Weird Coffee Science - Humid Coffee Gets Weirder (Part 2)

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[@laitentierdotcom]

"it's a part two, if you will" i think i will james, thank you

[@justinlee5947]

james hoffman 50 years later: drinking 69% humid coffee from the 2020s (sealed for 50 years)

[@timothy2204]

Justin Lee it’s the new aged wiskey

[@etherspin]

He'd find a small shimmery rainbow metallic humanoid slowly mimicking his form in the bottom of that bag

[@takonoko1743]

A Japanese man actually aged coffee for pretty long (more than 20 years) until it tasted like a dark cocoa syrup, almost fermented: kzbin.info/www/bejne/p3rFk32MYsylfsk

[@jonasw.4965]

@@takonoko1743 What he does is much different, low temperature (and hence low humidity) barrel aging of high TDS very underextracted (incredibly high dose) nel drip coffee. The aging there is both slowly increasing the TDS through evaporation and then whatever effects time, temperature, the barrel and the relative humidity have.

[@ArtIsLife3]

Hey James, so the coffee brews much faster because it becoming hydrophilic instead of hydrophobic which you pointed out for me. You can try espresso fine grind and see how fast it brews in a v60 the most important part in the experiment is you can keep the coffee fresher for longer and I noticed that the bigger beans absorb more moisture than smaller beans. For example, an Ethiopian coffee I had only absorbed around %10 more moisture by weight, a coffee from Costa Rica with a big bean absorbed around %20 Also, some coffees did develop new flavours and some stayed the same. I am not sure what is the reason but for now different coffees act in a different way thank you James for the flow up video and I hope everyone is staying safe

[@krszm]

Hello, Hamad! I'm really interested in your research. And so, as I've commented above, I live in a city which humidity level gets to about 80~90% most of the time. And whenever I brew freshly roasted coffee from local roaster, I'll still get James's high-humidity coffee characteristics. Do you think environment humidity level contributes a lot to fresh coffee too?

[@FabioOrtega]

Do you think these differences in reaction depend only on coffee variety or is there maybe a link with intensity of the roast? Props for incentivising some weird science!

[@abtcooldude]

@@FabioOrtega the difference in variety would change the flavour compounds and stuff, but these are not structural components of the bean, so i think you are right in this scenario, the only factor that really changes the structure of the bean is the roast. Although I guess some more phylogenetically distant coffee varieties might have differences in the structural properties of the bean.

[@manveruppd]

You should set up a blog and track this stuff! It's fascinating! I'm sure that James would give you a signal boost if you sent him a link when you set up your website.

[@ArtIsLife3]

@@krszm even if the outside humidity is high it doesn't mean indoor humidity is the same most of the time and a high humidity could promote mould and other types of growth the idea with using a boveda/humidity bags that they control the humidity so if it was too high they will lower it and if it was low they will push humidity in hope this answered your question

[@MrCakers]

Up next on James' channel: How to ferment coffee beans.

[@janbottos7817]

James Hoffmann and Joshua Weissman colaboration: Lacto fermenting coffee

[@dmytrosurname1609]

I tried jameson fermented coffee. Our local roaster Black (Kyiv) Tastes quite funky tbh

[@askroller]

viligance tbh not подробнее)

[@pablofreitasmachado8076]

i've done coffee kombucha, and it was ok. Not exceptional, but good, nonetheless.

[@dmytrosurname1609]

@@askroller blackfield.coffee/ukrayinskiy-obsmazhuvalnik-black-vipustiv-pershu-bezalkogolnu-kavu-po-irlandski/

[@sikaheimo]

Hey, thanks James! Took part in the first give-away back in March and certainly was surprised to see an email from you! For the whole of April I've cherished the coffee you mailed (all the way to Finland), and it certainly has been helpful during these times when work has been down. So if anyone has any second thoughts about entering the give-away.. it's not a scam! Enter it! You're a good fellow and a small bag of beans can have a huge impact right now. :)

[@HDinsan]

The behavior of the moister coffee grounds reminds me of how moister soil particles absorb water more readily and seem to be more water-permeable than drier/dry soil. Like a slightly moist sponge having an easier time absorbing water than a bone-dry one.

[@thomasNL030]

You are an absolute saint for giving away coffee in these strange times!

[@PhaythGaming]

@Colin Deal as someone who does exactly what you describe, I provide this gentleman sainthood. He is boosting a lot of moral, which is a huge factor to our societal health.

[@gonewiththewynns]

At 03:22 you have solved my woes...well at least some of the coffee related ones! I used to be a happy coffee snob when we were caravan-ing around North America, but then we moved onto a sailboat and began sailing about the world. Our love for coffee was honed as we explored the cloudforests of Panama and tasted some of the most expensive coffee in the world. It was brilliant. But then my coffee grinder broke and i was at the mercy of Panama City where the only grinder i could buy was a $120USD Cuisinart "Supreme Grind". My coffee making skills started getting flat. I couldn't get the Chemex to work. I couldn't get my v60 to work. The Aeropress was ok. My ROK was terrible. After 2 years of thinking i'm a terrible brewer you bring this video as my shining light of hope. MY BEANS ARE MOIST!!!!! We live in hot/humid climates and your V-60 shots look exactly like mine. No bloom and odd tasting coffee...not terrible coffee...but not great coffee. After watching this I feel I can raise my head back up a little bit, brush off my shoulders and give it a go again...well...once I can get our of quarantine in Fiji and fly back to our boat that's being held by the govt of Tonga (but that's a completely different story). Cheers, I've enjoyed finding your channel and we look forward to more experimentation. Random personal request: If you still have that humid coffee maybe a different brewing method would produce better results?

[@oveckamj]

EXACTLY MY PROBLEM !!! :)))) hahahaha :) I got now the same realization :) Btw. your story sounds interesting, is there any place where person can fan-read more about Fiji/Tonga govt and your sailing?

[@elliotdeclet594]

@@oveckamj this video is interesting and relevant kzbin.info/www/bejne/ZpfQZKt-gNNrd8k

[@stoffers6419]

Might be hard to find where you are but putting silica gel packs in your coffee bag might help keep them dryer.

[@yakovhadash]

you should go on a boat tour with James visiting coffee plantations and fighting off Tongan govt officials

[@boygenius538_8]

Try silica gel packs

[@davidwithrow7440]

Crap James, I just started freezing my coffee for espresso. Now I have to microwave, humidify and let my coffee get old! Whats next, confit my coffee beans! Just kidding, love your work!

[@CantEscapeFlorida]

I mean, a coffee confit sounds very interesting

[@Hummingbubble]

He did confit coffee beans for the coffee cake recipe!!

[@NinjaAgnostic]

The coffee giveaways and the messages around that are fantastic. "We'll try to get you coffee, but if you can please support your local roasters." Seriously though, little stuff like that gives me hope.

[@arfski]

2kg of coffee arrived this morning from Rave Coffee, they are not exactly local but there are not many roasters in deepest East Anglia, that I know of?

[@rad4304]

CO2 might not be leaving the beans, but instead react with the water to form "carbonic acid", similar as in carbonated beverages and as is forming in fermemtation. Could maybe be the reason for the "funky" taste

[@beeble2003]

Carbonic acid would just make it taste more acidic. It's the other things that are happening in fermentation that cause the funkiness.

[@beeble2003]

@@Skedge Sorry, my original comment wasn't very clear. What I meant is that the only possible effect of carbonic acid would be to make the coffee taste more acidic, and that it couldn't be responsible for any other funky tastes. I agree that the actual amount of carbonic acid isn't going to be able to change the taste very much at all.

[@beeble2003]

@@Skedge I assume there's some acidic compound in raw coffee that's turned into something less acidic by the heat of the roasting process. Or, possibly, the actual acidity is the same, but you don't perceive darker roasts as acidic because something else is masking/balancing that flavour. (Sorry -- I don't really know much about coffee chemistry.)

[@ozzy1280]

These 'Weird Coffee Science' intros are amazing. This one looks like it's the intro to a show about some weird dystopian coffee apocalypse.

[@robertstark8309]

Where can we get that „weird coffee person“ print??? I NEED THAT

[@jameshoffmann]

Soon...

[@davidwithrow7440]

@@jameshoffmann I need this as a shirt, throw blanket and pajama pant!

[@jameshoffmann]

You can have the shirt.

[@davidwithrow7440]

@@jameshoffmann oh yes please!!

[@swissturtel]

James Hoffmann yes please

[@jesseparvess8206]

Another interesting thought I had comes from the field of metallurgy.. usually when grinding minerals that are malleable you get a courser grind despite keeping grind settings the same. This is due to malleable minerals clumping together. I think that what could be happening here is the water content is acting as a adhesive, either preventing shattering but also potentially causing particles to clump together. A particle size distribution would be interesting plus putting this under a microscope.

[@elh93]

I've been looking in to all of the local roasters that I can, and plan on slowly trying them all out.

[@richardperriss]

How I love the irony of getting a Nespresso advert at the start of James’ videos!

[@Roverandom3]

Dear James, I have access to Laser Diffraction used for particle size analysis. I think this is the best "toy" you can have for grind size experiment.

[@samdavies6404]

NP's Coffee Science sooooo are you going to eventually get round to sharing your findings using said "toy"???

[@amacluskie]

"It's not entirely unpleasant. It's just not very pleasant." LMAO

[@PatrickSpeaking]

I just saw Part 1 a couple days ago and I’ve been really fascinated by it since! Thanks for returning to the subject!

[@JeremyMarton]

Thank you for helping me through my coffee struggles, as well as this quarantine. Due to your channel I have been experimenting more with my brews, whether be my pour over technique, dosing, or ratios... Or even my french press and durations, or grind size. You've helped me dial in my flavors, and made coffee not only more enjoyable but, more fun.

[@xandergrae9444]

I love how James explains the why's and how's of coffee in easy to understand terms, my coffee making is getting better because of this, thankyou James 👍

[@Snirze]

Those packs comes in different levels of humidity. It would be interesting to see how different levels of humidity would work in a similar test. I personally think that 69% sounds way to high. I would guess that a humidity level of 49% would work better for coffee as this is usually the level used for many spices and nuts.

[@jasonreardon8620]

I was wondering the same thing. Boveda sells a 32% pack that they market for coffee, but I'd be curious to see how the 49% and 58% packs do as well..

[@Snirze]

@@jasonreardon8620 Didn't know they had one specifically for coffee. And at 32% that is a lot lower than the 69% that James used. Possibly why there was funk in his cup :D

[@sarahdeschene3152]

I’ve had honey processed coffee which I guess is the closest I’ve had to fermented. It was good but now I wonder if I was paying attention for the funk. My coffee brewing has gotten better over time and it helps if you pay attention. Love the Weird Science. I love being a weird coffee person.

[@kevinderrick2787]

JAMES, CONSIDER OTHER OBJECTIVE TESTS. Might be fun and get some surprising results. - Gas chromatograph. This would be ultra cool. You would actually see any chemical changes. - Bean density. Easy to do! - Test the Ph. Also easy. - Pregrind both before storing in separate foil air-tight pouches, thereby avoiding different grinding characteristics at brew time. PERHAPS store both in an inert atmosphere (one with the moisture gadget) - Store sous vide? The moisture packet would naturally "pollute" the vacuum with water vapor. - Other fun stuff.

[@DekenFrost]

I didn't know you could pick music that was *too* good for your video but you did it. I was barely able to concentrate on the topic I was so enamored by it.

[@mikairu2944]

I love your content so much James. Stay safe, you're a treasure for us!

[@dixonec]

So I live in Hong Kong & your first Humid brew looks a lot like my daily brew Very interesting - maybe I need to grind finer & grind more? Thank you!

[@ChristineSK]

We are too humid. 69% is like so dry here lol

[@BlessingDisguised]

Same here. I gave up on going after the 3:30 pourover drawdown time long ago because my drawdown usually ends much earlier no matter how fine I grind up to the point of bitterness. I just judge the coffee by its taste and adjust the grind size. Having said that, I've yet to make the "perfect" cup compared with the clarity and flavour of what I've had in a specialty coffee shop even though I was using the same beans and a grinder of more or less the same calibre. Skills of the barista aside, I wonder if humidity is what is at play here, or it could be the water quality.

[@imeis]

Very interesting! A thing I've caught from somewhere and continued to use for a long time is sprinkling a drop or two of water (and shaking) on the beans before grinding so I have way less mess with the chaff flying all over. This has been useful for a home set up. What comes to mind watching you compare the grinds is that the water sprinkles might have a small effect on the grind result, even if it's not as thorough of a humidity increase as with the humidity packs and prolonged storage. Never thought about it before. Thanks for the videos!

[@canadude6401]

Some people need a coffee fix I need coffee AND a James Hoffman video fix

[@blackpete]

I'm not in need of coffee, but I really appreciate you doing this. Thanks for the video and for your support ❤️

[@kra1566]

That's what I need right now. THANK YOU!

[@markafacreativesolutions9590]

This is certainly interesting. Thank you for what you do James! Whie these little experiments being my favorites, I highly appreciate all the labor and time put into any of your videos. I wish you've pulled espresso shots and compared them side by side as well. Would be interesting to see if that affected anything in terms of drinking experience or not.

[@stanford-nf4jk]

When universities went all online at the start of COVID lockdown, a neighbor who was a student at my local school gave me some beans that weren’t the freshest (According to roasting date) before moving back home with his parents. I didn’t know half of what I know today about coffee. I gladly accepted the beans. It’s important to mention that I live less than a mile from the coast in a highly humid area. I began learning while watching James’ videos and have just now figured out why those beans I was given had no bloom!

[@Excellerator420]

Yay more coffee science. Thanks for the upload and i hope your staying safe :)

[@fluffycritter]

It sounds like neither cup of coffee is your cup of tea.

[@gunjamed93]

"It holds coffee at 69% humidity" Me, an intellectual: Nice.

[@rickennmakesgames]

Nice.

[@whil6473]

Dank

[@luthfifalaqi8138]

Nice.

[@krszm]

Nice.

[@stirfryjedi]

Me, a part-time student and landscaper: nice bruh

[@devonpostel3133]

I appreciate you and your passion so much

[@Ryan-re3jf]

@James Hoffmann THANK you for all of the videos you post! You are doing a great service to the coffee community by sharing your knowledge and experience. Do you think that RDT would affect grind and how a coffee brews based on this?

[@zacharywinter1273]

I just recently found some year old coffee at the back of my shelf and can completely confirm that it's grinding courser than my normal grind. There are also larger flakes that seem to be making it through like you show in the comparison. Thanks a lot for pointing it out and not making me feel crazy!

[@TheMI169]

That is very interesting, James. I live in a very hot climate and, as we're heading into Summer, I've noticed a similar phenomenon with my brewing (usually V60). I've been seeing the same things you spoke about where my pour-over brews seem to be extracting a good 30 seconds plus faster than they used to when it was less humid, and I have found myself needing to grind finer to achieve the level of extraction I'm used to. I've also been noticing that "funky" taste that you spoke about, so I'm relieved it's not just my imagination. Thanks for putting this video up, as it's given me quite a lot of insight. Just a note about my storage conditions; although I do try to store my coffee in a sealed container in a cool, dry place, we do limit our use of the air conditioner and so my kitchen can become very humid most days.

[@seprisa19]

Matt Smeda exact same issue here in Panama, but year round!

[@Ehmuhson]

@@seprisa19 ditto in Singapore, also year round, even with beans roasted only 1-2 days prior to brewing!

[@darylgrunau]

I think just working inside a very hot humid cafe with poor air circulation that I’ve experienced this issue. In the past I thought it was brewing issues, but the more times it happened when inside air and storage of beans became affected, I knew something was up. So this is helpful info

[@kavali6320]

Blimey, there's gonna be a lot to learn about coffee, looking forward to it. Just started to read your book 'The World Atlas Of Coffee'. It's a pleasure so far and as an additional distinctive feature: the cloth-like book cover with the haptic of a canvas sack. Very well-considered!

[@abramsantana]

Alternatively, the dry stored coffee may have lost moisture content over time. To really see how humidity affects coffee weight, you would nee to open a bag of coffee, weigh out an equal amount, store them at different humidity, and then re-weigh them after a certain amount of time. Ideally, you'd repeat this with a few different bags of coffee.

[@ryubot4000]

I was thinking along the same lines. I use Boveda packs in a food storage container to store cigars, not too into it but I know people who are. And they keep giving me the things, so it's a nice cheap solution for good storage. From what I gather the idea is to keep the cigars close to an ideal moisture level for storage and smoking, not neccisarily to keep them as moist as possible without causing mold. So you use a pack of the appropriate humidity for your target, given how air tight or not your container is. And they make them from the 30s through the 90s for a variety of uses ranging from musical instruments to tobacco. So you would want to start with what the ideal or target moisture content of the coffee is, and use a pack that'll keep things there in a sealed environment. They're 2 way, so they'll absorb humidity as well as release it, until the situation stabilizes.

[@SanteKim]

I feel little nervous fungi on beans as you mentioned about. But also very excited to try this for the differentiated coffee. Thank you. I’ll trying.

[@eeyuhnn]

So helpful! Thank you for this!

[@brandoncastro7624]

I will be trying this now! Can't wait for my next set of beans

[@jorge23483]

Thanks for making a follow up video of this topic wich is very interesting. 😁👍

[@Cl3m3ntth4m]

Thanks for the video as usual. Here in Malaysia where its quite humid, i notice the same issues unless due to our humid climate, and i always tend to grind the beans finer when i keep the beans for longer periods. Blooming seems normal here within a week of roasting. Ur experiment explained a lot on whats going on here.

[@sagivfer]

Hey James, tried humid coffee myself after your last video... Sadly the coffee really got flat and even got a little "grassy" / "rotten" taste and smell... In contrast all the bad bitter taste completely disappeared. Another problem occured that that grinding was really worse, you couldn't get as fine. Conducted for 1 month.

[@sagivfer]

Wrote it at the start of the video, and as I saw it, it seemed that the effects are the same

[@sagivfer]

I'd add that I tasted it once a week to see the change, after 1 or 2 weeks the humid coffee tasted better than the original. Then the taste really started to drop quickly

[@NicRobertsNerd]

Not altogether surprising, if that humidity sack is keeping the humidity at 69%, you're maintaining the surface water activity at 0.69, which is high enough for osmophilic spoilage organisms to grow, if not anything dangerous.

[@thefinder8087]

@@NicRobertsNerd Wonder how the coffee would fare at something like 58% humidity instead, is that still high enough for spoilage?

[@TheGrandMug]

@@NicRobertsNerd Why does it not cause cigars to rot?

[@Roofgeese]

Your content is wonderful. Such a pleasant voice.

[@darylbuenocoffee]

This is awesome! I actually stopped using my airscape, I went on a trip and I didn't bring the coffee in that airscape and then after 3 weeks, it was so bad that the older coffee left outside the container on top of my counter was actually better tasting than that of the beans inside the airscape.

[@user-kd8kk9uo1r]

I only waited three months total, but did things a little different. I kept both samples in the Fellow Atmos. The packet I used was actually the same one you used. I cupped them and used a hand grinder. The first difference I noticed was in grinding them. The coffee with the humidity packet was soft, what I would describe as "chewy" during the grind. The second really noticeable difference was when the crust collapsed. As you can imagine, both crusts collapsed before the 4 minute break time, but the coffee stored with the humidity packet collapsed almost immediately and had considerably less oils at the surface after collapsing. The difference in taste was similar to what you described. The control coffee was not terribly stale, but did have some oxidation flavors. The humidity packet coffee was synthetic, almost rubbery tasting. I honestly don't see this as a practical way to preserve coffee, but it was a fun way to play around with an extra bag of washed Caturra.

[@m0onchild3]

I love those packs, I use them for my acoustic guitars in the cases when it’s dry/ winter. Love your science and coffee content! My coffee game is so much better now from watching you.

[@yrjogalvez8821]

Nerdy coffee things! Much the fun! might experiment on this now too!

[@sopwerdna]

I'll admit, I had completely forgotten about these moist beans. But I'm glad we're getting an update!

[@eugeniusgentapradana8256]

Interesting subject matter. Thank you James

[@thewowleader]

Great video as always. Such a pleasure! Stay safe and drink coffee.

[@loganmacgyver2625]

That water absorbtion happened back in my "i only drink this for the caffeine" days when i was hiding a cheap bag of coffee anywhere i could and I used a pour over method too

[@scottzeigen1729]

When folks buy the beans I roast in my shop, Richboro COFFEE, I go out of my way to tell to keep the beans whole until needed AND do not put in refrigerator or freezer and keep in the bag we sell them in. This has been especially true for those we grind the coffee for. This video demonstrates what we have felt for years. Thanks ☕️👏🏻

[@geraldhommemusic]

It's so funny that you made this video and released it today. I bought some coffee beans from the store and was going trough the same extraction problem you had when brewing. I'll go finer on my grinder till I work through them. Maybe the store was more humid than it should be. The beans were in one of those containers you pour from and weigh out before you purchase.

[@willstevens6083]

I'm surprised there wasn't any comparison to pu'er or tea storing...was this talked about in part one? I'm a huge fan of yours James, you helped me fall in love with coffee!

[@thefinder8087]

Very well made and interesting video, as always!

[@glenn7095]

Very curious to try it now. The funky flavours is what I'm interested in. I'm a big fan of saison type beers brewed with brettanomyces, I like funky. Thanks James, another enjoyable and interesting weird coffee science.

[@shadow_of_the_spirit]

Thanks for helping people

[@olwethusilo7155]

Tim Windelboe is a legend! 🙌🏽 thanks so much James!

[@NoteAndroid]

Ahhh.....3:14 maybe, just maybe that's why same coffee beans in New York City vs Miami tastes so different. Besides the water differences. Next time I go to Miami will ship a gallon of NYC tap water, run it through PUR filter like I normally would in NYC and give it a taste test. Great job, love this vid.

[@waylonwillie5736]

Great production BTW. The intro is great, as is the music/swirling with the side-by-side V60s.

[@Gigaheart]

That's right, James. I love a good 70's in my cup.

[@imranazhar9532]

Dude, his dedication to weird coffee science is awesome and crazy

[@krszm]

So that's what I'm drinking all these months! A high-humidity coffee with weird bloom and coarser grind! I live in Bandung, a city in Indonesia (coffee producer coutnry) with humidity above 80% all the time. I always order them fresh and store them in ziplock bags, but every time I brew, I'll have that weird bloom, quicker brew, and weaker taste (I don't know about funkiness) even though I follow common V60 instruction, 1 : 15 ratio, and Hario's usual 11 clicks grind setting. This video really hits me. So that's why the specialty coffee shop I used to go always grind fine and make 1 : 10 ratio. It's common to have 1 : 8 or 1 : 10 ratio in this city. as buyer, I can compensate by grinding finer and adjusting ratio. but for local roasters that suffers from high humidity level... I wonder what can we do about it...

[@abtcooldude]

probably need to package the coffee in a protective atmosphere, like a neutral gas, or perhaps a humidity regulated atmosphere

[@PssupplementreviewsbyPete]

I think it's mostly about the prepre-infusion that allows more of the sweetness to brew. Plus some sort of fermentation happening on or in the beans.

[@shu002]

Hey James - opened up a sealed bag I had forgotten about. 6 months past roast - can confirm we are both on the same page with regards to how it brewed and tasted. The funkiness is definitely wouldn't be a crowd pleaser but the coffee has so much character!

[@rninness]

That side by side brew was dope.

[@curlyfingers]

Hi, James, love your content, I would suggest adding a control. Meaning same coffee, but freshly roasted, this way you'd be able able to compare not only humid vs dry, but also how it fares against fresh coffee.

[@eddieluna3970]

Interesting video James !! Cheers from LA

[@jing90]

Very interesting!! Back in Malaysia, I remember baristas spending time time on calibration (or grind size I guess) for espresso on rainy days. The humidity can change quickly in the tropics. But for sure, coffee taste funky on rainy days... That was my experience with espresso drinks. Will definitely keep a visual observation on results of coffee grinds during sunny vs rainy hours.

[@markyochoa]

Living in Texas during the "summer" time... mine is exactly that way it looks under the Humid column.

[@mischievousamoeba]

I absolutely love aged coffee, fermented foods etc. I'd probably love it lol

[@nut1107]

This grind size different has drive me crazy for a long time, I have to play with the settings and ask myself what happen. Thank you!!

[@Big_Papa_Leonard]

Interesting to think about the moisture level of the bean as potential water and amount of flavor carry that will end up in your cup and the relationship that those amounts might have with the end results.

[@islagkage15963]

Now this is quite interesting. I know a lot of cigar people store coffee in their humidor to impart a bot of coffee tones on some of their cigars. As for the grind sizing. I may have to try this myself and borrow one of those set of sieves used for soil analysis to see the differences in percentage super-fine and coarse grounds

[@santiagolisboa684]

Great Experiment /experience

[@jeremyromand]

I could handle a bit of funk. Might have to try it!

[@JohnFrazier]

Really interesting experimental results, but I really enjoy the "Look Around You" style montage music.

[@fraz79]

As always, love the video and thank u.. would love to see a colab video with Tim Wendelboe, once all this corona virus thing is over.. also really REALLY hope u still plan on doing a detailed video of ur favourite way/ways to use the aeropress. Thanks again for another great video

[@joebob2311productions]

"Bowling me over" I love that cricket reference there James.

[@GuyG.KTalesOfAnimals]

I love when people try a technique from one hobby with another hobby

[@MangoTheRetriever]

Very interesting video! And a very cool picture behind you!

[@oi_sueb]

From a soil science perspective, I'm not surprised at all that the humid ground coffee brewed faster. Water tends to be almost hydrophobic in dry soils, while water has less problem flowing in more moist soils due to capillary action (or humid in this case).

[@manveruppd]

So, fascinating video, thanks! And it was very interesting to me, as, after your last video on the subject, I speculated that it would affect natural coffees differently to washed coffees, and expressed a hunch that naturals would react better to this. Hearing you use words like "funkiness" and "ferment-y" in describing that coffee really brings it back to me, which prompts me to ask: what sort of coffee were you using for this experiment? You might have mentioned it at some point in the videos, but if so I missed it, and I'm not eagle-eyed enough to read the label.

[@passionturtlebat]

Oh goodness, I'd love to try coffee you recommend!

[@PMcDonnell]

Adding a comment so as to be in with a chance of receiving nice beans in the post! I'm early retired (medically 🙄) so good coffee is a treat I try to have as often as possible!

[@kaysimpson]

Tried it, definitely have to grind several steps finer

[@gatorepollo]

Great video!

[@AndreyCK]

Very interesting james 👍🏽

[@CantEscapeFlorida]

The idea of a faster brew seems very appealing

[@aeromaniac13]

It looks like the humidity in the bag bonds to the coffee's solubles, perhaps assisting in extraction, and maybe that's why the extraction tastes "deeper". I've had the exact same experience with Blue Bottle Coffee's Perfectly Ground coffee. When compared to their regular coffees, the Perfectly Ground's bloom phase didn't last that long, and the coffee that came out tasted a bit more rich with a good texture. I know they hermetically seal their Perfectly Ground coffees, so I'm guessing that the atmosphere in the bag helps degas the coffee. In the case with humid coffee, and since water is a polar "solvent", it would make sense why you'd get a richer cup of coffee. The humid atmosphere bonds to the coffee, and the bonded coffee solubles are then more easily extracted with water. Great test! I'm going to try it myself.

[@grindlay4667]

Thank you James! And Squarespace 😆 (already use you for my own candle business) very interesting video! Are those boveda humidity packets?

[@vince128]

Love the “Weird Coffee Person” poster. Haha

[@satanismybrother]

Hi James. So the way you would accurately quantify moisture content is to use something called thermo-gravimetric analysis (TGA). Many universities and external companies offer this as a (relatively cheap) service. You know. If they’re actually open during the apocalypse.

[@bradleymorgan8223]

What a nice level of humidity to store things at!