*
Appreciate every video you make James, ever since I discovered your hack for the perfect cafetiere I was hooked! Whether you manage 60+ vlogs or not, they're greatly appreciated! Thanks again.
totally agree.. especially for milk prediction. After Muhammad Aga from Indonesia got score 6 from 3 sensory judge for milk beverage presentation in WBC 2018 Amsterdam, now in Indonesia Barista Championship 2019, more than half of the competitors are using their own milk creation. i am sure that in barista competition this year for milk beverage presentation we will see a lot of new milk creation :
Have really enjoyed your content over the last year. Your FP tutorial (probably via Reddit) was what brought me here and, while I don't use it verbatim, I found the approach very informative. As such, would love to see more tutorials on here - pourover would be great, as someone else mentioned, and maybe something on troubleshooting/dialing in your brew on specific beans. Cheers and happy new year.
Fan from Seattle here! You were spot on about alternative milks. Even all our drive-thru coffee stands (located on most corners!) are well stocked with soy, almond, rice, coconut, oat, hemp, even goat milk. Prediction for 2020: explosion of CBD - CBD infused coffee, CBD sweetner, Water Soluble CBD powder, etc.
Loving the content. Can’t wait to have 60/80 new videos this year 🤙 as an Australian viewer I’d like to see you do one on the new Delter Coffee press (similar to an aero press) or some other international coffee equipment, styles, brews, etc, maybe even one on beans and styles. Keep up the great work. Cheers mate
I'm actually really excited about these predictions, and I can't wait to see what 2019 brings for the coffee industry. Your content is amazing, James! I'd love to see more brewing guides with different methods, and comparisons of different roasts of the same coffee. Cheers!
Yes, slap that "Vegan" sticker on the package, that's basically free marketing.
Lol good one. On the other hand fuck veganism. Every plant based milk is total shit
Lysets vokter I totally agreed...until I watched „The Milk System“ and started to question my consumption of milk products in general. Tried soy, almond, coconut and more. Hated them all. Then I tried oat milk (not Oatley, which is OK but a bit on the bitter side for me) and grew quite fond of it over time. Sure, it‘s not milk, but it‘s not too difficult to like if you give it more than a one-time chance.
whenever i see you have uploaded it makes me happy. Thankyou for the consistency of greatness in every video
I just recently found your channel, but what I'd like to see from this channel for 2019 is to continue the level of quality. Increasing the number of videos is nice but it'd be disappointing if the quality or even the content were any worse.
You always seem to have such good insight and knowledge and experience in your videos, so thank you very much for that! I think your predictions seem pretty spot on for the coming year, we'll see later in the year how accurate you were
60 videos for 2019? You just made my day! 🇬🇧☕️👍🏼🙂 I'll follow up with some suggestions on topics I'd like to see. Thanks so much as always!
Sincerly Hope you do more videos this year! I really enjoy your content and your Point of view! Keep make Quality Coffe and have a Nice 2019
Your videos are always top notch. Thanks so much for the work you put in!
I really enjoy your Content, so I'd like to support you! Especially if you double the amount of videos you're putting out! Maybe some amazing quality shirts or merchandise or other USEFUL products. In the mean time, I will order some coffee at Squaremile.
Great video as always James! In regards to dark roasts, I definitely have seen specialty cafes in my area introduce both darker roasted blends and single origins. I want to add on to the point that a couple of the cafes that are offering these darker roasts are also pushing the usage of full immersion as the main brewing method. It'll be interesting to see on a global scale if an increase of dark roasts will also lead to full immersion becoming more prevalent.
I absolut love your "hacks" videos. The little things that makes a big difference like the Americano hack and the no static hack. Funny enough are you also the person that told me about coffee collective and the world of specialty coffee, so thanks!
I wanna see your morning coffee ritual...how you prepare or what you consume when you wake up. Just a general sense of curiosity here. Also really enjoy these predictions videos.
James, you are my ASMR.
Prophet Hoffman- it may be time for that long awaited coffee. Very insightful thoughts. Kamal
Do you think that if we put more of a focus on drinking coffee IN rather than on the go we could reduce waste: putting more of an emphasis on using the ceramic or glass house cups and sitting in rather than paper cups and running.
Love the channel, James. I'd like to see more gear reviews this year. I'd especially love to see you do a video on the Kafatek Monolith grinders.
Ric absolutely! That would be amazing 😍👍👍👍
A prediction I have, maybe not for this year but for the near future, is the role-change of dairy and alternative milk in coffee shops (and the rise of specialty dairy). What I mean by that is alongside the rise of non-dairy products and vegan diets, comes the decline of animal products, and therefore that industry as a whole. I think this is inevitable and necessary, however I don't think animal products can or will completely disappear. Instead, for example, if you go to a coffee shop and order a drink, it will come standard with some form of alternative milk (be it oat, almond, hemp, whatever the shop decides). Instead of being made with whole milk standard, you would have the option, for an extra charge, to have it made with an extremely high-grade, specialty dairy milk. I love dairy products, but I understand the environmental impact it has at the scale the industry is at. I would gladly pay more for a specialty dairy option, especially if the entire industry is scaled down to a fraction of the size it's at now.
Sorry for the rambling :P
It'd be so great to see a brew coffee grinder showdown! From Baratza Encore or the Wilfa all the way up to the EK43. You could analyze with sieves and by time, noise, taste, etc. And including in the lineup the OE Lido, OE Apex, and the flat Burr Baratzas.
Great chanell, I enjoy it very much. I'd certainly enjoy more "how-to" tutorials, where you show your ways to make great coffee and get to the nitty-gritty of it. Many people have asked for a V60/dripper video + I am waiting for it too!
Hey, James! I love your content, but I /really/ don't want to see you doubling your videos or increasing the number just to increase the number because that tends to a LOT of filler or a lot of vlogs or topics that you won't love. It might be easy at the start, but increasing production artificially /usually/ tends to lower quality. i'm sure you know that, and I'm excited to see what you do to combat that and I have faith in you :) Keep up the quality work, and here's to another great year!!
Definitely agree with your predictions!
Feeling quite strongly about the packaging prediction, as much as we enjoy beautiful and meticulous packaging, sometimes it's just too much and we might be better off with just simple ones.
As for dark roast, seems like lots of roasters in Japan (and probably other countries too?) offer the same coffee in both light and dark roasts, guess we'll see more of this happening?
Would LOVE brewing guides! Hario V60, Kalita Wave and how to get the best possible water for brewing at home. Thanks for sharing so much great stuff.
Bring on the darker roasts, I like coffee all the ways you speciality guys make it!
Weekly video? That’s 52! If you uploaded the same time every week I’m 100% people would sit and wait 😂
I really like the q and a videos. You should do more of those this year
You made q and a volume 2 about cafe managing in like February.
Video idea
Best Home Espresso machine & grinder combo for:
Under $250
Under $500*
Under $1000
Under $2500
I’m wanting a home setup & lost in a sea of options. I want to spend $500 but could be convinced to go higher if it was worth it.
Ie: what do you gotta spend to get a good shot?
Even with a really high quality coffee my palette feels it needs sweetener.
Espresso doesn’t need any sweetener & im trying to be conscious about sugar in 2019.
So what’s the best set up?
I have spent the better part for this month and last dissecting that exact question. I started off asking a similar question in a tier system... I had a budget of $800 ... but I could be convinced to spend more. Then I really started to research and watch videos and read a few articles from experts... and it was really insightful and fun, I learned a lot. I can say with confidence I know how to guide anyone into a prosumer/semi-commercial home espresso machine with a grinder to match the machine's worth and why the upgrade from tier 1 to 3 is worth it for the longevity of machine and cost. But it seems like you want a good shot and u have a budget lets say around $1000.... and I'm saying I bet I could convince you to spend $3500 and have a machine and grinder that gives you consistent shot better than Starbucks (tier 2), and equally competitive with higher-end cafes you would find in major cities or cafes in Italy or other European countries.
So Let begin
Do you want a machine that will last 20~30years or an "espresso machine" that will last around 2~5 that will never even compare to Starbuck quality (teir2), it will be of a (tier 1) and will cost around that $500~$800 range. For this look at the Gaggia Classic with a Breville smart pro or the Baratza sette 30 for grinder. And read no further.
More important than your machine is your grinder. you should expect to spend about 3/5th of the cost of your machine on a grinder ~ 40%.
The reason for this is your grinder burr size and shape (Flat or conical) is directly correlated to the quality of flavor and intensity you extract from the 4 main bean types. You can pull a shot so perfectly that it has a sweet and light taste and a full body without bordering on the side of bitterness. The bigger the Burr size the more quality flavor you will extract, I won't get into why but it has to do with heat and time duration. This will also correlate to the tiers. So 40mm~55mm (tier 2 Starbucks), 56mm~68mm (tier 3 *what you're trying to achieve*), and 69mm~88mm (Tier 4 *world barista competition lvl*)
The thing to consider in grinder:
-Size
-The material of the burr (Stainless Steel, Titanium, Stainless Steel with a coating for extra hardness like "Silver Knight" or "Speed red", or SSP)
-Digital or manual (the difference between manually grinding out 17grams or digital programming it via time or weight for the perfect amount)
-Brand
Here are some Brands to look at:
ECM
Macap
Anfim
Mazzer
Eureka
Ceado
Rancilio Group
Mahlkoenig
Compak
The Eureka Atom is a Leader and one of the best for the price (tier 2) grinders. there are some grinders by the brands on that list that are double the price and still can't compete with the Eureka atom.
Of these brand, the notable ones that stand out are Eureka, Ecm, Ceado, Compak, and Mazzer.
Let's Move on to Machines
3 types:
-Single boiler
-Heat exchange (Single boiler)
-Dual Boiler
How to choice:
Will a lot of your drinks be Steam milk based?
How Many drinks will you be making in a day (2 shots = 1 drink 6~8oz)?
And lastly, do you want to pull ur espresso at the same time as frothing/steaming your milk?
The decision should really between the heat exchanger or dual boiler, and the only 3 Brands to consider are:
ECM
Profitec
Quick Mill
In your search, you will find brands like "rocket" or "Izzo" that do not compete with the engineering and quality of the top 3 brands despite even tho they share the same pricing range.
With the dual boiler, you will get better pressure (2psi compared to the 1~1.3 from a heat exchange) from your steam wand which helps with better microfoam creation.
In Conclusion, i settled on the Profitec 600 (with the new 2019 pid and pressure valve upgrade) with the Eureka Atom Specialty 65 and it came to a total of = $3500ish.
There are 3 main companies which all have an amazing presence on youtube for advice and comparisons. They are:
Clive Coffee
Whole Latte Love
Seattle Coffee Gear
Clive is the best in my opinion.
We want to see more videos where you talk about the "coffee news"
I'd love to see more business and marketing minded content! I really enjoyed your business q&a that you had a while ago. There are few resources in the coffee industry to look to when wanting to get into the fine details of running a coffee shop and/or roastery.
Great video as usual. Maybe a video about the roasting process and how to visually differentiate between different beans without brewing would be nice. :)
Last prediction was the best 😁 looking forward to more content James! What if you do a coffee tasting series where you share micro lots or single origins or maybe even your favorite coffee shops
Hey Bro. Dark Roast is ok. But not old stale oily Coffee Like Starburnt or Duncan Donuts. This Sis the year we Reach our to folks and teach the about Speciality Coffee. Lots of Folks Don’t Know and would like to Know about This awesome Market. Thanks.
"Idiot keeps drinking clear coffee drinks" reviews. The world can't have enough of these!!
I prefer darker roasted coffee at the moment, although have struggled to find a source for good quality dark coffee. I'm sure I'll swing back to medium and light at some point, variety is one of the things I love about coffee - the more quality choices available the better.
In Germany we have Quijote who are focused on direct trade coffee with complete transparency on where their money goes. They do offer a quite big range of dark roasts for espresso and it seems to work extremly well. Just to clearify: They don't roast into the 2nd crack and clearly state this but the darkest ones seem to be close to it. Espesically with espresso many people seem to enjoy dark roasts but still want high quality and/or direct trade coffee.
So, I guess we still have a few weeks until the year is out but from my (completely anecdotal) point of view as a barista, you're definitely on the money with regards to packaging and dark roasts. I've seen a lot of cafes in my area of the US switch to either paper straws (which became a weirdly political issue here this year, for some stupid reason) or those sippy-cup corn plastic lids for cold drinks, and have noticed more customers bringing their own travel mugs into the shop. As far as dark roasts go, it still seems like the super crafty third-wavey roasters are sticking to their light-medium roast guns, among more casual coffee drinkers I've noticed a decrease in interest in those coffees and an uptick in darker styles. Not sure whether there is any numerical data to support this one. And with alternative milks, you were definitely right that interest in non-dairy milks has gone crazy this year (even more so than plant-based meat alternatives), but it doesn't seem like hemp milk really took off like you predicted. Instead, 2019 is honestly still the year of oat milk, with more brands starting to compete with Oatly.
I don't know enough about state of the art espresso equipment to comment on that prediction, and my brain is already so thoroughly melted by the state of the American government that I have not had the mental capacity to follow Brexit very closely.
No one could have predicted what actually happened!
I so glad watched this video. I always want to learn more about the cutting edge information about coffee.
it would be great to see some behind the scene stuff of roasting - cupping -etc of a roastery
I personally love brewing guides, as it is always great to improve. Therefore, I think it would be cool to see you collaborate with different coffee makers, and show how they would do it and what differences you may have in the way of making coffee.
Starting the video off i was just about to write a comment about the Eversys Cameo, seems liks it's the first thing on the list! Had the pleasure of tasting a couple of cappuchinos from this beauty of automation around christmas. Spectacular really, only thing missing is the latte art.
Very interested to see if hemp milk really does take a place on center stage. Thanks for alerting me to its existence. Might give it a try instead of oat milk.
I'm not sold on the dark roast at the artisan level. Dark roast is still dark roast. They still gunk up equipment that a lot of artisans don't want to deal with. I never want to use dark roast on my high end grinders and espresso machines.
Hi James,
Looking forward to more and more interesting videos from your channel this year.
I'm curious about your packaging prediction - do you think there is space for re-usable bean packaging for home brewers? Sort of like the "growler" refill model that some off licenses do for craft beer?
Also, would love to hear your thoughts on the Prismo pressure valve cap for the Aeropress.
Thanks!
Every tutorial! Education on each time of coffee, why and how each drink is different and the best way to make them!
I want to see you buy at least one more superfluous toy like the Ember mug (and have a crisis of character over it of course). In fact maybe you should start with the Ember travel mug. 👍🏻 That would make me happy.
I think the main things Oatly did right are neutrality of taste, a decent price and foamability. If other alt milks can pull that off I don’t see why oatly has to reign supreme, though I do really love their product. I honestly think the thing that made them really pull through was the ability to make latte art with it. It’s the only non-dairy milk I’ve ever been able to consistently get shape out of so easily.
I love your input on coffee, however I love even more your glassess. Where can I get them?
Thanks for quick reply.
I would like to see some video about tasting and how to distinguish between tastes. If that is possible.
What he said! I’m a huge coffee nerd, but I struggle hardcore with taste profile. Like what roasters put on the bag and how to taste that. I agree tho, if that is possible
Great video James. Be good to see your tips for great coffee on a budget. I don't have the money for a home espresso machine but do have an aeropress, v60 and cafetiere.... What's my best bang for buck coffee experience at home?
YAY, more vlogs from Jimseven in 2019!!! One suggestion. Would you please speak to brew water temp as a tunable variable? Virtually everyone speaks in wide ranges with no real meaningful detail (cause-affect, if-then-else, etc.). I've been nerding-out on coffee for a few years now and it still seems to be the one variable that isn't well spoken to (in my opinion).
Agreed on dark roast and hemp milk!
Late as usual, but. Would like to see several programs on home roasting with drum roasters, maybe including a hierarchy of equipment as skills increase. For example, where do U go after using a Quest M3 since roasting machine manufacturers seem not to be interested in building an “entry level” prosumer gas roaster?
How about the new influx of Chinese made roasters? Mill City roasters for example, are Chinese built. Roaster myths, like the fetish of old Probat machines. Designer vs functional little known names.
Selecting green beans, roast levels, storage, etc....
Can you review a few more higher end manual grinders? The Fled2 for example, which I believe is from the UK.
More Clear coffees reviews. LOL!
The review of your own WBC video was an interesting, I was more intrigued with your signature drink. Could you take a look at how the previous WBC signature drinks are made, and could you try to replicate them... starting with your own.
How about interviews/collabs with people from the industry? 🤔
What are your thoughts about specialist milk like The Estate Dairy which have done well in the London coffee and baking cafes
I agree about the dark roasts... Would be nice to see more craft coffee companies offering up a dark roast! Not quite to the levels of what gets sold as french roast, but more like... somewhere in between medium and dark roast, where you can still have a lot of the flavours, but you aren't moving into the areas where some would describe it as "burning tar"...
There's a few people on the coffeeforums uk forum arranging speciality darker roasts from different roasters, especially compass coffee. I enjoyed it the one time I tried it, definitely requires attention to make sure the beans in question can take the extra development.
What are your thoughts on third wave water? I don't find much difference, but I think I live in an area with really good tap water.
That point about espresso machine I really would like to see more espresso machine on the entry level for homes
This popped up as a YT suggestion today, and interesting to view on Jan 3rd 2021. So you thought 2019 was going to be difficult to call? Well....!
James I'd recommend doing some noise removal on your audio recordings - would make them sound a lot cleaner and remove hiss. It's really easy in Adobe audition/premiere if that is the package you are using.
No worries. Thank you for your inspirational videos! @@jameshoffmann
Definitely some brewing guides. So I agree with everyone
I liked that someone asked to see your routine. I’m sure that differs from time to time so if you wake up and do espresso maybe show us that or you wake up and do pour over.
Also, A multi brew method grinder series. Entry level (breville smart, encore, virtuoso) compared to really high end grinders (forte, eureka, ceado ). Being that these low ends can be dialed in for espresso of coarse....pun intended.
Anyway, long read but thanks for the content!
To be honest I'd love to get get into espresso but it's a little intimidating to even figure out where to start especially since I live in a place that doesn't have a good coffee shop within a 45 minute drive. So I'd love to see a getting started making espresso at home video if you have time.
Already roasting darker roast. I'm so stoked.
Yes on hemp. Yes on vegan food. I’m currently at a small intersection of both, and interest in both is voracious at the moment.
I’ll also chime in and parrot everybody else. I’d love to see more brew guides, you really do have some of the best ones on RUclips.
Would you be interested in doing brew method comparisons? It seems that you err on the side of objectivity, but I’d love to see something like a comparison of several different popular Hario brew methods. How does coffee brewed with the 4:6 method differ from coffee brewed using Scott Rao’s method? Is one particularly better suited for certain types of coffees?
Other than that, here’s some stuff I’d be interested to hear about from you: how water quality affects brew outcome, and how people brewing at home can gauge to what extent their water is affecting their cup. I’d also love to hear you talk more about the process of sourcing coffee from growers. I’ve heard you say that the current paradigm is not close to ideal. While I wouldn’t want you to necessarily feel like you have to offer solutions to the system, I’d just like to have an overview of how it works. Sort of a broad overview for the curious layperson.
I enjoyed this, thanks!
Great videos James. What is going to happen to producers with the price of coffee rock bottom?
With the coffee producer getting older and their children not interested. Also many producers will disappear as they will use the land for real estate or more profitable crops.
Hey, Great videos !!!
lots of customers are looking for "fair trade" coffee. Its an interesting subject with a lot of aspects. The whole world of certificates in the coffee.
It's interesting to see the somewhat cyclical and revolving nature of the coffee industry. Changes to dark roasts and automation in coffee-making aren't necessarily movements that we'd typically connect to the third-wave but serve a key role in the expansion (and accessibility) of specialty. It appears the specialty coffee community is increasingly seeing the financial incentive in adapting to consumer needs and existing consumption patterns. This is great news - if we can make it easier for consumers to enjoy higher-quality specialty-grade coffees - then producers should benefit from this increased demand and price premium.
Do you see any particular less famous coffee-producing origins that will gain a presence in 2019?
I would love to see the whole process of making coffee from your pespertive...literally you going to the field, select the berries, process them, dry it, roast it then chose a brew method and drink it...i believe that would be awesome.
Hi,
James, are you able to interview Howard Schultz?..
Would you consider making some cocktail related videos? Obviously coffee liqueur based cocktails but maybe how alcohol could help develop palette or some such
can't wait for brewing guides :)
I would love to see a series of mini videos like the one minute temper spotlight but instead of a product you present a brewing profile.
A bit like a coffee of the week thing. E.g. take a light roasted brasilian, french press, grind on this setting , infuse that time, stirr and so on ...
So all that want to join can do a large sample testing together
@@jameshoffmann uhhhh exiting stuff. can't wait for it
Our cafe used Hemp milk for roughly 5yrs. It’s been done, but taste n steaming wasn’t great. We ended up replacing when quality oat milk became available
Hi James, as far as I remember, you aren't too much into cold brew, but would you mind trying out making a sous vide cold brew at one point?
@@jameshoffmann Well it's pretty interesting. The idea is that you make a "sped up" cold brew, so it is somewhat of a mix between cold brew, and more traditional methods. The recipe i've found will have you use around 43 grams of coffee, to 907 grams of water. Put it in a mason jar, or a bag, and steep it in 65 degree (celcius) warm water for 2 hours. Then simply just run it through a filter and enjoy it as you would cold brew (except that it is now warm, but you can cool it down).
I've done some experimenting with it, and it does actually resemble cold brew. I'm still not sure that it hits quite the same flavor profile though, which is why it would be neat to have your input. As a student, i don't have the luxury of trying out the more expensive coffees, so it would be nice to see it done by a professional :)
Plus, it's just another quirky way of making coffee, which is a definite plus in my book. Great channel you have, you deserve way more subscribers!
Interesting insights.
I‘d like to see a review of the new Wilfa Uniform grinder, please.
I know you've eluded to it before, but I would love to see an aeropress brewing guide. I'd also be interested to hear your thoughts on the world aeropress championship and maybe look at some of the winning recipes.
Dear James, I would love for you to do a brewing guide for the Clever Dripper! Thank you in advance and have a great year ahead!
I would also like to see this.
@@jameshoffmann Glad to hear this!
Would be good to know. I’m not having great success, mostly getting nasty chemical tastes from the clever. I actually find it easier with the AeroPress to get a good cup of coffee.
I seem to remember a few videos talking about a Patreon to support you. Did that ever happen/can I get a link to it?
i have a question how am i so-post to set up the coffee french press from start to finish, while the best way to clean them. (i watched your video on how to make a great cut of coffee.. but i never new how to put my french fully together. i bought it 2 yrs ago and never got anything with it how to put it together (the things u put on the plunger)
A review of hand grinders that can manage the entire spectrum, from turkish to french press (at least from espresso to french press).
could you do a taste opinion review of starbucks espresso and coffee perhaps? their whole bean casi cielo from guatemala and chiapas from mexico are single origin coffees, and i wonder how their espresso compares to really quality stuff too. i just got a job at starbucks, and while they dont sell many espresso drinks that aren't sweetened with sugar, there have been a few customers that get things like espresso macchiato, which is much less common at starbucks than the caramel macchiato, which is sortof the opposite sortof thing
I'd be remiss if I didn't say I wanted to see you suffer through more clear coffee products. It's always so entertaining, just can't help myself.
I would like to see some beginner focused videos around the industry as a whole I.e.how does someone get involved in coffee, how can they learn more etc.
James Hoffmann thanks 😁 just started my foray into this world and it’s very exciting