Crazy, I am 41 years old and just learning about some of the life wisdom that is bestowed in this video. Man, I hope that younger people can hear this especially his remarks about mindset.
Love it!!! One little thing... I'd really like to see the cat and cloud podcast on spotify as well. Would be much easier for me listening to the podcast.
I enjoyed seeing in the background the variety of clientele that visit your shop. This being said, I also enjoyed listening to James Hoffman. I liked his responses. They seemed well thought out. Thank you Chris Baca for another fantastic video _/\_
Awesome Chris! When I saw both notification here I thought! Shit they are collaborating! Thanks for that, it is really great to see to pros like yu from different places bouncing ideas like that! And defo I would fly from Portugal just to visit the Cat in the Cloud!
RE: FaceID -- I've found if you turn off 'Require Attention for Face ID' in Settings, it works for me with sunglasses on. So I tend to turn that on in summer months and off in winter
I subscribed both of you and suddenly I got two notifications popping out, one with you and the other with Jame on the cover. I knew then this is gonna be great. Lol
The truth about roasting.... .getting consistency.. you know how I know... I buy winning beans from old coffee competition years and they are not the same as they originally made and what got them the win.
I watched many Chris Baca videos to learn about , espresso, extraction, flavor, technique and he has influenced me very much. I chose a home roaster to give me the taste I want not what's in the bag. Early on I would mix the beans, roast in batches and be happily disappointed. Now I roast each bean harvest individually. My roaster is a Gene Caf' that allows time and temp adjustment on the fly. Because of the off axis drum rotation there is no way to have a temp probe in the beans. The roast chamber is borosilicate glass so you can observe the process. I have worked out times and temp profile for each bean which is dumped and cooled immediately at end of roast for each batch. A large colander collects all the cooled beans where they are uniformly mixed and put in storage containers to de gas, seal and consume. I roast total of 2kg beans which become about 1.25kg in the end. Roaster size is 250g per run. People absolutely love my blends.
Awesome video thank you Chris! Am I the only one who felt like the shots of the questions went by REALLY fast though? I had to keep going back. I might be slow though.
@@RealChrisBaca I agree with this. I love your videos, loved watching this. That was the only thing, on the whole I couldn't read the questions fast enough before they were gone.
In 2020 same answers? Who would have seen this pandemic change the way we interact as humans? How are coffee shops going to succeed? Do you think that if this virus mutates as the flu and becomes seasonal, will we continue on forever in our current fashion? With the fear every season of scar tissue in your lungs will folks ever interact the same?
Liz is the best I spoke with her when I was visiting the cafe a while back and she was telling me how everyone is super kind at cat & cloud. That opioid comment had me dying!
I just discovered this video so my comment is likely irrelevant, but try Harry's Sculpting Gel {Firm). It should keep things pretty solidly in place. 😉
