00:00
Welcome to Kevin's English Room Podcast.
Hello.
Hello.
Hey.
Good morning.
Good morning.
Good morning.
Good morning.
Good.
Good evening.
Good afternoon.
Good afternoon.
Good.
Why?
Good.
Good.
What would be the most suitable word for like now?
Good afternoon.
Good afternoon.
Yeah.
Good afternoon.
Good afternoon then.
Yep.
Good afternoon.
New hair.
Fresh new hair.
Oh yeah, I got a haircut.
Oh, true.
Don't you think?
I mean, still.
It looks fresh though.
Yeah.
Yeah.
Yeah, I've been wanting to get a haircut.
I got it.
Yeah.
Yeah.
Simple.
As usual.
As usual.
That's right.
Yeah.
That's right.
Pretty like clean.
Pretty clean.
Yeah.
Right.
Yep.
Good.
Not much different.
Right, right, right.
The most.
Right here?
Yeah.
Yeah.
Looks fresh.
Oh, yeah.
I forgot to do the backside.
I just forgot.
That's all.
I wanted to get it shorter here.
Yeah.
I see.
I just forgot.
I see.
Yeah.
You good?
Your nose?
Your nose good?
Oh, yeah.
Yeah.
Tissues inside?
Yeah.
Yeah.
Yeah.
Before you started to show, I was putting tissues on my nose.
Right.
I always do this when I come here.
It's a Kandan-sa.
Oh, is it?
Yeah.
You know this, right?
I have a Kandan-sa.
You say you have that.
Yeah.
When you're outside, you don't feel anything, right?
Yeah.
It's when I go from outside, cold room to a warmer, cold outside to a warm inside, that's
when I get this.
I see.
Yeah.
So it's not like I haven't show or something like that.
Probably not.
Yeah.
It doesn't make sense for this to happen after I go in the room.
True.
Not likely, right?
Yeah.
Yeah.
Yeah.
It's a different thing.
It's a completely different thing.
Yeah.
That's Kakunshou, right?
Right.
Yeah.
So it's likely.
I don't have it.
It's a different one.
Different one.
Yeah.
Absolutely.
Completely different one.
Any Kakunshou recently?
No?
All good?
Not to me.
Yeah.
Still fine.
Yeah.
But I know it's going to be coming, so.
It will come, huh?
Yeah.
It will come.
Have to be prepared.
It will come.
You know, I feel like it's been, like, as I said, as we said before, a week or two weeks
in the live stream, before I went to Kyoto, my Kakunshou was like way, way terrible, way
more terrible than my Kakunshou right now.
Yeah.
So I'm not that afraid of it anymore.
Anymore?
That's good.
That's good.
Don't know why, but.
Maybe you should go for another detox then, right?
Yeah.
Maybe have to go somewhere.
Maybe, like, Kyushu or Okinawa, far away, and then.
Osaka again, maybe?
Kyoto again, maybe?
Yeah, yeah, yeah.
03:00
So.
Right.
Yeah.
Yeah, it's true.
Pretty effective.
Yeah.
Right.
Yeah.
I would want to live in Kyoto.
Kyoto?
Yeah.
Not for the Kakunshou, but for the city, you know.
Oh.
Yeah.
I would love that.
You love Kyoto?
Yeah.
Oh.
Well, I just love the cities.
Yeah, I mean.
Big cities.
Oh.
Yeah.
Then is it, like, good for you?
Like, I mean, like, they don't have, like, that much, like, tall buildings and, like,
it's not, like, huge city, you know?
Yeah, but it's got its own aesthetic still, right?
Yeah, yeah, yeah.
You have, like, old buildings and, like, streets and things like that.
Yeah.
Right, right.
But it's not those, like, old, like, you know, those, like, Shikishiki.
Yeah, things.
It's even, like, the main cities, like, the newer ones, still, it's got its own newness
to it.
True, true.
Like, it's got its own, you know, modernness to it.
I like that.
I see.
Yeah.
Oh, that's good.
Yeah.
I thought you liked some kind of, like, building, like, tall building.
I do.
I definitely do.
You know, those.
That I still love.
It still has its own goodness.
Oh, good, good, good, good.
Yeah.
I love that too.
Yeah.
Right.
I love Kyozo, too.
Maybe you have to, you should live for, like, a few years so that you can detox your Kakusho
and then.
Oh, well, I don't have to detox my Kakusho because I don't have Kakusho, so nice try
on that one.
But I don't have, I don't have any worries of getting a Kakusho, personally.
I see.
You don't have to.
Okay.
Yeah, that was not a valid claim there.
I don't have to worry about it in the first place.
Right?
Yeah.
Man.
Is that good coffee?
It's just a tea, green tea.
Oh, green tea?
Just microwave.
Microwave green tea?
Both of them.
Recently, I've, you know, I have an espresso machine, right, at home.
And I make my own lattes, right?
I buy the beans, mainly from Starbucks.
Yeah.
And then, well, first several steps of the journey of getting, trying different coffee
beans.
Oh, okay.
I've been getting a lot of the, you know, what you'd usually look for in an espresso
coffee bean, like dark roasted, very deep, lots of coque, you know.
Italian roast.
Italian roast.
Starbucks, they have what's called the espresso roast, which is made for espressos.
But recently, I've discovered that some of the medium roasted ones are good, too, when
you espresso it.
I didn't know that.
I didn't know that could be a good choice.
Yeah.
Oh, you've been trying like mediums?
I've been trying mediums right now.
06:00
Yeah.
Espressos.
Like, I've noticed that whenever I make espressos at home, there's like this certain flavor
that's, there's this undesirable flavor in a lot of the beans, a lot of the shots that
I make.
Okay.
You know, it's, there's, it, it kind of like, something sharp is in there.
Okay.
Something, right.
When you try, like, darker roasted ones?
Yeah.
Oh, okay.
You know, the, the beans that they sell at store, sorry, that they, when you go to a Starbucks
shop and then you order a latte, the beans that they use for the espressos is the espresso
roast.
Okay.
Okay.
I buy the same bean and I, and I, and I do the espresso at home.
It tastes different.
You know, there's a sharpness that I don't like.
Okay.
It's like, it's like there's, it like punches you in the throat.
Okay.
It's not going down easily.
Huh.
Right.
And I didn't like that.
So I wanted to discover something else and I randomly, I thought, let me try doing the
medium ones and it didn't exist.
That sharpness didn't exist.
So I was like, huh, maybe it was because it was like maybe too dark.
I don't know.
Maybe the quality of the machine that I have is not compatible with the darker ones.
Maybe if it's a lighter one, it's not giving me that punch.
Yeah.
Yeah.
Right.
So I'm discovering a lot of the medium ones.
Oh, good, good, good.
Yeah.
Are you still making like lattes?
Mainly?
Yes.
Like, okay.
Yeah.
Mainly lattes.
Yeah.
Yeah.
When I went to New York a few years, years ago, right?
Yeah.
We went together.
Yeah.
I went to like Blue Bottle in New York.
Yes.
And they sell kind of, Blue Bottle is like, like relatively like lighter beans shop that
I like.
And in Japan, mainly they brew, like hand brew or like kind of French press kind of,
that's what they do.
Okay.
And I thought that's the best way for like light roasted beans.
But when I went to New York restaurant, like place, cafe, Blue Bottle in New York, they
didn't have like hand-ripped ones.
Okay.
All they have was the machine, the espresso.
They had the espresso machine.
That's it?
And then you put up water and then make it like Americano.
Okay.
Okay.
Or just espresso with like very light roasted beans.
Okay.
And I was surprised like, how they, like, is it, well, is it good?
Like light roasted beans for espressos.
Yeah.
Okay.
So they put like light roasted beans into like espresso machine and then press it and then
like, is it?
Yeah.
Is it?
You know, I thought it's like, oh, come on, New York.
Yeah.
You're changing everything.
And I tried that.
09:00
Yeah.
That was good.
Oh.
I didn't know.
Uh-huh.
Light roasted.
It's a little different from hand-ripped ones.
Yeah.
Of course.
But still like both has a, like a good size.
Did you drink what?
So did you drink the Americano?
Yeah.
Yeah.
Americano.
Okay.
I see.
Americano.
But light roasted beans.
Version of an Americano.
Yeah.
That was new to me.
I've been not liking the machine for coffee.
I've been thinking like hand-ripping is the best way.
Okay.
Okay.
Before that.
Uh-huh.
But that was new to me.
Ever since you went to New York.
I didn't know like this was that good.
Oh, okay.
Yeah.
Yeah.
How's it different from like the, you know, standard dark roasted beans, do you think?
Oh.
The light ones when you espresso it.
So tastes are different.
It's just, um, it's the darker is what, darker, dark roasted beans are more like deep, um,
like a bitter, let's say, uh, you know, espressi, you know?
Okay.
All right.
But lighter ones are more like fruity, fresh, more like, um, how do you say like a,
Aromatic?
Yeah.
Like, does it, like, I feel like espressos, it's only, they only give you like a little
bit of liquid amount.
Right.
So like, it has to be dark and strong in it in order to like withstand the dilution that
gets from waters and the, and the milks.
Yeah.
Do you think a light one is like, can it withstand that dilution?
Would you say?
It wasn't dark.
Uh-huh.
What do you mean dilution?
Like a usumerareru.
Oh, so, um, so it wasn't dark or bitter, but it's like, it's just
a very koi version of light roast.
So even if it's like dilutioned, diluted, diluted, it's still like, it's, it's proper.
You'd still get the full flavor.
Yeah.
Yeah.
Oh, okay.
And with the kind of oil with it, because it's like machine pressed, the beans oil.
The oil will come out too.
Yeah.
Yes.
The papers like will be cut, all the oils and everything.
So it's like more clear, but at the same time, it's more kind of less oily, less kind of,
you know, when you, when you use the machine and like make Americano, it's still like oily
and like light roast beans, it's not bad at all.
It's not bad.
I should try that.
Okay.
I should try light ones.
Maybe latte.
I haven't tried latte version.
So maybe, I'm not sure if it's like matches perfectly, but yeah.
Because milk's stronger.
Yeah.
Right.
So maybe thicker one would be.
12:00
Don't know what would happen.
Yeah.
Yeah.
Right.
Yeah.
Right.
Right.
Right.
Right.
Yeah.
Speaking of coffee filters, you know, when you go to Loft, several years ago, they were
selling the stone filters.
Right.
Is that, what do you think of that?
Like, is that even worth it?
I'm not sure.
They have like these little holes in the stones, right?
The water would go through, but like the coffee beans wouldn't.
Maybe it's like a queso dough-ish kind of thing, you know?
Okay.
Yeah.
Hmm.
I don't, so, I personally, I won't buy that because I've never seen any professionals using
that.
Yeah.
So, maybe not.
Yeah.
It's true.
Like, even if it looks really strange or weird, sometimes it makes sense for professionals.
Okay.
Okay.
So.
Don't know.
Don't know.
But I've never seen like professional, any professionals using that stone one.
So maybe it's just.
I mean, it was Loft.
So like.
Yeah.
It just looks good.
They're mostly for amateurs.
Yeah.
Maybe.
Yeah.
Yeah.
Yeah.
I've seen that too.
Yeah.
How about the metal ones?
That.
Yes.
I have one.
Okay.
Yeah.
And I saw some professionals using that.
Uh-huh.
So maybe yes.
Like right here.
This is the stone version of the coffee filter.
It looks not, it looks good and it, it, it, it looks, it looks good.
And that's the height of the product.
That's like the, that's, that's as far as it'll go.
Yeah.
Yeah.
Okay.
It feels good, you know?
It looks good.
It's like.
Yeah.
This one's pretty famous.
Like the Fuji-san.
Oh.
Like the upside down Fuji-san.
I think you see this everywhere.
Oh, you don't put any paper.
You don't put the paper.
You just put the coffee, uh, grinded coffee beans in there and then you just boom.
Yeah.
I've never tried that so I can't say anything.
Uh-huh.
Uh-huh.
To me, like, it's not, it's, it's not for the taste.
Okay.
It's, it's, it's the coffee, it's for the coffee time, you know?
Ah, I see.
It's more like.
It's a decoration.
Yeah.
I feel like.
The prop.
Yeah.
Okay.
Hmm.
Well, there are many.
Yeah.
They got a lot.
They got a lot.
I didn't know that.
Yeah.
All right.
Yeah.
Yeah.
Yeah.
So they don't have any like big holes like this.
Uh-uh.
Yeah.
It's too small.
So none of the beans would just go through.
It would just only water.
Okay.
Yeah.
Only liquid.
I see.
That's right.
So it works.
Yeah.
So it works.
Hmm.
But I feel like the, the small particles would get in the holes and then it would, it's kind
of hard to like keep it clean, you know?
15:00
Right.
So for the metal ones too, you have to wash it after what, after use that and it, it's
like really tough when the beans, like the little particles inside and every time I gunk,
gunk, gunk, gunk.
Right.
And wash it like this.
Right.
I don't like that.
Yeah.
Whereas a paper filter, just throw it away.
Right.
Yeah.
So much easier.
Yeah.
Way easier.
Yeah.
That makes sense.
Paper makes more and more sense, I guess.
Yeah.
All right.
Thanks for sending it guys.
Thank you.
Bye-bye.
