Snow Day

For once, a predicted snowstorm here didn’t turn out to be a total bust. The forecasters pretty much nailed it. They called for 2-4″, and we got around 4″ — actually at the high range of what was predicted. It was enough to get me to dust off the snowblower for the first time in about 8 years. We bought the snowblower in December 2002, so it’s as old as our first-born son. I used to be pretty good about getting the snowblower it at least once a year, draining the gas tank and refilling it with fresh gas, adding some stabilizer, and starting it up and running it for a few minutes. However, I’ve gotten kinda lazy about it in my old age, and as a result, I hadn’t touched it in just over 2 years. Gas stabilizer does work, although it doesn’t work miracles. I topped the tank up with fresh gas, closed the choke, pumped the primer bulb, and pulled the recoil starter several times (the electric starter died several years ago). No luck, so I pumped the primer again. Then, the engine fired, sputtered for several seconds, and died. I kept pumping the primer, pulling the starter, and watching it sputter and die several times, until eventually, it stayed running. Once it was going, it ran just fine. It felt like old times to be blowing snow around again!

Snowy Run

I had my first chance to run in some “real” winter weather this afternoon. The temperature was right around freezing, with light snow, but (fortunately) not much wind. I waited until a little after 2:00pm to head out, as I figured that’s when the road conditions would be the best. I wore my Xero Terraflex shoes with wool socks and Correct Toes. While they’re not the perfect shoes for wet conditions, they’re the best I’ve got right now, and they worked pretty well today. My socks ended up a little bit damp, but my feet never got cold. Had I worn my Vibram V-Runs, my feet would have been soaked through and freezing. The run itself went well. My energy and form were good, and I ran 7 miles, at a relaxed pace, owing to the non-ideal conditions. There were a few slick spots, but for the most part, I had good traction and did not slip. With conditions expected to worsen tonight, I’m glad I was able to get out today.

School Morning Ride

Looks like I’m going to have to skip mountain biking this week, due to persistent rainy weather and lack of overnight freezes. In lieu of that, I decided to shake things up this morning and take a ride out past downtown Columbia to Howard Community College and back. Normally, this is not something I would choose to do on a school day, but I figured I might as well give it a try. I left the house at 7:40, which worked out pretty well. The only significant school-related activity I encountered was in the Oakland Mills area near Talbot Springs Elementary, I guess because I happened to go through there near bell time. I got back home at 10:00, after all of the area schools had started. Obviously, I’d prefer to take a ride like this on a day when schools weren’t in session, but the weather forced my hand this week. All in all, though, it wasn’t too bad, and I wouldn’t be averse to trying it again some time. There was more traffic than on a weekend morning, which I had expected, but once I got off roads and onto CA paths, it was smooth sailing, with very few people out and about. HCC was quiet, owing to it being winter session, and I found a geocache there before turning around and following mostly the same route back home. We’re due for another 2-3″ drenching tomorrow, but beyond that, I’m hoping to take the bike to work on Wednesday or Thursday, which will give me two rides this week.

Sick House

Everybody in the house has either COVID or some COVID-like illness this week, except me. I think it’s the same, or similar, virus as what I had back in November, because of the killer cough. As for me, I had a slight scratchy throat for a day or two, and have occasionally felt under the weather, but have not (yet) gotten sick.

It is shaping up to be another mild, rainy winter, which is becoming more and more the norm in this area. I have been able to keep up with running and (indoor) climbing, but have not been out on the bike as much as I would like. I have not worn metatarsal pads for my last two runs, but have continued to work on keeping my ankles loose, and my heels have been happier. Today, I forgot to foam roll my right hamstring, and by the end of the run, it was obvious that it had been making a difference. Based on our pattern of 1 to 2 nor’easters per week, I’m thinking mountain bike rides are only going to be happening in the early mornings when the trails freeze overnight. I’m hoping to ride to work on Wednesday or possibly Thursday, and may see if I can get out another day this week as well. We will just have to see what the weather has in store.

First run of 2024

Today is the first “normal” work day of 2024, and I left the house at 8:45am and ran 7.75 miles along one of my typical weekday morning routes. The temperature was in the upper 30s with a stiff NW breeze. I had two pieces of egg bake and coffee at 6:30 and a protein/spinach smoothie at 8:20. I wore my usual Vibram V-Runs, Tuli heel cups, wool toe socks, calf compression sleeves, New Balance running pants, Under Armour long sleeve athletic shirt, Patagonia running jacket, headband, and light gloves. Atypically, I didn’t take any of this gear off during the run — usually, I end up removing at least the gloves. Must have been the chilly breeze. Several things of note:

  • I spent a few minutes foam rolling my problem right hamstring prior to the run, something I haven’t been very good about doing.
  • I ran with Strutz metatarsal pads.
  • I made a slight biomechanical adjustment (see below).

Recently, my heels have been telling me that something is off with my gait. I’ve been dealing with a bursitis-like issue on the left side, but there’s some soreness on the right side as well. I have a theory that I’m not flexing my ankles enough, which is causing me to heel strike. Today, I made a concerted effort to keep my ankles loose, letting the forefoot drop when I lift the foot, so that I land more on the forefoot and the arch absorbs most of the impact. I found that when I did this, it seemed easier to engage the hip and glute muscles to help support the running motion, both my right heel and right hamstring were happier, and I felt more stable, particularly when running downhill. I wore the Strutz pads mainly for my left foot, and had no discomfort on that side at all, nor were the pads all that obtrusive, although I’ll say that my goal eventually is to not need either the pads or the heel cups. We will see how things go. While this wasn’t my fastest time ever, it was a really good run, I had plenty of energy, and I was able to maintain a high average cadence of 183 steps/minute.

Run Notes

I had a really tough run today. I ran my intended distance of 10K, but was really struggling towards the end. It was the worst I’ve felt at the end of a run since November, when I was sick. I hope I’m not getting sick again, but my gut tells me that wasn’t the issue. I rolled out of bed at 6:30, and instead of my usual breakfast of egg bake, I started off with coffee and waited until around 8:00 to drink a protein shake. I started my run at 9:40, and ran until 11:00. It could be that I was dehydrated, could be I was low on electrolytes, or it could have been something else entirely. I don’t know. One thing of note was that instead of my usual Vibram V-Runs or Xero Terraflex shoes, I ran in Altra Escalantes. I’ve been battling some sensitivity in the outer area of my left heel that I suspect may be bursitis, and cushioning the area relieves the symptoms. The Altras have a lot of cushioning compared to my usual running shoes, and they’re very comfortable around-the-house shoes, but I didn’t really like running in them. Coming from ultra-minimalist shoes, I had a hard time getting used to all of the Altras’ extra cushioning in the forefoot area. It seemed like the cushioning was absorbing kinetic energy, to the point where I was struggling to maintain a fast cadence. The best analogy I can think of is that compared to my V-Runs, it felt like I was running through sand. After a while, I also felt like I was starting to let the shoes absorb impact instead of my leg and core muscles, and I could feel it in my knees after I finished. All of that said, this isn’t really a fair assessment, as I clearly was not 100% physically. The run might have gone much better if I had been. So, I really can’t write off the Altras as an option just yet. I’ll probably give them another chance at some point, but where the bursitis issue is concerned, I’m not sure they’re going to be an improvement over using minimalist shoes with heel cups. If anything, I may try adding metatarsal pads, as I’ve noticed that they seem to help a little bit more than just the heel cups alone.

Peet’s Major Dickason’s AeroPress

  • Beans: “Major Dickason’s Blend” (Latin America/Indo-Pacific)
    • Dark roast
    • Roaster: Peet’s Coffee (Emeryville, CA)
    • Roast date: 11/19/2023
  • Dark Roast AeroPress Recipe
    • JX grind setting: 11 to 12 (33 to 36 clicks)
    • Water temperature: 85°C
    • Steep time: 1:35
    • Ratio: 1:12.5 (20g coffee, 250g water)
    • Prismo with metal filter and 1 paper filter
    • Go easy on the stirring (3x or so before and after steeping)

I initially brewed these yesterday at grind setting 16, but it tasted a little bit watery/under-extracted. I tried again today using grind setting 15, and it was quite good. Some “fines” definitely make it into the cup at this setting, which doesn’t bother me, but if it did, I could add a paper filter to get rid of them.

12/30: Decided to experiment today and see how much stirring really affects extraction, as I’ve read in various places that more stirring == more extraction. I stirred at least 10 times at both the beginning and the end of the steep period. The result was a really watery and lifeless cup, which is not what I had been expecting. After the fact, I realized that I had used grind setting 16 instead of 15, which kind of invalidates the experiment. It does prove that no amount of stirring is going to make up for the grind being too coarse. It also makes me wonder if I should try grinding finer than 15. Not sure if I’ll try that tomorrow, or try the stirring experiment again.

12/31: Went to grind setting 14 and back to just 4-5 stirs. Kind of a weird cup, where the first half tasted full-bodied and pretty good, but the second half seemed like it had less flavor. I’ve noticed this phenomenon a few times before, particularly with darker roasted beans, and I’m not sure if it’s because of the coffee cooling down as I drink it, or my own taste buds getting desensitized, or both, or neither. It could be that the beans are past their prime, in which case I may have hit the point of diminishing returns. However, it seems that I’ve used grind settings as low as 12 with dark roasts in the past, so I will likely try to go a little finer next time and see what happens.

1/1/24: Grind setting 13 was an improvement over 14. Interestingly, the first sip had a slightly watery mouthfeel, but the rest of the cup was pretty nicely balanced, which is the exact opposite of what I noted yesterday. Once again, I’m not sure how much of it is related to temperature vs palate. Could probably go even finer if I wanted to..

1/2: Grind setting 12 today. This was a little better still than 13, at least until the last third of the cup, when I started noticing some bitterness. This cup also had noticeably more sludge in it. I may try adding a paper filter tomorrow, to see if filtering the sludge out eliminates the bitterness.

1/3: Kept grind setting 12 and added a paper filter on top of the metal Prismo filter. Good cup with no bitterness at the end and no sludge. I think I might brew the rest of the beans this way, unless I get the urge to tinker some more.

1/5: This was still good at grind setting 11. I wonder how fine I can grind these before they start getting bitter…

1/9: Grind setting 11, stirred a little bit more than usual (maybe 7 times or so back and forth before and after steeping). This cup tasted kind of like burnt ashes. Is this what over-extracted dark roast coffee tastes like?

1/10: Used setting 11.3 (34 total clicks). I added 1 click on a whim, but I doubt it’s enough to tell a difference from 11. Didn’t stir much this time — 3 rather leisurely back-and-forth stirs before and after steeping. This ended up being the best cup I’ve brewed so far. It was good, with no burnt-coffee taste, and the entire cup was consistent (no mysterious loss of flavor halfway through). Could the stirring (or lack thereof) really contribute that much to the flavor? Unfortunately, I only have 30g of beans left to experiment with, so I’ll have to pick this back up with the next dark roast I buy.

1/12 or 1/13: Used up the last of these. I got the best cups using a grind setting of 11 to 12, going easy on the stirring, and using a paper filter in front of the metal Prismo filter, so I’ve updated the recipe accordingly. Incidentally, I ended up with 8 grams of beans left, which was not enough for a full cup, so I brewed it at 1:10 (80 grams water) and added it to some hot chocolate. It was quite tasty!

Zeke’s Hippie Blend V60

  • Beans: “Hippie Blend” (Sumatra/Peru/Papua New Guinea)
    • Light roast (2/8)
    • Roaster: Zeke’s Coffee (Baltimore, MD)
    • Roast date: 12/11/2023
  • 16g coffee / 250g water (1:15.6) or 19g coffee / 300g water (1:15.8)
  • JX: 21 (63 clicks)
  • Water at 99°C
  • Recipe: Single Cup V60 Pourover

I went ahead and created a page for the single-cup V60 technique I’ve been using, and going forward, am just going to link to that in lieu of listing all the steps out in every post (unless I end up doing something significantly different).

I opened this bag on 12/25, and brewed my first cup at grind setting 20. I then tried setting 18 (finer) on 12/26. Both cups were 250g, and both had a hint of bitterness. Per above, I used a coarser grind today, and brewed a larger cup at the same ratio. Today’s cup was not bitter, and had a mild, mellow flavor to it. This seems like an OK starting point, but I may tweak this a little further. It’s worth noting that grind setting 21 is still slightly finer than what 1Zpresso’s chart shows as the “pourover” range, but I’m worried that if I go any coarser, the V60 will drain too quickly and the coffee will end up under-extracted. This might be one of those cases where I get better results by brewing 2 cups’ worth at a time, or possibly using the AeroPress, to get a longer immersion time. In any case, I have an entire pound of beans with which to experiment.

12/31: 300g water / 20g coffee / grind setting 22 (66 clicks). Probably the best cup I’ve had so far. Well extracted with no bitterness. On the strong side.

1/2/24: Might want to nudge this a little bit coarser still. Try 23 next time.

1/4: Grind setting 23 at 1:15 (20g:300g) was a very good cup.

1/5: Another decent cup at 23, but once again, could be ever so slightly smoother. Try 24?

1/16: The best grind setting seems to be between 24 and 25 (72 to 75 clicks), weighted towards 25, as 24 has occasionally tasted slightly bitter. The drawdown finishes very quickly at this setting, but I’ve noticed that this is the case with almost all of the beans I’ve brewed from Zeke’s. They also leave very little fine residue in the grinder. Part of this is likely due to the grind coarseness, but I wonder if it also has something to do with moisture content in the beans, which could be related to how they’re packaged — unlike most beans I buy, Zeke’s do not come in sealed bags.

1/25: Brewed at grind setting 25, and preheated the V60 with 95°C water from the kettle instead of using the insta-hot (I kept it a little cooler than the 99° brew water to avoid burning my fingers). This led to a lot more extraction — so much so that the cup tasted bitter. At this point, I definitely think I’m on to something — I need to either be using a plastic V60, or preheating the ceramic V60 from the kettle instead of the insta-hot. As for these beans, I only have enough to make 1 more cup, and I’m going to try it with a coarser grind.

1/27: Used up the last of these — slightly on the strong side at 21g coffee to 300g water. I preheated with kettle water again, and backed the grind all the way off to 27. This was a better cup than 1/25, but still got a little more extraction than I would like. I’m kind of wishing I had more beans to experiment with, now that I seem to have sorted out my ceramic V60 preheating issue. It’s interesting that these beans, as well as the other bag of Zeke’s I recently finished, seemed to want a much coarser grind than most others I’ve brewed. I’m sure I’ll eventually get things dialed in a little better.

This Morning’s Run

Rain in today’s forecast inspired me to get out early (for wintertime) today, as it was not raining when I woke up around 6. I got out the door at 7:30am, and although it was a little bit foggy/misty, overall, it was great running weather. The temperature was hovering around 44°-45°F, and I decided to pass on wearing a jacket. Instead, I wore a long-sleeve synthetic Under Armour athletic shirt over a short-sleeve wool t-shirt. Rounding out my wardrobe were my New Balance running pants, Vibram V-runs, and a fleece headband. I gambled and didn’t wear a windbreaker or rain jacket, and Mother Nature cooperated nicely. Due to the fog, I also ran with my flashing visibility vest, which I mainly use for bike commuting. The run started out a little cold, but I was quite comfortable once I warmed up, and I ran 9 miles at a pace of 10:20. As with last Saturday’s run, I was able to set a pace that was comfortable throughout the entire 94-minute run, avoiding pushing too hard at the beginning, and I was able to finish strong. It was a great run overall. I hope to do it again on Thursday morning.

Zeke’s Holiday Roast MMXXIII V60

  • Beans: “Holiday Roast MMXXIII” (Mexico/Uganda)
    • Medium roast (4/8)
    • Roaster: Zeke’s Coffee (Baltimore, MD)
    • Roast date: 12/19/2023
    • Purchase date: 12/22/2023
  • 20g coffee / 300g water (1:15)
  • JX: 23-24 (69-72 clicks)
  • Water at 95°C
  • Recipe: Single Cup V60 Pourover

12/24: I tried these for the first time yesterday at grind setting 20, and it tasted like I could go a little bit finer, so I went with 19 today. Interestingly, I didn’t notice much bubbling during the bloom phase either day. I’m not sure why some beans tend to bubble a lot, while others don’t. I’ll have to read up on that. In any case, this turned out pretty good. I may try some minor tweaks (a little bit finer grind, and/or hotter water) just to see how they affect the flavor, but this definitely works as-is.

12/28: A little bitter this morning at grind setting 19 with 300g water/20g coffee. Could be that the beans needed to degas. Could also be that the larger brew volume led to more extraction. Will try a 300g cup at setting 20 the next time.

12/30: 300g at setting 20 was good this morning. I’m wondering if the beans were too “fresh” on 12/24 and needed to outgas a little bit. The only difference is that I brewed a larger cup today. I’ll probably stick with this setting for a bit and see how the next few cups taste.

1/1/24: A little bit of bitterness creeping in at 20 today. Still not a bad cup, but I feel like there’s room for improvement. Try 21 next time.

1/5: Setting 21 still had a slightly unpleasant bitter flavor to it on 1/3, so I tried 22 today, and it was a reasonably pleasant cup. I suspect that 22 or possibly 23 will end up being the best setting, but I still have a lot of beans to experiment with.

1/6: Setting 23 was a very good cup, but I think it might be even better at 24. Recent experience with these beans as well as Zeke’s Hippie Blend have me wondering if I should tweak my starting grind setting for brewing light- and medium-roasted beans with the V60. I’ve typically started with setting 20 (2 rotations on the JX), but maybe I should try starting somewhere like 22-23 (or even coarser) instead. I still have a good amount of both beans, so it will be interesting to see what grind setting I ultimately end up at.

1/12: The past several cups have been really good at grind setting 24.

1/23: I’ve been using grind setting 24 for the past couple of weeks, and while the cups are generally good, I’ve felt like the last few could have been better. Hard to put my finger on it, but I’m wondering if it has something to do with the cooler ambient air temperature affecting the temperature of the brew water. As an experiment this morning, I brewed a single 300g cup using my size 2 plastic V60, instead of my usual size 1 ceramic V60. I kept everything else the same (grind setting 24, water 95C, same pourover procedure), so the dripper was the only difference. This cup tasted quite different than my recent cups, though. It was similar to earlier cups that I brewed using finer grind settings — not quite bitter, but a little bit over-extracted. Plastic is a much better insulator than ceramic, and even though I preheat the ceramic V60, I’m wondering if it’s still sucking too much heat out of the brew water. I’m curious to try this experiment again, although I’ll need to use different beans, as I only have 16g of these left.

1/24: I brewed the final 16g at grind setting 23 with 250g of water. This was not a stellar cup, but I think I figured out what was going on with my ceramic V60: the preheat water from my insta-hot tap is not as hot this time of year, so the V60 isn’t getting as hot, and the brew water is losing more heat. Usually, the insta-hot gets the V60 hot enough that it’s uncomfortable to handle for too long, but today, I noticed that it’s not getting that hot any more. The insta-hot tank is mounted under the kitchen sink, which is unheated and poorly insulated, and I doubt that the thermostat is all that precise, so the water in the tank likely isn’t staying as hot as it does during the warmer months. Today, I preheated with water from the kettle instead, and it got the V60 much hotter. I can’t put a finger on what was wrong with the coffee, but it may just have been the strength (1:15.6 vs my usual 1:15), or possibly that it was over-extracted, or possibly both. Too bad I don’t have more beans to experiment with, but I did get a lot of good cups out of these.