January 14, 2013
I’m typically not all that impressed with Guatemalan coffees—not that I don’t think they’re good, I just don’t find many that stand out (Kuma also put out a great Guatemala over the summer).
This Guatemala Hunapu from Sweden’s Koppi breaks the trend. It’s a beautifully sweet coffee that leaves its mark with a deep berry finish (gooseberry, to be precise).
I’m really impressed with Koppi’s new packaging and the great card that comes with it, featuring their most recent t-shirt design.
I’ll be taking this coffee, a Porlex grinder, and an Aeropress when I head to the Austrian Alps tomorrow.
Be sure to head over to Koppi’s newly designed website, and check out these posts for some great pictures of their space in Helsingborg (DCILY & Aaron Frey).
January 13, 2013
Another Portland coffee bites the dust. I used the last 30g of Water Avenue’s Oak Aged Sumatra to serve some out-of-town guests this morning.
I had a bit of trouble explaining the coffee to them—I’ve never tried an aged coffee, nor have I ever had a significant conversation with anyone who has an opinion on the matter.
Water Avenue recommends using a press for the coffee, and calls it one of their “grand experiments.”
Coffee is aged in Virgin White Oak, then roasted, which, according to Water Ave. “opens up a gigantic spectrum of subtle flavors locked away in this bean.”
I’m not sure how I feel about this coffee, but would recommend it to anyone who likes a more “traditional” tasting coffee—something roasted a bit on the darker end of the spectrum, and most likely enjoyed with an after dinner dessert.
An interesting experiment by the folks at Water Ave, to say the least.
I’d love to hear some opinions on aged coffee—I truly know nothing about it.
January 11, 2013
I just finished off the last of my Kilenso Sidamo from Coava Coffee—a really great coffee that’s hard to mess up.
Having been to Coava makes this coffee even better by association. Their space in Portland is gorgeous, and demonstrates Coava’s commitment to a holistic coffee experience.
I’ve been getting really nice results with the Able Kone V3, as well as with larger brewing sizes.
Sad to see this coffee go, but excited for the next offering I get to try from Coava.
January 3, 2013
I love continuity. Having some sense of fluidity in a process—whether in designing, crafting, or creating—is extremely appealing and something that gives a sense of closure to the entire process.
Brewing coffee is no different. Even though the functions of the brewing tools matter more than the form, having that continuity present between each step of the process is fulfilling.
With Hario, each step of the process is covered—from grinder to kettle to pourover to server to glass.
Recently, they’ve even thrown a beautiful scale into the mix (see a great overview of it here, courtesy of DCILY).
Here’s a doodle I did that summarizes a portion of the brewing process. If you’re thinking of getting into manually brewing your coffee, Hario is a good place to start.
Kettle: Hario Buono
Server: Hario Range Server
Hand Grinder: Hario Skerton
Glass: Hario V60 double walled glasses
January 2, 2013
Last year was a big year for me—I intersected two of my favorite things (coffee + drawing), traveled all over the US and Europe, and in September, my wife and I moved to Italy.
I’ve met a ton of great people this past year, and have been humbled by the support of many within the coffee industry. I never would have thought that something like doodling would take me anywhere, but it’s given me an interesting ride since last January, and has put me on a pretty exciting path. To be completely honest, when I started doing these filter doodles, one of my first goals was to make it onto the DCILY website—something that is a bit funny and embarrassing, but a real testament to all that Dear Coffee, I Love You entails.
Here are some (coffee related) highlights for me in 2012 (in no particular order):
1. Multiple collaborations with Clive Coffee—a video project, as well as providing the illustrations for “The Craft of Espresso.”
2. Artist Series Poster project with Able Brewing
3. Collaboration with Batdorf & Bronson and Kaldi’s Coffee on the “Collabrewation” blend
4. Mug and T-Shirt designs for Kuma Coffee
5. T-Shirt design for Cup Coffee in Australia
6. T-Shirt design for 40 Weight Coffee
7. Design for the Flatlander’s Barista Cup
8. Organized and competed in the Northeast Regional AeroPress Championship
9. Attended “Coffee Con 2012” and heard fantastic presentations from Geoff Watts and George Howell
10. Appearances on DCILY and Sprudge
11. Coffee tours of both Seattle and Portland
I trust that 2012 held excitement for you as well, and that you can point to the areas in your life and craft—whatever it may be—that you’re proud of. Here’s a doodle to bring in the new year.
Clive Coffee’s Ethiopia Yirgacheffe