Auto news on Youtube Sep 2 2018

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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I NEED COFFEE TO FIND THIS GEOCACHE?! ☕️ (Sept 18' Geocaching Challenge) - Duration: 3:18.

Hey cachers it's Lookout Lisa from

Cache Advance and got it. It is time for

the September 2018 Geochallenge of the

month. So we would like for you to find a

geocache using a TOTT or a special tool

of the trade one that you either bring

with you or that's provided at the

geocache. Alright now Joshua time

for you to get to it. (Music) Hallo liebe freunde.

It is Joshua The Geocaching Vlogger and

I am still in Hannover Germany. It is

fantastic there's a lot of energy.

There's a lot of people. There's a whole

school walking behind me right now. It's

fantastic!

And I'm outside of a coffee shop and

there is a geocache here at the coffee

shop. So I am at ground zero

I got to figure out what to do. Alright

there's some information here basically

it says something about something that

needs to be at least 70 degrees Celsius

to work. So let's go into the coffee shop

and let's see if we can figure it out. (Music)

Okay so I'm in the coffee shop and I

found this little cup of coffee right

here. And based on what it says outside

I'm supposed to find something hot and

put it on here and somehow it'll reveal

the code. (Music)

Okay how cool was that I got the numbers

I have a four digit number. Now I need to

figure out what to do with the four

digit number. And so let's look around

let's see if we can find a safe our

combination a lock or something like

that. (Music)

I got it I found the cache fantastic now

another cool thing is that there is a

bonus lab cache here. If you don't know what

a lab cache is it is sort of a temporary

sort of cache. Usually it's at Mega or Giga

events but this is a permanent one here

at the shop. So underneath the coffee

thing was a puzzle and I put the puzzle

together and it gave me the code word so I

got two geocaches for the price of one.

I'd say this was a highly caffeinated

cache and a highly caffeinated adventure.

Like I need any more caffeine.

Great job Joshua okay now everybody it's

your turn we want you to email proof

that you found a geocache using a TOTT.

And email that proof in the form of a

video or a photo to the geocachingvlogger@gmail.com

and then you can be

entered to win an exclusive GeoChallenge

geocoin. Goof luck! (Music)