1. 16:50 30th Jul 2014

    Notes: 1

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    Ice brew + natural process coffee = two good friends

    Ice brew + natural process coffee = two good friends

     
  2. 15:46

    Notes: 1

    image: Download

    Natty Yirgie in the Cold Brü-dogg

    Natty Yirgie in the Cold Brü-dogg

     
  3. 15:45

    Notes: 2

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    The friendly barista at Wormhole recognized me from my Kickstarter video. I told him he had a good memory. He told me he watched it “like a million times.” Then he pulled me a very nice espresso.

    The friendly barista at Wormhole recognized me from my Kickstarter video. I told him he had a good memory. He told me he watched it “like a million times.” Then he pulled me a very nice espresso.

     
  4. 15:44

    Notes: 5

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    I don’t often think about Congolese coffee. Now I dream about it.

    I don’t often think about Congolese coffee. Now I dream about it.

     
  5. 12:40 29th Jul 2014

    Notes: 4

    "The New York Times reported this week that hedge fund mega-rich dude and erstwhile would-be New York Mets minority owner and savior David Einhorn tried to poke a hole, if you will, in Green Mountain Coffee’s “K-Cup”-based fortune with a presentation designed to demonstrate that the company and its stock are “overhyped and overvalued.” Afterward, the company’s stock, which has increased in value thirtyfold in the past five years, quickly fell 13 percent.

    Which all begs the question: How the fuck did this company, this coffee, and the K-Cup worm their way into our culture, our offices, our lives, like other mega-companies whose stock you wish you’d bought five or 10 years ago? Apple: OK, iPads, Macbooks…great, fun-enhancing products. Google: a true game-changer in the quest for instant knowledge gratification (and cheating at pub quiz bowls). But lousy coffee? In stupid plastic single-serve packets? In a world where good coffee is as hard to come by as repulsive odors in a Port Authority men’s room, Green Mountain has become a billionaire maker? Hell.

    To step up to the robotic-looking Keurig coffee brewer in the office kitchen with a K-Cup of Green Mountain Sumatran Reserve or Nantucket Blend or, God forbid, Vermont Country Blend® Decaf in hand is to admit defeat. And we’re not really even just talking Green Mountain here – we’re talking any bullshit pod coffee. In drinking it, you’re settling for a bland, joyless fix of coffee because maybe you’re too cheap, too lazy, or too broke to go to the closest coffee franchise, café, deli, or gas station to get a pour that will actually deliver some enjoyment along with the pick-me-up you desperately need after a night of drinking yourself to sleep in front of the 19-inch flat-screen.”

    (Source: maxim.com)

     
  6. 13:58 28th Jul 2014

    Notes: 9

    Todd Carmichael—the man who stuck a $15,000 coffee brewer in all of his cafes—comes at us with quite possibly the fussiest artisanal brewer ever.

    What does that water on the outside do, exactly? What makes it better? What’s with the valves on the back? How do you clean the brew chamber? Breakage? Can this be mass manufactured, or are all these parts going to be handmade in production? Is this actually more fussy than a syphon brewer?!

    So many unanswered questions, but the good news is Hario is going to be manufacturing it—so I hope they work out the industrial design side of things.

    (Source: vimeo.com)

     
  7. 21:55 24th Jul 2014

    Notes: 1

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    Perhaps I was trying to be too “Nordic” and just under-roasting my last few batches? Ironically I dumped most of the Rwandan the other day, but this morning made up a Chemex out of necessity—and was surprised to find the grassiness muted after a week out from roast. It was palatable! Chatting with the roaster and owners of Gaslight while cupping this morning also yielded other good thoughts:

- perhaps the coffee needed more time to develop. 2 days might not have been enough.

- perhaps my under roast also left too much chaff—leading to astringency

- perhaps I should cool the beans on a tray

- perhaps I was simply pulling 15 seconds too early, and it made all the difference

The only way to know is to roast on.

    Perhaps I was trying to be too “Nordic” and just under-roasting my last few batches? Ironically I dumped most of the Rwandan the other day, but this morning made up a Chemex out of necessity—and was surprised to find the grassiness muted after a week out from roast. It was palatable! Chatting with the roaster and owners of Gaslight while cupping this morning also yielded other good thoughts:

    - perhaps the coffee needed more time to develop. 2 days might not have been enough.

    - perhaps my under roast also left too much chaff—leading to astringency

    - perhaps I should cool the beans on a tray

    - perhaps I was simply pulling 15 seconds too early, and it made all the difference

    The only way to know is to roast on.

     
  8. 21:50

    Notes: 1

    image: Download

    Undeterred from multiple underdeveloped roasts that wasted a few pounds of innocent East African coffee, I’m back in the saddle again. 

Maybe dumping my roasts in a pan will help cool them more?

    Undeterred from multiple underdeveloped roasts that wasted a few pounds of innocent East African coffee, I’m back in the saddle again.

    Maybe dumping my roasts in a pan will help cool them more?

     
  9. image: Download

    This is “Rice & Beans”—horchata and cold brew coffee. Antique Taco makes it. Great concept, but the execution didn’t hold up. Next time I vote for espresso and horchata to let the rice milk come through more.

    This is “Rice & Beans”—horchata and cold brew coffee. Antique Taco makes it. Great concept, but the execution didn’t hold up. Next time I vote for espresso and horchata to let the rice milk come through more.

     
  10. image: Download

    Slurp slurp. 

Did a cupping today with the Gaslight fellas for the Manual Coffeemaker custom roast. Three Ethiopians—all very different.  I was blown away by the process—much like every other component of the coffee world, it’s all about minutiae of process. Its maddening trying to assign fractional numbers to qualitative tastes and smells. It was frustrating attempting to make the numbers tell the story I wanted to tell about each coffee. It felt so fussy filling in little boxes on a clipboard. And it all changes over the 15 minutes you spend slurping.

But I want to do it again tomorrow.

    Slurp slurp.

    Did a cupping today with the Gaslight fellas for the Manual Coffeemaker custom roast. Three Ethiopians—all very different. I was blown away by the process—much like every other component of the coffee world, it’s all about minutiae of process. Its maddening trying to assign fractional numbers to qualitative tastes and smells. It was frustrating attempting to make the numbers tell the story I wanted to tell about each coffee. It felt so fussy filling in little boxes on a clipboard. And it all changes over the 15 minutes you spend slurping.

    But I want to do it again tomorrow.