Coffee
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I remember so someone asking about aeropress methods earlier, and when I was at heart in portland I noticed them doing this. Sure enough I checked on their website and they have instruction for brewing at the ready http://www.heartroasters.com/pages/aeropress
I prefer water a bit cooler at around 185, but this is a nice alternative to inversion that doesn't move the grinds around as much during the brewing process. I've been using it for the last few days and results have been quite good
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I left my Aeropress at my parents' place on the other side of the world and now I want to try this method. Hmm…
I'm going solely from memory here but is the Heart method similar to the one intended by the manufacturer (and on the side of the Aeropress box) but with a longer brew time?
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@Sugar:
I left my Aeropress at my parents' place on the other side of the world and now I want to try this method. Hmm…
I'm going solely from memory here but is the Heart method similar to the one intended by the manufacturer (and on the side of the Aeropress box) but with a longer brew time?
Longer brew time, and by just putting the plunger back in a little in between stirs it doesn't allow much of the coffee to just run through before you press it. It also gives you specific weights for bean and water as opposed to the single scoop/fill it up to the number. I remember seeing an interview with the guy who created the aeropress and he doesn't even think you need to steep at all. I have done that and it does work out ok, but I definitely prefer it steeped.
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^Yeah, the Aeropress is a good example of a piece of kit where use by those ''out in the field'' has produced a far superior outcome to that of the original concept. I'm a big fan of the inversion method, although I've been trying to improve my V60 pourover technique in the past year and that has been my go-to brewing method.
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While we're in Panama, just polished off this from a roastery down the street, Corvus. Diamond Mountain, naturally processed Catuai by Hacienda la Esmerelda, harvested from highlands in Panama at 1750 m. Soft plum and chocolate out of an inverted Aeropress. Exceedingly well roasted I thought. Felt like you could taste the farmers', processors', and roasters' loving efforts in each cup. It did take a bit of experimentation to extract the optimal flavor for my palate.
Today I'll start in on this Peruvian bean from another local roaster.
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Sounds amazing MCL.
I'm getting cinnamon on the back palette on this chemex gesha. Never had anything like it. Sweet almost honey to start with, and then a nice warm maybe even nutmeg like space at the end. Really looking forward to seeing what it does over night, and how it tastes tomorrow!
I'd been drinking it with the V60 earlier in the week and hadn't tasted any of the spice to it. Not sure if it's coming through the Chemex method, or if the beans had aged just that little bit further..
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The Panamanian stuff from Corvus blows away the other beans I got. A bit too heavy on the roast methinks.
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In fairness to your new beans, the Hacienda la Esmerelda lot/farm/producers are known world wide as some of the best producers in the world.
They even have their own coffee auction, outside of anyone else. This is the global auctions/sale of one of their crops. http://auction.stoneworks.com/ES2014/final_results.php Check out those $/bag!
other quote
Hacienda la Esmeralda is the name of the plantation that is producing one of the most expensive and rare coffes in the world. This is not a novelty that comes from an animal’s digestive system, but a very tasty coffee.
One of the biggest reasons for it’s unique flavour characteristics is that the coffee comes from an old cultivar called Geisha (or Gesha among the cool kids.) This cultivar gives an extremely intense and floral cup profile that shines in the cup if the coffee is picked and processed well.
Due to it’s unique and intense flavour, the coffee
from Hacienda la Esmeralda has won several awards around the world.After winning the best of Panama competition several times, it became so popular that the Peterson family had to make their own internet auction where the coffee is now sold once a year. -
Yep, and Corvus roasted them lightly. You can taste the terroir and love of the whole supply chain.
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I couldn't resist another bag, this one roasted on Christmas Eve. I did a pour over this time and unlocked still more flavor. This ranks among the best cups I've ever had.
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Yep. And I'll send you bags any time Snowy.
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I'd be interested in a trade Sometime in January,. The most interesting roasteries available to me easily are heart from portland, Phil and sebastiens from calgary, ritual From sanfransico, supersonic from Berkeley and occasionally drop out of sweden . Check them out and if you'd be into it I'd be down for a trade for sure. The Corvus McLain posted sounds really great as well, so I'd be into sendings stuff south if you have any interest as well.
My good friend josh also recently started working for origin roasters in the uk as well, so hopefully I could get something interesting out of him for a trade as well
http://www.origincoffee.co.uk/news/coffee-development-manager-appointed.php -
I would add Dogwood as an offering too. I am personally more into single source bags for the most part.
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So I'm starting to think I could do with a new grinder. I've fused the handle of the Hario to the central column…Least it's not snapped yet..however, from experience, that's only a few months away.
Which hand grinders have all ya'll picked up in the last 6-9 months or so? Do Knock's Hausgrind get up? Is Lido 2 all the rage? Did something smash them both up? Always filter beans, of course.
I'm averaging a hand grinder every 1.5 years, with a RRP of between $30-60, so if it's $200-300 it's going to have to last at least a few years and or be more consistent with the grind....
So help me out, what's the go? TIA!
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The wife occasionally hand-grinds using a Zassenhausen - reliably…
