The secret to buying coffee you'll actually like

𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:

𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:

𝗢𝘁𝗵𝗲𝗿 𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝘃𝗶𝗱𝗲𝗼𝘀:

MinuteFood is created by Kate Yoshida, Arcadi Garcia & Leonardo Souza, and produced by Neptune Studios LLC.

[wiizaever]

Shout out to the James Hoffman doodle.

[KnowArt]

it's funny how I actually don't like coffee at all, but through /really/ good and fun videos like these I probably know more about it than many of my caffeinated friends

[bmgbarrett]

0:45 Top tier reflection effects. I see you.

[neniv]

As a former roaster, I appreciate this video to educate the masses. One of my favorites was white coffee, which was super lightly roasted and retained a lot of it's caffeine content as a result, but also came out a greenish brown color and tasted super light and nutty like oat milk or something.

[David.]

Advice for everyone: The best coffee has a visible roasted date on the packaging. The more recent, the better.
I recommend finding and buying freshly roasted coffee from a local coffee roaster. You get great coffee and likely support a local business.





(This advice is tailored more for the uninitiated coffee enjoyer)

[babilon]

It's bean a nice video. A light watch, full of flavour.

[jon]

Hitting the comments to plug the Awesome Coffee Club, some of the best coffee I've ever had that just so happens to be incredibly ethically sourced and coincidentally raises money to help build a maternal health and training center in Sierra Leone. Great coffee, greater causes.

[zembalu]

Very informative video, thank you! As I am from Vienna, I would like to add, that 'Viennese' refers to 'Wiener Mischung' (Viennese mixture). It is a mixture of darker and blonde roasted beans, thus combining both worlds of taste.

[five-toedslothbear]

Starbucks tastes consistent. To me, it always tastes like ashes. Flavor notes include forest fire, fireplace log, and cigarette smoke, just to be snarky. I have found that Dunkin medium roast is quite fine. I tend to like the lighter flavors, and preparation really matters, because I can taste the bitterness in coffee quite strongly. And I tend to add creamer and sweetness to it.

[leonardofontenelle]

5:00 In Brazil, the Brazilian Association of the Coffee Industry (ABIC, from the name in Portuguese) standardizes the reported roast from "very light" to "very dark" based on the Agtron scale.

[apteropith]

i have almost never had a dark roast that didn't taste almost entirely of "burnt", to me - and not just from pots of coffee left on the heater for hours

part of it might be taste-sensitivity, but i have never been able to wrap my head around other people tasting things _beyond_ "boiled ashes", because, especially with hot coffee, there never seems to be any other flavour in there!

[isfiyiywafibcqaiiiiiiiiii]

normal starbucks roast is charcoal so it's not surprising that they think a "light roast" is actually a very dark roast.

[davidwhiting]

One other thing to note is that all these roast levels are independent of how strong you choose to brew your coffee (ie how much you use per cup). I think this might also be one of the reasons big chains roast dark, because they can use less of it and still have it taste bitter like coffee; but for me coffee - especially filter coffee - from those establishments tastes kind of empty and watery despite being quite bitter from the dark roast. My favourite coffee is a medium roast brewed strong.

[danielkanoff]

You should also talk about impact of fermentation methods and of altitude on the beans!

But thanks for making this video. People seem to have a lot of bias about roast levels (like darker = more masculine 😂) when in reality the roaster should be picking the roast to complement the beans and people should buy based on flavors they like

[nicreven]

You know I genuinely didn't believe that minutefood would be worth anyone's time when it launched
But my oh my am I so glad to have been consistently proven wrong
I love this so much

[rileyjensen]

It's a good day when MinuteFood uploads

[rfldss]

There should be scales that quantify the color and/or the degree of maillard reaction of a particular batch/roast, similar to IBU or EBC in the beer industry, where IBU quantifies the concentration of a particular kind of bitter molecules, and EBC quantifies the darkness of a beer. They're not definitive measures of whether you'll like a particular beer, because they're obviously reductive, but they can give you a good starting point to clue you into what to expect, because the lines between different styles of beer can blur at times, making the labeling a bit confusing if you base yourself on beer style alone.

[AWriterWandering]

The fact that Starbucks “blonde” roast is so dark suggest to me that they wouldn’t really be on board with the idea of standardizing the roast levels.

[AndrewCoePDX]

Thanks for the great video! And great point about the roast levels on the bags not being actually tied to any objective standard. There is currently a tool many specialty roasters use to determine roast level, a spectrophotometer. These measure the amount of light the roasted coffee absorbs, and returns a numeric value. There are many handheld devices these days that can measure these values (Lighttells, Roastrite, Difluid, and others), but the downside is they measure relatively small samples and can be inconsistent if the user over or underfills the sample. However, when done correctly, roasters can measure both the whole bean color (the outside of the bean) as well as ground coffee (inside of the bean), which can tell you a lot about the exact roast level of the coffee you are enjoying.

[TypeVertigo]

Very helpful. The local roaster I've used for the past 5 years lets you choose how roasted your beans get, so I've sampled beans by ordering all of them at full city roast (basically medium dark end of the scale) and comparing that way.

Tip: Any time someone says something tastes "bright" they are referring to sourness. Bright tastes are astringent and act as palate cleansers, cutting through other lingering heavy flavors. Light roasts almost always are sour or bright in taste IME and typically give me hyperacidity much quicker, hence my preference for darker roasts.