00:01
Welcome to Kevin's English Room Podcast.
Hey guys.
Alright. I won.
Okay.
It's from Sunny-san.
Okay.
Did we do that?
Yeah, but anyway.
Good job.
Okay.
I have a question.
Yeah? Wait, go ahead.
This person pours a shot of espresso in these mini-ass tumblers.
I think so, yeah.
And then brings it to work.
Yes.
And then what?
And then put it, pour into the mug cup.
In a cup.
Yeah.
And then a milk.
Yeah.
So the milk, you have it ready at the office.
Yeah, in a fridge at the office, I guess.
Oh.
I see.
I see.
Okay.
Yeah, because you don't want to, like, put your milk in a水筒 and then it goes, like, smell bad or, like, don't want to, you know.
Oh, right. Milk kind of gets you bad smell.
Right, right, right.
That's true.
I don't want to carry milk all around.
Oh, that's true.
Okay, makes sense.
Okay, makes sense.
However, though, what I learned working at Starbucks is that you cannot leave your espresso unmilked for more than, I think, 10 seconds.
Oh.
That was our standard.
Okay.
I don't know if it was 10, but, like, it was, like, very short.
10 seconds, that's very short.
Like, seconds.
Yeah, yeah, yeah.
So, if you get your espresso ready, if you leave it out there without being unmilked, you'd have to throw that espresso away and make a new shot.
Oh, that's.
Otherwise, the manager would come at you and be like, ugh.
That's not a standard.
Throw that away. That's not standard.
Well, I don't know how accurate that is.
Like, I don't know how much it would affect the taste.
I don't know.
But that was the company standard.
Yeah.
So, there must be some sort of, like, logical reason behind it, right?
Yeah.
03:00
What do you think about it?
You're into coffee.
Yeah, but I'm not an espresso drinker.
Oh.
I don't.
Oh.
I don't know anything about espresso.
Yeah.
So, maybe something is behind it, I guess.
Yeah.
Like, some sort of.
Like, Sankashau is what they said.
Oh, I see.
Yeah.
I see.
Hmm.
Well, like, most of the arubaito is like, it's just 10 seconds.
It's not going to make a difference, man.
That was most of their reaction, you know.
Because when you drink espresso, you got it from just the espresso I'm talking about.
Just the small cup of espresso.
The simple shot of espresso.
Yeah.
You got it from the store clerk or barista.
Yeah.
And then you.
And then, obviously, like, more than 10 seconds.
Yeah.
Yeah.
So.
So, according to Starbucks, how the people that actually enjoy espresso.
I don't know.
I don't know if it's true, but this is what Starbucks said.
They would just receive it at the counter.
They would just sip the whole thing.
Oh, okay.
Immediately after receiving it from the barista.
And then, boom, get out of the store.
So, it's not like a sit down, relax, and enjoy that coffee for 15 minutes kind of experience.
It's more like a drink it, go home kind of, like, get out kind of, like, experience for espresso.
Oh, I see.
Yeah.
So, it did make sense if that was that.
True.
True.
Yeah.
Maybe that's, like, a Starbucks style, like, American style, maybe.
Maybe.
Yeah.
Maybe.
Yeah.
Because I've got image of, you know, French people, Italian people, you know, having them
in their terraces.
Oh, okay.
With the sugar on top of it.
Oh, true.
So.
That's true.
Maybe different ways.
Oh.
Yeah.
Different style, I guess.
Or maybe it's like, you know, when you go to, like, an expensive sushi restaurant.
Yeah.
And he says, like, you have to eat it just after the taisho.
Oh, yeah.
Your sushi is in front of you.
Right.
It's like that.
It's like that.
Yeah.
Maybe that's like that.
Oh, right.
It's like that.
Does that exist?
Like, do you have to really eat your sushi, like, right after they, why?
Because it's, they adjust the rice hardness.
You know, how hard they nigiru the rice.
Okay.
It's, they adjust for the perfect timing that you put it, you bring it to your mouth, and
then just hodokeru the rice.
Oh, wow.
So, that's what I heard.
Oh.
If the taisho sees you on the counter, and then, oh, he eats slow, and then he just nigiru
a little bit harder than the standard.
What?
So that.
Really?
Yeah, that's what I heard.
Damn.
Maybe those things?
Yeah.
In a, in a, um.
Like a very expensive sushi place.
Oh, yeah.
Like the counter.
Yeah.
Yeah.
Wow.
That's what I heard.
That's next level.
Yeah.
Oh, damn.
Maybe those things in Starbucks.
In Starbucks version.
06:00
Yeah.
Like, um, espresso.
Yeah.
Yeah.
Yeah.
Hmm.
So, it's, it's out of the Starbucks standard, for sure.
Yeah.
I don't know how, yeah, I don't know how accurate this is, but.
Oh, and by the way.
Yeah.
What do you think about this?
So, Starbucks, after 30 minutes of brewing coffee.
Okay.
You have to throw it away.
What do you think about that?
Because it's not fresh anymore.
No matter how much coffee is left in the brewer, you have to throw everything away and make
a fresh batch.
Yeah.
After 30 minutes.
So, I get it.
Yes.
Hmm.
It's going, it's changing every, every second.
The tastes are changing.
Like Sanka?
Yeah.
Yeah.
And I'm not sure, is it like in the pot?
Yes.
It's like a huge pot.
It's not going to be.
It's not exposed to, to random air.
Oh.
Yeah.
It's not going to be cooler.
Oh, it's not going to be cooler.
No, no, no, no.
It's, it's, it's heated.
Then I think it's okay.
It's okay.
It's not going to make that much of a difference.
Yeah.
Yeah.
Yeah.
But I, for example, like if I got a cup of coffee and then you got a cup of when you sip
it from just after they serve me.
And then that taste is obviously different from the 15 minutes after and I sip it.
It's very different.
So that kind of, I, I get it.
I can imagine it.
Yeah.
But this sounds too strict.
Yeah.
I mean, if you put it in a pot without like touching the air, but they're not going to
be cooler.
Nah, 15 minutes.
30 minutes.
30 minutes.
Yeah.
Yeah.
You don't have to be that strict.
Yeah.
But I feel like, oh, Starbucks has very high standard.
Yeah.
Very professional.
Yeah.
It's what I, it's my impression.
Okay.
I have a next question.
Yeah.
Like the espresso beans that you put in the bean hopper.
Yeah.
Before you grind them, you have like these beans that are like set on top of the espresso
machine.
Yeah, yeah, yeah.
Like this one.
Yeah.
How long can that last?
Usually do you think in your image?
I, yeah.
So I personally, I just, I mean, zero second is my preference.
I just, I just put out the beans I need for one cup and then just grind them and the rest
is in the back.
Okay.
I don't want to put the beans in the, the bean hopper.
Yeah.
Yeah.
Is, is what I do.
Okay.
Cause I don't want to put them outside.
Yeah.
If you're like, okay, so if you open like a fresh batch of like coffee pack, you know,
you can buy like those ungrinded full bean beans, right?
09:01
Roasted beans.
Yeah.
Right.
When you open it, how long is the Shoumi Kigen, do you think?
Well, it says two weeks, around two weeks is what they say, but it depends on the, when
they roast it.
Ah, right.
So.
Oh yeah.
It depends, but.
I see.
So yeah, I don't want to put beans outside of the bag.
Yeah.
Cause the bean just touches the air for long.
I feel like that's, yeah.
Yeah.
Okay.
But true in not only Starbucks, but they have like huge bean pot and like filled with beans.
Yeah.
Right.
And in conbinis too.
In conbinis, right.
Yeah.
So.
In Starbucks, what, for me, what was very questionable on my end was like, yeah, freshness.
They care about freshness.
They care about freshness.
They care about not going, not going over the shelf life and everything.
And if you open it, it's a week, got to throw it away.
Great.
But like this espresso bean, right.
So they have a bean hopper, right.
They put like a fuck ton of espresso beans in it.
Okay.
Right.
And then whenever it runs out or almost runs out, go for another pack.
And the pack itself is huge.
Like it's like, it fills like three times or something.
Right.
So when you open it, you have to write the date that it's going to die.
Okay.
I think it was like a week or something.
So we kill our beans in a week if we don't use them.
And the bean hopper shit, we fill the bean hopper.
There's the fta.
Yeah.
The plastic fta.
Yeah.
Very.
Like you just put a.
It's a random fta.
It's not like an airtight shit.
Yeah.
It's a random fta and anyone can open it anytime.
And sometimes, you know, the employees would open it and they would use like a brush to
sort of like, sort of like move the beans that are like just randomly holding it in place
and just trying to like move it to the hole.
Okay.
They would do that like occasionally.
So it's like, and then whenever the store closes and there's like beans left, like ungrinded,
they would take the bean hopper off from the espresso machine and put it in a bag that
was opened.
Right.
And then they would just clip it.
They would roll it and clip it.
Oh.
And then the next day.
Different bag from the beans bag?
Same bag.
Same bag.
Yeah.
Okay.
And then the next day they would open that bean again and it was, it's already open.
Right.
So they would put back the bean to the bean hopper.
It's like, isn't that exposing too much to the oxygen?
Yeah.
I think so.
Right.
Yeah.
I agree with that.
Right.
If you care about the freshness.
Yeah.
So they would put beans from directly the pack and then use it and gone.
Yeah.
And do that every time.
Right.
That's, yeah.
Right.
I agree with that.
Yeah.
Right.
I mean, yeah.
I mean.
Oh, here's another fucked up shit that I thought.
12:03
Okay.
Wait, I might not be accurate on this information, so don't fucking like come at me for this.
All right.
Whenever somebody buys a Starbucks beans.
Okay.
Beans.
Beans itself.
You can buy beans.
Yeah.
Like from 100 grams and you can scale it.
So you don't, so other than just buying the whole bag, you can ask for like, can I have
150 grams of beans?
And they would open a bag and they would make it for you, scale it for you.
Yeah.
When you ask for a bean and that bean, there's a cycle for an already opened one.
They would use the already opened one and give it to you instead of opening up a fresh
bag.
Nah.
Only if they run out of the already open ones, then only then they would open like a fresh
pack and then they would sell it to you.
So like, what if that bag was opened five days ago?
Yeah.
And then, and then a customer would ask for like, you know, the, the, the bean that was
open and then like you would give them a bean that only has three days left.
Right.
What are we doing?
What are we doing?
That doesn't match.
That doesn't match to that.
That's the standard, right?
That you say like 30 minutes or like 10 seconds, those.
Yeah.
So, so I might be wrong.
Where I might be wrong is the fact that I might be wrong.
If they were asked to sell the bean, maybe they have to make sure that it was definitely
over one week or something or like four days or something.
Okay.
Maybe they have that standard.
Maybe.
But I don't remember.
So I don't remember that one.
But I mean, the kind of not logical, you know, but it's definitely better lucky if you were
given a completely fresh batch.
Yeah.
Right.
Way better.
Yeah.
It's way better.
Yeah.
Yeah.
And that's why, that's what I need.
That's what I want.
A fresh batch.
Fresh batch.
Yeah.
Yeah.
I know.
Sounds like it doesn't match to that standard.
Yeah.
What they're aiming for, right?
Yeah.
Yeah.
I know.
It's the one that comes to you in like 10 seconds.
It's already open.
Why would you open a new one?
Yeah.
Yeah.
Yeah.
Should be.
Yeah.
I think my secret little way of buying beans at Starbucks is to buy a type of bean that
the store would never like use as their normal coffees or like their espresso machines because
they would definitely have to open a completely new batch.
The new one.
Fresh one.
It's very low percentage that they already have it open because someone else have to have
bought it already.
Right.
Yeah.
That's my, that's my hack for Starbucks.
I would do that.
Strategy.
Yeah.
Yeah.
All right.
15:00
Thanks for sending guys.
Thank you.
Bye-bye.
