That's always been my take. I have hated shrimp for the last 23 years, but I hated mushrooms from age 3 up to age 27. That's when I tried a mushroom that wasn't white button, portobello or that awkward in between one whose name escapes me right now that are all actually the same mushroom species (unbeknownst to me until then). It turns out my strong opinion is now the opposite- I LOVE mushrooms- The single species that is by far the easiest to farm and constitutes over 95% of the American mushroom diet is just disgusting and should be left in the ground. Best cheaper mushroom is shiitake, and probably my favourite mushroom overall. A lot of "higher class" mushrooms are only such because they're rare- Morels for example are fine but not remarkable in terms of flavour and texture; Lion's mane is pretty gross imo despite its fame (then again, it tastes like shrimp to me, which some people love, so it may just be a me thing).
I've personally found in my experiences that the benefit of something like coffee in hot sauces is to balance out acidity and give a hint of richness to the flavor without altering the consistency or texture. It's really not supposed to taste like coffee in and of itself, similar to how adding a bit of chocolate to a pot of chili isn't meant to make a pot of chili taste like chocolate.
I feel like this is wholly missed by whole parts of the world That smidge of capsaicin isnt there to make the whole thing taste like it wants to kill you, it's there to give a smidge of kick to support the main thing. And these people still fall head over heels for bay leaf despite not getting the point of them at all
@@angrydragonslayer my sense of taste is real blunt, so I might just be missing it, but what does the bay leaf do, exactly? Mostly I know it as the thing you sometimes have to pick out of your jollof rice.
Coffee extract is typically the flavoring agent used to add coffee flavor to edible products. It's usually made through a two stage method. First, crushed coffee is washed in ethanol, until the desired concentration of coffee is reached in solution. The solution is filtered and water is added until the solution reaches ~35% ABV, and then the solution is heated to ~60° C for half an hour to pasteurize the product, before bottling. I'd guess a combination of using the lowest possible quality coffee and the pasteurization combine to make all coffee extracts taste basically the same, sort of the way a dirty coffee pot smells. The home version of coffee extract is simpler to do; mix a ~40% abv vodka with coarsely ground coffee, 10:1 by mass, in a jar with a tight fitting lid. Agitate the solution and then place the sealed jar in a cool dark place, agitating once daily for a week. Filter the result with a fine mesh sieve lined with cheesecloth or a filter paper and store in a tinted glass bottle in the refrigerator. That could be an interesting video idea, comparing commercially available coffee extract to extracts made from specialty coffee, to see if there's any appreciable improvement with the DIY version.
That's essentially infusing coffee into alcohol. There are many things people use to infuse into alcohol. There are many tinctures people are making for cocktails. Like eucalyptus, chilies, strawberries, cardamon, etc.
I love how unplanned these videos are. Lighting a coffee flavoured candle with a bripe blow-torch is the uniqueness that no other RUclips channel offers.
Im baffled its the only flame he has in the whole studio, like not a single person in the whole place smokes, they are too busy feeding their coffee addiction to spend time tainting their palette with nicotine.
@@lucas23453 You don't need to be a smoker to have a lighter. If you have a fireplace or a gas hob, many people will have a long gaslighter which would also be a safer way of lighting a candle away because your hand is far away from the flame. (And smoking is a happily declining activity.)
The James Hoffmann mini-documentary How Coffee Flavor Is Made is now my most anticipated RUclips video, since the AreoPress series is complete and glorious.
"I'm a coffee...you know...whatever" You sir, are a gentleman. You've taken a passion, removed any ego, and added a joy that's infectious, and I appreciate what you've done for education into...whatever this is
2 observations: I didn’t get any adds. Does google not like it when you diss brands? I always save JH videos for bedtime, but this one was too hilarious, and now I’m wide awake.
@@hopegold883 James has opted to only use pre/post rolls, and no ads during. It's something as a viewer I really appreciate, makes it much more enjoyable.
I am not a coffee drinker, but I work in operations management so I have been recently obsessed with engineering aspect and processes around coffee and your channel is to the point with valid reasoning. I love your delivery and talking points around something I would consider mundane. You passion for it and scientific approaches to something I am unfamiliar with, makes me watch and enjoy your channel. You won't see this, probably, as it is an old video, but I appreciate your work.
There is an organic maple syrup in the US called “Trees Knees” by a company called Bushwick Kitchen that is infused with Stumptown Coffee and it is FANTASTIC! One of the few coffee infused things that deserves to exist
I'm half way through the video and just got to this line and the first thing I do is scroll down and I'm SO GLAD this is the first comment I got to read.
Really interesting re: the beer. No idea why Guiness have gone for that market. A common beer in the craft beer space is a breakfast stout that uses coffee beans (as do a lot of stouts) as part of the brew of that beer to create that roasty character. I’d be more interested to see you taste a “proper” brewed stout with coffee involved in rather than a flavouring etc. for the commerciality point for the US
I hate month late replies on RUclips, but I'll put my money on the origin having something to do with the fact that Starbucks did a Nitro Cold Brew that had a look and body a lot like Guinness, due to the nitrogen bubbles. The cup they served it in was vaguely like a Guinness glass, too. So unsurprisingly, myself and many other enterprising degenerates started mixing the two. It was actually pretty decent, considering the sort of unauthorized crossover nature of the drink.
Only coffee stout i've ever had was at a brewery at a small town in Canada. It was almost the best drink I've ever had. I live in Ireland an i'm yet to ever see a coffee stout again. honestly have to idea where to look. need to have it again
Yes, I love stouts, and a proper coffee stout is great. I actually kind of like the Guinness coffee stout, but it's not at all comparable to a proper breakfast stout.
"If you have a strong opinion you should test it from time to time" I know this is a light hearted video but my word that is a statement I couldn't agree more with
With the coffee whiskey, there's a middle effort option between coffee flavored whiskey and infusing or brewing coffee yourself, and that's coffee liqueurs. Coffee liqueur with a nice whiskey on ice is very nice, quite easy, and still gives you two ingredients with a fair bit of variety in options to play with until you find a pair or pairs of brands that you think mesh perfectly. My personal preference is High West bourbon and Mr. Black liqueur, somewhere between 2:1 and 1:1 whisky to coffee depending on what I'm in the mood for. Stir over ice and either just have it like that or strain into another cup if you want no further dilution, and if you want to add milk, use heavy cream because lower fat dairy will curdle in the alcohol.
"I'm not havin a heart attack in front of some 18 year old, haiku writin mother FUCKER!" About 10 years ago I was walking down Sauchiehall Street in Glasgow at around this time of year, and there was a guy outside Costa offering free samples. As it was January and bitterly cold I took one. Dark Cherry Mocha. I did go full Denis Leary when I got back to the office.
The candle is amazing, i dont like the flavour of coffee but i do absolutely love the smell. Reason i hang around this channel is bc my brother is a coffee afficionado
I agree that there’s too much coffee. However American craft breweries have been doing coffee stouts for well over 2 decades. Alesmith speedway stout is one of the best and OG’s. While Guinness is a great stout I question their ability to mass produce a quality coffee stout.
Guinness has other bottles like their Milk Stout which are very nice so I think they could do it. The nitro-brew cans seem a bit lore of a gimmick though
Speedway stout is incredible. I'm glad you can get it in 16 oz cans now, because the 750 ml bottles were a bit much. Even a pint is a little more than I'd want to drink by myself.
i was thinking the whole nitro aspect would get lossed in canning. the point of using nitro is to force/carb "air" bubbles through the drink to give it a more velvety mouth feel. part of that is the tap its poored from.
@arash I cannot find this gif on giphy. Put your giphy username in at least or something. Giphy is a mess to try to find something like this, but I do need it. Thanks.
I’ve never had the Guinness but I do love coffee flavoured stouts, especially well made imperial stouts. Craft beer brewers often collaborate with local coffee roasters so the quality of the coffee is really good. I’ve even had some sour beers with coffee in them and that surprisingly works really well.
Amen brother. but beware the coffee infused stout. I drank a 22 fl oz bomber of that at 7pm and hallucinated all night. Psychological assault by caffeine. Generally "coffee stouts" are only flavored with coffee and have relatively low caffeine contents, is my understanding
After seeing him down amounts of espresso that would turn most people into a twitching wreck and seeming completely unaffected this subtle move to extra snark was pretty great.
There's a long and delicious history of putting coffee in stouts. Roasting malted barley grains creates many of the same flavour compounds as roasting coffee beans, or roasting cocoa. Which is part of why all three play so well together. Even if the Guinness is done poorly, there are some wonderful coffee stouts out there in the world.
Yes! I once bought a bag of "coffee malt" and used it to brew some really nice stout. It didn't contain any real coffee, just dark roasted malt. The stout did have some coffee flavours, if you really searched for it, and used some imagination.
I'm glad to see some comments defending coffee stouts. The UK doesn't have the most robust beer culture, but in the US stouts are a dominant choice in the craft beer scene and coffee stouts have endured for decades. I feel like that culture was lost on James and it's a shame he drew conclusions from the mass produced Guinness, of all things.
@@kruks I'm afraid yo' trippin' if you think the UK doesn't have a robust beer culture. We still have comfortably more breweries per capita than the US, and very many of them brew what you would recognise as a 'craft' product. I'm pretty familiar with the American beer scene and have a lot of love for it, so I'm not trying to make this an 'us vs. U.S.' thing. I'm just saying James's lack of familiarity with coffee stouts has nothing to do with him being British, and more to do with him being a coffee ... whatever he is, and not a beer ... whatever you or I are.
@@jetteselent2001 That's certainly possible. I've had plenty of UK and other Northern European beers brewed with coffee, and can tell you that they're certainly not uncommon. But I haven't got figures to show the different proportions of stouts or porters brewed in the UK vs the US. I just don't think that the amount of beer with coffee in is much of indicator of how 'robust' a beer culture is. How 'robusta' it is, perhaps ;)
Thank you! In the UK, there's a good selecton of stouts brewed with coffee available even in mass market supermarkets. Magic Rock's Common Grounds coffee porter is in quite a few places, who collaborate with Dark Woods for it. Larger Tesco's should have Brewdog & Evil Twin's Roaster Coaster, a lovely and sweet Vietnamese nitro coffee stout. Many good UK coffee roasters are getting involved with local brewers (e.g. North Star Roast with Northern Monk brewery, or Echelon Coffee Roasters with Anthology Brewing and their Cold Brew Breakfast Stout) to help make these stouts/porters and IMO they're usually very good. If one visits a good beer shop, you can found many very nice coffee-based beers and they can be quite varied, from sweet to bitter or even coffee-based sours.
If you’re at all interested in a coffee beer done right, see if you can get a Founders KBS Imperial Stout. Idk if it’s available in the UK, but it’s one of my all time favorite drinks. Really a perfectly balanced brew of chocolate, coffee, and beer that just puts you to sleep after a nice filling dinner on a cold winter night. Leagues better than any Guinness I’ve had.
I buy atleast 6 of those 4 packs whenever I see them. So glad their availability and popularity is increasing. I hope quality doesn't decrease, but I kinda trust Founders. They don't really miss. Best part about the KBS, just one will give you the perfect, cleanest buzz, and that's all I need. How James described the Guinness, he might not like the KBS since it is very much a dessert beer, with an insane mouth feel. But I think that's kinda the fun of it, it's such an intense beer in every way. Not for everyone from what I've found. Would still love to see his thoughts on it.
I think that he should probably try a pure breakfast stout (e.g. by a pretty decent brewer like Founders) and a kentucky breakfast stout (again, by a reputable Brewer). The problem with a kentucky breakfast stout is that it deviates from a regular stout in two ways (coffee and barrel aging) instead of one.
@@hypothalapotamus5293 Are the flavors of a KBS and a regular breakfast stout all that different? You get a hint of bourbon and it has a harsher bite but I feel if you like one, you're gonna like the other, unless you just don't particularly like the bourbon and bite.
@@nickv1212 I think that the problem is that he might interpret some bourbon notes as artificial flavoring. As an example, I often perceive an almost vanilla taste from the charred oak barrels.
The moment I knew lockdown had really got to my dad was when I visited him, and he gave me the “19 Crimes” coffee infused wine. He normally has great taste in wine, but I literally had to spit it out. It’s truly disgusting! Their standard red blend is delicious though!
I tried a coffee crusted cheese that blew my mind - BellaVitano by Sartori from Wisconsin - the fact that I found it being sold in a cheese shop in Switzerland is a statement of its quality
I find I use mine a lot more than i thought I would when it was gifted to me. It's just this perfectly ridiculous thing that I can make at my home office desk, while on a conference call, without having to get up. It's whimsical and fun and utterly absurd.
I love Queen Majesty hot sauces and think the coffee infused one is pretty good. I definitely taste the coffee elements in the sauce, but if you’re not accustomed to hot sauces I can certainly imagine how the heat may overwhelm your senses
@@phyphor I would think white wines or rosés would be more morning-appropriate, particularly if you're making a mixed drink, like a mimosa or sangria. That said I don't drink anymore and was never a wine person to begin with, so this is speculation.
I really love the "Ok, I've got 8 products... Alcohol first... and last..." approach to this video. Also, if the alcohol did affect him, the result was quite entertaining with the rest of the products.
here in brazil there's a coffee flavored coca-cola thingy and i gotta say, it's surprisingly good. Like a coke with a bit of the zest of a energy drink/coffee taste. And the coffee taste is a weird, manufactured one at first, but at least it's different than the standard "Synthetic Coffee Flavour". Highly reccomend.
I found coca-cola with coffee where I live as well, and it's surprisingly refreshing. I wonder if there are regional differences in the flavour? Anyway, it's really good on a hot day in a tall glass of ice with a good splash of Fernet Branca.
I just wanted to come here to say that thanks to this video, a friend who I introduced to your more...wacky video series for their sheer entertainment value, got me that candle, shipped all the way to the States, for my birthday, along with an AeroPress and a hilarious spoon. So thank you for that. 💙
When it says just „flavour“ it has nothing to do with the thing it tastes like, coffee in this situation. If i remember it right, „natural flavour“ cant be arteficial. I remember you can do strawberry flavor out of molded wood. At least thats what it is like in germany.
The truth is it varies. You can definitely get coffee extract (like Nielsen Massey's) which is made from actual coffee beans, but the vast majority of "flavourings" on the market (especially the ones used in cheap mass-manufactured products) are actually primarily perfume-based.
I actually really like the Jameson cold brew, however im not drinking it neat. i use it as a mixer so i dont need to make a pot of coffee for a couple drinks. Also, and i fully admit i might just be weird for this, i really like adding it to root beer in about a 1:1 ratio, maybe a little light on the Jameson.
@@EtruskenRaider my local brewery (Leigh on sea brewery) has an amazing stout called SS9 and every once in a while they do a coffee edition which is simply divine
As a beer nerd years before I was a coffee nerd, and from being located in Colorado, a craft beer Mecca, I can tell you that coffee in beer is both extremely common and often quite artfully executed. Something like Weldwerks' Achromatic, a dark, heavy, syrupy stout aged on coffee beans... There are some really good examples coffee beers. But also, as a person who grew up watching American sitcoms, coffee in beer still always reminds me of the fake beer from The Drew Carey Show, Buzz Beer, which was a pale yellow lager-looking beer that apparently had a bunch of coffee in it. And that always sounded atrocious.
personally I haven't tasted a single one of those coffee beers where I felt like the addition of coffee made them better. Like, I understand the urge and I can almost get behind some of them, but usually any delicious coffee aroma is accompanied by a very pronounced stale coffee flavor and vegetal grime that reminds me of green bell peppers.
@@JustCallMeCharlie There are many many bad examples and even good craft breweries can get it wrong. My favorite is Coffee & Cigarettes from Cellarmaker brewing. Just the right amount of coffee in a smooth and silky porter with a subtle hint of smokiness from the malt. Delicious and very close to perfection.
I had some amazing craft beers with coffee addition. Not only dark which go very good with coffee but also IPAs or even sour beers. The last ones were the most interesting. Sometimes you couldn't identify the coffee as a flavour but it was definitely complimenting the overall beer profile. The other times it was definitely recognisable. Also craft breweries are collaborating with craft roasters which is the way to go. I think test of those kind of beers would be interesting.
My absolute favorite year round beer (because I prefer dark beers and they are usually seasonal) is Wiseacre's Gotta Get Up to Get Down. It's one of the least bitter coffee stouts I've tried, and I've tried a few dozen (stay away from Pearl Street Brewery's Breakfast Beer unless you love drinking drip drip grounds) and it's everywhere around Memphis, so I can generally avoid IPAs. Disclaimer: I drink cold brew, so am not a coffee snob.
I once, for a menu came up with a Curry Coffee Saladdressing in the Appetizer ( I work in a Hotel), and I wish I wrote that recipe down, so I could share it, because it actually worked out beautifully, even though you might think it doesnt. Curry was the main Focus, but the little amount of coffee in there gave it a pleasant aftertaste. I know how absurd it sounds, and it was created out of boredom, on a day where I had nothing to do and paired anything with everything to come up with weird combinations but it's actually decent.
Maybe you could contact Sara Marquart. She is a scientists specialize in coffee aroma and could you tell you a lot about coffee aroma. She is working on coffee flavors, that doesn't taste like coffee flavors, but taste like real coffee.
I for one have nothing against experimenting with flavor. If the result sucks, people won't buy it and it'll go away like the Lays abomination. If it's delicious against all odds, fantastic! So many great things have been discovered by just screwing around. Let's screw around!
The problem is they are all experimenting in basically the same way. Adding a flawed coffee extracted flavouring agent to whatever production chain they already have. The experimentation should be towards improving the coffee flavouring extracts used, I believe that'll bring us way closer to bringing these coffee flavoured products to a higher level.
I reckon it's mostly a way to take advantage of more open / experimental consumers. If it were truly done in good faith what you'd have is less bad ideas showing up (because the idea would be crossed out in the testing stage, no need to knowingly sell a bad product) and the ideas that are delicious would actually stick around instead of just being replaced with next seasons new line of experimental flavours.
So, while you say to stop putting coffee in things, this video has inspired me to try brewing mead with coffee (as soon as I can brew mead again). To explain: Mead is essentially wine made with honey instead of grapes, and commonly brewed with various spices, berries, and/or fruits as flavourings. It's one of the contenders for humanity's oldest alcoholic beverages, and seems to originate in Mesopotamia, though nowadays it's more associated with the Norse (to whom it was very much a "special occasions" drink). What this video made me think is; what if I used coffee as a flavouring instead of spices/berries/fruit? I don't think putting honey in coffee is all that controversial, so why not try putting coffee in a honey-based drink? I think the flavour of coffee and the intense honey flavour you tend to get with unflavoured mead would work beautifully together. Of course, this would require some experimentation since mead is fermented, and I don't know if that would alter the coffee flavour or not. Mead is also usually aged for months or years, and that might also alter the flavour. How much coffee should be used per 100g of honey? What kind of coffee would work best? What sort of grind would work best? These are all questions I can't answer myself, even if I intend to experiment with it as soon as I can, but I do hope larger scale meaderies who can experiment a lot more than individual brewers start attempting this, because I think it could be absolutely astonishing if done right.
Kind of necro posting. But here we go. Try to replace some of the water with cold brew instead of putting the beans in the mead this way you can control the flavours you get.
@@nubbetudde8922 Why cold brew in particular and not regularly brewed coffee? I can see the issue of the coffee flavour becoming overpowering if I put ground coffee right into the mead instead of spices, but I know quite little about cold brew so I naturally also don't know what advantages it might provide in these kinds of use-cases over regularly brewed coffee
@@AvengerofGallifrey Honestly I have no real reason to why it couldn't be ordinary brewed coffee, it 's just the way I would do it. On an other note... adding hole beans or ground coffee could give interesting results, there could be other nuances in the taste when the beans/ground is part of the fermenting process instead of the brewed coffee.
@@nubbetudde8922 Indeed, but if I did that I would probably have to be a bit careful with how much coffee I use and how finely it is ground, as the coffee will be in there for the entire fermentation process and will therefore have very high extraction, I reckon.
“It smells like I live inside a coffee flavoured revel” is something that is giving me Charlie and the Chocolate factory, come James and the Giant Peach vibes.
As someone who holds WSET at Level 3, that part of the video just sang beautifully to me. Wine doesn't need to be messed with. Neither does coffee. There's a phrase coined by the owners of the Fourteen Drops Wine Bar in Yarm, Yorkshire, as a "BLD" wine. A breakfast, lunch AND dinner wine. Wine with coffee in it isn't that.
The only product I've had where I really felt the coffee flavor really inhanced the overall product was a dopplebach infused with a bright fruity espresso and some orange rind to bolster the coffee flavor. It was a local brewery and specialty roaster Collab. The sweet maltiness of the dopplebach just balanced perfectly with the bright, citrusy Ethiopian based espresso. Was it the best beer I've ever had? No. But it was the best coffee infused product I've had by far.
My brother in law is a flavorist at a major flavor house in the US. The “good” coffee flavor we get from drinking coffee would have roughly 200 ingredients if it were made by the flavor house. Most of these ingredients are not economical and clients don’t need the good coffee flavor to sell the product so they end up with the coffee- flavor flavor.
Are you able to ask your brother-in-law how they make it/what goes into it? I’m fascinated now, especially as someone further up said that it was simply cheap coffee extract. I wonder if it’s different in different countries or if they were making an assumption, or it’s different per company…
There's a coffee roaster/brewery in my city, they've got a delicious coffee stout made with their own house-roasted Ethiopian. I think "coffee flavor" in non-coffee is usually much better when it's done with attention to quality in both the initial coffee and the main product.
I hate to admit, I kind of love the Coca-Cola Coffee drink. And I loved its earlier iteration as Coke Black. I have about one per year, but very much enjoy it
James, I don’t know what sequence you actually filmed the scenes in, but I think I can sense you getting drunk towards the end of this. And that’s great.
This doesn't matter in any sort of way, but I just love how you made the image of the Lay's crisps align with the picture frame in the background. Such a lovely detail!
"Orange and coffee may not work well together" I beg to differ 🙃 Add ice into a glass, add the freshly squeezed orange juice (I usually use one orange and I sieve it), add 200ml of cold tonic water and top with a double espresso and mix well to cool the drink down. Try it out!
Love the way that despite disliking the wine/coffee after the first taste…he managed to finish it all, not like his usual single small slurp from a spoon when poor coffee is involved!🍷
I'm only just starting to appreciate coffee, but for a longer portion of my life I've been a lover of dark beers -- including porters and stouts that include coffee in their ingredients lists. Ballast Point's Victory at Sea Imperial Porter and Modern Times' Black House Coffee Stout are a couple of my personal favorites.
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
I will never stop putting coffee in me
Good choice
Coffee flavored you
Coffee upsets my bowels and gives me anxiety,how can I avoid this?
@@bricktea3645 try decaf?
@@bricktea3645 drink more.
'If you're gonna have a strong opinion, you should test it from time to time." Words to live by.
I want that on a shirt
That's always been my take. I have hated shrimp for the last 23 years, but I hated mushrooms from age 3 up to age 27. That's when I tried a mushroom that wasn't white button, portobello or that awkward in between one whose name escapes me right now that are all actually the same mushroom species (unbeknownst to me until then).
It turns out my strong opinion is now the opposite- I LOVE mushrooms- The single species that is by far the easiest to farm and constitutes over 95% of the American mushroom diet is just disgusting and should be left in the ground. Best cheaper mushroom is shiitake, and probably my favourite mushroom overall. A lot of "higher class" mushrooms are only such because they're rare- Morels for example are fine but not remarkable in terms of flavour and texture; Lion's mane is pretty gross imo despite its fame (then again, it tastes like shrimp to me, which some people love, so it may just be a me thing).
I've personally found in my experiences that the benefit of something like coffee in hot sauces is to balance out acidity and give a hint of richness to the flavor without altering the consistency or texture. It's really not supposed to taste like coffee in and of itself, similar to how adding a bit of chocolate to a pot of chili isn't meant to make a pot of chili taste like chocolate.
Coffee hot sauce is amazing
So like a spice then? Cool!
@@olsirmonkey treat it a bit like a herb in a chilli, something to round the flavour a bit, like stout or chocolate
I feel like this is wholly missed by whole parts of the world
That smidge of capsaicin isnt there to make the whole thing taste like it wants to kill you, it's there to give a smidge of kick to support the main thing.
And these people still fall head over heels for bay leaf despite not getting the point of them at all
@@angrydragonslayer my sense of taste is real blunt, so I might just be missing it, but what does the bay leaf do, exactly? Mostly I know it as the thing you sometimes have to pick out of your jollof rice.
Coffee extract is typically the flavoring agent used to add coffee flavor to edible products. It's usually made through a two stage method. First, crushed coffee is washed in ethanol, until the desired concentration of coffee is reached in solution. The solution is filtered and water is added until the solution reaches ~35% ABV, and then the solution is heated to ~60° C for half an hour to pasteurize the product, before bottling. I'd guess a combination of using the lowest possible quality coffee and the pasteurization combine to make all coffee extracts taste basically the same, sort of the way a dirty coffee pot smells.
The home version of coffee extract is simpler to do; mix a ~40% abv vodka with coarsely ground coffee, 10:1 by mass, in a jar with a tight fitting lid. Agitate the solution and then place the sealed jar in a cool dark place, agitating once daily for a week. Filter the result with a fine mesh sieve lined with cheesecloth or a filter paper and store in a tinted glass bottle in the refrigerator.
That could be an interesting video idea, comparing commercially available coffee extract to extracts made from specialty coffee, to see if there's any appreciable improvement with the DIY version.
This sounds amazing
You can also use a similar method to infuse gin or campari with coffee (or other things like cocoa nibs or fruit) for fun negroni variations
Ernest, thanks for the info. James, PLEASE do a whole hour-long special on Doing Coffee Extract better. Your AeroPress videos are legendary.
Sounds delicious 😋
That's essentially infusing coffee into alcohol. There are many things people use to infuse into alcohol. There are many tinctures people are making for cocktails. Like eucalyptus, chilies, strawberries, cardamon, etc.
PSA: There is now a James Hoffman video that can be referenced by "the one with the shower scene".
oh my giddy aunt, @12:16 almost killed me
I came to the comment section explicitly for this comment lol
I believe, i saw trapezoids.
I love how unplanned these videos are. Lighting a coffee flavoured candle with a bripe blow-torch is the uniqueness that no other RUclips channel offers.
How to basic
Im baffled its the only flame he has in the whole studio, like not a single person in the whole place smokes, they are too busy feeding their coffee addiction to spend time tainting their palette with nicotine.
@@lucas23453 You don't need to be a smoker to have a lighter. If you have a fireplace or a gas hob, many people will have a long gaslighter which would also be a safer way of lighting a candle away because your hand is far away from the flame. (And smoking is a happily declining activity.)
@@lucas23453 Those types of torches are also used for cannabis concentrate in the form of dabs, which is where my mind went first, lol
@@Cobalt985 usually ones with a slightly bigger tank. That one probably wouldn't give you more than 4 dabs on most kinds of nails/bangers
The James Hoffmann mini-documentary How Coffee Flavor Is Made is now my most anticipated RUclips video, since the AreoPress series is complete and glorious.
With James Hoffman SLURPING commercial coffee flavour extract
Is there such thing as synthetic coffee flavor? What molecules are responsible for what we recognize as the smell and taste of coffee in general?
I really want this to become a thing too!
100% agree.
Definitely! I would love this!
"How it got here, I believe for legal reasons is a mystery."
J. Hoffmann, 2021
well all I've learned is that James needs to make a video trying to make his own whiskey cold brew to see if he can make it palatable.
It's actually quite delicious in specialty coffee. Had it with some chaps at a wedding
Are you somehow related to daniel bruhl?
@@edwardwhite8253 haha no I don't think so 😂
@@edwardwhite8253 who's that?
"I'm a coffee...you know...whatever"
You sir, are a gentleman. You've taken a passion, removed any ego, and added a joy that's infectious, and I appreciate what you've done for education into...whatever this is
No, the term that was eluding him was "coffee dork". And there's nothing wrong with being a bit of a dork
Lol
Such a great comment
"I'm not a wine reviewer, I'm a coffee.... whatever I am"
-James Hoffman 2021
Existential crisis right there
2 observations:
I didn’t get any adds. Does google not like it when you diss brands?
I always save JH videos for bedtime, but this one was too hilarious, and now I’m wide awake.
Ssssssnob?
@@hopegold883 James has opted to only use pre/post rolls, and no ads during. It's something as a viewer I really appreciate, makes it much more enjoyable.
Afraid to label himself?
I am not a coffee drinker, but I work in operations management so I have been recently obsessed with engineering aspect and processes around coffee and your channel is to the point with valid reasoning. I love your delivery and talking points around something I would consider mundane. You passion for it and scientific approaches to something I am unfamiliar with, makes me watch and enjoy your channel. You won't see this, probably, as it is an old video, but I appreciate your work.
There is an energy in this video. Can’t describe it, but it’s there.
it's the boose :D
Pretentious drunken douchebag? That's the vibe I get
He lost a noticeable amount of his usual composure after the whiskey and wine
gatekeeper-ness
I believe it's the James "Posh" Hoffman signature energy.
Alternate Title: James Hoffmann Day drinks, and mocks "coffee-flavour"
Sure, that's a good one
Yes, he definitely seemed to get sassier further into the video.
If there was a country where it's socially acceptable to day drink, it's the United Kingdom
*flavor
Not for the UK 😀
There is an organic maple syrup in the US called “Trees Knees” by a company called Bushwick Kitchen that is infused with Stumptown Coffee and it is FANTASTIC! One of the few coffee infused things that deserves to exist
I had to order the Trees Knees org coffee maple syrup b/c of your comment!
@@jeanetteshawredden5643 review check in?
@@jeanetteshawredden5643well?
Side note: great company name, and very appropriate.
“I’m not going to be like DJ Khaled on ‘Hot Ones’…” the sickest burn of 2021.
I'm half way through the video and just got to this line and the first thing I do is scroll down and I'm SO GLAD this is the first comment I got to read.
Hot Ones: "The show with hot questions, and even hotter wings."
James Hoffmann: "The channel with hot coffee, and even hotter takes."
We need James on hot ones.
Somebody call the amberlamps
I’m SO glad he mentioned the greatest Hot Ones failure!
“It smells like hot” - James Hoffmann 2021
A useful phrase for both candles and sauce
I came to the comments for this and the shower scene and have not been disappointed!
Really interesting re: the beer. No idea why Guiness have gone for that market. A common beer in the craft beer space is a breakfast stout that uses coffee beans (as do a lot of stouts) as part of the brew of that beer to create that roasty character. I’d be more interested to see you taste a “proper” brewed stout with coffee involved in rather than a flavouring etc. for the commerciality point for the US
They advertise...to drunk or high people...pretty easy market.
I hate month late replies on RUclips, but I'll put my money on the origin having something to do with the fact that Starbucks did a Nitro Cold Brew that had a look and body a lot like Guinness, due to the nitrogen bubbles. The cup they served it in was vaguely like a Guinness glass, too. So unsurprisingly, myself and many other enterprising degenerates started mixing the two. It was actually pretty decent, considering the sort of unauthorized crossover nature of the drink.
Guinness coffee stout is like the nespresso or senseo of coffee stouts.
Only coffee stout i've ever had was at a brewery at a small town in Canada. It was almost the best drink I've ever had. I live in Ireland an i'm yet to ever see a coffee stout again. honestly have to idea where to look. need to have it again
Yes, I love stouts, and a proper coffee stout is great. I actually kind of like the Guinness coffee stout, but it's not at all comparable to a proper breakfast stout.
James: "I like coffee"
me: oh really now
"If you have a strong opinion you should test it from time to time"
I know this is a light hearted video but my word that is a statement I couldn't agree more with
I use finely ground dark coffee in my homemade BBQ rub; have for 20 years. Can't stop, won't stop.
I can't unsee James in the shower with his glasses on, smelling of coffee shampoo.
Yeah that was a lot!
i'm not complaining, certainly :)
Every time I would rewind the video to see that again it would just perfectly end up on him going “No!” Like he knew and was judging me 😂😂
"My hair is often lethargic" I'm definitely going to use that when my hair is a mess
Love it, I'm a stylist, definitely going to use that line, lol
With the coffee whiskey, there's a middle effort option between coffee flavored whiskey and infusing or brewing coffee yourself, and that's coffee liqueurs. Coffee liqueur with a nice whiskey on ice is very nice, quite easy, and still gives you two ingredients with a fair bit of variety in options to play with until you find a pair or pairs of brands that you think mesh perfectly. My personal preference is High West bourbon and Mr. Black liqueur, somewhere between 2:1 and 1:1 whisky to coffee depending on what I'm in the mood for. Stir over ice and either just have it like that or strain into another cup if you want no further dilution, and if you want to add milk, use heavy cream because lower fat dairy will curdle in the alcohol.
We just got given a bottle of Mr Black for Christmas. Will have to try it with bourbon.
Slightly tipsy Hoffman was a delight.
Bet this guy is a degenerate at a party
The sass was as refreshing as an iced cold brew
So much flair mixed with his normal smooth voice
YES!!!!
+1 for the Zalto!
Denis Leary, 1997: "Stop puttin' shit in the coffee!"
James Hoffmann, 2021: "Stop puttin' coffee in the shit!"
I just want coffee flavored coffee! -- I just want coffee!
And both times no one listened. At least it hasn't become the norm, to have weird things in coffee, or coffee in weird things.
Maple fking nut crunch coffee
"I'm not havin a heart attack in front of some 18 year old, haiku writin mother FUCKER!"
About 10 years ago I was walking down Sauchiehall Street in Glasgow at around this time of year, and there was a guy outside Costa offering free samples. As it was January and bitterly cold I took one. Dark Cherry Mocha. I did go full Denis Leary when I got back to the office.
The candle is amazing, i dont like the flavour of coffee but i do absolutely love the smell.
Reason i hang around this channel is bc my brother is a coffee afficionado
I agree that there’s too much coffee. However American craft breweries have been doing coffee stouts for well over 2 decades. Alesmith speedway stout is one of the best and OG’s. While Guinness is a great stout I question their ability to mass produce a quality coffee stout.
I imagine it would go better with their Extra Stout or Tropical Stout. The nitro draft Guinness is too light to hold up to much coffee.
Guinness has other bottles like their Milk Stout which are very nice so I think they could do it. The nitro-brew cans seem a bit lore of a gimmick though
Speedway stout is incredible. I'm glad you can get it in 16 oz cans now, because the 750 ml bottles were a bit much. Even a pint is a little more than I'd want to drink by myself.
i was thinking the whole nitro aspect would get lossed in canning. the point of using nitro is to force/carb "air" bubbles through the drink to give it a more velvety mouth feel. part of that is the tap its poored from.
Agreed. Here in the UK as soon as speedway arrives. We all jump on it.
I like James's logic of "if I drink all the alcoholic things first, I might get drunk enough to enjoy some of these"
Highly suggest giving cheeses with a coffee rub a try. Two that are relatively easy to find: Sartori Bellavitano Espresso and Beehive's Barely Buzzed.
I’m going to make a gif of James in the shower saying “NO!” 😂
Well where is it
@@breadman5048 Well, apparently youtube removes links from the comments. It's on Giphy and properly tagged.
This is what I came here for. 🤣
@arash I cannot find this gif on giphy. Put your giphy username in at least or something. Giphy is a mess to try to find something like this, but I do need it. Thanks.
He kept his glasses on in the shower. Good job James.
and I was expecting his hair to NOT be styled to perfection in the shower since he was reviewing shampoo... but nah 😂 I'm crying
I think he would have felt naked without them
I’ve never had the Guinness but I do love coffee flavoured stouts, especially well made imperial stouts. Craft beer brewers often collaborate with local coffee roasters so the quality of the coffee is really good. I’ve even had some sour beers with coffee in them and that surprisingly works really well.
Try to get your hands on Pêché Mortel espresso stout from Quebec Canada. You won’t be disappointed.
Amen brother. but beware the coffee infused stout. I drank a 22 fl oz bomber of that at 7pm and hallucinated all night. Psychological assault by caffeine. Generally "coffee stouts" are only flavored with coffee and have relatively low caffeine contents, is my understanding
Agreed
Are you from Europe? Can you mention some brands please? 😉
@@Crypto2638 i’m from Montréal Canada
Anyone felt that the presentation got a little more, well, *intense* after the wine and two shots of whiskey?
I felt that after the hot sauce
Didn't really jump the shark though until the shower scene.
(Not a statement I ever expected to write of a James Hoffmann video tbqh)
It was the best idea to have alcoholic beverages as the starter.
Reviewed with a little extra unfiltered honesty... and volume :D
After seeing him down amounts of espresso that would turn most people into a twitching wreck and seeming completely unaffected this subtle move to extra snark was pretty great.
19 Crimes also makes a Snoop Dogg branded wine - it's actually pretty good, tastes exactly like him.
Does it also smell like weed?
I told my parents I liked red wine… they purchased like 8 different 19 crimes and I was terrified by the taking labels
Yeah well it does have Snoop Dog’s blood in it so I wouldn’t expect anything else...
Where and when you had opportunity to taste Snoop Dogg to be able to have that point of reference?
You can't just drop a statement like that and not explain when you got to taste Snoop.
"I'm very pro breakfast wine" had me howling 😆
There's a long and delicious history of putting coffee in stouts. Roasting malted barley grains creates many of the same flavour compounds as roasting coffee beans, or roasting cocoa. Which is part of why all three play so well together. Even if the Guinness is done poorly, there are some wonderful coffee stouts out there in the world.
Yes! I once bought a bag of "coffee malt" and used it to brew some really nice stout. It didn't contain any real coffee, just dark roasted malt. The stout did have some coffee flavours, if you really searched for it, and used some imagination.
I'm glad to see some comments defending coffee stouts. The UK doesn't have the most robust beer culture, but in the US stouts are a dominant choice in the craft beer scene and coffee stouts have endured for decades.
I feel like that culture was lost on James and it's a shame he drew conclusions from the mass produced Guinness, of all things.
@@kruks I'm afraid yo' trippin' if you think the UK doesn't have a robust beer culture. We still have comfortably more breweries per capita than the US, and very many of them brew what you would recognise as a 'craft' product.
I'm pretty familiar with the American beer scene and have a lot of love for it, so I'm not trying to make this an 'us vs. U.S.' thing. I'm just saying James's lack of familiarity with coffee stouts has nothing to do with him being British, and more to do with him being a coffee ... whatever he is, and not a beer ... whatever you or I are.
@@jetteselent2001 That's certainly possible. I've had plenty of UK and other Northern European beers brewed with coffee, and can tell you that they're certainly not uncommon. But I haven't got figures to show the different proportions of stouts or porters brewed in the UK vs the US. I just don't think that the amount of beer with coffee in is much of indicator of how 'robust' a beer culture is.
How 'robusta' it is, perhaps ;)
Thank you! In the UK, there's a good selecton of stouts brewed with coffee available even in mass market supermarkets. Magic Rock's Common Grounds coffee porter is in quite a few places, who collaborate with Dark Woods for it. Larger Tesco's should have Brewdog & Evil Twin's Roaster Coaster, a lovely and sweet Vietnamese nitro coffee stout. Many good UK coffee roasters are getting involved with local brewers (e.g. North Star Roast with Northern Monk brewery, or Echelon Coffee Roasters with Anthology Brewing and their Cold Brew Breakfast Stout) to help make these stouts/porters and IMO they're usually very good. If one visits a good beer shop, you can found many very nice coffee-based beers and they can be quite varied, from sweet to bitter or even coffee-based sours.
"there's breakfast wine, I'm very pro breakfast wine, this is not a breakfast wine" 😂😂😂
As an alcoholic, I need more information 😂
‚Breakfast wine‘ will be the name of my indie rock band.
If you’re at all interested in a coffee beer done right, see if you can get a Founders KBS Imperial Stout. Idk if it’s available in the UK, but it’s one of my all time favorite drinks. Really a perfectly balanced brew of chocolate, coffee, and beer that just puts you to sleep after a nice filling dinner on a cold winter night. Leagues better than any Guinness I’ve had.
I buy atleast 6 of those 4 packs whenever I see them. So glad their availability and popularity is increasing. I hope quality doesn't decrease, but I kinda trust Founders. They don't really miss. Best part about the KBS, just one will give you the perfect, cleanest buzz, and that's all I need.
How James described the Guinness, he might not like the KBS since it is very much a dessert beer, with an insane mouth feel. But I think that's kinda the fun of it, it's such an intense beer in every way. Not for everyone from what I've found. Would still love to see his thoughts on it.
@@nickv1212 I was going to say something similar. I love a whole load of coffee beers but they are probably a bit much for people new to craft beer.
I think that he should probably try a pure breakfast stout (e.g. by a pretty decent brewer like Founders) and a kentucky breakfast stout (again, by a reputable Brewer).
The problem with a kentucky breakfast stout is that it deviates from a regular stout in two ways (coffee and barrel aging) instead of one.
@@hypothalapotamus5293 Are the flavors of a KBS and a regular breakfast stout all that different? You get a hint of bourbon and it has a harsher bite but I feel if you like one, you're gonna like the other, unless you just don't particularly like the bourbon and bite.
@@nickv1212 I think that the problem is that he might interpret some bourbon notes as artificial flavoring. As an example, I often perceive an almost vanilla taste from the charred oak barrels.
This video is a *comedy goldmine.*
“Would you like a cup of coffee seed extract” had me crying!! Hilarious, the look to the camera made it all
I actually do love a coffee scrub, there is a whole world of beauty products with coffee for James to explore!
I busted up laughing when he was chewing the gum and said, “they’re all getting their flavor from the same place” 😂
"Like a dirty Strawberry" they should print that on the bottle.
The moment I knew lockdown had really got to my dad was when I visited him, and he gave me the “19 Crimes” coffee infused wine. He normally has great taste in wine, but I literally had to spit it out. It’s truly disgusting! Their standard red blend is delicious though!
Me: that Guinness-coffee beer looks disgusting
Also me: I would like mine with a scoop of vanilla ice cream floating in it
You monster
Guinness is actually better with the coffee in it and this is coming from someone who likes original Guinness
"SMELLS LIKE HOT" finished me off, poor James.
Same! 😂
I tried a coffee crusted cheese that blew my mind - BellaVitano by Sartori from Wisconsin - the fact that I found it being sold in a cheese shop in Switzerland is a statement of its quality
You said one thing that summarizes it pretty well: "That's a journey!"
The best review of any terrible product ever.
I’ll be adding that phrase into my regular rotation 😅
Either James left the bripe in the studio, or he's been using it as his daily carry
Or judging by this video he has been putting plant matter in it and igniting it.
I dont think you can physically use the bripe without spontaneously growing a beard. Im pretty sure its illegal
I find I use mine a lot more than i thought I would when it was gifted to me. It's just this perfectly ridiculous thing that I can make at my home office desk, while on a conference call, without having to get up. It's whimsical and fun and utterly absurd.
I love Queen Majesty hot sauces and think the coffee infused one is pretty good. I definitely taste the coffee elements in the sauce, but if you’re not accustomed to hot sauces I can certainly imagine how the heat may overwhelm your senses
This is the video we will come back to when James Hoffman transitions to a full time coffee flavored wine review channel.
I'm interested in the concept of "morning wines", for sure!
@@phyphor reminds me of the old man with a 2L strongbow bottle on a park bench at 10 am when you said morning wine ...
@@phyphor I would think white wines or rosés would be more morning-appropriate, particularly if you're making a mixed drink, like a mimosa or sangria. That said I don't drink anymore and was never a wine person to begin with, so this is speculation.
@@phyphor how very Roman.
James: "I have some opinions about coffee"
Me: I hope so, that's why I'm here.
Opinions?
Some?
@@Caleb5761 indeed
"Have a crunchy chocolate time." - James Hoffmann, 2021
I really love the "Ok, I've got 8 products... Alcohol first... and last..." approach to this video. Also, if the alcohol did affect him, the result was quite entertaining with the rest of the products.
"Its name is 19 crimes, All of the jokes feel very easy at this point"😭😭
دمه خفيف
@@user-cr8xm1gw6y الله الله
All 19 of those crimes have to do with adding coffee flavor.
here in brazil there's a coffee flavored coca-cola thingy and i gotta say, it's surprisingly good. Like a coke with a bit of the zest of a energy drink/coffee taste. And the coffee taste is a weird, manufactured one at first, but at least it's different than the standard "Synthetic Coffee Flavour".
Highly reccomend.
I found coca-cola with coffee where I live as well, and it's surprisingly refreshing. I wonder if there are regional differences in the flavour? Anyway, it's really good on a hot day in a tall glass of ice with a good splash of Fernet Branca.
@@wilfred_ho there will at least be some diffrent flavors in some countries due to having diffrent ingredients due to health regulations
This is the most sassy James has ever been in a video.....and I'm all for it. This is absolutely hilarious 😂
ikr. I was laughing like when I was watching beardy James briping.
“I’m not gonna be like DJ Khalid on HOT ONES.” The Savagery James🤣😂🤣
DJ toilet lid, more like
One of the best things he said in this video 😂😂
I just wanted to come here to say that thanks to this video, a friend who I introduced to your more...wacky video series for their sheer entertainment value, got me that candle, shipped all the way to the States, for my birthday, along with an AeroPress and a hilarious spoon. So thank you for that. 💙
Also. James slamming down the Jameson’s glass is possibly like an 8/10 on the Hoffman angry scale.
FYI, James using smart scales is a 10.
How many grams is a carrot, Gordon, is the 11/10 on the JH angriness scale :-). Gosh, I'm addicted to these videos.
What about the Aldi Espresso Machine? This has to be a 12/10 then.
Definitely looking forward to the "coffee flavor" video. I wonder if there's any coffee at all or if it's just chemicals.
Hate to break it to you but everything is just chemicals
When it says just „flavour“ it has nothing to do with the thing it tastes like, coffee in this situation. If i remember it right, „natural flavour“ cant be arteficial. I remember you can do strawberry flavor out of molded wood. At least thats what it is like in germany.
The truth is it varies. You can definitely get coffee extract (like Nielsen Massey's) which is made from actual coffee beans, but the vast majority of "flavourings" on the market (especially the ones used in cheap mass-manufactured products) are actually primarily perfume-based.
I would be interested in that video as well!
I actually really like the Jameson cold brew, however im not drinking it neat. i use it as a mixer so i dont need to make a pot of coffee for a couple drinks. Also, and i fully admit i might just be weird for this, i really like adding it to root beer in about a 1:1 ratio, maybe a little light on the Jameson.
As a craft beer drinker, coffee in stouts when done well is an amazing addition. The commercial addition in Guinness is probably mediocre at best
Yeah, exactly my thought!
Same. My favorite beer of all time is an espresso stout, but Ive also had some extremely bad coffee and/or chocolate porters that sucked pretty hard
@@skeetsmcgrew3282 it’s certainly something I think every craft brewery tries at some point or another with varying success.
@@EtruskenRaider my local brewery (Leigh on sea brewery) has an amazing stout called SS9 and every once in a while they do a coffee edition which is simply divine
@@iorathbennett6625 what’s the ABV? Some coffee stouts can be really alcoholic.
As a beer nerd years before I was a coffee nerd, and from being located in Colorado, a craft beer Mecca, I can tell you that coffee in beer is both extremely common and often quite artfully executed. Something like Weldwerks' Achromatic, a dark, heavy, syrupy stout aged on coffee beans... There are some really good examples coffee beers.
But also, as a person who grew up watching American sitcoms, coffee in beer still always reminds me of the fake beer from The Drew Carey Show, Buzz Beer, which was a pale yellow lager-looking beer that apparently had a bunch of coffee in it. And that always sounded atrocious.
personally I haven't tasted a single one of those coffee beers where I felt like the addition of coffee made them better. Like, I understand the urge and I can almost get behind some of them, but usually any delicious coffee aroma is accompanied by a very pronounced stale coffee flavor and vegetal grime that reminds me of green bell peppers.
@@JustCallMeCharlie There are many many bad examples and even good craft breweries can get it wrong. My favorite is Coffee & Cigarettes from Cellarmaker brewing. Just the right amount of coffee in a smooth and silky porter with a subtle hint of smokiness from the malt. Delicious and very close to perfection.
Cheers from another coffee/beer nerd from Colorado! 🍻
I had some amazing craft beers with coffee addition. Not only dark which go very good with coffee but also IPAs or even sour beers. The last ones were the most interesting. Sometimes you couldn't identify the coffee as a flavour but it was definitely complimenting the overall beer profile. The other times it was definitely recognisable. Also craft breweries are collaborating with craft roasters which is the way to go. I think test of those kind of beers would be interesting.
My absolute favorite year round beer (because I prefer dark beers and they are usually seasonal) is Wiseacre's Gotta Get Up to Get Down. It's one of the least bitter coffee stouts I've tried, and I've tried a few dozen (stay away from Pearl Street Brewery's Breakfast Beer unless you love drinking drip drip grounds) and it's everywhere around Memphis, so I can generally avoid IPAs.
Disclaimer: I drink cold brew, so am not a coffee snob.
I actually bake bread using coffee. It really adds a savoury taste and is quite good!
“I’m a coffee... whatever I am”
Coffee God.
Bripemeister
James displayed a new level of confidence and comedy chops in this video, which is saying something since he already had those in spades
I once, for a menu came up with a Curry Coffee Saladdressing in the Appetizer ( I work in a Hotel), and I wish I wrote that recipe down, so I could share it, because it actually worked out beautifully, even though you might think it doesnt. Curry was the main Focus, but the little amount of coffee in there gave it a pleasant aftertaste. I know how absurd it sounds, and it was created out of boredom, on a day where I had nothing to do and paired anything with everything to come up with weird combinations but it's actually decent.
Maybe you could contact Sara Marquart. She is a scientists specialize in coffee aroma and could you tell you a lot about coffee aroma. She is working on coffee flavors, that doesn't taste like coffee flavors, but taste like real coffee.
I for one have nothing against experimenting with flavor. If the result sucks, people won't buy it and it'll go away like the Lays abomination. If it's delicious against all odds, fantastic! So many great things have been discovered by just screwing around. Let's screw around!
I'd love to but my girlfriend seems to have a problem with me screwing around...
The problem is they are all experimenting in basically the same way. Adding a flawed coffee extracted flavouring agent to whatever production chain they already have. The experimentation should be towards improving the coffee flavouring extracts used, I believe that'll bring us way closer to bringing these coffee flavoured products to a higher level.
@@stopthenames I understand. When you're in a committed relationship, you should definitely not be spending time with dodgy coffee products.
@@hippie_4762 Good point! Can't wait for James' video on whatever this stuff is!
I reckon it's mostly a way to take advantage of more open / experimental consumers. If it were truly done in good faith what you'd have is less bad ideas showing up (because the idea would be crossed out in the testing stage, no need to knowingly sell a bad product) and the ideas that are delicious would actually stick around instead of just being replaced with next seasons new line of experimental flavours.
So, while you say to stop putting coffee in things, this video has inspired me to try brewing mead with coffee (as soon as I can brew mead again). To explain: Mead is essentially wine made with honey instead of grapes, and commonly brewed with various spices, berries, and/or fruits as flavourings. It's one of the contenders for humanity's oldest alcoholic beverages, and seems to originate in Mesopotamia, though nowadays it's more associated with the Norse (to whom it was very much a "special occasions" drink).
What this video made me think is; what if I used coffee as a flavouring instead of spices/berries/fruit? I don't think putting honey in coffee is all that controversial, so why not try putting coffee in a honey-based drink? I think the flavour of coffee and the intense honey flavour you tend to get with unflavoured mead would work beautifully together. Of course, this would require some experimentation since mead is fermented, and I don't know if that would alter the coffee flavour or not. Mead is also usually aged for months or years, and that might also alter the flavour. How much coffee should be used per 100g of honey? What kind of coffee would work best? What sort of grind would work best?
These are all questions I can't answer myself, even if I intend to experiment with it as soon as I can, but I do hope larger scale meaderies who can experiment a lot more than individual brewers start attempting this, because I think it could be absolutely astonishing if done right.
Kind of necro posting. But here we go. Try to replace some of the water with cold brew instead of putting the beans in the mead this way you can control the flavours you get.
@@nubbetudde8922 Why cold brew in particular and not regularly brewed coffee? I can see the issue of the coffee flavour becoming overpowering if I put ground coffee right into the mead instead of spices, but I know quite little about cold brew so I naturally also don't know what advantages it might provide in these kinds of use-cases over regularly brewed coffee
@@AvengerofGallifrey Honestly I have no real reason to why it couldn't be ordinary brewed coffee, it 's just the way I would do it. On an other note... adding hole beans or ground coffee could give interesting results, there could be other nuances in the taste when the beans/ground is part of the fermenting process instead of the brewed coffee.
@@nubbetudde8922 Indeed, but if I did that I would probably have to be a bit careful with how much coffee I use and how finely it is ground, as the coffee will be in there for the entire fermentation process and will therefore have very high extraction, I reckon.
“It smells like I live inside a coffee flavoured revel” is something that is giving me Charlie and the Chocolate factory, come James and the Giant Peach vibes.
"I'm very pro breakfast wine"
I understand, James, I understand.
As someone who holds WSET at Level 3, that part of the video just sang beautifully to me. Wine doesn't need to be messed with. Neither does coffee.
There's a phrase coined by the owners of the Fourteen Drops Wine Bar in Yarm, Yorkshire, as a "BLD" wine. A breakfast, lunch AND dinner wine. Wine with coffee in it isn't that.
I really love how James just roasts (pun intended) those products in such a gentle way.
Confirmed: James Hoffman watches Hot Ones! Call Sean Evans and get him on the show
that would be amazing - Sean could use more youtubers on generally
@@zanzanzanzan I'm not sure I'd call James a RUclipsr so much as an independently successful coffee guy who happens to have a RUclips channel.
Stupid show that is
That would be awesome
Patiently waiting for “Weird Coffee Science: Coffee Flavoring”
I largely agree with the thesis statement, though you'll still have to pry my coffee ice cream from my cold dead hands
I'm a little disappointed James didn't taste the candle...
I think he has sufficiently turned himself into a coffee Ashens today.
I feel like he bacame coffee ahsens when he had 70 year old espresso
@@sonnyrynsaard3567 His channel has always had this coffee tat reviewy aspect. I felt a bit sad as it seemed to have dwindled. Now I want MORE.
Most underrated comment in here
If he had left it until after the stout, he may have.
Coffee ice cream is one of my favorite things. And putting coffee ice cream in my cold coffee is one of my favorite summer treats.
The only product I've had where I really felt the coffee flavor really inhanced the overall product was a dopplebach infused with a bright fruity espresso and some orange rind to bolster the coffee flavor. It was a local brewery and specialty roaster Collab. The sweet maltiness of the dopplebach just balanced perfectly with the bright, citrusy Ethiopian based espresso. Was it the best beer I've ever had? No. But it was the best coffee infused product I've had by far.
My brother in law is a flavorist at a major flavor house in the US. The “good” coffee flavor we get from drinking coffee would have roughly 200 ingredients if it were made by the flavor house. Most of these ingredients are not economical and clients don’t need the good coffee flavor to sell the product so they end up with the coffee- flavor flavor.
That’s fascinating.
Are you able to ask your brother-in-law how they make it/what goes into it? I’m fascinated now, especially as someone further up said that it was simply cheap coffee extract. I wonder if it’s different in different countries or if they were making an assumption, or it’s different per company…
i really like these coffee flavoured beans you can buy and when you grind them and mix them with boiling water you get this cool drink
Love the description of wine being put in a coffee mug at a party!
There's nothing I enjoy more than James trying weird coffee things 😂
There's a coffee roaster/brewery in my city, they've got a delicious coffee stout made with their own house-roasted Ethiopian.
I think "coffee flavor" in non-coffee is usually much better when it's done with attention to quality in both the initial coffee and the main product.
I hate to admit, I kind of love the Coca-Cola Coffee drink. And I loved its earlier iteration as Coke Black. I have about one per year, but very much enjoy it
James, I don’t know what sequence you actually filmed the scenes in, but I think I can sense you getting drunk towards the end of this. And that’s great.
This doesn't matter in any sort of way, but I just love how you made the image of the Lay's crisps align with the picture frame in the background. Such a lovely detail!
"Orange and coffee may not work well together" I beg to differ 🙃
Add ice into a glass, add the freshly squeezed orange juice (I usually use one orange and I sieve it), add 200ml of cold tonic water and top with a double espresso and mix well to cool the drink down. Try it out!
James found a way to drink during the working hours, absolute mad lad.
“Is this like a healthy M&M?”
-James Hoffmann
I feel like "WHY AM I EATING THEM STILL?!" was the best part of that item's review.
I thought maltesers
That, and his initial “Well… that’s a journey.”
Love the way that despite disliking the wine/coffee after the first taste…he managed to finish it all, not like his usual single small slurp from a spoon when poor coffee is involved!🍷
It’s like when everyone was putting bacon on/in shit.
And CBD in everything
I remember BACON TOOTHPASTE
Sadly, I don't think we've seen the end of that terrible craze.
@@dfeuer yeah but at least now we just wrap everything in bacon. I’ll take a bacon wrapped chicken tender over bacon ice cream any day lol.
CBD bacon is pretty nice though.
I've been watching James's videos for years now and I'm finally glad that I can say the shower scene was my favourite part
I'm only just starting to appreciate coffee, but for a longer portion of my life I've been a lover of dark beers -- including porters and stouts that include coffee in their ingredients lists. Ballast Point's Victory at Sea Imperial Porter and Modern Times' Black House Coffee Stout are a couple of my personal favorites.
And I can now confidently say that Mr Black coffee liqueur is absolutely delicious
James Hoffmann and "hot ones" is a crossover that I would happily watch.
This has to be one of the best “James investigates coffee related products” ever.
Coffee bean extract is usually different than coffee because it’s made like and extract (with alcohol) and is made with unroasted coffee beans
The clear follow up to this video is one with good things that have coffee in them