Summer coffee sensations from Drumroaster Coffee Cobble Hill B.C. · Saturday July 30, 2011 by colin newell
Stopped in at Drumroaster Coffee in Cobble Hill, British Columbia (on the way to Chemainus theater for “Fiddle on the roof…”) and had a solid hour or so to talk story with coffee wunderkind Carsen Oglend – son of Geir and Pat Oglend.
Click on the photo at left for the zoomed in view
Had this rare Kenyan over ice (will fill in the details later on preparation).
This was, without hesitation, the best cup of iced coffee I have ever had. I have been drinking coffee, loyally, since the late 70’s and, as iced coffees go, this was extraordinary… other-Worldly… emotionally moving.
The cup was so full of spice and citrus that I would have thought that something was added – but no. It was traditionally prepared filter coffee, served black and on ice – brewed somewhat strong so that as the ice melts, the coffee assumes the proper concentration. Carsen offered to send me the exact details for making a similar iced coffee – just remember folks, you have to brew your coffee traditionally before assembling the “ice brew”. I have had some spectacular iced teas in my life – and this was the first in what will, no doubt, be an evolution of amazing iced coffee beverages.
I brewed a hot Hario pour over of this coffee today — a tad on the fast side – and got a result that was very fragrant, floral with notes of jasmine, strawberries and black tea. Was very un-coffee like with some pretty big citrus notes poking through.
Click on the little photo at left for the much bigger photo!
Geir and Pat were running an errand downtown so Carsen held the fort and chatted with us as time permitted. At some point during the visit, Tamper man Reg Barber appeared out of thin air as he often does. And then vanished again…
Carsen explains the technique for making the best iced coffee with this bean…
I like to use a coffee with a higher acidity and a more fruit forward flavor profile like an Ethiopia, Kenya or northern Guat. I find that brightness cuts through better in the cup.
Start by getting out your pour-over setup. Use the normal 60g/L brew ratio. I tend to do my brews with 30g/500ml.
The trick to the iced brew is to use half of your brew volume with ice, then the other half with hot water. Put the ice into your brewing vessel, and do your normal pour over routine with the bloom, etc., just use 50% of the normal amount of water.
Make sure you’re brewing directly onto the ice, adding ice to a double-strength brew doesn’t work.
Here’s my recipe: 30g ground coffee – 250g small cubed ice (big cubes aren’t as good). You can experiment with up to 300 grams of ice…doesn’t seem to make a huge difference in strength. – 250g hot water
Note the key tip above: Brew the coffee directly onto the ice! It’s key.
Carsen regaled us with a fascinating dialog on the coffee scene in London, England – and San Francisco (where we will be heading for a week in August…) Carsen needs to have his own audio podcast on the subject of coffee and travel – I could have listened to him for hours.
As I said to Carsen prior to leaving for Chemainus… “There is so much in this iced coffee serving that I did not expect… fruit, citrus and the sense that the brew has been extended with the addition of Botanicals or herbs and spices – much in the same way you would infuse a mash in the gin distillation process.
More on this subject soon!
Summer meeting and non-guided meditation flash mob for Jack Layton · Wednesday July 27, 2011 by colin newell
Imagine a 3 minute non-guided meditation.
It will be marked to begin with the ringing of a gong.
Beacon Hill Park – Saturday July 30th – 1 PM Pacific Time – Just below the parking lot there is a stone circle.
At around 12:30 to 12:40 pm coordinators will arrive to place a bamboo pole with a gauzy piece of fabric at the top to blow in the wind as a central marker.
People can just come and sit and be still and send their thoughts – spread out over the hill and just feel one with the purpose. Find your private space. This is entirely not about us – this is about Jack.
The Meditation Mob For Jack Click on image at left for map.
1:00 pm to 1:03 pm Pacific Time
Gather on the slope of Beacon Hill Park below the
parking lot that looks out over Dallas Road.
If you are joining us across Canada, note the following meditation times: 2:00PM to 2:03 PM Mountain Time, 3:00PM to 3:03PM Central, 4:00PM to 4:03PM Eastern, 5:00 to 5:03PM Atlantic Time and 5:30PM to 5:33PM in Newfoundland.
Help Jack Layton fight that cancer. Zap it with our love. Think about Jack for 3 minutes.
Listen for the gong to start together. Where ever you might be in Canada, schedule the 3 minutes. Plan a few minutes ahead. Center and ground yourself. Clear your mind. Send a positive stream of energy to Jack.
Updates – July 28, 2011 – Alternate locations: Cannot make it to Beacon Hill Park? Safe gathering areas include Centennial Square in Victoria and others… Create your own event. If you are shopping in the Bay Center downtown or one of Victoria’s many fine retail venues, consider putting down your shopping bags (if it is safe to do so) for 1 – 3 minutes commencing at 1300 hours Pacific time.
Currently looking for an incidental percussionist with a large bell or gong. Failing that, I will find something suitable.
Joan Athey and Colin Newell met at the Friends of the Empress Wine and Bubble event on July 26th and came up with this idea. Join us for 3 minutes of quiet meditation for Jack Layton. We encourage other groups to join us in meditation across Canada in your respective time zones. Our motto: “Think about Jack!”
Victoria Summer 2001 Under the Sea with Brennan Storr · Monday July 25, 2011 by colin newell
Under the Sea We Off the Hook, or Why I Want to be a Hermit Crab
By Brennan Storr…
I have a pet theory, one that I dreamed up during moments of great reflection –usually while sitting on the toilet or waiting for traffic lights to change. My theory is that this world is the spiritual equivalent of a rock tumbler. The rough, jagged gemstones are new souls: immature, wild and unaware of the damage they do to others.
Through the love and hardship of a thousand lifetimes the rough edges are worn smooth and we emerge from the other end as wiser, kinder old souls – polished gems – and we make our exit. I haven’t gotten as far as figuring out where the stones come from or go to but if you’re looking for hints I always recommend the “Three B’s” – Bible/Bhagavad Gita/Battlefield Earth.
The reason I mention this is because I recently moved apartments and with the hassle involved in moving this middle-class circus from one fairground to another I have decided that in my next life I want to be a Hermit Crab.
read more of the article
Victoria Summer 2011 Design ideas from Italy Chapter 2 · Sunday July 24, 2011 by colin newell
A P.R. firm in Italy has spent the last 13 months coming up with a re-branding for their product.
13 months and this is what they came up with.
Feel free to click on the photo for the slighter larger view…
I have been polling this story pretty broadly and so far only one guy (a colleague that lives and works in Taiwan) thinks it’s OK to lampoon, minimize, diminish or profit from the misery of the past.
Example: There is a good reason why we discourage commercial use of images of Nazism and Adolf Hitler in ad media around the World.
And for similar reasons, the embracing of multiculturalism and leaving behind of old stuffy racist colonial thinking is known as progress.
The image above was custom made, for me, by the P.R. firm in Italy with the designer begging me for a change of heart with a frequent; “What? WHAT? What is wrong with using this lovely plump African woman dressed in 19th Century clothing to help sell espresso beans?”
My attempts at explaining my position on this matter have prompted more; “What? What? I don’t get it…”
Help me out here folks: Using racial stereotypes to sell stuff in Europe is not, like, this common, is it?
And for the record, the White guy that lives and works in Taiwan does embarrassing impersonations of Chinese Cab drivers that would have fallen flat on a 50 year old episode of the Ed Sullivan show – still, I appreciate all opinions…
Especially yours!
