Syphon Coffee

December 26, 2009

Hario Syphon and Hand Grinder

For Christmas I was given a wonderful Hario TCA-5 Syphon Coffee Maker from Avenue 18 which is the only retailer in North America i’m aware of that has an extensive collection of syphons for sale.
As a basic guide for brewing i’ve found Coffee Geek’s Guide as well as this Short Intelligentsia Trade Show Video very helpful and informative.

Short Instructions
Fine drip grind with Hario Skerton Hand Grinder
45g for 20 ounces (5 “cups”)
Completely Saturate Grounds
Stir 5 times at 55 seconds
Remove heat source
Apply Wet towel to bottom glass to increase speed of drop down
2:15 complete contact time from coffee deposit to last bit exiting top chamber

So far the best cups i’ve had have been with Ethiopia Amaro Gayo and the Cup of Excellence #15 El Salvador San Jose/Shangrila from Catalina Coffee. The fruit acidity in both is nicely accentuated as the cup cools, and the cup is very smooth when its hot.

Anyways i’m still playing around with my brewing method and what coffees work best with it, so any comments are greatly appreciated! I ordered a butane burner from Sweet Maria’s last night, and hopefully the heat increase will let me do everything quicker because the small alcohol burning i’m using makes the water take forever to get up to temperature even with a boil before.


Ethiopia Aleta Wondo

December 15, 2009

Unroasted Coffee in Aleta Wondo

Got a new Ethiopian coffee from Fusion Beans, a roaster out of Houston Texas. The Coffee is from a village in East Africa’s Sidama Region called Aleta Wondo, this coffee is special because 20% of the profits from the green beans go straight to the village for things like schools, clean water, health care and other projects for the 14,000 farmers in the region, you can read about it on the website linked above.

The coffee is unusually very spicy for an Ethiopian coffee, but there is still a bit of floral elements with a very strong lemon or and possible grapefruit accent. I haven’t been able to pull out the berry accents that are very apparent in the aroma of the beans and the grounds, but the cup hasn’t diminished because of it. The coffee lingers with strong nuts and chocolate (along with the spice notes) as it cools, with a intense (and sometimes harsh) acidity which could be a by-product of experimenting with different brewing techniques.

Check out this coffee though, your money goes to a great small roaster and to some really cool projects in Africa!

Aleta Wondo Village
Fusion Beans