@@RayoAtra "Genuine" and "pretentious" aren't mutually exclusive. In fact I would say more often than not its genuine. As a former beer snob and aspiring coffee snob, I can say my pretentiousness was, and is, 100% genuine. But to a guy enjoying a Budwiser, my love of Russian Imperial Stouts and double IPA's, as well as my descriptions of them, would sound quite douchey. IMO any hobby you get super deep into, you almost inevitably become pretentious about it. Often comes with becoming an expert in something
watching your videos has turned me into a “coffee snob” according to my friends. Once I learned to do a good pour over and having been able to find a great coffee roaster where I have shopped for twenty years has made getting up in the morning something to really look forward to. I have learned a lot from you as I approach 80 and I thank you very much.
@@StanleyBraganza I live in CT and have used Daybreak Coffee Roasters in Glastonbury. Depending on how long I am away from my kitchen I may or may not bring my Baratza grinder, a Hario V60 and filters and maybe my Bonavita coffee maker if there will be more than two of us. You also need a pour over kettle which can be heated on a stove as opposed to my electric tea kettle which can be adjusted to the exact temp. Once you learn to dial in your coffee to water ratio you should be in good shape. You’ll learn that you may have to adjust the ratio depending on the coffee beans you are using. I found “Craft Coffee” on the Kindle that was very helpful for all types of coffee. Enjoy
The antidote to pretentiousness is passion, and your passion combined with your expertise means it's easy and enjoyable to go on the journey with you. Thanks!
@Sdtok Nice analogy! Although I don't think it works all the way, since, in chess more than in coffee, moves are more objectively "good" or "bad". For coffee tasting everyone's perception is slightly different and also your preferences are different. Nonetheless, agree with your point and Adam's point. Great knowledge and enjoyable to watch someone who knows their stuff :)
@@PCT6566 same. And Mark. *whispers* It’s _never_ too late. It’s a necessary sacrifice. And it’s a Saturday night. Let yourself live little. But yeah I get it, don’t want it to affect the sleep schedule!
Here we are having the same conversation that Nestle shut down years ago during the GCQRI at the Borlaug Institute. Thank God the work in “wild” coffee still goes on. Outstanding, James.
@@vinofiloblado1618 that’s not what I meant. How to develop climate resilient quality coffee plants was always the conversation. We just had a difference of opinion.
@@vinofiloblado1618 Nestlé is, unfortunately, lawful evil. It's far more sinister when the law says it's ok to steal water from the people and the land.
This is probably one of the most exciting things I’ve seen in coffee. You can genuinely see James hope and excitement in his eyes as he takes a sip and tries to tell us all about this new future prospect in Speciality coffee.
James Nice piece - being a botanist and an admitted plant nerd; mixing botany and coffee taxonomy - Thanks! I am a trained seed scientist and field botanist. I had the good fortune of spending a month in a plant conservation course at Kew - our classroom view was of the Palm House ('a dream come true'). My specialty then was seed conservation techniques. I hope that those and other Coffea related species are able to be stored in seed banks including the Millennium Seed Bank.
That sounds so nice. I'm currently studying to be a botanist, to work in coffee as a botanist would honestly be the dream. I can completely agree mixing taxonomy, conservationist botany, and coffee all together made this video super interesting!
Wow-truly exciting developments! Also, as a motion designer/animator (who's worked largely in editorial video), I want to compliment how nicely done this whole piece is. So lovely start to finish
I would love to see a followup to this that breaks down all the different steps that would have to happen to get the Stenophylla to mass production. Also what regions we could potentially expect to see it in around the world once it's to that state
I did a bit of reading, and it seems like most places that grow Robusta do so in part because it can tolerate heat better (though, it does still lose some yield). so, I would expect this to be grown by the same farms as Robusta. I could be wrong, though, I only did some light googling.
As someone with Sierra Leonean heritage, this is really exciting. The environmental impact of high altitude coffee and loss of suitable land had made me terribly sad with the state of the world but this is pleasing. Also, bit different to your normal videos but this is exactly the sort of thing I'd really like to see more of, so grateful you made this video. I'd really like to see coffee grown sustainably in Sierra Leone and see the country's name on labels in my local coffee roastery/cafe soon.
Sometimes I freaking love science, sometimes I freaking love coffee, and sometimes they come together to form something amazing. This research is exactly that coming together, and it’s truly amazing :)
@@paradise_valley it’s a james Hoffman video we’re talking about here. It kinda goes without being said that the editing is perfectly fitted to the content. And it is a professional documentary, just short :p
Did I just discover the meaning of life in this video? “To do work that will outlast the lifetimes of the people doing it.” To contribute to the future of humanity, however great or small.
truly is a deep and meaningful lesson. someday we will all be gone and new humans will be walking in our place. let's leave this place better than we found it.
I feel excited and happy that you tasted this "for" us. I feel almost like we were there to taste it with you. Even the Covid save cupping method was used ^^
Pretentious comes from the root "pretend". You are clearly (1) passionate (2) an expert on coffee tasting and (3) not pretending in the slightest. Not pretentious at all! Neither stuck up, as you go out of your way to be a friendly and approachable explainer!
@@evanpiepenbrink4252 actually the old name of The island was ile bourbon. And yes you are right about the café du roy. It disappears from the island but was reintroduce recently. In french it's called bourbon pointu. Or arabica Laurina for latin. I think it's a japanese company who started the whole process.
As a coffee farmer in northern Tanzania we would love to experiment growing such a coffee as we have now started planting very unique tasting varieties but with that comes the problem of where can we find such seeds to experiment with.
Please do a review of other exotic coffee species, like Racemosa and Eugenioides 🙏 They're almost impossible to obtain to a mere mortal, so maybe you can help us at least try them vicariously.
Genuine chills from this! The good kind. It's so inspiring and invigorating to see the work that is being done in the coffee industry to make sure that there is a sustainable, long term future for coffee to be produced and enjoyed. And I certainly enjoy it. not just drinking it. Making it, the roast, the grind, the educating myself on all aspects of it from the fruit to the cup. It's a journey I didn't mean to start and one that I am more than happy to continue! Great video, James. Can't wait to see what comes next from this wonderful discovery!
I love it when James shows his editing skills and attention to detail. The opening illustrations where amazing. Down to the little flickers across the background in order to not make it look like a power point. Excellent video as always James!
@@mohammadtindick713 take a glance at his content and it’s this weird German dude in a mask moaning and whining at his two girlfriends. Apparently he’s ugly or something so he always has to wear a mask. Unsurprisingly no one sees his vids so he’s always out self promoting. I would stay away.
I'm happy to see you cup into a cup to drink from. Even before COVID, I was grossed out going to tastings. "Oh, rinse your spoon in the same room temp water that 10 other people are using, including the guy always blowing his nose."
Does moving the spoonful into another cup also help bring the temperature down a bit, making tasting more clear? I haven’t done much cupping, but I did go to one cupping educational event, and seem to remember that you don’t want to try super hot coffee.
Thank you, James, for that positive note, and for highlighting the work of passionate researchers like Mr. Davis. I wish some parts of our industry were less harmful... But I know that many of us are working on this. And when I listen to you it gives me a lot of hope. So thank you, really.
I’m pretty sure it involves having the optimum growing conditions, the right balance of sun and humidity, paired with correct soil conditions. That’s how he gets it so sweet (with the perfect acidity and body)
Really great video James. Interesting perspective on how coffee can adapt to our climate emergency that seems to sadly become more of an inevitably everyday. Your content has been a real help and solace this past year. Keep up the great work.
I’d be incredibly interested in seeing how this does with different types of brewing, like espresso, aero press, moka pot, etc. it’s such a question mark in my mind that I’m just wondering how good or even just how different it would be in different situations
Great and interesting. I’m fortunate to have a plant geneticist father and Kew Gardens has a worldwide reputation. Imagine 20 years studying coffee plants. My dad studied pelargoniums for 40 years. Both nano niche scientists dedicated and passionate.
Wow, that was fast! The article was published on April 19th, and 5 days later your review is out! Damn! What authority in the coffee industry you are, @James Hoffmann! Thanks for providing such experience! I was really curious about the taste.
This was one of the coolest videos you’ve done, really exciting stuff. I have two questions - Are the breeding programmes designed to better the taste and yield? And if this can be grown in hotter environments does that mean that potentially new countries currently not producing coffee are now viable, or is production likely to stay where it is now but be more climate safe?
Heard Aaron on Monocle last night at 2am here in Canada on CBC (had too much caffeine, couldn't sleep)....and was surprised at his/their findings....thx Mr. James H.
I'd love to hear your thoughts on Hawaiian coffees! I don't know what species they are, but even in Portland, Oregon none of the roasters use it. I saw a video recently about how growers in the islands have hundreds of thousands of pounds from the 2020 harvest that's just sitting around due to decreased demand.
Kona is mostly Arabica var. Typica and small amounts of the related Blue Mountain Jamaica (BMJ) Typica. It does give a sense of what coffee would cost with first world wages: Kona green beans are ~$35-40/lb wholesale, whereas roasters can get high scoring specialty coffees at $5-7 / lb wholesale from most origins. The only coffees that fetch Kona's sort of price worldwide are Panama Geisha, Jamaican Blue Mountain, and coffees from war-torn Yemen. I'd expect most roasters don't think there's commensurate value for that price in the Kona and Jamaica beans.
Oh... I’m fairly certain James edits all his videos himself or at least collaborates on it, given the general belief over here. I doubt he would conceal such info from us maybe he has a crew now.
So, James, does this mean that "micro-growers" could be a part of this future? As someone living in a low-elevation tropical area (southern Louisiana), I'd be super interested in trying to grow something like this in a greenhouse here in the US.
@@earlymusicmaker well Florida and California are already growing coffee (as well as the more traditional US coffee growing regions in Hawaii and Puerto Rico), so it seems there may be a market for you!
@@jengreen1592 Thanks. I'm really interested in the idea of a coffee like this being a source for smaller growers to increase genetic diversity... seems like this species might be a candidate. Wouldn't it be cool if, like tomatoes (lol), people had a small personal crop of coffee beans? I know, crazy idea
As a college student with an extensive interest in pursuing Plant Sciences as a career and a great passion for coffee, hearing about this discovery is so exciting. I think I would thoroughly enjoy dedicating my time to researching and being part of these breeding projects. Thank you so much for sharing James, really riveting stuff.
It's nice to know that Kew is still relevant. It always was the MIT of botany and that's not to detract from other research centers but as a child and young man I spent many hours in the gardens and it's good to know it still has standing in the world.
I mean, the seeds are natural and so no one can patent or own them in any way. But I strongly suspect someone will hybridize Stenophylla to improve yields or disease resistance or whatever, and those seeds will be patented. We'll see.
I think seed is probably far too scarce and precious to be giving out to anyone who requests it. My hope is that the location of the plants is not revealed to ‘poachers’ as often happens with other rare and desirable wild plants, for example orchids, bromeliads, and palms. I’ve seen that happen with several species in Australia. Foxtail Palm (Wodyetia bifurcata) and Swamp Orchid (Phaius australis).
@@CitizenAyellowblue yeah it's gonna take some time before this can be widespread. We need cloning/breeding to create a stable population before we can worry about cultivating on any scale
@@jamesrempel8522 no one can patent them? That’s so so wrong. There have been a multitude of cases of greedy corporations patenting seeds so that developing countries cannot profit off them. Monsanto, most notably. www.gardenorganic.org.uk/seed-patents-explained
@@jasperfk Seeds can be patented if they are created by a person or a company. But not if they are discovered in nature. Hence my comment about a hybrid getting patent protection.
I don’t know if I would want him reading my mind (he might get upset at how I think the game of scrabble between himself, Scott Rao and Chris baka plays out)
The future is looking bright and fully stimulated. Thanks for your excellent research and bringing awareness to this future coffee variety. I look forward to purchasing on store shelves in the distant future.
Wait so they're testing Stenophylla in Réunion? I'm getting wild beans from a friend's garden who lives there, in a few weeks, how can I determine the species?
Well it might be quite a lot of effort for pretty little gain but for sure a fun and interesting project nonetheless. If you think about it a plant takes years to mature fully and grow fruits and the amount per plant is low to very low. Coffee is expensive for a reason 😁. Sadly I'm not in a region to do this but if I could I would try it too.
@@jengreen1592 why wouldn't I? Stenophylla sounds like it's perfectly suited to the northern low lying tropical rainforests. Also guaranteed no slave labour (except maybe some British backpackers trying to earn a working visa) and less transport costs or pollution. And the number 1 reason: because it would be interesting. Though now I know there is already Australian coffee out there I going to try that too.
Heard about this on radio 4 the other day and wondered if it's something you'd have heard about, turns out the video was already in production. Very interesting!
A delicious, more weather-resiliant coffee variety sounds massively promising in this day and age. Not only to resist the more frequent and wild changes in temperature all over the world, but to increase the places it can be grown in the first place. Thank you for bringing this to our attention, James! Also, your hair looks amazing on this one.
It's startling to hear that even a 1 °C increase in global average temp (a foregone conclusion by this point) is "devastating" to the coffee industry. One doesn't even want to imagine the staggering number of things that are at risk that we today hold dear and yet take for granted.
What a timely episode. I’m recently looking into starting a small private coffee farm on my family’s land in Temecula, California, and have been shot down by local coffee experts. Though the location is near single Jason Mraz’s family coffee farm, the fact that it’s slightly more inland means Arabica would encounter 2 issues (as told by the local expert) - 1. The slightly higher peak temperature during the summer would make the pollen much less viable. 2. The slightly lower temperature at night would make the roots dormant at night when it’s supposed to be feeding the cherries, so any cherries that do grow are very lightly to become floaters. Seems like this species would not have the first issues mentioned above. So my question is, James, have you heard any mentions of this new varietal being able to tolerant to lower lows as well? (And if so, any idea when I can get my hands on some of these plants in the US? Haha.)
i would bloody love to see you get to work with the Atomo Coffee crew, reverse engineering coffee to make coffee without the bean for environmental reasons
I can totally envision a future where coffee made from beans is viewed like vanilla extract, or parmiggiano reggiano, while human-engineered coffee is the vanillin aroma or canned "parmesan." Frowned upon, but so much easier and cheaper to make and plenty useful for a lot of use cases.
Thank you for this review. I saw the news last week, and I am glad a batch ended up in for hands. While it might not be a perfect replacement for Arabica, we can definitely adjust. Especially when we have a climate crisis that will affect most farmers in the world.
James: "I know I'm sounding a little pretentious..."
Me: "I'm pretty sure this is part of the reason why I'm here."
I'm also here for the pretentiousness.
If you dont want pretentious you wouldnt be subbed to this channel lol
😂😂😂😂😂
@@skeetsmcgrew3282 Honsetly the dood seems pretty genuine most of the time.
@@RayoAtra "Genuine" and "pretentious" aren't mutually exclusive. In fact I would say more often than not its genuine. As a former beer snob and aspiring coffee snob, I can say my pretentiousness was, and is, 100% genuine. But to a guy enjoying a Budwiser, my love of Russian Imperial Stouts and double IPA's, as well as my descriptions of them, would sound quite douchey. IMO any hobby you get super deep into, you almost inevitably become pretentious about it. Often comes with becoming an expert in something
watching your videos has turned me into a “coffee snob” according to my friends. Once I learned to do a good pour over and having been able to find a great coffee roaster where I have shopped for twenty years has made getting up in the morning something to really look forward to. I have learned a lot from you as I approach 80 and I thank you very much.
There's always time to get on with coffee
Wow that's really cool.
Care to share which roaster? And perhaps, what goes into your coffee away kit? Am just starting out on my coffee journey...
@@StanleyBraganza I live in CT and have used Daybreak Coffee Roasters in Glastonbury. Depending on how long I am away from my kitchen I may or may not bring my Baratza grinder, a Hario V60 and filters and maybe my Bonavita coffee maker if there will be more than two of us. You also need a pour over kettle which can be heated on a stove as opposed to my electric tea kettle which can be adjusted to the exact temp. Once you learn to dial in your coffee to water ratio you should be in good shape. You’ll learn that you may have to adjust the ratio depending on the coffee beans you are using. I found “Craft Coffee” on the Kindle that was very helpful for all types of coffee. Enjoy
life is too short for bad coffee
Picturing James with his bripe traveling to distant lands seeking to save the world of coffee. But what should be his catch phrase?
That's the perfect manga plot
That's the way aha aha i brew it! 👏🤣
@@rage8kage I was thinking miniseries which ends when no one wants more
How's it briping? 😁
*slurping intensifies*
The antidote to pretentiousness is passion, and your passion combined with your expertise means it's easy and enjoyable to go on the journey with you. Thanks!
@Sdtok Nice analogy! Although I don't think it works all the way, since, in chess more than in coffee, moves are more objectively "good" or "bad". For coffee tasting everyone's perception is slightly different and also your preferences are different.
Nonetheless, agree with your point and Adam's point. Great knowledge and enjoyable to watch someone who knows their stuff :)
That is a masterpiece of a video, from content, to illustrations, to videography, to production quality. Awesome!!
This is one of my favorite vids you have done, next one being the Bripe.👍
I didn't realize how well done this video was, until you mentioned it. Yes, it is a perfect video.
I love how genuine and sweet this man is.
I believe the motion grapher is the same one that made ruclips.net/video/j805qJJajmM/видео.html it has the exact same style :D
This has cemented in my mind that James would make an excellent audiobook narrator.
Chris, thats a great idea. A soothing well understood voice (for non native speakers like me) is not easy to find.
Or the next captain of the enterprise!
Computer! Coffee; stenophyla, hot...
Would love some great book read by james :)
Is it just me or does he have a similar voice to david attenborough
@@JZH10000 maybe, but he’s definitely got the same haircut and glasses as Winston from the 1984 movie
When it's too late to drink coffee so you consume a James Hoffman vid instead
you must be at a time zone relatively close to mine 😁.
@@PCT6566 same.
And Mark.
*whispers*
It’s _never_ too late.
It’s a necessary sacrifice. And it’s a Saturday night. Let yourself live little. But yeah I get it, don’t want it to affect the sleep schedule!
Awesome comment
Too late for coffee? My brain cannot comprehend this statement.
swiss water process decaffff
Here we are having the same conversation that Nestle shut down years ago during the GCQRI at the Borlaug Institute. Thank God the work in “wild” coffee still goes on. Outstanding, James.
Hi! You got any sources I can read? I would like to know what more chaotically evil activities Nestle have been up that I haven't heard about.
@@vinofiloblado1618 that’s not what I meant. How to develop climate resilient quality coffee plants was always the conversation. We just had a difference of opinion.
@@vinofiloblado1618 Nestlé is, unfortunately, lawful evil. It's far more sinister when the law says it's ok to steal water from the people and the land.
This is probably one of the most exciting things I’ve seen in coffee. You can genuinely see James hope and excitement in his eyes as he takes a sip and tries to tell us all about this new future prospect in Speciality coffee.
James Nice piece - being a botanist and an admitted plant nerd; mixing botany and coffee taxonomy - Thanks! I am a trained seed scientist and field botanist. I had the good fortune of spending a month in a plant conservation course at Kew - our classroom view was of the Palm House ('a dream come true'). My specialty then was seed conservation techniques. I hope that those and other Coffea related species are able to be stored in seed banks including the Millennium Seed Bank.
That sounds so nice. I'm currently studying to be a botanist, to work in coffee as a botanist would honestly be the dream. I can completely agree mixing taxonomy, conservationist botany, and coffee all together made this video super interesting!
I always like it when James says to have a great day, and he's clearly had a great day already.
What a delightful topic.
Wow-truly exciting developments!
Also, as a motion designer/animator (who's worked largely in editorial video), I want to compliment how nicely done this whole piece is. So lovely start to finish
I would love to see a followup to this that breaks down all the different steps that would have to happen to get the Stenophylla to mass production. Also what regions we could potentially expect to see it in around the world once it's to that state
Agreed. Id love to know more about this process.
I did a bit of reading, and it seems like most places that grow Robusta do so in part because it can tolerate heat better (though, it does still lose some yield). so, I would expect this to be grown by the same farms as Robusta. I could be wrong, though, I only did some light googling.
I am a coffee producer in Honduras, Central America. I would like to know how can I get seeds to grow plants in my coffee farm and see what happens
As someone with Sierra Leonean heritage, this is really exciting. The environmental impact of high altitude coffee and loss of suitable land had made me terribly sad with the state of the world but this is pleasing. Also, bit different to your normal videos but this is exactly the sort of thing I'd really like to see more of, so grateful you made this video. I'd really like to see coffee grown sustainably in Sierra Leone and see the country's name on labels in my local coffee roastery/cafe soon.
Sometimes I freaking love science, sometimes I freaking love coffee, and sometimes they come together to form something amazing. This research is exactly that coming together, and it’s truly amazing :)
And the editing. Don’t forget the editing. The painstakingly produced presentation and execution rivals professional documentaries.
@@paradise_valley it’s a james Hoffman video we’re talking about here. It kinda goes without being said that the editing is perfectly fitted to the content. And it is a professional documentary, just short :p
I guess when I said professional, I meant commercially produced vs independently crafted. But you’re right. It does go without saying.
And botany!
@@weatheranddarkness ohhh mannn, you’re exactly correct, botany is the best bit. +10 internets from me to you
Always amazed that I can watch quality content like this for free, brill vid.
There's something deeply ironic about drinking the potential coffee of the future while sitting next to the coffee cycler.
ironic, or potentially prescient?
Did I just discover the meaning of life in this video?
“To do work that will outlast the lifetimes of the people doing it.”
To contribute to the future of humanity, however great or small.
truly is a deep and meaningful lesson. someday we will all be gone and new humans will be walking in our place. let's leave this place better than we found it.
Check out concept of the "infinite game" by Simon Sinek
I feel excited and happy that you tasted this "for" us. I feel almost like we were there to taste it with you. Even the Covid save cupping method was used ^^
this is such a heartwarming video, i loved the first tasting faces
Pretentious comes from the root "pretend". You are clearly (1) passionate (2) an expert on coffee tasting and (3) not pretending in the slightest. Not pretentious at all! Neither stuck up, as you go out of your way to be a friendly and approachable explainer!
Kew Gardens is one of the greatest national treasures of the UK and quite possibly the world. So glad to see its being featured here.
Please contact cirad and see if they can invite you in order to test the coffee at the best moment ! A video in la Réunion would be so nice !
Second that, that would be so awesome
Wasn’t Réunion where the coffee King Luis the XIV consumed came from? They planted bourbon on Réunion if I remember correctly.
@@evanpiepenbrink4252 actually the old name of The island was ile bourbon. And yes you are right about the café du roy. It disappears from the island but was reintroduce recently. In french it's called bourbon pointu. Or arabica Laurina for latin. I think it's a japanese company who started the whole process.
@@AxelCalvet Yes yes, that's right, I recall that the name of the island was changed!
Just a quick shout out to Aaron Davis and his team for doing some really important work that will hopefully keep me drinking coffee for years to come!
Cheers!!
The smile after he smelled it, then took a deeper inhale. That made me smile too.
As a coffee farmer in northern Tanzania we would love to experiment growing such a coffee as we have now started planting very unique tasting varieties but with that comes the problem of where can we find such seeds to experiment with.
the production quality of this is mind-blowing
Loved seeing that smile come to your face sniffing the grind. It brought a smile to mine!
Please do a review of other exotic coffee species, like Racemosa and Eugenioides 🙏
They're almost impossible to obtain to a mere mortal, so maybe you can help us at least try them vicariously.
Genuine chills from this! The good kind. It's so inspiring and invigorating to see the work that is being done in the coffee industry to make sure that there is a sustainable, long term future for coffee to be produced and enjoyed. And I certainly enjoy it. not just drinking it. Making it, the roast, the grind, the educating myself on all aspects of it from the fruit to the cup. It's a journey I didn't mean to start and one that I am more than happy to continue!
Great video, James. Can't wait to see what comes next from this wonderful discovery!
“The smell is getting me a little bit excited” - was waiting for James to say that.
I just say, you always give the community a reason, a hope to continue... You inspire me a lot and I'm so thankful for that. You're awesome James 🙏🏻♥️
James' videos are so beautiful. This was like a little documentary.
So much yes. Good production quality is fantastic
I love it when James shows his editing skills and attention to detail. The opening illustrations where amazing. Down to the little flickers across the background in order to not make it look like a power point.
Excellent video as always James!
You know you have reached maturity in life when watching James is MAKING your Saturday night ;-)
@@AxxLAfriku what
Argh not you again AxxL stalking me and ruining everything. @Mariffu this is just some creep searching for other creeps to support his channel.
Woah man don't say that I'm only 20 😂😂
@@paradise_valley yikes, ill be sure to steer clear then
@@mohammadtindick713 take a glance at his content and it’s this weird German dude in a mask moaning and whining at his two girlfriends. Apparently he’s ugly or something so he always has to wear a mask. Unsurprisingly no one sees his vids so he’s always out self promoting. I would stay away.
Amazing video, loved the interview, the story - but also, love the graphics and the music! Thank you
I want my kids to someday enjoy a coffee journey like I’ve been able to have - this gives me hope. Thanks James!
Coffee is a very worker-oriented process. I hope that us part of it for them.
You put out a poll asking what we subscribed for? This is the kind of thing I subscribed for.
This is so brilliantly made.
The implications this species of coffee has for the future of coffee is astounding. Such an amazing video, hope is indeed the operative word.
I'm happy to see you cup into a cup to drink from. Even before COVID, I was grossed out going to tastings. "Oh, rinse your spoon in the same room temp water that 10 other people are using, including the guy always blowing his nose."
Does moving the spoonful into another cup also help bring the temperature down a bit, making tasting more clear? I haven’t done much cupping, but I did go to one cupping educational event, and seem to remember that you don’t want to try super hot coffee.
@@yerald5925 yes, that's one of the reasons. But I'm pretty sure he wanted other people to try that special coffee too.
This is such a high quality video that I was only paying attention to the editing and graphics for the first minute.
James, I'm curious if you can make a video describing the different processes in making coffee decaf, and the resulting effect on the taste/flavor?
Thank you, James, for that positive note, and for highlighting the work of passionate researchers like Mr. Davis. I wish some parts of our industry were less harmful... But I know that many of us are working on this. And when I listen to you it gives me a lot of hope. So thank you, really.
I wonder whether this coffee species is resistant to coffee leaf rust. But this is definitely promising news in the coffee growing world!
That's what I was curious about as well!
I would really love to try this. Thank you for sharing this important discovery!
when is the ultimate guide to James Hoffman hair care dropping?
Hah! Was thinking the very same thing. 🤓
Anything with James Hoffman is something I’d gladly watch
I’m pretty sure it involves having the optimum growing conditions, the right balance of sun and humidity, paired with correct soil conditions. That’s how he gets it so sweet (with the perfect acidity and body)
He must have hit the genetic lottery because he has the hairline of a 25 year old
@@AlexG-bc7ji Very true, since I am personally witnessing my thinning hair as the years go by. Sigh.....🥺
Im so glad you were able to try this and make a video!
In my best Bond voice, "What do you have for me today, Kew?" :)
spot on!
James would make a great Q!
Really great video James. Interesting perspective on how coffee can adapt to our climate emergency that seems to sadly become more of an inevitably everyday. Your content has been a real help and solace this past year. Keep up the great work.
I’d be incredibly interested in seeing how this does with different types of brewing, like espresso, aero press, moka pot, etc. it’s such a question mark in my mind that I’m just wondering how good or even just how different it would be in different situations
Thank you so much for sharing, James!
Great and interesting. I’m fortunate to have a plant geneticist father and Kew Gardens has a worldwide reputation. Imagine 20 years studying coffee plants. My dad studied pelargoniums for 40 years. Both nano niche scientists dedicated and passionate.
Wow. I was just reading this article the other day and was excited as well for the future. This gives hope. ☺️
More biodiversity in coffee is exciting. There might even be other options that haven't been found yet.
Wow, that was fast! The article was published on April 19th, and 5 days later your review is out! Damn! What authority in the coffee industry you are, @James Hoffmann! Thanks for providing such experience! I was really curious about the taste.
James out here providing high quality, out of the box content 🙏
Absolutely fantastic episode and high quality production too. Thanks James
I have been always amused by the high quality of sound and video production of your channel
The mic is so good I always think his voice is the sound of coffee. I mean James is the human embodiment of coffee. That goes without saying.
Profound topic! Love the video quality, the animations, guest appearance, everything 👌
This was one of the coolest videos you’ve done, really exciting stuff.
I have two questions - Are the breeding programmes designed to better the taste and yield? And if this can be grown in hotter environments does that mean that potentially new countries currently not producing coffee are now viable, or is production likely to stay where it is now but be more climate safe?
Heard Aaron on Monocle last night at 2am here in Canada on CBC (had too much caffeine, couldn't sleep)....and was surprised at his/their findings....thx Mr. James H.
I'd love to hear your thoughts on Hawaiian coffees! I don't know what species they are, but even in Portland, Oregon none of the roasters use it. I saw a video recently about how growers in the islands have hundreds of thousands of pounds from the 2020 harvest that's just sitting around due to decreased demand.
Kona is mostly Arabica var. Typica and small amounts of the related Blue Mountain Jamaica (BMJ) Typica.
It does give a sense of what coffee would cost with first world wages: Kona green beans are ~$35-40/lb wholesale, whereas roasters can get high scoring specialty coffees at $5-7 / lb wholesale from most origins. The only coffees that fetch Kona's sort of price worldwide are Panama Geisha, Jamaican Blue Mountain, and coffees from war-torn Yemen. I'd expect most roasters don't think there's commensurate value for that price in the Kona and Jamaica beans.
Nice to have Aaron back on the channel, love his perspective on coffee, and some really interesting work.
The editing man. Wow.
I wonder if James did this. No credits in the description.. Could be a ghost editor.
Oh... I’m fairly certain James edits all his videos himself or at least collaborates on it, given the general belief over here. I doubt he would conceal such info from us maybe he has a crew now.
This video format is fantastic! Hopefully we’ll see more of this in the future!
So, James, does this mean that "micro-growers" could be a part of this future? As someone living in a low-elevation tropical area (southern Louisiana), I'd be super interested in trying to grow something like this in a greenhouse here in the US.
and... just for context... I'm speaking from a "single person growing a small greenhouse of coffee for themselves" perspective.
@@earlymusicmaker well Florida and California are already growing coffee (as well as the more traditional US coffee growing regions in Hawaii and Puerto Rico), so it seems there may be a market for you!
@@jengreen1592 Thanks. I'm really interested in the idea of a coffee like this being a source for smaller growers to increase genetic diversity... seems like this species might be a candidate. Wouldn't it be cool if, like tomatoes (lol), people had a small personal crop of coffee beans? I know, crazy idea
As a college student with an extensive interest in pursuing Plant Sciences as a career and a great passion for coffee, hearing about this discovery is so exciting. I think I would thoroughly enjoy dedicating my time to researching and being part of these breeding projects. Thank you so much for sharing James, really riveting stuff.
Now you got me excited for something that barely exist...
It's nice to know that Kew is still relevant. It always was the MIT of botany and that's not to detract from other research centers but as a child and young man I spent many hours in the gardens and it's good to know it still has standing in the world.
I hope they "open source" the seeds so that it can be planted in other coffee growing countries.
I mean, the seeds are natural and so no one can patent or own them in any way. But I strongly suspect someone will hybridize Stenophylla to improve yields or disease resistance or whatever, and those seeds will be patented. We'll see.
I think seed is probably far too scarce and precious to be giving out to anyone who requests it. My hope is that the location of the plants is not revealed to ‘poachers’ as often happens with other rare and desirable wild plants, for example orchids, bromeliads, and palms. I’ve seen that happen with several species in Australia. Foxtail Palm (Wodyetia bifurcata) and Swamp Orchid (Phaius australis).
@@CitizenAyellowblue yeah it's gonna take some time before this can be widespread. We need cloning/breeding to create a stable population before we can worry about cultivating on any scale
@@jamesrempel8522 no one can patent them? That’s so so wrong. There have been a multitude of cases of greedy corporations patenting seeds so that developing countries cannot profit off them. Monsanto, most notably. www.gardenorganic.org.uk/seed-patents-explained
@@jasperfk Seeds can be patented if they are created by a person or a company. But not if they are discovered in nature. Hence my comment about a hybrid getting patent protection.
Excellent animations and production quality in this video! Great job.
I was literally googling this earlier! James H can read my mind! (I wish haha)
I don’t know if I would want him reading my mind (he might get upset at how I think the game of scrabble between himself, Scott Rao and Chris baka plays out)
I don't want anyone reading my mind.
This is fascinating and so well narrated, thank you for all that you do.
I will be borrowing your excuse...errrrr...i meant your reason... for having 5 full spoons of coffee next time I do public cupping. hahahaha.
The future is looking bright and fully stimulated. Thanks for your excellent research and bringing awareness to this future coffee variety. I look forward to purchasing on store shelves in the distant future.
COFFEE SCIENCE!! More please!
Haven't seen James smiling so much in one video xD such an awesome discovery! Thanks for bringing it to our attention!
Saw a newspaper article talking about this a couple days ago and my immediate thought was “i wonder what James makes of this” 😂
Great find James, thanks for sharing the love
Wait so they're testing Stenophylla in Réunion? I'm getting wild beans from a friend's garden who lives there, in a few weeks, how can I determine the species?
I would suggest looking for the certain characteristics of the bean, fruit or even better the whole plant. Did you ask him about it?
the following reference would seem to be a good place to begin: www.frontiersin.org/articles/10.3389/fpls.2020.00616/text
Amazing, you covering this is great. Thanks James
So coffee grown in Queensland or the top end when???
I really want to try some home grown Australian coffee
I was thinking the same thing, this sounds like a plant that could grow in places like Oz
We already have locally produced coffee that is meant to be interesting but I'm with you. It would be the ideal location.
Well it might be quite a lot of effort for pretty little gain but for sure a fun and interesting project nonetheless. If you think about it a plant takes years to mature fully and grow fruits and the amount per plant is low to very low. Coffee is expensive for a reason 😁. Sadly I'm not in a region to do this but if I could I would try it too.
That’s interesting but also a strange reaction, why would you want Australian grown coffee?
@@jengreen1592 why wouldn't I? Stenophylla sounds like it's perfectly suited to the northern low lying tropical rainforests. Also guaranteed no slave labour (except maybe some British backpackers trying to earn a working visa) and less transport costs or pollution. And the number 1 reason: because it would be interesting.
Though now I know there is already Australian coffee out there I going to try that too.
Wow! It’s blowing my mind. Thank you for extremely interesting learning James🤝🏼
Published in Nature!?!? Fascinating. That's a big important journal for those in the sciences. This is a big development.
the cinematography of Dr Davis' interview was stellar!
Heard about this on radio 4 the other day and wondered if it's something you'd have heard about, turns out the video was already in production.
Very interesting!
A delicious, more weather-resiliant coffee variety sounds massively promising in this day and age. Not only to resist the more frequent and wild changes in temperature all over the world, but to increase the places it can be grown in the first place. Thank you for bringing this to our attention, James!
Also, your hair looks amazing on this one.
Last time I was this early it was followed by an awkward cuddle..
There's no such thing as early.
😂😂😂
So exciting !!!🙌🤓.. Excellent video! Thank you for sharing 👍👏👏👏
Yesss this is the shit i subscribed for
Really lovely well produced video, thanks James!
It's startling to hear that even a 1 °C increase in global average temp (a foregone conclusion by this point) is "devastating" to the coffee industry. One doesn't even want to imagine the staggering number of things that are at risk that we today hold dear and yet take for granted.
Excellent review.. encompassed the entirety of my attention start to finish.
Imagine he was about to taste it and accidentally knocked the whole bowl over
*table sipping intensifies*
What a timely episode. I’m recently looking into starting a small private coffee farm on my family’s land in Temecula, California, and have been shot down by local coffee experts.
Though the location is near single Jason Mraz’s family coffee farm, the fact that it’s slightly more inland means Arabica would encounter 2 issues (as told by the local expert) -
1. The slightly higher peak temperature during the summer would make the pollen much less viable.
2. The slightly lower temperature at night would make the roots dormant at night when it’s supposed to be feeding the cherries, so any cherries that do grow are very lightly to become floaters.
Seems like this species would not have the first issues mentioned above.
So my question is, James, have you heard any mentions of this new varietal being able to tolerant to lower lows as well?
(And if so, any idea when I can get my hands on some of these plants in the US? Haha.)
Did you ever attempt to grow coffee on your land? I’m curious because I live 40 miles north of Temecula.
I'm fascinated by this and incredibly optimistic that my favorite beverage has a bright future in spite of the poor decisions humans are making today.
Excellent video offering an encouraging outlook for the future of good tasting coffee.
i would bloody love to see you get to work with the Atomo Coffee crew, reverse engineering coffee to make coffee without the bean for environmental reasons
I can totally envision a future where coffee made from beans is viewed like vanilla extract, or parmiggiano reggiano, while human-engineered coffee is the vanillin aroma or canned "parmesan." Frowned upon, but so much easier and cheaper to make and plenty useful for a lot of use cases.
Thank you for this review. I saw the news last week, and I am glad a batch ended up in for hands. While it might not be a perfect replacement for Arabica, we can definitely adjust. Especially when we have a climate crisis that will affect most farmers in the world.