Author Archives: soleminer
Hario V-60 brewing:
1. grind 30 g coffee medium-fine
2. bring 500 g (1/2 Litre) water to boil
3. wet grinds with a minimal amount of water, wait 30 seconds
4. add remaining water a little at a time, keeping the dripping going for 2 1/2 to 3 minutes
5. you can take it from here….
I don’t know what we’d do without our coffee logging software…we are using RoasterThing
As any coffee enthusiast will tell you, keeping track of time, temperature and volume is crucial to make great coffee. This is especially true in roasting – my home roasting endeavours would have been a lot less productive if I were not able to log my roasts in one way or another. Here is a tip of the hat to some great yet free apps and software I have discovered online.
This is the app I use the most. Coffee Roaster allows you to input coffee, the temperature of the roast as it progresses, make notes about your roast results, and even charts the roast profile. Great for home roasters using a temperature gun with their poppers, heat guns, breadmakers and the like.
This app is the coffee brewer’s handy tool, incorporating recipes for Chemex, drip, mokapot and syphon…
View original post 190 more words
We use coffee in our dry rub – it looks like you can use it on yourself, too!!!
I guess Baristas don’t have it that easy. I take mine black and very fresh. How do you take yours??
(comic credit to http://pleasetip.us/#sthash.bqyXLrog.dpbs)
The big benefit is clearly to the elimination of packaging waste going to garbage and recycling. Hopefully the end user is either self-composting or using a municipal collection program for the spent grounds. Grounds make a great soil additive, and does not need composting for this purpose.
-lack of a suitable labeling method, both for consumer product labeling, branding, and adding changing product data, for example as the coffee beans change.
-although there is no solid waste, the jars must be washed and sterilized prior to re-use. This requires detergent, heat and water consumption and the resulting effluent.
-coffee in jars is both bulkier and heavier than in flexible packaging (bags), needing more space in the delivery truck and more fuel use (CO2 production). The jars must be returned for re-use, generating more CO2. Also, if the jars are not returned, we have to assume they are becoming part of the waste stream in one way or another.
-consumers do not take up coffee purchases in jars as readily as bagged coffee. The reasons for this are not clear to me.
We are currently packaging retail coffee in 400g, 3 ply bags. These bags are light in weight, ship to us flat packed, and have a one way valve and a zip lock seal to protect the coffee from oxidation and loss of aroma as much as practical. It provides a nice area for labeling. I wish the bags were recyclable, but I am told by our local recycling authority that the technology does not yet exist to deal with plastic bags. Compostable bags do not provide adequate oxygen barrier for shelf life, at this time.
If you have any comments or suggestions for more sustainable coffee packaging, I would love to hear them.