Hobbies can get really expensive, really quickly and the trick is knowing when to stop after you start going down a rabbit hole. When it comes to coffee equipment, I think I’ve reached that stage where I’ve bought all the gear that I need to enjoy my daily morning V60 pour over and the occasional afternoon flat white.
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Welcoming the latest member of our V60 family
For the longest time, my pouring setup was to first boil water with our normal electric kettle and then transfer it to a small gooseneck jug for better flow control. It’s worked well so far and I’ve managed to get good tasting cups, especially after I upgraded my grinder. But it’s been bugging me that I don’t really know what temperature I’m actually brewing at, so I decided to finally get a temperature-controlled gooseneck kettle.
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Trading in the old Nespresso machine for a new Creatista Plus
My daily morning coffee is a cup of black V60 pour over and it’s usually enough for the day. But sometimes, during the late afternoon, I feel a bit sleepy and remember how nice a cup of flat white tastes. Especially one with a rich and creamy texture, topped with pretty free-pour latte art.
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How to make coffee: The science behind the bean
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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