I have a full day of flying to look forward to so probably no big posts today, but here is a photo of where the magic happens. It’s from Green World Coffee Farm on Oahu, and it is absolutely delicious.

Duvel would certainly have been my favorite beverage if it weren’t for the existence of coffee. It’s hard to come by in DC, so imagine my delight when I found it at a random grocery store in Maui.

Finished reading: Craft Coffee: a Manual by Jessica Easto 📚

Re-reading each time I change how I make coffee: from AeroPress (early 2010s) to a Moka pot (late 2010s) to an ECM Synchronika espresso machine (yes, a pandemic purchase) to, currently, manual pour-over with Ratio 8.

Currently reading: Craft Coffee: a Manual by Jessica Easto 📚

Read this a while back, but always good to have a refresher.

• Counter Culture Hologram Medium Roast
• Baratza Virtuoso (now obsolete) at 17
• Ratio 8 with Chemex filter
• Gooseneck kettle, 96°C
• 50gm coffee to 850 gm H2O
• ☕️

☕️ Entered a recently opened shop with Counter Culture Coffee logo on the window. Turns out it was their wholesale department/training center, not a store. They apologized for the confusion and let me take a bag of freshly roasted beans. This is how you get a customer for life.

☕️ After a few decades of making coffee with various techniques (including a dual boiler ECM Synchronika) I realized that:

• Roast level and freshness: huge!
• Brew method and grind level: important, but not as much as the above.
• Burr v. blade, water temp, filter type: meh.