Video URL: https://www.youtube.com/watch?v=bA-Xx6daR_w
The Joe Rogan Experience you're um your um coffee thing if you're if you're really into it you get into the flavors and you get into drinking it black I used to always add cream to my coffee and I still do if I get Starbucks because no offense Starbucks but generally speaking their black coffee does not taste that good she a lot of it is like overcooked and burnt did you I read that Howard Schultz's um biography and it like turned me into a huge Starbucks fan because the guy is just so inspirational you know he loves it he brought Coffee Culture to America like I mean coffee didn't exist here before like the espresso culture and espresso bars he just you know for whether you like the coffee or Dawn or whatever you say he was it's really phenomenal well they have that one machine if you go to that one machine that was it called a clover yeah it like sucks the coffee yeah what is that called yeah is that a quote Yeah but I think Starbucks like bottom all right yeah this is too good yeah you know he partnered with it's part of his book he like found this guy that was doing this thing and he was like I want to partner with you and bring this to the world it's like it's a genius piece of Kit there was a Starbucks near my house in California that had one and I used to always get that I drink black but other than that I just pour some cream in there it's good enough but I generally like a dark roast black coffee and I've I've gotten it's a thing it's like you get accustomed to the flavor and The Taste yeah that's the machine yeah it's really wild like you you pour the beans in there and then you have to kind of whisk it and stir it and there's some sort of a vacuum Pro it is called a clover right and there's a vacuum process that creates the coffee and it's the perfect temperature coffee and then you got this weird hockey puck of grounds that come to the top and then they just sort of scrape that hockey look at that little squeegee it's amazing but I so this is my Matt and I have this conversation all the time because I'm like you know part of Coffee Culture at a coffee bar is the like theater of it all yes and so when you go to coffee but then I'm like we're writing this cookbook I'm like dude can we just actually make coffee and taste it all these different ways and try and
break down what's really important like do I gotta steep the beans and then wait 10 minutes and then start again and cut the rest of water in there do I have to you know is that is that is that a blooming process really matter like how long before I grind the beans and we came to the conclusion that like oh some of the things are and and and look if you've got a morning tradition that includes you know putting on your monocle and like putting on your politics in there but but for me we were like actually fresh grounding your beans makes a huge difference and then I love a pour over coffee um and and blooming the coffee matters like getting it getting it wet first and then starting and then putting a little more water in afterwards so it has some time sort of you know what I'm you know what I'm talking about no explain that so what Matt wrote the recipe in the cookbook but basically it's like you know a an old school glass drip coffee maker actually makes really great coffee like an old bun machine where the drip comes down slow so it gets the the the the ground coffee wet and it gives it a chance to like absorb the water and then the flavor to filter out whereas if you just pour all the water over dry beans right away like a French press it doesn't well French press it Steeps it in there right right French Press you pour it in you let it steep in there and then you strain it out but a lot of people when when they do like a pour over coffee or whatever they're doing they just put the beans in their filter ground beans in the filter pour the hot water over and let it drain through and you leave a lot of the flavor behind whereas if you get it wet let it sit for a minute and then pour the rest of the water through you have you get more extraction of the flavor So when you say get it wet like how wet well I put 20 percent of the water in so like for me I do 21 grams of coffee and 350 grams of water and that's a that's an eight very specific well everything is this way I'm excited about everything I do I mean salting meat I got I do it by the by the percentage weight everything's
percentage away from me really you don't just like salt Bay it no no I mean I do the Salt Bay after I weigh it first you know obviously um no everything everything for me is is is that's the way you great great consistency and that's the way you can really figure out what you did wrong and get it better is by by adjusting it incrementally right like so the that that 21 grams of of ground coffee for for you know whatever it is a full-size cup of coffee this is beautiful but do I get to keep this one oh yeah sure is that kind of I just offered that no no see it yeah it's for you thank you that would be a great thank you I'll drink my coffee and look every day beautiful um I'll get weird no it's handsome um and uh but so I take I take the first hundred grams of water and I pour it over and then I go and I take my my I do some of my morning activities like I'll before I start the shower I do like and then I come back and I finish the coffee the other day how much time in between depends upon what I have for dinner the night before really oh so you take it take a and then yeah but you know like 15 minutes yeah it could be any amount of time it's just really it should it'll I don't like to drink my coffee super hot so I don't mind that extra time to cool it down a bit but I think you just want to give it about two minutes for the coffee to bloom for to for the whatever you know there are scientists that would explain like the starches they're absorbing the water which is allowing them to release because if you think about pouring coffee over ground it's like little ground Pebbles of coffee beans you pour the water over and you want the water to have a chance to Leach out the flavor that's inside of the ground and like espresso is really fast and you grind it really really fine right whereas maybe uh French Press is going to steep for quite a while so you grind it quite a bit coarser and so pour over maybe somewhere in between but it still needs a few few seconds to steep but that's what you prefer the pour over yeah I'm a far over guy