Imagine if someone actually tries to perfect deep fried coffee. Like a coffee company saw this and got really invested and determined to make it work and make it a legit thing
@Jon Beydler And it's so expensive it's ridiculous. Some people also drink coffee from Elephants poop and they are more expensive from Luwak (Civet) coffee.
In malaysia and vietnam, we roast coffee with butter. Its gives a wonderful oily, savoury finish to the coffee and a nice lingering texture. There's a couple of youtube videos if you search for butter coffee , hainan coffee or Ipoh White Kopi (how its spelted in Malay). they also roast it with sugar to give it a richer flavour.
I was going to say, I would wonder if frying in ghee would be better and I would try a higher temperature at least once but wonder if staying below 350f is important for staving off potential maillard reactions.
I'm not a brewing expert by any means so I"m not sure how it would relate -but I've deep fried quite a bit, typically there is a plateau temperature to get above to avoid the food from just saturating with oil, different oils have different temperatures obviously, but if I were going to try this, contrary to what others have commented, I would try a hotter temp and probably use peanut oil. If you find the hotter temp cooks too fast, maybe pre-warm the beans in the oven or something. There is a point with deep frying where you can't just cook at a "lower temperature longer" you have to precook before you fry at that point.
I think another problem is that it seems that they're actually dehydrating the bean over actually cooking it, so I think you would have to do the opposite, high temp deep fry, then finish in the oven, I can't really solve that the goal is to make the bean more pourous by frying, while dehydrating Frying is by nature for sealing up and keeping moisture in,
@@phartferd5738 i feel like wayyy more trials need to be done cause yeah, what everyone who roasts coffee *expects* is for it to be dehydrated and porous, but it may not be a hard requirement i think we just don't know that more moisture is that bad, because the coffee industry has always bean- sorry been into traditional roasting but i am not an expert and thus talking out of my nether regions
I think the oil temperature is a factor as well here. Typically for dried products that you want to "puff" (like puffed rice i.e.) you have to go way higher, at around 190°/200°C. With proper temperature, the oil penetrates way less in the product in general, and you might get a closer result in terms of cracking and size of the roasted bean
But with coffee, wouldn't those temperatures begin burning the beans? Even water above 190/200 Fahrenheit cause damage to ground beans... outside of espresso, where you essentially burn it up.
There's some literature that contradicts this. They posit that high temperature oil makes bigger cavities in the food as it boils the water away more forcefully, which then fills with more oil than a low temperature fry does.
@@LordWhirlin You misunderstand what Andrea is saying. She meant 190-200 ºC, which is 374-392 ºF. High temperatures are required to roast (or in this case fry) the coffee beans. I'm not really familiar with the chemistry behind it, but what I'm guessing is that boiling water (~212 ºF) doesn't really burn the coffee, it just has a stronger extraction power, and therefore extracts more bitter compounds, causing the coffee to taste "burnt". That can be supported by the fact that cold brew coffee has a much more mild flavor and less complex, because the cold water can't extract some compounds present in coffee. The case of espresso actually adds more factors, not only the water can be over 212 ºF, but it also goes through the grounds under pressure, causing it to leach very hydrophobic compounds that don't usually get extracted due to their low solubility in water.
You mentioned a vegetable taste, you can purchase oil extracted from coffee beans. I'd be curious if that would be something you could use to fry the beans and see how that tastes
I have a suspicion that what is happening in the filter brew is that with the unpressurized coffee draining down, the oils are able to float to the top of the slurry and sit on top of the bed rather than draining down with the water. It also explains why the resulting bed looks the way it does n
The oils are also absorbed by the filter itself, It would be interesting to see what happens if you were to use something like a Chemex filter that'll isolate a lot more of that end product.
Good point. Further to this, oil and water are immiscible, they repel each other. If the V60 filter was pre-rinsed with water, the water held by the filter would do a lot to resist the passing of the oil. You might get a very different cup if you didn't rinse the filter beforehand. In the espresso shot, this would likely not have mattered since there's an immense amount of pressure forcing everything through.
As a roaster/owner of a Roastery (Swamp Donkey Roastery), I appreciate your experiment, although I would suggest if you were to try it again, you go with a much higher oil temperature. While that may seem strange, I believe the beans spent too much time cooking in the oil, thus absorbing much more oil then they may have with a higher oil temperature. I would suggest an oil temp that would develop the bean in the 6 to 8 minute timeframe, I am sharing this thought as we roast in a Scandinavian Profile, very high heat in the beginning (neighborhood of 600 +/- degrees f w/a drop in the 400 +/- degrees f) of the roast, allowing the bean to go through first and second crack in about a 6 minute plus timeframe w/o tipping. The quicker development in the temps we utilize seems to reduce/eliminate undesirable acidity and bitterness while not caramelizing all the sugar in the bean for a much sweeter full flavored extraction, based on our experience and customer feedback.
I saw a dude fried coffee with butter and chicory in a wok while I was walking around Saigon a few years back. He was kind enough to grind up a fresh batch to brew a small cup for me to try with some condensed milk. it was the best coffee that I have ever tasted.
Honestly, if you've got something you've described as "good" when it's your first shot at trying it with equipment that's not designed for it, you might have a winner on your hands. Remember, your technique is only going to get better, and you've got variables you can play with in terms of frying times. An even roast through the whole bean has to be a fantastic starting point. I would suggest that the reason the filter coffee works is because any remaining oil is floating to the top of the water as you apply it and is then just sitting on top of the bed at the end instead of making its way through the filter, so you're unwittingly filtering it in two different ways at the same time. I don't think there's a way to replicate this effect by espresso, and that's fine.
I do think there's most definitely room to explore this further, but as I don't own a deep fat frier I cannot partake! Specifically regarding the espresso, I wonder if stepping back in time a little might help with the observed acidity and harshness: Dosing high and pulling short, like we did back in the 90s to make some of those harsher espresso blends more pleasing with (fatty) milk serves. Most interesting to me was the consistency of the fry: Whilst bean to bean was clearly not very consistent at all in this small frier, I wonder if (as it often does with roasting) scaling up would remedy this to some degree: Anyone fancy chucking half a kilo in their kitchen's Thor? :D
James guessed at the frying temperature. The lack of cracking makes me very curious if his oil was hot enough. He acknowledged that his grate was too coarse and let a lot of beans fall through. So many ways this could be "dialed in." In fairness, I've never roasted coffee. Give me a coffee roaster, of any type or brand, and I suspect my first batch would be horrible. Maybe fried beans have no place in an espresso machine, but I think it would be very interesting to experiment and dial in for pourover. If the first attempt was "not bad" that suggests good, if not great, is achievable.
I'm sure the type of oil would make a huge difference in taste, but I actually want a part 2 trying to roast in different substances like butter/sugar/honey/vanilla/cream/etc.
What besides butter most them cant really be used to roast somthing suger is solid not sure boiling honey is going to cook anything and cream will melt snd vanila exstract is mostly a mix of alcahol and water its got a lower boiling point than water tho so it just boil it not roast it
If you ever decide to try it, use a French press. If you don't like it, you can use the french press to make tea instead! It's an old invention, but it's waaay smoother than the burnt taste that drip coffee or teabags make.
For those of you that don't already follow James and had this randomly recommended, this is the level of energy he brings to all his content. I personally have been following for quite some time and its hard to fault any of his work or find another person with equal passion and educational content for coffee. I encourage you to watch his content it gives a new paramount meaning to coffee in many aspects.
I don't drink or really care about coffee really, got this recommended and clicked it because of the sheer weirdness of the concept. It's a really well made video. I don't intend to watch any more coffee content, but I must respect him and the way he did this video.
Probably hasn't tried it but is likely aware of it as it's the same principle as the air drying process he described. I found out about drying coffee this way trying to find a manual for my popcorn maker.
The initial observations in this are super interesting to think about in comparision to experiment of deep-fried vs air fried food or how to layer fats in a sauce without over doing it so it feels greasy. I wonder if there is a sweet spot that could be achieved through convection roasting with a small amount of oil on the beans for the espresso pull to get that same rounded off flavor that was good in the filtered coffee without the oily feel. If you ever do some follow up experiments and need an extra taste tester let me know!
I do think that coating the beans in oil might help develop an interesting "bake on them". My concern would be how bitter would they be when that happens!
The weirdest way I've made coffee, according to a very old recipe, was to let the beans soak in cold water for a few hours and then to put the full beans in a French press and pour hot water just below boiling. It ends up tasting like if coffee was tea.
I love how he tastes the first coffee, and we're treated to 15 whole seconds (including a jump cut, so it was probably lonter IRL!) of James just being a physical incarnation of the "visible confusion" meme.
What I love about James is that whenever I have a silly idea that I'm almost embarrassed to say out loud I know that he's somewhere having an even sillier one
And that is a Researcher in a nutshell . Trying out the potential ways to make something happen and then creating the recipes we will be eating from in several years! 😁
The fact that it turned out quite nice first try, on some random settings (given that there's little known about how to correctly deep fry one's coffee beans) makes me think that with a bit of experimentation this could be a legit method.
Loved the video. Especially the . . . "it is a weirdly nice cup of coffee". I appreciate you experimenting with alternate ways in the coffee experience. Another interesting variation to try. 👍🏻👍🏻
Deep fried coffee, or fried coffee, is pretty common in the preparation of kopi (southeastasian singapore/malaysian style coffees). It's usually fried in a wok, then filtered through a coffee "sock" and then poured over in glass mugs. There's variations with different coffee strengths and ratios of coffee : water and also using evaporated milk or condensed milk as sweeteners (similar to vietnamese coffee)
@@pagalmasala kopi and kopi luwak are two very different things. It's like caramel and caramelized onions. Just cause they sound similar or rather are described in the same way, doesn't mean they're interchangeable
This reminds me a lot of “Nonya coffee” in Singapore & Malaysia! They roast the beans in margarine before grinding & brewing it in a large “sock” (very similar extraction style to filter). It’s drank widely with a bit of condensed milk or sugar - but many people also have it black with with some water. I’d describe it similarly to James did here. It’s coffee but without the complex & interesting bits, and the flavour is much rounder, softer, & less acidic! Crazy stuff
@@thepenguin9 Yeah, but you want the ones with expeller-pressed oils like found in organic margarine (Earth Balance, Smart Balance), non hydrogenated ones like industrially-processed margarines (Country Crock etc).
When people deep fried the food, we normally deep fried it twice, the first time in a lower temp say 160-165c to cook the food and the second time in a higher temp say 175-185c to push the oil out from the food. If you skip the second step, the food will be very oily. And this is also what happened in the video.
In Singapore we have nanyang style coffee where the beans are roasted with butter and sugar. But it’s usually roasted dark and brewed using suspension and a cloth filter. I believe this method was developed to work with the coffee grown in Southeast Asia. Somehow grease and coffee works lol
Roasting with butter/margarine and sugar is done to improve the taste of the more bitter robusta beans that are used in kopi and other SEA coffee. (International specialty coffee basically never uses robusta since robusta can't match the taste of arabica beans, which are a lot more expensive.) That said, roasting with a fat is very different from deep-frying with it - the medium of conduction is air vs liquid fat.
I was looking for this before commenting about it myself! I've heard about people doing it the opposite way, too, using butter to fry up coffee beans super lightly. I dunno if this is a misinterpretation of a more traditional style or not but I've heard it referred to as "white coffee".
My great-grandpa had his own recipe involving the use of butter, sugar, and the previous day’s roast (although I suspect the latter is just his way of cutting corners).
a few recommendations from my roommates and I: from my own experience as a home cook: i’ve filtered/clarified oil on my own with a variety of meshes and filters, and i know coffee moves through a coffee filter significantly faster than oil. your pour over cup may have been less oily because of the paper filter from roommate 1’s experience as a fry cook: even if you have your frier at a high temp, if the item you’re frying doesn’t sizzle upon impact, you need to increase the fry temp. the reason why fried food isn’t chock-full of oil is because of the force of the water evaporating and pushing back against the oil. in his words, “even if you increase the tempurature after putting it in, if it’s been frying without sizzling it’s too late.” his recommendation was to increase the initial fry temp and then decrease it to your preferred tempurature after a little bit. from roommate 2’s experience as a science nerd: there are substances you can use to extract the oil from things, so maybe you should do that to your espresso either before brewing or before drinking. i’m not clear on how this last recommendation works or what you’d have to look for because i don’t understand chemistry really.
For the last one you could use something like a couple DCM or ethyl acetate washes, the problem is that a lot of the flavours in the coffee aren't particularly polar either, so you are going to extract them as well. For example caffeine is also DCM and ethyl acetate soluble so some (many cheap/bad) decaffs use those washes for their process. In other words you're gonna end up with a much more flat decaff-like tasting end product.
If what you are trying to fry, has no "water", then its not going to sizzle much, if at all. If he pre-wet the beans, then the beans would have that mini "steam-cook" effect in the oil, in the same way that a French Fry would cook in the fryer.
@@johndough8115 Water is one of the "stickiest" materials. In a vacuum, you could be down to 0.0001 atmospheres and there will sstill be water. In other words, there will always be a sizzle.
I love how you got that first gulp in your mouth and then it goes dramatically silent right before you swallow your first bit really loud. That was super funny. You did such a good job on this video that I stayed and watched the whole video and you deserve this sub. Nice job, my man!
I have a friend in the US who has said for as long as I have known him “if you can’t cook it in a deep fryer, it’s not worth eating”. I am making sure he sees this.
Right. This is my problem. It isn't right to use an unhealthy oil. If you want gourmet, herbal material with all its miraculous phytochemicals, and natural magic, please for the love of all that is holy, fry it in something that is benign. Vegetable oil is terrible for you. And for the beans
I'm interested in avocado oil or coconut, although, coconut might have a strong taste to be used. Avocado is very tasteless. There's also things like mustard oil, kinda want to try just for the knowledge.
C8 MCT coconut oil, if you're going to do a bullet proof coffee. For myself, I'll just stick with air roasted coffee. However, this does get me thinking about other methods of roasting coffee. IR lamps perhaps?
This one of the funniest videos I have seen in a while. I love how professional he is while dealing with something this ridiculous and how genuinely surprised he gets when it actually turns out good. The fan part was my favorite 🤣
Great video. Your reaction to the filter brew was brilliant. 😂 The struggle to try to come to terms with your creation brought a smile to my face. The espresso reaction brought tears to my eyes.
almost gothic in a way, it was frankenstein trying to realise that his set goal was attained, but he was never prepared for it that way, the success feels more grotesque than any potential failure
This is a shot in the dark, but I think the process of making filter coffee also does a good job of filtering out the grease. It's going to float on the top during most of the brew and get trapped by the bed during the drawdown. The paper might help as well. With espresso you're forcing all the grease the other side, you don't get this gravity aided density separation.
I think the same too. With espresso you kinda brew the coffe with higher temperature (steam) along with higher pressure. The heat makes the oil kinda melted/less viscous and pressurized to pass through the filter. That didn't happened with manual brew because the melted fat will most likely stuck to the paper and not enough pressure to push it pass thru that paper.
On reflection, I’m thinking the oil in the V60 probably floated to the top of the bloom and were “filtered” by the grounds so that it remained in the filter. With the espresso, all those oils were pushed straight through into your shot. As always, thanks for taking one for the team so we don’t have to.
@@goncalovazpinto6261 hot water being poured through it could easily cause enough turbulence to make some stick to the filter. It takes a bit for oil to fully form a separate layer when it's mixed up
@@mrastleysghost I don't think so. The first thing that happens is that the filter gets wet. Once the filter is wet it will repell water and only let water soluble stuff through. When you start poring water, you specifically avoid causing turbulence, that's part of the V60 technique. Also, any amount of oil, however smal, will rise to the top and form a film. Whem the film is very thin it looks like waves of blue/yellow lines on the surface.
@@goncalovazpinto6261 What are you on? Passage across an unstirred water layer is rate limiting, but not an impenetrable wall. Pouring water will cause turbulence, V60 is no exception. Oil will rise to the top, given time and low turbulence. Before that, it's suspended and subject to all sorts of motions. You express yourself in absolutes, whilst chemistry is much more nuanced.
@@Karius7 And yet, the filter coffee was "good" and the expresso was "oily". Chemistry is science, i. e. building predictive models. V60 is an extremely gentle pour, also the water has to go through a mostly undisturbed bed of coffee grounds before it reaches the filter. I don't know if it was the case this time, but often you wash the filter before the coffee even goes in. If I wasn't nuanced enough for you it was for the sake of conciseness. Some oil will pass, not enough to change the flavor significantly: It is also a slower process than the expresso, so more time for the coffee grounds to interact with the hot water. Probably the bloom also has some effect on the separation of the oil from the coffee (no bloom in expresso). Also the crema in the expresso might be carrying most of the oil. There. I used "some" "enough" "significantly" "more" "probably" "might" and "most". Nuanced enough? 😁
Now I absolutely positively must try deep fried coffee. Also this needs multiple batches. That way you can experiment and perfect various techniques and try different colors. For one thing on one batch put some filter paper down under the coffee and spread it all out
Air fryers are absolutely capable of roasting but you need the beans to be constantly moving which I’ve never seen on common air fryers Edit: I stand corrected. Some come with rotisserie baskets which might allow you to keep the beans moving enough where they can roast evenly. If you have one it's worth a shot but if you don't want to spend a lot of money to try roasting your own you can try the cast iron method or check out your nearest thrift shop for a popcorn air popper. I used one of these and got 50g coffee done within about 7 minutes and they tasted pretty good.
considering how you could taste the vegetable-ness, makes me wonder how other types of oils might pair with certain types of beans, like ghee (type of clarified butter that's cheap to make) might be an interesting combination, and the ghee itself will have an interesting flavor too lol
that vegetableness may come from some raw part of beans from inside too. cooking with oil will transfer heat faster and everywhere, when you roast it some of it may be raw inside.
Having followed your advice on how to get the best out of my little Bialetti, I am now having the best early morning coffees I've ever had. I think it wise to continue this attention regarding your comments on deep frying the beans. Many thanks for an entertaining and amusing experiment.🙏💜
This reminds of the coffee in Malaysia and Singapore, where the coffee beans are roasted with margarine. The resulting coffee is surprisingly creamy without feeling greasy! 🥰
was about to say this. I think roasting with margarine is quite common in southeast Asia. ironically I found out about this through my cardiologist, when he saw a concerning number in my test result...
@@nchls1343 Ipoh White Coffee...Not that the coffee is white, just the term the Chinese immigrant in Malaysia used to distinguish from normal (black coffee)
I’m sure that just like with regular frying the oil selection is key here, flavor and quality of oil varies, so you’d need to find a good combination. Olive, avocado, vegetable, butter, canola, etc. The right high quality oil paired with the right coffee could create quite a pleasant flavor. It might also help if you brew or roast with other flavorings, or if you filter the coffee repeatedly to remove a large amount of the oil (it might remove more of that greasy taste or mouthfeel while keeping that richness and robustness).
KFC supposedly uses just a bit of orange oil in their frying oil. You could do similar things here with coffee. Blend oils in a way that positively influence your flavor profiles.
The best kind of oils to use for deep fried coffee roasts are nut oils. Almond, sesame and peanut oils compliment the floral hints of coffee very well. But the ideal method would be to lightly spray the beans w. oil, then air fry rather than deep fry.
I have never heard the word "good" used THAT conclusively with that many question marks attached before honestly by that description, james, that sounds like an absolutely blissful coffee for my palate
I think you should revisit this with a couple of tweaks. 1) Finer mesh on your basket, so that you can actually stir the coffee around, get it consistently exposed to fresh, hot oil, and away from its neighbors. 2) Hotter oil. The hotter the oil, the less oily the thing you're frying will come out. This is of course to be balanced with, ya know, not burning the shit out of the coffee! I know how you like to experiment and play with recipes and variables. This seems like the exact kind of thing that may warrant a bit further investigation. Ya know, don't spend months on it testing every tiny little thing. But that pour-over coffee looked promising. Maybe with some adjustments here and there, it could even be a truly good cup of coffee? Either way, very entertaining video. I can't wait to see what Hames does with this, I just know it's going to be amazing.
Fry in ghee may be more of a butter coffee flavor, or lighter oils? More or less fry time too, but yeah a number of variables out of the initial attempt does sort of show potential.
While hotter oil helps for most deep-fry grease issues, the premise is that it's rapidly boiling the water in the fried product and those bubbles of vapor are keeping oil out. Coffee beans are a dried product and just don't have enough moisture to achieve this. This would also explain why we don't see other dried foods deep fried like spices or jerky.
Would love to see your take in other countries traditional style coffee. Here in Singapore our Nanyang coffee is roasted with butter and sugar, mostly using Robusta beans, and I believe there are other different styles out there. Would love to see a video of you trying those methods of roasting and the outcome!
very interesting! We do the same in the southern state of India (Kerala) too! Or rather, we used Ghee (clarified butter) a bit of sugar and a dash of Fenugreek.This was our traditional way of roasting robusta beans as well . Also traditional house hold coffee out here is always robusta.
I wonder what it would be like if you fried it in a different oil, like peanut oil or coffee oil (assuming coffee oil is even something you can fry with).
Theoretically you could. The boiling point of coffee oil is roughly 313°C while peanut oil seems to be 300°C Dont know what the smoke point is for coffee oil, but you theoretically should be able to deep fry with it
Honestly, its because he has seen genuine coffee roasting machines, and the inside of them is either mesh, or looks like the inside of a washer (stainless drum, with holes) so i see why
James, you might have better luck getting less grease in the final beans if you fry at a higher temperature for a shorter time. Normally, the water inside of a food item flashing quickly to steam during the frying process creates enough outward pressure that oil has a hard time penetrating the deep fried food as long as the fry time is relatively short (so that the cooking process finishes before there's no more steam left to protect the food). Since coffee beans have a relatively low water content, your window to fry them before the water all evaporates is likely going to be quite short and the oil will need to be very hot in order to properly vaporize whatever water *is* there. If you want more details, your Modernist Cuisine books (Volume 2: Techniques and Equipment, I believe) have a whole chapter on the subject and the physics behind it. It might also be a topic that is worth reaching out to Chris Young & Grant Crilly about as solving this problem seems like it would be right up their alley. I do suspect that with a little bit of tinkering though, the leftover grease problem could be almost entirely eliminated... Perfect for many more experiments and videos!
Even if that worked you would probably have to first soak them inside of Vodka for a couple days because Vodka evaporates quickly when heated (More crispy beans so probably a better finished product)
@@qwizzler There is no fire risk frying batter with Vodka in it, so how would that differ? May I add incase you are one of the people who believes in something stupid: No ice doesn't make a fryer react it just cools down the oil and stops the frying process.
Could try double frying, too. With chicken, you fry to done, bump it up 100°F, then fry to crispy. The hotter temp drives the oil out of the breading and makes for far less greasy fried chicken. Lower temp to get the beans "done" then crank it up to dry them out.
I think the reason why the "pour over" one tasted better was that the deep fryer oil had time to rise to the top and was left there due to density differences. While the rest of the coffee's goodness drained down. On the other hand, the espresso machine uses pressure to push down all the liquid contents and also pushes most of the deep fryer oil mixing with the shot. In that process, it then overpowered the coffee, making it taste not very good.
@@nrhodges2 Every friday night James snorts his saved up espresso pucks and turns into his chaotic alter ego, Hames. On monday he wakes up with no memory of this, and chuckles at the funny """edited""" Hames Joffman videos that appeared over the weekend.
This is the test of true satire, when the satirised becomes indistinguishable from the lampoon. I think of Hames Joffman like the Fast Show, a sketch show with just the punch lines.
My favorite part of a lot of recent vids is Jame's facial reactions in the moment. There is just something simple and joyous about seeing someone dive head first into an experiment and come out surprised/confused/happy all at the same time.
From a Barista's point of view, this is amazing, and I love learning newer thing's ❤️ . It's interesting to see the beans in the deep fryer . Thanks for the information and awesome video 😮
Chemical engineer and former DIY coffee roaster here, just a couple of notes. -Caffeine is technically soluble in oil. I'd be curious what the caffeine content of that oil was afterwards, especially if you did this regularly :D -The beans had a very wide distribution of roast levels, all the way from City(minus) to almost French. I ended up with something similar back when I was using a cheap popcorn popper to roast my coffee. I'd say it usually tasted pretty good too. -When you did the macro shot of the bean it looked like some oil had soaked into the bean near the surface, but was locked in the bean structure, i.e. it didn't pour out when you cracked the bean. I'd be willing to bet that grinding also didn't release this oil(after all, coffee is full of oil) but the more efficient espresso process managed to extract that oil as well as the coffee oil as per normal.
I would be interested in knowing what happened to the oil as well; perhaps it would infuse it with caffeine or a coffee taste? Curious about the culinary potential.
Hello, I’m a barista from Puerto Rico iv bin confectioning coffee for 7 years and I’m in love with the insight on the general coffee knowledge you offer on your channel… definitely coffee is the perfect medium for crazy chemistry science.
Probably not a 1:1 comparison but this reminds me of local Malaysian coffee! afaik it's fried in a wok with sugar and margarine which gives it a very distinct mouthfeel and texture. Would love to see you explore kopi-o sometime!
Time for some science on thermal conductivity! the conductivity of air is approximately 26 mW/(m*K) at room temperature and approximately 40 at roasting temperatures. Fryer oil has a room temp conductivity of approximately 170 and a roasting temp conductivity of roughly 250. So the frying oil is transferring roughly 6x as much energy per second into the coffee as the air in the roaster. This probably explains the lack of cracking; heat is pumping into the beans so quickly that there's no time for pressure to build before all the moisture's gone. Here's where it can get interesting. Hydrogen gas has a conductivity of 186 at room temperature and 271 at roasting temperature, making it an even more effective heat transfer medium than fryer oil. In theory, you could place a coffee roaster in a vacuum chamber and replace all the air with hydrogen gas to achieve hyper-efficient heat transfer in a traditional roasting machine. However, heating elements and hydrogen gas don't play very nice together (See, The Hindenburg Disaster)
You could definitely get lots of different flavors depending on the oil you use. you could also combine different ways of roasting or frying coffee. You can also wash the beans after frying to get more oil off, potentially.
I like that idea. Pouring some boiling water over beans in a metal screen mesh strainer, would wash that oil right off, especially in the deep part where it seemed to be gathered in his cross section. At the temperature of his fryer oil, not that much would have penetrated the bean. So any extra oil would be in those deep holes on the surface.
@@billparrish4385 boiling water would reduce the coffee's flavor, since you know, you use boiling water to make the coffee and throw out the grounds because you've leached all the flavor out.
@@youngeshmoney It would do so as grounds for sure, but as whole beans that have been deep fried, I'm hoping the balance between the flavor-leaching effect and the washing off of the extra fryer oil on the surface could be optimized. The water would destroy the crunchiness, necessary to getting a good grind. Maybe crisp them up again in an air fryer, then grind? Then again, deep frying may not be that viable an option, at least for espresso.
@@rogerunderhill4267 They don't mix, but boiling water would heat the oil, making it very thin, so that the force of the water could wash it off. Water and oil likewise don't mix in a salad dressing, yet shaking them together produces an emulsion containing both. So I believe it could get at least much of the excess oil off, but whether that would be enough to remove the bitter, fatty taste in his espresso is another question.
You know, if you're interested in heat transfer media, a lot of processes used to use hot sand as a medium. The idea is that the sand has a bulk to it so once it's hot it tends not to cool down as quickly compared to hot air for example (just like the oil) but wouldn't impart any grease to the final product.
If you mixed the beans with hot sand you’d likely dull your grinder much more quickly, no matter how carefully you tried to remove the sand. But maybe I misunderstood the method you’re proposing?
@@DSR216 How about hot salt - Similar idea to the salt, except that the leftover salt on the beans would be much easier on your grinder (as well as being able to dissolve in water)
Baking beans? if you could get some really small ceramic ones, but still large enough to remove reliably. They'd have the thermal mass if not the contact area.
there are street vendors in india/pakistan/bangladesh that serve hot sand or hot salt "fried" snacks exactly like the way you describe. there are videos of it here on youtube too.
Because james speaks in such a calm distinguished way, something inside me really wants him to take a sip of coffee one day and just say “Fu*k me thats good”🤣
My favorite part of these tastings is that one terrible experience is not enough. Thanks James for verifying the disgust and letting us see your priceless expression multiple times in this video!
Got an idea, glaze the beans in butter and airfry it, the butter will melt and absorb into the coffee and itll prevent the beans from dehydrating too much. Might give it a lighter texture and richer taste from only a light glazing butter than a vat of oil
I have that exact fryer. You didn't let it get up to temp before putting the beans in which affects the cooking process. Also a higher heat would've been suitable here.
I don't really like or drink much coffee. But I will continue to watch James' videos because his voice is ridiculously soothing and I love the unhinged concepts he explores. Approaching favourite RUclipsr status!
@@dexterwestin3747 TBH, watching porn probably is because of being celibate, if you know what I mean, if it still counts as being celibate that is. Yes, I'm getting the unhinged thing - there is no challenge to that here, we are all signed-up.
I would be positively fascinated to see, if you were to optimize this method of preparing coffee, what raw beans and what presentation you think would most compliment the "roast". I also think it would be very interesting to try a few different oils and see how they affect the character of the cup.
A couple years back a friend of mine had vacationed in Viet nam. Knowing my passion for coffee, she brought back some coffee, supposedly look lowak, wok fried in butter (ghee most likely). It was buttery and surprisingly good. They roasted it in front of her so that is how they did it.
There's such a variety of deep frying liquids. I think depending on what oil you use will change the flavor profile. Especially given absorbtion into the bean.
Totally agree. Some oils have a stronger flavor than others, say olive compared to sunflower... Also temperature can have influence in the way it roasts from the inside, but it seems very even at that temperature, but also it might be the way the oil does heat exchange (?) Lovely experiments can be done
I don't drink coffee and have zero idea how I got to this video. I did laugh when you drank the expresso and nearly fell out of my chair when you verified it was horrible with another drink. Well done sir.
I don’t even drink coffee, yet I still watched this video to completion despite the lacking frame of reference, that is how skilled you are as a content creator. The ability to hold the attention of even an unrelated audience member is astonishing, you are a true master of your craft
Regarding frying with the lid on: Check the directions for your particular fryer! I had one that specifically said to NOT put the lid on the machine when it was hot, because there was plastic in the lid that was not completely heat resistant.
That must have been designed by the guy who was having "his special day" at engineering school. Who in their right mind uses non heat resistant materials in an appliance whose sole purpose is to get hot?
@@jimnelsen2064 Yeah, that just sounds dangerous, best case you get some tasty microplastics melted directly into your food, worst case it causes a fire, not sure I'd trust an appliance like that, without opening it who knows if they cheaped somewhere else, like deciding they didn't need any over temperature protection cut-off in case the heater shorts out.
1:03 It is still convective heat transfer, not conductive, when submerged in oil. Convection is the primary mode of heat transfer for any fluid, be it liquid or gas, and is characterized by moving particles that form a nonuniform, dynamic interface and does not rely on a chain of particles transferring heat from one end to the other. Rather, a particle imparts heat and is immediately replaced by another particle ready to transfer heat with no appreciable temperature gradient in front of the boundary layer of the fluid.
If this makes you feel better, this video and your reactions to the espresso are absolutely hilarious. You made my afternoon. Thanks for being willing to try something I never would and then sharing it. Cheers!
After TONS of experiments with different brewing methods I’ve found that THE best results are when you run ALL the water thru ALL the grind, as in a tall cylindrical tea infuser tube. After that, residence time is FAR less critical. You can even get a good “second extraction” of at least 50% more brew in the same way. I drop the infuser into a vacuum thermos carafe, pour the hot water, steep and then pour it thru a gold filter into each cup.
James, drinking the fried filter coffee: "that's....good?"
KFC development team: "WRITE THAT DOWN"
Or Dunkin Doughnuts? Have a fried donut with your coffee!
Coffee Chicken (tm)
fried in the same oil.. yum
kentucky fried coffee
@@hardwareful KFC fries were soo good when they were still allowed to fry them in the same oil.
You could say they were finger lickin' good.
Fr doe
Imagine if someone actually tries to perfect deep fried coffee. Like a coffee company saw this and got really invested and determined to make it work and make it a legit thing
Dude this was so funny to me 😂. Ima smoke now to this thought.
Lol! New at ChickFile...🤣
@Jon Beydler You're talking about the civet coffee from the philippines right? 😅😅
Nearest thing I can relate this to is a butter roast from French or Vietnamese coffee.
@Jon Beydler And it's so expensive it's ridiculous.
Some people also drink coffee from Elephants poop and they are more expensive from Luwak (Civet) coffee.
In malaysia and vietnam, we roast coffee with butter. Its gives a wonderful oily, savoury finish to the coffee and a nice lingering texture. There's a couple of youtube videos if you search for butter coffee , hainan coffee or Ipoh White Kopi (how its spelted in Malay). they also roast it with sugar to give it a richer flavour.
I was going to say, I would wonder if frying in ghee would be better and I would try a higher temperature at least once but wonder if staying below 350f is important for staving off potential maillard reactions.
@@PatrickKniesler The beans won't darken if you don't do it above 350 unless you do something to raise the pH of the beans.
Sounds bice
That's exactly what I was thinking this would be like! I learned about it from some Vietnamese friends.
Up-voting. Definitely sounds like an interesting topic to cover.
I'm not a brewing expert by any means so I"m not sure how it would relate -but I've deep fried quite a bit, typically there is a plateau temperature to get above to avoid the food from just saturating with oil, different oils have different temperatures obviously, but if I were going to try this, contrary to what others have commented, I would try a hotter temp and probably use peanut oil. If you find the hotter temp cooks too fast, maybe pre-warm the beans in the oven or something. There is a point with deep frying where you can't just cook at a "lower temperature longer" you have to precook before you fry at that point.
I'm a chef and I was about to say the exact same thing. Peanut oil and a higher temp
I think another problem is that it seems that they're actually dehydrating the bean over actually cooking it, so I think you would have to do the opposite, high temp deep fry, then finish in the oven, I can't really solve that the goal is to make the bean more pourous by frying, while dehydrating
Frying is by nature for sealing up and keeping moisture in,
❤@@Misslayer99
I'd listen if I were doing it , sounds like a person with grill skill and deep fried the works already lol
@@phartferd5738 i feel like wayyy more trials need to be done cause yeah, what everyone who roasts coffee *expects* is for it to be dehydrated and porous, but it may not be a hard requirement
i think we just don't know that more moisture is that bad, because the coffee industry has always bean- sorry been into traditional roasting
but i am not an expert and thus talking out of my nether regions
I think the oil temperature is a factor as well here. Typically for dried products that you want to "puff" (like puffed rice i.e.) you have to go way higher, at around 190°/200°C. With proper temperature, the oil penetrates way less in the product in general, and you might get a closer result in terms of cracking and size of the roasted bean
You know what that means... we need a part two!
But with coffee, wouldn't those temperatures begin burning the beans? Even water above 190/200 Fahrenheit cause damage to ground beans... outside of espresso, where you essentially burn it up.
There's some literature that contradicts this. They posit that high temperature oil makes bigger cavities in the food as it boils the water away more forcefully, which then fills with more oil than a low temperature fry does.
Need to roast in bacon drippings. Mmm... Now we are cooking with coffee
@@LordWhirlin You misunderstand what Andrea is saying. She meant 190-200 ºC, which is 374-392 ºF. High temperatures are required to roast (or in this case fry) the coffee beans. I'm not really familiar with the chemistry behind it, but what I'm guessing is that boiling water (~212 ºF) doesn't really burn the coffee, it just has a stronger extraction power, and therefore extracts more bitter compounds, causing the coffee to taste "burnt". That can be supported by the fact that cold brew coffee has a much more mild flavor and less complex, because the cold water can't extract some compounds present in coffee. The case of espresso actually adds more factors, not only the water can be over 212 ºF, but it also goes through the grounds under pressure, causing it to leach very hydrophobic compounds that don't usually get extracted due to their low solubility in water.
james has literally kickstarted a new coffee industry in one video
Has he?
Kickstarted again*
On the forefront of fourth wave coffee
It's not a new concept it wasn't big years ago and it isn't now.
@@Rob-nd1qb one in every crowd....
This is something I would totally try
Very good
more like something you would totally FRY
The way he describes it makes me really curious to know how it would do in tiramisu. Oddly specific, I know.
The coffee, not the espresso, to clarify.
Good
👍
You mentioned a vegetable taste, you can purchase oil extracted from coffee beans. I'd be curious if that would be something you could use to fry the beans and see how that tastes
Woow imagine all that, with how other types of oil would affect the taste
@@Lavenshademaybe some of the sweeter oils like coconut or hazel nut maybe? I think I'd avoid olive oil to be honest though 🤢 lol
Try an Oelato@@carpenterstacey
That would essencetilly be re roasting them
i wonder can you get hazelnut oil.
I was having a miserable morning and now I'm grinning from ear to ear. Thank you for suffering that espresso shot for all of us.
When he took that second sip I fell off my chair xD
But does the deep frying in butter have different taste?
@@artcraft2893 Ew. Deep fry it in LARD at that point.
or Ketchup. Random nonsense to deep friend coffee beans in.
I laughed when he exclaimed "cheers?!"
I have a suspicion that what is happening in the filter brew is that with the unpressurized coffee draining down, the oils are able to float to the top of the slurry and sit on top of the bed rather than draining down with the water. It also explains why the resulting bed looks the way it does n
The oils are also absorbed by the filter itself, It would be interesting to see what happens if you were to use something like a Chemex filter that'll isolate a lot more of that end product.
Good point. Further to this, oil and water are immiscible, they repel each other. If the V60 filter was pre-rinsed with water, the water held by the filter would do a lot to resist the passing of the oil. You might get a very different cup if you didn't rinse the filter beforehand. In the espresso shot, this would likely not have mattered since there's an immense amount of pressure forcing everything through.
My thoughts exactly!
super correct insight !
If you used a quality creped filter like the cafec ones you would also catch a lot more of the oils in the paper.
I didn't know this man existed in the same universe as a deep fryer
Yesssss. It's glorious muahahaha
What in the heck is that supposed to mean? It makes no sense and the fact that so many people gave your comment a thumbs up is odd.
@@vickielawson3114 Exaggeration is lost on you, huh?
@@vickielawson3114 it makes perfectly sense and the fact that you don't get it is odd
@@vickielawson3114 it’s a little jokey joke babes
As a roaster/owner of a Roastery (Swamp Donkey Roastery), I appreciate your experiment, although I would suggest if you were to try it again, you go with a much higher oil temperature. While that may seem strange, I believe the beans spent too much time cooking in the oil, thus absorbing much more oil then they may have with a higher oil temperature. I would suggest an oil temp that would develop the bean in the 6 to 8 minute timeframe, I am sharing this thought as we roast in a Scandinavian Profile, very high heat in the beginning (neighborhood of 600 +/- degrees f w/a drop in the 400 +/- degrees f) of the roast, allowing the bean to go through first and second crack in about a 6 minute plus timeframe w/o tipping. The quicker development in the temps we utilize seems to reduce/eliminate undesirable acidity and bitterness while not caramelizing all the sugar in the bean for a much sweeter full flavored extraction, based on our experience and customer feedback.
Avocado oil has a smoke point around 500 F. That's pretty high end smoke point.
@@kayakMike1000 I'm unsure how the Avocado would affect the flavor, Refined Peanut oil is also a high smoke point oil except its max is 450f.
If I recall avocado oil also has a neutral flavor so it shouldn't affect the final flavor too much. It's even healthier than regular peanut oil.
Valuable information!!!!!
I saw a dude fried coffee with butter and chicory in a wok while I was walking around Saigon a few years back. He was kind enough to grind up a fresh batch to brew a small cup for me to try with some condensed milk. it was the best coffee that I have ever tasted.
You didn't taste the coffee, you tasted the experience and the condensed milk
If you're tasting the coffee you're doing it wrong, sour ass goat beans need to be hidden behind better flavors
@@vancodling4223that’s very rude I need to speak to your mother and give her a son she deserves.
The best condensed milk anyway...!!
@@vancodling4223 dude, you just don’t like coffee.
Honestly, if you've got something you've described as "good" when it's your first shot at trying it with equipment that's not designed for it, you might have a winner on your hands. Remember, your technique is only going to get better, and you've got variables you can play with in terms of frying times. An even roast through the whole bean has to be a fantastic starting point.
I would suggest that the reason the filter coffee works is because any remaining oil is floating to the top of the water as you apply it and is then just sitting on top of the bed at the end instead of making its way through the filter, so you're unwittingly filtering it in two different ways at the same time. I don't think there's a way to replicate this effect by espresso, and that's fine.
Yeah, nobody makes a good batch at first shot(at classic roaster). Also, his fried coffee didn´t rest at all.
I do think there's most definitely room to explore this further, but as I don't own a deep fat frier I cannot partake!
Specifically regarding the espresso, I wonder if stepping back in time a little might help with the observed acidity and harshness: Dosing high and pulling short, like we did back in the 90s to make some of those harsher espresso blends more pleasing with (fatty) milk serves.
Most interesting to me was the consistency of the fry: Whilst bean to bean was clearly not very consistent at all in this small frier, I wonder if (as it often does with roasting) scaling up would remedy this to some degree: Anyone fancy chucking half a kilo in their kitchen's Thor? :D
James guessed at the frying temperature. The lack of cracking makes me very curious if his oil was hot enough. He acknowledged that his grate was too coarse and let a lot of beans fall through. So many ways this could be "dialed in." In fairness, I've never roasted coffee. Give me a coffee roaster, of any type or brand, and I suspect my first batch would be horrible. Maybe fried beans have no place in an espresso machine, but I think it would be very interesting to experiment and dial in for pourover. If the first attempt was "not bad" that suggests good, if not great, is achievable.
Yep, and there is no pressure to squeeze that oil through paper filter too.
"Don't deepfry your espresso beans, it's disgusting."
*takes another sip*
"Oh, no that's worse."
Air fried would have been better
@@Dj.MODÆO that's basically roasting it🤣
for Science.
Let's get this onto a tray.
I love your genuine reaction. Truly captivate the viewers attention.
I'm sure the type of oil would make a huge difference in taste, but I actually want a part 2 trying to roast in different substances like butter/sugar/honey/vanilla/cream/etc.
What besides butter most them cant really be used to roast somthing suger is solid not sure boiling honey is going to cook anything and cream will melt snd vanila exstract is mostly a mix of alcahol and water its got a lower boiling point than water tho so it just boil it not roast it
I'd like to see how it goes with peanut oil
Deep fried Butter coffee?
I was thinking the same, avocado oil might be a real winner here.
Make this happen!
I never drink coffee and was randomly recommended this, but this was surprisingly interesting and understandable
Same here, I am utterly fascinated.
Same.
The chemistry involved is intriguing 🧑🔬☕
If you ever decide to try it, use a French press. If you don't like it, you can use the french press to make tea instead! It's an old invention, but it's waaay smoother than the burnt taste that drip coffee or teabags make.
I don't drink coffee either, messes with stomach to much, but it's just so interesting when he so far in the weeds.
@@jasonmajere2165 So then enjoy your morning with the shit in your guts :)
Cannot wait for part 2 where James breaks down the pros and cons of various frying oils on different brews.
For those of you that don't already follow James and had this randomly recommended, this is the level of energy he brings to all his content. I personally have been following for quite some time and its hard to fault any of his work or find another person with equal passion and educational content for coffee. I encourage you to watch his content it gives a new paramount meaning to coffee in many aspects.
I don't drink or really care about coffee really, got this recommended and clicked it because of the sheer weirdness of the concept. It's a really well made video. I don't intend to watch any more coffee content, but I must respect him and the way he did this video.
Thanks. I love the way he did this video. His voice is calming and I have subscribed to the channel. I hope you have a great day today...
NGL I subbed because of this 😂
@@balazsdusek same here
I wonder how many subs this comment netted for him. Def got me
The initial reaction is probably one of James' best. Now I'm wondering if he's ever tried roasting coffee in a popcorn popper.
Probably hasn't tried it but is likely aware of it as it's the same principle as the air drying process he described.
I found out about drying coffee this way trying to find a manual for my popcorn maker.
A wok works well too for small batches
The oil is made of fats. If you add butter to a cup of coffee it ends up really tasty 😋.
@@MR_DOME I love adding a tsp of butter to my coffee.
@@inthefade per cup or pot?
The initial observations in this are super interesting to think about in comparision to experiment of deep-fried vs air fried food or how to layer fats in a sauce without over doing it so it feels greasy. I wonder if there is a sweet spot that could be achieved through convection roasting with a small amount of oil on the beans for the espresso pull to get that same rounded off flavor that was good in the filtered coffee without the oily feel.
If you ever do some follow up experiments and need an extra taste tester let me know!
the crossover we didn’t know we needed… but we DO!
holy ethan, i didn't expect you to be here...
@@hgergusz nah, im good thanks
I do think that coating the beans in oil might help develop an interesting "bake on them".
My concern would be how bitter would they be when that happens!
Maybe something like how air fryers do? A light spray of oil, that is then air/heat roasted?
I love your genuine interest. You are curious and you can not help but to satisfy your curiosity...fantastic and Thank You!!!
Finally, I was looking for a healthier alternative to my daily fries.
Ah yes. Can't start the morning without a hot container of fries!
@@santibeis não é "Faz" não?
Lmao
Do not talk to me before I've had my morning fries!
It’s not the potato that is dangerous but the Industrial Seed Oils…. Get fries fried in tallow. And you may want to try hash browns fried in tallow.
The weirdest way I've made coffee, according to a very old recipe, was to let the beans soak in cold water for a few hours and then to put the full beans in a French press and pour hot water just below boiling.
It ends up tasting like if coffee was tea.
LOL wtf
Lmao. Now, I want to make one 😂
Less bitter, lighter in color?
Sounds pretty good actually. But I do prefer tea over coffee
You also decaffeinated them
One tip to stop the beans falling through the mesh. Cover the beans in batter before you fry them, it bulks them up a bit.
now thats a real american coffee
And grind like that or get a toothbrush to remove it?
Perhaps for a batter you could use finely ground green beans stirred into a water and cornstarch gravy after it had cooled.
Donut batter.
@@laZOETje Donuts and coffee. If only those taste good together.... WAIT!
I've never watched coffee related content, and I've never come across this channel.
That being said... This video had me thoroughly entertained.
I love how he tastes the first coffee, and we're treated to 15 whole seconds (including a jump cut, so it was probably lonter IRL!) of James just being a physical incarnation of the "visible confusion" meme.
and then the deep fried espresso bean
What I love about James is that whenever I have a silly idea that I'm almost embarrassed to say out loud I know that he's somewhere having an even sillier one
And that is a Researcher in a nutshell . Trying out the potential ways to make something happen and then creating the recipes we will be eating from in several years! 😁
I hope he tries roasting in bacon drippings!
just hear me out, what if- just what if- we let a civet eat the coffee fruit, then harvest the droppings?
The fact that it turned out quite nice first try, on some random settings (given that there's little known about how to correctly deep fry one's coffee beans) makes me think that with a bit of experimentation this could be a legit method.
Maillard is the way to go. Frying makes everything taste good
Loved the video. Especially the . . . "it is a weirdly nice cup of coffee". I appreciate you experimenting with alternate ways in the coffee experience. Another interesting variation to try. 👍🏻👍🏻
Deep fried coffee, or fried coffee, is pretty common in the preparation of kopi (southeastasian singapore/malaysian style coffees). It's usually fried in a wok, then filtered through a coffee "sock" and then poured over in glass mugs. There's variations with different coffee strengths and ratios of coffee : water and also using evaporated milk or condensed milk as sweeteners (similar to vietnamese coffee)
That seems like a way better option then a deep fryer, interesting to know! Thanks!
Actually the process of frying coffee in a wok resembles more of roast than fried, as in frying/deep frying often use oil as the main heating agent.
^ this guy is way off his meds
Kopi Luwak? That’s roasted bird 💩
@@pagalmasala kopi and kopi luwak are two very different things. It's like caramel and caramelized onions. Just cause they sound similar or rather are described in the same way, doesn't mean they're interchangeable
This reminds me a lot of “Nonya coffee” in Singapore & Malaysia!
They roast the beans in margarine before grinding & brewing it in a large “sock” (very similar extraction style to filter). It’s drank widely with a bit of condensed milk or sugar - but many people also have it black with with some water.
I’d describe it similarly to James did here. It’s coffee but without the complex & interesting bits, and the flavour is much rounder, softer, & less acidic! Crazy stuff
Thinking of Ipoh white coffee as well, roasted in palm oil.
I doubt that it's margarine. Probably a vegetable oil.
@@Chris_Garman you can make margarine out of veggie fats
@@thepenguin9 true, both will kill you tho
@@thepenguin9 Yeah, but you want the ones with expeller-pressed oils like found in organic margarine (Earth Balance, Smart Balance), non hydrogenated ones like industrially-processed margarines (Country Crock etc).
James: Today, I’m going to deep fry some coffee.
All of us: Oh no… ◉ ‿ ◉ I can’t wait to watch him taste it.
Him: it tastes good!
Us: Noooooooooooooooo!
I just love the confusion on his face when it actually tasted good xD
Narrator: The people were not disappointed.
(人 •͈ᴗ•͈)
😆
I love the face when he drinks it. Just “I hate the fact I don’t hate this”
When people deep fried the food, we normally deep fried it twice, the first time in a lower temp say 160-165c to cook the food and the second time in a higher temp say 175-185c to push the oil out from the food. If you skip the second step, the food will be very oily. And this is also what happened in the video.
Yeah, he thinks he knows what he’s talking about lol
In Singapore we have nanyang style coffee where the beans are roasted with butter and sugar. But it’s usually roasted dark and brewed using suspension and a cloth filter. I believe this method was developed to work with the coffee grown in Southeast Asia. Somehow grease and coffee works lol
Traditionally Ethiopian coffee is served with spiced clarified butter. It's wonderful!
Roasting with butter/margarine and sugar is done to improve the taste of the more bitter robusta beans that are used in kopi and other SEA coffee. (International specialty coffee basically never uses robusta since robusta can't match the taste of arabica beans, which are a lot more expensive.) That said, roasting with a fat is very different from deep-frying with it - the medium of conduction is air vs liquid fat.
Ooo I miss the coffee sock! Apparently they brew coffee in coffee socks in Colombia too!
I was looking for this before commenting about it myself!
I've heard about people doing it the opposite way, too, using butter to fry up coffee beans super lightly. I dunno if this is a misinterpretation of a more traditional style or not but I've heard it referred to as "white coffee".
My great-grandpa had his own recipe involving the use of butter, sugar, and the previous day’s roast (although I suspect the latter is just his way of cutting corners).
a few recommendations from my roommates and I:
from my own experience as a home cook: i’ve filtered/clarified oil on my own with a variety of meshes and filters, and i know coffee moves through a coffee filter significantly faster than oil. your pour over cup may have been less oily because of the paper filter
from roommate 1’s experience as a fry cook: even if you have your frier at a high temp, if the item you’re frying doesn’t sizzle upon impact, you need to increase the fry temp. the reason why fried food isn’t chock-full of oil is because of the force of the water evaporating and pushing back against the oil. in his words, “even if you increase the tempurature after putting it in, if it’s been frying without sizzling it’s too late.” his recommendation was to increase the initial fry temp and then decrease it to your preferred tempurature after a little bit.
from roommate 2’s experience as a science nerd: there are substances you can use to extract the oil from things, so maybe you should do that to your espresso either before brewing or before drinking.
i’m not clear on how this last recommendation works or what you’d have to look for because i don’t understand chemistry really.
Fascinating thank you
For the last one you could use something like a couple DCM or ethyl acetate washes, the problem is that a lot of the flavours in the coffee aren't particularly polar either, so you are going to extract them as well. For example caffeine is also DCM and ethyl acetate soluble so some (many cheap/bad) decaffs use those washes for their process. In other words you're gonna end up with a much more flat decaff-like tasting end product.
If what you are trying to fry, has no "water", then its not going to sizzle much, if at all. If he pre-wet the beans, then the beans would have that mini "steam-cook" effect in the oil, in the same way that a French Fry would cook in the fryer.
@@johndough8115 Water is one of the "stickiest" materials. In a vacuum, you could be down to 0.0001 atmospheres and there will sstill be water. In other words, there will always be a sizzle.
Wouldn’t do that last one unless you’re prepared to lose a lot more than oil and maybe have solvent residue in your coffee
I love how you got that first gulp in your mouth and then it goes dramatically silent right before you swallow your first bit really loud. That was super funny. You did such a good job on this video that I stayed and watched the whole video and you deserve this sub. Nice job, my man!
I have a friend in the US who has said for as long as I have known him “if you can’t cook it in a deep fryer, it’s not worth eating”. I am making sure he sees this.
That is THE most US saying I've ever heard 😂
Nobody is eating straight up coffee beans or drinking frying oil to begin with.
@@johnkoho1245 what point are you trying to achieve here??
@@johnkoho1245 yeah and nobody can make sense of your comment either so maybe you should!
if he used olive oil, the results would have been 4x better, i am sure of this. he used vegetable oil gross. clearly not a culinary.
so now we need to test all the frying oils i feel clarified butter might make the ultimate bulletproof coffee
don't think Coffee will ever be able to compete with Kevlar tho
Right. This is my problem. It isn't right to use an unhealthy oil. If you want gourmet, herbal material with all its miraculous phytochemicals, and natural magic, please for the love of all that is holy, fry it in something that is benign. Vegetable oil is terrible for you. And for the beans
@@gxlorp 🤓
I'm interested in avocado oil or coconut, although, coconut might have a strong taste to be used. Avocado is very tasteless. There's also things like mustard oil, kinda want to try just for the knowledge.
C8 MCT coconut oil, if you're going to do a bullet proof coffee. For myself, I'll just stick with air roasted coffee. However, this does get me thinking about other methods of roasting coffee. IR lamps perhaps?
This one of the funniest videos I have seen in a while. I love how professional he is while dealing with something this ridiculous and how genuinely surprised he gets when it actually turns out good. The fan part was my favorite 🤣
Great video. Your reaction to the filter brew was brilliant. 😂 The struggle to try to come to terms with your creation brought a smile to my face. The espresso reaction brought tears to my eyes.
almost gothic in a way, it was frankenstein trying to realise that his set goal was attained, but he was never prepared for it
that way, the success feels more grotesque than any potential failure
This is a shot in the dark, but I think the process of making filter coffee also does a good job of filtering out the grease. It's going to float on the top during most of the brew and get trapped by the bed during the drawdown. The paper might help as well. With espresso you're forcing all the grease the other side, you don't get this gravity aided density separation.
Good pun
I think the same too. With espresso you kinda brew the coffe with higher temperature (steam) along with higher pressure. The heat makes the oil kinda melted/less viscous and pressurized to pass through the filter. That didn't happened with manual brew because the melted fat will most likely stuck to the paper and not enough pressure to push it pass thru that paper.
Excellent point.
And that probably happens with roasted coffee's own oils as well.
oh no, that totally makes sense
like a combination of gravity and the filtering action of the bulk matter of the coffee itself keeping oil at bay
If I can say “I don’t know how to deal with that emotionally” about a cup of coffee, well, that is a cup worth brewing.
On reflection, I’m thinking the oil in the V60 probably floated to the top of the bloom and were “filtered” by the grounds so that it remained in the filter. With the espresso, all those oils were pushed straight through into your shot. As always, thanks for taking one for the team so we don’t have to.
Oil is less dense than water, that's why it didn't clog the filter.
@@goncalovazpinto6261 hot water being poured through it could easily cause enough turbulence to make some stick to the filter. It takes a bit for oil to fully form a separate layer when it's mixed up
@@mrastleysghost I don't think so. The first thing that happens is that the filter gets wet. Once the filter is wet it will repell water and only let water soluble stuff through. When you start poring water, you specifically avoid causing turbulence, that's part of the V60 technique.
Also, any amount of oil, however smal, will rise to the top and form a film. Whem the film is very thin it looks like waves of blue/yellow lines on the surface.
@@goncalovazpinto6261 What are you on? Passage across an unstirred water layer is rate limiting, but not an impenetrable wall. Pouring water will cause turbulence, V60 is no exception. Oil will rise to the top, given time and low turbulence. Before that, it's suspended and subject to all sorts of motions.
You express yourself in absolutes, whilst chemistry is much more nuanced.
@@Karius7 And yet, the filter coffee was "good" and the expresso was "oily".
Chemistry is science, i. e. building predictive models.
V60 is an extremely gentle pour, also the water has to go through a mostly undisturbed bed of coffee grounds before it reaches the filter.
I don't know if it was the case this time, but often you wash the filter before the coffee even goes in.
If I wasn't nuanced enough for you it was for the sake of conciseness.
Some oil will pass, not enough to change the flavor significantly: It is also a slower process than the expresso, so more time for the coffee grounds to interact with the hot water.
Probably the bloom also has some effect on the separation of the oil from the coffee (no bloom in expresso). Also the crema in the expresso might be carrying most of the oil.
There.
I used "some" "enough" "significantly" "more" "probably" "might" and "most".
Nuanced enough? 😁
Now I absolutely positively must try deep fried coffee. Also this needs multiple batches. That way you can experiment and perfect various techniques and try different colors.
For one thing on one batch put some filter paper down under the coffee and spread it all out
This guy just has me hooked. I don't drink coffee and yet i enjoy these videos so much. it's something to do with his calm voice and just nice vibes.
No politics. Deals with coffee finer points. An everyday thing. He goes deep into it and isn't annoying to listen to.
Would be interesting to see air frying if that's more similar to a traditional roaster and something people are likely to have around
Air fryers are absolutely capable of roasting but you need the beans to be constantly moving which I’ve never seen on common air fryers
Edit: I stand corrected. Some come with rotisserie baskets which might allow you to keep the beans moving enough where they can roast evenly.
If you have one it's worth a shot but if you don't want to spend a lot of money to try roasting your own you can try the cast iron method or check out your nearest thrift shop for a popcorn air popper. I used one of these and got 50g coffee done within about 7 minutes and they tasted pretty good.
You can do it just in your oven and it will be delicious if you do it slow enough.
@@cs5250 unless you buy an air fryer with a mechanical arm that constantly turns. I've seen those in shops and not too expensive?
I have been using "Nostalgia Electric Popcorn Popper" from Sweet Marias to roast for several weeks with great success!
I've had coffee roasted on a dry cast iron skillet, and it was quite nice.
considering how you could taste the vegetable-ness, makes me wonder how other types of oils might pair with certain types of beans, like ghee (type of clarified butter that's cheap to make) might be an interesting combination, and the ghee itself will have an interesting flavor too lol
Or coconut oil or avocado oil!
that vegetableness may come from some raw part of beans from inside too. cooking with oil will transfer heat faster and everywhere, when you roast it some of it may be raw inside.
Mmmm. Ghee or lard could be amazing. Maybe coconut oil . . .
Ghee is cheap to make? As if butter doesn’t cost $6/LB
@@tjprosper7704 butter here is $3.95/lb. (at Aldi). Our Aldi sells ghee, but I don’t know how much it is.
Having followed your advice on how to get the best out of my little Bialetti, I am now having the best early morning coffees I've ever had. I think it wise to continue this attention regarding your comments on deep frying the beans. Many thanks for an entertaining and amusing experiment.🙏💜
“Holding a fan over some freshly deep fried coffee” is a sentence I never thought I’d hear.
I did. I knew I’d hear that eventually. However, I thought I’d be hearing it from an American first.
This reminds of the coffee in Malaysia and Singapore, where the coffee beans are roasted with margarine. The resulting coffee is surprisingly creamy without feeling greasy! 🥰
was about to say this. I think roasting with margarine is quite common in southeast Asia. ironically I found out about this through my cardiologist, when he saw a concerning number in my test result...
That's where the "White Coffee" comes from...
@@ThaiOdessy no... Not even close. It's really not
Thought of the same thing too! The coffee beans used to be fried/roasted in a wok too, so its perhaps not too different.
@@nchls1343 Ipoh White Coffee...Not that the coffee is white, just the term the Chinese immigrant in Malaysia used to distinguish from normal (black coffee)
I’m sure that just like with regular frying the oil selection is key here, flavor and quality of oil varies, so you’d need to find a good combination. Olive, avocado, vegetable, butter, canola, etc. The right high quality oil paired with the right coffee could create quite a pleasant flavor. It might also help if you brew or roast with other flavorings, or if you filter the coffee repeatedly to remove a large amount of the oil (it might remove more of that greasy taste or mouthfeel while keeping that richness and robustness).
I was totally expecting him to to about oil choice. I was thinking as neutral as possible, but I like your flavour combination idea!
i bet coconut would be good
yeah, like peanut oil would probably be quite good here as the nutiness paired with coffee would accentuate the flavor rather than add weird notes.
KFC supposedly uses just a bit of orange oil in their frying oil. You could do similar things here with coffee. Blend oils in a way that positively influence your flavor profiles.
The best kind of oils to use for deep fried coffee roasts are nut oils. Almond, sesame and peanut oils compliment the floral hints of coffee very well. But the ideal method would be to lightly spray the beans w. oil, then air fry rather than deep fry.
That initial reaction of "this has no right to taste this good why does it taste good"
Okay. I admit that I giggled when James took the second sip of the espresso.
“That’s disgusting. Let’s do another sip” is such a guy thing.
Guilty as charged😁
It takes one try to know that something is bad but two to know why and how
Who among us has not been out and seen an exchange between a couple something like "Ew! That's awful! Here, try this!"
My wife can't stop laughing.
ok
After frying maybe a quick rinse with vodka and air dry for a couple days then grind and brew, I bet that would take out most of the unwanted flavors!
Probably a waste of good vodka.. unless you drank that too
@@cjc1103 Who said anything about using GOOD vodka, I would never use homemade Ukrainian vodka for that!
@@living-wellon-less5669Slava Ukraini!
@@GrandDawggy Heroiam Slava!
Or just use a better oil than god damned cursed and smited likely safflower or canola ""vegetable"" oil.
I have never heard the word "good" used THAT conclusively with that many question marks attached before
honestly by that description, james, that sounds like an absolutely blissful coffee for my palate
I think low temperature and good heat transfer is what created that flavour profile. Shame about the infused oil though. It has given me an idea.
I think you should revisit this with a couple of tweaks.
1) Finer mesh on your basket, so that you can actually stir the coffee around, get it consistently exposed to fresh, hot oil, and away from its neighbors.
2) Hotter oil. The hotter the oil, the less oily the thing you're frying will come out. This is of course to be balanced with, ya know, not burning the shit out of the coffee!
I know how you like to experiment and play with recipes and variables. This seems like the exact kind of thing that may warrant a bit further investigation. Ya know, don't spend months on it testing every tiny little thing. But that pour-over coffee looked promising. Maybe with some adjustments here and there, it could even be a truly good cup of coffee?
Either way, very entertaining video. I can't wait to see what Hames does with this, I just know it's going to be amazing.
Fry in ghee may be more of a butter coffee flavor, or lighter oils? More or less fry time too, but yeah a number of variables out of the initial attempt does sort of show potential.
Might be able to start with much hotter oil to kind of sear the outside to keep the oil out and then drop the temp for the actual roast?
While hotter oil helps for most deep-fry grease issues, the premise is that it's rapidly boiling the water in the fried product and those bubbles of vapor are keeping oil out. Coffee beans are a dried product and just don't have enough moisture to achieve this. This would also explain why we don't see other dried foods deep fried like spices or jerky.
also maybe hotter, but do not cool it down so the carry on heat will roast it internalky for a bit
Would love to see your take in other countries traditional style coffee. Here in Singapore our Nanyang coffee is roasted with butter and sugar, mostly using Robusta beans, and I believe there are other different styles out there. Would love to see a video of you trying those methods of roasting and the outcome!
very interesting! We do the same in the southern state of India (Kerala) too! Or rather, we used Ghee (clarified butter) a bit of sugar and a dash of Fenugreek.This was our traditional way of roasting robusta beans as well . Also traditional house hold coffee out here is always robusta.
Yeah this would be interesting - I wasn't aware of this method!
I wonder what it would be like if you fried it in a different oil, like peanut oil or coffee oil (assuming coffee oil is even something you can fry with).
Could one use lard perhaps? Or bacon fat?
wondering the same this but for butter or something as well
Cocoanut oil will sustain the buzz lol,.
ghee
Theoretically you could. The boiling point of coffee oil is roughly 313°C while peanut oil seems to be 300°C
Dont know what the smoke point is for coffee oil, but you theoretically should be able to deep fry with it
Idk why I watch this, I don't even like coffee. But your personality and presentation are top notch.
I love that he compared a coffee roasting machine to a washing machine and then described a dryer 🤣
Lol a dryer is a machine used in the washing process.... 😅
@@randomaccount2448 correct. However, in my house, the act of washing the clothes is not complete until they are put away
bro i think he was describing an air fryer
@@tribalismblindsthembutnoty124which is why you're the only one who does laundry
Honestly, its because he has seen genuine coffee roasting machines, and the inside of them is either mesh, or looks like the inside of a washer (stainless drum, with holes) so i see why
James, you might have better luck getting less grease in the final beans if you fry at a higher temperature for a shorter time. Normally, the water inside of a food item flashing quickly to steam during the frying process creates enough outward pressure that oil has a hard time penetrating the deep fried food as long as the fry time is relatively short (so that the cooking process finishes before there's no more steam left to protect the food). Since coffee beans have a relatively low water content, your window to fry them before the water all evaporates is likely going to be quite short and the oil will need to be very hot in order to properly vaporize whatever water *is* there. If you want more details, your Modernist Cuisine books (Volume 2: Techniques and Equipment, I believe) have a whole chapter on the subject and the physics behind it. It might also be a topic that is worth reaching out to Chris Young & Grant Crilly about as solving this problem seems like it would be right up their alley. I do suspect that with a little bit of tinkering though, the leftover grease problem could be almost entirely eliminated... Perfect for many more experiments and videos!
Sounds like more frying required
Even if that worked you would probably have to first soak them inside of Vodka for a couple days because Vodka evaporates quickly when heated
(More crispy beans so probably a better finished product)
@@leagueaddict8357 no fire risk there.
@@qwizzler There is no fire risk frying batter with Vodka in it, so how would that differ?
May I add incase you are one of the people who believes in something stupid: No ice doesn't make a fryer react it just cools down the oil and stops the frying process.
Could try double frying, too. With chicken, you fry to done, bump it up 100°F, then fry to crispy. The hotter temp drives the oil out of the breading and makes for far less greasy fried chicken.
Lower temp to get the beans "done" then crank it up to dry them out.
I think the reason why the "pour over" one tasted better was that the deep fryer oil had time to rise to the top and was left there due to density differences. While the rest of the coffee's goodness drained down. On the other hand, the espresso machine uses pressure to push down all the liquid contents and also pushes most of the deep fryer oil mixing with the shot. In that process, it then overpowered the coffee, making it taste not very good.
Have you heard of the Save Soil movement before?🧘♀️🌎🌍🌏
Good point, that would explain why the filter looked so full of muck too, it was all the fats stuck to the paper and grounds.
@@xxshevilxx that’s right
I came for the title, but I stayed for your reactions. Thank you for putting yourself through this.
You gotta watch some of his videos where he drinks like 80 year old coffee.
Does anyone else think that James has taken like a lot of inspiration from Hames Joffman recently? really seems to be taking on his style of content
I was thinking this time the James Hoffmann and the Hames Joffmann videos would be more or less the same bit
Exactly why I'm here to comment. Cant wait to see Hames' next video! This was pretty funny on it's own though!
Ever seen them in the same room at the same time? 🧐
@@nrhodges2 Every friday night James snorts his saved up espresso pucks and turns into his chaotic alter ego, Hames.
On monday he wakes up with no memory of this, and chuckles at the funny """edited""" Hames Joffman videos that appeared over the weekend.
This is the test of true satire, when the satirised becomes indistinguishable from the lampoon.
I think of Hames Joffman like the Fast Show, a sketch show with just the punch lines.
My favorite part of a lot of recent vids is Jame's facial reactions in the moment. There is just something simple and joyous about seeing someone dive head first into an experiment and come out surprised/confused/happy all at the same time.
...where'd you get that emoji
It's called reacting for a camera. Welcome to the internet.
@@EnwardHiggins It's a good performance either way
@@Tkm-bi8gk RIGHT
I, too, thoroughly enjoyed the rainbow of expressions, both facial and verbal!
From a Barista's point of view, this is amazing, and I love learning newer thing's ❤️ . It's interesting to see the beans in the deep fryer . Thanks for the information and awesome video 😮
Chemical engineer and former DIY coffee roaster here, just a couple of notes.
-Caffeine is technically soluble in oil. I'd be curious what the caffeine content of that oil was afterwards, especially if you did this regularly :D
-The beans had a very wide distribution of roast levels, all the way from City(minus) to almost French. I ended up with something similar back when I was using a cheap popcorn popper to roast my coffee. I'd say it usually tasted pretty good too.
-When you did the macro shot of the bean it looked like some oil had soaked into the bean near the surface, but was locked in the bean structure, i.e. it didn't pour out when you cracked the bean. I'd be willing to bet that grinding also didn't release this oil(after all, coffee is full of oil) but the more efficient espresso process managed to extract that oil as well as the coffee oil as per normal.
Good assessment, that's probably what happened!
Can you produce evidence my boi or cheap talk?
@M60gunner1971 🙄 It's a logical evaluation. You have an alternate theory?
@@mrfly8133 bean demons
I would be interested in knowing what happened to the oil as well; perhaps it would infuse it with caffeine or a coffee taste? Curious about the culinary potential.
Hello, I’m a barista from Puerto Rico iv bin confectioning coffee for 7 years and I’m in love with the insight on the general coffee knowledge you offer on your channel… definitely coffee is the perfect medium for crazy chemistry science.
Probably not a 1:1 comparison but this reminds me of local Malaysian coffee! afaik it's fried in a wok with sugar and margarine which gives it a very distinct mouthfeel and texture. Would love to see you explore kopi-o sometime!
Time for some science on thermal conductivity! the conductivity of air is approximately 26 mW/(m*K) at room temperature and approximately 40 at roasting temperatures. Fryer oil has a room temp conductivity of approximately 170 and a roasting temp conductivity of roughly 250. So the frying oil is transferring roughly 6x as much energy per second into the coffee as the air in the roaster. This probably explains the lack of cracking; heat is pumping into the beans so quickly that there's no time for pressure to build before all the moisture's gone.
Here's where it can get interesting. Hydrogen gas has a conductivity of 186 at room temperature and 271 at roasting temperature, making it an even more effective heat transfer medium than fryer oil. In theory, you could place a coffee roaster in a vacuum chamber and replace all the air with hydrogen gas to achieve hyper-efficient heat transfer in a traditional roasting machine. However, heating elements and hydrogen gas don't play very nice together (See, The Hindenburg Disaster)
You could definitely get lots of different flavors depending on the oil you use. you could also combine different ways of roasting or frying coffee. You can also wash the beans after frying to get more oil off, potentially.
I like that idea. Pouring some boiling water over beans in a metal screen mesh strainer, would wash that oil right off, especially in the deep part where it seemed to be gathered in his cross section. At the temperature of his fryer oil, not that much would have penetrated the bean. So any extra oil would be in those deep holes on the surface.
@@billparrish4385 boiling water would reduce the coffee's flavor, since you know, you use boiling water to make the coffee and throw out the grounds because you've leached all the flavor out.
@@youngeshmoney It would do so as grounds for sure, but as whole beans that have been deep fried, I'm hoping the balance between the flavor-leaching effect and the washing off of the extra fryer oil on the surface could be optimized. The water would destroy the crunchiness, necessary to getting a good grind. Maybe crisp them up again in an air fryer, then grind?
Then again, deep frying may not be that viable an option, at least for espresso.
water can’t wash oil off. they don’t mix. That’s why James used a paper towel.
@@rogerunderhill4267 They don't mix, but boiling water would heat the oil, making it very thin, so that the force of the water could wash it off. Water and oil likewise don't mix in a salad dressing, yet shaking them together produces an emulsion containing both. So I believe it could get at least much of the excess oil off, but whether that would be enough to remove the bitter, fatty taste in his espresso is another question.
I’m not even a coffee guy and I’m digging the need to boldly go where no man has gone before. Kudos. You get a sub.
I love James' facial expressions trying to register what he's tasting. God, i love this channel.
I had exactly the same experience. XD
I dont know why youtube presented this video but I'm glad they did. This video honestly had me hooked the whole time. My interest was peaked.
You know, if you're interested in heat transfer media, a lot of processes used to use hot sand as a medium. The idea is that the sand has a bulk to it so once it's hot it tends not to cool down as quickly compared to hot air for example (just like the oil) but wouldn't impart any grease to the final product.
If you mixed the beans with hot sand you’d likely dull your grinder much more quickly, no matter how carefully you tried to remove the sand. But maybe I misunderstood the method you’re proposing?
@@DSR216 i imagine that's correct...
@@DSR216 How about hot salt - Similar idea to the salt, except that the leftover salt on the beans would be much easier on your grinder (as well as being able to dissolve in water)
Baking beans? if you could get some really small ceramic ones, but still large enough to remove reliably. They'd have the thermal mass if not the contact area.
there are street vendors in india/pakistan/bangladesh that serve hot sand or hot salt "fried" snacks exactly like the way you describe. there are videos of it here on youtube too.
Because james speaks in such a calm distinguished way, something inside me really wants him to take a sip of coffee one day and just say “Fu*k me thats good”🤣
You don't already do this?
So he needs to team up with Ozzy man.
@@magnusmagnusson8503 The collab we are all waiting for.
When he gets to 200k subs? We can ask...
So you want him to break character....lol ok then.
My favorite part of these tastings is that one terrible experience is not enough. Thanks James for verifying the disgust and letting us see your priceless expression multiple times in this video!
Got an idea, glaze the beans in butter and airfry it, the butter will melt and absorb into the coffee and itll prevent the beans from dehydrating too much. Might give it a lighter texture and richer taste from only a light glazing butter than a vat of oil
I literally lol'd when James took a deep breath, started grinding the beans, and promptly went "Ooooh?!"
Same, it sounded almost...crispy
Our customers can't get enough of their fried coffee crunchelicious.
I have that exact fryer. You didn't let it get up to temp before putting the beans in which affects the cooking process. Also a higher heat would've been suitable here.
get back to us once you figure out exactly the right temp 😆
I don't really like or drink much coffee. But I will continue to watch James' videos because his voice is ridiculously soothing and I love the unhinged concepts he explores. Approaching favourite RUclipsr status!
That's cool but not liking coffee while watching James Hoffman is sorta like watching porn while practicing celibacy.
Honestly, same. I don’t drink much coffee, but this is a chill corner of RUclips I can put on in the morning without it being jarring.
I randomly came across this video. And it totally made my day😂
I love this ❤
@@dexterwestin3747 TBH, watching porn probably is because of being celibate, if you know what I mean, if it still counts as being celibate that is. Yes, I'm getting the unhinged thing - there is no challenge to that here, we are all signed-up.
If you like unhinged Hoffman I recommend Hames Joffman.
Thanks, James, for taking one for the team!
James reluctantly saying something is good is my favorite expression
I would be positively fascinated to see, if you were to optimize this method of preparing coffee, what raw beans and what presentation you think would most compliment the "roast". I also think it would be very interesting to try a few different oils and see how they affect the character of the cup.
Hii
@@sunablast hi?
I love watching him try and talk himself out of this actually being as good as it is
I think that the type of oil may make a difference. Try coconut oil. I would add a touch of coconut oil and then air fry it.
A couple years back a friend of mine had vacationed in Viet nam. Knowing my passion for coffee, she brought back some coffee, supposedly look lowak, wok fried in butter (ghee most likely). It was buttery and surprisingly good. They roasted it in front of her so that is how they did it.
There's such a variety of deep frying liquids. I think depending on what oil you use will change the flavor profile. Especially given absorbtion into the bean.
I learned the hard way that urine makes a terrible frying oil.
This needs to be a series. (A Halloween series?)
Different fry temperatures
Different fats
Washing the fats off methods
I need him to fry some in coconut oil and sesame oil, at the very least. Ha ha ha. Cheers!
An Air Frier.
So washed coffee will just be... soap washed coffee? Sounds intuitive
Totally agree. Some oils have a stronger flavor than others, say olive compared to sunflower... Also temperature can have influence in the way it roasts from the inside, but it seems very even at that temperature, but also it might be the way the oil does heat exchange (?) Lovely experiments can be done
@@Treegona An air fryer is basically a mini convection oven... which is how coffee is normally roasted
Regardless to how it turned out (could have easily been terrible): I applaud James for having an open mind and sharing his experience.
I don't drink coffee and have zero idea how I got to this video. I did laugh when you drank the expresso and nearly fell out of my chair when you verified it was horrible with another drink. Well done sir.
That second sip was the best bit, absolutely.👍
Espresso is the correct spelling!
ok
ok
Maybe you've watched Alex?
I don’t even drink coffee, yet I still watched this video to completion despite the lacking frame of reference, that is how skilled you are as a content creator. The ability to hold the attention of even an unrelated audience member is astonishing, you are a true master of your craft
I don't drink coffee too, yet i watched 😅
Same 🙋♂️
Likewise. This was pure entertainment for me. And I must admit, it was mildly amusing to watch.
I hate coffee but still love this channel.
He's got that calming and soothing voice.
Regarding frying with the lid on: Check the directions for your particular fryer!
I had one that specifically said to NOT put the lid on the machine when it was hot, because there was plastic in the lid that was not completely heat resistant.
That must have been designed by the guy who was having "his special day" at engineering school. Who in their right mind uses non heat resistant materials in an appliance whose sole purpose is to get hot?
@@jimnelsen2064 Yeah, that just sounds dangerous, best case you get some tasty microplastics melted directly into your food, worst case it causes a fire, not sure I'd trust an appliance like that, without opening it who knows if they cheaped somewhere else, like deciding they didn't need any over temperature protection cut-off in case the heater shorts out.
1:03 It is still convective heat transfer, not conductive, when submerged in oil. Convection is the primary mode of heat transfer for any fluid, be it liquid or gas, and is characterized by moving particles that form a nonuniform, dynamic interface and does not rely on a chain of particles transferring heat from one end to the other. Rather, a particle imparts heat and is immediately replaced by another particle ready to transfer heat with no appreciable temperature gradient in front of the boundary layer of the fluid.
I have watched so many coffee science videos but I’ve never heard someone describe coffee as “gassy” and for some reason it made me laugh
Clearly you haven't watched anything then
If this makes you feel better, this video and your reactions to the espresso are absolutely hilarious. You made my afternoon. Thanks for being willing to try something I never would and then sharing it. Cheers!
After TONS of experiments with different brewing methods I’ve found that THE best results are when you run ALL the water thru ALL the grind, as in a tall cylindrical tea infuser tube. After that, residence time is FAR less critical. You can even get a good “second extraction” of at least 50% more brew in the same way. I drop the infuser into a vacuum thermos carafe, pour the hot water, steep and then pour it thru a gold filter into each cup.