A little coffee and a lot of learning

In thinking a little about independent learning recently, it seemed a good time to put down some thoughts, having myself attended a class on manual coffee brewing at Strauss Cafè & Bar in Brisbane’s CBD a couple of weeks ago. What follows is a brief rundown of the class, along with a few of those thoughts learning.

On Learning

Brew_Class_3Exactly why have I been thinking specifically about learning? Part of my day job involves training new staff in certain areas of the business, and in reviewing and updating these materials, I’ve been considering further improvements to make them more effective. Thinking back, I have also sat in enough university lecture halls, experiencing a wide cross-section of teaching to understand the delivery of information is equally as important as the content itself.

I’m referring to those memorable courses or seminars you attend, regardless of the topic. Where, after attending, you leave with a solid foundation of the topic at hand, yet also a framework for independent experimentation and growth. In cases where you already have a solid foundation, some of the tenets of that foundation are challenged, with alternatives provided that encourage you to seek further information, experiment, or at the very least reassess those facets of the foundation your knowledge is based on.

The great presenters? Those that clearly have knowledge so deep it would be nothing for them to talk all day, entirely unscripted, though remaining somewhat focused on the topic at hand. The best “stuff”? Well, that can often be found in the anecdotes and stories they have to tell, illustrating a point so precisely, it becomes one you won’t forget.

Although occurring in the context of drawing out information from a subject rather than the teachings of a presenter, a similar point made in a recent blog post by author Steven Pressfield, about doing research for his latest book The Lion’s Gate:

They brought out the insights and memories that they had kept in the vault because they deemed them marginal or “not important enough.” It was these stories that turned out to be the most fascinating and revealing.

Time for the coffee, however my point above is simply this, while the brewing ratio’s, numbers and guidelines are important[1], I believe we learn more from the experience (both successes and otherwise) of those more knowledgable than ourselves, who have spent countless hours themselves learning, considering, tweaking and experimenting, so our starting point begins further along the learning curve than it otherwise might. What follows is evidence enough of that.

The Brewing Class

Myself and nine other keen participants were in attendance for the class, run by national level competition barista Adam Metelmann (Twitter, Instagram), of Strauss Cafè & Bar. The contents of the class itself covered the key aspects of brewing (items below in brackets were the focus for the particular topic or the key numbers used on the night), which those interested in coffee would be familiar with:

  • water quality (characteristics, with an emphasis on filtration)
  • brew temperature (standard of 93 degrees)
  • measuring and dosing (28g coffee, 400g water)
  • pouring technique (differences for various brewing methods)
  • coffee (type and roast level; coarse grind/deep coffee bed principle)
  • phases of brewing (Wetting or bloom, Extraction, Hydrolysis)
  • different types of brewing equipment and grinders
  • key components of a home set up (brewer, grinder, temperature probe, scales, timer)
Kalita Wave

Kalita Wave (image courtesy Cup Coffee on-line store)

After gaining some understanding of the level of brewing experience within the group, Adam covered those aspects listed above, and proceeded on to some brewing. To demonstrate the differences in some of the above variables, we sampled coffee brewed using the Kalita Wave filter (which can be purchased from Strauss or through Cup Coffee here in Brisbane). The first round, two brews made from different water sources (both from the Brisbane area); the second, two brews made with water a couple of degrees apart in temperature (93 vs 91 degrees celsius).

The results? Like night and day on both occasions – actually fairly astonishing when tasted side by side. The key here? Knowing. Being aware of the factors that will alter the resulting brew, and being able to measure them, control some and change others, before again assessing the results in the cup.

Other more technical topics came up, including total dissolved solids (TDS), refractometry, agtron levels and the like, however these are for my own further reading and interest, or perhaps a 2nd level brewing class (cc Strauss suggestion box). Great to know about, however the class remained focused on the key fundamentals of brewing as noted above, utilising the tools I have readily available at home or could easily obtain and use should I choose.

Where to Next?

Brew_ClassSimple. For myself, more tweaking, experimentation, a greater willingness to waste a little of the coffee I roast (or buy) in the pursuit of something better in the cup. In addition to more reading, searching, YouTube-ing and pursuit of further background knowledge in these topics.

Since attending the evening a couple of weeks ago, I have monitored my brewing temperatures a little more closely (new temperature probe on the shopping list); ground a little courser and increased my dose a little; brewed sooner after roasting, assessing the changing flavour profiles as the days pass; improved my pour technique; and now tare my scales after the initial bloom pour. Little changes – big difference. My brews (and understanding of them) have improved immensely and I believe this will continue.

The best part of the evening? Over an hour and a half spent with someone who clearly has a passion for all things coffee, has experimented and experienced all aspects of the brewing continuum to present us with a more focused point at which to work from. Sure, what I am looking for might take a little work, however at least I know to head north rather than have to find out east, south and west aren’t where the answer lies.

Finally, I am lucky enough to have my daily filter brew made by that same barista with clinical precision and overarching passion each and every day, for which I am eternally grateful.

Go forth and brew!

(And sign up early for the next class – if you’re not quick I might take your spot).

~ PD.


  1. Were we simply after a recipe, a Google search will provide thousands of these.  ↩

Wiser Web Wednesday

Wiser Web Wednesdaya weekly link to posts of interest from around the web:

FiveThirtyEight
The humble Oxford comma – who would have thought a style of punctuation would deserve so much attention. Incidentally though, one I had not realised was ‘a thing’ until hearing it mentioned during an episode of the compelling series Boss, starring Kelsey Grammer, who, as mayor of Chicago didn’t rate the humble mark. A poll of Americans and their thoughts on the Oxford comma, thus:
Elitist, Superfluous, or Popular? We Polled Americans on the Oxford Comma
(Yes FiveThirtyEight, I see what you did there)

Unclutterer
For those very analogue, and perhaps a little GTD minded, comes a filing system which utilises a good deal of both (via The Cramped). Although it may be attractive to some, I can see things perhaps becoming a little unwieldy if unleashed without due care:
The Pile of Index Cards system

Unclutterer again, this time a method I have been using for some time now – simply without the name, however I am now happy to say “what? – the Noguchi system – you’ve never heard of it? Oh I’ve been using it for years”

I would say 95% of my workplace filing these days is of the digital kind, however what remains fits nicely into one office filing drawer. My utilisation of this system occurred simply through returning files to the front of my drawer, always with the intention of “eventually organising this better”. Of course this organisation never came, and the system has a name – thanks to Mr Noguchi Yukio (who is incidentally a Japanese economist):
The Noguchi filing system

Pens! Paper! Pencils!
Is anyone out there really still searching for a great mass-produced cheap office pen that performs well? Of course we are, and the Pilot Juice is another contender. It sounds as though Ian has tested quite a few colours along the way so far. Three tip sizes and considerably more colour options – certainly worth a look:
Pilot Juice gel ink pen review

The Newsprint
One link to a cheap mass-produced pen deserves another. I give you a review of the Pilot G–2 0.5mm by Josh at The Newsprint. I’ve written before about my thoughts on the 0.7mm G–2, and had hoped the finer version might be an improvement, though judging by this post, perhaps not:
Pilot G2 Extra-Fine Retractable Pen

Finer Things in Tech
I have been using Due as a reminder app for longer than I can remember, and having tried many others I keep coming back. It came as a surprise (to me at least) to learn if contacts are added to a task, swiping the task will show the usual action options for the particular contact. What did not come as a surprise was learning this tip from the Finer Things in Tech – a site we all should follow:
Due lets you message, email, call contacts involved with your tasks

~ PD.

Wiser Web Wednesday

Wiser Web Wednesday – a weekly link to posts of interest from around the web:

The Unroyal Warrant
A new Field Notes colours release always brings a good degree of interest around the web. This, a unique one in that we have a larger sized notebook in a two pack rather than the traditional 3 pack of pocket-sized notebooks. I’m really looking forward to getting some of these myself, however in the meantime, some thoughts from The Unroyal Warrant:
Field Notes Arts and Sciences Edition Review

Office Supply Geek
Whilst we are on notebooks, a look at the new limited edition 80 Year Anniversary Rhodia Ice notebook range from Brian at Office Supply Geek:
Rhodia Ice 80th Anniversary Notepad

The Writing Arsenal
OK – last notebook link. Writing Arsenal Tim with his Field Notes Shelterwood Review, concluding this particular edition is not a pocket notebook:
Field Notes: Shelterwood

From The Pen Cup
Of course we also need something with which to write in these notebooks. This is a great post from Mary describing how impressions of a pen can change markedly depending on paper and proposed/actual use. When I purchase my Metropolitan will it be M or F?:
Too fine?! The Pilot Metropolitan/Lizard/Fine nib

Gourmet Pens
I’ve been using my trusty Retro 51 Tornado (all black Stealth model) for a good while now, and hadn’t really been in the market for another, however the colour of this Kiwi model is enough to make me reconsider. Azizah at Gourmet Pens appears to be a fan as well:
Review: Retro 1951 Classic Lacquer Tornado

Chambers Daily
With the ever increasing number and size of apps, along with the amount of photo and video we all take these days putting a significant strain on a 16GB device, a nice guide from Bradley Chambers on managing this precious space:
How to Free Up Space On iOS

World Aeropress Championships
The World Aeropress Championships took place in Rimini, Italy last weekend, alongside the World Barista Championships (congratulations to Hidenori Izaki for becoming the new WBC). Give Japanese and WAC Winner Shuichi Sasaki’s recipe a run for yourself. Perhaps a return to the traditional, non-inverted style of brewing may be the order of the day?:
Shuichi Sasaki’s WAC winning recipe

Macstories
I’ve been a long time user of Launch Center Pro on my iPhone, and am currently setting up some actions on my iPad. A recent update of the app to version 2.3 saw IFTTT integration added, greatly expanding LCP’s ability to trigger automated web recipes in addition to the URL scheme actions that have long been at its core. Macstories also has a fantastic guide to getting started with LCP, a link to which appears early in the article:
Launch Center Pro 2.3 Extends iOS Automation

~PD.

Pucker Up Espresso Lovers

When creating the overall tone in an article, a few key points are generally worth repeating. Put together, these can either weave a fabric of opinion or a shroud of negativity. On occasion I am not really sure which it is – for example this recent piece in The Observer, titled Hot Shot: the story behind the great global coffee revolution, by Jay Rayner, which begins:

Coffee shops have taken over our high streets, supported by a never ending supply of connoisseur addicts. Jay Rayner meets some of the major players taking the revered bean to even greater heights, and asks whether they are ruining his favourite espresso

Early in the piece Rayner describes a beautiful looking espresso, which tastes a little, let’s say, less than perfect:

The taste, however, is wrong. Very wrong. It’s fiercely acidic, a sour hit that makes my lips pucker up like a cat’s bum

That initial impression was London in 2012, with the article published in June this year. It would appear many sour espresso’s have been consumed by the author between then and what is sitting squarely in front of him now. Further, we hear how the burgeoning speciality coffee industry with it’s lighter roasting profiles is (perhaps forever) changing the way our beloved beverages taste across the board.

I don’t believe this is unique to London, given the changes I have seen across Brisbane’s cafés in the past 12–18 months. Although, within a two block radius of my CBD office, there are 3 such cafés, whereas 5–6 times as many (at least) serving “traditionally” roasted espresso. Those serving more traditional style espresso are not going away as far as I can tell (and good for them), and you only need look at the ongoing patronage of the bigger name chains to see that. You may wish to avoid the throngs queueing at these newer cafés, walk right up to the counter at one of the others and order (though possibly a little harsh, message intended in that sentence).

I’m a little curious as to why the author paints a picture of ‘espresso ruined’ across virtually an entire city. I would have thought a city the size of London perhaps may have a few cafés to choose from, many of which would serve espresso with a more “traditional taste”. Perhaps I am wrong on this point.

As far as this ‘new taste’ is concerned? Personally, I enjoy it, along with the variety of espresso now offered not only between different establishments, but also within the same café – often weekly. The more ‘typical’ darker roasted espresso? I enjoy that too – mostly. If espresso can be too acidic, there is just as much (if not more) being served that is more bitter than I care to describe. The continuum works both ways. I can however, see the author’s point of view, as there have been times where I have found the amount of acidity present in some espresso to be perhaps be a little high for my taste. Ironically, the most striking example of this came from one of my own roast batches, which you can read about in my most recent What’s Brewing post.

When it comes down to personal taste, as with anything – food, drink, art, comedy… all a matter of opinion is it not? Why does all scotch not taste the same? I assume it’s because there are those who enjoy flavours of smoke and peat, others sweetness and honey. Or am I missing the point? Are sweetness and honey flavours ruining my favourite scotch? Oh, that’s right, I just buy the one I like. Great to have choices.

Although Rayner makes a valid observation, I question whether the overwhelming negativity and gloom ensure it comes across as too much of a whine to really be of value.

~ PD.

Pens: A Tale of Two Kaweco Sports – Classic and Ice

After planning to write a post on each of these pens separately, I came to the conclusion it would probably be best to combine the two. Although each was purchased for slightly different reasons, I often use them interchangeably, despite one being a rollerball and the other a fountain pen.

Classic Sport Rollerball (L) and Ice Sport Fountain Pen (R)

Classic Sport Rollerball (L) and Ice Sport Fountain Pen (R)

As you will see from the images, I am talking about the Kaweco Classic Sport Rollerball (Black), and the Kaweco Ice Sport Fountain Pen (Green; M Nib). I’ve had both of these pens in regular use for quite some time, with the Classic Sport approximately 12 months old, and the Ice Sport around half that, after a kind member of my family made good on one of my Wish List items last Christmas.

Both pens were purchased (or wish-listed) because they represent great value for money, and German manufacturer Kaweco has quite a good name in pen circles.

My purchase of the Classic Sport Rollerball was made after hearing the Kaweco name mentioned on The Pen Addict podcast, when the episode numbers were still in their 30’s (and orange T-shirts with episode 100 hashtags were unheard of). I believe at the time my intended use suited the Classic Sport rollerball a little more closely, being a compact, easy to carry pen which would write on most paper types without any problems.

My interest in the Ice Sport soon followed after seeing the attractiveness of the Kaweco AL Sport fountain pen line, which in my opinion is even more impressive after the introduction of the new stone washed models. This of course warranted a test run of the Kaweco nib, conveniently achievable at a far lower price point with an Ice Sport model.

After writing many thousands of words with each, I still love both these pens. Here’s why.

Look and feel

If you have not seen a Kaweco pen of this type before, the compact (read short) design is immediately apparent. I was at work when the Classic Sport arrived by post, and still remember my wife calling me and advising it was “very small”, and checking “are you sure that is what you ordered?” Having never had one in my hand at that point either, I was a little concerned, however once I posted the cap and gave it a test run, it was clearly perfect for its intended use.

I love the design of the Kaweco range, and although these lower end models (currently AUD$37.95 for the Sport Classic and AUD$39.95 for the Ice Sport; see links above) have bodies manufactured of plastic, they do not feel cheap in any way. The octagonal shape of the cap and resulting ridges prevent the pen rolling off a desk if used without the clip, which is exactly how I use the Classic Sport (as you can see by the accompanying photos, with the exception of one to demonstrate how it looks with the clip). When capped, these pens measure 10.5cm in length, however when the cap is posted (as intended for writing), the length is a much more writing friendly 13.3cm. Both pens are also quite light at around 10 grams, as you’d expect given the size and construction material. A nice touch on both is the screw-on cap, which in my opinion adds a little more quality to the overall feel.

Kaweco_Ice_crossKaweco_Sport_wclip

The Ice Sport has a transparent plastic body with the grip available in a variety of colours, matching the transparent, coloured cap (mine being green). A silver metal clip, markings, cap inlay and stainless steel iridium tipped nib complete the picture. The Classic Sport, is available in basic solid colour bodies with matching cap, gold coloured clip, cap inlay and markings.

Kaweco_cap_inlayKaweco_nibs

My preference for an EDC (Everyday Carry) type pen is probably the silver (see also the recently introduced Skyline series), as gold in my mind represents a more conservative, classic accessory rather than a rough and tumble “in my pocket” type of one. Perhaps a little silly, however I would feel strange mowing the lawn in a gold watch too. Just me I guess.

Performance and Use

Both pens perform extremely well for their intended purpose. As mentioned above, each was purchased for slightly different reasons, though are often used in much the same circumstances.

Interestingly, both have turned into equally useful EDC type pens, and if I am entirely honest, the Ice Sport gets a little more use, despite it being a fountain pen. More often than not I carry a single pen on my lunch break, usually in conjunction with a Field Notes or some other form of notebook, and it is here a pen of this size really fits the bill. Although the pen goes equally well in my shirt or side pocket, I often find myself turning over the pen in my hand while walking. I simply like the feel of these pens in my hand. There is something comforting in having the familiar feel of the ridges and shape of either Kaweco in my palm. Again, just me I expect, and again, perhaps a little silly. When carried with other pens, it is generally in a Nock Co Hightower, along with two Field Notes, some index cards and more often than not few other folded notes.

Kaweco_side_by_sideAs far as writing performance goes, I have no complaints with either pen. The Classic Sport rollerball has seen many refills, and currently contains a Retro 51 rollerball refill, providing a lovely, consistent deep blue line. The standard Kaweco rollerball that ships inside the pen also performed extremely well from what I recall, and I believe fitted a little more snugly, as there is a small amount of play in the current set-up. Not irritating enough to discourage me from using it however something to be mindful of if you are considering one of these models. It is only through ease of access to a pen store near my office that I have migrated to a Retro 51 refill.

The medium nib of the Ice Sport is fantastic. Having heard and read opinions that the medium nib is probably the least impressive compared with the B or F, I am obviously looking forward to trying out those sizes in the future. As far as the current stainless steel M nib is concerned, ink is laid down well, with no skipping or drag, and if kept capped, will start on the first stroke just about every time. Although probably at its best on my Rhodia Dot Pad, this pen sees most of its use in my Field Notes, and does almost as well there. Admittedly with the seasonal releases of the Field Notes colours editions this will not always be the case, however in the County Fair edition I am currently using there are no problems, and from what I have read, should be safe with the Shelterwood I have coming up next.

Refills for the Ice Sport are standard international cartridges, with Montblanc Irish Green in my current model (yes, matching the green cap and grip). The clear body is a nice touch, keeping the ink visible through the barrel for a nice effect, while providing a visual reference as to the amount of ink remaining. A squeeze converter is available for use with bottled inks at a very reasonable AUD$3.95 from Paper Trader, though for my use case, leaving it as a cartridge refill currently suits my needs.

Conclusion

As you can probably tell, I really enjoy using both of these pens, and using them often. The Classic Sport fits into my day to day office desk pen rotation, however both make the cut equally well as the pen I carry when out and about. If I had to choose between them, I’d probably go with the Ice Sport, simply because I do enjoy writing with a fountain pen, however depending upon what and where you will be writing, a fountain pen may not always be the best choice. If that is the case, the Classic Sport makes a compelling case as the pen you pick up or carry with you.

For a quality, well designed, functional pen that writes really well and is fantastic value for money, either (or both) of these offerings from Kaweco will fit the bill nicely.

~ PD.