 So I think we're going to kick it off. Welcome back to all of our attendees. I'm sure that you know, it's clear that you know, Brian, of course you do, but we also have our friends for a double shot for the coffee tasting to start. Brian, what can we expect from this coffee tasting session? So today we are going to be talking about coffee doing AMA style, but we're also going to be tasting chow. It's a Brazilian chow. It's a Brazilian coffee. And so I'm looking at the check from my Brazilian friends to have an opinion on how this should be pronounced. But yeah, that's what we're going to be doing today. That sounds brilliant. So everybody's ready at home. Boil your kettles, prepare your aprons. What else can we do? A little dance, a coffee dance. Do we have a coffee dance? Maybe not yet. Next time. Guys, I leave the stage to you and have a great time. Thank you. Thank you. Hello, Dev count. Do you want to introduce yourself? Me? Yeah. Yeah. Hi, I'm Andre from double shot coffee roasters, which is based here in Prague in Czech Republic. And it's really great honor to be here again, like, like almost every year. So it's really great tradition to organize for you the coffee tastings. And next time I hope it will be in person. I didn't pay for that segue, but I'm really glad for it. I'm going to paste a link in the chat, which is a survey link, to talk about, amongst other things, what we should do when we return to in-person events. So it's five questions and anonymous. I'm Brian Exelbeard. Most folks call me Bex. I work for Red Hat, but here I am coffee person. I know absolutely nothing about coffee. So my main job is to badly make coffee on screen while the expert does it perfectly and to channel your questions out of the chat. So if you've got questions, please drop them in the chat. We'd love to talk about them. Pretty much anything is fair game. We don't promise to know any answers, but we'll make some up. And today we're brewing this Brazilian coffee, which we, well, you have a pronunciation. So I'll let you say it. Joao Hamilton. Ah, Joao Hamilton. Is this the grower? Yes, he's a farmer. Oh, nice. My understanding is you all actually do have a long-term relationship with these folks. Yes. Go ahead. Talk about it. We've worked with this guy like almost 10 years from the very beginning of double shots. So I tell you later about this relationship and it's really honored to present his coffee here today because it's one of my favorites. So as we move into preparation, I wanted to let the audience know, for those of you who didn't get the sample coffee, the tasting notes on this are cider, metroncoby yogurt that's apricot yogurt. Yes. And nutella. So I was kind of intrigued by this in part because of the first word cider. I don't know that I'd encountered that in the tasting notes on a bag before. So I really want to explore that with you. And we're both going to use French presses today. Yes, because it's the easiest way you can brew coffee and I show you a few tips and tricks how to brew it better way so you can improve your coffee on a higher level. Well, I'm excited. I'm going to let you go ahead and get started. But for those of you who are following along at home, I have 50 grams based on the ratios we were discussing earlier. And I'm going to put 750 milliliters of water in my fancy Swedish coffee maker that I purchased at IKEA. But I'd love to hear these tips and tricks because I do this every morning, but not necessarily well. All right. So should I start? Please. All right. So the reason I chose the Brazilian coffee is because it's on one hand, it's the one of the most popular coffee among many people. And on the other hand, it's underestimate coffee in between the coffee professionals because they find it like lower quality and a little bit boring because the tasting notes are usually like nuts, chocolate, and oranges. But personally, I love chocolate, nuts, and oranges. So I didn't find anything bad about it. But it's really good to mention that Brazil is the most or the biggest world coffee producers. So the area is very huge where the coffee is produced and planted. So it means the variability in flavor profiles are like really, really large. So, yeah. And this coffee from João Hamilton is the coffee which really changed my mind about Brazilian coffee. And I will introduce you to the João because we are really connected for 10 years from the very beginning of Double Shot. It's, we first met him in 2009 and João started to do specialty coffee in 2006. So we are really connected from the beginning of his specialty coffee road. Can I ask you to back up for just a second. What's the difference between specialty coffee and I guess normal coffee? All right. Yeah. The specialty coffee, it's, you have a range like 100 points which are based on label cap score. And a coffee which is above 80 points, it's like specialty coffee. And it's about 5% for production. So reach the 80 points. And basically specialty coffee should reflect its origin. So the country from where is it? The variety, the coffee processing. So, yeah. And it's more transparent. You know the person who grows it. So is it like a particular, coffee is a bean as I understand it. Is it like a particular coffee plant that becomes a specialty coffee? Or is it the process by which it is grown and farmed? Yeah, it's the whole process and resulting in like a green coffee bean. It's like the bean, it's a seat inside the like coffee fruit which we call coffee cherry. Cool. While you're talking, I'm looking at the time, we should probably start brewing as well. All right. So I have prepared my French press and I'm using these stainless steel double ball because it has a better temperature stability. So it keeps the heat inside the water. And also I can't broke it. So I'm using 20 grams of coffee for 300 grams of hot water. So the basic ratio is about 70 grams of coffee per one liter of water. And then I'm using water which is off boil. So it extracts the coffee, the light roasted coffee much better. And it's good to use soft water with a low mineral content. So you can filter your coffee through the like filtration capitals or you can buy like bottled water and you can read the amount of the solids. Cool. So together, so far we're on the same page because I use a water filter to take some of the hot water out of here in Bernou. And I've broken some French presses, so we're good. Yeah. So then I'll start my timer because it's good to keep eye on the timer so we can reproduce the coffee like every day the same time. And I'm adding 300 grams and that's it. Just close it and keep it extracted for five minutes. Right now. How big is your grind size for five minutes? Yeah. This is the really important part of the preparing French press because many people are grinding two cores for French press. So for the French press, I usually grind the same grind size like for a brewed coffee, like for the filter coffee. So it's usually called like a medium grind size. Yeah. If I ground two cores because I ground before we talked, what's going to happen to me after five minutes? Yeah. The coffee will be a little bit like weak and watery and maybe a little bit sour. So if you grind finer, the coffee extracts more of these solubility things. So it will taste much sweeter and with a bigger body. Okay. We've got a question in the chat. Please interrupt me as we need to for the brewing process though. Okay. Right now we have like four minutes. We can introduce the coffee. And maybe I will mention the processing because today we are preparing coffee which is processed by natural process or sometimes it's called dry process or sun dried process. And tomorrow we will prepare coffee which is washed or wet process. And this is the information which you find on every coffee bag. Usually the name of the farmer, the country and the processing. And the processing, it has really a huge impact on the flavor. And this natural process is really simple and traditional way how to process the coffee. By processing we mean the way how we get the seed out of the cherry, of the fruit. So basically we pick the cherries and just put them on drying tables and dry the coffee on the sun. So basically we are creating like coffee raising. So the seed is inside the fruit. Whole time in a contact with the mucilage closed by pulp. So the heat start the fermentation inside the cherry. And this fermentation gives the coffee really, really like sweet notes, really fruity notes. And that's why we will find in our cup like the apricot fruit yogurt. It's caused by this process of like fermentation in a fruit. Very cool. For those of you in Czech Republic, I think I'm going to get this right. The dry process is Sukha Zapratsovani. If you don't speak Czech, which I didn't and I asked about this. And Sukha is that word that means dry that looks like sweet if you're an English speaker. So good luck with that. I'll interrupt you briefly with some comments from the chat so that you can think about how you might want to address them. There's been a couple questions around grinding. One is what's your opinion on buying pre-ground coffee versus grinding it yourself? And I kind of extend that to be like would you buy if you buy a bag of beans, would you grind the whole bag at once and then use it out over the week? Or would you try and grind daily in your opinions there? And then some questions around what kind of grinders you'd recommend. And there's been specifically some questions around manual grinders. It looks like versus electric grinders. Yeah. So if you can think some about that as you're preparing to give some more comments here. All right. Always like the freshly ground coffee is a better to freshly ground coffee before preparing because after you grind the coffee beans, it starts like aging or it's fading in flavor. So I recommend to buy like hand grinder which are like today really cheap. And it's always good to choose grinder with the burst like with the disc or with the burst, not with the blades because with the burst you have a better control over the grind size. So usually on a bottom of the grinder, there is some screw which you lose or tighten and it set the burst closer or further apart. Kind of continuing that there was one request if you can show us what you ground the coffee you're using today with. Yes. Yes. I will do maybe maybe after the brewing. So I will grind the coffee and I don't want to disturb you by the sound of grinding. People actually want to see what the machine was. They're genuinely curious about that. Okay. Right now it's five minutes after the pouring the water. So I grab my spoon and stir the coffee because on the top of the french press you have like a crust. So and there is also like a white foam. Maybe you can see it. No but I believe you. There is a white foam which I skim by the spoon because it doesn't taste good. So after the skimming the foam the coffee will taste much cleaner. Are you trying to remove grounds at the same time or are you pushing the grounds in and then skimming the foam? There is just a little bit of grounds because after the stirring the grounds falls on the bottom of the french press. Okay. So there is just the white foam. That's it. Very cool. And then you put back the sieve or plunger and press it gently down but not fully to the bottom. I usually like press it to two thirds so I'm not squeezing the coffee and it's like trapped under the sieve. If you squeeze it to the bottom it escapes around the size of the french press and it's like a dirty enough flavor or in the taste. Aha because I've always just kind of accepted that my cups are going to have a muddy bottom. At least the language we've always used in America is that it's a mud spot on the bottom. Yeah this helps to keep the particles under the sieve and then just gently pour the coffee into your favorite mug. See if I can pour a little here. Yeah right now as you can see in your mug the coffee is much cleaner than usually. Well I made a marketing decision for my mug this morning so I can't see anything because I went with last year's DevConf mug double branded with the important brands here in Brno. So what should I smell? What should I be doing? Usually we can smell like it reminds me like like flowers a little bit because the variety which we are using today is obata. It's really really interesting variety. It's called also like brazilian geisha so really floral and pretty coffee. So I smell some like flavors like dandelion. Okay yeah and usually if I taste coffee I taste it like from the hot stage till the cold stage because the flavors are changing in time and in the temperature. Usually at the beginning if the coffee is hot you taste like the like the dark notes like chocolate nuts and if the temperature cools down you start tasting the floral notes like the like at the beginning I have like dark chocolate like 70% chocolate. In the middle of the tasting you get some acidity like like ripe fruits like the apricots and the aftertaste it's it's like pleasing sparkling little bit which reminds me the cider you know. Okay because I was going to ask you where this cider should show up because I'm really interested in that flavor note. It's the little bit like a fermented flavor in your coffee. Okay yeah and that's coming from the processing. And that's should I do you think I'll get that aftertaste at all of the temperature ranges or mostly in the colder range? Usually in the colder range. Okay in a hotter range it's more like dark fruits and chocolates and during the cooling down it's more like fruits forward. I think I stumbled on this there's a lot of people commenting on tasting the temperature range and really loving that advice and I think I stumbled on this a little bit by accident because I've noticed that like if I make a picture and then I take my daughter off to date group and I come back that picture is cold but it's the second cup out of it is such a more interesting experience than the first cup was in part because I'm not in a hurry and running out to a tram but also because the flavor notes have changed so much I just never really thought about what I was doing if that makes sense so I'm glad you brought that forward. Yeah usually at the beginning or if the coffee is cold there is a more acidity which we you know especially coffee really loves but it must be the pleasant acidity not like vinegar but most like like dried fruits you know dried fruits is acid but also sweet and it must be in a balance the acidity and the sweetness. I'm going to take your word on it I actually love vinegar and I'm not a big fan of fruit so you know what do you want? I'm not actually if folks are interested I put a link to our survey in the chat again and there is a free form box so we could arrange for a vinegar tasting just saying. So then I can show you the grind size if you give me like one second. All right marzipan sounds really interesting people and David I look forward to seeing that. And that is the sound of a grinder my friends that is the sound of a grinder. Andre I had a question because I just finished my brew but I think the dominant notes on my side is more chocolate is that did I do something wrong? Yeah you get the flavor notes of Nautilus really yeah I think you brew it really well. Can you guys see the grind size here a little bit I know it's not. Would you mind maybe rubbing in between your thumb and your finger please so that maybe we can see it in contrast with your right so it's a bit coarse but not too coarse. Not too coarse it's like much finer than usually people brew on a French press. Right so maybe we would say not espresso fine. Yeah but yeah like if you visit your favorite coffee shop and just ask them to show you the grind size for filter coffee or for brewed coffee that's they usually do it so. Right yeah from a consumer grade coffee grinders perspective literally would you just kind of go for the middle and then see what happens yeah because you know like mine has dots that range from fine to coarse and I think there's all 10 of them so I can't ever have five you know. Usually try the medium like in the middle and then if you if your coffee tastes watery just go finer if your coffee tastes like bitter and like really full bite it go coarser it's the easiest advice you can get. Sounds good it was actually it was actually a couple of questions about manual grinders because some people said that they actually like to travel with hand grinders do you have a couple of recommendation in chat some people were talking about the Hario I was mentioning the Commandante as well which is kind of famous. Yeah like personally I love Commandante it's really well the German built hand grinder and the quality of the grind size it's it's comparable to like large coffee shop professional grinders in a small package and but they are quite expensive but I think it's a vote of it on the other hand the Hario grinders they are the most widespread grinders you can find everywhere and they are like really cheap and it's always good to grind your coffee fresh so also these grinders like are great for for home brewing or especially for the cherviling because they are light and durable. Excellent I know that we have a couple of minutes before the next session but also another question that was in chat was around storage coffee storage. Thank you for catching that I had forgotten Tomas's question I appreciate it because I store mine in a ziplock bag because I like that yes I can close it does it make sense or is it silly? Yes it doesn't make sense our bags also have like ziplock here because we can squeeze out the air out of the bag so because the air is like enemy of our coffee because it causes the oxidation of the coffee and the flavors and the aromatics is gone and then storing the coffee store your coffee in your shelves in a dark and cool place but not in a fridge yeah so because in the fridge there is a lot of humidity and the coffee is like it's roasted so there is almost no humidity inside so it works like a sponge it's the humidity goes inside the beans and they destroy it but if you have lots of coffee for example from some from cherviling and visiting your favorite coffee shops abroad and you brought like six single bags of coffee it's totally fine to put the coffee beans or the coffee bag in a freezer it helps to conserve it to the coffee for a longer time and then you can put it out of the freezer if you are out of the beans and it's much fresher than if you keep it just on the counter. So the last question that was asked both of you who tasted the coffee what what score how good is this coffee to your taste how much from one to ten what would you say he's biased he roasted it he chose it like yeah like y'all think he's gonna let me choose coffee if i score it on on on us like on the range on from one to ten so it's like eight it's really sweet there's some interesting flavor characteristics but i know there are the coffees they are like more more intense and more floral yeah but they are also like more expensive and yeah this is like really affordable coffee and i love the taste yeah so i'm struggling a bit i'm gonna probably cheat and say eight two um but part of that is because i actually brewed this longer than i brewed my normal coffee right and so i can't decide how much of it is just better brewing process versus the quality of the coffee but i'm definitely getting different flavors than i feel like i normally get from a coffee which is great for me because my palate is actually terrible um and i was gonna just address one thing right quick and say that there's a couple people have dropped some additional questions in the chat petra is going to be joining us from double shot tomorrow so i will take note of these questions and make sure that we ask her to address those as well um and to my friends at double shot if she could bring an aero press as well tomorrow that would be kind of awesome because people are really wanting to see that brew in addition to the french press yeah i asked her and she she definitively brewed the coffee in a in a aero press if you want cool thank you very much damiana i'm really glad you joined us because you have a lot more quality coffee knowledge than i do it was a great banner i appreciate you coming back uh andra it was great to see you again look forward to continuing to talk to you all uh and i will see everyone at dev conf i hope tomorrow for another massive coffee tasting at 11 with petra from double shot