Join with me in my journey to a world of amazing coffee
For a long time, I was largely brewing my favourite type of coffee- a medium roasted washed coffee. Now, this doesn’t help me realise the wider spectrum of taste and flavours out there. How travelling around the world gives a broader perspective, I started to explore the world of coffee - lighter roasts, new processing… Continue reading Roasters I get coffee from & the coffees I loved – 2024-25
My takes & learnings from my ongoing journey in coffee tasting. In my initial years of buying and brewing specialty coffee, I used to look at the bag’s flavour notes while sipping on the coffee and think “Where is the almond, the date, the sweet lime? All I can taste is coffee." I kept wondering… Continue reading Coffee Tasting 101: Why you may not taste the flavour notes as on your coffee bag?
My takes & learnings from my ongoing journey in coffee tasting. It always sounded intimidating to me, when I heard coffee roasters (their bags), experts and influencers mention about the specific fruit or nut they could taste in the coffee. For a long time I was very under-confident about my coffee tasting skills. All I… Continue reading Coffee tasting 102: Chuck the flavor notes, to find your own
Time was something easier to measure with a stopwatch on mobile phones, so I executed it right from the beningging with the french press and the aeropress. I never felt the need for anything further. However, if anyone is interested there are more options. Levels of gearing up Level 0: Use hunch (Zen mode) Level… Continue reading Measure: The Time and Extraction
When making coffee in my first brewer - moka pot, I never used to measure much. I used to fill the basket with as much pre-ground coffee as I could pack, and put it to brew. Later while making it in french press, I wasn’t really sure how much coffee to put and how much… Continue reading Measure: The Weighing & Ratio
I was strolling through Khan el-Khalili Bazaar in the Egyptian capital city of Cairo; packed with hawkers, shopkeepers, tourists and locals. Among souvenirs of unimaginable variety, my eyes fell on this Cezve. The unique design - a brass tumbler with decorative embossing and an attached rounded wooden handle. I fell in love with it. Even… Continue reading Turkish Coffee: How do I brew specialty coffee with Cezve?
Cultivation: Grow cacao beans Chocolate is made with cacao beans. 70% of the cacao grows in West Africa. Fun fact: cacao is grown in India in Karnataka and Kerala. It is grown in warm, moist and shady climates. Harvesting, Processing and Shipping The fruits are harvested when fully ripe. The pods are opened to extract… Continue reading How chocolate is made
Healthy and yummy chocolatey spread, with goodness of almonds. Ingredients Almond 150g Cocoa Powder (Unsweetened) 40g White Sugar (Powered) 60g Virgin Coconut Oil 1.5 tbsp Salt 1/8 tsp Method First, toast the almonds evenly on a pan on low heat till they become fragrant and crunchy. Stir occationally. Next, cool the almonds to room temperature.… Continue reading Almond-tella
Coffee brewing from Rookie to Geek, n00b to Ninja, and decisions for gearing up (or not). "You take the blue pill... the story ends, you go back to the cafe and order your favorite coffee. You take the red pill (read on)... you stay in Wonderland, and I show you how deep the rabbit hole… Continue reading Unofficial Roadmap for a Coffee Enthusiast
Often I see a great emphasis on consistency of coffee brewing, which left me wondering how important is it. This article summarizes my thoughts and opinion about it. Consistency: What is? Coffee extraction varies based on many parameters right from type of coffee used to grind size, temperature of water, amount of water to coffee,… Continue reading Measurement & Consistency in Brewing: Why bother?
Journal of a Coffee Enthusiast 