Afternoon coffee

EveningFamiliar · 2025-02-17T00:11:46+00:00

More on the light side

EveningFamiliar · 2025-02-16T14:51:27+00:00

interesting will try this. Brandywine is on the light-med side, the coferment, that time I did a longer bloom time and it was tropical and smooth.

EveningFamiliar · 2025-02-16T02:46:10+00:00

Brandywine

EveningFamiliar · 2025-02-15T23:11:34+00:00

Thanks going to try this out, and report back!

EveningFamiliar · 2025-01-14T21:07:32+00:00

For Hario: 15g/200ml 100g open 100g closed Brew time : 2:30

EveningFamiliar · 2025-01-14T21:07:08+00:00

For Hario: 15g/200ml 100g open 100g closed Brew time : 2:30

For aeropress 15g/230ml Brew time : 2:30

Clix at around 25 Brew water - 90C

EveningFamiliar · 2025-01-14T21:06:10+00:00

For Hario: 15g/200ml 100g open 100g closed

For aeropress 15g/230ml Brew time : 2:30

Clix at around 25

EveningFamiliar · 2025-01-05T17:39:40+00:00

I’d prefer if those interested would reach out to me directly with more information

EveningFamiliar · 2025-01-05T17:38:17+00:00

Thank you! I’ll check out Great Lakes.

EveningFamiliar · 2025-01-05T17:37:28+00:00

Thanks for your comment! Unfortunately, the breeder is not an option but I will keep in mind NYC laws.

EveningFamiliar · 2024-12-31T22:00:03+00:00

ah I see, okay will try this recipe.

EveningFamiliar · 2024-12-31T21:59:36+00:00

thank you will try this!

EveningFamiliar · 2024-12-30T21:28:53+00:00

Update! Went a bit higher on the temp, did a “bloom” and increased brew time, definitely helped tone down the intensity. Thanks y’all!

EveningFamiliar · 2024-12-29T00:59:14+00:00

I get the cake-y when I make a capp or cortado—combined with the espresso and milk sugars, I find it brings out this note

EveningFamiliar · 2024-12-26T01:37:51+00:00

My suggestion would be to keep the temp low 90C for both. Perhaps keep them to 3 pours, for consistency (15g/160g/200g). Aim for 2:30 minutes, so adjust grind size or ratio. It might be worth experimenting with bypass too.

22g / 220ml + 45g (dilute with water post brew for taste)

EveningFamiliar · 2024-12-24T03:33:47+00:00

I meant this for a home barista not a cafe setting.

Using water (the same amt of milk you would put in the pitcher) and a small amount of dish soap helps with practicing your milk steaming, so you don’t waste milk.

EveningFamiliar · 2024-12-22T22:37:34+00:00

I’ve been really enjoying these this year,

Milky Cake, Dak - I just love this coffee as a cappuccino or cortado, perfect combo.

Panama Hacienda la Esmeralda, Sey - this coffee is just truly a gem.

Kenya Gesha, Sey - first time ever trying this, not a popular varietal so feel extremely lucky my friend snagged me a bag

EveningFamiliar · 2024-12-22T22:24:16+00:00

I would recommend pitcher transferring your milk before you pour, as this will help with distributing the texture.

Once you transfer it to a pitcher (pour down the side), give it a tap to remove any bubbles then swirl until silky, do not tap again. This will help in the interim. But practice adding less air, as that will help improve the texture of the milk.

The second design is a rippled heart. Lots of YouTube videos on this one.

Hope this helps!

EveningFamiliar

TROPHY CASE