HOW I START?

As most guys, when i visit a cafe i always go with the sweetest thing they have; it usually named with coffee names but never close to one. In 2014 there was an exhibition about coffee and its industry which was held in my city, there was different brands and a lot of coffee types; but i saw little booth with fancy chemical tools shown in front, I approach them and they offered me cup of coffee made by thous tools, and there it was: love from the first sip!. Later on i started reading, buying and trying those tools with different methods, until i opened a little cafe in my room. "p.s.: my two siphons were a precious gifts!".


* 23/2/2017 Update:

Now i'm working at the same place i started my coffee passion with, now i'm a barista!

HOW I do it?

  • The most important factor is the beans; i buy mine from a special store imports it from highly selected farms located in all around the world. So fresh beans with good roast 
  • I always grind it prior to drink it, fresh grind is a must!, the degree depends on the tool i'm using; most of the time medium to gross (table salt size). 
  • I use the thermostat to heat up the water up to around 85 degree
  • My coffee-water ratio is 1:18, so each 1 gram of coffee i'll use 18 ml of water. I prefer it like this: 18 gram of coffee with 320 ml of water (i use my coffee scaler to get it exactly). and this is how i do it on the dripping tool:
  1. Add 50 ml of water to the coffee and let it bloom for 45 sec
  2. Add 100 ml of water in a slow, circular manner using the kettle 
  3. After waiting for 5 sec,  add the left 170 ml of water, my total time won't extend 3.5 mins
  • bon appétit !

I LIKE IT:

RICH AND STRONG

WARM ENUGH

NO SUGER NOR MILK

MY GEAR