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Linking Around - Beat the Winter Doldrums with these Fab Coffee Resources

It's an interesting Monday: January is here, the holidays are clearly behind us, and Winter is now at the point where I feel like it's offered me just about all I'm wanting out of it. Why interesting, then? Well, coffee-wise, there's a lot going on, but I feel like I, and those around me, are sort of missing out on the action. Winter doldrums kicking in? Perhaps. In light of that, then, here are a few links to some coffee things I find noteworthy:

Heiniger and Shiny Shiny

Anyone who knows Chris Heiniger knows that the man just doesn't smile all that often. Or, if he does smile, it's fleeting and not easy to glimpse. Thus, it becomes all the rarer to see not only a picture in which he is smiling, but a picture in which he is posing and smiling. This Linea 3MP, which he will be working very closely and lovingly with, was deemed by him a more than adequate reason to pose and smile.

*Click*.

Drinking vs. Tasting: Syphon Silliness

Why does a light-roasted, natural-processed Ethiopian often give off a great deal more of the herbal bitter notes, rather than the fruited notes foretold by the dry and wet aromas, when brewed in a syphon? This is one of those brewing conundrums that has been sitting around in my head for several months now. Take a batch of roasted coffee and brew it in a press or in a pour-over, and bam! you get tons of berry notes all up in your retronasals, you know? But just as often as not, that same roast will yield a syphon pot that is...just...lacking.

Going Bonko

On Sunday, I had an interesting experience with one of my favorite coffees from the past several months, the natural-processed Ethiopia Wondo Bonko Sidamo. This coffee, whose greens came from PT's in Kansas, has that lush bouquet of distinctive fruited notes, both on the tongue and in the nose. I had roasted a batch of this to just a shade past first crack on Saturday afternoon, making it very young in the post-roast sense. I brewed up a batch in the morning using the V60, then did the same in the afternoon.

Drinking vs. Tasting: Brewing Parameters

In the blogging, twittering, and generally-interneting specialty coffee world, there seems to be a renewed interest in not just the way we brew coffee, but particularly in the specifics involved in the ways we brew coffee. Take, for instance, the french press: it allows coarsely-ground coffee to be saturated with hot, almost-boiling water for roughly four minutes to create a brew that is then filtered by the pressing action of the french press, thereby separating the grounds from what has now become brewed coffee.

Drinking vs. Tasting

When the Average Joe goes to seek out his usual Cup of Joe, the tendency is that there is not a whole lot of variety to it. In most cases, the idea that there are "origins" or "roasting profiles" or "in-season offerings" go against the very spirit of that indomitable, dependable constant: a simple cup of coffee. A little cream, a little sugar, and all is well with the world...right?

Chi-Town

This past weekend, after already spending time in Seattle for Coffee Fest, I found myself northwest of Louisville once more. This time, I was a mere five hours away in the Windy City. What's a coffee nut to do, you ask? Why, head on over to Intelligentsia's Millennium Park Coffeebar, of course!

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