21 grams of 8 O'clock Italian roast espresso grind, 11oz water via pour over
What's your coffee today? What brew method? Photos
- Thread starter Redzone
- Start date
Double shot espresso Dark City Kalendar.
I understand now why Mick has more than one grinder.
I understand now why Mick has more than one grinder.
Original roast Maxwell House brewed with an Aeropress.
delicious pour over.20 grams of Lavazza Crema e Gusto and 11 oz water via pour over
Bunn brew of the Mexican and El Salvador blend roasted a few days ago
Sweet Maria's Ethiopiques blend as espresso.
Ethiopia Gedeo Worka as espresso and a blend of Costa Rican Tarrazu/Ethiopian Gedeo Worka/Mysore Nuggets as Pourover. The blend was just roasted yesterday and I was curious what it would be like. Has promise.
I really enjoyed this article, in part because I know the barista, Lorenzo. I had the opportunity to take one of his day long barista classes at Cuvée. He's a great guy who really knows coffee.
Was the class worth it? There are some out here as well and I've been thinking about taking one.
Galapagos San Cristobal with an Aeropress
20 grams of Lavazza Crema e Gusto and 11 oz water via pour over
100% worth it. My wife signed me up as a birthday gift, but I'd have taken the class if she hadn't arranged it for me. After several years learning the craft on a manual lever machine at home, it was a blast pulling shots and steaming milk on professional gear, learning from a pro.
https://cuveecoffee.com/labs/
I'm thinking about going back for the intermediate course and the milk science lab.
One drawback to a course like this: it inspires a coffee gear acquisition disorder.
Pete's dark roast - k-cup
Tim Hortons course grind on my Cabellas 12 cup stove top percolator. I'm a self proclaimed master at the 6 cup, and I think today I nailed the 8 cup amount. Only the 10 and 12 left to figure out!
20 grams of 8 O'clock Italian roast espresso grind, 11oz water via pour over
Folgers, black, desktop Tassimo at the office.
