French Press Phun

Yeah!
I was doing some random coffee-interweb-research the other day, and stumbled upon an article on Coffeegeek about the "Tim Wendelboe" method of doing french presses. I was extremely interested to see how, if at all, this would effect the flavor and other variables. It was hella slow the other day at work, so I decided to make a little gauntlet, if you will, of different french press preparations with the same coffee. That coffee was the ever-so-tasty Hermosa Reserva, from Finca Vista Hermosa, curtosy of my boys down at Barefoot.
From left to right, we have.
1. Regular French Press. 4 min steeping time.
2. Wendelboe method. Initially saturate the grounds, cover with a saucer, and let it steep for 3:30 mins. Then scoop the crust off, then press.
3. French Press, with another filtertration after initial brewing. 4 min steep time.
4. Wendelboe method without scooping off of crust. 3:30 steep time.

We used a standard 20 oz press, with each press having 43 grams of coffee, with a starting water temperature of 197 F.

The results ranged from typical to outstanding. In a regular french press preparation, the coffee was as I've always tasted it: extremely balanced, clear acidity, notes of meyer lemon, subtle strawberries, hints of chocolate. The Wendelboe method had much of the same, but clean in a way that I can only describe as "Clover-esque". Obviously, no sediment whatsoever, and tasting between a regular press and the Wendelboe was akin to chewing gum with the wrapper still on, and having the best artisinal gum you've ever had. The double filter press was somewhat in between, and the un-scooped Wendelboe tasted like somebody fucked up your press on purpose.

In my opinion, it does take relatively little effort to transport the delicious french press to new flavor territory. Next up to bat is the Wendelboe method with different brew times, gram amounts, and water temps.

-bza

LIKE A 10,000 POUND.... FIST!

Hey.
Sacramento drivers who don't stop at stop lights: I ask you, WHAT THE FUCK ARE YOU THINKING?! Seriously, do you think the rules dont fuckin apply?
Let me lay out a scenario:
I'm rolling down 26th St, going under the 1-80/Highway 50 underpass, pretty much. I've had the green for more than a few seconds. I'm doin near full speed. As I'm quite familiar with Sacramento drivers, I get as far left as I can, to peak at the oneway traffic coming from the right. I'm leaned forward to get a good look (bad decision). I'm 15-20 feet from entering the intersection at my designated time, when I spot out of the corner of my eye, a truck going full speed, entering from the right. Instincs kick in, and I throw on the brakes. Well, I end up doing a full gainer over my handlebars. Luckily (or, unluckily), my feet fly out of my cages. I land face first in the middle of W St, and skid a good few feet. I hastily look around for more traffic, and more importantly, my bike. Half a second later it comes crashing down on the back of my head, giving me a nice 5 inch gash. The light turns, and traffic doesn't stop: Oh no, these cars simply GO AROUND me. I'm laying in the intersection, bleeding from the back AND front of my head, BOTH arms torn down, hobbling with my bike to get out of their way. The only person who ever thought to stop and ask if I was ok was... yeah, you guessed it, another person on a bike. I waved them on.
So, long story short: Not only did some complete fucking dickless retard run a blatant red light, but other drivers, atleast a handful, passed by a bleeding man in the street.
Man, I can't believe that I belong to this race sometimes.

Updates much?

Fuckin A I've been busy.
Anyway, on the coffee front, T2 is barreling forward like a wayward locamotive powered by the energy of the collective coffee consciousness. In short, its going really well. Over the next few months, I personally have a few things that are pretty cool:
1. I will be partaking, once again, in the Millrock Latte Art Competition up in Seattle at Coffeefest, which happens the end of this month. It will also coincide with the NWRBC, so I can scope out what everyone is doing this year, and try to get a feel at who (albeit a small sample) I will be facing off against at the USBC next year.
2. Oh yeah, I'm competing again this year. I'm currently talking with my boy Rudy (Rotsko at Barefoot) to see if we can come up with a "so-sick-that-it-will-knock-the-poop-outta-yer-butt-then-it-will-flush-itself" SO light/dark profile blend with the Amaro Gayo, which should be fucking dope.
3. I might (more than likely, actually!) be going to Uganda in November, to, you know, go to FUCKIN AFRICA and visit coffee's actual home!
I've included pics of some practice pours I did the other night. I'm feeling pretty good. Any thoughts or insights, or constructive criticism from the two people that read this blog is always much appreciated.


Pace!
-bza