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The Best Coffee Tutorial (Part 1) — Transcript

by Lance Hedrick · 5,008 words · 710 segments · language en · Watch on YouTube

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0:00[Music]
0:02Every cup of coffee begins years before
0:04you ever touch the grinder. And the
0:07Specialty Coffee Association requires
0:09baristas to learn how that coffee was
0:12grown, how that coffee was processed,
0:14how that coffee was roasted in order to
0:17begin to be able to brew it. Here you
0:19go.
0:23I started YouTube with the desire to
0:26break down this pay wall that tends to
0:29be erected in the coffee industry for
0:31baristas to get on bar. They have to be
0:34able to afford classes or they need to
0:36get some sort of certification or they
0:38have to sign a non-disclosed agreement
0:40with a company so that they don't take
0:42their training and share it with another
0:44company they may go to in the future,
0:45which we shouldn't even mention
0:46non-compete clauses that I see all the
0:48time.
0:51Yes, I was continuing with theory, but I
0:53really got into the eserotica, right?
0:55The esoteric things. And now when people
0:58hop on my channel, they don't know where
0:59to start. They see that there's
1:01potentially conflicting information,
1:02which if you watched from the very
1:04beginning, it's not. But, you know, if
1:07you don't, it can be very confusing.
1:10So, what I wanted to do was take the SCA
1:13barista skills course and I'm going to
1:15bring them out in bingeable chunks of
1:1720inute videos. And by the end of the
1:19series, you will have essentially the
1:21SCA training. We'll cover coffee species
1:25and varieties, origins, processing,
1:28roasting, freshness, and storage. And
1:31following that, we'll finish with a
1:33little bit of water. Now, first we need
1:36to look at species and varieties. So,
1:38species, we know what a species is.
1:39Let's look at fruits. Apple's a species,
1:42pear is a species. In coffee, we have
1:44two main species that we concern
1:46ourselves with. Arabica and we have
1:48kaphora.
1:49Now kaphora you're more used to the term
1:51robusta but when we talk about species
1:54these are the terms we'll be using.
1:56Arabica tends to be a bit more mild.
1:58It's lower caffeine than kafhora. It has
2:01a bit more florality, a bit more
2:03citrusy. It's just a more pleasant
2:06overall experience and why it's kind of
2:07the poster child of specialty coffee due
2:10to its flavor profile, but it's much
2:11more difficult to grow and is much more
2:13sensitive. There are lots of people that
2:15are trying to reclaim the name of Robus
2:16or Kophora in order to show that it can
2:18compete with Arabica and which is a
2:21valiant thing and very cool to see. But
2:23typically kind of is reserved for uh
2:26these darker roasts that you see maybe
2:27in throughout Italy or in France or
2:29you'll see it in instant coffee mixes.
2:31So, this is a much more bold, much more
2:34high caffeine, much more intense, less
2:37dynamic and complex style of coffee that
2:39is much more resistant to lots of fungi
2:42and lots of bug infestation and climate
2:46changes and is much easier to grow, but
2:49it tends to not fetch as high of scores
2:51whenever people are tasting them. Next,
2:54we have what we call varieties. And
2:56let's go back to an apple example.
2:57Within apples, you have Fuji, you have
2:59Granny Smith, you have Golden Delicious.
3:00Within coffee under Arabica the species
3:03we have different varieties like SL28 or
3:06SL34 Rubiru and Baton Katui and we have
3:10Caturo Bourbon in Typico which are very
3:13prized for their delicate nature and
3:14their intense citric acidity. So within
3:17varieties there are lots of different
3:18ones and they all kind of add to the
3:20flavor complexity in one way or another.
3:22Just like when we taste a Granny Smith
3:24and a Fuji apple they taste very
3:27different. One a sour one is really
3:28sweet. Same thing happens with our
3:30coffees. They all have their own
3:31intrinsic taste properties. Of course,
3:34we have some beans that are a lot more
3:35dense based off of their variety, but
3:38some of the same variety can be more
3:40dense than counterparts in their variety
3:41if they're grown at higher altitudes.
3:43For instance, the higher up it is, the
3:46more dense the bean becomes because it
3:47needs to protect itself against the more
3:49inclement weather that is higher up. It
3:51tends to create more sugar in order to
3:54surround and protect itself. the way
3:56that it is grown, where it is grown,
3:57whether it's direct in the sun or in the
3:59shade, or if it's over watered,
4:01underwatered, given much soil, given not
4:03as much nutrients in its soil. This is
4:05all going to affect the beans
4:06properties. Are there direct
4:08correlations to more dense bean equals
4:10more sweet? People have tried to make
4:12those correlations, but a friend of
4:13mine, Christopher Fan, has tracked this,
4:16and there's no real correlation between
4:18a lot of these different properties.
4:19They will help you understand how they
4:21extract, though, to an extent. A more
4:23dense bean tends to be a bit harder to
4:25extract than a less dense bean
4:27counterpart roasted to the same degree.
4:29But even that's a difficult thing to
4:30really say. Now the geography and the
4:33tervoir or the land it was grown on
4:35these things largely shape the raw
4:37material. When we talk about altitude,
4:39soil, climate, all these things create
4:41the teroir. Higher altitudes slow down
4:44the cherry maturation which allows these
4:46sugars and it allows the acids to
4:48develop more fully. That's why you have
4:50like a washed Ethiopia from 2,000 meters
4:53tastes bright and floral while a
4:55lowaltitude Brazilian might taste
4:57chocolatey and nutty. So you have our
4:59coffee cherries which we have a
5:01cross-section of one right here on my
5:02arm. There are two seeds in most
5:04cherries hugging each other. To extract
5:06those from the seed, we call that
5:08processing. Now processing is where we
5:10do impart a decent amount of flavor onto
5:12the bean itself. In fact, one research
5:14paper from about 10 years ago argues
5:17that about 60% of the beans flavor comes
5:20from the processing. What are discussed
5:22are the three kind of traditional ways
5:24of processing. So first would be
5:27natural, the most historic, which is you
5:29pick the cherry off the tree and you
5:31toss it in the sun to ferment naturally
5:34or you put it on a raised bed like is so
5:36common in Africa in order to have a bit
5:38more evenness of the dryness going
5:39around the seed as opposed to being on
5:41the ground. that cherry that surrounds
5:43the seed begins to rot and rot and rot
5:46and it imparts flavors due to chemical
5:48reactions that are going on inside until
5:50boom you you scrape it and that skin
5:52just kind of goes away in the dirt and
5:54then you kind of rake it around and you
5:56let that that dried dead skin fall off.
5:59Honey process you can do this with your
6:01fingers. It's actually kind of fun if
6:02you ever visit a coffee farm. You take a
6:04cherry from the tree and you squeeze and
6:06the seed will pop right on out. Now the
6:08seed is covered in a sticky mucelage
6:10like substance which is called the
6:12mucelage. It's kind of snotty and that
6:14is what they call the honey, right? So
6:16it's it's tends to be quite sweet and
6:18it's filled with sugar. It's very sugar
6:20rich. Then you put that in the sun. You
6:22let that ferment without the skin around
6:24it. So without that flesh, without that
6:26cherry skin and so it gives it a less
6:28intense fermentation though a
6:30fermentation nonetheless. And then you
6:32take it, you wash it, you take it out of
6:34the parchment, bada bing, you have a
6:35honey processed. Then finally, we have
6:37washed process, which essentially you
6:39immediately depulp the coffee. So, we're
6:42taking it, we're squeezing it. Normally,
6:43it's going through little rollers. You
6:45can manually have this or have an
6:47automated one and the cherry goes
6:48through and pops the seed out. And so,
6:50you can do a ton at a time. Then, you
6:52have these deep deep cherried seeds
6:55inside parchment with mucelage on it
6:57sitting inside of a tiled tub. You let
6:59that sit. You let that ferment, ferment,
7:01ferment. Everything has fermentation in
7:03coffee. So, if you say, "I don't want a
7:04fermented coffee." Well, you're not
7:05drinking coffee. All of them require
7:07fermentation in order for there to be
7:10that end cup that we all enjoy. Anyway,
7:12after that, it goes through, you wash it
7:13down, you wash it down, you wash it
7:15down, and then you take the parchment
7:16off, you roast it. There are loads of
7:19alternatives nowadays like anorobic
7:22processing and co-ermenting and
7:24infusions and just I mean, loads of
7:26things that are going on nowadays, which
7:28we won't really get into because we're
7:29doing beginning and intermediate now.
7:31But uh maybe in future videos we can do
7:33something like that or keep your eyes
7:34peeled because I hear Christopher Fran
7:36may be popping into Porto soon. Uh next
7:39we have decaffeination. Now I've done a
7:41full video on decaf. If you really want
7:42to get into weeds you can go check that
7:44out or my friend James Hoffman has
7:46videos where he has visited decaf
7:48facilities in order to really get into
7:50these different types like superc
7:51critical CO2 like ethylacetate swiss
7:54water. Uh but these are very common ways
7:57of decaffeination. You know, in the SCA
7:59training, they want to ensure that
8:00baristas don't explain decaf coffee as
8:03bad, but as kind of a different method,
8:06and it depends, the quality depends on
8:08the method and on the green coffee
8:09itself. So, you have solventbased
8:11decaffeination, which is like uh
8:13ethylacetate, which can be made from
8:15sugar cane. Uh it's very efficient, very
8:17affordable, and I think produces some of
8:18the best tasting uh coffees, very
8:21natural type of thing. You have Swiss
8:22water, which is chemical free, uses
8:24water essentially. Again, it's described
8:26in my decaf video. We have the super
8:28critical CO2 process, which is very
8:31high-tech. It's gentle on flavors, but
8:32it makes the beans a bit darker. So,
8:34this whole death before decaf, that can
8:36have its own death. We need decaf before
8:38death. I love me some decaf. We also
8:41need to talk about storage and
8:42transport. So, this is important for
8:44baristas to understand at least because
8:46there are times people say, "Oh, what
8:48crop is this coffee? What what's the
8:50crop year on it? Oh, this tastes baggy.
8:52What do these terms mean?" Historically,
8:54they're shipped in kind of jute bags,
8:55which are these like burlap sacks. And
8:58normally, there's no real lining on the
8:59inside. So, it's very accessible to
9:02water into the different air and
9:04climates. So, water gets in, it can
9:05cause mold on the beans. It can cause a
9:07lot of different issues in its
9:09transport, completely crushing the
9:11quality. So, some years ago, people
9:13began to use GrainPro, which is
9:15essentially a plastic type of lining on
9:17the inside of these juke bags that will
9:19keep the beans safe during transit.
9:22It's important to understand that
9:24moisture content is a factor in how the
9:27coffee is going to taste upon arrival.
9:28In fact, at Origin, they will they tend
9:30to, especially at ones that have the
9:32means to do this, they will check with
9:34different devices the moisture reading
9:36during the processing to ensure that
9:38it's at a specific range. Now, normally
9:40we're looking at green coffee in the
9:42range of like 9 to 12% moisture. Now, of
9:45course, it can it can vary slightly
9:46outside of that. It depends on the
9:48origin, depends on the type of coffee,
9:50depends on how you're storing it. But
9:52there is a type of water percentage that
9:54roasters and importers are looking for
9:56with these coffees. So the transport is
9:59very important when you get it from the
10:00farm to the processing facility, from
10:02the processing facility to wherever it
10:05is finalized to the exporter, from the
10:07exporter to the destination country,
10:09from the destination country to the
10:11importer or to the uh roster room
10:13themselves. There's a lot of travel
10:15there, up to two or 3 months, maybe even
10:17more if it's sitting at an importer for
10:19a long time or sitting at an exporter
10:21for a long time. So, the way that the
10:22green coffee is stored and managed is
10:24very important to maintain its quality
10:26or to not lose as much quality as you
10:28can.
10:30Unless the place is freezing their green
10:32coffee, if it's a year off crop, it
10:33likely is going to taste baggy or old or
10:36stale. There are a lot of different
10:37flavor notes that can come up from past
10:39crop coffees. But on the other side, too
10:42fresh of coffee can also be a negative.
10:44I have found that sometimes you want the
10:45green coffee to rest a bit before you
10:47begin. It can have too high of moisture
10:49content. There are people that are
10:50trying to, which I think's a terrible
10:53idea, but they'll fly in directly coffee
10:55from origin within a week of it being
10:57picked, trying to use that as a
10:59marketing ploy that they have the
11:00freshest crop to cup. I think that's
11:03silly. I I've not found a coffee where
11:05it tastes that great two weeks off of
11:07the tree.
11:11So there are people on this side of the
11:12aisle that drink Starbucks daily and for
11:14them the blonde roast can be is maybe
11:16light but then there are people on the
11:18other edge of the end of the aisle that
11:19only drink things like the picky chemist
11:21and for them that's their light and then
11:23ultra light would be substance. So you
11:25have people on these two different sides
11:26of the aisle where they are not able to
11:28communicate effectively in the
11:30slightest. Right now it's difficult to
11:32have a common conversation on light,
11:34medium, dark due to this. So, we're
11:37going to have to speak in terms of
11:39relativity. So, for those of you at home
11:41that are used to darker coffees and like
11:43a Starbucks blonde is light roast for
11:45you, what I'm about to say can be used
11:47relatively in the same way that for
11:49people on the other side of the aisle,
11:50it's all relative. It becomes more and
11:52more difficult to extract the lighter
11:54the coffee is. More and more easy to
11:56extract the darker the coffee is.
11:59The lighter you go, for the most part,
12:00relative to where you're at, you're
12:02going to get more acidity. You're going
12:03to get more fruity characteristics. it's
12:05going to be a bit better for filter
12:06brews. It's going to be a bit more
12:08tricky for espresso. Um, and it's going
12:10to be more dense, less brittle, less
12:13soluble. The opposite is true with dark
12:16roast. You get more solubility. You get
12:18a lot less dense. You get a lot more
12:20brittle. You're going to get a lot more
12:21fines created. You'll have a much bigger
12:23window for decent extractions because
12:25there's a lot less to extract. You've
12:27burnt out a lot of the characteristics
12:29of the coffee. You're going to have a
12:30much smaller window of what the flavor
12:32profile can be, but a much bigger window
12:34in which to attain that. So, you'll get
12:36a lot more bitter chocolate, caramel,
12:38molted flavors, but a lot more
12:40bitterness of smokiness and the like.
12:42You also get a lot more thick crema,
12:44which a lot of people tend to love,
12:46which is that, you know, creamy type of
12:48foamy substance on top. Then, of course,
12:50medium would be essentially the middle
12:52of those extremes for wherever you're at
12:54relative to your coffee preferences.
12:59When coffee is roasted, creates CO2
13:01inside the beans. In addition to that,
13:04the water inside, remember we talked
13:06about a high water percentage, it
13:08continues to expand due to the heat and
13:10eventually it creates a pop in order to
13:12expel from the bean itself. We call this
13:16first crack. Now, what I mean by crack,
13:17by the way, is it sounds like popcorn
13:19popping. You actually have a physical a
13:22little shroud of mist kind of carries
13:24around the bean and we get a little
13:25weird t dip in the temperature. It's a
13:27whole science when it comes to roasting,
13:28but essentially we have an expulsion of
13:30water. That doesn't mean all the water's
13:32gone, but a large a large bit of it is.
13:34Obviously, when we see a green bean
13:36versus um roasted bean and we squeeze
13:39them and we feel them, we poke them, you
13:41can tell there's more water in the green
13:42bean. Now, if you continue to apply heat
13:45quite a bit, you'll get a second crack.
13:47With a second crack, you'll have a lot
13:48of that CO2 expanding or or releasing
13:51from the bean itself. But typically it
13:53wants to stay within the bean during
13:55that roasting process because most
13:56roasters are releasing the bean prior to
13:58second crack. All this CO2 stays inside
14:02of that roasted bean. And that's why,
14:03for instance, if you buy fresh coffee
14:05and there's no valve on it, that coffee
14:06bag will expand and could potentially
14:09pop. We have one-way valves on these
14:11bags, something like this, a one-way
14:14valve that will allow CO2 to escape
14:16without bringing in oxygen. Because of
14:18the way it's sized, it allows the CO2 to
14:20escape. Well, CO2 can cause a lot of
14:23issues. First off, it causes issues
14:24during extraction. CO2 wants to release
14:27from the coffee grounds after you grind
14:29it up. The main way to release it, other
14:31than grinding it up and letting it sit,
14:32is hot water. It will enter the bean, it
14:35wants to begin diffusion, which it does
14:37begin pretty immediately. But the only
14:38way to get the things out of the coffee
14:40that we actually want in our cup is
14:42first it has to expel the CO2. That's
14:44why you see a bloom. That's why you see
14:46that that golden foam that rises with a
14:48pourover or that's why you see those
14:50really thick drops of thick creamy syrup
14:53coming out of your espresso machine, but
14:55then they can dissipate really quickly
14:57with bubbles. And that's because it's
14:58CO2. That's the surfactants are rolling
15:00off the CO2 bubbles and they're popping.
15:03So, you can start with crema that's this
15:04thick with espresso and it ends up being
15:06that thick because it was really fresh
15:08coffee. Or you can have like chunky
15:09crema because the coffee is so fresh.
15:13CO2 gives you gassy, uneven shots
15:15because it's much harder for diffusion
15:17to be efficient in a small time window
15:18when you have that much CO2. So, you
15:21kind of want espresso to be rested a
15:23bit. I would say the darker the roast,
15:25the less the rest. The lighter the
15:27roast, the more the rest. Now, there is
15:30more crema with darker roasted coffees
15:31and lighter roasted coffees when you
15:33brew it freshly. But the darker you
15:35roast something, the bigger the pores
15:38become on the surface of the bean
15:39itself, the easier it is for the gas to
15:42release. In addition to that, there's a
15:44lot less that it can lose. And so you
15:46want to have it a bit sooner off roast
15:48so that you get something before it
15:50becomes kind of quote unquote stale as
15:52some people have called it. Light roast
15:54much smaller pores. There's also a bit
15:57more water left in the bean that will
15:58allow for some maturation that can go on
16:00to where you can have an improved coffee
16:02after some time potentially depending on
16:04the roster that is used in the coffee.
16:06If the coffee is too fresh, it could be
16:08sour. It could be a weird foamy texture
16:10and that's because it was difficult to
16:12extract. If it's too old, it becomes a
16:14little bit harder to dial in. It can
16:15still be delicious, but it could taste a
16:17bit stale. So, you might be asking,
16:19what's the optimal use window? Well, it
16:21depends. This is where you're not going
16:23to have a satisfactory answer because it
16:25could be anywhere from 5 days to four
16:27months. It depends on the roast level,
16:29depends on the coffee itself. So, for
16:32instance, if you're using a really dark
16:33roasted coffee, I would recommend
16:35consuming it within like a maybe a 5 to
16:3914 day window. If you're doing more of a
16:41medium style roast, let's say medium is
16:43something like a Starbucks blonde or
16:45like a darker American style roast in
16:47the specialty world, then I would
16:49recommend something like a 7 to 20 day
16:52window. If you're doing a lighter
16:53roasted coffee, let's say a specialty
16:56coffee from the US or something along
16:57those lines, I would recommend something
17:00like uh 10 days to around 3 weeks, maybe
17:04four weeks. Then if you're going like
17:06like a Nordic light roast, maybe
17:08somewhere around 2 weeks to I don't
17:11know, maybe five weeks. And then if
17:13you're going with the really really
17:14light stuff, anywhere from 2 weeks to 4
17:16months. So it really just depends.
17:18There's a huge window. And I know that's
17:20not satisfactory, but I would say for
17:21all for the majority viewer watching
17:24this, don't be o don't be overly
17:26concerned with this. Taste coffee. When
17:29you find a consistent window where it
17:31tastes the best, just aim for that
17:32window and continue there. There is no
17:34such thing as fresh is best. Be okay if
17:36you go to a cafe, a coffee shop, and
17:38there's a 3-we off roast bean. If it's a
17:40light roast, it might be fantastic.
17:43Light, that's an enemy. That can ruin
17:45your coffee. Too much oxygen or oxygen
17:47at all can ruin your coffee. So, open
17:49the bag as as infrequently as possible.
17:52In fact, if you want to dose into
17:54one-way valve tubes that you can buy
17:56online, those are great. Those are
17:58great. Do that once and then let it sit
17:59and it'll last a lot longer than if you
18:01keep it in a bag and open and close and
18:03open and close and open and close
18:04because you're oxidizing the beans and
18:06that is going to negatively affect it.
18:08If you are a wine drinker or a bourbon
18:10drinker or something along those lines,
18:12you know how oxidation can absolutely
18:14ruin your beverage. Same thing with
18:16coffee. You don't want too much oxygen.
18:18The CO2, you need that to escape for the
18:20mo for the very very first few days, but
18:23after that, you just don't want oxygen
18:24in there. What about the vacuum
18:26canisters? I think those are largely
18:28inefficient uh because you're still open
18:30and closing and you're not getting all
18:31the oxygen out and even if you do the
18:33seal's never going to hold. I've tried a
18:35ton of them. They don't hold well at
18:36all. Try to consume all of it within
18:38four or five days or like within as
18:40short a window as possible. Or right
18:42when you buy it, split it into two bags.
18:44One of them keep completely sealed. Get
18:46all the oxygen out and toss it to the
18:48side and don't touch it. Put it in a
18:50cabinet. Drink what you have and you can
18:52rotate through other beans and come back
18:53to it. Or toss half of it in the
18:54freezer. When you're ready, take it out.
18:56single dose it or just use it as your
18:58bag out on the counter, whatever it
18:59might be. And our cups of coffee, if
19:02it's filtered coffee, over 98% of it is
19:04water. And our espresso, over 90% of it
19:08is water. And our soup, about 92% of it
19:11is water. So water is very, very, very,
19:14very, very, very, very important.
19:17So understanding what's in your water
19:18can greatly contribute to the taste of
19:20your coffee because minerals can bond
19:22with the minerals in the coffee or the
19:24extractants in the coffee to make
19:26different flavors. So in water we have
19:27two big things. General hardness which
19:29refers to the magnesium and calcium. We
19:31have carbonate hardness referring to the
19:33alkalinity.
19:34Magnesium is said to affect the
19:37complexity, the sweetness and different
19:39things of coffee. So you add some
19:41magnesium, you can get some fun kind of
19:43results. I just recommend that you try
19:45it yourself. do big quantities so you
19:47can really see, okay, this definitely
19:48has a lot more magnesium. What is going
19:50on with it? Calcium is said to aid with
19:53some body, some chocolatiness, maybe
19:55some creaminess, but if in too much of
19:57it can taste chalky or it can taste
19:59dead, muted, etc.
20:01Carbonate hardness. Now, this refers to
20:03the bicarbonates, the uh buffer of the
20:06coffee. In any acid, you can have a base
20:08and the base will neutralize the acids,
20:10right? You have something that's a five,
20:12you can add a nine and you can help to
20:14even that out closer to seven, right? It
20:16neutralizes the acid. We have something
20:18very common like baking soda, which is
20:20sodium bicarbonate. Now, this is a very
20:22simple to get your hands on the
20:24carbonate hardness. You add that to a
20:26coffee, it is going to buffer out the
20:27acidity. It's going to add a hydrogen
20:30atom to the acidity, taking away the
20:32acidic property, and it's going to mute
20:34a lot of that perceived acidity.
20:37Of course, we don't want any chlorine.
20:38We don't want any off smells. We don't
20:40want any off flavors. There are the
20:41obvious metals and whatnot you don't
20:43want in your coffee. But as long as all
20:44of that is contained, the ones we want
20:46to focus on are general hardness with
20:48calcium, magnesium, carbonate hardness.
20:52TDS is that overall measured total
20:54dissolved solids which gives you which
20:56you can get from an electroconductivity
20:58meter which looks like this right here.
21:00So it has two prongs. It measures the
21:02electric current inside and it gives you
21:03a rough total dissolved solid in parts
21:05per million. This is a pretty misleading
21:07number though because people then think
21:09that's the combination or the addition
21:11the the product of um the carbonate
21:14hardness and the general hardness. If
21:15you have 40 parts per million of general
21:17hardness and 40 parts per million of
21:19carbonate hardness, people think that
21:20boom TDS is 80. But that's not how that
21:23works. So TDS can be quite misleading
21:25and it doesn't tell us the story. So
21:27they recommend 150 ppm but acceptable
21:29range is 75 to 250. I say throw that out
21:32the window. We don't need to pay
21:34attention to that. 250 would mute your
21:35coffee. I don't that's a crazy high
21:37number. Hardness, they recommend 50 to
21:40175 ppm as calcium carbonate. We won't
21:42get into it, but that's a way to measure
21:44your ppm is in calcium carbonate ions.
21:47Alkalinity, they recommend 40 to 70. I
21:49would say that's a great alkalinity. For
21:51espresso, for filter, I recommend
21:53anywhere from 0 to like 30. Uh for
21:55filter coffee, pH, 6 to 8. A lot of
21:58people worry about pH. I wouldn't really
22:00worry about pH. Just don't be drinking
22:01acid or base. All right?
22:04With really low TDS water, you can have
22:07a flat brew that might be really acidic
22:09and it's a sharp acidity that isn't
22:11pleasant. With a really high TDS like
22:14200, 300, you could have chalky uh muted
22:17muddy type of brews. So, you can really
22:19focus, especially nuanced complex
22:21coffees, you can really bring out
22:23difficult to taste uh tasting notes when
22:26you really focus in on your water.
22:29That brings us to the end of our
22:31jam-packed first video in this series of
22:34how to become a barista. And I guess
22:36that's closer to 30 minutes. I don't
22:37even know at this point, but doesn't
22:38really matter because we covered it all.
22:40I went through and I found outlines
22:41online. This is not me taking their
22:44actual their actual curriculum. It's me
22:46filling it in. And uh it's probably it's
22:48probably better than what you're going
22:49to get for 750 bucks in a certificate.
22:52You get to sit down, binge a video on
22:54YouTube, and now you're going to
22:55understand what is being taught in these
22:56classes. If you enjoyed this video,
22:58please consider hitting the like and
23:00subscribe. Share this to a friend that
23:01might need a little bit of help getting
23:02into the coffee world. Share it to a
23:04friend that might be looking to get a
23:05job at a cafe. Or if you're a cafe and
23:08you want to use this in your training
23:10curriculum, feel free to do so. Um
23:12because, you know, we're here to help
23:14everyone. But, you know, hit that like,
23:16subscribe, hit the bell notification. Uh
23:18all of this really helps the channel,
23:19helps me to do the research so that I
23:21can share that with you all instead of
23:23relying on paying for overpriced
23:25certifications. Uh, but that's about it.
23:27I thank you for watching. I have a
23:29Patreon down below if you feel compelled
23:31to contribute and to join the Discord
23:33that I have there where we do a lot of
23:35live things. In addition to that, I have
23:37a second YouTube called Unfiltered where
23:39I go on rants pretty well, it's going to
23:41start being pretty frequent now. We do
23:44cool competitions on my Patreon to have
23:46people win machines. Also, if you like
23:48golf, I also started a golf channel
23:49where I drink coffee on golf courses and
23:51play terrible golf, but it's a lot of
23:52fun. Anyway, all of that you can see
23:54down below. But thank you so much for
23:55watching. I love making these videos. I
23:57love communing with you all. And uh
24:00yeah, hope this was helpful. Most
24:02important thing though, more than all of
24:03that education, more than all the blah
24:05blah blah, is that I hope you brew
24:06something tasty today. And cheers.

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