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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Hotpot at home using ingredients from Don Don Donki
To officially put our new induction cooker into service, we headed down to Don Don Donki at Orchard Central and picked up some fresh meats and vegetables for a simple home hotpot.
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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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Looks like I’m able to eat supermarket sushi again
On our previous grocery runs to Don Don Donki in Orchard Central, we walked past the large coolers that housed the many trays of takeaway sushi but didn’t buy any. This time, we choose one tray each and brought them home for dinner.
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Surfer dudes make the best seafood BBQ
We were glad that the walk back to the hotel was relatively long, as it gave us time to slowly digest the huge meal. The next time we’re back in Kaohsiung, we will definitely return.
Until then, at least we can enjoy the livestreams that they put out regularly on Facebook. Nothing much happens during those sessions, but it’s strangely calming to watch a surfer dude patiently cook seafood over red hot coals for one and a half hours.
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Rojak from the heartlands of Singapore
Abdhus Salam is a second generation Indian rojak hawker with a stall named after him.
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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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