How To Build English Fluency Automatically With Naturally Varied Review - Making Espresso

39,255 views ใƒป 2023-03-10

EnglishAnyone


ืื ื ืœื—ืฅ ืคืขืžื™ื™ื ืขืœ ื”ื›ืชื•ื‘ื™ื•ืช ื‘ืื ื’ืœื™ืช ืœืžื˜ื” ื›ื“ื™ ืœื”ืคืขื™ืœ ืืช ื”ืกืจื˜ื•ืŸ. ื›ืชื•ื‘ื™ื•ืช ืžืชื•ืจื’ืžื•ืช ืžืชื•ืจื’ืžื•ืช ื‘ืžื›ื•ื ื”.

00:00
hi there I'm Drew Badger the English fluencyย  guide and founder of englishanyone.com in thisย ย 
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ืฉืœื•ื ืœืš, ืื ื™ ื“ืจื• ื‘ืื“ื’'ืจ, ื”ืžื“ืจื™ืš ืœืฉื˜ืฃ ื‘ืื ื’ืœื™ืช ื•ืžื™ื™ืกื“ englishanyone.com ื‘ืกืจื˜ื•ืŸย ย  ื”ื–ื”
00:06
video I'm going to help you improve your Englishย  fluency automatically even if you don't speak byย ย 
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ืื ื™ ื”ื•ืœืš ืœืขื–ื•ืจ ืœืš ืœืฉืคืจ ืืช ื”ืฉื˜ืฃ ืฉืœืš ื‘ืื ื’ืœื™ืช ื‘ืื•ืคืŸ ืื•ื˜ื•ืžื˜ื™ ื’ื ืื ืื™ื ืš ืžื“ื‘ืจ ืขืœ ื™ื“ื™
00:11
using some naturally varied review the basic ideaย  of naturally varied review is to get differentย ย 
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ื‘ืืžืฆืขื•ืช ืกืงื™ืจื” ืžื’ื•ื•ื ืช ื‘ืื•ืคืŸ ื˜ื‘ืขื™ ื”ืจืขื™ื•ืŸ ื”ื‘ืกื™ืกื™ ืฉืœ ื˜ื‘ืขื™ ืกืงื™ืจื” ืžื’ื•ื•ื ืช ื”ื™ื ืœืงื‘ืœ
00:18
kinds of content that help you review thingsย  in slightly different ways so what happens ifย ย 
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ืกื•ื’ื™ื ืฉื•ื ื™ื ืฉืœ ืชื•ื›ืŸ ืฉืขื•ื–ืจ ืœืš ืœืกืงื•ืจ ื“ื‘ืจื™ื ื‘ื“ืจื›ื™ื ืงืฆืช ืฉื•ื ื•ืช, ืื– ืžื” ื™ืงืจื” ืื
00:23
you listen to one dialogue or something againย  and again and again it quickly becomes veryย ย 
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ืืชื” ืžืงืฉื™ื‘ ืœื“ื™ืืœื•ื’ ืื—ื“ ืื• ืžืฉื”ื• ืฉื•ื‘ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย .
00:29
boring and your improvement levels off so you'reย  improving maybe a little bit maybe the first timeย ย 
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ืงืฆืช ืื•ืœื™ ื‘ืคืขื ื”ืจืืฉื•ื ื”
00:34
you hear it the second time you hear it but thenย  it becomes boring after a while so you have toย ย 
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ืืชื” ืฉื•ืžืข ืืช ื–ื” ื‘ืคืขื ื”ืฉื ื™ื™ื” ืฉืืชื” ืฉื•ืžืข ืืช ื–ื” ืื‘ืœ ืื– ื–ื” ื ื”ื™ื” ืžืฉืขืžื ืœืื—ืจ ื–ืžืŸ ืžื” ืื– ืืชื” ืฆืจื™ืš
00:39
review this information in different ways one kindย  of naturally varied review and there are many uhย ย 
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ืœืกืงื•ืจ ืืช ื”ืžื™ื“ืข ื”ื–ื” ื‘ื“ืจื›ื™ื ืฉื•ื ื•ืช ืกื•ื’ ืื—ื“ ืฉืœ ื‘ื™ืงื•ืจืช ืžื’ื•ื•ื ืช ื‘ืื•ืคืŸ ื˜ื‘ืขื™ ื•ื™ืฉ ื”ืจื‘ื” ืื”
00:45
in what we're going to do in this video is lookingย  at different content done by different people butย ย 
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ื‘ืžื” ืฉืื ื—ื ื• ื”ื•ืœืš ืœืขืฉื•ืช ื‘ืกืจื˜ื•ืŸ ื”ื–ื” ื”ื•ื ืœื”ืกืชื›ืœ ืขืœ ืชื•ื›ืŸ ืฉื•ื ื” ืฉื ืขืฉื” ืขืœ ื™ื“ื™ ืื ืฉื™ื ืฉื•ื ื™ื ืื‘ืœ
00:51
it's focusing on the same topic so we're goingย  to talk about making espresso in this videoย ย 
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ื–ื” ืžืชืžืงื“ ื‘ืื•ืชื• ื ื•ืฉื ืื– ืื ื—ื ื• ื”ื•ืœื›ื™ื ืœื“ื‘ืจ ืขืœ ื”ื›ื ืช ืืกืคืจืกื• ื‘ืกืจื˜ื•ืŸ ื”ื–ื”
00:57
I actually know nothing about making espresso I'mย  actually not a fan of coffee I do like some kindย ย 
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ืื ื™ ืœืžืขืฉื” ื™ื•ื“ืข ืฉื•ื ื“ื‘ืจ ืขืœ ื”ื›ื ืช ืืกืคืจืกื• ืื ื™ ื‘ืขืฆื ืœื ื—ื•ื‘ื‘ ืงืคื” ืื ื™ ืื•ื”ื‘ ืžืฉื”ื•
01:04
of sweet things like like an avogado you knowย  some maybe like ice cream in some coffee but Iย ย 
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ืฉืœ ื“ื‘ืจื™ื ืžืชื•ืงื™ื ื›ืžื• ื›ืžื• ืื‘ื•ืงื“ื• ืืชื” ื™ื•ื“ืข ื—ืœืง ืื•ืœื™ ื›ืžื• ื’ืœื™ื“ื” ื‘ืื™ื–ื” ืงืคื” ืื‘ืœ ืื ื™
01:10
don't really like coffee I do like the smell ofย  coffee but I thought it would be a good topicย ย 
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ืœื ืžืžืฉ ืื•ื”ื‘ ืงืคื” ืื ื™ ืื•ื”ื‘ ืืช ื”ืจื™ื— ืฉืœ ืงืคื” ืื‘ืœ ื—ืฉื‘ืชื™ ืฉื–ื” ื™ื”ื™ื” ื ื•ืฉื ื˜ื•ื‘
01:14
because it's a common thing you can learn moreย  about on YouTube there are lots of videos aboutย ย 
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ื›ื™ ื–ื” ื“ื‘ืจ ื ืคื•ืฅ ืฉืืคืฉืจ ืœืœืžื•ื“ ืขืœื™ื• ื™ื•ืชืจย  ื‘-YouTube ื™ืฉ ื”ืจื‘ื” ืกืจื˜ื•ื ื™ื ืขืœ
01:19
it and also it's something I don't know much aboutย  so I can also learn it with you at the same timeย ย 
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ื–ื” ื•ื’ื ื–ื” ืžืฉื”ื• ืฉืื ื™ ืœื ื™ื•ื“ืข ืขืœื™ื• ื”ืจื‘ื” ืื– ืื ื™ ื™ื›ื•ืœ ื’ื ืœืœืžื•ื“ ืื•ืชื• ืื™ืชืš ื‘ืื•ืชื• ื–ืžืŸ ืคืขื
01:24
if you're doing this by yourself you would justย  find a bunch of things about a particular topicย ย 
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ืื ืืชื” ืขื•ืฉื” ืืช ื–ื” ื‘ืขืฆืžืš, ืคืฉื•ื˜ ืชืžืฆื ื—ื‘ื•ืจื” ืฉืœ ื“ื‘ืจื™ื ืขืœ ื ื•ืฉื ืžืกื•ื™ื
01:30
and you can watch them again and again and againย  reviewing them maybe you watch them one timeย ย 
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ื•ืืชื” ื™ื›ื•ืœ ืœืฆืคื•ืช ื‘ื”ื ืฉื•ื‘ ื•ืฉื•ื‘ ื•ืฉื•ื‘ ืœื‘ื“ื•ืง ืื•ืชื ืื•ืœื™ ืชืฆืคื” ื‘ื”ื ืคืขื ืื—ืช
01:35
then listen to them try to write something downย  you're trying to again make the review a littleย ย 
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ื•ืื– ืชืงืฉื™ื‘ ืœื”ื ืชื ืกื” ืœืจืฉื•ื ืžืฉื”ื• ืืชื”' ืื ื™ ืžื ืกื” ืฉื•ื‘ ืœื”ืคื•ืš ืืช ื”ื‘ื™ืงื•ืจืช
01:40
bit different and this is one way you're gettingย  naturally varied review this is how you got fluentย ย 
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ืœืงืฆืช ืฉื•ื ื” ื•ื–ื• ืื—ืช ื”ื“ืจื›ื™ื ืฉื‘ื”ืŸ ืืชื” ืžืงื‘ืœ ื‘ื™ืงื•ืจืช ืžื’ื•ื•ื ืช ื‘ืื•ืคืŸ ื˜ื‘ืขื™. ื–ื• ื”ื“ืจืš ืฉื‘ื” ืฉืœื˜ืช
01:45
in your native language and it will be the sameย  way you get fluent in English so again we'reย ย 
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ื‘ืฉืคืช ื”ืื ืฉืœืš ื•ื–ื” ื™ื”ื™ื” ื‘ืื•ืชื• ืื•ืคืŸ ืฉื‘ื• ืืชื” ืฉื•ืœื˜ ื‘ืื ื’ืœื™ืช ืื– ืฉื•ื‘ ืื ื—ื ื•
01:50
going to watch this uh this will be a little bitย  different from you doing it by yourself becauseย ย 
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ื”ื•ืœืš ืœืจืื•ืช ืืช ื–ื” ืื” ื”' ื–ื” ื™ื”ื™ื” ืงืฆืช ืฉื•ื ื” ืžืžืš ืœืขืฉื•ืช ืืช ื–ื” ื‘ืขืฆืžืš ื›ื™
01:54
I'm here really the benefit of having a guide withย  you as you're trying to learn is you have someoneย ย 
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ืื ื™ ื›ืืŸ ื‘ืืžืช ื”ื™ืชืจื•ืŸ ืฉืœ ืžื“ืจื™ืš ืื™ืชืš ื‘ื–ืžืŸ ืฉืืชื” ืžื ืกื” ืœืœืžื•ื“ ื–ื” ืฉื™ืฉ ืœืš ืžื™ืฉื”ื•
01:59
to explain vocabulary and it makes the learningย  process much faster but we'll be covering fourย ย 
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ืฉื™ืกื‘ื™ืจ ืื•ืฆืจ ืžื™ืœื™ื ื•ื–ื” ื”ื•ืคืš ืืช ืชื”ืœื™ืš ื”ืœืžื™ื“ื”ย  ืœืžื”ื™ืจ ื”ืจื‘ื” ื™ื•ืชืจ ืื‘ืœ ืื ื—ื ื• ื ืกืงื•ืจ ืืจื‘ืขื”
02:05
different videos in this video I'm just going toย  watch them with you stop the videos when I maybeย ย 
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ืกืจื˜ื•ื ื™ื ืฉื•ื ื™ื ื‘ืกืจื˜ื•ืŸ ื”ื–ื”. ืื ื™ ืจืง ื”ื•ืœืš ืœืฆืคื•ืช ื‘ื”ื ืื™ืชืš ืชืขืฆื•ืจ ืืช ื”ืกืจื˜ื•ื ื™ื ื›ืฉืื•ืœื™
02:10
see something that's interesting or I want toย  indicate some vocabulary you should remember butย ย 
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ืืจืื” ืžืฉื”ื• ืžืขื ื™ื™ืŸ ืื• ืฉืืจืฆื” ืœื”ืฆื‘ื™ืข ืขืœ ืื•ืฆืจ ืžื™ืœื™ื ืฉื›ื“ืื™ ืœื–ื›ื•ืจ ืื‘ืœ
02:16
the more important thing is as you watch each ofย  the videos you will notice a little bit more youย ย 
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ื”ื“ื‘ืจ ื”ื—ืฉื•ื‘ ื™ื•ืชืจ ื”ื•ื ื‘ื–ืžืŸ ื”ืฆืคื™ื™ื” ื›ืœ ืื—ื“ ืžื”ืกืจื˜ื•ื ื™ื ืฉืชื‘ื—ื™ืŸ ืงืฆืช ื™ื•ืชืจ ืืชื”
02:21
will feel a little bit more confident each timeย  hey I remember that previous video this otherย ย 
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ืชืจื’ื™ืฉ ืงืฆืช ื™ื•ืชืจ ื‘ื˜ื•ื— ื‘ื›ืœ ืคืขื ื”ื™ื™ ืื ื™ ื–ื•ื›ืจ ืืช ื”ืกืจื˜ื•ืŸ ื”ืงื•ื“ื ื”ื–ื”ย ย  ื”ื‘ื—ื•ืจ ื”ืฉื ื™ ื”ื–ื”
02:26
guy said the same thing but you'll notice thisย  and again this is the same way you got fluentย ย 
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ืืžืจ ืืช ืื•ืชื• ื”ื“ื‘ืจ ืื‘ืœ ืืชื” ืชืฉื™ื ืœื‘ ืœื–ื” ื•ืฉื•ื‘ ื–ื• ืื•ืชื” ื”ื“ืจืš ืฉื‘ื” ื”ืฆืœื—ืช ืœืฉืœื•ื˜ ื‘ืฆื•ืจื” ืฉื•ื˜ืคืช
02:31
in your native language so you're not trying toย  just learn everything very quickly one time it'sย ย 
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ื‘ืฉืคืช ื”ืื ืฉืœืš ืื– ืืชื” ืœื ืžื ืกื” ืคืฉื•ื˜ ืœืœืžื•ื“ ื”ื›ืœ ืžื”ืจ ืžืื•ื“ ืคืขื ืื—ืช, ื–ื”
02:36
a process of adding layers and each time you learnย  a little bit more and you feel much more confidentย ย 
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ืชื”ืœื™ืš ืฉืœ ื”ื•ืกืคืช ืฉื›ื‘ื•ืช ื•ื‘ื›ืœ ืคืขื ืืชื” ืœื•ืžื“ ืงืฆืช ื™ื•ืชืจ ื•ืืชื” ืžืจื’ื™ืฉ ื”ืจื‘ื” ื™ื•ืชืจ ื‘ื˜ื•ื—
02:41
because you're learning it all in English allย  right well let's get started this should be anย ย 
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ื›ื™ ืืชื” ืœื•ืžื“ ื”ื›ืœ ื‘ืื ื’ืœื™ืช ื‘ืกื“ืจ ื•ื‘ื›ืŸ ื‘ื•ื ื ืชื—ื™ืœ ื–ื” ืฆืจื™ืš ืœื”ื™ื•ืช
02:45
entertaining video and again I'll leave the linksย  for all four of these videos in the comments soย ย 
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ืกืจื˜ื•ืŸ ืžืฉืขืฉืข ื•ืฉื•ื‘ ืื ื™ ืืฉืื™ืจ ืืช ื”ืงื™ืฉื•ืจื™ื ืœื›ืœ ืืจื‘ืขืช ื”ืกืจื˜ื•ื ื™ื ื”ืืœื” ื‘ืชื’ื•ื‘ื•ืช ื›ื“ื™
02:51
you can go down and watch it I know it's niceย  to just watch them all the way through withoutย ย 
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ืฉืชื•ื›ืœื• ืœืจื“ืช ื•ืœืฆืคื•ืช ื‘ื• ืื ื™ ื™ื•ื“ืข ืฉื–ื” ื ื—ืžื“ ืคืฉื•ื˜ ืœืฆืคื•ืช ื‘ื›ื•ืœื ืืช ื”ื“ืจืš ืžื‘ืœื™
02:55
anybody talking and saying anything but thisย  will be a little bit different because I'm hereย ย 
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ืฉืืฃ ืื—ื“ ื™ื“ื‘ืจ ื•ื™ื’ื™ื“ ืžืฉื”ื• ืื‘ืœ ื–ื” ื™ื”ื™ื” ืงืฆืช ืฉื•ื ื” ื›ื™ ืื ื™ ื›ืืŸ
02:59
to help you do this all right let's begin so theย  first video is just how to make a good espressoย ย 
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ื›ื“ื™ ืœืขื–ื•ืจ ืœืš ืœืขืฉื•ืช ืืช ื–ื” ื‘ืกื“ืจ ื‘ื•ื ื ืชื—ื™ืœ ืื– ื”ืกืจื˜ื•ืŸ ื”ืจืืฉื•ืŸ ื”ื•ื ืจืง ืื™ืš ืœื”ื›ื™ืŸ ืืกืคืจืกื• ื˜ื•ื‘
03:06
with your gajia coffee machine and let's see whatย  they teach hi we're going to take you through theย ย 
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ืขื ืžื›ื•ื ืช ื”ืงืคื” gajia ืฉืœืš ื•ื‘ื•ืื• ืจืื” ืžื” ื”ื ืžืœืžื“ื™ื ื”ื™ื™ ืื ื—ื ื• ื”ื•ืœื›ื™ื ืœืงื—ืช ืื•ืชืš ื“ืจืš
03:12
steps to making a great espresso on the ganja hereย  first step we're going to take our filter handleย ย 
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ื”ืฉืœื‘ื™ื ืœื”ื›ื ืช ืืกืคืจืกื• ื ื”ื“ืจ ืขืœ ื”ื’ื ื’โ€™ื” ื›ืืŸ ืฉืœื‘ ืจืืฉื•ืŸ ืื ื—ื ื• ื”ื•ืœื›ื™ื ืœื”ืกื™ืจ ืืช ื™ื“ื™ืช ื”ืกื™ื ื•ืŸ
03:19
off and just put that there we're going to make itย  nice and simple use the pre-ground coffee now butย ย 
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ื•ืคืฉื•ื˜ ืœืฉื™ื ืืช ื–ื” ืฉื, ืื ื—ื ื• ื”ื•ืœื›ื™ื ืœืขืฉื•ืช ืืช ื–ื” ื ื—ืžื“ ื• ืคืฉื•ื˜ ื”ืฉืชืžืฉ ื‘ืงืคื” ื”ื˜ื—ื•ืŸ ืžืจืืฉ ืขื›ืฉื™ื• ืื‘ืœ
03:25
you could also use your Gadget grinder and grindย  your your coffee nice and fresh now I'm using theย ย 
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ืืชื” ื™ื›ื•ืœ ื’ื ืœื”ืฉืชืžืฉ ื‘ืžื˜ื—ื ืช ื”ื’ืื“ื’'ื˜ ืฉืœืš ื•ืœื˜ื—ื•ืŸย ืืช ื”ืงืคื” ืฉืœืš ื˜ื•ื‘ ื•ืจืขื ืŸ ืขื›ืฉื™ื• ืื ื™ ืžืฉืชืžืฉ ื‘ย ย  ื”ืžืกื ืŸ
03:32
the double filter here uh the the deeper of theย  two filters your machine comes with so I'm goingย ย 
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ื”ื›ืคื•ืœ ื›ืืŸ ืื”, ื”ืขืžื•ืง ื™ื•ืชืจ ืžื‘ื™ืŸ ืฉื ื™ ื”ืžืกื ื ื™ื ืฉื”ืžื›ื•ื ื” ืฉืœืš ืžื’ื™ืขื” ืื™ืชื ืื– ืื ื™ ื”ื•ืœืš
03:37
to do two scoops of my coffee now when you'reย  buying your coffee for your Gadget make sure thatย ย 
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ืœืขืฉื•ืช ืฉื ื™ ืกืงื•ืคื™ื ืฉืœ ื”-c ืฉืœื™ ืขื›ืฉื™ื• ื›ืฉืืชื” ืงื•ื ื” ืืช ื”ืงืคื” ืฉืœืš ืขื‘ื•ืจ ื”ื’ืื“ื’'ื˜ ืฉืœืš ืชื•ื•ื“ื
03:42
you buy coffee that's ground uh specifically forย  espresso machines okay let me just pause it hereย ย 
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ืฉืืชื” ืงื•ื ื” ืงืคื” ืฉื ื˜ื—ืŸ ื‘ืžื™ื•ื—ื“ ืขื‘ื•ืจ ืžื›ื•ื ื•ืช ืืกืคืจืกื• ืื•ืงื™ื™ ืชืŸ ืœื™ ืœื”ืฉื”ื•ืช ืืช ื–ื” ื›ืืŸ
03:48
right quick so there have been a couple differentย  Expressions uh already but we're talking aboutย ย 
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ืžืžืฉ ืžื”ืจ ืื– ื”ื™ื• ื›ืžื” ื‘ื™ื˜ื•ื™ื™ื ืฉื•ื ื™ื ืื” ื›ื‘ืจ ืื‘ืœ ืื ื—ื ื• ืžื“ื‘ืจื™ื ืขืœ
03:53
coffee grinding so we're going to take theseย  roasted coffee beans and crush them up and theyย ย 
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ื˜ื—ื™ื ืช ืงืคื” ืื– ืื ื—ื ื• ื”ื•ืœื›ื™ื ืœืงื—ืช ืืช ืคื•ืœื™ ื”ืงืคื” ื”ืงืœื•ื™ื™ื ื”ืืœื” ื•ืœืจืกืง ืื•ืชื ื•ื”ื
03:59
talk about the different uh level of finenessย  of the coffee so you can get your coffee veryย ย 
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ืžื“ื‘ืจื™ื ืขืœ ืจืžืช ื”ืขื“ื™ื ื•ืช ื”ืฉื•ื ื” ืฉืœ ื”ืงืคื”, ื›ืš ืฉืชื•ื›ืœ ืœืงื‘ืœ ืืช ื”ืงืคื” ืฉืœืš
04:04
finely ground meaning you can have like almostย  almost like powder or you can get it more coarselyย ย 
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ื˜ื—ื•ืŸ ื“ืง ืžืื•ื“, ื›ืœื•ืžืจ ืืชื” ื™ื›ื•ืœ ืœืงื‘ืœ ื›ืžื• ื›ืžืขื˜ย ื›ืžืขื˜ ื›ืžื• ืื‘ืงื” ืื• ืฉืืชื” ื™ื›ื•ืœ ืœื˜ื—ื•ืŸ ืื•ืชื• ื’ืก ื™ื•ืชืจ
04:11
ground where you have it it's almost like kind ofย  gravel so we're looking at for specifically makingย ย 
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ืื™ืคื” ืฉื™ืฉ ืœืš ืืช ื–ื”, ื–ื” ื›ืžืขื˜ ื›ืžื• ืกื•ื’ ืฉืœ ื—ืฆืฅ, ืื– ืื ื—ื ื• ืžื—ืคืฉื™ื ืœืขืฉื•ืช ื‘ืžื™ื•ื—ื“
04:17
espresso different levels of fineness and he'sย  recommending the easy thing which is just buyingย ย 
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ืืกืคืจืกื• ื‘ืจืžื•ืช ืขื“ื™ื ื•ืช ืฉื•ื ื•ืช ื•ื”ื•ื ืžืžืœื™ืฅ ืขืœ ื”ื“ื‘ืจ ื”ืงืœ ืฉื”ื•ื ืคืฉื•ื˜ ืœืงื ื•ืช
04:23
specific ground coffee for making espresso you'llย  also notice that his English is different fromย ย 
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ืงืคื” ื˜ื—ื•ืŸ ืกืคืฆื™ืคื™ ืœื”ื›ื ืช ืืกืคืจืกื•. ืฉื™ื ืœื‘ ืฉื”ืื ื’ืœื™ืช ืฉืœื• ืฉื•ื ื” ืžื”ืื ื’ืœื™ืช
04:29
mine so he is not an American English speakerย  could be I can't actually place the accent itย ย 
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ืฉืœื™ ืื– ื”ื•ื ืœื ื“ื•ื‘ืจ ืื ื’ืœื™ืช ืืžืจื™ืงืื™ืช ื™ื›ื•ืœ ืœื”ื™ื•ืช ืฉืื ื™ ืœื ืžืžืฉ ื™ื›ื•ืœ ืœืฉื™ื ืืช ื”ืžื‘ื˜ื ื–ื”
04:34
could be Australian maybe or British actuallyย  depending on he might be trying to speak aย ย 
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ื™ื›ื•ืœ ืœื”ื™ื•ืช ืื•ืกื˜ืจืœื™ ืื•ืœื™ ืื• ื‘ืจื™ื˜ื™ sh ืœืžืขืฉื” ืชืœื•ื™ ืฉื”ื•ื ืžื ืกื” ืœื“ื‘ืจ
04:40
little bit more clearly because this looks like uhย  maybe it's a bit more of a promotion kind of videoย ย 
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ืงืฆืช ื™ื•ืชืจ ื‘ืจื•ืจ ื›ื™ ื–ื” ื ืจืื” ื›ืžื• ืื” ืื•ืœื™ ื–ื” ืงืฆืช ื™ื•ืชืจ ืกื•ื’ ืฉืœ ืกืจื˜ื•ืŸ ืงื™ื“ื•ื
04:45
so he wants to speak a bit more clearly but let'sย  keep going and we'll see a bit more things comingย ย 
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ืื– ื”ื•ื ืจื•ืฆื” ืœื“ื‘ืจ ืงืฆืช ื™ื•ืชืจ ื‘ืจื•ืจ ืื‘ืœ ื‘ื•ืื• ื ืžืฉื™ืš ื•ื ืจืื” ืขื•ื“ ืงืฆืช ื“ื‘ืจื™ื ืžื’ื™ืขื™ื
04:49
up along in these steps uh it's that little bitย  finer grind which is going to slow the water downย ย 
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ื‘ืฉืœื‘ื™ื ื”ืืœื” ืื” ื–ื” ื”ื˜ื—ื™ื ื” ื”ืžืขื˜ย  ื”ืขื“ื™ื ื” ื™ื•ืชืจ ืฉืขืชื™ื“ื” ืœื”ืื˜ ืืช ืงืฆื‘ ื”ืžื™ื
04:57
and really ooze through the coffee pulling out allย  the great flavor oh that's a really great phrasalย ย 
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ื•ื‘ืืžืช ืœื–ืœื•ื’ ืžื‘ืขื“ ืœืงืคื” ื•ืœืฉืœื•ืฃ ืืช ื›ืœ ื”ื˜ืขื ื”ื ื”ื“ืจ ื”ื•, ื–ื” ืžืžืฉ ืคื•ืขืœ
05:02
verb right there to ooze through so if you thinkย  about something like like a slime or somethingย ย 
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ื ื™ืกื•ื— ื ื”ื“ืจ ืฉื ื›ื“ื™ ืœื–ืœื•ื’ ื“ืจืš ืื– ืื ืืชื” ื—ื•ืฉื‘ ืขืœ ืžืฉื”ื• ื›ืžื• ืจืคืฉ ืื• ืžืฉื”ื•
05:08
almost like a snail moving very slowly it's kindย  of oozing through so the way if you look at likeย ย 
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ื›ืžืขื˜ ื›ืžื• ื—ื™ืœื–ื•ืŸ ืฉื–ื– ืœืื˜ ืžืื•ื“ ื–ื” ืกื•ื’ ืฉืœ ื ื•ื–ืœ ื“ืจื›ื•, ื›ืš ืฉืื ืืชื” ืžืกืชื›ืœ ืขืœ
05:14
the filter of the coffee we have all this coffeeย  in there and we're going to pack it down he'llย ย 
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ื”ืžืกื ืŸ ืฉืœ ื”ืงืคื” ื™ืฉ ืœื ื• ืืช ื›ืœ ื”ืงืคื” ื”ื–ื” ื•ืื ื—ื ื• ื”ื•ืœื›ื™ื ืœืืจื•ื– ืื•ืชื• ืœืžื˜ื” ื”ื•ื
05:19
explain that in just a moment but you really wantย  to pack that in there and so that the water canย ย 
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ื™ืกื‘ื™ืจ ืืช ื–ื” ืจืง ื‘ืขื•ื“ ืจื’ืข ืื‘ืœ ืืชื” ื‘ืืžืช ืจื•ืฆื” ืœืืจื•ื– ืืช ื–ื” ืฉื ื•ื›ื“ื™ ืฉื”ืžื™ื ื™ื•ื›ืœื•
05:25
filter through the coffee and that's what pullsย  all of that flavor through there so the coffeeย ย 
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ืœืกื ืŸ ื“ืจืš ื”ืงืคื” ื•ื–ื” ืžื” ืฉืžื•ืฉืšย  ืืช ื›ืœ ื”ื˜ืขื ื”ื–ื” ืœืฉื ื›ืš ืฉื”ืงืคื”
05:30
or the water instead of rushing through is oozingย  through so if you just turn on like the water andย ย 
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ืื• ื”ืžื™ื ื‘ืžืงื•ื ืœืžื”ืจ ื“ืจืš ื–ื•ืœื’ ื“ืจืš ืื– ืื ืืชื” ืคืฉื•ื˜ ื ื“ืœืง ื›ืžื• ื”ืžื™ื
05:37
let it go through you're letting it rush throughย  or fall through with this is oozing through theย ย 
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ื•ืชื™ืชืŸ ืœื”ื ืœืขื‘ื•ืจ ืืชื” ื ื•ืชืŸ ืœื• ืœืขื‘ื•ืจ ื“ืจืš ืื• ืœื™ืคื•ืœ ืขื ื–ื” ื–ื•ืœื’ ื“ืจืš
05:43
coffee grinds now you see we've got our coffeeย  inside of all sorts of Mounds there well it's veryย ย 
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ื˜ื—ื™ื ืช ื”ืงืคื” ืขื›ืฉื™ื• ืืชื” ืจื•ืื” ืฉื™ืฉ ืœื ื• ืืช ื”ืงืคื” ืฉืœื ื• ื‘ืชื•ืš ื›ืœ ืžื™ื ื™ ื™ืฉ ืฉื ืชืœื•ืœื™ื•ืช ื–ื” ืžืื•ื“
05:47
important is we distribute the coffee evenly overย  the filter now in simple terms let's just give itย ย 
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ื—ืฉื•ื‘ ื–ื” ืฉืื ื—ื ื• ืžืคื–ืจื™ื ืืช ื”ืงืคื” ื‘ืื•ืคืŸ ืฉื•ื•ื” ืขืœ ื”ืžืกื ืŸ ืขื›ืฉื™ื• ื‘ืžื™ืœื™ื ืคืฉื•ื˜ื•ืช, ื‘ื•ืื• ืคืฉื•ื˜ ื ื™ืชืŸ ืœื•
05:53
a little tap there and that roughly evens thatย  out so there's no easy way for the water to goย ย 
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ื‘ืจื– ืงื˜ืŸ ืฉื ื•ื–ื” ื‘ืขืจืš ืžืกื“ืจ ืืช ื–ื” ื›ืš ืฉืื™ืŸ ื“ืจืš ืงืœื” ืœืžื™ื ืœืขื‘ื•ืจ
05:59
through we want the water to to really go throughย  the coffee pulling out all the flavor next whatย ย 
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ื“ืจื›ื•. ืื ื—ื ื• ืจื•ืฆื™ื ืฉื”ืžื™ื ื™ืขื‘ืจื• ื‘ืืžืช ืœืขื‘ื•ืจ ืขืœ ื”ืงืคื” ืœื”ื•ืฆื™ื ืืช ื›ืœ ื”ื˜ืขื ื”ื‘ื ืžื”
06:05
I'm doing now is tamping the the coffee down okayย  now here he's talking about again there's there'sย ย 
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ืื ื™ ืขื•ืฉื” ืขื›ืฉื™ื• ื–ื” ืœื”ื“ื‘ื™ืง ืืช ื”ืงืคื” ื‘ืกื“ืจย  ืขื›ืฉื™ื• ื”ื•ื ืžื“ื‘ืจ ืขืœื™ื• ืฉื•ื‘ ื™ืฉ
06:10
different ways you can express this he could talkย  about pushing this down but you'll notice there'sย ย 
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ื“ืจื›ื™ื ืฉื•ื ื•ืช ืฉืืชื” ื™ื›ื•ืœ ืœื‘ื˜ื ืืช ื–ื” ื”ื•ื ื™ื›ื•ืœ ืœื“ื‘ืจ ืขืœ ืœื“ื—ื•ืฃ ืืช ื–ื” ืœืžื˜ื” ืื‘ืœ ืืชื” ืชืฉื™ื ืœื‘ ื™ืฉย ย  ืื•ืฆืจ
06:15
certain vocabulary that people use in differentย  Industries or professions and so coffee is oneย ย 
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ืžื™ืœื™ื ืžืกื•ื™ื ืฉืื ืฉื™ื ืžืฉืชืžืฉื™ื ื‘ื• ื‘ืชืขืฉื™ื•ืช ืฉื•ื ื•ืช ืื• ื‘ืžืงืฆื•ืขื•ืช ืฉื•ื ื™ื, ื•ืœื›ืŸ ืงืคื” ื”ื•ื ืื—ื“
06:21
of these things instead of they don't sayย  like press it down they talk about tampingย ย 
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ืžื”ื“ื‘ืจื™ื ื”ืืœื” ื‘ืžืงื•ื ืฉื”ื ืœื ืื•ืžืจื™ื ื›ืžื• ืœืœื—ื•ืฅ ืขืœื™ื• ื”ื ืžื“ื‘ืจื™ื ืขืœ ื˜ื‘ื™ืขื”
06:27
and so I think this tool is actually calledย  a tamper but this is again we're pressingย ย 
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ื•ืœื›ืŸ ืื ื™ ื—ื•ืฉื‘ ืฉื”ื›ืœื™ ื”ื–ื” ื”ื•ื ืืžื™ืชื™ ืงืจืื• ืœื™ ื˜ืžืคืจ ืื‘ืœ ื–ื” ืฉื•ื‘ ืื ื—ื ื• ืœื•ื—ืฆื™ืย ย  ืขืœ
06:32
something down and this phrasal verb to Tampย  something down you'll actually hear this usedย ย 
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ืžืฉื”ื• ืœืžื˜ื” ื•ื”ืคื•ืขืœ ื”ื‘ื™ื˜ื•ื™ ื”ื–ื” ืœื”ื˜ื‘ื™ืข ืžืฉื”ื• ืœืžื˜ื”, ืœืžืขืฉื” ืชืฉืžืขื• ืืช ื–ื” ื‘ืฉื™ืžื•ืฉ
06:36
in many different places you might hear it usedย  uh as an example like if there's protests in aย ย 
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ื‘ื”ืจื‘ื” ืžืงื•ืžื•ืช ืฉื•ื ื™ื ืฉืื•ืœื™ ืชืฉืžืขื• ืืช ื–ื” ื‘ืฉื™ืžื•ืฉ ืื” ื›ื“ื•ื’ืžื” ื›ืžื• ืื ื™ืฉ ื”ืคื’ื ื•ืช
06:42
particular area the police maybe are trying toย  Tamp down those so it means to reduce somethingย ย 
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ื‘ืื–ื•ืจ ืžืกื•ื™ื ื”ืžืฉื˜ืจื” ืื•ืœื™ ืžื ืกื” ืœื”ื“ื‘ื™ืง ืืช ืืœื” ืื– ื–ื” ืื•ืžืจ ืœื”ืคื—ื™ืช ืžืฉื”ื•
06:47
or to compress it or to contain it in some wayย  now that's packing the uh the coffee down yourย ย 
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ืื• ืœื“ื—ื•ืก ืื•ืชื• ืื• ืœื”ื›ื™ืœ ืื•ืชื• ื‘ื“ืจืš ื›ืœืฉื”ื™ ืขื›ืฉื™ื• ื–ื” ืื•ืจื– ืืช ื”ืงืคื” ื‘ืžื›ืฉื™ืจย ย  ืฉืœืš
06:53
machine will come with a little Tamp hereย  to make sure that that's nice and sort ofย ย 
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ื™ื‘ื•ื ืขื ื˜ืžืค ืงื˜ืŸ ื›ืืŸ ื›ื“ื™ ืœื•ื•ื“ื ืฉื–ื” ื ื—ืžื“ ืกื•ื’ ืฉืœ
06:57
flaps and evenly distributed in the filterย  next I'm going to pop that in the machineย ย 
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ื“ืฉื™ื ื•ืžืคื•ื–ืจื™ื ื‘ืื•ืคืŸ ืฉื•ื•ื” ื‘ืžืกื ืŸ ื”ื‘ื ืื ื™ ื”ื•ืœืš ืœื”ื›ื ื™ืก ืืช ื–ื” ื‘ืžื›ื•ื ื”
07:04
now notice he says pop that into the machineย  usually that means you're connecting one thingย ย 
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ืขื›ืฉื™ื• ืฉื™ืžื• ืœื‘ ืฉื”ื•ื ืื•ืžืจ ืœื”ื›ื ื™ืก ืืช ื–ื” ืœืžื›ื•ื ื” ื‘ื“ืจืš ื›ืœืœ ื–ื” ืื•ืžืจ ืฉืืชื ืžื—ื‘ืจื™ื ื“ื‘ืจ ืื—ื“
07:09
into something else and often there's some kindย  of Click letting letting you know that the thingย ย 
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ืœืžืฉื”ื• ืื—ืจ ื•ืœืขืชื™ื ืงืจื•ื‘ื•ืช ื™ืฉ ืื™ื–ืฉื”ื•ย  ืžืชืŸ ืื™ืฉื•ืจ ืงืœื™ืงื™ื ืืชื” ื™ื•ื“ืข ืฉื”ื“ื‘ืจ
07:13
actually happened so if I want to pop intoย  something like I might pop into a restaurantย ย 
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ื‘ืืžืช ืงืจื” ืื– ืื ืื ื™ ืจื•ืฆื” ืœืงืคื•ืฅ ืœืžืฉื”ื• ื›ืžื• ืฉืื ื™ ืขืœื•ืœ ืœืงืคื•ืฅ ืœืžืกืขื“ื”
07:18
right quick to pick up some food it means I'mย  going into something quickly to pop in uh and weย ย 
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ืžืžืฉ ืžื”ืจ ื›ื“ื™ ืœืืกื•ืฃ ืงืฆืช ืื•ื›ืœ ื–ื” ืื•ืžืจ ืฉืื ื™ ืื›ื ืก ืœืžืฉื”ื• ืžื”ืจ ืœืงืคื•ืฅ ืื” ื•ืื ื—ื ื•
07:24
set that machine going straight away you'll seeย  that it's coming out and swirling around givingย ย 
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ืชืคืขื™ืœ ืืช ื”ืžื›ื•ื ื” ื”ื–ื• ืžื™ื“ ืชืจืื” ืฉื”ื™ื ื™ื•ืฆืืช ื•ืžืกืชื—ืจืจืช ื•ืžืขื ื™ืงื”
07:30
you that that great Crema that we want from a aย  decent espresso it's settling out like a littleย ย 
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ืœืš ืืช ื”ืงืจืžื” ื”ื ื”ื“ืจืช ืฉืื ื—ื ื• ืจื•ืฆื™ื ืžืืกืคืจืกื• ื”ื’ื•ืŸ ื”ื™ื ืžืชื™ื™ืฆื‘ืช ื›ืžื•
07:36
Guinness there all right so here he's talkingย  about like the cream of the espresso so it'sย ย 
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ื’ื™ื ืก ืงื˜ื ื” ืฉื ื‘ืกื“ืจ, ืื– ื”ื ื” ื”ื•ื ืžื“ื‘ืจ ืขืœื™ื• ื›ืžื• ื”ืฉืžื ืช ืฉืœ ืืกืคืจืกื• ืื– ื–ื”
07:42
still you know water coming through the coffeeย  filter and now we're starting to get the you knowย ย 
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ืขื“ื™ื™ืŸ ืืชื” ื™ื•ื“ืข ืฉื”ืžื™ื ื ื›ื ืกื™ื ื“ืจืš ืžืกื ืŸ ื”ืงืคื”ย  ื•ืขื›ืฉื™ื• ืื ื—ื ื• ืžืชื—ื™ืœื™ื ืœื”ื‘ื™ืŸ
07:46
the complexity and it's trying to settle insideย  these little glasses here so he's talking aboutย ย 
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ืืช ื”ืžื•ืจื›ื‘ื•ืช ื•ื–ื” ืžื ืกื” ืœื”ืชื™ื™ืฉื‘ ื‘ืชื•ืš ื”ื›ื•ืกื•ืช ื”ืงื˜ื ื•ืช ื”ืืœื” ื›ืืŸ ืื– ื”ื•ื ืžื“ื‘ืจ ืขืœ
07:51
how it looks almost like a Guinness so this isย  a dark beer that often when you pour it it's gotย ย 
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ืื™ืš ื–ื” ื ืจืื” ื›ืžืขื˜ ื›ืžื• ื’ื™ื ืก ืื– ื–ื” ื‘ื™ืจื” ื›ื”ื” ืฉืœืขืชื™ื ืงืจื•ื‘ื•ืช ื›ืฉืžื•ื–ื’ื™ื ืื•ืชื” ื™ืฉ ืœื”
07:57
that kind of head to it this is where the bubblesย  are on top and then you've got the thicker beer onย ย 
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ื›ื–ื” ืจืืฉ ื–ื” ื”ืžืงื•ื ืฉื‘ื• ื”ื‘ื•ืขื•ืช ื ืžืฆืื•ืช ืœืžืขืœื” ื•ืื– ื™ืฉ ืœืš ืืช ื”ื‘ื™ืจื” ื”ืขื‘ื” ื™ื•ืชืจ ื‘
08:01
the bottom and if we stop that there you see it'sย  still settling out giving this a great espressoย ย 
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ื”ืชื—ืชื™ืช ื•ืื ื ืขืฆื•ืจ ืืช ื–ื” ืฉื ืืชื” ืจื•ืื” ืฉื”ื™ื ืขื“ื™ื™ืŸ ืžืชื™ื™ืฆื‘ืช ืœืชืช ืืช ื–ื” ืืกืคืจืกื• ื ื”ื“ืจ
08:07
as simple as that really good espresso nice Cremaย  enjoy all right pretty easy so this was a shorterย ย 
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ืคืฉื•ื˜ ื›ืžื• ื”ืืกืคืจืกื• ื”ื˜ื•ื‘ ื”ื–ื” ืžืžืฉ ื ื—ืžื“ ืงืจืžื” ืชื”ื ื• ื‘ืกื“ืจ ื“ื™ ืงืœ ืื– ื–ื” ื”ื™ื” ืกืจื˜ื•ืŸย ย  ืงืฆืจ ื™ื•ืชืจ
08:15
video and we'll move on to the next one but payย  attention uh you'll notice that often when you youย ย 
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ื•ื ืขื‘ื•ืจ ืœืกืจื˜ื•ืŸ ื”ื‘ื ืื‘ืœ ืฉื™ืžื• ืœื‘ย ืืชื” ืชืฉื™ื ืœื‘ ืฉืœืขืชื™ื ืงืจื•ื‘ื•ืช ื›ืฉืืชื”
08:21
see some vocabulary or you hear something you'reย  just building uh kind of exposure to it and as youย ย 
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ืชืจืื” ืื•ืฆืจ ืžื™ืœื™ื ืื• ืฉืืชื” ืฉื•ืžืข ืžืฉื”ื• ืฉืืชื” ืจืง ื‘ื•ื ื” ืœื• ืกื•ื’ ืฉืœ ื—ืฉื™ืคื” ืืœื™ื• ื•ื›ืฉืชืชื—ื™ืœ
08:28
start looking for those same words again in theย  next videos we'll look at we're trying to buildย ย 
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ืœื—ืคืฉ ืฉื•ื‘ ืืช ืื•ืชืŸ ืžื™ืœื™ื ื‘ืกืจื˜ื•ื ื™ื ื”ื‘ืื™ื ืฉื ืกืชื›ืœ ืขืœื™ื”ื, ืื ื—ื ื• ืžื ืกื™ื ืœื‘ื ื•ืชย ย  ืืช
08:33
your understanding uh to the level of awarenessย  and as you hear this vocabulary enough timesย ย 
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ื”ื”ื‘ื ื” ืฉืœืš ืื” ืœืจืžื” ืฉืœ ืžื•ื“ืขื•ืช ื•ื›ืฉืืชื” ืฉื•ืžืข ืืช ืื•ืฆืจ ื”ืžื™ืœื™ื ื”ื–ื” ืžืกืคื™ืง ืคืขืžื™ื
08:38
you'll be prepared for the really the uh like theย  language patterns is the best way to express itย ย 
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ืืชื” ืชื”ื™ื” ืžื•ื›ืŸ ืœื›ืš ืฉื‘ืืžืช ื“ืคื•ืกื™ ื”ืฉืคื” ื”ื ื”ื“ืจืš ื”ื˜ื•ื‘ื” ื‘ื™ื•ืชืจ ืœื‘ื˜ื ืืช ื–ื”
08:43
but you know what people are going to do and youย  know the vocabulary they're going to use when theyย ย 
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ืื‘ืœ ืืชื” ื™ื•ื“ืข ืžื” ืื ืฉื™ื ื”ื•ืœื›ื™ื ืœืขืฉื•ืช ื•ืืชื” ื™ื•ื“ืข ืืช ืื•ืฆืจ ื”ืžื™ืœื™ื ืฉื”ื ื”ื•ืœื›ื™ื ืœื”ืฉืชืžืฉ ื‘ื”ื ื›ืฉื”ื
08:48
say it so let's check out the next video let'sย  see what we have here this is again how to makeย ย 
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ืื•ืžืจื™ื ืืช ื–ื” ืื– ื‘ื•ื ื ืจืื” ืืช ื”ืกืจื˜ื•ืŸ ื”ื‘ื ื‘ื•ื ื ืจืื” ืžื” ื™ืฉ ืœื ื• ื›ืืŸ ื–ื” ืฉื•ื‘ ืื™ืš ืžื›ื™ื ื™ื
08:54
an espresso at Toby's estate Barista and so thisย  is actually a school where it's trying to teachย ย 
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ืืกืคืจืกื• ื‘ืื—ื•ื–ื” ืฉืœ ื˜ื•ื‘ื™ ื‘ืืจื™ืกื˜ื” ื•ื›ืš ื–ื” ื‘ืขืฆื ื‘ื™ืช ืกืคืจ ืฉื‘ื• ื”ื•ื ืžื ืกื” ืœืœืžื“
09:02
people how to make espresso so let's see whatย  we've got here hi I'm Tom from Thai Biz estateย ย 
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ืื ืฉื™ื ืื™ืš ืœื”ื›ื™ืŸ ืืกืคืจืกื• ืื– ื‘ื•ืื• ื ืจืื” ืžื” ื”ื’ืขื ื• ืœืคื” ื”ื™ื™, ืื ื™ ื˜ื•ื ืžืื—ื•ื–ืช ืชืื™ ื‘ื™ื–
09:07
the senior China here at our espresso school todayย  I'm going to show you how to make an espressoย ย 
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ื”ื‘ื›ื™ืจื” ื‘ืกื™ืŸ ื›ืืŸ ื‘ื‘ื™ืช ื”ืกืคืจ ืœืืกืคืจืกื• ืฉืœื ื• ื”ื™ื•ื ืื ื™ ื”ื•ืœืš ืœื”ืจืื•ืช ืœื›ื ืื™ืš ืžื›ื™ื ื™ื ืืกืคืจืกื•
09:13
in Italy espresso is a way of life espresso isย  literally the Italian word which means quicklyย ย 
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ื‘ืื™ื˜ืœื™ื” ืืกืคืจืกื• ื”ื•ื ื“ืจืš ื—ื™ื™ื ืืกืคืจืกื• ื”ื™ื ืžืžืฉ ื”ืžื™ืœื” ื”ืื™ื˜ืœืงื™ืช ืืฉืจ ืคื™ืจื•ืฉื• ื‘ืžื”ื™ืจื•ืช
09:18
fantastic so he talked about uh very good at theย  beginning that this is a way of life so espressoย ย 
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ืคื ื˜ื–ื™ื•ืช ื˜ื™ืง ืื– ื”ื•ื ื“ื™ื‘ืจ ืขืœ ืื” ืžืื•ื“ ื‘ื”ืชื—ืœื” ืฉื–ื” ื“ืจืš ื—ื™ื™ื ืื– ืืกืคืจืกื•
09:25
is a way of life it talks about it's reallyย  important to the culture or to the group ofย ย 
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ื”ื•ื ื“ืจืš ื—ื™ื™ื ืฉื”ื™ื ืžื“ื‘ืจืช ืขืœื™ื” ื–ื” ืžืžืฉ ื—ืฉื•ื‘ ืœืชืจื‘ื•ืช ืื• ืœืงื‘ื•ืฆืช
09:29
people or something like that so you might haveย  something like everybody goes to the pub on aย ย 
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ืื ืฉื™ื ืื• ืžืฉื”ื• ื›ื–ื” ืื– ืื•ืœื™ ื™ืฉ ืœืš ืžืฉื”ื• ื›ืžื• ื›ื•ืœื ื”ื•ืœื›ื™ื ืœืคืื‘ ื‘ื™ื•ื
09:36
Friday night in some small town it's a way ofย  life for people it's a way of life and also heย ย 
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ืฉื™ืฉื™ ื‘ืขืจื‘ ื‘ืื™ื–ื• ืขื™ืจ ืงื˜ื ื” ื–ื” ื“ืจืš ื—ื™ื™ื ืœืื ืฉื™ื ื–ื” ื“ืจืš ื—ื™ื™ื ื•ื’ื ื”ื•ื
09:41
uses the word literally or literally literally soย  this is where we're talking about like it's likeย ย 
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ืžืฉืชืžืฉ ื‘ืžื™ืœื” ืคืฉื•ื˜ื• ื›ืžืฉืžืขื• ืื• ืคืฉื•ื˜ื• ื›ืžืฉืžืขื• ืื– ื–ื” ื”ืžืงื•ื ืฉื‘ื• ืื ื—ื ื• ืžื“ื‘ืจื™ื ื›ืื™ืœื• ื–ื” ื›ืžื•
09:48
actually the the way of describing something likeย  it's literally a hundred degrees in this room soย ย 
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ื‘ืขืฆื ื“ืจืš ืœืชืืจ ืžืฉื”ื• ื›ืžื• ื–ื” ืžืžืฉ ืžืื” ืžืขืœื•ืช ื‘ื—ื“ืจ ื”ื–ื” ืื–
09:54
in that in that sense like if it actually is 100ย  degrees in this room then that's how we would useย ย 
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ื‘ืžื•ื‘ืŸ ื”ื–ื” ื›ืื™ืœื• ืื ื–ื” ื‘ืืžืช 100 ืžืขืœื•ืช ื‘ื—ื“ืจ ื”ื–ื” ืื– ื›ื›ื” ื”ื™ื™ื ื• ืžืฉืชืžืฉื™ื
10:00
literally correctly often we'll hear people youย  using literally incorrectly uh when they meanย ย 
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ืคืฉื•ื˜ื• ื›ืžืฉืžืขื• ื ื›ื•ืŸ ืœืขืชื™ื ืงืจื•ื‘ื•ืช, ืื ื—ื ื• ื ืฉืžืข ืื ืฉื™ื ืฉืืชื” ืžืฉืชืžืฉ ื‘ื”ื ื‘ืฆื•ืจื” ืœื ื ื›ื•ื ื”, ืื” ื›ืืฉืจ ื”ื ืžืชื›ื•ื•ืŸ
10:05
something is like wow it's like it it's it'sย  literally a thousand degrees in this room whenย ย 
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ืžืฉื”ื• ื”ื•ื ื›ืžื• ื•ื•ืื• ื–ื” ื›ืžื• ื–ื” ื–ื” ืžืžืฉ ืืœืฃ ืžืขืœื•ืช ื‘ื—ื“ืจ ื”ื–ื” ื›ืฉ
10:10
it's actually not so pay attention for this uhย  this is one time where natives will even be usingย ย 
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ื–ื” ื‘ืขืฆื ืœื ื›ืœ ื›ืš ืฉื™ื ืœื‘ ืœื–ื” ืื” ื–ื• ืคืขื ืื—ืช ืฉื‘ื” ื™ืœื™ื“ื™ื ืืคื™ืœื• ื™ืฉืชืžืฉื•ย ย  ื‘ืื•ืฆืจ
10:16
vocabulary incorrectly but it's used so commonlyย  this way that well just lots of people have beenย ย 
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ื”ืžื™ืœื™ื ื‘ืฆื•ืจื” ืฉื’ื•ื™ื” ืื‘ืœ ื ืขืฉื” ื‘ื• ืฉื™ืžื•ืฉ ื›ื” ื ืคื•ืฅ ื›ื›ื” ืฉืคืฉื•ื˜ ื”ืจื‘ื” ืื ืฉื™ืย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย  fyrir
10:21
using it let's this is an espresso machine butย  espresso is also a drink espresso is the basisย ย 
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vir ืœื• for fรถr for fรถrhand daarvoor . ื‘ื•ื ื–ื• ืžื›ื•ื ืช ืืกืคืจืกื• ืื‘ืœ ืืกืคืจืกื• ื”ื•ื ื’ื ืžืฉืงื” ืืกืคืจืกื• ื”ื•ื ื”ื‘ืกื™ืก
10:28
for all the other drinks that you may be familiarย  with cafe latte flat white cappuccino macchiatoย ย 
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ืœื›ืœ ืฉืืจ ื”ืžืฉืงืื•ืช ืฉืื•ืœื™ ืืชื” ืžื›ื™ืจ
10:35
Etc to be able to prepare all these drinksย  properly you need to really Master the espressoย ย 
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ื•ื›ื•' ื›ื“ื™ ืฉืชื•ื›ืœ ืœื”ื›ื™ืŸ ืืช ื›ืœ ื”ืžืฉืงืื•ืช ื”ืืœื” ื›ืžื• ืฉืฆืจื™ืš, ืืชื” ืฆืจื™ืš ื‘ืืžืช ืœืฉืœื•ื˜ ื‘ืืกืคืจืกื•
10:41
so I'm going to take you through a step-by-stepย  demonstration of how to achieve this and I'llย ย 
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ืื– ืื ื™ ื”ื•ืœืš ืœืงื—ืช ืื•ืชืš ื“ืจืš ื”ื“ื’ืžื” ืฉืœื‘ ืื—ืจ ืฉืœื‘ ืฉืœ ืื™ืš ืœื”ืฉื™ื’ ืืช ื–ื” ื•ืื ื™
10:47
just take it from there one of the most importantย  starting points when you're making any coffee isย ย 
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ืคืฉื•ื˜ ืืงื— ืืช ื–ื” ืžืฉื ืื—ื“ ืžื” ื ืงื•ื“ื•ืช ื”ื”ืชื—ืœื” ื”ื—ืฉื•ื‘ื•ืช ื‘ื™ื•ืชืจ ื›ืฉืืชื” ืžื›ื™ืŸ ืงืคื” ื”ื™ืย ย ืฉื”ื›ื•ืกื•ืช
10:52
that your cups are warm now you would assume thatย  they would be warm enough for them sitting up onย ย 
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ืฉืœืš ื—ืžื•ืช ืขื›ืฉื™ื•, ื”ื™ื™ืช ืžื ื™ื— ืฉื”ืŸ ื™ื”ื™ื• ื—ืžื•ืช ืžืกืคื™ืง ื‘ืฉื‘ื™ืœ ืฉื”ื ื™ื•ืฉื‘ื™ื ืขืœย ย  ืขืœ
10:56
top of the espresso machine but to me this oneย  feels like it's not quite warm enough so I'm justย ย 
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ื’ื‘ื™ ืžื›ื•ื ืช ื”ืืกืคืจืกื•, ืื‘ืœ ืœื™ ื–ื” ืžืจื’ื™ืฉ ื›ืื™ืœื• ื”ื•ื ืœื ืžืกืคื™ืง ื—ื ืื– ืื ื™ ืจืง
11:02
going to add a little bit of hot water to it justย  to retain its temperature to improve the overallย ย 
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ื”ื•ืœืš ืœื”ื•ืกื™ืฃ ืœื• ืžืขื˜ ืžื™ื ื—ืžื™ื ืจืง ื›ื“ื™ ืœืฉืžื•ืจ ืขืœ ื”ื˜ืžืคืจื˜ื•ืจื” ืฉืœื• ื›ื“ื™ ืœืฉืคืจ ืืช
11:07
flavor and experience of the drink secondlyย  release the group handle Purge it straight awayย ย 
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ื”ื˜ืขื ื•ื”ื—ื•ื•ื™ื” ื”ื›ืœืœื™ืช ืฉืœ ื”ืžืฉืงื”. ืฉื ื™ืช ืฉื—ืจืจ ืืช ื”ื™ื“ื™ืช ื”ืงื‘ื•ืฆืชื™ืช ื˜ื”ืจ ืื•ืชื• ืžื™ื“
11:15
to purge something this means to to get rid ofย  everything that's inside of that thing so weย ย 
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ื›ื“ื™ ืœื˜ื”ืจ ืžืฉื”ื• ื–ื” ืื•ืžืจ ื›ื“ื™ ืœื”ื™ืคื˜ืจ ืžื›ืœ ืžื” ืฉื™ืฉ ื‘ืชื•ืš ื”ื“ื‘ืจ ื”ื–ื” ื›ื“ื™
11:20
might Purge you know you just maybe got someย  water or something inside the machine and heย ย 
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ืฉื ื•ื›ืœ ืœื˜ื”ืจ. ืืชื” ื™ื•ื“ืข ืฉืื•ืœื™ ื™ืฉ ืœืš ืงืฆืช ืžื™ื ืื• ืžืฉื”ื• ื‘ืชื•ืš ื”ืžื›ื•ื ื” ื•ื”ื•ื
11:25
wants to get rid of all that so he might Purgeย  that knockout the spent grounds another wordย ย 
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ืจื•ืฆื” ืœื”ื™ืคื˜ืจ ืžื›ืœ ื–ื” ื›ื“ื™ ืฉื™ื•ื›ืœ ืœื˜ื”ืจ ืืช ื”ืฉื˜ื— ื”ืžื•ืฉืงืข ืขื•ื“ ืžื™ืœื”
11:32
here spent the spent ground so he's knockingย  out the spent grounds and this in this he'sย ย 
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ื›ืืŸ ื‘ื™ืœื” ืืช ื‘ื™ืœื” ื˜ื—ื•ืŸ ืื– ื”ื•ื ื“ื•ืคืงย  ืืช ื”ื˜ื—ื•ืŸ ืฉื‘ื–ื‘ื– ื•ื‘ื–ื” ื”ื•ื
11:38
actually physically using the phrasal verb toย  knock something out like by knocking so hittingย ย 
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ื‘ืขืฆื ืžืฉืชืžืฉ ืคื™ื–ื™ืช ื”ืคื•ืขืœ ื”ื‘ื™ื˜ื•ื™ ื›ื“ื™ ืœื“ืคื•ืง ืžืฉื”ื• ื›ืžื• ืขืœ ื™ื“ื™ ื“ืคื™ืงื” ืื– ืžื›ื”
11:43
something like that so he's hitting the filterย  and then the coffee grounds are coming out so theย ย 
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ืžืฉื”ื• ื›ื–ื” ืื– ื”ื•ื ืžื›ื” ื‘ืžืกื ืŸ ื•ืื– ื˜ื—ื•ืŸ ื”ืงืคื” ื™ื•ืฆื ื”ื—ื•ืฆื” ืื–
11:48
spent ground so spent meaning you've already usedย  them just like money you spent get the handle Wipeย ย 
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ื‘ื™ืœื” ื”ื˜ื—ื•ืŸ ื›ืš ื‘ื™ืœื” ื›ืœื•ืžืจ ื›ื‘ืจ ื”ืฉืชืžืฉืช ื‘ื”ื ื‘ื“ื™ื•ืง ื›ืžื• ื›ืกืฃ ืฉื”ื•ืฆืืช ืงื‘ืœ ืืช ื”ื™ื“ื™ืช ื ื’ื‘ ืืช
11:55
Out the handle now this is very important can't beย  understated you need to clean every single time aย ย 
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ื”ื™ื“ื™ืช ืขื›ืฉื™ื• ื–ื” ืžืื•ื“ ื—ืฉื•ื‘. ืื™ ืืคืฉืจ ืœื”ืžืขื™ื˜ ื‘ืœืฉื•ืŸ ื”ืžืขื˜ื” ืฉืืชื” ืฆืจื™ืš ืœื ืงื•ืช ื‘ื›ืœ ืคืขื
12:01
dry cloth is adequate over time you will get aย  bit of a build up so you might want to wash outย ย 
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ืฉืžื˜ืœื™ืช ื™ื‘ืฉื” ืžืกืคื™ืงื” ืœืื•ืจืš ื–ืžืŸ ืชืงื‘ืœ ืงืฆืช ื”ืฆื˜ื‘ืจื•ืช ื›ืš ืฉืื•ืœื™ ืชืจืฆื” ืœืฉื˜ื•ืฃ ืืช
12:07
spent oils there on the bottom over time you willย  get a bit of a build up so build up if you thinkย ย 
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ื”ืฉืžื ื™ื ื”ืžื•ืฉืงืขื™ื ืฉื ื‘ืชื—ืชื™ืช ืขื ื”ื–ืžืŸ, ืืชื” ืชืงื‘ืœ ืžืขื˜ ื”ืฆื˜ื‘ืจื•ืช, ืื– ืชืฆื˜ื‘ืจ ืื ืืชื” ื—ื•ืฉื‘
12:14
about using a coffee filter and you don't clean itย  over time even if you wipe it a little bit it willย ย 
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ืขืœ ืฉื™ืžื•ืฉ ื‘ืžืกื ืŸ ืงืคื” ื•ืœื ืžื ืงื” ืื•ืชื• ืขื ื”ื–ืžืŸ ื’ื ืื ืชื ื’ื‘ ืื•ืชื• ืงืฆืช, ื–ื”
12:20
still build up over time layers of coffee or otherย  things you don't want in there it's very importantย ย 
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ืขื“ื™ื™ืŸ ื™ืฆื˜ื‘ืจ ืขื ื”ื–ืžืŸ ืฉื›ื‘ื•ืช ืฉืœ ืงืคื” ืื• ื“ื‘ืจื™ื ืื—ืจื™ื ืฉืืชื” ืœื ืจื•ืฆื” ืฉื ื–ื” ืžืื•ื“ ื—ืฉื•ื‘
12:26
that the handle is dry then I'm ready to dose nowย  this is an electronic automatic Dosa but it alsoย ย 
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ืฉื”ื™ื“ื™ืช ื™ื‘ืฉื” ืื– ืื ื™ ืžื•ื›ืŸ ืœืžื ื•ืช ืขื›ืฉื™ื• ื–ื” ืืœืงื˜ืจื•ื ื™ ื“ื•ืกื” ืื•ื˜ื•ืžื˜ื™ืช ืื‘ืœ
12:35
has a manual function I like to dose manually Iย  feel it gives me more control over everything thatย ย 
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ื™ืฉ ืœื• ื’ืย ย  ืคื•ื ืงืฆื™ื” ื™ื“ื ื™ืช ืฉืื ื™ ืื•ื”ื‘ ืœืžื ื•ืช ื™ื“ื ื™ืช ืื ื™ ืžืจื’ื™ืฉ ืฉื–ื” ื ื•ืชืŸ ืœื™ ื™ื•ืชืจ ืฉืœื™ื˜ื” ืขืœ ื›ืœ ืžื”
12:40
I'm doing now this was interesting hearing him useย  the word dose for this so I was not expecting thatย ย 
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ืื ื™ ืขื•ืฉื” ืขื›ืฉื™ื• ื–ื” ื”ื™ื” ืžืขื ื™ื™ืŸ ืœืฉืžื•ืข ืื•ืชื• ืžืฉืชืžืฉย  ื‘ืžื™ืœื” ืžื™ื ื•ืŸ ื‘ืฉื‘ื™ืœ ื–ื” ืื– ืœื ืฆื™ืคื™ืชื™
12:46
word so usually a dose means like like if you'reย  going to take a dose of medicine so my dose forย ย 
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ืœืžื™ืœื” ื”ื–ื• ืื– ื‘ื“ืจืš ื›ืœืœ ื”ืžื™ื ื•ืŸ ืื•ืžืจ ื›ืื™ืœื• ืื ืืชื” ื”ื•ืœืš ืœืงื—ืช ืžื ื” ืฉืœ ืชืจื•ืคื” ืื– ื”ืžื™ื ื•ืŸ ืฉืœื™
12:52
today is two pills or I have to drink I don't knowย  two cups of something but in here is is using itย ย 
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ืœื”ื™ื•ื ื”ื•ื ืฉื ื™ ื›ื“ื•ืจื™ื ืื• ืฉืื ื™ ืฆืจื™ืš ืœืฉืชื•ืช ืื ื™ ืœื ื™ื•ื“ืข ืฉืชื™ ื›ื•ืกื•ืช ืฉืœ ืžืฉื”ื• ืื‘ืœ ื›ืืŸ ื”ื•ื ืžืฉืชืžืฉ ื‘ื•
12:58
in the same way but I didn't I wasn't expectingย  this vocabulary for talking about making coffeeย ย 
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ื‘ืื•ืชื• ืื•ืคืŸ ืื‘ืœ ืื ื™ ืœื ืฆื™ืคื™ืชื™ย  ืœืื•ืฆืจ ื”ืžื™ืœื™ื ื”ื–ื” ื›ื“ื™ ืœื“ื‘ืจ ืขืœ ื”ื›ื ืช ืงืคื”
13:03
to have a dose of something grind the coffeeย  now what I've done is make a little Moundย ย 
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ื›ื“ื™ ืœืงื‘ืœ ืžื ื” ืฉืœ ืžืฉื”ื• ืœื˜ื—ื•ืŸ ืืช ื”ืงืคื” ืขื›ืฉื™ื• ืžื” ืฉืขืฉื™ืชื™ ื–ื” ืœื”ื›ื™ืŸ ืชืœื•ืœื™ืช ืงื˜ื ื”
13:10
and I'm going to tap it two times tapping justย  settles the coffee down spreads it around aย ย 
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ื•ืื ื™ ื”ื•ืœืš ืœื”ืงื™ืฉ ืขืœื™ื• ืคืขืžื™ื™ื ื”ืงืฉื” ืจืง ืžืกื“ืจืช ืืช ื”ืงืคื” ืœืžื˜ื” ืžืคื–ืจ ืืช ื–ื”
13:17
little bit and I can see from looking closelyย  that there's a few gaps on the edges thereย ย 
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ืงืฆืช ื•ืื ื™ ื™ื›ื•ืœ ืœืจืื•ืช ืžื”ืกืชื›ืœื•ืช ืžืงืจื•ื‘ ืฉื™ืฉ ื›ืžื” ืจื•ื•ื—ื™ื ื‘ืงืฆื•ื•ืช ืฉื
13:21
so I'm just going to dose up a little bitย  more now you may get a bit of spillageย ย 
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ืื– ืื ื™ ืจืง ื”ื•ืœืš ืœื”ื’ื“ื™ืœ ืขื•ื“ ืงืฆืช ืขื›ืฉื™ื• ืืชื” ืขืœื•ืœ ืœืงื‘ืœ ืงืฆืช ืฉืคื™ื›ื”
13:28
but what I'm doing here is what we callย  distribution spread those grounds aroundย ย 
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ืื‘ืœ ืžื” ืฉืื ื™ ืขื•ืฉื” ื›ืืŸ ื–ื” ืžื” ืฉืื ื—ื ื• ืงื•ืจืื™ื ื”ืคืฆื” ืœืคื–ืจ ืืช ื”ืฉื˜ื— ื”ื–ื” ืกื‘ื™ื‘
13:33
nice and evenly there might be a little bit leftย  over that's okay sweep it off with a slight curveย ย 
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ื™ืคื” ื•ืฉื•ื•ื” ืฉื ื™ื›ื•ืœ ืœื”ื™ื•ืช ืฉื ืฉืืจ ืงืฆืช ื–ื” ื‘ืกื“ืจ ืชื˜ืื˜ื ืืช ื–ื” ืขื ืขืงื•ืžื” ืงืœื”
13:41
now notice what he's talking about here andย  these phrasal verbs and other Expressionsย ย 
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ืขื›ืฉื™ื• ืฉื™ืžื• ืœื‘ ืขืœ ืžื” ื”ื•ื ืžื“ื‘ืจ ื›ืืŸ ื• ื”ืคืขืœื™ื ื”ื‘ื™ื˜ื•ื™ื™ื™ื ื”ืืœื” ื•ื‘ื™ื˜ื•ื™ื™ื ืื—ืจื™ื
13:45
he's using are really great so you can payย  attention to what he's physically doing asย ย 
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ืฉื”ื•ื ืžืฉืชืžืฉ ื‘ื• ื”ื ืžืžืฉ ืžืขื•ืœื™ื ื›ื“ื™ ืฉืชื•ื›ืœื• ืœืฉื™ื ืœื‘ ืœืžื” ืฉื”ื•ื ืขื•ืฉื” ืคื™ื–ื™ืช ื‘ื–ืžืŸ
13:49
he's doing it so he talks about spreadingย  around or settling down so if we take youย ย 
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ืฉื”ื•ื ืขื•ืฉื” ืืช ื–ื” ื”ื•ื ืžื“ื‘ืจ ืขืœ ืœื”ืชืคืฉื˜ ืื• ืœื”ืชืžืงื ืื– ืื ื ื™ืงื— ืื•ืชืš
13:56
know a bag or a coffee something like thatย  and we shake it then usually like the theย ย 
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ืžื›ื™ืจ ืฉืงื™ืช ืื• ืงืคื” ืžืฉื”ื• ื›ื–ื” ื•ืื ื—ื ื• ืžื ืขืจื™ื ืื•ืชื• ืื– ื‘ื“ืจืš ื›ืœืœ ื›ืื™ืœื•
14:01
coffee will settle down to the bottom so he'sย  trying to again fill this little filter withย ย 
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ื”ืงืคื” ื™ืชื™ื™ืฆื‘ ืœืชื—ืชื™ืช ืื– ื”ื•ื ืžื ืกื” ืฉื•ื‘ ืœืžืœื ืืช ื”ืคื™ืœื˜ืจ ื”ืงื˜ืŸ ื”ื–ื” ืขื
14:06
a lot of coffee and make sure he can pressย  all that down which you'll see in a momentย ย 
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ื”ืจื‘ื” ืฉืœ ืงืคื” ื•ืœื•ื•ื“ื ืฉื”ื•ื ื™ื›ื•ืœ ืœืœื—ื•ืฅย  ืขืœ ื›ืœ ืžื” ืฉืืชื” ืชืจืื” ืขื•ื“ ืจื’ืข
14:10
tamping well there goes that tamping word againย  so again when I'm watching these two I didn'tย ย 
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ืžื—ื‘ื˜ ื˜ื•ื‘, ืื– ืฉื•ื‘ ื”ืžื™ืœื” ื”ืžื—ื‘ื˜ืช ื”ื–ื• ืื– ืฉื•ื‘ ื›ืฉืื ื™ ืฆื•ืคื” ื‘ืฉื ื™ื™ื ื”ืืœื” ืœื
14:16
know anything about tamping espresso before Iย  watch it but now here it is again tamping it downย ย 
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ื™ื“ืขืชื™ ืฉื•ื ื“ื‘ืจ ืขืœ ื˜ื‘ื™ืขืช ืืกืคืจืกื• ืœืคื ื™ ืฉืฆืคื™ืชื™ ื–ื” ืื‘ืœ ืขื›ืฉื™ื• ื”ื ื” ื”ื•ื ืฉื•ื‘ ื“ื•ื—ืฃ ืื•ืชื•
14:22
nice and gentle you don't need to add a lot ofย  pressure to it it needs to be even and it needsย ย 
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ื ื—ืžื“ ื•ืขื“ื™ืŸ ืืชื” ืœื ืฆืจื™ืš ืœื”ื•ืกื™ืฃ ืขืœื™ื• ื”ืจื‘ื”ย  ืœื—ืฅ ื”ื•ื ืฆืจื™ืš ืœื”ื™ื•ืช ืื—ื™ื“ ื•ื”ื•ื ืฆืจื™ืš
14:27
to be level there may be some coffee left on theย  edge wipe off the lugs wipe off Purge Purge againย ย 
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ืœื”ื™ื•ืช ืžืคื•ืœืก ืื•ืœื™ ื ืฉืืจ ืงืฆืช ืงืคื” ืขืœ ื”ืงืฆื” ื ื’ื‘ ืืช ื”ื–ื™ื–ื™ื ืœืžื—ื•ืง ืืช Purge Purge ืฉื•ื‘
14:37
lock the handle in pop it in so just like justย  like the last guy talking about popping somethingย ย 
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ืœื ืขื•ืœ ืืช ื”ื™ื“ื™ืช ืœื”ื›ื ื™ืก ืื•ืชื” ืคื ื™ืžื”, ื›ืš ืฉื‘ื“ื™ื•ืง ื›ืžื• ืฉื”ื‘ื—ื•ืจ ื”ืื—ืจื•ืŸ ืžื“ื‘ืจ ืขืœ ืœืงืคื•ืฅ ืžืฉื”ื•
14:43
in there he's using the exact same expressionย  to pop something in isn't that interesting soย ย 
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ืฉื ื”ื•ื ืžืฉืชืžืฉ ื‘ื“ื™ื•ืง ื‘ืื•ืชื• ื‘ื™ื˜ื•ื™ ื›ื“ื™ ืœื”ื›ื ื™ืก ืžืฉื”ื• ืคื ื™ืžื” ืœื ื›ืœ ื›ืš ืžืขื ื™ื™ืŸ ืื–
14:48
what you'll notice when you're doing uh this kindย  of learning is you will see some things that thatย ย 
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ืžื” ืฉืชื‘ื—ื™ืŸ ื›ืฉืชืจืื” ืื ืืชื” ืขื•ืฉื” ืืช ื”ืกื•ื’ ื”ื–ื” ืฉืœ ืœืžื™ื“ื” ื–ื” ืืชื” ืชืจืื” ื›ืžื” ื“ื‘ืจื™ื ืฉื›ื•ืœื
14:53
everybody uses or some things that maybe a lotย  of people use or some things that are even justย ย 
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ืžืฉืชืžืฉื™ื ื‘ื”ื ืื• ื›ืžื” ื“ื‘ืจื™ื ืฉืื•ืœื™ ื”ืจื‘ื” ืื ืฉื™ื ืžืฉืชืžืฉื™ื ื‘ื”ื ืื• ื›ืžื” ื“ื‘ืจื™ื ืฉื”ื ืืคื™ืœื• ืจืง
14:58
particular to that person so it's almost like likeย  a bell curve of the kind of vocabulary you wouldย ย 
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ืกืคืฆื™ืคื™ื™ื ืœืื•ืชื• ืื“ื ืื– ื–ื” ื›ืžืขื˜ ื›ืžื• ืขืงื•ืžืช ืคืขืžื•ืŸ ืžื”ืกื•ื’ ืฉืœ ืื•ืฆืจ ื”ืžื™ืœื™ื ืฉืืชื”ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย ย  voor fyrir fรถr ืœื• for fรถr
15:04
use and so what's important about learning thisย  way or one of the many things that are importantย ย 
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15:09
about this learning or this way of learning isย  that you might not use all of that vocabularyย ย 
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forhand for for for for for for for for
15:15
yourself you might focus on the things that areย  used mostly but you will be much more preparedย ย 
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forskjelendeย  ืื• ืื‘ืœ ืืชื” ืชื”ื™ื” ื”ืจื‘ื” ื™ื•ืชืจ ืžื•ื›ืŸ
15:20
for other things used in conversations that youย  might not use so again great way to do naturallyย ย 
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ืœื“ื‘ืจื™ื ืื—ืจื™ื ืฉื‘ื”ื ื ืขืฉื” ืฉื™ืžื•ืฉ ื‘ืฉื™ื—ื•ืช ืฉืื•ืœื™ ืœื ืชืฉืชืžืฉ ื‘ื”ื ืื– ืฉื•ื‘ ื“ืจืš ืžืฆื•ื™ื ืช ืœืขืฉื•ืช
15:26
varied review and a great reason to do it turnย  it on straight away straight away quickly youย ย 
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ืกืงื™ืจื” ืžื’ื•ื•ื ืช ื•ืกื™ื‘ื” ืžืฆื•ื™ื ืช ืœืขืฉื•ืช ืืช ื–ื” ื”ืคืขืœย  ืืช ื–ื” ืžื™ื“ ืžื™ื™ื“ ืžื”ืจ
15:32
may have anywhere from eight possibly up to 15ย  seconds pre-infusion time this is another goodย ย 
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ื™ื™ืชื›ืŸ ืฉื™ื”ื™ื” ืœืš ื‘ื›ืœ ืžืงื•ื ืžืฉืžื•ื ื” ืขื“ 15 ืฉื ื™ื•ืช ื–ืžืŸ ืœืคื ื™ ื—ืœื™ื˜ื” ื–ื” ืขื•ื“
15:39
expression here you might have anywhere from hereย  to there so he's talking about how much time itย ย 
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ื‘ื™ื˜ื•ื™ ื˜ื•ื‘ ื›ืืŸ ืื•ืœื™ ื™ืฉ ืœืš ืžืคื” ืœืฉื ืื– ื”ื•ื ืžื“ื‘ืจ ืขืœ ื›ืžื” ื–ืžืŸ
15:45
takes for the infusion how much time it takes forย  the really the water to go through the coffee butย ย 
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ืœื•ืงื— ืœื—ืœื™ื˜ื” ื›ืžื” ื–ืžืŸ ืœื•ืงื— ืขื“ ืฉื”ืžื™ื ื‘ืืžืช ื™ืขื‘ืจื• ื“ืจืš ื”ืงืคื” ืื‘ืœ
15:50
this is a really good expression you can use uhย  like I'm coming to your house I could be there uhย ย 
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ื–ื” ื‘ื™ื˜ื•ื™ ืžืžืฉ ื˜ื•ื‘ ืฉืืชื” ื™ื›ื•ืœ ืœื”ืฉืชืžืฉ ื‘ื• ืื” ื›ืื™ืœื• ืื ื™ ื‘ื ืืœื™ื›ื ื”ื‘ื™ืชื” ืื ื™ ื™ื›ื•ืœ ืœื”ื™ื•ืช ืฉื ืื”
15:56
anytime between two and three or anywhere betweenย  two and three and even if I'm talking about time Iย ย 
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ื‘ื›ืœ ื–ืžืŸ ื‘ื™ืŸ ืฉืชื™ื™ื ืœืฉืœื•ืฉ ืื• ื‘ื›ืœ ืžืงื•ื ื‘ื™ืŸ ืฉืชื™ื™ื ืœืฉืœื•ืฉ ื•ื’ื ืื ืื ื™ ืžื“ื‘ืจ ืขืœ ื–ืžืŸ ืื ื™
16:03
can use anywhere this is when the water soaks intoย  the coffee the coffee is absorbing the water theย ย 
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ื™ื›ื•ืœ ืœื”ืฉืชืžืฉ ื‘ื›ืœ ืžืงื•ื ื–ื” ื›ืืฉืจ ื”ืžื™ื ื ืกืคื’ื™ื ื‘ืงืคื” ื”ืงืคื” ืกื•ืคื’ ืืช ื”ืžื™ื
16:10
oils are starting to move around pre-saturationsย  happening but from there on in with the nakedย ย 
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ื”ืฉืžื ื™ื ืžืชื—ื™ืœื™ื ืœื”ืกืชื•ื‘ื‘ ืœืคื ื™ ื”ืจื•ื•ื™ื” ืื‘ืœ ืžืฉื ื•ื”ืœืื” ืคื ื™ืžื” ืขื
16:17
group handle you get these drips start aroundย  the center sorry start around the edge and windย ย 
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ื”ื™ื“ื™ืช ื”ืขื™ืจื•ืžื”ย ย  ืฉืœ ื”ืงื‘ื•ืฆื” ืืชื” ืžืงื‘ืœ ืืช ื”ื˜ืคื˜ื•ืคื™ื ื”ืืœื” ืžืชื—ื™ืœื™ื ืกื‘ื™ื‘ ื”ืžืจื›ื– ืกืœื™ื—ื” ืชืชื—ื™ืœ ืžื”ืงืฆื” ื•ืชืชืงื“ื
16:22
up in the middle now notice here when he correctedย  himself again natives aren't always you know maybeย ย 
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ื‘ืืžืฆืข ืขื›ืฉื™ื• ืฉื™ื ืœื‘ ื›ืืŸ ื›ืฉื”ื•ื ืชื™ืงืŸ ืืช ืขืฆืžื• ืฉื•ื‘ ื™ืœื™ื“ื™ื ืœื ืชืžื™ื“ ืืชื” ื™ื•ื“ืข ืื•ืœื™
16:28
they want to say something different or they'reย  explaining something and then they think oh here'sย ย 
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ื”ื ืจื•ืฆื™ื ืœื”ื’ื™ื“ ืžืฉื”ื• ืื—ืจ ืื• ืฉื”ื ืžืกื‘ื™ืจื™ื ืžืฉื”ื• ื•ืื– ื”ื ื—ื•ืฉื‘ื™ื ืื” ื”ื ื”
16:32
a better way or I misspoke he put a sorry inย  there so he's saying well the you know theย ย 
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ื“ืจืš ื˜ื•ื‘ื” ื™ื•ืชืจ ืื• ืฉืื ื™ ืฉื’ื•ื™ ื”ื•ื ืฉื ืกืœื™ื—ื” ืื– ื”ื•ื ืื•ืžืจ ื˜ื•ื‘ ืฉืืชื” ื™ื•ื“ืข ืฉื”
16:38
water is going around the center oh I mean likeย  sorry the water is going around the edges so he'sย ย 
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ื”ืžื™ื ืžืกืชื•ื‘ื‘ื™ื ื‘ืžืจื›ื– ืื”, ืื ื™ ืžืชื›ื•ื•ืŸ ื›ืื™ืœื• ืžืฆื˜ืขืจ ืฉื”ืžื™ื ืžืกืชื•ื‘ื‘ื™ื ื‘ืงืฆื•ื•ืช ืื– ื”ื•ื
16:44
trying to explain something this is a great wayย  you can just use the word sorry in a conversationย ย 
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ืžื ืกื” ืœื”ืกื‘ื™ืจ ืžืฉื”ื•. ื–ื• ื“ืจืš ืžืฆื•ื™ื ืช ืืชื” ื™ื›ื•ืœ ืคืฉื•ื˜ ืœื”ืฉืชืžืฉ ื‘ืžื™ืœื” ืกืœื™ื—ื” ื‘ืฉื™ื—ื”
16:49
like that when you're talking about one thing andย  you maybe made a mistake or you're switching toย ย 
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ื›ื–ื• ื›ืฉืืชื” ืžื“ื‘ืจ ืขืœ ื“ื‘ืจ ืื—ื“ ื•ืื•ืœื™ ืขืฉื™ืช ื˜ืขื•ืช ืื• ืฉืืชื” ืขื•ื‘ืจ ืœ
16:53
something else evening up to a nice even pour whatย  I'm looking for is the color change in the coffeeย ย 
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ืžืฉื”ื• ืื—ืจ ื‘ืขืจื‘ ืขื“ ืœืžื–ื™ื’ื” ื ื—ืžื“ื”. ืžื” ืฉืื ื™ ืžื—ืคืฉ ื–ื” ืฉื™ื ื•ื™ ื”ืฆื‘ืข ื‘ืงืคื”
17:01
and a change in the thickness of the liquidย ย 
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ื• ืฉื™ื ื•ื™ ื‘ืขื•ื‘ื™ ืฉืœ ื”ื ื•ื–ืœ
17:05
can take around about 35 seconds but we don't likeย  to worry so much about time or measure it's reallyย ย 
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ื™ื›ื•ืœ ืœืงื—ืช ื‘ืขืจืš 35 ืฉื ื™ื•ืช ืื‘ืœ ืื ื—ื ื• ืœื ืื•ื”ื‘ื™ื ืœื“ืื•ื’ ื›ืœ ื›ืš ืœื’ื‘ื™ ื–ืžืŸ ืื• ืœืžื“ื•ื“, ื–ื” ื‘ืืžืช
17:11
just a feel thing place it now right here he saysย  we don't like to worry about that now usually thisย ย 
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ืจืง ืขื ื™ื™ืŸ ืฉืœ ืชื—ื•ืฉื” ืžื ื™ื—ื™ื ืืช ื–ื” ืขื›ืฉื™ื• ื›ืืŸ ื”ื•ื ืื•ืžืจ ืื ื—ื ื• ืœื ืื•ื”ื‘ื™ื ืœื“ืื•ื’ ืœื’ื‘ื™ ื–ื” ืขื›ืฉื™ื• ื‘ื“ืจืš ื›ืœืœ ื–ื”
17:17
means like he's talking about it could be peopleย  in general or in his case since this is a schoolย ย 
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ืื•ืžืจ ื›ืื™ืœื• ื”ื•ื ืžื“ื‘ืจ ืขืœ ื–ื” ื™ื›ื•ืœ ืœื”ื™ื•ืช ืื ืฉื™ื ื‘ืื•ืคืŸ ื›ืœืœื™ ืื• ื‘ืžืงืจื” ืฉืœื• ืžื›ื™ื•ื•ืŸ ืฉื–ื” ื‘ื™ืช ืกืคืจ
17:23
it means like at our school maybe we don't careย  so much about that but you'll hear people usingย ย 
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ื–ื” ืื•ืžืจ ืฉื‘ื‘ื™ืช ื”ืกืคืจ ืฉืœื ื• ืื•ืœื™ ืœื ืื›ืคืช ืœื ื• ื›ืœ ื›ืš ืžื–ื” ืื‘ืœ ืชืฉืžืข ืื ืฉื™ื ืฉืžืฉืชืžืฉื™ื
17:28
the language in this way talking about we like toย  do something or whatever even if you're talkingย ย 
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ื‘ืฉืคื” ื‘ืฆื•ืจื” ื”ื–ื• ืžื“ื‘ืจื™ื ืขืœ ืื ื—ื ื• ืื•ื”ื‘ื™ื ืœืขืฉื•ืช ืžืฉื”ื• ืื• ืžื” ืฉืœื ื™ื”ื™ื”, ื’ื ืื ืืชื” ืžื“ื‘ืจ
17:33
about yourself it just makes the language aย  little bit softer on your saucer with a spoonย ย 
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ืขืœ ืขืฆืžืš, ื–ื” ืจืง ื”ื•ืคืš ืืช ื”ืฉืคื” ืงืฆืช ื™ื•ืชืจ ืจื›ื” ืขืœ ื”ืฆืœื•ื—ื™ืช ืฉืœืš ืขื ื›ืคื™ืช
17:39
and it's ready to go and look at that so alreadyย  we've gone through two videos pretty quickly againย ย 
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ื•ื”ื™ื ืžื•ื›ื ื” ืœืœื›ืช ื•ืœื”ืกืชื›ืœ ืขืœ ื–ื” ืื– ื›ื‘ืจ ืขื‘ืจื ื• ืขืœ ืฉื ื™ ืกืจื˜ื•ื ื™ื ื“ื™ ืžื”ืจ ืฉื•ื‘
17:45
you will find the links for these videos in theย  description below this video uh so you can goย ย 
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ืชืžืฆื ืืช ื”ืงื™ืฉื•ืจื™ื ืœืกืจื˜ื•ื ื™ื ื”ืืœื” ื‘ ืชื™ืื•ืจ ืžืชื—ืช ืœืกืจื˜ื•ืŸ ื”ื–ื”, ืื– ืืชื” ื™ื›ื•ืœ ืœืœื›ืช
17:50
and watch all of them and I recommend maybe watchย  them a couple of times each time you will learn aย ย 
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ื•ืœืฆืคื•ืช ื‘ื›ื•ืœื ื•ืื ื™ ืžืžืœื™ืฅ ืื•ืœื™ ืœืฆืคื•ืช ื‘ื”ื ื›ืžื” ืคืขืžื™ื ื‘ื›ืœ ืคืขื ืชืœืžื“
17:55
little bit more so let's see what we have hereย  so this one is again a slightly different thingย ย 
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ืงืฆืช ื™ื•ืชืจ ืื– ื‘ื•ืื• ื ืจืื” ืžื” ื™ืฉ ืœื ื• ื”ื ื” ืื– ื–ื” ืฉื•ื‘ ืžืฉื”ื• ืงืฆืช ืฉื•ื ื”
18:02
so this is a home Barista Academy welcome toย  the gaja home Barista Academy we would like toย ย 
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ืื– ื–ื” ื‘ื™ืช ื‘ืืจื™ืกื˜ื” ืืงื“ืžื™ื™ืช ื‘ืจื•ื›ื™ื ื”ื‘ืื™ื ืœย  ื‘ื™ืช gaja Barista Academy ื‘ืจืฆื•ื ื ื•
18:09
share with you the secrets of traditional coffeeย  Specialties to relive every day at home with theย ย 
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ืœื—ืœื•ืง ืื™ืชื›ื ืืช ืกื•ื“ื•ืช ื”ืงืคื” ื”ืžืกื•ืจืชื™ ื”ืชืžื—ื•ื™ื•ืช ืœื—ื™ื•ืช ืžื—ื“ืฉ ื›ืœ ื™ื•ื ื‘ื‘ื™ืช ืขื
18:14
Baristas rituals now one thing I'll begin with uhย  you know this is slightly different from a schoolย ย 
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ื‘ืจื™ืกื˜ื” ื˜ืงืกื™ื ืขื›ืฉื™ื• ื“ื‘ืจ ืื—ื“ ืื ื™ ืืชื—ื™ืœ ืื™ืชื• ืื” ืืชื” ื™ื•ื“ืข ืฉื–ื” ืงืฆืช ืฉื•ื ื” ืžื‘ืชื™ ืกืคืจ
18:21
talking about this this is obviously a corporateย  video so a company is producing this to show youย ย 
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ืฉืžื“ื‘ืจื™ื ืขืœ ื–ื” ื–ื” ื‘ืจื•ืจ ืฉื–ื” ืกืจื˜ื•ืŸย  ืชืื’ื™ื“ื™ ืื– ื—ื‘ืจื” ืžืคื™ืงื” ืืช ื–ื” ื›ื“ื™ ืœื”ืจืื•ืช ืœืš
18:26
what the product is how to use it and so they'reย  using slightly different language than a regularย ย 
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ืžื” ื”ืžื•ืฆืจ ืื™ืš ืœื”ืฉืชืžืฉ ื‘ื• ื•ื›ืš ื”ื ืžืฉืชืžืฉ ื‘ืฉืคื” ืงืฆืช ืฉื•ื ื” ืžื–ื• ืฉืื“ื ืจื’ื™ืœ
18:32
person might use when they're just talking aboutย  making espresso so one thing you'll you may haveย ย 
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ืขืฉื•ื™ ืœื”ืฉืชืžืฉ ื‘ื• ื›ืฉื”ื•ื ืจืง ืžื“ื‘ืจ ืขืœ ื”ื›ื ืช ืืกืคืจืกื• ืื– ื“ื‘ืจ ืื—ื“ ืฉืื•ืœื™
18:38
heard already is talking about the ritual ofย  making coffee so it's almost like a like aย ย 
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ื›ื‘ืจ ืฉืžืขืชื ื”ื•ื ืžื“ื‘ืจ ืขืœ ื”ื˜ืงืก ืฉืœ ื”ื›ื ืช ืงืคื” ืื– ื–ื” ื›ืžืขื˜ ื›ืžื•
18:44
religious thing like wow there's a ritual youย  know every day you wake up and you you makeย ย 
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ืžืฉื”ื• ื“ืชื™ ื›ืžื• ื•ื•ืื• ื™ืฉ ื˜ืงืก ืฉืืชื” ืžื›ื™ืจ ื‘ื›ืœ ื™ื•ื ืฉืืชื” ืžืชืขื•ืจืจ ื•ืืชื” ืืชื” ืžื›ื™ืŸย ย  ืืช
18:48
your coffee and here's how the special way youย  make it so ritual makes it sound like a muchย ย 
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ื”ืงืคื” ืฉืœืš ื•ื”ื ื” ื”ื“ืจืš ื”ืžื™ื•ื—ื“ืช ืฉืืชื” ืžื›ื™ืŸ ืื•ืชื• ื›ืœ ื›ืš ื˜ืงืกื™ืช ื’ื•ืจืžืช ืœื–ื” ืœื”ื™ืฉืžืข ื›ืžื•
18:54
more amazing thing we start with the Italianย  espresso with Crema naturale you don't needย ย 
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ื“ื‘ืจ ื”ืจื‘ื” ื™ื•ืชืจ ืžื“ื”ื™ื. ืื ื—ื ื• ืžืชื—ื™ืœื™ื ืขื ืืกืคืจืกื• ืื™ื˜ืœืงื™ ืขื Crema naturale ืฉืืชื” ืœื ืฆืจื™ืš
18:59
to be a professional Barista to make a perfectย  Italian espresso everyone can learn let's do itย ย 
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ืœื”ื™ื•ืช ื‘ืจื™ืกื˜ื” ืžืงืฆื•ืขื™ ื›ื“ื™ ืœื”ื›ื™ืŸ ืืกืคืจืกื• ืื™ื˜ืœืงื™ ืžื•ืฉืœื ืฉื›ื•ืœื ื™ื›ื•ืœื™ื ืœืœืžื•ื“ ื‘ื•ื ื ืขืฉื” ืืช ื–ื”
19:07
you need the right equipment your favoriteย  blend a little study patience and practiceย ย 
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ืืชื” ืฆืจื™ืš ืืช ื”ืฆื™ื•ื“ ื”ื ื›ื•ืŸ ื”ืื”ื•ื‘ ืขืœื™ืš ืœืฉืœื‘ ืงืฆืช ืกื‘ืœื ื•ืช ื•ืชืจื’ื•ืœ
19:15
is an espresso machine for home use but withย  specific professional features such as the Brewingย ย 
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ื”ื™ื ืžื›ื•ื ืช ืืกืคืจืกื• ืœืฉื™ืžื•ืฉ ื‘ื™ืชื™ ืื‘ืœ ืขื ืžืืคื™ื™ื ื™ื ืžืงืฆื•ืขื™ื™ื ืกืคืฆื™ืคื™ื™ื ื›ื’ื•ืŸ
19:22
group and filter holder the solenoid valve theย  steam wand and an exclusive set of three filtersย ย 
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ืงื‘ื•ืฆืช Brewingย ย  ื•ืžื—ื–ื™ืง ืžืกื ืŸ ืฉืกืชื•ื ื”ืกื•ืœื ื•ืื™ื“ ืฉืจื‘ื™ื˜ ื”ืงื™ื˜ื•ืจ ื•ืกื˜ ื‘ืœืขื“ื™ ืฉืœ ืฉืœื•ืฉื” ืžืกื ื ื™ื
19:29
one pressurized filter for one or two cups oneย  cup traditional filter for ground coffee and podย ย 
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ืžืกื ืŸ ื‘ืœื—ืฅ ืื—ื“ ืœื›ื•ืก ืื—ืช ืื• ืฉืชื™ื™ื ืžืกื ืŸ ื›ื•ืก ืื—ืช ืžืกื•ืจืชื™ืช ืœืงืคื” ื˜ื—ื•ืŸ ื•ืชืจืžื™ืœ
19:36
2 cups traditional filter for ground coffee blendย  is a personal choice we suggest that you use freshย ย 
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2 ื›ื•ืกื•ืช ืžืกื ืŸ ืžืกื•ืจืชื™ ืœืชืขืจื•ื‘ืช ืงืคื” ื˜ื—ื•ืŸ ื‘ื—ื™ืจื” ืื™ืฉื™ืช ืื ื• ืžืžืœื™ืฆื™ื ืœื”ืฉืชืžืฉ
19:44
coffee beans to grind in the moment grinding isย  fundamental to get the best in-cup result if itย ย 
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ื‘ืคื•ืœื™ ืงืคื” ื˜ืจื™ื™ื ืœื˜ื—ื™ื ื” ื‘ืจื’ืข ื”ื˜ื—ื™ื ื” ื”ื™ื ื‘ืกื™ืกื™ืช ื›ื“ื™ ืœืงื‘ืœ ืืช ื”ืชื•ืฆืื” ื”ื˜ื•ื‘ื” ื‘ื™ื•ืชืจ ื‘ื›ื•ืก ืื
19:51
is too coarse the water flows rapidly through itย  and the espresso is watery if it is too fine theย ย 
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ื”ื™ืย ย  ื’ืกื” ืžื“ื™ ื”ืžื™ื ื–ื•ืจืžื™ื ื“ืจื›ื• ื‘ืžื”ื™ืจื•ืช ื•ื”ืืกืคืจืกื• ืžื™ืžื™ ืื ื”ื•ื ื“ืง ืžื“ื™
19:58
space among coffee particle shrinks and thereย  could be an over extraction or difficulties inย ย 
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ื‘ืฉื˜ื—ย ย  ื‘ื™ืŸ ื—ืœืงื™ืงื™ ืงืคื” ืžืชื›ื•ื•ืฆื™ื ื•ื™ื›ื•ืœ ืœื”ื™ื•ืช ืฉ- ืžื™ืฆื•ื™ ื™ืชืจ ืื• ืงืฉื™ื™ื
20:04
extraction again we're hearing that about theย  grind the kind of grind from course where it'sย ย 
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ื‘ืžื™ืฆื•ื™ ืฉื•ื‘ ืื ื—ื ื• ืฉื•ืžืขื™ื ืฉื‘ืงืฉืจ ืœื˜ื—ื™ื ื” ืืช ืกื•ื’ ื”ื˜ื—ื™ื ื” ืžื”ืงื•ืจืก ืฉื‘ื• ื”ื™ื ื ืžืฆืืช
20:10
you can actually see the examples of it in thisย  video so they really want to help you understandย ย 
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ืืชื” ืžืžืฉ ื™ื›ื•ืœ ืœืจืื•ืช ืืช ื”ื“ื•ื’ืžืื•ืช ืฉืœื• ื‘ืกืจื˜ื•ืŸย  ื”ื–ื” ืื– ื”ื ื‘ืืžืช ืจื•ืฆื™ื ืœืขื–ื•ืจ ืœืš ืœื”ื‘ื™ืŸ
20:14
okay we want it like we want the coffee beingย  that thick rather than this thick but the wayย ย 
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ื‘ืกื“ืจ ืื ื—ื ื• ืจื•ืฆื™ื ืืช ื–ื” ื›ืžื• ืฉืื ื—ื ื• ืจื•ืฆื™ื ืฉื”ืงืคื” ื™ื”ื™ื”ย  ื›ืœ ื›ืš ืกืžื™ืš ื•ืœื ื›ืœ ื›ืš ืกืžื™ืš, ืื‘ืœ ืื™ืš
20:20
we talk about that is coarse meaning it's aย  little bit thicker and then we've got fineย ย 
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ืฉืื ื—ื ื• ืžื“ื‘ืจื™ื ืขืœ ื–ื” ื”ื•ื ื’ืก ื›ืœื•ืžืจ ื–ื” ืงืฆืช ืœื hicker ื•ืื– ื™ืฉ ืœื ื• ื‘ืกื“ืจ
20:24
where it's very tiny like a tiny grain of sandย  almost like powder that's the right grind sizeย ย 
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ืฉื‘ื• ื”ื•ื ื–ืขื™ืจ ืžืื•ื“ ื›ืžื• ื’ืจื’ืจ ื—ื•ืœ ื–ืขื™ืจ ื›ืžืขื˜ ื›ืžื• ืื‘ืงื” ื‘ื’ื•ื“ืœ ื”ื˜ื—ื™ื ื” ื”ื ื›ื•ืŸ
20:33
now we are ready to prepare a traditional espressoย  Italiano with gaja classic place the filter holderย ย 
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ืขื›ืฉื™ื• ืื ื—ื ื• ืžื•ื›ื ื™ื ืœื”ื›ื™ืŸ ืืกืคืจืกื• ืžืกื•ืจืชื™ ืื™ื˜ืœื™ืื ื• ืขื ื’ืื’'ื” ืงืœืืกื™ืช. ื”ื ื™ื—ื• ืืช ืžื—ื–ื™ืง ื”ืžืกื ืŸ
20:40
in the group now notice what he did there again aย  regular everyday casual person might say like popย ย 
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ื‘ืงื‘ื•ืฆื” ืขื›ืฉื™ื• ืฉื™ืžื• ืœื‘ ืžื” ื”ื•ื ื”ืื ืฉื ืฉื•ื‘ ืื“ื ืžื–ื“ืžืŸ ืจื’ื™ืœ ื™ื›ื•ืœ ืœื•ืžืจ ื›ืžื• ืคื•ืค
20:46
in the the filter or whatever like we saw in theย  previous two videos but here he's talking aboutย ย 
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ื‘ืคื™ืœื˜ืจ ืื• ื›ืœ ื“ื‘ืจ ื›ืžื• ืฉืจืื™ื ื• ื‘ืฉื ื™ ื”ืกืจื˜ื•ื ื™ื ื”ืงื•ื“ืžื™ื ืื‘ืœ ื›ืืŸ ื”ื•ื ืžื“ื‘ืจ ืขืœ
20:50
place it in there so again this is a slightlyย  more maybe classy or educated or a little bit moreย ย 
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ืฉื ืืช ื–ื” ืฉื ืื– ืฉื•ื‘ ื–ื” ืงืฆืช ื™ื•ืชืจ ืื•ืœื™ ืงืœืืกื™ ืื• ืžืฉื›ื™ืœ ืื• ืงืฆืช ื™ื•ืชืจ
20:57
formal way of describing something because this isย  again it's a it's a corporate video and switch theย ย 
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ื“ืจืš ืจืฉืžื™ืช ืœืชืืจ ืžืฉื”ื• ื›ื™ ื–ื” ืฉื•ื‘ ื–ื” ืกืจื˜ื•ืŸ ืชืื’ื™ื“ื™ ื•ื”ืคืขืœ ืืช
21:03
machine on when the machine is ready the coffeeย  temperature light is steady now we suggest youย ย 
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ื”ืžื›ื•ื ื” ื›ืฉื”ืžื›ื•ื ื” ืžื•ื›ื ื” ื ื•ืจื™ืช ื˜ืžืคืจื˜ื•ืจืช ื”ืงืคื” ืงื‘ื•ืขื” ืขื›ืฉื™ื• ืื ื—ื ื• ืžืฆื™ืขื™ื ืœืš
21:10
dispense with a bit of water all right now weย  just talked about now we suggest you dispenseย ย 
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ืœื•ื•ืชืจ ืขืœ ืžืขื˜ ืžื™ื ื‘ืกื“ืจ ืขื›ืฉื™ื•, ื“ื™ื‘ืจื ื• ืขืœื™ื• ืขื›ืฉื™ื• ืื ื• ืžืฆื™ืขื™ื ืœืš ืœื•ื•ืชืจ
21:16
or dispense with a bit of water you remember theย  word that the previous guy used talking about thisย ย 
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ืื• ืœื•ื•ืชืจ ืขืœ ืžืขื˜ ืžื™ื ืืชื” ื–ื•ื›ืจ ืืช ื”ืžื™ืœื” ืฉื”ื‘ื—ื•ืจ ื”ืงื•ื“ื ื”ืฉืชืžืฉ ื‘ื” ื“ื™ื‘ืจ ืขืœ ื–ื”
21:23
Purge so we're going to purge some of the waterย  remember that even in Native conversations peopleย ย 
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ื˜ื™ื”ื•ืจ ืื– ืื ื—ื ื• ื”ื•ืœื›ื™ื ืœื˜ื”ืจ ื—ืœืง ืžื”ืžื™ื ื–ื›ื•ืจ ืืช ื–ื” ืืคื™ืœื• ื‘ืฉื™ื—ื•ืช ื™ืœื™ื“ื™ื ืื ืฉื™ื
21:29
will use different ways of describing thingsย  and this is why naturally varied review isย ย 
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ื™ืฉืชืžืฉื• ื‘ื“ืจื›ื™ื ืฉื•ื ื•ืช ืœืชื™ืื•ืจ ื“ื‘ืจื™ื ื•ื–ื• ื”ืกื™ื‘ื” ืฉืกืงื™ืจื” ืžื’ื•ื•ื ืช ื‘ืื•ืคืŸ ื˜ื‘ืขื™ ื”ื™ื
21:33
so important so rather than trying to learn likeย  one way of doing something which usually happensย ย 
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ื›ืœ ื›ืš ื—ืฉื•ื‘ื”, ื•ืœื›ืŸ ื‘ืžืงื•ื ืœื ืกื•ืช ืœืœืžื•ื“ ื›ืžื• ื“ืจืš ืื—ืช ืœืขืฉื•ืช ืžืฉื”ื• ืฉื‘ื“ืจืš ื›ืœืœ ืงื•ืจื”
21:39
when you translate from one language into Englishย  you actually want to see lots of different peopleย ย 
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ื›ืฉืืชื” ืžืชืจื’ื ืžืฉืคื” ืื—ืช ืœืื ื’ืœื™ืช ืืชื” ื‘ืืžืช ืจื•ืฆื” ืœืจืื•ืช ื”ืจื‘ื” ืื ืฉื™ื ืฉื•ื ื™ื
21:44
talking about things like this so we can seeย  how one guy says pop in and another guy saysย ย 
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ืžื“ื‘ืจื™ื ืขืœ ื“ื‘ืจื™ื ื›ืืœื” ื›ื“ื™ ืฉื ื•ื›ืœ ืœืจืื•ืช ืื™ืš ื‘ื—ื•ืจ ืื—ื“ ืื•ืžืจ ืชืงืคื•ืฅ ื•ื‘ื—ื•ืจ ืื—ืจ ืื•ืžืจ
21:49
Place one woman says you should Purge the waterย  and another person says you should like expelย ย 
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ืฉื™ื ืื™ืฉื” ืื—ืช ืื•ืžืจืช ืฉืืชื” ืฆืจื™ืš ืœื˜ื”ืจ ืืช ื”ืžื™ื ื•ืื“ื ืื—ืจ ืื•ืžืจ ืฉืืชื” ืฆืจื™ืš ืœื’ืจืฉ
21:57
the water something like that then remove theย  filter holder and fill it with ground coffee
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ืืช ื”ืžื™ื ืžืฉื”ื• ื›ื–ื” ื•ืื– ื”ืกืจ ืืช ื”ืžืกื ืŸ ืžื—ื–ื™ืง ื•ืชืžืœื ืื•ืชื• ื‘ืงืคื” ื˜ื—ื•ืŸ
22:10
all right now you can probably imagineย  what's coming next again I'm trying toย ย 
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ื‘ืกื“ืจ ืขื›ืฉื™ื• ืืชื” ื‘ื˜ื— ื™ื›ื•ืœ ืœื“ืžื™ื™ืŸ ืžื” ื™ืงืจื” ืฉื•ื‘.
22:13
help you think more like a native speakerย  so we've got our coffee filter the littleย ย 
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22:17
holder and then we've got some coffee we justย  put the grounds in it so the coffee groundsย ย 
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ืื ื—ื ื• ืคืฉื•ื˜ ืฉืžื™ื ื‘ื• ืืช ื”ื˜ื—ื•ืŸ ื›ื“ื™ ืฉืฉื˜ื—ื™ ื”ืงืคื”ย ย ื™ื•ื›ื ืกื•
22:23
are being put in there what are we going toย  do next do you remember the word for thatย ย 
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ืœืฉื ืžื” ืื ื—ื ื• ื”ื•ืœื›ื™ื ืœืขืฉื•ืชย ื”ืื ืืชื” ื–ื•ื›ืจ ืืช ื”ืžื™ืœื” ืœืจืžื” ื”ื–ื•,
22:27
level the coffee slightly beaten the filter holderย  then temp the coffee using the dedicated tamperย ย 
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ื”ืงืคื” ืžืขื˜ ืžื•ื›ื” ืžื—ื–ื™ืง ื”ืžืกื ืŸ ื•ืื– ื˜ืžืคืจ ืืช ื”ืงืคื” ื‘ืืžืฆืขื•ืช ื”ื˜ืžืคืจ ื”ื™ื™ืขื•ื“ื™
22:34
there you go Tamp the coffee using the dedicatedย  tamper so some things again it's going to be theย ย 
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ื”ื ื” ืชื“ื‘ื™ืง ืืช ื”ืงืคื” ื‘ืืžืฆืขื•ืช ื”ื˜ืžืคืจย  ื”ื™ื™ืขื•ื“ื™, ื›ืš ืฉืขื•ื“ ื›ืžื” ื“ื‘ืจื™ื ื–ื” ื™ื”ื™ื”
22:40
same for all of these things and part of thisย  is it's a really interesting thing about humanย ย 
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ืื•ืชื• ื“ื‘ืจ ืขื‘ื•ืจ ื›ืœ ื”ื“ื‘ืจื™ื ื”ืืœื” ื•ื—ืœืง ืžื–ื” ื–ื” ื“ื‘ืจ ืžืื•ื“ ืžืขื ื™ื™ืŸ
22:45
psychology and language as well so the more youย  have something like like a specialized thing likeย ย 
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ื‘ืคืกื™ื›ื•ืœื•ื’ื™ื”ย ย  ืฉืœ ืื ื•ืฉื™ืช ื’ื ืฉืคื”, ื›ืš ืฉื›ื›ืœ ืฉื™ืฉ ืœืš ืžืฉื”ื• ื›ืžื• ื“ื‘ืจ ืžื™ื•ื—ื“ ื›ืžื•
22:51
making espresso that develops its own vocabularyย  and so people who know how to talk about thatย ย 
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ืœื”ื›ื™ืŸ ืืกืคืจืกื• ืฉืžืคืชื— ืื•ืฆืจ ืžื™ืœื™ื ืžืฉืœื• ื•ื›ืš ืื ืฉื™ื ืฉื™ื•ื“ืขื™ื ืื™ืš ืœื“ื‘ืจ ืขืœ ื–ื”
22:57
become part of the in-group of that vocabulary soย  I might say oh look he's like pushing the coffeeย ย 
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ื”ื•ืคื›ื™ื ืœื—ืœืง ืžื”ืงื‘ื•ืฆื” ื”ืคื ื™ืžื™ืช ืฉืœ ืื•ืฆืจ ื”ืžื™ืœื™ื ื”ื–ื” ืื– ืื ื™ ื™ื›ื•ืœ ืœื”ื’ื™ื“ ืื•ื™ ืชืจืื” ื”ื•ื ื›ื–ื” ื“ื•ื—ืฃ ืืช ื”ืงืคื”
23:03
down and and like an experienced professionalย  would say no no we're tamping it down and evenย ย 
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ืœืžื˜ื” ื•ื›ืžื• ืื™ืฉ ืžืงืฆื•ืข ืžื ื•ืกื” ื”ื™ื” ืื•ืžืจ ืœื ืœื ืื ื—ื ื• ื“ื•ื—ืงื™ื ืื•ืชื• ื•ืืคื™ืœื•
23:08
though it's basically the same thing this is theย  vocabulary used by the in-group of something likeย ย 
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ืœืžืจื•ืช ืฉื–ื” ื‘ืขืฆื ืื•ืชื• ื“ื‘ืจ, ื–ื”ื• ืื•ืฆืจ ื”ืžื™ืœื™ื ืฉืžืฉืชืžืฉื™ื ื‘ื• ื‘ืงื‘ื•ืฆื” ืฉืœ ืžืฉื”ื•
23:13
that and the more you pay attention the more youย  learn from those people the more you will learnย ย 
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ื›ื–ื” ื•ื›ื›ืœ ืฉืชืฉื™ื ืœื‘ ื™ื•ืชืจ ืชืœืžื“ื• ืžื”ืื ืฉื™ื ื”ืืœื” ื›ื›ืœ ืฉืชืœืžื“ื• ื™ื•ืชืจ
23:18
that same vocabulary so again this is theย  difference between learning like a studentย ย 
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ืืช ืื•ืชื• ืื•ืฆืจ ืžื™ืœื™ื ืื– ืฉื•ื‘ ื–ื” ื”ื”ื‘ื“ืœ ื‘ื™ืŸ ืœืžื™ื“ื” ื›ืžื• ืชืœืžื™ื“
23:22
and learning like a native pressing it evenly toย  obtain a well-leveled and flat surface any coffeeย ย 
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ืœื‘ื™ืŸ ืœืžื™ื“ื” ื›ืžื• ื™ืœื™ื“ ื”ืœื•ื—ืฅ ืขืœื™ื• ื‘ืื•ืคืŸ ืฉื•ื•ื”. o ืœื”ืฉื™ื’ ืžืฉื˜ื— ืžืคื•ืœืก ื•ืฉื˜ื•ื— ื”ื™ื˜ื‘
23:30
residues from the edge of the filter holder shouldย  be removed before locking it on the Brewing groupย ย 
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ื™ืฉ ืœื”ืกื™ืจ ืฉืืจื™ื•ืช ืงืคื”ย ย  ืžื”ืงืฆื” ืฉืœ ืžื—ื–ื™ืง ื”ืžืกื ืŸ ืœืคื ื™ ืฉื ื•ืขืœื™ื ืื•ืชื• ืขืœ ืงื‘ื•ืฆืช ื”ื‘ื™ืฉื•ืœ
23:35
now another great word here residue the residueย  of the vocabulary or the residue of the coffeeย ย 
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ืขื›ืฉื™ื• ืขื•ื“ ืžื™ืœื” ืžืฆื•ื™ื ืช ื›ืืŸ ืฉืืจื™ื•ืช ืฉืœ ืื•ืฆืจ ื”ืžื™ืœื™ื ืื• ืฉืืจื™ื•ืช ื”ืงืคื”
23:41
I should say it just means like any littleย  bit of coffee that's still stuck on thereย ย 
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ืื ื™ ืฆืจื™ืš ืœื•ืžืจ ืืช ื–ื” ืคืฉื•ื˜ ืื•ืžืจ ื›ืžื• ื›ืœ ืžืขื˜ ืงืคื” ืฉืขื“ื™ื™ืŸ ืชืงื•ืข ืฉื
23:47
usually residue we will have that for coffee is aย  good example but you might have I don't know likeย ย 
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ื‘ื“ืจืš ื›ืœืœ ืฉืืจื™ื•ืช ื™ื”ื™ื• ืœื ื• ืฉืขื‘ื•ืจ ืงืคื” ื”ื•ื ื“ื•ื’ืžื” ื˜ื•ื‘ื” ืื‘ืœ ืื•ืœื™ ื™ืฉ ืœืš ืื ื™ ืœื ื™ื•ื“ืข ื›ืื™ืœื•
23:52
I drink something and leave a little bit leftย  somewhere or I'm cleaning something and there'sย ย 
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ืื ื™ ืฉื•ืชื” ืžืฉื”ื• ื•ืžืฉืื™ืจ ืงืฆืช ื ืฉืืจ ืื™ืคืฉื”ื• ืื• ืฉืื ื™ ืžื ืงื” ืžืฉื”ื• ื•ื™ืฉ
23:57
a little stain somewhere there's a little bit ofย  residue of something insert the filter holder intoย ย 
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ื›ืชื ืงื˜ืŸ ืื™ืคืฉื”ื• ื™ืฉ ืžืขื˜ ืฉืืจื™ื•ืช ืฉืœ ืžืฉื”ื• ื”ื›ื ืก ืืช ืžื—ื–ื™ืง ื”ืžืกื ืŸ ืœืชื•ืš
24:02
the Brew unit filter holder handle another way toย  express put something in there Place something inย ย 
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ื™ื“ื™ืช ืžื—ื–ื™ืง ื”ืžืกื ืŸ ืฉืœ ื™ื—ื™ื“ืช ื”ื‘ื™ืฉื•ืœ ื“ืจืš ืื—ืจืช ืœื”ื‘ื™ืข ืฉื ืžืฉื”ื• ื”ื›ื ืก ืžืฉื”ื•
24:09
there pop it in or insert must be perpendicular toย  the machine or slightly tilted towards the rightย ย 
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ืฉื ื”ื›ื ืก ืื•ืชื• ืคื ื™ืžื” ืื• ืฉื”ื›ื ื™ืกื” ื—ื™ื™ื‘ืช ืœื”ื™ื•ืช ื‘ื ื™ืฆื‘ ืœืžื›ืฉื™ืจ ืื• ืžื•ื˜ื” ืžืขื˜ ื™ืžื™ื ื”
24:17
the Brewing of a traditional Italianย  espresso takes between 25 and 30 secondsย ย 
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ื‘ื™ืฉื•ืœ ืืกืคืจืกื• ืื™ื˜ืœืงื™ ืžืกื•ืจืชื™ ืœื•ืงื— ื‘ื™ืŸ 25 ืœ-30 ืฉื ื™ื•ืช
24:23
the espresso should flow from the machineย  there's again that usage of between thisย ย 
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ื”ืืกืคืจืกื• ืืžื•ืจ ืœื–ืจื•ื ืžื”ืžื›ื•ื ื” ืฉื•ื‘ ื™ืฉ ืืช ื–ื” ืืจื”"ื‘ ื‘ื™ืŸ
24:28
amount of time in that amount of time so it canย  take anywhere from 20 seconds to 30 seconds orย ย 
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ื›ืžื•ืช ื”ื–ืžืŸ ื”ื–ื• ื‘ืคืจืง ื”ื–ืžืŸ ื”ื–ื”, ื›ืš ืฉื–ื” ื™ื›ื•ืœ ืœื”ื™ืžืฉืš ื‘ื™ืŸ 20 ืฉื ื™ื•ืช ืœ-30 ืฉื ื™ื•ืช ืื•
24:35
it might take or it might go from 20 secondsย  to 30 seconds again there are different waysย ย 
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ื–ื” ืขืœื•ืœ ืœืงื—ืช ืื• ืฉื–ื” ืขืฉื•ื™ ืœืขื‘ื•ืจ ืž-20 ืฉื ื™ื•ืช ืœ-30 ืฉื ื™ื•ืช ืฉื•ื‘, ื™ืฉ ื“ืจื›ื™ื ืฉื•ื ื•ืช
24:40
of expressing that in a slow but steady streamย  resembling a little mouse tail the color of theย ย 
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ืœื”ื‘ื™ืข ืืช ื–ื” ื‘ืื™ื˜ื™ื•ืช ืืš ื™ืฆื™ื‘ื” ื–ืจื ื”ื“ื•ืžื” ืœื–ื ื‘ ืงื˜ืŸ ืฉืœ ืขื›ื‘ืจ ื”ืฆื‘ืข ืฉืœ
24:46
stream during the Brew should change from dark toย  light as the Kramer naturality begins taking form
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ื”ื–ืจื ื‘ืžื”ืœืš ื”-Brew ืืžื•ืจ ืœื”ืฉืชื ื•ืช ืžื—ื•ืฉืš ืœ ื‘ื”ื™ืจ ื›ืฉื”ื˜ื‘ืขื™ื•ืช ืฉืœ ื”ืงืจืžืจ ืžืชื—ื™ืœื” ืœื”ืชื’ื‘ืฉ
24:57
enjoy your authentic Italian espresso boomย  well another interesting video there hopefullyย ย 
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ืชื”ื ื” ื‘ื•ื ื”ืืกืคืจืกื• ื”ืื™ื˜ืœืงื™ ื”ืื•ืชื ื˜ื™ ืฉืœืš ื•ื‘ื›ืŸ ืขื•ื“ ืกืจื˜ื•ืŸ ืžืขื ื™ื™ืŸ ืฉื, ืžืงื•ื•ื”
25:04
you're feeling a little bit more confident withย  each video we watch again it'll be nice for youย ย 
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ืฉืืชื” ืžืจื’ื™ืฉ ืงืฆืช ื™ื•ืชืจ ื‘ื˜ื•ื— ืขื ืกืจื˜ื•ืŸ ืฉื ืฆืคื” ืฉื•ื‘ ื–ื” ื™ื”ื™ื” ื ื—ืžื“ ื‘ืฉื‘ื™ืœืš
25:09
to watch these you can use the links in theย  description of this video as you go and watchย ย 
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ืœืฆืคื•ืช ื‘ื”ื, ืืชื” ื™ื›ื•ืœ ืœื”ืฉืชืžืฉ ื‘ืงื™ืฉื•ืจื™ื ื‘ืชื™ืื•ืจ ื”ืกืจื˜ื•ืŸ ื”ื–ื” ืชื•ืš ื›ื“ื™ ืชื ื•ืขื” ื•ืœืฆืคื•ืช
25:13
the whole videos by yourself if you'd like to doย  that all right let's go to the last one movingย ย 
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ื‘ื›ืœ ื”ืกืจื˜ื•ื ื™ื ื‘ืขืฆืžืš ืื ืชืจืฆื” ืœืขืฉื•ืช ืืช ื–ื” ื‘ืกื“ืจ ื‘ื•ื ื ืœืš ืขื“ ื”ืื—ืจื•ืŸ ืื—ื“ ื–ื–
25:18
along here all right so this video uh this isย  at somebody's house so this is not going toย ย 
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ื›ืืŸ ื‘ืกื“ืจ ืื– ื”ืกืจื˜ื•ืŸ ื”ื–ื” ืื”, ื–ื” ื‘ื‘ื™ืช ืฉืœ ืžื™ืฉื”ื• ืื– ื–ื” ืœื ื”ื•ืœืš
25:23
be a corporate video and you're going to see aย  little bit more casual vocabulary when talkingย ย 
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ืœื”ื™ื•ืชย ย  ืกืจื˜ื•ืŸ ืชืื’ื™ื“ื™ ื•ืืชื” ืชืจืื” ืื•ืฆืจ ืžื™ืœื™ื ืงืฆืช ื™ื•ืชืจ ืกืชืžื™ ื›ืฉืžื“ื‘ืจื™ื
25:28
about things I'll explain those as he usesย  these Expressions but this is also a differentย ย 
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ืขืœ ื“ื‘ืจื™ื ืฉืื ื™' ืื ื™ ืืกื‘ื™ืจ ืืช ืืœื” ื‘ื–ืžืŸ ืฉื”ื•ื ืžืฉืชืžืฉ ื‘ื‘ื™ื˜ื•ื™ื™ื ื”ืืœื” ืื‘ืœ ื–ื• ื’ื
25:33
way of making espresso so look for some of theย  similarities or the same vocabularies using butย ย 
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ื“ืจืš ืฉื•ื ื”ย ย  ืœื”ื›ื ืช ืืกืคืจืกื• ืื– ื—ืคืฉ ื›ืžื” ืžื”ื“ืžื™ื•ืŸ ืื• ืืช ืื•ืชื ืื•ืฆืจ ืžื™ืœื™ื ื‘ืืžืฆืขื•ืช ืื‘ืœ
25:39
some new things as well this video is to show myย  workflow with the nine Barista stovetop espressoย ย 
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ื›ืžื” ื“ื‘ืจื™ื ื—ื“ืฉื™ื ื’ื ื”ืกืจื˜ื•ืŸ ื”ื–ื” ื”ื•ื ื›ื“ื™ ืœื”ืจืื•ืช ืืช ื–ืจื™ืžืช ื”ืขื‘ื•ื“ื” ืฉืœื™ ืขื ืžื›ื•ื ืช ื”ืืกืคืจืกื•ย ย  ืฉืœ ืชืฉืข ื›ื™ืจื™ื™ื Barista
25:44
maker the nine Barista is stored unassembledย  by the stove the first thing I do is to fillย ย 
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ืชืฉืขืช ื”ื‘ืจื™ืกื˜ื” ืžืื•ื—ืกื ืช ืœื ืžื•ืจื›ื‘ืช ืœื™ื“ ื”ื›ื™ืจื™ื™ื ื”ื“ื‘ืจ ื”ืจืืฉื•ืŸ ืฉืื ื™ ืขื•ืฉื” ื”ื•ื ืœืžืœื
25:49
the bottom chamber with water there's a mark onย  the inside of the chamber that shows how much toย ย 
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ืืช ื”ื—ื“ืจ ื”ืชื—ืชื•ืŸ ื‘ืžื™ื. ื™ืฉ ืกื™ืžืŸ ื‘ื—ืœืง ื”ืคื ื™ืžื™ ืฉืœ ื”ื—ื“ืจ ืฉืžืจืื” ื›ืžื”
25:54
fill it the total volume is 120 milliliters nextย  there's a heat transfer plate that goes on theย ย 
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ืœืžืœื ืื•ืชื• ื”ื ืคื— ื”ื›ื•ืœืœ ื”ื•ื 120 ืžื™ืœื™ืœื™ื˜ืจ ืœืื—ืจ ืžื›ืŸ ื™ืฉ ืฆืœื—ืช ื”ืขื‘ืจืช ื—ื•ื ืฉืขื•ื‘ืจ ืขืœ
25:59
burner this is used with either gas or electricย  burners if you have an induction stove there'sย ย 
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ื”ืžื‘ืขืจ ื–ื” ืžืฉืžืฉ ืขื ืžื‘ืขืจื™ื ื’ื– ืื• ื—ืฉืžืœื™ื™ื ืื ื™ืฉ ืœืš ื›ื™ืจื™ื™ื ืื™ื ื“ื•ืงืฆื™ื” ื™ืฉ
26:04
a different induction adapter plate that youย  would use so he's talking about different kindsย ย 
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ืฆืœื—ืช ืžืชืื ืื™ื ื“ื•ืงืฆื™ื” ืื—ืจืช ืฉื”ื™ื™ืช ืžืฉืชืžืฉ ื‘ื” ืื– ื”ื•ื ืžื“ื‘ืจ ื›ืืŸ ืขืœ ืกื•ื’ื™ื ืฉื•ื ื™ื
26:09
of stoves here so someone might have an electricย  stove this is a gas one so we want to use thisย ย 
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ืฉืœ ื›ื™ืจื™ื™ื ืื– ืื•ืœื™ ืœืžื™ืฉื”ื• ื™ืฉ ื›ื™ืจื™ื™ื ื—ืฉืžืœื™ื•ืช ื–ื” ื’ื– ืื—ื“ ืื– ืื ื—ื ื• ืจื•ืฆื™ื ืœื”ืฉืชืžืฉย ย ื‘ืขื ื™ื™ืŸ
26:14
little heat distribute thing as we're goingย  to make the espresso on this this is actuallyย ย 
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ื”ืงื˜ืŸ ืฉืœ ืคื™ื–ื•ืจ ื”ื—ื•ื ื”ื–ื” ื›ืฉืื ื—ื ื• ื”ื•ืœื›ื™ื ืœื”ื›ื™ืŸ ืืช ื”ืืกืคืจืกื• ืขืœ ื–ื”, ื–ื” ืœืžืขืฉื”
26:20
a really interesting little tool the middle partย  gets screwed onto the bottom chamber I just haveย ย 
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ื›ืœื™ ืงื˜ืŸ ื•ืžืขื ื™ื™ืŸ ืžืื•ื“. ืืžื ื•ืช ืžื•ื‘ืจื’ืช ืขืœ ื”ื—ื“ืจ ื”ืชื—ืชื•ืŸ ืื ื™ ืจืง ืฆืจื™ืš
26:25
to be a little careful that water doesn't spillย  out as I'm putting these two parts together
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ืœื”ื™ื–ื”ืจ ืฉืžื™ื ืœื ื™ืฉืคื›ื• ื”ื—ื•ืฆื” ื›ืฉืื ื™ ืžื—ื‘ืจ ืืช ืฉื ื™ ื”ื—ืœืงื™ื ื”ืืœื” ื™ื—ื“
26:31
then the burner is turned on I set it so theย  Flames surround the bottom on the nine Baristaย ย 
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ื•ืื– ื”ืžื‘ืขืจ ืžื•ืคืขืœ. ืื ื™ ืžื›ื•ื•ืŸ ืื•ืชื• ื›ืš ืฉื”ืœื”ื‘ื•ืช ื™ืงื™ืคื• ืืช ื”ืชื—ืชื™ืช ืฉืœ ืชืฉืข ื”ื‘ืจื™ืกื˜ื”
26:36
which is halfway between medium and high on theย  burner knob on my stove from this point it'sย ย 
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ืฉื”ื•ื ื‘ืืžืฆืข ื”ื“ืจืš ื‘ื™ืŸ ื‘ื™ื ื•ื ื™ ืœื’ื‘ื•ื” ืขืœ ื›ืคืชื•ืจ ื”ืžื‘ืขืจ ื‘ื›ื™ืจื™ื™ื ืฉืœื™ ืžื ืงื•ื“ื” ื–ื•, ืขื•ื‘ืจื•ืช
26:41
about five and a half minutes until the water isย  boiling to the point where the extraction beginsย ย 
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ื‘ืขืจืš ื—ืžืฉ ื•ื—ืฆื™ ื“ืงื•ืช ืขื“ ืฉื”ืžื™ื ืจื•ืชื—ื™ื ืขื“ ืœื ืงื•ื“ื” ืฉื‘ื” ื”ื—ื™ืœื•ืฅ ืžืชื—ื™ืœ
26:46
all right so it's about five minutes until theย  water is boiling to the point where the extractionย ย 
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ื‘ืกื“ืจ ืื– ื–ื” ื‘ืขืจืš ื—ืžืฉ ื“ืงื•ืช ืขื“ ืฉื” ืžื™ื ืจื•ืชื—ื™ื ืขื“ ื ืงื•ื“ื” ืฉื‘ื” ื”ื—ื™ืœื•ืฅ
26:52
begins so we do something to the point whereย  like okay now we're boiling the water up untilย ย 
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ืžืชื—ื™ืœ ืื– ืื ื—ื ื• ืขื•ืฉื™ื ืžืฉื”ื• ืขื“ ืœื ืงื•ื“ื” ืฉื‘ื” ื›ืื™ืœื• ื‘ืกื“ืจ ืขื›ืฉื™ื• ืื ื—ื ื• ืžืจืชื—ื™ื ืืช ื”ืžื™ื ืขื“
26:57
this point and now the extraction starts comingย  so again the tool he's using is different butย ย 
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ืœื ืงื•ื“ื” ื”ื–ื• ื•ืขื›ืฉื™ื• ื”ื—ื™ืœื•ืฅ ืžืชื—ื™ืœ ืœื”ื’ื™ืข ืื– ืฉื•ื‘ ื”ื›ืœื™ ืฉื”ื•ื ืžืฉืชืžืฉ ื‘ื• ืฉื•ื ื” ืื‘ืœ
27:03
the vocabulary is the same here so he's talkingย  about extracting the extraction of the coffeeย ย 
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ืื•ืฆืจ ื”ืžื™ืœื™ื ื–ื”ื” ื›ืืŸ ืื– ื”ื•ื ืžื“ื‘ืจ ืœื’ื‘ื™ ืžื™ืฆื•ื™ ื”ืžื™ืฆื•ื™ ืฉืœ ื”ืงืคื”
27:08
of the the rich beautiful espresso flavor fromย  the coffee beans next is grinding the beans I'mย ย 
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ืฉืœ ื˜ืขื ื”ืืกืคืจืกื• ื”ืขืฉื™ืจ ื•ื”ื™ืคื” ืž ืคื•ืœื™ ื”ืงืคื” ื”ื‘ื ื”ื•ื ื˜ื—ื™ื ืช ื”ืคื•ืœื™ื ืฉืื ื™
27:15
shooting for 18.5 grams with this batch of coffeeย  beans all right next is grinding the beans and heย ย 
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ืžืฆืœื ืขื‘ื•ืจ 18.5 ื’ืจื ืขื ืืฆื•ื•ื” ื–ื• ืฉืœ ืคื•ืœื™ ืงืคื”ย  ืžืžืฉ ืœื™ื“ ื”ื•ื ื˜ื•ื—ืŸ ืืช ื”ืฉืขื•ืขื™ืช ื•ื”ื•ื
27:21
says he's shooting for a certain amount so toย  shoot four if you imagine you have a Target inย ย 
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ืื•ืžืจ ืฉื”ื•ื ื™ื•ืจื” ืขื‘ื•ืจ ื›ืžื•ืช ืžืกื•ื™ืžืช, ืื– ื›ื“ื™ ืœืฆืœื ืืจื‘ืข ืื ืืชื” ืžื“ืžื™ื™ืŸ ืฉื™ืฉ ืœืš ืžื˜ืจื”
27:27
front of you you're trying to get maybe in theย  middle of that Target you're shooting for thatย ย 
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ืœืคื ื™ืš ืืชื” ืžื ืกื” ืœื”ื’ื™ืข ืื•ืœื™ ื‘ืืžืฆืข ื”ืžื˜ืจื” ื”ื–ื• ืฉืืชื” ืžืฆืœื ื‘ืฉื‘ื™ืœ ื–ื”
27:31
maybe you don't get it exactly but that'sย  what your aim is you're shooting for that
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ืื•ืœื™ ืืชื” ืœื ืœื ืžื‘ื™ืŸ ื‘ื“ื™ื•ืง ืื‘ืœ ื–ื” ืžื” ื”ืžื˜ืจื” ืฉืœืš ืืชื” ืžืฆืœื ื‘ืฉื‘ื™ืœ ื”ื“ื‘ืจ ื”ื–ื”
27:45
thing
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27:49
now the top part gets assembled the nineย  Barista uses a 53 millimeter basket Iย ย 
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ืขื›ืฉื™ื• ื”ื—ืœืง ื”ืขืœื™ื•ืŸ ืžื•ืจื›ื‘ ื”ืชืฉืขื” ื‘ืจื™ืกื˜ื” ืžืฉืชืžืฉ ื‘ืกืœ ืฉืœ 53 ืžื™ืœื™ืžื˜ืจ
27:54
bought the funnel to help with transferringย  the coffee from the container into the basket
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ืงื ื™ืชื™ ืืช ื”ืžืฉืคืš ื›ื“ื™ ืœืขื–ื•ืจ ื‘ื”ืขื‘ืจืช ื”ืงืคื” ืžื”ืžื™ื›ืœ ืœืชื•ืš ื”ืกืœืกืœื”
28:00
I keep a toothpick near my setup is aย  low rent wdt tool all right so a lowย ย 
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ืฉืื ื™ ืฉื•ืžืจ ืงื™ืกื ืœื™ื“ ื”ื”ืชืงื ื” ืฉืœื™ ื”ื•ื ื›ืœื™ wdt ื‘ืฉื›ืจ ื ืžื•ืš ื‘ืกื“ืจ ืื–
28:06
rent tool low rent just means it's likeย  a cheap thing so he's using that to kindย ย 
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ื›ืœื™ ืฉื›ื™ืจื•ืช ื ืžื•ืš ืฉื›ืจ ื“ื™ืจื” ื ืžื•ืš ืจืง ืื•ืžืจ ืฉื–ื” ืžืฉื”ื• ื–ื•ืœ ืื– ื”ื•ื ืžืฉืชืžืฉ ื‘ื–ื” ื›ื“ื™
28:12
of stir the the coffee around let's see if heย  tamps it down like the uh the other people do
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ืœืขืจื‘ื‘ ืืช ื”ืงืคื” ืžืกื‘ื™ื‘, ื‘ื•ื ื ืจืื” ืื โ€‹โ€‹ื”ื•ื ื“ื•ื—ืฃ ืื•ืชื• ื›ืžื• ืื ืฉื™ื ืื—ืจื™ื ืขื•ืฉื™ื
28:22
the coffee gets tamped and then the siliconeย  basket cap is inserted the coffee gets tamped soย ย 
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ืืช ื”ืงืคื” ืžื”ื•ื“ืง ื•ืื– ืžื—ื“ื™ืจื™ื ืืช ืžื›ืกื” ื”ืกืœืกื™ืœื” ืžื”ืกื™ืœื™ืงื•ืŸ ื”ืงืคื” ื ื“ื‘ืง ืื–
28:28
again he's still using that same expression evenย  though you could just say pressing the coffee down
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ืฉื•ื‘ ื”ื•ื ืขื“ื™ื™ืŸ ืžืฉืชืžืฉ ื‘ืื•ืชื• ื‘ื™ื˜ื•ื™ ืœืžืจื•ืช ืฉืืคืฉืจ ืคืฉื•ื˜ ืœื•ืžืจ ืฉืœื—ื™ืฆื” ืขืœ ื”ืงืคื” ื›ืœืคื™ ืžื˜ื”,
28:38
the top assembly is flipped over and attachedย  to the middle and bottom Parts on the stoveย ย 
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ื”ืžื›ืœื•ืœ ื”ืขืœื™ื•ืŸ ืžืชื”ืคืš ื•ืžื—ื•ื‘ืจ ืœืืžืฆืข ื—ืœืงื™ื ืชื—ืชื•ื ื™ื ืขืœ ื”ื›ื™ืจื™ื™ื
28:42
now we just have to wait for the extraction toย  start now we have to wait for the extractionย ย 
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ืขื›ืฉื™ื• ืื ื—ื ื• ืจืง ืฆืจื™ื›ื™ื ืœื—ื›ื•ืช ืฉื”ื—ื™ืœื•ืฅ ื™ืชื—ื™ืœ ืขื›ืฉื™ื• ืื ื—ื ื• ืฆืจื™ื›ื™ื ืœื—ื›ื•ืช ืœื—ื™ืœื•ืฅ
28:47
again he's using that same vocabulary theย  extraction here's the extraction my goal isย ย 
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ืฉื•ื‘ ื”ื•ื ืžืฉืชืžืฉ ื‘ืื•ืชื• ืื•ืฆืจ ืžื™ืœื™ื, ื”ื—ื™ืœื•ืฅ ื”ื ื” ื”ื—ื™ืœื•ืฅ ื”ื™ืขื“ ืฉืœื™ ื”ื•ื
28:52
25 to 35 seconds this one ran about 40 secondsย  which is a little bit longer than what I want
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25 ืขื“ 35 ืฉื ื™ื•ืช ื–ื” ืจืฅ ื‘ืขืจืš 40 ืฉื ื™ื•ืช ืฉื”ื•ื ืงืฆืช ื™ื•ืชืจ ืืจื•ืš ืžืžื” ืฉืื ื™ ืจื•ืฆื”
29:04
you can hear the boiling increase at theย  end that's how I know that the extractionย ย 
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ืืคืฉืจ ืœืฉืžื•ืข ืืช ืขืœื™ื™ืช ื”ืจืชื™ื—ื” ื‘ืกื•ืฃ ื›ื›ื” ืื ื™ ื™ื•ื“ืข ืฉื”ืžื™ืฆื•ื™
29:09
is done this espresso was very good theย  shot was 44 grams which is about a 1 toย ย 
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ื ืขืฉื”. ื”ืืกืคืจืกื• ื”ื–ื” ื”ื™ื” ื˜ื•ื‘ ืžืื•ื“ ื”ื–ืจื™ืงื” ื”ื™ื™ืชื” 44 ื’ืจื ืฉื–ื” ื‘ืขืจืš ื™ื—ืก ืฉืœ 1 ืœ-
29:14
2.4 ratio maybe a little less it was a littleย  on the strong bitter side compared to otherย ย 
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2.4 ืื•ืœื™ ืงืฆืช ืคื—ื•ืช ื–ื” ื”ื™ื” ืงืฆืช ืžื”ืฆื“ ื”ืžืจ ื”ื—ื–ืง ื‘ื”ืฉื•ื•ืื”
29:20
espressos I've made with this batch of beansย  which I could predict because the extractionย ย 
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ืœืืกืคืจืกื• ืื—ืจื™ื ืฉื”ื›ื ืชื™ ืขื ืืฆื•ื•ื” ื”ืฉืขื•ืขื™ืช ื”ื–ื• ืฉื™ื›ื•ืœืชื™ ืœื—ื–ื•ืช ื›ื™ ื”ืžื™ืฆื•ื™
29:24
was longer than what I usually go for it wasย  a little on the strong bitter side so if youย ย 
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ื”ื™ื” ืืจื•ืš ื™ื•ืชืจ ืžืžื” ืฉืื ื™ ื‘ื“ืจืš ื›ืœืœ ื”ื•ืœืš ื‘ืฉื‘ื™ืœ ื–ื” ื”ื™ื” ืงืฆืช ื‘ืฆื“ ื”ืžืจ ื”ื—ื–ืง ืื– ืื ืืชื”
29:30
can imagine something like if I take this pinย  over here I'm going to mark this between likeย ย 
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ื™ื›ื•ืœ ืชืืจื• ืœืขืฆืžื›ื ืžืฉื”ื• ื›ืžื• ืื ืื ื™ ืืงื— ืืช ื”ืกื™ื›ื” ื”ื–ื• ื›ืืŸ ืื ื™ ื”ื•ืœืš ืœืกืžืŸ ืืช ื–ื” ื‘ื™ืŸ ื›ืžื•
29:34
sweet or maybe week over here or strong andย  bitter so if I want to have my coffee likeย ย 
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ืžืชื•ืง ืื• ืื•ืœื™ ืฉื‘ื•ืข ื›ืืŸ ืื• ื—ื–ืง ื•ืžืจ, ืื– ืื ืื ื™ ืจื•ืฆื” ืœืฉืชื•ืช ืืช ื”ืงืคื” ืฉืœื™ ื›ืžื•
29:40
I want it on the strong side over here likeย  on the weak side on the strong side so you
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ืื ื™ ืจื•ืฆื” ืื•ืชื• ื‘ืฆื“ ื”ื—ื–ืง ื›ืืŸ ื›ืžื•ย  ื‘- ืึธื ื•ึผ ืฆื“ ak ืขืœ ื”ืฆื“ ื”ื—ื–ืง ืื– ืืชื”
29:48
wow all right well that's the end of that videoย  very interesting you can see he's really beingย ย 
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ื•ื•ืื• ื‘ืกื“ืจ, ื–ื” ื”ืกื•ืฃ ืฉืœ ื”ืกืจื˜ื•ืŸ ื”ื–ื” ืžืื•ื“ ืžืขื ื™ื™ืŸ ืืชื” ื™ื›ื•ืœ ืœืจืื•ืช ืฉื”ื•ื ื‘ืืžืช
29:52
scientific about this and again that's probablyย  part of the fun of coffee you've got the chemistryย ย 
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ืžื“ืขื™ ืœื’ื‘ื™ ื–ื” ื•ืฉื•ื‘ ื–ื” ื›ื ืจืื” ื—ืœืง ืžื”ื›ื™ืฃ ืฉืœ ืงืคื”, ื™ืฉ ืœืš ืืช ื”ื›ื™ืžื™ื”
29:58
here and you want to get the beans justย  the right way and and all of this againย ย 
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ื›ืืŸ ื•ืืชื” ืจื•ืฆื” ืงื‘ืœ ืืช ื”ืฉืขื•ืขื™ืช ื‘ื“ื™ื•ืง ื‘ื“ืจืš ื”ื ื›ื•ื ื” ื•ื›ืœ ื–ื” ืฉื•ื‘
30:02
doesn't really make me excited about coffeeย  I need to put a lot of milk and sugar in mineย ย 
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ืœื ืžืžืฉ ื’ื•ืจื ืœื™ ืœื”ืชืœื”ื‘ ืžืงืคื” ืื ื™ ืฆืจื™ืš ืœืฉื™ื ื”ืจื‘ื” ื—ืœื‘ ื•ืกื•ื›ืจ ื‘ืฉืœื™
30:07
but hopefully this video makes sense for youย  the this particular kind of naturally variedย ย 
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ืื‘ืœ ืื ื™ ืžืงื•ื•ื” ืฉื”ืกืจื˜ื•ืŸ ื”ื–ื” ื”ื’ื™ื•ื ื™ ืขื‘ื•ืจืšย  ื”ื‘ื™ืงื•ืจืช ื”ืกืคืฆื™ืคื™ืช ื”ื–ื• ืฉืœ ืžื’ื•ื•ืŸ ื˜ื‘ืขื™
30:12
review where we're trying to find one particularย  thing and you can do this with really anythingย ย 
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ืฉื‘ื• ืื ื—ื ื• ืžื ืกื™ื ืœืžืฆื•ื ื“ื‘ืจ ืื—ื“ ืžืกื•ื™ื ื•ืืชื” ื™ื›ื•ืœ ืœืขืฉื•ืช ืืช ื–ื” ื‘ืืžืช ืขื ื›ืœ ืžื”
30:17
you like again you can even watch more espressoย  videos after this and see how well you like themย ย 
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ืฉืืชื” ืื•ื”ื‘ ืฉื•ื‘, ืืชื” ื™ื›ื•ืœ ืืคื™ืœื• ืœืฆืคื•ืช ื‘ืขื•ื“ ืกืจื˜ื•ื ื™ ืืกืคืจืกื• ืื—ืจื™ ื–ื” ื•ืœืจืื•ืช ื›ืžื” ืืชื” ืื•ื”ื‘ ืื•ืชื
30:24
uh but I hope you have enjoyed this video if youย  have this is the kind of thing we do in fluent forย ย 
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ืื” ืื‘ืœ ืื ื™ ืžืงื•ื•ื” ืฉื ื”ื ื™ืช ืžื”ืกืจื˜ื•ืŸ ื”ื–ื” ืื ื™ืฉ ืœืš ืืช ื–ื” ื”ื•ื ืžืกื•ื’ ื”ื“ื‘ืจื™ื ืฉืื ื—ื ื• ืขื•ืฉื™ื ื‘ืฉื˜ืฃ ื‘ืžืฉืš
30:29
life so I'm actually trying to take you throughย  real conversations rather than only something likeย ย 
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ื”ื—ื™ื™ื ืื– ืื ื™ ืœืžืขืฉื” ืžื ืกื” ืœืงื—ืช ืื•ืชืš ื“ืจืš ืฉื™ื—ื•ืช ืืžื™ืชื™ื•ืช ื•ืœื ืจืง ืžืฉื”ื• ื›ืžื•
30:34
just making a particular coffee really the goalย  of that program is to show you really in detailย ย 
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ืคืฉื•ื˜ ืœื”ื›ื™ืŸ ืงืคื” ืžืกื•ื™ื ื‘ืืžืช ื”ืžื˜ืจื” ืฉืœ ื”ืชื•ื›ื ื™ืช ื”ื™ื ืœื”ืจืื•ืช ืœืš ื‘ืืžืช
30:39
with lots of different conversations and we weย  talk about the vocabulary and the grammar andย ย 
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ืขื ื”ืจื‘ื” ืฉื™ื—ื•ืช ืฉื•ื ื•ืช ื•ืื ื—ื ื• ืžื“ื‘ืจื™ื ืขืœ ืื•ืฆืจ ื”ืžื™ืœื™ื ื•ื”ื“ืงื“ื•ืง ื•ย ย  ืขืœ
30:44
all of these things and because you're reviewingย  them all in different ways you automatically andย ย 
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ื›ืœ ื”ื“ื‘ืจื™ื ื”ืืœื” ื•ื‘ื’ืœืœ ืฉืืชื” ื‘ื•ื—ืŸ ืืช ื›ื•ืœื ื‘ื“ืจื›ื™ื ืฉื•ื ื•ืช ืืชื” ื‘ืื•ืคืŸ ืื•ื˜ื•ืžื˜ื™ ื•ย ย  ื‘ืื•ืคืŸ
30:49
naturally develop fluency without having to doย  a lot of speaking practice or even have to beย ย 
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ื˜ื‘ืขื™ ืžืคืชื— ืฉื˜ืฃ ืžื‘ืœื™ ืฉืชืฆื˜ืจืš ืœืขืฉื•ืช ื”ืจื‘ื” ืชืจื’ื•ืœ ื“ื™ื‘ื•ืจ ืื• ืืคื™ืœื• ื›ื“ื™ ืœื”ื™ื•ืช
30:55
taking a long time to get fluent really this is aย  much more efficient way of learning than trying toย ย 
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ืœื•ืงื— ื”ืจื‘ื” ื–ืžืŸ ื›ื“ื™ ืœื”ื™ื•ืช ืฉื•ื˜ืฃ ื–ื• ื‘ืืžืช ื“ืจืš ื”ืจื‘ื” ื™ื•ืชืจ ื™ืขื™ืœื” ืœืœืžื•ื“ ืžืืฉืจ ืœื ืกื•ืช
31:01
just like learn the traditional textbook way andย  again if you'd really like to learn more you canย ย 
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ืžืžืฉ ื›ืžื• ืœืœืžื•ื“ ืืช ื”ื“ืจืš ื”ืžืกื•ืจืชื™ืช ืฉืœ ืกืคืจื™ ื”ืœื™ืžื•ื“ ื•ืฉื•ื‘ ืื ืืชื” ื‘ืืžืช ืจื•ืฆื” ืœืœืžื•ื“ ื™ื•ืชืจ ืืชื” ื™ื›ื•ืœ
31:06
click on the link in the description of this videoย  but try the videos in the description and you canย ย 
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ืœืœื—ื•ืฅ ืขืœ ื”ืงื™ืฉื•ืจ ื‘ืชื™ืื•ืจ ืฉืœ ื”ืกืจื˜ื•ืŸ ื”ื–ื” ืื‘ืœ ื ืกื” ืืช ื”ืกืจื˜ื•ื ื™ื ื‘ืชื™ืื•ืจ ื•ืชื•ื›ืœ
31:11
go find these same videos I encourage you to lookย  for more and each time you watch another one youย ย 
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ืœืœื›ืช ืœืžืฆื•ื ืืช ืื•ืชื ืกืจื˜ื•ื ื™ื. ืื ื™ ืžืžืœื™ืฅ ืœืš ืœื—ืคืฉ ืขื•ื“ ื•ื‘ื›ืœ ืคืขื ืฉืชืฆืคื” ื‘ืขื•ื“ ืื—ื“,
31:16
will feel yourself becoming a little bit moreย  fluent even if you don't speak hopefully that'sย ย 
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ืชืจื’ื™ืฉ ืืช ืขืฆืžืš ื”ื•ืคืš ืงืฆืช ื™ื•ืชืจ ืฉื•ื˜ืฃ ื’ื ืื ืœื ืชื“ื‘ืจ ื‘ืชืงื•ื•ื” ืฉื–ื”
31:20
a very exciting thing I know that was exciting forย  me when I found this in Japanese and that's how Iย ย 
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ื“ื‘ืจ ืžืื•ื“ ืžืจื’ืฉ ืื ื™ ื™ื•ื“ืข ืฉื”ื™ื” ืžืจื’ืฉ ืขื‘ื•ืจื™ ื›ืฉืžืฆืืชื™ ืืช ื–ื” ื‘ื™ืคื ื™ืช ื•ื›ื›ื” ื”ืฉืชืœื˜ืชื™
31:26
became fluent in Japanese maybe I'll watch someย  espresso videos about that but it would probablyย ย 
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ื‘ื™ืคื ื™ืช ืื•ืœื™ ืืฆืคื” ื‘ื›ืžื” ืกืจื˜ื•ื ื™ ืืกืคืจืกื• ืขืœ ื–ื” ืื‘ืœ ื–ื” ื”ื™ื” ื›ื ืจืื”
31:31
be pretty quick for me to learn that vocabularyย  if I watched a few videos all right well againย ย 
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ืชื”ื™ื” ื“ื™ ืžื”ื™ืจ ื‘ืฉื‘ื™ืœื™ ืœืœืžื•ื“ ืืช ืื•ืฆืจ ื”ืžื™ืœื™ื ื”ื–ื” ืื ืฆืคื™ืชื™ ื‘ื›ืžื” ืกืจื˜ื•ื ื™ื ื‘ืกื“ืจ ืฉื•ื‘
31:36
hope you have enjoyed this video if you haveย  please liked it share it with other people whoย ย 
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ืžืงื•ื•ื” ืฉื ื”ื ื™ืชื ืžื”ืกืจื˜ื•ืŸ ื”ื–ื” ืื ืื”ื‘ืชื ื‘ื‘ืงืฉื” ืฉืชืคื• ืื•ืชื• ืขื ืื ืฉื™ื ืื—ืจื™ืย ย  ืฉื”ื™ื•
31:40
were interested in learning this way especiallyย  if they've been learning the traditional way forย ย 
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ืžืขื•ื ื™ื™ื ื™ื ืœืœืžื•ื“ ื‘ื“ืจืš ื–ื•, ื‘ืžื™ื•ื—ื“ ืื ื”ื ื”ื™ื• ืœืœืžื•ื“ ืืช ื”ื“ืจืš ื”ืžืกื•ืจืชื™ืช ื‘ืžืฉืš
31:44
a long time without results it really is greatย  to become a fluent speaker easily and quicklyย ย 
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ื–ืžืŸ ืจื‘ ืœืœื ืชื•ืฆืื•ืช, ื–ื” ื‘ืืžืช ื ื”ื“ืจ ืœื”ื™ื•ืช ื“ื•ื‘ืจ ืฉื•ื˜ืฃ ื‘ืงืœื•ืช ื•ื‘ืžื”ื™ืจื•ืช
31:50
all you need to do is start learning more likeย  a native if you'd like to learn more about thatย ย 
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ื›ืœ ืžื” ืฉืืชื” ืฆืจื™ืš ืœืขืฉื•ืช ื”ื•ื ืœื”ืชื—ื™ืœ ืœืœืžื•ื“ ื™ื•ืชืจ ื›ืžื• ื™ืœื™ื“ ืื ืืชื” ืจื•ืฆื” ืœืœืžื•ื“ ืขื•ื“ ืขืœ ื–ื”
31:54
click on click on the link in the descriptionย  and I'll see you in the next video bye-bye
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ืœื—ืฅ ืขืœ ืœื—ืฅ ืขืœ ื”ืงื™ืฉื•ืจ ื‘ืชื™ืื•ืจ ื•ื ืชืจืื” ื‘ืกืจื˜ื•ืŸ ื”ื‘ื ื‘ื™ื™ ื‘ื™ื™
ืขืœ ืืชืจ ื–ื”

ืืชืจ ื–ื” ื™ืฆื™ื’ ื‘ืคื ื™ื›ื ืกืจื˜ื•ื ื™ YouTube ื”ืžื•ืขื™ืœื™ื ืœืœื™ืžื•ื“ ืื ื’ืœื™ืช. ืชื•ื›ืœื• ืœืจืื•ืช ืฉื™ืขื•ืจื™ ืื ื’ืœื™ืช ื”ืžื•ืขื‘ืจื™ื ืขืœ ื™ื“ื™ ืžื•ืจื™ื ืžื”ืฉื•ืจื” ื”ืจืืฉื•ื ื” ืžืจื—ื‘ื™ ื”ืขื•ืœื. ืœื—ืฅ ืคืขืžื™ื™ื ืขืœ ื”ื›ืชื•ื‘ื™ื•ืช ื‘ืื ื’ืœื™ืช ื”ืžื•ืฆื’ื•ืช ื‘ื›ืœ ื“ืฃ ื•ื™ื“ืื• ื›ื“ื™ ืœื”ืคืขื™ืœ ืืช ื”ืกืจื˜ื•ืŸ ืžืฉื. ื”ื›ืชื•ื‘ื™ื•ืช ื’ื•ืœืœื•ืช ื‘ืกื ื›ืจื•ืŸ ืขื ื”ืคืขืœืช ื”ื•ื•ื™ื“ืื•. ืื ื™ืฉ ืœืš ื”ืขืจื•ืช ืื• ื‘ืงืฉื•ืช, ืื ื ืฆื•ืจ ืื™ืชื ื• ืงืฉืจ ื‘ืืžืฆืขื•ืช ื˜ื•ืคืก ื™ืฆื™ืจืช ืงืฉืจ ื–ื”.

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