If you’re interested in making and/or drinking coffee, this book is quite a useful and interesting read. It won’t make you a professional barista, but it will explain what goes into the making of a good cup of coffee.
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Taking the new 1Zpresso JX-Pro grinder out for a spin
I opened a new bag of Mt Whitney Costa Rica Estate Tarrazu and started on an iterative search for the best setting on the 1Zpresso JX-Pro, a process commonly known as “dialing in the grind”.
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It’s a slippery slope once you get started
My new coffee timer scale has exposed one flaw of my otherwise trusty and reliable electric burr grinder — widely inconsistent amount of coffee grounds, ranging from -8.4% to +12.1% from an average of 29.3 gm across 24 samples.
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Dialing in our pour over coffee brewing variables (Mark II)
Continuing on my journey down the rabbit hole, I opened a new bag of Mt Whitney Organic Ethiopia Guji. Previously, I used the Tetsu 4-6 V60 pour technique but this time, I wanted to keep things simple and decided to use the Hoffmann instead.
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Dialing in our pour over coffee brewing variables (Mark I)
It’s been about a month since my timer scale arrived, marking the start of my journey down the pour over coffee rabbit hole. Using single-origin Guatemala beans from Mt Whitney Coffee Roasters, I’ve been making our morning V60 brew by adjusting three variables: (i) filter material, (ii) coffee/water ratio, (iii) grind size and keeping track of our individual tasting scores.
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Oh dear, I think we got The Old Folks hooked on Choya Yuzu
They called us the next day to say that it was very good and that they really liked it. Which was basically code for: “Please bring more next time.”
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I probably should clean the coffee grinder more often
Hmm… come to think of it, I don’t think I’ve ever taken apart my DeLonghi KG89 grinder to clean. I know it sounds gross, but please don’t judge. And also, better late than never.
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Going down the pour over coffee rabbit hole
The journey down the rabbit hole is about to start, and it looks like the next few weeks are going to be interesting.
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Visiting the Kavalan distillery in Yilan
Yilan (宜蘭) is most famous for its hotsprings, innovative cuisine and 三星 spring onion, but it also happens to be the home of the Kavalan whisky distillery.
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Visiting the Nikka Yoichi distillery in Hokkaido
The highlight of the visit was finding out that there was a small bar in the museum, where we could sample the Yoichi 15y and 20y. Yes, actually get to taste them.
It wasn’t cheap, but the fact that they were even available to drink was amazing. We sent a photo to some friends who are big whisky fans and they were suitably impressed, and I assume, also very envious.
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