Between the Buried and Me Makes the Perfect Tour Bus Latte - COOKING AT 65MPH Ep. 49

So the pride and joy of the bus is our espresso machine. So this was a band investment. We all love drinking coffee. And so, you know, sometimes you end up in a city where like there's just not a great coffee shop close by, or, you know, it's the, the good coffee shop is closed that day or something. And you're like, well, I need some good coffee. And we're really picky about our coffee. So we were like, well, Hey, let's buy an espresso machine. This is the Breville barista express. And we've been bringing it on every tour for the last few years. And, uh, it's to the point now where like everybody knows how to make espresso drinks. Like everybody on this bus is basically a qualified barista at this point. Um, and we always have like fancy coffees right now. We're working on this one actually, which was given to me by my friend Eric at one line coffee, Columbus, Ohio, shout out Eric, shout out one line coffee. And this is like a crazy coffee. This is a Colombian coffee. It's a Koji natural. It's like some kind of crazy, um, weird processing method where they use like rice to like kickstart the fermentation process on the coffee. So it smells really wild. The flavor notes on this are red sangria, watermelon, Jolly Rancher, Granadilla and Apple. So like crazy flavor notes for a coffee, you know, wish you guys could smell this, but that's what we got in the hopper right now. And, um, I'd love to make you a latte or a cappuccino. Is that all right? Let's get on it. Oh, you're good. Okay. We're always going to use a scale. Got to measure your, I see. This is people don't understand this. Making coffee is serious business. You got to weigh out your dose. I'm going to turn our scale on. Great. Tear it out. Grind some coffee into there. Sounds like a good grind. Sounds like a really nice grind. I love the sound of that. Let's see how much this is. That's a little much. So what I'm going to do is, well, I'm going to take just a little bit out of that. It's about 20 grams. So we're going to do about 19 19.1 is fine. Okay. So we have our ground coffee in there and look how pretty that looks. Now you'll notice there's some clumps in there. Okay. We're going to take this little tool is called a WDT tool or a Weiss distribution tool. We're going to just poke it in there and stir it around a little bit. That's going to de-clump the coffee to ensure a nice, even extraction. That's what it stands for. Yes. What would you say? Weiss distribution tool. Wow. I did not know that. See teacher people. Okay. So now we've got the, all the clumps taken care of. Now it's time to tamp this coffee down. Use the tamper. Just a nice firm tamp. Not too much. Just, just want to tamp it a little bit. Smooth it out. A couple of little spins. And then you're going to take this off. We'll see. We've got to clean that up. Okay. You don't want that to hit your screen. So I'm going to just use my finger, pull that around here, clean that all off and then just give it a nice polish there. So that should, let's get that out of there. Yeah, that looks good. Okay. Now we're just going to run a little bit of water through the group head to ensure that we're getting nice, fresh, clean water out of there. Okay. Now we're going to lock this in. Put our scale here. Let me just grab you a cup here, friend. Put that there. I'm going to tear that down. We're going to pull an espresso shot. Way too fast. Look at that. Nice, delicious crema. Rinse it off for the next person. This is good etiquette. This is good espresso machine etiquette so that the next person has a nice, clean portafilter to work with. Now we're going to get our, remember barista series oat milk. Very important. If Calafia wants to like sponsor us and get us some, I mean, look at this. I mean, we, we keep it. So Calafia wants to be our official supplier of oat milk on tour. We would happily accept that offer. Okay. Aerate this milk really nice by just barely dunking the tip into the milk. Aerate it just a little bit. And then eventually you want this spinning action. You want to create like a vortex in this milk and that's how you're going to get really good cappuccino foam. I've got a nice steam on that milk. You always got to clean your steaming wand. Very important. You don't want to leave a dirty steaming wand. That is a no, no. Nice clean. That up a little bit. We've got a nice little drink there. That's for you. Enjoy. Thank you guys so much for checking out our tour bus. Please go to between the barrier to me.com to check out any future tour dates. Hopefully we're coming to a city near you and you can come check us out in person. Instagram handle at BT bam official. That's probably our handle for all the various social media outlets. And thank you guys so much for coming and please don't forget your beverage.