So I'm going to make foam and then I'm going to do the way they used to make it about ten
years ago.
The beauty of humans, we are all different.
So some baristas that I've trained will tilt the jug this way, they'll tilt it that way,
this way, that way, as long as they get the desired result at the end.
Hear that noise?
I'm injecting too much air into it.
So what I'm doing is I'm injecting too much air so the fats and the proteins can't
bind to the air molecule and I'm actually going to burn the bejesus out of it.
So I'm going to take it to about 85.
Just to give you some stats, coffee is actually the second product traded after oil.
So it's a huge, huge business.
So coffee begins as a flower and there's a huge process that comes from the cherry part
up to the roasted part.
So this whole process here where you cultivate it and then you pulp it so you remove the
red part and you get this parchment which is the second slot in the kit that I'm passing
around and you get the green bean and then ultimately you roast it.
So this is a huge process.
Now this is dried so which is why it's purple and then it's removed, you get this parchment
and then you start, these are the different kind of varieties of coffee.
There's over about 600 varieties of coffee.
Everyone's familiar with an espresso machine?
You might not have one at home but you've been to the cafes and you've seen them, okay?
In here you have a really big boiler.
It's kind of like a kettle.
It idles at 119 degrees to 122 degrees.
By the time the coffee travels and hits the coffee, sorry it's dirty, this is what we
call a group handle, once the water hits the coffee, 100 degrees actually burns coffee.
So the machine's a program to hit the coffee at about 92 degrees, okay?
By the time that the coffee and the water travel through the spout and hits the bottom
of the cup it lands at about 65 degrees.
So we lose half our temperature in travel in such a small space.
So what we're trying to do is bring the milk to a 65 degree temperature so it marries well
with our espresso so it becomes a more harmonious taste.
The espresso is a brewing method and it's using pressured water.
It's totally different to the other 21 brewing methods.
So we grind coffee finely, we place it in a basket, we tamp it down and allow the pressure
of the water from the machine to brew the coffee.
So some baristas might not extract 30 mils.
That could be a reason why it's milky so the milk dominates the coffee.
It could be that the barista has not filled up the basket properly.
So yep, they haven't tamped the coffee so they haven't created enough pressure for the
water to hold in suspension.
Once you break the beans down into particles like that, okay, coffee goes stale.
Just top it up, okay?
Grab the coffee all the way around because I don't want any weak points for the water.
The water will just find the most path of least resistance.
Coffee is bad for your health?
True or false?
It's actually very good for you.
They've been doing a lot of studies and they found that coffee may have even more anti-oxidants
than green tea.
So there's a lot of health benefits to coffee.
Obviously the key is moderation.
But for the most part, coffee has gone from a very bad product to one that is now the
number one anti-oxidants in the dye, at least in America.
