After focussing on a recipe for a long time, I got a chance to reboot. There were many good things in my approach. I call my standard recipe - the 1-2-3 method. 1. 40gr of water, after 20 seconds 80gr...
This is the latest Brewing approach from Michael using April Roasted Gesha Village Gesha, Natural Processed 1931 from the Surma block, lot #87 First pour: 40gr over 10 seconds for blooming Second pour: at second 20 - 120 gr very...
On the 1st of June, it was time again for the Austrian Aeropress Championship. A lovely competition with a very direct “knock-out” system. There are always 3 players and only one move's on in each round - after a decision...
Recalibrating after the last big championship. One of the motivations to proceed is to make a better brew and to try to understand coffee better. Moments sharing ideas with other members of the coffee world is, what makes this so...
