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by_Erik Liao.

Training Log by Erik Liao - My current competition brewing recipe

Posted by Bhavin​ Metizsoft on


Erik Training Log #00 This log, I want to talk about my training in the competition recipe setting. Recently, I’ve been practicing different brewing methods. I’m using the V60 modified version, a V60 clever drip version. The mix of immersion and filter brew allows me to have more things to try. I want to get a better acidity for this practice, especially evaluating the acidity when the coffee is cold. So my current recipe is like the following: 20g of coarse grind coffee with EK43, setting 11. 0:00 Immersion, Bloom with 40g of 92c water. 0:40 Filter, 60g of 90c circular pour. 1:30 Filter, 100g of 85c gentle center pour. 2:15 Filter, 100g of 85c gentle center pour. 3:00, Finish....

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Training Log by Erik Liao - How expensive is it to compete?

Posted by Bhavin​ Metizsoft on


How expensive is it to compete? I’ve competed three times in brewers cup. Brewers cup may not be the most expensive competition, but it still can be very costly. The following, I’m listing down my expense. Coach: 1000USD Cups, Kettles, Drippers: 500USD Green Coffee: 120USD/kg* 15 : 1800USD Competition Register Fee: 170USD Commandante Grinder: 265USD This is just some expense that I can recall, but I’m pretty sure there is more expensive. However, I think that what I gained from the competition worths way more than the cost.

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Training Log by Erik Liao - What is your favorite Brew Method?

Posted by Bhavin​ Metizsoft on


What is your favorite Brew Method, and why?  For me, I think it will be V60 (02). I always like coffee with bright acidity and good clarity. The faster flow rate of V60 can highlight the characteristics I want. However, recently, Hario launched a new V60 dripper with a valve for immersion. I think it has the chance to be my new favorite. What do you recommend a Home Brewer should think about if they want to make competition quality coffee at Home?  I would recommend brewing one coffee only. Next, have the mindset of getting a better cup whenever you brew. When we brew, we focus on acidity, body, and balance through different temperature stages. (Make sure to evaluate...

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Training Log by Erik Liao - My current favourite recipe

Posted by Bhavin​ Metizsoft on


Hello, it’s me, Erik. This log, I would like to talk about how I brew now. My brew every morning is through the following: V60 (02) - CeramicsI use 20g of coarse grinding coffee, to 300g of water, separated into five pours. The recipe is almost the same profile as Tetsu’s but slightly changed.0:00 1st pour- 92c, 60g of water, circular pour0:40 2nd pour- 88c, 60g of water, stronger circle pour1:20 3rd pour- 83c, 60g of water, first circular then center pour2:00 4th pour- 83c, 60g of water, center pour2:30 5th pour- 83c, 60g of water, center pourThe theory behind is that I believe most of the pleasant characters in coffee would be extracted out at early stage brewing, and...

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Training Log By Erik Liao - Training Log #002

Posted by Patrik Rolf Karlsson on


Hello, it’s me Erik. This log, I would like to talk about roasting, including our experience in competition roasting and what I would like to do for future competition roasting. After reviewing our experience in previous years, we found our roasting could improve in a few things: 1. Lighter Roast- I’ve been roasting darker and darker every year because each year I tried to bring out more sweetness to compensate light roast’s body. However, with recent learning, I think I can roast lighter yet still presenting good texture. 2. Good Texture- Starting from coming with some roughness and astringency to a smoother texture, I think what I need to do is to make sure I can present good texture from...

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Training Log by Erik Liao: The Beginning

Posted by Patrik Rolf Karlsson on


Hi, it’s me, Erik. To start with a new year for competition preparation, I think it’s a good idea to understand what I really want to gain through the process. So this year, I set three goals, and they are all about improving. I believe competition is where you showcase who you are and what you have learned. So, I want to be better in all aspects and the following are the goals I set. 1. Improve in my choice for green bean 2. Improve in roasting 3. Improve in brewing 4. Improve in presentation 5. Make myself to the world stage!!! So today, I would like to write about the green bean. This year, the coffee I competed with...

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