Drinking vs. Tasting: Brewing Parameters
A quick observation is in order: I don't think it's overkill to claim that most coffee consumers, even coffee aficionados, would distinguish the differences between the french press and, say, a Chemex, only along the lines of their cup characteristics. Said simply, the tendency is to describe and judge the brewing method based on its finished product, not by the process and nuances of the method itself. This may not sound like much, but let me make a parallel observation: if I asked you to tell me the differences between a cut of beef that's been roasted and one that's been grilled, you could likely list a few distinctions without thinking much. Now, if you were a chef, you could likely go into far greater detail about the processes of roasting and grilling and their respective effects on a cut of beef. You would expect this knowledge of a chef, wouldn't you? Translate that back over to coffee. Any barista worth his or her salt could tell you the difference between a cup of coffee from a press and one from a Chemex, right? How many of them, even outstanding ones, can tell you what's happening in those brew processes? How many will be able to intuitively and intelligently theorize on the effects brewing temperature, water flow and agitation, grind size, roast level, bean varietal, and dwell time will have on a cup of coffee? What about with espresso, a preparatory process that is far, far, far more intense and sensitive and mysterious than "just" brewed coffee?
I pose these questions not because I thought them up on my own, but because I've run across others posing the same sorts of queries. Alex Negranza, James Hoffmann, Alex Brooks, and Paul Stack are just a handful of industry professionals that have been publicly -- meaning, via the web and otherwise -- thinking through and pushing the envelope on our "accepted" standards of brewing, both for filtered coffee and espresso; they're challenging the status quo. If guys like these are doing some outside-the-box thinking and are freely sharing their thoughts with the rest of the specialty coffee world, I think I am correct in expecting the bar to be raised yet again.
That's a good thing, right?
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One of the top coffee grinder manufacturers has just released one of the most versatile grinders to date. With the capability of grinding from French press to espresso, the Mahlkonig Pro M provides the grinding range that would normally require two separate grinders. The grinding range combined with features like the "hands free" operation and break functionality help make this grinder ideal for both low-medium volume commercial settings and home use.
Ever forgotten water on the stove until it evaporated... needed to consistently maintain the temperature of your water without constantly monitoring it... been frustrated that your old kettle could not be removed from its electric base for easy pouring and cleaning? The Pino Digital Kettle Pro is the answer to these water heating frustrations! With such standard features as a Digital Display with which the water temperature can be set and maintained, an easily detachable base for quick and safe pouring and cleaning, an easy-to-read water gauge, and "No Water" protection which automatically turns the kettle off when it runs out of water; the Digital Kettle Pro is one of the top kettles for heating water quickly and efficiently.
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