Wake Up and Coffee
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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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I like coffee, I know you like cofee. Take a picture of yourself with your first brew of the morning. I'm going to cheat as it is my third cup of the day (don't be me). Also, no one cares how fancy your coffee is, so no glamour shots of your latest Peruvian pick up. Just WAKE UP AND COFFEE.
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Glad to see that mug in use. They discontinued the thick walled model.
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Glad to see that mug in use. They discontinued the thick walled model.
That's a shame, it's a solid mug. Thanks again for it.
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Agreed and you're very welcome
