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This is G7 coffee that my parents bought in Vietnam last year.

There are other kinds of G7 coffee

But I like this black coffee best.

Because I like bitter taste without sweet taste.

Also, the unique scent of a hazelnut is more attractive.

There are fifteen 2g bags in this small box.

Ice coffee is the best in hot weather like this.

As soon as I open the bag, I can smell the coffee of G7.

I sprinkle coffee powder directly on the ice.

Because G7 coffee is very soluble in water.

If you pour water on this, you can instantly make iced coffee.

I'm gonna fill it up with water and drink it lightly.

The last time you stir with a stick, it's more perfect.

Cool, savory taste.

It tastes like a Hazel nut and bitter.

It's really yummy.

For more infomation >> G7 black coffee from Vietnam (Vietnamese Coffee) - Duration: 2:23.

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Tea or Coffee: Evgenia Tarasova/Vladimir Morozov - Duration: 2:27.

For more infomation >> Tea or Coffee: Evgenia Tarasova/Vladimir Morozov - Duration: 2:27.

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Berres Brothers Packer Perc Coffee Review - Duration: 5:06.

- Hey, welcome to Coffee Coffee Coffee,

your place for Average Joe Coffee Reviews.

Today's coffee is for those Cheeseheads out there.

(lighthearted music)

- So today we are reviewing Berres Brothers

Packer Perc, kind of a tongue twister.

And so it is supposed to be spirited.

Well actually, the bag's all messed up.

I can't remember all the marketing stuff.

(JR laughs) But basically,

hazelnut and Irish cream-

- Right. - is what we're supposed

to be tasting here.

- But not alcoholic Irish cream.

- No, not the good (laughs), the good Irish cream.

(both laugh)

No, but, yeah, so Berres Brothers,

we got this sampler pack from

a fan out there, Ben. - Ben.

- Shout out Ben.

Thanks for sending it.

It was awesome to get that in the mail.

So price, you wanna talk about price?

- Their coffees are all generally priced about the same,

I think it's, like, 10 something for a 12-ounce bag.

And then these little packs, the 1 1/2-ounce things

that are good enough for an eight-to-10-cup pot,

we do eight cups, - Right.

- so that it's as strong as it

- Right. - is designed to be

is a $1.69, so...

- It's like $14 something a bag, $14.65, I think.

- A pound. - Sorry, a pound.

- Yeah.

- And that's, for us, that's hitting up near

a micro-roaster kind of price.

So when you get to that kind of price point,

we're looking for micro-roaster kind of flavor.

- Quality. - Because

if you've never ever tried

coffee from a micro-roaster, do it,

because it is-

- A good one, though.

There's still bad

micro-roasters. - Oh!

Have we ever?

- Yeah, there's one.

- Oh, yeah. - But we didn't release

the review, because it was so bad.

- Yeah, they're a small, whatever,

but yeah, we certainly have found, in general,

it's some amazing coffee, 'cause it's freshly...

There's just no comparison.

It's like going to picking up a pack of cookies

at the store versus a homemade cookie.

- Right.

- No matter how good that packaged cookie is,

it's just nothing compared to that.

Wouldn't you say that's kinda- - Mm-hmm.

Yeah, I agree.

Well let's get into...

- Yeah, but this was, yeah, so...

So again, it's a flavored coffee,

not our favorite. - Right.

- Flavored coffees just aren't,

just are not our favorite thing.

- Yeah.

- It does have a very good smell.

When we were brewing it, you can definitely

get the hazelnut. - Oh, yeah.

It was filling the RV with all kinds of hazelnut smell.

- Mm-hmm, and you can definitely taste the hazelnut in it.

- Mm-hmm, yeah.

One issue for me is that we have also reviewed

a Dollar Tree brand - Dollar Tree (laughing).

- hazelnut coffee, Mountain Premium.

- Yeah. - Something like that.

- Yeah, it's, yeah, it's got a weird name.

- Yeah, so that is $2.50 a pound.

- Yeah (laughs).

- And it was pretty equivalent

- Yeah, I mean- - to this, unfortunately,

in our opinion, because of our thoughts on flavored coffee.

- And it could be that, that it's just like

we don't prefer flavored coffee.

So we just, our palettes aren't as whatever,

attuned to it.

But, yeah, as soon as I drank some, it was like,

I remember the Dollar Tree being pretty comparable to this

and it's super-duper cheap, and we're kind of cheapskates,

so, you know.

- So that's kinda disappointing

to have such an expensive coffee taste about the same,

in our opinion, to very, very, very cheap coffee.

- But at the same time, this is good coffee

as far as when you're drinking it, it's enjoyable.

But we also do have to compare it to the other stuff

that we've had.

So if we had never tried any other cheap, cheap hazelnut,

it would be like, "Oh, well, it's good for hazelnut."

But, yeah, I would say, yeah,

Dollar Tree's pretty comparable-

- Yeah, so I think overall-

- which is probably saying something really good

about Dollar Tree, not something bad about Berres Brothers.

- Right. - Yeah.

- But overall, I would say, we wouldn't buy it again.

- Nah. - That may just be

because we don't do flavored coffee things.

But also it's rather expensive in that regard.

- What would you say donut rating?

- I don't know. - Oh,

you're not gonna be cruel on this one are you?

- Uh, I don't know.

- You're gonna be cruel.

- I was gonna- - It's lower than three.

- Yeah, I was gonna say 2 1/2,

because- - Yeah, I think that's as good

as we can do.

- Yeah, 2 1/2 because it is a nice coffee.

- Yeah, it's not bad.

It's not like, "I don't wanna drink that."

It's just I wouldn't choose to pick it up.

- Right, and again, I think, it's just because

the flavored coffees, you take away flavor

from the coffee.

You take some coffee flavor away,

and I just dislike that.

- Mm-hmm, yeah.

Well if you've had any Berres Brothers coffees before,

particularly this Packer Perc,

- Packer Perc. - Pacer Perc,

let us know what you thought about it

in the comments below.

And if you'd like to continue seeing sights like this

behind us as we travel around and do our coffee reviews,

then subscribe, right?

- Mm-hmm.

- All right, well thanks for joining us again

for another review.

And until next time-

- Keep grinding.

For more infomation >> Berres Brothers Packer Perc Coffee Review - Duration: 5:06.

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easy EGG COFFEE on the stove top! - Duration: 6:08.

chef buck here and today we're gonna brew up some coffee we're gonna make

some egg coffee not the super-sweet actual egg on top

Vietnamese egg coffee but Scandinavian Egg coffee because we're in a house it

a new location for us... my favorite way to make coffee is the French press but

there's no French press here there's no mocha pot... this is a super simple

stovetop egg coffee... you want to take a bowl and egg drop it in there and then just

crack your egg up and I'm making a big pot of coffee ... for 32

ounces of water I put 8 tablespoons of coffee ....take your coffee and

pour it on your egg .... yeah the shell

the yolk everything so now we're just gonna mash it up ...if you're used to

getting it from a coffee shop this is a little bizarre .... it

doesn't look very appetizing what we're gonna make here is kind of a goo kind of

a paste and this egg and you might not be enough

make it as gooey and pasty as you want so we're gonna go ahead and add in just

a wee little bit of water just to help us make it a little more gooey to get it

all mixed together and this shell is going to help remove some of the

bitterness out of the coffee when we brew it and the yolk is going to help

hold the coffee together and then that's gonna make it easy for us to separate

the actual coffee from the ground after we dude it up so now we've got our

coffee and egg goo all together I got my pot of water and brought it up to a boil

now I'm gonna go ahead and turn it off and let it sit for a minute let this

water cool down for one minute that way the water isn't going to be as hot when

I put my coffee grounds in there that helped with the bitterness as well no

but you don't want to it's just like when you're making a French press coffee

you don't want to use boiling hot water although I am going to bring it up to a

bubble once I put the car in there so it's gonna be a little

hotter than usual but you know we got to cook that egg dude huh

alrighty so it's been about a minute so now I'm gonna go ahead and dump my

coffee in here my coffee and egg combo then I'm gonna turn the heat back on and

just leave it alone for a minute before I stir it up let that egg kind of

solidify a little bit in there so now I'm gonna go ahead and stir it up a

little bit here and you can see how everything's kind of stays kind of

chunky I don't think you want to talk about chunky with your coffee I actually

you do want to talk about chunky in this here because the chunkiness is what's

gonna make it easy to separate the grounds from your actual coffee it makes

sense it does seem very funny to see eggshells coffee yeah but I sort of

remember when I was a kid I think my mother used to put eggshells in her

coffee when she would brew it not the entire egg but just the eggshells people

would use that to remove the bitterness from the coffee but anyway I've raised

the temperature back up a little bit and now I'm just gonna let it sit I've

turned it off again I'm gonna let it sit for about three minutes not too long

gonna treat it almost like a French press so it's been just over three

minutes our coffees all clumped up been sitting here and this gooey mess so now

I'm going to take my pot of mess so I do kind of like a double strain and I kind

of pour it boom boom boom and I hold most of the grounds back and since

they're clumped together you know most of that coffee is going to stay in your

pot so I'm giving it kind of a very loose strain here yeah man

look at that most of the grounds stayed in there almost all of the grounds and

look at that big horrible mess but we're just gonna set this aside and now I'm

going to pour my coffee into my coffee pot but I'm gonna do a double strain

here just so I can catch any more coffee grounds that I missed see there's one

little clump right there they got through but look how clear that

coffee is going in here so most of the coffee gets caught up in that egg so if

you don't have a brewing system for making coffee if you just want to make

coffee on the stovetop this is a very functional and tasty way

to do it so I had given it kind of a loose strain out of that bowl and then

that was all that I missed so now we've got a pot au hot Scandinavian style egg

cottage all right well I'm gonna drink this out of a jar so that you can see

what it looks like clear Ronnie a little taste test here

although this is hotter than I like to drink my coffee it's really good you

know it doesn't taste eggy at all egg you would never think that an egg had

anything to do with this it's so smooth you know but we use good coffee anyway

but if you have crappy coffee you know I think I think that eggshell smooth it

out and to be clear when you say we use good coffee we just don't use crap

chef buck he finds a few brands that when it's on sale he decides he likes

sale that's what I like I'm one of those terrible people that puts a little bit

of cream in their coffee or a lot of more a lot of cream on my own eggs

actually coffee do this you got on hands right I got to cut down on the dishes I

got to wash there you have it boom some Scandinavian egg coffee you can make it

in a pot on the stove ...if you have guests over or young children you're

trying to introduce em to coffee at a young age... yeah make up some egg coffee

but we've got some other ways to make coffee in our coffee playlist and I'll

have that linked so check it out go to MyFoodChannel dot com check out all our

recipes and sign up for our mailing list and try some egg coffee

and we'll see in the future ...buh-by

For more infomation >> easy EGG COFFEE on the stove top! - Duration: 6:08.

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Collage with Coffee, Acrylic, Metal sheet and - of course - Paper - Duration: 14:24.

After a pencil draft, I cut out excerpts from a newspaper

and glue them on the canvas.

For this I use acrylic binder.

The cutouts are selected in matching colors.

The eye receives black paper for the iris

and bright newsprint for the eyeball.

The eyelashes are also black.

The shadow on the lip ...

The eyelids are made bright.

Critical consideration of the work - hahaha

I apply the turquoise eyeshadow with acrylic.

The cheekbone is accented with white acrylic.

The forehead is glued with bright newsprint.

Some cut outs from fashion magazines are integrated into the picture.

Now I make a little bit of coffee :-)

I dissolve instant coffee powder with water

and use this fragrant color for painting.

The painting fun begins.

By right-angle sweeping I get

reasonably uniform color areas.

I dilute the coffee for the lighter areas.

Dark magazine cutouts form the hair.

Wow - I found a bigger dark piece ...

A few musicians on the dark stage for the neck.

I stretch the hair out with black acrylic paint.

With coffee I paint over the faces, so you do not recognize them exactly.

I draw the eyelashes with a thin edding marker.

A metal earring glued on and ready is the coffee collage.

Thank you for your interest.

For more infomation >> Collage with Coffee, Acrylic, Metal sheet and - of course - Paper - Duration: 14:24.

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Kettlebells & Coffee | Session 47 - Duration: 4:26.

[Cory] Ready?

[Sophia] Yeah.

[Cory] Set ... Go!

There's this new coffee shop that opened up, Cozy Coffee, and number one here - my first

born - always likes to go to coffee shops with me and enjoy some of their fine beans

and maybe a sweet treat once in a while, right?

Did you know I graduated college?

[Sophia] Yes.

[Cory] What school did I go to?

[Sophia] UW-L [Cory] Yup, UW-L, The University of Wisconsin - La Crosse and I graduated with

a Bachelors of Science in Exercise and Sport Science, with an emphasis in Fitness, and

a concentration in Strength & Conditioning.

Basically what I'm doing now is what I went to school for

and a lot of people don't get that opportunity.

Prior to graduation, I was working in all the kinds of gym settings, doing the typical

bodybuilding and powerlifting gym exercises: bench pressing, squatting, deadlifting and

it wasn't until my internship - I was actually an intern for the Chicago Bulls' Strength

& Conditioning staff - and I got to work under legendary Strength & Conditioning coach,

Al Vermeil.

And it was in that time that I started hearing this word called, "Functional Fitness."

So in the late 90s and early 2000s this started taking a hold because some really smart physical

therapists and strength coaches were realizing that what was being done in the gym was not

necessarily carrying over into athletics, or even better yet - everyday life!

So functional fitness started coming into the world, started becoming a buzz word and

because of the buzz word I'm not a big advocate of functional fitness per se.

I almost want to say it's more "practical fitness," or "common sense training!"

A couple things I really discovered and learned through using the DVRT system is how to properly

train the body in the way it functions, the way it's supposed to function.

I become more appreciative of how human bodies move and when you tickle them that way, how

they go this way because the body is all connected.

And so as we have talked about before, our anatomical slings, our kinetic chains, these

connections in our body that one body part is connected to the other and there are so

many of these within your body.

And so we have to think more movement-based training and not so much muscle training.

Take you from the cookie-cutter gym exercises where you're stationary, where you're in a

box, where you're in a machine and you're just moving as the machine asks you.

And even when you go into the free weight settings, little do you do to make that more

functional: feet shoulder-width apart, you bend over, you pick up something

with a nice, fancy handle.

How many times in your everyday life do you bend over with your feet shoulder-width apart

and pick up something that is up to your shins, that has this nice handle, with a special

grip on it so you don't slip?

Do you pick up anything off the ground?

[Sophia] Yes.

[Cory] What?

[Sophia] Oliver.

[Cory] Oliver - so she picks up her brother off the ground!

No fancy handles on Oliver - I can tell you that right now!

He's a squirmer - squirmer?

[Sophia] Same with Ruth.

[Cory] Ahhh - Ruth.

Ruth, Ruth, Ruth, Ruth.

Who's watching Ruth right now?!?!

Not only are we talking about the anatomical slings, but there are three planes of motion

that you should be working in.

The sagittal, which is where when you go to the gym that's probably the plane of motion

that you're training in.

But life is 3D, it's 360°, so not only do you have the sagittal plane, but there is

the frontal plane and then there is the transverse plane.

So when we're designing programs at Fitness Lying Down, we're thinking about anatomical

slings, we're thinking of planes of motion, and even more importantly, we're thinking

of body positioning and holding position.

Because the way you hold an implement and the way you're standing has a dramatic carryover

into real world strength!

Being able to teach somebody how to properly move, I get goose bumps, I get jacked up and

excited when somebody discovers the 'A-Ha' moment!

We talk about these corrective exercises: to correct shoulder mobility we should do

this, to correct hip mobility we should do this - sometimes the best correction is to

teach them how to do the movement properly.

Are the exercises you're performing, are they having that truly authentic carryover into

your real world - into your everyday activities?

Or are you just mindlessly going through your workouts, just checking out brain-wise, and

trying to get through the movements?

Focus!

Focus on the practicality, the common sense of this training and experience the

fruits afterwards!

Ok?

[Cory] Ok?

[Sophia] Okay!

[Cory] All right.

[Sophia] You're welcome!