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 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
August 13, 2012
I’ve been loving my new Able Kone lately, and have found myself wanting to use it in as many ways as possible. If you haven’t gotten your hands on one yet, its a real beauty, and a lot of fun to brew with.
In the past, I’ve gotten great results putting my Chemex and V60 underneath the showerhead of the Bonavita Brewer—no different with the Kone. I was able to use a pretty fine grind—a 20 on the Baratza Virtuoso—and still maintain a pretty good flow rate with the showerhead and Kone.
Nothing tricky here. Great results, though. You may want to play with the grind settings a bit.
Bonavita + Kone + Chemex
30g coffee, medium fine grind (20 on Virtuoso)
press play and go!
July 2, 2012
Not much to today’s doodle—just a simple thought about how I’ve been making my Chemexes lately.
The thing I love about the Chemex-besides its great design– is that when it’s brewed well, the coffee that comes out can be so, so sweet.
Here’s how I’m brewing Chemex these days:
June 26, 2012
I’m starting to see more and more space between each filter doodle—I used to try to do a filter every day to chronicle what I learned or brewed that day. Thankfully, it’s not because I’m losing steam—my time is split between this project, maintaining a balanced lifestyle, and being involved in some neat collaborations and freelance drawing projects. I try not to write a ton on here—it’s not my favorite thing to do, and I don’t feel like I have a ton to add that’s worth talking about—but I feel a need to thank the coffee community for being such a support, and for making this year such a special one for me already. I anticipate some really cool things in the future, and I appreciate each and every time I get to peel back the “internet curtain” and actually meet folks in the industry. So, thanks.
It’s always exciting to receive a new coffee—but its even more exciting to receive a new coffee from a roaster who’s raving about said coffee. I was lucky enough to get my hands on a bag of Panama Carmen from Kuma. Mark Barany—head roaster at Kuma—sent it over to me, knowing that the Panama Elida Estate crop from last year was one of my first loves.
In a conversation last week, Mark described the Panama Carmen as being full of “dried bing cherries, caramel, perfumed lime blossom, and green grapes.” It’s an extremely aromatic coffee—in fact, during brewing, I think it smells like berries and creme.
Be on the lookout for its launch in the near future—it’s a nice coffee to add to your queue. Also, if you’re a Kuma fan, check out the Chemex t-shirts we teamed up on—there aren’t many left!
May 9, 2012
Not many brewing devices call as much attention to themselves as the Chemex. Its aesthetically appealing shape, materials, and design only further sweeten and enhance the end result that comes out into your cup.
The history of the Chemex is outlined and written about in this awesome article by Brian Jones of Dear Coffee, I Love You.
It was designed in 1941 by a German chemist, Dr. Peter Schlumbohm, who immigrated to the United States in 1935. The modern hourglass shape of the Chemex, hugged in the middle by a wooden collar and leather tie, became a part of MoMA’s permanent collection in 1944—just a few years after its invention.
The Chemex was my first Pourover brewing device, given to me by my cousin as a wedding gift. Its easily remained one of my favorite ways to make coffee because it looks pretty and produces a sweet, smooth cup of coffee.
Thanks to the good Doctor for being interested in blessing coffee lovers all over the world with his invention.
January 4, 2012
My Daily Coffee: 01/04/2012
Ethiopia Sidamo from Impero Coffee Roasters
Chemex: 48g coffee to 710g water