Stop Swirling Your Espresso 

100% agreed :D

What other coffee channels do you recommend?

@@bloobeeblah real chris baca. Similar vibe to the Hoff but from US. Barista hustle is another for in depth lectures. Tim Wendleboe is also good.

Yep, completely agree with this!

Agree! Obsessive without being pretentious.

I thought exactly this.

Not only espresso, but filter-V60 in a Port wine shaped glass is a totally different experience. I have started tasting coffee in wine glasses after having participated in two Riedel wine glasses workshops and learned so much from those sessions. @jameshoffmann should be doing a similar blind tasting tests on coffees

@@nunofr This is a really neat idea. I think I might get a wineglass-shaped vessel for espresso and see how that goes...

Thinking about size, I would suggest something like a Glencairn Glass.

Exactly my thought - espresso cups are the wrong shape. Should I try a wine glass?

That's cause he's Jimmy Hoffa

It’s the British accent

@@michaelsmith8367 I was also gonna say it’s the haircut lmao

😂🤣😂🤣🥳

No it's because James H's approach to most opinions/statements is don't take MY word for it, "I will test this very meticulously in front of you and then prove or disprove my hyothesis"....that is why I love this guy and follow him

What if you first swirl and the swirl contra?

@@stentoft01 You'll just spill it twice.😀

And as my chem teacher always said... Storring doesnt mean scratching that glasware. If you stirr, you dont Touch the glass

Vortacies are the key to mixing and stirring is the key to creating a multitude of vortex within the coffee.

As an electrical engineer, I question whether I have the training necessary to have a valid opinion on this topic.

Springfield Leo thank you Mr. Bond ☕️

Its Hoffmann, james hoffmann

😆

How is that La Pavoni going, any improvement on your technique over that last shot?

Lol, just about to comment that until I saw yours.

I'm sure you can find an espresso specific set on Amazon for $300

@@karlkrasnowsky3895 I did buy a couple, then later a few more as I found them so cute XD But they're also perfect for the job at hand, and I'm always running out of spoons anyway, so I feel fully justified. Mind you, for £3 or so, they were a little more within my budget than what you had in mind ;)

Just don't become impatient and use a rubber-coated baby food spoon instead!! Probably the right size, but definitely a faux-pas!

​@@aureaphilos I did not need to be called out like that

I independently discovered that mixing is better, although I did enjoy the different layers of tastes before.

@@vikramjadhav3631 As Adam Ragusea would say, "Heterogeneity!"

I'm going to print a poster of this quote and hang it at my cafe.

Coffeespoons it is!

I read this as he was saying it

@@sielec1987 I'm going to call them that from now on

I've heard D spoons. Me: what the hell is D spoons.

The most expensive coffee have been through the digestive system of an Algerian fox Scratch your butt before lifting the cup for the improvised eco-class version Life is good

Tom A one with a large base?

I'd actually find this very interesting. A proper glass can make a huge difference to wine or whisky, so it might also be an improvement here. Aroma is very important to coffee.

I would be very interested in seeing a micro sized, wine glass shaped espresso cup. Could make for a beautiful looking shot too!

Wouldn't that just funnel heat though?

Yes, and hope by the end of it some of the coffee is still in the cup. (I'm not optimistic about the odds.)

I do that, usually in a cappuccino cup, works really well and you don't have to clean the spoon :D

Is there any heat left in the coffee after that?

I could try this. I have taken my "share" of chemistry labs, including Qual and organic. I am a clod. If I try to do what you suggest, it will end up on my shirt. (It's not YOUR fault). Sanjosemike (no longer in CA)

If you do this with spoon, the results is even better

I am willing to argue that he did not offer a way to falsify his hypothesis so he did follow a mediocre version of the scientific method... but the scientific method wasn't really necessary to get his point across

@@MrPDTaylor on top of that, there was no distribution or standard deviation given, making it a rather cursory analysis

Orbitally shaking my coffee no more! 🤓

Omg that's amazing

I've a pretty elaborate swirling technique at work. First you pour the milk into the cup and then you let the vaguely coffee-like substance pour on top of that for pre-mixing. You give it a quick swirl and start walking towards your desk. You blow into the coffee; not to cool it though because the damn machine brews lukewarm coffee anyway, but to stop the swirl so you can swirl it in the other direction. The next bit is hard to describe, but as the coffee starts resonating with the frequency of your walk you will inevitably slow down and speed up so as to not totally pour all of it over your hands, and as you are speeding up and the coffee is creeping up the walls of the cup you do these half-swirls to fold the milk into the coffee. Additional blowing is optional. One last swirl as you sit down at your desk and you can enjoy a perfectly mixed café au lait putain froid.

Now according to Newton's second law stuff that doesn't move in the beginning has a tendency to not want to move. If you really want to get the relative rotation started, a more efficient way is, tuck the damn cup close to your chest, and start spinning, with your spine as the centre. Spin the other way to decelerate. Try not to puke on your way back to your desk.

Destin @smartereveryday just did a really cool video on laminar flow of viscous fluids, which I think compliments this video nicely.

Demitasse spoons my dear.

I need to steal this.

A HA my thought exactly

That cracked me up!

"the Hoffman maneuver".... I like it, will use it.

Heimlich maneuver for all the people who didnt get the Joke.

It was for sugar in Italy.

Isn't espresso always served with a spoon?

@Evocati No, they do not. (

I had a so bad espresso just the other day from an unfamiliar (I don't recommend thereafter) "café", I was so surprised they served it with refined sugar & non-dairy creamer on the side! And their espresso is really bad I can't even consume it all after a single sip!

@@yengsabio5315 Shoulda added the creamer and sugar :)

For great coffee made in a simple way, get an "It's American Press" or even an Aeropress. A Clever Dripper is a great brewer as well. If I may suggest, use the above devices before diving into espresso. Espresso demands a great grinder, and small adjustments greatly affect the outcome. Contact time, water temperature (also water quality), agitation, and grind size are key variables to understand. May you have many great cups to come. Best wishes.

Emanuel Greucean good job dude

The video editing around that statement was on point too.

Me too, just brilliant fun.

Definitely had to laugh when he talked about the wine glass.

I did laugh but I think the video in the woods testing the weird device that looked like a crack pipe was funnier :-)

@@BeaDSM what do you mean by "on point"?

SpaceCowboy where is this? 😮😍👌🏼

Travel Rasmus Apparently nowhere.

TIMMMAY67 seems like it 😂

What is a wine cup?

Felix Sargent it’s a special coffee cup in shape of a wine glass I guess :p

Nesspresso is a very good brand. Mine winks at me as I walk past it.

+1

+2

Let's make an official petition!😂

+V60

This sucks if you live in a place where an espresso costs $3-4

@@edvink8766 not that much (yet) in Italy.

Lmao that's how I drink it

I wish we could get 1$ shots here in the US... was so nice in Rome a few years back to pop in, drop a euro down, and have a quick pick me up.

Early Music Maker being from america, i was shocked at the price and the lower temperature of the espresso. most cafes the espresso is so damn hot that you can’t drink it very fast..at least i cant!

4:15 both these moments are gif worthy

@@wexy021 move over NDT, we have a new meme

I use snifters for espresso and brewed coffee and I swirl for aroma. But I also stir every shot, have to do it for sampling to measure anyway!

As a bartender we get a lot of shit for all our different glassware. So do so at the risk of apearing pretentious

www.elmundo.es/tendencias/2014/10/08/5434004f268e3eab268b457e.html

I took an American friend to an awesome coffee roastery in Spain when I was there on holiday, and they served us up a chemex pour over coffee in a wine glass. At first I thought it was typical hipster pretention, but that was 4 years ago and I still remember the look on my mates face after sipping the best coffee he'd ever had, that apparently ruined him forever because nothing else would compare :) My point? I don't really have one, it was just a great memory to think about again 😂

Don't hate the source: www.nespresso.com/no/no/order/accessories/original/reveal-intense-smaksglass The best part about them is a single espresso should fill to exactly the widest point

Oh, bravo sir! Nailed it 👌

I thought "someone should have written that" and here it is! =)

If you swirl, that's a clear sign, that you're still are captured in the Matrix :-)

I learned the trick from America's test Kitchen. It was a segment by Lisa where she explained to never grind for over a second at a time

Yes please please use breville machines! I just ordered 4 yes 4 espresso machines the first 3 went back, mr. coffee, Philips and some other brand li can’t even remember it was so chinsey ! I ended up wit a bambino plus espresso machine for 500$. I’d love tips on using it? Or if you can’t do that tips on using espresso machines. Thank you in advance ☕️ Elizabeth

I'm not quite sure your comparison holds up. We may be splitting hairs at this point but I would argue that would would never dring expresso the same you would a beer. You would never end up with an expresso mustache. Would you?

If you want fun, go to a circus.

It’s not helping you. Lol

James said you can swirl if you want to and that’s the final word on the subject. No more guff from you two yahoos.

Asking the important questions, I see

The stirring direction depends on the moon cycle.

haha I laughed way too hard

Depends on which hemisphere you are in? :D

Depends upon which hemisphere you reside -- you want to swirl opposite the spin of earth. Also, the closer you are to the equator, the faster you have to swirl to make up for lack of free rotational energy 😏

One year later, did they finally start supplying you with a spoon once they see you?

Agreed. I'm a big fan of these cups; perfect size, curved to fit the hand quite nicely. Recently, I've resorted to buying handmade ceramics, though finding the right size can be a challenge. www.amazon.com/Espresso-Shot-Glass-Coffee-Lovers/dp/B073DK6BGT/ref=mp_s_a_1_6?keywords=espresso+cups+2.7+oz&qid=1558403246&s=gateway&sr=8-6

Py Tux I was thinking the same thing. Natural variability in shot pulls influenced the value more significantly than a stir v swirl effect. Would be good to compare data vs. a control sample of no swirl / mix at all.

'the amount of substance dissolved in the liquid' - en.wikipedia.org/wiki/Refractometer

Imo yes, it makes the crema taste less aggressive, if that makes sense

I stir purely by accident because I did not like the “idea” that the loss of aerated flavor in the creama might take away from the enjoyment, just sticking & drying on the side of the cup, rather than tasting it in the brew as well. I use my temperature probe, not a spoon however. I guess this is a holdover from my wine tasting swirling habit I’ve been obsessed with since the 80s. Yes, I also slurp my coffee a bit with my tongue to gauge the taste and mouthfeel too.