So, it has been an embarrassingly long time since we have blogged. Perhaps one could blame it on the holidays, or the New Year, or all the time spent trying to stick to those resolutions that we are about to break soon anyway, but in the end there is really no excuse. I'm not even sure what to write about, to tell the truth. We have some ideas for educational and helpful blogs in the future, but alas this is not one of those. So I will just take the time to speak of the good things in coffee that I have experienced over the last several hours.
The first is this delicious cup of Counter Culture's Baroida on my desk. The Baroida is a washed coffee from the Eastern Highlands region of Papua New Guinea. Not only is this one of the best Papua New Guinea coffees I've experienced, but one of my favorite coffees I've had period. I have been very surprised and pleased by this single estate selection. The Baroida hits the tongue with a surprisingly sweet and citrus fruit acidity and even carried some similarities to a natural processed bean. The body is full and deep, covering the palate like a silk blanket. The dry aroma is like cantaloupe while the wet aroma brings grapefruit to mind. Counter Culture describes the tasting notes as mango and passion fruit, and I happen to pick up tangerines and clementines, as well as a deeper molasses on the aftertaste. In short, a very pleasing coffee! (For those interested, my parameters were a #6 setting on the Mazzer Mini, 28g to 450ml in an 01 V60, between 200-205 degrees, 2:15 brew time)
Last night my wife and I had the opportunity to hang out at our friend Chris Heiniger's house, with a few other Louisville coffee folks, to taste some delicious coffees that he roasted on his Hottop, as well as a selection of the Papua New Guinea Agoga from Square Mile Coffee Roasters that Kenny shared, along with a couple of selections from Sunergos that Kane brought to brew up. The two coffees that Chris roasted were the Ethiopia Amaro Gayo and the Panama Elida Estate, both naturals. I won't be overly detailed, but we had a blast talking about roasting, brew methods, discussing tasting notes; brewing with the V60, Chemex, and Eva Solo. It brought to mind the old days in the Louisville coffee scene, and by "the old days" I mean about two years ago, when there were just a few rogue baristas having house barista jams and geeking out at roasting parties. It brought back some fun memories for sure and good times were had. Those were humble beginnings, and now I'm excited to be watching several of these guys compete in the Latte Art Championship competition at Coffee Fest in Chicago next month!
Well, I guess I should wrap things up. I did want to link to a couple of good reads I've come across recently. The first is actually a video, and an "ah ha!" moment of sorts; The Most Practical Chemex Tip Ever by Sprudge. Can't believe I never tried this. The second read is a good post on "How to Taste Coffee" over at hermitudinous.com. I now chew coffee because of it. Check it out.
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The TACKY Inlay Station is a wood pour-over stand beautifully designed for your viewing and brewing pleasure. The seamless "inlay" design gives the stand its name and also a unique look that anyone who appreciates fine wood craftsmanship will admire. The Inlay stand is available as a one, two, or three hole station and in a variety of woods. Pourover brewing is both delicious and artistic - the Inlay adds to the whole experience.
Few advancements in espresso machine technology over the past fifty years could be called revolutionary. The latest advancement featured in La Marzocco's Strada Electronic Paddle (EP) is one that has earned that title. Pressure profiling was first introduced into the mass market in 2009 by the Slayer Espresso Machine. The La Marzocco Strada takes this new technology to the next level by allowing the barista to save up to four pressure profiles at any given time. Along with the ability to save profiles, each group has a digital display that shows the temperature (±0.1°C), shot time, and current bars of pressure (±.1 Bar). The Strada perfectly combines the durability and workmanship of La Marzocco with the technology of the future.
$53.00Hario's stainless steel water kettle, the V60 Buono, has been spotted popping up in coffee houses and the kitchens of baristas for some time now. A detailed search on the web will reveal, for the moment at least, that the Buono seems to be widely accepted as the most useful pouring kettle available. What makes this kettle so popular amongst pour-over enthusiasts? Several reasons stand out.
First, the thin pouring spout enables greater pouring precision as well as a slower, more consistent and controlled rate of pour, both of which are very helpful in achieving a precise, prolonged extraction.
Second, the stainless steel construction and large 1 liter capacity contribute toward keeping up the brew temperature for the duration of the entire brew cycle.
Third, the ergonomics involved in the design of the kettle help to make using it much easier. This may not seem like much, but if you're brewing large batches of coffee and pouring for three or more minutes per batch, doing several batches of coffee will quickly become a chore if your kettle doesn't cooperate with you.
Combine all of these facets with the fact that the Buono is manufactured by Hario, a very popular name in the coffee-brewing community, and the kettle's popularity is easily understood. For best results, combine the Buono with a V60 Dripper or Chemex to get a truly exceptional cup of coffee.