Category
🎥
Short filmTranscript
00:00Buy some fruits
00:14Choose whether it's delicious or not
00:17Blind tasting
00:18The beans are all the same, right?
00:22It's the same dripper, but the taste is different
00:25The extraction method is the same
00:30For me, it's the right side.
00:32For me, it's the left side.
00:34For me, it's the right side.
00:35For me, it's the right side, too.
00:37How interesting.
00:39Let's talk about it in a more interesting way.
00:42The left side that Mina chose is the freshly roasted temperature.
00:45And the right side is the temperature after two weeks of roasting.
00:48Wow, I thought you chose a different roasting point.
00:52Is this what it tastes like after two weeks?
00:54Other than the storage period, the rest of the conditions are the same.
00:57Wow.
01:00Didn't freshly roasted beans taste good?
01:04It's not always like that.
01:06I heard that if you leave it for a long time, the oil on the surface of the beans will oxidize quickly, so it's not good.
01:10Oil is a variable that the amount of fat in each raw bean is different.
01:13It's a combination of roasting time and firepower.
01:20Some say that the oil in the beans stimulates the acidity and lowers the taste.
01:25If you keep it well, there's no problem.
01:28On the contrary, there are people who enjoy the oil.
01:31Then storage is the problem.
01:33If it doesn't sell soon, what are you going to do with the inventory burden?
01:36There must be a lot of people who feel repulsed by the fact that it's been two weeks.
01:40That's why I'm worried.
01:42I can't give up the taste.
01:44You're not like the boss.
01:47What am I like?
01:49I never compromise on taste.
01:54Didn't you know?
01:56He's a total businessman.
01:58He's not a charity businessman.
02:01If I had thought about it, I wouldn't have done the blind test.
02:06Actually, the freshly roasted beans were good, too.
02:08The two-week maturity is too overwhelming.
02:11The maturity is being tested to be maintained for three weeks.
02:14Don't be too disappointed.
02:17I'm not disappointed.
02:20Coffee has too many variables.
02:22I thought it was just a cartoon.
02:24Baking, too.
02:26That's why it's fun.
02:28It's fun to figure out the variables one by one and control them.
02:33I came up with an interesting idea, too.
02:35What is it?
02:37I'm still thinking about it.
02:39I'm going to build more experience and try it.
02:42Isn't that the opposite?
02:44You need to try to gain experience.
02:46Turn and turn.
02:48The key to variable control is not experience, but data.
02:52It reminds me of someone.
02:54Joy Heart?
02:57Did he say that?
02:59It's a little vague.
03:01He's a funny guy.
03:05It's fun?
03:07It's too much for me.
03:09Joy Heart?
03:11I think I've heard of it.
03:13Don't you know?
03:14He's a famous blogger.
03:17Isn't video more popular than writing these days?
03:20He's famous for not following the lines.
03:22He's cynical and rude, but he doesn't say anything wrong.
03:25That's right. Who reads long posts these days?
03:28Anyway, he's the one who changed the name of the cafe with just one line.
03:35Wine and Robert Parker.
03:37There's a saying that coffee is Joy Heart.
03:39Don't you think you made it up and spread it?
03:46I don't know.
03:47Is there a problem?
03:51That saying.
03:54It's the same as coffee.
03:57What?
03:58I didn't want to talk about it because I was sick, but I kept asking, so I should answer, right?
04:04I feel proud.
04:07Not coffee, but that tattoo.
04:11You're doing that there, so you're making something great, right?
04:16That's all fake.
04:20Excuse me.
04:21Let's talk.
04:30I look good, right?
04:34A little.
04:38Pick out the key points before you choose the pattern for the tattoo.
04:43That's all I'm saying.
04:46Are you crazy?
04:48If you listen to the story, it's warm.
04:51What's the story?
04:54He was a barista who swept all the competitions.
04:59But why are you criticizing all of a sudden?
05:01No coffee.
05:04Caffeine sensitivity.
05:06I can't sleep if I drink coffee.
05:09I don't drink coffee, but how do you judge?
05:11It's time to ask that.
05:13Yes.
05:15You drink less than the person who makes it.
05:18It's not that I can't drink it at all, but I can drink up to one cup before 6 o'clock.
05:23I drink one cup in 12 sips, and when I don't like the coffee, I drink one sip per coffee shop.
05:29I go around 12 places a day.
05:39Don't ask.
05:41Did you enjoy your meal?
05:44You just asked me to say hello, right?
05:51I asked because I was really curious about the guests' opinions.
05:56It's amazing.
05:58Pardon?
05:59Interior, furniture, folding, and dessert are the best.
06:05Oh, thank you so much.
06:07Only one.
06:09Except for coffee.
06:11The coffee tastes a little worse than the others.
06:14No, it's not.
06:15Just black water?
06:17It doesn't taste more than that.
06:20Sir, if you say so.
06:28You said you were really curious about the guests' opinions.
06:32I don't like coffee. Why did you set up a cafe?
06:35I love coffee so much.
06:36Love?
06:40Change to an antique shop or an event studio.
06:45Isn't that the happiest thing in the world?
06:56How do you rate this coffee?
06:58A coffee made by a person who loves coffee.
07:00The skill of a craftsman who perfectly controls many variables.
07:04The taste that makes you believe that you are happy as much as the moment you drink it.
07:10But I've never seen it at the store.
07:12Do you not want to be happy these days?
07:15Are you really curious?
07:17Welcome.
07:22Long time no see.
07:25There are so many empty seats. Why all of a sudden?
07:28I have to get another customer.
07:29Do I look like such an impolite person?
07:34I see.
07:36Long time no see.
07:37Anyway, this is my employee, Kang Go-bi.
07:41Hey, newbie.
07:43Are you really curious why I don't come to Ewha Coffee often?
07:49I don't want to be rude to you for the first time, but I want to hear the reason.
07:54Because you're always the same.
07:57You're still the same.
07:59Really?
08:01I think there's been a huge change.
08:05Go-bi is now completely used to Ewha Coffee.
08:09That's why he can't be a high-ranking person, but he's trapped in his own body and loses his objectivity.
08:16Oh, you can raise the price and make a variable charge.
08:21It's still cool.
08:23What would you like to drink today?
08:26A cup of filter coffee.
08:28With coffee beans from two weeks ago.
08:31What are you talking about?
08:32What are you talking about?
08:33What's wrong with you? I know everything.
08:36You just did a blind test.
08:40Ms. Kang Won, did you post it on social media?
08:44I posted it, but it's a private account.
08:50I must have posted it.
08:53My fingers are automatically...
08:56I was a little surprised when I saw the orange cappuccino picture.
08:59Is this the menu at Ewha Coffee?
09:03It's not for sale yet, so I'll order something else.
09:07Don't worry. I'm a person who writes with my own beliefs and ethics.
09:14You know how to write.
09:18I should get up now.
09:21It's time for me to go to work.
09:23Why? I think it would be fun to hear your evaluation.
09:26Fun?
09:28You should work, too.
09:30Let's go.
09:32I saw a mackerel and a stone on my way here. Do you want to go with me?
09:36Really? Where?
09:39Take care.
09:40Goodbye.
09:57Here's your coffee.
09:59It doesn't suit you.
10:01What?
10:02Orange cappuccino.
10:04That's what you think, right?
10:07Yes, it is.
10:10Haven't you ever thought that the Ewha Coffee tradition is being shaken because of you?
10:18There is a law that shakes and becomes firm.
10:21I don't know.
10:23There is a law that shakes and becomes firm.
10:27Enjoy your coffee.
10:53Yes.
10:55Yes.
11:04Come out right now.
11:10Welcome.
11:11Hello.
11:12Welcome.
11:15Is this a famous place?
11:16I heard Toy Art recommended it a long time ago.
11:18If it was recommended a long time ago, it might still be there these days.
11:21It doesn't suit you.
11:27Be quiet.
11:31I'm sorry.
11:32I'm a writer.
11:33You don't have to worry about me.
11:34You can go comfortably.
11:36Yes.
11:42Do you want to take a picture?
11:43Yes.
11:44Hold this.
11:46Okay.
11:48Okay.
11:49Oh, it came out well.
11:50It came out well, right?
11:51It came out well.
11:53Boss.
11:55This is Yega Chef, right?
11:56Yes, that's right.
11:58It's Yega Chef, but it doesn't taste sour.
12:01Oh, that's...
12:02It's not sour.
12:03It's a mountain leaf.
12:06Just ignore it.
12:08Mind your own business.
12:10Really?
12:13Do you want that?
12:14Of course.
12:18No, tomorrow is this day.
12:20The customer is asking you to mind your own business.
12:28The coffee you're drinking right now, which you don't even know the taste of,
12:32is a G2-grade raw coffee produced in the Kochere region of Yega Chef.
12:37The processing method is washed.
12:40Washed is a method of fermenting coffee-processed cherries for 24 to 36 hours.
12:46Huh?
12:47Don't talk about coffee.
12:49Why are you talking about cherries all of a sudden?
12:51I'm sure you're not stupid enough to come up with that,
12:55but just in case,
12:56I'm telling you that the cherries I'm talking about here are coffee fruits with raw beans.
13:00Now, then.
13:02Why do you ferment?
13:06Because the taste and scent are enriched.
13:10The raw beans are rich in sweetness,
13:12so you roasted them so that the sourness and sweetness go well together.
13:16So you feel a stronger body than the sourness, right?
13:23So what?
13:26What's wrong with him?
13:27We don't have a bad taste.
13:30What should I do with this?
13:32No, don't pretend to be ignorant,
13:36and try to understand the intention of roasting.
13:39Is this difficult?
13:41What do you mean ignorant?
13:43Ignorant.
13:44You're too kind.
13:50What are you doing now?
13:52I know it's hard to wash the dishes.
13:53You should have thought about my position, too.
13:56No, I'm trying to explain it to you.
14:03Slurp.
14:07It's a little burdensome.
14:10The subtle orange acidity and flower scent.
14:14You can feel the solid structure by adding sweetness here.
14:19Besides, it has a deep soul.
14:21This is definitely a beautiful cup that makes you feel another charm of the chef.
14:27Okay?
14:28That's your evaluation.
14:30We have our own evaluation, so please go.
14:34Evaluation?
14:38But how dare you evaluate me?
14:42You don't even know the back of your head.
14:43What?
14:44I'm sorry.
14:45Do you think there's anything you can do without effort?
14:47No.
14:48I'll give you a cup of coffee that's expensive.
14:54Stop it.
14:55Hey!
14:56Don't you have any pride?
14:57I'm talking to you right now.
15:00I'm sorry.
15:01You must have been uncomfortable.
15:02I'll give you a refund for the coffee.
15:04You don't have to give me a refund.
15:06Let's go.
15:07Why do I have to feel like I'm a sinner when I pay for my coffee?
15:11I'm sorry that you have too much affection for coffee.
15:14It's not your fault, but please take care of the customers.
15:18If you get customers like that in the world these days, the business will be ruined.
15:21No, no, no.
15:22I'm not done talking yet.
15:24Listen carefully.
15:25If he's a chef, it's a country or a city.
15:28Coachella is a military.
15:29There are many kinds of raw food there.
15:32If he's a chef, it's Sanmin.
15:34Oh, well, it's the same Gyeongbuk, so it's the same as Andong and Mungyeong.
15:39Oh, yeah?
15:40I didn't know.
15:41Stop it.
15:42Choi.
15:43Choi?
15:44Choi what?
15:45No way.
15:46Let's go.
15:47Let's go.
15:51Uh.
15:54If you like it, you have to be polite to the object.
15:58I'm sure you're pretending to like it anyway.
16:08Are you feeling better now?
16:09Oh.
16:40You don't deserve to drink coffee.
16:57Do you like Pyongyang naengmyeon?
16:58I like it.
16:59Suddenly Pyongyang naengmyeon.
17:09It's the judge's duty to speak in my field.
17:14It's not the right to feel like a gangster.
17:16What about courtesy to the person who makes it?
17:18If you're at a cafe, you should have at least some courtesy for a barista.
17:22Wait a minute.
17:23Barista?
17:24Are you talking about that?
17:26Who else is talking right now besides me?
17:29Senior.
17:30Is this guy a barista?
17:34Or what?
17:36There's a server and a cashier.
17:42That's it for today.
17:46Are you ignoring me right now?
17:48Senior.
17:49I'm sure you've heard a lot about the benefits of making coffee with a two-week temperature.
17:55I'm a little sorry for the aftertaste.
17:58I didn't like it because it was close to the soul.
18:02Compared to the coffee shops that went around today, it was overwhelmingly good.
18:07That's right.
18:09That's why I like you.
18:12I think you lost your concentration.
18:15Take care of your physical strength.
18:20And you.
18:22If you want to be recognized as a barista, prove it.
18:27Not words, but coffee.
18:32Wait a minute.
18:35Sit down again.
18:39What is it?
18:40You told me to prove it.
18:43It's coffee.
18:46I still have time.
18:48I didn't even drink the last sip.
18:51But why?
18:54I'm going to bet my last sip on coffee that's uncertain.
18:58You'll know when you drink it.
19:03I'm going to bet my last sip on coffee that's uncertain.
19:09A week's worth of coffee beans.
19:11Is this the idea that came to mind earlier?
19:16Yes, I'm going to try it.
19:21It's a little early for the test.
19:25And you're going to bet on your skills.
19:29I practiced a lot.
19:32I don't say anything wrong.
19:34Even if I fail, I'll get something.
19:46The subject of the test is Gono Dripper.
19:50You chose it because you knew that the review was short and it was common to be over-exaggerated, right?
19:56You talk too much.
19:59And I even put a valve in it.
20:05It's pathetic.
20:08You know that design ability is more important than fancy technology these days, right?
20:12No, no.
20:13I told you.
20:15Not words, but coffee.
20:19I think the extraction time is a little long.
20:25It's a waste of time.
20:28Take it back.
20:29Let's taste it before you talk.
20:31We still have time.
20:32Taste it or not.
20:34The extraction time is so long.
20:36It's obvious that it's tough and bitter.
20:38If you've tasted the beans that have passed two weeks, you should be able to come back to this level.
20:44It's a waste of time at the end of the station.
20:46It's obvious that it's tough and bitter.
20:48If you've tasted the beans that have passed two weeks, you should be able to come back to this level.
20:53I don't want to leave a rough feeling at the end of the station.
20:58Isn't that wrong?
21:22Wow.
21:24Hey, senior.
21:26Wow, this guy.
21:28Wow.
21:30It's a combination of negative nuances.
21:34How can you call this coffee?
21:37You have to tell me what the downside is.
21:40Just one thing.
21:42The water temperature is too low.
21:43It's down to 83 degrees.
21:45Wow, this is crazy.
21:47Or you didn't sleep last night.
21:49Senior.
21:50This guy.
21:51It's a variable.
21:54Bad variable.
22:20Excuse me.
22:24If you're a critic, you have to understand the intention of the person who made it.
22:27You throw it away right away.
22:49Wow.
23:19Wow.
23:24Hello.
23:25Hey, look at that.
23:27I guess you didn't wash the dishes yesterday.
23:29No, I left it yesterday.
23:32What?
23:44I thought it might taste better if I left it for a day.
23:49Oh, this is the coffee that was left on the server yesterday.
23:54Wasn't this your original idea?
23:57Yes.
23:58I thought it would get better over time.
24:01I had to give it out before 6 o'clock, so I imitated cold brew.
24:05Is it bad?
24:07It's definitely better than when I made it right away.
24:09But this is an imitation of cold brew.
24:12It's not cold brew.
24:13It doesn't get better over time.
24:17Right?
24:20But it's meaningful just by trying.
24:24If the coffee beans are not properly roasted,
24:26especially when they are extracted at a low temperature for a long time,
24:28all the defects are revealed.
24:30If it wasn't for your coffee beans, I wouldn't have been able to dream and try.
24:35I never taught you that.
24:38I'm studying the rest of it.
24:40Is that why you put it in a fraud tumbler instead of a paper cup?
24:43Yes.
24:45Well, maybe he didn't even drink it and threw it away.
24:50No.
24:51He must have tried it and read your intention.
24:57Do you like him?
24:59I mean, he must have been angry ten times yesterday, but he just held it in.
25:05That's not a matter of liking or disliking.
25:08It's a matter of how fiercely you approach your work.
25:12Oh, sincerity?
25:16It's a hard attitude to be welcomed these days.
25:19That's what I have in common with Choi.
25:22With the boss?
25:25Anyway, he's not the kind of person I like.
25:27No matter how good the business is,
25:29if there's no one to read his intention, it's empty.
25:32Whether it's a compliment or a bitter word,
25:34Choi is one of the critics who wants to read the intention of the person who made it and write it.
25:41Oh, my God.
25:46Oh, my God.
25:50I've had a sore ear since morning.
26:08Have you tried it?
26:11Three times.
26:13One time, to figure out your intention.
26:18The other time, because I was suspicious of the first time I tasted it.
26:25Extract it like a cold brew.
26:28You must have used a scam tumbler because you didn't want the paper cup to taste like pulp.
26:33No matter how good the extraction is,
26:37After three hours of extraction,
26:40It's starting to lose its scent and flavor.
26:44After six o'clock,
26:49Whether you drink coffee or not,
26:51You must have written a warning that you should drink it within three hours.
26:59Is that it?
27:03Thanks to you, I couldn't sleep and came here.
27:07End
27:09One last sip.
27:21Enjoy
27:25You can't lie.
27:27No, I'll try it the next morning.
27:29Why are you overdoing it?
27:31Senior
27:33It's an accurate character who doesn't like to cause trouble.
27:36It's a pretty attractive character that gives you a sense of trust that you don't know why.
27:40Since I'm here to return the tumbler, I expected you to evaluate it.
27:44You're a meticulous strategist.
27:47Excuse me.
27:49I didn't expect that at all.
27:53Anyway, I'm leaving.
27:55I have a lot of cafes to go back to today.
27:58Are you still a bad variable?
28:02I'll modify it a little bit.
28:07With a strange variable
28:12Wait a minute.
28:13It's weird. It's weird. It's weird.
28:15I have to come all the way here to bring it up.
28:18Why?
28:20You made a fuss yesterday.
28:22No entry for a month
28:25Senior
28:26Are you still suing that principle?
28:29Who did you make a fuss about?
28:33I don't have to come here in a month.
28:36As usual
28:44We didn't just respect each other.
28:46Oh, my God.
28:49Oh, my God.
28:58If you want to verify a strange variable, you still need a lot of data.
29:05Oh, my God.
29:08I can't believe it.
29:19I'm sorry.
29:20I'm sorry.
29:22I'm sorry.
29:38Are you open?
29:39Then I'll explain the menu.
29:41It's all the same.
29:43Three cups of coffee.
29:45If you look here, there are a lot of kinds of coffee.
29:47If you tell me what you like, I'll buy it for you.
29:49What do you like?
29:50The one I drank last time.
29:51Three glasses.
29:52If you're going to do this, why are you coming to the cafe?
29:54If it were me, I'd drink it even if it was a waste of money.
29:57Hey, young man.
29:58Hey, young man.
29:59Hey, young man.
30:00Stop coming now.
30:02Should I stop coming?