Author: Pete Denison

Doing Your Best Work in the Shower

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English: Shower

(Photo credit: Wikipedia)

Your best creative work that is. Somewhere between soap and rinse you will often find a solution to the creative roadblock that has been in place all day, or perhaps even all week. I find this to be an extremely common occurrence.

Much has been written about the phenomenon of creative ideas occurring when we are undertaking anything but the actual work itself. There are both differing views and at times outright disagreement on the neurological mechanisms behind it, as seen in the comments below a post written by Leo Widrich on Buffer. Whatever the view on the mechanism behind this phenomenon – it exists, and is a powerful, if unintentional way of moving forward on solving a creative problem.

So, if we know this exists, how to harness the power? Featured on 99u, a book review of Brian Eno: His Music and The Vertical Sound of Color, outlines some of the techniques Eno successfully used in overcoming blocks in the creative process. Whilst some of these techniques are deliberate ways to stimulate creativity, in my view, none is more important than this one:

The point about working is not to produce great stuff all the time, but to remain ready for when you can.

Simply applying the same techniques (though well worth a try) of someone as successful as musician and producer Eno (U2, Talking Heads), will most likely not provide you with the same creative rewards, which is why the sentiment above is so important.

A great idea is worthless unless it is remembered or recorded, something eloquently put in the tag line of Field Notes notebooks:

I’m not writing it down to remember it later, I’m writing it down to remember it now.

Whether or not your best ideas come in the shower, or even while running, get them down as quickly as you can and solve many a problem seemingly without “thinking” about it. Move your projects forward, around the barriers that seem so impenetrable, without having to brute force your way through, using up vital resources and time.

Granted, there are times when a deadline will be rapidly approaching and a solution will need to be finalised, with the time for relaxing in the shower waiting for the next breakthrough having come and gone. In times like these I have found it useful to consider past ideas, reviewing notes captured on similar problems or even unrelated ones for possible inspiration. Again, record the ideas, and in addition, keep the ideas!

Capture

Shower_Capture

So our brain has done its job, subconsciously exploring all possible options and avenues available, placing a great idea front and centre – what next?

Capture it by any means available to you. Pen and paper, whiteboard, digital device, Hipster PDA, tell Siri if you have to. Just get it down somehow. How do I capture these ideas? A few different ways:

  • Moleskine Cahier Notebook – this is the idea book, the spark file, with cross referenced pages indexed for future retrieval
  • Drafts app – can be used simply as a digital version of a piece of paper, or is capable of more complex functions. This app will quickly grab any idea or text entry, which can then be ‘sent to’ or ‘opened in’ just about any app you can imagine
  • 3×5 index cards – a stack of these are kept in the top drawer of my office desk. Once the idea is captured, the card is placed in the pocket at the back of the Moleskine notebook for processing at a later time. Any post it note or scrap of paper also substitutes well here, and I have also recently commenced using a Field Notes notebook in this particular area of my workflow.
  • Omnifocus – for any ideas that I know are part of a larger project, or will be one themselves, I use the Omnifocus inbox as the first port of call, as all of these will end up here eventually

I have never been a fan of the notebook on the bedside table, in the bathroom, or the whiteboard in the shower, as I find constantly looking at an empty page or board that is meant for “great ideas” has the opposite effect. The tools are simply required to be close at hand when you need them. Not for when you think you should use them.

Store

Shower_Store

To any of you familiar with David Allen’s Getting Things Done (GTD), I have obviously skipped the processing of the notes and ideas, however that aspect is beyond the scope of this post. As I have mentioned above, there are times when it is very useful to be able to go back and review previous ideas, even if unrelated to the problem at hand. Personally, I store these notes and ideas in:

  • Evernote – I use a free account which allows searching of both notes and tags
  • Moleskine Cahier Notebook – as mentioned above. The key in using this for both capture and storage is the index page, cross referenced to related pages; a copy of the index is also scanned and stored in Evernote, allowing a better overview across multiple books
  • Plain Text File – this is used also when at my office desk for ideas that will remain in the digital realm at the office, often stored in the project folder with any associated reference material

The most powerful form of capture and storage for me? Probably capturing in Drafts and utilising the ‘send to’ feature, where I can send the idea to Evernote, my work email account, or to another app to be fleshed out further should that be required.

Putting these ideas into a more cohesive project and action type framework occurs in Omnifocus, however again this is for a separate Processing post.

Conclusion

Irrespective of when or where they occur, these ideas will come to you. If you are at least somewhat prepared to capture and store them, they will not be lost to the ravages of time or distraction.

The faintest ink is more powerful than the strongest memory (Chinese Proverb)

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Just black thanks – hold the eggs

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Bulletproof Coffee!

Bulletproof Coffee! (Photo credit: estebanuribe)

What am I talking about here? Why coffee of course. You’re telling me you have never heard of whisking your eggs into your morning brew? No – neither have I. Am I likely to try this and write a tasting review? No, sorry, for that one you are on your own.

So why even discuss this here? Probably because a recipe for the above concoction landed in my inbox this morning via Mark’s Daily Apple, a regular newsletter to which I subscribe, written by Mark Sisson, of the The Primal Blueprint fame.

There is a thriving industry associated with the Paleo diet and overall ‘Primal’ lifestyle, of which Sisson is at the forefront. To dip your toe into this realm, a quick read here will just break the surface. To delve even deeper, and go further into the science of the Paleo diet, Robb Wolf’s site is also great resource. Wolf, a former research biochemist, is also an author, with further details on his books available on the site. I have read both books, however will not go into any further detail here, perhaps in another post.

Back to the coffee, or eggs, or …however it should be described. I would encourage you to read the full article, as the following recipes look even stranger than the concept itself:

Egg yolk coffee
* 1 1/2 cup (350 ml) coffee
* 3 pastured egg yolks
* 1 tsp sugar
* 1/4 tsp of salt

or

Whole egg coffee
* 1 cup (240 ml) coffee
* 2 pastured eggs
* 1 tsp sugar
* Pinch of salt

Read more at Mark’s Daily Apple

I will let you make up your own mind on this, however, as Sisson indicated in the original article, the genesis for adding eggs to coffee came about given the widespread success of adding butter to your morning brew. Don’t believe me? Then check out Bulletproof coffee, or do a quick Internet search to see how big this is.

Anyway, as I said above, certainly no tasting review to follow from me. Am I missing out? Perhaps, however this is one I will let slide by as I search for the next great single origin to roast.

 

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What’s Brewing #3 – El Salvador Finca El Capulin

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Coffee in El Salvador

Coffee in El Salvador (Photo credit: Wikipedia)

Since the What’s Roasting #3 post a couple of weeks ago, I have roasted a further batch each of the El Salvador and Colombian bean varieties in an attempt to fine tune and unlock their best characteristics. Acknowledgement must go to Neil Atwood from Ministry Grounds, my green bean supplier for some great ‘real time’ twitter advice whilst the second batch was roasting.

The remainder of this post will concentrate on the El Salvador varietal, with the Colombian coming in the future.

The reason for the second roast so soon? Probably due to my expectations being fairly high as to the likely quality and flavour profile, and whilst the results of the initial batch were good, the second certainly was an improvement (lighter roast). Also, my tasting was done (as it often is) both via the Aeropress and a one shot 160 ml latte, both of which undersold the quality a little. Neil also advised he expected the El Salvador would struggle through milk.

Anyway, on with The Whack:

What: El Salvador Finca El Capulin

  • Origin: El Salvador
  • Region: Cerro Verde
  • Altitude: 1498m
  • Processing: Fully washed, patio dried

How: Latte, Aeropress, Espresso

Assessment:
Dry Aroma – notes of citrus and a little spice

Milk Course – Although it fights hard to be noticed, using this blend in your morning latte definitely does not do it justice. Just not enough body to hold your attention. Definitely a good example of horses for courses.

Aeropress – Definitely better here. The notable acidity pushes forward the citrus flavours, with syrupy undertones on the finish. As usual, the flavours are foremost as the brew cools.

Espresso – Of the three tasting methods here, this is where this variety does its best work (depending on your body vs acidity preference – read further on this below). Extracting this through an espresso machine will give you the best example of the smooth, subtle flavours. The notable acidity brings through citrus type flavours, with a syrup like finish. Given the variety is quite subtle, the concentrated form of an Espresso seems to be the sweet spot.

Photo 21-07-13 8 00 49 AM

Be warned however, if you are after a punch of body, it still won’t be found here – for some this may be a negative, however I don’t see this as necessarily the case if your tastes are not crying out for this. Personally, I like it, though can see when used in a blend with a variety providing more body (which is what I plan to do), may appeal to those who find it a little wanting on its own. My favourite barista (herself Italian) who taste tested, called it as she saw it – needing more body:

…you know, like a good Italian woman, she’s got the curves…, she’s strong, she’s got a lot to offer. Not skinny and light, she’s got the body. She’s got real…

I can’t remember the rest as my mind wandered somewhere else – but you get the picture. Some will just like more body in their Espresso. And evidently their women?

Thinking more on this, I would refer you to an excellent article on A History of Acidity in Coffee, which is also featured in this months issue of BeanScene Magazine. Here it is recommended we should acknowledge and embrace the different flavour profiles in coffee, both the more recent trend towards higher acidity espresso and the more traditional full-bodied, low acid type:

Personally, I’m not against this as a style of espresso as some people may think, but it really demonstrates just one style of espresso.

Conclusion; Know This:
Upon review, the El Salvador is definitely a reminder on the merits of a wide range of tasting methods. As I outlined in a very early post on my reviewing system, the assessment of my roasting results is not based on the standard ‘cupping’ methods used to formally assess taste quality by those more expert than myself. This is a conscious decision, as taste for me will always be a result of how I brew and drink each variety on a day-to-day basis.

Despite recent trends in my coffee drinking habits, future reviews will include as many brewing varieties as I have available to me to avoid missing a method that may showcase the full potential of a particular origin. So, as far as this El Salvador lot is concerned, as an origin, it is certainly made for drinking on its own, in a shorter rather than a longer brew. I am looking forward to experimenting with this variety in some blending to achieve a greater balance between the acidity on offer whilst adding some body to the mix.

Overall Rating: 4/5

Riding the Upgrade Cycle

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English: Apple iPad 2 launch.

Apple product launch. (Photo credit: Wikipedia)

Technology moves at a rapid pace these days, and reflection on the various ways we use it is often bypassed in the search for, or acquisition of, the next ‘big’ or ‘shiny new’ thing.

As far as Apple technology is concerned, we are all supposedly waiting on the retina iPad Mini 2; iPad 5, and iPhone 5s (or however Apple specifically choose to name them). Even greater hype surrounds the possibility of an iWatch (again, whether or not this would be the name of such a product or if it even exists).

Why should we reflect on what we have, rather than what we may want to get? Simply because it is well worth considering whether upgrading will, in reality, better serve your needs. In posing this question, you may genuinely believe a newer model will enhance your productivity or be more useful to you, over and above upgrading merely for the sake of it.

There is no doubting the amazing power and capability of the current products on the market, which will become more so with even further technological advancement in the future.

However, it is worth remembering, if you are not using what you currently have to its full potential, a newer tool will not automatically bridge that gap for you.

 

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A Cold Brew Experiment

/ Pete Denison / 1 Comment
Coffee

Coffee (Photo credit: @Doug88888)

The tipping point. Another afternoon of weekday drudgery that could be picked up by the perfect brew.

The cafe that knows your name, your order and seemingly your every need is closed (and good luck to them having been there since 5am). Internally you would try yourself for treason if you go to another. What next? Why is this such an issue? Surely one cup of the instant stuff supplied in the office kitchen won’t kill you will it?

The answer is no but it sure almost felt like it. I have nothing against a large multinational making cheap instant coffee, it is just that in recent years I have not been able to stomach this brand. I’m not even sure why. Instant coffee is instant coffee and you may say its all bad, and I don’t necessarily disagree, however typically I am fine with most brands when that is all that’s on offer – just not the blend ending in 43.

So, I tempted fate and made a cup, consuming half. An uneasy feeling came ever me and the rest of the afternoon was spent feeling slightly ill. Rather than a little boost to my productivity, an afternoon of endless spreadsheets and a full inbox would now be dealt with on a background of vague nausea.

Thus, the tipping point. If you wish to complain then do something about it, or if you choose to do nothing, then shut up and stop complaining – oh and it’s also advisable to never make another cup of that stuff. Complaining done. The action? A task entered into Omnifocus to investigate cold brew concentrates, as a number of articles had also come through my feed reader recently about cold drip brewing and concentrates. Time to fight back!

Cold Brew Techniques

Though numerous techniques and equipment exist, I was looking for a simple way to have a cold brew concentrate made for the next day. A quick search revealed a few recipes:

The increase in recent articles on this topic such as those above, are largely due to the northern hemisphere summer, as many of the recipes focus on using the resulting brew in iced coffee mixes of varying types. However, the concentrate can be used equally well as a hot drink when mixed with boiling water.

My Method

The articles above list varying types of measures in determining the water to ground coffee ratio, which can be a little confusing when comparing articles (particularly whether the weight referred to is fluid ounces – a volume measure, or the actual dry weight). In view of this I went with the simplest recipe from the New York Times article as follows:

  • 1/3 cup coarsely ground coffee in a bowl
  • Stir in 1 and a half cups water (I used filtered)
  • Cover and let stand for 12 hours at room temperature (I refrigerated the mix)
  • Strain (I used an Aeropress) and serve
  • 1:1 with cold milk for iced coffee or the same ratio hot water (and a little more heat by microwave) for a hot coffee

As I have noted above, the exact technique I used varied a little from the original article, however the main starting point being the ratio of coffee to water. Using the Aeropress to strain and filter the resulting mix worked well as the liquid dripped through the filter over about 45 minutes or so, with the plunger only used to push through the last 10% as the amount of sediment increased on the filter paper. Any fine cloth sieve technique would work equally as well.

The Taste?

Though not perfect. For what I wanted? Absolutely spot on.

The first thing you will notice upon tasting a cold brewed coffee is the absence of acidity, irrespective of whether you are consuming it as a hot or cold drink. This particular element of the flavour profile is generated by heating ground coffee in the usual types of brewing. Some people would therefore consider this as a little bland, or “missing something” in the cup. Obviously they are correct, the acidity is the missing element.

The brew is one of the smoothest you will have tasted, and those looking for more ‘punch’, may need to play around a little with bean types, roast level and overall soaking or steeping times, which I plan to do in future brews to assess the results. The varietal used for the current brew was a light to medium roasted Central American origin from El Salvador. I have found with other brewing methods this is a subtle origin with notable acidity, and I am therefore looking to experiment with some South American origins that will provide a little more body for future cold brews.

The method I have outlined above provided 3 cups of hot coffee brewed at 1:1 ratio of water to concentrate and is certainly a technique I plan on continuing to use, because as we all know, few afternoons go by that could not be improved by a decent cup of coffee.

Do I feel smug making my ‘instant’ brew this way? Only when in the office kitchen adding hot water and I see the jar with the dreaded number on it out of the corner of my eye. It may say 43, but I give mine at least an 86–90 out of 100 and definitely think you should give it try.

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