Deep Fried Coffee: A Surprising Discovery

James, drinking the fried filter coffee: "that's....good?" KFC development team: "WRITE THAT DOWN"

Imagine if someone actually tries to perfect deep fried coffee. Like a coffee company saw this and got really invested and determined to make it work and make it a legit thing

You mentioned a vegetable taste, you can purchase oil extracted from coffee beans. I'd be curious if that would be something you could use to fry the beans and see how that tastes

I'm not a brewing expert by any means so I"m not sure how it would relate -but I've deep fried quite a bit, typically there is a plateau temperature to get above to avoid the food from just saturating with oil, different oils have different temperatures obviously, but if I were going to try this, contrary to what others have commented, I would try a hotter temp and probably use peanut oil. If you find the hotter temp cooks too fast, maybe pre-warm the beans in the oven or something. There is a point with deep frying where you can't just cook at a "lower temperature longer" you have to precook before you fry at that point.

In malaysia and vietnam, we roast coffee with butter. Its gives a wonderful oily, savoury finish to the coffee and a nice lingering texture. There's a couple of youtube videos if you search for butter coffee , hainan coffee or Ipoh White Kopi (how its spelted in Malay). they also roast it with sugar to give it a richer flavour.

I think the oil temperature is a factor as well here. Typically for dried products that you want to "puff" (like puffed rice i.e.) you have to go way higher, at around 190°/200°C. With proper temperature, the oil penetrates way less in the product in general, and you might get a closer result in terms of cracking and size of the roasted bean

As a roaster/owner of a Roastery (Swamp Donkey Roastery), I appreciate your experiment, although I would suggest if you were to try it again, you go with a much higher oil temperature. While that may seem strange, I believe the beans spent too much time cooking in the oil, thus absorbing much more oil then they may have with a higher oil temperature. I would suggest an oil temp that would develop the bean in the 6 to 8 minute timeframe, I am sharing this thought as we roast in a Scandinavian Profile, very high heat in the beginning (neighborhood of 600 +/- degrees f w/a drop in the 400 +/- degrees f) of the roast, allowing the bean to go through first and second crack in about a 6 minute plus timeframe w/o tipping. The quicker development in the temps we utilize seems to reduce/eliminate undesirable acidity and bitterness while not caramelizing all the sugar in the bean for a much sweeter full flavored extraction, based on our experience and customer feedback.

Because james speaks in such a calm distinguished way, something inside me really wants him to take a sip of coffee one day and just say “Fu*k me thats good”🤣

I saw a dude fried coffee with butter and chicory in a wok while I was walking around Saigon a few years back. He was kind enough to grind up a fresh batch to brew a small cup for me to try with some condensed milk. it was the best coffee that I have ever tasted.

This is something I would totally try

I love your genuine reaction. Truly captivate the viewers attention.

I love your genuine interest. You are curious and you can not help but to satisfy your curiosity...fantastic and Thank You!!!

I was having a miserable morning and now I'm grinning from ear to ear. Thank you for suffering that espresso shot for all of us.

james has literally kickstarted a new coffee industry in one video

Having followed your advice on how to get the best out of my little Bialetti, I am now having the best early morning coffees I've ever had. I think it wise to continue this attention regarding your comments on deep frying the beans. Many thanks for an entertaining and amusing experiment.🙏💜

Loved the video. Especially the . . . "it is a weirdly nice cup of coffee". I appreciate you experimenting with alternate ways in the coffee experience. Another interesting variation to try. 👍🏻👍🏻

I didn't know this man existed in the same universe as a deep fryer

I have a suspicion that what is happening in the filter brew is that with the unpressurized coffee draining down, the oils are able to float to the top of the slurry and sit on top of the bed rather than draining down with the water. It also explains why the resulting bed looks the way it does n

I love the face when he drinks it. Just “I hate the fact I don’t hate this”

Great video. Your reaction to the filter brew was brilliant. 😂 The struggle to try to come to terms with your creation brought a smile to my face. The espresso reaction brought tears to my eyes.