| The Hario Dripper V60 has become one of the most popular brewing methods an it is a favorite of ours in the office. It’s designed to brew anywhere from one to five, 6-ounce cups. It is relatively inexpensive and can be purchased online or at many local cafes and roasteries.
- Hario Ceramic Dripper V60 So let’s get started: 1. Set up your Hario ceramic dripper and filter. We recommend folding the filter flat along the seam and then placing it into the dripper. Place the dripper on or over your cup or decanter. 2. Prepare your water for boiling. Once your water has almost reached a boil, rinse the paper filter using slow circular motions. The filter should be completely saturated. You can even do a second rinse in an effort to remove any paper taste. Make sure all water has drained from the filter before you place your coffee grounds in the dripper. Remove the dripper from the carafe and discard the water from the carafe. We also suggest preheating your serving cups by pouring heated water into them.
4. Grind your coffee beans for a drip grind. This is a medium grind setting. We use a Baratza Virtuoso grinder on setting 20 – 23 depending upon the humidity and freshness of the coffee. Pour the ground coffee into the dripper. 5. Once the water has boiled let it sit for a few seconds to cool down to around 200 degrees F. Set your timer to 3 minutes and start your pour. 6. Begin your pour in the center of the grounds and pour in a slow and controlled circular motion towards the outer edges making sure you wet the grounds evenly. Avoid hitting the outermost edges of the grounds and keep the water level with the grounds at all times. After you have pre-wet the grounds the blooming process begins. Let the coffee bloom for about 30 seconds before you start your next pour. |
   
7. Start your next pour in the center of the grounds and continue to pour in a circular motion towards the edge of the grounds. Again, make sure you do not over fill the grounds with water. The key to brewing with the Hario is to keep the grounds wet and the water level even with the grounds at all times during the 2-3 minute brewing process. 8. When the brewing process is complete the top of your grounds should be flat. Discard the filter and grounds. 9. Enjoy a delicious cup of coffee! |
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ANN ARBOR, Mich.—Shade-grown coffee farms support native bees that help maintain the health of some of the world’s most biodiverse tropical regions, according to a study by a University of Michigan biologist and a colleague at the University of California, Berkeley. The study suggests that by pollinating native trees on shade-coffee farms and adjacent patches of forest, the bees help preserve the genetic diversity of remnant native-tree populations. The study was published online Monday in the Proceedings of the National Academy of Sciences. Continue reading Shade-coffee farms support native bees Wow! The medium-bodied Kenya French Mission is a delightful morning cp with a spicy orange-like notes. A sweet and sour balance with followed a lemony finish!
By Rebecca Marx, Monday, Feb. 8 2010 @ 4:06PM New York Food, New York Food, New York Food Blogs, New York Food Blogs, Village Voice Food, Village Voice Food Blogs, Village Voice, music, restaurants, food, movies, arts
Today marks the end of a seven-year run for the Greenpoint Coffee House: amid rumors that its landlord is taking over the space to open a bar or similar venture, the coffee house’s owners have been forced to call it a day. Although its food was never anything to get hot and bothered about, the GPC, which opened in 2003, was one of the first establishments to make Greenpoint’s Franklin Avenue the boite-and-boutique breeding ground it is today. And as a reliable and generally friendly place to get a cup of coffee and log on to the Internet, it will be missed. The letter from one of the GPC’s staff members (posted on the Greenpointers website) informing the community of the closure follows after the jump. After seven short years, the Greenpoint Coffee House will meet its maker this Monday, February 8th, at approximately 5pm. The hours for our final two days of service: Sunday – 10 to 5:30, kitchen open from 10:30 to 5 False rumors of the GPCH’s demise have regularly swept through the quiet alleys of west Greenpoint. One rumor would not die, that our lease was denied renewal by the building’s landlord. While we hoped to remain in business until the end of March, it became unadvisable, if not impossible, given the normal difficulties of operation mixed with the added turbulence of unwinding such an establishment. And suddenly, here we are. A true community has called the corner of Franklin and Green “home.” For this group, including owners Louise and Brian, the many staff members past and present, and our beloved regulars throughout the years, this is a lamentable moment. An era will end on Monday and memories of the Greenpoint Coffee House will live on, on their own anomalous terms. Sorry for the immediacy of it all. We hope those who wish to say goodbye will have the chance to enter the space one last time, ready to celebrate whatever the place has meant to them. An official party of some kind will (hopefully) be planned, so stay tuned. Take Care. Chris Ruen (staff) on behalf of the GPCH
Albert Venczel enjoys a cup at Tim Hortons at the corner of College and Yonge Sts. Feb. 8, 2010. He says he prefers Tim’s over Starbucks. “It gives me a perk.” LUCAS OLENIUK/TORONTO STAR
By David Graham Fashion Editor They square off on either side of College St. at Yonge. Two categories of coffee drinker – two worlds apart. On the north side sit the urban snobs – laptops open, sipping expensive coffee from cardboard cups. This is Starbucks, anywhere in the world. Just steps away, across from the Winners in College Park, a steady stream of Timmies line up for a jolt of their favourite Joe. They are not connoisseurs – just coffee lovers – maybe even needers. Tim Hortons captured headlines this week when a franchise owner in St. Andrews, N.B., banned paramedic Jimmy Craig for life from two outlets for complaining once too often about the quality of their decaf coffee. Craig insisted, each time, the coffee tasted burnt. He is fighting the ban. Despite his criticisms, Craig still wants to frequent Tim Hortons. It’s no secret that coffee is a controlling mistress. She commands loyalty among followers and Craig has found himself in a tight one. Albert Venczel, a trained psychic, sits in the Tim Hortons window, looking toward the College St. Starbucks. He drinks two cups a day and likes Tim’s brew, particularly before he goes to his evening French class. “It gives me a perk.” He says Starbucks coffee is too strong. Across the street, Janet, a 53-year-old market researcher, (she did not want her last name used) is seated in the window of the Starbucks – sipping her Skinny Cinnamon Dolce Latte. “I don’t even like Starbucks coffee. But I love the decaf coffee at Tim Hortons. It’s hard to get a great-tasting decaf. They always taste a bit watery.” Because there is a lot of choice in Canada – from affordable coffee chains such as Coffee Time, Country Style, Second Cup and Timothy’s, as well as independents and Starbucks (the crème de la crème of the double-double set) – a lot of people might advise Craig to simply cross the street. Problem is, apparently a lot of people become as dependent on the brand as they do on the caffeine. They’d rather fight than switch. “It’s an everyday thing,” says Isabel Gomes, enjoying a quick coffee with a friend at lunchtime Monday. The 30-year-old account manager for a financing company, who was taking a break at the Tim Hortons at Leslie St. and Lake Shore Blvd., says she’s been drinking Tim Hortons coffee for 10 years. She likes that it’s Canadian and that she feels at home there. “I was brought up on instant coffee.” For Gomes, Tim Hortons may not be fancy – but it’s fancy enough. It’s a taste thing, most coffee drinkers say. For example, thirtysomething Toronto real estate agent Phil Beecher wrinkles his nose at Starbucks coffee because he says it’s too strong and often tastes harsh. Sheldian Schofield, 34, is a web design student in Toronto. Though he presents himself as urban and erudite, Schofield likes Tim Hortons because of its unpretentious atmosphere. He and a friend debate Toronto’s coffee culture with the certitude of university graduate students. In only a few minutes, the topics range from the benefits of free Wi-Fi at Starbucks to fair trade consciousness. Schofield keeps it simple. “It’s not about which coffee – but why coffee. “Most people think I need my coffee. I need to make it to work and I need to be sharp.” Advice to Craig: Find another coffee shop and learn to love again.
I had often been told by my good friend Alain who grew up in the South of France of the heavenly combination of Camembert cheese and black coffee and thought little of it until recently. I have been seraching for a more nutritious breakfast as the complications of late middle aged diet restrictions take hold of my once robust constitution. What a discovery! … It’s like having a fine burgundy to compliment this king of creamy cheeses. Moon Doggie Coffee is a kitchy coffee place in Maywood, New Jersey. They roast their own coffee but I am not sure why since what I sampled, s Sumatran, was over-roasted and bitter. Indeed its hard to tell how often they roast as the small roaster was litterd with old Macy’s shopping bags and plastic bins Just stopped by at a Starbucks in Nanuet, New York and the experience seems to be the same as it is in the ones I visited in at least 5 states over the last few days… not friendly. The employees are so engrossed in ‘The Method” of running the stores that they forget or perhaps they are never told that the most important part of the job is to take care of the customer. So what have you get here? The store is divided into the “coffee manufacturing zone” where the cashiers and baristas exist in a place that is safe from interaction with the public other than to take an order and pump it out and pass it on. And, just as in other Starbucks stores with counters, you cannot sit at the counter and order your coffee. You must get in line, stand and wait while someone else gets that seat that you had your eye on. And forget about getting it in a ceramic cup. This culture of the automaton-barista/cashier has really ruined the experience at the store. And, the coffee has gone from a recognizable, if burnt, roast to an erratic attempt at satisfying everyman. I say erratic because I have been vistitng Starbuck’s on a regular basis recently in an attempt to see what they are up to and I’ll be darned if they haven’t screwed up their identity even more than before the retooled several months ago. Each time I sample the coffee, it’s different and although they are sporting shiny, new equipment, the brews have varied from strong to weak and the coffee quality seems to swing wildly. To give some credit, the brew that I tried today made with the Pike’s Place Roast was done well. The roast seemed even-handed with just a hint of the darkness of earlier Starbuck’s Roasts; it had a suggestion of pasilla pepper in the cup but i suspect that this subtle roast is hard to control at the store level. It is also kept way too hot in their warmers and I guess that it sits too long while the barristas are busy makinng their specialty coffee drinks. the coffee suffers and is good only if you happen to get it just as it was brewed. |
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3. Measure your coffee with the Hario measuring scoop. We recommend using one level scoop (12 grams) of coffee per 6oz of water.
