Michael - Taipei | Home Coffee Brewing with April #18
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- Опубліковано 4 січ 2024
- This week, we’re bringing you the latest video from a series that we call Home Coffee Brewing with April.
We believe that innovation in coffee brewing starts at home, and that some of the most special and meaningful interactions with coffee can take place within your own kitchen.
As we are travelling frequently travelling visiting our international partners, we decided to introduce this format as a way to interact with you on a different level whilst maintaining the frequency of our videos.
In this video, Michael is brewing a Colombian coffee from the La Esperanza farm. A washed Pink Bourbon, with tasting notes of Jasmine, Sugarcane, Peach, Lychee and Black Tea. This coffee was roasted on 3/10 and brewed on 20/11. Patrik experienced Sugarcane and Peach notes with a Black Tea Finish. The coffee was roasted by Shin Coffee from Ho Chi Minh City, Vietnam.
Michal used a Fellow Ode grinder, paired with an April Plastic Brewer and Kalita 185 filter papers. The water used was an 80% tap water blend, combined with 20% of Volvic mineral water as the tap water in Taipei is clean but very soft. The water temperature was heated to 93 degrees, but then poured across to a copper kettle which helped to achieve a water temperate of 91 degrees when brewing.
The kettle was really special, a hand made copper kettle, Burikiya Syozo from Japan. Thank you to Michael for sharing his home and this recipe with us.
If you're especially curious about the content that we produce, make sure to check out our Patreon as we have several different ways that you can join our community: / patrikrolf
We're always interested in hearing what topics you're most curious to hear us discuss, and Patreon is a great way of reaching out to us if you would like to make a request.
We welcome your thoughts and feelings on the topics raised in this week's video, as well as other ideas you would like to see us discuss in the future. We really appreciate your feedback and support.
You can contact us or our collaborators using any of the channels below:
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Music by Andrew Blumhagen
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Produced by April Media - 2024
Wow nice place and cool freestyle one 🎉🎉🎉❤❤❤
These are the best videos to watch with my morning cup. I even still use the ode Gen 1so this was a treat
Glad to hear the video hit home. What are you drinking this morning?
I'm drinking a washed Kenyan coffee from the Kamavindi estate (I think), roasted lightly by Wonderstate Coffee in Wisconsin, U.S.A. I would say the roast is lighter than most, but not as light as April or coffee collective. I tried to mimic his first brew from the video (just for fun)and it produced a very nice cup. I was using your blue plastic brewer and your filters. I broke my second glass April Brewer in the dishwasher a few weeks ago 😢😢
Loving the aesthetic.... a beautiful room.
Thank you for tuning in. It sure is, the Finn Juhl Sideboard in the background sure frames the room well.
I was gonna comment the same. The whole room and shot is a vibe 👍🏼
@@TheAlexRosas thank you for watching Alex. Seeing how people around the world live is a plus for us when traveling around. It's really interesting to see.
Thanks a lot for sharing this! It’s quite interesting that grind adjustment is not a linear relationship with brew time for filter coffee. I have been trying to adjust grind size to manipulate brew time but often find it doesn’t seem to make enough impact like grind size adjustments in espresso brewing does. Which makes me quite lost when I want to match brew time according to the subscription emails. On the other note regarding pouring height, I used to pour quite aggressively which leads to 3-4 minutes brew time, but lately after brewing with drip assists with April give extremely fast brew makes me think that it is related to agitation caused when pouring. But this is also add another variable to affect the taste and time. The biggest challenge for me is not really sure the relationship of each variable to the final result so it could easily get lost in pushing it to probability all kinds of wrong directions without knowing it.
Thank you for watching. Espresso is a much easier brew method to predict as the variables are often more locked in. How you pour water, inconsistent grind quality have a big impact on the flow. That's part of what makes filter coffee so interesting.
Where are the cups from? They look great!
@@hoonmedia7883 thank you for watching. That we don't know. But they sure do look great. What kind of cups do you drink coffee from?
@@coffeewithapril Right now I’m using a cup I bought from La Galga in Malaga this winter also a small cup from The Naughty Dog :)
G😅
Mantap tetap semangat sehat selalu dan bahagia❤😊
Thank you for watching.
I didn’t know that about light and darker roasts how they absorb different amounts of water!
Thank you for watching, they sure do. You can see the difference by brewing the same way, one light and one dark roast. And measure the beverage weight. Try it and let us know how it goes.
Loving the home visit video! Lots learnt. It would be very cool to see a video showing how you Patrik dial in different coffees. Would Iove to know more about pour height and technique etc. Do you ever measure TDS and EY%? Does this guide you in any way? Loving your April brewer. Come back to Melbourne, Australia one day!
Thank you for watching. We will continue to do videos outside of the Home Brewing Series so it's great go get some input and inspiration.
In short the TDS is often around 1.30. Extraction is less interesting as the idea of taste quality and extraction is not linear. That said, the idea of higher extractions 22% + is not creating a cup of coffee that I like to drink.
Taipei tap water also goes through usuall Tap Filter or filtered though something else. YOU DO NOT drink it directly. Especially in some seasons. It is not clean :)
Thank you for watching and sharing. Most likely there is a filter in the building in this case. What water do you brew coffee with at home?
That Sakura color Brewer 😍
Thank you for watching. It's one of the later color editions of the April Plastic Brewer. Is that your favourite version so far?
@@coffeewithapril You’re welcome! I have the Orange ones and the Sakaura can make the coffee seem floral in aroma perception
Very nice video! When will you be coming to Buenos Aires, Argentina? We'll be waiting for you! Greetings ❤
Thank you for watching Francisco. Hopefully, one day. How would you describe the specialty coffee climate in Argentina?
@@coffeewithapril I would describe the movement as very charming, lots of good passionate people but very little of nerd/ geek coffee culture. It is difficult to buy things outside of the country because of political decisions and low salary incomes but I try to make the best out of what we have. Lastly, in terms of roast, "normal" people love darker roasts, but speciality coffee people like mediums. What people here consider light I consider medium light, but sooner than later I'll start to roast my beans and some things, I hope, will change :)
Love,
Fran
@@franciscoweitzman8892 thank you for sharing the insight.
that kettle is very visually and technically pleasing, i kinda struggle to pour accurately like michael did with normal kettle
Thank you for watching. It sure is. What kind of kettle are you using?
So grinding coarser for light roast. On UA-cam, the contrary is generally said :-) I will have to try that.
Thank you for watching Michael. Yeah, absolutely. Assuming that you have a "standard" processing method on the coffee a lighter roast will have a slower flow rate 9 our of 10 times.
@@coffeewithaprilzv