Explore the beauty, science, and people in coffee through a free trial of Standart at standartmag.com/morgan Just $9 for shipping & handling. -- Oh, gosh, this got so much worse than last time.
The complete lack of explanation or measurements in so many of these orders definitely adds an extra sense of...danger and confusion. Kudos to Morgan for making the best of them 😂
Once i was served a strawberry basil latte with real fruit jam and basil in it. It was surprisingly amazing but the shop closed down a little while later :(
I love this series and I propose you call it "the customer is always wrong: coffee edition" - how to drink has a series like this but for cocktails, so i'm very stoked to see it for coffee!
Regarding the green tea drink, green tea leaves start to burn higher then 185f (85c). There’s less tea flavor and more tannins. If it was high in tannins then it might also needed to be brewed for less time. But even with the best circumstances, I can see the tannins in the tea and coffee stacking in an unfavorable way. I would think it would work better with a black tea that can stand higher temperatures
@@anthonylaiferrario true true. However, it was can range from 60-85c to make green tea. Put 85c as best case scenario for making it work. I usually go for 80c for green teas so that requires more of a drop in temperature. Now I’m curious how much a cup of coffee cools during the brewing process. Science!
They did specify a tea bag though, so I don't think temperature is that much of a concern. With a cheap generic tea bag you can kind of brew it at any temperature and it will be equally mediocre.
@@jayleno2192 I will agree that higher grade tea will have more complications regarding water temperature. I disagree regarding cheap. If anything, cheap is less in flavor complexity and will be more apparent when burned. The leaves are also lower grade and therefore MUCH more likely to have a high tannin content that you don’t want to release.
Yeah. Good point with the green tea and the brew temperature. It is a tricky combination to get right. I have brewed coffee like this with a vanilla black tea or a black tea chai tea bag and it adds a nice additional flavor (and extra caffeine!) Without the sweetness you get from syrups, if you don't like sweet drinks as much. :)
If you want to combine coffee with green vegetables, I would recommend broccoli florets boiled in salt water with coffee sauce. The coffee sauce is made with espresso, light coconut milk, and a bit of sugar.
I work at a coffee shop and we baristas at the shop have a running joke of a lady who comes in biweekly to order her drinks with pepper. Somedays it’s a 16 Oz Cold brew which must not be diluted, with black pepper. Another day she requested I mix the cayenne pepper in the Cuban she ordered. Most recently she asked for a latte with 1 pump vanilla, 2 pumps caramel, what ended up being half the bottle of cayenne pepper and to top it off… steam almond milk with cayenne pepper in it. She also wanted four shots of expresso in her already 16 Oz cup. When I say this made us sneeze the whole day- we had to have someone run to the store to get allergy medicine 😂
Man. I hope she's doing alright. I'm the kind of person where if I were ordering a drink like that last one, it'd be because that's the only thing that makes me feel alive anymore 🙃
One of my favorite Tea Lattes to make when I was a barista was my own invention: The Gingersnap. -Ginger root tea -2 ‘shots’ of caramel syrup -steamed milk -a couple dashes of cinnamon on top Like a liquid cookie 🥰
Okay, this is not a drink but I used to sometimes add a spoon or two of instant coffee to my oatmeal. So the jam in the coffee is right up my alley in terms of breakfast shenanigans
I put espresso in my oatmeal! Usually when I'm adding protein powder to it. I've kinda gotten addicted to having what's basically a creamy iced mocha in the morning with espresso in a chocolate protein shake. But if I'm going on adventures and not at my desk, it goes in oats with some fruit on top. I don't think I'll add jam to my shakes/ oats, but I'm on board with coffee jam
I never put as much as you in, but I do that sometimes too. I got the idea because people in my house constantly cross contaminated the sugar with coffee somehow. So one time I accidentally ended up with some coffee in my oats and I couldn't be mad after tasting it.
The lime/coffee sounds compatible, especially knowing that lemon peels are sometimes served with shots of espresso. Would love to hear more from you about the latter pairing.
When somebody says, “Not my own, but I saw someone…”, you know they have totally tried it but for fear of it not turning out well on video, cover themselves. One of those “A friend of a friend of my cousins uncle” situations going on.
One night I was playing Coffee Talk (a visual novel where you play as a coffee bartender in a modern fantasy setting, highly recommended) and they have a drink made with coffee and ginger, I ended up trying just ginger and spice herbal tea with instant coffee and honey and it was really nice, normally I'm someone who likes a little coffee with their milk, but this was something I could drink black. Apparently it's inspired by Kopi Jahe from Indonesia, so that might be a better target for actually trying to make it, with particular spices and proportions rather than just "spiced ginger tea"
I think perhaps orange marmalade in coffee would be interesting (it's made with the peel rather than the whole fruit which is why it isn't classed as a jam). It's less sweet than jam and the slight bitterness seems to pair well on toast and a cup of coffee.
I keep getting people ordering peach iced tea with a shot of espresso in it… so green tea concentrate, lemonade and peach syrup with espresso, im intrigued but not enough to test it
The fruit jam combo seems pretty good. I wonder how it would be if you added strawberry jam to a matcha latte? I love the combo of strawberry and matcha, so I’d like to try that combo myself
My shop offered a matcha latte with a syrup made from strawberry preserves last summer and it was tasty. Unfortunately, it was very labor-intensive and produced a very chunky beverage, so we didn't bring it back this year.
Thanks for the video Morgan, I often leave the choice of a coffee beverage up the barista of whatever coffee shop I am in. I am concerned that one of them might serve me one of these. I guess that’s a chance I am willing to take. It’s fun to see the look on their face when they realize I am serious and they can make whatever they want with no directions from me. Just a note for everyone reading this, I only do this when it’s quiet as I don’t want to slow down the workflow and I always tell the barista I liked it if I drink it in the cafe.
Putting jam in coffee is such a good idea! I grew up drinking Russian-style (black) tea with strawberry jam, which is not uncommon at all here, but never thought to put it in coffee.
I realize I really like the look of those kitchen cabinets. Can’t say the recipes sounded too enticing to me. Got to give people credit for trying things out!
I love lavender syrup in coffee, so the tea one makes me wanna add espresso to lavender tea and honey Also the line addition reminds me of nespressos lime and mint pods
like how on the jam coffee part, the editing got messed up a bit. when she mentioned adding the coffee, it showed the rating. when she was rating, it showed the coffee amount
I had the best barista interaction yesterday. I was treating myself to a starbs as a study break treat and ordered my normal Large Iced Blonde Americano + 2 shots. And she paused, thought about it for a second, and said "Just to clarify, this is 6 shots total. Are you sure?" Yep, absolutely. So wanted to know if I wanted cream or sugar, but none for me. My sisters couldnt believe it either, so much caffeine 😅
My favorite "unusual" coffee when I'm feeling especially fancy is a double shot of cold brew concentrate - my go-to for this is a medium roast Tanzanian peaberry - with an equal volume of half&half, a teaspoon of sugar, two pinches of finely ground cardamom, a small pinch of finely ground black pepper, and a single drop of alcohol-based vanilla extract, served over crushed ice. This one's an at-home-only drink - since I'd generally prefer not to make my local baristas hate me for all time - but it's delicious.
One of my local coffee shops has a drink on their menu that I suspect is pretty similar to this (I never asked about the specific spices used, but cardamom is definitely one) and it is just THE most delicious thing, although I order it hot and nondairy. I’ll have to try it iced the next time I’m in!
Lot of very interesting ideas here and in the previous video. I did catch a funny error in this one though. At minute 11:20, when the amount of coffee that you are adding should appear on screen, you actually have the rating you are giving to the drink popping up instead, which is a spoiler for several minutes later (12:34) when you reveal that you liked it (at which point the popup message that should show the score, has the amount of coffee instead :D).
Mines is definitely not quite as weird as some of these but for me it was a but strange. I was working one day during the holidays rush with out Christmasy drinks and a skip order comes in and asks for our eggnog latte but with oat milk. Now why this is a weird request is because the way we make it. It's not made with a eggnog syrup like I believe they thought. It is made with expresso and steamed eggnog. So, I honestly wasn't sure what to do. I ended up adding half eggnog and half oat milk. I hoped they liked it, because it was a very confusing request due to how we make it.
Always better to clarify with the customer in those cases just in case of dairy allergy/lactose intolerance, but I get the confusion, haha! I took an eggnog order from someone who used to work at the shop I'm at and she basically asked for a cortado made with eggnog instead of milk. She called it a "Nogglet" lol
i feel like on paper, the olives should work. Olives tend to be: salty, fatty and bitter and all those flavours work well with coffee. I guess it depends on how the olives are prepared. Under-salt olives tend to be stronger and more bitter and might work better with coffee, whereas salt-brined olives are much saltier, fatter and more delicate and may work not as well. I also would've fished out the olive.....
It’s not too weird, my favourite order has always been a honey and hazelnut latte with a sprinkle of cinnamon sugar on top. It always came out on the sweet side so I never needed extra sugar.
I tried the orange juice and espresso you made in the last one but I added some white chocolate and it was the perfect chocolate orange shaken espresso.
Speaking of Olives and coffee, I would LOVE to hear your thoughts on the Starbucks Oleato! Currently my coffee shop is doing experiments on how to recreate it with our own little local twist, because we LOVE the texture
I remember a customer once order a large mocha with 3 extra drinking chocolate, two pumps of vanilla, 2 sugars, 5 splenda, and extra chocolate powder on top. So that's 6 tablespoons of chocolate powder, 20ml of vanilla syrup, a double shot of espresso, 5 artificial sweeteners, and 2 sugars all mixed together with some full cream milk and then they added extra chocolate powder on top of that. And they ordered that as a delivery so it was probably cold by the time they got it.
One time my fiance (absolutely sweetheart but not a big coffee guy) wanted to get me a pick-me-up after a long day of studying. He knew matcha lattes were my favorite, but that on tough days I would get a vanilla latte with an extra shot. Since I was so tired, he decided I need both my favorite drink AND maximum caffeine. So I got handed a matcha latte... with a shot of espresso in it. Can't recommend the taste, but he really is my favorite person ever.
The first one: would of make more sense to juice the spinach then steam it or use spirulina and mix with a shot of espresso. The fourth one with the jam made me wander if black currant juice in espresso would be any good?
In my opinion, black currant juice or extract works good with espresso. Definitely try it. Another way to add in espresso a bit of black currant is by adding Latvian brands Riga Black Balsam black currant (if you get a hold of it) you don't need much to make your coffee taste good. That's if you are ok with alcohol.
@Bailba I can get black currant concentrate in the British section in the grocery store. So I will have to remember to buy it the next time I go grocery shopping. The black balsam liqueur I found three liquor stores that carry it in three different towns not to far away. So basically it is possible for me to buy it and try the liqueur you recommended.
Jam used to sweeten tea (specifically black tea) is apparently pretty popular in Russia, and in my opinion is very good. Adding it to coffee seems a little odd, but so did adding it to tea so I suppose it's just one of those things
For that first recipe. With that vegetal tast I've taken a south Indian filter coffee and added a shot of cynar (artichoke liquor) to it. The thick coffee mixed with the spirit creates a fun mouth feel with some intense flavor profile.
Love the mix up of the title cards with a little spoiler of the fruit jam coffee eating. Also: the 21-5, 21 pumps of vanilla, 5 shots of espresso, small amount of breve and foam on top. Guy came into my Starbucks every night and had that monstrosity. Still don’t comprehend why.
I know a person who makes swedish fish lattes. It's 5 swedish fish put in the cup let the coffee shots brew, add 2 pumps hazelnut syrup, add 3 swedish fish to the foamed milk, combine and top with swedish fish and tajin. They scare me and I'm not sure they're human. it's their go to order and they even make it it at 7-11 as they have the fancy coffee machine now
could you make a video on all the kinds of coffee cups/vases you have and what they’re for? i saw some really weird ones in this video and i’m interested
If you ever make another one of these, the first coffee shop I worked at was on a college campus, and our finals week special was a cup of oatmeal made with a shot of espresso instead of milk and it was really good
With the green tea bit, maybe steeping it when the coffee is at 80°C instead of hotter, might make it feel better. Green tea steeped in hotter liquids tends to have too strong flavour that's not as good.
the coffee with jam reminds me of a tea i am drinking at the moment - it's a loose leaf black and sencha green tea mix with peach in. Fruit tea is usually not my favourite thing, but the bitter tea with it makes it absolutely phenomenal. I wonder if this is similar concept to the coffee.
I brew a half to a full tablespoon of lightly crushed lavender flowers in my coffee, not in the grounds of the pour over, but in the coffee itself in a tea infuser. If I have a dried hibiscus flower, I’ll tear that up and add that too. I’ll sweeten it with pomegranate syrup- not pomegranate molasses, but pomegranate syrup. It’s floral, pleasantly tangy, it’s nice.
I really like a specialty coffee from one local coffeeshop in my city, not dure how they make it but it has espresso shot, orange juice, pieces of pine tree branches and some red berries which i could not identify 🤔
The lime sounds great! I love True Lemon products and will put some lime powder in my coffee, just a hint and have nostalgia for my mom’s espresso with lemon she drank on special occasions
I’m weirded out by the fruit jam one because I was literally thinking during the lime juice one about how jam would taste in coffee 😂 there’s this Blueberry and Blackberry jam I use that I was questioning if it would taste good in a cup or not, now I get to see if it will 😂
maybe someone already pointed it out but you switched the rating and measurement text for the apricot jam coffee segment !!!!!! i was so confused when i saw the rating when you had not tasted it yet lol. excellent and fun vid as always!
For the spinach one, my first thought was of spinach juice, like a juice cleanse? With added espresso? I don’t know that it would change the flavor all that much, but it would at least change the texture
Several years ago I stumbled upon what I consider to be a great food and drink pairing of corn, tortilla chips, and Americano. I don’t know why it works so well, but I love it!
the coffee/fruit jam combo reminds me a lot of one of the russian ways to drink black tea (with red fruit jam stirred in), which is delicious! it adds some sweetness and tartness (and fruit bits)
Olive oil latte but amplified: i used a light and fruit forward coffee, blood orange olive oil (i use McEvoy), and a bit of lemongrass syrup (homemade)
Colombian here! My aunt used to put lime juice in coffee. It is a very common adition to coffee in Colombia. Another comnination that we love is mixing coffee with agua de panela (a kind of sweetened water made by boiling panela or piloncillo as mexicans call it, with water). By mixing it with agua de panela you don't have to add any sugar and it's delicious!
I want to know where you got your coffee cups?? For the jam concoction - I'm curious on how using a jelly would compare. Maybe use a mango jelly instead,
Excuse me while I email all my old coworkers to tell them that I am in fact normal for adding just a cocoa packet to my coffee mug before brewing my coffee into it.
Morgan, there was a little mix up with he editing - that 7.5/10 rating showed up first, and when you said the rating, on screen showed the amount of coffee you used. But I almost didn't see it, because I zoned off imagining what other jam flavours you could put in coffee hahaha. Lovely video, as always! ❤
I made an iced americano substituting the water for coconut water.... it wasn't my favourite but I did find it enjoyable when in the right mood. it's definitely different tho
I've been thinking about lemon in coffee recently so seeing lime show up in this video makes me think I'm not completely crazy at least. And once jam in coffee was mentioned my first thought was marmalade.
I'm so sad i saw this so late! But a regular at my cafe has her regular drinks which I've tried and decided that she has the taste buds out of this world. Drink 1) Double Espresso 2 tsp of Matcha 1 heaping Tbsp of Marsala Chai 1oz~ of Lavender Syrup Extra Hot Almond milk Drink 2) Double Espresso 1 heaping Tbsp of Marsala Chai 1oz~ of Dark Chocolate sauce 1oz~ of Pumpkin Spice sauce Extra Hot Almond milk I guess the amt of syrup and sauce bc we do pumps. The chai with the espresso I usually amount to 3oz with an added 1oz of hot water to mix it all together and an extra oz of water for the matcha concoction. I'm apparently the only barista that can make her drink exactly as she likes it 😅
My mom loves a cup of coffee with a big enough (like 5-10 mm) slice of a lemon in it. I love coffee too, but with some lemon it isn't tasty for me at all.
