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Hi everyone, welcome to potluck food talks.

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Today we're going to talk about coffee.

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Where are your saturn coffee Phil?

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Are you drinking coffee right now?

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I just made myself a hot cup of joe and yeah I'm enjoying my, I think it's my third cup

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of coffee this morning.

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What's your method of choice to make coffee?

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Oh well, so I at home, I transitioned in the last year to making filter coffee.

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I mean filter coffee, it's not really filter coffee but it's like immersion brewed coffee.

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So like I used to only ever drink sort of like espresso and kind of flat weiss and that

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sort of stuff.

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But since I started doing like intermittent fasting, I don't want to drink any milk coffee

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before like lunch, but black coffee was always really, really gross.

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It was always really bad.

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So I kind of like started looking into how to make like nice delicious black coffee.

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So I started experimenting with like pour over chemics sort of stuff and now I'm a huge

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fan of the AeroPress.

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Once you get into like how to brew exactly, AeroPress makes really, really good coffee.

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What's AeroPress exactly?

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Is that the one with the paper filter?

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So an AeroPress is a device, it's basically like a big syringe.

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So it's got a tube, it's got a plunger with a rubber seal and it's got a filter on the

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bottom.

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You put a paper filter in just like you would in a filter thing.

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And so it's you put the coffee in, you brew, you put the plunger in so it creates a vacuum,

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right?

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So the coffee doesn't drip out and you brew it and when you're done brewing, you press

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the plunger down and it presses the water through the grounds.

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So it extracts a lot of flavor if done correctly.

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It's a very simple device, it's super cheap and it produces really, really good coffee,

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especially if you like, if you tinker around a little bit.

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And people have gone like really nuts with this AeroPress.

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Such a simple device.

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It's invented by this inventor called Adler.

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He invented like a really aerodynamic frisbee in like the 70s or 80s, which was like a best

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seller and like it was like it held the world record as like the object that was thrown

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the furthest by humans for like a really long time.

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I think it was like 200 meters or something, which is, you know, quite a far distance for

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something to get thrown at, I think.

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And then yeah, he was like upset with his coffee maker at home because he couldn't get

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like a single cup of coffee that was like decent unless you have like an espresso machine,

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which are super expensive and they take like half an hour to heat up and all that sort

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of stuff.

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So it's like a AeroPress thing and now it's like it has a cult following.

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Oh, nice.

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Well, my experience with coffee, like growing up in Venezuela, well, at least in my place,

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the most common thing was like an American way of brewing, you know, like this paper

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filter or whatever filter you pour hot water and that's it.

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Also the most common, the other most common method is, I don't know the name of this,

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is this Italian, you know which one I mean, Italian press maybe?

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The Mocopos.

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The Mocopos, exactly.

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This one with the octagon shape.

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The metal one that you put.

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Exactly.

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Yes, Mocopos.

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Well, the guy, the guy, the designer, the designer, that device when he died, he got

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his ashes into a replica of that thing, you know, and he's buried in it.

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Wow, that's cool.

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That's a power move.

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Yeah, yeah, that's super cool.

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Hey, why not?

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Why not?

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It's iconic, you know, it's super iconic.

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Yeah, I mean, like, and it's super common for Venezuelans to say, you know, I want my

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typical Venezuelan jar.

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Like, a lot of people really think that's from there because everybody use it.

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It's super, super common, you know, and you'll find it in any supermarket anywhere.

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So which tells us, and this was something I was surprised the influence that Italians

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have had in Venezuela because it's something, the first time I visited Italy, I went to

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Toscani and I was really, when I saw the coffee shops and other things like, you know, churches

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and public places and public architecture, I was like, ah, here's where a lot of our

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things come from, you know, that like, it was really like, and many things that are

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really copied or probably done by Italian architects at some point, you know, like,

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which was interesting.

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And also that time in Italy was the first time I tried my coffee with brown sugar,

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you know, like it's something like, because everybody was doing it like that there.

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And I was like, okay, this is interesting.

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And now every time I put sugar, when I do, it's so much better with brown sugar.

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Like, it really adds some depth to the flavor.

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It's true.

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Yeah, it is nice.

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I mean, for example, somebody, I don't really ever put sugar in my coffee unless I drink

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like a really like foamy big, you know, like a latte girl cappuccino at a cafe, sprinkle

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some sugar on top.

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But apart from that, I don't really put sugar in my coffee.

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Then I moved to Bolivia and Bolivians, well, Bolivians, they produce one of the best coffees

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in the world, but like the most common way of consuming for most people is instant coffee,

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coffee and instant coffee, you know, being powder or syrup.

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Syrup?

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Yeah, you know, like a thick paste that is also like a concentrated coffee, strong as

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hell, you know, like, oh, I've never seen that before.

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Yeah, but like I work like in places that they really cared about coffee, they had like

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baristas and everything.

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And the most common technique there was the French press.

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And this is one of the latest methods I learned.

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I was already, you know, like in my mid 20s, the first time I saw French press and I was

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like, oh, what is that?

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And it's a complete different way of doing it because the coffee gets really light, you

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know, like almost like a tea.

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But at the same time, the caffeine content is higher because the thing is there the whole

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time.

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It's not, you know, like filtered, which is also interesting.

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But I have to say, like, maybe it's a placebo effect.

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For me to get like, you know, to feel like a caffeine rush.

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It's an espresso.

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When I have an espresso, I feel like wake up right away, you know, like I'm ready to

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fight or whatever.

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Yeah, I feel like I don't really get that anymore.

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To be honest with you, I sometimes I feel like I am now that I started brewing, like

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I started really paying attention to how much coffee to how much water at what temperature

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for how long I get coffee that's like and then I drink black coffee, that's really delicious.

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I get this like a like this coffee caffeine effect.

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But before that, I was like, you know, because I had a really bad coffee habit, you know,

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growing up in parentheses in kitchens, you know, from like 15 years old.

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I mean, I grew up in Spain, so I grew up around coffee also.

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And you drink coffee as a teenager.

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But yeah, like then going into kitchens and starting your morning with, you know, just

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like I don't I would drink like 10 espressos a day, you know?

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Yeah, like I have the problem because I had like an espresso machine and do that.

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That shit is like crack cocaine.

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You know, you have one and you want the next one and the next one.

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And I've seen also coffee snops being like, oh, the espresso machine is not the real thing.

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And I'm like, yes, it is.

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Like the coffee you can brew there is really good coffee.

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You know, like it's delicious.

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It depends on the one you choose, of course.

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But I think it's a good product, especially nowadays.

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It's like I just like a couple of weeks ago, I tried like the newest like luxury pot that

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they have, like the premium ones that's not on the market yet.

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And it was really tasty, you know, really, really tasty.

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And I think those machines are really great.

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And I totally agree with you that I wouldn't get one because I would just be drinking espresso

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after espresso after espresso.

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The only thing that really bothers me about them is the sustainability aspect.

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True.

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Yeah, absolutely.

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I had to get rid of the machine because I would drink, you know, five espressos before

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going to work, you know, like first thing in the morning.

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And at some point, like I don't tolerate coffee anymore as much like my stomach hurts, especially

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milk coffee.

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Like it's something like, I mean, if I do it once in a while, it's fine.

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But if I do it like continuously, like my stomach aches and it's not that good.

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Yeah.

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I forget to like when I started now, like drinking like black coffee and then I had

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this like commitment of wanting to have a good black coffee.

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And what is a good black coffee for me is like something that's, like you said, kind

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of light, but still like full of aroma.

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I don't want like a thick black, bitter water.

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I love that.

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Yeah.

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Like an espresso, like oil.

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Yeah.

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No, no, but that's different.

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That's different.

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And espresso is concentrated and thick and delicious, you know, but like a black coffee

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is like a lot of the black coffee here also in Germany.

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Ah, you mean like, like the Italian pot, for instance, like that kind of coffee, like a

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thick Americano, but thick, something like that.

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Exactly.

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Like an Americano.

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Yeah.

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That's what I mean.

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When I say black coffee, that's what I mean with black coffee.

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For me, espresso is something else, but like a filter coffee, you know, often you get this

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like black water that's bitter and burned.

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Yeah.

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Burnt coffee is so awful.

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Coffee in here, in North Spain is so common.

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Like the coffee culture here likes it, like over roasted.

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And it's like, man, what are you doing with the coffee?

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You know, like.

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Yeah, no, absolutely.

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And this is so crazy.

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And like, I started trying to drink less coffee because I would drink like six, seven cups

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of coffee a day easily, especially when I'm working.

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And so now what I started to do is that I grind the beans myself, right?

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Which already makes a huge difference and it also makes it like a little ritual.

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So you're a coffee hipster basically.

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That's what you were trying to say.

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I'm now a coffee hipster officially.

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Yeah, exactly.

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Okay.

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So like, and also it makes a little ritual also because I started weighing out.

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Like before I would just take a couple of spoonfuls of coffee, pour hot water on it

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and not really give a shit.

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And then like filter at some point.

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But now I weigh out the beans.

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I grind them.

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I've got like a little Hario hand grinder.

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So it makes it like a little ritual, but also it makes the whole experience nicer because

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you grind the coffee, you smell the coffee.

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It's like super nice, you know?

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And then I put my brewing device on a scale and I weigh out the amount of water that I

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put in and I start a timer.

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And I know exactly at what time I filter it.

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And it makes a huge difference.

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And like, once you've got that figured out, like now you get a, like I get a coffee that's

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like clear, clean, roasty, caramelly, but you also get fruit notes like plums or blueberries.

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You know, it's like super nice.

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And you kind of forget how nice coffee can be.

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You know, like something that really got me into thinking was an Anthony Bourdain episode.

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I don't remember where it was somewhere in the Caribbean and he was having a cup of coffee

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and he said a sentence that really stuck to me.

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He said, he said like, oh yeah, there's a bloodbath behind every cup of coffee.

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And I was like, what does he mean by that?

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It's such a short and profound sentence and there's such a big history behind it.

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So I dig into the coffee history.

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And of course, you know, like coffee started in Ethiopia, like around the 11th century.

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And nowadays it's fair to say that, have you ever thought about it?

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It's the drug of choice of humans.

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It's the second most traded good after oil, you know, oil and then coffee, which is crazy.

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It's probably the most traded food and drink product in the world, you know, like, and

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it's because it makes you awake.

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And that's basically it.

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And it's, there is no stigma behind it.

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Like you, for instance, with coconut leaves that could do the same, but it's also the

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main ingredient for cocaine, you know, like, and that's a problem with that one.

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And I always like to look into like, you know, like legends and stories of the origin of

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things and apparently an Ethiopian legend said that there was like a shepherd with his goats

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and he was like in a forest and he found out that the goats after eating a specific berry,

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they wouldn't sleep.

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So that's the, you know, the myth of the origin of coffee.

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And it got into, I don't know why, but I always thought it came from America, but no, actually

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it was brought to America by the discoverers.

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But it's also fair to think that because Brazil is the third largest producer, no, produces

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the third of all the coffee in the world, a third.

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That's crazy.

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A third, really?

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Yeah.

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Wow.

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So, and I know also Vietnam, I think Vietnam is the second largest producers, which is

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also something that you wouldn't expect, you know, like the Columbia has probably the highest

234
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reputation in terms of quality.

235
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Yes.

236
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You will find amazing coffee all over like, you know, Peru, Ecuador, Bolivia, Venezuela,

237
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all these countries.

238
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Yeah.

239
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Africa.

240
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Yeah.

241
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Africa.

242
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I mean, all of the tropic, the whole tropic ring, also Hawaii.

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And it's interesting because there are so many, I remember having coffees in Bolivia that,

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that would have like lemony notes, you know, like acidic or this kind of thing.

245
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It's like a, like a complete world and many things regarding tastings and this kind of

246
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things were invented by, by coffee tasters, you know, like wheels of flavors and all these

247
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kinds of things.

248
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Because it's such a big industry.

249
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So there's, there's budget for research and all these kinds of things.

250
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So it's a whole world, I think.

251
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Yeah.

252
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Yeah, absolutely.

253
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It's crazy.

254
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I mean, coffee is like, I was thinking about it the other day.

255
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I don't think there's a single day where I don't drink a coffee, you know, I really don't

256
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think so.

257
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And it's like, it's crazy because we talk about coffee, like we, we talk about other

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stuff, but it's like, I think all like 90% minimum of the people that I know, they drink

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coffee pretty much every day of their life.

260
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It's nuts.

261
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I think like the scale is just crazy.

262
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Have you been to, there are like this crazy coffee houses in Japan.

263
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Did you ever went there?

264
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Yeah, I, I used to, I mean, I don't know what you mean with crazy coffee houses, but like

265
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so many things in Japan, you know, people like specialize in, in, in shit.

266
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I used to go to,

267
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Kisaten is the name of traditional Japanese coffee houses.

268
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Kisaten.

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With, with two F.

270
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Oh yeah.

271
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No, I haven't been to one of those.

272
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I used to go to Omotesando coffee a lot, but it's more like a, like a hipster place.

273
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It's very, it's like franchise now around the world.

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They make these like square little canelés and it's very beautiful.

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Like at Omotesando, like near Omotesando station, you used to like walk into the back streets

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and kind of like go, like it was like a residential area.

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And then you would kind of turn into this like little garden and you would step up a

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step into like a traditional house.

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And then it would be like a coffee shop inside.

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It's like, you know, just like a square counter and just like a guy in a white apron, just

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making coffee.

282
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You know, I love that place.

283
00:15:56,160 --> 00:16:01,760
There are also so many customs and rituals around coffee or I'm having coffee.

284
00:16:01,760 --> 00:16:03,600
I read this one that I really liked.

285
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There's this custom in Naples is called so peso and is a, that you pay a coffee for the

286
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next person to come.

287
00:16:10,480 --> 00:16:11,600
Oh yeah, that's nice.

288
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So if you're lucky, you get into a coffee house and this coffee was already paid.

289
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So you get like a coffee from someone else.

290
00:16:19,200 --> 00:16:20,200
That's really nice.

291
00:16:20,200 --> 00:16:21,200
Okay.

292
00:16:21,200 --> 00:16:22,200
But let me get this straight.

293
00:16:22,200 --> 00:16:24,600
And you're the person who just takes the coffee and fucks off, right?

294
00:16:24,600 --> 00:16:27,800
Cause normally what you call this is a paid forward chain.

295
00:16:27,800 --> 00:16:28,800
Yeah.

296
00:16:28,800 --> 00:16:29,840
You're in Naples.

297
00:16:29,840 --> 00:16:31,520
You don't fuck around with this kind of things.

298
00:16:31,520 --> 00:16:36,640
You know, like you, you might wake up with the fishes, you know, if you, you break these

299
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customs.

300
00:16:37,640 --> 00:16:39,640
Hey, this is like, Oh, that's nice.

301
00:16:39,640 --> 00:16:40,960
I'm going to pay for the other coffee.

302
00:16:40,960 --> 00:16:41,960
You pay my coffee.

303
00:16:41,960 --> 00:16:45,440
I pay your coffee.

304
00:16:45,440 --> 00:16:46,440
What about cooking?

305
00:16:46,440 --> 00:16:48,160
Have you ever cooked with coffee?

306
00:16:48,160 --> 00:16:49,600
Yeah, of course.

307
00:16:49,600 --> 00:16:51,760
I mean, obvious answer to your MSU.

308
00:16:51,760 --> 00:16:56,080
I mean, to your MSU without coffee is, uh, you know, unthinkable.

309
00:16:56,080 --> 00:16:59,560
Afogado two of my favorite desserts by far.

310
00:16:59,560 --> 00:17:06,960
Um, there's a, um, Katie used to make a really nice recipe of lamb braised in coffee, which

311
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was really unusual, but really, really tasty.

312
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And you get this like dark, thick sort of coffee infused gravy with it.

313
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So delicious.

314
00:17:15,520 --> 00:17:16,960
I think it was at her dad's recipe.

315
00:17:16,960 --> 00:17:17,960
It's really nice.

316
00:17:17,960 --> 00:17:23,400
Dude, there is a dish from Massimo Alasmo from the calendar.

317
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It's a espresso risotto with capers.

318
00:17:26,920 --> 00:17:27,920
That sounds really interesting.

319
00:17:27,920 --> 00:17:28,920
Yeah.

320
00:17:28,920 --> 00:17:29,920
I've seen that one.

321
00:17:29,920 --> 00:17:30,920
Yeah.

322
00:17:30,920 --> 00:17:34,320
I have never tasted, but that really makes me curious to, it's like a classic, no, it's

323
00:17:34,320 --> 00:17:35,960
like a really classic dish.

324
00:17:35,960 --> 00:17:36,960
Yeah.

325
00:17:36,960 --> 00:17:37,960
It's one of his signature dishes.

326
00:17:37,960 --> 00:17:38,960
Yeah.

327
00:17:38,960 --> 00:17:43,560
But I've also seen like, yeah, coffee sauces like for lamb or duck or these kinds of things

328
00:17:43,560 --> 00:17:45,480
is relatively common.

329
00:17:45,480 --> 00:17:49,000
Actually I used to make, um, I use, it's not quite the same, but I used to make a condiment

330
00:17:49,000 --> 00:17:54,560
for roasted duck, which was like, um, cocoa nibs and sort of like shaved dark chocolate

331
00:17:54,560 --> 00:17:58,960
and like, you know, like these sorts of flavors, they go really, really well with that sort

332
00:17:58,960 --> 00:17:59,960
of meat.

333
00:17:59,960 --> 00:18:05,400
You know, for me, a quick sauce with duck, which is amazing and super easy to do is if

334
00:18:05,400 --> 00:18:10,480
you're making like a duck breast, you know, you have all the fat of the dog and you just

335
00:18:10,480 --> 00:18:14,000
throw chocolate pellets to it and it multiply the whole thing.

336
00:18:14,000 --> 00:18:19,280
So you have like a chocolate fat with chocolate with duck fat and yeah, you can add coffee

337
00:18:19,280 --> 00:18:21,120
to that for sure or whatever.

338
00:18:21,120 --> 00:18:22,120
Yeah.

339
00:18:22,120 --> 00:18:25,520
I was just going to say like deglaze the pan with a, with an espresso and like a little

340
00:18:25,520 --> 00:18:29,600
bit of like whatever, you know, that's actually a really cool idea.

341
00:18:29,600 --> 00:18:30,600
Yeah.

342
00:18:30,600 --> 00:18:35,680
It's common in some, some stews in Catalonia, for instance, to, to add a little bit of chocolate,

343
00:18:35,680 --> 00:18:37,680
let's say to a goulash, something like that.

344
00:18:37,680 --> 00:18:38,680
Yeah.

345
00:18:38,680 --> 00:18:41,480
Like a tablespoon just to fit in it to, to a multiple.

346
00:18:41,480 --> 00:18:43,520
Like mole also, you know, mole.

347
00:18:43,520 --> 00:18:49,760
Well, well that's, that's, there is more than a teaspoon or a tablespoon.

348
00:18:49,760 --> 00:18:54,040
There's so much stuff in mole, you know.

349
00:18:54,040 --> 00:18:56,440
Oh man, a good mole is delicious.

350
00:18:56,440 --> 00:19:03,320
So fuck this Mexican food.

351
00:19:03,320 --> 00:19:06,360
That's it for this week's episode of potluck food talks.

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If you like what we're doing, make sure to subscribe to the podcast so you never miss

353
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You can also find us on Instagram and Tik Tok as potluck food talks.

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