We have been playing with our Kombucha with Cascara recipe for a few months, and now we are ready to share. The rise and rise of Kombucha and other fermented drinks have become quite a phenomenon. There are many approaches to making this drink, and ours may not be the definitive way, but we love the results.
A few notes
Starter Scoby or Mother Scoby
Getting your starter Scoby can be a…
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When my whole body got ready for caffeine again, I started to drink latte again. And barista started to remember that I'm the one who orders latte like every single day.
Barista: "I already know what you are going to order."
Me: "Haha, latte like always~"
Barista: "You don't drink pour over coffee, do you?"
Me: "Sorry, but what is POUR OVER COFFEE???"
She pointed the counter which lines up 5-6 Kalita Wave filters and Hario servers set on the Acaia scales in a row.
Barista: "That one."
Me: "Oh, I've had decaf coffee brewed with that. Haha"
That's the first time to know what is pour over coffee.
Barista: "Whaaaaat!?!" She's kinda disappointed. haha
Me: "Okay, let's try then. Hahaha"
I'm a pushover sometimes. :P
Then she asked me what kind of taste do I like. But I didn't even know about coffee that much, so I just told her that I don't want too much acid in coffee. She gave me a recommendation of Guatemala coffee, and I said Okay.
The pour over brew method is pretty simple. All you do is grind fresh coffee and then pour hot water over the grounds and produce a fresh cup of coffee. The method is simple but very deep, let’s talk about this on later episode.
So I had a sip of coffee which she brewed for me and it actually tasted good. To me, the standard of delicious coffee was only less acidity and bitterness back then, the time I still couldn't believe coffee is a fruit.
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Here's a low tech, but fun video we made during TED a couple weeks ago, showcasing one method for the Hario V60 as demonstrated by the talented baristas at Coffee Common. Use this as a guide in your own experimentation and coffee brewing at home. Enjoy!
