Maple Cinnamon Coffee

[Lincoln, a barista in a coffee shop kitchen, faces the camera]

Hi, I'm Lincoln.

Today I'm going to teach you how to make a hot pour-over.

[Camera shows close-up of a plastic pour over, kettle, glass mug and a bag of Starbucks Pike Place Roast coffee appearing one by one while spinning]

To start, you will need a pour-over cone,

a gooseneck kettle, a mug, and finely ground coffee.

[Lincoln picks up a paper filter and demonstrates folding it]

So we're going to use a filter.

It's going to give us a little fold along the seam lines.

Put that in.

I'm going to preheat my cone with some hot water.

[Lincoln adds hot water from the kettle into the pour over filter in a circular motion]

It's going to rinse away any papery taste.

It's also gonna help preheat my cup,

so it's nice and hot when I pour into it.

When I'm finished with this,

[Lincoln turns away from the camera to the kitchen sink at the back, pouring out excess water]

I'm just gonna dump the excess water

and start my pour over.

Now that I've got my pour over nice and prepped,

[Lincoln adds in some Pike Place Roast coffee from a metal cup into the pour over filter]

I'm gonna add in some finely ground Pike Place Roast.

It's a medium roast, really easy drinking,

great for a pour over.

[Lincoln picks up the kettle as he continues talking]

So we're just gonna give this a little bit of a bloom.

I've got 25 grams of coffee in here.

We're gonna do about 450 grams of water.

If you don't have a scale, don't worry about it.

It's about two tablespoons for every six ounces of water.

[Lincoln slowly pours water from the kettle through the pour over filter]

Wait about 15, 30 seconds, let it bubble.

[Close-up of coffee dripping through the filter into the glass mug]

Let me develop those flavors.

Once our coffee's had a chance to bloom,

we're gonna give it a main pour.

[Lincoln pours hot water from kettle, starting from the center in a circular motion, towards the edge of the brew bed on the filter]

So I'm gonna start in the center

and just pour out in circles

just to evenly distribute that water

[Close-up of coffee dripping through the filter into the glass mug]

across the whole brew bed.

[Lincoln stops pouring water from kettle, as he keeps talking while holding the kettle]

By using a pour over,

I'm gonna get a really nice clean cup,

all those oils and dissolved solids.

are gonna be absorbed by the filter,

and it's gonna give this Pike Place

[Close-up of dark coffee in the glass mug]

that nice, smooth, kind of nutty, chocolatey taste.

Now that my brew is all finished and it's all drawn down,

[Lincoln picks up filter and throws it away underneath the counter]

I'm gonna remove my filter, put that in the compost,

and I'm ready to enjoy.

[Lincoln takes a sip of coffee from the glass mug]

Take a little sip.

It's hot, it's cocoa-y, it's chocolatey,

super tasty, hot pour over.

[Lincoln, a barista in a coffee shop kitchen, faces the camera]

Hi, I'm Lincoln.

Today I'm gonna teach you how to make a moka pot.

For this, you will need [Camera shows close-up of a moka pot, kettle, glass carafe and a bag of Starbucks Espresso Roast coffee, appearing one by one while spinning] a moka pot, a kettle, a carafe, and finely ground coffee.

Really easy, we're going to take our moka pot [Lincoln twist the top half of the moka pot off] and twist apart the two halves.

[Lincoln shows the bottom chamber and takes out the filter chamber] I’ve got my chamber for water, chamber for my coffee.

I'm going to add room temperature water [Lincoln adds water from kettle to the bottom chamber of the moka pot] to this bottom chamber, just right below the safety valve.

Set this back in there [Lincoln puts the filter chamber back into the bottom chamber].

I'm going to do about three tablespoons for this size [Lincoln scopes up coffee from a metal cup].

Fill to the level of the brew chamber.

[Lincoln uses the other side of the coffee spoon to scrap off excess coffee from the edge of the chamber] Just gonna level it off.

[Lincoln uses his fingers to wipe off excess coffee along the chamber edges] Wipe away any grounds.

[Lincoln screws the top chamber back on] Screw this back on top.

[Lincoln turns the moka pot to an angle where the safety valve is towards the camera and away from him] I want that safety valve away from me when I'm heating this up.

Safety first.

[Lincoln switches the hob on] I turn this on.

[Close-up of the pot boiling the expresso coffee with sizzling sound, lid open]

That water is going to go up through those grounds and we get a nice espresso like cup in the top [Top view of moka pot as coffee fills up].

All right, we've heard the hiss.

[Lincoln closes the lid] It's finished brewing.

[Lincoln takes moka pot away from the hob]

We’re going to take this off the heat.

[Lincoln pours coffee from the moka pot to a glass mug] and just gently pour our coffee into our cup.

Nice and slow.

[Lincoln smells from the mug] Take a little smell.

Nice bit of cocoa-y molasses-y notes.

Delicious.

Get a little slurp.

[Lincoln takes a sip from the mug]

Perfect.

Super tasty.

Really delicious, you could add some milk in there.

A little bit of hot water

if you wanted to, kinda ease it out a little bit.

Really delicious. A moka pot.