"after dinner a couple of weeks ago, a friend asked me for a cup of coffee. and that's when i realized i had no earthly idea how to make one.
i'm 51 years old and i've been cooking seriously for more than 25 years. i've written two cookbooks. i can make fresh pasta fine as a silk scarf and a consommé that sparkles like a mountain stream. yet i didn't know how to make a really good cup of coffee."
finally, a foodie -- and espressohound -- who admits they know nothing about beautiful specialty single-origin estate coffees and basic brewing rules. as they say in recovery, you can't get better until you admit the problem.
humility towards the beauty of the single-origins has long been a battle-cry for those of the so-called "anti-espresso" camp, those who feel the current emphasis on better espresso beverages has overshadowed the single origins in the specialty world. no doubt they are encouraged by this article.
however, i have to say that i still think the author's not quite there. for example, i think he's brewing too weak and too cold.
that he attributes the "earthy" of his java brew to the device -- the french press or cafetiére -- instead of to the characteristic of the beans themselves is an issue as well. altho' as long-time readers know, the brewing method does highlight different aspects that are inherent in each bean.
i'm also happy he's using a chemex. good start!
while the author brews at 190-200, i think it would be better to brew at a water temperature of 195-205. that's the scaa standard.
and instead of the useless and too weak 2 tablespoons coffee to 8 oz. water, he should use the brewing control chart.
that is, for one cup coffee, i think he should use a minimum of .25 oz fresh-ground, fresh-roasted coffee to 5 oz. water, or 7 gr coffee to 148 ml. as an espressohound, he'd probably actually prefer it stronger.
his too-weak brewing ratio is probably why he describes the kenya aa as "sour" instead of piquant, which is the classic term for it on the scaa flavor wheel.
still, it's a great start overall! would that all foodies could do well and travel so far! all espressohounds too!
Tags: coffee :: espresso :: java :: brewing :: french press :: press pot :: plunger pot :: chemex :: cafetiere :: ratios :: brewing control chart :: temperature :: frelkins :: fortune :: fortune elkins :: bklyn :: brooklyn :: bread coffee chocolate yoga