I will do science to it

Some coffee doesn't need more cowbell, but I think this elaborate method of brewing makes the best cup.

credit due to Dresden Codak for the title.

edit: For those wondering: this is a yama japanese siphon pot. The system regulates the temperature and agitation of the grounds naturally. I use an ounce of medium grind (approximately 3-4mm grounds). Lately I've been enjoying malabar coffee because of the slightly peppery flavor, but I usually go for a coffee with subtle nutty notes. Floral coffee grates on my palate, which is odd because hoppy beers don't as much as they used to.

and greetings to the folks from Can You Stay for Dinner

making coffee

 The other day we picked up some coffee at The Angry Catfish, where they sell Intelligentsia coffee beans. Since I had just dismantled our coffee grinder I thought I would go crazy and test out the finest grind again. The beans were Lima Union and roasted four days before I made this coffee.

The coffee came out smoother than any turkish coffee I've ever made (not that I am all that great, but I can be happy with results can't I). The coffee did  not have the right mouth feel, but I think that was me not adding enough coffee to water. 

Further experiments will be needed. I made it with two teaspoons of coffee to about 6 ounces of water. 

Saturday ride pt 2: getting back

Here is where I had lunch Saturday.  It was windy, and getting grey out I was starting to worry that the direction the weather was taking.

It didn't rain, but I didn't know it wasn't.

I'm not sure exactly where I was still.

Here's a pretty bike.  I wonder where it was going...

Here are a bunch of bikes at The Depot.  A cool little coffee house right there on the trail.  They filled my water bottle and made a nice white mocha.

Mmmm coffee...

Much of the reason I stopped for coffee at the depot was that I was seriously crashing.  I waited too long to eat lunch.  So I sat on the patio drinking water and a white mocha waiting for my legs to come around.

When they did eventually stop feeling like rubber, I biked over to Hiawatha Cyclery to show the guys in the shop my "new" Camera box.  

Then I caught up with Shannon and April at Sea Salt and we had ice cream.  A good time was had by all.

carmelized butter for cookies

Mmmmmm coffee.

In the foreground, over a low flame the butter is slowly melted.

Stirring is important to keep the butter from burning.  I have burnt it before and the smell is terrible.  Also the pan has to be washed before starting over.  Pain in the ass.

After the butter melts it doesn't seem to do anything at all.  FOR EVER!

Panic sets in.  Doubt runs rampant. and suddenly it turns from canary yellow to a light brown.

And then BAM! its done.  remove from heat and cool it in a bowl.

The coffee brewing in the background is the organic Laotian medium roast from J [ampersand] S.  

(why the hell can't I use the ampersand? code I'll bet.)