Coffee - From Bean to Brew _ Mike Cooper

Hi , guys .

And welcome to drinks tube .

My name's Mike .

And as you know , I absolutely love coffee today .

I have a very special treat for you .

I'm gonna take you on a journey .

This is coffee from bean to brew .

So you might recognise coffee when it looks like this .

But I can tell you it's been on a long journey before it gets to this point .

Coffee grows in a very specific area of the world known as the coffee belt , roughly between the tropics of Capricorn and cancer .

So coffee beans aren't actually beans .

They're seeds , coming as they do from the coffee cherry .

Each of those usually contains two beans .

Now , I think it's time to go and visit the roastery .

So here we are , inside the Roastery , and I'd like to introduce you to these little fellas here , which is the green coffee bean pre roast .

Quite an unusual looking chap , but I've not seen them like this before .

I'm also in the most extraordinarily lucky position of being able to roast these for myself .

And I am gonna take you guys through that process as I do it .

This is a part of the process .

Our beans are going into the hopper just before they start to roast .

This is all the front end stuff .

Gently .

There we go .

In they go pour them all through .

Oh , very important bit .

We've reached drop temperature now , so we've got to release these beans now before it goes any higher , just gently back .

And here she goes .

You can hear them wonderful .

In they go .

And there we have the beans in the roaster and the timing starts You can start to see Start .

It's not the mala reaction yet , which is where they start to go brown .

But they're giving up a You've gotta be careful here .

You get your burn , your schnoz done that before we start to get that kind of straw smell about it .

So it's early days still yet .

We've got a little bit of time to go .

Let's pop these back in .

So we're hitting about 10 minutes in now .

I'm gonna do another check and see how we're going on that browning on the set .

Here we go .

Coming up to the Browning period .

Now you can see they're really starting to go .

Not long now .

We're getting a critical phase in the entire roasting process .

What's called the first crack is imminent .

And we're going to be pulling out the beans very , very soon .

After that , we're going to be listening out for that first crack and the whole set of beans in there .

Once the first few go , this reaction goes and you get this cracking sound coming from inside the roaster .

Almost there .

Almost there .

Oh , yeah , Yeah , yeah , yeah .

Here we go .

Look , check these out .

These are done .

These are coming out .

These are coming out .

Hang on .

This is the big thing .

Out they come .

This is huge , Exciting .

Here we go .

Just gently .

It is .

It's lovely .

This is lovely , toasty and warm .

But it's time for the roasting process to stop .

So the arm is pulling the beans around and it's distributing them easily across here so that when the cold air coming back down through here , it will cool these beans and effectively halt the roasting process as soon as possible .

Because we're happy with where we've got the roast .

Right now .

We're about an hour , hour and a half later .

Now beans are all cooled down .

It's time to keep in that freshness .

Hi , everyone .

What's up ?

It's Josh here from alternative brewing .

And today we're gonna be brewing coal brew immersion coffee using the Totty coal brew system .

This is the two liter Home Totty .

There's also a larger Totty commercial coal brewer available that holds 15 liters .

The Totty Home Brewer comes with a brew container with a handle , a glass decanter with a lid , two reusable felt filters and this a stopper .

This is a very practical and repeatable method of coal brewing coffee that makes coffee without the bitterness .

That's a very smooth coffee concentrate .

It's also great at making cold brew tea to get started brewing with the Totty .

All we're gonna need is 200 g of coffee beans and two liters of water .

We wanna be using coarsely ground coffee .

This is an important factor making sure it is as coarse as you would say used for French press or slightly more .

Otherwise it will clog up the felt filter when you're draining out your brew .

I'm gonna be smelling it while it's wet and making sure that that hits the right profile , the smell and taste .

So every part of this process is standardised and importantly .

So So you know , you get the right results every time .

So this has been weighed to exactly the same amount as it does every time , and you smell it and it is delightful .

Next up is to get a good old smell of this .

Now it's been sitting in the same temperature water for four minutes .

Exactly .

I push back the crust and get a good nose full of the aroma to make sure that it fits the profile that we're after .

Well , that certainly smells good to me .

It smells wonderful , in fact , So now the coffee has been scraped off the top , and it's time for the all important taste , right ?

Let's hear it now .

I warn you , there's gonna be some gratuitous slurping any second now .

So those of you who have a nervous disposition .

Look away .

Or at least turn your volume down .

Here it goes , Uh-huh .

Yeah , that tastes very nice .

Now , I've used the Baraa Encore grinder to grind my beans .

And next , I'm gonna place the rubber plug into the bottom of the Totty Brewer .

You don't have to jam it in there too hard for it to work .

And then I'm gonna pre wet one of the felt filters and add it to the bottom of the inside of the brewing container .

And we're gonna pour in 250 mils of cold water first before adding our first half of our coffee .

And this water will prevent the coffee from sticking to the bottom of the container .

Then pour another liter of water in a circular motion and we're trying to ensure all the grinds get wet adequately .

Once that's done , add the last of your coffee and water in the same fashion .

Now , you don't want to stir at any point or either folding in the coffee very gently to the water or patting it down with the back of a spoon will help in getting any of those grounds that are still high and dry underneath the water .

But once that's done , you can add some wrap to the top of your Totty and leave it on the bench or in the fridge for at least 12 hours .