Author: lpaulriddle

Rise Up Organic Breakfast Pourover

lpaulriddle
  • Beans: “Organic Breakfast Coffee” light roast (Ethiopia)
    • Roaster: Rise Up Coffee Roasters (Easton, MD)
    • Bag #1 roast date: 10/12/2023
    • Bag #2 roast date: 5/14/2024; purchase date: 5/28/2024
  • 20g coffee / 300g water (1:15)
  • JX: 18-21 (54-63 total clicks)
  • Recipe: A Better 1 Cup V60 Technique (see below)
  1. Preheat V60, pre-moisten filter, add coffee, and tare scale
  2. Make small indentation in center of coffee grounds
  3. 0:00: Pour 60g of water to bloom, then return kettle to base
  4. 0:10 – 0:15: Gently Swirl
  5. 0:45 – 1:00: Pour up to 120g total (40% total weight)
    • Hold kettle for the remainder of the brewing process
  6. 1:10 – 1:20: Pour up to 180g total (60% total weight)
  7. 1:30 – 1:40: Pour up to 240g total (80% total weight)
  8. 1:50 – 2:00: Pour up to 300g total (100% total weight)
  9. 2:00 – 2:05: Gently swirl
  10. Drawdown finished around 3:00

New 12oz bag today. I picked these up in Ocean City, but my local grocery store also sells beans from Rise Up. Their main location is right off US 50 in Easton, so that might be the place to go to get the best selection and freshest beans.

This is the same recipe I had been using with my last bag of lighter roast beans from Zeke’s, and it also worked well with these. I brewed a larger cup this morning, but probably will stick with 250g water and 16g to 17g coffee for most of my cups. These beans produce more fines than the Zeke’s beans did, and as a result, the draw-down took longer. I swirled after the initial 60g dose, which I had not been doing with the Zeke’s. I’m curious if swirling vs not swirling makes any noticeable difference.

I bought another 12oz bag of Rise Up beans at the same time, which I’ll try tomorrow. It is also a light roast, so I am hoping I can use the same recipe for both bags.

11/18: Getting down to the end of these, and in case I buy them again, just noting that I have been brewing my more recent cups with 250g water/16g coffee (1:15.6) and grind setting 21. I had been noticing a slight tinge of bitterness occasionally at setting 20, which is not present at setting 21.

6/3/24: I have been brewing my second bag of these at grind setting 18 and 21g/300g, and the cups have been pretty good, with a mild flavor and a touch of acidity — pretty much what I would expect from a “breakfast” coffee.

Recovery

lpaulriddle

Last week’s cold/URI is not 100% gone, but it has degenerated to the point where it’s no longer affecting my daily activities. The main thing I’m noticing now is that when I wake up in the morning, my head feels like it is in a vise. I’m assuming it’s some kind of sinus headache or whatever, but I’ve been knocking it down with ibuprofen, which works well enough. Yesterday, I commuted to work on my mountain bike, which (as I’ve probably written before) I love doing on school days. Other than a couple of new fallen logs along Garrett’s Pass and Soapstone Trail, it was a pretty smooth and enjoyable ride.

I ran on Tuesday and Thursday (today) this week, which puts me back on my regular running schedule. Both runs were about 7.75 miles, so I’m also getting back to my normal distances for weekday runs. My right hamstring felt stiff on Tuesday, but seemed improved today. My speed and cadence were also normal, so now I just need to get rid of this headache thing to fully put the cold behind me.

Zeke’s Market Blend Pourover (take 2)

lpaulriddle

Starting a new post for these beans, because this is a significant change from my original recipe.

  • Beans: “Market Blend” (Ethiopia/Guatemala)
    • Medium roast (5/8)
    • Roaster: Zeke’s Coffee (Baltimore, MD)
    • Roast date: 10/2/2023
  • 18g coffee / 250g water (1:13.9)
  • JX: 2 rotations + 9 clicks (23 on the grind chart / 69 total clicks)
  • Bloom water at 99°C, brew water between 81°C and 85°C
  • Recipe: A Better 1 Cup V60 Technique (see below)
  1. Heat water; preheat V60 and mug
  2. Pre-moisten filter, add coffee, and tare scale
  3. Shake V60 to level coffee bed; make small indentation in center of grounds
  4. Start timer and do the following, finishing between 0:45 and 1:15:
    • Pour 50g of water to bloom
    • Return kettle to base
    • Lower kettle temperature by 20° or so by adding room temperature water
    • Bring kettle water back up to 81°-85°C
  5. Reset timer
  6. 0:00 – 0:10: Pour up to 100g total (40% total weight)
    • Hold kettle for the remainder of the brewing process
  7. 0:20 – 0:30: Pour up to 150g total (60% total weight)
  8. 0:40 – 0:50: Pour up to 200g total (80% total weight)
  9. 1:00 – 1:10: Pour up to 250g total (100% total weight)
  10. Wait for drawdown (30-60 seconds)

As with my last bag of medium roasted beans, I had been trying to brew these using a pourover recipe that works well for me with lighter roasts, with unspectacular results: the cups were occasionally bitter, occasionally weak/watery, and generally lacking in sweetness/complexity. I couldn’t quite get things figured out with my last bag, so I ended up brewing most of my cups in the French press.

Visually, these beans look pretty dark, and they are also coated with oil, which makes me think maybe I should try to brew them like a dark roast. The problem is, I had never tried a pourover with a dark roast. I found yet another James Hoffmann video where he covers this topic. The main takeaways I got were:

  • Bloom with near-boiling water, but brew with cooler water
  • Grind coarser, because we actually want to extract less from the beans than with a light roast
  • Corollary: extracting less at the same ratio as a lighter roast will result in a weaker-tasting cup, so use more coffee to compensate.

In practice: I started with a 1:14 ratio, and decided to shoot for a brew temperature of 85°, but I added a little bit too much cool water after the initial pour. As a result, the water took longer than the appointed 45 seconds to warm back up. I ended up blooming for an extra 30 seconds, at which point the water was at about 82°-83°. That, of course, pushed back the times for all of my subsequent pours, as well.

This cup was definitely a step in the right direction. It was better than any of the previous pourovers I’ve made using these beans. It had a nice flavor with no bitter aftertaste, and it seemed like a good strength as well. Next time, I’ll work on my water-cooling technique, and see how the next cup turns out.

10/23: After brewing several cups, I’ve found that this recipe works well with bloom times anywhere from 0:45 to 1:15 and water temperature between 81° and 85° (inclusive). Since the bloom time can vary depending on how long it takes to bring the water back up to temperature, I added a step to zero the timer after the bloom, to make it easier to keep the timing straight during the subsequent pours. I am hoping this will be a good starting recipe for medium to darker roasts.

10/28: Decided to try a slightly stronger cup this afternoon. I used 260g water and 20g coffee (1:13), which is the ratio I usually use for medium roasts with the French press. I poured 5 “pulses” of 52g each. It turned out great! I think that 1:13 to 1:14 is about the perfect range for these beans.

11/2: Used up the last of these today, exactly one month after roast date and a little over three weeks after I bought them. The last few cups were still good, but I think the beans were getting a little bit past their prime, as there was a small, but noticeable, drop-off in taste/complexity with the last few cups. I’ll definitely buy these again at some point, though. Just need to plan to use them up within a month of roast date.

Back on the bike

lpaulriddle

I rode my bike for the first time in a week this morning. I’m also back at the office for the first time in a week, and it’s been a week since I came down with this cold, from which I am still recovering. The ride went OK, but my stamina on hills is still not quite where I would like it to be. That should hopefully improve over the next few days. My next time on the bike will likely be Wednesday, and based on the weather forecast, it looks like I might be able to commute on my mountain bike.

Running Improvement

lpaulriddle

I did not have high expectations for this morning’s run. I woke up feeling fine, but still feeling some lingering effects from the past week’s cold. I felt about the same two days ago, and did not have a good run at all. I figured today would be more of the same, but it was much better. I went 10K for the first time in a week, at a fairly respectable pace and cadence, and didn’t poop out at the end. So, I think it’s safe to say I am improving, although I suspect I was a little better hydrated today as well.

My right hamstring is not improving as quickly as I would like. I spent a little while foam rolling and stretching it before running today, and that helped. However, it’s still stiff during my runs, particularly when running uphill and/or stepping up with the right leg. I wonder if KT tape would help — I am pretty sure I still have a roll lying around here somewhere.

Run Notes

lpaulriddle

Really tough run today. I feel like I’m “over the hump” with this week’s cold, which is to say, I felt OK when I woke up this morning. I still have a slight (productive) cough, and some minor clamminess occasionally, but for the most part, I feel fine. For the second Friday in a row, I skipped climbing and went running instead. I actually felt better when I ran Tuesday than today. I ran the same route as Tuesday, but stopped when I hit 5 miles. I was dragging for almost the entire run. My average pace was around 11:10/mile, and cadence was also low, at 179 steps/minutes. On top of that, my right hamstring seemed more stiff than it did during my recent runs. It’s possible that I was mildly dehydrated, and I did not do anything in the way of warming up, foam rolling, or stretching before heading out; but, I think this cold was the main thing slowing me down today, and I just have to let it finish running its course.

Paddling Report

lpaulriddle

Now that fall is well underway, I’m trying to fit as much paddling in to my schedule as I can before it gets too cold. Today, we headed to the eastern shore, put in at the Wye Island public canoe/kayak launch on Granary Creek, and paddled out to Pickering Creek Audubon Center and back. The total distance was around 6.5 miles. A large portion of the route was on the Wye River. This stretch had a lot of boats, most of which were stationary or slow-moving and appeared to be fishing or crabbing. We did not see any recreational boat traffic, and only had to deal with a very occasional wake. Weekends might be a different story, though. Once we entered Pickering Creek, we had the water to ourselves. We paddled until it got too narrow/shallow, then turned around, and I took out briefly at the Audubon Center and found a cache. There is a canoe launch next to the boat house, although the take-out is a little bit tricky because it is at a set of stairs (similar to the Wye Island launch, actually). It was nice to get out and stretch before paddling back. We had a slight headwind the rest of the way, but not enough to really slow us down. I was still dragging a bit from the cold I’ve been battling for the past 3 or 4 days, but I wasn’t going to let that stop me from getting out on the water on a beautiful day, especially at this point in the season. Although I was slowing down somewhat by the time we finished, I felt OK for most of the paddle. It probably helped that I slept almost 10 hours last night.

One of these years, I would like to come here and circumnavigate Wye Island. I read somewhere that it is 12 to 13 miles, which is definitely doable, especially if there are places to take out periodically and stretch.

A few quick notes about the Wye Island launch: while there are picnic tables and grills, there are no bathroom facilities. Launch is at the bottom of a set of stairs. There is a kayak ramp to facilitate put-in, but need to bring rope to use it effectively. Put-in will be easiest at low tide. Closed November through March for wintering waterfowl.

Today’s Run

lpaulriddle

I definitely have a cold or something. Right now, it’s mild enough that it’s not keeping me from my normal activities, but it’s slowing me down. I waited until all the schools were in session this morning, headed out at 10:00am, and ran a little over 5 miles. My speed and cadence were definitely below average for a 5-mile run, but most of the run felt fine (at one point, I briefly considered going 6.5 miles, which I probably would have regretted). When I finished, I felt wiped out, which is definitely not usually the case. The good news is, my right hamstring is continuing to improve. There’s still a little bit of minor discomfort, but slow jogging didn’t bother it at all, and faster running bothered it less than it did two days ago.

Zeke’s Market Blend Pourover

lpaulriddle
  • Beans: “Market Blend” (Ethiopia/Guatemala)
    • Medium roast (5/8)
    • Roaster: Zeke’s Coffee (Baltimore, MD)
    • Roast date: 10/2/2023
  • 17g coffee / 250g water (1:14.7)
  • JX: 2 rotations (20 on the grind chart / 60 total clicks)
  • Water at 95°C
  • Recipe: A Better 1 Cup V60 Technique (see below)
  1. Preheat V60, pre-moisten filter, add coffee, and tare scale
  2. Make small indentation in center of coffee grounds
  3. 0:00: Pour 50g to 60g of water to bloom, then return kettle to base
    • 16g coffee → 50-55g water; 17g coffee → 55-60g water
  4. 0:10 – 0:15: Gently Swirl
  5. 0:45 – 1:00: Pour up to 100g total (40% total weight)
    • Hold kettle for the remainder of the brewing process
  6. 1:10 – 1:20: Pour up to 150g total (60% total weight)
  7. 1:30 – 1:40: Pour up to 200g total (80% total weight)
  8. 1:50 – 2:00: Pour up to 250g total (100% total weight)
  9. 2:00 – 2:05: Gently swirl
  10. Drawdown finished around 2:55

I picked this bag up last night at the grocery store, after using up the last of the beans I bought in Minneapolis. I brewed my first cup with what has become my go-to starting pourover recipe for medium roasts. It turned out pretty good. It probably helps that I really like dark chocolate, as that was the most prominent flavor I noticed. If the cups consistently turn out like this, I don’t think I need to spend much time tweaking the recipe. As the weather gets cooler, I might want to start thinking about preheating my mug (or switching to an insulated mug) when brewing with water below boiling, so the coffee stays hot a little longer, and I’m not tempted to drink it too quickly.

I noticed that the grocery store also carries beans from Rise Up Coffee Roasters, which is based on the Eastern Shore. I may try one of theirs after I finish my other bag of Zeke’s, which is getting pretty low.

10/12: The same recipe tasted a little bitter this morning. This afternoon, I made another cup using a coarser grind (JX setting 25, or 2.5 rotations), and it was better, but a little bit watery tasting. So, maybe the ideal grind setting is somewhere in between 20 and 25.

10/13: Brewed at grind setting 22 (2 rotations + 6 clicks). Maybe a little better than yesterday’s cup, but still a little bit under-extracted.

10/14: Brewed at grind setting 21 (2 rotations + 3 clicks) and also increased starting water temperature to 99°C. Not perfect yet, but moving in the right direction. Could be that medium roasts need a higher starting temperature with pourover than with immersion? I always preheat the dripper, but I’m sure the water still loses a fair amount of heat while sitting in there percolating. This will be even more noticeable when the air temperature in the room is cooler (e.g. winter).

Epilogue: I eventually figured out a recipe that produces consistently good cups. Synopsis: grind setting 23 (2 rotations + 9 clicks), ratio 1:13 to 1:14, 99°C water to bloom, and 81°C-85°C water to brew. So, my 10/14 hypothesis was wrong — cooler brew water, and a slightly stronger ratio, turned out to be the difference makers.

Chilly Commute

lpaulriddle

This morning really felt like fall. It was the first day of the season that I rode to work with cold weather gear (jacket, leg warmers, and lightweight balaclava). Temperatures were in the mid 40s with sun, and a little bit of a lingering breeze following a front that came through over the weekend. Not much noteworthy about the ride (much like most of my commutes) other than that I am slightly under the weather today, with a little bit of a sore throat. I hope it doesn’t develop into anything worse, as I’ve got a bunch going on in the coming days that I don’t want to miss. If need be, I can convalesce at home tomorrow and Wednesday. My guess is that I picked up whatever this is at the Orioles game this past Saturday.