Coffee inspires creativity—this is merely an overflow of that. A bit of my coffee journey in the form of doodles and sketches.
May 2, 2012

During my visit to London, I met up with Nathan Retzer from Brewed By Hand – the UK’s primary Hario importer. I did a doodle for him to be used at the UKBC, and he kindly hooked me up with some Hario gear. One of those things was a Woodneck.

I’ve been using it for about a month now – each day I care for the high maintenance cloth filter, storing it in cold water when not in use, rinse it religiously, and remove it from the wire holder. Its kind of like taking care of a very small pet. A small chore.


I know a lot of people dislike it for this reason, but the visual appeal and clarity of coffee it produces have overshadowed any of the negatives for me. I’m dialed in to a recipe thanks to Gwilym Davies of Prufrock Coffee and I’d say it’s my preferred method right now.

Today I brewed a few cups of an Intelligentsia Seasonal Select I picked up from the brand new Earth Fare in Columbus. It’s kind of a big deal that they consistently carry Intelligentsia, Counter Culture, and other roasters, as my exposure to each typically comes from a vacation or through an online order.

The Intelligentsia I picked up was a Brazil Yellow Bourbon – Carmo De Minas. It’s full of a sweet, smooth honey almond with a bit of a tartness wrapping it up. It’s my first Brazil from Intelligentsia, and I’m really enjoying it on my Woodneck.

The doodle I came up with feels a bit more modern than I usually do, and is probably inspired as much by my visits to Jeni’s Splendid Ice Creams
as it is by my recent explorations of


The outer ring is my brewing recipe for this coffee: 15g coffee to 250g pur filtered water. Grind 18-20 on a Baratza Virtuoso. Bloom at 30g for 30 seconds, finish with a center pour.