Sipping on some Magdalena Zavala - Ecuador Roasted by Jeff Duggan from Portola Coffee Lab…….SO f-ing delicious.
I found out with this coffee if you use a finer grind, but use a lower brew temp, its MARVELOUS.
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Latte arts from valentines day
…Loves third wave coffee, but sometimes i just need a shop to feel at home in… & i found it…
My new get up……Glass Hario V-60 (green, portola colors), Hario 02 range server, escali Gram scale, Buono pour over kettle (soon upgrading), and my phone as a timer….video coming soon?
So, i just brewed myself a cup of this awesome coffee. I wanted to experiment a little bit with brew methods, just because of what i have been learning from my reading & stuff. According to my ready, though, what i have come up with does not make any sense, or i am just super deprived of good sense. (i’ll post a video soon.) Our Equador has the tendency to over extract, so i have learned. So, i decided to see how horrible i could make it. I used a much more fine grind, a hotter water, but very little agitation. Both finer grind & hotter water should have accelerated extraction & made me over extract. It ended up being one of the best cups of coffee i have made though. It ended up being awesome. I am amazed. It’s not bitter or astringent as i would expect it to be, its sweet & the longer brew process made it have a heavy, yet really clean body. Which is super weird. Flavor clarity is awesome as well, which doesnt make sense because generally body & flavor clarity are in contrast to one another. i can taste a lot of peach & sweetness as the main characteristics. I never realized how much i actually love this coffee….. well, sorry for my rant…..
GPOY:
Man, today is going to be a good day. reasons:
- The Stache is back
- The barbacks are working, so i can wear whatever i want
- i look good…..
- i’ma make some bamf coffee & rep my Lord and Savior….what what?!
ok….now i’m off, bye
today……..i purchased this…..hehehehe
I say some of this stuff everying freaking day
Resulted in 410g of delicious coffee
