Fermented Fireweed Goat Lattes

本站添加: 2026-05-05

[00:00:00]This is crazy.

[00:00:03]Today we are making the craziest thing ever.

[00:00:06]I can't believe that I haven't heard of this before.

[00:00:09]Ivan tea fermented fireweed.

[00:00:14]Really fruity.

[00:00:17]Really really exotic like dragon fruit.

[00:00:22]Is this the first thing that came to mind?

[00:00:25]It doesn't say anything about I don't know. Let's read the back of it.

[00:00:30]That's what it looks like.

[00:00:37]This is my favorite next to coffee already and I just tried just tried this.

[00:00:42]Got it in the mail today from Amazon.

[00:00:46]It was like $11.

[00:00:48]Jordan's Cut Fermented Fireweed It's so good. It's addictive.

[00:00:57]And it was only like a two bar.

[00:00:59]And I think I pulled so that was 10 g.

[00:01:02]Sure where that Put that And that. Put this back up there.

[00:01:12]Okay.

[00:01:15]>> [cough and clears throat] >> I put a paper down first and 10 g.

[00:01:21]So I should try So I should try 10 g with a screen.

[00:01:39]A paper screen.

[00:01:40]Let's try 15 without.

[00:01:43]Damn.

[00:01:44]On the dot.

[00:01:46]Don't tamp this down. Yeah.

[00:01:50]Can't compare.

[00:01:57]Let's do it.

[00:02:25]Mhm.

[00:02:27]Crazy.

[00:02:33]Smells different.

[00:02:49]Oh man, I want to get a higher bar. This is crazy. It's like totally different.

[00:02:53]And I don't I don't even think we got three bar. I think we got three bar there.

[00:02:57]First one was like one bar.

[00:02:59]Two. I like this one.

[00:03:02]Nice one.

[00:03:03]That's crazy. [laughter] What was It smelled bad.

[00:03:08]Smells innocent and something is burning. I don't know.

[00:03:10]>> [laughter] >> Smells like plastic.

[00:03:14]This freaking Let's taste it.

[00:03:22]Oh wow.

[00:03:24]Completely different.

[00:03:27]It one bar. That was like three bar.

[00:03:31]Wow.

[00:03:32]That was pretty dramatic.

[00:03:40]>> [snorts] >> And it's so calm.

[00:03:43]At three bar it's no fruity.

[00:03:48]It's um Damn it. No like that the one bar whatever the first one was it couldn't been more than a moka pot a moka pot's pressure.

[00:03:59]And it was fruity and floral just like how I had read Yeah, read it is and it tasted like dragon fruit is what came to mind.

[00:04:12]And but at three bar or whatever this was like couldn't been more than three bar. Extraction tastes different in different bars.

[00:04:21]It's so so strange.

[00:04:23]And then when put and and in unpredictable ways not necessarily just stronger.

[00:04:28]This is producing a mellow bar drink that I can't describe.

[00:04:37]Right. Fermented fireweed leaf is amazing and today we are dialing it in for a higher pressure which not necessarily is always the best cuz the one and a half bar pulled initially was fruity and just crazy. It was like dragon fruit.

[00:04:54]And that was 10 g. So then I tried the 15 g to have it built up more pressure pushing through you know thicker puck.

[00:05:04]And uh yeah, it came through thicker darker richer but it had no fruity flavor. It was like this weird It was really good. It was just different. I didn't like it as much though at the the three bars with that second attempt pulled.

[00:05:20]So now I am going up to looks like 17 g.

[00:05:27]And I'm going to tamp it a little bit harder than build up the pressure a little bit more.

[00:05:33]Freaking fascinating. I want to ferment everything that I've tea espressoed even unsuccessfully to see if the flavor changes and becomes more attractive.

[00:05:44]I'm fascinated.

[00:05:48]You fascinating.

[00:05:56]Okay.

[00:05:58]Let that pre-infuse right there.

[00:06:09]Two.

[00:06:11]It's not advancing any more.

[00:06:15]Letting me know it's soaking up and choking up choking up the space in between the um like channels.

[00:06:36]Right.

[00:06:37]That is a nine bar.

[00:06:39]Nine bar Ivan tea.

[00:06:42]I would pull the two early.

[00:06:47]It's a ristretto shot like when you you pull the cup out early before the 30 ml or whatever your your average [clears throat] is. That's that's cut a little short and strong so to speak. So this is going to be not only nine bar but ristretto.

[00:07:07]What do they call it when it's done with coffee?

[00:07:17]Wow. We hit nine bar third try. That's like really a really forgiving plant material. It like it doesn't doesn't expand too too extremely to where it chokes itself off and it's got a smaller window of ability to work with and work the water through.

[00:07:45]Perfect.

[00:07:49]Super eager to try this straight too.

[00:07:52]Tastes like wine with three bars.

[00:07:55]At one bar it tasted like some fruity floral tea. It was It was excellent straight.

[00:08:02]And then the three bar was more like wine.

[00:08:06]It was so weird. Also good straight.

[00:08:10]But the when you add the milk the one bar was better.

[00:08:14]It was so dragon fruity.

[00:08:17]Oh man. It was amazing. All right.

[00:08:19]No crema. There's a little bit of oil on top.

[00:08:28]Um it's even more whiny. Yeah.

[00:08:31]The more pressure you put through Ivan tea um the the less there's no fruit in this at all. Zero.

[00:08:41]That's weird.

[00:08:43]That having a higher pressure extraction ends up um losing its like quintessential tasting characteristic which is like the fruity.

[00:08:56]That's what it's reported. Like before I bought it I I read on the advertisement that it was fruity and floral I think.

[00:09:12]Man, that is really good but I'd have to say that I like the one bar more.

[00:09:25]There's no fruitiness in this.

[00:09:29]That's so weird.

[00:09:36]It's like the more the more pressure that you push through the puck the more it bursts cell walls and releases umami flavor that ends up covering up the initial fruitiness that's extracted um more easily.

[00:09:59]All right, so that's a that's a great deal because then you can dose way less and get a better drink.

[00:10:08]Like the 10 g >> [clears throat] >> initial shot at that pulled through really quickly at just one bar of pressure.

[00:10:21]Tasted way better made a better drink.

[00:10:25]Yeah, then uh made a better drink than than this nine bar of 17 g almost twice as much. So, you're saving you're saving a lot of plant material if you were to like have this as an actual option in your coffee shop or in your farm stand.

[00:10:49]It's It's a great coincidence that the uh lower bar would also take less pumps.

[00:10:56]So, it'd just be a lot more user-friendly.

[00:10:58]I'm eager to try this Ivan tea through an actual moka pot to see if that same pressure that same low pressure 1 and 1/2 bar is uh is maximally what a a moka pot can push through.

[00:11:14]About the same as that first shot that was fruity. I wonder if it comes out of the moka pot fruity.

[00:11:21]Cuz the only difference in the moka pot and this uh pot is going to be 10° maybe cooler than uh than than a moka pot's water pushing up through.

[00:11:31]Cuz it uses just the steam pressure um to push through. It doesn't use a pump and so um it has to get a little bit hotter in order to achieve that. So, the question is whether 10° will destroy or yeah, diminish that fruity flavor that I experienced with the first shot of Ivan tea.

[00:11:50]That's the next experiment. I got 10 g here.

[00:11:55]Going for the lower bar extraction.

[00:12:07]Like two bar.

[00:12:17]I think that was I don't know I don't know what that was.

[00:12:21]Okay.

[00:12:26]That's a little dark. I don't think it Yeah, it's winey.

[00:12:35]Dang.

[00:12:38]So, you really have to keep it under you have to really keep it at moka pot pressures in order to retain the the that fruity fruitiness. The fruitiness is about half as much as it was at the one bar the first try that I did yesterday.

[00:12:54]But, it's not as depleted as the three bar.

[00:12:57]Somewhere in between. Certain extracts benefit from higher extraction higher pressure extractions and other things actually benefit from lower pressure. It's so fascinating. You'd think that the more more more, but it's it's nuanced. It's pretty interesting.

[00:13:17]Yeah, that's interesting.

[00:13:19]I just learned a lot.

[00:13:21]And I just gained a ton of motivation to like ferment leaves of every wild edible around me that I otherwise have been like, "Ah, that's not going to make a good extraction." Like, I'm going to go There's a ton of vetch on this property right now that I've been cutting out with my hand sickle and throwing it over the fence to the sheep and the and the goats and the cows.

[00:13:44]Um so, they don't reach their fence and destroy the fence trying to get it. I'm going to try to ferment half of it in the same way. I'm going to look up how this is fermented in tea leaves and whatnot and I'm going to start fermenting wild edible plants for my tea espresso extractions and latte uh farm stand offers. This is going to be amazing.

[00:14:04]I'm so encouraged.

[00:14:09]I can't believe that there is a wild edible plant that's been growing all around us. It's rather unpalatable and like it's a survival food, fireweed. And I just now learned that in Russia there's a tribe that actually ferments that the leaves of it and makes this tea.

[00:14:30]It already grows here everywhere. All I have to do All I had to do was learn how to process it to unlock that that flavor and then learn how to extract maximally extract that flavor at one bar. That's so cool.

[00:14:46]Awesome.

[00:14:54]Wow, so many things just had to line up in order for me to just figure that out so fast and not completely overlook that one bar potential.

[00:15:09]That's crazy. See how it mixes with honey cuz sometimes honey doesn't mix I have to get I think honey will mix really well with it.

[00:15:16]Honey's already kind of fruity and floral especially depending on which kind you get. So, I think it'll actually Yeah.

[00:15:24]I think the honey will be a good sweetener for it.

[00:15:26]Honey's not a good sweetener for coffee.

[00:15:29]Not only is it difficult, but more difficult to work with, but it just throws taste off. I don't like the taste of honey in coffee.

[00:15:37]But, I like honey in chamomile. We'll see if I like honey in fireweed.

[00:15:43]Fascinating.