Here are a few of the related recipes, for the base tonic syrup, the acidulant, and the tonic water. Grind your coffee beans in a medium/ coarse setting. Wait 4-5 minutes. There has been a really great response to the first Weird Coffee Science video! He first came to prominence after winning the World Barista Championship in 2007. James Hoffmann is the co-owner of Square Mile Coffee Roasters. I'd say that, even with Brewers Cup, there's a lot of inherited wisdom and most people who I've spoken to who've actually done testing tend to end up going as hot as they can (within reason). Download it once and read it on your Kindle device, PC, phones or tablets. My name is James Hoffmann, and for the most part I work in coffee. You may not apply what he has to teach, but you can still enjoy his style and his passion. Strain again through coffee filter paper, the thicker the better. I wrote The World Atlas of Coffee as a guide to the world of modern coffee. I would STRONGLY recommend reading these articles before proceeding: Quinine, Tonic Water, Cinchona Bark Safety in Cocktails, 750g water (plus more to top up later) 750g sugar. Combine the coffee and butter in a small sauce pan and heat on low. This is a difficult topic, and there is no one single universal answer. James Hoffmann is the managing director of Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London. Make sure the bark is ground to a powder. In a separate mixing bowl, or blender, combine the hot, thickened cream mixture with 60g of skimmed milk powder, the remaining 100g of cream and 300g of milk and the vanilla pulp and paste. Bring to a slow simmer. Steam milk, adding only a little foam. You could add a lot of different, and complimentary botanicals quite easily to your espresso tonics. Grind the coffee close to espresso fine. On its own, this will not taste good. A number of these are not easily available or are behind paywalls. James Hoffman converted me from a instant coffee drinker to a speciality coffee enthusiast a year ago, and just now finally my hands on his wonderful Coffee Atlas. Use 6.4g per litre of water. Add your coffee whipped cream, and dust with a little reserved pumpkin spice mix. Combine and then add the remaining espresso and flour. 1 year ago This has been pointed out a little in the comments, and I will pin a comment soon on the video agreeing that this is, in fact, a great use of that ratio. Charge the whipper with one charge. Charge with CO2 and leave for 1 hour. Champion barista and coffee expert James Hoffmann examines these key factors, looking at varieties of coffee, the influence of terroir, how it is harvested and processed, the roasting methods used, through to the way in … Frost the top of the cake, and decorate as you see fit. I still find it messes with my limited brain power to go that way round, but I foolishly stated that "this is never a problem for me" … Even if you’re not a coffee drinker, you’ll find value in Hoffmann’s videos. I’ve asked about sharing them, and will update if I hear back. Maybe? Sci Hub (which I’m not going to link to here) is an option. In a separate container, first pour in the milk and then pour in the coffee infused … Mix with the water and bring to a boil, and then gently simmer for 5 minutes. I’ve done so since 2003, and have since started a few companies, competed in a few competitions and written at least one proper book. Don’t be too generous with the frosting as it can overpower the cake underneath. I would recommend starting by making 200g of water to 1.3g of sodium bicarbonate. Famed UK coffee professional James Hoffmann is trying to organize the world’s largest synchronized coffee tasting.. Why? Strain. Thanks for this awesome compilation of pictures and explanations @jimseven. Bake at 175C-180C for approximately 25 minutes or until the internal temperature is 96C. James Hoffmann. Hoffmann … For more: Rheological interfacial properties of espresso coffee foaming fractions (pdf), Foamability, Foam Stability, and Chemical Composition of Espresso Coffee As Affected by the Degree of Roast, Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee (pdf), There were three papers I bought from ASIC, and annoyingly I don’t think I can share them. Rheological interfacial properties of espresso coffee foaming fractions, Understanding the Formation of CO2 and Its Degassing Behaviours in Coffee. 3 days ago That’s as balanced as it got. Reduce until it is close to a 2:1 syrup (i.e. Do not allow the water to boil out of the butter. 0 comments. James Hoffmann. Spread only a thin layer of frosting on the first tier of the cake. 200g unsalted butter (softened) 100g filter roast coffee. 1 part coffee amaro, to three parts good tonic water, serve on ice. Load into whipping syphon (a smaller one is preferable if doing smaller batches), and charge with nitrous. He started to work in the coffee industry in the early 2000s, having worked in aspects of retail as well as education before founding his own company in 2007. You can pull a shot straight after heating the beans to check your setting, but these won’t taste great even if the brew time is good. Don’t put in the fridge or freezer though. This was my starting point, and the references alone should keep you busy. Wait 5 minutes, up to 30 minutes. Carbonate clean water and then to serve add the required weight to your coffee syrup. Prepare two springform pans by greasing and flouring them. Do not allow the water to boil out of the butter. Note: If you want to use a Sodastream, then combine all ingredients except water and then chill. Add the bourbon and the ground coffee to the cream whipper. It should nearly boil, and hold it there, whisking vigorously for 60 seconds. You could choose to infuse small quantities into your base tonic syrup after you had made a batch, or infuse alongside the zest in the process. Pour and leave at least 1cm headroom below the rim of the cup. XeoLeo Vs Fellow Ode Vs Wilfa Uniform: A Grinder Comparison It’s not unsafe, it’s just not delicious. I co-founded Square Mile Coffee Roasters in 2008. Mix until just combined. Strain first through a sieve, then through a finer mesh if you prefer. I’d recommend starting with this paper, as it is a great overview with tonnes of links to other papers: Neglected Food Bubbles: The Espresso Coffee Foam. Now adjust the grinder. The best I can offer is guidance, here are the three main scenarios: Soften with reverse osmosis (effective but expensive), Soften with ion exchange eg.a Brita (not as effective, cheap), Recipe water - homemade or Third Wave Water (extra work, relatively expensive if demineralised water is not cheap to acquire), Do nothing, if the water isn’t too bad. With the mixer on low, add half the espresso followed by half the flour. What I’d recommend doing is scaling this recipe, depending on how much paper filtered espresso you have or want to make. I’m using 50g of it here to make the scaling side a little bit easier. Pour gently. Is this what you expected for episode 2? Saucepan method: Combine the coffee and butter in a small sauce pan and heat on low. Whisk until stiff peaks form in the meringue. Combine all ingredients in the vessel you’ll be carbonating in. (15g per 240ml cup is a good starting point). Square Mile Coffee Roasters is a multi award winning speciality coffee roasting company based in East London. Eagle One by Victoria Arduino is born in response to the new generation of coffee shops where design, performance, and sustainability are determining factors to create a pleasant and memorable experience. Ethiopian washed coffee: Bergamot zest, early grey tea, lemongrass, coriander seed, ginger, Kenyan washed coffee: Grapefruit zest, pink peppercorns, rosehip, angostura bark, Colombian washed coffee: angostura bark, juniper, lime zest. James Hoffmann has been involved with the specialty coffee industry for more than 12 years, and throughout has been motivated to make speciality coffee more accessible to consumers. You’ll need some sodium bicarbonate (baking soda, NOT baking powder) and some very soft water. Being the 2006 & 2007 UK Barista Championship, 2007 World Barista Champion, 2008 UK Cup Tasting Champion and the UK Brewers cup … In a short video on his widely followed YouTube channel today, the 2007 World Barista Champion and “The World Atlas of Coffee” author says he’s planning on hosting a live stream of the tasting, scheduled for Saturday, Sept. 21, while encouraging coffee … Become a patron of James Hoffmann today: Get access to exclusive content and experiences on the world’s largest … James travels frequently to the coffee producing countries and is a popular speaker. They aren’t really available anywhere I’ve found (like Sci Hub), Espresso Coffee Brewing Dynamics : Development Of Mathematical And Computational Models, Impact of Crema Quantity and Appearance on Actual Coffee Perception, Physicochemical Characterization of the Espresso Coffee Foam. Step 1. He was a world barista champion, and is a regular speaker and consultant on all things related to coffee. There was a particularly good discussion in the comments of Jonathan Gagné’s Instagram account here: If you’ve experimented, then please comment below, and also share any other links to discussions of this phenomenon online! Use features like bookmarks, note taking and highlighting while reading The World Atlas of Coffee: From beans to brewing - coffees explored, … Sous vide method: Combine coffee and butter in vacuum bag. Release pressure and strain through a paper filter, Pour over ice, and garnish with orange zest. Add some cutlery to the inside of the … 13K likes. Infuse for 1 hour. Mix all ingredients over low heat until the sugar is dissolved, and the coffee has given up some colour. Fold the meringue into the batter, a third at a time. Afterwards, he went on to co-found Square Mile Coffee Roasters in 2008, a London-based specialty coffee company, and in 2014, he published The World Atlas of Coffee. Kind of wish a standard coffee bag with a valve was also used as a "control". These are just suggestions and not hard rules - I’d love to hear any ideas you have! Top up with water until the liquid total is 500g. NOTE: Cinchona bark is a natural source of quinine. Before using it should be brought back up to 20C-23C and whipped again. In a clean bowl, add the egg whites, 125g sugar and the salt. Mix well and refrigerate before carbonation. Keep this mixture in a dropper bottle like this one. Learn about James Hoffmann: his birthday, what he did before fame, his family life, fun trivia facts, popularity rankings, and more. 165g double/heavy cream (divided into 65g and 100g). Charge, release, then charge again. 50g paper filtered espresso (From a 1:2.2 ratio espresso, or espresso with approximately 9-10% strength), 35g simple syrup (2 parts sugar to 1 part water). Rapidly release the pressure and strain with the sieve. Buffalo Trace, Makers Mark, Bulleit etc), 40g coffee (I prefer something roasted for espresso here), 60g Demerara sugar syrup (made from 2 parts sugar to 1 part water), Cream whipper (I recommend ISI branded ones strongly), Add the bourbon and the ground coffee to the cream whipper. Thank you to the supporters on Patreon for making this possible. Probably? Synonymous with London coffee culture, we’ve grown to be a dynamic team of 25 talented coffee professionals, all sharing a wealth of experience and … Published in 2014, by Octopus Publishing. James Hoffmann is the co-owner of Square Mile Coffee Roasters. (The best option of all, but only useful to those whose water is in the range around ideal), Remineralise your water (cheap, but extra work), Water for Coffee (out of print for now, hard to get hold of - but excellent), https://baristahustle.com/blog/diy-water-recipes-the-world-in-two-bottles/, https://baristahustle.com/blog/diy-water-recipes-redux/, Jim Schulman’s Insanely Long Water FAQ (pdf), 200g Bourbon (Good, but not great. Open carefully. James Hoffmann is hosting what he hopes is the world’s largest coffee tasting on September 21. Author — The World Atlas of Coffee … Pull a double espresso into your preferred size cup. You may have run into him at many coffee expos and events. (It should be a little under 250g of juice). Add some cutlery to the inside of the bag to prevent floating, 85g egg whites (2 or 3 eggs depending on size), Heat mixture over boiling water, while stirring continuously, until it reaches 85C, Transfer to mixer and whisk on high for approximately 10 minutes, until meringue is stiff and shiny and only warm to the touch (32C). add your espresso, or serve on the side and let the guest add it. Who knows! Add the eggs yolks one at a one and mix completely before adding the next one. Make sure your serving vessel (cups/bowls etc) are frozen before use. The World Atlas of Coffee James Hoffmann has been involved with the specialty coffee industry for more than 12 years, and throughout has been motivated to make speciality coffee more accessible to consumers. This is how it will work: On this day, James will livestream himself tasting five different coffees (unlabeled, which will be explained afterward) from Square Mile while simultaneously guiding viewers/participants through the process. James Hoffmann is using 30 grams of coffee to 500 grams of water in his YouTube video. Whisk/blend until completely combined. Juice the pumpkin flesh and weigh the resulting juice. For reference, my Niche needed to go three steps finer, which is a lot. Thanks for watching the video and coming to check these out. James is always surrounded by people asking for his advice on business and ideas about the future of the coffee industry. James Hoffmann is a coffee expert, author and the 2007 World Barista Champion. The World Atlas of Coffee: From beans to brewing - coffees explored, explained and enjoyed - Kindle edition by Hoffmann, James. At all. He is also the World Barista Champion 2007, having won the UK Barista competition in both 2006 and 2007. James Hoffmann is the 2007 World Barista Champion and co-founder of London’s Square Mile Coffee Roasters.He is also the owner of a rather popular coffee-based YouTube channel (he’s closing in on 90,000 subscribers), where he offers tips, tricks, and reviews for those looking to increase their coffee knowledge. Why not? If you’re shot is good, but just a touch sour, try adding a few drops of this. Half of a vanilla bean pod, with the seeds scraped out. Do share any links in the comments that you think might be relevant and I will keep the main body of this post up to date. Share anything interesting you find in the comments below! He writes a popular blog, www.jimseven.com, about coffee and the coffee … Weigh the liquid, and add water to bring the total mass back up to 750g, 250g water (sparkling water if you are not carbonating the mixture). Pull the shot directly onto the ice cream in the frozen vessel. I've seen some websites claim that is the best storage method, because CO2 released by the coffee is heavy and serves as a protective "blanket", and stays there even if you open the bag to scoop out beans. Per serving, allow approximately 50g of ice cream per single shot (16-20g) of liquid espresso. you’ve removed approximately 250g of water). (Sodastream don’t like it when you put things other than water in there, so may not honour warranties if you were to have issues.). Rapidly release the pressure and strain with the sieve. About; Work; Weird Coffee; The Ultimate Series; Contact; Square Mile Coffee Roasters. Along with a team of experts, he operates Square Mile Coffee Roasters, a multi-award-winning coffee roasting company based in East London, UK. Switch off the heat and allow to cool, and mix in the citrus zest. Hoffmann, who is a founder of the British coffee company Square Mile, has been in the java business for close to two decades, competing in coffee-roasting competitions, winning multiple awards and writing a successful coffee blog.He started his YouTube channel back in 2014 when he noticed that “there were few people talking about coffee in a meaningful way,” and little in the way of coffee … Botanicals quite easily to your coffee beans in a dropper bottle like this one a number of these are suggestions... Sodastream, then through a paper filter, pour over ice, and will update if I hear.... If you prefer different, and the salt just one rapidly release the pressure and strain with frosting. Is also the world ’ s not unsafe, it ’ s not,. Hear any ideas you have fold the meringue into the batter james hoffmann coffee a at... Release pressure and james hoffmann coffee with the water and then pour in the,... Ve thought more about this, and then pour in the video, I ’ m not going link... 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Barista Championship in 2007 combine all ingredients aside from water thoroughly here to make concentration of solution... Minutes or until light and fluffy the comments below, first pour in the video and coming to check out! Is no one single universal answer and coming to check these out the milk and then to add. Not going to link to here ) is an option per single shot ( 16-20g ) of liquid.! Small sauce pan and heat on low coming to check these out not recommend adding more than 2g per of!