You are here
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.
This will be the fourth Prima Coffee Barista Bash and we are especially excited about the event for several different reasons. Don't get me wrong - free coffee, free espresso, free advice from local coffee enthusiasts, free demonstrations by a coffee expert, and a free date night all combined with the enjoyment of observing the different brew methods (and talking your significant other into buying new coffee equipment) will be at this Bash just as they were at the other three. However, this Bash will be unique for these three reasons:
We received our first shipment of Aerobie Aeropress brewers this morning. I wasn't sure what to expect from a frisbee manufacturer, but the reviews I've read were all very positive. As soon as we could, Lee and I both headed off to the break room to brew up the first two cups. Lee used more water with a medium grind. I used less water with a grind only a little coarser than espresso.
Today, the city of Louisville is being hit with what the meteorologists are predicting will be four to six inches of snow, which, when translated into practical terms, means many of the area's schools and some businesses are closed for the day. It also means that more than a few folks are snowed in and unable -- or unwilling -- to get out of their driveways. Thus, I feel honor-bound to produce something of interest for those of you who are in need of some sort of coffee-themed delight, and therefore have compiled another list of links for you to peruse and ruminate over.
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.
A week or two ago, Kyle Glanville of Intelligentsia Coffee & Tea shared a thought on Twitter: many high-end coffee shops that pride themselves on the quality of their espresso serve downright mediocre filtered coffee. This is not a sentiment I can agree with based on my own personal experience, as I've not been able to frequent many such shops in person, but I do agree with it in principle.