Author: lpaulriddle

Fun with pourover

lpaulriddle

Trying to reset my pourover recipe for my current bag of coffee beans, as the past couple of cups have been a little bitter.

  • Beans: “Cold Brew Blend” medium roast (Guatemala/Colombia) from Local Coffee Roasting Co. in Roxana, DE
  • 17g coffee / 250g water (1:14.7)
  • JX: 2 rotations (20 on the grind chart / 60 total clicks)
  • Water at 94°C
  • Recipe: A Better 1 Cup V60 Technique (see below)
  1. Make small indentation in center of coffee grounds
  2. 0:00: Pour 55g of water to bloom
  3. 0:10 – 0:15: Gently Swirl
  4. 0:45 – 1:00: Pour up to 100g total (40% total weight)
  5. 1:10 – 1:20: Pour up to 150g total (60% total weight)
  6. 1:30 – 1:40: Pour up to 200g total (80% total weight)
  7. 1:50 – 2:00: Pour up to 250g total (100% total weight)
  8. 2:00 – 2:05: Gently swirl
  9. Drawdown finished around 2:45

A few notes: I’m back to the original grind setting that I used the first time I brewed the beans. I also used 17 grams of coffee (vs 18), and started out with the water a degree or so cooler. Last night, I rewatched the Hoffmann video linked above, and the only thing he did that I haven’t been doing was to make a small indentation in the center of the grounds, so I added that step. During the brew, I had previously been putting the kettle back on the base in between all of the pours, but today, with the exception of the longer pause after the initial bloom, I just held on to the kettle the entire time. This seemed to make the process more smooth and fluid. Lastly, I skipped the final “swirl”, but not intentionally — I just forgot. These tweaks all seem very minor, but collectively, who knows?

The cup turned out just fine. Nothing mind-blowing, but very drinkable. The first couple of sips tasted bitter, but then it mellowed out. I’ve noticed this phenomenon a lot, particularly with pourovers. For some reason, it seems even more pronounced with these beans. Not sure what causes it, but maybe it’s something to do with my palate. Anyhow, I’ll stick with this methodology for my next few cups, and see how it goes. I do want to try brewing these beans with the AeroPress some time in the next couple of days.

Y.A.S.R.

lpaulriddle

Yet another sweaty run this morning. We got ¾” of much-needed rain overnight, but one of the storms woke me up at 4:00am, and I was awake for about an hour. As a result, I slept late (for me) and didn’t get out the door for my run until around 9:00. It was humid (as usual) and by then, the sun was up, making the first half of the run feel kind of oppressive. The second half was better, as breeze and a low cloud deck had rolled in. I ran 9 miles, and was out of water by about mile 7.5, underscoring my need for greater water-carrying capacity if I’m going to be taking longer runs in these conditions. I also need to invest in some moisture-wicking short sleeved running shirts that fit me a little bit better than the ones I currently have. Most of my athletic tops are rather loose fitting, which works well for certain activities, but in these conditions, they get really heavy with perspiration and start to chafe after a while. I guess I have some ideas for my Christmas list. The good news is that I seem to have figured the lower half out — I’ve been wearing moisture-wicking running tights over boxer briefs for all of my runs, and have not had any issues with chafing or heat rash “down there” for the entire summer. My favorites are my two pairs of REI Swiftland shorts, but I have a pair of Rabbit shorts that I like as well.

Nerve

lpaulriddle

Still dealing with some off-and-on nerve pain in the ball of my right foot, which cropped up around the third week of August. It’s close to the same area where I had a neuroma back around 2016-2017, and while I can’t rule that out, the symptoms aren’t quite the same. In 2017, when I saw a podiatrist, I got a cortisone shot in that area, which I don’t think did me any long-term favors. Oddly, it seems to bother me most when I’m sedentary, and in particular, in bed when I wake up in the morning. It’s just a generic kind of aching pain, and the nerve feels kind of “weird” when walking barefoot and when swimming. Running does not bother it at all, but I’ve aggravated it a couple of times while climbing. On Monday, I did a bunch of lead climbing, and I could tell I tweaked it on the first route I climbed. This morning, I climbed 6 routes on top rope, and had no problems. I was really careful with the foot, sticking to mostly overhanging routes with juggy holds, using the bad foot mainly for balance and trying to avoid putting too much weight on it. I also wore a metatarsal pad on the right foot, which I think helped. It definitely helps while walking on the treadmill and with static standing. It looks like I can keep climbing for now, but I’m going to need to baby it like this until the issue clears up. I suspect I’m going to have occasional issues there for the rest of my life, and the key is going to be to manage it to prevent flare-ups. The silver lining here is that the whole experience with the neuroma is what convinced me to start wearing minimalist footwear and “Correct Toes”, which was a long, tough transition from conventional footwear, but absolutely worth it in every way.

Notwithstanding our current September heat wave, pool season will be winding down for us in just a few short weeks. According to Apple Health, I took my 48th swim of the season this afternoon. That’s about 20 fewer than this time last year, but I never intended to match last year’s total. My first swim this year was June 2, so I’ve managed to average about one swim session every other day this season. That average will drop a bit, as I’ll be missing a week this month due to travel, but all in all, I’m pretty happy with how the season went. I’m swimming more strokes per session this year as well (703 strokes for 2023 vs 651 for 2022). One really weird statistic: for the first time in the 22 seasons we’ve owned the pool, this is the first year that nobody outside our immediate family has been in it. Times have definitely changed since the days when we used to throw a massive pool party every summer…

Today’s Cold Brew

lpaulriddle
  • 15 grams “Cold Brew Blend” medium roast (Guatemala/Colombia) from Local Coffee Roasting Co. in Roxana, DE
  • JX: 2 rotations minus 6 clicks (54 total clicks or 18 on the grind chart) for a medium to slightly fine grind
  1. Set AeroPress up in inverted orientation with plunger inserted about 1cm, and add coffee.
  2. Fill AeroPress to within about 1cm of the top with room temperature, filtered water.
  3. Start timer and stir vigorously for 1 minute.
  4. Flip AeroPress and press gently into an 8-ounce tumbler.
  5. Add a drop or two of stevia and stir.
  6. Add 2 or 3 ice cubes to chill.

For kind of obvious reasons, I wanted to try making cold brew with these beans at least once. This was only my second time making AeroPress-style cold brew with freshly ground coffee. I have made most of my cups using Wellsley Farms Breakfast Blend pre-ground coffee, but we’re out of that. Last week, I tried making cold brew with Maxwell House Original Roast, but did not like it at all. Today’s cup turned out pretty good: probably a slight step up from the Wellsley Farms, but not leaps-and-bounds better. I went with the same grind setting I used last time for cold brew, which, coincidentally, is the same setting I used for my pourover cup this morning. The brew was pretty strong — as I wrote the last time I did this, I could probably get away with using less coffee, or diluting it a little bit. I’m curious what this would taste like if I made it the old-fashioned way (24 hour steep in the French press) but that would probably use up almost all of the beans I have left.

Morning notes

lpaulriddle

Summer 2023 continues to go out like a lion, with another mid-90s day with high humidity on tap. Should be a good afternoon for a swim, but after several bone-dry days, thunderstorms are finally back in the forecast, so I’ll need to keep an eye on the weather. I managed to run 10K this morning, but once again, it was rather sweaty. Can’t wait until fall!!

I brewed cup #2 with my latest bag of coffee beans today, with a little bit finer grind, and it was a better cup than yesterday’s. The finer grind seems to have brought out some extra flavors that weren’t there yesterday, without making it bitter. It will be interesting to see how it goes with the next few cups.

New Brew

lpaulriddle

I finally opened the last of the three half-pound bags of beans that I bought in Delaware in early July. These beans are from the same roaster, and the same countries of origin, as my recent bag of light roast. I’m wondering if they took the same blend of beans and just roasted them a little longer.

  • Beans: “Cold Brew Blend” medium roast (Guatemala/Colombia) from Local Coffee Roasting Co. in Roxana, DE
  • 18g coffee / 250g water (1:14)
  • JX: 2 rotations (20 on the grind chart / 60 total clicks)
    • 9/7: Grind setting 18 (54 total clicks) had better flavor
    • 9/8: Bitter today at 18. Will try 19 (57 clicks) tomorrow
    • 9/9: Still bitter at 19. What is going on? Maybe I am swirling too much…
  • Water at 95°C
  • Recipe: A Better 1 Cup V60 Technique (see below)
  1. 0:00: Pour 60g of water to bloom
  2. 0:10 – 0:15: Gently Swirl
  3. 0:45 – 1:00: Pour up to 100g total (40% total weight)
  4. 1:10 – 1:20: Pour up to 150g total (60% total weight)
  5. 1:30 – 1:40: Pour up to 200g total (80% total weight)
  6. 1:50 – 2:00: Pour up to 250g total (100% total weight)
  7. 2:00 – 2:05: Gently swirl
  8. Drawdown should finish around 3:00

This was a perfectly pleasant, if unspectacular, cup. It was a good strength, and well-balanced, with no bitter or sour notes, but not much in the way of complex flavors, compared to the beans that I just used up. I’ll probably try grinding the beans a little bit finer next time, just to see what happens. Also, I’d be remiss not to try using them for cold brew, so I’m going to do that soon (likely tomorrow afternoon). Could be there’s a reason they’re sold as a “cold brew blend”. 😀

Another ridiculously hot early September day on tap, but this morning’s ride to work felt like any other summer morning commute. In spite of dry conditions, I opted for the road bike, because I figured it’d be easier to avoid overheating during the ride home later this afternoon.

Update for 9/9: For some reason, the past two cups I’ve brewed using this recipe (setting 18 yesterday, 19 today) have been on the bitter side. Not sure what I’m doing differently, except to note that on 9/7, I’m pretty sure I forgot to “swirl” the V60 after the initial and final pours, and the cup turned out better. Could it be that the “swirling” is leading to overextraction? If that’s the case, I can try to either skip the swirling, or make the grind coarser. I may try door #1 first, and I may also try making a cup with the AeroPress, just for kicks.

Morning Notes

lpaulriddle

We are in the midst of the most intense and prolonged early-September Mid-Atlantic heat wave that I can remember. It’s fairly common to have days in September that top 90°F, but the past two days have pushed 100°, and the heat is expected to last until Thursday. The saving grace is that the dewpoints have been a little bit below what is typical for mid-summer, making things slightly more tolerable, and there’s less daylight and lower sun angles this time of year. I did manage to get out for a run this morning. I left the house at 7:10 and ran 5 miles. I hope to get out for a swim later this afternoon.

I’m down to the last cup of the coffee beans I’ve been brewing for the past week or so. After several near-perfect pourovers, my last couple of cups have been a little bit on the bitter side. Not quite sure why that is, but I may try making the grind a little bit coarser for my final cup. Then, depending on how that turns out, I’ll decide on an initial recipe to try with my next bag of medium roast beans. I only have one half-pound bag of beans left, so it’s going to be time to buy a bag or two soon. I’ll likely go back to one-pound bags, and may check out a local roaster like Zeke’s Coffee, which the grocery store down the street from me carries.

Just a quick update: I brewed the last of the beans this evening after dinner. Exact same recipe, except I had 19 grams of beans left (so the cup was a little bit stronger) and I ground them slightly coarser at 2 turns on the JX, or grind setting 20. This turned out great, without any hint of bitterness. Once again, a small adjustment to the grind made a big difference. Curious how things will go with my next bag.

Labor Day Ride

lpaulriddle

I left the house a little after 7 this morning for my sort-of-weekly biking and geocaching excursion. I usually do this on Sundays, but was slow-moving yesterday due to a late night on Saturday. While it’s really hot today, it was only 73 when I left the house, with a low-ish dewpoint, and even with the temperature rising, the ride was fairly tolerable as long as I kept moving. I rode through Ellicott City/Dunloggin out to West Friendship, southwest to Glenelg, and then home through Clarksville and Columbia. I had planned for 35 miles, but the actual distance ended up being close to 40, partly due to an attempted shortcut that didn’t work out. I took my geared commuter bike in lieu of my usual single speed, which was the right call, as it gets really hilly west of US 29! I found 2 geocaches along the way, both of which were close to pavement and easy to find, which is my preference when out for longer rides on hot days. I ran out of water around 3 miles from home, after draining 2 24-ounce water bottles. Next time it’s this hot, I’ll bring my Osprey waist pack, which has a 1.5-liter reservoir. Energy-wise, I felt pretty good most of the way, but was beginning to drag once I hit the final 5 miles or so. I think the heat was just starting to get to me. I’m glad I got out for a ride, though.

Morning Brew

lpaulriddle
  • Beans: “Angel Albino Corzo-Chiapa” medium roast (Mexico) from Amity Coffee Roasters in Greenwood, DE
  • 20 grams coffee, 280 grams water (1:14 ratio)
  • French press
  • Gooseneck kettle
  1. Preheat French press
  2. Heat brew water to 95°C
  3. Coarse grind (JX setting: 3 rotations + 4 clicks or 94 total clicks)
  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

This is my standard French press recipe, with slightly more water to get a 1:14 ratio vs 1:13. Just wanted to try it with these beans. The cup turned out fine, with more earthy and roasty notes than the pourover recipe I’ve been using. Overall, I think I prefer the pourover, but would be fine drinking this every day. Where the pourover (and AeroPress) win is convenience: both methods are faster and less messy than the French press.

Saturday Morning Update

lpaulriddle

Here’s what I brewed this morning:

  • Beans: “Angel Albino Corzo-Chiapa” medium roast (Mexico) from Amity Coffee Roasters in Greenwood, DE
  • 18g coffee / 250g water (1:14)
  • JX: 2 rotations less 6 clicks (18 on the grind chart / 54 total clicks) Note: subsequent cups at this setting tasted bitter — better at 2 rotations / grind setting 20 / 60 total clicks
  • Water at 95°C
  • Recipe: A Better 1 Cup V60 Technique (see below)
  1. 0:00: Pour 60g of water to bloom
  2. 0:10 – 0:15: Gently Swirl
  3. 0:45 – 1:00: Pour up to 100g total (40% total weight)
  4. 1:10 – 1:20: Pour up to 150g total (60% total weight)
  5. 1:30 – 1:40: Pour up to 200g total (80% total weight)
  6. 1:50 – 2:00: Pour up to 250g total (100% total weight)
  7. 2:00 – 2:05: Gently swirl
  8. Drawdown should finish around 3:00

This turned out just about perfect to my taste. I just have to make sure to remove the spent grounds immediately after the drawdown finishes to avoid the slight bitterness I alluded to yesterday. I have enough beans left for 4 more cups, and I don’t think I need to tweak this recipe any further (although I’m slightly curious to try the beans in the French press, just to compare). I’ll likely use this recipe as a starting point for my next bag, which is also a medium roast.

This morning was beautiful, with temperatures in the upper 50s/low 60s and low humidity. With a heat wave looming, I seized the opportunity and got out just before 8 and ran 10 miles. I am hoping to get myself conditioned to run 10 miles once a week over the cooler months, and after a few more of these, I should be ready to tackle my short-term goal of running the entire BWI Trail loop, which (according to gmap-pedometer.com) is about 10.7 miles.