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Last week, I wrote about what I perceive to be one of the most common misconceptions in all of coffee, the myth of the french press. This morning, I got a text message from my buddy Justin telling me that he's becoming frustrated with the fines he's getting in his french press brews. Mind you, he's currently borrowing my Zassenhaus grinder, so it's not as though he's grinding coffee with something terrible; it's just that he's appreciating the strengths and weaknesses of that particular brewing method with that particular equipment.
This is the first of what we hope to be many tasting blogs in the future featuring roasters from Louisville, the Midwest, and nationally. Our hopes in doing this are threefold. First, we want to bring exposure to great roasters and shops we believe are doing good in the specialty coffee movement. Second, we want to introduce these roasters to the readers of our blog. And third, we love trying out great coffees in the office!
We've gotten confirmation from our distributor of Hario products that they're bringing in, among other things, an electric version of the Buono V60 water kettle. As someone that loves the pouring qualities of the kettle, I often find myself heating water in another electric kettle first, then transferring that water to the Buono.
Transfer no longer needed!
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.