Welcome to Ride the Coffee Bean! We're two travellers and coffee professionals exploring the world of specialty coffee. Here you'll find visits to coffee shops and roasteries, tutorials, reviews, coffee chats, documentaries about coffee culture and history, and everything else we can think of that involves coffee.
Aroma is great, if you're in Bologna do go and taste their coffee! Great staff, knowledgeable, entertaining. I'm Italian and theirs was the first espresso I had without sugar, and that says a lot about the quality imo!
Of course these are among the best ! We are using a Giesen in our roastery. We would have loved to mention them too but it was difficult to approach the stalls since they were so busy. So the idea of the video is more to show some lesser known brands
That is kind of individual. Depends on what you are looking for, but my favorite roaster is the Dietrich which was not there, but I also like Probat. And I think some of the Turkish ones are really good.
Coffee & chocolate in nature is the best vibe ever 🧘🏼♀️. Loved the cinematography in this video. I have never been so excited to learn that Beanscapes now exists haha. Can't wait for more coffee videos ☺️☕️
Hehe yeah we figured since we spend a lot of time just watching these views we might as well put up a camera and film it 😅 I’ve learned that for people living in large urban areas that have never seen nature, these kinds of videos is often very relaxing 😛 Hopefully season 3 will be slightly better than the last two seasons on the main channel, and we discover some new coffee places on this one on the way around Norway 😛🤞😛
Great that you're reminding people how to responsibly enjoy nature. We have less and less of beautiful wild places so it's more important then ever to respect and protect them so others can also enjoy them.
Everything tastes better outside. It's a given. The smell is exquisite, too. The English equivalent of your chocolate is 'Kendal Mint Cake'. A bar of sugar, basically. But tastes better than it sounds. Been around since the 1800's and was used as an early type of energy bar on expeditions. Hike safe 👍
Correction: Flat white has more coffee not less than the cappuccino. The base of the flat white is a double espresso. For the cappuccino it is a single espresso.
Bonjour Marion, comment vas-tu? I live in the old centre of Amsterdam, and i think that there are way to many special coffeeshops operating here. To much of the same is overkill, while the normal old-style Amsterdam "koffiehuizen" are nearly gone by now. Our city really suffers under gentrification. Have a good time, and please give my regards to Kenneth.
Bonjour, ça va bien merci! I totally understand, these shops are really cool but I wouldn’t want the traditional cafes to disappear. That’s sad to hear. If you have some to recommend for our next visit, let us know. The traditional coffee culture is just as interesting. Greetings from Norway.
Hehe yeah there are a few 😅 it makes sense though since they invented the espresso 😛 I think there is too much technology now. That’s why my favorite is la marzocco. Just good old fashion handcrafted machines.
I'm not one for the big cities myself and when I'm in the Netherlands or Holland regions I allways seem to end up in coffee shops that serve 'bottomless cups' 🤔 , the thriftiness of a Scotsman Marion 😉🤣
I'm a coffee roaster in Venezuela and i want to thank you for sharing you experience in rhe WOC cause i can't go an learned it by myself. I'm new in this roasting world and this is so informative. Greetings! ❤
@@Ridethecoffeebean ouiii ! C'est une collègue qui m'a parlé de ton short tout à l'heure au boulot, elle avait aimé... ..et me l'a montré....je ne l'avais pas vu....j'ai eu la notification bien après. Bravo le ❤️
This was super aggravating. The reason is, you pretend to be open minded, and open to learning but your conversations with people are geared towards trying to push your opinion onto them. You’re not trying to have a real conversation. That discussion with the woman was a very poor way of trying to have dialogue. You use words like “I’m curious”, “interesting” etc, which seem like good words to use but in fact, you’re using them to denigrate the other party’s knowledge. The direction of your convo is geared towards trying to find some sort of intellectual weakness in the other party. You, along with many in the specialty industry have very set opinions that are based on the new wave coffee culture, which have some level of truth - but not the absolute truth. For example, not all coffee from, moka pots is terrible. Depends on how it’s used, and the technique. Not all dark roast beans are bad. Not all high quality, single origin beans are good. Not all traditional, dark espresso is bad. And so on. There are no absolutes, yet you walk around acting like your experiences in the end, trump others’. I’ve seen a few videos from so-called coffee enthusiasts all the way to experts. Most, including you operate with a way more closed mind than you are aware of. It’s sad, really because I click on these videos to try and learn and in the end, the attitudes are distracting. I come from the wine industry - around 15 years experience at this point. In many ways, our industry is similar to the coffee industry. People with very set opinions, false open mindedness, and more eager to push their knowledge and agenda than actually seeing the bigger picture. What is considered “better” is not always better in every setting. A lot of people in my industry operate similarly - trying to push their knowledge and what they learned onto others, without realizing that sometimes someone that may not have had formal training could possess knowledge that is worth, at the very least researching further. And so on.
Thanks for that opinion. I can see what you are saying, but although you may feel that way, it is not how I feel. I am genuinely curious, so when I say I am I mean it. I may not be the most subtle in my reaction all the time, but I am genuine. In this case i was genuinely confused because what she was saying didn’t match up with what I know to be perceptions of bitter and acidic. She was explaining it the opposite way, and so my brain did a double take and I tried to understand if there was a miscommunication or if the way people describe flavors here were completely different than what the norm is. What is good or bad when it comes to coffee, and wine for that matter, can be more or less objective. What people like and prefer is different. There are objective markers that can be found in high quality coffee that are based on very specific things during each stage of the process. Same with wine. When one or more of these things fail in some way it results in less complexity, more unwanted flavors and markers that we want to avoid. For example to produce a coffee that has a complex and dynamic flavor profile every step from harvest to finished brew needs to be perfect. That is a way to judge quality. If the coffee is very one dimensional or has moldy flavors for example that would be a poor quality coffee. When roasting dark you remove a lot of the unique flavors the coffee has and you reduce the quality potential of the coffee. There are ways to roast dark and still get very pleasant flavors. But the complexity will be reduced. Lots of people prefer darker roasted coffee, mostly because that is what they are used to and have an emotional connection to. And it has been the norm for most of history for good reason. It was very hard to ship coffee back in the day, so to remove the moldy flavors the coffee was roasted very dark, and milk or sugar was added to counteract the bitterness. And Italy was the place that pioneered coffee back in the day. They have very rich history with coffee and are very proud of it. But the people who are open to new ways of tasting will almost always start preferring lighter roasts because it is a more exciting experience. Those who drink coffee for the caffeine and routine will likely stick to the traditional ways. I never said you couldn’t make good coffee with the mocha pot. You absolutely can. But it is kind of tricky. And for some reason Italian have this thing about never washing their coffee gear. Both espresso machines and their mocha pots. Which leaves oils from all the previous coffees in there creating stail and unpleasant flavors. Just like cooking a steak in the same skillet every day in the same skillet without washing it. I do try to see the bigger picture. And trading and learning about the coffee culture is my favorite thing to do. What is find most fascinating through is trying to understand how coffee is changing around the world. I have a decent understanding of the history of coffee in different places, but I want to see how specialty coffee is entering the markets. It is very exciting to see how even in Italy and turkey specialty coffee is rapidly becoming a pretty big part of the new coffee culture. And it comes with a much bigger focus on sustainability and awareness. The traditional coffee shops don’t care where their coffee is from. In Italy the price of a coffee is actually decided by law and people expect to have a coffee for less than 1.5€ without really thinking about what it takes to make that coffee and all the people that needs to get paid from that one cup. Traditional places buy coffee that follows the commodity market price, and very often charge more than what the coffee is worth, while specialty shops often undercharge the value, but know where all the money went. The market price fluctuates a lot but usually stays around 1.7$ per kg while the specialty industry often pays 5-6-8-10$ per kg for higher quality. This incentivizes people to produce higher quality and in return get a higher price that allows them to hire more of the local community. When you manage to produce such a high quality it would be strange to lower the value of it by roasting it too dark. That is why when specialty coffee people talk about quality it they are talking about that whole process and are aware of it. Most coffee consumers never gives a thought to where the coffee comes from or how it got there. I’m not saying that is bad. Everyone can’t care about everything. But when people get offended by things like my reaction in this video to these things they must not understand why I say what I say or react how I react. I don’t claim to know everything. Far from it. That is why I always keep asking questions. I am very open to learning new things and have new ideas. But I also have a relatively tuned bullshit meter, so when I hear something that don’t make sense I do a double take in my head and try to make sure what is heard is what is heard. Sorry for the long comment 😅 I like when people challenge me on my opinions. In this care I just don’t think you actually understand what I meant. I know I can be a bit sharp some times 😅
Your invitation to explore the specialty coffee culture in Budapest is enticing! It's great to hear that the capital of Hungary has such a rich coffee scene. Here's a suggested introduction for your coffee exploration video: Feel free to tailor it to match your style and the specific places you plan to feature. I hope your viewers enjoy the exploration of Budapest's coffee culture! ☕🌍 Exploring the coffee scene in Budapest is a fantastic idea! The city has a growing specialty coffee culture, and there are several excellent coffee shops to check out. Here's a guide to some of the best coffee spots in Budapest: My Little Melbourne Coffee: Known for its high-quality beans and cozy atmosphere, My Little Melbourne Coffee is a popular spot for coffee enthusiasts. They take pride in serving specialty coffee and have a dedicated following. Espresso Embassy: A specialty coffee shop located in the city center, Espresso Embassy is renowned for its commitment to quality. They source beans from top roasters and offer a diverse range of brewing methods. Kontakt: A trendy coffee shop in the Jewish Quarter, Kontakt is known for its minimalist design and exceptional coffee. They often feature single-origin beans and provide a relaxed space to enjoy your drink. Madal Café: With multiple locations across Budapest, Madal Café focuses on sustainability and ethical sourcing. They serve specialty coffee in a laid-back atmosphere, making it a great spot to relax. Kaffeine Budapest: Situated in the heart of Budapest, Kaffeine is a favorite among locals and visitors alike. They prioritize high-quality beans and provide a welcoming environment for coffee lovers. Tamp & Pull: This specialty coffee shop offers a diverse range of coffee options and brewing methods. Tamp & Pull is known for its skilled baristas who are passionate about delivering a top-notch coffee experience. Remember to check the opening hours . Enjoy your coffee exploration in Budapest! ☕🇭🇺
Bit late in the day but , Hi Marion hi Ken', for myself (and all other Forces Veterans and current serving personal of the Servics of the UK) Christmas coffee , as well as tea was served on christmas day morning by our Officers to all lower ranks as a wake up call, whilst still in their beds. It was named "Gunshot" the most had Rum in it but Scots could opt for having Whisky in istead. This tradition, (which comes from our Navy) goes back hundreds of years. ☕Slainte 😉
