Pro Chefs Make Their Favorite Coffee | Test Kitchen Talks @ Home | Bon Appétit

It

make

s it so much easier to be stuck in the house with these little monsters because they keep me busy, right? What's going on? What's going on? Vito, great, here we go, you want the full view, daddy, hello everyone, I'm not in the

test

kitchen

. I'm in the

kitchen

of my house in the desert I'm here at

home

still in my parents' kitchen in South Jersey We're working from

home

these days and I'm going to show you my

coffee

routine. This is the first thing I enter. in the morning, okay, very important, I will show you how I

make

my

coffee

at home, how I make coffee, also under the knife, as non-aggressive as the kids say today, what we are going to do is prepare my perfect coffee.

It turns out that I recently invented you maybe I don't know, someone must have done it for God's sake, but I'll just say that I recently invented a coffee drink called, I call it coffee ooh la la, okay, I only drink coffee in the morning, okay, I'm not a occasional afternoon drinker, but I like my two cups in the morning, so I usually have a drip, but then I have this little machine here, a special little machine and I don't really drink too much. espresso, but I really love it, this is the UM, it's the steam barista Brad makes an apple, no big deal, so the la la coffee is just filtered coffee, steamed whole milk and then I have brown sugar, brown sugar dark or light, whatever you like and a shadow there in little shavings and I just drop it on the steamed milk on top of the coffee yeah, we have to do it Dan, you have the filtered coffee that you already made look at this, this is great , it'll steam some milk, fill this you know, a little more than halfway, okay, lactose free, my only son is lactose intolerant, we'll do it, then we'll just steam it.

I'm going to take a little angle, here we go, we're out. I don't want all the bubbles to come out, you want a foamy one right now, big bubbles, but like mousse. I don't know if you're supposed to use cold, no, oh, okay, I think I did. Look at that night, how nice sparkling it is. Great guys, maybe that nice nice broth, so here we go, I bring my la la coffee cups, okay, my coffee, fill it up. Oh, leave some room for our Lala, okay, this area is where I always screw up. It's getting good.

Oh, I nailed it, oh. Oh my gosh, I did such a good job, so what I do is sometimes everyone does this. I don't care and that's what you're really good at and look, I just, oh my gosh, and a little bit of brown sugar, oh my gosh, that's it, a little bit of brown sugar. sits there pillows good good angle huh I'm a good cameraman Oh, look at that, that's what it's like dessert, you can't eat this for breakfast, it's like eating, it's like eating candy for breakfast, look at this. Is this a delicacy? I like it, yeah, look at these guys, huh, you guys worked hard or what, I did a good job too, oh man, that's heavenly fitting for King, that's perfect, perfect, my coffee perfect, ooh, la la, la camera cuts yes Know me, you know, I don't drink coffee, I drink our national drink of Argentina, which is mati.

I love the smell. Actually do mati is a traditional tea that is drunk in a special cup and Matt they will not be, yes, what is something that is? It is strange in South America, southern Brazil, Argentina, Uruguay and in some parts of Chile, to see the collection of magmatic cars. They have a very interesting appearance, a silver cover with very complex work. This one is made of glass and covered in leather with cute little dogs around it. The guy is the one I love, so the beer has two holes, one is where you want to drink like any other straw and the other has all these little holes like the tea baskets you'll use when you brew loose tea, it's the same idea.

If you were to compare it to something, I'll compare it to a green tea, it has caffeine but it doesn't have the same amount of octane as coffee, so to clarify the matter, you're not supposed to fill this cup. all the way to the top, so I put four of these because you're going to be in the water and the math is going to expand. You don't want it to overflow. The only thing we like to do in Argentina is stir it up. to remove the excess powder if you can see it in my hand and then you are ready, you have to tell them not to be a little bit so that you have a little diagonal and then you insert the straw with a stream of snow, do not boil the water. put it at 180 degrees on one side and then you're ready to rock and roll, the dry stuff goes up and the wet stuff stays in one corner, it's not like you put the water in and drink it once perfect, you keep drinking until the leaves Matty's are out of flavor anymore, this is some kind of humor, don't you know, oh I missed it filming my coffee routine, it's actually my husband's coffee race team.

I drink black tea in the morning with milk and my very nice My husband often brings it to me while I am still in bed because I am the queen of the house and that is when I want to be very nice to him and give him back some of this tea in the bed I've been getting, I do a really nice Aeropress. We have been making coffee with this for many years and it is also awesome if you are ever traveling or camping and I actually really enjoy doing it with the timer and the scale and the whole kit and caboodle has the type of main chamber that they sell paper filters, but we switched to this one as a stainless steel fine mesh filter that sits on top of it, so you put the filter in the bottom tray that you attach. that to that and then the other piece is a plunger and it has like a majiggy hard rubber plug and then the other piece is this paddle that is used to stir up the dirt in the water.

I feel like I read something about the inventor as if it were him. As an aeronautical engineer type, yes, I still think I will come up with some great invention. It just hasn't occurred to me yet, okay, so the first thing I'm going to do is preheat the cup. Preheating the cup makes a big difference between how hot the coffee is when it hits the cup and how hot it stays. I'm going to fill that cup, so now I need 18 grams of coffee. I nailed the cup it feels hot on the outside. Throw away the water.

Put the water. thing I'm a worker above the cup I'm going to start the timer so the first thing is just a little bit of water to bloom the beans it's important that about 10 seconds have passed I'm going to pour this it's supposed to take about 30 seconds it's shaken for five and then you use your little Bopper plug to create like a vacuum seal, so now we wait 90 seconds, no one's timing me, but I think it was about 90 seconds. Remove the plunger but keep it close. the stirrer guy gives it another stir and that's it and then he dives in one thing he should look for is for the coffee grounds to form a mound when it hits the bottom and then hear the hiss as soon as you hear the hiss that's it. so that's regular cow's milk a delicious cup of coffee it's the color you like Fred Fred is on a call he should have his coffee are you going to do it?

I truly believe that once you experience truly exceptional coffee it's very hard to go back and I'm not saying I won't happily buy some Dunkin Donuts on a road trip, it's a beautiful experience, I don't want to downplay that for anyone, when I left my apartment in New York City I had to choose things that were very important things to me that I was passionate about and clearly my entire pour over setup was one of those things, so I make my coffee with a little ceramic pour over cone. This is a haria v60 ceramic filter holder.

I like a Hari. Oh, v60, they make a glass version. I've been traveling through Mexico for the last six months, so I found this silicone foldable v60. This is the thing about great coffee, it's a little bit about the coffee, well it's a lot about the coffee, beautiful, lovely coffee. never with pre-ground coffee the moment you grind a coffee bean, the flavor essentially escapes and it's a little bit about the equipment, but it's actually a lot about the equipment. This is my teapot. I find it very important to use a teapot that has this type of particularly thin spout it's very hot I don't have my teapot at home so it's okay now I have my teapot at 207 degrees, let's call it 206 a little below the boiling point I'm going to grind grains of coffee, this is a burr grinder a burr grinder means its actual circular burrs rotating in opposition to each other consider it like a pepper grinder.

Actually, this is Chris Morocco like an old grinder that she gave me because he didn't want it anymore, I probably bought a much fancier one. I have a Breville grinder even this is key when it comes to coffee. I don't have an electric grinder. I have this guy, you can grind other things in here if you want, but this has only been used for coffee. I would like to go on record saying that I generally use about three tablespoons. I'm going to measure my grains by weight using a scale. I keep a small spoonful in my jar.

Two of these weigh approximately 21 grams. I'm not a fan of my coffee like other people are. I know that, like Delaney and Chris Maracas, they would freak out if they knew I wasn't using a scale. I'm using 20 grams of beans, so that's how the coffee is ground anyway. beans, this guy just comes off there's a lot of ground coffee it's not super fine it's not super clear it's very good okay, in my coffee cabinet, I also keep my coffee filters here. I like these, they are brown so I love to pre-moisten my filter, sometimes the filter can have a bit of a papery taste which is not pleasant, it just removes it so the beans go into the portafilter.

My beans are here, so now I'm going to bloom the filter. coffee I want to wet the ground beans, but without pouring water through them, it basically opens up the coffee and prepares it to be brewed. I usually let it sit for 40 seconds to a minute and now I'm going to start the first one. So we want to get to 350 two grams 22 times 16 is 352 I guess in total I feel like this takes about two minutes. Try doing it in a circular motion, although there are mornings when I just throw it in, it's kind of nice. time to meditate and it's nice to do it normally.

I guess what I'd be doing is not staring at my coffee. It would be like frantically emptying the dish rack or unloading the dishwasher or something, but almost there. Oh, I nailed it 350 with the touch of a pro. Alright, our extraction took about 3 minutes and 10 seconds including bloom, it smells so good it smells like morning even though it's noon it's 5:20, if I drink this now I will NOT go to bed until 3:00 a.m. . m. Well, all waters, the most important step when it comes to coffee is to drink it from a cup that you like and that to me is like a novelty cup, something you would buy in a souvenir shop or at the airport or whatever or your local audience. radio station my manager informs me that Delaney said something about the best mug being like a shitty novelty mug with something stupid Delaney this is a ceramic mug Lael is from upstate New York in the Kingston area with grater of condoms I hate the fancy look of a cup of coffee in that perfect amount, this size is perfect for 320 grams, it smells so good and I can't drink it right now, it would be so bad, it's 5:20.

I'm going to drink a little bit, it's so good, and I'm going to have to stop drinking that green apple flavor with some milk chocolate, fish that tastes like blueberries and it's amazing. Wow, that's a perfect cup of coffee. Today we are going to prepare one of my

favorite

morning drinks. I do not do it. I'm a big coffee drinker, but I love chai. This is kind of a shortcut that my mom makes at home because when we're in the morning and need a boost of energy, we like it quick. Usually it includes black tea, milk, spices.

The spices vary, but the way we get home we focus on one spice that I think is the star of chai and that's cardamom, so you're going to start with black tea and then just grind up the cardamom pods that you don't need. to remove the shell or anything you're just going to give them a good whack to loosen the seeds so I just put these shells all over the chai it's traditionally sweetened we have quite a bit of sugar like a heaping teaspoon but put a little bit of water in boiling on top, it's nice and steamy, so we'll let it sit for a minute.

This is like that weird downtime in videos where I say stupid things that end up in the video, so maybe I shouldn't say anything. We're done soaking it, just top it off with as much milk as you want, that's what a dark tan is supposed to be, but you can make it more or less milky mm-hmm, this is probably not something aunties in India would approve of. It's a very short version but I think it's delicious, it's a nice little alternative to coffee and yes, I drink it every day mmm I use fresh cardamom, people hmm, I like to start each day with a cup of coffee, I'm quite particular about regard.

I don't really love espresso unless it's like a cappuccino, but for me it's more of an afternoon coffee. I like my first coffee in the morning to be American drip coffee with hot whole milk, sometimes half and half depending on how small the coffee is. The corner of my kitchen is the coffee and tea area. This is my Chemex, it only makes drip coffee. I like this cone because it is made of metal with small perforations and that is why I don't have to reuse the paper. I don't use a paper filterevery time. One time I can wash this and reuse it, which is wonderful, and then I have krokov tools, so I'll save it from a grinder.

I just look at this part and I'm actually guilty of making coffee too strong constantly. I bought this part. I take a couple of spoonfuls. This is the amount I filled it. I can't imagine what Chris Morocco's coffee is. The routine is at home, but one of the most endearing Chris Morocco thinks he ever was when he brought all his coffee, made Cape Cod when we filmed doing it perfectly and then opened like a small cafe in the morning. He's at the hotel. I like it. He heats the milk so that the milk does not lower the temperature of the coffee.

I'm always aiming for this very particular temperature for coffee where you can. It's very hot but you can swallow it, it's just perfect, so I'm. I'm going to put this in the microwave for about 30 seconds and while it's heating up, I'm going to start pouring in the water. One thing I've learned from watching people in fancy coffee shops is that it's good to moisten all the coffee grounds first in a circle. I don't know why I just see people do it, whatever it is, it has consistency and clarity. mental to do all that in the morning, before having coffee, to weigh and proportions, that seems crazy. that's enough for one cup.

I go to drink my milk and then slowly I look poor. I love this little pour spout on the Chemex which makes it very precise. I'll hold it up so you can see it and then I like to pour the coffee. the milk because then I stop once I get the right kind of color. I like that it's pretty clear. I love milk. I've always been a perfect looking milk drinker and that's it. I'm going to drink this whole cup of coffee because I've been waiting until I had to show you to get my coffee this morning even though it's almost 2 o'clock but this is the self-isolation life so drink coffee any time of the day day, the perfect temperature is fine when I am.

At home I have an espresso machine and every morning I make an almond cappuccino. I'm not home, there's no espresso machine here. It's also a little warmer here because I'm in the desert, so I'm going to make a cold soda today. which is basically equal parts cold brew coffee and tonic water with a splash of lime over ice, my tonic has a lemon in it and then this has been brewing cold brew for the last few hours, it's concentrated, it's very intense. I'm cutting a lemon into wedges because I'm going to have it as a garnish and then I'm going to squeeze the juice from half a lemon into this ice cup trapping the seeds and then I'm going to fill it halfway with my cold beer and if you can't find tonic water right now, I'll do it.

What you can do is top it with club soda or sparkling water and then sweeten it a little bit with agave or honey or simple syrup to balance the acidity of the citrus so there's my coffee soda. the

test

kitchen mr. Test Kitchen I really do, we're all demonstrating our

favorite

ways to make coffee, but I don't really drink coffee, so today I'm going to make a white Russian. I'm drinking a lot more, so a white Russian in the morning doesn't do it. It seems totally unreasonable to work from home. The rules of drinking are that I don't start yet until maybe instead of five or four I'm one of those people when I drink a lot.

I look exactly the same, but there's nothing there. working, so I don't really like to drink or work, but I like knowing that it's here for me, so a white Russian is usually vodka with Kahlua cream. I think all of those things are disgusting, so now I'm going to show you how I like to make a White Russian with coffee, artisanal coffee that is then turned into alcohol, how can that be bad? And then instead of the vodka, I prefer to use equal parts bourbon of both and then a splash of cream. This is old, it's completely inaccurate I just like using it it makes me feel old I think this might be an ounce so I'm going to break my ice cube in there so it will melt a little while this drink cools so I'm going to stir up you want to stir your drink so the spoon moves along the outside of your glass you're just pushing the ice through the drink and we're just going to make those syllables stirring the glass feels cold that's how you know your drink is cold now i need a second giant ice cube one more time oh my dogs really like this here we go so I'm going to strain this into this glass from time to time and then finish it off with some cream, just a little splash on top so this is not the classic white russian.

I'm sure people will be mad at me, but it's the one I want to drink. It's the coffee drink I want. It is very tasty. The coffee liqueur is so good. It just tastes like cold whiskey. version of an Irish coffee my normal coffee routine is very, very simple. I just put 8 cups of water in the base lid and the filter here just goes on top like this. I'll do 8 tablespoons, one tablespoon per cup for the top on the slide. that, close it and then turn it off and then we'll wait, she's Goldie, she's perfect, she's beautiful and she has a natural smoky eye, hmm, she's fine.

I would say the biggest difference between coffee and a drink in New York and at home is that I usually drink it with a welcome code, if I don't have it, I'll make it almond. This is a half and a half house so I've been drinking half and a half and I don't regret it at all and it feels fantastic so okay coffee. time for everyone, so I go to everyone, I'm in my house, little ones, everyone, I'm in the kitchen of my house and I'm going to prepare a cup of coffee like I do almost every morning and every afternoon, what matters to me .

The most important thing is to make sure my coffee stays hot for as long as possible, so I have a vacuum insulated carafe here because I like to drink a small cup of coffee and then wait half an hour and drink another small cup of coffee. I just filled it with almost boiling water, one of my biggest pet peeves is brewing coffee in a cold carafe because then it just absorbs all the heat from the coffee and like your first cup is lukewarm so I have a small number of brown paper. four filters, my trusty Malita plastic dripper.

I used to have fancy ceramic or glass ones, but they all broke, so I'll rinse them off and we'll throw away this hot water. Let's grind our beans. I really think the most important thing is to make sure that you. We are brewing your coffee fresh every day, okay, put it in our clean filter. The first thing I'm going to do is just pour a little bit and make them bloom, okay, so now we're going to keep filling this in around the The sides keep adding water as it drains. Oh, I'm going to take this time to preheat my cup.

This is not negotiable. I love having very hot tap water, for this reason I'll just fill this up and let it sit until I'm ready to pour it in so our grounds are dry now all the coffee has dripped out, close the lid, dump the water out of my preheated mug and this is how i make a bomb and this is how i make a cup of coffee hmm mica im like waiting for someone to cut me