With no particular flow or structure, here’s some of what we’ve been up to lately at and around crema..
As you can see in the title picture, we picked up a chemex. I had never tried anything from it before buying it but I had heard good things about it. I haven’t gotten that great cup I have heard about yet, but will keep trying. Some problems I’ve had include over extraction, paper taste (from the filter of course), too thin, and lack of flavor. On the pro side, it’s a pretty fun brewing method, and it provides some nice eye candy.
The funnest part of using the chemex so far has been spinning it really fast and creating a mini vortex.
My current thoughts? It’s not bad, but why use a chemex when I have a press?
I plan to keep playing around with it none the less and see what I can make of it. Obviously a week of experimenting is not nearly enough.
I finally found 3 minute sands of time/hour glasses for our french press. Do you know how hard it is to find such an obscure time as 3 minutes? I don’t even know why the store had them in the first place – the cashier suggested that it might be for an egg…
The stands they came with are pretty cheap looking, so we plan to paint them or just change them completely, but it’s cool to have them for now. So long digital beepers. Out with the new, in with the old.
The siphon has been a lot of fun to play with, and we had one of the most memorable cups of coffee on it the other day using the Colombia Huile La Plata. I haven’t had the time to use it much this week but we’re definitely getting the hang of it.
The color of the coffee it produces is worth the work alone.
In November John went to Japan and brought back some beans from a local roaster which were awesome. The packaging was cool and the coffee was really really good.
The beans were also super human size. On the right hand we have the Japanese Godzilla Bean, and on the left a bean from our espresso blend.
John took some pictures of the roaster as well, which we’ll be uploading soon. It’s super clean and understated, and they use a Probat.
If someone orders a solo espresso/macchiato/trad cap, we switch the double basket with a single one. This is one of the advantages of using the Mahlkonig Grinder – it has 2 customizable grind times for this very reason.
Pulling shots from a single basket is a completely different animal than pulling doubles, with the most notable difference being in a much lower extraction time (usually around 20 seconds).
John and I are heading to Portland on March 5th for the United States Barista Championships, which is sure to be a riot.
Lastly, we designed our own packaging labels for when people buy beans but I don’t have any pictures of them at the moment. Will post them soon enough.
I leave you with Sayaka.