Posts Tagged ‘filter coffee’

La Pila de Guatemala

December 17, 2019

La Pila a honey process coffee from Guatemala roasted by The Underdog.

Try different baristas, different coffee shops.

Stokes at The Lawn, as always I let Mike choose brewing method, I chose cappuccino and V60, Mike decided on French press.

My reason for trying a cappuccino, had been roasted to suit espresso,

At first I thought cafetiere, but as cooled easily the V60. The cappuccino not so good.

Beautiful colour the V60. Taste of fruits and wine.

All agreed, Nick, Mike and myself, excellent coffee.

Almost a month on, retry La Pila at Stokes at The Lawn. Usually I let Mike choose, today, as roasted for espresso, I chose, cappuccino and V60. Mike chose a flat white.

The classic cappuccino, rarely achieved, smooth and creamy. Not so, but nevertheless interesting fruity notes making the cappuccino an interesting drink. I was very much reminded of cappuccino at Makushi with their own light roast.

The V60 a disappointment, OK hot but not good as it cooled.

Mike said his flat white excellent.

Next, a few days later, The Specialty Coffee Shop. Again I chose, a cappuccino.

Not the classic smooth creamy, nevertheless interesting with fruity notes.

What was now left of the bag of coffee beans I gave as a gift to Michelangelo.

Special thanks to Mike barista at Stokes at The Lawn and Mohammad barista at The Speciality Coffee Shop.

Rodolfo and Reina are the proud owners of the La Pila farm. Rodolfo has basically been in coffee for his whole life. When he was young, he used to work on farms as a coffee picker to earn money. And when he was 25 years old, he inherited a plot of land from his father, so that he could start his own farm business.

Little by little he managed to make steps ahead, increase the volume of his coffee, and invest in another plot of land. He names his farm ‘La Pila’, which is a tank for water in this context, as he found a small water source on his farm. He made a small cement tank and decided to use this as a reference for his farm. Water is very scarce and precious in this region.

Rodolfo is very eager to improve the practices on his farm, to keep learning and innovating. He’d like to have a soil analysis done at his farm, so to optimize the root and foliar systems of his plants with adequate nutrition. He also plans to keep investing in the processing area. He came up with a genius system to depulp the coffee with a bicycle! Since 2017 we are working with him on honey and natural processing and are thrilled by the results.

La Pila single origin honey process, location Santa Ana la Montaña, Fraijanes, farmer Rodolfo Garcia, var yellow catuai, altitude 1750m, taste notes molasses, maple syrup, blackcurrant, roasted at The Underdog.

V60 at Dope Roasting Co

November 24, 2019

A V60, not poured correctly, indeed poured very badly, was not good.

Poured far too fast, no pause to enable to bloom, the coffee grounds plastered up the sides of the filter. Not as should be, flat as a billiard table

On drinking, OK but instead of improving as cools, not at all good.

The girl as she was leaving tells me she knows how she made the V60 was wrong, apologises, and says that is how she has been told.

I suggest brew both ways, to demonstrate the wrong way does not make good coffee.

Not the only thing I observe wrong. Coffee not weighed, I doubt freshly ground, grinders not cleaned, hoppers not emptied and cleaned and the beans sealed in bags.

Dope Roasting Co a new coffee shop, I am reluctant to criticise, but these are very basic, should be correct from Day One.

If serious about coffee, take the trouble to make good coffee, and has not only to be good coffee, but consistently good.

Watching the girl on the espresso machine she said she had not the time to weigh the coffee. This attitude not acceptable.

I sat by the window, where a shelf ran along the window. The window was open, people sat outside the window with coffee in takeaway cups on the same shelf. Bizarre.

Find my way to Just Made 33. Third time I have found closed. A notice would appear to indicate open 0800 to 1730. At a guess, roadworks killing business.

Ichamara washed Kenyan

September 11, 2019

Three bags of coffee. An excellent espresso blend roasted for Refinery by Bonanza, single origin Kenyan roasted by Coffee Gems, and a Costa Rican roasted by Red Roaster.

Of the three, which to choose? The aroma was excellent. Not my choice, that of Mike head barista at Stokes at The Lawn.

No contest, he chose the Kenyan from Coffee Gems.

He made himself a black Americano, for me a V60. Although Mike chose an Americano for himself, an espresso based coffee, he said would not work as a cappuccino, wrong flavour profile.

He thought the Americano excellent, even I was impressed.

For me the real test was the V60. I had tried a Colombian brewed as V60 at Blackbird and it was excellent, a hard act to follow.

Wonderful colour, as was the Americano. And the taste? At first I thought not in the same league as the Colombian. But as it cooled, and every V60 improves as it cools, it was probably on a par with the Colombian.

Mike commented it was like red wine.

His comment was most apt, I agreed, we both agreed mulled red wine without the spices.

Worth noting coffee has more flavour notes than red wine. Something coffee drinkers are unaware of when are so used to the crap served by coffee chains, over-roasted coffee, over-roasted to hide the defects of cheap coffee, then the vile taste masked with sugar and syrups. Coffee does not should not taste like this, but so used are people used to drinking crap coffee that they identify it as the taste of coffee. Sadly nothing could be further from the truth.

What coffee drinkers also forget, the care to bring us quality coffee, that of the coffee pickers, the processing of the beans, the roasting, and finally the skill of the barista.

Ichamara fully washed Kenyan, var Batian, Rairu 11, SL28, SL 34, red volcanic soil, taste notes grapefruit, lime, creamy and sweet, roasted by head roaster Ricardo.

Indian Balanoor washed coffee

September 6, 2019

Three bags of coffee, Brazilian, Indian and Tanzanian from DT Coffee Roastery.

Which to try today?

A couple of days ago Tanzanian Arusha Natural brewed as cappuccino at Stokes at The Lawn. Today an Indian brewed as V60 at Madame Waffle.

This was the first time either of us had tried an Indian coffee.

It was excellent as cooled, brought out the fruitiness of the coffee.

V60 always improves as cools, until turns cold. Balanoor was excellent even when cold.

Balanoor single origin Indian washed, var Kent, altitude 1300m, taste notes red grape, pecan and raisins, roasted by either Dhan Tamang or head of coffee Don Altizo.

Cappuccino and pour over guest coffee at Café Amárena

May 21, 2019

Café Amárena located in the centre of Protaras, one of only two coffee shops in Protaras serving specialty coffee, the other Miyu Coffee overlooking Fig Tree Bay.

Very rare examples of quality coffee in Cyprus.

https://twitter.com/keithpp/status/113095268152112332

First a cappuccino using Café Amárena house blend.

We then tried a Colombian guest coffee from Cartwheel Coffee using three different pour over methods, Clever Dripper, Chemex and V60.

I have never liked Clever Dripper, it always appears as a cheap nasty copy of V60. But I have to admit, proof of the pudding, does it brew a good coffee? The answer, no. That brewed with the Clever Dripper did not do justice to the Colombian coffee.

It was then the Chemex v V60.

Initially I preferred the V60, but as the coffee cooled, my preference switched to the Chemex.

Many thanks to head barista Antonis Voukkalis.

V60 Japanese iced filter coffee at Taresso

May 16, 2019

Brew as V60.

Use only half the water, the other haldf as ice in the carafe.

As the hot coffee drips through, instantly chilled by the ice.

— to be continued —

Asobu Stokes at The Lawn

April 16, 2019

An unusual coffee brewer, a mix of pour over immersion, also functions for immersion cold brew.

Unlike V60, no skill required, grind the coffee, pour in hot water, top up as necessary, leave for a couple of minutes, press red button to release the brew into the lower chamber.

The brewed coffee will be slightly cloudy due to a fine metal mesh filter not a paper filter.

A minimum volume of water due to part filter part immersion.

The resultant brew using a Rwandan coffee was good.

For the coffee shop, if no batch brew, an easy way to make a few cups of filter coffee.

For the home brewer, why waste money on a Nespresso? Set up your Asobu, whilst brewing, pour out the cereals, then coffee is ready. Not only that, the lower chamber has a screw on lid, take with you on your outing. Though if on way to work, maybe better to pour into s reusable cup, which can then used later in s coffee shop.

Ideally, a V60 at home, but Asobu a good start.

Many thanks to Mike, barista at Stokes st The Lawn for the demonstration.

V60 and Om Nom at Outpost Coffee

December 27, 2018

In indie coffee shops, not only excellent coffee very often interesting reading material.

I came across Om Nom in Magazine Brighton. Then when I came across again later in the day in Infinity Foods I decided to pick up a copy, On Nom issue 3.

Issue no 2, long sold out.

The day after the longest day, the Saturday before Christmas, I decided to try my luck in Ideas on Paper in Nottingham, as always keeps back issues. I was out of luck, issue 3 but no earlier issues.

They did though have latest issue of Standart and Ambrosia.

Then another idea, Outpost Coffee. I had seen Om Nom on display on a previous visit. I may be in luck. And I would have as always an excellent V60 from one of their single origin coffees.

At first I thought I was out of luck, not on display, then I noticed more reading material tucked away on a shelf. I was in luck, not only a copy, they kindly gave me their copy.

As always an excellent V60 served in ceramic.

The ceramic cup, Åoomi dust ceramic coffee mug, is on sale at Outpost Coffee.

V60 Japanese iced filter shaken not stirred

September 12, 2018

James Bond likes his martini shaken not stirred, that was my V60 Japanese iced filter coffee at Outpost Coffee.

A V60, no, I changed my mind a V60 Japanese iced coffee. But with an added twist, as James Bond would say, shaken not stirred, shaken in a cocktail shaker. Even though I observed how it was made,I queried what was served, as noticeable difference, a different taste.

V60 made as a V60, but half the water as ice, which instantly chills the coffee as drips through.

I say half, I am assuming the ratio was 1:1.

The coffee was a very expensive Kenyan, sold only by the bottle at £10 per bottle.

I had tried on my last visit. The taste was different, very fruity. Though the only real comparison would be to try both methods, not rely on memory.

I think the agitation, introduction of air, has made a difference. Think Champagne.

It was though an excellent drink of coffee.

V60 at Coffee Lab

August 16, 2018

After a not very good lunch at The Square by Coffee Lab it  was then head to Coffee Lab.

This was the first, the original Coffee Lab, that opened a couple of years ago in Winchester, now known as little Coffee Lab, the other two being Coffee Lab Academy (though the Academy was short lived and no more) and The Square by Coffee Lab.

It is unfortunate Coffee Lab now closes at three, as the only one that has V60 and cold brew, the only one that has guest coffee and coffee beans on sale.

A different guest coffee from Hundred House Coffee to last week, this time from Colombia.

I learnt why ripping people off, charging £10 for a bag of coffee that retails for less. If not, would have to charge more for coffee brewed with the guest coffee. The logic is perverse. No other coffee shop applies this perverse logic. Need to have a rethink.

V60 with the guest coffee which I sat outside with and enjoyed. The street very quiet.

Pour with swan-necked kettle with water just off boiling to clean the filter.

Pour for around 30 seconds, leave for around 30 seconds to allow the coffee to bloom.  This enables the release of CO2.

Continue to pour.

The swirling motion I have not seen before.


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