And to be honest, 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.

But this this is this is kind of a bizarre, wonderful, weird, amazing thing that we're all going to do together on.

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.

Um, hopefully everyone who's watching his taking part.

You have weighed out your coffee beans, right?

You're prepped.

You 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 sachet have dissolved in distilled or de ionized water on.

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.

Like an aide memoire.

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, which could 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 set of housekeeping bits right at the start.

So if you haven't wager beans out, go, go quickly wasting 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 3500 packs to people all around the world, which is way more than we thought.

And we are like a little company.

And so toe logistically produce three and 1/2 1000 times five samples of coffee has been really difficult to try and get that two 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 of roast.

If you're watching this on your set hasn't arrived.

I'm 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 chance gonna be pretty busy today, right?

And I'm gonna miss loads of questions.

Now I have gem helping me.

You'll see her in the chat.

Here's the deal.

I'll try and answer questions as I go with their relevance to what I'm doing.

If you 100% when your question answered, you can use the Super Chap 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 kind of investing in the future of coffee and a new organization excited by and pro.

So So any money they go through Super Chat will goto 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 on.

I have a grinder next to me over here when I'm grinding.

I'm not gonna talk too much because it's gonna be noisy.

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 on to your coffee and set yourself a timer.

I'll have a time of 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 will try and capture what we can.

Will taste a bunch of coffee 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 taste descriptors just to kind of give you a benchmark.

That's kind of the idea here.

Now, if you work in coffee, that's amazing.

You know how this is gonna work.

If you've been to a bunch of coffee tastings before, there's gonna 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 grinning at home, it's perfectly okay to put in the coffee beans into the grinder.

Grind through, on 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 a kind of a purge where we grind.

Just a few beans in between each bowl toe have a kind of layer of separation, right?

So if there was a defect in one of the bowls that it wouldn't run into the next ball in the next ball in the next world, that's the sort of idea that's not a huge concern for us today, one because he's a great coffees and two, because this isn't an assessment of the raw coffee.

The primary goal here is to use comparative tasting to take 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 already 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, I'm not over there.

I'll be back with you.

Oh, in about a minute.

Okay, Let's go.

Sage comment quickly for one second.

This is the weirdest thing in the world.

T do something.

I do a lot of 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.

Last one.

Oh, okay.

So I now have my five coffees.

They are ready to go.

I lost being there.

That's okay.

So if you have finished your grinding, my grounding probably went quicker than yours.

I know some of you probably still grinding your coffee's Don't feel stressed.

Don't rush.

It's okay.

Um in a second.

I'm gonna go and disappear off stage and set my cattle to go.

I've got quite a big, quite a slow kettle, though.

So it's not gonna happen really, really fast.

Give you all a chance to catch up.

Now, I could have said, um, 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 gonna just just take note of it.

You don't have to write a thing down if you don't want to write.

So before I do that, I 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 gonna fund so one second now.

Hopefully, my kettle boiling away in the background isn't too loud on your sheets that she's that we've posted PDS, too.

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 were also found off.

You can write down anything you like, right?

You can write good, bad like it.

Hate it.

It's perfectly good.

You can write something completely abstract.

William Davis will be the champion around.

Wonderful Human once told me about a coffee tasting where someone used the descriptor late stage Marlon Brando on dhe, 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 off, right?

That's the idea.

So, uh, have a little smell?

I'm listening and primarily think about the difference between them.

In what way do they smell?

Similar?

In what way did 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, um, I don't know how Now, in terms of water temperature, I don't know what you're gonna use the cattle just off the boil.

Mine has just clicked off.

So what I'm gonna do is grab it.

I'm gonna pull my water on, and at the same time, we're gonna start a timer that's gonna live up here in the screen.

So once tell a lie, there's a bug with the time I said no time today but, uh, waken start times with phones, it's pretty good way to go.

We're gonna be brewing for about four minutes as you pour just from a 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 used these capping balls A ll The time.

And the glory about cupping is that while brew ratio has a big impact, this is also really the most forgiving way to brew coffee.

What you should see forming on top is a kind of ah crust.

It's what we call it in the industry.

Some will be different between the coffee is some will have that kind of phony a crust than others.

No, I would recommend having some rinse water so he needs the rest of this that I'll be using to rent spoons and that kind of stuff as I go.

Hopefully you've all watched the cupping video that I made.

And so no, this is new or surprising, sir.

Way go Hope you know that.

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 they were gonna be some super interesting aromas coming off here is gonna 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 really well for me.

When you're smelling a bunch of coffees, you can start to feel like your nose is sort of getting less and less effective, right?

Everything starts to smell the same, it becomes harder to detect.

The difference is essentially.

What's happening is that a bunch of aroma is of saturating your nose and nose is work best as detecting kind of contrast.

That's why dogs sniff really fast because the constant looking for contrast in the aromas in the air these are copies don't contrast that much in the great scheme of things.

What I often do is just have a little smell off my clothes because my clothes are washed in it.

There's some sort of deodorant, but, like laundry powder, laundry, soap detergent, that's the word I want that smells nothing like coffee.

So occasionally I'll just sort of small my shirt, which smells nothing like coffee.

And it sort of turned 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 and coffee smell, that's a weird, useful little tip.

You'll occasionally see other coffee professionals do this, and you think they're a bit odd.

That's what they're doing is just a nice sort of point of contrast.

I guess now this is still not yet the really, really important stuff that's gonna be the tasting, but there's one more stage that we're gonna talk about, which is called the Break.

What we're gonna do is take this crusts and were stirred them.

They'll notice not all of the crusts are the same.

I suspect it's the same for you to some of them may have started to sing a little bit.

Some of them really haven't at all.

If you are seeing that happened with yours, don't freak out.

That's that's okay.

That's not unusual.

Thes coffees are both relatively like roasted as you'll see from the beans on.

Also a little bit off roast to two factors that will cause a crust to sink down a little bit more.