1st May 2011

I’m still serving the new Brazilian seasonal espresso from JGC at the cafe continuously for the moment, as it’s just so good, and it’s also almost as interesting to try to observe the subtle changes and nuances within just one blend over time, as it is to constantly try new coffees. It also means my coffee intake is in a happier place! There have been lots of positive comments about this one, centering around its completeness, distinctiveness, and (relatively) low acidity. One customer actually complained that they found it too sweet for their liking!?! Which I thought about the least offensive criticism there could be! But in the end, I think we established that some actual sugar had found its way into their coffee. I do love its balance, the red fruits, the texture, the hints of Fazendas Passeio and Solum that often shine through …and the nuttiness …it’s all there. Really great to be using a blend that I’ve had the chance to experiment with the components of separately first – I almost had a brew guide in place before I even tried it. Still, I have been playing this last week or so with some flushing on our +4U for this blend, which seems odd, as our machine is PID’d…

It’ll be on for at least another week or so solidly, maybe with some Solum for a day or too on its own as well! Then, I plan to have about a week of Origin Coffee’s current in-season espresso as a guest, just to mix things up a bit. And then, who knows!

It may be approaching the end of its season, and fast disappearing for EVER, but I am still a massive fan of Operation Cherry Red’s Adado Misty Valley Washed Yirgacheffe via JGC on my days at home. I have been brewing this mainly as a V60, but was wowed by it through the french press yesterday as well. One of our staff wisely ordered some to use at their parents’ royal wedding party, and I was just re-checking out the basic brew guide I’d made for them: Large cafetière, Pre-heated, Brew on scales, 42g grounds, Zero scales, 700g water 30-40 seconds off boil, Depress filter screen 1cm into crust, Brew 4 minutes, plunge, serve. I found a start temp (in the press) of 93.2C, and an end temp (in press) of 88.7C. So good, I felt it had beaten the V60, for this coffee. But, dissatisfied with some previous V60s of this, feeling they were a little over-cooked, I tweaked my V60 2 cup a tad today, a touch looser on the grind, and pulling back on the brew time from almost 4 mins to about 3 mins 30 secs, using 36g grounds, 600g added water, 20-30 secs off boil and transferred to preheated pouring kettle (with a near continuous pour, all grounds continuously in contact with the brew until the very final seconds, an untrendy, old-fashioned agitation only with the stream of the water, and a near full drain from the cone included in the brew). This yielded some really wonderful results, clean, delicate, softer citrus, wonderful clarity of and emphasis on the florals. Way better than the FP! 😉 So decisive. But maybe I just prefer slightly lower levels of extraction later in the day…

And, I’m now also The Bean Vagrant.co.uk. But why?! It is completely unnecessary. Partly just because! Partly because it’s just a more concise snapshot of what I do, whereas the blog can often be pretty clunky and outdated in parts. And also partly because I think any bits of info out there that might help to get the message across to a wider audience about what people are doing within the speciality coffee community can be useful.

2 Responses to “1st May 2011”

  1. Claire Says:

    Hello, so this is what you do for all those hours x

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