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Posts by A Y

Awesome. Thanks for the links! Their Fundamentals page is mildly snarky in a funny way.For portable grinders, the Porlex or Hario work well. The Porlex will even fit into the Aeropress for storage. It's about 140 turns of the crank for me on the Hario to grind 15 grams of beans: it's not that much work.
A friend invited me over to try two coffees he got recently: Barrington's roast of Kemgin, from Ethiopia, and the La Colombe Ironman III Gesha. Both were ground in an Encore, and brewed in an Espro press with fairly standard parameters, and both were interesting though I would not really want to drink the Gesha again. The Kemgin is from Ninety Plus, and that's an example of fantastic selection and growing of a bean that outclasses its peers and namebrand varietals (like...
If you've had a really excellent washed Ethiopian Yirgacheffe, you're not missing much from a Gesha. I think of Geshas as washed Yirgs turned up to 11, but that's only for a really good Gesha. A few years ago, Verve had a $80ish/lbs Gesha that tasted like lemon juice, which is not a good thing incidentally. They're super-trendy right now: when I was at Blue Bottle's Mint Plaza store last month, you could almost not order something with Gesha in it. It's a pretty stupid...
I use 225g water and 15g coffee, upside down, 1 minute steep with pretty aggressive stirring initially and water temp is as close to boiling as I can get it. Grind size is the 12 setting on a Baratza Encore, which is like a paper filter grind, I think. The slightly pressurized Aeropress extraction will highlight the acidic notes of the coffee compared to a French press, but the pressurization is very low and nowhere near what an espresso machine does. The stirring and high...
Start with whatever ratio you use currently, see how you like it, and adjust to taste. I haven't substantially changed my brew parameters when I went from paper to a metal mesh filter for the Aeropress.For freezing, if you have to do it, freeze in separate small batches (maybe enough for a week per batch) so you don't repeatedly thaw and freeze all the beans. Pack in a ziplock and try to evacuate as much air as you can, mostly to reduce the moisture the beans will see.
I prefer Kleen Kanteens, because they're stainless steel instead of glass or plastic. The vacuum-insulated, wide-mouthed 12oz or larger would work well, and are easier to clean than the narrow ones: http://www.kleankanteen.com/products/wide-mouth-insulated-12oz?variant=1605380099
This sounds like one of those super-extracted coffee shots that became popular this year. I think they were saying something like 22+% extraction ratio. I've yet to try one, but am very curious.http://www.mahlkoenig.com/file/download/default/id/6981
Great article. “Batch brew” sounds pretentious enough that if enough of us ask our local hipster coffee shop about it that they may actually come around to the idea. Of course, they have to brew a new batch every 30 minutes like Peet's does, otherwise the coffee does go stale. Also, coffee normcore. And WTF is Foursquare? Didn't they go out of business? The only good pourovers I've had were either made with a cloth filter sock hanging over a cup without any kind of...
I was at the Pasadena Intelligentsia recently, and it seems you can only get pourover for brewed coffee now, and it starts at $5 for a cup. The service is quite terrible too: I had to keep looking to the counter to see if they had my cup ready, and when they did, they didn't call out my name for a few minutes. I think it was about 10 minutes from placing my order to actually having the cup in my hand. The coffee wasn't great either. La Colombe's more expensive Gesha is...
Congrats Joshua. It sounds like you're much happier with the write-up here than in the other article.
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