Category: Coffee

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.

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.

Vitality Brazil French Press

lpaulriddle

This afternoon’s cup:

  • Beans: “Brazil Yellow Bourbon” medium roast
    • Roaster: Vitality Roasting (Minneapolis, MN)
    • Roast date: 9/20/2023
  • 20 grams coffee, 280 260 grams water (1:14 1:13 ratio)
  • French press
  • Gooseneck kettle
  1. Preheat French press
  2. Heat brew water to 99°C
  3. Coarse grind (JX setting 30, or 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, plunge, and pour

This was a much better cup than yesterday’s. I kept everything the same, except I started with hotter water, and I remembered to preheat the French press. The result was a more robust, better extracted brew. I feel like it could have been a little bit stronger, so maybe 1:13 will be the sweet spot. The pourovers I’ve been making with these beans have been a little bit lackluster recently, so I may stick with the French press until I use them up.

In totally unrelated news, I was amazed with how quickly I bounced back from the COVID booster I got yesterday afternoon. The only symptoms I had were minor body aches last night and this morning, which disappeared after I took some Ibuprofen. This is in contrast to all of my previous shots, after which I had 24 to 36 hours of flu-like symptoms (aches, chills, shakes, fatigue, slightly elevated temperature). None of that this time around. The big difference: my past shots were all Moderna, and yesterday’s was Pfizer. I guess I must tolerate the Pfizer vaccine better.

10/5: Brewed again. Kept everything the same, except I reduced the water to 260g for a 1:13 ratio. This seemed like a good strength. I have enough beans left to brew about 3 more cups, and may just do all of them like this.

10/9: Used the beans up this afternoon. I had 26g left, so I used 338g of water (1:13). I believe this was the best cup I’ve gotten with them using this method. I didn’t do anything differently, so I wonder if it had something to do with the larger volume of water. I’m also wondering if the speed and/or length of time of stirring makes any difference in the finished product.

Grab Bag

lpaulriddle

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.

Zeke’s Colombia Cold Brew

lpaulriddle
  • Beans: “Colombia Sierra Nevada” medium-light roast
    • Roaster: Zeke’s Coffee (Baltimore, MD)
    • Roast date: 9/6/2023
  • 14g coffee / 230g water (around 1:16)
  • JX: 2 rotations less 6 clicks (18 on the grind chart / 54 total clicks)
  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 is the same recipe I’ve brewed in the past when using whole beans to make cold brew in the AeroPress, except I used a little bit less coffee. I also measured the amount of water I used for the first time, just for my own enlightenment. It ended up being about 230g, or roughly 1:16. I only had a few sips of this glass. It was on par with the other glasses of cold brew I’ve made with freshly ground coffee, which is to say, a step up from using good quality pre-ground coffee, but not leaps-and-bounds better. I think I’d be best served by getting a bag of pre-ground to make cold brew, and saving these beans to make pourovers.

Vitality Brazil Pourover

lpaulriddle

I’m back home from Minneapolis with a new 12-ounce bag of coffee beans. This was the first time I flew with a bag of beans in my carry-on, and when I unpacked, all of the air had been sucked out of the bag through the little plastic valve, almost like the beans had been vacuum packed. When I opened the bag, air rushed in and everything went back to “normal”. I was worried that this phenomenon might spoil the beans or otherwise negatively affect things, but it did not seem to. It did inspire me to do some reading and learn why the bags have those one-way valves. It’s to let the beans out-gas after roasting, while keeping air out so they stay fresh. I’m learning more every day!

This morning’s cup:

  • Beans: “Brazil Yellow Bourbon” medium roast
    • Roaster: Vitality Roasting (Minneapolis, MN)
    • Roast date: 9/20/2023
  • 18g coffee / 250g water (1:14)
  • 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 55g of water to bloom, then return kettle to base
  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 2:45

The only brewing note is that (once again) I forgot the initial swirl at step 4. I remembered around the end of step 5, and gave it a half-hearted swirl then. I made sure to level the bed before I started pouring (I’m pretty good with that) and I ended up with a mostly-level bed of spent grounds at the end. I’m not sure how much the swirling actually matters in most cases, but I’ll keep doing it when I remember.

This cup tasted excellent. The beans are very fresh, which I’m sure didn’t hurt. I’d been drinking mediocre conference coffee for the past week, so the bar was admittedly low, but I’d rank this among the better cups I’ve had since I’ve been brewing with the V60.

9/24: Second cup today. Did the swirl at step 4. Overshot the final pour and ended up with 252-253 grams of water. It seemed like the water percolated more slowly than yesterday. The level in the V60 was higher than usual after steps 7 and 8. Drawdown took several seconds longer, finishing at roughly 3:00. Maybe I swirled a little too aggressively? The initial sips tasted slightly thin, but the rest of the cup was very good. If yesterday’s cup was a 10, I’d call this a 9.

9/26: Accidentally ground finer today (setting 18) and also used 17g coffee instead of 18g. Did not like the results. Body was OK, but flavor was bitter.

9/27: Tried a little bit coarser today at grind setting 22, and 18g coffee. The first thing I noticed was that the drawdown was faster, finishing at 2:40-2:45. Definitely a better cup than yesterday’s, with decent body and no bitterness, but room for improvement. I think I’ll keep this grind setting tomorrow and try nudging the water temperature a little closer to boiling. While (with the exception of yesterday) all of the cups I’ve brewed have been good, none of the subsequent cups have been quite as good as the first one, which tells me that bean freshness (and possibly how they are stored) makes a big difference.

9/28: Brewed exactly the same as yesterday, except I nudged the water from 95°C to 97°C. I did not notice any discernible difference from yesterday’s cup. Probably should have gone straight to 99 or boiling. Not sure if I’ll tweak further next time, or just keep brewing it like this.

9/29: Brewed at 99 and grind setting 22 today and the result was bitter and lacked flavor. This is definitely moving in the wrong direction, so I will adjust the temperature back downward next time.

I’m not sure why the first two pourovers I made were really good, but subsequent cups didn’t quite measure up. I wonder if it had something to do with bean freshness. I probably could have gotten it dialed back in, but ended up brewing the rest of the beans in the French press, which worked out pretty well.

Zeke’s Colombia Pourover

lpaulriddle

I went through my last half-pound bag of coffee beans in only 9 days, of which I drank all but two of the cups. So, if we assume that I average 1.5 cups a day, and Cathy has an occasional glass of cold brew, I can expect to use up a pound every three weeks or so. Today, I opened a new 1-pound bag:

  • Beans: “Colombia Sierra Nevada” medium-light roast
    • Roaster: Zeke’s Coffee (Baltimore, MD)
    • Roast date: 9/6/2023
  • 16g to 17g coffee / 250g water (1:15.6 to 1:14.7)
  • JX: 2 rotations (20 on the grind chart / 60 total clicks)
  • Water at 96°C 99°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 2:45

The local grocery store has a pretty good selection of Zeke’s Coffee, all in 1-pound bags. I chose this one partly because it’s single-origin, and I’m looking to get a sense for how some of these taste so I can figure out what regions I prefer. Zeke’s labels their roasts on an 8-point scale, and this one is graded 3 out of 8, so I’m calling it medium-light. I used the same recipe as yesterday and the day before, with just a tiny bit hotter water. It seems like it was a good starting point, as the cup was pretty good, although I suspect there’s room for a little bit of improvement. I may try my next cup with boiling water, just to see if it brings out any different flavors.

9/16: Brewed this again with water just under boil (99°C) and I do think I preferred it to yesterday’s. Flavor-wise, it was a little bit reminiscent of my most recent bag of light roast beans, which makes sense, because that was a blend that also included beans from Colombia. It will be several days before I brew this again, but I’ll likely stick with this recipe when I do. I also recently found an interesting AeroPress recipe that I’m curious to check out. The science behind it seems pretty sound, so I’m wondering if it’ll address the issues I’ve been having with weak AeroPress brews.

9/23: Brewed again this afternoon, everything the same as 9/16. It was well extracted, and the flavor was fantastic. If I were to nitpick, it might have been ever so slightly on the strong side, but that’s a good problem to have. I bet I could get away with using a little bit less coffee. Maybe try with 16 grams next time?

9/24: Brewed this evening with 16 grams of coffee and 50 grams initial bloom water. Kept everything else the same. Gets a thumbs up. It was a little bit less strong, but still robust and full-bodied. I might stick with this ratio for a while, unless I’m in the mood to make it stronger (more likely in the morning than the evening 😀).

Interesting note about these beans: after grinding them, there’s less fine “dust” left over in the grinder than with any other of the beans I’ve ground to date. Not sure why that is, or whether it’s considered “good” or “bad”, although I suspect I’ll learn at some point. For now, it’s just an interesting observation.

9/26: For the second time today, I forgot to reset my grind setting after brewing cold brew yesterday, and ended up grinding the beans finer than with my prior cups. I used 16g coffee with a grind setting of either 16 or 18. There was not much difference with the brewing process: very little fine dust left in the grinder, and the V60 drained down at around 2:40. The flavor was definitely different, but not in the way I would have expected. It had a little bit less body and a much more prominent fruity/cherry overtone. While it wasn’t bad, It was decidedly better balanced at the original grind setting of 20, so I’ll definitely be going back to that. Intentional or not, though, It’s always good to learn more about how various tweaks affect the flavor of the coffee.

9/29: Decided to make a larger cup of this “to go” today. I went back to a grind setting of 20, used 20 grams of coffee to 300 grams of water (1:15), and poured in 5 “pulses” of 60g each (vs 50). This worked fine with my size 1 V60 and my 12-ounce Hydro Flask mug, and tasted the same as the numerous 250g cups I’ve brewed. I seem to get pretty consistently good cups out of these beans.

10/2: Have brewed larger cups of this (per 9/29) several times now and they have all been pretty consistently good, but this afternoon’s seemed a little bit better than the others. Same water temperature, same grind size, same ratio, same recipe, etc., except this time I did not swirl the V60 at all. Instead, I rotated it a little bit between each interval, because I noticed that the area closest to where I was holding the kettle looked like it wasn’t getting as much water as the rest. Don’t know if that was the difference maker, but I’m going to try it again next time to see.

10/18: Used up the last of these today. Somehow, I ended up with 29 grams of beans left, which was only enough for two really small cups or one really, really big cup. I opted for the latter, brewing all 29 grams with 435 grams of water for my usual 1:15 ratio. I was initially going to use the French press, but realized that I had already ground the beans too fine, so I stuck with the V60 recipe, and scaled the 5 “pulses” water up to 87 grams each. These beans generate very few “fines”, and the water drains through them quickly, so I had no issues with the dripper overflowing. Other beans might require a larger V60 for this quantity of coffee. The cup was pretty good. I didn’t notice a big difference from the smaller cups I’ve brewed. I would definitely buy these beans again, and probably will at some point.

After-dinner brew

lpaulriddle
  • 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 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 55g of water to bloom, then return kettle to base
  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 2:45

This cup was just about perfect — full-flavored, well-balanced, and well-extracted. It’s the same recipe that I brewed a few days ago. I added a few extra details here to try to document what I did as closely as possible. I find that I really prefer holding the kettle over returning it to the base after each pour. It makes the whole process seem more smooth and fluid, and I doubt that it makes much difference with regards to the water temperature. It does make me wonder if the volume of water in the kettle has any effect on the resulting brew (the more water in the kettle, the greater its thermal mass, so the longer it will hold its temperature) but I think that’s getting to the point of splitting hairs.

I do wonder why all of my AeroPress brews lately have been weak. Everything I read says it’s because the coffee is ground too coarse, the water temperature is too low, the steep time is too short, etc., but I’ve tried adjusting all of those, and the brew is still weak. I’m not sure what I’m doing wrong. I know it wouldn’t be weak if I brewed it at 1:10, but I feel like I shouldn’t have to — this evening’s pourover was fantastic at 1:15, and my French press cups are good at 1:13 to 1:14. To add to the confusion, it wasn’t too long ago that I was consistently brewing good cups in the AeroPress at 1:14, with different beans that are long gone now. I haven’t been able to replicate that success with any of my other beans. If I have to brew at 1:10, then I don’t see the point of using the AeroPress when I can get the same results with pourover using less coffee. I expect I’ll eventually sort this out, but in the meantime, it sure is vexing.

Latest AP Attempt

lpaulriddle

After a few days of dodging it, we finally got a significant, torrential rainstorm last night. It poured for a couple of hours and I suspect we got 2-3″ of rain (one of these days, I need to buy a rain gauge, so I’ll know for sure). It was the first real test for our new driveway trench drainage system, and it seemed to go fine, as we had no water in the basement except for wetness behind the bar, which is a known issue. In theory, the drain should keep a lot of water from reaching the sump pump on the east end of the house, so the pump should not run as often any more. In practice, the jury is still out. The pump still runs occasionally, but I need to hang around it for a while during a heavy rainstorm to get a better sense for how often it runs now. Last night, I rode the storm out in bed. This morning, I rode to work through Patapsco Valley State Park, and the only evidence of flooding I saw was on the road near the parking for Lost Lake and the Grist Mill trailhead, which is a common trouble spot. No issues on the trail itself — the new bridges seem to be working great. Overall, the trail (and the park in general) was in much better shape than it would have been a few years ago after a similar rainfall event.

Here was this morning’s AeroPress experiment:

  • Beans: “Cold Brew Blend” medium roast (Guatemala/Colombia) from Local Coffee Roasting Co. in Roxana, DE
  • JX: 2 turns minus 6 clicks (Grind setting 18)
  • 95°C water
  • 17 grams coffee / 220 grams water (1:13)
  • One new paper filter (pre-moistened)
  1. Set AeroPress up in standard orientation and add coffee
  2. Add all water at once, spinning brewer to wet coffee while pouring, ending by around 0:10
  3. Stir several times
  4. Insert plunger, then pull up to create a vacuum
  5. At 1:15, remove the plunger and stir several times again
  6. Re-insert the plunger and press gently, finishing between 1:50 and 2:00

This recipe comes from stumptowncoffee.com, and is similar to the instructions that ship with the AeroPress. There are small, likely negligible differences in the amount of coffee and the water temperature, but the main difference is that this recipe adds a little bit of stirring right before pressing. I didn’t zero my scale until I had already poured a little bit of water, so the total volume may have been off a little bit, but I suspect not enough to really matter. I’m probably starting to sound like a broken record, but this brew was similar to the last several I’ve done in the AP: the flavor was fine, but the body was thin. The quest for fuller-bodied AeroPress coffee will continue, but I may take a break and go back to pourover for a little while.

Another Monday

lpaulriddle
  • Beans: “Cold Brew Blend” medium roast (Guatemala/Colombia) from Local Coffee Roasting Co. in Roxana, DE
  • JX: 2 turns plus 6 clicks (Grind setting 22)
  • 90°C water
  • 13 grams coffee / 180 grams water (about 1:14)
  • One new paper filter (pre-moistened)
  • Recipe: 13g that makes you happy (inverted: add 30g water, stir 5x, top up to 180g at 0:30, stir 5x, flip at 1:30 and press very slowly, finishing at 2:30)

First stab at brewing a (hot) cup with these beans in the AeroPress. This is a recipe I’ve used quite a few times before, but recently, I’ve been using more coffee than the recipe calls for, in an effort to get richer-tasting cups. Based on my experience with pourover, I think there should be a way to achieve this without using so much coffee. Today, I went back to a 1:14 ratio, which is what the recipe calls for. According to my notes, I have previously used a JX grind setting of 24 or 25 (around 2.5 turns) every time I’ve brewed this recipe. For today’s cup, I went with 22, which is a lot finer, and similar to what I’ve been using for a lot of my pourovers. This cup was not bad overall — it still was not quite as rich as a pourover at the same ratio, but it wasn’t weak, either, and had no bitter or sour notes. One thing I have noticed with these inverted AeroPress recipes is that after steeping for a while and then flipping, a bunch of coffee grounds frequently end up stuck to the plunger. I could prevent this by briefly stirring right before flipping, or by flipping immediately after the initial stir and letting it steep in the “standard” orientation. I might try one or both of these next time, just to see if it makes any difference.

I had a fairly routine bike commute to the office this morning. I woke up at 5:30 to another pre-dawn deluge, but it cleared out of the area in time for me to get out of the house on time. I have found that 7:20 is the absolute latest I can get rolling if I don’t want to deal with foot and bus traffic for the nearby middle school. If it had rained much longer, I likely would have ended up telecommuting. The Patapsco River was running higher and faster than I had seen it all summer, and a lot of the little feeder streams were really raging. The areas to the west of us have gotten hammered with rain over the past few days, and this morning’s downpour hit those areas as well.

Update (9/12): I brewed the same AeroPress recipe again, slightly finer (grind setting 21) and I flipped right after filling to 180g and stirring. It made no discernible difference. If anything, it tasted slightly weaker — again, not unpleasant, just lacking in body. I did notice that, while the plunger started out clean, grounds started getting stuck to it as I was plunging. So, it appears that the issue isn’t that they get stuck there during steeping, but more so that they just accumulate there while plunging. Seems like this would be unavoidable, and given that the finished product wasn’t an improvement, there’s no need to use a different technique from the recipe. I may try one more AeroPress experiment with these beans (not sure exactly what yet) and then I’ll just switch back to pourover to use them up.