Weird Coffee Science - Humid Coffee Gets Weirder (Part 2)

Coffee Giveaway has finished.

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"Keep Moving" by Makeup and Vanity Set

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[ArtIsLife]

Hey James, so the coffee brews much faster because it becoming hydrophilic instead of hydrophobic which you pointed out for me. You can try espresso fine grind and see how fast it brews in a v60


the most important part in the experiment is you can keep the coffee fresher for longer and I noticed that the bigger beans absorb more moisture than smaller beans. For example, an Ethiopian coffee I had only absorbed around %10 more moisture by weight, a coffee from Costa Rica with a big bean absorbed around %20


Also, some coffees did develop new flavours and some stayed the same. I am not sure what is the reason but for now different coffees act in a different way


thank you James for the flow up video and I hope everyone is staying safe

[laitentierdotcom]

"it's a part two, if you will"


i think i will james, thank you

[justinlee]

james hoffman 50 years later:

drinking 69% humid coffee from the 2020s (sealed for 50 years)

[gonewiththewynns]

At 03:22 you have solved my woes...well at least some of the coffee related ones!
I used to be a happy coffee snob when we were caravan-ing around North America, but then we moved onto a sailboat and began sailing about the world. Our love for coffee was honed as we explored the cloudforests of Panama and tasted some of the most expensive coffee in the world. It was brilliant.
But then my coffee grinder broke and i was at the mercy of Panama City where the only grinder i could buy was a $120USD Cuisinart "Supreme Grind". My coffee making skills started getting flat. I couldn't get the Chemex to work. I couldn't get my v60 to work. The Aeropress was ok. My ROK was terrible.
After 2 years of thinking i'm a terrible brewer you bring this video as my shining light of hope. MY BEANS ARE We live in hot/humid climates and your V-60 shots look exactly like mine. No bloom and odd tasting coffee...not terrible coffee...but not great coffee.
After watching this I feel I can raise my head back up a little bit, brush off my shoulders and give it a go again...well...once I can get our of quarantine in Fiji and fly back to our boat that's being held by the govt of Tonga (but that's a completely different story).
Cheers, I've enjoyed finding your channel and we look forward to more experimentation.
Random personal request: If you still have that humid coffee maybe a different brewing method would produce better results?

[MrCakers]

Up next on James' channel: How to ferment coffee beans.

[sikaheimo]

Hey, thanks James! Took part in the first give-away back in March and certainly was surprised to see an email from you! For the whole of April I've cherished the coffee you mailed (all the way to Finland), and it certainly has been helpful during these times when work has been down. So if anyone has any second thoughts about entering the give-away.. it's not a scam! Enter it! You're a good fellow and a small bag of beans can have a huge impact right now. :)

[HDinsan]

The behavior of the moister coffee grounds reminds me of how moister soil particles absorb water more readily and seem to be more water-permeable than drier/dry soil. Like a slightly moist sponge having an easier time absorbing water than a bone-dry one.

[rad]

CO2 might not be leaving the beans, but instead react with the water to form "carbonic acid", similar as in carbonated beverages and as is forming in fermemtation.
Could maybe be the reason for the "funky" taste

[thomasNL]

You are an absolute saint for giving away coffee in these strange times!

[NinjaAgnostic]

The coffee giveaways and the messages around that are fantastic. "We'll try to get you coffee, but if you can please support your local roasters."

Seriously though, little stuff like that gives me hope.

[davidwithrow]

Crap James, I just started freezing my coffee for espresso. Now I have to microwave, humidify and let my coffee get old! Whats next, confit my coffee beans! Just kidding, love your work!

[robertstark]

Where can we get that „weird coffee person“ print???
I NEED THAT

[jesseparvess]

Another interesting thought I had comes from the field of metallurgy.. usually when grinding minerals that are malleable you get a courser grind despite keeping grind settings the same. This is due to malleable minerals clumping together. I think that what could be happening here is the water content is acting as a adhesive, either preventing shattering but also potentially causing particles to clump together. A particle size distribution would be interesting plus putting this under a microscope.

[elh]

I've been looking in to all of the local roasters that I can, and plan on slowly trying them all out.

[gunjamed]

"It holds coffee at 69% humidity"

Me, an intellectual: Nice.

[ozzy]

These 'Weird Coffee Science' intros are amazing. This one looks like it's the intro to a show about some weird dystopian coffee apocalypse.

[sagivfer]

Hey James, tried humid coffee myself after your last video...

Sadly the coffee really got flat and even got a little "grassy" / "rotten" taste and smell...
In contrast all the bad bitter taste completely disappeared.

Another problem occured that that grinding was really worse, you couldn't get as fine.

Conducted for 1 month.

[Snirze]

Those packs comes in different levels of humidity. It would be interesting to see how different levels of humidity would work in a similar test.
I personally think that 69% sounds way to high. I would guess that a humidity level of 49% would work better for coffee as this is usually the level used for many spices and nuts.

[Roverandom]

Dear James, I have access to Laser Diffraction used for particle size analysis. I think this is the best "toy" you can have for grind size experiment.

[dixonec]

So I live in Hong Kong & your first Humid brew looks a lot like my daily brew
Very interesting - maybe I need to grind finer & grind more?
Thank you!