Name: レシピをご紹介します。珈琲あまおう（30分で (Recipe: A Coffee Amaro (In 30 Minutes))
Uploaded: 2021-01-14T10:37:55.000Z
Duration: 14 min 24 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：

程度の副詞

Now, tomorrow is kind of a very broad category of sweet lick yours defined by their bitterness.

In fact, tomorrow it's the Italian word for bitterness.

Tomorrow's like Campari or Roma 30 or Amaro Montenegro.

There are enormous numbers of these things and they're often quite regional.

Now we're gonna break all the rules around making tomorrow's thes things often take weeks, if not months, to infuse because you're gonna take some sort of booze and infuse into them.

We're gonna show you a technique that you could get it done.

Start to finish in 30 minutes if you want to.

Though I will say taking a little bit more time at certain stages will benefit the end results.

So once again, if people doing things the nontraditional way really upset you, look away.

Now they're gonna break this recipe into a few little stages in the first stage is to get the coffee flavor into the booze.

Now, today I'm gonna be using some whiskey and bourbon whiskey.

Now I like it because it's clean and it's sweet on it's not terribly expensive.

Now, I would say Don't spend too much money on this because it's a waste of money to really buy something lovely for this.

Maybe good, free of defects, enjoyable to drink.

We're gonna start with 200 grams of risky and there are gonna be losses along the way.

And at the end of all of this, we might end up with between 140 to 150 grams of finish tomorrow.

What we're gonna use for our infusion is this.

Cream whip is obviously fine for whipping cream, but they are great for infusing things with flavour.

So we're gonna add whiskey to this, and then we're gonna grind 40 grams of coffee to match the 200 grams of whisky.

We're gonna grant it pretty fine, very close to espresso, something that would pull like a disturbingly fast espresso shot, but still kind of very fine.

Now, I'm going to use this V 60 here just as a funnel because they didn't have a better photo and then do that 200 grams.

Now, we're not gonna shake this, but we are going to give it a good swell together to combine.

What we'll do is then add a nitrous charge to it, which is not the soda ones.

Actually, that gas is gonna start dissolving into the liquid below a little bit.

We're gonna leave this to infuse for about five minutes now.

Usually, I don't like extractions done at room temperature.

I don't like things like cold brew, but we're not bring with water here.

Were brewing with alcohol to it would extract certain flavors that water cunt.

Now you will get a little bit more bitterness, but we'll fix that in the next step.

Now, four minutes when you release the pressure, don't be gentle.

That will be very disruptive to the ground coffee and help with extraction.

We're just gonna pour it through a simple sieve.

It went to a perfect job, but don't worry about that.

You are gonna lose some of the whiskey to the ground coffee.

So this liquid here, well, it it's pretty bad.

It's incredibly bitter, but it's got tons and tons and tons of flavor.

What we're going to do now is a lovely technique called milk washing.

What we need for that is about 55 grams of whole milk number warning.

Now, this technique is a little bit disgusting to some people.

What's gonna happen is we're gonna add the alcohol to the milk instead, as we do, and it's gonna cause the milk to break and curdle and trapped in those kind of Kurds because that's what they are.

Is gonna be a lot of the stuff that we don't want any more going.

No, What we can see is a curdling effect, which is disgusting but entirely wonderful in terms of end result.

If we go over that 30 minute tomorrow, you're gonna be a straight to the next step.

But the longer you leave this now, settling out the cleaner and clearer the end product will be.

Now I'm mostly interested in this from a taste perspective, not a visuals perspective.

So I'm happy to proceed straight away, but at the very least, you're gonna need to wash out your Korean whipper clean like a sieve because you're gonna need those things again in a second, along with whatever you strained into wanting to use my V 60 corrupt again.

So you're gonna put this together to feel for again, But you're going to keep the Silva's well, we're going to stage filtration off the Kurds, so to speak.

Is this kind of awkward coffee cheese that we don't want?

We don't want this at all and then below it.

Now we've got the last few bits kind of being filtered out.

Now, if you like me have just no patience whatsoever, you can speed this up a little bit.

If you pinch all of these built pieces together, carefully seal up the top you can twist that top very gently.

Now, the hardy squeeze essentially, the less clear the liquid you're gonna get is gonna be okay with a little squeeze.

If you squeeze too hard, you just take the filter paper and that would be bad on a mess.

And you'd have to start over again You don't wanna do, which is gently twisting to apply Pressure does help speed up this clarification process a little.

So we've got our pretty clarified coffee liquid now.

But it has been diluted slightly by that milk wash.

So essentially, we've added some water, a little bit of sugar.

Actually, some of the lack test from the milk will be in here, so it's very slightly sweeter.

So what we'll do now, though, is infused more flavors in there.

We'll use the same technique that we did before.

We've got about 100 and 50 grams here to that, we're gonna add a few very classic flavors.

Firstly, we're gonna add some dried bitter orange peel.

Smell that flavor from things like Campari or other kind of citrusy things.

Next, we're gonna add some gente en route.