00:01
Welcome to Kevin's English room podcast.
All right.
Hello.
Several days ago, you, um, told me that you found a coffee shop that you actually
liked and, uh, you told me that you can share it with me.
Yeah.
And here we are today with the coffee that you like.
Yes.
Right.
Uh, does he want to be the coffee beans or did you bring the actual coffee or.
I brought.
Coffee.
I see.
I made it this morning.
Okay.
Thank you.
And then I came here.
So tell me about the coffee again.
So what is it?
Lightly brewed.
Yes.
It's lightly brewed.
Lightly roasted.
Um, I'm sorry.
Medium light.
Oh, I see.
Medium light roasted.
Okay.
It's not that light.
And beans itself is, um, um, a bit sour beans.
All right.
And this is, um, the winner of, um, some international competition.
Oh, okay.
All right.
I'm not familiar with those, but, um, so yeah.
It has, um, yeah.
Try it.
All right.
Okay.
Okay.
Okay.
So the first thing.
Okay.
Okay.
Yeah.
Aroma.
Yeah.
It's great.
Yeah.
I love the, the, the, the aroma.
Oh, that's great.
You failed it.
So, oh yeah, go ahead.
Yeah.
That's a one huge point when you drink coffee, it's not only the taste it's
include, you know, flavors and like, um, smells aromas are very important.
So I don't know how accurate my smell is.
Yeah.
Sorry.
You're loving the coffee already.
Sorry.
I don't know how accurate my smell senses are, but what I felt from just from the
smell was, um, a little bit creamy.
Like maybe even like vanilla creamy.
Oh yeah.
Yeah.
Yeah.
That's what I thought.
Yeah.
Yeah.
Do you sense a bit of like acidity in it?
I do.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
So that's the first step when you, okay.
What do you, when you face those, um, specialty coffees, you first need to,
03:01
like if you, you, you will be forced to smell it because they, they smell so,
right.
So you enjoy the smell like, like this.
Yeah.
Oh, that's.
That's actually good.
Yeah.
Yeah.
Good smell.
And if I remember correctly, it has a, like, you know, taste notes thing.
Yes.
So it has peach, um, peach.
Yeah.
Yeah.
I kind of get peach.
Yeah.
And long last taste, that was one note.
Okay.
Yeah.
So it's long last taste like a bubble gum.
Yeah.
Like those and, um, what's that?
The one, another one, but those are a bit sour, but from, yeah.
But from, yeah.
Drink it.
Wow.
Wow.
I've never drank this kind of coffee before.
Oh, really?
What do you, what do you say?
What do you feel?
So I don't know if this is because it's lightly roasted, but many of the coffees
I'm used to drinking has this feeling of like, like a little bit of like a gummy.
Like a strongness.
Yeah.
Strongness or it's, um, not only strong, but it's also like a little bit of
strong, but also like this.
Shibumi something, something that really, um, for lack of better terms, gives me
headaches.
Oh, okay.
Okay.
Yeah.
But this coffee does not have any, oh, great.
Yeah.
I, I've always felt that that's that part of coffee was sort of like, um, something
that I wanted to be eliminated.
And this coffee doesn't have any of it.
Oh.
So I'm actually kind of, I'm impressed with, with, oh, that's great.
So that was your like big, um, part of drinking coffee, right?
Yeah.
That tastes, oh, that's great.
Number two.
Okay.
Number two.
Um, I get why you said that this coffee is a one man show.
Like it doesn't need any food pairing.
Yeah.
Most of the times when I want to drink black coffee is when I eat something very
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sugary, like for example, like, uh, like, uh, like, like, like a short cake or like,
like chocolates and stuff like that.
Yeah.
And I get why that I wouldn't choose this coffee if I were to eat cake or chocolate
or something like that.
It's, it's got its own flavor.
Hmm.
It's got its own screen time.
Yeah.
Screen time.
Yes.
Oh, wow.
Wow.
You know what?
I, this isn't coffee anymore.
Yeah.
But that's a, I get it.
Yeah.
I, I get it.
This is good.
Yeah.
I'm happy.
I'm happy to hear that.
Yeah.
Wow.
Yeah.
It's good.
Yeah.
Yeah.
This is so happy.
Yeah.
This is a solo.
This is a single, like a solo man.
Yeah.
Solo guy.
Yeah.
Yeah.
So do you feel the acidity at the beginning?
Yes.
Yeah.
And then like you feel that sweetness, like the after.
I do.
I do.
I do.
Right.
I do.
Like the sweetness, like the milkiness or like, like, um, yeah.
The sweetness.
Yeah.
It becomes very mild.
Yeah.
Yeah.
Yeah.
Yeah.
I think.
Yeah.
So, so that taste is what I like the most.
Wow.
Yeah.
Yeah.
You know, it's almost like you're drinking a latte.
Oh, really?
It's so, it's very milky.
Yeah.
Yeah.
The aftertaste.
Yeah.
Is it oily?
Is it?
No.
Like I even felt a little bit of like, "Koku."
Yeah.
Yeah.
Yeah.
Yeah.
Yeah.
Wow.
But it's impressive too, that you can like describe it.
Well, I mean, I was forced to do it, right?
I was forced to do it for like a year.
So yeah, that's why.
Because like, you know, when I try to do this to my, for example, like, for example,
like my grandma, yeah, I returned to my parents first this Shogatsu and brought
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some super great coffee beans and made it for grandma.
She was like, "Hmm."
"Chotto wakannai."
Yeah.
She was like, "Hmm."
"Atashi ga nonda ko-hii dewa chigau kedo, chotto wakannai."
Right?
So, so she doesn't have like a, the words for describe the taste, right?
Right, right, right.
But it's quite new and she said, "Smells nice."
But, you know, so I was kind of impressed that you can describe it.
Right.
You can feel it.
Yeah.
I got used to it after, you know, several trainings at Starbucks.
As a professional.
Yeah.
Wow.
This is the kind of coffee that you want to drink like in the morning, right?
Yeah.
First thing in the morning, like, like, this isn't the kind that you'd, I wouldn't
take this to like my office, right?
And then drink as I'm, as I'm working.
Like, it's not like a caffeine booster or anything.
It's more of like a enjoy the flavor kind of coffee.
Taste, it's for drinks.
Right, right, right.
Right.
Wow.
Yeah.
And this is not like the lightest one.
Okay.
And this is kind of standard, mid, light roast.
Coffee.
So you have more like even more lighter one.
I see.
More like acid.
I see.
Like, like, like flour, florel.
Right.
One or like you have blueberry coffee.
I see.
Like, yeah.
So.
What I thought was, do I like light roasted one or dark roasted one?
I, in terms of like flavor, I like dark roasted one more.
But I did really enjoy the, the, the, the in-presence of that egumi.
So if there was a dark roasted coffee that doesn't have that headache.
Yeah.
Yeah.
That would be great.
Okay.
Okay.
Right now I have zero headaches from this and I love it.
Yeah.
You, you have a bit deeper, like darker roasted one like this.
So maybe.
Maybe that would do.
Yeah.
That one, that one will your, your like favorite one.
Right.
Yeah.
Hopefully.
Yeah.
Hopefully.
Yeah.
But if you roast like too much or like if you roast heavily deeply, that's, you know,
that means you got some like egumi or like, like, um, you know, kogenes.
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Yeah.
So maybe it's a bit difficult to find really deep dark roasted and having
zero of those egumis, but.
I see.
Yeah.
So maybe meat roasted.
Maybe.
Yeah.
You know, I just now drank water and the, like, it's the, the floralness becomes
multiplied water multiplies the floralness and it's just really, yeah.
Wow.
I felt the flavor.
Hmm.
Hmm.
Yeah.
Oh, so, so great.
Like so happy and at the same time really impressed that.
Oh yeah.
Yeah.
Is this a coffee that's really difficult to produce?
Um, no, I mean produce.
Yeah.
Yeah.
I think so.
Like that.
You have skills and stuff, right?
Oh yeah.
No, like roasting skills.
Uh, yeah, I think so.
Oh, I see.
Like the farmers are great.
First of all, they are like professional, not like huge land and using machines.
I see.
They just have certain, you know, amount of land and like hand picked everything.
And then roasting also difficult thing.
Yeah.
So, so that's why they're expensive.
I see.
Yeah.
I see.
I see.
I see.
But they're not that, that expensive.
Okay.
Not that expensive.
So yeah.
Wow.
So you bought, did you buy beans from them or is it like, okay, I see.
I see.
They sell grinded ones as well.
No.
Uh, yeah, yeah, yeah.
They do.
Yeah.
Hmm.
But beans are more recommended, right?
For a fresher taste.
Yeah, I think so.
Yeah.
And also they're not, um, beans are not made for like espresso machines.
I think.
Right, right, right, right.
Like a drip or French press.
So I'm not sure they have those beans for espressos cause it's really light roasted.
Yeah, I'm not gonna, I'm not expecting any espressos.
Yeah.
Yeah.
Yeah.
Yeah.
I see.
But yeah.
Hmm.
It was a very new drink for me.
Oh, great.
It was a non, it was, I wouldn't drink this in the same way that I always been drinking coffee.
Yeah.
So it was a new experience.
Oh, great.
Yeah.
Happy to hear that.
Yeah.
Thank you.
That was good.
Thank you.
Thank you.
Yeah.
Yeah.
All right.
Wow.
So it's a good opportunity.
Yeah.
Thanks for listening guys.
Thank you.
Bye.