February 11, 2010
Well, ever since i’ve been up in Chicago i’ve done a very poor job of updating, but you know, i’m in Chicago so it can be excused.
I’ve had some wonderful coffees from Intelligentsia and have yet to visit another cafe that wasn’t completely sub par on every level. A week or so ago Intelligentsia started offering two Burundi and two Rwanda coffees that have been very interesting to taste a couple different ways. I’ve especially enjoyed the Ikirezi, Burundi: Kirundo Muyinga as pour-over and single origin espresso. Tons of oak or cedar on the nose and hits you in the face with a nice sweet clementine orange acidity and some nice bitter chocolate and nuts on the finish. Almost reminds me of a chocolate covered orange candy in that sense.
Besides enjoying some amazing espresso and interesting conversations with the baristas, i’ve also been working on my siphon skills (although i still need a thermometer), as well as trying to modify my Skeleton Hario Hand Grinder, which i’ve finally found a way to have “settings”.
Basically i’ve made a small sharpie mark on the washer that controls the burrs while having the burrs completely closed together, added a mark on the plastic hopper cylinder directly below it that matches up. Then i’m measuring “settings” by half rotations or full rotations from this zero mark. So far i’ve been able to do some tests and determine which settings i generally use for which methods, and now i will be able to modify my grind settings according to taste because i know the settings rather than merely guessing on vague memory and sight.
Thats all i have for now!