0 00:00:00.000 --> 00:00:01.725 Why did you choose this mesh? 1 00:00:01.725 --> 00:00:02.325 The fines! 2 00:00:02.325 --> 00:00:03.775 When people think about the fines 3 00:00:03.775 --> 00:00:06.675 They say it tastes either bitter or dry 4 00:00:06.675 --> 00:00:08.175 But it actually makes the taste smoother 5 00:00:08.175 --> 00:00:10.525 AHNSTAR 6 00:00:10.525 --> 00:00:12.175 Hello Garam! 7 00:00:12.175 --> 00:00:14.875 (Brazilian Brewers Cup Champion) My name is Um Garam and I'm from Brazil 8 00:00:14.875 --> 00:00:17.325 I won the third place at 2023 World Brewers Cup 9 00:00:17.325 --> 00:00:19.875 Let me add some more to that, in case someone doesn't know this 10 00:00:19.875 --> 00:00:21.425 He is a second generation immigrant, living in Brazil 11 00:00:21.425 --> 00:00:24.275 And he won a Brazilian brewing competition as the national representative 12 00:00:24.275 --> 00:00:25.625 And this wasn't your first time, right? 13 00:00:25.625 --> 00:00:26.875 No, that was my second time 14 00:00:26.875 --> 00:00:29.675 On my first time, I wasn't the champion, I came second 15 00:00:29.675 --> 00:00:31.675 (Due to COVID) The Brazilian champion canceled World Brewers Cup 16 00:00:31.675 --> 00:00:33.725 And that's why I went to Milan to compete 17 00:00:33.725 --> 00:00:34.975 And what has become a topic of conversation this time is that 18 00:00:34.975 --> 00:00:36.325 Your little brother, 19 00:00:36.325 --> 00:00:39.125 Boram has won the World Barista Championship 20 00:00:39.125 --> 00:00:42.425 And Garam, you won the third place at WBrC 21 00:00:42.425 --> 00:00:45.075 And your father owns a coffee farm 22 00:00:45.075 --> 00:00:47.725 My father started the farm in 2009 23 00:00:47.725 --> 00:00:48.924 He owns two farms 24 00:00:48.924 --> 00:00:50.624 When did your coffee journey begin, Garam? 25 00:00:50.624 --> 00:00:52.074 For me, since 2015 26 00:00:52.074 --> 00:00:55.974 My brother and I never intended to work in this coffee-related field 27 00:00:55.974 --> 00:00:57.724 I began because I thought it'd be fun 28 00:00:57.724 --> 00:01:00.474 In fact, before we started our Um Coffee Co., 29 00:01:00.474 --> 00:01:02.774 We decided to start by sending out our team of baristas 30 00:01:02.774 --> 00:01:03.774 To a competition 31 00:01:03.774 --> 00:01:06.824 After three years of doing that, without much result 32 00:01:06.824 --> 00:01:10.274 My brother and I decided to compete ourselves; that's how it began 33 00:01:10.274 --> 00:01:12.124 (For the barista team) it wasn't too bad 34 00:01:12.124 --> 00:01:12.824 (The best result was) the third place 35 00:01:12.824 --> 00:01:14.924 For 2023 WBrC 36 00:01:14.924 --> 00:01:16.224 I practiced around 300 times for it 37 00:01:16.224 --> 00:01:17.324 I'm very excited 38 00:01:17.324 --> 00:01:20.224 So before you do the extraction using your presentation recipe 39 00:01:20.224 --> 00:01:21.274 I need a comparison 40 00:01:21.274 --> 00:01:23.024 So please give us one of 41 00:01:23.024 --> 00:01:25.074 A daily recipe that our subscribers can try 42 00:01:25.074 --> 00:01:28.824 And then using the same coffee, please pull a shot using 43 00:01:28.824 --> 00:01:30.224 The routine, instruments and recipe you used for the competition 44 00:01:30.224 --> 00:01:31.974 I think it'll be great if we can compare both 45 00:01:31.974 --> 00:01:34.824 Could we see the daily recipe first? 46 00:01:34.824 --> 00:01:41.274 [Barista Um Garam's daily recipe] 15g coffee, 240g water for pour over (around 1:16 ratio), water temperature at around 94°C 47 00:01:41.274 --> 00:01:43.074 This is my every day morning coffee 48 00:01:43.074 --> 00:01:44.124 And when I make coffee for someone else 49 00:01:44.124 --> 00:01:45.074 This is the recipe I use 50 00:01:45.074 --> 00:01:48.174 I will use Geisha which was used in this year's WBrC 51 00:01:48.174 --> 00:01:49.824 It's been trending a lot lately 52 00:01:49.824 --> 00:01:52.724 It's Janson Geisha Natural Anaerobic 48hr fermentation 53 00:01:52.724 --> 00:01:54.124 For hand grinders, people usually use 54 00:01:54.124 --> 00:01:56.324 Comandante or 1zpresso 55 00:01:56.324 --> 00:01:58.374 I personally use 1zpresso a lot 56 00:01:58.374 --> 00:02:02.524 It's easier to grind with the longer handle on 1zpresso 57 00:02:02.524 --> 00:02:08.874 Rinsing the filter to remove the taste of the paper 58 00:02:10.374 --> 00:02:12.174 Oh, it's very quick 59 00:02:12.874 --> 00:02:15.424 It's been around 9 days since this was roasted 60 00:02:15.424 --> 00:02:21.424 Janson Geisha has an excellent berry and floral note 61 00:02:21.424 --> 00:02:23.674 (Using the guide for Unspecialty grind) 62 00:02:23.674 --> 00:02:26.073 Around 1,000 micron for grinding size 63 00:02:26.073 --> 00:02:28.823 (Competition for the best coffee grown in Panama) This is, at Best of Panama 64 00:02:28.823 --> 00:02:29.823 It won the third place 65 00:02:29.823 --> 00:02:31.773 In order to select this coffee 66 00:02:31.773 --> 00:02:32.923 I visited Panama this year 67 00:02:32.923 --> 00:02:35.723 And I did cupping for around 100 kinds 68 00:02:35.723 --> 00:02:37.073 To find this coffee 69 00:02:37.073 --> 00:02:38.673 What were you looking for among those 100? 70 00:02:38.673 --> 00:02:42.223 Coffee with a strong floral and fruity note for the world competition 71 00:02:42.223 --> 00:02:44.073 Classic Geisha is pretty much the same 72 00:02:44.073 --> 00:02:45.723 But this was a little different 73 00:02:45.723 --> 00:02:46.923 Because it had a strong sweet note 74 00:02:46.923 --> 00:02:48.373 Let's do the extraction 75 00:02:48.373 --> 00:03:02.923 Blooming 60g 76 00:03:02.923 --> 00:03:04.823 First extraction until we hit 60g 77 00:03:04.823 --> 00:03:07.123 And for the second pour over, we go until 140g 78 00:03:07.123 --> 00:03:09.923 And finally, until 240g 79 00:03:09.923 --> 00:03:23.173 First round of extraction 80g 80 00:03:23.173 --> 00:03:39.823 Second round of extraction 100g 81 00:03:39.823 --> 00:03:43.373 Extract for around 2 minutes~ 2 minutes and 10 seconds 82 00:03:43.373 --> 00:03:45.773 It's been around 2 minutes, and it seems almost over 83 00:03:47.723 --> 00:03:50.973 Stirring three times back and forth 84 00:03:50.973 --> 00:03:53.173 You used 15g of coffee and 60g of pour over 85 00:03:53.173 --> 00:03:55.923 There is a difference between the double(30g) and 60g 86 00:03:55.923 --> 00:03:58.623 When it's the double the amount, the coffee doesn't get 100% soaked 87 00:03:58.623 --> 00:04:00.323 But with 60g, everything gets soaked 88 00:04:07.522 --> 00:04:08.372 Such a clean finish 89 00:04:08.372 --> 00:04:10.822 It's like a luxury rose as well 90 00:04:10.822 --> 00:04:13.022 And a hint of citrus too, there's a variety 91 00:04:13.022 --> 00:04:16.172 Many people say that this doesn't taste like a natural 92 00:04:16.172 --> 00:04:18.622 But a washed one is something I heard quite often 93 00:04:18.622 --> 00:04:20.472 This recipe is great as it is 94 00:04:20.472 --> 00:04:25.572 [Barista Um Garam's WBrC recipe] But I wonder how different it will be with the recipe for the championship 95 00:04:25.572 --> 00:04:28.272 It seems that the grinder size has changed 96 00:04:28.272 --> 00:04:31.072 I blend coffee and use two kinds 97 00:04:31.072 --> 00:04:32.272 So I make it coarser 98 00:04:32.272 --> 00:04:33.872 So it will be blended coffee this time? 99 00:04:33.872 --> 00:04:34.372 That's right 100 00:04:34.372 --> 00:04:37.622 Firstly, I set it up with the HARIO W60 mesh filter 101 00:04:37.622 --> 00:04:39.822 Most people use paper filters first 102 00:04:39.822 --> 00:04:41.572 But when I participated in the competition this time, 103 00:04:41.572 --> 00:04:42.822 I used it for the second extraction 104 00:04:42.822 --> 00:04:44.522 Why did you choose this mesh? 105 00:04:44.522 --> 00:04:45.122 The fines! 106 00:04:45.122 --> 00:04:46.722 Did you want to keep the coffee fines? 107 00:04:46.722 --> 00:04:50.372 The fines are not filtered through the mesh, so it goes through the extraction 108 00:04:50.372 --> 00:04:52.872 Then when you drink it, it ruins that clean taste 109 00:04:52.872 --> 00:04:55.722 So people don't use it much because it has a negative nuance 110 00:04:55.722 --> 00:04:57.172 When people think about the fines 111 00:04:57.172 --> 00:05:00.622 They say it tastes either bitter or dry 112 00:05:00.622 --> 00:05:08.272 Using coffee fines to extract a smooth texture, body, and sweetness 113 00:05:08.272 --> 00:05:10.672 Actually, using paper filters at the beginning 114 00:05:10.672 --> 00:05:12.972 And not using it at the end had a better flavor 115 00:05:12.972 --> 00:05:14.972 But if you use paper filters until the end, 116 00:05:14.972 --> 00:05:16.372 The fines are almost gone and 117 00:05:16.372 --> 00:05:18.222 The taste of coffee goes completely bad 118 00:05:18.222 --> 00:05:20.322 So it took me a while to make this recipe 119 00:05:20.322 --> 00:05:21.772 So you can buy this on HARIO, right? 120 00:05:21.772 --> 00:05:27.022 (Filters included with the W60 dripper, can't purchase it separately) 121 00:05:27.022 --> 00:05:29.372 I tested the HARIO V60 metal dripper, 122 00:05:29.372 --> 00:05:32.872 The Brewista dripper and lots of cone-shaped drippers 123 00:05:32.872 --> 00:05:35.172 But HARIO V60 had the best result 124 00:05:35.172 --> 00:05:36.272 Is there a reason why you use a metal one? 125 00:05:36.272 --> 00:05:40.921 Use metal drippers for temperature maintenance 126 00:05:40.921 --> 00:05:42.071 What was the worst? 127 00:05:42.071 --> 00:05:43.421 Glass! 128 00:05:43.421 --> 00:05:47.121 [World’s 3rd Best Recipe of Barista Um Garam] 20g coffee, 280g water pour over (approximate ratio is 1:14) 129 00:05:47.121 --> 00:05:51.071 Colombia La Esperanza Laurina Natural 6g Panama Janson Geisha Natural Anaerobic 48h 14g 130 00:05:51.071 --> 00:05:52.771 The reason for blending two kinds of coffee is 131 00:05:52.771 --> 00:05:56.271 That Geisha has flowery and fruity nuances and 132 00:05:56.271 --> 00:05:59.971 And for Laurina, is to enhance the sweetness 133 00:05:59.971 --> 00:06:02.971 (Low caffeine coffee) Plus, Laurina has low caffeine 134 00:06:02.971 --> 00:06:06.571 So I was able to use a slightly finer grind size 135 00:06:06.571 --> 00:06:09.171 Is it because the caffeine content is low, even if the grind size is finer, 136 00:06:09.171 --> 00:06:11.371 You could control the bitter taste in the second half a little more? 137 00:06:11.371 --> 00:06:12.171 That's right 138 00:06:12.171 --> 00:06:14.421 Plus, the finer the grind size of Laurina, 139 00:06:14.421 --> 00:06:17.021 The sweeter and more acidic it can be 140 00:06:17.021 --> 00:06:19.421 I saw quite a bit of Laurina in this year's competition 141 00:06:19.421 --> 00:06:20.821 I think for professional baristas 142 00:06:20.821 --> 00:06:22.971 After tasting plenty of coffee 143 00:06:22.971 --> 00:06:24.521 They end up using similar coffee 144 00:06:24.521 --> 00:06:26.321 You know how we pick beans from all over the world 145 00:06:26.321 --> 00:06:29.421 But it is almost the same in the final..lol 146 00:06:29.421 --> 00:06:31.221 Love the sweetness in this one 147 00:06:31.221 --> 00:06:33.421 When my brother participated in Melbourne last year (2022WBC) 148 00:06:33.421 --> 00:06:36.821 He used Laurina for all his espresso, milk beverages, and for the signature drink 149 00:06:36.821 --> 00:06:38.271 So since then, I've checked 150 00:06:38.271 --> 00:06:40.671 How much of that coffee can be extracted 151 00:06:40.671 --> 00:06:42.271 And I used that at the Brewers Cup 152 00:06:42.271 --> 00:06:45.271 Usually when blending, we grind it all together 153 00:06:45.271 --> 00:06:47.221 But I layered them 154 00:06:47.221 --> 00:06:49.571 I added Laurina first, then topped it with Geisha 155 00:06:49.571 --> 00:06:51.371 I used to blend it together 156 00:06:51.371 --> 00:06:52.421 But it didn’t taste the way I wanted it to 157 00:06:52.421 --> 00:06:53.671 And that made me came up with the idea 158 00:06:53.671 --> 00:06:55.321 What it would taste like when it's layered? 159 00:06:55.321 --> 00:06:56.521 So that’s how it all started 160 00:06:56.521 --> 00:06:57.621 I also tried testing it the other way around 161 00:06:57.621 --> 00:06:58.721 It tastes completely different 162 00:06:58.721 --> 00:07:01.421 I previously explain a bit about coffee fines 163 00:07:01.421 --> 00:07:03.871 When comparing Comandante to different brands, 164 00:07:03.871 --> 00:07:06.971 The 1zpresso grinder results in a little more fines 165 00:07:06.971 --> 00:07:08.271 They’re definitely coarser 166 00:07:08.271 --> 00:07:11.871 The sweetness will mostly be from sugar or Guava 167 00:07:11.871 --> 00:07:14.171 There is a very subtle and light sweet scent to it 168 00:07:14.171 --> 00:07:15.871 (Checking the grind size) 169 00:07:15.871 --> 00:07:16.970 (About 1,200 micron) 170 00:07:16.970 --> 00:07:18.820 It’s become about 200 microns larger than before 171 00:07:18.820 --> 00:07:20.470 The reason behind using coarser grind is 172 00:07:20.470 --> 00:07:21.370 The flat bottom 173 00:07:21.370 --> 00:07:28.570 [Coarser grind coffee fines] Smooth texture, good body, and sweetness 174 00:07:28.570 --> 00:07:34.620 [Fine grind coffee fines] Bitter and dry taste 175 00:07:34.620 --> 00:07:37.170 That’s why I had no choice but to keep it coarse 176 00:07:37.170 --> 00:07:39.520 (Flattening the coffee) 177 00:07:39.520 --> 00:07:40.770 Janson Geisha also has the same grind size, right? 178 00:07:40.770 --> 00:07:42.420 A little coarser 179 00:07:45.620 --> 00:07:50.170 (About 1,380 micron) 180 00:07:50.170 --> 00:07:53.320 (Similar grind size for French Press) 181 00:07:53.320 --> 00:07:55.070 When we just look at, it’s almost the same 182 00:07:55.070 --> 00:07:57.870 The second one also has to be flat 183 00:07:57.870 --> 00:08:06.620 Total extracted amount 1st extraction(100g, 96°C) / 2nd extraction(100g, 96°C) / 3rd extraction(80g, 94°C) 184 00:08:06.620 --> 00:08:10.070 A high temperature(96°C) was used for blooming and the first extraction, in order to enhance the flavor 185 00:08:10.070 --> 00:08:17.370 After the 2nd extraction, a low temperature(94°C) was used in order to lower the extraction ability 186 00:08:17.370 --> 00:08:19.570 (Sibarist filter) A different filter is prepared this time 187 00:08:19.570 --> 00:08:21.770 Does the Sibarist filter have a bigger hole? 188 00:08:21.770 --> 00:08:24.120 If you use a regular filter like this HARIO one, 189 00:08:24.120 --> 00:08:25.520 The fines get stuck here a lot 190 00:08:25.520 --> 00:08:29.720 The Sibarist filter allows more fines to go through because of its bigger hole 191 00:08:29.720 --> 00:08:32.470 And most people rinse their filters 192 00:08:32.470 --> 00:08:33.270 But you don’t have to do that with the Sibarist filters 193 00:08:33.270 --> 00:08:34.720 The results are similar, whether you rinse the filter or not 194 00:08:34.720 --> 00:08:51.520 Blooming 100g 195 00:08:51.520 --> 00:08:58.519 After 45 seconds, put on the filter 196 00:08:58.519 --> 00:09:00.019 Wait until 1 minute 20 seconds 197 00:09:00.019 --> 00:09:02.869 I’m letting the blooming process last longer on purpose 198 00:09:02.869 --> 00:09:05.219 So that I can extract a lot of the coffee oil 199 00:09:05.219 --> 00:09:19.969 First round of extraction 100g 200 00:09:19.969 --> 00:09:23.469 The final extraction starts at 2:05 mark 201 00:09:23.469 --> 00:09:30.519 Center pour carefully with water at 94°C 202 00:09:30.519 --> 00:09:44.319 Second round of extraction 80g 203 00:09:44.319 --> 00:09:46.619 Total extraction time, 2 minutes 40 seconds 204 00:09:46.619 --> 00:09:47.969 It goes through the mesh filter 205 00:09:47.969 --> 00:09:49.219 And then the paper filter 206 00:09:49.219 --> 00:09:51.569 Before it falls into the server, so it takes some time 207 00:09:51.569 --> 00:09:52.869 So we wait a bit longer 208 00:09:52.869 --> 00:09:55.369 It's not over when there is no more water in the dripper 209 00:09:55.369 --> 00:09:56.669 Extraction without a paper filter 210 00:09:56.669 --> 00:09:59.819 Will have 95% of the fines into the server 211 00:09:59.819 --> 00:10:01.269 And the rest 5% on the paper filter 212 00:10:01.269 --> 00:10:04.519 All the fines that can pass through the mesh filter will do so 213 00:10:04.519 --> 00:10:05.819 So what's the purpose of the paper filter? 214 00:10:05.819 --> 00:10:08.869 The second filter is for the cleaner finish to the taste 215 00:10:08.869 --> 00:10:10.719 Only using the mesh filter 216 00:10:10.719 --> 00:10:12.319 Will create bitterness 217 00:10:12.319 --> 00:10:15.219 According to you, Garam, the fines that improve the coffee 218 00:10:15.219 --> 00:10:16.819 Will be taken with the first pour 219 00:10:16.819 --> 00:10:18.869 And starting with the second pour, you no longer need these fines 220 00:10:18.869 --> 00:10:20.669 And that's why you use another filter 221 00:10:20.669 --> 00:10:22.169 When you look at the glass after the extraction 222 00:10:22.169 --> 00:10:25.419 There's as much fine as when you use a French press 223 00:10:25.419 --> 00:10:26.669 So people wonder here 224 00:10:26.669 --> 00:10:28.769 Why there's so much fine left in the glass 225 00:10:28.769 --> 00:10:29.919 And that's when I start to explain the reason 226 00:10:29.919 --> 00:10:32.268 You added 100g of water for the first blooming 227 00:10:32.268 --> 00:10:33.968 Which is a lot of water 228 00:10:33.968 --> 00:10:37.068 Usually, we double the blooming for 30~40 seconds 229 00:10:37.068 --> 00:10:40.018 But the reason I used 100g for the competition was because 230 00:10:40.018 --> 00:10:41.118 (V60 pouring area / mesh filter pouring area) There's a lot of space 231 00:10:41.118 --> 00:10:45.218 And also the pouring needs to be quick and even, so that's why I did that 232 00:10:45.218 --> 00:10:49.718 The second reason is, to extract coffee oil and to extract more, I pour more water 233 00:10:49.718 --> 00:10:51.268 (Pouring in a circle) It's usually a spiral motion 234 00:10:51.268 --> 00:10:53.368 But you use an outward spiral motion 235 00:10:53.368 --> 00:10:54.618 What's the reason behind that? 236 00:10:54.618 --> 00:10:57.668 To distribute the water more quickly to the coffee 237 00:10:57.668 --> 00:10:58.268 That's why I pour on the whole surface 238 00:10:58.268 --> 00:11:05.368 The same reason as for the 100g blooming, the unique pouring style is used 239 00:11:05.368 --> 00:11:06.368 I even tested it out 240 00:11:06.368 --> 00:11:08.218 Between the regular pour and the outward spiral motion 241 00:11:08.218 --> 00:11:09.818 And the latter was much better 242 00:11:09.818 --> 00:11:13.118 (Stirring three times back and forth) 243 00:11:13.118 --> 00:11:15.118 I also see fines when he pours this coffee 244 00:11:15.118 --> 00:11:16.418 - Cheers... - Cheers? 245 00:11:21.818 --> 00:11:22.618 So different, isn't it? 246 00:11:22.618 --> 00:11:23.918 So different 247 00:11:23.918 --> 00:11:25.868 There's so much more sweetness 248 00:11:25.868 --> 00:11:26.868 Woah, this is good 249 00:11:26.868 --> 00:11:28.718 That Geisha from before was also good but 250 00:11:28.718 --> 00:11:29.868 This one is Geisha 251 00:11:32.068 --> 00:11:33.618 Wow… it’s better now that it’s cooled down 252 00:11:33.618 --> 00:11:36.018 Even though it got cold, there's no negative notes 253 00:11:36.018 --> 00:11:37.568 It taste so clean 254 00:11:37.568 --> 00:11:41.118 And it feels like drinking a berry-forward washed coffee 255 00:11:41.118 --> 00:11:44.068 A coffee like this usually lacks sweetness 256 00:11:44.068 --> 00:11:45.568 And because of the lack of sweetness 257 00:11:45.568 --> 00:11:47.768 I think that's why the fruity scent 258 00:11:47.768 --> 00:11:49.418 Comes off much more stronger 259 00:11:49.418 --> 00:11:53.118 But for this, the Laurina totally compensates for that lack of sweetness 260 00:11:53.118 --> 00:11:56.718 The floral and fruity scent of the Geisha Natural explodes in your mouth 261 00:11:56.718 --> 00:11:58.968 And then the sweetness complements that right in the middle 262 00:11:58.968 --> 00:12:02.668 Clean coffee tastes without bitterness despite the fines 263 00:12:02.668 --> 00:12:05.068 Even though there’s a lot of fines, it’s super soft 264 00:12:05.068 --> 00:12:08.167 The final taste feels like dipping your tongue in sugar 265 00:12:08.167 --> 00:12:09.067 It feels a lot like that 266 00:12:09.067 --> 00:12:11.967 You’re not number three in the world for nothing… lol 267 00:12:11.967 --> 00:12:15.667 I think the message from the start to finish is 268 00:12:15.667 --> 00:12:16.817 The coffee fines 269 00:12:16.817 --> 00:12:18.617 Most baristas 270 00:12:18.617 --> 00:12:21.317 Don’t think positively about fines 271 00:12:21.317 --> 00:12:23.317 I expressed the same message at the competition 272 00:12:23.317 --> 00:12:26.567 I showed that if you use it well, coffee fines can contribute to elevating the taste 273 00:12:26.567 --> 00:12:28.867 (Bonus Clip) You’ve given us a variety of ideas 274 00:12:28.867 --> 00:12:31.217 If you try making this at home and try it 275 00:12:31.217 --> 00:12:33.917 I think it can be an additional way to enjoy coffee 276 00:12:33.917 --> 00:12:35.417 Please come back to show again next time if you get a chance 277 00:12:35.417 --> 00:12:37.217 Of course, I would love to come back