Search Results

One of the best ways to enjoy a glass of iced tea in the warmer season is cold brew. This method is easy, consistent and delicious. As long as you plan ahead and give different tea type adequate amount of time to brew. Cold brew is truly the easiest way to enjoy a nice summer quencher. Cold brew coffee/tea originated from Japan. It’s known as mitsudashi. It’s said that Dutch traders learned of this method from the Japanese back in the 1600s, and experimented it with coffee to avoid open fire for brewing coffee on the long sea voyage. The result is the cold brew coffee we all love today. Contrary to cold brew coffee, famously known of being heavily caffeinated, cold brew tea actually has less caffeine and polyphenols compared to hot brew tea because of the low brewing temperature. But since theanine aren’t prohibited by low temperature, cold brew tea still retains the health benefits and sweetness of tea, making this method an ideal iced tea preparation. How to make cold brew tea Tea(g) : water(g) ratio = 1:100 (increase ration up to 1:50 for stronger tea or faster brew time) Incorporate loose leave tea or tea bag with cold water. Place tea in the refrigerator for 4 ~ 24 hours. Strain tea and serve chilled or over ice. Consume within 5 days in refrigeration. Cold brew tea type All tea types can be cold brew. None fermentation or lightly fermented teas are particularly great as cold brew teas. Cold brew is also an excellent way to brew floral botanicals. However, different tea type requires different brew time. Here are some of our recommendation. green tea: 4 ~ 8 hours in the refrigerator. light ferment oolong or baozhong: Let sit at room temperature for up to 4 hours. continue brewing in the refrigerator to eliminate the chances of bacteria growth for additional 8 ~ 12 hours. rolled oolong: Rinse tea with hot water. Incorporate tea with water and let sit at room temperature for up to 4 hours. continue brewing in the refrigerator to eliminate the chances of bacteria growth for additional 8 ~ 12 hours. black tea: Let sit at room temperature for up to 4 hours. continue brewing in the refrigerator to eliminate the chances of bacteria growth for additional 18 ~ 20 hours.

A new update of a coffee from Máquina Coffee Roasters that we had featured before. This coffee is produced by Ricardo Hirofumi Yoshimatsu, the second generation of coffee producer in his family. It is a great daily coffee as it’s balanced yet still has plenty of juiciness. A delicious and lingering aftertaste of malted chocolate and hint of hazelnut. Truly a great coffee to enjoy on its own or with milk. Brazil Riacho das Varas balanced yet juicy, malted chocolate and hazelnut Roast: Medium/Light Country: Brazil Region/Area/Estate: Matas de Minas Process: natural Altitude: 1,100 to 1,200 meters Varietal: yellow catuai

Hiya! We are doing a buy-one-get-one-free special with some great coffees fresh off the COFFEE IN A POUCH/POUROVER IN A POUCH production this week. They are both from BKG Coffee Roasters. BKG Coffee Roasters is based in Brooklyn, NY. Their roasting philosophy is the bring the fully developed flavors from ethnically sourced green coffees. Check them out if you haven’t tried their coffee before. Their flagship store in Clinton Hill, Brooklyn is always worth a visit! .... And if you’re thinking about some coffee on your Spring mountain hike. We have two different origins processed this week and are available on the website. To celebrate a beautiful Easter week to come, from 4/13/2022 to 4/19/2022, any purchase including these two coffees gets an automatic BOGOF bonus. Bonus origins depends on stock options and are subjects to change. Colombia Cauca Perla De Inza juicy, honey and peach Roast: Medium/Light Country: Colombia Region/Area/Estate: Inza Process: washed Altitude: 1,800 to 2,100 meters Varietal: castillo, caturra, Colombia This is a balanced coffee that marries the comforting sweetness and refreshing acidity perfectly. A sweetness that reminds me of brown sugar and honey with a beautiful pop of peach in the finish. Ethiopia Limu Kossa Geshe ripe blueberry, dark chocolate and cognac Roast: Medium/Light Country: Ethiopia Region/Area/Estate: Limmu Kossa Process: natural Altitude: 1,800 to 2,000 meters Varietal: Ethiopian heirloom An exotic coffee that’s both fruity and complex. A jammy blueberry bomb with a nicely developed dark chocolate note and just a hint of cognac. This coffee is what I think BKG Coffee Roasters does the best, a fruit forward coffee with the sweetness fully unlocked.

Pourover is my go-to brewing method. It may seem like a method that depends a lot on the skills of the brewer. But once you understand the theory behind different brewing parameters and techniques, pourover is in fact a very flexible method. This post will focus on a particular method that can help you extract more evenly yielding a consistent result across different baristas: high slurry mass method. Pourover refers to a coffee preparation where the brewer manually applies water over ground coffee to perform percolation. Ground coffee is put into a holder containing a filtering device. Various filter sizes, shapes and materials are commercially available, allowing the barista to control the shape of the filter bed and degree of filtration. Controlling particle size by adjusting the grinder allows for changes in percolation speed and contact time between water and coffee.* This method is based on the fact that a finer grind size = more surface area, therefore increases extraction. A higher volume of hot water in the slurry can help reduce heat lost during the process. A higher slurry wall also encourages a faster flow rate, hence tolerates finer grind size, making it an ideal method when using home grinder, which tends to have a wider particle size distribution. (check out my last post on particle size distribution.) This brew environment also ensures an even percolation throughout the slurry. Gear: cone shape dripper This method is particularly suited for any cone shape dripper that has a 60 degrees dripper angle. The classic V60 02 from Hario and our CEREMONY POUROVER DRIPPER are the perfect examples. (The V60 comes from the V shape + 60 degree angle). Raised ridges on the inner wall of the dripper is ideal as it encourages certain degrees of air flow to maintain a steady flow rate. That means the iconic Chemex may works differently with this method. Water for pourover Not all water are the same. Other than being clean and safe for consumption, there are some other guideline to make sure your water is ideal for brewing coffee. I personally prefer water hardness between 120ppm and 150ppm for pourover coffee. PH level around 6.5. I also prefer the water to have a mineral mixture of calcium and magnesium, as much as magnesium improves the perception of texture and sweetness, calcium helps to clarify the acidity and boost the vibrancy of the cup. However, this is very much a personal preference. As a basic guideline for brew water temperature, you can use hotter water with a light roast coffee to yield more extraction. For this recipe, we are recommending using a higher temperature between 205°F and 210°F. Coffee for pourover You can brew any coffee as pourover. However, due to the fact that filter coffee usually provides more clarity, I would recommend medium/light and light roast coffee more than more developed ones. Dose Based on a 1:16 ratio, I’m using 28g of coffee for this recipe. Brew preparation Place clean filter inside dripper. Rinse filter before dosing. Don’t forget to tip out the pre-heat water before brewing. Brew 1. Tare the scale and start the timer. 2. Gently pour about 60g of hot water over the coffee ground. Lift up the dripper, and swirl the brewer to promote more saturation. The texture should resemble a well blended soup. If you can still see lumps of coffee, keep swirling to break it up. Let the coffee bloom till the 0’30” mark. Blooming is an important step when it comes to pour over. The purpose is to ensure all coffee grounds are saturated and ready for extraction. 3. Imagine there’s an inch wide circle at the center of the slurry, aiming within that circle, steadily but quickly pour water till the scale reads 270g to 290g of water. This step is to raise the slurry as high as possible, so you will have a large mass of hot water to retain slurry temperature throughout the brew. You should raised the slurry and cast an even layer of coffee ground onto the filter as high as the water goes. This indicates a thorough percolation without immature water bypass. 4. Changing your pour to a steady stream, pour more water whenever the water level of the slurry goes down about 1/4 inch. Be mindful not to fill more water above the elevated coffee ground. Continue pouring until the scale reads 350g. 5. Let the water of the slurry go down further to about 1.5 inch from the top till you can almost see the coffee ground at the bottom through the slurry. Then pour aggressively starting at the center, as if you’re trying to use water to break up the coffee ground at the bottom. Once you’ve raised the slurry up for about an inch, flush the coffee ground off the filter. Circling back at the center of the slurry, stop pouring when weight reads 450g. This is the step that focus on agitating the slurry before the draw down. It is an important step to achieve an even extraction. 6. Lightly tap the brewer on the decanter to encourage draw down. You should expect the brew to finish dripping between 2’15” to 2’30”. The coffee bed should look relatively level. 7. Stir coffee and let cool slightly before serving and tasting. Taste and dial in For this recipe, brew time is a very useful guideline to adjust your brew. If the brew finishes within 2 minutes, then you should grind your coffee finer; longer than 2’30”, then you should use a coarser grind. If your coffee comes out within the brew time, but tastes light and lacking sweetness, do not be afraid to use a higher water temperature. It’s not uncommon for baristas to use straight off boil water temperature for light roast coffee. You can also adjust your grind size finer, even if that means your brew time will exceed the target window. On the other hand, if you’re using more developed coffee and the brew tastes bitter, trying using slightly cooler water temperature or reducing blooming time. If both adjustments fail to make an improvement, coarsen your grind size to reduce the over all brew time. If your brew tastes “heavy” with a hint of astringency, wait 1 minute to take another sip. If there’s not change of taste reception, trying adding 20g of hot water to the brew. If adding water improves the taste, then you can adjust the recipe to end weight of 470g; If higher water to coffee ratio doesn’t soften the intensity, take a look at your water quality, is there too much magnesium in your water? Can you add a little bit of calcium to your brew water? Conclusion This recipe is very forgiving in a lot of ways. As long as you make sure you don’t flush the coffee ground off the filter prematurely, this method should give you an even and consistent brew. The final step of slurry agitation might take some practice to master. But it offers an opportunity to make sure all parts of the slurry encounter the same amount of percolations. reference: *Frederic Mestdagh, Arne Glabasnia, Peter Giuliano- The Brew-Exctracting for Excellence

Like an enlightening spatter of light dancing off the wall, Golden Sparkle is an elegant tea with an aroma that reminds you of spring blossoms and pickled mango. It’s light, delicate and clean. Golden Sparkle is the name we gave this tea based on our impression. It’s also what people normally know as Wenshan Baozhong. There’s a saying about tea preference in Taiwan. It goes like ‘Baozhong for the north, oolong for the south.” Generally preferred by the north, this is a process that emphasizes on the refreshing floral notes in its aroma. Baozhong mean to wrap seed. This name came from how this tea used to be packaged, wrapped in paper and folded into a cube. Some say the seed it refers to is the tea varietal ruanzhi, also referred to as Chin-shin-oolong (not to be confused with the broader term of tea style). Wenshan Baozhong undergoes a lighter fermentation. The fermentation level is usually between a green tea and the common oolong tea. Other than ruanzhi, TTES #12 is another popular varietal for this style of tea making. The origin of this style goes back to the Japanese Colonial Era. A tea master called Jingshi Wei invented this method to release the natural floral notes from the tea rather than going through the then popular method of scenting the tea with flowers. The dried tea shows a inky dark green color, twisted tea leaves curl in the shape of a flying dragon. Japanese emperor Hirohito recognized Wei as the Father of Taiwanese tea. color: golden sparkle aroma: floral with hint of pickled mango tea: smooth, delicate Brew recommendation (western style) dose: 2.5g (or one of our pyramid tea bag) recommended water temperature: 195°F flush tea with hot water before brewing first brew: 150g water for 3 minutes second brew: 150g water for 6 minutes third brew: 150g water for 15 minutes Brew recommendation (gongfu style) dose: 6g recommended water temperature: 195°F rinse tea with hot water, discard rinse immediately first brew: 150g water for 40 seconds second brew: 150g water for 40 seconds third brew: 150g water for 50 seconds add 10 seconds each time for additional brews, can yield 4 ~ 5 brews reference: Yi Ming Ruan, A History of Taiwanese Oolong

Grinding coffee is an important step to unlock the amazing flavors of precious specialty coffee, meticulously cared for from the producers to your local roasters. Grinding whole beans into much smaller particles allows an effective and efficient extraction by creating more surface area, open pores and a much smaller distance for the soluble to travel to the finished brew. Sounds simple enough. But how come some grinders only cost you $20 while commercial grinders can cost thousands and thousands? What’s the difference between a good grinder and the bad one? How does the resulting ground coffee brew differently? What does particle size distribution mean? Let’s take a closer look at ground coffee. You may have heard of some broad terms, such as coarse grind, medium-fine, to describe the particle sizes of ground coffee. Grinders transform roasted coffee beans into small particles by cutting, pressing or shearing. Ideally, being a more controlled method, cutting is theoretically supposed to produce more circular shape particles that’s uniform in size. However, the practical operation of grinders is usually a combination of different methods. Also, roasted coffee are naturally of irregular shapes. Furthermore, since roasted coffee exhibits a brittle property, regardless of how it’s tackled, when a coffee bean crack, very fine particles flake off. Fines in ground coffee are unavoidable. Physically identical ground particles are very difficult to achieve. The range of different ground coffee sizes is called particle size distribution. A narrower PSD will result in a more even extraction since particles closer in sizes will experience more similar diffusion. What happens when you coffee ground consist of large boulders and extreme fines? First, let’s look at pourover coffee and grind size. When using coarse ground, slurry provides an easier passage for water to pass through, resulting in a fast brew that’s often light and tea like, lacking complexity and tasting blank; on the other hand, when using significantly finer ground, brew usually experience a prolonged brew time due to more resistance from the coffee mass and the potential occurrence when fines clog the filter, resulting in a cup that’s bitter, intense with medicinal notes. Needless to say, when your ground exhibit polarizing PSD, brew will more likely experience uneven extraction. A good grinder should produce ground that contains mostly particles within target range with little presence of fines and boulders. The Ideal coffee grinder should have the following quality: safe and energy-efficient to operate, consistent intake of coffee feed, narrow particle distribution with minimum fines, minimum coffee retention resulting in the accumulation or fouling of fines, precise and repeatable grinding parameters, relatively consistent temperature, easy access for cleaning, maintenance and parts exchange. To understand and control the PSD of your brew, we can use sieves to sort out different particle sizes. A readily available and comparatively affordable tool is Kruve sifter by Kruve. I’ve conducted a side-by-side tasting of the same coffee brewed with similar parameters, but one without any particle distribution control, the other only brewed with ground size between 400μm and 1000μm. For the sake of experiment, I used the same grind setting on the grinder. Here’s what I find in the particle distribution controlled brew: more pronounced dry aroma. (This may have more to do with the motion of sifting, since it encourage the release VOCs that’s usually retained inside the particle.) significantly lighter body. more defined acidity. less sweet. cleaner finish. In this experiment, the cup that’s brewed with particle distribution controlled within target range shows a well defined acidity. I also got a lot more floral dry aroma. But since sifting doesn’t actively change the chemical compounds in roasted coffee, I’m logically assuming it’s due to the sifting that help “shake off” some volatiles that’s usually “trapped” inside the ground. However, I also noticed that the controlled brew lacked some sweetness and texture. Overall, I preferred the non-controlled brew from this experiment. This conclusion is purely based on my own sensory assessment and preference. I have a decent grinder to start with, which supports the argument that little presence of fines can help produce a more balanced brew. Also, I believe that tweeting the grind size on the controlled method can yield a better brew. Will I recommend sifting coffee ground before brewing? Yes, as demonstrated by this experiment, sifting does help brewer get a better assessment of the quality of the acidity in the coffee. Especially for people who prefer a lighter body and cleaner finish, removing fines and boulders can result in a more even brew. However, I’d recommend using a finer setting when using sieves where you see less presence of boulders. This will help reduce waste. The correct grind setting when using coffee sifter is when your ground consist less large particles, meaning keep adjusting your grind size finer on the grinder till you start to see a noticeable decline in the amount of large particles. Removing fines can dramatically change the brew dynamics. You will be able to use a much finer grind setting since there won't be fines to migrating and clogging your filter, therefore increasing extraction. Is sifting coffee necessary? No. Also based on this experiment, sifting is not the only way to achieve a good brew. Even if the range of the PSD from your grinder is more spread out instead of peaking in the middle, you can still opt for immersion brew method, or adapt a different technique to improve the brew. For example, large mass initial pour on pourover method allows brewers to use finer grind settings, therefore tightening the PSD. (However, if your grinder is producing unfavorable amount of fines, it may be time to investigate if burr replacement is necessary.) A little caveat here is that the above experiment and personal recommendation is based on the circumstance that you have access to a good grinder and you can grind coffee immediately before brewing. If you have to grind your coffee ahead of time, I’d recommend sifting coffee to reduce the amount of fines. In the scenario where ground coffee are stored over an extended period of time before being brewed. These fines undergo flavor deterioration much faster and can end up making no contribution to the brew but potentially hindering the brew by clogging the filter and choking the percolation. reference: Martin von Blittersdorff, Christian Klatt, The Grind-Particles and Particularities

Floral and laced with delicate scents of peach and ripe fruit, Greenwood is harvested from a new plantation from Shanlinxi, Taiwan. In the last leg of winter, this fantastic tea tastes like the coming of Spring, full of touching moments of new life. New plantation generally refers to tea trees that are 3 to 7 years old, right when the trees just mature, producing succulent leaves and consistent quality and large yields. With very light fermentation, this tea bursts of uplifting aroma, floral, fruity and incites a spring-like excitement. color: warm yellow with a tint of fresh green aroma: ripe fruit, hint of peach, apples, orchids tea: rounded and creamy Brew recommendation (western style) dose: 2.5g (or one of our pyramid tea bag) recommended water temperature: 195°F rinse tea or tea bag with hot water for 10 seconds, discard rinse water first brew: 150g water for 5 minutes second brew: 150g water for 8 minutes third brew: 150g water for 15 minutes Brew recommendation (gongfu style) dose: 6g recommended water temperature: 205°F rinse tea with hot water, discard rinse immediately first brew: 150g water for 45 seconds second brew: 150g water for 40 seconds third brew: 150g water for 50 seconds add 10 seconds each time for additional brews, can yield 6 ~ 7 brews We shared tea in the woods, as the winter winding down to early spring. We buried our noses to catch the rising aroma. We held up the tea to the light and marveled at the sparkling light shining through the monochromatic backdrop of bony trees. We tasted the tea like drinking from the stream. The air was still cold, but we smelled greens and the sun was warm.

You might do this daily. Or you probably have seen this somewhere. Maybe in the corner of your favorite third wave coffee shop where roasters and baristas were testing their latest roast. You might not immediately figured out what they were doing. But you probably remember the sound they made: the awkward and somewhat disturbing sound of slurping, sharply; Cupping is used by professional graders to access the quality of coffee. It is also a great practice to improve one’s sensory comprehension. Cupping is a method designed to accurately assess the flavor, taste, and aroma of various coffee beans so that roasters and coffee professionals can judge their relative merits and make buying decisions.* Traditional coffee cupping is said to have originated at Hills Bros. Coffee in San Francisco.** Although you can (I certainly had) use this method to brew coffee, cupping is mostly conducted to minimized brew variables, so cuppers can access the quality of coffee without the influence from baristas. There are officially recognize coffee evaluators called Q grader.** The method See SCA website for detailed protocol. Search “SCA cupping form” for alternative scoring sheet. equipment: cupping glasses/bowls with lid (6 to 9 fl oz cups, 3 to 5 cups per coffee) cupping spoons grinder scale hot water kettle/heater steps: 1. Grind coffee: Grind size are slightly coarser than typically used for drip coffee. Coffee should be ground immediately before cupping, no more than 15 minutes. Cover coffee ground immediately after grinding. Use 7g to 9g of coffee per cup. The SCA standard is 8.25g of coffee per 150ml of water. Adapt this ratio to the maximum capacity of your vessels. 2. Dry aroma: Smell the ground coffee. What does it reminds you of? Do you smell lemon, strawberry, vanilla? Slightly shake the coffee ground. Do you notice any other notes? When encountering sensory fatigue, try smelling the palm of your hand to “reset” your nose. 3. Brew: Heat water to 200°F. Decisively and quickly fill cupping vessels with water to the brim, making sure to saturate all coffee ground. Try to pour in water in circles to encourage even saturation. 4. Wet aroma: At 3’00” mark, using the back of the cupping spoons to delicately “scrap” the “crust” formed on top of the brew with a forward movement. This process is referred to as “breaking the crust”. Avoid agitating the coffee beneath the surface. Smell the back of the spoon. Can you pick up any aroma now? Jasmine? warming spice? tobacco? After grading wet aroma, use cupping spoons to carefully remove the rest of the crust on the surface of the brew. 5. Tasting: Once samples cool down to 160°F, which is normally about 7 to 10 minutes after the beginning of infusion, brews are ready for evaluation. When sampling the brew, make sure liquor is aspirated into the mouth to cover as much area as possible. imagine you’re turning your mouth into an instant mister. Flavor and aftertaste are rated first. How is the flavor profile? Does it have a nice finish? As the brew continue to cool down to 140°F to 160°F, next to be rated are acidity, body and balance. Other than grading the coffee by points, try to write down whatever notes you can pick out. Does the acidity reminds you of stonefruit? pineapple? Is the texture creamy? As the brew approaches room temperature, sweetness, uniformity and clean cup are rated. Does the sweetness like honey, brown sugar or cane sugar? 6. Tally: Add up all the points. Subtract any defects. The final number is the grade of the coffee. Coffee scores more than 80 is considered specialty coffee. If you are interested in improving your sensory skills in appreciating coffee or be better at picking out flavor notes, I will definitely recommend practicing cupping on the regular basis. There are a lot of coffee subscription that offers cupping flights. Compare your score with other, and see if you agree with others’ assessment. I’m always very insecure about my sensory skills, cupping helps me be more confident at my our palate, and over time, helps me pick out flavor notes more easily and associate flavor descriptors better. * Lani Kingston, How to Make Coffee: The Science Behind the Bean ** “Q coffee system developed by the Coffee Quality Institute is a formalized method of cupping and grading coffee, based on the SCA Cupping and Grading protocol. The students are put through a battery of sensory test to measure their ability to taste and smell. In all, the students take 22 individual tests, with the requirement that they pass each test to earn the title of Q Grader.”- Ted Lingle, Sunalini Menon, Cupping and Grading: Discovering Character and Quality

Crimson Jade is a black tea from Sun Moon Lake, Taiwan. This tea displays a vibrant and fascinating deep red color which is why this varietal is also called Ruby. Officially know as TTES no. 18, this tea is a cross between Assam from Burma and Indigenous Taiwanese tea tree. It was first announced in 1999 by Taiwan Tea Experiment Station and has since been a lot of people’s favorite. The tea is elegant and rich with unique aroma. This tea was picked in July, 2021. When harvest in summer, it shows a hint of fresh mint in the aroma. In the second brew in particular, I also noticed a hint of orchid. It is often said when harvested in the fall, this tea instead shows the aroma of cinnamon; in the winter, green apples; in the spring, orange blossoms. Like Assam, TTES no. 18 is also a large leaf cultivar. Leaves are large and juicy, resulting in a rich, complex and flavorful tea. In terms of its origin, some said instead of Assam from Burma, this tea is actually a cross from Assam that’s introduced to Nantou, Taiwan by the Japanese back in the colonial era. One way or the other, the quality of this tea is unquestionable. Brew recommendation (tea bag/pitcher): dose: 2.5 g (or one of our pyramid tea bag) recommended water temperature: 205°F/175°F first brew: 150g of 205°F water for 2.5 minutes second brew: 150g of 205°F water for 5 minutes third brew: 100g of 175°F water for 10 minutes Brew recommendation (gongfu style glass/glazed): dose: 4 g (3.5 g whole leaf + 0.5g crushed) recommended water temperature: 205°F/175°F first brew: 100g of 205°F water for 40 secs second brew: 100g of 202°F water for 60 secs third brew: 100g of 175°F water for 80 secs fourth brew: 100g of 175°F water for 100 secs fifth brew: 100g of 175°F water for 120 secs If you would like to receive a free sample with your order. Add 1 CRIMSON JADE tea bag to your cart and use promocode TTES18 at checkout. Limited sample supply remaining.

Great coffees fresh off the production today. They are all from Máquina Coffee. If you don’t know them already. They are a independent, local roaster based in Coatesville, Pennsylvania. Máquina is founded by Gabriel Boscana, barista turned coffee educator turned green coffee buyer then roaster. They have a delicious selection of coffees that really focus on the producers behind the origins. They have always been my top recommendation for anyone who’s into small lot specialty coffee. Check them out. .... And if you’re thinking about some coffee on your next cabin get-away. We have three different origins from Máquina Coffee that have just been processed today and are available on the website. Honduras Finca Emmanuel from Nolasco Family creamy, milk chocolate and caramel Roast: Medium/Light Country: Honduras Region/Area/Estate: Marcala Process: washed Altitude: 1,470 meters Varietal: pacas, catuai This is a “relationship” fresh crop from Máquina Coffee. Check out Máquina Coffee for the background story. This is a crowd pleasing coffee. Balanced with milk chocolate finish and notes of caramel, comforting creamy texture. Of the three coffees processed today, this has the least acidity. Ecuador Los Eucaliptos from Felipa Luzon ripe fruit, elegant and orange creamsicle Roast: Light Country: Ecuador Region/Area/Estate: Palanda, Zamora-Chinchipe Process: washed Altitude: 1,550 meters Varietal: typica This elegant coffee hit me first with its incredibly enchanting aroma that reminds me of ripe fruit with mild floral notes and herbal aromatics. It brews a juicy cup with a rounded acidity almost like creamsicle!! Colombia Santa Maria vibrant, clean acidity and hint of molasses Roast: Light Country: Colombia Region/Area/Estate: Huila Process: washed Altitude: 1,650 ~ 1,850 meters Varietal: caturra, castillo The brightest coffee of the trio, this coffee has a vibrant profile with a clean acidity and a lingering aftertaste laced with hint of molasses.

Some might argue espresso may not be the best method to appreciate the full spectrum of specialty coffee. It is inherently “flawed” to a degree where it poses some limitation for coffee brewing. However, a nicely crafted shot of espresso is such a dose of magic, the syrupy texture, the explosion of intense flavors, the lingering aftertaste and the ascend of spirit, there simply is no other substitute. Espresso making has a higher entry level threshold from some perspectives, say investment in gear and comparatively less forgiving brewing parameters, but a delicious espresso from home is absolutely possible and you should definitely give it a “shot”. This post is about making espresso at home with Espresso Forge, a manual espresso “press”. It covers a little bit of general information about espresso, and some specific tips about the espresso maker itself. Gear: burr grinder and espresso “machine” Grinding coffee for espresso is a complex subject. A well engineered grinder can give you consistent, more narrow grind particle distribution, which will make brewing espresso less frustrating. It doesn’t mean home grinder won’t work. A decent burr grinder with proper alignment is a good place to start for most brewing scenarios. I’m using Virtuoso from Baratza, which may not be designed particularly for espresso. Grind size adjustment is a bit limited here. I can only use the finest setting for espresso. But you can absolutely make it work. Espresso is a pressurized method. For home brewing, you need a method that could generate a brewing environment between 6 bars to 9 bars. It doesn’t have to be pump operated. There are plenty of espresso maker out there that isn’t a “machine”. A popular method is using Aeropress. Fellow has a screen cap replacement that can help make “aeropresso” an easier process. Espresso Forge is another great espresso maker that’s fully manual. It somewhat resembles a Faema E61 espresso machine, except instead of a pump, you’re manually pressing water through a cylinder to generate pressure. There’s a pressure gauge so you can monitor/control brewing pressure in real time. Water for espresso Coffee is 98% water. If you don’t like the water as is, you won’t like the coffee made from it. Use a soft water that has some mineral content for making coffee. If you use water that smells of bleach, the coffee will taste even worse. A little note for engineering your own coffee brewing water. Calcium can really introduce some vibrant bright notes to your espresso, I personally find a ratio of 1:2 of calcium and magnesium hits a perfect spot for me (105ppm, PH7.1). Coffee for espresso You can make espresso with any coffee and roast level even if it’s not an “espresso blend”. In my experience, single origin is actually a lot easier to dial in. Different origin has different varietal and process method, the resulting roasted coffee bean will varied in density. So the more origins there are in a “blend” the more finicky it will be. Resting and storing your coffee properly can also make sure you end up with a nice cup. There are come compounds that we associate with “roasty” through taste. These compounds react with other compounds, and then turn into less aggressive tasting compounds a couple days after roast. Also, by waiting out the period where the bean is still violently pushing out gas will improve the over all consistency of the ground. I usually rest coffee for a week to 2 weeks. Dose “espresso is hard enough, you don’t need your basket making your life harder.” ~ James Hoffmann If you hear that sentence and did not think for one second it’s a joke. Congratulations, you know THE PAIN. Your dose depends on the size of your basket. A straight walled basket is more t constant than traditional “single” baskets. Ideally, you want to dose give or take 1g from what the basket is designed to hold. This should provide enough clearings between the shower screen and the puck so there’s room for expansion, but not so much room that the spent puck is wet and mushy. Espresso Forge has a bottomless “ring” to hold the basket, so any 58mm basket will work with it. I’m using a IMS 20g precision basket. I’m dosing at 20g. (I also swapped out the standard shower head with an IMS shower head.) Puck preparation We fashion and tamp fine coffee ground into a dense puck to create adequate resistance during the extraction of espresso. Before tamping your coffee, make sure the ground are reasonably void of large lumps and are evenly level. You can use a coffee comb or a spoon to break up any lumps if any. Some has suggested misting your coffee with water before grinding would help against statics clumping. I personally prefer using a dosing cup to shake the ground loose. Purchase a tamper that tightly fits your basket can reduce the chance of size channeling, which means the water will go through the void on the side instead of going through the puck evenly. I’m using a tamper from Mugshot New York which is a precise 58.5mm that fits IMS precision basket to a tee. Brew preparation Preheat your forge and basket. One of the challenges with Espresso Forge is heat retention. Water dissolves better at higher temperature. Be gentle and careful with the basket after you’ve prepared the puck. I usually use boiling water. *caution advised. I find that Espresso Forge sits perfectly on top of my Bonavita kettle, so after rinsing it with hot water, I’d simply swap it in place of the cap, so the steam from the hot water can help maintain some heat. Brew Basket securely screwed on, cylinder filled with hot water with at least 1/4” clearance, forge is ready for action. Gently push down the piston and maintain the pressure at 2 bar to pre-infuse the puck. This means that some water is gently pressed through the coffee ground to saturate it, wetting the ground throughout to help maximize the extraction in the later stage. Also, pre-infusion will expand the ground, which reduces the chances of channeling. Ramp up the pressure to 9 bars immediately after the first drop. Maintain its course till the espresso weights 25g. Than gradually reduce the pressure to 0 and stop when the espresso weights 36g. By suddenly pull up the piston slightly, it will create vacuum to stop the flow. If you are observing how the espresso comes out in real time. You should see an even output throughout the basket. A center pull is another good indicator that the espresso is being evenly extracted. However, there are exceptions, especially when you are brewing a very light roast, or when your grinder produces less fines. 28 to 32 seconds duration is a good starting range. However, don’t be afraid to extend that brew time especially if you’re using a lighter roast. A light roast washed Ethiopian at 45 seconds might be the thing your life is missing. (wink!) Taste and dial in Stir or transfer espresso to another vessel to encourage proper incorporation. If the espresso taste intense and slightly salty, try pulling a longer shot at 40, 42g. If it’s too bitter, wait 30 seconds and take another sip first. If it still tastes bitter, coarsen the grind size so the brew time is shorter. If it’s too light and the brew time is short, make the grind size finer to extend the brew time, or prolong the pre-infusion time. I must not tell lies. The truth is, some coffee aren’t really meant for espresso. If you bought a bag of coffee that looks paler than almond skin, be brave and move on. Crema? Yes, the short answer is, Espresso Forge can make a shot with nom-nom crema. The long answer is, more of a question, why do you want crema? It is simply a layer of micro bubbles and suspended fine ground that often tastes of nothing. It is a nice sensation. But it has more to do with your coffee and your grinder. It is by no means any indicator of great espresso. Conclusion I have been a fan. It’s long been my preferred method for espresso at home. It’s versatile. It makes a great shot of espresso. Especially with my grinder producing good amount of fines, the espresso are often balanced, lively with a comforting texture. And maybe just because the mechanic element of it, it is satisfying to pull shots with literally your own hands. It does have a learning curb. And there’s a lot of moving pieces that needs an extra bit of attention. But hey, what good things come easy? Espresso Forge dissembles easily for maintenance and parts exchange./A barista is only as good as they clean, don't forget to regularly clean your forge with fragrance free detergent.

I was about 18 when I first made coffee from roasted coffee beans. I boiled the coffee twice and was very confused when it didn’t all dissolve. Well, I then found out, IT DOESN’T!!! Coffee brewing in the turbo mode? A happy combination of comfort, flavor and inspiration. Scientist have identified about 1000 different chemical compounds in roasted coffee. It is a mighty little gem packed with flavors. No wonder we are so obsessed with it. But the coffee beans is only up to about 25~30 % dissolvable, meaning, it will never be completely brewed off, with the exception of maybe burning it to ashes. We keep talking about bringing the maximum flavor out of the coffee, does that mean we should brew as much out of the beans as physically possible? The tricky part about brewing good coffee is that not of all these dissolvable compounds are pleasant to human palate. Caffeine, for example, is extremely bitter to taste. So by achieving a good brew, we are actually looking to bring a balanced result of extraction, not too little, not too much, so the finished brew has an adequate presence of sweetness, body and acidity, a happy combination of comfort, flavor and inspiration. The commonly preferred extraction rate is between 18% to 22%. Unfortunately it’s not possible to cherry pick what chemical you want to extract from the coffee when you brew it (yet). But since chemical has different properties, there are ways to use physics to influence the process. Coffee science saves the day I know a lot of people who share the same passion for coffee. But when we talk about making coffee, it’s pure science. Take water temperature as a case study. Water solubility is temperature dependent and generally increases with temperature*. The hotter the water, the easier it can dissolve matter. Now throwing in coffee brewing to the equation. Higher temperature will favor the extraction of less polar compounds, some of which we usually identify more with being bitter and astringent. Hot water is good, because it brews efficiently; hot water is also not good, because it may brew too much of the stuff we don’t want. What a dilemma!! The perfect solution we find in this case is temperature control. We heat water up to a certain temperature that is hot enough but not too hot. With a thermometer, this solution is highly repeatable. For the actual execution, we also need to take into consideration the ambient temperature, the heat retainability of your brew gear and even how your brewing method effects heat loss, and eventually come to a parameter that accounts for all the potential temperature drop in the process. For example, the general recommended range is between 195~201°F (measured at coffee slurry) . I would heat the water up to 205°F when I’m in a somewhat less heat-loss scenario, or I would even use off boiling water if there are more temperature reducing factors. More is not always better It’s always about finding the sweet spot, isn’t it? What about roast level? What about grind size? Are all coffee grinder the same? These may seem like trivial questions, but they do make an impact on cup quality one way or the other. Coffee extraction factors: roasted coffee quality water quality and brew temperature brew ratio grind quality (particle distribution in relation to brew environment.) brew method (decoction/immersion/percolation/pressurized) sampling method (serving temperature, with milk or other ingredient?) In conclusion, I would like to simply say that, yes, coffee is rocket science. Also a disclaimer: squeezing coffee beans is NOT a brewing method, do not attempt this at home. * Frédéric Mestdagh, Arne Glabasnia, Peter Giuliano "The Brew-Extracting for Excellence"