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Alright Fusuku-san, let's begin

So today we'll use the CAFEC flower dripper

to make the coffee

What you need is ...

a server

a server and dripper and ...

if possible, a scale

and also ...

for this dripper we'll use this cone-shaped paper filter

Why do you use the oxygen-bleached paper filter?

There's the other one right, the one that's ...

brown, unbleached

yeah that one

it's a personal thing but I think

this unbleached filter paper

doesn't smell of paper or cardboard like the other one

That's also pretty much the reason why I use bleached paper when I make my coffee

What coffee do you want to go with?

So today we'll use the Fusuku Blend

Our original blend to make the coffee

The beans are medium roast

When you're making coffee at home

You might not be properly weighing your coffee

Although it might be a hassle, try measuring your coffee every time

as that'll give you a more consistent taste/extraction of your coffee

so when you say measure your coffee

you mean to say that we shouldn't use the measure spoon right?

so the scale I showed you just now ...

you can measure your coffee with the scale

using gram measurements

if you try to measure coffee with the measure spoon,

it'll be slightly different every time

and will result in inconsistencies

so it's better to use the scale to measure the coffee

so this time

we'll be using 20 grams of coffee beans

so the amount differed depending on the coffee shop?

yeah, there's a slight difference depending on the coffee shop

we like to use more coffee than average

a little more than what's known to be the average

so let me tell you why we use a little more than the average amount of coffee

when you're pouring coffee for one person

it's a lot easier to extract coffee when you're using slightly more than the average amount of coffee

so more coffee, better extraction

most people tend to use less coffee when extracting for one person

since the coffee is less,

extraction becomes more difficult

and there can be more inconsistencies in the coffee

so it's a lot easier with slightly more coffee

since it's quite subtle, it's a little bit difficult to explain

so I've leveled the coffee

to make extraction and blooming a lot more even

and consistent

so I'm just making sure it's even

so what's the temperature of the hot water you use?

it's about ...

87 degrees celsius

it shouldn't be too high as that'll lead to over extraction

and if it's too low it'll be under extracted

so I think somewhere around the 87 degrees celsius is good

it's always handy if you have a thermometer at home to measure water temperature

so it can be anything right?

for example, I use the thermometer that's meant to be used for milk pitchers

the Kalita thermometer

yeah, that's fine as well

if you're going to be using a digital scale like this,

make sure you get something of good quality as the cheaper ones tend to react very slowly to temperature changes

so basically, it's better if you get the more accurate and faster digital scale

yeah, you'll immediately know the temperature

the cheaper ones take too long before they display the correct temperature

so now I'm cooling the temperature to bring it to the 87 degrees celsius mark

by adding some cold water

if you pour hot water into the dripper it'll go down to about 90 degrees celsius,

and I add water to adjust the temperature quickly

alright let's begin

one important point,

don't pour water directly onto the paper filter

try to pour directly onto the coffee grinds

so somewhere in the middle?

yes, first in the middle

don't use too much water, take it easy

and gently pour until all the grinds are wet

so it's alright to pour until you see a few drops of coffee in the server?

yeah, that's alright, just enough to have a few drops in the server

it's starting to bloom a little

when the coffee is wet, the gas will start to escape

and will form a dome

we'll bloom it for about 30 seconds

at first, you'll want to pour gently

do you usually have a certain number in mind of how many times you pour the water?

I actually don't

I'm a lot more concerned about the extraction amount ( about 200 g ) I've set

once you get used to it,

you can have a certain number in mind to get the coffee a lot more consistent

but as a beginner, just keep the extraction amount in mind

and that'll be enough

so in the final phase,

you can pour a lot more generously?

yes, most of the coffee has been extracted in the beginning,

and so you just want to extract quickly

what you want to do is stretch or average the concentrated flavor and umami you extracted in the beginning phase

pretty much adjusting the concentration of the coffee

I see

so what you want to do now is mix the coffee with a spoon,

the concentration of the coffee in the first phase of extraction is different

compared to the concentration of the coffee extracted in the last phase of extraction

so we're trying to even out the concentration

by mixing with the spoon

as you may know I always mix the coffee at the end of my videos,

that's pretty much the reason why I do that

it doesn't really matter too much if you're pouring for one person as the concentration will balance out

as you pour into the cup

but if ..

you're pouring for two people

the concentration is different in the upper layered the lower layer

so the first cup you pour into is less concentrated,

and the second will be more concentrated

so it's always better to mix if you're pouring for two or more people

so you don't have to worry too much about mixing if it's for one person

but it may be better if you have mixing as a habit

there's a lot of coffee shops that taste their coffee after mixing

is it to check and make sure the coffee is good for the customers?

yes, we want to make sure the coffee is perfect for our customers

so we're done

so this is how Fusuku-san makes his pour over coffee

so guys, you can now try making some delicious pour over coffee at home,

now that we've shown you how to do it ;)

I was a little nervous as this video style is a first for me,

if I get the chance we'll collab with Fusuku-san again

For more infomation >> How to Make Pour Over Coffee At Home with Fusuku Coffee フスクコーヒーと一緒に家でドリップを入れる方法 - Duration: 12:54.

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Oak Cookie Slab Coffee Table - DIY - Duration: 3:32.

Creating an oak cookie slab coffee table

This is an oak cookie slab

You get a cookie slab (or end grain slab) when you cut the three across the growth rings

This type of cut exposes the character of the wood rings and graining

Lets make a coffee table with it!

I ran the slab through the router

Then many times through the planer

Try to remove very little wood with each pass

Then I removed the bark with a chisel

Then I sanded the edges

Then I taped the bottom side with water resistant tape

Then I removed the dust with mineral spirit

Then I flooded the slab with epoxy resin

Removing the tape was fiddly

Then I ran the workpiece through the planer (wear breathing protection)

Then I sanded both sides with 80 grit paper

Unfortunately, a lot of epoxy ran over the edges and had to be sanded...

Then I sanded both sides with 120, 180 and 240 grit paper

Then I sanded the edges by hand

I cleaned the workpiece to prepare for the coating

Applying Rubio Monocoat (pure)

Thats it! If you liked this video please subscribe

For more infomation >> Oak Cookie Slab Coffee Table - DIY - Duration: 3:32.

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Bee Coffee Roasters -- Part 2 - Duration: 3:15.

For more infomation >> Bee Coffee Roasters -- Part 2 - Duration: 3:15.

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Bee Coffee Roasters - Duration: 3:25.

For more infomation >> Bee Coffee Roasters - Duration: 3:25.

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Kettlbells & Coffee | Session 49 - Duration: 4:44.

So my last session with Kettlebells and Coffee we talked about MRT, Metabolic Resistance Training, and how that's adding a whole new experience

To hit high-intensity interval training. I had so much feedback and people asking questions that

I decided to do another one

There's a certain thing that we can do with the whole DVRT system that is so compatible

to go with the MRT with the DVRT.

A lot of letters. Let's just explore a little bit

So the MRT, once again, we're taking what we know is HIT training

HIT ... HIIT

whatever you want to call it, and we're flipping it upside down.

So instead of doing 45 seconds of work with a 15 second break

we're doing 15 seconds of work with a 45 second break

You might think that that doesn't seem like a lot, trust me, I was in that same boat when I first heard about this.

How could you get an effective session with only 15 seconds of work at a time?

Well, I found out you can and the whole thing is you have to earn your rest.

So if you're done with your 15 seconds

And you're just kind of bopping around maybe looking to do a couple of the reps of something else

You didn't go hard enough. You didn't earn your rest

How do you know what's the amount of volume that you should do in 15 seconds?

How many reps should you be striving for? Coach Dos lays this out perfectly.

Let's just use the 15:45 protocol in 15 seconds

You should be looking at between 5 to 8 repetitions.

Now, if you're getting five to eight reps, and you're earning that rest

You've got some heavy load going on. Trust me, I know.

And that's what those other hip protocols don't offer is if you're going 40, 45, 50 seconds

And you're only getting 20, 15, 10 seconds of break, you can't maintain

the intensity it's going to start diminishing. If I'm finding out that

I'm getting less than five repetitions

Well, guess what I have to do. I have to lower my weight a little bit to stay within that rep range.

That rep range really makes it special. I mean you have more of a focus now.

It's not just throwing darts in the dark

It's you've got this target and you've got this bullseye and you're aiming for that.

And then of course, if you're getting beyond eight repetitions in 15 seconds,

well bless your heart, get a heavier load, and party on!

A lot of people's gyms, in their home gyms, wherever they are, when performing these sessions

And they're doing 15 seconds, 20 seconds, 30 seconds of their work

And it's too easy, well, what do they do

They get heavier weight. And if it's too hard, they go lighter in the weight.

But with the DVRT system, if I'm finding out that something's a little too easy

I don't have to change the weight of my Ultimate Sandbag,

I can change my body position and all of a sudden create something totally different!

Let's say I'm doing power cleans, 15 seconds power cleans and I only have one Ultimate Sandbag.

In a 15 seconds I'm cranking out maybe 8, 9, and possibly 10. I'm getting too much volume for the 15 seconds.

So what could I do? I could change it to a staggered stance. Now, I've changed my body position. This has changed the load

It's changed the way that the movement goes so I might now be finding myself getting

5, 6, 7 instead of getting in 8, 9, and 10.

If you're not as fortunate as I am to have a gym with

over 20 Ultimate Sandbags with all these varying weights and you might only have one or two at home

You can definitely change the way things are done. You can change the way you hold the Ultimate Sandbag,

You can change the way your body's position.

You can go from standing, to half kneeling, to tall kneeling.

We can start moving in different planes of motion. We can start moving laterally, we can start rotating.

When I approach these MRT sessions, I have butterflies in my stomach

Before I enter into these sessions. It's so weird like part of me

is like I'm almost too scared to go into and you might be thinking why would anybody want to do that?

Why would you want to be butterflied and scared at your session?

Not everybody needs to be an athlete,

but everybody should be athletic. I mean that's what life demands from us. This real-world strength is athleticism

That's what it is when I have to

quickly lunge to the one side to grab a child

That happens all the time

So life demands that we have that strength and that's what the DVRT system,

hooked up with the MRT protocols gives us is that real-world functional strength. Total body package,

no isolation, being able to move in space

Body control, that's what it's all about. As Coach Dos says, and I love it, programming does not have to be rocket science

But it still has to have some science attached to it

So if you're looking at this and you're thinking I have no idea where to start I created this program

Movement Strength Encyclopedia. It's all based on the MRT protocols and it takes you from the ground up.

I mean our first session

basic and then as you advance, you just keep growing with the system.

So there's a place to start.

You're welcome!