Why did you choose this mesh?
The fines!
When people think about the fines
They say it tastes either bitter or dry
But it actually makes the taste smoother
AHNSTAR
Hello Garam!
(Brazilian Brewers Cup Champion) My name is Um Garam and I'm from Brazil
I won the third place at 2023 World Brewers Cup
Let me add some more to that, in case someone doesn't know this
He is a second generation immigrant, living in Brazil
And he won a Brazilian brewing competition as the national representative
And this wasn't your first time, right?
No, that was my second time
On my first time, I wasn't the champion, I came second
(Due to COVID) The Brazilian champion canceled World Brewers Cup
And that's why I went to Milan to compete
And what has become a topic of conversation this time is that
Your little brother,
Boram has won the World Barista Championship
And Garam, you won the third place at WBrC
And your father owns a coffee farm
My father started the farm in 2009
He owns two farms
When did your coffee journey begin, Garam?
For me, since 2015
My brother and I never intended to work in this coffee-related field
I began because I thought it'd be fun
In fact, before we started our Um Coffee Co.,
We decided to start by sending out our team of baristas
To a competition
After three years of doing that, without much result
My brother and I decided to compete ourselves; that's how it began
(For the barista team) it wasn't too bad
(The best result was) the third place
For 2023 WBrC
I practiced around 300 times for it
I'm very excited
So before you do the extraction using your presentation recipe
I need a comparison
So please give us one of
A daily recipe that our subscribers can try
And then using the same coffee, please pull a shot using
The routine, instruments and recipe you used for the competition
I think it'll be great if we can compare both
Could we see the daily recipe first?
[Barista Um Garam's daily recipe] 15g coffee, 240g water for pour over (around 1:16 ratio), water temperature at around 94°C
This is my every day morning coffee
And when I make coffee for someone else
This is the recipe I use
I will use Geisha which was used in this year's WBrC
It's been trending a lot lately
It's Janson Geisha Natural Anaerobic 48hr fermentation
For hand grinders, people usually use
Comandante or 1zpresso
I personally use 1zpresso a lot
It's easier to grind with the longer handle on 1zpresso
Rinsing the filter to remove the taste of the paper
Oh, it's very quick
It's been around 9 days since this was roasted
Janson Geisha has an excellent berry and floral note
(Using the guide for Unspecialty grind)
Around 1,000 micron for grinding size
(Competition for the best coffee grown in Panama) This is, at Best of Panama
It won the third place
In order to select this coffee
I visited Panama this year
And I did cupping for around 100 kinds
To find this coffee
What were you looking for among those 100?
Coffee with a strong floral and fruity note for the world competition
Classic Geisha is pretty much the same
But this was a little different
Because it had a strong sweet note
Let's do the extraction
Blooming 60g
First extraction until we hit 60g
And for the second pour over, we go until 140g
And finally, until 240g
First round of extraction 80g
Second round of extraction 100g
Extract for around 2 minutes~ 2 minutes and 10 seconds
It's been around 2 minutes, and it seems almost over
Stirring three times back and forth
You used 15g of coffee and 60g of pour over
There is a difference between the double(30g) and 60g
When it's the double the amount, the coffee doesn't get 100% soaked
But with 60g, everything gets soaked
Such a clean finish
It's like a luxury rose as well
And a hint of citrus too, there's a variety
Many people say that this doesn't taste like a natural
But a washed one is something I heard quite often
This recipe is great as it is
[Barista Um Garam's WBrC recipe] But I wonder how different it will be with the recipe for the championship
It seems that the grinder size has changed
I blend coffee and use two kinds
So I make it coarser
So it will be blended coffee this time?
That's right
Firstly, I set it up with the HARIO W60 mesh filter
Most people use paper filters first
But when I participated in the competition this time,
I used it for the second extraction
Why did you choose this mesh?
The fines!
Did you want to keep the coffee fines?
The fines are not filtered through the mesh, so it goes through the extraction
Then when you drink it, it ruins that clean taste
So people don't use it much because it has a negative nuance
When people think about the fines
They say it tastes either bitter or dry
Using coffee fines to extract a smooth texture, body, and sweetness
Actually, using paper filters at the beginning
And not using it at the end had a better flavor
But if you use paper filters until the end,
The fines are almost gone and
The taste of coffee goes completely bad
So it took me a while to make this recipe
So you can buy this on HARIO, right?
(Filters included with the W60 dripper, can't purchase it separately)
I tested the HARIO V60 metal dripper,
The Brewista dripper and lots of cone-shaped drippers
But HARIO V60 had the best result
Is there a reason why you use a metal one?
Use metal drippers for temperature maintenance
What was the worst?
Glass!
[World’s 3rd Best Recipe of Barista Um Garam] 20g coffee, 280g water pour over (approximate ratio is 1:14)
Colombia La Esperanza Laurina Natural 6g Panama Janson Geisha Natural Anaerobic 48h 14g
The reason for blending two kinds of coffee is
That Geisha has flowery and fruity nuances and
And for Laurina, is to enhance the sweetness
(Low caffeine coffee) Plus, Laurina has low caffeine
So I was able to use a slightly finer grind size
Is it because the caffeine content is low, even if the grind size is finer,
You could control the bitter taste in the second half a little more?
That's right
Plus, the finer the grind size of Laurina,
The sweeter and more acidic it can be
I saw quite a bit of Laurina in this year's competition
I think for professional baristas
After tasting plenty of coffee
They end up using similar coffee
You know how we pick beans from all over the world
But it is almost the same in the final..lol
Love the sweetness in this one
When my brother participated in Melbourne last year (2022WBC)
He used Laurina for all his espresso, milk beverages, and for the signature drink
So since then, I've checked
How much of that coffee can be extracted
And I used that at the Brewers Cup
Usually when blending, we grind it all together
But I layered them
I added Laurina first, then topped it with Geisha
I used to blend it together
But it didn’t taste the way I wanted it to
And that made me came up with the idea
What it would taste like when it's layered?
So that’s how it all started
I also tried testing it the other way around
It tastes completely different
I previously explain a bit about coffee fines
When comparing Comandante to different brands,
The 1zpresso grinder results in a little more fines
They’re definitely coarser
The sweetness will mostly be from sugar or Guava
There is a very subtle and light sweet scent to it
(Checking the grind size)
(About 1,200 micron)
It’s become about 200 microns larger than before
The reason behind using coarser grind is
The flat bottom
[Coarser grind coffee fines] Smooth texture, good body, and sweetness
[Fine grind coffee fines] Bitter and dry taste
That’s why I had no choice but to keep it coarse
(Flattening the coffee)
Janson Geisha also has the same grind size, right?
A little coarser
(About 1,380 micron)
(Similar grind size for French Press)
When we just look at, it’s almost the same
The second one also has to be flat
Total extracted amount 1st extraction(100g, 96°C) / 2nd extraction(100g, 96°C) / 3rd extraction(80g, 94°C)
A high temperature(96°C) was used for blooming and the first extraction, in order to enhance the flavor
After the 2nd extraction, a low temperature(94°C) was used in order to lower the extraction ability
(Sibarist filter) A different filter is prepared this time
Does the Sibarist filter have a bigger hole?
If you use a regular filter like this HARIO one,
The fines get stuck here a lot
The Sibarist filter allows more fines to go through because of its bigger hole
And most people rinse their filters
But you don’t have to do that with the Sibarist filters
The results are similar, whether you rinse the filter or not
Blooming 100g
After 45 seconds, put on the filter
Wait until 1 minute 20 seconds
I’m letting the blooming process last longer on purpose
So that I can extract a lot of the coffee oil
First round of extraction 100g
The final extraction starts at 2:05 mark
Center pour carefully with water at 94°C
Second round of extraction 80g
Total extraction time, 2 minutes 40 seconds
It goes through the mesh filter
And then the paper filter
Before it falls into the server, so it takes some time
So we wait a bit longer
It's not over when there is no more water in the dripper
Extraction without a paper filter
Will have 95% of the fines into the server
And the rest 5% on the paper filter
All the fines that can pass through the mesh filter will do so
So what's the purpose of the paper filter?
The second filter is for the cleaner finish to the taste
Only using the mesh filter
Will create bitterness
According to you, Garam, the fines that improve the coffee
Will be taken with the first pour
And starting with the second pour, you no longer need these fines
And that's why you use another filter
When you look at the glass after the extraction
There's as much fine as when you use a French press
So people wonder here
Why there's so much fine left in the glass
And that's when I start to explain the reason
You added 100g of water for the first blooming
Which is a lot of water
Usually, we double the blooming for 30~40 seconds
But the reason I used 100g for the competition was because
(V60 pouring area / mesh filter pouring area) There's a lot of space
And also the pouring needs to be quick and even, so that's why I did that
The second reason is, to extract coffee oil and to extract more, I pour more water
(Pouring in a circle) It's usually a spiral motion
But you use an outward spiral motion
What's the reason behind that?
To distribute the water more quickly to the coffee
That's why I pour on the whole surface
The same reason as for the 100g blooming, the unique pouring style is used
I even tested it out
Between the regular pour and the outward spiral motion
And the latter was much better
(Stirring three times back and forth)
I also see fines when he pours this coffee
- Cheers... - Cheers?
So different, isn't it?
So different
There's so much more sweetness
Woah, this is good
That Geisha from before was also good but
This one is Geisha
Wow… it’s better now that it’s cooled down
Even though it got cold, there's no negative notes
It taste so clean
And it feels like drinking a berry-forward washed coffee
A coffee like this usually lacks sweetness
And because of the lack of sweetness
I think that's why the fruity scent
Comes off much more stronger
But for this, the Laurina totally compensates for that lack of sweetness
The floral and fruity scent of the Geisha Natural explodes in your mouth
And then the sweetness complements that right in the middle
Clean coffee tastes without bitterness despite the fines
Even though there’s a lot of fines, it’s super soft
The final taste feels like dipping your tongue in sugar
It feels a lot like that
You’re not number three in the world for nothing… lol
I think the message from the start to finish is
The coffee fines
Most baristas
Don’t think positively about fines
I expressed the same message at the competition
I showed that if you use it well, coffee fines can contribute to elevating the taste
(Bonus Clip) You’ve given us a variety of ideas
If you try making this at home and try it
I think it can be an additional way to enjoy coffee
Please come back to show again next time if you get a chance
Of course, I would love to come back