Coffee
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Loving that skull mug!
Thanks man, it's one of my favs.
Great set-up urbanwoodsman! Loving the mug collection. Haven´t experimented with the Aeropress yet.
The chocolate brew bar looks …erm..interesting. The taste is like a crossover of tea with cocoa beans? Not sure if that´s a good thing? I´m not a tea guy myself.
It's so weird and confusing. It tastes almost exactly like that specific origin chocolate but you can pick out the notes WAY easier. I would say it's more like a light and bitter coffee rather than a tea. Or potentially more like an over steeped tea? I don't know man, but I'm gonna try it again!
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@urbanwoodsman took me to this awesome place right before hitting up comedy cellar…the cold brew coffee with milk was brilliant! guess it was the best I had so far...
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The cold press there was a letdown for me. I do a 24 hour coarse ground soak also but I refrigerate it the whole time.
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Anyone use Tonx Coffee Subscriptions? I've had it for a couple months, they have been 4 for 4 on the coffee. I was worried with the variety thing I'd be getting some "experimental" stuff. Presentation is impeccable as well.
I've been a Tonx subscriber (every two weeks) for at least a couple of years now. I've rarely been let down by one of their roasts. I'm skeptical with their recent merge with Blue Bottle who has never really impressed me. Time will tell if Tonx can remain as consistent as they have been.
I also subscribe to wrecking ball coffee roasters. I get a bag once a month and like Tonx they consistently top notch.
I used to have a sub through Craft Coffee who selects 3 different roasters once a month and they send you three 4 oz bags from them. They were hit or miss. And depending on when the roasters shipped their beans to Craft and then gets rebagged you could get your beans up to a couple weeks past their roast date. It's a good concept but the execution needs some tweaking.
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It's been too long since I treated myself to the best coffee in St. Louis, so I stopped by today for an iced Kyoto.
I noticed a drink on their special summer menu that I had to try– espresso over tonic water, a "coffee 7up". That's it on the right:
Different for sure, but very good.
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Looks good, it's been a month or two since I've been there since I've bought my beans from East and West. Gonna change that soon.
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Toddy pressed some Dogwood Zamboni, which was developed for cold press. Did about a French press grind on the Barazta, steeped in the fridge for 14 hours. I usually steep longer but I went with the upper limit of Dogwood's recommendation.
http://www.dogwoodcoffee.com/products/zamboni-cold-brew
This resulted in a syrupy concentrate that had much more brightness and acidity than I expected, undergirded by a chocolaty base profile. By far the most acidic cold press I've had. It's unique and I have to say I'm a fan of the broad spectrum of flavor here.
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acidic cold press. Does it work? I usually think of cold presses as floral, or sweet, or fruity, that side of the wheel. To get acidity with chocolate, I don't even.
Mental model of it, I'd probably go a slightly larger grind to reduce surface area, which should, if it was surface area related, reduce the acidity…
If it works and is really good (as you seem to be saying!! :)), I'll continue to be amazed as to what you're drinking
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You don't find cocoa to be tart?
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You don't find cocoa to be tart?
Of course :). And it's a legit taste for coffee, just never had a cold drip that retained that profile. An unexpected tasting note, which is part of why you shared it (and I appreciate it, as it's got me thinking/wondering about it).
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You don't find cocoa to be tart?
Of course :). And it's a legit taste for coffee, just never had a cold drip that retained that profile. An unexpected tasting note, which is part of why you shared it (and I appreciate it, as it's got me thinking/wondering about it).
Gotcha–well, keep in mind, my notes were from drinking the sludge "against doctor's orders"; this coffee was intended to be cut in half. Dilution probably does interesting things, including mellowing out the bite I described. A good way to put it would be like an Italian espresso, but the lemon is already there
I did add 1:1 coconut/almond milk to it after tasting the sludge, and that cut the acidity very significantly.. Wow, it was really good then. Curious what my cherished unhomogenized 100% pastured whole milk would do. I think it would probably take it to a different place--not that I don't enjoy it's weird niche as-is.
All in all, I really like it. I think the more traditional fruity blend made by cross-town rivals Bull Run might have the edge (I'd have to check again, it was more berry and less sour cherry), but I enjoy the novelty of this one very much.
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A hop infused cold press this morning. It was like an American IPA. Weird.
