Name: レシピ：コーヒーソーダ#1 (Recipe: Coffee Soda #1)
Uploaded: 2021-01-14T09:50:35.000Z
Duration: 15 min 58 s
Description: VoiceTubeの動画で発音を聞きながら英語表現を覚えよう！学べる英語：

You said Stop complaining about everyone else's coffee drinks.

You can do but a publisher recipe said Okay, I will.

This in front of me is the first, perhaps many recipes that I'll offer off coffee sodas.

So this is coffee focused with a little twist in there.

Before I drink this, let me tell you about the process that I went through to get to sitting here with this bottle in front of you.

So we're gonna try make a coffee soda on Dhe.

There's a lot of things we need to decide along the way.

Do we need to use espresso for this, or should it be like, filter coffee?

But either way, and the first thing I have to do is make some simple syrup.

I'm gonna make a 2 to 1 syrup, because this is gonna be a sweet soda.

No, no one to one's easier to make quick to make, but I don't want the dilution later on So it's to the one.

We just want to heat this until it dissolves.

I'm gonna do two different bruising and do a pore over now for a pore over.

So to do that, I'm gonna use 75 grams per liter heavier.

I want a bit more strength in the end Brew partial X to be a tiny bit of delusion as we go on, also just for intensity of taste.

But I'm gonna brew a pretty traditional V 60 same technique that I always use on.

Just make sure that the coffee is what extracted.

Once that's done, I'll put it to the side and I'll let it cool down.

Or we can carry on with making our espresso drinks when it comes to the espresso of choice.

In fact, the coffee of choice for either of these things.

I am not leaning towards a crazy, funky, fruity thing.

I'm leaning towards a sweet kind of classic coffee coffee kind of thing, I think for what I have in mind for a delicious coffee soda, I don't want it to be too weird.

I think there's probably a recipe down the line for something weird, but not today.

A couple of espresso is a double shot when he's 1918 40 grams out.

And if I do a good job, I should end up with an espresso of about 9.5% strength.

Now, that's obviously much stronger than the filter coffee.

I'm gonna delete that down afterwards to a kind of matching dilution.

This is, I'm sure, very delicious Express, sir, but it's got some problems when it comes to our desired use of a soda.

We need to paper filter this espresso to get rid of any suspended material.

Now that suspended material is a problem.

When it comes to carbonation, it provides nuclear nation points, and it will call a CIA to to come out of solution.

It'll make it really fizzy and frothy and problematic.

So we have to paper filter our espresso to clean it up, get rid of all that stuff.

We just want a clean, intense coffee flavor.

To do that, all I'm gonna do is pour it through.

An unwritten is to be 60 paper, and it should drink through a nice clear liquid, which is what we want now.

This will often happen when you're trying to filter espresso.

One of the reasons it's clogging is because there's so many fine pieces from that espresso actually clogging up the filter paper.

There's things that we're trying to get rid off here.

Now I tend to find that this is probably a CZ annoying as it is a better solution than pressing it through an era press.

Because in that situation I tend to find that you still get Maur insoluble material coming through those thin air press papers, especially at pressure.

We could easily have right title, but I don't want to waste any of this.

At this point, if we presume it's about nine and 1/2 percent strength, we've got about 34 grams there.

Then you can work out how much soluble material is actually inside this cup.

And if you want the end result to be 1.5% strength, then you can do the maths about how much liquid to add, which is about 180 grams of liquid.

I'm just gonna use, um, good tasting clean mineral water that I like to dilute it down.

So we've got one of our two beverages here.

We need to do a couple more things to it now.

We need to sweeten it up, and then we need to add a few key flavors.

Now, I've been thinking about this, and I really don't want to get in the way off the coffee flavor.

I want to give it room to breathe out what almost emphasize it.

So after I've added the sugar, there's something else I want to add, just in a tiny quantity to see if it could just lift up that kind of coffee flavor.

Warm it up a little bit more, but first things first sugar syrup.

I'm gonna add 30 grams of simple syrup, of which 20 grams of that is sugar.

So it'll give me 20 out off the will, then become 245 grams, which is about the starting sweetness.

I wanna work with some soft drinks, get all the way up to about 10% sugar.

I'm not sure we're gonna have that much acidity here.

Now we need to create same sweetness with our filter coffee.

This is a large batch, so I'm gonna need to add more simple syrup.

We're gonna add 60 grams here to about 4 40 mills, meaning that we'll have about 40 grams out of 500 a percent now for the next phase of testing.

My theory is that a small amount just a tiny amount of chocolate bitters will add a nice amount of bitterness to it.

And also just around out the flavors softened them up a little bit, but I don't know, actually which chocolate bidders I want to use for this.

We're gonna d'oh samples in two rounds Will do filter coffee first.