Welcome to the channel to new viewers and welcome back subscribers! 👋 There will be lots more coffee + cocktail content coming up here so subscribe for more like this, and why not have a browse through some other videos while you’re here?!
I don't know how you don't have more subscribers. This is the first video of yours that I have watched, but it was great. Well done. Keep up the quality work.
More recipes need to be explained this way. So often those not so experienced in the kitchen or at the bar become overwhelmed with how specific recipes are when in reality they should just be a framework. Well done!
To new viewers here, welcome and I hope I can share what I’ve learned about coffee and cocktails with you! Thanks @jimseven and everyone here for the amazing support!
Amazing video! Just to clarify something: The density of a 1:1 syrup is 1,23g/ml. So 20 ml is about 24,6g of syrup, and since that is a 1:1 syrup, 24,6g is 12,3g of sugar! The oleo from the coffee grinds is amazing!
It can be a really useful tool, for sure. I was just focusing more on highlighting the full range of a specific coffee in this recipe, but it definitely has its place and value in a lot of recipes.
Beautifully presented video! I loved your message, and will definitely try to make a coffee saccharum syrup this week. Good quality, i couldn't help but feel like the music choice and volume wasn't right for this kind of film though. Good luck on your endeavours here on RU-vid Dan!
Thank you very much, and I appreciate the feedback. If you are making an Espresso Martini with the Saccharum, make sure you check the description for the correct proportions as this recipe requires a slightly sweeter Saccharum. Enjoy!
Great video, and very good recipe / template. I sometimes make a stirred version with whisky and brown sugar sirup, with a thin layer of shaken heavy cream. Nice play on a Irish coffee :)
This is fantastic. Had some simple espresso martinis before, but this must be delicious. Trying it with a moka pot since I don't have a good espresso machine at home!
Hey Dan, I really enjoyed your ideas and the recipe! I would like to try this with cold brew instead of espresso. Do you have any recommendations on the ratio using your guide?
Thank you so much! I’m not generally a huge fan of using cold brew, I would actually recommend a good quality instant for better texture if you can. There are some tips in here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-KZJBzAi4Jh0.htmlsi=ILJ3tTxctnQJdYiy Hope you enjoy the drink whichever way you go!
How would you do the Amaretto in hot cup? My dad told me it was a thing in Paris back in the 70's. You'd ordered an espresso and one shot of Amaretto, drink the coffee first then pour un the amaretto immediately and savour. This needs to me made into a cocktail if it hadn't been the case already!
Amazing video I don’t understand your 1 to 1 ratio sugar of saccharum syrup though.. is it not a 3 part mixture ? Sugar, coffee waste and filtered coffee ? So a 20mL will lead to a 6.66g of sugar ? Sorry for my english, i’m a simple french guy watching english content to make my life harder 😅
Thank you! I made a video on this a long while back - cold brew isn't my preferred method as it is very difficult to get the strength and intensity of espresso, but it can still be a delicious drink. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gBr-JW3b0Jk.html
Veery nice video, as other commentator noted, love the explanation and all that. would recommend changing the beat drop edm tho, not only its not a good one in itself, it doesnt fit the vibe of the video. (James Hoffman is a good reference?)
Wonderful video! Gonna have to try this at some point - though I fear it may be a while until I get into espresso... Perhaps I'll get into using an aeropress.
Dan, you mention wanting 10g of sugar per serving, which can be made using 20mL of a 1:1 sugar syrup. Do you mean 20g of a 1:1 sugar syrup, because 10g of sugar into 10g of water results in about 13.5mL.
I was just telling someone the 'Dick Bradsell ...wake me up and fuck me up story'...my own twist is aswell as the standard Vodka,Kahlua..but some Butterscotch Schnapps rounds it off nicely. Had the pleasure of having a few cocktails from Dick whilst he was at The Atlantic Bar...may he rest in peace
Only thing I don’t understand is the mils. I’m Canadian so we use ounces. And I can’t seem to find a good converter. So 20 mils = 1 ounce (approximately)??
So I don't mean to be a stickler but in the description section here, you said 1:1:1 ratio of coffee puck, sugar, and brewed coffee for the coffee sacrum. But I also watched the coffee sacrum video and it seems like you used double the quantity of brewed coffee. Does that make a big difference ? Having said that, great video btw. I currently have got my coffee pucks and Suger mingling together as we speak 🙂
You’re right! Please refer to the video description for the correct proportions which I should’ve definitely referenced in the video. I am filming an update to the Coffee Saccharum video to resolve this and answer some common questions. Watch this space in the next week or so!
There are no silly questions! To make it, dissolve, for example, 10g of good quality salt into 50g hot water and stir until it’s dissolved. Then you can add it with a dropper or syringe, or very carefully from a bottle. Hope that helps!
Sure thing, you might not have quite the same coffee intensity as a traditional espresso shot, but it should still be delicious and I’m all for experimentation!
I have. Different coffee liqueurs have varying levels of sweetness so often need a touch of sugar syrup to balance out. I did a fair amount of research into this that is in the two videos below. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-v-FyoVez_Lc.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gBr-JW3b0Jk.html
It’s a Slayer Espresso Single Group - the best machine I’ve ever used 👌 drop me a message on Instagram if you’d like any more info as I am a Slayer Ambassador and happy to help!
Awesome Video. Very informative and easy to follow. Making some Coffee Saccharaum currently after watching this. In the description of this video it states 200 grams of Filter coffee but in the Coffee Saccharaum video it states 400 grams? Is it just a typo on here?
Thank you! That's a great spot, I should have mentioned I the video that I omitted the spirits and extra filter coffee in the Coffee Saccharum to make it more of a syrup than a coffee liqueur substitute, so the recipe in the description is there to address that. I hope you enjoy the drink!
@@DANFELLOWScoffeecocktails Awesome. So if I want more of a syrup I just add 200 ml of coffee and no spirit? Think that's what I'm going to try first :)
This actually comes from Bea Bradsell who’s father invented the Espresso Martini - I can’t take credit for it! The REAL Story of the ESPRESSO MARTINI! with Bea Bradsell ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-arOq_kHuHEU.html
Great video! Question: What ratio would you use when making the strong filter coffee? Assuming that the standard one is 60grams/liter. Really don’t want to use instant espresso… Thanks! 👍
Ideally as strong as possible while maintaining a good extraction. The best substitutes for me would be a Wacaco Picopresso or Aeropress, both of which can get to pretty much espresso strength while maintaining high enough extractions. Check out the videos below for more info: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-lL7jEY2F2TM.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-gBr-JW3b0Jk.html
The frozen spirits do a good job of countering the hot espresso, and using good ice that hasn’t started to melt should get you into the 20-30% dilution zone 👌
The size is one variable, for sure. You want to balance texture and dilution here and bigger cubes which are well frozen (not melting) allow you enough time to get the foamy texture without overdiluting.
Can i ask a question? I can’t get a good micro foam on my espresso martinis. It ends up with larger bubbles. What Can i do to improve? Thanks for this great content.
Of course! There are a few variables here that will help, but I’d say the most critical are: 1. Using ice which is still nice and dry and hasn’t started to melt 2. Using a shaker with plenty of headroom (e.g. a Boston shaker) 3. Using great coffee which hasn’t been open for too long I hope this helps!
It's a Slayer Espresso Single Group, the best machine I have ever used! Feel free to drop me a message on IG if you'd like more information, and watch out for some Slayer related content here soon too!
This drink would be tricky to clarify without expensive equipment as it has no acid element, but you can experiment with the template below to achieve many different flavour profiles :) happy experimenting! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-WIghU0aDziI.html
Sure thing, that would work really well! The main driver of texture in my experience is a good, hard shake with ice that hasn't melted, but this would intensify it even further.
We should be able to fix this. The three keys here are: 1) Use high quality, freshly roasted and freshly ground coffee, ideally brewed fresh or at least the same day 2) Shake the drink very hard, ideally in a Boston shaker (which is bigger than a three piece shaker and has more headroom), for around 10-15 seconds 3) Use ice that hasn’t melted If these steps are followed, the texture should be nice and foamy! Hopefully this helps!
OMG this was good. My best espresso martini to date. It was not clear, long shot of espresso or a double shot of espresso. I decided a double shot as a long shot would have led to dilution. - 40ml @AmosOwensUK craft vodka - 15ml agave syrup - two shots @NotesLondon Colombian espresso Shaken not stirred, strained into a martini glass. Bars love cocktails. Why? They can pour crap into a glass and charge high prices. A rare exception, Lincoln Jazz Cafe. The vodka Amos Owens craft vodka, my vodka of choice for espresso martini. 40% alcohol content. My drinks are stored in the fridge not the freezer. The glass chilled in the freezer. I always remember visiting a friend in Tenerife, the drinks were brought from the freezer encrusted in ice. He considered to use the freezer for anything else to be a waste of the freezer. Colombian single origin washed from Notes (it was to hand). El Tambo Colombian coffee washed Tasting Notes: Candied Hazelnuts | Milk Chocolate | Toffee Origin: Cauca, Colombia Producer: 2 Smallholders Variety: Castillo & Colombia I've used agave syrup not simple sugar syrup. Sweeter than simple sugar syrup, so dial back from the 20ml for simple sugar syrup. Agave syrup one and a half times sweeter than simple sugar syrup. Simple sugar syrup I learnt from a friend in Cyprus who ran The Third Room in Larnaca, coffee shop during the day, cocktail bar at night. Stasi had made nearly everything he used, the family owned a vineyard and distillery in the mountains. Sadly The Third Room is no more. Stasi to be found at Panda and Son in Scotland. #espresso #martini #coffee #vodka #Colombian
In the alleged words of the supermodel who this was created for, it is designed to "wake you up and **** you up!" Check out this video for the full story! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-arOq_kHuHEU.html
I have used Kuro Sato in the past from Okinawa. I'm not sure if it is the same but I love it! I used it in one of my winning drinks for World Coffee in Good Spirits 2018, a Japanese Old Fashioned called Kyushiki. I'll make a video about it in the future.
@@DANFELLOWScoffeecocktails I have been googling around and it looks like it probably is the same or something very close and may just be different islands calling it different things (Okinawa vs. Amami island). I asked the English language experts Christopher Pellegrini and Stephen Lyman and will report back what they say. They have also talked about a very popular (highball?) drink made by adding awamori (Okinawan spirit distilled from rice and black Koji) to filter coffee. I think it would be very cool if you experimented with that in your Kokuto video and maybe could do things like Kokuto whip cream, Kokuto syrup, etc…
@@DANFELLOWScoffeecocktails if you haven’t heard of Christopher Pellegrini or Stephen Lyman, I highly encourage you to look at their source materials (both are printed authors on Shochu and Japanese drinks, have done talks for the Japanese embassy, have a RU-vid channel, a podcast, and websites and are now importing high end Japanese spirits to the states)
I wish it were simpler (e.g. 1ml of espresso weighing 1g), but unfortunately a lot of ingredients don’t directly convert. I aim to give measure in grams where I recommend weighing on scales, and ml where using a jigger for speed / convenience will suffice. Hope this helps!
Let’s fix this, friend! Did you use the equal part Coffee Saccharum recipe from the new video / description? If you used the original spec from the older video originally linked (apologies the new spec wasn’t directly referenced in the Espresso Martini video), this was closer to a coffee liqueur than the syrup in the new video / description. It can easily be balanced with a little more sugar. Hope this helps!
That can work for sure, just make sure you use quality vodka (I especially like potato or wheat based) and allow for the sugar content of the Kahlua when you add your sweetener to avoid over-sweetening.
Saline is salt and water, it serves the same function as using salt to season food and bring out flavor. I have seen it become more common in cocktails now too.
James Hoffman has a video about different parts of the world adding salt to their coffee. In that video he recommends adding salt to coffee if you want to reduce the perceived bitter flavors in coffee.
