POUR OVER onward!

We are now serving Aeropress'd coffee and Pour over Bonmac coffee! It's $3 a cup. Pick your method. We suggest the Kenyan Thiriku from Nyeri, Kenya. In my humble opinion, this is the best coffee of the season! Get it while it's hot.

AEROPRESSING FOOLS

I made Aeropress coffee with Oliver Strand today! So fun. We tried two different coffees. The Finca Mauritania from El Salvador and a the Thiriku from Nyeri, Kenya.

We used the inverted Aeropress method with a quick saturation of the grounds followed by a stir. Then fill, cap, press and drink.

The process took about 1:30 mins. 19-20 grams of coffee. Temperature at approximately 190 degrees Fahrenheit Super quick and easy.

Everyman is proud to announce soon we will be offering Aeropress and Bon Mac pour over brew methods! I think we will be all set up, staff trained, and brewing delicious single cup pick your origin brews in about a week or two.

Yield is about 8 oz at $3.00 per cup.

The Kenyan had bright lemon/lime acidity. We up dosed on this one to 20 grams and went a touch coarser on the grind. The results were mouthwatering. I could feel a pool forming under my tongue as the brightness hit my palate.

The Mauritania was tasting super sweet and juicy at 19 grams. Approximately 6.5 oz of water. Slightly finer grind. I detected peaches and cinnamon. I did up the dose to 22 grams which gave the cup a syrupy body, but was unfortunately a bit under-extracted.

RADIO GO

I was on a radio show today. It was awesome! I got to chat it up with my dairy farmer Seth from Battenkill Valley Creamery in Salem, Ny. To hear the clip and check out the Farm Report follow the link...

http://www.heritageradionetwork.com/programs/3-The-Farm-Report

COFFEE TRAVEL?!?

Good luck getting a decent cup of coffee in an airport stuffed with Illy and DD. So what do you do if you are taking a trip and still want an banging cup of coffee?

Bring your own stash!

You don't need all of this, but it did make me feel at home in Holland and Paris where it was very hard/impossible to get a good cup of coffee.

If you are traveling light I would recommend a Hario ceramic burr hand grinder. Perfect for grinding beans on the road. It has an adjustable grind setting which is crucial. The downside is it's takes some elbow grease to get things going. So it's not great for brewing a big pot or having a coffee party.

Also a single cup brewer/filters of some kind (v60, Melita, Aeropress). I like the V60 I have a glass version, but it also comes in ceramic. The V shape and detachable handle is great for packing. Most hotels have a coffee pot so you could heat your water that way, but all the hotels in London conveniently came with a hot water pot for tea. Don't forget the COFFEE!

Stop by Everyman and if you don't want to schlep a grinder we can help you out, but remember that as soon as coffee is ground it starts to loose it's flavor. It starts to "DE-GAS" and after a few days will not even bloom when you brew it. :( So getting a grinder and adding a step is worth it.

Bon Voyage

Photos from the WBC London 2010

We made it to the 2010 World Barista Championships in London!

This is Peter Giuliano wearing my glasses. We swapped!

Peter G. as I like to call him is Director of Coffee and

Co-owner of Counter Culture Coffee.

STREET ART

Coffee Travel Menagerie

Only drip, only for here.

I had the La Linda from Columbia. It was really awesome.

Brewed in a wood necked Hario it was sweet with the

tartness of a cherry. Penny is the first retail outpost

of Square Mile Coffee roasters. It is designed mostly for prospective

accounts of Square Mile. It was 3 GBP for this cup, but it

was worth every pence!

Portrait of the champion. Mike Phillips USA.

Headroom central. After party with

Mikey P. and Cory from Berlin.

HUNK WATCH

We were featured! Spruge.com snapped a cool picture of me brewing the airopress at the WBC Brew Bar. I was making different coffees roasted by people from all over the world. I had coffees from Counter Culture and Intelligentsia, but also coffees from Tim Wendleboe former WBC champ now roaster. There where even a few written in a few I couldn't read because they weren't in english. I narrowed it down to my favs, bringing home about 10lbs of coffee

TOP TWO ON THE BREW BAR

Roasted by Coffee Angel the Cafe Wara Wara III. This is a Irish roaster based out of Belfast. The Wara Wara is from Bolivia! Get it HERE

My Ultimate fav is the La Tortuga or "the turtle" roasted by Intelli. It's awesome! I had a once in a lifetime chance to brew the coffee for the farmer Mr. Caballero.

Intelligentsia outlines the entire story of their relationship with the farm on their website. Here's a list of all the recent improvements to the farm that made a real difference in the cup...

• - Tile-lined all their fermentation tanks and washing channels to improve cleanliness
• - Installed an experimental coffee cherry sorter, allowing for mature cherry selection
• - Fenced in their patio drying space which prevents animals from contaminating the coffee
• - Added a new sediment tank to improve their ecological footprint
• - Spruced up their wet mill with a new paint job and ornamental plants
• - Added 10 varieties of shade trees to their nursery for future replanting
• - Added a workers' lunch room/resting spot at the mill

CLICK HERE TO GET LA TORTUGA, MARCALA, HONDURAS

ICE COFFEE-FINCA NUEVA ARMENIA GUATEMALA

Currently we are brewing the Finca Nueva Armenia from Huehuetenango, Guatemala as our ice coffee. I am not a huge fan of cold brew coffee. I like cold brew coffee, but the 24 hour brew process mutes the distinct flavors of different origins. I prefer to brew a concentrated amount of coffee over ice. As the ice melts the concentrate dilutes to a perfect ice coffee. You can do this at home in a chemex. Use about twice as much coffee as usual. Load the chemex with ice and brew.