Ditto… sethwmills:
James Hoffmann is one of my biggest influences, inspirations and motivators for wanting to be a coffee professional (even though we have never officially met).
[…] Peter Giuliano […] He is incredibly accessible and willingly interacts with anyone who genuinely wants to learn. He recently posted an update about his research into processing.
(Source: sethwmills)
Everyday Science. Via laughingsquid.
(Source: glennz)
When you make a mistake you can either keep going ahead or stop and about turn, and thats what I am going to do.
From Has Blog.
This is the first post in the category I’m tagging “Weights & Measures”. It’s where I’m putting all of my (for lack of a better term) beverage recipes, i.e. how I make a batch in the v60, a clever, etc, etc, etc.
I’m not attempting to offer the definitive recipe. It’s what’s working for me at this moment — this post my change at my discretion and you’re mileage may vary.
As of this writing, pour-over iced coffee — AKA Japanese-style iced coffee — is all the rage. Which is to say that it is talked about profusely right now, out on the inter-tubes, as the way to prepare an ideal iced coffee beverage. The cold-brew, Japanese-style debate can sometimes get a little heated — lots of strong opinions thrown about. Somewhat ironic, really.
I’ve always enjoyed cold-brew iced coffee (recipe to follow … at some point) but, with my initial cold-brew being the lone exception, I’ve never had the best luck with it. I haven’t figured out if the issue is simply that there are particular coffees that work especially well for cold-brew or weather my recipe needs some tweaking. It’s probably both. But I digress…
This is the Japanese-style iced coffee recipe that I’m having good luck with at the moment…
I use a 13:1 ratio — H2O to coffee — for most of my brews. The only difference here is that I have split the amount of water 60/40 between the ice and the water.
You’ll need…
Place 180g of ice into one carafe and place it in the freezer.
Place brew and filter-rinse water into kettle and heat the water to boiling. Put a filter in your device and give it a good rinse. Set the brew water aside and let it get down to a proper brewing temp.
Meanwhile…
Grind beans. Get the carafe of ice out of the freezer and place it under the rinsed filter.
Place ground coffee in filter. Pour enough brew water onto grounds to cover and let everything pre-infuse for 45 to 60 seconds.
Pour the remaining water over the grounds slowly, lightly stirring (don’t rip the filter, now) with the teaspoon as you do.
I give the resulting brew a few swirls to further melt any remainig ice and then pour it over a couple more cubes. As the additional ice melts, the coffee tends to “open up” a little (like a nice Bourbon with just a liitttle bit of water added).
make sure you are always growing as a human and a professional
(Source: kyleglanville)
To the popper with you!
(via thedsgnblog)
In the fridge. To be continued…
Meh. As a cold-brew (as laid out above) — flat, unpleasant “filmy” texture.
But as a pour-over (née “the Japanese iced method”), it’s delicious.
13:1 ratio, just like a hot batch, but split 60/40, water/ice.
Much more flavorful — crisp and sweet.
I have made spectacular cold-brew before. I just have not been able to repeat it.
Handsome Coffee Roasters. “Scout’s Honor”. An espresso blend that is apparently on its way out, being replaced by “Comeuppance”.
Early Linea rendering. Via John Blackwell / @lamarzocco / @ritualcoffee
Colin Harmon…
Water will always have a flavour and that will always be reflected in your final cup. You should treat water as an ingredient and not just a flavour conduit.
[…]
The idea of this experiment is to taste the effect that water has on coffee and not the effect it has on the extraction.
[…]
The beauty of this particular test is that its one you can try tomorrow while you work without much prep at all.
Speaking of @jimseven, James Hoffmann’s blog definitely belongs on my list of favorites…
One of the reasons I continue to write this is because it is a journal of sorts for where I am, what I am thinking, and a way to share that with a large, global audience who may react to it in a way that inspires me.
James is co-owner of Square Mile Coffee Roasters in London, England.
The waiting is the hardest part
From James Hoffmann. This…
Over the last couple of years I’ve become less and less interested in this part of the process. It isn’t just because I’m tall and the table often feels a long way down for a lazy man.
And this…
One of the reasons I continue to write this is because it is a journal of sorts for where I am, what I am thinking, and a way to share that with a large, global audience who may react to it in a way that inspires me.
