The key difference lies in the trade-off between clarity and body. If you prefer clean and bright pour over coffee, then paper filters are the way to go. But if you like heavier-bodied brews with a syrupy mouthfeel, then you’d enjoy using metal filters more.
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I’m seriously tempted by Nylon Coffee’s monthly filter subscription
The subscription coffees are usually posted on their Instagram page upon release, and recent ones from Ethiopia, Guatemala, Kenya and Honduras look quite interesting and attractive. Both The Wife and I would have particularly enjoyed the Ethiopia Kedir Bali that was offered earlier this January.
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Coffee is Colombia’s second most addictive crop
The Wife and I are addicted to 1,3,7-Trimethylxanthine, and we have been for many decades now. If the name is unfamiliar, perhaps you might recognise it by its chemical formula C8H10N4O2. There’s a good chance that you’re addicted to it too, or know someone who is.
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A vicarious trip across Eastern Africa
Given that we’re such huge fans of Ethiopian coffee, it only made sense for us to compare it with those from other neighbouring countries in Eastern Africa. But since I wasn’t familiar with African geography, I consulted my knowledgeable friend Dr GM, who suggested that I explore Kenya, Rwanda and Uganda.
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Putting the flexibility of Tetsu 4-6 to the test
One of the reasons that led me to choose the Tetsu 4-6 recipe when brewing our daily morning V60 was the supposed flexibility of the technique. The best way to find out if this was indeed the case was to try the different combinations myself. Here’s what I found out.
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I finally made it back to Nylon Coffee after eight long years
Let me just say upfront that, sometimes, I’m a terrible customer. I was looking back at some old photos and realised that the last time I visited Nylon Coffee Roasters was eight years ago, all the way back in the September of 2013.
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A trip down (coffee) memory lane
During the period of August 2013 to February 2014, we visited 11 cafés across Singapore to try out their flat whites, piccolo lattes, white double ristrettos, mochas, iced coffees, pour overs and one Prosecco. Guess how many are still in operation today?
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