Tag Archives: nickcho
A semi-quick post about filter coffee brewing and measurements. I’ve been seeing some Twitter activity from both ExtractMojo’ed and not-yet-Mojo’ed folks, who are exploring metrics related to brewing.
There are a shit-load of variables to wrap your brain around, but on the analyzing-the-resultant-brew side of things, three big ones pop out: Yield, Strength, and Ratio.
If you’ve ever looked at the good ol’ Brewing Control Chart and been a little confused, or never bothered to look at it too closely, it’s about damn time that you did.
It really boils down to three questions:
1) Yield = How much did you get from the grounds?
2) Strength = How much ended up in the cup?
3) Ratio = How did you get there?
I have a question for you brewing nerds out there. I’m having trouble wrapping my brain around something and maybe y’all can help me figure it out.
Currently, we measure the mass of the water being used (which initially makes sense), but not all of it ends up in the cup. So my question is: How does the mass of the water that is retained in the grounds (or otherwise does not end up in the cup) relate or pertain to the calculations for extraction yield?
Dear North and South American, European, or Australian baristas (Africans and Kiwis, you’re exempt),
I know that ninjas are cool. They might be the coolest thing in the history of the world, next to a date with the entire cast of TV’s The Facts of Life (yes, even Mrs. G).
The fact is, a lot of things from Asia are cool: Kung fu. Kimchi. Totoro. Pho. Mitsubishi Lancer Evolution X. Hello Kitty. Yeah… really, really cool.
Some of you are obsessed with Asian girls. That’s right, looking at you, Andy Schecter.
Got a tip from my new best-buddy Young-Min Lee and had to try it out: fill the top funnel with water AFTER the water has gone up to the top.
Good: MUCH quicker start! Brew water is hotter (read 198*F)
Bad: slower drawdown, seems to be because the upper-bowl water is so hot.
It might help to turn the butane burner higher, in order to get the bottom bowl hotter so that the drawdown helps the vacuum effect. I’m gonna keep trying different tweaks to this.
I’ll try some real brews soon, but I thought I’d throw this out there to share. Interested in hearing others’ experiences.
I’m on day 3 of a week-long trip to Seoul to see family and finally engage the local specialty coffee scene. Lots of interesting stuff!
Wanted to share a quick story before I head out to watch the Korean National Barista Championship finals…
I was having dinner with probably the best-known barista in Korea, Young-Min Lee, and his lovely girlfriend Sunny, when he shared a fascinating story. A few years ago, an enterprising businessman from Seoul went overseas and came back with a licensing agreement for a cafe that would share the name and branding of a coffeeshop that was very successful in its home town market. As is common with such arrangements, they were sent trainers and such to help get everything started, and they had enough marketing muscle to become pretty well-known in Seoul and fairly quickly.
This was also one of the very first coffeeshops in Seoul that was pouring latte art. A good bit of their renown was tied to that latte art.