Coffee
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Toddy pressed some Dogwood Zamboni, which was developed for cold press. Did about a French press grind on the Barazta, steeped in the fridge for 14 hours. I usually steep longer but I went with the upper limit of Dogwood's recommendation.
http://www.dogwoodcoffee.com/products/zamboni-cold-brew
This resulted in a syrupy concentrate that had much more brightness and acidity than I expected, undergirded by a chocolaty base profile. By far the most acidic cold press I've had. It's unique and I have to say I'm a fan of the broad spectrum of flavor here.
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acidic cold press. Does it work? I usually think of cold presses as floral, or sweet, or fruity, that side of the wheel. To get acidity with chocolate, I don't even.
Mental model of it, I'd probably go a slightly larger grind to reduce surface area, which should, if it was surface area related, reduce the acidity…
If it works and is really good (as you seem to be saying!! :)), I'll continue to be amazed as to what you're drinking
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You don't find cocoa to be tart?
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You don't find cocoa to be tart?
Of course :). And it's a legit taste for coffee, just never had a cold drip that retained that profile. An unexpected tasting note, which is part of why you shared it (and I appreciate it, as it's got me thinking/wondering about it).
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You don't find cocoa to be tart?
Of course :). And it's a legit taste for coffee, just never had a cold drip that retained that profile. An unexpected tasting note, which is part of why you shared it (and I appreciate it, as it's got me thinking/wondering about it).
Gotcha–well, keep in mind, my notes were from drinking the sludge "against doctor's orders"; this coffee was intended to be cut in half. Dilution probably does interesting things, including mellowing out the bite I described. A good way to put it would be like an Italian espresso, but the lemon is already there
I did add 1:1 coconut/almond milk to it after tasting the sludge, and that cut the acidity very significantly.. Wow, it was really good then. Curious what my cherished unhomogenized 100% pastured whole milk would do. I think it would probably take it to a different place--not that I don't enjoy it's weird niche as-is.
All in all, I really like it. I think the more traditional fruity blend made by cross-town rivals Bull Run might have the edge (I'd have to check again, it was more berry and less sour cherry), but I enjoy the novelty of this one very much.
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A hop infused cold press this morning. It was like an American IPA. Weird.
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I remember so someone asking about aeropress methods earlier, and when I was at heart in portland I noticed them doing this. Sure enough I checked on their website and they have instruction for brewing at the ready http://www.heartroasters.com/pages/aeropress
I prefer water a bit cooler at around 185, but this is a nice alternative to inversion that doesn't move the grinds around as much during the brewing process. I've been using it for the last few days and results have been quite good
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I left my Aeropress at my parents' place on the other side of the world and now I want to try this method. Hmm…
I'm going solely from memory here but is the Heart method similar to the one intended by the manufacturer (and on the side of the Aeropress box) but with a longer brew time?
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@Sugar:
I left my Aeropress at my parents' place on the other side of the world and now I want to try this method. Hmm…
I'm going solely from memory here but is the Heart method similar to the one intended by the manufacturer (and on the side of the Aeropress box) but with a longer brew time?
Longer brew time, and by just putting the plunger back in a little in between stirs it doesn't allow much of the coffee to just run through before you press it. It also gives you specific weights for bean and water as opposed to the single scoop/fill it up to the number. I remember seeing an interview with the guy who created the aeropress and he doesn't even think you need to steep at all. I have done that and it does work out ok, but I definitely prefer it steeped.
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^Yeah, the Aeropress is a good example of a piece of kit where use by those ''out in the field'' has produced a far superior outcome to that of the original concept. I'm a big fan of the inversion method, although I've been trying to improve my V60 pourover technique in the past year and that has been my go-to brewing method.
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While we're in Panama, just polished off this from a roastery down the street, Corvus. Diamond Mountain, naturally processed Catuai by Hacienda la Esmerelda, harvested from highlands in Panama at 1750 m. Soft plum and chocolate out of an inverted Aeropress. Exceedingly well roasted I thought. Felt like you could taste the farmers', processors', and roasters' loving efforts in each cup. It did take a bit of experimentation to extract the optimal flavor for my palate.
Today I'll start in on this Peruvian bean from another local roaster.
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Sounds amazing MCL.
I'm getting cinnamon on the back palette on this chemex gesha. Never had anything like it. Sweet almost honey to start with, and then a nice warm maybe even nutmeg like space at the end. Really looking forward to seeing what it does over night, and how it tastes tomorrow!
I'd been drinking it with the V60 earlier in the week and hadn't tasted any of the spice to it. Not sure if it's coming through the Chemex method, or if the beans had aged just that little bit further..
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The Panamanian stuff from Corvus blows away the other beans I got. A bit too heavy on the roast methinks.
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In fairness to your new beans, the Hacienda la Esmerelda lot/farm/producers are known world wide as some of the best producers in the world.
They even have their own coffee auction, outside of anyone else. This is the global auctions/sale of one of their crops. http://auction.stoneworks.com/ES2014/final_results.php Check out those $/bag!
other quote
Hacienda la Esmeralda is the name of the plantation that is producing one of the most expensive and rare coffes in the world. This is not a novelty that comes from an animal’s digestive system, but a very tasty coffee.
One of the biggest reasons for it’s unique flavour characteristics is that the coffee comes from an old cultivar called Geisha (or Gesha among the cool kids.) This cultivar gives an extremely intense and floral cup profile that shines in the cup if the coffee is picked and processed well.
Due to it’s unique and intense flavour, the coffee
from Hacienda la Esmeralda has won several awards around the world.After winning the best of Panama competition several times, it became so popular that the Peterson family had to make their own internet auction where the coffee is now sold once a year.
