Coffee Taste Review: The Introduction

[00:00:04] You're listening to Casual Talk Radio, where common sense is still the norm.

[00:00:10] Whether you're a new or long-time listener, we appreciate you joining us today.

[00:00:14] Visit us at CasualTalkRadio.net.

[00:00:17] And now, here's your host, Leisner.

[00:00:21] Good morning on this Tuesday morning.

[00:00:24] We're starting up a new series.

[00:00:26] This is YouTube only audio at the moment.

[00:00:30] We might consider doing video.

[00:00:32] I figured it's not really necessary.

[00:00:34] The new series, Coffee Taste Review, I, Leisner at CasualTalkRadio.net, am somewhat of a coffee connoisseur.

[00:00:43] So I do partake in a vibe of coffees.

[00:00:47] I'm straight edged by the way.

[00:00:48] I don't drink any sort of alcoholic nothing.

[00:00:50] I don't do drugs.

[00:00:52] But coffee is one of my vices.

[00:00:55] There was a time when it was not, but it grew on me.

[00:00:58] When I was younger, much younger.

[00:01:00] This is the intro.

[00:01:02] So I'm laying the foundation.

[00:01:03] You're listening for the first time.

[00:01:05] But when I was younger, I used to have somewhat of a fetish for Irish cream, the creamer.

[00:01:10] So I would cream, you know, like three creams, Irish cream coffee that, you know, with regular coffee now.

[00:01:17] Unfortunately, my parents had a fetish for Folgers, which is absolutely disgusting.

[00:01:20] I'm sorry.

[00:01:21] Folgers Coffee is the worst coffee I think I've ever had outside of certain Starbucks brands.

[00:01:26] So there may be people that listen to the show who cringed at me saying that Starbucks is disgusting.

[00:01:32] Starbucks is disgusting.

[00:01:33] I don't know if you know this and there's a reason that Starbucks is disgusting.

[00:01:38] Coffee requires three main elements in order for it to really accentuate itself.

[00:01:45] Number one, your water.

[00:01:47] When I brew coffee, it's always bottled water unless it's some sort of filtered source that I have.

[00:01:53] So like I have a filtered spigot on my sink.

[00:01:56] If I were out of bottled water, I would use the filtered spigot. No problem.

[00:01:59] I will never use straight tap unless I have no and even then I remember when I was flat broke.

[00:02:06] I refused to do any sort of brewed coffee because I knew it was tap water.

[00:02:10] I refused to drink any sort of non bottled coffee.

[00:02:14] And if I had a little bit of money because I was mining cryptocurrency, I would buy bottled water to brew my coffee.

[00:02:20] That's how adamant I am that the quality of your water matters for your flavor of coffee,

[00:02:26] especially when you're doing straight hot brew versus French press.

[00:02:30] When you're talking bottled water then I think the Sonny's really good water for coffee brewing.

[00:02:36] I actually like Essencia, the pH water does really good.

[00:02:42] I'm okay with Fiji water.

[00:02:45] So the purity of the water matters too.

[00:02:48] It's not just like aqua panna, which is absolutely disgusting.

[00:02:51] I'm a bottled water connoisseur as well.

[00:02:53] Aquapanna is disgusting but the weird thing is Nestle Pure Life, which is the cheapest water I think you can buy bottled,

[00:02:59] tastes really, really good and really good for brewing water.

[00:03:03] The point is water should taste like nothing.

[00:03:06] I think that's where people get it wrong.

[00:03:07] Water shouldn't have really a taste.

[00:03:09] You shouldn't have a copper taste and you have to drink water cold.

[00:03:13] If you take your water and you make it cold and you drink it, there should be no aftertaste.

[00:03:18] There should be no bitterness.

[00:03:19] There should be no copper taste.

[00:03:21] Arrowhead, great example.

[00:03:22] Tastes like garbage.

[00:03:24] Aquapanna tastes like garbage.

[00:03:25] So on and such.

[00:03:26] So the means test is your water should taste like nothing.

[00:03:30] The reason you want your water to taste like nothing for brewing coffee

[00:03:33] is that you want the flavor of the coffee to be what dominates your taste buds.

[00:03:38] Now I also grind my own beans.

[00:03:41] I prefer to buy whole bean coffee and grind my whole beans fresh.

[00:03:45] Why?

[00:03:45] Because the pre-ground coffee has already lost some of its freshness.

[00:03:49] It's kind of like the old days of buying a car.

[00:03:51] The moment you drive it off the lot, it's already depreciated in the old days.

[00:03:55] Already depreciated, you know, $6000 in value.

[00:03:58] So when you have already cracked open the coffee beans

[00:04:02] and ground them to whatever consistency they've already lost a little bit of that freshness.

[00:04:07] The second problem with pre-ground coffee,

[00:04:09] if you're brewing your own coffee at home,

[00:04:12] your brewer wants a certain grit.

[00:04:16] By grit I'm talking about the coarseness of the coffee grinds.

[00:04:20] Some coffee brewers want it to be a fine ground.

[00:04:23] Some want it to be a coarse ground.

[00:04:25] Some don't care.

[00:04:26] Why does that matter?

[00:04:27] Because all that little sediment that's in the bottom of your cup

[00:04:31] if you buy coffee from say Burger King or from the gas station.

[00:04:35] The reason is because they're using fine ground coffee

[00:04:38] and they're not using the right filters or they're using no filters at all.

[00:04:42] So sediment gets into your coffee, it sinks to the bottom of your cup

[00:04:45] and it's absolutely disgusting but it also contributes to your stomach being upset when you consume it

[00:04:50] because some of it's floating in the actual coffee itself.

[00:04:53] So there's a multitude of techniques that I have perfected over time

[00:04:59] in order to get the cup of coffee that I need for my tastes.

[00:05:04] You might be one of those that's like,

[00:05:06] I love the sediment deep, deep and that's great.

[00:05:08] I'm saying for me, I like no sediment in the coffee.

[00:05:12] The water has to be pristine.

[00:05:15] The coffee is fresh ground beans if I can possibly do so.

[00:05:19] I brew it myself at home.

[00:05:21] Given all this now, the brewer I have don't exactly know what model it was.

[00:05:28] I can track it down and on a later episode when I start getting in the weeds

[00:05:31] I will share that in case you want to check it out.

[00:05:34] And maybe I'll do an after notes in the comment section of the video

[00:05:38] in case somebody's interested but it's a combination brewer and grinder

[00:05:43] and it's a brewer grinder.

[00:05:44] The brewer grinder isn't necessarily the best

[00:05:47] but I wanted the convenience of not having to manage a different grinder.

[00:05:50] Depending on what your preference is for your grind

[00:05:53] you might choose to get just a separate grinder versus a brewer

[00:05:58] because you want to control the, you know, if it's fine or coarse

[00:06:01] because of the way the brewer prefers to work.

[00:06:04] Most brewers like to have kind of a medium ground,

[00:06:09] not necessarily fine, not necessarily coarse.

[00:06:11] Flavor is enhanced by a fine ground, especially if you're doing espresso's

[00:06:17] but most regular coffee drinkers, a medium is going to work.

[00:06:21] Now the catch is you've got to figure out if you're like me

[00:06:24] you've got to figure out a way to get that sediment out of there.

[00:06:27] What I've done in this machine is I kind of flipped it around.

[00:06:32] I combined the techniques of a French press with the regular brewer

[00:06:36] in a way that the filter, and I'm happy to share the filters that I prefer

[00:06:40] they're called Hario filters, I think they're the best.

[00:06:43] The filter is placed over the mug

[00:06:47] and it's pre-moistened to help flow of the liquid

[00:06:51] placed over the mug so that the coffee brew just drops straight through

[00:06:55] filter takes out the sediment and all I'm left with is a regular coffee

[00:06:59] and then I use a strainer to get the rest out.

[00:07:01] So it's using the tricks that a French press does

[00:07:04] because a French press works very similar in that regard

[00:07:07] because this brewer does not support filters inside, it says it does

[00:07:11] but when you do that it overflows and creates a mess

[00:07:14] so I like to filter it after the fact

[00:07:17] so I don't have to do excessive cleanup.

[00:07:19] Your brewer might have a built-in filter thing

[00:07:22] there are two different types of filters

[00:07:24] there's the mesh filter, paper filter

[00:07:27] the problem with a mesh filter

[00:07:29] the mesh filter is still going to let sediment through

[00:07:33] the paper filter does not

[00:07:34] but the paper filter has to be bulky, it has to be large

[00:07:38] why? because of volume

[00:07:40] the volume of liquid coming through

[00:07:43] it has to be larger than what it would take

[00:07:44] versus the mesh that just lets stuff strain

[00:07:46] but you can never get a mesh that is fine enough

[00:07:50] to eliminate sediment

[00:07:52] so if you're picky like me about the sediment

[00:07:54] the mesh filter doesn't do you any good

[00:07:56] and you're going to have to do a paper filter

[00:07:58] nor should you combine paper and mesh filters

[00:08:01] because you've got two different resistances

[00:08:03] you've got a resistance on the mesh

[00:08:05] and a resistance on the paper filter

[00:08:06] which could cause a mess

[00:08:08] and I wouldn't want to see you spill all over your cabinet

[00:08:10] by the way I got one of these amazing absorbent mats

[00:08:13] underneath my brewer that works really well

[00:08:14] and has caught me and saved me on numerous occasions

[00:08:18] anyway, that's my story about how I prepare the coffee

[00:08:21] I'm very particular and picky about it

[00:08:24] so I like to take and go into deep details

[00:08:27] because you've got to think

[00:08:29] you're putting something in your body

[00:08:31] and it should be helpful and advantageous

[00:08:33] because coffee is normally antioxidant

[00:08:36] in nature but if you're adding all this other garbage

[00:08:39] in there with piss poor water

[00:08:41] literally piss poor water

[00:08:43] or you're doing sediment type deals

[00:08:46] or it's bad grounds or something else

[00:08:49] it's negating the benefit you should be getting

[00:08:52] from your coffee

[00:08:53] so I like to take it a different step

[00:08:55] and I have to go a little bit further

[00:08:57] that's my story

[00:08:58] this show is going to deep dive

[00:09:01] into different types of coffee from around the world

[00:09:05] some of it pre-grounds, some of it is whole bean

[00:09:08] and I'm going to share

[00:09:10] and recommend or not recommend

[00:09:12] different coffees just to copy it

[00:09:15] there are people out there that would swear

[00:09:17] that Folders is good freakin coffee

[00:09:19] it's not

[00:09:19] I'm sorry, it's absolutely disgusting

[00:09:22] in one of the episodes I will deep dive into

[00:09:24] why it's disgusting

[00:09:26] there are people out there that swear by Starbucks

[00:09:29] it's disgusting

[00:09:31] Starbucks is disgusting and I'll tell you here

[00:09:33] because it's just a quick

[00:09:35] Starbucks is disgusting because they over roast their beans

[00:09:38] I don't want to spend too much time in this episode about that

[00:09:40] I will talk about it in a different episode

[00:09:42] they over roast the beans

[00:09:44] it doesn't matter which of them

[00:09:45] it doesn't matter if it's breakfast

[00:09:46] it doesn't matter if it's pike

[00:09:47] it doesn't matter if it's Verona

[00:09:49] it doesn't matter

[00:09:49] they over roast the beans

[00:09:51] when you over roast the beans

[00:09:54] you're adding a smokiness

[00:09:56] to the flavor of the coffee that some people like

[00:09:58] I don't

[00:10:00] I like it to be smooth and mellow

[00:10:02] it should just roll straight down

[00:10:05] I shouldn't have to struggle

[00:10:06] I shouldn't be forced to add cream

[00:10:08] or any additive to the coffee

[00:10:10] in order to make it taste decent

[00:10:11] I should be able to drink it black if I choose to

[00:10:13] and it tastes decently okay

[00:10:15] that's not the way Starbucks works brother

[00:10:17] so I am more a fan of the smoother coffees

[00:10:21] low acidity coffees

[00:10:22] I can drink a dark let's say

[00:10:26] there's you know Seattle's best blend

[00:10:28] which Starbucks bought but Seattle's best blend

[00:10:30] they have really good coffees

[00:10:32] I believe it's the number four

[00:10:33] that was a really good one I used to drink

[00:10:35] when I was traveling on business

[00:10:37] but it was hard to get it whole being

[00:10:40] hardly ever because it was so good

[00:10:42] people were actually buying it out

[00:10:44] summary of everything in this episode

[00:10:46] this is an introduction to how I deal with coffee

[00:10:49] I'm not slouched to it

[00:10:51] I know my stuff on some coffee or business

[00:10:52] but I am I admit

[00:10:55] I am not like some of you that commute to work

[00:10:58] and you stop by McDonald's

[00:10:59] and get their disgusting coffee

[00:11:01] and yes it's disgusting

[00:11:03] it's disgusting now it didn't used to be

[00:11:06] McDonald's had a different coffee blend

[00:11:08] back in my day and it was better than the one they went to

[00:11:11] when they started changing the roast

[00:11:12] however the packaged beans are actually decent

[00:11:15] which is weird so I think it's just bad filters

[00:11:18] bad staff that don't pay attention to these things

[00:11:20] sometimes you get sediment at the bottom of the cup

[00:11:23] so it's disgusting because of the way they prep it

[00:11:25] not the coffee itself

[00:11:26] and I'll talk about that on one of these episodes

[00:11:28] would I evaluate those beans

[00:11:30] because I do want to get back and I have a craving for it anyway

[00:11:34] from the cafe so

[00:11:36] that's where we're at if you're interested in this one

[00:11:38] go ahead and subscribe

[00:11:40] set up for alerts

[00:11:41] do a like so you get recommendations for others

[00:11:44] that may be doing coffee connoisseurs

[00:11:45] you're going to find they're not close to me but I'm going to be digging into this one

[00:11:49] the first episode is going to come out probably this afternoon

[00:11:51] if not tomorrow

[00:11:53] around one of the decafs

[00:11:56] that I just bought a whole slew of different coffees

[00:11:58] that have samplers and I'm testing them out

[00:12:00] and then I've got my tried and true go-tos

[00:12:03] when I just need to get back in the groove

[00:12:05] I'll talk about those

[00:12:06] and then talk about the disgusting one, the pikes roast

[00:12:09] which is Starbucks

[00:12:10] and I'm just going to go episode by episode

[00:12:12] each episode would have a different coffee

[00:12:14] I'm going to mix it up between decaf and regular

[00:12:17] I'm not doing Folgers

[00:12:18] so don't ask

[00:12:20] but I'm doing these ones some of them are flavored

[00:12:22] some of them are not

[00:12:23] some of them are dark, some of them are light

[00:12:25] some of them are blonde

[00:12:26] they're different roasts, different levels

[00:12:28] different flavors, different styles

[00:12:30] different tastes, different worlds

[00:12:32] some of them have some unique flavors

[00:12:34] that you may never even thought was possible

[00:12:35] and I'll talk about those

[00:12:37] and I think I'm pretty good at describing the taste sensation

[00:12:40] that you can expect out of the coffee

[00:12:41] such that if you want to try it yourself

[00:12:43] I'll tell you exactly where to find these

[00:12:45] and you can give it a shot yourself and see

[00:12:47] and roll along with Leicester

[00:12:50] here at CasualTalkRadio.net

[00:12:51] as he helps you

[00:12:54] improve your coffee game

[00:12:56] because right now

[00:12:58] you're not close

[00:12:59] you're not there, you're not on the level

[00:13:01] that's why you're here

[00:13:02] you're here because you know your coffee sucks

[00:13:04] you're looking for something different

[00:13:05] come on, let's be honest with yourselves

[00:13:06] I want to help, I want to help

[00:13:08] and I think you'll find

[00:13:11] some of the ones that I think are

[00:13:13] absolute amaze

[00:13:15] sauce as the kids used to say I believe

[00:13:18] you'll try it

[00:13:19] and you'll be like well it kind of is

[00:13:21] but kind of not

[00:13:22] and then if you tweak things

[00:13:24] like how you prep it, how you filter it

[00:13:26] your water, the temperature of the water

[00:13:28] if you tweak these things you'll start getting

[00:13:30] that same flavor sensation

[00:13:32] you'll realize you've been doing it wrong all this time

[00:13:34] you'll come back hopefully give my credit

[00:13:36] of helping you get a better

[00:13:38] cup of coffee instead of disgusting sludge

[00:13:41] in the morning