Author: lpaulriddle

  • Broken stuff

    The abnormally-high temperature reading on my pool’s SWG that I noticed 10 days ago is back. This morning, it was reading 94°F when the actual water temperature was 80°F. The reading was consistently about 14-15° too high every time I checked today, all the way up until 7:00 or so, when I went out to swim. I’m going to try disconnecting and re-seating the cable that connects the tri-sensor to the controller, and I’ll take a look at the contacts to see if they’re dirty or oxidized. Maybe it’s just a bad connection. I went ahead and ordered a tri-sensor simulator, which is a little widget that plugs into the controller and generates a fixed temperature, salt, and flow reading. If cleaning and re-seating the cable doesn’t do the trick, then I can use the simulator to determine whether the problem is with the tri-sensor or the controller.

    In other news, we are preparing to get rid of our landline phone service, but before we can do that, I have to convert our security system to use cellular and/or internet monitoring. The problem is, the panel’s firmware was too old to work with the new communicator, and to make a long story short, I had to swap out the entire panel. It’s kind of amazing that the panel is still in production, and is practically identical to the version that was produced 21 years ago when I originally installed it. All I had to do was move all the wires over and then reprogram the new panel (a tedious, but not difficult, job). That was today’s project. Now, the weird thing: the new panel works perfectly, except for one thing: for some reason, it thinks it doesn’t have AC power. The alpha keypad flashes “AC LOSS”, and the fixed keypad says “NO AC”. This is normally what it does during a power outage, when it’s running off the battery. Get this, though: it does this even with the battery disconnected. So, if it doesn’t have AC, I don’t know how it can possibly be working. Induction? Hamsters? Who knows. The voltage from the transformer is fine: I read 16 volts AC at the transformer itself and the connection terminals on the panel. I’m wondering if maybe I can just ignore this, as everything seems to be working, but I’m concerned that it may not be charging the battery. If it’s not, I’ll find out in the next few days once the battery runs down. As a last resort, I may try unplugging the panel to simulate an actual “NO AC” condition, and seeing if maybe it resets itself when I plug it back in. But I’m not holding my breath, as the problem has persisted through several power cycles. I’m also going to reread the manual and see if there’s anything I missed with the initial setup. If all else fails, I’ll contact my alarm company, and see if they have any ideas.

  • Run Notes

    The good news this morning was that I got out early for my run, as it’s forecast to be 92 today with high humidity. The bad news is that I only got around 4.5 hours of sleep. I woke up around 2-2:30 and couldn’t settle back in. In spite of that, the run wasn’t bad. When I initially went outside at 6:30, it felt less oppressive than I had been expecting. I ran 6.8 miles at a rather slow pace, but felt pretty good throughout. I feel like I have been doing a good job lately with keeping my cadence up in varying conditions. The weather slowly warmed up as the sun rose, but there was more shade due to the low sun angle, and it was still fairly tolerable out when I finished the run at 8:00. I can’t complain, especially for being short on sleep.

  • 5am Darkness

    Woke up early today, and for a change, I got moving instead of lounging around in bed on the computer. I decided to try a different AeroPress recipe this morning.

    • Beans: Lost Dog “Mocha Sidamo” Ethiopian dark roast
    • JX: 2.5 turns (75 total clicks, or 25 on the grind chart)
    • 80°C water
    • 13 grams coffee / 200 grams water (1:15.4)
    • One new paper filter (pre-moistened)
    • Recipe: “Basikairoo” (inverted: add 50g water, swirl aggressively for 3s, top up to 200g starting at 1:00, invert at 2:15, press for 30s starting at ~3:00)

    I have no idea how this recipe got its name or what it means. My only deviation from the recipe was that I slightly overshot the initial 50g of water, and ended up with 55g (which probably made no difference) and I used slightly less total water than the 210g that is called for.

    This made a pretty good cup! 80°C is the lowest temperature I’ve brewed with to date (other than cold brew). The nice thing about the AeroPress is that it brews more quickly than the French press, so the water doesn’t lose as much heat. When I brewed single cups with these beans in the French press at 85°, they were never quite warm enough. This cup was at a good drinking temperature right after pressing. It seemed well extracted, with no bitter or sour flavors. It was neither too weak nor too strong. I may try it with slightly less water (180g) to see if I get a bolder tasting cup, but it’s perfectly fine as-is.

  • La Esparanza

    I used up the last of my Lost Dog medium/medium-dark blend beans today, and they have left me with more questions than answers. I thought I had them dialed in with this recipe, but I brewed it twice today identically to yesterday (scaled up slightly for the second cup because I had 17g of coffee left), and both cups turned out bitter. The taste was very similar to the cups I brewed a few days ago when I skipped the bloom phase. The most consistent thing about brewing these beans was the inconsistent cups I got with seemingly-identical recipes. One day, it would be the best coffee I ever tasted in my life; the next day, it would be weak; and the next, it would be bitter. I have no idea why, but the beans are gone now, so I guess I’ll never know. All I can do is move on to the next bag I want to use up, which is my “Mocha Sidamo” dark roast. By my estimate, I have enough of that for 8-10 cups, depending on how strong I make it. I’m thinking about starting with around a 1:10 ratio with a rather coarse grind and a brewing temperature of 85-90 Celsius. I’ll also try making some cold brew with them. These are single-origin beans, so I’m curious if I’ll get more consistent results with them. However, they are about 3 months old, so I’m a little concerned that they might not be so fresh any more. I’ll find out tomorrow.

  • Late Run

    I went to the Orioles game last night, and didn’t get back until after 11. As a result, I slept until 7:30, and didn’t get out for my run until almost 10, which is really late for this time of year. Luckily, while it was humid as ever, the thick cloud cover kept the temperatures cooler than they ordinarily would be by late morning in August. So, I could have picked a worse day to get a late start. I set out to run 10K. About 3.5 miles in, I started feeling a tiny bit under the weather, and thought I might have to cut it short. Luckily, it was just a brief abdominal issue that went away after a few minutes, and I was able to complete the full distance. It was not a bad run for mid August.

    Coffee: I’m still using up the last of my “La Esparanza” medium/medium dark blend. I brewed this recipe twice today. I’d rate cup #1 a 3.5 out of 5, and cup #2 a 4.5 out of 5. The only difference was that in between the cups, I put a new water filter in our Brita pitcher, and I reused the same AeroPress filter for cup #2. I wonder if some of the taste variation between cups is because I’m brewing a blend of two different roasts, and with each cup, I’m getting a slightly different ratio of medium-roasted beans to dark-roasted beans. The way to test that theory would be to use single-origin beans and see if the results are any more consistent from cup to cup (assuming all other variables stay the same). This will be interesting to try.

  • Morning ride

    Nice morning for a ride today, even if it was just a garden-variety commute to work. It’s my second day in the office this week, which has been the exception more so than the rule this summer, in spite of intentions. Weather, holidays, and vacations (mainly weather) have kept me home on a lot of Mondays. Weather once again threatened this past Monday, but held off until I got home, and I made it to the climbing gym in time to ride out the crazy storms. Different story today, with pleasant weather (for August) and no storms predicted. Both of my commutes this week have been on the road, as the trails have been a little too wet for mountain biking.

    On the coffee front, I brewed yesterday’s recipe with the same beans this morning, and the cup was fine, but not quite as good as yesterday’s. I noticed some dripping while it was steeping, and when I flipped the AeroPress, I saw that it was because I had inserted the plunger a little bit crooked. Also, the filter paper was used once (for yesterday’s cup). I can’t really see where either of those things would affect the finished product. All the same, I’ll eliminate those variables the next time I brew this, which will be either late this afternoon, or tomorrow morning. I have enough of the beans left to make 4 more cups, and I’m hoping at least one of them is as good as yesterday’s.

  • Bloom

    • Beans: Lost Dog “La Esparanza” medium/medium dark blend
    • JX: 2.5 turns (75 total clicks, or 25 on the grind chart)
    • 90°C water
    • 15 grams coffee / 180 grams water (1:12)
    • One new paper filter (pre-moistened)
    • Recipe: 13g that makes you happy (inverted: add 35g water, stir to moisten grounds, top up to 180g at 0:30, stir gently 10x, flip at 1:30 and press very slowly, finishing at 2:30)

    I thought I could get cute and eliminate the bloom phase of this recipe, but the result was two very bitter cups of coffee. For my afternoon cup today, I went back to following the recipe, again using 2 additional grams of coffee (as I’ve been doing with these beans) and proportionally more bloom water. The result was an almost perfect cup. I kind of get why the bloom is so important with pour-over, but I’m surprised that it made such a big difference with an AeroPress recipe, given that it doesn’t seem to matter much with the French press, and they’re both immersion brewing methods. Well, you learn something new every day. At any rate, I probably have enough of these beans left for 5 or 6 more cups, and I’ll probably stick with this recipe until they’re gone.

  • Tomorrow’s Brew

    Thinking about trying this:

    • Beans: Lost Dog “La Esparanza” medium/medium dark blend
    • JX: 2 turns less 6 clicks (54 total clicks, or 18 on the grind chart)
    • 90°C water
    • 15 grams coffee / 180 grams water (1:12)
    • One new paper filter (pre-moistened)
    • Inverted: Add water and make sure all grounds get wet as quickly as possible / steep until :30 / stir for 5s / steep until 1:30 / slow press

    This keeps the same ratio and water temperature as last time, but uses a finer grind and simplifies the recipe by eliminating the separate bloom. I’m trying to aim for a French press style cup that doesn’t take as long to brew. We’ll see how it turns out..

    Verdict: I have finally managed to brew bitter coffee with the AeroPress! At least I now know that it’s possible. I think my first modification will be to try grinding a little bit coarser.

    8/8 update: Brewed again with a coarser setting: 2.5 turns/25 on the grind chart, and it did not make any noticeable difference. The cup was still very bitter tasting. At this grind setting, I’m brewing essentially the same thing as two days ago, minus the initial 30g pour and bloom step. So, apparently, that step must make a big difference.

  • Morning Brew

    • Beans: Lost Dog “La Esparanza” medium/medium dark blend
    • JX: 2.5 turns less 3 clicks (72 total clicks, or 24 on the grind chart)
    • 90°C water
    • 15 grams coffee / 180 grams water (about 1:12)
    • One new paper filter (pre-moistened)
    • Recipe: 13g that makes you happy (inverted: add 30g water, stir 5x, top up to 180g at 0:35, stir 10x, flip at 1:40 and press very slowly, finishing at 2:40)

    This is the same recipe I had been using with the German St Coffee & Candlery beans for the past week or two, with a little bit more coffee by weight. The flavor was just fine, but the cup seemed slightly weak, which I’ve noticed a lot recently with these darker beans. Next time, I’ll try 16 grams of coffee, with 35-36 grams of initial “bloom” water. I figure I’ll eventually either get it to the strength I like, or reach a point of diminishing returns where it will start tasting under-extracted.

    I’ve been pre-moistening the filter recently (with water from the insta-hot tap) because it helps to keep it in place when putting the cap on in the inverted orientation. I don’t think it makes much difference in the finished product.

    I found an interesting article that explains that darker roast beans have a somewhat short shelf life. That might explain why my recent cups have tasted weak — maybe the beans are just starting to go stale. If that’s the case, then I need to start buying darker roasts in smaller quantities that I can use up quickly, and also make sure the bag shows the roast date. Live and learn!

  • More Cold Brew

    I’ve been making a cup of cold brew, using this recipe, almost every day that I’m at home in the afternoon. Somehow, though, my bag of Wellsley Farms pre-ground breakfast blend never seems to run out. I still have a ton of it left. Today, though, I decided to shake things up:

    • 15 grams Lost Dog “La Esparanza” medium/medium dark roast blend beans
    • 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.

    This turned out pretty good. I think I like it a little bit better than the cold brew that I make with the pre-ground coffee, but it does seem slightly stronger. It would probably be fine with 13 to 14 grams of coffee, although I’d need to be careful playing around with the ratio since I’m measuring the water by volume and not weight. I’ve been using the stevia for a while now with this recipe, as I’ve found that I like a tiny hint of sweetness with cold brew. A little definitely goes a long way — a couple of drops is plenty.

    Tomorrow, I’m going to try making a hot cup with these beans for the first time in a week or two. I figure I’ve got 9 or 10 cups worth of beans left, so I’ll see if I can get a good, repeatable recipe dialed in before I run out of them.