 I'm delighted to pass this over now to Brian and to Andre who's going to do a live coffee session with you this morning for your break. We'll see you a little bit later on. Otherwise, have fun and enjoy your coffee. Good morning and welcome to our guided coffee tasting this morning. I'm joined by Ondra from Double Shot Coffee who's going to walk us through a tasting of El Posta or any coffee that you happen to have with you. He's also going to demonstrate some brewing techniques and talk to us in general about coffee. So if you do have questions that you would like to have passed along to Ondra for answers, please put them in the Q&A section of the chat here. So Ondra, why don't you start by telling us a little about how you're going to brew today's coffee, how you made that choice, and where we're going from here? Yes. Hello. Good morning, guys. I hope you're enjoying your morning cup of coffee. I'm Ondra from Specialty Coffee Roastery Double Shot, which is based here in Prague. And I'm glad to be here today in our newly renovated cafe, Mujsale Cafe. So this is first time anybody can see it. So it's a little bit of sneak peek in your cafe. And we spent today about half an hour together talking about coffee. At the beginning, I introduced you the coffee and the coffee farmer. Then I show you how to brew it in a clever dripper. And then there is a space for your questions today. And tomorrow, this section will be with my colleague Teresa. So you will be tasting another coffee and another brewing method. As a first, I chose coffee al poste. It's a farm located at the north of Nicaragua. And it's owned by a Montenegro family. And we didn't choose this coffee by accident. The Montenegro family has a really strong story behind it. And as you may know, at the November, there was two heavy hurricanes which hit the Central America, which was followed by floods and landslides. So our friend Benjamin from Honduras is doing fundraising for rebuilding and relocating homes of coffee farms, families. So we put this coffee into the donation edition, so this charity edition coffee. And we already raised about US$5,000 for this fundraising. Thanks to you and thanks to our customers. So thank you. Well, the story of Montenegro family, as I said, is really strong because over the past 20 years, they almost lost the farm three times. First, they were also hit by hurricanes, then followed by financial crisis. And when they overcome these strangest, they have to cut all the coffee trees because they were affected by a roya. It is coffee fungus which attacks the coffee plants and they almost die. But to be positive, the coffee is tasting really great from this family. Their farm is about 60 hectares. And half of it is planted by coffee. A second part is planted by tomatoes. So of season, of coffee season, they produce also the ketchup. The coffee you are tasting today, it's a washed catura which was harvested last March. And it was processed by washed process, what means the coffee cherry was pulped and then the coffee beans were fermented over 40 hours in fermentation tanks. Then coffee was washed in a water channel and then dried on raised African beds. So this process gives to coffee really bright fruitiness of yellow fruits. It has surely nice maple syrup sweetness. And I really like about this coffee, the herbal finish of lime balm. So maybe let's start with the brewing. I show you the coffee dripper. This clever dripper is really simple and a clever device. It combines simplicity of French press and coffee clarity of filtered coffee. So first of all, I boil the water and rinse the paper filter to preheat the brewer and also rinse the paper filter for the paper taste. I discard the water. And then I add 30 ml of water, which is of boil. Sorry, 300 ml. I'm using scale to be exact. Then I add 20 grams of coffee, mix it properly. So all grounds are saturated by water and let it steep for two minutes. Maybe you are curious why I'm adding water first and coffee second. Usually you brew it, you put coffee first, then water. But sometimes it happened to us that the filter, the paper filter gets clogged and the coffee stops drying. So we developed this technique to make it more efficient and faster. The grind size that you're using? The grind size is called a medium grind size. And it's like granulated sugar. You know, it's not cooler and it's not super fine. Yeah, yeah. So you can also put lid on top to keep the temperature not cooling down so fast. Your brewing method in this, it keeps the coffee immersed in the water. So it's like I'm using a French press and so it kind of feels the same way. Yes, it's immersion brewer, so it's almost the same like French press. But there is a small valve on the bottom and when we put it on a mug, the valve is released and coffee starts drying down through the paper filter. So there is more clarity than in French press. There is no coffee dust in your mug. So after two minutes, I break the crust and mix the coffee again and let it steep for another one minute. Well, this coffee method for me is one of my favorites because it's really simple. Usually I put the water, coffee in, go brush my teeth and after that I just put it on my mug and the coffee is ready. So it's not complicated to prepare it and I also really like to give it as a gift to my friends because I know they will use it and it will be, it's not forgotten in your kitchen anywhere. So and after the minute, I just put it on the mug and start draining. It takes about 30 seconds, so it's really fast. Because one of the questions that we got was around the draw time. So are you able to control the draw time or is it just gravity-fed and it'll draw? It's just gravity. You can maybe slightly control it by grain size but the important thing is to not have the coffee so fine. So the paper filter didn't get clogged. We're waiting on the coffee to draw. A common, David has asked also a question here, are there common mistakes people do during filtered coffee preparation that you would want people to stop doing? Like things that you've seen or tips and tricks here? Well, many questions are about how much coffee to use and how much water to use and there is a simpler recipe. You have to use 60 grams of coffee for one liter of water. So that's the basic recipe when you start. Off my French press because it had finished while you were drawing down your dripper. And the coffee is ready. As you can see, it's really fast and easy. Did the clever come in a larger size if you wanted to make two cups? I'm not trying to sell the clever. There is a clever in many sizes. I have a small single cup, 200 milliliters. This is about 400 milliliters and I think they have also 600 milliliters. There are many options to share your coffee as well. Cool. Sorry, I got kicked out by accident from the software. Apparently I shouldn't ask questions about clever drippers. Well, maybe I can introduce how we source maybe good coffee because we celebrated last year, 10 years anniversary. And maybe people are not familiar with the term of specialty coffee. Basically, specialty coffee is you have a range from zero to 100 points. When the coffee is above 80 points, it can be called as a specialty coffee. From whole world coffee production, it's about 5 percent. So it's a really slight amount of the best you can taste. And we are really focused on long term partnerships with our producers. So they are coffee farmers. We work with them like 10 years. For example, Carlos Imaci, you will be tasting tomorrow. So with this guy, we are working from the very beginning. So for us, it's really important to have those long term partnerships. And yeah, this way of buying coffee is also called like a direct trade. Whereas really important, the transparency. So you know about the coffee, the coffee variety, the coffee processing. When the coffee was harvested, where and who are the people behind the coffee? That's really important to us. That's really nice to know. So the rest of the coffee is, I'll say, bulk bought and then becomes the rest of the coffee that we run into in the universe, I'm assuming. One of the questions that I had for you was on your website, this is one of your coffees that you categorize, I believe is a filter coffee. And you've got other coffees that you call espresso coffees. And I was curious, what is like the difference? Like if I use the espresso coffee in my French press, is the universe going to collapse or something? No, no, it will be not collapse. But the difference between espresso roast and roast for filter coffee is that espresso roast coffee is a little bit darker. So the coffee is more soluble because you have you need to extract the coffee in less, less amount of time. So in espresso, you have 30 seconds to extract it in brewed coffee. You have a four minutes. So that's the that's the difference between those categories of the coffee. But if you put it as a French press, it can be just a little bit like a darker, darker flavors in your coffee, a little maybe a little bit of the roast, as we call it. But the universe will be not collapsed. So in our last moment here, I know we've got about I think it's about five or ten minutes left in this. Do you want to walk us through what we should be tasting if we're tasting this coffee? Or is there a way that we should taste coffee from the cup in order to try and get the full body of the coffee in our mouth? Yeah, there is a way we call it like the coffee is tasting like a cupping. We use like a large spoon and maybe and you like do this. It's it's really loud, but you can like hit all the flavor or your flavor palette in your mouth so you can taste the best from the coffee. Yeah, you know, because because your taste is mostly based on your nose, like smell. Yeah, so it's in your mouth. It's connected and what stands out for you from this course flavors when you taste it once again? What kind of flavors are you experiencing from this coffee? Well, definitely, as I said, it's a yellow for it's like apricots. The sweetness is like maple syrup with the pecan nuts. You know, you know, those pastry pecan nuts and maple syrup. It tastes like this and slightly a herbal finish. Like I think I think it's called lime balm. It's I'm not sure I know that, but then I don't know all of my herbs. I will I will freely confess that it's a herb which tastes a little bit like lemon limes. Yeah. Usually my grand-grandma uses for tea when we were sick. So so it's a health coffee. Yes, definitely coffee is healthy. But I know from from looking at our chat here, we've gotten some folks who've joined us from the West Coast of the United States this early in their morning. So at least one of them is already on his second pot of coffee. So hopefully this medicinal coffee, if you will, will help him. He got the alposta as well. If you wanted to set us up for something to think about for preparing coffee tomorrow, whether it's the Colombian Bacha that we're going to do together with Teresa or just in general, what advice would you give somebody to maybe change their prep for tomorrow morning? Once again, what advice would you give somebody if they wanted to make a simple change in how they approach their coffee tomorrow to move their life forward a little bit more in coffee? Well, maybe filter your water because the water is really important for brewing coffee because it's like 99% of your cup of coffee. So I usually use the home filtration kettle. I usually brew the BVT. So it really improves taste of your coffee and also taste of your tea. That's maybe underrated part of the coffee. It's funny, I did that several years ago here. I live in Bernou, the best city in the Czech Republic. And unfortunately, we have a lot of calcium in our water here because again, we're best city in the Czech Republic. We're taking it to 10. But I use a burner to filter my water and it has actually improved the coffee and the tea Great Lake in our house. Yes, and in Bernou, there is a really hard water. Yeah, and also maybe for grinding coffee to use the burr grinder, not the video blade, it's about video burr. So it produces much more, much more even. I think it's the word you're looking for. Everything is the same particles are the same. When you are grinding on on the blades, it's depend on the time. It's you you spend with the video grinder. And I just noticed we had a question from Manuel and I apologize. I missed it earlier. They were asking about the clever dripper. What's the rough diameter of the cup that you use with that? Because they were I think they're thinking about getting one and they want to make sure if it's their favorite coffee mug. With the cup at the bottom, what's the diameter? The diameter? Well, I don't know what diameter, but it almost fits on on all the max I have at home. So it's really it's really wide. So you can put small cup, larger cup. So it really doesn't depend on. Oh, cool. Okay. And these clever dripper, you can use the most widely spread coffee filters, which is size four and you can find them almost in every in every shop with the home home home equipment. But I usually recommend to use the ones we have also on our e-shop or it's from Netherlands because they have they are flavor neutral. So there is no paper, paper taste in our coffee. So we've had another question which is is the clever dripper like a C 70 and I'm not sure what a C 70 is. I don't know what is C 70. I know C 70s is a well, I don't know what is the C 70s. I'm sorry. Must be some wacky California thing. We have we 60, which is another really popular coffee brewer from Japan. And it looks really similar. Yeah, it looks really similar to C 70 as my colleague show me. So it's the biggest difference is in the valve. So you can see maybe we zoom it. There is a small valve which opens and close. So it's not the gravity is not here. The main thing like in a world of coffee. And Phil has also clarified it. Looks like you saw the same thing that the the V 60 and the C 70 are very similar. So the valve is there is a maybe slightly different in a shape and in a in a diameter of the hole on the bottom of the brewer. Cool. So I'll bring us to a close with a request of you and a request of our audience to our audience. I ask you post pictures of your coffee experience. What did you drink from? How did you choose to brew it? What did you brew if you didn't brew the El Posta with us? Put those on Twitter, your favorite social medias, etc. Please tag dev comp. Perhaps it'll show up in the next daily review. Also, to you, I would ask we had a question in the chat about whether Teresa would be willing to show us something both with a dripper style or a filter style, but also maybe something like an arrow press. So perhaps you could talk to your colleague and see if that's something that's an option for her and if she can, that'd be great. Yeah, definitely. We can figure it out for you tomorrow. Thank you very much. This has been a lot of fun. It's a great cup of coffee. Thank you very much for helping us put together the package of coffees for people to join us for an in-home group shared experience. I hope everyone has enjoyed their coffee this morning and is looking forward to more conference. Thank you very much. Thank you guys. Enjoy coffee.