Name: Chef Daniel Holzman on Coffee Culture, Making Coffee "Right"
Uploaded: 2022-02-22T20:40:36.000Z
Description: Watch the stand-up comedy video 'Chef Daniel Holzman on Coffee Culture, Making Coffee "Right"' from PowerfulJRE on Comedy Buff. Published 2022-02-22. Transcript available.

Watch the stand-up comedy video 'Chef Daniel Holzman on Coffee Culture, Making Coffee "Right"' from PowerfulJRE on Comedy Buff. Published 2022-02-22. Transcript available.

The Joe Rogan experience.
Your, um, your, um, coffee thing, if you're, if you're really into it, you get
into the flavors, and you get into drinking it black.
I used to always add cream to my coffee, and I still do if I get Starbucks,
because, no offense, Starbucks, but generally speaking, their black coffee does
not taste that good.
A lot of it is, like, overcooked and burnt.
Did you, I read that Howard Schultz's, um, biography, and it, like, turned me
into a huge Starbucks fan, because the guy is just so inspirational.
You know, he, like, brought coffee, he brought coffee culture to America, like,
I mean, coffee didn't exist here before, like, the espresso culture and
espresso bars, he just, you know, for whether you like the coffee or don't, or
whatever you say, he was, it's really phenomenal what he's done.
Well, they have that one machine.
If you go to that one machine that, what is it called, a clover?
Yeah, like, sucks the coffee.
Yeah, what is that called?
Is that a quote?
Yeah, but I think Starbucks, like, bought them all, right?
Yes.
Because they were like, this is too good.
Yes.
Nobody else has this.
No, he partnered with, it's part of his book, he, like, found this guy that was
doing this thing, and he was like, I want to partner with you and bring this to
the world.
It's like.
It's a genius piece of kit.
There was a Starbucks near my house in California that had one, and I used to
always get that.
I would drink black, but other than that, I just pour some cream in there, and
it's good enough, but I generally like a dark roast black coffee, and I've
gotten, it's a thing.
It's like you get accustomed to the flavor and the taste.
Yeah, that's the machine.
Yeah.
It's really wild.
Like, you pour the beans in there, and then you have to kind of whisk it and
stir it, and there's some sort of a vacuum, it is called a clover, right?
And there's a vacuum process that creates the coffee, and it's the perfect
temperature coffee, and then you've got this weird hockey puck of grounds that
come to the top, and then they just sort of scrape that hockey puck off.
Yeah, it's got their little squeegee.
It's amazing.
Perfect.
So Matt and I have this conversation all the time because I'm like, you know,
part of coffee culture at a coffee bar is the, like, theater of it all.
Yes.
And so when you go to coffee, but then I'm like, we're writing this cookbook,
and I'm like, dude, can we just actually make coffee and taste it all these
different ways and try and break down what's really important?
Like, do I got to steep the beans and then wait 10 minutes and then start again
and get the rest of the water in there?
Do I have to, you know, is that a blooming process really matter?
Like, how long before I grind the beans?
And we came to the conclusion that, like, some of the things are, and look, if
you've got a morning tradition that includes, you know, putting on your monocle
and, like, putting on your bow tie and fucking hand grinding your beans.
That's hilarious.
But for me, we were like, actually, fresh grinding your beans makes a huge
difference.
And then I love a pour over coffee.
And blooming the coffee matters.
Like, getting it wet first and then putting a little more water in afterwards
so it has some time.
You know what I'm talking about?
No, no, explain that.
So Matt wrote the recipe in the cookbook, but basically it's like, you know, an
old school glass drip coffee maker.
Actually makes really great coffee, like an old bun machine, where the drip
comes down slow so it gets the ground coffee wet and it gives it a chance to,
like, absorb the water and then the flavor to filter out.
Whereas if you just pour all the water over dry beans right away.
Like a French press.
It doesn't.
Well, French press, it steeps it in there, right?
Right.
Like French press, you pour it in, you let it steep in there, and then you
strain it out.
But a lot of people, when they do, like, a pour over coffee or whatever they're
doing, they just put the beans in their filter, ground beans in their filter,
pour the hot water over, and let it drain through.
And you leave a lot of the flavor behind.
Whereas if you get it wet, let it sit for a minute, and then pour the rest of
the water through, you have, you get more extraction of the flavor.
So when you say get it wet, like, how wet?
Well, I put 20% of the water in.
So, like, for me, I do 21 grams of coffee and 350 grams of water.
And that's a, that's a, very specific.
Well, everything is this way.
I'm a psycho about everything I do.
I mean, salting meat, I got, I do it by the, by the percentage weight.
Everything's percentage weight for me.
Really?
You don't just, like, salt bay it?
No, no, no.
I mean, I do the salt bay after I weigh it first, you know.
Obviously.
No, everything, everything for me is, is, is, that's the way you get great
consistency, and that's the way you can really figure out what you did wrong
and get it better is by, by adjusting it incrementally, right?
Like, so the, that, that 21 grams of, of, of ground coffee for, for, you know,
whatever it is, a full-size cup of coffee.
What is, this is a beautiful one, but do I get to keep this one?
Oh, yeah, sure.
Right, is that a kind of, I just offered that to myself.
No, no, no, see, yeah, it's for 100%.
I like this one.
It's for you.
Thank you.
That would be a great, thank you.
You're welcome.
I'll drink my coffee and look at you every day.
All right, beautiful.
I'll get weird.
It's handsome.
And, but, so I take, I take the first 100 grams of water and I pour it over.
And then I go and I take my, my, I do some of my morning activities.
Like, I'll, before I start the shower, I do my, and then I come back and I
finish the coffee the other 20 seconds.
How much time in between?
Depends on what I had for dinner the night before, really.
Oh, so you take a shit.
I take a shit.
And then I come back, I'm going to finish.
So, like, 15 minutes?
Yeah, it could be any amount of time.
It's just, really, it should, it'll, I don't like to drink my coffee super hot,
so I don't mind that extra time to cool it down a bit.
But I think, you just want to give it about two minutes for the coffee to bloom,
for the, whatever, you know, there are scientists that would explain, like the
starches are absorbing the water, which is allowing them to release the,
because if you think about pouring coffee over, it's like little ground pebbles
of coffee beans.
You pour the water over, and you want the water to have a chance to leach out
the flavor that's inside of the ground.
And, like, espresso is really fast, and you grind it really, really fine, right?
Whereas, maybe a French press is going to steep for quite a while, so you grind
it quite a bit coarser.
And so, pour over may be somewhere in between, but it still needs a few seconds
to steep.
But that's what you prefer, the pour over.
Yeah, I'm a pour over guy.
Thank you.