Brewing with Brendan: An Introduction

This blog post is brought to us by our very own Brendan O’Brien. Look for Brendan every Thursday here at Diesel from 12:30pm-2:30pm, and every Friday at Bloc 11 from 9am-11am and later at Forge from 12:30pm-2:30pm where he will be serving up new and exciting coffee from Intelligentsia.
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Do you like coffee? Are you interested in talking about great coffee, different brewing techniques, or maybe just want to swing by for a free sample? Swing on by one of our weekly coffee tastings! Each week I will be offering a different coffee sample using various pour over brewing methods. Two of the coffees from this week’s tastings that I would like to highlight are Tres Santos from Colombia and Persephone Blend.
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Coming from Tolima, Colombia, grown at 1900 meters above sea level in the Andes, Tres Santos is a favorite amongst the staff. Coffee drinkers who are looking to cut back on adding sugar to their drinks should grab themselves a bag of this sweet Colombian coffee.  My favorite moment during the tastings this week was when one gentleman took a moment after his first sip and then said: “oh my gosh, I wouldn’t have to put sugar in my coffee if I drank this!” Whenever I take a sip of this sugary sweet brew, I immediately experience a smooth taste of golden raisin with some cocoa undertones as well. It is a unique yet very approachable cup of coffee. Highly recommended!
Spring has Sprung! Right? Ok so it might not feel like it outside, but we now have Intelligentsia’s spring coffee, Persephone Blend, to warm our spirits and coffee mugs. Intelligentsia releases a coffee blend to represent every season, and they are always a knock out of the park. It is an art form the way they select different coffees from around the world in order to create a specific flavor profile. Persephone is a blend of vibrant coffee from Zambia, Rwanda and Peru. This coffee has a juicy mouthfeel, crisp acidity and a standout clean finish of candied ginger. A very enjoyable cup that gives a sugar and spice experience. Enjoy!
Home Brew Tip of the Week: Get yourself a scale! If you are using a pour over method for your home brewed coffee, you are going to want to use 16 grams of water for every 1 gram of coffee. Put your brewer on the scale and then tare the scale back to zero. When you add your freshly ground coffee into the filter, it will tell you exactly how much grounds you are using and you can multiply that number by 16 to find out how much water you should be adding. Once you have that number, tare the scale back to zero again and begin!
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