If they wanted you there... Oh, no, I'm just trying to take your side. OK. I don't need your help.

OK. Right. Fine. We'll move on then. What else been going on? I'm going to go to the coffee. OK. Now, controversially, Gene Deeb is all a member that we have had crosswords on this podcast before about my coffee. Just because you like a lighter

coffee so that I'm now full on number five, I get a French roast.

Bright.

Yeah. So, I like it... By the way, I've got to say this. A lot of people talk about Italian coffee and French coffee. Spanish coffee is the best coffee. When you go to Spain, they do the... It's like, tah. It's like, tah. Like, treacle. Unsucks. Beautiful. No. I get number five, sometimes number

six. Number four, don't quite do it for me. You're buying supermarket

coffee. So, it's like... You can get the Italian one, which is number four, but I like the French one, which is number five. Anyway, carry

on. So, you know, do you still use your machine in the morning? Yeah, in the coffee. Do you do a cafeteria at all, French press? Every now and then. Yeah. But I've got a lot of coffee in the city. So, if you are doing cafeteria and you can all try this at home, there is a new way that I've learned via James Hoffman, who's a coffee sort of YouTuber, about how to do cafeteria coffee and it will change your life. You put the water in first. No.

You should do that, so you don't burn the coffee.

No, no, no. Well, OK. So, you see,

you know, something. So, you pour the water in first. Let it cool down so you don't want to boil in. Anyway, carry on.

Well, Jordan is right. You shouldn't use 100 degree boiling water on coffee or tea for that matter, but definitely not coffee because you burn the beans. So, it should be about 90 to 95. So, yes, you can boil the kettle and just let it sit for a minute or you can get a temperature controlled kettle and use that anyway. Grind your coffee. Obviously, grind your beans straight away. As you know, first thing in the morning, straight on grinder, coffee gets done. Put that into the cafeteria. Then you pour the water on, fine, at 90 to 95 degrees, and let it sit. Don't put the lid on. Just let it sit and let the crust form on the top of the coffee. And this will work much better with freshly ground coffee. Here is where then it happens. Don't put the lid on. Here is where this changes. After four minutes, stir the crust back and forth and it really has got quite crusty in those four minutes. And then with a normal-sized dessert spoon, scoop off the foam and the sediment from the top into a little dish. Then again, let it sit for three minutes. This is a lot of fat for coffee. We've done this for weeks now. What? You then put your lid on. The cafeteria was a lot of coffee. But don't press the plunger. If you press the plunger, we are going to upend all the sediment and all the sort of the coffee granules that have sunk to the bottom, percolating through the coffee. You then hold the lid on carefully and pour gently into the cup and you get such a smooth cup of coffee, no sediment until maybe like the last cup where it's right at the end. It will change your life. Okay. I'll try that. I have also changed my bean so you should come around and try what I've got now. I need to get, yeah. I just do not like wheat coffee.

Like that's fine. No,

but I have changed. That one you didn't like, I have not used for about a year and a half. It's just like coffee. No, coffee is so personal because some people like a light rose, some people

like a medium.