Love stories from listeners of Barangay LSFM are featured in this weekly radio program. Listen in as Papa Dudut reads the letter of a "kabarangay" who shares his/her heartfelt experience. A dramatization brings the audience closer to feeling the joy, the pain, the ups and downs of being in love--something that each one of us can relate to.
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How and Why I Make the Perfect Cup of Coffee
MP3•Главная эпизода
Manage episode 248707644 series 2446584
Контент предоставлен Mason Tompkins. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Mason Tompkins или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
First, here’s what you’re going to need to make the perfect cup of coffee:
- Good Coffee Beans. Single Origin, Dark Roast, with fruit notes tends to be my favorite variety.
- A Chemex or Dripper to make it in a pour-over fashion. I prefer pour-over above a french press because a) no silt and b) smoother taste.
- Paper Filters. Do not be swayed by the marketing on metal filters that you wash out, they are objectively not as good and allow some silt through.
- A Grinder. Unless you’re already using pre-ground coffee, you need to grind it. For optimal taste, grind only what you need for the cup you’re making, right before you make it.
- A Kettle. I use an electric kettle with a thermometer built into the top. Any kettle works, as long as you can get it to a very precise temperature and it holds heat through the pouring period.
Now, here’s my exact process for making my perfect cup.
- Turn on the kettle.
- Take one paper filter, and place it in the dripper or chemex.
- When the water reaches 193 degrees, remove it from heat and wet the filter.
- With the filter wet and all the water through, pour the water out. With a Chemex you pour out through the channel in the side, and when using a dripper remove your cup from underneath and ditch the water.
- Add in the coffee grounds. At this step, too little is bad, and too much is usually fine. I use two scoops or two tbsp for a 6oz cup. Technically more than needed, but more grounds means a faster and easier pour.
- Now you shake it side to side and level out the grounds.
- Start the pour. start directly in the center, and very slowly spiral outward toward the edge. Keep going making sure there is a ring of grounds building up at the edges, and the center has grounds mixed in. If you see pockets of air coming up, and it foaming into a lighter color at the top, you’re at the right temperature with the right technique.
- When you finish the pour, ditch the filter and clean up! Because you brewed at 193 degrees, you have the perfect temperature for a tasty cup, and can start drinking immediately!
17 эпизодов
MP3•Главная эпизода
Manage episode 248707644 series 2446584
Контент предоставлен Mason Tompkins. Весь контент подкастов, включая эпизоды, графику и описания подкастов, загружается и предоставляется непосредственно компанией Mason Tompkins или ее партнером по платформе подкастов. Если вы считаете, что кто-то использует вашу работу, защищенную авторским правом, без вашего разрешения, вы можете выполнить процедуру, описанную здесь https://ru.player.fm/legal.
First, here’s what you’re going to need to make the perfect cup of coffee:
- Good Coffee Beans. Single Origin, Dark Roast, with fruit notes tends to be my favorite variety.
- A Chemex or Dripper to make it in a pour-over fashion. I prefer pour-over above a french press because a) no silt and b) smoother taste.
- Paper Filters. Do not be swayed by the marketing on metal filters that you wash out, they are objectively not as good and allow some silt through.
- A Grinder. Unless you’re already using pre-ground coffee, you need to grind it. For optimal taste, grind only what you need for the cup you’re making, right before you make it.
- A Kettle. I use an electric kettle with a thermometer built into the top. Any kettle works, as long as you can get it to a very precise temperature and it holds heat through the pouring period.
Now, here’s my exact process for making my perfect cup.
- Turn on the kettle.
- Take one paper filter, and place it in the dripper or chemex.
- When the water reaches 193 degrees, remove it from heat and wet the filter.
- With the filter wet and all the water through, pour the water out. With a Chemex you pour out through the channel in the side, and when using a dripper remove your cup from underneath and ditch the water.
- Add in the coffee grounds. At this step, too little is bad, and too much is usually fine. I use two scoops or two tbsp for a 6oz cup. Technically more than needed, but more grounds means a faster and easier pour.
- Now you shake it side to side and level out the grounds.
- Start the pour. start directly in the center, and very slowly spiral outward toward the edge. Keep going making sure there is a ring of grounds building up at the edges, and the center has grounds mixed in. If you see pockets of air coming up, and it foaming into a lighter color at the top, you’re at the right temperature with the right technique.
- When you finish the pour, ditch the filter and clean up! Because you brewed at 193 degrees, you have the perfect temperature for a tasty cup, and can start drinking immediately!
17 эпизодов
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