okay it's time to begin and to be honest
well first things first welcome thank
you so much for joining me at whatever
time of day it is for you wherever you
are in the world we have people who are
up very early in the morning we have
people who are up much much later at
night I am just super grateful to
everyone for taking part I'll be honest
I'm I'm like a little nervous this this
is this is kind of a bizarre wonderful
weird amazing thing that we're all gonna
do together and I'm kind of shocked that
no one's really tried to do this before
but here we are
so okay a few things to talk about
hopefully everyone who's watching who's
taking part you have weighed out your
coffee beans right you're prepped you're
ready to go I still have beans here I'm
gonna grind in a little bit and you've
made up your third wave water you've
made your sash you've dissolved it in
distilled or deionized water and that
should be in the kettle hopefully you've
also got something like this which is
some sort of thing on which you can take
notes right it's just helpful I can add
memoir it's not a test we're gonna say
that quite a lot today it's not a test
this is fun today is fun there's no
there's no right or wrong here we'll
just go have some fun so if you haven't
done that please please please do that
now get prepped up I'm gonna do a couple
of quick sort of housekeeping bits right
at the start so if you haven't weighed
your beans out go go quickly weights and
beans out so a couple things one this
was a kind of giant logistical effort we
didn't know quite what we were getting
into
if you're curious we have sent out 3,500
packs to people all around the world
which is way more than we thought and we
are like a little company and so to
logistically produce three and a half
thousand times five samples of coffee
has been really difficult to try
get that to people has been really
tricky we tried to send it so there was
enough time to get there but it wouldn't
be too far off Hurst if you're watching
this and you're set hasn't arrived I am
so sorry please let us know hit reply to
your initial confirmation email we want
to make it right we want to make sure
you have a good time it looks like lots
have made it so so thank you so much
secondly the chats going to be pretty
busy today right and I'm gonna miss
loads of questions now I have Jem
helping me you'll see her in the chat
here's the deal I'll try and answer
questions as I go if they're relevant to
what I'm doing if you 100 percent when
your question answered you can use the
super chat feature that does typically
mean a donation to the creator however
if anyone uses super chat today that
money will be donated to world coffee
research who are kind of investing in
the future of coffee and an organization
I'm very sort of excited by and pro so
so any money that goes through super
chat will go to world coffee research
not to me okay now here's how it's gonna
go in a minute we're gonna start
grinding some coffee and that's gonna be
good and I have a grinder next to me
over here when I'm grinding I'm not
going to talk too much because it's
gonna be noisy so so occasionally I'll
stop talking
once we've ground our coffee then we're
gonna start our kettles right and I know
all our kettles weren't boiled
simultaneously I've set myself to be a
little bit slower than most people but
as soon as your water boils you can
start pouring it onto your coffee and
set yourself a timer I'll have a timer
running it doesn't matter too much when
we all start we'll all start tasting
together when they've had a chance to
sort of brew properly and have been
cleaned off and are ready to go
so do post questions into the chat we'll
try and capture what we can we'll taste
a bunch of coffee I'll kind of guide you
through the tasting process a little bit
more today I will then tell you what the
coffees are you're very welcome to guess
and have some fun with that but I will
be kind of revealing those you know
after we've done a good round of tasting
and then after that I'll tell you kind
of what I taste right like like share
some very basic kind of taste
descriptors just to kind of give you
about
mark that's kind of the idea here now if
you work in coffee that's amazing you
know how this is going to work if you've
been to a bunch of coffee tastings
before there's going to be no surprises
here if you've never done a coffee
tasting well I'm thinking about you
first and foremost so it's time for me
to grind some coffee now if you're
grinding at home it's perfectly okay to
put in the coffee beans into the grinder
grind through and on you go right and
then the next coffee in the next coffee
what we do in the coffee industry is we
tend to do what we call kind of a purge
where we grind just a few beans in
between each bowl to have a kind of
layer of separation right so if there
was a defect in one of the balls then it
wouldn't run into the next bowl in the
next bottom then I could well that's the
sort of idea that's not a huge concern
for us today one because these are great
coffees and two because this isn't an
assessment of the raw coffee the primary
goal here is to use comparative tasting
to taste this against that this against
that this against that to develop our
language and our sense of taste so
hopefully you're all prepped and you're
all ready I'm gonna go over to my
grinder now and start grinding some
coffees I'm not gonna be able to talk to
you because the microphones here and not
over there I'll be back with you Oh in
about a minute okay let's go
[Music]
let's go say it's gonna comment quickly
for one second this is the weirdest
thing in the world to do something I do
all the time in this really performative
way for you on the stream but I'll let
you get back to grinding I just had to
acknowledge that this is kind of a weird
day and kind of fun but let's go let's
go
[Applause]
last one
oh okay so I now have my five coffees
they are ready to go I lost the bin
there that's okay so if you have
finished your grinding my grinding
probably went quicker than yours I know
some of you are probably still grinding
your coffees don't feel stressed
don't rush it's okay in a second I'm
going to go and disappear off stage and
set my kettle to go I've got quite a big
quite a slow kettle low so it's not
going to happen really really fast give
you all a chance to catch up now I could
have said you know grind ahead of time
and the reason I didn't is because this
is one of the greatest parts of coffee
the smell of fresh ground coffee we want
to dive into that pretty quickly right
we're going to assess that we're going
to just just take note of it you don't
have to write a thing down if you don't
want to right so before I do that I'm
going to tell my kettle on and then they
would come back we'll just talk through
the first part of a tasting which is
sort of smelling the dry grounds it's
just kind of fun so one second
now hopefully my kettle boiling away in
the background isn't too loud on your
sheets the sheets that we've kind of
posted PDFs to there is a section for
aroma and really there are some scores
there you can go high or low if you want
to it's just a nice place to sort of
make some notes right now I know in
saying this I'm getting us to a place
where things get a little bit intense
right we start to pull out those
complicated tasting words those fancy
somewhat pretentious somewhat
frustrating descriptors that we are all
so fond of you can write down anything
you'd like right you can write good bad
like it hate it it's perfectly good you
can write something completely abstract
willem davis world mister champion or
round wonderful human once told me about
a coffee tasting where someone used to
the descriptor late-stage Marlon Brando
and and I totally get what they were
talking about you can use any language
you want to communicate or remind
yourself of what it reminded you of
right that's the idea sir have a little
smell and listen it and primarily think
about the difference between them in
what way do they smell similar in what
way do they smell different and they do
smell really different and that's the
good and the bad of coffee you'll be
like that smells different but a Jenner
how now in terms of water temperature
don't worry too much you can use the
kettle just off the boil mine has just
clicked off so what I'm going to do is
grab it I'm going to pour my water on
and at the same time we're going to
start a timer that's going to live up
here in the screen so one second
tell Ally there's a bug with the timer
so no timer today but we we can start
timers with phones that's pretty good
way to go we're gonna be brewing for
about 4 minutes as you pour you're just
trying to saturate all of the grounds
now if you want to be really precise you
can do this on a weighing scale I'm not
because I use these cupping balls all
the time and the glory about cupping is
that while brew ratio has a big impact
this is also probably the most forgiving
way to brew coffee what you should see
forming on top is a kind of a crust
that's what we call it in the industry
some will be different between the
coffee some will have that kind of a
foamy air crust than others now I would
recommend having some rinse water so I
only use the rest of this that I'll be
using to rinse spoons and that kind of
stuff as I go hopefully you've all
watched the cupping video that I made
and so now this is new or surprising so
mmm
now this is a second really great fun
opportunity to assess the aroma of the
coffee right if you get down to the kind
of crust in the bowl and smell that
there are going to be some super
interesting aromas coming off here it's
going to smell different to the dry
grounds that's okay
again if you want to take notes take
notes if you don't want to take notes
that's okay too
again think about contrast how is a
different to be how is a different to C
and D right
now one quick tip that makes you seem a
little odd but it's always worked very
well for me when you're smelling a bunch
of coffees you can start to feel like
your nose is is sort of getting less and
less effective right everything starts
to smell the same it becomes harder to
detect the differences essentially
what's happening is that a bunch of
aroma is sort of saturating your nose
and noses work best as detecting kind of
contrast it's why dogs sniff really fast
because they're constantly looking for
contrast in the aromas in the air these
copies don't contrast that much in the
great scheme of things what I often do
is just have a little smell of my
clothes because my clothes are washed in
and there's some sort of not deodorant
but like a laundry powder but laundry
soap did you had detergent that's the
word I want that smells nothing like
coffee so occasionally I'll just sort of
smell my shirt which smells nothing like
coffee and it sort of turns back up the
volume when I go back to smell coffee
again right so if you feel like your
nose is getting a bit saturated in
coffee smell that's a weird useful
little tip you'll occasionally see other
coffee professionals do this and you'll
think they're a bit odd that's what
they're doing it's just a nice sort of
point of contrast I guess
now this is still not yet the really
really important stuff that's going to
be either tasting but there's one more
stage that we're going to talk about
which is called the break what we're
gonna do is take these crusts and we're
astir them now you'll notice not all of
the crusts are the same I suspect it's
the same for you too some of them may
have started to sink a little bit some
of them really haven't at all if you're
seeing that happen with yours don't
freak out that's that's okay that's not
unusual these copies are both relatively
light roasted as you'll see from the
beans and also a little bit off roast to
two factors that will cause a crust to
sink down a little bit more but when you
get to four minutes about four minutes
from pouring the water on that's a
pretty good time to brick which is about
now for me so all you gonna do take your
spoon and you just gently gonna stir the
top of the crust and and smell any
aromas that come off at that point now
pick just one glass and use that as a
rinse class at this point
this is fun but in the great scheme of
things none of this matters compared to
actually drinking tasting the coffee
which we'll do in a little bit
now through the magic of coffee brewing
these brews brewing that final sort of
stir knocks off any coffee at the top
and it sinks and floats down to the
bottom and that ground coffee is going
to sit in this bowl the entire time but
even though we're gonna taste this for
half an hour maybe it's never gonna
taste over extracted because it's pretty
much stopped brewing so don't worry
about that what we want to get rid of at
this point is the stuff floating around
on top so he needs do spins to soup
spoons to dessert spoons to cupping
spoons if you if you have them and we
are going to just scoop off what's on
the top rinse our spoons scoop off the
next one now who I've just seen
something kind of amazing so what I'm
doing this I should tell you there is a
world record for the largest coffee
tasting and it was in Colombia and they
had a kind of coffee festival in
Colombia and about 16 hundred and fifty
people took part someone can look it up
and tell me the right answer but it's
about that number and Guinness was there
and they certified that was the largest
coffee tasting ever now currently we
have about one thousand seven hundred
and seventy people online with us so if
you're all tasting coffee we have a
record it's not official Guinness can't
certify it but congratulations to to us
were now kind of record holders so well
done you for taking part in something so
completely wonderful and strange and I
hope fun so these things we can get rid
of and and we're not going to jump into
tasting yet because these are actually
just way too hot so we've got a little
downtime a little calm time I can answer
a few questions and talk you through
what's gonna happen next so let me get
rid of these
clean up my mess okay that's the hard
work done that is that's the hard work
done now if you're still catching up
don't stress about it right as long as
you've gone through the process in the
same sort of time you're gonna have a
very similar experience so so that's
kind of just relax it's okay don't
stress don't go too quickly someone in
the chat was saying the largest was 1559
we're more than that now a quick shout
out to anyone who is hosting a public
version of this if you have gone to a
cafe to a roastery somewhere in the
world and and are tasting with other
people that's so cool thank you so much
if you are sat at home on your kitchen
counter with a laptop thank you it's
just so cool I'm actually just a couple
quick thank-yous I did say that this was
a logistical kind of challenge for us
and we had to have some help
packing the coffee right because we just
literally couldn't make that many bags
like 17,500 bags is more than we can do
as a small team so thank you to master
roast we roasted the coffee and they
packed it for us back into the little
sample bags and shipped it back to us
also big shout out to third wave water
who gave us sachets so everyone could
could have the same water everywhere in
the world that is incredibly generous of
them I am extremely grateful it's kind
of it's just kind of it's made something
that seemed impossible possible the idea
that that I could taste something here
in London and you could taste something
in our Salvador in Colombia in Tokyo in
Melbourne in Milan in New York in Canada
and I don't know there's a lot of you we
send coffee all over the world which is
kind of completely amazing now somebody
asked will we be doing this again I hope
so
and we learned some lessons here like we
learned a ton about this and and it
certainly raised challenges around the
logistical side which is the kind of
headache
how do we get coffee to people in good
time how do we make sure that everyone
who wants to take part can take part I
think there's still some questions to
essaouira answer there but we hope to do
it again but yeah don't worry if you're
behind don't worry if you're still
grinding just a boiling water it doesn't
matter it's okay I'm gonna let this go
probably 15 minutes from adding water to
beginning to taste
so hopefully you all okay now one
comment was was like if they have no
crust whatsoever and it just sank to the
bottom I that's a really good question
I don't know what would cause that in a
sample that I wouldn't have happen here
if you're also seeing this in the chat
you know let us know like for me I think
number one sorry a z' crust disappeared
literally I think one of the ones over
here did as well but it's not a sign of
anything bad don't freak out it's
whether it floats is a mixture of
density and how much co2 isn't it so it
might be a case that the that if you are
somewhere outside of the UK
maybe that airplane journey just pulled
a bit more co2 out of that coffee that's
a potential thing I'm kind of guessing
at this point though that's like a like
a Hail Mary but like a like a best guess
it's called a best guess but let's talk
about let's talk about tasting now
hopefully you've watched the video on
tasting where I talked about these
things but that you know is a little bit
abstract I accept and this is where it
gets kind of more interesting right like
this is where we can talk about actually
what I'm tasting what you're tasting now
if your grind isn't a hundred percent
identical to mine like I you know grab
my coffee in an expensive commercial
coffee grinder you might have a small
hand grinder at home but with this kind
of method with this kind of infusion
it's a it's about the most tolerant way
to brew it's about the most tolerant
thing with different ground sizes you'll
see some variance of strength and
extraction right like err a very uneven
ground will produce a sort of a less
pleasant less coherent cup but those key
flavors the key attributes that we're
going to talk about
you should be able to taste those and
enjoy those and detect those and
understand them which is kind of the
goal here like I said this is for those
of you that want to develop your sense
of taste if you are a seasoned coffee
for Hearst there if you're a seasoned
coffee professional I don't know how
much I can give you in this particular
session it'll be fun to see if your
tasting notes kind of match up a little
bit with mine now a quick note on that
actually there is a second link in the
description of this video that takes you
to a page on the square miles blog where
there is a Google Form I've kept it
pretty simple I'll talk it through a
little bit more at the end but we would
love to hear from you about what you
taste it in some notes we're not asking
you to put in loads and loads and loads
and loads of data because you just won't
I won't you won't it's too much to ask
but we'd love to hear some thoughts a
few key words around each of the
coffee's if you're happy to share them
we'd also like to know how many people
tasted coffee with you whether you're a
coffee person in terms of industry or
not that kind of stuff a ranking of your
favorites but we'll talk more about that
in a second so I'm using the kind of
prufrock sheet here which I think we've
linked to a bunch in a previous video
and around this kind of thing and so
there are five boxes here there are five
coffees so I'm going to take some really
really basic notes as I go right it's no
one's going to grade to this afterwards
no one's gonna you know get a red pen
out and say you did right or wrong or
that your rating was incorrect or or
anything else there are objective
aspects to taste but ultimately it is
still fundamentally extremely subjective
right what you taste is right is true
it's honest and and while I might
disagree I don't get to be right because
I've practiced this more so you'll have
noticed some different smells for now
put smells put put descriptions put
those kind of fruit words those caramel
words they're sweet words those one of
those words put them to one side right
before we take a single note on this
thing right before you scratch a single
pen or pencil mark on here we're gonna
do a kind of first pass right anytime I
cup I will taste all of the coffees I'm
going to taste once just to know the lay
of the land right like if I'm scoring on
a scale and I taste coffee 1 and I think
oh that's that's got loads of sweetness
and I give it a 9 out of 10 or I squirt
right up high and then my next coffee is
somehow much sweeter
well I've broken my scale already right
but if I've tasted everything and I know
roughly where things are you know
there's no surprises coming it makes it
a little bit easier for me to begin to
take notes so the first time we taste
we're not going to take notes we're just
we're just going to take our time we're
going to relax now we're about 15
minutes in I'll talk again about about
the sort of tasting thing now there are
I'm mostly in an empty room right now
it's kind of weird but we wanted to keep
the sound good there are people here
though who will yell at me or throw
things at me if I do a thing which is
slurp really loudly because no one wants
that coming through their feed into
their headphones into their speakers
right and when you taste slurping is a
really useful way to sort of help turn
up the volume on what you're tasting
right like by sort of spraying it as you
as you drink it a lot more of the
aromatics become volatile and sort of
the the volume gets turned up on flavor
not on taste which easily detect in your
mouth agree things like sweetness or
acidity or texture or that kind of stuff
but this is the sort of they're the
descriptor words that the sort of
they're the more frustrating words that
we're going to come to in a little bit
so if if you know if you're if you are
not ready yet if you've only been
brewing for like 10 minutes again don't
stress I'm not rushing you through this
there's no there's no mad rush I don't
want you to stress out one quick
question from blue avatar which is how
much room between the balls I don't
think it makes an enormous difference if
most of the time if I'm smelling
get my face extremely close to the bowl
so there shouldn't be much no
cross-contamination if you've got a you
know reasonably still air room if you're
you know cupping outside it's breezy all
that kind of stuff then maybe that's
more of a concern but here there's
probably a couple inches between the
bowls and that's partially for the
camera and actually in a professional
cupping it's really more about space for
multiple participants so we'd have a bit
more of a gap but actually sometimes
tables get really crowded and you'll get
gaps this small between cups
it's not ideal just from a logistical
perspective with a group of people
around a table but don't worry too much
about cross-contamination of aroma
between those things cool quick check on
the other things see some people are
starting to slurp or are they not if you
want to start going if you if you've hit
fifteen minutes and you want to start
tasting be my guest
right so spoon I'm going to dip it in
this rinse water between bowls there's a
lot of questions around should you share
rinse water is that okay I just probably
have lower standards than other people
and I'm also used to sharing rinse water
with with my colleagues that's kind of
thing it does grow some people out so if
you want to keep your personal rinse
water if you're in a group that's okay
too again if you want a spit if you want
to if it's 2:00 in the morning and I
know some of you said you'd get up at
2:00 in the morning and Wow thank you
for getting up at 2:00 in the morning to
do this if you don't want to drink this
you can spit it out if you ever go to a
public cupping never put your spittoon
down on the table the potential for
horror and disgustingness is just too
high so never ever ever ever ever put
your spittoon down if it's full of spit
on a table it's just not okay that's a
rule it's my rule that's our rule let's
not do that okay so I'm gonna have a
little little taste I'm not gonna take a
note I'm not gonna think too much about
anything I'm just gonna get a little a
spoon on here and gently slurp it very
quietly very gently because there's a
microphone right here and and oh we
don't want that and don't have an
opinion don't don't start trying to
analyze it yet taste it it's a benchmark
it's it's the first thing
you can if you want to start thinking
about how that's contrasting to the
second thing you taste and that's
different
don't think about how it's different yet
just just note this difference in to
number three different again
now what a lot of you I suspect want is
the ability to verbalize the way that
these are different because you like
yeah yeah I get it
this is different to that this is
different to that but I can't I can't
tell you how I get it that's the that's
the the bit that takes time but
comparing is definitely the way some of
you who are asking for slurp noises on
the chat no you don't want that I see
you you don't want that I promise you
there's a microphone like inches away it
would be bad maybe later
okay if you've had that initial taste
right if you've had a chance just to say
A to B B to C okay I kind of get what's
gonna happen here don't worry if nothing
pops as being very obvious or very clean
or kind of easier to describe right now
the hotter coffee is the harder it is to
describe to taste right you as a human
as an animal your mouth as works best
around body temperature this this is
more like sixty degrees Celsius so it's
too hot it as it cools down I guess
closer to body temperature it gets
easier to taste because it makes sort of
the work easier for your mouth for your
nose for everything else right there are
some chemical changes and the coffee as
it cools but a much bigger factor is you
and you're changing in a way I guess so
maybe you've got some notes on aroma
right you might note it whether it has a
lot of aroma whether it had a sort of
subtler smell whether that was good and
whether that was bad right that's what
the scale is for in terms of quantity
and quality now we're gonna start with
the first one in this sheet which is
acidity now
acidity in theory is a relatively simple
thing your tongue your taste buds on
your tongue around in your mouth that
they're not just on the tongue
essentially detecting acids they're
detecting but you wanna get into it free
hydrogen ions you tend to experience
that sensation around the sides of the
tongue but the detection of it happens
all over the tongue and mouth right like
like not the sides of your mouth or not
your math but there are bits outside of
the time that do have taste buds back in
the throat
but you'll experience it on the sides of
your tongue now when you go from A to B
all I want you to think about at this
point is does a have more acidity what
does B how is that different
tell me about flavor door about texture
none of that stuff
take one attribute acidity and let's
compare it right a to b i'm not going to
show you what the answer is I'm not
gonna say I find this I'll do it the end
but not right now and then again you can
go maybe see also to B now these are in
an order we thought about the order that
they'd be in and we would presume that
most people would go A to B to C to D to
e but feel free to sort of bounce around
it's good Ashley it's good practice to
compare sort of e to B or kind of bounce
backwards and forwards you keep asking
me to slurp loudly and I'm not going to
do it yet
towards the end when we never prepared
you adequately one quick question on the
super chat was have I ever explored how
allergies affect taste essentially super
quickly here talk more later you can
divide taste into two pieces that which
you detect in the mouth and that which
you detect retro nasally now in the
mouth you would do the traditional taste
should be salt sour sweet bitter and
umami the sort of sensation of meatiness
of broth enos there are other things you
detect in the mouth like astringency
like piquancy like spiciness was
obviously a taste that you detect but we
don't really include it the same way
everything else be it the description of
say chocolate eNOS or floral sort of
notes or fruitiness all of that really
happens retro nasally if you're ill if
you've got a cold if if you're suffering
then you will struggle to detect much
retro nasally so you'll be able to
understand the differences in taste but
not flavor not and smell not an aroma
sir someone's paid for a slurp I mean
fine you asked for it I mean I'll do it
once twice maybe that's what you get
that's all you get I'm really sorry if
that was loud I think it's okay it's
okay no more of that okay once you've
run through and you've made some notes
on acidity right you you can decide
initially on whether you think the
quantity is there is it high acidity low
acidity when you go back a second time
and think about how much you like that
sensation of acidity right a green apple
is incredibly acidic but it's great it's
really good it's a balanced pleasing
clean refreshing delightful acidity for
me chewing a lemon is not a delightful
acidity it's an overwhelmingly sour and
harsh acidity so so that's your kind of
quality do I like how it makes me feel
acidity in food is essential it's a
really glorious part of kind of
composing flavor and and certainly
coffee people really love acidity I'll
talk a bit more about why towards the
end when we do a reveal well you've done
that I want you to do the same thing for
sweetness now again don't stress too
much if they feel very similar you're
gonna change your mind between starting
to taste in the first time you take
notes and the end you're gonna change
your mind that's that's normal because
the coffee is gonna seem to change to
you you make your final decision in a
coffee tasting like this when the
coffee's are pretty much cold something
may taste good at the start and then
fall to pieces as it cools down
something may taste a bit boring at the
start and cool and open up into
something very lovely I should protect
some notes my delicate little slips
oh okay now body is a little bit easier
and I think these coffees provide I'm
not telling your WOM tasting but they
provide some nice contrast as you go
from one to the other to the other in
terms of body in terms of texture right
that fullness in the mouth that
sensation did they feel light and
delicate or do they feel richer and a
little heavier and sort of rounder did
they feel almost spiky or do they feel
soft you know there's no right way to
talk about texture some people liken it
to say like milk bits skim milk through
to a full fat is that that kind of
richness to that kind of lightness
there's no wrong words here now one
question that's a good question do you
need to rinse in between and and I don't
think it's a bad thing to do so I have
some water with me what I tend to find
is that practically I just get I get a
little focused right I'm tasting I'm
tasting I'm tasting I'm just really
paying attention it's nice to sort of
have a break refresh the brain and you
have a drink it's totally okay still
water sparkling water that doesn't
matter too much
I wouldn't recommend much else if you
want to eat something in between tasting
you see people use just like dry bread
no butter no fat that would be bad so
I've just since always trying to guess
the coffee's I will tell you what that
is but I can't tell everyone because
they'll give it away well not yet anyway
anyway so feel free to have a drink I'm
gonna drink
it's a lot of talking today how we doing
for time Wow
35 minutes in so so I saw that super
chat asking about D I'm not gonna answer
that yet I'm really sorry I hope that's
okay
I don't wanna I don't want to talk about
anything yet because I want you just to
focus on taste I will welcome your
guesses later on right like I want you
to throw some guesses out when it comes
time for the reveal but for now just
focus on flavor right focus on what
you're tasting and that does bring us to
flavor right that brings us also asked
if finish apologize finish this is where
you have to be a bit patient right
you're gonna taste something finish
happens about now right like what am I
left with how does this leave my tongue
what flavors of emanate at this point
does my mouth feel good that's basically
it right do I like how this has left me
feeling bad espresso has the worst
finish right we've all had bad espresso
I guarantee every single person watching
this feed has had bad espresso and you
left for like 10-15 minutes with just
like the worst finish that's that's what
you're kind of thinking about Kyle I see
your comment that's okay that you're not
into something that's okay I should have
said this at the start actually Carl
this is actually a fantastic comment
it's okay right if you don't like
anything here I'm gonna ask you about it
right at the end but it's okay if you
don't like anything it's okay if you
like everything we wanted to use some
coffees that would give you contrast
that was the idea here right and I hope
people enjoy them I certainly enjoy them
but it's okay to really love something
and really hate something right your
preference is entirely valid even if it
doesn't match so what else is mine
your friends your enemies it doesn't
matter right like that you'd like it or
hate it that's okay
I won't be upset knowing what you
dislike is really helpful right it helps
you prevent prevent making mistakes in
buying coffee in the future
okay back to this and I want talk about
flavor flavor is the part that for me in
my career was this just the most
frustrating thing right like I'd be
reaching for a word and I still do I
still I don't I want to describe it and
I just can't start with big categories
of flavor right I think fruity words
generally are really useful see a little
super chat there thank you for your
donation appreciate it
the big s is later let me guess is later
you know you can use colors as an
adequate flavor if you said one of them
tasted Rudy Brown that's finally one of
them tasted woody green one of them
tastes pretty purple all acceptable and
you can start from there and be like
okay what is purple butter is it kind of
a purple fruit is it like plummy is it
very like is it something like that
flavor feels like a test like flavor
feels like the place where you get to
show off and do you know what it is
super super satisfying when you taste
something and you describe it and
everyone else is like oh yeah yeah yeah
yeah that's it that's it that's a good
feeling there's a fun feeling but the
reason that we don't talk when we taste
is that if I said coffee F tastes like
pineapple that's all you'd taste right
like you can put flavors in people's
heads and that's why tasting should be
done quietly and when you're making your
assessment you shouldn't be hearing
other people's thoughts it's so easy to
be derailed to be focused by something
someone else said and suddenly all that
you could taste in this mysterious
coffee is pineapple pineapple pineapple
and that's not what you want right so if
you have one taste descriptor for a
coffee that's fine if you have twenty
taste descriptors in a coffee that's
also fine
I think you can DVR this one on so Mike
has just left a comment saying he's a
little bit far behind I'm really sorry
you this will be available afterwards to
watch along if you're running really far
behind and you don't want to get spoiled
by what's coming and again I'll just say
if you're throwing into super chat thank
you
I'll match any donations that you give
so we'll double up whatever we get at
the end of this and give it to world
coffee research so those of you donating
thank you that's amazing so to the 14 of
you in Glasgow at the thrones of money
thank you super cool thank you all right
well not done yet because now now these
things were a point where they're just
much easier to taste if you've stopped
tasting I want you to start again right
I want you to go back to the beginning
clear your brain out stop listening to
me for a second I'm going to stop
talking for a couple of minutes and just
just taste okay take whatever notes you
want give whatever scores you want it's
all good I just want you to pay
attention and go A to B compare/contrast
B to C compare and contrast I'm going to
shut up for like two minutes I'm going
to taste scribble some things down or
need to do the same
there's a bunch of superjet questions
they are being captured I will answer
them once I've just finished taking some
notes and you're doing the same at home
mmm
oh I missed the super chat saying that
you want an ASMR of me slurping I
promise you don't I mean I don't know
maybe you do that's okay maybe we can do
that one day just one super chat that I
think is worth answering was there was a
quick question about world coffee
research so it's not for profit
organization that is essentially trying
to do research and science around
specialty coffee and its longevity right
like there's a bunch of challenges faced
or the producer side right it's focused
only on producer side coffee stuff it's
not coffee research about roasting it's
not coffee research about brewing or
drinking and this is really about coffee
and making it a sustainable viable crop
for people so that we can keep roasting
it and drinking it in the future I I
went to some very early events as part
of it and they're doing great work I'm a
big fan I have been for literally years
we support on a square mile and you're
all supporting them too now by slowly
making me poorer I now owe 75 pounds to
world coffee research so please continue
to make me more out-of-pocket so thank
you
but yeah check out the website having
this world coffee research org encourage
your local roaster to support them right
like put the pressure on the Roasters
frankly I think it should be on Roasters
to bear the brunt of this so ask your
local roaster if they are supporting you
can do a checkoff system where you you
you donate a few cents per pound of
coffee that you roast which is an
appropriate way to sort of do that so
bigger Roasters pay more yeah I would
say encourage wherever you can that to
happen so yeah I'll just comment on
Philips super chair yes climate change
is a massive threat a massive issue I
unfortunately I'm not going to listen to
you if you deny it
and I really hope those of you that are
rationally paying attention to the
damage being done to the planet will
help in some way to contribute so thank
you thank you thank you is all okay a
little bit more tasting a little bit
more tasting I know we've run on for 45
minutes now which is
grazie and before before we reveal
anything I just actually want to
introduce you to a few people here at
square-mile who have helped make this
happen there's a bunch of people
actually here in the Roasterie not here
with me right now because because
listening to like 20 people slurp would
be really unpleasant there's a big sort
of a tasting happening inside our
tasting room upstairs so I'm gonna
slowly drag some people down here so
just a quick shout outs very start of
the stream we might assume Michael who
is helping me here Michael doesn't work
at square-mile he works with me on other
projects and stuff so he's running the
stream and doing all the technical stuff
on that end so just did gem I might just
grab Jim who's you've probably seen her
in the chat she's helping do a bunch of
stuff so gem can I borrow you for a
minute
come on I just you know there's people a
bit shy here that's okay so gem work at
square mile is incredible and is helping
me out today the chat you'll see her in
the chat looking after things making
sure I answer super chats thank you
thank you
we're gonna try an get the Roasters to
come down a little bit so you can meet
all of them I'm just gonna have a quick
run through and make sure that I haven't
missed any super chats can I come on
your podcast yeah sure let's do that
write me an email I'm James at
square-mile confit comm a question of
could I make this a monthly event that's
a good question
we're thinking quite a lot at the moment
about how to do this again in the future
it's it's a it's really fun it's a super
surreal experience from my point of view
right like I'm talking to a camera and a
light and there's a couple people in the
room and on the other end of it there
are 1850 ish kind of people which is
kind of wild to me in every single way
so um yeah oh wow we're up to a hundred
and twenty pounds raised so I now Oh
a hundred and twenty pounds to our
coffee research please keep making me
poorer I am very happy to donate my
money thank you very much I see another
ten dollars over okay thank you for
donations from all over the world this
is awesome
and and love back to you in the coffee
collective basement
Christopher pineapple coffee needs to be
a meme maybe it's going to be a meme I
don't know
hopefully there's some people on the way
down and some people looking at me from
upstairs I'm gonna get distracted so I
just wanna introduce you to a few more
people when they get here and then then
we're gonna do a reveal so once we
reveal what the coffee's are I'm I'm
gonna tell you what I taste and it is
gonna ride in some ways it's gonna sort
of run over the top of what you taste
right I'm probably gonna put words in
your head and that's might be
frustrating so make sure you've got any
and all notes that you would want down
before I reveal coffee so I see the
Roasters there's a team of the roasting
team here at square mile come on come on
hurry come on this this was a Herculean
team effort especially from the roasting
team on the production team - I hope
Matt Condesa
Adam this is Tom this is Tom this is
Courtney hopefully they're all in there
said they roast coffee all the time
square-mile they do an incredible job
I'm delighted that I get to work with
them they're amazing they made this
taste good
you know they made sure that you're
tasting the green coffee right you're
tasting the coffee itself you're not
tasting floors and roasting cos they've
done a great job in their execution so
thank you very much show them some love
they do tons of hard work all the time
is anyone else coming down are we
getting anyone else okay yeah I took a
Hestia mat anyone who's around justjust
send them down all right
oh wow you're making me poor okay i 187
pounds now thank you
shouldn't well okay I'll match it I'll
match it
I'll stay good to my word 220 pounds
okay
should we do a reveal are you ready are
you ready for a reveal you wanna know
you want to know I'll tell you what what
would do is a before I show you what it
is throw into the chat what you think a
is have a guess it doesn't matter if
you're right or wrong there's no wrong
answer whether there's a right or wrong
answer here so throw that in there I've
got a few more of the team so let's just
a few people I'm gonna bring some more
people out I prepped like I feel like
everyone here at square-mile worked
harder than me and making this happen so
they deserve way more of the credit than
I do so I'll grab Matt come on out does
it map so just keep coming this is Matt
so I had a production this is will
Isis Gareth so will does hustle stuff
catheters education training Olly
there's also stuff and this is flick
flick flick flick flick flick flick runs
the company know people still think I do
that I don't flick runs the company and
makes everything happen and makes this
place amazing so collectively all of you
thank you for getting this out the door
this was incredible this was like this
was really tough to actually get done so
they did incredible work and I'm very
grateful to every one of them so yeah
thank you very much sweet thank you guys
and we're gonna do a reveal I see I see
a lot of words on the screen okay
coffee a is from Nicaragua it's called
entry Rio's right it's a small farm I
think up in the very north of the
country up towards the border with
Honduras it's the sort of Mazon taste
that sort of closest town I think the
region is and where the Segovia so it's
a single producer the altitude if you
wanna get into the stats which we into
the stats about 300 meters 15 to 30 I
think
and so Alberta Xavier of moss is the
producer
now I'm gonna reveal them
and then I'll come back and I'll talk
you through tasting them right so so if
you guessed right well done if you
didn't guess right that's okay this was
a little bit of a curveball but I think
it was a nice place to start okay
you're welcome to throw your guesses in
for B you ready B this let's do this Oh
B is from a farm called San Lorenzo it's
in the Caban region of Guatemala and
this was I really like this coffee
actually I'm not going to tell you why
we'll do that in a second this is a blob
on cateura mix in terms of varieties
things was cata ye I don't think the
varieties particularly matter here I
don't think that's what we're tasting
too strongly but we'll talk about that
too about that in a second again a
single state family-owned C I suspect
there be a lot of correct guesses for C
C is from Ethiopia it's called nano
chela it's actually from a collective of
producers I think back in 2004 25
producers got together and started a
cooperative called nano cella
it's now got 400 members things in Gemma
my brain no yes and Gemma it's in Gemma
it's a lovely coffee it's obviously
regional landraces what we used to call
heirloom but heirlooms not really the
right term that's another discussion for
another day oh wow sorry I've just seen
that you've donated 412 pounds so this
is gonna hurt me but thank you
essentially that's amazing
d miss revealed d so d is a Kenyan
coffee there was a guest pretty early on
that's a pretty correct guess it's
called Karanga it's actually from a
small estate I think about 10 acres
someone in this room knows better than
me
it's from the department just to the
east of me area now you see a lot of
coffee specialty coffee from Kenya comes
from me airy which is a very central
region this is from kirinyaga I think
which is just a county of just next door
to the east of that and E
e is another coffee from Ethiopia it is
called danby odo and that's actually the
name of the processing station so this
comes from a large number of producers
that feed into that station and so the
selection and quality work is done there
as well
so those are your five coffees if you
guessed right done good work damn good
work I'm proud of you I don't know if I
have got five out of five if I'm honest
our guests probably these three but I
would have been you know I've been
unsure about these two which is I think
a really important point you know for a
long time we tried to reject as an
industry like talking about country of
origin too much because there's just so
much variety in so many countries right
and while there is a sort of style often
say Kenyan coffees Guatemala can produce
a huge range of flavors right so if you
like Guatemalan coffees then you like a
lot of different stuff anyway I see the
ketchup on my super chance real quick
because you've been donating madly which
is amazing so thank you my daughter is
watching too and wants to know if you
are the best coffee man in the world I
am NOT not even close
I am a passionate amateur like many of
us here I love it but but there are so
many people who know and have done so
much more than me so not even close can
I do videos and WCR I would like to
actually there's this sort of a
conversations happening around that so
so yes that's in the works videos about
these coffees or one of them I would
love to make that I'd love to make so
many videos outside of the UK about
coffee I think coffee has such a rich
incredible story globally but I have the
budget right now but I'm working on it
I've got plans I've got big ideas but
but I'm making no promises but it would
be amazing to do something like that
roast from Fort Worth ask equation about
the prime time for cupping after you
roast okay without getting super
technical on this one we roast sorry we
kept the day after because it's
important part QC and sometimes we have
to cut the same day if we're not
entirely sure how that roast went if we
have some questions we'll cup it before
we send it out to anybody
by and large if you if you just roasted
some coffee and you've packed and sealed
it it will get better over the next week
or so if you can brew espresso a little
bit more rest is often advisable but it
depends how warm the environment you're
storing the coffee in is where we're at
like nearly 20 days off roast here and I
think you know these have held up very
well they've been properly packed
hopefully you've all looked after them
two tons of aroma tons of flavor nothing
tastes stale here but you might have had
it like a little bit more vibrancy if it
was say seven days old okay there's more
podcasts I will try and eat on
everyone's podcast so so we talked about
taste should we talk about how these
taste and why right that's the fun bit
I'm going to talk about what I taste
here I'm not gonna get super super
specific right I'm going to talk about
some of the characteristics of this
coffee or each coffee this stood out to
me about how I might think about them
how I might talk about them if I liked
them what I might go looking for if I
was looking to buy more coffee to drink
and enjoy at home right so coffee a the
enter Rios I thought was a very friendly
place to start
right like this to me is very easy to
enjoy coffee it's not big it's not loud
it's just kind of soft and sweet not a
ton of acidity some nice texture though
right like it's got a little kind of
butteriness to me I think it would be
the best description and and I kind of
reward some loads around sort of like a
caramel enos to it as well this is very
sweet very friendly I could drink a good
amount of this first thing in the
morning and have a really nice time I'm
just looking at the amount you've
donated and I'm just having a little
paler you keep going at this rate I will
honor it though I'll post a screenshot
one I mean we make the donation so you
all know how that went down but a yes
now this is I think one of the lowest
altitude coffees here the higher you
grow coffee the the colder the nights
are essentially in the daytime you get
loads of sunlight and that feeds the
plant and at nighttime it's cold and
that slows
development so you end up with more
density in the coffee beans and often
more interesting flavors and also more
acidity right like that's that the kind
of correlation and it means a lot of
coffee people love acidity because it's
a signifier of being grown high having
great sweetness having great flavors
being complex and interesting so entry
area 15 hundred and thirty meters it's
definitely high enough to be clean
tasting and sweet but it doesn't have
the acidity of a sort of higher grown
coffee in there I think it's very lovely
I think it worked really well as a
starting point though it might have
frustrated some of you by not having a
very obvious taste or character it's
just yummy sweet caramely buttery lovely
B now as you're gonna be there's an
interesting contrast in a whole bunch of
things now you've gone up maybe a couple
hundred meters maybe a little bit more
here I think the farm is between seventy
eight hundred meters you've got a big
increase in acidity as result right like
it's a little bit juicier a little bit
more alive Xenia in a way but it's got a
kind of more of a cooked fruit quality
to me like it's not a really fresh fruit
thing it's got a kind of jam enos to it
and it's fruitiness I think it's lovely
with that and I think emphasizing that
kind of jam enos it's got a bit more
body right it's got a bit more texture
it feels a little bit richer Caban is
not a region that a lot of people talk
about a lot in Guatemala historically
it's been difficult to access it doesn't
have the same kind of infrastructure
there are some stunning copies from
there though and I think this is one of
them this is very pretty for me
personally it's a really nice
combination of texture and fruitiness
right like it's not dominant fruit it's
just there for complexity and I think
it's I think it's yummy some disagree
and that's okay you can dislike whatever
you dislike three so here the big most
obvious change took to me anyway is
texture right we went from a reasonably
rich thing I mean not heavy heavy heavy
but like a little fuller into something
very light very delicate alright
and generally when you hit these kind of
coffees if you see this kind of floral
tea like kind of quality then inevitably
your brains probably gonna think about
Ethiopia right and rightly so the
coffee's from that part of the world are
lovely right where they often are a
little bit lighter a little bit more
delicate and often Roasters will roast
them in a way to highlight that I think
that's true here
so flavor-wise it's a little floral it's
also a little citrusy too
I think it's a nice combination of those
things I wouldn't say it's the extreme
kind of bergamot Earl Grey tea that some
a few cane coffees can can do but I
think it's lovely I think it's really
it's really enjoyable just coming back
there was a quick question about why
there was no coffees from Southeast Asia
one to be honest right now most of the
best of those coffees that I've tasted
to never leave those places like some of
the best Indonesian coffee so I've had
in a long time I had in Jakarta secondly
we don't buy that many it's never has
totally been a big part of how we
purchase and off the top of my head I'm
Rotem sure what the seasonality
situation is with them I feel like
they're in season a lot of the year
actually but yeah that's that's why
there's nothing Southeast Asia plus we
only had five coffees and we knew we
wanted to hit certain things in the sort
of line up here for you so um see I
wrote a delicate kind of floss it as
citrus all right pretty so I think
that's a nice descriptor and it's true
it's I think it's a pretty coffee D this
this one the first thing you're probably
knows is acidity there's a massive jump
in acidity it's bright it's juicy but
it's like a fresh fruit like it's right
but it's fresh it's real it's not like a
cooked down jammy type fruit it's a much
brighter sharper fresher kind of acid
which i think is really is really lovely
these these are kind of coffee people
coffees right like because we love that
high asset of that Xing we love all of
that flavor I don't necessarily want to
drink this at 6 a.m. when I get up in
the morning I often want something maybe
more like this just to kind of welcome
me into the world
gently and maybe it like 11 a.m. or like
2:00 in the afternoon
I want something interesting something
that I can pay attention to and be
rewarded for my attention
coffee's like this I think really lovely
and sweet it's a mix of varieties so
there's the kind of s l's in there the
earth or 20s or 34 SL is short for Scott
Labs a company that did a bunch of
research on variety development I think
in the 50s he says I know I should know
but my brain doesn't give me everything
all the time there's a couple of other
varieties in there as well but those
varieties I think are 11 and beti n both
of which are developed around disease
resistance about rust resistance sorry
but historically they happen tasted
great I think this tastes lovely and
there's no evidence of those kind of
lower quality kind of flavors in there
it's juicy it's sweet it's yummy sorry
and it's a gentle slope not too many
more and then II now these coffees here
these four are all washed so after the
coffee is is picked and it's ripe the
seeds are squeezed out they're fermented
and then either under water or in the
air to break down any of the sticky kind
of fruit flesh Musil is we call it the
stuck to the seed and then that's washed
away leaving a very clean-looking seed
still covered in a kind of paper a
parchment layer that process is favored
because it reduces the possibility for a
defect happening after harvest right
like it's popular around the world
because it's the least likely to damage
the value of the coffee after it's been
harvested typically it does also give a
little bit more acidity kind of more
clarity in the cup
now the other end of the spectrum is e
which is a naturally processed coffee
that coffee was picked and dried as a
whole cherry before when it's fully dry
then being hold right when you dry a
piece of fruit in the Sun there are
typically some flavors developed in that
process through some sort of
fermentation right so you end up with
very distinct characteristics to the
coffees now some people love this and
that's okay like they really love those
kind of tropical funky kind of flavors
that had a bit of strawberry to me both
kind of fresh and fake as a description
it does have a little less acidity it's
got a bit more texture to it as well but
there are also a category of people that
really struggle with that kind of kind
of fermenting flavor and that's okay
it's a kind of love/hate thing it's a
Marmite thing if you really dislike this
I would be very hesitant to recommend
you buy a naturally processed coffees in
the future because that's pretty common
as a kind of flavor cultures in them now
they get much worse as Naturals go I
think this one is pretty clean and sweet
it doesn't have a bunch of off flavors
they can smell really disgusting they
can smell like the worst of a farmyard
they can smell funky and wild and weird
but they can also just smell terrible
for a lot of people that kind of
blueberry bubblegum kind of quality to
them is one of the first times that
coffee really has a strong identifiable
thing and they really really love that
and I remember my first natural I was
kind of blown away by how different and
how interesting it was and I also really
liked them in espresso too how you feel
about them may change over that you know
year lifetime as a coffee drinker but
those kind of flavors are very strongly
tied to one particular process I'm just
going to quickly jump in and answer a
couple questions okay so a question
that's a great question which is when
brewing coffee regularly you feel like
you is it's it's hard to get those
characteristics I'll tell you one of the
biggest reasons why there's two main
reasons the first reason is that you're
lacking some contrast right like it's
the ability to go from A to B B to C
that actually highlights those
characteristics so clearly and secondly
paper filtering does kind of clean up a
cup a little bit right it kind of often
improves a cup for some people like that
they like the cleanliness of that but
but that's I think the two reasons why
you wouldn't get the characteristics are
strongly in
someone asked about getting hold of
these coffees would there be available
as a bundle we have some pretty limited
amounts of these left because you you
all bought most of them and are drinking
them right now so thank you for that
we'll try and do what we can in terms of
people be able to buy this again in the
future or potentially do something like
this again in the future once we've
figured out how to overcome some of the
challenges behind that stuff okay throw
me sir did I miss anything here I love
that I'm seeing like a Korean in the
chat so if you're cupping in Korea thank
you for staying up so late that's
amazing okay I'm gonna now recommend
that you have one more pass right if you
if you want to take some notes do that
kind of stuff and if you have notes to
share in the description of this video
there are two links one that says read
this first and then one below that the
one below that takes you to a page on
the square-mile blog with a simple
google form like I said I don't want to
ask too much I'm not asking for your
name but I want your email address I
don't wanna sell you anything I want to
know where in the world you are how many
of you taste it together whether you
work in coffee or not whether you've
done this before if you could rank these
coffees by preference that would be very
helpful right so I don't I'm just
interested in which is everyone's
favorite overall below that this is
slightly odd question and essentially
what I'm trying to get at is which of
these would you drink day to day right
if I dropped a bag off would you drink
it or not right if you really loved this
and really hated this then say yes to
this no to this but if you also thought
these were okay then say yes right but
but I'm just interested in kind of I
guess what we would call acceptance
right like you into it are you not would
you drink it would you not this law
makes sense in the future below that
there are five text input boxes please
share as few or as many words about each
of the coffee's as you'd like if you
don't want to do that if you could just
throw in on those first few questions
I'd love to know how many people
actually took part in this all around
the world getting some data on that
would be super helpful if you're
watching this not live not with the rest
of us not with the 1700 plus
people 1800 plus people that took part I
hope you have some fun one quick
question that I will answer what is my
favorite probably three or four I like
there let me know like everything I
drink less natural process coffees then
I do wash coffees at a preference but
mostly because I drink most of my coffee
first thing in the morning and I think
these three would be how I choose to
start a day more often and probably this
sometimes two actually this is not your
answer is it si si si si si it is I will
post into the description of somewhere
I'll find a place to put all the info
about the coffee's up for you probably
at James Huffman code at UK I'll
probably put something up there because
I don't wanna leave it in the
description of this because there are
still people who haven't tasted yet I
don't want to give the game away if they
read the description so so that's coming
up pretty soon someone just threw in a
hundred dollars Wow okay so you have
raised
six hundred and seventy eight pounds
right now so I personally now owe six
hundred and seventy eight pounds because
I was stupid enough to say that I would
match it but I will be a man of my word
and I will match it so right now we're
looking at donating a little bit over
one thousand three hundred pound which
is you know worth less these days with
our currency but about 1,500 1,600
dollars slash euros so that's amazing
they're still donations coming in you're
all awesome so that's the donation total
right now the next time I do a live copy
I don't know we got a bunch of questions
what we'll try and do as soon as
possible is get this file saved and
apply uploaded online if you want to go
back and watch bit from before or
capture some bit of it there it'll be
available pretty soon in terms of how
these were roasted oof
I'll see if I can post some roast
profiles online they're not hugely
helpful they were roasted on on this
roaster here which is a 15 kilo probe at
from I think 1960
eight this is a 75 kilo back here behind
me yeah I think we're aiming for
philosophically speaking developments
are they taste sweet and it is pleasant
and the dentist kind of green and kind
of grassy in any way I don't mind I
think we don't mind sacrificing a little
bit of acidity but we try not to run
into kind of any kind of generic roast
flavors right like we're sort of a kind
of generic toastiness or any kind of
extra bitterness that comes from that so
they were roasted quite differently the
entry areas needed a little bit more
heat at the start I think it was just
quite different something like this
Kenyan coffee will roast super
differently to this natural here like
that they will roast very differently
and the four people you met on the team
before Hiro's coffee here work super
hard to make that to make those
delicious and would I drink any of these
espresso
I think we're currently doing this one
and the Nano chela as espresso but we
roast it differently for espresso when
it's roasted this light I think it's
very pretty very floral by the time that
you extracted it and concentrated it
into an espresso it will be unbalanced
in terms of its acidity it'd be pretty
overwhelmingly acidity acidic at that
point so yes I agree JC JC Yorkshire
thank you the square-mile team they did
amazing work if you have been let down
and you weren't able to taste along with
us because your pack didn't arrive I'll
say again please please please get in
touch with us we want to make it right
we have tried our best and postal
services around the world have kind of
been difficult but we want to make you
happy we appreciate your support we
appreciate you taking part we want to
make sure that you get a set and can do
this with us so yeah please please
please get in touch okay
think the thing we're getting towards
the end I appreciate your time today
you've given me 75 minutes of your time
and I am extremely grateful for that I
didn't think we'd run this long I'm
gonna close down the chat and minute
because you keep giving these money
we're at seven hundred and seventy four
pounds so that is over 1,500 pounds
raised for world coffee research
you're amazing if you're watching this
later whenever I'll just say thank you
thank you to everyone who hosted a
public cupping who has had who shared
this experience with with with like 10
sometimes 20 people I've had reports all
over the world those of you who got up
super early in the morning
you're amazing those of you who stayed
up super late at night you're amazing
and those of you in the UK thanks for
not going outside because it's a
beautiful day today and there was more
fun things to do out there but but if
you took part thank you so much I'm
gonna step away from the stream I'm
gonna say thank you for taking part we
broke a record we did the world's
biggest coffee tasting I'm pretty sure
we own that record now you're a record
holder as much as me so all of us thank
you thank you thank you thanks so much
for watching and I hope you have a great
day