Lets talk coffee

The past few days have been quite a blur and I haven’t really had time to write any pseudo-interesting content in this blog.  But I’m back. Over the past few days my coffee adventures have been adding up. This past weekend I took home a chemex, hario V60, buono kettle, and a hario skerton grinder. I know what your thinking, “How did he carry all of that?” and the answer is very carefully. The reason for my arsenal of coffee equipment was partially due to a visit from my sister and brother-in-law. Both of them love coffee and I wanted to make them some java they would never forget. My plan was flawless. I had all the equipment and even some freshly roasted coffee, compliments of our in-house barista, Lee Sill. However, I forgot one important item, the scale. Yes, the scale may seem very insignificant to the average coffee connoisseur, however it is a must have tool. The scale (measuring in grams) can be the difference between an “OK” cup of coffee and a great cup of coffee. Knowing the right measurement of water to coffee is one of the key elements in coffee preparation. (There are many differing opinions on the ratio of coffee measurement, but I hold to the standard 60grams per 1000 liters of water.)  This mishap left me guessing on the correct dosage of coffee, and unfortunately, I guessed wrong. The result was a coffee either too strong or too weak, or just flat out bad! I am going to have to buy a scale from Prima Coffee or Wall-mart or something. Ugh. Another lesson learned in the art of coffee making.

On a brighter note I have really been enjoying my freshly roasted coffee made (using a scale) here in our office. This past week I tried a Costa Rica. It was delicious. It had notes of honey and lemonade. The flavors changed throughout the week as the coffee aged, so it was really a fun experience, even with the scale mishap. I am looking forward to more coffee adventures in the near future. For now though, stay classy Sandiago, and don’t forget your scale!