Coffee

[Snowy]

(And they look awesome from a mechanical aesthetic)

[Snowy]

Roastery's confirmed a fresh batch of filter coffee is being roasted Monday and the ordered will ship out with this batch. They didn't want to send out coffee that was already a few days old, bless them.

[Snowy]

I watched a very interesting V60 video last night from the '12 world pourover champion. Put it into practice today and it's really made some great changes to the taste.

[Snowy]

@Snowy:

Roastery's confirmed a fresh batch of filter coffee is being roasted Monday and the ordered will ship out with this batch. They didn't want to send out coffee that was already a few days old, bless them.

It has shipped, Likely landing for you both sometime next week.

[veloaudio]

Excellent news!

[veloaudio]

Beans have landed. Thanks Snowy!

[mclaincausey]

Sydneysiders don't feck around when it comes to coffee

[Snowy]

Woohoo! Thanks for letting me know it arrived and the photos. Some great beans there, I've been drinking at least a few of those bags myself. We probably have beans roasted on the same day, now going on both sides of the world; awesome! Enjoy

[urbanwoodsman]

Any Aeropress tips/techniques?

I don't have a thermometer/digital electric kettle or scale yet.

[joesaintjohn]

One of the best investments I made to improve the quality of my coffee was an accurate digital scale. Having the exact measurement by weight versus scoop really makes a difference. It's something I picked up from my wife and it's a neat little trick. If you have a scale and don't believe me, weigh the normal scoop/s size you use and see how far your margin of error is. Really helps you to brew a consistent cup.

[Snowy]

Urbs, if you want to go all out http://worldaeropresschampionship.com/recipes/.

I AeroPress @ the office. The most simple/practical tips I've found is to let the water cool down. I do this by getting the water in the cup whilst setting up the device. Then pour some of the water into the back of the plunger bit, stick the bit with grounds over the cup, then pour the water from the plunger bit on top of the coffee.

Agitation is pretty important (number of strokes), as is grind size itself. Needs to be larger than espresso.

[urbanwoodsman]

@joesaintjohn:

One of the best investments I made to improve the quality of my coffee was an accurate digital scale. Having the exact measurement by weight versus scoop really makes a difference. It's something I picked up from my wife and it's a neat little trick. If you have a scale and don't believe me, weigh the normal scoop/s size you use and see how far your margin of error is. Really helps you to brew a consistent cup.

I've been meaning to get one, what's a good one under $50?

@Snowy:

Urbs, if you want to go all out http://worldaeropresschampionship.com/recipes/.

Yeah, that's the first site I read haha.
Thanks for the tips.

[urbanwoodsman]

Gimme! Coffee

I think I went over on time because it wasn't as good as yesterday's cup. Def need a scale to get some consistency.

I was looking through amazon for a "high quality ceramic mug made in USA," turns out I already have two haha.

[Seul]

Love that mug… How deer is it?..

(I'll get my coat...)

[urbanwoodsman]

Doe get me started… I have a moose one as well. Made in Maine.

[Seul]

Really nice!.. But yeah: probably cost a pretty buck…

[urbanwoodsman]

[Snowy]

That deer mug is delicious.  A true diner mug (it has the slight hour-glass curve which enhances flavour).

I was thinking about you today Urbs, Number of strokes/consistency IMO is far more important than inverted methods and the likes. Most pro shops I know stick with really basic methods for greater repeated performance.

[veloaudio]

Speaking of mugs, weren't there some pictures posted of IH mugs? Wonder what happened to those?

[urbanwoodsman]

Got some Blue Bottle beans and one of their New Orleans style iced coffees today.