Coffee
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Fifth video in the Sump series:
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I don't know if you guys have seen this, but 3sixteen has a pretty bitchin' coffee travel kit in navy CXL handcrafted by Teppei Teranishi.
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I tried to get cute this morning and mix in a little raw cocoa with my espresso grind pour over. Don't do it. It fucked up the drip completely by clogging shit to where even spooning the sludge didn't help much, although I have to say what did make it through tasted pretty good. A pressurized process like aeropress bears investigation though.
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This arrived today.
Starting with the light Ethiopian roast. Generally I am more into dark and bitter than light and sour. So I got a nice example to try and expand my palate.
Ground at 14, 12 oz pour over at 200F, bloomed for about a minute.
More body than expected; thicker mouthfeel.
Very nice. Very very nice. Wow. Crisp, spicy.
This would do well in a cold press too.
Same process on the Sumatran.
More acidity than expected. Luscious, syrupy, sweet, smoky, vegetal, woody. Going to add some organic pastured whole milk, this has plenty of oomph to punch through that.
Color fidelity is off, more of a caramel color. And that's what it tastes like too, this added or highlighted caramel notes. Very nice black or with dairy.
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Hario also makes a grinder/canister
"Obstacles are stepping-stones That guide us to our goals"
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Definitely had a cocoa vibe, I wouldn't say chocolate in this case as much as raw cocoa. Nice stuff. Going to try the espresso shortly.
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Espresso Nuevo, same method. Amazing. Fairly dry, a little smoky, woody, cherry. Cognac… tabac.
I wanted to try the espresso with milk but I couldn't bring myself to. So good as-is.
Going to do an espresso grind and bring some to work where I keep the aeropress. It will be epic.
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Going to do an espresso grind and bring some to work where I keep the aeropress. It will be epic.
Right there with you mate :).
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Nice!
I need a second kettle at work. The temperature precision is big. I want to find the optimal temp for each of these blends.
EDIT:
Crikey! This shit is butter espresso ground out of the Aeropress… I don't know what the temperature was though. Gotta take the Aeropress home and diddle with the recipe.Burr ground to 7, did the inversion method, one scoop, bloomed for a minute in undetermined temperature water, stirred and spun for 20s, steeped for 30s, and did a steady press.
This unlocked some caramel, chocolate.... A little nutty earthiness. Some acidity, not terribly bitter. A lemon rind quality to the acidity.... Tasted amazing. I again couldn't bring myself to add milk but I can tell this would be tremendous with it.
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So in love with Paradise…. the next two, just ordered:
http://www.paradiseroasters.com/guatemala-el-injerto-pandora-del-carmen/
http://www.paradiseroasters.com/el-salvador-santa-marta-honey-process/
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^who is the grinder by, looks so sweet!
hey, sry for the late reply…the grinder is nothin special, 25bucks from eBay. the brand is called "Haushalt International" ...really nothing special ^^
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I do 28-30 g per 12 oz or so on pour over. 1 scoop for "2" on ap usually
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I use the Aeropress 2013 World Champion's recipe, but inverted.
17 grams coffee ground a little courser than paper filter.
Rinsed normal filter, aeropress in inverted position.
50 grams of water at 83c for the bloom.
Bloom for 40s. Nicely wet all grounds and lightly agitate holding the aeropress and shaking it abit around.
Very slowly add 215 grams of water at 79c for about 30 sec
Press very gently for about 30 seconds.
Leave about 50 gram slurry in the press and discard.Total time 1min 40secs
Example of the inverted method and reasoning behind it.
