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:
Over on cleanhotdry, they pose an intriguing choice: espresso or brewed coffee? Take a look, as the poll isn't just a matter of preference. Be sure to read the comments, as the reasons given as well as those who voted and how they voted are just as intriguing.
Ben Helfen of Octane Coffee in Atlanta is fairly well-known in coffee circles for his latte art abilities. Unfortunately, that may now pale in comparison to his fame regarding his recently-posted but quickly-popular coffee brewing guide. The chatter on the web about this thing is nothing short of astounding.
Tom Pikaart put together a handy-dandy little brewing guide for the Hario V60. I brew mine slightly differently, but I still highly recommend his technique. Check it out!
The guys over at Slayer put together a little forward-looking post on what to expect for 2010. The main reason I esteem them -- their utmost dedication to craftsmanship -- is explored a little bit in that post. Such dedication is rare these days, and therefore, all the more noteworthy.
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$449.00The Baratza Vario looks much like Baratza's other offerings (i.e., the Encore, Virtuoso, and Preciso) in regard to silhouette, footprint, and general design. Those who've used them extensively, however, know that there's far more than mere nomenclature that separates the Vario from its brethren. Practically speaking, it has shown to give a consistently uniform and desirable grind for the full grind spectrum, all the way from espresso to press pot, something no other non-commercial grinder currently out on the market can boast. It is a highly efficient machine, wasting very little in the way of coffee grounds, but it shines in its ability to produce excellent espresso, shot after shot after shot, a feature aided by the three timed dosing presets it allows the user to store and recall at the push of a button.
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.