Coffee
-
I was gonna get one but they're not made in USA. I have so many mugs now that I'm getting picky about that shit. Made in USA mugs cost about $6-8 with designs on them. Makes no sense to buy one that's $15+ And made in China(or wherever) unless you love the design on the mug. Can't wait for $50+ Made in Japan Ironheart mug though, am I right??
funny shit
would love to have some of those "made in USA" mugs though… -
Well, the V60 is proving to be a finicky bitch. I can't see getting a great cup until I have a gooseneck kettle. Just not gonna happen. The Aeropress consistently creates an amazing cup with these Gesha beans. But so far the V60 is lackluster. I've adjusted my grind, pour speed, etc a couple of times. Still not great.
-
The gooseneck is huge the way I do mine. I can't imagine a pour over without it.
Either way, it is a way different extraction, and a different flavor.
I can detail what I do here if anyone is interested, it works really well for my palate.
-
Hey Urbs, what were you shooting with? I've been thinking about the series all day.
Cheap setup
Canon 6D with Canon 50mm 1.4 -
Quick question for all you coffee lovers.
I have just purchased an Aeropress and Porlex ceramic hand grinder for using when at work. A simple and neat coffee making solution that will gets lots of use.
With regard to the Porlex grinder, do you wash the grinder out or just keep using it?? If you do clean them, how often and what with, warm water or with any kind of detergent?
Also the grade of grind looks to be controlled via twisting a nut on the underside of the grinder unit, can anyone confirm this to be the case?
The instructions that came with the grinder were entirely in Japanese which I don't read.
Any top tips would be appreciated.
-
Snowy, thanks for the info, much appreciated.
-
Salvadorian beauty; Santa Marta honey process arrived today. Roasted yesterday. 11oz pourover at 197F, one minute bloom, 29g ground at 15 on the Baratza. Yes I like strong coffee
http://www.paradiseroasters.com/el-salvador-santa-marta-honey-process/
Honey, berries, caramel, chocolate, butter, pine resin, clove. Crisp and bright.
-
Give it a few more days if you can. It peaks around days 4-11. Haven't looked too far for a definititive answer but it's been true to my tastes as well as what I've been told. Quick quote I found;
Most single origin coffees will start to show well around 4 days post roast and start to decline on day 8 or 9. Most well made blends, many of which demand higher dosing (at least those "marquee blends" from major roasters in N. America), will peak a little later, maybe on day 5 or 6 or 7, and could last for 4 or 5 days near peak, if they have enough constituent coffees in them so that there is more than one "peak" to contend with.
As a general rule, the more lightly roasted is a coffee, the longer it will take to peak, and the darker is the roast the faster it will peak and decline.
http://www.home-barista.com/knockbox/how-long-after-roasting-is-coffee-at-its-best-t16604.html
-
Oh yeah; the idea is to get them ASAP after roasting and use a repeatable extraction so that I get to sample the full progression and evolution of the bean. Then I can determine each bean's taste curve. Then I can adjust the recipe as needed once I've found the peak for a given bean. The scientific method rocks!
-
Respect to that! I don't open a roast for 3-4 days generally, have had too many 'flat' experiences on the first few days.
Not overly sure if the repeatability is there. The same beans roasted on a different day will be different. The same beans from the same farm a year later will be quite a bit different. All data points, tho. Look forward to reading what you find next year.
How are you recording the data? I've wanted to do tasting notes but haven't found a good long term method for establishing.
-
My mind…. Probably should just get a moleskin. Evernote would be cool though since you could tag your notes with different flavor characteristics and preparation parameters. For that matter, OmniOutliner could also be a good way to do it.
Variables such as roast and how the beans are per harvest are variables I can't control (well, I could, and eventually may, start roasting). So, the best I can do is to treat those as controls right now, and leave my fate in the hands of quality roasters on those.
The sumatran, 6 days after roasting, has adopted some flavors of almond and marshmallow, and retained its punchiness and surprising brightness. Ultimately, not my favorite of the batch so far, somewhat to my surprise, but still great. It doesn't have that rotten leather or burnt rubber characteristic you sometimes get out of Sumatrans, so that's good.
The Yirgacheffe has been a surprise too. I don't typically like lighter, more acidic coffees, and perhaps this is due to the strength (I mean concentration, not bragging about technique or anything) of my pour over recipe, this comes out as possibly my favorite, though I have an espresso nuevo in the works as I type. All of these were roasted on the 11th and I've been sampling them daily.
And the espresso, though it does even better in the Aeropress, is just lovely this morning. Pending on how the honey process ages out, I think I've zeroed in on two that will be staples for the near term. Espresso Nuevo for the AP, Yirgacheffe for PO.
-
Fucking exhausted just hand ground any entire bag of Toby's Estate Panama La Batista, Geisha. It smells so good It's almost a shame to drink it. It's like killing a unicorn… with, like, a bomb.
"Obstacles are stepping-stones that guide us to our goals"
-
Hand grinding… you Luddites
-
I think this is a great solution for keeping notes: http://www.33books.com/products/33-cups-of-coffee
Question though, why grind an entire bag at one time rather than grind the amount needed the morning of? To each his own of course and I can understand with hand grinding (if that's your only method of grinding) getting it all out of the way - it does suck.
Stumptown has a great geisha offering right now. 3 bags from different farms… A bit spendy, but I've enjoyed the limited beans I've bought from them in the past.
