Summer Food Fun and Drink Chapter 6 Hario V60 · Saturday July 3, 2010 by colin newell
While at the Drumroaster Coffee Roastery with my dear wife, Andrea – and affable host Geir Oglend – partner and coffee Übermensch – we brewed stunning cups of Ethiopia Sidamo coffee with the Hario V60.
No visit is complete without cups of great coffee, stimulating conversation… and coming away with a bag of coffee and a pile of information that I did not have before.
Today was no different.
Geir brewed a Hario V60 drip pot of Ethiopia Sidamo with the Hario V60 dripper and Hario kettle (photo below).
Here is the deal:
To really excel at drip coffee (and it is, in my mind one of the most superior methods of brewing an individual cup.):
-You need a precise amount of carefully ground coffee
-A supply of hot water just off the boil in a suitable container (not all kettles are created equally…)
-A suitable filter holder (like the Hario 60 above)
-A timer, maybe a scale and one steady hand.
Weigh out the dose. A digital scale is very important here – and no home kitchen should go without one. A 60 grams (coffee) per liter (water) is more or less ideal. A 12 ounce serving (medium sized mug) is about .35L – or around 23-25G of whole beans. Select your grind that yields a total brew time of around 3 minutes – 3 minutes and 15 seconds tops. Like any other gravity brewer or filter holder (like the Melitta #4) the V60 is not flow restricted… so your instincts are critical!
I Preheat all components and rinse the paper filter with about 100ml of hot water. Does it make a difference? Don’t know. But it doesn’t hurt.
Water should be just off the boil. Boil your water and count to 10. You should be in the ball park.
0 to 30 seconds: Add the ground coffee to the cone. Use your index finger tip to make a small indentation into the middle of the ground coffee. Start your timer (at ZERO) and pour in just enough water to saturate the bed of ground coffee (about 15 seconds worth of pouring). Pour in increasingly concentric rings. Avoid the sidewall of the filter. A Hario kettle (see photo) really makes the difference in precise control of the water.
30 seconds to 1 minute: Watch and wait as the water saturates the ground coffee – there may or may not be any coffee dripping at this point.
1 minute to 1 minute 30 seconds: Begin pouring again, in concentric circles out from the middle until the cone is nearly full. Coffee is dripping into your mug.
1 minute 30 to 2 minute mark: Repeat the water delivery to just keep the filter cone topped up.. Good stream of coffee brewing into the cup now.
2 minutes to 3 minutes: By now you have used up your water quota and you are watching the latter stages of the brew cycle. Do not wait for the last drips as you approach 3 minutes as the coffee will be approaching over extraction.
Rites of Spring #38 - Blip or trend - shortchanging in the cafe and bakeries · Sunday June 20, 2010 by colin newell
I want to be very careful when I introduce this topic – I do not want to inflame any cafe or bakery owners.
Because this is a very inexact and unscientific observation.
Totally…
So here goes… Brace yourself.
More often, I seem to be catching staff at some of the local cafes and bakeries “short changing” me…
By a very consistent 1 dollar.
Not 2$ or 50 cents – but 1 dollar. Always.
This has happened to me 3 times in the last month.
Today, when it happened again, I called the staffer on it.
They happily gave me the dollar that was skipped and
even said… “I thought I did not give you the right change…”
I was courteous about it and although I was thinking to myself: “If you thought about it, why did you not mention it til you were handing my purchase and I would be heading out the door?”
Did not say it though.
My thinking is: It’s a buck. It’s trivial. I generally put a all of my small change in the tip jar when – a.) I am buying a coffee
b.) Buying whole bean coffee or
c.) Buying a food product in a bakery.
So. Help me out here folks.
Are you seeing the same thing?
If you want to name names, do not do it here – send me an e-mail.
Casual observations are welcomed here – but do not point fingers at individual businesses.
I have been observing cafe culture since the late 80’s and this is one of the odd trends – could all be in my head… or coincidence.
Would love to hear from my readers.
Thanks!
Comment [1]
Rites of Spring #35 - Victoria's Best coffee - come on - applause · Sunday June 13, 2010 by colin newell
Someone has to get this title… so let’s do it with a picture.
I refuse to use Twit-Pic because… hey, I have my own server and I like to keep my hands on my photos – real possessive that way…
Anyway – if you asked me right now where the best damn cup of coffee is in Victoria B.C. Canada — Victoria as in downtown or near downtown Victoria (not Vancouver Island which is another category…)
I would say… without a moments hesitation…
Discovery Coffee – either on Oak Bay (where I practically live…)
or on Discovery Street downtown.
And although the music is often too loud (even for a middle aged short haired hippie like me…)
The coffee is… I beg your pardon… Fucking dope.
It just is. Enjoy life. Drink Discovery coffee. And listen to those around you.
Comment [9]
Rites of Spring #32 Interview and CD review - Farrell Spence · Tuesday June 8, 2010 by colin newell
Andrea and I relax over brunch with Vancouver singer/songwriter, Farrell Spence, and her long-time friend and fellow Winnipeg ex-patriot, Boyan, at Vancouver’s Marmalade Kitchen & Grill
On, quite arguably, the first brilliant sunny day of the year we talk about the subject of travel, life in Vancouver and Ireland, Farrell’s debut album from 2007, and the final few months leading up to her anticipated follow up project and second CD that she wrote in Ireland and recorded in Italy with Neapolitan
musician, Francesco Forni.
Farrell looks out onto English Bay with her piercing blue eyes and gestures at
the grandeur… “This is the most beautiful day of the year – and me with no sun
block on…”
Despite the weather forecast, a pristine teal sky illustrates the collision of
geography and architecture that makes Vancouver what it is. Farrell muses on the balance and imbalance that international living creates– “Between living in Vancouver, Ireland and spending a great deal of time in Italy and the UK, these places and spaces, people I have met and bonded with, are the fabric that brings my music together… Each city and each person contributing a puzzle piece to the bigger picture.”
So, it is no surprise that Farrell is remembered in places like Cork, Dublin
and Rome. When you are keeping company with the likes of The Paperboys and The Be Good Tanyas – the osmosis alone is going to create some crazy good music and some even better live shows.
I played Farrell’s debut album “A Town Called Hell” about a month back while
running a gauntlet of Saturday morning errands. My Honda (with its beefed up
audio system) is where I proof audio projects: The reasoning being, if a CD sounds great in my car, it will sound great anywhere – and at the same time reveal any sonic flaws that might not reveal themselves in a more ideal environment.
“A Town called Hell” is a matrix of post-adolescent angst that is, at times,
raw in its honesty and casually literal in its invitation into Farrell’s world.
I found the 10 songs on the album thematic and contiguous – not unlike some AOR
classics from the late seventies – and resonant in its ability to reach into my
memories.
Between bites of a very good brunch at Marmalade, Farrell explains… “A Town called Hell is every small town that many of us grew up in – where progress marches on, industry breaks down, jobs are lost…where hearts are broken and lifelong friendships are forged. In ‘Those Were the Days’ the lyrics step back into the time of adolescence where a sense of wonder still reigned supreme… and in ‘I Drink’ the lyrics illustrate the
visceral universality of familial fragmentation, loneliness and resignation in its
barest form.”
Up close, Farrell is an amalgam of the classic beauty and techno-geek personified.
By being hands on with virtually every stage of production during production of
her music, and knowing the tools inside and out, there is an element of clarity
that is present on every track. Her love of Old-Time Radio and (of all things)
Shortwave Radio, are things that will percolate to the surface on some songs on
the expected new album.
Farrell loves coffee and starts her day with an Americano made in a Bialetti on
her gas-range. The special relationship she holds with caffeine imbues a creative energy into her endeavors from writing music to simply rising from bed each morning.
We wrap up our lunch with a collective sigh at the spectacular weather and beauty of Vancouver B.C.‘s skyline.
Farrell continues to work on her latest project and we are looking forward to it. You can hear some of Farrell’s work over on cbc 3 – and her CD is on CD Baby
Check it out.
