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by_David Train

Training Log #7 by David Train - Water for Coffee Brewing

Posted by GenovaWebArt Collaborator on


Water!My roaster and I feel we have found the best profile on the Ikawa possible for this coffee. We have decided to use the Ikawa purely for it being cost-effective. But in saying that it costs AUD$9.20 every time we roast a 40g.Now the question is where do we go?I feel I know the coffee intimately enough now to start experimenting to find the best brew recipe.I know this coffee is super soluble and does not need a lot of help to extract. So in saying that I know that I will need a lower (softer) mineral content water, faster brew time, and lower water temperatures. My water recipe for this coffee is very soft, consisting of:• 30PPM Mg (Magnesium)•...

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Training Log #6 by David Train - My Current Competition Brewing Recipe

Posted by GenovaWebArt Collaborator on


Currently, I have two similar recipes. They are both depended on the roast of the coffee, solubility, and freshness.I will vary between 4 or 5 pours. Using 15g - 16g finely ground coffee. Also with water weight of 240ml - 250ml. Averaging 205ml - 215ml. These recipes only work to my knowledge with specific coffees, due to high solubility from processing.*First recipe*30ml bloom wait to 30 seconds.30ml second bloom at 30 seconds.40ml pour at 1 minute100ml at 1:1550ml at 1:45*Second recipe*30ml bloom wait to 30 seconds.30ml second bloom at 30 seconds.130ml pour at 50seconds70ml at 1:1550ml at 1:45Total brew time 2:10-2:20 Two 30 ml blooms allow the coffee to degas, allowing the water to fill the air pockets creating a...

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Training Log #5 by David Train - How expensive is it to compete?

Posted by Bhavin​ Metizsoft on


How much does it cost to compete? This year, as an independent competitor I thought it appropriate to outlay the costs involved to compete just in the regional championship here in Australia. I have purchased: 3 x Acaia Pearl (Black) 2 xBrewista Artisan Kettle (Matte Black) 1 x Comandante Grinder (Black) Total: AUD $1170.58 I was lucky enough to get a discount from an online retailer here in Australia for all this equipment. I got this discount because I asked, it was roughly 25% off. To register to compete in the regional championship here is AUD $250. Next, the cost for my competition coffee was AUD$162 a kilo, having bought 4.90kg. I am lucky enough to be sharing this with...

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Training Log by David Train - My Competition Coffee is here

Posted by Bhavin​ Metizsoft on


My competition coffee arrived on Monday. The coffee had its moisture and density controlled, then samples roasted on a drum roaster and finally cupped today. All this is done, to make sure the coffee is the same as that what was originally purchased. This is done for every coffee purchased as in importer, not just competition grade. The coffee cupped up every better than previously, and explosion of flavour. Now, I will cup the coffee every day using the exact same recipe, grinder, and water to see how the coffee develops with time. I will use this to see the flavour development, and also to see if there is an optimum time after roast to use the coffee. Once I’ve...

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Training Log by David Train - What is your favorite Brew Method?

Posted by Bhavin​ Metizsoft on


What is your favorite Brew Method and why? I'm often asked this message, and it's not the easiest question to answer if I am being honest. My "favourite" is cupping, but that's not really a brew method. Long story short, it would have the be pour-over, more particularly the Kono dripper.The Kono compliments the way I brew the best. It brings out the most balance between body, acidity, sweetness, and overall flavour. But it does not work for every coffee, nor is it easy.What do you recommend a Home Brewer should think about if they want to make competition quality coffee at Home? Invest in a good grinder! This will cost you a little bit, but the benefits far out...

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Training Log by David Train - Starting to brew

Posted by Patrik Rolf Karlsson on


How I start preparing my brew recipe also depends on the coffee I’m using. For example, when I approach a natural coffee I know that naturals generally contain higher amounts of perceived sweetness and body. So I’ll approach that but aiming for a slightly shorter brew ratio, compared to a washed. Washed coffees always have higher levels of acids and will always favour a longer extraction to favour the clarity of this process. So my preparation starts like this. Understanding the coffee, meaning variety, terroir, and process. This will also decide my brewing vessel. With washed, and/or more delicate coffees I will go for a V60 to highlight that clarity. When there is a natural or something experimental I will...

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Training Log by David Train - Relationships

Posted by Patrik Rolf Karlsson on


Relationships, we need them in our industry to survive. Last week I was in Sydney and got the chance to meet another April Athlete who happens to also live here in Australia, Simon Gautherin. Simon is competing in the French Brewers Cup. Simon and I share very similar values and ideas in the coffee industry, so it was great being able to catch up. And I am looking forward to helping him however I can. For those of you who have never been to Australia, it's a big place, extremely far away from everywhere. Having someone here who I can bounce ideas off, and vice versa are invaluable. I have recently received samples from a producer who's coffee I know...

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Training Log by David Train - the beginning

Posted by Bhavin​ Metizsoft on


It has, and will always start with the coffee. For me, competition has always been about coffee, producer, and less about "me". I view it as a platform to give them a voice. I'm always hoping to have coffee that not only tastes phenomenal, but is ethically, and sustainably produced. As these are personal core beliefs. I am excited to see where my competition journey will take me this year, and very thankful for the support from April.

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