GoodShave's Coffee Journal

As most of you know I am a dedicated Moka Pot user



 and have little use for most other brew methods, except espresso cut with water (Americano).  I will admit that from time to time I get a decent cup of coffee from a restaurant.  The last time that happened I was at a small hotel and the sole waitress was responsible for making the coffee (it was drip from a Bunn machine?).  I asked her what it was.  She wouldn't tell me but she said that she used a double measure of the ground coffee that the chain (Double Tree?) supplied!

Anyway, I got a donut and a cup of coffee from Dunkin' Donuts yesterday.  The aroma was excellent, but the coffee was weak.    I know that DD has done well in blind taste tests and I was wondering what any/all of you think of it?

I have not ever used a Moka pot, and I don't really care for DD coffee in the stores here in Maine (I have to say that quietly lest I bring the hordes upon me!), but I will say that I have enjoyed coffee when brewed by others. I believe it actually fared very well in James Hoffmann's blind taste tests.

Today's brew was Rare Bird Coffee Roasters (Falls Church, VA) - Colombia - Ticuna with my Glass Hario V60-01 Switch and a Cafec Abaca filter using the Coffee Chronicler hybrid recipe.

I have been very consistent (or boring?!) and have stuck with the plastic Hario using Hoffmann's Ultimate V60 recipe, the pulsed pours. I have enjoyed the cups brewed!

I have been very consistent (or boring?!) and have stuck with the plastic Hario using Hoffmann's Ultimate V60 recipe, the pulsed pours. I have enjoyed the cups brewed!

Eric,

There is nothing wrong with that. I think for the beans I am using right now that my Stagg XF gives me the best flavor and body, so unless I get really bored and want to pull out a different recipe/dripper, I will probably stick with this setup for the rest of the bag.

Today's brew was Rare Bird Coffee Roasters (Falls Church, VA) - Colombia - Ticuna beans with the Fellow Products Stagg XF dripper and a Kalita 185 filter (unsmooshed). I did a bloom followed by a single slow pour.

Just learned that you shouldn't take Vitamin D with coffee. It dramatically reduces absorption.

Sigh......

Just learned that you shouldn't take Vitamin D with coffee. It dramatically reduces absorption.

Sigh......

That is very interesting!
From what you read, is there a certain amount of time to take it before having coffee or after having coffee?

Just learned that you shouldn't take Vitamin D with coffee. It dramatically reduces absorption.

Sigh......

That is very interesting!
From what you read, is there a certain amount of time to take it before having coffee or after having coffee?

Don't remember, but it had to do with coffee being a diuretic so I would imagine that after you have emptied your bladder it would be fine.

Inspired by MaineYooper , I decided to revisit the James Hoffmann "Ultimate V60 Technique" recipe with my glass Hario V60-01 using a Cafec Abaca filter and Rare Bird Coffee Roasters (Falls Church, VA) - Colombia - Ticuna beans.

I think that recipe probably was not the best choice for the first cup of the day when I was not all that alert as it had more steps than my sleepy mind could remember (especially since I had not used that recipe in years).

That said, even though I missed swirls, stirs and water targets (and time targets as well), I came up with a pretty good cup of coffee.
Now I am trying to decide to repeat my 'mistakes' again with a 1:15 ratio or to try the recipe as described instead.
A good cup of coffee is a good cup of coffee even if the brew recipe was not followed.

Today's brew was from a video I watched last night that included a Hario Switch recipe from Sherry Hsu (linked below).

I used the Hario Switch with Rare Bird Coffee Roasters (Falls Church, VA) - Colombia - Ticuna beans and a white tabbed Hario filter (from Japan).
Sherry's recipe was not far off from my 'mistake' brew yesterday though I did not have an immersion phase in yesterday's brew.
Today's brew came out well. I tried it since it had specific settings for the K-Ultra grinder which was helpful.

The other interesting part of this video was that though this recipe did not call for different temperatures between the bloom phase and the rest of the pours, she gave tips on how to manage two different water temperatures with or without two temperature controlled kettles.

https://www.youtube.com/watch?v=wCNxPYyGWoo