Відео

how long does it take the nomad riser to be complete using a 3d printer?

Bro's a sigma male

You can feel his passion, love and energy through the screen and such a humble kid that will take Ecuadorian coffee and San Pedro to the top, as an Ecuadorian this makes me proud!! 🇪🇨🙌

Delete this, you're all ending up looking like clowns.

What’s the brand/name of the tamper? Thanks!

Yo Brian, if you ever get the chance to try the maragogípe from Takesi, either CC or Monogram, I guess, DO IT! It's honestly just the gesha, but like, 2x as good and more fruit forward.

Absolutely great to listen to! Seriously can see how genuinely excited he gets over coffee and how much care he’s going to put into his career. Finca San Pedro to the moon

Love to see the new generation of ecuadorian coffee producers getting recognition!!

Hes incredible! I feel so lucky to have had his coffee

Jose’s English is so eloquent it’s insane! Very well spoken and humble, the future of coffee is looking bright.

Great interview! His excitement is contagious

Excited for this next generation of coffee production

Fantastic video, great work to all involved!!!

Love watching this series and it's inspired me to look into doing something similar in Ohio! Question for you, what brand is the pitcher rinser?

I am new to espresso and just recently bought a nomad espresso machine. I already had the Orphan espresso lido 3 for an espresso grinder. I need a scale recommendation. I appreciate all of the support.

I am new to espresso and just recently bought a nomad espresso machine. I already had the Orphan espresso lido 3 for an espresso grinder. I need a scale recommendation. I appreciate all of the support.

I am new to espresso and just recently bought a nomad espresso machine. I already had the Orphan espresso lido 3 for an espresso grinder. I need a scale recommendation. I appreciate all of the support.

Nice, but sounds like a ship anchor being retracted.

I’m confused, I’m so confused.. is that drink a new type of PO? 😂

What’s wrong with MP’s?! 😢

It does.

🔥🔥🔥

Grind size for Sculpture 078?

Thanks for having me Brian!

What rpm are you setting it at?

i dont quiet understand how you managed to pull a good shot with 2bar and 25s including pre infusion. Shouldnt it be more like 40s and 6 bar?

I don’t understand what hes meaning when he talks about the difficulty of increasing extraction yield. First, it seems like TDS getting too high makes most coffees taste worse. Second, you can increase the temperature to increase extraction so it seems like he could always just try that if he’s having issues right?

I'm excited for what's next!

Bringing us the best that Nature can give, yet not seeing himself as a star, but a humble carrier, a part of a team. Legend.

64mm with RPM...plenty, but I like the disclaimer...Not that you can buy, lol. Timemore, Gevi, DF64g2, I am missing at least 3-5 others under $800. I have to thumbs up for the effort!! Well done, and respect to your positive hope and outlook on this waste of metal grinder, :-) Anything over $300-350 is ALL workflow smoothness.

I would think you are better off buying a Sony lens for about $700 than this grinder. But I dislike my Sony cameras, so if they offered a RED lens collar, I might suggest you buy a Canon lens.

It reminds me of the Mignon, IF they did a adjustment knob redesign as they desperately need. But, there are TOO many deal breakers for this to be a good choice. My super old Eureka/Mignon has no issues grinding from stop point, let alone having it on before adding beans...Never had a stall even with dense lighter than medium beans...and I like a slower oily pull....about 35-40sec

Come on!!! Its a Sony! Orange ring bud!! LOL ;-)

☕☕☕☕

Where does the gray water go?

so, when are you realising your next video?

Really interesting I was able to choose my Cometeer this time and enjoyed picking.

Super dope to hear about your backgrounds! I had no idea who you were in the past life mr Quan. Just started watching cuz you seem to know your stuff lol

This was a great video and big thanks to alex for being a great guest in it. These more serious style of videos are always nice to have since it’s a useful piece to educate people.

This was really interesting to watch. I work in UI designing apps and have been trying to niche into working for a coffee equipment manufacturer. Was nice to hear your prospective on things

my bianca V3 is replaced by this JianYi. it is almost maintenance free. It will take around 8-10 mins to heat up completely to make the first cup. The 2nd cup will take around 2 mins if you used hot water.

Incredible video, how lucky to get to do that. Wow.

I love that this doesnt have a grinder

Just tried the Brian recipe after getting the dripper in the mail today. I just did a pretty coarse grind, and water temp at 197 deg F for a slightly darker tasting decaf roast from Onyx. Pretty enjoyable cup compared to what I've been doing recently otherwise. I look forward to receiving the negotiator to make the recipe work more ideally!

I just found this! Excelsa from Mooleh Manay and the work done by Komal & Akshay here is damn amazing... We have been going wild over these for past 4 years and every year's batch is just brilliant <3

Employee retention as briefly mentioned is arguably the more important aspect to everything discussed here! It makes the experience, brewed coffee & "presentation" all the more consistent/better.

All great but the app does not work with new androids! So no Acaia killer!

1:18 "Capital One is this younger, hipper brand". This is so interesting! I've never thought of any major bank as a young* or hip brand -- especially not compared to a coffee shop (even Peet's). Do you think this is an impression shared by many young people? Anyway, great video. I'd love to see one of these cafes in person. * unless you mean "young" i.e. founded in 1994, but I don't think that contributes to anyone's impression of the brand in terms of coolness -- it's a bank

Where can I buy coffee glasses, teak trays, maple trays, other glassware like pitcher/ carafes?

I’m in my mid 50s and have been an espresso and pourover enthusiast for over 20 years. I’m now digging funky and processed coffees, in large part because they weren’t available back in the day. Your tastes may well change as coffee trends change.