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When it rains we pour … | Water Avenue Coffee
https://wateravenuecoffee.wordpress.com/2010/04/13/when-it-rains-we-pour
Laquo; Temporary Coffee is Open. When it rains we pour …. April 13, 2010. Water Avenue Coffee is super stoked to have such a great team and we are thrilled to be offering a great selection of pour over coffees daily as well as our espresso menu and Chemex into carafe as our only drip. While Drew Woods pours perfect capps and lattes, Tom Pikaart. 8230;] When it rains we pour […]. Cool More Folks Blogging Tightvac. « Tightvac's blog. September 8, 2010 at 6:59 pm. Leave a Reply Cancel reply. Follow “W...
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Kaffeologie's Notes: May 2010
http://kaffeologie.blogspot.com/2010_05_01_archive.html
Notes from a lab dedicated to the perfect coffee experience. Monday, May 31, 2010. Soft Pour: 2nd Time's the Charm. The Coffee Chroniclers have been messing around with the "soft pour" technique recommended to us by Scott Richardson. See, " Finessing the brew method. And " Pour speed and silt behavior with the French press. And we're happy report that we have been able to consistently repeat the technique. Wednesday, May 26, 2010. A "Sprodown" is in the works! Check out their explanation of the term.
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Kaffeologie's Notes: 195 in the Slurry!
http://kaffeologie.blogspot.com/2011/05/195-in-slurry.html
Notes from a lab dedicated to the perfect coffee experience. Wednesday, May 18, 2011. 195 in the Slurry! As a good barista will tell you, it's freaking hard to hit proper brewing temps in a pour over slurry. Heat loss from the kettle, the dripper itself and the open-air bed combine for far less than ideal brewing temperatures. We tend to compensate for this with higher doses of coffee, but that really only disguises the problem. Get in touch with Cole through his twitter. Or with me below.
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Kaffeologie's Notes: April 2011
http://kaffeologie.blogspot.com/2011_04_01_archive.html
Notes from a lab dedicated to the perfect coffee experience. Thursday, April 28, 2011. Just in time for the communal talkathon that is SCAA. We're posting Charity's distinctive spirograph. Pour over technique. It's named after the path your spout traces, kind of like overlapping slinky circles. Is it consistent without a timer? She seems to think so. Commercial outfits will likely beg to differ when it comes to clocking pours, but tasty results with fewer tools gets my (biased) vote for home brews. Pour ...
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Kaffeologie's Notes: When Specialty Coffee Isn't Appropriate?
http://kaffeologie.blogspot.com/2011/07/when-specialty-coffee-isnt-appropriate.html
Notes from a lab dedicated to the perfect coffee experience. Wednesday, July 13, 2011. When Specialty Coffee Isn't Appropriate? Great stuff, and my first thought was. Topsoil quality also seems to be a challenge. Without active cultivation, the soil is extremely clayey and apt to slide down the steep valley walls at first opportunity. In fact, a recent earthquake left fresh scars in the rainforest hundreds of feet across all over the island and obliterated the village's only road. Notes from a lab dedica...
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Kaffeologie's Notes: January 2011
http://kaffeologie.blogspot.com/2011_01_01_archive.html
Notes from a lab dedicated to the perfect coffee experience. Tuesday, January 25, 2011. The Demerits of Frozen Beans. This was too great a video not to repost! The original is over at the Seattle Coffee Gear blog. It's surprisingly hard to craft entertaining content that answers basic consumer questions in a creative, non-threatening way. Great job, Seattle Coffee Gear. Monday, January 17, 2011. The Problem of Water: Looking for the Ghost in the Machine. The results were surprising. I used a Hario Buono.
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Kaffeologie's Notes: September 2010
http://kaffeologie.blogspot.com/2010_09_01_archive.html
Notes from a lab dedicated to the perfect coffee experience. Wednesday, September 29, 2010. The French Press Shake. Agitation in French press extraction seems to be largely unexplored. We tried some serious agitation in the press this week, and enjoyed some very tasty results with our Koke. In addition to significantly increased extraction, the coffee tasted noticeably cleaner than even via the traditional Coffee Catcher method. For the record, here's the process we used:. 3 Throw in a Coffee Catcher.
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Kaffeologie's Notes: June 2010
http://kaffeologie.blogspot.com/2010_06_01_archive.html
Notes from a lab dedicated to the perfect coffee experience. Wednesday, June 30, 2010. Creative uses for the French press? From www.kitchn.com. Sure got our brainstorm wheels a'churnin. This question is about French press coffee makers. I'm sure that I've seen these used on Iron Chef (or other places? For purposes other than coffee, such as infusing broths with aromatic herbs. Everyone else, have you thought of this? Talk about outside the box. Monday, June 28, 2010. Slows, but I can't quite verbalize th...
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Kaffeologie's Notes: December 2010
http://kaffeologie.blogspot.com/2010_12_01_archive.html
Notes from a lab dedicated to the perfect coffee experience. Friday, December 24, 2010. Micro Lots and The Perils of Buying Local. From the Economist has got me thinking about the price we pay for coffee and other produce. I've read much spilled ink on the subject of sustainable coffee, but reading the Economist's report on the sorrows of undocumented farm workers provoked some new thinking on coffee and food in general. What if we expanded our coffee quest to previously commoditized producing regions?
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