I’ve recently decided to up my coffee game. Got an SCAA approved brewer, an Espro French Press, and just a few days ago found a 6 cup Bialetti Moka pot at Goodwill for 4.00.
I’ve begun trying different beans in my Mr. Coffee burr grinder with varying levels of success. I’ve struggled to get a good pot with the Moka and Intelligencia Black Cat espresso blend. I definitely need to get a scale! So far I’ve gotten extremely sour (under extracted?) or sort of bland from not enough grounds. Seems like the window to “nail it” is fairly small.
I read quite a bit on prep. Boil water, pour in pot, load grounds, medium heat, pull off about halfway through to avoid the tails. I’m guessing a scale will make a world of difference. The Moka pot seems to have great potential, as I like strong coffee.
My fathers coffee was legendary. Eat it with a fork thick. Maybe not the greatest tasting, but suitable for bringing the dead back to life. 3rd shift coffee. It may be considered barberic, but I’ve been drinking Starbucks French Roast for years. All to say that my palate for some of these lighter roasted 3rd wave single origins is going to take some time to develop, if it ever does.
I’ve started looking into local coffee shops to try out some different espresso’s, as I can see that coming next. I’ve also looked into different roasters. I’m in the Twin Cities, so there’s a fair number of both. Lots of exploring to do!
One with some national acclaim isn’t exactly local, but seems to have garnered a fair amount of attention, Ruby. Press | Ruby Coffee Roasters I was curious if any place local sold or served their coffee, so sent them an email. Turns out they are doing a class at a coffee shop in Minneapolis this Thursday evening. What caught my interest was the title of the class:
“A Hammer and a Sock: And Other Ways You Can Brew Coffee.”
Yes! Sock coffee!
When I was younger, a bunch of us would camp out Memorial Day weekend. Sock coffee was the order of the day, along with the B-52’s at 197 decibels until 3:00AM. The tradition was to nail the sock to a tree for use the following year.
The class is about making coffee in the best, and worst of circumstances. My thinking is that if they know about sock coffee, it should be easier to get past some of my perception of pretentiousness attached to this whole 3rd wave deal. And maybe I’ll learn something!
Probably “Dude, you need to get a scale!”
I’ve begun trying different beans in my Mr. Coffee burr grinder with varying levels of success. I’ve struggled to get a good pot with the Moka and Intelligencia Black Cat espresso blend. I definitely need to get a scale! So far I’ve gotten extremely sour (under extracted?) or sort of bland from not enough grounds. Seems like the window to “nail it” is fairly small.
I read quite a bit on prep. Boil water, pour in pot, load grounds, medium heat, pull off about halfway through to avoid the tails. I’m guessing a scale will make a world of difference. The Moka pot seems to have great potential, as I like strong coffee.
My fathers coffee was legendary. Eat it with a fork thick. Maybe not the greatest tasting, but suitable for bringing the dead back to life. 3rd shift coffee. It may be considered barberic, but I’ve been drinking Starbucks French Roast for years. All to say that my palate for some of these lighter roasted 3rd wave single origins is going to take some time to develop, if it ever does.
I’ve started looking into local coffee shops to try out some different espresso’s, as I can see that coming next. I’ve also looked into different roasters. I’m in the Twin Cities, so there’s a fair number of both. Lots of exploring to do!
One with some national acclaim isn’t exactly local, but seems to have garnered a fair amount of attention, Ruby. Press | Ruby Coffee Roasters I was curious if any place local sold or served their coffee, so sent them an email. Turns out they are doing a class at a coffee shop in Minneapolis this Thursday evening. What caught my interest was the title of the class:
“A Hammer and a Sock: And Other Ways You Can Brew Coffee.”
Yes! Sock coffee!
When I was younger, a bunch of us would camp out Memorial Day weekend. Sock coffee was the order of the day, along with the B-52’s at 197 decibels until 3:00AM. The tradition was to nail the sock to a tree for use the following year.
The class is about making coffee in the best, and worst of circumstances. My thinking is that if they know about sock coffee, it should be easier to get past some of my perception of pretentiousness attached to this whole 3rd wave deal. And maybe I’ll learn something!
Probably “Dude, you need to get a scale!”