AISubs v3.4
One, two, Nogizaka Asobu Dake (Just playing around in Nogizaka)
Here we are, Asobu Dake (Just playing around in Nogizaka)
Today we have these members, I'm happy
I'm happy too
It's an unexpected combination
It's rare
What kind of life is it?
Do you have something in common?
I wonder
If I wasn't here, it would be a lovely selection
How do you say it?
It's cute
If I was here, it would fall apart
How do you say it?
It's like an outdoor
How about you, Saktan?
Outdoor?
It's indoor
Indoor
It's not good
These four like coffee
Nice
I'm happy
It's unexpected
But you always carry it with you
Of course
I look forward to it
Rika-chan also has a lot of it
I have it
I have it forever
I have it in my hand and walk
Certainly
Today we four are going to master coffee
This shop is
Unlimited Coffee Bar Tokyo
They say you can learn how to make delicious coffee here
Let's get started
Thank you for having us today
Thank you for having us
Today we are going to master coffee
First of all, we have three kinds
So you can taste and enjoy the difference in taste
The three kinds of coffee we have prepared for you today are all drip coffee.
So for those of you who are usually in Japan, drip coffee is probably the most familiar Chinese word for you, so we have prepared it for you today.
The first one we would like you to drink is…
This is a blend coffee that you can find in convenience stores and supermarkets.
Do you know what a blend coffee is?
Traditionally, coffee is blended with coffee from different countries like Brazil, Colombia, and Ethiopia, and you can enjoy making different flavors with it.
This is a blend coffee that you can find in supermarkets.
It is a little deeper in flavor.
In Japan, there is a deep culture, and when you drink coffee from different places, you may think it is relatively bitter.
The image of coffee is also bitter.
So we have prepared a general blend for you.
Please taste it.
Please drink it from the cup.
It smells good.
Mmm, it's good.
It's a little bitter.
It's a little bitter, isn't it?
It's a little less sour.
Sourness, bitterness and sweetness are included in the coffee.
But you don't feel too much of the sweetness and sourness.
It's more of a bitter coffee.
It's quite strong.
I think it's a coffee that comes out a lot.
In fact, this coffee is called "commercial coffee".
Yes, commercially, to distribute it as cheaply as possible,
coffee made in mass production, so-called "ordinary coffee".
The next two types are what we would like you to enjoy today.
I'm looking forward to it.
This coffee is also delicious.
It's delicious.
It's very delicious.
The second type is coffee from Brazil.
The color of the liquid is lighter than before.
This is a coffee from Brazil called "hecraio".
This is a single origin.
I've heard of it.
Oh, you have?
That's great.
You don't have to mix different varieties of coffee.
You can harvest and process only the coffee from that country and deliver it to consumers.
It's a coffee with good traceability.
So you can get information about Brazil's "hecraio" farm.
The two types you're about to drink are...
commercial coffee and specialty coffee.
Specialty coffee...
You can enjoy it with regular coffee, of course.
But it's more flavorful and sweeter than that.
It also has a fruity aftertaste.
To put it simply, it's a coffee with excellent taste.
Would you like a sip?
Please enjoy it one by one.
Thank you for the meal.
Wow, it has a fragrant aroma.
It's true.
It's easy to drink than before.
It's easy to drink, isn't it?
It's easy to drink.
It's delicious, isn't it?
It's light.
It's different.
I think people who don't like black coffee will like it.
It's delicious.
I think people who don't like black coffee will like it.
It's a little sour compared to commercial coffee.
After that, it has a fragrant aroma.
It's a little sweet.
It's sweet.
It's like a cookie.
It smells like nuts.
It's wonderful.
It has a good taste.
There aren't many people who say it's nuts all of a sudden.
Isn't it common for a single farmer to make it?
Is it overwhelmingly common for a brand?
It's overwhelmingly common.
It's data from a long time ago, but it's about 95% commercially available.
Whether you go to a convenience store, a family restaurant, or a restaurant.
Lastly, there is another type of coffee.
It's Echopia coffee.
Echopia.
Echopia is said to be the origin of coffee discovery.
Rich coffee is grown in Echopia.
Echopia is much stronger than Brazil.
Echopia is grown at an altitude of about 2,000 meters.
The acidity is quite developed.
The higher the altitude of coffee, the higher the acidity develops.
Please drink it if you like and think about what kind of acidity it is.
The aroma is different.
Wow, it's delicious.
It's delicious.
It's a kind of fruity acidity.
It's fruity, isn't it?
It's a different kind of fruity acidity from sour acidity.
I think lemon acidity is quite sour and stings you,
but if you roast and extract coffee beans properly,
you can feel the sweetness.
It's not only sour, but also sweet.
It's like a fruit.
It's delicious.
I like bitter coffee, so I don't drink coffee with much sourness,
but I like this one quite a lot.
Oh, really?
It's my first sourness.
I've never felt this sourness before.
Would you like to drink and compare the three coffees at the same time?
It's close to the taste I always drink.
It's really close to the taste you always drink.
That's right.
It's delicious.
I like Brazil the most.
I like Brazil the most, too.
I like it.
I wasn't good at sour coffee, but I didn't know there was such acidity.
That's right.
I want to explore sour coffee more.
Thank you very much.
It's delicious.
I like this one, too.
I don't drink black coffee much,
but this one is delicious and easy to drink.
Thank you very much.
Now, we have prepared the third coffee that you can clearly see the difference in taste depending on how you make it,
so I'd like you to try it.
Thank you very much.
Next, I'd like to try a hand drip.
First of all, I'll use this paper filter.
Please fold the crease where two sheets of paper are pressed like this.
After that, spread it out and set it on the dripper.
First of all, preheat this paper in hot water.
Paper is made of pulp.
The smell of paper may be strong even on white paper like this.
We baristas want you to enjoy only the original coffee flavor.
First of all, rinse this paper in hot water and remove the smell of paper.
At the same time, we'll do the same for this dripper and the coffee server below.
Now that we've warmed up the equipment and rinsed the paper, we'll extract it.
Pour 230 ml of hot water into 15 grams of coffee powder.
Pour it four times.
For the first time, pour about 20 grams of hot water over the whole powder and let it soak.
Coffee with high acidity produces carbon dioxide.
If there is a lot of carbon dioxide, the carbon dioxide will come out and water will be prevented from contacting the coffee powder.
If you do that, it will be a very thin, tasteless coffee, so first pour a little water and steep it to remove the carbon dioxide.
Well, 30 seconds or so is general, but after steeping and removing it, it will be transferred to the full- scale extraction process.
So I pour it in four times, but the first one is steeping.
First, pour about 20g.
Next, pour about 100g.
I think the scale here is 120g for the first 20g and 100g.
For the second one, pour 80g.
20g, 100g and 80g.
30g?
20g, 100g and 80g, and now 200g.
30g?
That's right.
Lastly, for the third one, pour the remaining 30g and pour a total of 230g of water.
I will actually pour it now, so if you like, please look at it from above and make about one cup in less than 2 minutes and 30 seconds.
Be sure to shake the powder and flatten it, and pour it while turning it like drawing a circle.
If you think it's sinking about 1cm, please go to the last, the third one.
That's amazing. I've never thought about the time.
Oh, really?
Do you usually drift?
I do it at home.
At home?
I've learned it before.
Oh, I see.
On a radio show.
Yes, yes, yes.
I went every few seconds and they taught me how to calculate it.
Yes, this drift is really deep and even if the same person is doing it in the same way, it tastes a little different.
It's not a machine, so the timing and speed of pouring are not always perfect.
Oh, it's delicious.
It's delicious.
It's sour and juicy.
I think it really feels like grapes.
It's mysterious.
Wow, it's delicious.
The temperature is different from before, isn't it?
Yes, it is.
Actually, the way of pouring is a little different from before, so the taste is not the same at all.
That's amazing.
Please try to aim for a taste like this.
First of all, I'll get off.
Either way is fine, isn't it?
Yes.
You look like a clerk.
Oh, it suits you.
You look like a cafe clerk.
Nice to meet you.
And...
And this...
You can pour it all over.
Oh, it looks delicious.
Doesn't it?
I'm getting burned.
- Have you ever done it before? - It's my first time.
- It's my first time doing it for real. - Yes.
- Okay, we're done with the rinse and hot water. - We're done with the rinse and hot water.
- Please pour this hot water... - Yes.
...into the cup.
- Please do so. - Yes.
- Here you go. - Wow!
- It must have taken you a lot of time. - No, it's fine.
Then, please set the scale to zero.
- Yes. - Yes.
- There's coffee in it, so it's 15 grams. - It's 15 grams.
- Yes. - It's 15 grams.
- There's a lot in it. - There's a lot in it. What should we do?
- It's difficult. - Will it change again if you do it like that?
Wow, look at your height.
- Oh, it's fine. - It's like 0.2 cm.
- Huh? Is it that bad? - It's fine now.
- You can pour it in now. - Huh?
Oops!
- It's fine. - It's fine, it's fine.
- I'll do it now. - You have a lot of things to think about.
Ten...
...five.
- Huh? - Ten... five.
Fifteen?
- Fifteen is too much. - Fifteen is too much.
- Thank you very much. - Thank you very much.
Well...
- Was it about 30? - Yes.
- From 20 to 30. - From 20 to 30.
- It's fine. - Yes.
- Like this? - Yes, the timer.
- If you press the bottom left... - Yes.
- Yes, press it. - It's fine.
- This is about 30, right? - Yes.
- Wow, it's perfect! - Yes, it's OK.
- Oops, I did it too low. - It's perfect!
- And... - 230. - And now we have a couple of carbonated drinks. - Yes, we do.
- I want carbonated drinks. - Fresh beans. - Hello.
- Carbonated drinks. - Well... do you remember? What was it? 200?
- 100. - 100. - 130. - It's too much.
- Let's say it's 130. - Yes, let's say it's 130.
- Wait, maybe it's not right. - No, it's right.
- It smells good. - Yes, it does.
- Oh, it's good! - Wow!
- And... if we lower it... - Yes.
- It's 200. - Yes, it is.
- It's good. - It's going to be delicious. - It's going to be delicious.
- It's quite...
- But... - But...
- The timing is perfect. - Yes, it's perfect.
- Wow! - Yes.
- Are you done? - Yes.
- Now we wait. - Yes.
- I'm nervous. - I'm nervous.
- I've never been this nervous before. - You have a lot of things to think about.
- I have a lot of things to think about. - Wow, the timing looks good. - It's good.
- It's great. - Wow!
- It's been 2 minutes and 20 seconds, and it's almost done. - Wow!
- I think it's just right. - Wow!
- Please mix it a little and pour it in.
- It's shaking. - It's shaking.
- Mix it? - It's shaking.
- Is it okay? - Yes.
- Wow! - Is it okay?
- Is it good? - No, it's not!
- It's not? - It's like, "Wow! Everyone can tell!"
- No way! - Wow!
- How is it, teacher? - How is it different?
It tastes good, but...
It's fruity, but...
- It's thin? - Yes.
- Would you like some? - Yes, I'd like some.
- Please do. - Okay.
- It's totally different! - Yes, it is!
- It is lighter. - Yes, it is lighter.
- It's totally different! - It's interesting!
- I'm excited! - Please do.
- Thank you. - It's like a cafe.
I'm excited!
- It's like a cafe. - It looks like a cafe.
It's so fresh!
- It's rare. - Yes, it is.
- I'm going to rinse it. - She's rinsing it.
- She's used to it. - She's good at it.
She's good at it.
- She's like a barista. - Yes.
With this, it's zero.
- Then, 15g of coffee. - Yes.
- It's boiling. - Yes, it is.
- I want to aim for a perfect one. - That's right.
- It smells good. - Yes, I like the smell of coffee.
Oh, oh, oh, it's good.
- Then, it's perfect. - Yes, it's perfect.
That's good.
- Oh, I'm nervous. - Don't be nervous.
20g...
Oh, 20g is not much.
- It's not much. - Yes.
- It's just enough to wet it. - That's right.
- You're quite bold. - Yes, I am.
I don't usually put in 20g of coffee.
- I usually put in 60g of coffee. - Oh, yes, yes, yes.
It's my first time putting in 20g of coffee.
- But you have your own way of doing it. - Yes, I do.
That's what the person who taught me said.
In the middle of this, the next one will return?
What? Isn't it 120?
120?
That's right.
We can still make it.
Time is important.
I'm in trouble. I'm impatient.
You're impatient.
Mochi is important, isn't it?
Does it go into coffee?
Does it go in?
It's definitely Otenba coffee.
I'm lost.
It's fast. It's definitely fast.
But it's okay if it pours.
Really?
Next one is 12.
It's definitely fast.
It takes time from here.
No.
It's okay.
It's fast.
Time is difficult.
I want to do it as many times as possible. I want to practice.
But it looks like a good time.
It's good.
It's good, isn't it?
It's about two and a half minutes.
It's good.
It was Otenba coffee.
How does it taste?
How is it?
I'm excited.
Mmm!
It's less sour and fruity than the one you made.
Maybe it's less sweet.
Oh, really?
I don't know.
But you poured it in intervals.
That's right.
The taste may be completely different from others.
That's right.
Oh, I'd like you to try it.
I'd like to try it.
Does the taste change even in that little free time?
It's completely different.
The taste changes a lot in a few seconds.
It's mysterious.
Yes.
It's mysterious.
Thank you for it.
I'm excited.
Oh, it's good.
It's a little deeper than sweet.
It's deep.
The other one was lighter.
It's deep.
Both of them are good.
Yes.
But it's the same recipe.
It's amazing.
I was very nervous.
It's good.
Thank you for it.
It's my first time making coffee myself.
Oh, is it?
But it looks like you can do it.
It's my first time doing it all.
Are you good at it?
No, I'm not.
Really?
You don't look like you're good at it.
I'm not good at drawing.
It's not drawing, it's drawing at home.
That's true.
You can't do it at home.
I'm not good at it.
You did a good job.
Is this better?
Yes.
It's cute.
It looks fun.
It's a smile.
It's wonderful.
A lot.
A lot, a lot.
I'm going to put it all in.
But it really looks like it's there.
Latte, you make a lot of latte.
Certainly, certainly.
Is it okay? Something ridiculous.
Oh, be careful.
A lot, a lot.
I put in too much.
But Sakura is not good at cooking.
That's right.
It was ridiculous in the previous program, wasn't it?
That's right.
This is it.
I only use delicious things.
But I don't know.
It depends on the person.
The recipe is also different.
Does everyone taste different?
Sacter's coffee.
This is...
Yes, that's right.
That's where it's zero.
Zero.
Yes.
Excuse me.
Yes.
Please make it with confidence.
I'm going to be a barista.
Be careful.
I want to be careful.
That's amazing.
Do you want me to be accurate?
Be careful.
Okay.
That's good.
It's perfect.
I'm going first.
Do your best, Sakura.
Do you remember, Sakura?
Don't say it.
You have to add hot water at your own timing, don't you?
That's right.
Yes.
This is...
I'm going to do it.
Yes.
Do your best.
Twenty.
You added twenty-eight.
That's right.
That's fast.
It's carbon dioxide.
Can you see carbon dioxide?
I can see it.
After about thirty seconds...
Do your best.
By the way, it's amazing that you're looking at the gram while you're looking at it.
I want to be able to be cool.
That's right.
That's good.
You can do it.
She is cautious.
That's great.
SAKU-TAN.
SAKU-TAN, you are serious.
That's great.
You finished putting it in.
I'm sorry, but something terrible is about to happen.
That's not true.
It's delicious.
SAKU-TAN made it.
That's right. Anything is fine.
It's stopping.
Isn't it too early?
It's two and a half minutes, so it's okay.
I misunderstood it as one and a half minutes.
It's going to create the shortest record.
That's right.
The shortest record is a little...
It's light.
It looks pretty light.
Does SAKU-TAN like it light?
She might like it light.
Then it's just right.
You can drink it like ice tea.
That's right.
You can remove the drip.
It's complete.
Thank you.
This was pretty interesting.
It was fun.
The momentum of the hot water was great, but it took longer than I expected.
This is the first coffee I've ever made myself.
Thank you for the tea.
It has a mild taste.
Isn't it?
But,
It is very delicious.
Please try it.
This?
It is delicious.
It has a strong acidity.
It has a good acidity.
It is totally different.
Isn't it great?
Because it is the same beans and the same recipe.
That's right.
I like deep coffee, so I want to make it deep.
Please do it slowly.
If you do it slowly, it will be deep.
Let's do it.
Everyone, please look forward to it.
I'm looking forward to it.
I'll put in a deep coffee.
I'm looking forward to it.
Do you make it at home in the morning and evening?
Yes, I do.
I do it when I have time.
But now, I make it with water and coffee.
Because it is hot.
I'm drinking a lot of coffee today.
If I can drink it all, I'll bring water and coffee later.
Please do it.
I'll do it.
Can I do it?
It goes well with coffee.
Really?
Yes.
I'm nervous.
Can I do it?
I'll rinse it.
It's hot.
I'm surprised.
I'm scared.
It goes in quickly.
That's right.
This is 87.
I'll do it carefully.
I'm looking forward to it.
If I stand here, I'll forget it.
I'll do it carefully.
It's difficult. I can't speak.
Like this?
Well... 20.
Start!
It's 20, isn't it?
It's right.
Great!
Great carbon dioxide is coming out.
It's coming out.
It smells good.
Enthusiasm is important.
It smells good.
It's important, isn't it?
If you want to make it deeper, you want it to be slanted.
Wow!
I'm thinking.
120.
Why can you do it so slowly?
It's amazing.
I'm careful.
You're careful.
I'll do it carefully.
I'll take my time.
You're careful.
You're really good at it.
You're good at it.
Please look forward to it.
I'm really looking forward to it.
How is it?
It's fun.
I feel like I'm a designer.
You long for it, don't you?
I long for it.
I wanted to do it.
I know.
It's beautiful.
It's good, isn't it?
It's very good.
It's smooth.
How is it?
The last one.
It's long.
It's long, isn't it?
It's like it's already over.
It's fun.
How is it?
How do you make coffee calmly?
I want to make coffee calmly.
It's fresh.
It's good.
It's more bitter than sour.
How is it?
It's bitter.
It's really bitter, isn't it?
It's very deep.
The biggest difference is...
It has a strong body and it's not watery.
It's firm and deep.
It's delicious.
I'm happy.
It's strong and strong.
Right?
You're a professional.
No, I'm not.
You can't say you're a professional until you're happy.
We used a lot of time to extract it.
The sweetness comes out and the sourness calms down.
The coffee in the middle had a strong sourness.
But, this one is sweet.
It's delicious.
I'm happy. Thank you very much.
The coffee is firm and strong.
It's firm and strong.
It's deep.
Isn't it too luxurious?
It's too luxurious.
All of them are delicious.
But, each person has a different taste.
It's totally different.
We'd like you to challenge the last latte art.
I'm looking forward to it.
Today, we'd like you to make a heart.
You're an idol, aren't you?
I'm worried.
What if it breaks?
The heart is the most basic design.
If you practice more and more from the heart, you can make a leaf or a rosetta or a tulip.
First of all, make a heart.
Challenge it.
First of all, this is Espresso, a special machine that puts pressure on coffee powder and extracts coffee.
If you pour this foamed milk, you can make menus such as cappuccinos and cafe lattes.
Even for coffee beginners, there are many people who are interested in coffee from where they like lattes.
It's only for a moment, so please watch it carefully.
I have to watch it carefully.
Make a heart.
Pour it from a little higher.
Approach it in the middle.
What is it?
It's cute!
It's like a magic.
When did you make it?
It's amazing.
It's too cute.
It's cute. I don't think I can do it.
Let me explain.
It's time to hold the cup with espresso in it.
For those of you who are right-handed,
normally hold this handle towards you with your left hand.
Hold the pitcher with your right hand.
Hold it 90 degrees towards you with your left hand.
Like this.
90 degrees.
Pour it like this.
For those of you who are left-handed,
since you can't hold the pitcher with your left hand,
you have to pour it like this.
Hold the cup with your right hand.
Hold the pitcher with your left hand.
Hold it like this.
Most of you are right-handed.
When you pour it like this,
hold the pitcher with your right hand.
Hold it like this.
I see.
At first, pour it from a higher position.
When you pour it,
pour it like you did with the dribble earlier.
Pour it thinly.
When you pour it up to half of the cup,
bring the pitcher closer to you.
Bring it as close as you can to the cup.
At that time,
you can keep the cup upright,
but if you tilt it a little bit,
it's easier for it to come closer.
I see.
The closer you bring it,
the easier it is for the white foam to float.
If you don't bring it closer,
it won't float at all.
If you bring it closer, but it's too far away,
you won't see the white foam.
So, bring it as close as you can.
When you see the white foam floating,
when you reach the end of the pitcher,
lift the pitcher up a little bit and cut it forward.
Then you'll see this pattern.
It's like a heart.
I see.
This is very difficult.
Yes, it is.
It's very difficult.
I'll do it on this table,
so you don't have to spill it.
Please try it once.
Okay.
Can I do it now?
Yes, you can.
Yay!
Wait a minute!
I can do it for the fifth time, right?
Yes.
I'll try it.
As you decided.
Oh, it's good.
Keep it like that and bring it closer.
Oh, it fell off.
Keep bringing it out.
Bring it out more.
Keep bringing it out.
Raise it a little at the end.
Move it forward.
You're good!
Wait a minute!
You're good!
How is it?
You're good!
Is it your first time?
You're good!
I did it!
Wait a minute!
I'm happy!
This is fun!
This is really a few-second world.
You're good!
I was quite surprised.
Wow!
You're good!
Isn't it your turn next, Saktan?
It's my turn next.
Yes.
But you look good.
You look good.
You look like you can do it.
You're right.
You draw cute pictures.
Is my finishing touch perfect?
Finishing touch.
Far.
Close.
That's right.
Raise it a little and move it forward.
Yes.
Thank you.
It's done.
Good luck!
This one too.
Yes!
Far.
Yes, bring it closer.
Bring it closer.
Keep bringing out your arm.
Don't let go.
You're good!
Move it forward.
Wow!
As soon as you started, you looked like a real woman.
You had a smile on your face.
I'm a little flustered.
No, you're good.
You're really good!
Yes, you're good.
Wow!
You look like a whirlwind.
No, you're good at it at all.
You're cute.
It's a heart shape.
- The second half is watching you. - No, no, no!
- You must be better. - I can't do it!
- She's in a hurry. - You're right.
- She's in a hurry. - I can't do it at all.
You can't do it at all?
- Your heart rate is really high right now. - It's high.
You can do it!
- You can do it! - But you look like you're good at it.
- You definitely can do it. - You can do it!
- From far away. - Yes.
Please come closer in the middle of it.
It's okay.
I'm not looking at you.
I can't do it anymore.
- It's normal. - It's normal.
- It's miserable.
- It's normal. - It's okay.
- It's like this. - Why?
Why can you put milk in it?
- The first two were... - I can't do it.
They were too good.
I usually spill it.
Why?
- Is it difficult to put it in this cup? - That's right.
If you try to make it too thin,
it will pass through here and get mixed up.
- I can't be too careful. - Just a little bit of momentum at the beginning.
- It's difficult. - Just a little bit of momentum.
- I can't do it. - You can do it.
- It's difficult.
You can do it.
- It's good. - It's good.
- It's beautiful.
- Come closer. - Come closer.
Come closer.
It's like a miracle.
- It's like the moon. - It's cute.
- It's like the moon. - It's like the moon.
- It's frustrating. What should we do?
- We only have practice. - No, no, no.
Can we do it from above?
- Can you do it from above? - Can you do it from above?
- I'll do it. - Okay.
It's high.
- It's beautiful. - You're good.
- That's it. Bring it closer. - It's a good feeling, isn't it?
- Keep bringing it out. - Isn't it a good feeling?
- Lastly, lift it up a little and put it in front of you. - No, no, no!
It's like a bird! It's like a bird!
It's like a leaf!
- It's really beautiful, isn't it? - It was close.
- I get impatient at the end. - It comes to me.
- It looks like God, too. - Yes, yes, yes.
- It was really beautiful. - Yes, yes, yes.
- Wow, there's a future. - There's a future.
There's a future.
I'm frustrated.
- It's like a leaf. - Yes, it's like a leaf.
- It's a little fun. - It's fun, isn't it?
- If you do it more, you can maximize it. - I want to maximize it.
Thank you for the meal.
- Wow, it's delicious! - It's delicious!
- Latte is delicious! - Wow, it's delicious!
- There's no sugar in it, is there? - There's no sugar in it.
- Wow! - It's very sweet.
- Milk is delicious, isn't it? - Milk is delicious.
Wow, it's delicious!
Wow, it's very delicious!
Wow!
- It warms you up. - Wow, it's delicious!
My heart is still beating.
- I don't want to break it. - No, I don't want to break it!
- I don't want to break it. - It's a waste.
Is this bean the one we drank?
- It's always the same. - Wow!
- It's the same as the drip. - It's completely different.
Wow, it's delicious!
There are more and more delicious coffee shops,
so please give it a try and try it in various places.
- Thank you! - Thank you!
- Speciality coffee. - Speciality coffee.
- I learned it. - I learned it.
- Please try it. - Thank you!
- Thank you!
Thank you for your hard work.
We've had some cold brew coffee,
- so we're going to drink a little. - Wow!
- I'm happy! - I'm happy!
- It's good! - It's good!
- It's sour! - It's good!
- How was it? It was quick, wasn't it?
- It was quick, wasn't it? - It was quick, wasn't it?
- The drips and the latte art... - The latte art...
- There are a lot of girls who do drips at home, but... - Yeah, yeah.
- It's a rare experience to do latte art, but how was it?
- Well, I like coffee so much that I drink it every day, so I was happy.
- My thoughts have changed 180 degrees. - Right!
- I want to know more and more. - Right.
- There are still a lot of things you don't know. - A lot, a lot!
- Rika - chan, you said you like coffee, even black coffee. - Right.
- I always love black coffee and drink it. - Yeah.
- Even at home, even if we have a chance to do it... - Yeah.
- I've never done it before, putting coffee in a cup and tasting it with someone else. - Yeah.
- Even if we're so different, I'm surprised that we have different values. - Yeah.
- I'm really happy that I was able to work hard with my members and juniors.
- And I thought again that I love coffee. - Yeah.
- I want to continue to love coffee and drink it more and more and become coffee - soaked. - Oh!
- Coffee - soaked! - I want to become coffee - soaked.
- I want to do a second round. - I want to do it!
- Let's make a coffee club. - Let's make a coffee club!
- We have to do a latte art revenge. - Revenge!
- How was it for you, Saku - tan? - When I was in school...
- I was watching a documentary movie called "The Truth of Coffee". - Yeah.
- I'm glad I learned about coffee today. - I'm glad.
- You looked like you were having fun with a smile. - Yeah.
- It was impressive. You were good at latte art. - Thank you.
- You were good at latte art. - It was beautiful.
- You were really good at it. - Yeah.
- But it was really fun. You said you like coffee... - Yeah.
- There are a lot of katakana menus in stores, and you don't know a lot of things. - Yeah.
- But I feel like I learned a little today. - Yeah.
- I feel like my coffee - loving level has increased. - Oh!
- It was fun! I thought I really like it. Everything was delicious. - Yeah.
- It was fun. Let's hope for a second round. - Yes.
- Let's end it here. - Yes.
- Thank you very much! - Thank you very much!
- It was fun! - It was fun!