1 00:00:05,960 --> 00:00:08,920 Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio. 2 00:00:09,039 --> 00:00:10,840 Speaker 1: My name is Bobby Flay, and I'm here with my 3 00:00:10,920 --> 00:00:14,319 Speaker 1: daughter and co host, and I'm always Hungry. Sophie and 4 00:00:14,360 --> 00:00:17,319 Speaker 1: I gathered around my stove to cook together. Well you cook, 5 00:00:17,640 --> 00:00:19,840 Speaker 1: I asked the questions, and eat the food. If there's 6 00:00:19,840 --> 00:00:21,800 Speaker 1: any food left. We come to the table together to 7 00:00:21,840 --> 00:00:24,279 Speaker 1: share a meal, connect as a family, and tell the 8 00:00:24,320 --> 00:00:27,680 Speaker 1: stories that matter to us. All right, Sophie, today's about 9 00:00:27,680 --> 00:00:29,920 Speaker 1: one of your favorite subjects. It runs through my veins, 10 00:00:30,000 --> 00:00:34,600 Speaker 1: and that is coffee, I know, without milk. Yes, okay, 11 00:00:34,680 --> 00:00:37,400 Speaker 1: let's do it. Want some coffee? I would love some coffee. 12 00:00:37,440 --> 00:00:42,840 Speaker 1: All right, So my espresso machine is near and dear 13 00:00:42,880 --> 00:00:45,400 Speaker 1: to me. Actually, I was, I was listening. I read 14 00:00:45,440 --> 00:00:47,839 Speaker 1: something the other day that Wolfgang Puck was one of 15 00:00:47,880 --> 00:00:52,000 Speaker 1: my heroes. And also a friend was saying that, you know, yes, 16 00:00:52,159 --> 00:00:54,480 Speaker 1: we get asked all the time by you know, journalists, 17 00:00:54,480 --> 00:00:57,280 Speaker 1: like what's the most important, like utensil in your kitchen 18 00:00:57,480 --> 00:00:59,279 Speaker 1: or like it's something like that, and he said it's 19 00:00:59,320 --> 00:01:04,400 Speaker 1: his espressom sheet. Because Nacho, it's not about you, it's 20 00:01:04,400 --> 00:01:07,640 Speaker 1: about coffee. If you hear cats in the background, it's 21 00:01:07,680 --> 00:01:12,840 Speaker 1: not piped in. Yeah, questions, just cats walking around. Okay. 22 00:01:12,880 --> 00:01:16,800 Speaker 1: So anyway, so my espresso machine, I really I use 23 00:01:16,880 --> 00:01:18,640 Speaker 1: this a lot. I use it a few times a day, 24 00:01:18,800 --> 00:01:22,000 Speaker 1: you know, without without without acception. Can you just keep 25 00:01:22,000 --> 00:01:28,160 Speaker 1: it downe with Okay, the show is called always Hungry, 26 00:01:28,240 --> 00:01:32,560 Speaker 1: but you also must be thirsty. See I just did 27 00:01:32,560 --> 00:01:38,200 Speaker 1: that really good. It took me a while for your out. Um. So, yeah, 28 00:01:38,280 --> 00:01:40,640 Speaker 1: we're talking about coffee today, coffee and milk. I mean, 29 00:01:40,640 --> 00:01:44,000 Speaker 1: coffee is an everyday thing. It's part of your everyday life. 30 00:01:44,120 --> 00:01:45,520 Speaker 1: Every day you have to go to sleep and every 31 00:01:45,600 --> 00:01:47,400 Speaker 1: day you have to have coffee. It's just the way 32 00:01:47,400 --> 00:01:50,120 Speaker 1: it works essential exactly. You know. It's like you know 33 00:01:50,160 --> 00:01:53,760 Speaker 1: that the sort of old adage of like it's like 34 00:01:53,800 --> 00:01:55,360 Speaker 1: you have to die and you have to pay taxes. 35 00:01:55,520 --> 00:01:56,840 Speaker 1: I mean, you have to go to sleep and wake 36 00:01:56,920 --> 00:01:58,520 Speaker 1: up and you have to drink coffee every day. I mean, 37 00:01:58,520 --> 00:02:01,800 Speaker 1: to me, that's the way it works. But one of 38 00:02:01,840 --> 00:02:05,240 Speaker 1: the things I mean this, you know, coffee seems like 39 00:02:05,280 --> 00:02:08,680 Speaker 1: a single subject, but there's so much to talk about 40 00:02:08,680 --> 00:02:13,200 Speaker 1: in terms of coffee because people have so many different 41 00:02:13,320 --> 00:02:17,520 Speaker 1: likes and dislikes, opinions, and you know, people that are 42 00:02:17,560 --> 00:02:23,400 Speaker 1: real coffee drinkers, like love being coffee drinkers. Yeah, they 43 00:02:23,440 --> 00:02:27,000 Speaker 1: love the caffeine high that they get. It starts their day, 44 00:02:27,280 --> 00:02:29,359 Speaker 1: It makes them feel good about things, you know, get 45 00:02:29,440 --> 00:02:32,360 Speaker 1: them going, et cetera. So I think and we should 46 00:02:32,400 --> 00:02:34,800 Speaker 1: kind of talk about that, Like, you know, I remember 47 00:02:34,800 --> 00:02:39,640 Speaker 1: you wanting a Starbucks coffee like really young, and I 48 00:02:39,639 --> 00:02:42,040 Speaker 1: mean like really really young but like you. But but like, 49 00:02:42,160 --> 00:02:45,280 Speaker 1: but here's the thing. I mean they're advertising, you know, 50 00:02:45,440 --> 00:02:49,320 Speaker 1: in certain ways, is going to attract a younger person 51 00:02:49,360 --> 00:02:51,840 Speaker 1: like that because basically it looks like a Sunday you know, right, 52 00:02:51,880 --> 00:02:55,519 Speaker 1: like a frappuccino has whipped cream on top of it. Yeah, 53 00:02:55,520 --> 00:02:59,200 Speaker 1: that tastes like a milkshake exactly. But you like you 54 00:02:59,240 --> 00:03:01,359 Speaker 1: were interested to right away. When I say right away, 55 00:03:01,560 --> 00:03:03,720 Speaker 1: I mean I don't remember how old you were, probably 56 00:03:03,720 --> 00:03:05,480 Speaker 1: five or six or something like that. I've always loved 57 00:03:05,520 --> 00:03:08,640 Speaker 1: coffee always, and I was like, I remember saying your 58 00:03:08,639 --> 00:03:11,800 Speaker 1: mom like she's like she cannot have that. I'm like 59 00:03:12,000 --> 00:03:16,399 Speaker 1: why not? And she was right, Yeah, she was definitely right. 60 00:03:16,720 --> 00:03:19,440 Speaker 1: But like I'm curious has coffee always? Like I feel 61 00:03:19,480 --> 00:03:22,359 Speaker 1: like today everyone talks about like like if you look 62 00:03:22,360 --> 00:03:25,720 Speaker 1: at someone's Instagram bio, Like there's probably a fifty percent 63 00:03:25,840 --> 00:03:28,760 Speaker 1: chance someone says like coffee lover, you know what I mean? Like, 64 00:03:29,120 --> 00:03:34,600 Speaker 1: has coffee always been so essential to people? Really? I 65 00:03:34,639 --> 00:03:36,720 Speaker 1: mean like I feel like, you know, like I can't. 66 00:03:36,760 --> 00:03:39,200 Speaker 1: I don't know anyone else, Like you know, I wake 67 00:03:39,280 --> 00:03:41,080 Speaker 1: up similar to my friends and we're like, we need 68 00:03:41,080 --> 00:03:43,720 Speaker 1: coffee immediately. Has always been like that? Well, I think 69 00:03:43,760 --> 00:03:46,600 Speaker 1: it has been that way, but the quality of coffee 70 00:03:46,640 --> 00:03:49,920 Speaker 1: has changed immensely over the last twenty years, but there's 71 00:03:49,960 --> 00:03:52,840 Speaker 1: always been an urgency. Yeah, Like so like like when 72 00:03:52,840 --> 00:03:55,160 Speaker 1: I was a kid, my mom would she had maxwell 73 00:03:55,200 --> 00:03:58,480 Speaker 1: house instant coffee. I mean that's what she drank, and 74 00:03:58,720 --> 00:04:02,440 Speaker 1: your grandmother drank a out of coffee, like like literally, 75 00:04:02,560 --> 00:04:04,680 Speaker 1: I would remember it. When I was a kid, we 76 00:04:04,680 --> 00:04:06,360 Speaker 1: would go out, we would go to a restaurant for 77 00:04:06,440 --> 00:04:08,800 Speaker 1: lunch or for dinner, and my mother was the slowest 78 00:04:08,880 --> 00:04:11,840 Speaker 1: coffee drinking person in the history of time. Now you 79 00:04:11,840 --> 00:04:13,520 Speaker 1: have to remember I was a kid, so it probably 80 00:04:13,520 --> 00:04:16,560 Speaker 1: felt like twenty times more than it really was. But 81 00:04:16,680 --> 00:04:19,400 Speaker 1: she would slowly like have a cup of coffee after 82 00:04:19,440 --> 00:04:23,520 Speaker 1: dinner or after lunch, and then I'd be like so 83 00:04:23,600 --> 00:04:26,640 Speaker 1: antsy like to get out of there. And I was 84 00:04:26,680 --> 00:04:29,320 Speaker 1: like five years old or something, and then she'd be like, 85 00:04:29,400 --> 00:04:32,400 Speaker 1: I'm just gonna have one more cup, Like, oh my god, 86 00:04:32,440 --> 00:04:34,839 Speaker 1: it's another lifetime. I'm gonna sit here and watched my 87 00:04:34,839 --> 00:04:38,760 Speaker 1: mom drink coffee. But my mom's coffee routine was this 88 00:04:38,800 --> 00:04:41,240 Speaker 1: is this was the way it worked. She would make 89 00:04:41,240 --> 00:04:44,479 Speaker 1: a cup of coffee, she would feed her cats, and 90 00:04:44,520 --> 00:04:46,240 Speaker 1: then at some point she would get around to me 91 00:04:47,040 --> 00:04:49,799 Speaker 1: like I was definitely third on that list. It sounds 92 00:04:49,839 --> 00:04:51,800 Speaker 1: like us, yeah, but it was like it was instant coffee. 93 00:04:51,800 --> 00:04:56,160 Speaker 1: She would drank instant coffee. And so I remember somebody 94 00:04:56,200 --> 00:04:59,800 Speaker 1: telling me, actually, it's a woman who have known for 95 00:05:00,000 --> 00:05:03,760 Speaker 1: really long time named Bobby Lloyd. Bobby is now a 96 00:05:03,800 --> 00:05:08,120 Speaker 1: partner at Magnolia Bakery. And you know, she's just like 97 00:05:08,200 --> 00:05:10,240 Speaker 1: I met her. She was the she was managing Union 98 00:05:10,320 --> 00:05:12,760 Speaker 1: Square Cafe. This is a long time because Mason Grill 99 00:05:12,880 --> 00:05:15,359 Speaker 1: was around the corner. And I remember her saying to me, 100 00:05:15,760 --> 00:05:17,719 Speaker 1: coffee is gonna get really big in this country. And 101 00:05:17,800 --> 00:05:19,440 Speaker 1: I had no idea what she was talking about. How 102 00:05:19,480 --> 00:05:21,880 Speaker 1: long ago was that it's got to be years ago. 103 00:05:21,960 --> 00:05:24,360 Speaker 1: Oh my gosh. We she was right. She was right, 104 00:05:24,520 --> 00:05:26,440 Speaker 1: she was right, and and then all of a sudden, 105 00:05:26,440 --> 00:05:29,880 Speaker 1: you know, Starbucks basically took over. But really what Starbucks 106 00:05:29,880 --> 00:05:33,520 Speaker 1: did was they they took what was happening in Europe 107 00:05:33,600 --> 00:05:36,400 Speaker 1: for you know, for ages and brought it to the 108 00:05:36,480 --> 00:05:39,400 Speaker 1: United States. Now, like when you go like when you 109 00:05:39,440 --> 00:05:42,240 Speaker 1: go to a place like room, like you're not walking 110 00:05:42,279 --> 00:05:45,000 Speaker 1: around with big style from cups of coffee like in 111 00:05:45,000 --> 00:05:48,480 Speaker 1: the street. You know, like your people are drinking coffee constantly, 112 00:05:48,520 --> 00:05:51,160 Speaker 1: but they're they're having a cappuccino in the morning at 113 00:05:51,200 --> 00:05:54,960 Speaker 1: their local at their local like coffee bar, and then 114 00:05:54,960 --> 00:05:57,520 Speaker 1: they were drinking sort of espressos through the day. They're 115 00:05:57,520 --> 00:06:01,160 Speaker 1: not there's not like five shots in a up with 116 00:06:01,200 --> 00:06:03,320 Speaker 1: some with you know, with two gallons and milk on 117 00:06:03,360 --> 00:06:06,719 Speaker 1: top of it. Right, That's that's an American and that's 118 00:06:06,720 --> 00:06:10,279 Speaker 1: an americanization of what really was started in a place 119 00:06:10,279 --> 00:06:27,479 Speaker 1: like Europe. Right. And you know, I think it's interesting too, 120 00:06:27,560 --> 00:06:30,080 Speaker 1: is since you did buy me that espresso maker, I'm 121 00:06:30,080 --> 00:06:35,000 Speaker 1: trying to figure out what beans work best for espresso 122 00:06:35,120 --> 00:06:36,880 Speaker 1: because it's so different than if you just have like 123 00:06:36,960 --> 00:06:38,600 Speaker 1: your run of the milk coffee mak like I had 124 00:06:38,600 --> 00:06:40,760 Speaker 1: a black and deck or coffee maker, and I think 125 00:06:40,760 --> 00:06:44,040 Speaker 1: that the beans are so different to make different types 126 00:06:44,040 --> 00:06:47,559 Speaker 1: of coffee. Yeah, that's actually that's a really good point. 127 00:06:48,720 --> 00:06:50,719 Speaker 1: I don't know the balance yet. I'm still I'm still 128 00:06:50,720 --> 00:06:52,760 Speaker 1: trying to figure it out. Well, at some point you'll 129 00:06:52,760 --> 00:06:55,880 Speaker 1: figure it out. Like I like rich, deep dark coffee. 130 00:06:55,920 --> 00:06:57,880 Speaker 1: It's like it's like it's like my food. I like 131 00:06:58,000 --> 00:07:00,080 Speaker 1: my coffee with lots of flavor too. I also so 132 00:07:00,240 --> 00:07:05,320 Speaker 1: don't like coffee that's bitter. And I have arguments with 133 00:07:05,360 --> 00:07:07,599 Speaker 1: people about this all the time. It's the same thing 134 00:07:07,800 --> 00:07:12,720 Speaker 1: with chocolate. It's almost like people think that if it 135 00:07:12,760 --> 00:07:17,280 Speaker 1: doesn't hurt you to eat it, it does, it's not good. Right. So, 136 00:07:17,360 --> 00:07:20,120 Speaker 1: like milk chocolate has has like you know, a sort 137 00:07:20,160 --> 00:07:24,120 Speaker 1: of lesser reputation than than really bitter dark chocolate. But 138 00:07:24,240 --> 00:07:26,400 Speaker 1: bottom line is a lot of people like milk chocolate 139 00:07:26,400 --> 00:07:27,800 Speaker 1: because it has a balance to it. I mean, it 140 00:07:27,800 --> 00:07:30,960 Speaker 1: has more sugar in it, right, And and so I 141 00:07:30,960 --> 00:07:32,920 Speaker 1: think there's a balance there. But like if the coffee 142 00:07:32,960 --> 00:07:35,880 Speaker 1: is just so incredibly impossible to drink because it's so bitter, 143 00:07:36,200 --> 00:07:38,160 Speaker 1: and people like, but that's the way coffee should be, 144 00:07:38,160 --> 00:07:40,440 Speaker 1: and that's good coffee. I'm sorry I don't want to 145 00:07:40,480 --> 00:07:42,440 Speaker 1: drink it, no, because I think if coffee is bitter, 146 00:07:42,480 --> 00:07:46,080 Speaker 1: it also has like a burnt taste to it as well. Yeah, 147 00:07:46,200 --> 00:07:49,560 Speaker 1: And so I'm using I've been, I've I've done business 148 00:07:49,600 --> 00:07:52,160 Speaker 1: with ili I L L Y, which is an Italian 149 00:07:52,200 --> 00:07:54,680 Speaker 1: coffee company, and they're very very well known, so so 150 00:07:54,880 --> 00:07:59,760 Speaker 1: obviously successful. And I use their beans in my espresso 151 00:08:00,080 --> 00:08:04,160 Speaker 1: because it's to me, it has great flavor and to me, 152 00:08:04,200 --> 00:08:06,400 Speaker 1: it's the right balance. Now you can go what's great 153 00:08:06,520 --> 00:08:08,360 Speaker 1: is that you can go to like you know, especially 154 00:08:08,400 --> 00:08:10,400 Speaker 1: store or a whole food to something like that, and 155 00:08:10,400 --> 00:08:13,440 Speaker 1: they have they'll have a coffee beans section, and they'll 156 00:08:13,440 --> 00:08:16,160 Speaker 1: be being from Colombia, they'll be being some Guatemala, to 157 00:08:16,240 --> 00:08:19,440 Speaker 1: be beans from Africa, they'll be I mean, by the way, 158 00:08:19,560 --> 00:08:23,240 Speaker 1: like try trying and then you'll figure it out, but 159 00:08:23,280 --> 00:08:25,040 Speaker 1: a lot and you'll see like some of them have 160 00:08:25,120 --> 00:08:27,680 Speaker 1: like a really dark roast on them, and then they're 161 00:08:27,720 --> 00:08:29,440 Speaker 1: like sort of jet black beans, and some of them 162 00:08:29,440 --> 00:08:31,520 Speaker 1: are lighter and they're a little sort of have more 163 00:08:31,520 --> 00:08:33,959 Speaker 1: of a creamier flavor. I mean. So all of that 164 00:08:34,040 --> 00:08:36,720 Speaker 1: comes into play, and and and and and the way 165 00:08:36,720 --> 00:08:40,400 Speaker 1: that you grind the beans, like at what at what 166 00:08:40,520 --> 00:08:44,040 Speaker 1: sort of grind like number meaning like some if it's 167 00:08:44,080 --> 00:08:46,560 Speaker 1: really fine you want like for espresso, you won't really 168 00:08:46,559 --> 00:08:50,559 Speaker 1: find grind so that you're getting this great extraction. Actually 169 00:08:50,760 --> 00:08:54,240 Speaker 1: that's not necessarily well, okay, that might be true, you 170 00:08:54,240 --> 00:08:58,000 Speaker 1: can correct. Well, when I was reading my instruction manual 171 00:08:58,640 --> 00:09:01,600 Speaker 1: for the espresso maker, it actually didn't say it wanted 172 00:09:01,600 --> 00:09:05,040 Speaker 1: it to be that fine. Yes, okay, I mean it's 173 00:09:05,200 --> 00:09:07,320 Speaker 1: it's all preference. That's the thing I mean. And here's 174 00:09:07,320 --> 00:09:08,640 Speaker 1: the other thing, like you have to you have to 175 00:09:08,679 --> 00:09:11,000 Speaker 1: practice with your own machine because the way your machine 176 00:09:11,040 --> 00:09:13,160 Speaker 1: is going to extract it is going to be different 177 00:09:13,160 --> 00:09:15,840 Speaker 1: from any any other machines. So like it's there's a 178 00:09:15,880 --> 00:09:19,040 Speaker 1: there's a balance of coffee beans, grind, how much you 179 00:09:19,080 --> 00:09:21,480 Speaker 1: put in the little thing when you're making the espresso. 180 00:09:21,920 --> 00:09:24,040 Speaker 1: I mean, there's a lot of variables that they come 181 00:09:24,080 --> 00:09:25,720 Speaker 1: down to it. Well, So when I was I was 182 00:09:25,760 --> 00:09:28,840 Speaker 1: telling you that I was watching this documentary about this 183 00:09:29,280 --> 00:09:33,680 Speaker 1: Baristo World Championship. They were describing the flavor of each 184 00:09:33,720 --> 00:09:36,679 Speaker 1: coffee and each bean in a similar way to how 185 00:09:36,679 --> 00:09:38,760 Speaker 1: you would describe wine and notes and hints and that 186 00:09:38,800 --> 00:09:41,000 Speaker 1: sort of thing. But do you know what you like? 187 00:09:41,920 --> 00:09:43,480 Speaker 1: Do I know what I want? Do you know like 188 00:09:43,600 --> 00:09:47,800 Speaker 1: with like what hints and and what combination? Like what 189 00:09:47,840 --> 00:09:49,560 Speaker 1: do you like to get out of a bean? Like 190 00:09:49,679 --> 00:09:52,200 Speaker 1: I know that I love like hazel nut, Like I 191 00:09:52,360 --> 00:09:54,240 Speaker 1: love a note of hazel nut and a coffee and 192 00:09:54,320 --> 00:09:58,280 Speaker 1: a coffee bean. Well, I mean I think the classic 193 00:09:58,360 --> 00:10:02,480 Speaker 1: things are some certain degrees of chocolate flavor, right Definitely. 194 00:10:02,559 --> 00:10:05,199 Speaker 1: I was going to say, like a really nice espresso flavor, 195 00:10:05,280 --> 00:10:11,240 Speaker 1: but that's like ridiculous, That's that's really a poor description, 196 00:10:11,480 --> 00:10:14,040 Speaker 1: you know, So like like hints of chocolate, I like 197 00:10:14,200 --> 00:10:16,319 Speaker 1: hints of like BlackBerry, which is kind of like a 198 00:10:17,160 --> 00:10:21,240 Speaker 1: like a tart sweetness. And yeah, I mean I don't 199 00:10:21,280 --> 00:10:24,080 Speaker 1: like my coffee to be too complex, Like I don't 200 00:10:24,080 --> 00:10:27,600 Speaker 1: want to have fifteen different flavors just a couple want 201 00:10:27,600 --> 00:10:29,640 Speaker 1: I want to I really want to taste the coffee itself. 202 00:10:34,400 --> 00:10:36,360 Speaker 1: We're gonna get into a coffee culture, but basically I'm 203 00:10:36,360 --> 00:10:39,840 Speaker 1: gonna make a cappuccino. Great. Okay, So this machine actually 204 00:10:40,240 --> 00:10:41,839 Speaker 1: just kind of press it and it actually grinding. You 205 00:10:41,840 --> 00:10:44,960 Speaker 1: gonna hear it grinding the beans to order. You know, 206 00:10:45,000 --> 00:10:47,120 Speaker 1: you you don't necessarily have to do that if you 207 00:10:47,160 --> 00:10:50,160 Speaker 1: have one that if you always buy ground coffee, but 208 00:10:50,240 --> 00:10:53,080 Speaker 1: it's nice. There's something about you can smell the aroma 209 00:10:53,120 --> 00:10:56,520 Speaker 1: of the beans being being ground to order. It's like 210 00:10:56,559 --> 00:10:58,440 Speaker 1: anything else, like when you if you have like whole 211 00:10:58,440 --> 00:11:00,679 Speaker 1: spices and you grind them to order, they're going to 212 00:11:00,760 --> 00:11:05,120 Speaker 1: be more fragrant. Same thing with coffee. So I always 213 00:11:05,160 --> 00:11:08,400 Speaker 1: make a double for sure, and then kind of one 214 00:11:08,440 --> 00:11:11,560 Speaker 1: button push, which is really key. And basically what's happening 215 00:11:11,600 --> 00:11:15,000 Speaker 1: is the pressure from the machine is pushing the hot 216 00:11:15,040 --> 00:11:18,959 Speaker 1: water through the grinds through the grind and it's extracting, 217 00:11:19,679 --> 00:11:22,960 Speaker 1: you know, the coffee flavor. This is as easy as 218 00:11:23,000 --> 00:11:25,319 Speaker 1: it gets, right, So you're making an espresso. But then 219 00:11:25,920 --> 00:11:28,080 Speaker 1: obviously you take the base of espresso and you make 220 00:11:28,320 --> 00:11:32,800 Speaker 1: cappuccinos or macciatos or latte's, etcetera. And that's what we're 221 00:11:32,800 --> 00:11:36,000 Speaker 1: gonna talk about. Now we do have to pick a milk. Now, 222 00:11:36,559 --> 00:11:41,080 Speaker 1: I'm told that in the last person in the County 223 00:11:41,120 --> 00:11:45,839 Speaker 1: of Los Angeles that actually drinks regular whole milk, I 224 00:11:45,920 --> 00:11:50,240 Speaker 1: truly do not know anyone who's still drinks whole milk 225 00:11:50,280 --> 00:11:57,679 Speaker 1: in their coffee. Okay, So if you're if you're just 226 00:11:57,840 --> 00:12:00,320 Speaker 1: enjoying a cup of coffee. You're not you're not using 227 00:12:00,320 --> 00:12:04,439 Speaker 1: it for an emergency or like a really busy day 228 00:12:04,559 --> 00:12:09,840 Speaker 1: or something. What are you getting in the morning cappuccino 229 00:12:10,720 --> 00:12:13,199 Speaker 1: And it's it's it's you know, it's a significant amount 230 00:12:13,240 --> 00:12:17,160 Speaker 1: of milk, you know. So then like there's also something 231 00:12:17,240 --> 00:12:19,319 Speaker 1: called the maciato. Do you know what that is? I 232 00:12:19,360 --> 00:12:21,439 Speaker 1: don't know the breakdown of it, but yeah, I've had one. 233 00:12:21,480 --> 00:12:23,720 Speaker 1: I mean, all these are just versions of like coffee 234 00:12:23,720 --> 00:12:25,640 Speaker 1: and milk, and it's just basically how much or how 235 00:12:25,679 --> 00:12:30,000 Speaker 1: you steam it, so to speak. So makiato literally means marked, 236 00:12:30,559 --> 00:12:33,000 Speaker 1: so you're basically marking the espresso with a little bit 237 00:12:33,000 --> 00:12:35,320 Speaker 1: of coffee. You you just you just kind of like 238 00:12:35,840 --> 00:12:39,280 Speaker 1: basically a splash of the of steamed milk as opposed 239 00:12:39,320 --> 00:12:42,680 Speaker 1: to like a big thing of So a latta is 240 00:12:42,760 --> 00:12:46,079 Speaker 1: like a milk basically, it's so much milk. A lot 241 00:12:46,120 --> 00:12:48,760 Speaker 1: of it's just heated like steamed milk, and then and 242 00:12:48,800 --> 00:12:52,199 Speaker 1: then some froth as well. But it's like like a latte, 243 00:12:52,320 --> 00:12:54,840 Speaker 1: you're basically drinking, you know, some steam milk with some 244 00:12:54,880 --> 00:12:57,760 Speaker 1: coffee in it, you know. And then here's one of 245 00:12:57,800 --> 00:13:02,320 Speaker 1: my favorites Cafe what's that. It basically means to correct 246 00:13:02,320 --> 00:13:07,920 Speaker 1: your coffee with some alcohol, so like it like to correct. Yeah. 247 00:13:07,960 --> 00:13:10,240 Speaker 1: So in Italy, like you put like a splash of 248 00:13:10,240 --> 00:13:14,040 Speaker 1: grappa or like sambuca in there, you know, or koulu. 249 00:13:14,160 --> 00:13:16,079 Speaker 1: It might work. My mom. My mom would be like 250 00:13:16,280 --> 00:13:20,120 Speaker 1: she she liked galu or in her coffee. And then 251 00:13:20,440 --> 00:13:24,000 Speaker 1: you know, cortado in Spain is like little. I think 252 00:13:24,040 --> 00:13:25,920 Speaker 1: it's like half and I think it's like equal parts 253 00:13:26,000 --> 00:13:28,520 Speaker 1: milk too. To Espress, you know what had a moment 254 00:13:28,640 --> 00:13:33,240 Speaker 1: was a flat white. Yeah, flat white is an Australian concept. 255 00:13:33,280 --> 00:13:35,280 Speaker 1: I think it's a lot of I mean, it's just 256 00:13:35,320 --> 00:13:37,080 Speaker 1: a lot of milk. No, I don't think it is. 257 00:13:37,360 --> 00:13:40,640 Speaker 1: Flat white, in contrast, is topped by a very thin 258 00:13:40,920 --> 00:13:44,800 Speaker 1: flat hence the name layer of steam. Okay, yeah, actually no, 259 00:13:44,880 --> 00:13:46,640 Speaker 1: I remember ordering a few of those a couple of times, 260 00:13:46,679 --> 00:13:48,760 Speaker 1: and then I just got tired of ordering them because 261 00:13:49,040 --> 00:13:51,240 Speaker 1: there's so much, there's so so much to try so much, 262 00:13:51,720 --> 00:13:55,720 Speaker 1: and then have you what about Cuban coffee. I don't 263 00:13:55,760 --> 00:13:58,840 Speaker 1: know if I have had a Cuban coffee so so 264 00:13:58,880 --> 00:14:02,240 Speaker 1: in Miami when you go to like these Cuban coffee shops, 265 00:14:03,720 --> 00:14:06,280 Speaker 1: there's a lot of sugar in it, and it's basically 266 00:14:06,280 --> 00:14:08,839 Speaker 1: like a shot of espresso with like a tablespoon of sugar. 267 00:14:09,640 --> 00:14:13,440 Speaker 1: And you know, like you go to like this place 268 00:14:13,440 --> 00:14:15,880 Speaker 1: called Verse Side. I've taken you there for size, which 269 00:14:15,920 --> 00:14:18,720 Speaker 1: is the which is this Cuban restaurant near or in 270 00:14:18,920 --> 00:14:21,760 Speaker 1: Little Havana in Miami. And they have like this little 271 00:14:21,760 --> 00:14:25,200 Speaker 1: pastry shop where they where you get like these guava pastries. 272 00:14:25,320 --> 00:14:27,840 Speaker 1: And then you have you see you see all these 273 00:14:27,880 --> 00:14:30,920 Speaker 1: like Cuban guys hanging around drinking coffee all day basically 274 00:14:30,960 --> 00:14:33,800 Speaker 1: talking about you know, the old days in Cuba, etcetera. 275 00:14:34,240 --> 00:14:37,480 Speaker 1: And um, you know, Cuban coffee is like it like 276 00:14:37,640 --> 00:14:39,840 Speaker 1: lights you up because you have the caffeine and you 277 00:14:39,880 --> 00:14:42,480 Speaker 1: have the sugar. It's like your day literally last like 278 00:14:42,520 --> 00:14:45,520 Speaker 1: four hours, but you have a four hour, very very 279 00:14:45,560 --> 00:14:47,480 Speaker 1: dense day, right. You know what I you know what 280 00:14:47,520 --> 00:14:49,600 Speaker 1: I've had a few times so I'm like a big 281 00:14:50,080 --> 00:14:53,920 Speaker 1: ice coffee drinker. I love ice coffee. What you know 282 00:14:53,960 --> 00:14:57,320 Speaker 1: what a sha shkarato is? So shakarato is like it's 283 00:14:57,320 --> 00:15:00,520 Speaker 1: basically you take you take ice coffee. You take coffee, 284 00:15:00,600 --> 00:15:03,600 Speaker 1: ice and sugar and a little milk and you shake 285 00:15:03,680 --> 00:15:07,840 Speaker 1: it so that it creates froth and it's cold. Michael Simon, 286 00:15:08,320 --> 00:15:10,600 Speaker 1: I guess he's your uncle at this point. Basically, yeah, 287 00:15:10,720 --> 00:15:13,760 Speaker 1: you know he's he's a big check Chakarado is a 288 00:15:13,800 --> 00:15:17,240 Speaker 1: Shakarado Chakarado. I can't even remember. Anyway, he's like big 289 00:15:17,240 --> 00:15:19,600 Speaker 1: on that deal. That's so funny. You know, what I 290 00:15:19,640 --> 00:15:24,880 Speaker 1: had recently was a horchata cold brew horse Shota. So good. Yes, 291 00:15:25,640 --> 00:15:27,840 Speaker 1: I mean it's basically just like just like a cold 292 00:15:27,840 --> 00:15:31,240 Speaker 1: grew with horchata. You know what is? Yeah, it's right milk. Okay, 293 00:15:31,240 --> 00:15:50,720 Speaker 1: well give us, give us your knowledge, girl, I like that. Okay, Well, 294 00:15:50,760 --> 00:15:54,320 Speaker 1: actually I think I have three different milks. Okay, this 295 00:15:54,440 --> 00:15:57,880 Speaker 1: is yours. I think, yes, he's he's he's a milk. 296 00:15:57,960 --> 00:16:01,240 Speaker 1: And and then I bought almond milk and I bought 297 00:16:01,280 --> 00:16:04,840 Speaker 1: oat milk because well, I just wanted to make sure that. 298 00:16:05,040 --> 00:16:07,280 Speaker 1: I mean, here's the thing about milks. Like, if you're 299 00:16:07,800 --> 00:16:11,200 Speaker 1: if you're if you're single, and all of a sudden 300 00:16:11,240 --> 00:16:12,960 Speaker 1: you start dating somebody, you have to have the right 301 00:16:13,040 --> 00:16:16,200 Speaker 1: milk in your house for coffee, totally right, because apparently 302 00:16:16,240 --> 00:16:20,440 Speaker 1: nobody drinks whole milk anymore. What do you want. There's well, 303 00:16:20,720 --> 00:16:22,760 Speaker 1: I'm going to use the hazel nut milk because we're 304 00:16:22,760 --> 00:16:25,520 Speaker 1: gonna froth some milk and I think that that works best. 305 00:16:26,280 --> 00:16:28,040 Speaker 1: All right, So I'm gonna I'm gonna heat up the steamer. 306 00:16:33,200 --> 00:16:36,120 Speaker 1: This is beautiful. It's so dark. Well so you see it, Well, 307 00:16:36,240 --> 00:16:38,720 Speaker 1: it's it's well, what like, why is it light on 308 00:16:38,880 --> 00:16:42,640 Speaker 1: top of it? That's called the crema. And they call 309 00:16:42,720 --> 00:16:45,400 Speaker 1: that they call the crema because that's what it's supposed 310 00:16:45,400 --> 00:16:47,960 Speaker 1: to look like. It's it's like this residual that you're 311 00:16:48,000 --> 00:16:52,480 Speaker 1: trying to achieve for a perfect perfect Okay, look at this. 312 00:16:52,640 --> 00:16:57,480 Speaker 1: We have steam. Now it's steaming. Can you hear that sound? 313 00:16:58,200 --> 00:16:59,960 Speaker 1: And what is this expressing? The chain that you use? 314 00:17:00,240 --> 00:17:02,680 Speaker 1: It's called it's a brebel. Where do you get it? 315 00:17:03,080 --> 00:17:06,639 Speaker 1: I mean I get it at Williams Sonoma. Um. I 316 00:17:06,640 --> 00:17:09,080 Speaker 1: don't know if they have a cheap exclusive there, but 317 00:17:09,240 --> 00:17:13,040 Speaker 1: anything like anything like in the you know, in the 318 00:17:13,119 --> 00:17:16,960 Speaker 1: high end, like you know, kitchen equipment department. I go 319 00:17:17,000 --> 00:17:19,080 Speaker 1: to Woma because they have they just have so much 320 00:17:19,080 --> 00:17:21,320 Speaker 1: great stuff. And your hand frothing right now, which you 321 00:17:21,359 --> 00:17:23,600 Speaker 1: don't usually do. Well, I have a cup, well there, 322 00:17:23,720 --> 00:17:27,240 Speaker 1: there's there there actually is a there's a steaming situation 323 00:17:27,320 --> 00:17:29,760 Speaker 1: on this machine, and a lot of times on home 324 00:17:29,840 --> 00:17:33,320 Speaker 1: machines they're not powerful enough so they basically just colute 325 00:17:33,320 --> 00:17:36,040 Speaker 1: your milk. But in this place it actually works. But 326 00:17:36,080 --> 00:17:39,399 Speaker 1: I also have book companies, this, an espresso and a 327 00:17:39,480 --> 00:17:44,000 Speaker 1: frother that I use also like screaming, I also have 328 00:17:44,000 --> 00:17:51,960 Speaker 1: a frowther. I'm coffee ready if I am, I need 329 00:17:51,960 --> 00:17:57,639 Speaker 1: an emergency coffee to really really wake me up. There's 330 00:17:57,680 --> 00:18:00,560 Speaker 1: a coffee shop here that it's a it's a chain 331 00:18:00,640 --> 00:18:03,920 Speaker 1: called Alfred's. Have you been there? No? But the one 332 00:18:03,920 --> 00:18:06,439 Speaker 1: thing I will tell you tell everybody about Sophie is 333 00:18:06,480 --> 00:18:09,720 Speaker 1: that you are obsessed with coffee bars. I am, well, 334 00:18:09,760 --> 00:18:12,280 Speaker 1: what is the story? Like? What what do you like? 335 00:18:12,720 --> 00:18:15,120 Speaker 1: And actually it's it's a really good segue to talk 336 00:18:15,160 --> 00:18:17,960 Speaker 1: about the culture of this because right now we're talking 337 00:18:18,000 --> 00:18:21,160 Speaker 1: about like what's in the cup. But the bottom line 338 00:18:21,240 --> 00:18:24,040 Speaker 1: is that coffee culture is a culture. I mean, it's 339 00:18:24,080 --> 00:18:26,359 Speaker 1: a it's a lifestyle, it's a way of life for 340 00:18:26,359 --> 00:18:28,800 Speaker 1: for lots of cultures. Like like, talk to me about 341 00:18:28,960 --> 00:18:30,879 Speaker 1: like I want to hear more about why you're so 342 00:18:30,920 --> 00:18:33,199 Speaker 1: attracted the coffee bars. I think it's more so not 343 00:18:33,240 --> 00:18:38,320 Speaker 1: necessarily about the coffee itself, but I'm I'm obsessed with 344 00:18:38,320 --> 00:18:41,080 Speaker 1: with being a local and the idea of having your 345 00:18:41,160 --> 00:18:43,879 Speaker 1: local spot. You know the guy. It doesn't have to 346 00:18:43,920 --> 00:18:45,920 Speaker 1: be coffee, but I think that we've kind of our 347 00:18:45,960 --> 00:18:49,199 Speaker 1: culture has kind of turned coffee shops into you know, 348 00:18:49,240 --> 00:18:52,040 Speaker 1: the barista. By the time you get to the to order, 349 00:18:52,119 --> 00:18:54,239 Speaker 1: he's already made your coffee because or she's made your 350 00:18:54,240 --> 00:18:57,399 Speaker 1: coffee because you go there every day. I can't. I 351 00:18:57,480 --> 00:19:00,439 Speaker 1: just like the local watering hole and a different way 352 00:19:00,440 --> 00:19:03,080 Speaker 1: than in the same way, but different than like a 353 00:19:03,119 --> 00:19:05,400 Speaker 1: bar you know what I mean. Like, it's it's how 354 00:19:05,440 --> 00:19:08,280 Speaker 1: you with coffee. It's how you start your day. And 355 00:19:08,359 --> 00:19:10,400 Speaker 1: I think that that's important. The people that you see 356 00:19:10,440 --> 00:19:13,760 Speaker 1: every day, the way that you start your day with people, coffee, 357 00:19:14,320 --> 00:19:17,159 Speaker 1: what you put in your body. I I I I 358 00:19:17,200 --> 00:19:20,199 Speaker 1: like the idea of community and being a local and 359 00:19:20,240 --> 00:19:24,000 Speaker 1: having your spot. Um, and you like also supporting small businesses. 360 00:19:24,040 --> 00:19:27,800 Speaker 1: Well I love supporting small businesses, yes, but yeah, it's 361 00:19:27,840 --> 00:19:31,000 Speaker 1: just kind of like this idea of community for for work. 362 00:19:31,119 --> 00:19:33,720 Speaker 1: I you know, I'm a community journalist, that is quite 363 00:19:33,760 --> 00:19:37,840 Speaker 1: literally what I am. And you get to know a 364 00:19:37,880 --> 00:19:41,000 Speaker 1: community pretty well by visiting local coffee shops. I think, 365 00:19:41,200 --> 00:19:44,439 Speaker 1: because like I said, these people know each other, they 366 00:19:44,480 --> 00:19:46,560 Speaker 1: see each other every day. It's a good way to 367 00:19:46,600 --> 00:19:48,439 Speaker 1: get your neighbor It's a good way to get to 368 00:19:48,440 --> 00:19:51,000 Speaker 1: know your neighborhood. Yeah. So I lived in Rome for 369 00:19:51,040 --> 00:19:53,920 Speaker 1: six weeks um a couple of years ago, by myself. 370 00:19:54,200 --> 00:19:57,560 Speaker 1: Actually I wasn't by myself. Nacho was with me. And 371 00:19:57,600 --> 00:20:00,680 Speaker 1: you're right now, when you go to a place like Rome, 372 00:20:00,960 --> 00:20:05,080 Speaker 1: you're gonna find coffee bars in every neighborhood, like tons 373 00:20:05,119 --> 00:20:07,679 Speaker 1: of them. And there was definitely one or two that 374 00:20:07,720 --> 00:20:09,960 Speaker 1: I went to every single day. I would I would 375 00:20:10,000 --> 00:20:13,080 Speaker 1: go to one year where I was living, and then 376 00:20:13,119 --> 00:20:15,240 Speaker 1: I would go to one where I was going to school. 377 00:20:15,440 --> 00:20:18,600 Speaker 1: And so, and you got to know the person who 378 00:20:18,640 --> 00:20:20,960 Speaker 1: owned the car. I mean, the barista is the owner, 379 00:20:21,119 --> 00:20:23,439 Speaker 1: you know, in Rome, like they are these people, this 380 00:20:23,520 --> 00:20:26,080 Speaker 1: is their life, and you know, the way that they 381 00:20:26,119 --> 00:20:29,919 Speaker 1: make their coffee is you know, it's very important to them. 382 00:20:30,040 --> 00:20:33,720 Speaker 1: There's a certain environment there and then and also I 383 00:20:33,720 --> 00:20:39,160 Speaker 1: mean people stand at the coffee bar. That doesn't happen 384 00:20:39,200 --> 00:20:41,360 Speaker 1: in the States, except there's one place in New York 385 00:20:41,359 --> 00:20:45,080 Speaker 1: called San Ambrose where they do that. Okay, but those 386 00:20:45,119 --> 00:20:47,600 Speaker 1: guys like they're they're living the Italian life, which I 387 00:20:47,640 --> 00:20:50,480 Speaker 1: which I totally love. And so whenever I passed by there, 388 00:20:50,520 --> 00:20:52,400 Speaker 1: it's the one up on Madison Avenue on the Upper 389 00:20:52,400 --> 00:20:54,280 Speaker 1: East Side. Like I'll go in there and just have 390 00:20:54,320 --> 00:20:56,679 Speaker 1: a coffee even if I don't want it, because I 391 00:20:56,760 --> 00:20:59,080 Speaker 1: just but but that's the whole point. The point is 392 00:20:59,119 --> 00:21:01,840 Speaker 1: that you're you're you're living a living a culture. And 393 00:21:01,880 --> 00:21:04,719 Speaker 1: they always end in Rome or in Italy in general, 394 00:21:04,800 --> 00:21:08,240 Speaker 1: they would always serve like they give you your coffee 395 00:21:08,280 --> 00:21:10,600 Speaker 1: and then they and then they give you a glass 396 00:21:10,640 --> 00:21:14,119 Speaker 1: of milk on the side, usually sparkling water or flat 397 00:21:14,119 --> 00:21:16,800 Speaker 1: world on the side without even asking you. It's just 398 00:21:16,840 --> 00:21:19,200 Speaker 1: kind of part of it. And then um, I always 399 00:21:19,280 --> 00:21:23,520 Speaker 1: eat biscoty with my coffee. And I found my favorite 400 00:21:23,520 --> 00:21:27,000 Speaker 1: Bisconti because there's a lot of bad bisconti out there, okay, 401 00:21:27,040 --> 00:21:29,840 Speaker 1: but my favorite biscoti is is one that I get 402 00:21:30,080 --> 00:21:34,520 Speaker 1: at Italy. Actually they have it in well in the 403 00:21:34,520 --> 00:21:36,760 Speaker 1: New York Italy is and also the one in Los Angeles, 404 00:21:36,800 --> 00:21:40,560 Speaker 1: and it's called Antiqui Dolci d Sienna Okay, and they're 405 00:21:40,680 --> 00:21:44,160 Speaker 1: really good and they and they're delicious. And I get 406 00:21:44,200 --> 00:21:47,280 Speaker 1: the pistachio one because I'm a pistachio fanatic. Yeah, we're 407 00:21:47,320 --> 00:21:49,760 Speaker 1: obsessed with pistachio. So and then you can dip it 408 00:21:49,800 --> 00:21:51,679 Speaker 1: in your coffee or you can just eat it together. 409 00:21:52,160 --> 00:21:55,359 Speaker 1: I know you're the only person I know that does this. Really, 410 00:21:56,640 --> 00:22:01,359 Speaker 1: I'm the only person that does what. He's Bisconti with 411 00:22:01,440 --> 00:22:04,600 Speaker 1: their coffee. I mean, I'm listen. I'm trying to be 412 00:22:04,640 --> 00:22:10,159 Speaker 1: as a time in the US. I don't know, okay. 413 00:22:10,200 --> 00:22:12,000 Speaker 1: I mean, here's the thing about these these milks, these 414 00:22:12,000 --> 00:22:14,600 Speaker 1: alternatives milks, they don't they just don't fraud the same 415 00:22:14,640 --> 00:22:18,280 Speaker 1: way regularly. You know, I don't I agree with you, 416 00:22:18,320 --> 00:22:21,480 Speaker 1: but I think they do a pretty good job. Pretty good. 417 00:22:21,760 --> 00:22:25,359 Speaker 1: All right, that's a pretty good frauds. It's a pretty 418 00:22:25,359 --> 00:22:30,320 Speaker 1: good fraud. I'm using almost milk, hazelnuts on sweetened milk. Well, 419 00:22:30,359 --> 00:22:32,520 Speaker 1: that's the thing, okay, And I'm gonna talk to you 420 00:22:32,520 --> 00:22:34,600 Speaker 1: about milks. Yeah, all right, I'm gonna make what I'm 421 00:22:34,600 --> 00:22:36,680 Speaker 1: gonna make a coffee too. What are you gonna use? 422 00:22:37,040 --> 00:22:40,439 Speaker 1: I'm gonna whole milk? What do you want me to use? 423 00:22:40,480 --> 00:22:42,640 Speaker 1: Want me to try something else? You see? I don't 424 00:22:42,640 --> 00:22:45,399 Speaker 1: like almond milk. I don't think there's I don't think 425 00:22:45,400 --> 00:22:48,720 Speaker 1: it has enough flavor. What did you just make me 426 00:22:49,760 --> 00:22:52,440 Speaker 1: a cappuccino? I made you. I made you a cappuccino 427 00:22:52,640 --> 00:22:55,679 Speaker 1: with with hazel nut milk. And what do you what 428 00:22:55,720 --> 00:22:58,359 Speaker 1: do you use? I'm gonna use home milk because no, 429 00:22:58,440 --> 00:23:02,359 Speaker 1: but what what are you? Are you making cappuccino? Also? Yeah, 430 00:23:02,480 --> 00:23:05,040 Speaker 1: I usually have one or two cappuccinos in the morning, 431 00:23:06,000 --> 00:23:09,200 Speaker 1: and then once new starts in Rome or in Italy, 432 00:23:09,240 --> 00:23:11,280 Speaker 1: they'll tell you that like basically what you're supposed to 433 00:23:11,320 --> 00:23:13,679 Speaker 1: do is have a cappuccino. But then when it gets 434 00:23:14,040 --> 00:23:16,280 Speaker 1: after like breakfast is over, then you just frink espresso. 435 00:23:17,119 --> 00:23:20,080 Speaker 1: You just get straight. You just take straight shots straight 436 00:23:20,800 --> 00:23:23,960 Speaker 1: like an ivy coffee. I V So you want a coffee? No, 437 00:23:24,119 --> 00:23:28,359 Speaker 1: you're you're you're too smells so good. It really does 438 00:23:28,400 --> 00:23:34,040 Speaker 1: smell good. All right. I was watching this this documentary 439 00:23:34,080 --> 00:23:39,880 Speaker 1: about this massive barista tournament in Japan, and the way 440 00:23:39,920 --> 00:23:42,399 Speaker 1: that some of these people were describing the hints in 441 00:23:42,440 --> 00:23:45,720 Speaker 1: the coffee is amazing. It's like wine wine, Yeah, for sure, 442 00:23:45,880 --> 00:23:48,000 Speaker 1: I mean coffee is complex like that. Alright, let's go 443 00:23:48,080 --> 00:23:55,440 Speaker 1: drink our coffee. Okay, great cheers. I want to tell 444 00:23:55,440 --> 00:23:57,280 Speaker 1: you something. I know that you make fun of me 445 00:23:57,320 --> 00:23:59,439 Speaker 1: because I'm the only person you know that still drinks 446 00:23:59,440 --> 00:24:03,360 Speaker 1: whole milk with their coffee. Clearly there's a lot more 447 00:24:03,359 --> 00:24:07,240 Speaker 1: people than me doing that. But I do want to 448 00:24:07,240 --> 00:24:09,920 Speaker 1: find an alternative milk because I do like the flavor 449 00:24:10,600 --> 00:24:14,320 Speaker 1: of of nut milks and things like that. The problem 450 00:24:14,400 --> 00:24:19,159 Speaker 1: I'm finding, okay, is that well, first of all, they 451 00:24:19,200 --> 00:24:22,800 Speaker 1: don't froth very well, and if they don't froth very well, 452 00:24:22,840 --> 00:24:25,480 Speaker 1: they really dilute the coffee, and then and then the 453 00:24:25,560 --> 00:24:29,280 Speaker 1: coffee starts tasting like the milk more than the coffee. 454 00:24:29,160 --> 00:24:33,080 Speaker 1: Ye I understand that, okay, So that's number one. If 455 00:24:33,119 --> 00:24:37,680 Speaker 1: you find when that froths really well, one of one 456 00:24:37,720 --> 00:24:40,920 Speaker 1: of two things or both things are occurring. There's either 457 00:24:40,960 --> 00:24:45,000 Speaker 1: a lot of sugar in it or there's like gum 458 00:24:45,000 --> 00:24:48,600 Speaker 1: in it. So what I really want to find now, 459 00:24:49,040 --> 00:24:51,960 Speaker 1: my friend Christina told me the other day that she 460 00:24:52,040 --> 00:24:56,360 Speaker 1: thought I should try cash You milk because the cashews 461 00:24:56,400 --> 00:24:59,040 Speaker 1: have a more sort of fattiness to them. Like somebody 462 00:24:59,080 --> 00:25:01,080 Speaker 1: just came out with a Pista shield milk, which I 463 00:25:01,440 --> 00:25:03,639 Speaker 1: which I was very excited about. I just liked the 464 00:25:03,640 --> 00:25:05,880 Speaker 1: idea of potassium milk. It didn't quite work in my 465 00:25:06,080 --> 00:25:09,600 Speaker 1: in my coffee the way I wanted to. But I'm trying. 466 00:25:09,680 --> 00:25:12,720 Speaker 1: I've tried almond milk. I've tried oat milk. Here's my problem. 467 00:25:12,760 --> 00:25:15,919 Speaker 1: Without milk, the air to taste. You don't like it. 468 00:25:16,119 --> 00:25:19,800 Speaker 1: I mean it's dry. Here here's the thing. I don't 469 00:25:19,840 --> 00:25:22,879 Speaker 1: want my coffee to be such a struggle. Sure you 470 00:25:22,920 --> 00:25:25,320 Speaker 1: know what I'm saying. And so like I I like, 471 00:25:25,400 --> 00:25:27,280 Speaker 1: I like the idea of oat milk. I think I 472 00:25:27,320 --> 00:25:29,119 Speaker 1: think it. I think it's a good product. You know, 473 00:25:29,160 --> 00:25:33,160 Speaker 1: we've had hazel nuts, we've tried almond. Help me feel 474 00:25:33,240 --> 00:25:36,080 Speaker 1: like I thought you liked the Macadaemian milk. I do 475 00:25:36,240 --> 00:25:38,119 Speaker 1: like the Macadamian milk a little bit, but you know 476 00:25:38,200 --> 00:25:40,920 Speaker 1: it didn't froth up enough because I got the one 477 00:25:40,920 --> 00:25:43,800 Speaker 1: without any sugar in it. Well, here's the thing. You 478 00:25:43,880 --> 00:25:47,640 Speaker 1: are not going to find anything that's gonna match regular 479 00:25:47,680 --> 00:25:51,080 Speaker 1: whole milk or half and half in an alternative milk. 480 00:25:51,920 --> 00:25:54,240 Speaker 1: So like, you have to decide if that's important to 481 00:25:54,240 --> 00:25:56,240 Speaker 1: you or not, and if it is, then keep going 482 00:25:56,280 --> 00:25:58,320 Speaker 1: your path. So here's the question you take. Do you 483 00:25:58,359 --> 00:26:01,080 Speaker 1: have full dairy and what does that do in terms 484 00:26:01,080 --> 00:26:06,439 Speaker 1: of health? Or do you add sugar, because because in 485 00:26:06,560 --> 00:26:07,960 Speaker 1: order for these would be good, you have to add 486 00:26:08,000 --> 00:26:10,640 Speaker 1: sugar and I don't usually drink sugar with my coffee. 487 00:26:11,119 --> 00:26:14,480 Speaker 1: I don't either. And here's the thing we have. We 488 00:26:14,560 --> 00:26:17,879 Speaker 1: have hazel nut milk, we have oat milk, and we 489 00:26:17,920 --> 00:26:19,439 Speaker 1: have you know, what's funny is that at the beginning 490 00:26:19,440 --> 00:26:21,800 Speaker 1: of the pandemic there was a shortage of oat milk 491 00:26:22,280 --> 00:26:25,560 Speaker 1: because you know, it wasn't as popular to begin with. 492 00:26:25,640 --> 00:26:27,800 Speaker 1: But then when people were at home and they couldn't 493 00:26:27,800 --> 00:26:29,600 Speaker 1: go out and get oat milk, they were not making 494 00:26:29,680 --> 00:26:31,639 Speaker 1: enough and people were trying to make their coffees at 495 00:26:31,680 --> 00:26:33,439 Speaker 1: home rather than go to a coffee shop obviously, and 496 00:26:33,440 --> 00:26:35,280 Speaker 1: there was literally a shortage. So here's the thing with 497 00:26:35,320 --> 00:26:37,240 Speaker 1: these we have. We have hazel nut milk, we have 498 00:26:37,240 --> 00:26:39,359 Speaker 1: oat milk, and we have almond milk. And the almond 499 00:26:39,359 --> 00:26:43,920 Speaker 1: milk there's seven grams of sugar in the oat milk. 500 00:26:44,720 --> 00:26:46,960 Speaker 1: There's also seven grams of sugar. And the hazel nut milk, 501 00:26:47,000 --> 00:26:52,240 Speaker 1: which I think frosts, froths, froths the best. There's one 502 00:26:52,240 --> 00:26:58,920 Speaker 1: gram of sugar can the macadamia in the macadamia. Oh 503 00:26:58,960 --> 00:27:03,359 Speaker 1: my god, in the neck in the macadaemia nut milk 504 00:27:03,400 --> 00:27:05,679 Speaker 1: that I get. The brand is called Milk Damia. I 505 00:27:05,680 --> 00:27:08,159 Speaker 1: don't think there's any sugar in that one either. I 506 00:27:08,200 --> 00:27:10,640 Speaker 1: think there's well I don't even know, you should look 507 00:27:10,640 --> 00:27:12,359 Speaker 1: it up, but I think there are versions of it 508 00:27:12,400 --> 00:27:15,000 Speaker 1: that do have You know, they do this thing where 509 00:27:15,000 --> 00:27:19,119 Speaker 1: they call they call the they have the Barista version 510 00:27:19,200 --> 00:27:23,640 Speaker 1: of the milk, Like that's what this only says Barista addition. 511 00:27:24,480 --> 00:27:27,520 Speaker 1: So it's no dairy, no nuts, no gluten, but it 512 00:27:27,560 --> 00:27:31,920 Speaker 1: probably has sugar in it, right to help frofit? Yeah, yeah, yeah, 513 00:27:32,400 --> 00:27:34,480 Speaker 1: So what should I be drinking? I mean, you should 514 00:27:34,480 --> 00:27:37,760 Speaker 1: be drinking what you think tastes the best and does 515 00:27:37,840 --> 00:27:40,359 Speaker 1: what you want. But I don't think. I don't think 516 00:27:40,400 --> 00:27:43,040 Speaker 1: I'm gonna like, you don't get to you don't get 517 00:27:43,040 --> 00:27:46,480 Speaker 1: to have everything, Like if you're like, if you're choosing 518 00:27:46,520 --> 00:27:49,240 Speaker 1: an alternative, you're not going to get everything that you Okay, okay, 519 00:27:49,760 --> 00:27:52,240 Speaker 1: let's just have it. Let's have a father father do 520 00:27:52,280 --> 00:27:54,879 Speaker 1: at a moment a second? Okay, So you want me 521 00:27:54,920 --> 00:27:57,959 Speaker 1: to be like as healthy as possible, So you're so 522 00:27:58,040 --> 00:28:01,199 Speaker 1: basically you're you're sort of your reading this you know 523 00:28:01,440 --> 00:28:05,320 Speaker 1: dairy versus non dairy, versus sugar versus what you know, 524 00:28:05,800 --> 00:28:09,679 Speaker 1: yes versus you know, sustainability, etcetera, Like all these different 525 00:28:09,720 --> 00:28:12,280 Speaker 1: things that come into play here. What do you want 526 00:28:12,320 --> 00:28:14,359 Speaker 1: me to be drinking? I think I want you to 527 00:28:14,359 --> 00:28:19,240 Speaker 1: be drinking this Almost hazel nut? Yes? Is that the 528 00:28:19,280 --> 00:28:22,680 Speaker 1: only nut that they do? No? No, they do a 529 00:28:22,720 --> 00:28:24,960 Speaker 1: bunch of different ones. So so you want me to 530 00:28:24,960 --> 00:28:27,400 Speaker 1: get on the hazel that trip Almost, which is an 531 00:28:27,400 --> 00:28:31,600 Speaker 1: old dairy company, it is, Yes, we listen, listen to 532 00:28:31,600 --> 00:28:35,840 Speaker 1: this Almost formerly Almost Dairy, has turned what was New 533 00:28:35,920 --> 00:28:38,920 Speaker 1: York's last milk processing plant into a company that milks 534 00:28:38,960 --> 00:28:41,440 Speaker 1: things like oats, hempseeds, and almonds. I got that from 535 00:28:41,440 --> 00:28:44,720 Speaker 1: a New York Times article. Yeah, I kind of love that. 536 00:28:44,800 --> 00:28:49,240 Speaker 1: They like called an audible. They well like companies like 537 00:28:49,320 --> 00:28:51,840 Speaker 1: Chovanni are doing the same thing. They're big in the 538 00:28:51,880 --> 00:28:57,080 Speaker 1: milk dairy world now non dairy world. Now really interesting. 539 00:28:57,160 --> 00:28:58,720 Speaker 1: I guess you know you have to follow where people 540 00:28:59,120 --> 00:29:03,440 Speaker 1: people's people's trends are going. Totally alright, let's just let's 541 00:29:03,480 --> 00:29:05,160 Speaker 1: just eat some coffee, ice cream and caller to day 542 00:29:05,560 --> 00:29:10,560 Speaker 1: sounds like a plan. Always hungry is greeted by Bobby 543 00:29:10,600 --> 00:29:14,880 Speaker 1: Flay and Sophie Flay. Our executive producer is Christopher Hasiotis. 544 00:29:15,160 --> 00:29:18,400 Speaker 1: Always Hungry is produced, edited, and mixed by Jonathan hows Tressler. 545 00:29:18,640 --> 00:29:22,280 Speaker 1: Always Hungry is engineered by Sophie Flay. For more podcasts 546 00:29:22,280 --> 00:29:24,920 Speaker 1: from My Heart Radio, visit the I Heart Radio app, 547 00:29:24,960 --> 00:29:28,440 Speaker 1: Apple podcast, or wherever you listen to your favorite shows.