Jonathan surprised me the other day by ordering the Hario Mizudashi. It's a coffee pot that makes cold brew with a cylindrical fine (nylon?) filter. He made the cold brew with some old beans we had according to the Hario insert that came with the box. Nothing special, but can't wait to experiment.
Had morning coffee at Counter Culture's training center in Somerville, specifically the Idido, an Ethiopian Yirgacheffe, two ways: Japanese iced coffee (flash brew) and cold brew brewed for 16 hours. Lovely washed coffee with nice floral tea-like notes and strong melon flavor.
Recipes: Japanese iced coffee was a ratio of 1:15.4 coffee to water & ice. The cold brew concentrate was 12 oz coffee to 7 cups water (1:4.6), then a 1:1.25 concentrate to water ratio for dilution.
Coffee Details
Roaster: George Howell Coffee
Name: La Soledad
Region: Acatenango
Elevation: 4900 - 5400 ft
Process: Washed
Varietal: Catuai, Caturra, Bourbon, Typica
Flavor Notes: Honey, pear, mandarin orange
Roast date: 7/18/17
Brewing Details
Method: Chemex
Coffee: 15g
Ratio: 1:16
Water temp: 95º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:16
Notes
Found this coffee lying around, so decided to give it a shot. Dry had hints of lemongrass and caramel, but paper came through both in dry and wet. Medium body typical of many washed, some brightness, but tasted flat. I'm going to up the dose and try a 1:15 ratio to see if I can boost the flavor. And I'll experiment with water temp after if that doesn't work.
Coffee Details
Roaster: Bonnie Coffee
Name: Peru, Andres Guevara Ruiz
Region: Cajamarca
Elevation: 1700m (?)
Process: Washed
Varietal: Bourbon, Caturra... (?)
Roast date: 7/4/17
Brewing Details
Method: Chemex
Coffee: 15g
Yield: 240ml (1:16)
Water temp: 95º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:12
Notes
I went back to a 1:16 because yesterday's brew was quite strong, but sped up brew time to be closer to the Bonnie recipe. It had more clarity with a light-medium body. The fruit notes are still beautifully bright and the satin mouthfeel is still consistent. I think I'm getting close.
Coffee Details
Roaster: Bonnie Coffee
Name: Peru, Andres Guevara Ruiz
Region: Cajamarca
Elevation: 1700m (?)
Process: Washed
Varietal: Bourbon, Caturra... (?)
Roast date: 7/4/17
Brewing Details
Method: Chemex
Coffee: 15.5g
Yield: 230 ml (1:14.8)
Water temp: 95º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:13
Notes
This is the recipe they use at Bonnie (15.5 g dose; 230ml; 2:30sec), but I think it's done on a V60, but tried to keep the other parameters the same. Well it resulted in a very sweet and strong (caffeine-wise) cup! Creamy body with a silky mouthfeel. Really nice jasmine and plum notes at the start. And lovely caramel and chocolate again. I will admit that I am buzzin'. I think I'll adjust the yield to be closer to a 1:15 or 15.5.