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@zubi.mooz: Ten sposób naprawdę działa! 😲 #fyp #LifeHack #DIY #niemcy #humor

Zubi Mooz
Zubi Mooz
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Region: PL
Sunday 05 July 2026 11:30:30 GMT
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Comments

marekkoziarski5
marekkoziarski5 :
W tamtych czasach byl prawdziwy chleb.
2026-07-05 15:31:27
146
user6100593360939
evita :
W latach 60 był chleb prawdziwy bez chemii
2026-07-05 18:46:20
80
mirek.kklewski
Mirek Kąklewski :
prawdziwy chleb nie czerstwieje i nie pleśnie. 😁
2026-07-05 18:39:42
45
le.pless2
Le pless :
ale to był chleb z lat 60 tych...
2026-07-05 19:57:16
135
roxiforestka
ROXIFOREST :
świeże liście zerwane z drzewa są zielone
2026-07-06 10:40:00
15
ficusyzj4y1
Dan :
To był naturalny chleb na zakwasie -a nie chemiczny pseudo chleb
2026-07-09 16:39:32
64
barwichbau
BarWichBau :
kiedyś był inny skład chleba
2026-07-05 12:27:26
23
ryszard.gobiowski
Ryszard Gołębiowski :
chleb z lat 60-tych był dobry do jedzenia nawet po 4-5dniach bez żadnych sztuczek. tamten to był chleb. teraz są wyroby chlebopodobne.
2026-07-07 22:40:02
29
betti_1971_
✨Beta ✨ :
Świeże liście laurowe są zielone 😁
2026-07-05 15:31:47
15
cisnijdalej
cisnijdalej :
20 lat temu to był chleb zacznijmy od tego - a. Nie jak teraz
2026-07-05 15:33:07
69
rednaskelaaleksan
rednaskelaaleksan :
Babcie nie używały torebek plastikowych w tamtych czasach...
2026-07-23 02:17:47
18
filip67_
Dakota :
ale w tamtych latach nie było woreczków folkowych 🤣🤣🤣🤣
2026-07-05 15:15:05
58
mariajandourkova
mariajandourkova :
było zawijanie w ściereczkę lnianą...nie było woreczków:) 😁
2026-07-30 12:40:25
13
dzikiwariat3
Dariusz Żukowski :
tylko że chleb w latach 60 miał trzy składniki a dzisiejszy ma tablice Mendelejewa
2026-07-12 16:19:24
15
regina.dabrowska0
Regina Dabrowska :
Włożyłam kilka liści laurowych do woreczka z chlebem- za kilka dni chleb spleśniał!!!!, nawet kurom go nie dałam!!!!
2026-08-03 15:26:45
13
grogu_420
Harafat :
Kto trzyma chleb 20 dni u mnie na drugi dzień chleba nie ma
2026-07-05 19:23:47
6
szachmat73
SzachMat :
chleb z przed 20 lat to był prawdziwy chleb na zakwasie 👍
2026-07-06 16:02:21
44
szersze33
🐝 🐝 🐝 🐝 :
Po trzech dniach to kupuje już trzeci 🤣
2026-07-05 18:25:54
5
boenagaiska
Bożena :
Zamrażanie chleba jest najzdrowsze
2026-07-12 10:55:53
16
user3817283693783
Aggie :
Kiedyś chleb smakował jak chleb teraz to tylko chemia
2026-07-10 08:21:02
24
ela14038
ela14038 :
Kiedyś był inny chleb
2026-07-06 12:27:44
26
nieznanysprawca
RAFAŁ :
Wtedy to był chleb.A teraz ..... .
2026-07-05 19:19:02
44
user7148779443305
bpiotr :
w latach sześdziesiątych nie beło woreczków foliowych,,
2026-07-06 06:10:40
12
anna.kowalska123
Anna.Kowalska123 :
Ale chleb był z mąki a nie jak teraz że składnikami między innymi 20 procent celulozy w mące
2026-07-07 18:46:31
19
rychu.wrci
Rychu wrócił :
ja kupuje chleb od lat w piekarni i sto nawet trzy tygodnie i nic mu nie jest ,jak kupujesz syf z Lidla to pleśnieje
2026-07-06 12:56:17
12
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Other Videos

Coffee has become one of the quietest ways I understand where I am. I started sharing coffee because I genuinely enjoy learning about it. The beans, the origins, the processing methods, the roasting profiles, the brewing techniques, and all the small details that can change the way a cup tastes. I enjoy sitting at a coffee shop and paying attention to what is happening behind the bar. I enjoy asking questions, trying something I have never tasted before, brewing at home, taking notes, and sometimes simply sitting with a cup of coffee without needing to turn every experience into something bigger. Somewhere along the way, coffee also became a part of how I express myself. I photograph the places I visit. I document the coffee I drink. I talk about beans that I find interesting. I share the things I am learning, even when I know there is still so much I do not understand. And perhaps that is the part I want to protect the most. The feeling of being genuinely curious. Because being visible online can sometimes make that curiosity feel more complicated than it used to be. There are days when I feel confident about the space I am building for myself. There are also days when I question whether I am being taken seriously, whether I am learning enough, whether the things I share have enough value, or whether people are simply looking at the person in the photograph before they notice what is actually in the cup. I think this is something I have been learning to navigate quietly. Especially as a woman who chooses to spend a considerable amount of her time around coffee, an industry and community that can still feel predominantly male in many spaces. It does not mean I believe there is no room for women. There absolutely is. But finding your own position, developing your knowledge, being taken seriously, and staying comfortable with yourself while being constantly visible can require more mental energy than people might see from the outside. And social media does not always make it easier. Lately, I have noticed how easily I can become affected by numbers, reactions, comparisons, expectations, and the pressure to always have something worth showing. Sometimes a post performs well and I feel encouraged. Sometimes it does not, and suddenly I start questioning the work behind it. Sometimes I look at other people who seem to be progressing faster and forget that I am also progressing, simply at my own pace. I am learning that I cannot let the algorithm decide whether my interest is valid. I cannot let numbers decide whether a coffee was worth tasting. I cannot let the way people perceive my appearance determine how seriously I take the things I am learning. And I do not want to lose the reason I started creating in the first place. I want to keep visiting coffee shops. I want to keep learning about coffee beans, origins, cultivars, processing, roasting, and brewing. I want to understand why one coffee tastes different from another, why a certain processing method changes the cup, why a particular roast profile works, and why two people can taste the same coffee and describe completely different experiences. I want to keep brewing at home, making mistakes, adjusting my recipes, asking questions, reading, tasting, and learning again. I also want to keep photographing it. Because photography is part of how I remember these experiences. The outfit, the room, the light, the cup on the table, the barista behind the counter, the coffee in my hand, and the small details that might otherwise disappear after the visit. For me, these things are not separate. I can enjoy being feminine and still be deeply interested in coffee. I can care about how I look and still care about what is inside the cup. I can create beautiful photographs and still want to understand the technical side of coffee. And I can still be learning. I do not need to have everything figured out to belong in this space. #hasnasanti #coffee
Coffee has become one of the quietest ways I understand where I am. I started sharing coffee because I genuinely enjoy learning about it. The beans, the origins, the processing methods, the roasting profiles, the brewing techniques, and all the small details that can change the way a cup tastes. I enjoy sitting at a coffee shop and paying attention to what is happening behind the bar. I enjoy asking questions, trying something I have never tasted before, brewing at home, taking notes, and sometimes simply sitting with a cup of coffee without needing to turn every experience into something bigger. Somewhere along the way, coffee also became a part of how I express myself. I photograph the places I visit. I document the coffee I drink. I talk about beans that I find interesting. I share the things I am learning, even when I know there is still so much I do not understand. And perhaps that is the part I want to protect the most. The feeling of being genuinely curious. Because being visible online can sometimes make that curiosity feel more complicated than it used to be. There are days when I feel confident about the space I am building for myself. There are also days when I question whether I am being taken seriously, whether I am learning enough, whether the things I share have enough value, or whether people are simply looking at the person in the photograph before they notice what is actually in the cup. I think this is something I have been learning to navigate quietly. Especially as a woman who chooses to spend a considerable amount of her time around coffee, an industry and community that can still feel predominantly male in many spaces. It does not mean I believe there is no room for women. There absolutely is. But finding your own position, developing your knowledge, being taken seriously, and staying comfortable with yourself while being constantly visible can require more mental energy than people might see from the outside. And social media does not always make it easier. Lately, I have noticed how easily I can become affected by numbers, reactions, comparisons, expectations, and the pressure to always have something worth showing. Sometimes a post performs well and I feel encouraged. Sometimes it does not, and suddenly I start questioning the work behind it. Sometimes I look at other people who seem to be progressing faster and forget that I am also progressing, simply at my own pace. I am learning that I cannot let the algorithm decide whether my interest is valid. I cannot let numbers decide whether a coffee was worth tasting. I cannot let the way people perceive my appearance determine how seriously I take the things I am learning. And I do not want to lose the reason I started creating in the first place. I want to keep visiting coffee shops. I want to keep learning about coffee beans, origins, cultivars, processing, roasting, and brewing. I want to understand why one coffee tastes different from another, why a certain processing method changes the cup, why a particular roast profile works, and why two people can taste the same coffee and describe completely different experiences. I want to keep brewing at home, making mistakes, adjusting my recipes, asking questions, reading, tasting, and learning again. I also want to keep photographing it. Because photography is part of how I remember these experiences. The outfit, the room, the light, the cup on the table, the barista behind the counter, the coffee in my hand, and the small details that might otherwise disappear after the visit. For me, these things are not separate. I can enjoy being feminine and still be deeply interested in coffee. I can care about how I look and still care about what is inside the cup. I can create beautiful photographs and still want to understand the technical side of coffee. And I can still be learning. I do not need to have everything figured out to belong in this space. #hasnasanti #coffee
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