00:00Sırağızatyven�.
00:01Eriniz ki etkinler ne yaptıklarından?
00:03Esktur bir şey.
00:04Esktur bir şey.
00:05Bu şey.
00:05Bir şey.
00:06Durumum.
00:07Öğulleğe.
00:09Görüşmek için İletedik.
00:10Her iki tarafın yerdir.
00:13Ünlü bir bir programme yaptığınızda çok güzel Türk Guatlu çıkış.
00:16İzlediğiniz için altta sonuçlarla birlikte Oracle Haftlu'dan.
00:17Pirma Diriydi yani.
00:20İlham.
00:20Tüm ol simples.
00:21Nesi farkları.
00:22Ne zamanımız yok, çok hafı.
00:24Sudan iç.
00:25Evet, şimdi bir s那個.
00:30Aktik şimdi bu takip
00:40Bu şöyle bir şey var mı?
00:55My chef var mı?
00:56Lads, you got some competition straight off the gate. Amazing.
01:00Güzel, man. I'll give you a seven or a ten for that.
01:04So, Turkish coffee is designed to be rich, thick, it's an indulgent drink.
01:09It's gone free. It's gone free. It said thick.
01:12Yeah, I see you're listening. Right, I'm going to fire this back up.
01:15And when you're ready, get it on the heat.
01:20Sofdansli.
01:23What are you doing?
01:24What's to do? Is that what you said? It's coming out slowly.
01:26Technique.
01:27Oh, oh, yes.
01:30We're getting it now.
01:32Look at that, man.
01:34It's crazy.
01:35So you can see that thickness, you've really brewed that nicely.
01:37Are we going to get some of the granules in the bottom?
01:40No.
01:41I think there's one there.
01:44That looks better than yours for sure, by the way.
01:47100%, look at that. That texture, man.
01:49I don't know, 100%.
01:52I might put a little bit more than that, yeah.
01:54Now we're talking.
01:58This is going to be caffeinated, this one.
02:01Man, there's about seven of them, bro.
02:05So you've seen the technique about building that heat.
02:09A bit of flame management.
02:12So you can see the creme, so that foam that was talking about,
02:15this is what we're looking for.
02:16But that creme, if you want to get nerdy,
02:17that's actually what we're looking for in coffee.
02:19The pressure, by the way.
02:22Yeah, that's nice.
02:23Again, again.
02:24One more, yeah.
02:24One more.
02:25Oh, again.
02:26One more.
02:26Yeah, oh.
02:27Oh, that's a strong big pour.
02:32That one is thick.
02:35That one is thick.
02:36They look nice, though.
02:36They do look nice, don't they?
02:38That was the worst.
02:39Of course, man.
02:41How many would have you put in there?
02:42I would have done three, I think three heaped ones.
02:46We're going to go for the lightest one first.
02:52That's a good brew.
02:53Because it's not just about how thick the coffee is.
02:56It's also about, you don't want it to be bitter.
02:59Did anyone want to taste your own coffees before?
03:01Yeah, let me have a try.
03:04That's a good espresso.
03:09Yes, it's good, yeah?
03:12So I started to think, oh, actually, it may be the thickness,
03:14but then try on yours with that extraction.
03:18It's smelling good.
03:19Yeah, of course it does.
03:23It's thicker.
03:24I am tasting a bit of granules in there.
03:27Just a little bit, not much.
03:29Are we going to get some of the granules in the bottom?
03:32No.
03:32Oh, yours is not thick enough.
03:34This has had more time for it to sink though, no?
03:36Yeah, that's true.
03:37It has.
03:38You need a spoon to eat that.
03:42So if you look, the colour's good.
03:45It's smelling nice, but you notice it around the rim.
03:48Yeah, that's what, I'll just put some cream on top.
03:50It's a little bit strong.
03:51Uh, it's just not your taste.
03:53Not my taste, not my taste.
03:54Well, they're all fantastic, but yeah, you win.
03:59Yep.
03:59Yeah, I never thought it was going to be...
04:02Less is more, guys.
04:03Yep.
04:03You know, that's fun.
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