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  • here it is.

  • You asked.

  • I answered.

  • You said Stop complaining about everyone else's coffee drinks.

  • Why don't you make one yourself?

  • You can do but a publisher recipe said Okay, I will.

  • This in front of me is the first, perhaps many recipes that I'll offer off coffee sodas.

  • Now, this is a pretty simple copy.

  • So this is coffee focused with a little twist in there.

  • Before I drink this, let me tell you about the process that I went through to get to sitting here with this bottle in front of you.

  • So we're gonna try make a coffee soda on Dhe.

  • There's a lot of things we need to decide along the way.

  • Do we need to use espresso for this, or should it be like, filter coffee?

  • I don't really know.

  • But either way, and the first thing I have to do is make some simple syrup.

  • I'm gonna make a 2 to 1 syrup, because this is gonna be a sweet soda.

  • It's gonna be delicious.

  • We need a way of adding sugar to it.

  • No, no one to one's easier to make quick to make, but I don't want the dilution later on So it's to the one.

  • We just want to heat this until it dissolves.

  • Basically so nicely dissolved.

  • Let it cool down.

  • Will decant it in a minute.

  • I'll get rid of this hot plate.

  • We'll make some filter coffee.

  • So let's talk about brewing coffee.

  • I'm gonna do two different bruising and do a pore over now for a pore over.

  • I'm gonna brew a little bit heavier.

  • I want my end strength to be about 1.5%.

  • So to do that, I'm gonna use 75 grams per liter heavier.

  • Throw a couple reasons.

  • I want a bit more strength in the end Brew partial X to be a tiny bit of delusion as we go on, also just for intensity of taste.

  • But I'm gonna brew a pretty traditional V 60 same technique that I always use on.

  • Just make sure that the coffee is what extracted.

  • Once that's done, I'll put it to the side and I'll let it cool down.

  • Or we can carry on with making our espresso drinks when it comes to the espresso of choice.

  • In fact, the coffee of choice for either of these things.

  • I am not leaning towards a crazy, funky, fruity thing.

  • I'm leaning towards a sweet kind of classic coffee coffee kind of thing, I think for what I have in mind for a delicious coffee soda, I don't want it to be too weird.

  • I think there's probably a recipe down the line for something weird, but not today.

  • So I'm gonna brew.

  • A couple of espresso is a double shot when he's 1918 40 grams out.

  • And if I do a good job, I should end up with an espresso of about 9.5% strength.

  • Now, that's obviously much stronger than the filter coffee.

  • I'm gonna delete that down afterwards to a kind of matching dilution.

  • He, uh, 41 grams.

  • That's workable now.

  • This is, I'm sure, very delicious Express, sir, but it's got some problems when it comes to our desired use of a soda.

  • Well, we need to filter it.

  • We need to paper filter this espresso to get rid of any suspended material.

  • Now that suspended material is a problem.

  • When it comes to carbonation, it provides nuclear nation points, and it will call a CIA to to come out of solution.

  • It'll make it really fizzy and frothy and problematic.

  • So we have to paper filter our espresso to clean it up, get rid of all that stuff.

  • So it's bye bye, crema.

  • Bye bye.

  • Any suspended material in there?

  • We just want a clean, intense coffee flavor.

  • To do that, all I'm gonna do is pour it through.

  • An unwritten is to be 60 paper, and it should drink through a nice clear liquid, which is what we want now.

  • This will often happen when you're trying to filter espresso.

  • It'll just kind of choke on.

  • You just have to be patient.

  • One of the reasons it's clogging is because there's so many fine pieces from that espresso actually clogging up the filter paper.

  • There's things that we're trying to get rid off here.

  • Now I tend to find that this is probably a CZ annoying as it is a better solution than pressing it through an era press.

  • Because in that situation I tend to find that you still get Maur insoluble material coming through those thin air press papers, especially at pressure.

  • Okay, that's good enough for me.

  • We could easily have right title, but I don't want to waste any of this.

  • At this point, if we presume it's about nine and 1/2 percent strength, we've got about 34 grams there.

  • Then you can work out how much soluble material is actually inside this cup.

  • And if you want the end result to be 1.5% strength, then you can do the maths about how much liquid to add, which is about 180 grams of liquid.

  • I'm just gonna use, um, good tasting clean mineral water that I like to dilute it down.

  • So we've got one of our two beverages here.

  • We need to do a couple more things to it now.

  • We need to sweeten it up, and then we need to add a few key flavors.

  • Now, I've been thinking about this, and I really don't want to get in the way off the coffee flavor.

  • I want to give it room to breathe out what almost emphasize it.

  • So after I've added the sugar, there's something else I want to add, just in a tiny quantity to see if it could just lift up that kind of coffee flavor.

  • Warm it up a little bit more, but first things first sugar syrup.

  • So I got 215 grams of beverage.

  • I'm gonna add 30 grams of simple syrup, of which 20 grams of that is sugar.

  • So it'll give me 20 out off the will, then become 245 grams, which is about the starting sweetness.

  • I wanna work with some soft drinks, get all the way up to about 10% sugar.

  • But they're generally counter acting.

  • Quite a lot of acidity.

  • I'm not sure we're gonna have that much acidity here.

  • And I don't want to go too.

  • Too sweet.

  • Squeeze balls are the best.

  • So there is our espresso.

  • Now we need to create same sweetness with our filter coffee.

  • This is a large batch, so I'm gonna need to add more simple syrup.

  • Gonna get them same recipes.

  • We're gonna add 60 grams here to about 4 40 mills, meaning that we'll have about 40 grams out of 500 a percent now for the next phase of testing.

  • My theory is that a small amount just a tiny amount of chocolate bitters will add a nice amount of bitterness to it.

  • And also just around out the flavors softened them up a little bit, but I don't know, actually which chocolate bidders I want to use for this.

  • So I got three different ones here.

  • We're gonna d'oh samples in two rounds Will do filter coffee first.

  • We're poor.

  • 342 Coffees are adjusted.

  • Little dash initially just a taste.

  • And then see which bidders I prefer and then run the same test with the espresso based beverage.

  • Let's see what we got here.

  • Okay, A little bit.

  • Too much Citrus, not unpleasant finishes quite well.

  • Okay, that finishes quite well.

  • This one, This one I'm just not into, I think the Malagasy chocolate.

  • But is Timur Citrus?

  • I think it's out.

  • This is interesting.

  • But again, too much Citrus upfront, This one.

  • Pretty subtle, but it actually does quite nice things for the finish.

  • This one, I think, is it?

  • Have to be careful with this, because the heavy hand is gonna mess things up.

  • Now, I'll just repeat that experiment very quickly with the espresso based version of this.

  • A few drops.

  • This is way too much to put a dash into an espresso cup.

  • Sizes is too much, but it's about flavor Marriage.

  • No, dominantly dominantly Citrus.

  • You okay?

  • Yes, unquestionably this one here.

  • And I think having tested the two now, I'm leaning towards the espresso version.

  • But you're really nice amount of bitterness, limit of acid, nice intensity of flavour and won't actually go just a little stronger.

  • So in that next round, I might dilute that a little bit less.

  • One more addition.

  • But I need to make up really quickly.

  • It's a pretty simple thing to make on.

  • That's a salt solution of saline solution.

  • We're gonna makes 20 grams of salt into 80 grams of water, so it's a 20% solution.

  • That way, we're going to use just a little bit of this because just salt does wonderful things in tiny amounts where you can't really detect the saltiness off it.

  • So we're gonna make some of that up quickly and then get it into a dropper bottle.

  • Then I pull a fresh round of espressos.

  • I'll strain them.

  • I'll dilute them and then get them down to two degrees Celsius.

  • So now we need to talk about Carbon Nation, which is actually so important to me now.

  • One of the first things about combination is that you need your liquid to be cool, but there's a kind of peak in combination in terms of the ability of water to dissolve, go to around two degrees Celsius as such, What I'm gonna do is decant this into this plastic bottle that I need a combination of the temperature probe in it.

  • And I'm gonna put it in the freezer so that I can track its temperature.

  • Make sure I grab it when it's about the right point.

  • So it's now time just being nice and cold to carbonate it.

  • So what we're gonna do is get rid of as much air as possible because that gets in the way of a good combination.

  • Squeeze a bunch of bear and put a little special.

  • Kaplan.

  • And then I got with me from home a kind of combination ring because there's, like, a big C 02 tank.

  • So too are empty ish of air bottle net.

  • And then we add Ah, go to So this is full of Koh to Well, we're actually going to do now is a drain it out of 02 We're gonna depressurize it and re pressurize it again just because we want to make sure we got maximum sea or to minimum air in this thing.

  • They were gonna chill it a bit more and they were going to drink it.

  • Let's have a little taste.

  • It's very fizzy.

  • Coffee has spoken agency, that which is why you get Kramer.

  • What was going on here?

  • Let's just have a gentle pole.

  • Mmm.

  • Oh, that is busy.

  • Okay.

  • It's not perfect yet.

  • Wow, that's busy.

  • I love combination.

  • Already do.

  • That is really busy.

  • It is in need of a bit more coffee flavor.

  • The sweetness is about right.

  • Could do with a touch less bitterness.

  • Now, I'm going to tell you too much about how that tastes.

  • Because based on what I'm tasting here, I'm gonna make some recipe tweaks.

  • And there is more espresso rebuild this sort of from the ground up.

  • Tweak it, make it really delicious.

  • And then I know what I have to do and know what I have to change.

  • I think I can make a really tasty fresh coffee.

  • So I'm gonna do that.

  • I'm gonna make that new batch up, gonna nail down that recipe.

  • I'm gonna publish that recipe on my website, a website that I built with this video sponsor, which is square space.

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  • All right, welcome back.

  • We are ready to taste this thing.

  • Thea hope final it aeration of this thing.

  • The recipe that will be on my website leg down below.

  • I don't have a bottle opener, so it's gonna be a screwdriver effort to get this thing open because for some reason, I thought I should cap it because it looked cool.

  • It's like a bottle of soda.

  • Should get a label next time.

  • Jobs done.

  • Oh, now smell wise.

  • You get like a little Citrus and then a nice kind of coffee hit on the nose.

  • Now, this is gonna be a fresh soda, and by that I mean, this isn't gonna keep for a long time.

  • This isn't pasteurized for one and two, the coffee will begin to degrade over time.

  • These are definitely fun to make in a batch.

  • Recommend doing that.

  • But I would drink them pretty quickly before they develop.

  • That counts stale, unpleasant coffee taste that you find a lot of bad cold brew to carbonate this.

  • You don't need a combination rig like mine.

  • He could use a sodastream or you could use like a cream whipper with Theo two cartridges instead of the cream whipping culture.

  • Just that you normally use with those.

  • There's lots of ways to carbonate.

  • I just like to do it at high pressures in large volumes because I can.

  • Shall we have a taste?

  • Oh, yeah.

  • Now this recipe, this drink is only as good as the espresso that you start with, right?

  • Like it's a really a reflection of that thing I didn't go with, like a wacky wild natural or anything like that.

  • I went with a clean washed coffee that is sweet and delicious and as a result of this beverage is sweet and delicious.

  • Now that little head of Citrus from those coffee bitters with that nice little chocolatey finished there that is really yummy.

  • This is good.

  • This on a cold day would hit the spot.

  • Sweetness is nice.

  • Carbonation is nice.

  • This isn't a super high level of carbonation.

  • Haven't gone crazy on this.

  • If you're if you're bored, you can weigh how much CEO to your writing.

  • It's actually a measurable thing, very carbonated beverages.

  • You'll add about six grams of CO two per liter so you can way before or after combination and actually see the difference here.

  • Word about three, I would say so pleasantly fizzy, sparkling but not like an angry, angry fizz.

  • Then you could end up with a kind of a raspy, a harsher kind of combination that I don't think this really warrants or actually works that well with coffee.

  • This is pretty good at this point.

  • What would I change?

  • What I improve?

  • I'm pretty happy with this.

  • I think it's pretty good.

  • It's restricted by having to be fresh, but it's nonetheless pretty enjoyable.

  • If I could find a slightly less citrusy chocolate bitters that was a little bit more classic chocolate, I might use that over this one.

  • I think this works really well, and it gives a kind of interesting coffee cola quality.