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.Keep reading
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.
Plus, it looks good sitting on a bookshelf, which is always an important consideration when buying a physical book.Keep reading
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”.Keep reading
So, long story short, looks like it’s time to get a better grinder. I’ve decided on the 1Zpresso JX-Pro which is proudly made in Taiwan. Even though it’s a manual grinder, its 48 mm stainless steel burrs should be able to chomp through 30 gm of beans within a minute.Keep reading
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.Keep reading
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