Full transcript
0:04Time. Hi, friends. There's something
0:07that I want to show you today.
0:09I'm going to pour water into these three
0:11beakers.
0:12Please observe how the water flow
0:14through each one.
0:23So, as you can see,
0:24the water flows at different speed
0:26because these beakers contain different
0:28materials and particle sizes, creating
0:31different level of resistance.
0:33The higher the resistance, the slower
0:36the water flows.
0:38But to me, this is not just water.
0:41At one point in my life, I felt the same
0:44way.
0:45I kept meeting resistance, and it made
0:47me feel stuck.
0:49But then, through coffee, I discovered
0:51that flow is not only about how much
0:53water we pour. It is also shaped by the
0:56resistance and structure the water
0:58[music] meets along the way.
1:00To me, this is one of the most important
1:02ideas in specialty coffee.
1:05A great coffee carries potential, but
1:08potential alone does not guarantee
1:10clarity in the cup.
1:12So, today, I would like to show you how
1:14understanding and adjusting resistance
1:16from origin to brewing can reveal more
1:18clarity and balance in this cup.
1:22At origin, natural resistance happens
1:25where this Panama Geisha from Finca
1:27Nuguo grows.
1:29At 1,700
1:31m above sea level,
1:33at this elevation, cooler temperature
1:35and
1:37cooler temperature and wider
1:38day-to-night temperature changes slows
1:40down cherry cherries maturation. This
1:43slower development helps coffee to build
1:45aroma, clarity, and complexity.
1:49And then, control resistance happens
1:51after harvest through anaerobic natural
1:53fermentation.
1:55Cherries were sealed in a oxygen
1:58limiting oxygen exposure during
2:00fermentation.
2:01This slows and controls the process,
2:04intensifying aromatics, fruit character,
2:07and perceived sweetness.
2:09So, as a result, you will experience
2:11floral notes of hibiscus and fruitiness
2:14of apricot.
2:16So, in origin, resistance is not a
2:18weakness. It helps to shape a clearer
2:21and more expressive cup.
2:23And now, my role as the brewer is to
2:26shape how water [music] moves through
2:27it.
2:28If the flow is too fast, the cup can
2:30taste thin.
2:32If the flow is too slow, the cup can
2:34taste heavy and dry.
2:36So, my goal is not to remove resistance,
2:39but to place it where the coffee meets
2:41it.
2:42This coffee was roasted 3 days ago on a
2:44hot air roaster for 6 minutes and 45
2:47seconds.
2:48This keeps the coffee expressive and
2:50easy to extract, while preserving floral
2:53aromatic, clean aftertaste, and bright
2:56acidity.
2:57And then, for grinding, I use size
2:59seven, around 700 microns, and a slow
3:03RPM setting of three, around 580 RPM.
3:07This reduces excessive fines, which can
3:10create uneven resistance and slow down
3:12the flow rate.
3:13And by controlling my particle
3:15distribution, I improve bed
3:17permeability,
3:18helping water [music] to flow evenly and
3:20creating clarity.
3:23And then, for my setup, I use UFO V3
3:25dripper with Hario Switch base. UFO
3:28unique 80° wall angle creates wider and
3:31shallower coffee bed, reducing
3:33concentrated resistance in the center
3:35and supporting faster and more even
3:37flow.
3:38And with Hario Switch base, I can
3:40control when water flows and when water
3:42stays with coffee.
3:44And to complement these two, I'm using a
3:46paper filter made from pulp and lyocell
3:48fibers
3:50to support faster and more consistent
3:52flow rate.
3:54And before brewing, I prepare the
3:55[music] coffee bed with Storm WDT tool.
3:58And this is to create uniform resistance
4:00throughout the bed.
4:02And for water, I'm using 50 ppm water,
4:06balanced magnesium and calcium, heated
4:08up to 92° C
4:10to express florals and acidity.
4:14And for today, I'm using a two-stage
4:16brew method with each stage uses
4:19resistance and flow control differently.
4:22And this allow me to build a cup with
4:24layers. First, clarity, and then
4:27sweetness, and then structure.
4:30And today, I'm using 15 g of coffee and
4:33200 g of water,
4:35a 1 to 13 brew ratio.
4:39And for the first stage, I'll pour 100 g
4:41of water in circular pores and let it
4:44percolate for 58 seconds.
4:49Here, extraction guided by my choices of
4:52grind size, particle distribution, paper
4:55filter, and the shape of my brewer.
5:03This lower resistance and faster
5:05percolation helps me to capture red
5:07florals
5:08and citric acidity.
5:12And for the second stage,
5:14at 58 seconds, I will close the switch.
5:18And by closing the switch, I create
5:20control of flow resistance, stopping
5:22water from passing through the coffee
5:24bed.
5:26And at 1 minute, I'll pour the final 100
5:28g of water, shifting from flow-driven
5:31percolation into contact-time driven
5:33immersion.
5:35And this higher resistance and longer
5:37contact time helps me to develop
5:39sugarcane sweetness, smoother texture,
5:42[music] and apricot in the final cup.
5:47And at 2 minutes, I will open this
5:49switch again and let it percolate for 10
5:52seconds.
5:58And with the total brew time of 2
5:59minutes and 10 seconds, the result is
6:02clear, sweet, and balanced.
6:07And now, friends, I will walk you
6:09through the sensory notes. Please, feel
6:11free to write them down as I go.
6:15For the aroma, it will be medium
6:16intensity
6:17of hibiscus, mandarin orange, and
6:20sugarcane.
6:26For flavor, it will be medium intensity.
6:29When it's hot, it's hibiscus and
6:32mandarin orange.
6:36And as it cools down, it will shift into
6:38apricot, red apple, and sugarcane.
6:45For the aftertaste, it's medium
6:47intensity,
6:50long and lingering. When it's hot, it
6:52reminds me of mandarin orange.
6:55>> [music]
6:57>> And as it cools down,
6:59it will become long and sweet like
7:01sugarcane.
7:04And for the aftertaste for the acidity,
7:07sorry, it's medium intensity.
7:10When it's hot,
7:12it's vibrant and citric like orange.
7:18And as it cools down, it will become
7:20lively and malic like apricot and red
7:23apple.
7:28And for the sweetness, it's medium
7:30intensity.
7:31When it's hot, it's fruity sweetness
7:33like orange.
7:37And as it cools down, it will become
7:39fruity sweetness like red apple and
7:41sugary, like sugarcane.
7:46And finally, for the mouthfeel, it's
7:48medium intensity again. When it's hot,
7:51it's smooth.
7:54And as it cools down, it will become
7:56round and juicy.
8:01And now, friends, [music]
8:02to assess the aroma, please swirl this
8:05Hario server three times, lift it up to
8:07your nose, and smell directly, and taste
8:09it twice. All right? Are you ready?
8:11Thank you. So, this is yours. Please
8:13enjoy.
8:15This is yours. Enjoy.
8:18And this is yours. Thank you for [music]
8:19waiting.
8:32All right. May I?
8:34Thank you.
8:35And to assess all the other attributes
8:37of this coffee,
8:39please drink directly from this Origami
8:41sensory cup.
8:42But please, only drink it after I call
8:44my time.
8:51May I? Thank you.
8:59And now, friends, please give me a
9:00moment. I'll be right back.
9:10And now, at the beginning, I showed you
9:13how resistance changed the way water
9:15flows.
9:17In this cup, I [music] wanted to show
9:18you how understanding resistance can
9:21reveal more clarity and balance from a
9:23great coffee.
9:25Because in specialty coffee, resistance
9:27is not always something that we need to
9:29remove.
9:30Sometimes, it is something to shape with
9:33purpose.
9:34So, as you finish this cup, I invite
9:36[music] you to face the resistance that
9:39you are carrying right now.
9:41Maybe what is happening today is not the
9:44end of our story.
9:47Maybe it is the very thing that is
9:50shaping us into someone stronger, wiser,
9:53[music]
9:54and more meaningful. Thank you so much
9:56for your time. I'm Naz Jaafar from
9:58Malaysia. This is my time.
10:01>> That was your fifth finalist, Naz
10:04Jaafar.