Coffee inspires creativity—this is merely an overflow of that. A bit of my coffee journey in the form of doodles and sketches.
July 19, 2013

My cousin (and good friend) Dan (@danrstephen) shared an aeropress recipe with me today that I thought was pretty awesome.

If you’re looking to try out a new recipe for your aeropress, or just need a reason to dust it off, give this one a try.

Coffee: 18g
Water: 250g (205 degrees)
Grind: Medium Fine (he grinds at a 12 on his Baratza Maestro, and I’m at a 6P on my Vario-W)
Method: Inverted Aeropress
1. Start timer. Add 100g of water, stir.
2. At 1:30, add the remaining 150g of water, stir.
3. at 2:20, begin pressing.
4. Finish press at 3:00
Easy enough.
Dan Aeropress Grind

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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)

500g water

press play and go!

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July 2, 2012

Not much to today’s doodle—just a simple thought about how I’ve been making my Chemexes lately.
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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:

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May 28, 2012

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Just last week I was in Portland enjoying coffee from Coava in their beautiful shop. Luckily, I was able to take a bag of their coffee home with me thanks to the wonderful people at Clive Coffee.

I’m a huge fan of the simplicity that Coava gives off as a brand – from their shop set up all the way to their bag design.

This coffee from Ethiopia is full of intense blueberries and is extremely sweet, tart, and rich. I’ve been enjoying it through a french press filtered through a V60.

I’ve been finding that I love the depth and characteristics that a 4+ minute brew time provides, but I also like the clean, brightness that the filter provides.

It sounds like a lot more trouble than it is, and some have told me that it’s basically the same idea as a Clever.

If you’re interested in trying it out, here’s the recipe:

1. Boil water (you need a total of 375g)
2. Rinse paper filter with hot water
3. Heat French press or Soft Brew with hot water
4. Grind 27g coffee coarse (31 on a Baratza Virtuoso)
5. Pour 90g water evenly over grounds, “bloom” for 20 seconds.
6. Start timer for 4 minutes
7. Pour remaining 285g of water over grounds in a circular motion
8. Give it a quick stir
9. With about 1 minute left, break the crust
10. Plunge at 4 minutes
11. Pour through a V60 filter (it won’t drain all the way)

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March 22, 2012

I’ve been doing a cold-brewed AeroPress for the last few days – mainly inspired by Rob Dunne’s Instagram post – and they’ve all turned out great. The only iced coffees I’ve had previously have basically tasted like someone put ice in some old, poorly-made drip-brew and handed it to me in a plastic cup that’s coated in a thin layer of day-old coffee, so this is a nice deviation from that.

The Stumptown Peru Cecovasa came out spicy and smooth.

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