Grab Bag

A bunch of random topics tonight.

As I had hoped, I managed to get out of the house before 7 this morning for a 10-mile run before work. My schedule precluded a longer run this past weekend, and with a COVID (and flu) shot scheduled for this afternoon, I wasn’t sure I’d be up for it later in the week. The run went pretty well. My right hamstring has improved since last time, but still is not 100%, which would have been an issue on a faster run (extending the hamstring was a tad uncomfortable), but didn’t bother me much at today’s pace. Now, I have to decide if I want to run another 10 miles this coming Saturday. As for the COVID shot, it’s now been 7 hours, and I’m still feeling fine, other than some mild aches. I guess I’ll see how I feel in the morning.

I’ve now climbed twice since I got home from Minneapolis. After the first session, I noticed that the nerve in my right foot felt a little weird. For my second climb (last night), I wore a metatarsal pad on that side, which I had done one time before, and it seemed to help quite a bit. I think I’ll continue to do that for a while, and see how it goes as I start to work back towards climbing slabbier routes that put more weight on my feet.

I tried brewing the coffee beans I bought in Minneapolis in the French press this afternoon, and my first attempt was not all that great. I used 21 grams of coffee to 300 grams of water (around 1:14) with the following recipe:

  1. Preheat French press
  2. Heat brew water to 95°C
  3. JX grind setting: 30 (3 rotations)
  4. Start timer and pour at the same time
  5. 60 second bloom (including pour time)
  6. Stir a few seconds until grounds settle
  7. Steep 6 minutes, press slowly, and pour

The first problem is that I forgot to preheat the French press, and since it is ceramic, the brew water likely lost a good bit of heat pretty quickly. I didn’t heat the mug, either, so the cup was not very hot at all. The flavor was watery and under-extracted. I think I just need to try to keep the water hotter for longer. Next time, I’ll remember to heat the press, and I might bump the starting water temperature up closer to boiling, as the brew time is a lot longer than (e.g.) a pourover, so the overall average brewing temperature likely will be a few degrees lower than the starting water temperature.