These are just a few notes about what I covered in my coffee session at Gather.
- Equipment does not need to be expensive
- Don't get a blade grinder, much better to buy a good hand grinder.
- Plungers are misunderstood, just keep them clean, don't just dump any old coffee in them
- Key to many non pressurised brewing methods is to let the coffee bloom by adding a little water first, then add the remainder of water slowly, ensuring that slurry is agitated
- Try and keep your chemex/cups warm so you don't end up with cold coffee
- Rinse paper filters to get rid of lint and dust
- Weigh coffee/water but don't need to be too fussy, different brew methods have slightly different ratios of water to coffee
- Filters like Chemex/Swiss Gold/v60 use a medium grind, should look a little like table salt
- Plungers should have a coarse grind, a little like bread crumbs.
- Roasters often have brew guides, get one so you know what to do, they are also happy to help you figure it out
- Some roasters will have tasting sessions (e.g. Supreme have them at Douglas Street and Customs Brew bar)
- Chemex (3/6/8 cup)
- Hario v60 (1/2 cup a two cup v60 is easier, more forgiving than a 3 cup Chemex)
- Hario Mizudashi pot for cold brewing
- Hario V60 Buono Kettle
- Hario Hand Grinder
- French Press
- Swiss Gold filter (Single cup filter)
- Mocha Master filter/dripper
- Hario dripper (slow cold brew)
All places listed below sell gear, shop around as the prices do vary considerably on the same item.
- Baron Seasonal blend
- Kathangariri, Kenya
[http://www.flightcoffee.co.nz]
- Ethiopia Yirgacheffe
- Renato Ribero, Brazil
- Yemen, Mocha, Matari
- Kenyan, Gichugu, Peaberry
[http://www.coffeesupreme.co.nz]
- Ethiopia, Sidamo
- Nicaragua, Luis Emilio Gomez
- Brazil Swiss Water decaf
[http://www.espressoworkshop.co.nz/]