As a former Starbucks employee, when you said ask your Barista what they’re roasting and why, my brain went “Today we’re roasting Pike’s Place Roast, because that’s what we always do. Why? Well, no one really likes it, but it was focus grouped to be as bland and forgettable as possible, in hopes of bothering as few people as possible.”
Hello fellow former Sbux Barista. I went and remembered the oily beans falling into their cubes 😅. Sumatra could have been used to oil a damn pan. Yeah, that's what we're roasting. The chicken from the Maple Catastrophe.
@@sammiller6631 Because if you order the same thing over and over again you become accustomed to the texture and flavor of that item. When it runs out, you suddenly have to go through the mental gymnastics of figuring out what else to order off this daunting menu of confectionary dessert’s when all you really wanted was that original order. You don't want the dark blend, that is a chalky and smokey coffee, and you don't want espresso shots because those are far too concentrated and "bright" for your tastes, and you definitely don't want one of the many sugar overloads that are aren't really coffee, just caffeinated cream. All you want is that bland, multi-bean blend which is hot in your tummy and easy to sip on while you do paperwork. So you get upset, throw a fit, then order something else anyways. There is your answer.
Tea Drinker's Log, Twelfth Moon of this year: I have been on a non-stop binge of Morgan's coffee videos since last year. I have not consumed coffee in nearly twenty years. One would call that ironic, having been a life-long tea drinker who even worked in a tea shop. It is not lost on me. Yet here I am. Fascinating video after fascinating video, I delve deeper into the coffee rabbit hole deeper than I would the world of tea. I have learned about all sorts of beans, gadgets, and methodologies that I never imagined possible. I must escape. I must. But I cannot. A tea drinker, forever trapped in Morgan's coffee realm. All is coffee. All is gliding across the floor. All wear black. Tell my wife I love her.
I don't drink coffee either; I mainly drink water and herbal tea. Or twigs and flowers, as my sister calls herbal tea. I like watching people who speak well about topics that they are educated or interested in. If they're interested, it can be interesting!
A thing I found when I was getting milk from my local dairy was it also tasted different throughout the year (depending on what the cows are eating) I think I like the fall milk the best.
70 years ago I did not like milk. It tasted like onions. I only started drinking milk when the new processing was able to remove the wild onion smell and taste.
Definitely coffee is something I’ll always splurge on but the only gear I think is really worth splurging on is a really nice grinder. No matter how you brew it, consistent grinds will make your coffee extract more evenly. A nice grinder is something I wish I splurged on a long time ago.
@@alexismartinez7092 never go by brand. It should be on the product level. I have a Eureaka Mingon Facile. It’s everything I personally want and nothing more. It’s an espresso focused grinder but does well for AeroPress. It’s quiet, uniform across several grind settings, offers a stellar cup and taking it apart to clean is ONE screw to access the burrs. There’s fancier grinders with built in timers, scales ect but are not necessary IMO. I just grind into a dosing cup on my scale. I will say though Eureka as a whole (at least for their Mingon) line probably objectively has the best build quality of any grinder in its price point. It’s all metal, hefty, and has never stalled or given me issues.
One thing to remember: You don't have to drink your absolute favorite, first-born-child coffee every day. A former coworker gave me a small sample of Blue Bottle's Three Africas coffee, and it quickly became our absolute favorite. However, it's probably four or five times the cost of our every day coffees, so when we want to treat ourselves, my wife does a French press of the Blue Bottle for us to share.
@@ntdnguyen85 i would say i can see letting coffee 'stale' for a day or two than drink it when i don't feel like it it obviously heavily depends, but there are windows of time for everything, maybe you have a 200g bag, and for 60g a litre which is a bit weak, you have 3.33litres of coffee which, for again a small-ish cup of 200ml would be 16.67 cups, between 2 people we have about 8.33 cups per person for the average of 2 cups a day, that's done in 4 days, way less than coffee can keep its freshness if you brew a strong 75g/l, you'll have 2.67l, which in a 250ml cup will mean 10.67 cups, or more like 5.33 cups per person, can be finished in three days i won't weigh in on freshness, but i'd say within two weeks after resting is not an insane amount to wait, so maybe you'll only drink the special coffee every other day or only at noon in any case, what i want to say is good coffee can be out of your life much more quickly than you realise, though it may have a lasting impact while i don't expect quality from the desire to stretch out coffee, i can understand spending less money on freshness and more on a specific coffee my parents had to stretch out store bought coffee, that was a luxury in the old cold closed-down embargo'ed nation anyway, no harm meant, i totally get it and i also would have less cofee than stale coffee, but that's still within comfortable parameters cheers!
You are so correct about the coffee! It cracks me up when I think about how I work at a SB licensed store, but every 2 weeks when I leave work I stop by a coffee shop on my way home to pick up some fresh locally roasted beans to use at home. (and I am usually still in uniform).
Pretty much agree with everything you said Morgan except the syrups. We fell down the specialty coffee rabbit hole because both my wife and I are old people diabetic and we needed at least one vice that wasn't going to kill us or at least have our doctors look at us disapprovingly. Specialty coffee is a wonderful undertaking where you can spend ridiculous amounts of money on what is essentially a small beverage and derive immense satisfaction from just the tiniest improvements in taste and/or technique. I've never been a barista and at 68 years old I never will be and my puck prep borders on tea ceremony levels of obsession but I find it fun and delicious. BTW shout out to your local Clive Coffee and their wonderful La Spaziale Lucca A53 mini espresso machine. It's been staggeringly reliable and the steam wand is a beast.
I agree on the barista oat milk! Even when I just make a French press coffee and add a splash of oat milk it tastes much better with the barista ones. They’re also less likely to curdle than regular oat milk.
yeah, the barista oat milks have things added to make them less likely to do that. Just a better mouth feel in warm drinks compared to regular oat drinks. I prefer the oddly goods one that I find here in Sweden.
@@theablanca17 I don’t think we have that one here in Germany yet, but I’ll keep my eyes open! My favourites that are easily available are the Oatly barista one and the Alpro Not Milk oat milk.
I use oat milk only when I want some fat in my cold brew. So far, I've only bothered with "Planet Oat Milk" (in the US). I can see the benefit of barista blends for hot coffees and frothing, but is it also better for cold coffees?
The fact that the first thing you talked about was about your inspiration and that you immediately linked the creator you got the idea from made me subscribe
A 2:1 rich simple syrup is (supposedly completely) shelf stable (that changes if you add herbs or fruit juice, though not spices). The 'Truffels on the Rocks' channel recently had a video on tinctures to add to normal simple syrup, that adds a gramm or two of strongly flavored ~40% alcohol to your drink.
Total agree with the syrups comment! I've found getting different extracts to be more economical. A few drops of lavender/vanilla/whatever-I-want added to my sugar and things end up tasting great. I use the extra water in my kettle after making my coffee to make my syrup directly in a travel mug or a larger vessel for storage/use throughout the week. This generally saves me time and money
A bit late to the party here, and maybe you’ve already come across it, but as someone who also has a hard time digesting dairy, I recently learned that many dairy-intolerant folks are actually bad with the A1/A2 beta-casein protein of commercially farmed cow breeds, NOT the lactose sugar in dairy. After much research, I’ve landed on Alexandre Family Farms milk, which has A2/A2 protein from heritage breeds like Jersey cows. Their cows are also pasture raised on regenerative organic farms, and their milk fat content starts just above 4%. Their cows are 80% grass fed but they do carry a seasonal full-fat milk that is 100% grass fed, which is my favorite. Plus, they’re out of California, so not too far from home for those of us in the west.
I am so lucky to have a local dairy who has a shop five minutes from my home. I usually do my regular coffee black, but with cold brew concentrate….AMAZING! Worth the splurge!
When it comes to coffee grounds, my family always used a big plastic bin like for sugar or folgers coffee to collect them, and my grandpa put them on his garden to deter pests. Then he'd give us back the bin and we'd refill it. Coffee grounds are surprisingly useful!
I whole heartedly agree with good coffee just tastes /good/. I purchased some Jamaican Blue Mountain coffee as a Christmas present for my parents and they were kind enough to send me home with enough to brew a small pot for myself, and it was the only coffee that I drank without any kind of dairy or sweetener. It was just so smooth an delicious! Sadly it is very expensive and outside of my budget, but I dream of a day where I have more disposable income and can purchase some for myself. :)
I've been enjoying your brown sugar syrup recipe for home made (and frankly superior) Starbucks oatmilk brown sugar shaken coffee! Thanks for everything, Morgan, you make the world and better place!
my #1 is getting coffee responsibly (or trying to at least). I buy through Trade and try to give the little indie roasters my money. Tastes soooooo much better than the grocery store stuff.
I splurge on making sure my water is consistent each time I brew. Lance Hedrick is big on this as I am sure you know. When I first started using specialty coffee, I used RO and Third Wave water packets. Once Lotus started shipping their minerals, I was a Kickstarter supporter, I use them. I noticed a significant difference moving from tap water, to Third Wave, and now Lotus. I think this enhances the flavor profile and makes each cup consistent regardless of where you are. On the road I buy distilled water or batch RO water in order to keep the consistency in my pour over brews.
The WDT needles are the same ones used to clean out the nozzles on 3d printers. You can get a pack of 20 for a couple bucks. If you know someone with a printer or have one, you can print a proper WDT tool for under 3 bucks.
@@morgandrinkscoffeeI know that at least in my area, some libraries are starting to get 3d printers that are publicly accessible, and you just pay for the filament by weight, so they’re just becoming easier to come by
I like to roast my own. It really makes a big difference because the coffee I use is always very freshly roasted. I prefer Ethiopian Dry processed coffee in a light roast for its magnificent flavors!
I don't like knocking against the trash can. I prefer to knock against the meat of my palm, the one not holding the portafilter. I knock my gripping fingers into my palm, so it's nice and soft for me, but the rapid deceleration is enough to lose the puck into the composter.
I'm obsessed with Kicking Horse's Grizzly Claw. A great dark roast with an amazing chocolate taste. I use Earth's Own Soy barista milk (just because im lactose intolerant and Milk tastes weird to me now, like im licking a cow directly lol) This combo is my amazing combo!
For a DIY distribution tool I use lengths of excess guitar high E string (.25 mm music wire) inserted into a cork at about that same spacing. Is it janky looking? Yes. Does it work? Beautifully.
Re: dairy milk choice If you have a possibility, try non homogenized milk. It foams better than homogenized whole milk, but tastes the same or even a bit better. Alternatively, use skim milk and add sweet cream to get the right proportions. Not quite as good, but still better than homogenized whole milk.
I’m going to give a plug to my favorite coffee in the world, ALDO’S in Greenport NY. Still roasts his own beans, old European guy. Amazing stuff, and always a treat to make. Highly recommended.
I have a pretty basic coffee setup, but definitely the most expensive parts are my grinders. I have two, an electric one that is good for pour-over, aeropress, or phin filter, and a manual that is great for espresso. I completely agree, though, that coffee from a specialty shop is just so much nicer than anything I can get from a grocery store. Even when I can find our locally roasted coffees in a grocery store, they're often not nearly as fresh as you would get from the coffee shop. Plus, there's just something about walking into one of my favorite shops and seeing what's new. Are there any small-batch roasted experimental types? What are the baristas really excited about today, do they sound like the type of coffees I generally enjoy? It's basically the difference in buying a loaf of bread from a grocery store and buying one from a local bakery. Absolutely will cost more, but it's a completely different experience.
Yessss very relatable, especially the milk and coffee quality. I always wanted to get the barista type for soy milk because the texture is different but my fam just doesn’t get it!
Why have I never thought about Milk?!?! All I drink are lattes. I just use 1%. I'm excited to start doing taste tests. Mine are espresso machine, grinder, beans, and Bustelo Instant Coffee when I don't have time!
At my local shop, I can get for myself a 5% fat whole milk and it's amazing, but it's not particularly cheap (Jersey whole milk, the cream isn't even homogenised in it)
Honestly, because of the person I am (both in concern for germs and as a hot mess who'd lose the d*mn portafilter into the trash by banging it wrong), I'd probably still end up buying the knockbox. Granted, I also know I enjoyed using them when I worked at a cafe, so it's wholy a preference thing for me. That being said, my everything set up is currently hindered by both space and $ at the moment, unfortunately lol At this point I'm basically using the phin filter to make flavored coffees (and actual Vietnamese lattes, but "ooh shiny-d" into flavor syrups after one of the last videos) because the "espresso" machine I have doesn't make espressos and I've given up trying to fit any kind of jug in my fridge for cold brews lmao
It's expensive but everyone in a while I treat myself to milk from the dairy near my house and the milk is so naturally sweet that I add next to no sugar to get a "sweet" coffee
I'm a pour over person, so I splurged on mostly coffee, then 1 good hand grinder, scale, and kettle, then I splurged on different brewers since they're relatively cheap. Everything else I can think of, I'm not too picky about, like the cup/carafe, the filter paper, and the little tools like melodrip and Lilydrip. They're fun to play around with, but nothing I'd say is necessary or makes a big impact.
1. coffee - obvious 2. water - obvious (either bottled or i mix R/O water with coffee water packs) 3. drinking vessel/serving vessel - the vessel that can handle aeropress push, the type that are great for milk drinks, the type that keeps cup hot/cold, the easily swirl-able for cold brew concentrate, the travel mugs, the special cups for tasting Kruve, the super dense hario shot glass for espresso, ember mug for keeping drinks hot, hyperchiller to make it go cold 4. grinders - one for espresso, one for pour over, one for batch, I don't want to change the dial on a machine that often 5. different brewers - love experimenting with all sorts of brewers with the same bag of coffee, V60, Kalita, April, Blue bottle, aeorpress, chemex, breville batch brewer, espro french press, a shot of espresso etc
Thank you Morgan, spot on!! One comment on coffee: purchase beans that have been recently roasted and have not been sitting on the shelf for months! This can occur a both a grocery store and coffee shop, less so at a local roaster, but still happens!
I think... my priorities are: 1) Specialty coffee: I mostly drink Copper Cow Coffee since when I started, I didn't have a brewer of any sort, but I had a electric tea kettle. CCCs are a pour over kit with essentially tea bags that you open and pour hot water over to brew coffee. It's also Vietnamese coffee and they tell you best how to brew it on the packaging. I find it delicious since I, somehow, started off on Vietnamese coffees because of work lol I've also started getting Square Mile coffee since its incredibly smooth too. 2) Sugar-free syrups: I'm pre-diabetic (though its getting better!) and they have flavors I can't make at home. and because of how I make my drinks, which kind of turns it into protein coffee drink, I'm making batches of coffee that should last me a day or 2 per jar and adding the syrup when I'm brewing is the best move. 3) Mason jars: It was a 4am buy and I've never looked back. It's been part of my journey into coffee and I don't think it'll change. plus its not like I'm burning my hands on them since my coffee is chilled. 4) Protein shakes: All I wanted when I started drinking coffee was a drink that was creamy and smooth. Instead of using milk, I use 1/2 a premier protein shakes carton that has no dairy or sugar and they have simple flavors. It also upped my protein because i just wasn't getting enough. now my coffee (which is more of a dessert for me) has the creamy and smooth texture flavor without being overly sweet. It's been much experimenting to find the best way to make and drink my coffee and these are things I can't live without and will splurge on every time. My coffee has absolutely helped me lose weight because now i don't crave the cookies and sweets. I just have a coffee or 2 and I'm good!
As a former barista and drinking Vietnamese coffee growing up, obtaining a good coffee bean is one thing that I would slur on. I enjoy the novelty of grinning my own coffee in the morning and brew it however I like depending on my mood, either a hot cup of coffee or ice coffee for a quick caffeine shot. I think brewing coffee is very personal from person to person
The reason I buy syrups is because I'm obsessed with Irish Cream syrup and I have no idea how to recreate that at home. If you (or anyone) could show how to do that, I'd love it.
+1 for the Sworksdesign WDT tool. It is absolutely worth it and beautifully manufactured. Another essential for me is a good tamper. I’d also prioritize it over the milk jug as I was able to successfully steam milk in a simple drinking glass without spout and handle, lol.
I live in the inland northwest, and Alpenrose is definitely my favorite because it’s both so much better and is less expensive than the national brands. Also, I like that they don’t add emulsifiers or other additives to their creams like most others do.
I not that into fancy coffee stuff, BUT, I moved from Maxwell house and Eight O’clock to Black Rifle Coffee Company, monthly I get their Beyond Black. I also get a bag each month of their Micro Roasts. That’s the coffee splurge. Gear wise I have pour over coffee daily. But I’m a Scout Leader so I take my Coffee too woods. I splurged on a GSI Hand grinder that’s packable. If we are doing a tailgating camp out the other gadget I splurged on GSI has an Espresso maker for a backpacking stove. And having just recently watched your “Long Black vs Americono” I’m gonna try that out on next camp out. I tend to make other Scouters Jealous. Cause they wanna leave camp and go too DD or STARBUCKS. I sit back in my camp chair and relax. Love yer content keep it up.
Definitely splurging on coffee (local for the win!) but I never thought about splurging on my milks 🤔 Will definitely try that when I make my next espresso this weekend!
I'm willing to spend money on: water filtration, good grind mill, quality coffee beans (learned to never buy faster than I consume), and my coffee pot. I love my cone drip thermal coffee pot set up. There's no warmer/burner, they always burn the coffee. The water reservoir is visible, the machine programming lets the grounds bloom before running the full pot of water and there are two temperature settings for a standard pot brew. Thanks for the tip on milk alternatives.
Real late to this party, but surprised Morgan didn’t name the grinder, right after ingredients. Ingredients are first, but in terms of equipment, the grinder is by far the most important factor in producing good espresso or coffee. We notice how lucky we are, with very good water from our own well (old farm house), whenever we travel. If you’re on chlorinated borough water, try bottled water for your coffee! Bad water = bad coffee.
Most underrated coffee gear is a 3D printer. I kid you not. My Umikot is a BEAST of a WDT tool. I’ve printed so many mods to my DF83. There’s so much you can do with a 3D printer
You know what I thought of regarding the spread of WDT needles? They have a spread of X from side to side, all good.. But from needle to needle going around the circle they are arranged in, they are so close together! Designing my own WDT I considered this as I noticed that needles beside each other almost touched each other at their ends as the WDT was used
I'm curious where the line is for splurging on coffee. I'm happy to spend $20-25 Canadian on a 340 g bag of beans from my favourite local roaster. But sometimes I'll go to really fancy cafes that have beans that are $30-40 for like 200 g, and I really wonder whether they're actually that much better.
- So, if you want to learn how to make good coffee ☕️- and would like to do it irl so to speak are there any good workshops? Not with the intention of becoming a barista, but just to be able to make coffee at home, operate a coffee machine, you know, a hobby basis thing.😅 Love your channel, it’s very interesting to learn about coffee making and everything coffee ☕️😁🫶🏼
Do you have a preferred needle size for your WDT? The Sworksdesign comes with 0.22mm and 0.25mm. I've heard that sizes above 0.30mm start to become coffee bulldozers.
Splurging on something like a WDT when you have no DIY skills is understandable, but I bought .25 mm acupuncture needles for about 5€ and built one using the cork method in less than 15 minutes, and it performs the same as the Sworks (which I had borrowed from a friend).
As an avid milk fan: Fat is a source of flavour, always. the US did it a major disservice by demonizing it in flavour of sugar all those years ago. And if you genuinely cannot tell the difference between 1.x% skim milk vs. at least 3.5% or more (some milk here in Europe is now being sold as "natural fat content" which is usually 4%), then your taste buds are in need of a serious spa treatment.
You skipped over the grinder? Next to the freshness of the bean, the quality and predictability of a good grinder I would say is a close 2nd.. when it comes to making a good, clean, well extracted, coffee.
Yes! I first noticed the importance of milk quality with a disappointing cappuccino. Thought I maybe screwed up so I made another, being extra careful. Still not great. Found out it was a new brand...that led to my wife and I buying all the varieties we could find, including some really expensive ones. Finally found a clear winner, even though it's neither the cheapest nor most expensive but leaning closer to the spendy side.
Just saw your question. We get the whole milk from Organic Valley. I'm not sure how widely it's available. What surprised me was that more expensive didn't translate directly into how well a milk works with coffee after an initial quality threshold.
I prefer my coffee without milk so im definately never splirging on milk or pitchers. However, why didnt you even mention grinders? If you buy the best beans but you're running the cheapest grinder ever, you will still have horrible coffee. Those are my main ones. Buy good beans, get a good grinder. Ive been getting coffee makers for birthdays an christmas
Thank you for the wonderful video, Morgan! What brands do you recommend for a pitcher? I'm looking to switch out the one that came with the Breville machine.
I am not a Starbucks or roaster frequenter, but I love a dark roast with steamed/foam milk. Like 2/3rds coffee to 1/3rd milk. How do I order this? I tried the other day and the guy convinced me to get an espresso machhiatto and although it tasted fine, it was tiny and didn't last nearly as long as I want on the drive. Help!
@@morgandrinkscoffee looool I was scrolling through the comments only to see if anyone would mention the clock bc I found myself staring at it. 😵💫 No knock against what you were saying tho - useful as always. ☺
on the point about beans v.s. machine v.s. technique... i've found cheaper preground coffee at grocery stores can taste really good with a mizudashi (and quick+easy too!) but then not taste as good on my BBP and sometimes i get really nice coffee and do it in my mizudashi and its not so good.
Hey Morgan, like always I like your videos. But I noticed that the clock (?) next to your stove keeps changing between shots. It is pretty distracting. Maybe you could put it somewhere else so it isn't in view when you are filming?
Generally, if someone is going to go for higher end, locally roasted coffee beans, it will be ideal to have beans roasted in the 4-14 day window. Beans need the first days to de-gas, and then beyond 14 days, the beans begin to lose flavor even if vacuum sealed. So, simply finding otherwise great coffee beans that are much more than 2 weeks old, is not going to produce ideal result.
$20 for a knockbox is easy a great investment. Anytime you don't have to clean up a whole bag of garbage thats been dumped out on the floor because the bag has split open from dumping piping hot coffee pucks into a thin plastic garbage bag will be a lifesaver/time saver and its just cleaner and easier to use. Plus most people like to have their grounds readily available to them to use. Whether its through fertilization, pest control or donating or adding to compost (Regular coffee drinkers should be wary of adding too much coffee grounds to there compost mix)
I have no clue why I watch the coffee side of youtube. I make cold brew and load it with so much creamer I might as well just be drinking sugar milk. There is just something soothing about listening to people talk about coffee. That being said, I am a tea snob so maybe that's why. My friends even say I'm backwards due to only drinking iced coffee drinks while spending way too much money to get that perfect cup of tea. But I also see a lot of overlap between tea and coffee so maybe that's why. Inspiration for my tea game.
9:04 Lactic acid? Milk doesn’t generally have lactic acid unless it’s fermented. Are you talking about lactose? That’s basically milk sugar… so whole milk is balanced in terms of sweetness?
I really love fair life milk (its latade free) and it tastes Just like milk, but has more protein and it doesn´t anger my coffee, I also like Chobine (sp?) creamer better then 365 creamer.
For wdt tools, if your grinders case will hold a magnet, a tool with a magnet makes the flow much more natural. You just pluck off the wdt during the grind. Sorry, I just find the movement poetic.
Dairy also tastes very differently depending on the country, I've noticed. Irish cream has after taste that Norwegian cream does not, and which I find unpleasant. So while I would have cream in my coffee in Norway occasionally, Irish cream makes the coffee also taste bad
The background music during the sponsorship was the same as the true crime channel That Chapter. While Morgan was talking about the sponsor I was anticipating some horrendous turn of events and some murdering about to break loose. It is nice background music though.
I have been roasting my own coffee lately and I will never go back to store brands. I will still buy from small companies and local cages but I don't enjoy the chains as much. I will pick the local 7-eleven over Starbucks for a standard cup of coffee. Tastes the same and costs a lot less
As a former Starbucks employee, when you said ask your Barista what they’re roasting and why, my brain went “Today we’re roasting Pike’s Place Roast, because that’s what we always do. Why? Well, no one really likes it, but it was focus grouped to be as bland and forgettable as possible, in hopes of bothering as few people as possible.”
Hello fellow former Sbux Barista. I went and remembered the oily beans falling into their cubes 😅. Sumatra could have been used to oil a damn pan. Yeah, that's what we're roasting. The chicken from the Maple Catastrophe.
I worked at Caribou!! That's how our caribou and foxtrot blends were lol
If "no one really likes it" then why are there customers who get upset when it's not available?
@@sammiller6631 Because if you order the same thing over and over again you become accustomed to the texture and flavor of that item. When it runs out, you suddenly have to go through the mental gymnastics of figuring out what else to order off this daunting menu of confectionary dessert’s when all you really wanted was that original order. You don't want the dark blend, that is a chalky and smokey coffee, and you don't want espresso shots because those are far too concentrated and "bright" for your tastes, and you definitely don't want one of the many sugar overloads that are aren't really coffee, just caffeinated cream. All you want is that bland, multi-bean blend which is hot in your tummy and easy to sip on while you do paperwork.
So you get upset, throw a fit, then order something else anyways. There is your answer.
Heh. Pretty much.
What local roaster do you get your coffee at?
Tea Drinker's Log, Twelfth Moon of this year:
I have been on a non-stop binge of Morgan's coffee videos since last year. I have not consumed coffee in nearly twenty years. One would call that ironic, having been a life-long tea drinker who even worked in a tea shop. It is not lost on me. Yet here I am. Fascinating video after fascinating video, I delve deeper into the coffee rabbit hole deeper than I would the world of tea. I have learned about all sorts of beans, gadgets, and methodologies that I never imagined possible. I must escape. I must. But I cannot. A tea drinker, forever trapped in Morgan's coffee realm. All is coffee. All is gliding across the floor. All wear black.
Tell my wife I love her.
Honestly, that just means that you can offer better offer options with better techniques if you own/run a shop that sells hot steeped beverages.
I don't drink coffee or tea and I'm also obsessed with Morgan's videos. Just sipping away at my plain water lol
I don't drink coffee either; I mainly drink water and herbal tea. Or twigs and flowers, as my sister calls herbal tea. I like watching people who speak well about topics that they are educated or interested in. If they're interested, it can be interesting!
+❤+
Twel- it's june! What kind of tea are you drinking, Chifir?
(i jest)
A thing I found when I was getting milk from my local dairy was it also tasted different throughout the year (depending on what the cows are eating) I think I like the fall milk the best.
70 years ago I did not like milk. It tasted like onions. I only started drinking milk when the new processing was able to remove the wild onion smell and taste.
1. Water 2. Speciality coffee. 3. a decent to very good grinder.
grind, brew, enjoy.
4. a V60
Having the right grind for the brewing method is half the battle.
Definitely coffee is something I’ll always splurge on but the only gear I think is really worth splurging on is a really nice grinder. No matter how you brew it, consistent grinds will make your coffee extract more evenly. A nice grinder is something I wish I splurged on a long time ago.
Good coffee, a good brewer, and my $30 aeropress do the job perfectly well!
What brand of grinder do you recommend?
@@alexismartinez7092 never go by brand. It should be on the product level.
I have a Eureaka Mingon Facile. It’s everything I personally want and nothing more. It’s an espresso focused grinder but does well for AeroPress.
It’s quiet, uniform across several grind settings, offers a stellar cup and taking it apart to clean is ONE screw to access the burrs.
There’s fancier grinders with built in timers, scales ect but are not necessary IMO. I just grind into a dosing cup on my scale.
I will say though Eureka as a whole (at least for their Mingon) line probably objectively has the best build quality of any grinder in its price point. It’s all metal, hefty, and has never stalled or given me issues.
Definitely love the Eureka Libra 👏🏼
One thing to remember: You don't have to drink your absolute favorite, first-born-child coffee every day.
A former coworker gave me a small sample of Blue Bottle's Three Africas coffee, and it quickly became our absolute favorite. However, it's probably four or five times the cost of our every day coffees, so when we want to treat ourselves, my wife does a French press of the Blue Bottle for us to share.
Wouldn't it be better to just consume it quickly and not let good coffee go stale.
@@ntdnguyen85that was my thought too.
@@ntdnguyen85 Well, he forgot to tell you it’s a 5 and a half liter French press. One bag, one brew. No stale coffee! Caffeine!!!🫨😵💫🫨😵💫😵
@@ntdnguyen85
i would say i can see letting coffee 'stale' for a day or two than drink it when i don't feel like it
it obviously heavily depends, but there are windows of time for everything, maybe you have a 200g bag, and for 60g a litre which is a bit weak, you have 3.33litres of coffee which, for again a small-ish cup of 200ml would be 16.67 cups, between 2 people we have about 8.33 cups per person
for the average of 2 cups a day, that's done in 4 days, way less than coffee can keep its freshness
if you brew a strong 75g/l, you'll have 2.67l, which in a 250ml cup will mean 10.67 cups, or more like 5.33 cups per person, can be finished in three days
i won't weigh in on freshness, but i'd say within two weeks after resting is not an insane amount to wait, so maybe you'll only drink the special coffee every other day or only at noon
in any case, what i want to say is good coffee can be out of your life much more quickly than you realise, though it may have a lasting impact
while i don't expect quality from the desire to stretch out coffee, i can understand spending less money on freshness and more on a specific coffee
my parents had to stretch out store bought coffee, that was a luxury in the old cold closed-down embargo'ed nation
anyway, no harm meant, i totally get it and i also would have less cofee than stale coffee, but that's still within comfortable parameters
cheers!
You are so correct about the coffee! It cracks me up when I think about how I work at a SB licensed store, but every 2 weeks when I leave work I stop by a coffee shop on my way home to pick up some fresh locally roasted beans to use at home. (and I am usually still in uniform).
Pretty much agree with everything you said Morgan except the syrups. We fell down the specialty coffee rabbit hole because both my wife and I are old people diabetic and we needed at least one vice that wasn't going to kill us or at least have our doctors look at us disapprovingly. Specialty coffee is a wonderful undertaking where you can spend ridiculous amounts of money on what is essentially a small beverage and derive immense satisfaction from just the tiniest improvements in taste and/or technique. I've never been a barista and at 68 years old I never will be and my puck prep borders on tea ceremony levels of obsession but I find it fun and delicious.
BTW shout out to your local Clive Coffee and their wonderful La Spaziale Lucca A53 mini espresso machine. It's been staggeringly reliable and the steam wand is a beast.
LUCCA A53 Mini V2 Espresso Machine
COMPARE MACHINES
Regular price$2,295
Had a really stressful day. Got back from helping my mom at work recently. Getting to unwind with Morgan sounds great!
Glad to have you here!
I agree on the barista oat milk! Even when I just make a French press coffee and add a splash of oat milk it tastes much better with the barista ones. They’re also less likely to curdle than regular oat milk.
yeah, the barista oat milks have things added to make them less likely to do that. Just a better mouth feel in warm drinks compared to regular oat drinks. I prefer the oddly goods one that I find here in Sweden.
@@theablanca17 I don’t think we have that one here in Germany yet, but I’ll keep my eyes open! My favourites that are easily available are the Oatly barista one and the Alpro Not Milk oat milk.
I’ve been loving the elmhurst barista oat milk for a few years now, my local grocery store had it as a special and I got hooked!
I use oat milk only when I want some fat in my cold brew. So far, I've only bothered with "Planet Oat Milk" (in the US). I can see the benefit of barista blends for hot coffees and frothing, but is it also better for cold coffees?
The fact that the first thing you talked about was about your inspiration and that you immediately linked the creator you got the idea from made me subscribe
A 2:1 rich simple syrup is (supposedly completely) shelf stable (that changes if you add herbs or fruit juice, though not spices). The 'Truffels on the Rocks' channel recently had a video on tinctures to add to normal simple syrup, that adds a gramm or two of strongly flavored ~40% alcohol to your drink.
Not supposedly, I can testify that I have syrups I've made a year or more ago currently and they are completely fine.
Total agree with the syrups comment! I've found getting different extracts to be more economical. A few drops of lavender/vanilla/whatever-I-want added to my sugar and things end up tasting great. I use the extra water in my kettle after making my coffee to make my syrup directly in a travel mug or a larger vessel for storage/use throughout the week. This generally saves me time and money
I just use cardamon, or cinnamon, or fennel... sans sugar.
It's magic when Morgan can just laugh at herself. Love the sweet and transparent demeanor
A bit late to the party here, and maybe you’ve already come across it, but as someone who also has a hard time digesting dairy, I recently learned that many dairy-intolerant folks are actually bad with the A1/A2 beta-casein protein of commercially farmed cow breeds, NOT the lactose sugar in dairy. After much research, I’ve landed on Alexandre Family Farms milk, which has A2/A2 protein from heritage breeds like Jersey cows. Their cows are also pasture raised on regenerative organic farms, and their milk fat content starts just above 4%. Their cows are 80% grass fed but they do carry a seasonal full-fat milk that is 100% grass fed, which is my favorite. Plus, they’re out of California, so not too far from home for those of us in the west.
I am so lucky to have a local dairy who has a shop five minutes from my home. I usually do my regular coffee black, but with cold brew concentrate….AMAZING! Worth the splurge!
When it comes to coffee grounds, my family always used a big plastic bin like for sugar or folgers coffee to collect them, and my grandpa put them on his garden to deter pests. Then he'd give us back the bin and we'd refill it. Coffee grounds are surprisingly useful!
I whole heartedly agree with good coffee just tastes /good/. I purchased some Jamaican Blue Mountain coffee as a Christmas present for my parents and they were kind enough to send me home with enough to brew a small pot for myself, and it was the only coffee that I drank without any kind of dairy or sweetener. It was just so smooth an delicious! Sadly it is very expensive and outside of my budget, but I dream of a day where I have more disposable income and can purchase some for myself. :)
Makes me feel better about our shop just using a bucket next to our espresso machine to dump our grounds into instead of a knock box lol
I've been enjoying your brown sugar syrup recipe for home made (and frankly superior) Starbucks oatmilk brown sugar shaken coffee! Thanks for everything, Morgan, you make the world and better place!
my #1 is getting coffee responsibly (or trying to at least). I buy through Trade and try to give the little indie roasters my money. Tastes soooooo much better than the grocery store stuff.
I splurge on making sure my water is consistent each time I brew. Lance Hedrick is big on this as I am sure you know. When I first started using specialty coffee, I used RO and Third Wave water packets. Once Lotus started shipping their minerals, I was a Kickstarter supporter, I use them. I noticed a significant difference moving from tap water, to Third Wave, and now Lotus. I think this enhances the flavor profile and makes each cup consistent regardless of where you are. On the road I buy distilled water or batch RO water in order to keep the consistency in my pour over brews.
Switching from a grinder to a mill was also worth the money
I kept waiting for a name or brand of pitcher after hearing all the good things about it.
Thanks for the vid! Can you put a link for the pitcher you use?
3rd like!! Always happy to see you posted videos, and love your shorts too!
The WDT needles are the same ones used to clean out the nozzles on 3d printers. You can get a pack of 20 for a couple bucks. If you know someone with a printer or have one, you can print a proper WDT tool for under 3 bucks.
Or just use a cork from a sparkling wine or bottle champagne. ☮️
Knowing someone with a 3D printer is always the tricky part but most definitely, there are some ways to make really good ones
@@morgandrinkscoffeeI know that at least in my area, some libraries are starting to get 3d printers that are publicly accessible, and you just pay for the filament by weight, so they’re just becoming easier to come by
@@kellenoconnor4396 You must live in an upscale neighborhood if your libraries are getting 3d printers.
@@sammiller6631 it’s only a few of them, and all of them are downtown in relatively big cities
I like to roast my own. It really makes a big difference because the coffee I use is always very freshly roasted. I prefer Ethiopian Dry processed coffee in a light roast for its magnificent flavors!
I don't like knocking against the trash can. I prefer to knock against the meat of my palm, the one not holding the portafilter. I knock my gripping fingers into my palm, so it's nice and soft for me, but the rapid deceleration is enough to lose the puck into the composter.
Interesting, I could see that
I use this method as well. Quick and easy. No knockbox to clean is the best part.
I'm obsessed with Kicking Horse's Grizzly Claw. A great dark roast with an amazing chocolate taste. I use Earth's Own Soy barista milk (just because im lactose intolerant and Milk tastes weird to me now, like im licking a cow directly lol)
This combo is my amazing combo!
I love Kicking Horse’s Grizzly Claw, 454 Horse Power, Smart Ass, and Three Sisters.
For a DIY distribution tool I use lengths of excess guitar high E string (.25 mm music wire) inserted into a cork at about that same spacing. Is it janky looking? Yes. Does it work? Beautifully.
Totally dig the clock! Might you have info to share about it? Of course, loves and subscribed to your channel!!
I don't drink coffee. I just find these videos very relaxing.
Re: dairy milk choice
If you have a possibility, try non homogenized milk. It foams better than homogenized whole milk, but tastes the same or even a bit better.
Alternatively, use skim milk and add sweet cream to get the right proportions. Not quite as good, but still better than homogenized whole milk.
My fancy coffee budget is on hold until I'm done obsessing over freshwater fish tanks with live plants lol
My wife found a good barista and married him. That seems to be her one splurge for coffee.
Very very valid and worthwhile investment
I’m going to give a plug to my favorite coffee in the world, ALDO’S in Greenport NY. Still roasts his own beans, old European guy. Amazing stuff, and always a treat to make. Highly recommended.
Alpenrose is delicious. Shout out to my fellow Portlander. So many great coffee houses here.
I have to always pick almond milk, I don't feel well similar to dairy milk when it becomes oat, anyway that was very good advice, thx Morgs
The one thing I probably should splurge on but don't is better water.
I have a pretty basic coffee setup, but definitely the most expensive parts are my grinders. I have two, an electric one that is good for pour-over, aeropress, or phin filter, and a manual that is great for espresso. I completely agree, though, that coffee from a specialty shop is just so much nicer than anything I can get from a grocery store. Even when I can find our locally roasted coffees in a grocery store, they're often not nearly as fresh as you would get from the coffee shop. Plus, there's just something about walking into one of my favorite shops and seeing what's new. Are there any small-batch roasted experimental types? What are the baristas really excited about today, do they sound like the type of coffees I generally enjoy? It's basically the difference in buying a loaf of bread from a grocery store and buying one from a local bakery. Absolutely will cost more, but it's a completely different experience.
Maybe you can drop your fave syrup recipes for a future video? 💗
Great list, great content! My list is similar but I would add in 2nd place water, good coffee plus good water is the foundation for a great brew
What is your current pitcher used in the video?
My favourite milk for coffee is the Oatly Barrista oat milk. ❤ I preferred it to cow's milk even before going vegan.
Did World Barista Championship 2023 have place yet?
It’s actually happening very very soon! I won’t be there due to some scheduling conflicts but I’m super excited to cheer on Isaiah
@@morgandrinkscoffee OMG I READ THE COMMENT WRONG WHAT NOOOOOOOOO U WONT BE THERE WHATTT :((((
I splurge on my decaf. I rarely drink decaf so when I need to avoid caffeine it's nice to have something more elevated than my "daily driver".
Yessss very relatable, especially the milk and coffee quality. I always wanted to get the barista type for soy milk because the texture is different but my fam just doesn’t get it!
Why have I never thought about Milk?!?! All I drink are lattes. I just use 1%. I'm excited to start doing taste tests.
Mine are espresso machine, grinder, beans, and Bustelo Instant Coffee when I don't have time!
At my local shop, I can get for myself a 5% fat whole milk and it's amazing, but it's not particularly cheap (Jersey whole milk, the cream isn't even homogenised in it)
Do you have a link to the pitcher?
Honestly, because of the person I am (both in concern for germs and as a hot mess who'd lose the d*mn portafilter into the trash by banging it wrong), I'd probably still end up buying the knockbox. Granted, I also know I enjoyed using them when I worked at a cafe, so it's wholy a preference thing for me. That being said, my everything set up is currently hindered by both space and $ at the moment, unfortunately lol
At this point I'm basically using the phin filter to make flavored coffees (and actual Vietnamese lattes, but "ooh shiny-d" into flavor syrups after one of the last videos) because the "espresso" machine I have doesn't make espressos and I've given up trying to fit any kind of jug in my fridge for cold brews lmao
Ginger syrup is soooo good in coffee! Highly recommend!
It's expensive but everyone in a while I treat myself to milk from the dairy near my house and the milk is so naturally sweet that I add next to no sugar to get a "sweet" coffee
2:1 sugar syrup is shelf-stable for years on end. Mine lasts as long as it there's syrup left in the bottle
I'm a pour over person, so I splurged on mostly coffee, then 1 good hand grinder, scale, and kettle, then I splurged on different brewers since they're relatively cheap.
Everything else I can think of, I'm not too picky about, like the cup/carafe, the filter paper, and the little tools like melodrip and Lilydrip. They're fun to play around with, but nothing I'd say is necessary or makes a big impact.
The World Brewers Cup two years ago was won using a hand grinder (Kinu M47 Classic)
1. coffee - obvious
2. water - obvious (either bottled or i mix R/O water with coffee water packs)
3. drinking vessel/serving vessel - the vessel that can handle aeropress push, the type that are great for milk drinks, the type that keeps cup hot/cold, the easily swirl-able for cold brew concentrate, the travel mugs, the special cups for tasting Kruve, the super dense hario shot glass for espresso, ember mug for keeping drinks hot, hyperchiller to make it go cold
4. grinders - one for espresso, one for pour over, one for batch, I don't want to change the dial on a machine that often
5. different brewers - love experimenting with all sorts of brewers with the same bag of coffee, V60, Kalita, April, Blue bottle, aeorpress, chemex, breville batch brewer, espro french press, a shot of espresso etc
Thank you Morgan, spot on!! One comment on coffee: purchase beans that have been recently roasted and have not been sitting on the shelf for months! This can occur a both a grocery store and coffee shop, less so at a local roaster, but still happens!
I think... my priorities are:
1) Specialty coffee: I mostly drink Copper Cow Coffee since when I started, I didn't have a brewer of any sort, but I had a electric tea kettle. CCCs are a pour over kit with essentially tea bags that you open and pour hot water over to brew coffee. It's also Vietnamese coffee and they tell you best how to brew it on the packaging. I find it delicious since I, somehow, started off on Vietnamese coffees because of work lol I've also started getting Square Mile coffee since its incredibly smooth too.
2) Sugar-free syrups: I'm pre-diabetic (though its getting better!) and they have flavors I can't make at home. and because of how I make my drinks, which kind of turns it into protein coffee drink, I'm making batches of coffee that should last me a day or 2 per jar and adding the syrup when I'm brewing is the best move.
3) Mason jars: It was a 4am buy and I've never looked back. It's been part of my journey into coffee and I don't think it'll change. plus its not like I'm burning my hands on them since my coffee is chilled.
4) Protein shakes: All I wanted when I started drinking coffee was a drink that was creamy and smooth. Instead of using milk, I use 1/2 a premier protein shakes carton that has no dairy or sugar and they have simple flavors. It also upped my protein because i just wasn't getting enough. now my coffee (which is more of a dessert for me) has the creamy and smooth texture flavor without being overly sweet.
It's been much experimenting to find the best way to make and drink my coffee and these are things I can't live without and will splurge on every time. My coffee has absolutely helped me lose weight because now i don't crave the cookies and sweets. I just have a coffee or 2 and I'm good!
As a former barista and drinking Vietnamese coffee growing up, obtaining a good coffee bean is one thing that I would slur on. I enjoy the novelty of grinning my own coffee in the morning and brew it however I like depending on my mood, either a hot cup of coffee or ice coffee for a quick caffeine shot. I think brewing coffee is very personal from person to person
The reason I buy syrups is because I'm obsessed with Irish Cream syrup and I have no idea how to recreate that at home. If you (or anyone) could show how to do that, I'd love it.
+1 for the Sworksdesign WDT tool. It is absolutely worth it and beautifully manufactured. Another essential for me is a good tamper. I’d also prioritize it over the milk jug as I was able to successfully steam milk in a simple drinking glass without spout and handle, lol.
I use whipped heavy cream instead of milk. It's wonderful.
I live in the inland northwest, and Alpenrose is definitely my favorite because it’s both so much better and is less expensive than the national brands.
Also, I like that they don’t add emulsifiers or other additives to their creams like most others do.
I not that into fancy coffee stuff, BUT, I moved from Maxwell house and Eight O’clock to Black Rifle Coffee Company, monthly I get their Beyond Black. I also get a bag each month of their Micro Roasts. That’s the coffee splurge. Gear wise I have pour over coffee daily. But I’m a Scout Leader so I take my Coffee too woods. I splurged on a GSI Hand grinder that’s packable. If we are doing a tailgating camp out the other gadget I splurged on GSI has an Espresso maker for a backpacking stove. And having just recently watched your “Long Black vs Americono” I’m gonna try that out on next camp out. I tend to make other Scouters Jealous. Cause they wanna leave camp and go too DD or STARBUCKS. I sit back in my camp chair and relax. Love yer content keep it up.
Thanks for the awesome content and great videos!!
Definitely splurging on coffee (local for the win!) but I never thought about splurging on my milks 🤔 Will definitely try that when I make my next espresso this weekend!
I'm willing to spend money on: water filtration, good grind mill, quality coffee beans (learned to never buy faster than I consume), and my coffee pot. I love my cone drip thermal coffee pot set up. There's no warmer/burner, they always burn the coffee. The water reservoir is visible, the machine programming lets the grounds bloom before running the full pot of water and there are two temperature settings for a standard pot brew.
Thanks for the tip on milk alternatives.
Not me going deep into conversation with the water delivery guy about distilled water being the best for making coffee.
Questions.
1. What is your opinion about UHT milk in coffee?
2. Can I use a toothpick as a WDT tool?
3. Can simple syrup with vanilla extract expire?
hey morgan! I was wondering which pitcher you showcased in this video. I like the color and shape of that pitcher.
Real late to this party, but surprised Morgan didn’t name the grinder, right after ingredients. Ingredients are first, but in terms of equipment, the grinder is by far the most important factor in producing good espresso or coffee.
We notice how lucky we are, with very good water from our own well (old farm house), whenever we travel. If you’re on chlorinated borough water, try bottled water for your coffee! Bad water = bad coffee.
Most underrated coffee gear is a 3D printer. I kid you not. My Umikot is a BEAST of a WDT tool. I’ve printed so many mods to my DF83. There’s so much you can do with a 3D printer
You know what I thought of regarding the spread of WDT needles? They have a spread of X from side to side, all good.. But from needle to needle going around the circle they are arranged in, they are so close together! Designing my own WDT I considered this as I noticed that needles beside each other almost touched each other at their ends as the WDT was used
Agree on the Alpenrose! I’m glad I’m not the only one who has a preference for their whole milk in my lattes haha.
I'm curious where the line is for splurging on coffee. I'm happy to spend $20-25 Canadian on a 340 g bag of beans from my favourite local roaster. But sometimes I'll go to really fancy cafes that have beans that are $30-40 for like 200 g, and I really wonder whether they're actually that much better.
- So, if you want to learn how to make good coffee ☕️- and would like to do it irl so to speak are there any good workshops?
Not with the intention of becoming a barista, but just to be able to make coffee at home, operate a coffee machine, you know, a hobby basis thing.😅
Love your channel, it’s very interesting to learn about coffee making and everything coffee ☕️😁🫶🏼
Do you have a preferred needle size for your WDT? The Sworksdesign comes with 0.22mm and 0.25mm. I've heard that sizes above 0.30mm start to become coffee bulldozers.
Splurging on something like a WDT when you have no DIY skills is understandable, but I bought .25 mm acupuncture needles for about 5€ and built one using the cork method in less than 15 minutes, and it performs the same as the Sworks (which I had borrowed from a friend).
As an avid milk fan: Fat is a source of flavour, always. the US did it a major disservice by demonizing it in flavour of sugar all those years ago. And if you genuinely cannot tell the difference between 1.x% skim milk vs. at least 3.5% or more (some milk here in Europe is now being sold as "natural fat content" which is usually 4%), then your taste buds are in need of a serious spa treatment.
You skipped over the grinder?
Next to the freshness of the bean, the quality and predictability of a good grinder I would say is a close 2nd.. when it comes to making a good, clean, well extracted, coffee.
Yes! I first noticed the importance of milk quality with a disappointing cappuccino. Thought I maybe screwed up so I made another, being extra careful. Still not great. Found out it was a new brand...that led to my wife and I buying all the varieties we could find, including some really expensive ones. Finally found a clear winner, even though it's neither the cheapest nor most expensive but leaning closer to the spendy side.
which milk ended up being your winner! i'm super curious
Can you share the winner milk? You got me super curious!
Just saw your question. We get the whole milk from Organic Valley. I'm not sure how widely it's available. What surprised me was that more expensive didn't translate directly into how well a milk works with coffee after an initial quality threshold.
@@danielchin8073 Thanks for sharing! I saw it before at a Whole Foods near me. Will definitely give it a try!
I prefer my coffee without milk so im definately never splirging on milk or pitchers. However, why didnt you even mention grinders? If you buy the best beans but you're running the cheapest grinder ever, you will still have horrible coffee. Those are my main ones. Buy good beans, get a good grinder. Ive been getting coffee makers for birthdays an christmas
Thank you for the wonderful video, Morgan! What brands do you recommend for a pitcher? I'm looking to switch out the one that came with the Breville machine.
I am not a Starbucks or roaster frequenter, but I love a dark roast with steamed/foam milk. Like 2/3rds coffee to 1/3rd milk.
How do I order this? I tried the other day and the guy convinced me to get an espresso machhiatto and although it tasted fine, it was tiny and didn't last nearly as long as I want on the drive.
Help!
I hate your clock. Where can I get one.
It’s a Google Nest I believe, lol
@@morgandrinkscoffee looool I was scrolling through the comments only to see if anyone would mention the clock bc I found myself staring at it. 😵💫 No knock against what you were saying tho - useful as always. ☺
Happy Mug is the best! It's the only coffee I brew! If you like dark roasts, Black Velvet and Vagabond are exceptional.
on the point about beans v.s. machine v.s. technique... i've found cheaper preground coffee at grocery stores can taste really good with a mizudashi (and quick+easy too!) but then not taste as good on my BBP and sometimes i get really nice coffee and do it in my mizudashi and its not so good.
Hey Morgan, like always I like your videos. But I noticed that the clock (?) next to your stove keeps changing between shots. It is pretty distracting. Maybe you could put it somewhere else so it isn't in view when you are filming?
Generally, if someone is going to go for higher end, locally roasted coffee beans, it will be ideal to have beans roasted in the 4-14 day window. Beans need the first days to de-gas, and then beyond 14 days, the beans begin to lose flavor even if vacuum sealed. So, simply finding otherwise great coffee beans that are much more than 2 weeks old, is not going to produce ideal result.
$20 for a knockbox is easy a great investment. Anytime you don't have to clean up a whole bag of garbage thats been dumped out on the floor because the bag has split open from dumping piping hot coffee pucks into a thin plastic garbage bag will be a lifesaver/time saver and its just cleaner and easier to use. Plus most people like to have their grounds readily available to them to use. Whether its through fertilization, pest control or donating or adding to compost (Regular coffee drinkers should be wary of adding too much coffee grounds to there compost mix)
I have no clue why I watch the coffee side of youtube. I make cold brew and load it with so much creamer I might as well just be drinking sugar milk. There is just something soothing about listening to people talk about coffee.
That being said, I am a tea snob so maybe that's why. My friends even say I'm backwards due to only drinking iced coffee drinks while spending way too much money to get that perfect cup of tea. But I also see a lot of overlap between tea and coffee so maybe that's why. Inspiration for my tea game.
9:04 Lactic acid? Milk doesn’t generally have lactic acid unless it’s fermented. Are you talking about lactose? That’s basically milk sugar… so whole milk is balanced in terms of sweetness?
As a semi-germaphobe, a knockbox is kind of a necessity, even if I know that I will clean the portafilter afterwards
I really love fair life milk (its latade free) and it tastes Just like milk, but has more protein and it doesn´t anger my coffee, I also like Chobine (sp?) creamer better then 365 creamer.
For wdt tools, if your grinders case will hold a magnet, a tool with a magnet makes the flow much more natural. You just pluck off the wdt during the grind. Sorry, I just find the movement poetic.
Dairy also tastes very differently depending on the country, I've noticed. Irish cream has after taste that Norwegian cream does not, and which I find unpleasant. So while I would have cream in my coffee in Norway occasionally, Irish cream makes the coffee also taste bad
The background music during the sponsorship was the same as the true crime channel That Chapter. While Morgan was talking about the sponsor I was anticipating some horrendous turn of events and some murdering about to break loose.
It is nice background music though.
I have been roasting my own coffee lately and I will never go back to store brands. I will still buy from small companies and local cages but I don't enjoy the chains as much. I will pick the local 7-eleven over Starbucks for a standard cup of coffee. Tastes the same and costs a lot less