えっと昨日食べた寿司のネタなんだっけ…白身で、Silver Edgeで、ちょっとTransparentで…

00:00

Welcome to Kevin's English Room Podcast.

Ooh, a tumbler.

Clap.

Yay.

Oh, you want to try this?

Oh, is that the properly done coffee?

Yes, please.

You're not going to use this mug anymore?

Or is it hot?

Oh, whichever.

Like, there's a paper cup.

Yeah, is that available?

Yeah, it's available.

Yeah, yeah, it's available.

It's not that you haven't been doing it properly, you know?

Like, don't be disappointed.

I mean, like, your methods are just as fine, I feel like, you know.

Yeah, yeah, yeah.

Thank you.

Yeah.

Thank you, thank you.

Yeah, I was having a great time, so I'm kind of okay, but...

All right.

There you go.

Coffee Brewing Tips

So this is the properly brewed, properly done coffee.

Yes.

Have I drank this before?

Nah, it's a different beans.

Got it.

[Sipping coffee]

Mmm.

Well, I mean, there's nothing to compare it to, because I've never drank the...

The old one?

The "your old method".

Yeah, yeah, yeah.

So I can't, I don't know what...

Do you remember the last one?

You know, but beans were different, so it's definitely...

Right, the beans are different, right?

It's hard to compare, right?

Yeah, yeah, yeah.

All right.

So I don't feel any like "satsumi".

Mmm, yeah.

That's for sure.

That's one another tip that he told me.

Okay.

So what I did was like measure the amount of hot water.

Okay.

And mine was like 250 was my amount.

So what I did was put all the 250 water, and then I wait until everything gets into the cup.

Right?

What do you mean?

Like I use all the 250 water, and then I wait until like all the water inside this...

You know, how...

Hopper?

Yeah.

Bean hopper?

Is that how you say?

Is that the grinder?

No, no, no.

The, you know, the...

The brewer?

Yeah.

The brewer?

Is that how you say it?

Like a...

I don't know.

Paper filter?

Yeah, paper filter.

Tray?

Tray.

Yeah.

Paper tray.

Filter tray.

So I wait all the water gets into the cup.

Okay.

Right?

Okay.

So that coffee would be like 250 to 250 milliliter.

Right?

But it takes time, like about three minutes.

Okay.

To, you know, get all those hot waters into...

To drip down.

Yeah, to drip down into the cup.

Oh, okay.

Got it, got it, got it, got it.

But what he does...

Okay.

Was...

He doesn't wait.

Okay.

He measured the time also.

Like his limit was two minutes and a half.

コーヒーについて

Okay.

So if two minutes and a half passed, then he throw all the, you know, things away.

All the coffee, all the grinded coffee beans away.

Even if it's still dripping.

Yes, yes, yes.

He would throw that away.

Yeah.

Because if three and a half, after three and a half, then like some jatsumis starts, you know, appears.

Wow.

That's so professional.

Yeah, yeah.

And, oh, that's another thing I kind of learned a few days ago.

So that's what I did.

And then, yeah, that's why you felt no jatsumi.

Oh, okay.

Maybe.

Oh, okay.

Wow.

But the coffee itself was very acidic.

Oh, acidic, yes, yes.

You like acidic beans, don't you?

Yeah, yeah, yeah.

Didn't you used to like dark roast?

Yeah, like three, four years ago, I loved those dark, medium dark roasted one.

But now I prefer like medium light.

It's lesser and lesser.

Yeah.

Lighter and lighter.

Yeah.

But I still feel like sweetness in it, no?

No, you don't.

I wasn't being careful with that.

Didn't catch that.

Yeah.

I love it.

Yeah.

Oh, great.

Does it feel good?

Yeah.

If I could open all those curtains and feel the beautiful sunlight and blue sky and drink this coffee, and I would be perfect.

If we had like a way to like blur the background, it would be great, right?

Yeah.

If we could perfectly blur the background and like have the windows.

True.

Like, you know how, you know, it's this buildings everywhere.

So like, it's not a good idea.

Yeah.

But like.

Right.

If we could blur the background on YouTube.

Yeah, that would be very nice.

Yeah.

Because I was like, you know, on the road to this place.

I was like, oh, what a great day.

And I was like this and get into this place and oh, it's so dark.

It's like so bright.

It's like.

I get it.

Yeah.

I get that, man.

Right.

Yeah.

So this was it.

Yeah.

Brand new coffee.

Brand new brewed coffee.

Yeah.

アウトドア録音のアイデア

We should do like an outside recording, you know.

Yeah.

Like picnic thing.

Picnic things.

Hit the road.

Yeah.

That'll be fun.

Yeah.

Right.

I mean, we've done several adventures.

We've done cooking, cooking and talk.

Yeah.

By the way, we should do that again.

Yeah.

True.

Right.

True.

話題転換

Cook and talk.

We did that adventure.

That was great.

Yeah.

That was great.

We did the Aoyama, like Omotesando.

Oh, yeah.

At night.

Yeah.

Two years ago.

Yeah.

One or two years ago.

That was fun.

That was fun, too.

That was very adventurous.

Yeah.

We did it on an iPhone, right?

We didn't have any wired connected to us, right?

Just a simple iPhone like this.

Right?

I think that was it.

Oh, yeah.

Yeah.

I don't remember that, but yeah.

Yeah.

Should be.

And we went to an unagi store, too.

We did that.

Yeah.

Unagi store.

Like an authentic unagi store.

It was my first time going there.

Yeah.

Right.

The real one.

Right.

The real unagi store.

Yeah.

寿司に興味を持つ

Recently, I've been, my boom has been sushi.

Oh.

You know, ever since coming back from New York, I started to appreciate the deliciousness

of the sashimis, right?

The sushis, the delicious aburas that are in the netas.

They're very different and they're very delicious.

Yes.

We should go to like a really good.

Yeah.

Not like a really, I don't want to go to like the super expensive sushi.

Like, you know, because I get nervous.

Okay.

You can't fully enjoy them.

I can't fully enjoy.

Oh, that's sad.

And I don't feel like it's good for podcasting either.

Like I don't know if the chef would like, would be okay with us going like, "Hey guys,

we're here to eat some sushi."

Yeah, that's true.

But I don't know.

But on the other hand, I feel like, you know, they're used to a lot of like foreign visitors

coming in.

You know, we could act like a foreign visitor, right?

Pretend as if we can speak Japanese.

Yeah.

Right.

We could do that.

Yeah.

That'd be fun.

That's true.

回転寿司やまと

Do you know, um, kaiten zushi yamato?

Kaiten zushi yamato?

No.

I went there yesterday.

Okay.

Is that a famous place?

I don't know.

I think so.

Okay.

The chain Kaiten zushi.

It's a chain Kaiten zushi, but not as, but there's several in Chiba.

I think it's in Chiba, Tokyo.

That's it.

Okay.

Wow.

So when you, when you search in Chiba of like, what's a good gourmet in Chiba, you get one

of those, like you get that.

You get Kaiten zushi yamato.

Wow.

Yeah.

昨日のおすし

It's good.

It's not like that, that expensive.

Yeah.

Like it's about like 200 yen.

Yeah.

Like those, one of those expensive Kaiten zushi.

Right.

Like authentic Kaiten zushi.

Yeah.

The o-chan's there.

Yeah.

Two o-chan's standing.

Yeah.

The professionals are there.

Yeah.

The professionals are there.

Yeah.

Right.

And um, went there yesterday.

Yeah.

And what did you have?

I, so I remember I had two, two maguro's.

Okay.

Two o-toro.

Wow.

昨日のおすし(続き)

O-toro, o-toro salmon aburi.

Aburi, aburi.

Yeah.

The three combinations.

O-toro, saburo, no.

Saburo.

What the fuck is saburo?

O-toro, maguro, aburi.

Okay.

Yeah.

昨日食べた寿司の特徴

Yeah.

その他の食べ物についての会話

Yeah.

Chapter 1

Yeah.

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