Does anyone have certain little things they like to "add" to their brewing method(s)? Things that you believe make provide a better product? I'm still working on my Vac-Pot technique (my favorite brew method), so I haven't really gotten to the point of "adding" to my technique.

It doesn't matter what brew method you like the best... I'm not asking specifically about Vac-Pot stuff..

I enjoy seeing people do funny little odd things while they brew their coffee.

(This topic is also open to personal coffee brewing superstitions/rituals haha)

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I brew chemex because I sadly don't have a vac-pot, but personally, when I'm brewing up a pot I wrap freaking EVERYTHING in tin foil to maintain heat. Also, before I start the proper pour over, i wet the surface of the ground coffee then let is sit covered for about thirty seconds to a minute.
I have some for french press:
Preheat it and keep it warm (on top of the espresso machine or wrapped in a towel) while steeping for better extraction.
Let it sit for 30 seconds after plunging and then pour without sloshing to manage sediment.

As far as odd rituals, I have one that I think is unusual... When pouring espresso shots out of the shotglass and into the to-go cup, I swirl once to detach the crema from the glass. Not sure if it helps, but I think I end up with less left behind in the shotglass.
When brewing press, I sing a rousing chorus of Monty Python's "The Lumberjack Song", and the merriment ensues. :)
Oh, I SO have to do that tomorrow!
I never thought about swirling the shot glass. Thinking about it, it does make sense....

Brady said:
I have some for french press:
Preheat it and keep it warm (on top of the espresso machine or wrapped in a towel) while steeping for better extraction.
Let it sit for 30 seconds after plunging and then pour without sloshing to manage sediment.

As far as odd rituals, I have one that I think is unusual... When pouring espresso shots out of the shotglass and into the to-go cup, I swirl once to detach the crema from the glass. Not sure if it helps, but I think I end up with less left behind in the shotglass.
As part of my espresso training class, I have a small cleaning ritual I use to reduce any chance of grounds in the cup. The most common reason for finding grounds in the cup, in my opinion, is the finely ground coffee adheres to the portafilter and fall into the cup during extraction.

So my ritual for cleaning the coffee from the portafilter before pulling each shot, goes like this to the trainee.
**Clean your head (portafilter rim)
**Clean your ears (flanges on each side of the portafilter that lock it to the group brewing head)
**Clean your neck (the portion of the portafilter handle that connects to the group basket area)
**Clean your feet (the pour spouts on a double)

It may sound silly but it makes it easy to remember and reduces the chances for grounds in the cup.
I always do a little dance while making espresso at work :p

I don't know if you can picture this:


Insanely loud and and massive House Bass drum ca. 120 BPM (imagine that "*" stands for one beat)

*Release portafilter**Switch hands**Knock * the * puck * out * grind ** wipe****turn off grinder* d*o*s*e** distribute**tamp**and again**back in the group*extract*

The BPM can easily go up to 160 og faster ;)

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