· James Torr · Personal · 1 min read
corner is looking (and tasting) better than ever with recent arrivals and . The grinder in particular has completely transformed coffee for us. Levelling tools, declumping the grounds and good fit tampers also help a lot with even extractions.
I'm appreciating a long black from the espresso machine this last week or so. It's basically a short Americano, as a flat white is to a latte. This has come from Down Under, as the flat white did. I find the espresso over a bit too quickly, and the Americano can be a little weak, so this is a perfect middle ground. Lightly roasted, natural process and Colombian beans can sometimes be a little acidic, so the extra dilution takes the edge off that a little.
Home batches 21-23. 250g each of Brazilian, Guatemalan and Papua New Guinean beans. As we drink mostly , I try to get them to the point where they have some body, reduced acidity and some varietal character too. This is called city or city+. Bit of a tightrope, as if you go too far, you just get chocolate and char.
Another black hole to fall into. Coffee really is one of those worlds you can just dig deeper and deeper. Home coffee roasting starts with a cheap popcorn maker. This one works actually quite well and roasts a lot slower than some of those other models out there. First batch turned out surprisingly well.
I start writing this sitting on the cold stone of Santiago in the morning, waiting for an old cafe to open, waiting for a plane to fly me home.