A Good Cup

Watching @bourain #UnknownParts reminded me of this video from a trip to get #StreetFood in India

Watching @bourdain #unknownparts reminded me of this video i took on a trip to get some street food in Bangalore India

JMueller BBQ, Beef Short Ribs, Briskey, Beef sausage, and Meat Coma

JMueller BBQ, Beef Short Ribs, Briskey, Beef sausage, and Meat Coma

@houndstoothatx @madcap el Roble chemex with cone filter, caramel, creamy and fruity

@houndstoothatx @madcap el Roble chemex with cone filter, caramel, creamy and fruity

Shockingly god Raku tofu made fresh with real wasabi and homemade soy sauce.  (Taken with Instagram)

Shockingly god Raku tofu made fresh with real wasabi and homemade soy sauce. (Taken with Instagram)

Raku in Las Vegas  (Taken with Instagram)

Raku in Las Vegas (Taken with Instagram)

Breakfast at Eat in Las Vegas this morning. Truffled Bacon, Egg and Mushroom on a croissant. Colorado River drip coffee was quite good. Sweet and chocolaty. Much better than yesterday’s espresso  (Taken with Instagram)

Breakfast at Eat in Las Vegas this morning. Truffled Bacon, Egg and Mushroom on a croissant. Colorado River drip coffee was quite good. Sweet and chocolaty. Much better than yesterday’s espresso (Taken with Instagram)

My latest adventures in #coldbrew #toddy. @greenway coffee Costa Rican 6:1 ratio for 24 hours filtered through a chemex and then let to sit overnight for approximately 8 more hours. 
Out of the gate this was bright and nutty, just really delicious. I am letting some sit over the course of a weak to track the flavor change and which notes are becoming more intense. So far after 3 days its lost some brightness and has become more concentrated doing well with about 1:1:1 addition of water and ice versus just using the same ratio minus the water originally and letting it sit for a few minutes. When properly diluted some of the brightness comes to life but not quite like before although still quite delicious. 

Next up is the same using San peligrino  got some interesting results.

My latest adventures in #coldbrew #toddy. @greenway coffee Costa Rican 6:1 ratio for 24 hours filtered through a chemex and then let to sit overnight for approximately 8 more hours.
Out of the gate this was bright and nutty, just really delicious. I am letting some sit over the course of a weak to track the flavor change and which notes are becoming more intense. So far after 3 days its lost some brightness and has become more concentrated doing well with about 1:1:1 addition of water and ice versus just using the same ratio minus the water originally and letting it sit for a few minutes. When properly diluted some of the brightness comes to life but not quite like before although still quite delicious.

Next up is the same using San peligrino got some interesting results.

@Fusionbeans #Rwanda Rulindo. Orange, tannins , cocoa and #Football. give me #coffee and #tv ……. (Taken with Instagram)

@Fusionbeans #Rwanda Rulindo. Orange, tannins , cocoa and #Football. give me #coffee and #tv ……. (Taken with Instagram)

1:5 #toddy #coffee #chemex method

#toddy came our pretty great. Made with the @amayaroastingco single origin #ethiopia Gelena abaya.
Used a 1:5 ratio with 2 oz coffee and 10 water. Ground coffee course but not quite to French press levels. Put coffee in a Pyrex container slowly pouring and saturating grounds until water hit 10 oz. covered container in plastic and kept refrigerated for 20 hours.
Before removing from the refrigerator I rinsed a chemex filter thoroughly before filtering the toddy in my chemex. Poured over equal parts ice and results were a super clean and crisp brew that had nice citrus and chai tea like spices as well as a clean tea type of body.
Next up I’m going to try modifying the grind, brew times and dosing to see if I can get a more efficient toddy.