Okay, Dad. As promised, here’s a post on how to use that Aeropress I sent you. I’m not kidding about the taste either. It will knock your socks off. Of course, make sure you use freshly roasted beans from your local roaster . Here’s the link if you forget where they are located: Walla Walla Roastery. And don’t forget to use the Hario hand grinder I sent (muy importante).
For those of you that have not partaken of the fruits of the Aeropress, please observe, but note that there are other techniques for taste extraction. In fact, that is the second reason I am posting. For those of you who do have an Aeropress, I hope you’ll feel free to share how you Aeropress.
You will need a kettle for warming water. If you can control the temperature, heat it just above 175 degrees F (80 C).
The reason I do this is I like to warm my cup or the receptacle into which the coffee will go and set them aside. This also allows the temperature to adjust down a bit while I grind 2 spoonful of beans on fine-drip grind with my grinder.
After grinding, I immediately pour the grounds into the Aeropress. I am using freshly roasted Ethiopia Sidamo beans from Dark Horse Coffee Roasters in San Diego.
As you can see in the photo above, the chamber has already been assembled. I use a carafe I have, but this will fit right on top of any standard coffee mug. Assembly is simple and straight forward if you can read (Dad, I know you can read).
It is time to add the water, which should have cooled slightly to the correct brewing temperature. It’s time to pour. I am doing a basic one serving for a typical mug of American Coffee. This means I’m just going to fill it to the #2 mark. Add steamed milk for a Latte or drink as brewed for a Double-Espresso (I like it all three ways).
Just a little bit more…
Perfect, now stir for 10 seconds. Wet the rubber seal on the plunger. Gently press down about a quarter inch and maintain the pressure for about 20-30 seconds until the plunger bottoms on the coffee grounds.
Pour into your preferred drinking receptacle like so:
I recommend sipping it in this form before topping off to preferred strength with the rest of the hot water in your kettle.
Mmmm that’s good!
Now it’s your turn. Cheers!
I love coffee because it doesn’t judge me. It picks me up when I’m feeling down, and on rainy days it makes a nice hand warmer. I can’t say that about most people. Usually people are quick to judge my relationship with coffee as co-dependent at best. And I die a little inside whenever I see a Costco-sized bag of beans, or worse, ground coffee, in their freezer. Oh, and go ahead and TRY to get a stranger to stand still long enough when your hands are freezing. This is why I love coffee.
—San Diego Joe
Brings back memories…um, err flash backs?…
Hand Crafted by Patrick Conley, Coffee & Tea Collective, San Diego
Your Coffee Just Got Warm & Fuzzier
Have you ever been dining at a five star restaurant and had the waiter present your table with something gorgeous and tasty “Compliments of the Chef”? This was my experience today while coffee-ing at Coffee & Tea Collective in North Park.
During a short follow-up meeting with Daniel Holcomb, owner and roast master, I was presented with a double shot of Columbia St. Augustine “Compliments of the Artist” behind the bar, Patrick Conley. A barista at Coffee & Tea Collective, and winner of the San Diego Coffee Network’s first of many Thursday Night Throwdowns (Latte Art Competitions), he’d been hand-crafting something special while I visited with Holcomb.
While not yet on the menu, many specialty coffee artisans, such as Conley have been experimenting and presenting their masterpieces at industry events. Conley, inspired by the natural flavors present in their Columbia St. Augustine (red fruits, such as red apple and raspberry), uses a syphon brewer to yield a red apple and raspberry reduction. A perfectly pulled shot of espresso infused with red apple and raspberry reduction…one ripe raspberry added to the rim for effect and voila—specialty drink! The result, a delicious enhancement of the bold fruit already present in the coffee without drowning out the complexity of the coffee itself. Sometimes these specialty drinks are referred to as “Signature” drinks.
Whatever you call them, they give this girl the warm and fuzzies. Thanks Patrick for giving me a glimpse into what you’re working on and making my craft coffee experience a true craft.
Have you had the opportunity to taste a specialty hand-crafted drink while out coffee-ing, or at an event? What did you think? What coffee pairings did you find most intriguing in your artisan beverage?
Let me know by posting a pic (if you still have one), and/or a comment on your experience here, or via Facebook.
In the meantime, happy coffee-ing one and all!
Oh yeah, and then there is this! This event will no doubt sell out, so get your tickets and read more by clicking San Diego Caffeine Crawl.
It’s gonna be one hell of an after party. Looking forward to seeing you all there!