• 00:00 ☕ Introduction to Decaf Controversy

  • Decaffeinated coffee is a controversial topic.
  • Some are against decaf, considering it disappointing in most places.
  • Decaf drinkers are portrayed as top-tier coffee enthusiasts who appreciate coffee for its taste.

• 00:56 🌟 Decaf Potential and Coffee Exploration

  • Decaf can be as enjoyable as caffeinated coffee when done right.
  • Coffee's value extends beyond caffeine, exploring its taste, history, and making process.
  • The channel aims to find delight in various aspects of coffee.

• 01:25 🕰️ Decaf Disappointment Analysis

  • Discussion on why decaf is often disappointing.
  • Overview of historical decaf process initiated by Ludwig Roselius in 1905.
  • Mention of early marketing focusing on decaf as a healthier choice without benzene.

• 03:19 🔄 Decaffeination Processes Overview

  • Overview of three main decaffeination processes: organic solvents, water extraction (Swiss Water Process), and supercritical carbon dioxide.
  • Ethyl acetate replacing benzene in the solvent process.
  • Introduction to the Sugarcane Process and its popularity.

• 05:43 🏋️ Health and Fitness Advertisement

  • Brief ad for CoPilot fitness app emphasizing accountability, flexibility, and customization.
  • Personal experience with CoPilot's impact on making exercise a sustainable part of life.
  • Offer for a 14-day free trial and 20% off the first month for viewers.

• 06:41 🧪 Shift to Ethyl Acetate and Sugarcane Process

  • Transition from dichloromethane to ethyl acetate in decaffeination.
  • Sugarcane Process as a popular decaf method.
  • Ethical considerations regarding the use of chemicals in decaffeination.

• 08:36 🤔 Water Extraction - Swiss Water Process

  • Explanation of the Swiss Water Process involving green coffee extract.
  • Repeated decaffeination cycles using green coffee extract.
  • Positive perception of water-based decaffeination methods.

• 09:35 💨 Supercritical Carbon Dioxide Process

  • Introduction to the supercritical carbon dioxide decaffeination process.
  • Explanation of carbon dioxide's unique properties and its application in decaffeination.
  • Public acceptance of CO2 as a decaffeination method.

• 10:33 ☕ Decaffeinated Coffee Caffeine Content

  • Discussion on the caffeine content of decaffeinated coffee.
  • EU legislation's definition of decaffeination with up to 0.3% caffeine by weight.
  • Explanation of the caffeine meter and its application to decaf espresso.

• 12:57 🌿 Polyphenols and Health Benefits

  • Polyphenols in decaf as potential health benefits.
  • Mention of a podcast on polyphenols' importance for gut health.
  • Theoretical advantages of decaf – great taste, polyphenols without caffeine downsides.

• 13:54 🔄 Impact of Decaf Process on Coffee Beans

  • Disruption caused by the decaf process, making coffee beans more porous.
  • Visual comparison of Swiss Water Processed and ethyl acetate processed decaf coffee beans.
  • Roasting challenges and appearance differences in decaffeinated coffee.

• 15:48 🕰️ Freshness and Decaf Quality

  • Importance of freshness in decaf coffee due to increased porosity.
  • The negative impact of air on decaf coffee, leading to faster staling.
  • Cafes' varying commitment to decaf freshness and consumer awareness.

• 17:16 🏡 Making Great Decaf at Home

  • Emphasis on buying great decaf from a roaster that cares about its decaf.
  • Recommendations for freezing decaf to maintain freshness.
  • Addressing challenges in finding high-quality decaf in cafes and potential solutions.

• 18:44 ☕ [Finding Quality Decaf]

  • Passionate roasters can produce excellent decaf.
  • Join online coffee communities for recommendations and experiences.
  • Well-roasted, well-sourced, and well-processed decaf is enjoyable, but freshness is crucial.

• 19:12 🔄 [Key Tips for Enjoyable Decaf]

  • Look for roasters proud and excited about their decaf.
  • Quality decaf requires proper sourcing, roasting, and processing.
  • Freshness is crucial, and brewing may differ from other coffees.

• 19:41 ☕ [Decaf Enjoyment Ritual]

  • Drinking well-made decaf can be a delightful ritual.
  • Brewing decaf around 3 o'clock is a practice at the studio.
  • Despite challenges, decaf can be a lovely experience for those who appreciate coffee.

• 20:09 🗣️ [Engaging with Viewers]

  • Encourages viewers to share decaf recommendations and experiences in the comments.
  • Asks for feedback on potential future content related to the decaf process.
  • Expresses gratitude to CoPilot for sponsoring the video.

James' n=1 experiment did not reproduce the results of the study. Plus for him eating protein before carbs reduced the spike.

Start w/ putting boiling water in pot BEFORE you start to brew or heat the pot.

10 to 1, water to coffee; add filter (aeropress if it fits)

Once sputtering starts--STOP brewing--put under cold water.

Grind?? Words..."Fine aeropress"

Lighter roasts, fill to just below safety valve to maximize extraction
Darker roasts, fill less

medium, consistent heat, watch liquid coming out, drop heat to but keep liquid flowing as same rate.

If resulting coffee (90 sec brew of 18 grams coffee) is too sour, the grind needs to go finer. If coffee is bitter, the grind needs to go coarser.

The Ninja Creami: https://www.ninjakitchen.com/ice-crea...
The Ninja Creami* (affiliate link): https://geni.us/NinjaCreami

@Chris Young's video on the Ninja Creami: https://youtu.be/HCJsaPefl1c
The @ChefSteps recipe that inspired my version: https://www.chefsteps.com/activities/...
My guide to a V60 recipe: https://youtu.be/AI4ynXzkSQo

My coffee ice cream recipe:
120g sugar
5.5g salt
1g lambda carrageenan (can be swapped for another thickener of your choice)
1g locust bean gum
100g filtered water
400g of brewed coffee (at 70g/L) or 400g of cold brew instead, if preferred
30g cocoa butter
2g cocoa powder
10g cherry syrup (could be substituted for another fruit syrup of your choice, depending on the coffee...)

Process:
• Mix together the dry ingredients: sugar, salt, lambda carrageenan, and locust bean gum.
• Combine these with 100mls of water in a saucepan and bring to a boil to dissolve. Simmer and whisk for 3 minutes, then remove from the heat.
• Brew 500g of coffee using a paper filter (400g for the recipe, the remaining as a treat for you).
• Into a blender, combine the gelled syrup (your initial 4 dry ingredients dissolved into water) with a good splash† of your coffee, 30g cocoa butter, 2g of cocoa powder, and 10g of cherry syrup.
• Blend for less than minute to combine, then add the rest of your coffee and blend until completely mixed.
• Chill the mixture in an ice bath until cool. Then it’s either ready to be churned with a traditional ice cream machine or transferred into your freezer if you’re using the Ninja Creami. For the Ninja, it’ll be ready to turn into ice cream after being in the freezer for 24 hours. Enjoy!

Pastry chef here: I've been playing with the Creami for a bit now, and there's an essential point that James sort of glosses over in the video.

Adding fat to an ice-cream base is hard: it's mostly water, so if the fat's not perfectly emulsified, it will congeal into tiny solid droplets that will give a greasy feeling to the ice cream and stick to the roof of your mouth. I've had ices where you could literally scrape the fat off your tongue with a spoon.

In the video, James does not need to worry about this because he's using a powerful blender that will emulsify anything: if all you have is a cheap blender, or a stick blender, or (may Chris Young help you) nothing, you need to work hard at getting a proper emulsion.

This also applies to adding powdered ingredients (like the cocoa powder: better to boil it with the rest of the dry stuff), chocolate (any kind), oils, and dairy fat (boiled cream may split, etc).

Also, James, you've said plenty of relatable stuff on this channel over the years but at "I've wanted a PacoJet for like a decade" I may have shouted at my phone in agreement.

Perfect Salad
2 days ago (edited)
When I was in construction, my coworker bought one of these and it was awesome. When we brought it out, people did indeed think it was weird...for all of 3 seconds and then asked if we could make them a cup. At one point in turned into a game of "where is the weirdest place we can make coffee?". 35 feet in the air in warehouse joists, on a moving forklift, in the middle of a job site meeting, in traffic, etc.

Self control was the hardest part. We hadn't had unfettered access to coffee before and I ended up drinking so much that

I could see 3 days into the future and communicate with bees.

It also upped my cigarette consumption because waiting for a cup to brew was the best excuse for a 5 minute break. So I did the healthy thing and quit construction and cigarettes.

To really answer your question: Novelty. That's about it. I've also used regular plug-in cheapo coffee makers and they were way better but not as fun.

Little's Colombian wins