Today's episode is this.

One might be a head scratcher.

Now, from time to time I get messages, emails, ideas from you.

The viewer on this is one of those someone called Hamad his a viewer, as was a picture on supporters.

Thank you.

Send me through an idea.

He suggested that storing coffee and a high humidity environment might be a good thing, and I thought that was a bad idea.

Did not understand what he was talking about.

We know that moisture is bad for storing coffee, but he came with a paper showing that story, and high humidity conditions can prevent oxidation in certain things.

So the test was pretty simple, and he'd already conducted the test, and he was pretty excited about it, and what you needed to do was given of these.

This is a humidifier.

Put one of these in with your cigars, and it will keep them at a 69% moisture.

Little that easy.

So about a month ago I got one of these, and I put it inside a bag of coffee and for a control again, another bag of exactly the same roast, and they've both been sealed, sat in a relatively normal environment for about a month.

And so what we need to do now is taste them to see if there's any difference in the names of science.

I'm going to try and taste them blind.

I can't do this on my own.

So Michael's gonna help me out here.

I'm going to step out of the studio, and he's gonna set up three cupping bowls or cupping mugs in this case, as that's what we have and two of them will be the same and one will be different, and I don't know which one is which, and I will come back and I will taste them and see if, firstly, I can tell the odd one out.

The odd one out might be the one that has the high humidity.

It might not be the one that has the high humidity.

I won't know on our trying also say with the odd one out, whether I think it's better, whether I think it's worse.

And maybe at the end of this there's gonna be something interesting.

So I'm gonna step away now on.

I'll come back to a cupping set up, ready to break, ready to go, and we'll go from there.

So here we are.

I've slightly rearranged these, um, just to make it easier for you, actually.

And also for me.

Now, I can't really see an obvious difference, which is good, but I don't think I can smell one either.

No, I have an inkling idea, but I'm not sure.

So I got to clean these, and then we'll have to let them cool down for a little while.

So these are too hot to taste.

We know this because we've come together before.

And if we haven't come together, a little video up there for you to get you started on how to taste coffee at her.

But while he's waiting, cool down.

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Thanks to square space for sponsoring this video, we've called these down a little bit.

Uh, they should be ready for the first round of tasting, and I'm a little bit nervous.

What if there's something here.

What if there's not something here?

Either way, it's, but it's a thing.

That's not what I thought was gonna happen.

You know, deep down, I thought that would just be a very obvious, very unpleasant one.

That was the one that was high humidity.

So my first thought is This ball's a little flat.

This one's got a little bit more sparkle to it and annoying me.

This one's kind of in the middle.

That's the point of triangle tests.

Can I even taste the difference?

What's interesting to me is that ahead of time.

If you just said one of these has been held in a 69% humidity environment for a month, I would have thought that would have been extremely obvious.

And it isn't extremely obvious.

The differences between the cups but the whole triangle test thing makes you constantly second guess yourself.

All right.

I think I'm ready to reach a conclusion.

I think this is the odd one out, and I think I'm gonna go against, you know, I don't know.

I think this is the one that's high humidity.

I think this is the odd one out.

Should we find out But so apparently I was.

I was right.

I have not been informed that this one is the one that was with the high humidity pack.

It's really interesting.

It's definitely changed the way it's aged, and it hasn't made it oxidized in a totally unusual way.

It is their cooling now.

It's definitely a lower asset experience, which is particularly interesting, you know, but not really at the expense of much else.

Like like there's less acidity than these two bowls.

But it's not like you've got a bunch of other off flavors.

It's just softened it out.

If you want to try this, I will put a link in Downbelow Thio the Little Humidity Packs.

If you want to try this, this is kind of odd.

One I just thought might be worth throwing out into the world.

Has anyone done stuff like this?

It doesn't make any sense.

It makes me want to come back to this in another month and to see what another month of aging for that exact same coffee does with that high humidity thing.

Maybe a month isn't long enough to have really big differences show up.

I just don't know.

It's tricky.

It's definitely pleasant.

Still, I don't know.

I'd really be interested to hear your thoughts on this one.

Initially, I ended the video here, but I don't want to end the video here, So I did some Maur testing.

I decided I would take the two bags of coffee in with me two square mile and I would brew to the sixties.

I enlisted Garrett's helping.

Together, we brewed side by side.

We enlisted anyone who is willing to be on camera and gave them to samples of coffee and a B test.

One of the humid coffee, one of the normal coffee.

We were intrigued to see which one that most people picked and why left that one preference go?

Why a full of complex, brighter?

This one was like It's like sweet if this is what I prefer, right?

Not very convincing for this.

Like miss itself, this is the 50 more thanks to you.

Come on, tell me why things got a bit of a bounce.

It's, uh, quite like sweetness, acidity.

I think he's sweet, actually, but this is about their essence now.

This is not conclusive off.

Anything other than this was interesting and I think that when we brewed, the two visits decide by side.

What was interesting to me was how different the blooms were.

The coffee that had been stored, inhuman conditions barely bloomed and, I suspect, extracted a little bit higher.

That may have led to a new increase of texture of mouth feel in that particular sample.

That aside, I think everyone who tasted the two they were kind of surprised by the whole thing.

And I think it's just worth someone else.

If you're out there having a go with this, maybe there's nothing here, Right?

Maybe this was just a fluke.

Maybe all of the reasons I mentioned before Ah, why people might choose the one store that high humidity I don't really know.

But I would love to hear your thoughts.

So there's the links, the little packs in the description down below.

If you're curious, you wanna try it?

I would love to see and hear the results of your experiments, too.

But I'm gonna wrap it up here and say Thank you so much for watching.