Hey guys - it's Nick, The Match Artist photographer here. I'm a coffee fanatic, and I've had success meeting people purely through making them a delicious cup of it. Always use your special hobbies to interest others. Yes, your hobby is something you enjoy, but it also will intrigue others who want to learn about it.
Quality women enjoy being fascinated and impressed. One thing I've done over the years to set myself apart is spend most of my time developing new hobbies. Somewhat off-the-wall hobbies that are impressive to women, and keep me occupied and happy myself. I play piano, guitar, and trumpet, I DJ house, techno, and disco music, I picked up rockclimbing, and the topic of this blog: I'm a coffee connoisseur. If a woman mentions anything about coffee, after this blog, and a bit of practice, you'll be able to tell her you can make them the best pourover coffee they've ever had in their life. It brings them straight to your place, and intrigues them when you're able to actually teach them something about coffee that they didn't know. Don't trust me? I actually have a coffee website on the side, for fun - and I'd like to share this info with you below.
Coffee is probably one of my biggest obsessions outside of photography and music, so I've visited cafès all around the world in attempt to learn as much as I can about the drink that the majority of the world is 'addicted' to.
First, have a look at this link it will take you to an Amazon list that shows you the equipment you'll need. You can get everything you need for 74.36, which is a wonderful investment. Not only is this very enjoyable to serve to others, it's also a fine hobby for yourself that brings far more happiness than just pushing the button on the Keurig every morning. It also tastes overwhelmingly better.
Let's define some of the equipment you'll be using if you know nothing about brewing coffee.
V60 It's a cone shaped plastic piece that you'll set on top of your coffee mug. A paper filter will be placed inside the cone, and coffee grounds will be put into the filter. The V60 cone allows for it to drip down at a steady rate, and straight into your coffee mug.
Grinder You'll get a 'burr' hand grinder which allows you to grind your coffee beans at an even rate, as well as change the grind size. With a standard electric grinder, all of your grounds will be different sizes, which doesn't make for even extraction of the coffee.
Scale It seems obvious, but to measure the correct grams of coffee, as well as how much water you're pouring over your coffee.
Gooseneck Kettle This is necessary because the fine stream of the water is important to how the water removes the coffee flavor from the coffee. A regular kettle doesnt allow the same methods of pouring.
First, you're going to put the V60 plastic cone on top of your mug, mason jar, or the serving container that comes in the kit. Open the paper filter and place it inside the V60. Next, heat your kettle to boiling and pour in circles around your filter (without coffee yet). This is to rinse out any papery flavor from the filter, as well as to give your serving container a bit of heat so when your boiling water drops, it doesn't instantly turn cold. It's surprising how quickly water loses temperature.
Now it's time to grind your coffee. Coffee is freshest when you buy it as 'whole bean' and grind it yourself. Put the grinder on a medium setting and start cranking. You can either measure the whole beans beforehand, or you can grind them into a cup that's sitting on your scale. You'll need 12g of ground coffee for your cup. Place the grounds in the slightly wet filter.
Level the coffee 'bed' by shaking the V60 side-to-side. Now place the V60 back on your container and start your timer. Pour 30g of water with a slight shaking motion up and down. This will agitate the coffee and get all of the grounds wet. The CO2 inside the grounds will release when combined with water, and only after this will the flavor start to extract. Take the end of a spoon and gently stir for 5 seconds as soon as you can after pouring your 30g of water (to ensure all the grounds are doused).
Once the timer reaches 30 seconds, pour until your scale says 100g. Lift the V60 about an inch (even with water in it), then drop it flat back on your serving container. This levels your coffee bed to make sure all the water slips evenly through the grounds.
Once the timer reaches one minute, pour until the scale says 200g. So again, your intervals are 30g, 100g, and 200g - meaning 30 + 70 + 100 = 200g. You'll again give the V60 a little drop to settle the coffee bed.
You now have yourself a delicious cup of coffee. The water should finish going through the coffee at about 2min 30seconds. If it's earlier than this, you'll want to grind finer, if it's longer than 2:30, you'll want to grine courser (larger particles). If the water is hanging out with the coffee too long, you'll get a bitter, papery taste that will leave you feeling like you haven't brushed your teeth. If it's under-extracted, the coffee will be watery and a bit sour.
Now you have the knowlege to make a girl the best cup of coffee she's ever had. If you're in Austin, as many of our clients are, I'd recommend stopping by Fleet Coffee to get some beans. You're going to want quality beans, or none of the pour over process makes much sense. Practice is also important. Pouring steady seems easy until you actually try it, so don't make your first cup for a woman - practice yourself first.
POUR OVER VIDEO
"The Part of the Coffee Blog That's Very Boring and In Depth But You Can Read If You Really Want To."
Coffee is a fruit
Did you know this? I've come upon so many people who didn't realize where it comes from. The bean is literally wrapped in a 'coffee cherry' which looks something like a crab apple. It's very tart to the taste, and once broken open, there is an (obviously) unroasted, cream colored bean.
The elevation and climate in which coffee is grown has a giant impact on what the coffee will taste like after it's roasted. For example, African coffees (Kenya, Ethiopia, Rwanda, Burundi, etc.) will be much more fruity to the taste. Much more citrus, tangy sweetness, which personally I enjoy most. On the other side, we have coffees grown in places like Nicaragua, Mexico, Guatamala, and Brazil that tend to be on the more earthy side. A bit more roasty, grasslike, with more subtle hints of fruit in comparison with African coffees.
Beyond this, we have two main methods of harvesting the coffees. Washed and Natural. Washed means the coffee cherry is stripped off, and the beans are left to dry in the sun before being sold to roasteries around the world. Natural means the coffee cherry is left intact and placed in the sun. The bean will still dry within the cherry, but the way time erodes the cherry, it will leave much more fruitiness inside of the bean, and will pop when it is roasted.
Roasting The majority of America has been taught to love 'black coffee'. Coffee that has been roasted far darker than it should be. Since it's a fruit, as we've talked about already, it should exhibit characteristics of the place where it's grown. You can see how poorly or wonderfully a bean was roasted by it's color. I prefer beans roasted very minimally, and naturally processed, as well. I love the taste of a very fruity, citrusy cup of coffee, which many people have never even experienced. This is where 'light roast' and 'dark roast' come in. For some reason, we've been taught that to be tough is to enjoy a dark roast, but really this just lacks understanding. It's like burning brownies in the oven. You might still eat them, but a bit less of a roast would really bring out the flavor of that chocolate.
This was probably more than you wanted to know, but I find it fascinating.