All language subtitles for Would You Like a Cup of Coffee E07

EDAE COFFEE

Choose the tastier one.

A blind test?

They're made
from the same beans, right?

It was made with the same dripper,
but they taste different.

They were also brewed the same way.

-I like the one on the right…
-I prefer the left one.

-I like the right one.
-Me too.

Interesting.

Why don't you share
so we can be excited together?

The left one that Mi-na chose
was made with a fresh roast.

The one on the right was made
with beans roasted about two weeks ago.

Whoa. I didn't know there was a difference
in the roasting process.

Wait, you can get a two-week old
roast to taste like this?

The only different condition
was the storage period.

Amazing.

I guess a freshly roasted bean
wasn't essential to a good cup.

Not necessarily.

I heard it's not good
to store beans for too long

because oil builds up on the surface
and they oxidize quicker.

Oil production depends
on the fat content of the bean,

combined with the roasting time
and intensity.

Some say that the oil from beans
accelerates acidification,

and in turn, affects how it tastes…

but you should be fine
as long as you store it properly.

And there are even people
that enjoy that oiliness.

So storage is the issue.

What are you going to do with all
that inventory if it doesn't sell?

I'm sure a lot of people
will be turned off by the two week part.

That's the dilemma.
It's not like I can give up on the flavor.

That's not like you.

And what would be like me exactly?

You never compromise
when it comes to taste.

Go-bi, you didn't know?
He's a total peddler.

Well, I wouldn't say
I was running a charity.

If you were just focused on money,
you wouldn't be doing blind tests.

To be honest,
the freshly roasted beans were good too.

It was just that two-week mature
roast came on so strong.

I'm testing out that mature roast
to see if it can last a third week,

so don't be too disappointed.

I wouldn't go that far.

There are too many variables in coffee.

I thought that was just in the world
of manhwa.

Baking too.

That's why it's fun.

Analyzing each variable
and the pleasure of controlling them.

I thought of something
interesting as well.

What is it?

It's still in the brainstorming stages,

so, I'm going to attempt it
after I gain some more experience.

Shouldn't you be doing the opposite?

You need to make attempts
to gain experience.

Around and around.

I remember someone saying
that the key to controlling variables

was data, not experience.

Choi Hurt.

He said that? It's a bit cryptic.

He's always been an interesting character.

Interesting? He was always
a bit too much for me.

Choi Hurt? I think I've heard of the name.

You don't know?
He's a super famous blogger and reviewer.

But isn't it more
about videos now than text?

He's famous for not following trends.

He's cynical and harsh,
but he's never wrong.

That's right.
Who reads long texts nowadays?

Anyhow, he has ended cafés
with one sentence, one remark.

They say that wine has Robert Parker
and coffee has Choi Hurt.

Don't you feel like he came up
with that and spread it?

-The end is here. The end.
-Is there a problem?

That tone of yours.

It's just like that coffee.

What?

I wasn't going to go out
of my way to speak up,

but I should answer
since you're questioning me so.

I feel… this sense of pride.

Not from the coffee.
Just from those tattoos.

Working back there like that…

makes you feel like you're making
something great, doesn't it?

All that is fake.

Wait. Let's have a chat.

I look like a nice guy, don't I?

A bit.

Maybe spend more time picking out
bean defects and less on tattoos. The end!

Is he insane?

When you hear his story,
you do feel bad for him.

What story?

He was once a promising barista
that swept through every competition.

Then why become a critic
and not a barista?

Caffeine sensitivity.
He can't sleep if he drinks coffee.

You're now going to ask
how he reviews coffee

-when he can't drink it, right?
-Yes.

You still drink less than someone
who makes it for a living.

It's not like he can't drink it at all.
A single cup before 6:00 p.m. is fine.

It takes him 12 sips to drink one cup.

If he doesn't like the coffee,
he stops after his first sip.

He visits up to 12 places a day.

-Don't ask. Don't ask.
-Did you enjoy it?

You just asked as a formality, right?

I asked because I'm actually curious
about customer feedback.

-Wow, amazing.
-Pardon?

The interior, decoration,
customer service, and dessert,

all of it is excellent.

-Thank you so much.
-Except for one thing.

The coffee.

Are you saying it's not great
compared to other coffee--

No, no, no, no.

Just black water?
It's nothing more or less.

Sir, even so, if you put it like that…

You said you were really curious
about customer feedback.

Why would you open a café
when you have no affection for coffee?

-I really love coffee.
-Love…

Maybe change careers
and get into antiques or event planning.

That would make all those involved
happier, don't you think?

-How was the review for Edae Coffee?
-Coffee made by someone who loves coffee.

Control over countless variables,
the skills of a master.

A taste that makes you believe
in happiness the moment you sip.

But I've never seen him at the café.

Maybe he doesn't want
to be happy nowadays?

Are you really curious?

Welcome.

It's been a while.

All those seats are empty, why here…

Those should be taken by other guests.
Do I look that rude to you?

Oh, I see.

It's been a while, Choi Hurt.

-This is our employee, Kang Go-bi.
-Hey, Newbie.

Do you really want to know
why I don't come to Edae Coffee often?

I'm not crazy about the tone,
but I do want to hear the reason.

Because it's the same whenever you come.

-It's still the same.
-Really?

It seems like they're a huge new variable.

Go-bi has completely adapted
to Edae Coffee.

This is the problem with stagnant water.

You're stuck in a fortress
and lose your sense of objectivity.

At least contribute to sales
while blabbing about variables.

-I see you're still straightforward.
-What would you like today?

A cup of filtered coffee.

With the two-week old beans.

What are you talking about?

Come on now. I knew before I came.
You just did a blind test.

Ga-won, did you upload it on social media?

I… did, but my profile is private.
It wasn't me…

Oh, I must have uploaded it.

My finger just automatically…

I was also surprised
by the picture of the orange cappuccino.

Such a menu item for Edae Coffee?

It's not being sold yet,
so, maybe order something else?

Don't worry. I'm a writer
with principles and ethics.

Refuses to say he won't write anything.

Fine.

-I… should get going.
-My shift is coming up too.

Why? I think it'll be fun
to hear his review.

Fun?

Mi-na, you have work to do too. Let's go.

I saw Mackerel
and Pebble together on my way over here.

Do you want to go see them together?

Oh, really? Where?
Where? Where? Where are they?

-Take care.
-Goodbye.

EPISODE 7: MIX AND MATCH

Here's your coffee.

-Doesn't go. Doesn't go.
-Pardon?

Orange cappuccino,
that was your idea, wasn't it?

Yes, it was.

Did you ever consider that the legacy
of Edae Coffee is in jeopardy

because of you?

Uncertainty sometimes
leads to solidity. Enjoy.

Hey, stand there.
I'll take a picture for you.

-Did it come out well?
-Take a picture of the inside too.

Get out now.

Welcome.

-Hello.
-Welcome.

Are you sure this place is famous?

I heard this place was recommended
by Choi Hurt.

If he recommended it a while ago,
they might have lost their touch.

They don't have
a big selection of beans either.

Quiet.

-What's with him?
-Did he rent the place out?

I apologize. He's a writer.
Don't worry about him. Enjoy your time.

Okay.

-Hey, should we take a photo?
-Okay.

Lift it up.

-It came out well, didn't it?
-It's not great.

Sir, this is from Yirgacheffe, right?

Yes, that's right.

It's Yirgacheffe,
but it doesn't taste sour at all.

-Oh, that's because…
-It's not sour.

Acidity.

-Hey.
-Ignore him.

Mind your own business.

Really…

-That's what you want?
-Of course.

Stop it.

But my business is this industry.
The customer wants me to mind it.

What's he going on about?

The coffee that you're cluelessly drinking

was produced
in the Yirgacheffe Kochere region,

G2 grade raw beans.
Processed through a washed process.

Oh, the washed process involves

leaving the cherries soaked in water
for 24 to 36 hours to ferment.

Oh, but why cherries in the middle
of a coffee explanation?

I'm sure you're not thinking of the fruit
in common pies like idiots,

but just in case, let me clarify.

The "Cherries" I'm referring to
are the berries of the coffee plant

that contain the raw beans.
Now, with that in mind…

Why ferment them?

Because it deepens the aroma.

The beans this time are plentifully sweet,

so I see you roasted to ensure
the acidity and sweetness

complement one another.

That's probably why you feel
the body stronger than the acidity?

So?

-What's with him?
-We just said it wasn't to our liking.

Oh, no. What should we do?

Hold on. Stop putting your ignorance
on full display

and try to make an effort
to understand the roaster's intent.

Is that… is that such a difficult task?

-Ignorant?
-Ignorant.

You've crossed the line.

-What are you doing?
-I know doing the dishes is difficult.

You can try to be considerate
of my position.

No, I just want to explain something.

This is a bit uncomfortable.

The subtle acidity from the orange
and floral aroma.

With the additional sweetness,
you can feel the full body.

And even a deep aftertaste.

This reveals another appealing facet
of Yirgacheffe,

a beautiful cup of coffee, okay?

That's only your critique.

We can have our own critique.
Please, leave.

Critique… Oh, critique?

But… How dare you critique this?
When you know diddly-squat?

-What did you just say?
-I apologize. I apologize.

Do you think you can gain
anything without effort? No.

You're just lining
the pockets of businesses

that sell overpriced dishwater
with a passable cup note!

-Please, stop.
-Hey! Have you no pride?

I'm saying what you should be right now!

I apologize for the inconvenience.
I'll refund you for the coffee.

-A refund is unnecessary.
-Let's go.

Why do I need to feel like a criminal
for drinking the coffee I paid for?

His affection for coffee
runs a little deep. I apologize.

It's not your fault, but you should be
more selective of your clientele.

Your business will fail nowadays
if you accept clientele like that.

No, no, no. I'm not done yet.
Listen carefully.

Yirgacheffe is like a province
in this country, and Kochere, a county.

And the raw beans produced
in that region are not singular.

But you think of Yirgacheffe
and automatically assume acidity?

So, are Andong apples the same
as Mungyeong apples because

they're both from North Gyeongsang?
Oh, I see. I just didn't know.

That's enough, Choi…

-Choi?
-Choi Hurt?

No way. Let's go.

If you like something,
have some decorum first.

Although I'm sure
you're just pretending to like it!

Do you feel better now?

Sir.

Saying that much to an Edae Coffee patron
is keeping with the decorum, is it not?

You're right. Speaking of which…
Please, leave.

I'm leaving even if you beg me to stay.
After I have my last sip of the day.

Please, leave now.

A well-made cup
offers a different taste when it's cold.

You're not qualified to drink coffee.

I wonder how many areas qualified as I am…

to drink coffee.

Does knowing a thing
or two about coffee give you the right

to disrupt business? Are critics thugs?

Do you like Pyeongyang naengmyeon? I do.

Why are you bringing
that up all of a sudden?

Those fanatics that go around

lecturing people about noodles
based on unverified information…

Do you think I act like this
in front of them?

A critic's duty is to say
what needs to be said within their field.

It's not that thug's privilege
you perceive it to be.

What about the sense of courtesy
towards the one who made it?

If you're at a café,
you should at the very least be courteous

-to the barista.
-Wait, stop. Stop. Barista?

Are you referring to yourself?

Who else would I be talking about?

Sir, are you sure he's a barista?

What else would he be?

Well, he could be a server or a cashier.

That's it for today.

-Are you dismissing me to my face?
-Sir.

This coffee made
with the two-week old beans, I'm sure

you've received plenty of praise,

but the slight stale taste
at the end is a bit unfortunate.

I wasn't crazy
about the uncertain aftertaste.

Although the other cafés today
paled in comparison.

He's accurate.

That's why I like you, sir.

It seems like a lack of focus
was the issue. Take care of yourself.

And you…

If you want to be acknowledged
as a barista, prove it…

with coffee, not just words.

Wait.

Please sit back down.

-What?
-You told me to prove it.

Go-bi…

I still have some time left
and I didn't have my last sip yet.

But why…

must I wager my last sip of the day
on unpredictable coffee?

I guess you'll find out when you drink it.

My goodness…

Week old beans, Kono dripper,
and a valve to control water flow.

-Is this the idea you mentioned earlier?
-Yes, I thought I'd give it a go.

Choi isn't the best test subject…

And a Kono dripper with your skill level…

I practiced a lot.

Since he's so accurate, I'm sure
I'll gain something even if I fail.

HOW WAS IT TODAY?

A Kono dripper when you're a newbie?

You chose that, knowing the ribs
are short, increasing your chances

of over-extraction, right?

He talks way too much.

And you even added a valve
for a slow drip.

Pathetic. Simply pathetic.

You know that nowadays,
planning skills hold more value

than showy ones, right?

No, no. I already told you.
Through coffee, not words.

The extraction time seems a bit long.

I knew it, I just wasted my time.
Take it back.

Maybe stop talking and taste it first.
You still have some time left.

There's no point in tasting it.

With such a long extraction time,
a strong bitter murky taste is inevitable.

If you argued your way
to taste the two-week old roast,

at least return the favor.

I don't want to leave my tongue
feeling rough,

but you're not wrong.

Whoa!

Sir, this guy…

Whoa!

It's a smorgasbord of negative nuances.
You served this and called it coffee?

You should let me know
what its shortcomings are.

Just one thing.
The water temperature is too low.

Because I set it to 83 degrees.

Man… you're just completely insane.
Or maybe no sleep last night.

Sir, this guy is indeed a variable.

A bad one.

Excuse me.

A critic should attempt to understand
the creator's intent.

You should be the one
that throws it out if need be.

EDAE COFFEE

-Hello.
-Oh, that. That.

I think I missed it
when I was doing the dishes last night.

-No, I put that aside on purpose.
-What?

I thought the flavors might open up
if I let it sit for a day.

Was this the coffee that was left over
in the server from yesterday?

Wasn't this the original intention
behind your idea?

It was.

I thought that it might get better
with time,

but I had to make it before 6:00,
so I emulated a cold brew.

Is it bad?

It's much better
than when it was freshly made.

But this is just impersonating
a cold brew when it's not.

It won't get better with time.

Right.

But the attempt was meaningful in itself.

When you extract from unfinished
roasted beans for a long time,

the flaws come to the surface,
especially with a cooler extraction.

I couldn't have even attempted this
without your beans.

I never taught you that.

I've been studying to fill in the gaps.

That was also the intention
behind the ceramic tumbler.

That's right.

Although there's a chance
that man actually threw it out

without tasting it.

No, I'm sure he tasted it
and recognized your intent.

Do you like him?

There were countless times
you could've gotten angry yesterday,

but you kept holding back.

It's not a matter of love or hate.

It's a matter of how passionately
you approach your work.

Oh… sincerity?

It's an approach that not a lot of people
welcome nowadays.

That's also a common trait
that Choi and I share.

With you?

Anyhow, he's not that likable of a person.

Even if the business is going great,
it feels pointless

if you don't have someone
recognize your intent.

It might be praise or criticism…

Either way, Choi is a critic
that accurately picks up

on the creator's intent
and writes about it.

My goodness, it can't be a gentleman.

I thought my ears were ringing
in the morning.

DRINK WITHIN THREE HOURS

Did you taste it?

A total of three sips.

One to understand your intent.

The second was because I had doubts
about the initial taste.

Extract it as if it was a cold brew.

You used a ceramic tumbler
to avoid the pulpy taste of paper cups.

Even if you extract it at a cooler
temperature and used a tumbler,

you rapidly lose the aroma and flavor
three hours past the extraction time.

After 6:00 p.m. yesterday…

You just went ahead,
without caring if I drank it or not,

and left a warning to drink it
within three hours.

Is that it?

And thanks to you,
I didn't sleep a wink and came here.

-The end.
-What about the last sip?

Enjoyed.

I guess you really can't lie.

I mean, you could've just tasted it
the next morning,

-why would you push yourself like that?
-Sir.

A quite interesting character

that doesn't like causing inconveniences,
precise, and oddly trustworthy.

He anticipated I'd return the tumbler
and give him a critique.

A somewhat meticulous strategist.

Wait. I never anticipated that.

Anyhow, I… have lots of cafés
to check out once again today.

Do you still think he's a bad variable?

I'll edit it slightly.

To weird variable.

-Wait.
-Weird. Weird. Weird!

They always make you go this far
before telling you to stop.

What is it?

You were disorderly yesterday.

You're banned from coming back
for a month.

Sir, you still adhere to that rule?

You're the reason
I came up with that rule.

Since I won't be back for a month…

Normally, I would…

I guess there wasn't just respect
between you two.

That rude bastard.

To verify Weird Variable,
I still need more data.

Banned?

-Are you open?
-Should I explain the menu to you?

No, I'm fine.
I'll just take the same thing.

Hey, three cups of coffee here.

See, there are many kinds
of coffee here, if you let me know

what you prefer--

Prefer? Nah. Just what I had last time.
Give us three of those.

Why would you come to a café then?

I'd at least taste it
if I'm paying for it.

Young Man. Young Man! Young Man!

-Please, stop coming.
-Do you think he's going to stop?