Last night I opened this wonderful bottle that I acquired on Friday (the only reason I didn’t open it then was the 10k Melbourne Marathon even I ran on early Sunday morning).
It was delicious. The fig really came through and lent a nice sweetness to contrast with the bitterness. I’m now wondering why I don’t make things with figs more often….
The other week Leah and I went to the Royal Melbourne Show (she won free tickets which makes it a lot easier to swallow than the $35/head otherwise) and I picked up some coffee beans while there (why not!). These beans are called “The Guji” and are from Cartel Coffee Roasters down in Geelong. I opened them the other day and as an increasing number of my Percona colleagues can attest to, I’ve been raving about them. These are some seriously good beans.
I had this a little while ago now, but distinctly enjoyed it. I’d keep an eye out for Red Duck beers, I seem to enjoy them.
It’s from Canada, not France. Although it’s certainly from a more French part of Canada. This was a nice imperial coffee stout. The coffee flavour was not overwhelming in any way, it was this nice pervasive hint . At 9.5% it’s strong in alcohol and the flavour is also nice and strong, although not overwhelming. I’d certainly have this one again.
Many people may know that I’m a bit of a coffee fan. I do quite like a good espresso. These are, unfortunately, more rare than I would like. I know, I live in Melbourne, the average coffee quality is pretty damn high… but still, perhaps I’m just a bit of a coffee snob (oh wait, that’s where I buy my beans from).
This is a photo of the espresso I got at a place near Leah’s work the other week.
So, I did what I said I’d do – 1/3rd cup ground coffee + 2 cups water, overnight (about 18-20hrs) in fridge. Tasted really nice.
I think I’ve found the combination that works when I’m just making one.
Filtering out the grounds is certainly annoying… I guess this is what the Toddy is meant to solve…. because what I most certainly need is yet another way to make coffee.
Two things varied from my previous attempt:
- I kept it in the fridge instead of on the bench (it’s been really hot in Melbourne and the fridge is closer to “normal” temperature than outside)
- doubled the amount of water
The difference? It’s certainly cooler, and a weaker flavour. That being said, I think you get more of the subtleties of the flavour rather than being a bit thwacked with it. I found my last experiment nice, but perhaps a bit sharp. This batch tastes very smooth and refreshing.
This batch also seemed to be less gritty, with me seeing fewer grounds in the filter. I wonder if that’s due to fridge, variance of grind or water quantity.
I think for my next go I’m going to try same amount of coffee, in the fridge, but 2 cups of water.
1/3rd cup ground coffee (ground approximately for what I’d use in a plunger) to 1.5cups water. Sit in airtight container on the bench overnight (about 18hrs actually) and then filtered through coffee filter paper into a mug.
It certainly is different, but still distinctly coffee. I’m not sure if I want to add more water too it or not… quite possibly – and this mixture would probably be total killer for iced coffee.
Basically, I’ve heard a million and one “one true ways” to make cold brew coffee, and this was my first go at it. Now just to try different variations until I find the one I like the most.