That's always been my take. I have hated shrimp for the last 23 years, but I hated mushrooms from age 3 up to age 27. That's when I tried a mushroom that wasn't white button, portobello or that awkward in between one whose name escapes me right now that are all actually the same mushroom species (unbeknownst to me until then). It turns out my strong opinion is now the opposite- I LOVE mushrooms- The single species that is by far the easiest to farm and constitutes over 95% of the American mushroom diet is just disgusting and should be left in the ground. Best cheaper mushroom is shiitake, and probably my favourite mushroom overall. A lot of "higher class" mushrooms are only such because they're rare- Morels for example are fine but not remarkable in terms of flavour and texture; Lion's mane is pretty gross imo despite its fame (then again, it tastes like shrimp to me, which some people love, so it may just be a me thing).
I've personally found in my experiences that the benefit of something like coffee in hot sauces is to balance out acidity and give a hint of richness to the flavor without altering the consistency or texture. It's really not supposed to taste like coffee in and of itself, similar to how adding a bit of chocolate to a pot of chili isn't meant to make a pot of chili taste like chocolate.
I feel like this is wholly missed by whole parts of the world That smidge of capsaicin isnt there to make the whole thing taste like it wants to kill you, it's there to give a smidge of kick to support the main thing. And these people still fall head over heels for bay leaf despite not getting the point of them at all
@@angrydragonslayer my sense of taste is real blunt, so I might just be missing it, but what does the bay leaf do, exactly? Mostly I know it as the thing you sometimes have to pick out of your jollof rice.
Coffee extract is typically the flavoring agent used to add coffee flavor to edible products. It's usually made through a two stage method. First, crushed coffee is washed in ethanol, until the desired concentration of coffee is reached in solution. The solution is filtered and water is added until the solution reaches ~35% ABV, and then the solution is heated to ~60° C for half an hour to pasteurize the product, before bottling. I'd guess a combination of using the lowest possible quality coffee and the pasteurization combine to make all coffee extracts taste basically the same, sort of the way a dirty coffee pot smells. The home version of coffee extract is simpler to do; mix a ~40% abv vodka with coarsely ground coffee, 10:1 by mass, in a jar with a tight fitting lid. Agitate the solution and then place the sealed jar in a cool dark place, agitating once daily for a week. Filter the result with a fine mesh sieve lined with cheesecloth or a filter paper and store in a tinted glass bottle in the refrigerator. That could be an interesting video idea, comparing commercially available coffee extract to extracts made from specialty coffee, to see if there's any appreciable improvement with the DIY version.
That's essentially infusing coffee into alcohol. There are many things people use to infuse into alcohol. There are many tinctures people are making for cocktails. Like eucalyptus, chilies, strawberries, cardamon, etc.
I love how unplanned these videos are. Lighting a coffee flavoured candle with a bripe blow-torch is the uniqueness that no other RU-vid channel offers.
Im baffled its the only flame he has in the whole studio, like not a single person in the whole place smokes, they are too busy feeding their coffee addiction to spend time tainting their palette with nicotine.
@@lucas23453 You don't need to be a smoker to have a lighter. If you have a fireplace or a gas hob, many people will have a long gaslighter which would also be a safer way of lighting a candle away because your hand is far away from the flame. (And smoking is a happily declining activity.)
The James Hoffmann mini-documentary How Coffee Flavor Is Made is now my most anticipated RU-vid video, since the AreoPress series is complete and glorious.
2 observations: I didn’t get any adds. Does google not like it when you diss brands? I always save JH videos for bedtime, but this one was too hilarious, and now I’m wide awake.
@@hopegold883 James has opted to only use pre/post rolls, and no ads during. It's something as a viewer I really appreciate, makes it much more enjoyable.
"I'm a coffee...you know...whatever" You sir, are a gentleman. You've taken a passion, removed any ego, and added a joy that's infectious, and I appreciate what you've done for education into...whatever this is
I am not a coffee drinker, but I work in operations management so I have been recently obsessed with engineering aspect and processes around coffee and your channel is to the point with valid reasoning. I love your delivery and talking points around something I would consider mundane. You passion for it and scientific approaches to something I am unfamiliar with, makes me watch and enjoy your channel. You won't see this, probably, as it is an old video, but I appreciate your work.
"I'm not havin a heart attack in front of some 18 year old, haiku writin mother FUCKER!" About 10 years ago I was walking down Sauchiehall Street in Glasgow at around this time of year, and there was a guy outside Costa offering free samples. As it was January and bitterly cold I took one. Dark Cherry Mocha. I did go full Denis Leary when I got back to the office.
There is an organic maple syrup in the US called “Trees Knees” by a company called Bushwick Kitchen that is infused with Stumptown Coffee and it is FANTASTIC! One of the few coffee infused things that deserves to exist
I'm half way through the video and just got to this line and the first thing I do is scroll down and I'm SO GLAD this is the first comment I got to read.
Really interesting re: the beer. No idea why Guiness have gone for that market. A common beer in the craft beer space is a breakfast stout that uses coffee beans (as do a lot of stouts) as part of the brew of that beer to create that roasty character. I’d be more interested to see you taste a “proper” brewed stout with coffee involved in rather than a flavouring etc. for the commerciality point for the US
I hate month late replies on RU-vid, but I'll put my money on the origin having something to do with the fact that Starbucks did a Nitro Cold Brew that had a look and body a lot like Guinness, due to the nitrogen bubbles. The cup they served it in was vaguely like a Guinness glass, too. So unsurprisingly, myself and many other enterprising degenerates started mixing the two. It was actually pretty decent, considering the sort of unauthorized crossover nature of the drink.
Only coffee stout i've ever had was at a brewery at a small town in Canada. It was almost the best drink I've ever had. I live in Ireland an i'm yet to ever see a coffee stout again. honestly have to idea where to look. need to have it again
Yes, I love stouts, and a proper coffee stout is great. I actually kind of like the Guinness coffee stout, but it's not at all comparable to a proper breakfast stout.
"If you have a strong opinion you should test it from time to time" I know this is a light hearted video but my word that is a statement I couldn't agree more with
With the coffee whiskey, there's a middle effort option between coffee flavored whiskey and infusing or brewing coffee yourself, and that's coffee liqueurs. Coffee liqueur with a nice whiskey on ice is very nice, quite easy, and still gives you two ingredients with a fair bit of variety in options to play with until you find a pair or pairs of brands that you think mesh perfectly. My personal preference is High West bourbon and Mr. Black liqueur, somewhere between 2:1 and 1:1 whisky to coffee depending on what I'm in the mood for. Stir over ice and either just have it like that or strain into another cup if you want no further dilution, and if you want to add milk, use heavy cream because lower fat dairy will curdle in the alcohol.
The candle is amazing, i dont like the flavour of coffee but i do absolutely love the smell. Reason i hang around this channel is bc my brother is a coffee afficionado
I’ve never had the Guinness but I do love coffee flavoured stouts, especially well made imperial stouts. Craft beer brewers often collaborate with local coffee roasters so the quality of the coffee is really good. I’ve even had some sour beers with coffee in them and that surprisingly works really well.
Amen brother. but beware the coffee infused stout. I drank a 22 fl oz bomber of that at 7pm and hallucinated all night. Psychological assault by caffeine. Generally "coffee stouts" are only flavored with coffee and have relatively low caffeine contents, is my understanding
I agree that there’s too much coffee. However American craft breweries have been doing coffee stouts for well over 2 decades. Alesmith speedway stout is one of the best and OG’s. While Guinness is a great stout I question their ability to mass produce a quality coffee stout.
Guinness has other bottles like their Milk Stout which are very nice so I think they could do it. The nitro-brew cans seem a bit lore of a gimmick though
Speedway stout is incredible. I'm glad you can get it in 16 oz cans now, because the 750 ml bottles were a bit much. Even a pint is a little more than I'd want to drink by myself.
i was thinking the whole nitro aspect would get lossed in canning. the point of using nitro is to force/carb "air" bubbles through the drink to give it a more velvety mouth feel. part of that is the tap its poored from.
@arash I cannot find this gif on giphy. Put your giphy username in at least or something. Giphy is a mess to try to find something like this, but I do need it. Thanks.
There's a long and delicious history of putting coffee in stouts. Roasting malted barley grains creates many of the same flavour compounds as roasting coffee beans, or roasting cocoa. Which is part of why all three play so well together. Even if the Guinness is done poorly, there are some wonderful coffee stouts out there in the world.
Yes! I once bought a bag of "coffee malt" and used it to brew some really nice stout. It didn't contain any real coffee, just dark roasted malt. The stout did have some coffee flavours, if you really searched for it, and used some imagination.
I'm glad to see some comments defending coffee stouts. The UK doesn't have the most robust beer culture, but in the US stouts are a dominant choice in the craft beer scene and coffee stouts have endured for decades. I feel like that culture was lost on James and it's a shame he drew conclusions from the mass produced Guinness, of all things.
@@kruks I'm afraid yo' trippin' if you think the UK doesn't have a robust beer culture. We still have comfortably more breweries per capita than the US, and very many of them brew what you would recognise as a 'craft' product. I'm pretty familiar with the American beer scene and have a lot of love for it, so I'm not trying to make this an 'us vs. U.S.' thing. I'm just saying James's lack of familiarity with coffee stouts has nothing to do with him being British, and more to do with him being a coffee ... whatever he is, and not a beer ... whatever you or I are.
@@jetteselent2001 That's certainly possible. I've had plenty of UK and other Northern European beers brewed with coffee, and can tell you that they're certainly not uncommon. But I haven't got figures to show the different proportions of stouts or porters brewed in the UK vs the US. I just don't think that the amount of beer with coffee in is much of indicator of how 'robust' a beer culture is. How 'robusta' it is, perhaps ;)
Thank you! In the UK, there's a good selecton of stouts brewed with coffee available even in mass market supermarkets. Magic Rock's Common Grounds coffee porter is in quite a few places, who collaborate with Dark Woods for it. Larger Tesco's should have Brewdog & Evil Twin's Roaster Coaster, a lovely and sweet Vietnamese nitro coffee stout. Many good UK coffee roasters are getting involved with local brewers (e.g. North Star Roast with Northern Monk brewery, or Echelon Coffee Roasters with Anthology Brewing and their Cold Brew Breakfast Stout) to help make these stouts/porters and IMO they're usually very good. If one visits a good beer shop, you can found many very nice coffee-based beers and they can be quite varied, from sweet to bitter or even coffee-based sours.
If you’re at all interested in a coffee beer done right, see if you can get a Founders KBS Imperial Stout. Idk if it’s available in the UK, but it’s one of my all time favorite drinks. Really a perfectly balanced brew of chocolate, coffee, and beer that just puts you to sleep after a nice filling dinner on a cold winter night. Leagues better than any Guinness I’ve had.
I buy atleast 6 of those 4 packs whenever I see them. So glad their availability and popularity is increasing. I hope quality doesn't decrease, but I kinda trust Founders. They don't really miss. Best part about the KBS, just one will give you the perfect, cleanest buzz, and that's all I need. How James described the Guinness, he might not like the KBS since it is very much a dessert beer, with an insane mouth feel. But I think that's kinda the fun of it, it's such an intense beer in every way. Not for everyone from what I've found. Would still love to see his thoughts on it.
I think that he should probably try a pure breakfast stout (e.g. by a pretty decent brewer like Founders) and a kentucky breakfast stout (again, by a reputable Brewer). The problem with a kentucky breakfast stout is that it deviates from a regular stout in two ways (coffee and barrel aging) instead of one.
@@hypothalapotamus5293 Are the flavors of a KBS and a regular breakfast stout all that different? You get a hint of bourbon and it has a harsher bite but I feel if you like one, you're gonna like the other, unless you just don't particularly like the bourbon and bite.
@@nickv1212 I think that the problem is that he might interpret some bourbon notes as artificial flavoring. As an example, I often perceive an almost vanilla taste from the charred oak barrels.
After seeing him down amounts of espresso that would turn most people into a twitching wreck and seeming completely unaffected this subtle move to extra snark was pretty great.
The moment I knew lockdown had really got to my dad was when I visited him, and he gave me the “19 Crimes” coffee infused wine. He normally has great taste in wine, but I literally had to spit it out. It’s truly disgusting! Their standard red blend is delicious though!
I find I use mine a lot more than i thought I would when it was gifted to me. It's just this perfectly ridiculous thing that I can make at my home office desk, while on a conference call, without having to get up. It's whimsical and fun and utterly absurd.
I tried a coffee crusted cheese that blew my mind - BellaVitano by Sartori from Wisconsin - the fact that I found it being sold in a cheese shop in Switzerland is a statement of its quality
As a beer nerd years before I was a coffee nerd, and from being located in Colorado, a craft beer Mecca, I can tell you that coffee in beer is both extremely common and often quite artfully executed. Something like Weldwerks' Achromatic, a dark, heavy, syrupy stout aged on coffee beans... There are some really good examples coffee beers. But also, as a person who grew up watching American sitcoms, coffee in beer still always reminds me of the fake beer from The Drew Carey Show, Buzz Beer, which was a pale yellow lager-looking beer that apparently had a bunch of coffee in it. And that always sounded atrocious.
personally I haven't tasted a single one of those coffee beers where I felt like the addition of coffee made them better. Like, I understand the urge and I can almost get behind some of them, but usually any delicious coffee aroma is accompanied by a very pronounced stale coffee flavor and vegetal grime that reminds me of green bell peppers.
@@JustCallMeCharlie There are many many bad examples and even good craft breweries can get it wrong. My favorite is Coffee & Cigarettes from Cellarmaker brewing. Just the right amount of coffee in a smooth and silky porter with a subtle hint of smokiness from the malt. Delicious and very close to perfection.
I had some amazing craft beers with coffee addition. Not only dark which go very good with coffee but also IPAs or even sour beers. The last ones were the most interesting. Sometimes you couldn't identify the coffee as a flavour but it was definitely complimenting the overall beer profile. The other times it was definitely recognisable. Also craft breweries are collaborating with craft roasters which is the way to go. I think test of those kind of beers would be interesting.
My absolute favorite year round beer (because I prefer dark beers and they are usually seasonal) is Wiseacre's Gotta Get Up to Get Down. It's one of the least bitter coffee stouts I've tried, and I've tried a few dozen (stay away from Pearl Street Brewery's Breakfast Beer unless you love drinking drip drip grounds) and it's everywhere around Memphis, so I can generally avoid IPAs. Disclaimer: I drink cold brew, so am not a coffee snob.
So, while you say to stop putting coffee in things, this video has inspired me to try brewing mead with coffee (as soon as I can brew mead again). To explain: Mead is essentially wine made with honey instead of grapes, and commonly brewed with various spices, berries, and/or fruits as flavourings. It's one of the contenders for humanity's oldest alcoholic beverages, and seems to originate in Mesopotamia, though nowadays it's more associated with the Norse (to whom it was very much a "special occasions" drink). What this video made me think is; what if I used coffee as a flavouring instead of spices/berries/fruit? I don't think putting honey in coffee is all that controversial, so why not try putting coffee in a honey-based drink? I think the flavour of coffee and the intense honey flavour you tend to get with unflavoured mead would work beautifully together. Of course, this would require some experimentation since mead is fermented, and I don't know if that would alter the coffee flavour or not. Mead is also usually aged for months or years, and that might also alter the flavour. How much coffee should be used per 100g of honey? What kind of coffee would work best? What sort of grind would work best? These are all questions I can't answer myself, even if I intend to experiment with it as soon as I can, but I do hope larger scale meaderies who can experiment a lot more than individual brewers start attempting this, because I think it could be absolutely astonishing if done right.
Kind of necro posting. But here we go. Try to replace some of the water with cold brew instead of putting the beans in the mead this way you can control the flavours you get.
@@nubbetudde8922 Why cold brew in particular and not regularly brewed coffee? I can see the issue of the coffee flavour becoming overpowering if I put ground coffee right into the mead instead of spices, but I know quite little about cold brew so I naturally also don't know what advantages it might provide in these kinds of use-cases over regularly brewed coffee
@@AvengerofGallifrey Honestly I have no real reason to why it couldn't be ordinary brewed coffee, it 's just the way I would do it. On an other note... adding hole beans or ground coffee could give interesting results, there could be other nuances in the taste when the beans/ground is part of the fermenting process instead of the brewed coffee.
@@nubbetudde8922 Indeed, but if I did that I would probably have to be a bit careful with how much coffee I use and how finely it is ground, as the coffee will be in there for the entire fermentation process and will therefore have very high extraction, I reckon.
@@phyphor I would think white wines or rosés would be more morning-appropriate, particularly if you're making a mixed drink, like a mimosa or sangria. That said I don't drink anymore and was never a wine person to begin with, so this is speculation.
I just wanted to come here to say that thanks to this video, a friend who I introduced to your more...wacky video series for their sheer entertainment value, got me that candle, shipped all the way to the States, for my birthday, along with an AeroPress and a hilarious spoon. So thank you for that. 💙
I for one have nothing against experimenting with flavor. If the result sucks, people won't buy it and it'll go away like the Lays abomination. If it's delicious against all odds, fantastic! So many great things have been discovered by just screwing around. Let's screw around!
The problem is they are all experimenting in basically the same way. Adding a flawed coffee extracted flavouring agent to whatever production chain they already have. The experimentation should be towards improving the coffee flavouring extracts used, I believe that'll bring us way closer to bringing these coffee flavoured products to a higher level.
I reckon it's mostly a way to take advantage of more open / experimental consumers. If it were truly done in good faith what you'd have is less bad ideas showing up (because the idea would be crossed out in the testing stage, no need to knowingly sell a bad product) and the ideas that are delicious would actually stick around instead of just being replaced with next seasons new line of experimental flavours.
“I don’t really like putting a lot of negativity out into the world” said James Hoffman in yet another video, where he tastes coffee flavored stuff and criticizes it 😂😂😂😂
I really love the "Ok, I've got 8 products... Alcohol first... and last..." approach to this video. Also, if the alcohol did affect him, the result was quite entertaining with the rest of the products.
@@EtruskenRaider my local brewery (Leigh on sea brewery) has an amazing stout called SS9 and every once in a while they do a coffee edition which is simply divine
"Orange and coffee may not work well together" I beg to differ 🙃 Add ice into a glass, add the freshly squeezed orange juice (I usually use one orange and I sieve it), add 200ml of cold tonic water and top with a double espresso and mix well to cool the drink down. Try it out!
here in brazil there's a coffee flavored coca-cola thingy and i gotta say, it's surprisingly good. Like a coke with a bit of the zest of a energy drink/coffee taste. And the coffee taste is a weird, manufactured one at first, but at least it's different than the standard "Synthetic Coffee Flavour". Highly reccomend.
I found coca-cola with coffee where I live as well, and it's surprisingly refreshing. I wonder if there are regional differences in the flavour? Anyway, it's really good on a hot day in a tall glass of ice with a good splash of Fernet Branca.
My brother in law is a flavorist at a major flavor house in the US. The “good” coffee flavor we get from drinking coffee would have roughly 200 ingredients if it were made by the flavor house. Most of these ingredients are not economical and clients don’t need the good coffee flavor to sell the product so they end up with the coffee- flavor flavor.
Are you able to ask your brother-in-law how they make it/what goes into it? I’m fascinated now, especially as someone further up said that it was simply cheap coffee extract. I wonder if it’s different in different countries or if they were making an assumption, or it’s different per company…
I love Queen Majesty hot sauces and think the coffee infused one is pretty good. I definitely taste the coffee elements in the sauce, but if you’re not accustomed to hot sauces I can certainly imagine how the heat may overwhelm your senses
Maybe you could contact Sara Marquart. She is a scientists specialize in coffee aroma and could you tell you a lot about coffee aroma. She is working on coffee flavors, that doesn't taste like coffee flavors, but taste like real coffee.
In the USA you can't sell prepackaged caffeinated alcoholic beverages, so all coffee beer/wine/whisky is decaffeinated, even if not explicitly stated, it's legally required, so the 19 crimes was probably caffeine-free, at least as much as decaf coffee is
I once, for a menu came up with a Curry Coffee Saladdressing in the Appetizer ( I work in a Hotel), and I wish I wrote that recipe down, so I could share it, because it actually worked out beautifully, even though you might think it doesnt. Curry was the main Focus, but the little amount of coffee in there gave it a pleasant aftertaste. I know how absurd it sounds, and it was created out of boredom, on a day where I had nothing to do and paired anything with everything to come up with weird combinations but it's actually decent.
“It smells like I live inside a coffee flavoured revel” is something that is giving me Charlie and the Chocolate factory, come James and the Giant Peach vibes.
As someone who holds WSET at Level 3, that part of the video just sang beautifully to me. Wine doesn't need to be messed with. Neither does coffee. There's a phrase coined by the owners of the Fourteen Drops Wine Bar in Yarm, Yorkshire, as a "BLD" wine. A breakfast, lunch AND dinner wine. Wine with coffee in it isn't that.
When it says just „flavour“ it has nothing to do with the thing it tastes like, coffee in this situation. If i remember it right, „natural flavour“ cant be arteficial. I remember you can do strawberry flavor out of molded wood. At least thats what it is like in germany.
The truth is it varies. You can definitely get coffee extract (like Nielsen Massey's) which is made from actual coffee beans, but the vast majority of "flavourings" on the market (especially the ones used in cheap mass-manufactured products) are actually primarily perfume-based.
I've only just started watching the channel since I got my Barista Express a couple of weeks ago but I have to admit that I got a laugh about the fact that I literally said out loud "of course he does" when you pulled out your cork puller and had burgundy glasses on hand... Edit: just watched a bit further, you know how to taste wine too... again, not surprised
James, I don’t know what sequence you actually filmed the scenes in, but I think I can sense you getting drunk towards the end of this. And that’s great.
This doesn't matter in any sort of way, but I just love how you made the image of the Lay's crisps align with the picture frame in the background. Such a lovely detail!
There's a coffee roaster/brewery in my city, they've got a delicious coffee stout made with their own house-roasted Ethiopian. I think "coffee flavor" in non-coffee is usually much better when it's done with attention to quality in both the initial coffee and the main product.
Love the way that despite disliking the wine/coffee after the first taste…he managed to finish it all, not like his usual single small slurp from a spoon when poor coffee is involved!🍷
"James Hoffmann hates my Nuts", I operate a nut roasting company. Never have I thought about making a coffee flavoured cashew in my life. Untill now. Now I have a strange urge to go and pull a liter of espresso and spray into the roaster while it is running the roast cycle, let it cool, package with a label titled as above, and send it to you. Nah, I am joking. Jokes aside, damn I also want to know now where coffee flavour comes from and how it is made. I do though know who are the distributors, those are Caldic and Brenntag. Contact them as a start. :)
I actually really like the Jameson cold brew, however im not drinking it neat. i use it as a mixer so i dont need to make a pot of coffee for a couple drinks. Also, and i fully admit i might just be weird for this, i really like adding it to root beer in about a 1:1 ratio, maybe a little light on the Jameson.
Try the Goose Island yearly anniversary limited editions. You might (probably not by the time you may read this) still be able to find the coffee stout flavor aged in bourbon barrels. They sell out quickly, are VERY expensive for just a pint and that specific flavor sells out almost immediately. Otherwise wait till Black Friday ish time again a year from now and hope they make the coffee flavored one again. I've seen it twice in the last 3 years. These also age well for up to 5 years.