Dept4 – Yesterday and Tomorrow

Over the past few weeks I have been looking back on posts I’ve written on since commencing dept4 in May 2013, and more specifically, thinking about what I plan to spend my time writing about moving forward.

Reflection

For the most part, I have written about coffee, my favourite technology, and miscellaneous pieces about various things on my mind at any given time. A couple of posts hint at a slight obsession with pens, and this is an area certainly in need of more attention. I had initially planned to write more on productivity, workflows and self-improvement – however the productivity and workflow topics remind me a little too much of my office job. Perhaps that makes me well qualified to write on such matters, however to be honest, they are topics I feel least like writing about in my spare time. Self improvement? Perhaps that lies somewhere in between.

Granted, many of my posts touching on technology do indeed have some crossover into the productivity and workflows realm, however most of these have a personal productivity bent, rather than a specific office based one.

Future Plans

IMG_1922As I mentioned above, an area that has only seen a couple of posts to date, though is an area of intense interest for me relates to pens and paper (well actually, think anything in a stationery cupboard). This has been further compounded by embarking recently onInCoWriMo, or International Correspondence Writing Month, to the tune of sending a letter a day for the entire month of February. I have written more about my InCoWriMo experience here.

In this age of Twitter and Instagram, what would possess me to hand-write a letter a day until number 28 is posted? Pen and paper, plain and simple. My decision to participate in InCoWriMo is a point reached along a journey that has come a little way, though has many more miles left to run. A journey to be punctuated (quite literally) by many combinations of fountain pens, inks, rollerballs and even ballpoints, on a varied terrain of notebooks, pads and whatever paper I can reasonably lay my hands on – this I am sure of.

I have always been interested in pens. I distinctly remember the few basic Parker Jotter and Sheaffer pens from high school. My foray into Artline 200 fineliners, and the decision as to whether the 0.4 or 0.2mm version better suited my writing style (neither by the way, we are talking teenage boy penmanship here!). Then, onto the decision of whether I preferred blue or black ink. Throughout my university days the experimentation continued, though at a slower pace, until I received my first fountain pen in 1997 as a wedding gift from my wife. Seemingly that was pretty much it, the be all and end all of pens for me – until about 18 months ago. Don’t get me wrong, there was still much experimentation going on in the sub $10 office supply store pen category, simply not much beyond that.

I’m not exactly sure what piqued my interest again, however I began doing a few internet searches one day and stumbled across some sites recommending Rhodia and Moleskine notebooks (I think through researching the GTD method of productivity, and discovering a few Moleskine pocket notebook “hacks” for analogue versions of this system). One thing led to another and I soon found Brad Dowdy’s The Pen Addict, both blog and podcast, and from there it was all over. A similar fate has befallen many who stumble across Brad and his now infamous “penabler” influence to many followers around the world.

Through listening to the podcast and a little self experimentation, I have since purchased a few pens and notebooks, and am currently researching my next mid priced fountain pen to add to my collection. My Montblanc Meisterstuck will always remain my most valuable pen, both sentimentally, and likely monetary, however I am planning on starting again from the bottom and building a more varied collection. My own “beyond the office supply store” stationery cupboard if you will.

So, what does this mean for this blog moving forward? I would say a continuation of what you have already seen on the coffee and technology fronts, and an increasing amount of pen and paper related articles as my journey continues down this road. Where will these all fit in my current post categories of Thoughts, Improvement, Coffee and Tools? That I am not sure, though some of the categories could become a little more specific, and I will be giving this some more thought as things progress.

Let’s get to it then

Although I have broken and continue to break the cardinal rule of blogging, by writing about a variety of topics rather than focusing on one, I plan to continue, simply because I do not see dept4 as solely a Coffee, Pen or Tech blog, nor do I have any immediate plans to make it such. I have a keen interest in, however am not an expert in any of these topics.

Although there will be common themes running through those areas of interest, I do enjoy the freedom of writing on pretty much anything if the mood strikes me. Who knows, perhaps these topics may become more defined and specialised, spinning off into their own blogs in the future. Whilst I am loathe to rule out anything completely, I have no plans to undertake this in the near future.

As I write this, post number 84, I am pretty happy with most of what I have published over the past 10 months or so, and believe things have come a long way from my initial plans for the site. If being a “jack of all trades and master of none” limits my readership, (which has grown beyond what I could have ever imagined anyway, for which I am eternally grateful), then you may as well start calling me Jack.

What’s Brewing – Guatemala Finca la Maravilla CoE

Although now out of stock at Ministry Grounds, I was pleased to get my hands on one of the last remaining bags of this particular coffee. Although I had sampled similar Cup of Excellence offerings at various brew bars around town, I had yet to roast my own CoE. In retrospect, though not a conscious decision, I suspect the slightly higher green price made me a little hesitant to throw it in my home roaster.

Perhaps this suspicion was warranted, as it was not until the second roast batch a couple of weeks after the first did I feel I did the coffee justice. The evolution of my roasting to a lighter roast with more gentle heat increment seemed to better suit the flavour profile of this bean in the cup. Variations in roast batches aside, in the end things turned out pretty well – let’s see how it tasted.

IMG_1821What
Guatemala La Maravilla CoE Lot 17 2013
– City / Region: La Libertad, Huehuetenango
– Altitude: 1,650–1,800 metres above sea level
– Variety: Bourbon, Caturra
– Processing: Fully Washed and dried on patio
– Farmer: Mauricio Rosales Vasquez
– Farm size: 24.68 hectares
– Cup of Excellence score: 85.83
– Lot size: 42 cartons

The harvest season at La Maravilla is from January to April. For quality control purposes they monitor traceability from handpicking right through until final delivery, and cup individual day lots. The coffee is processed by traditional wet mill and is sun-dried on patios,and then stored in a wood warehouse.

Information courtesy Ministry Grounds Coffee

How
Latte, V60 Pour over, Aeropress

Assessment
Latte – When combined with milk, the resulting drink was a creamy, buttery, medium bodied, malt apple concoction. Probably not the most refined description, however those were the words jotted down in my Field Notes tasting record at the time. Overall, quite an enjoyable milk based drink first thing in the morning. Due to slight daily variations in my espresso based brewing, some days I end up with all of these flavours standing proudly – other days not so, and therefore was little hit and miss for me (my technique variation the culprit here I’m sure).

V60 – Probably the pick of the bunch as far as the brew methods I experimented with. I note many recent What’s Brewing posts lack an espresso tasting component. As mentioned in another post which seems like an eternity ago, I consume these coffees as espresso somewhat less than I used to, preferring longer form brewing methods a little more these days. Back to the V60 and how this Guatemalan fares through the filter.

There was something about this CoE that became apparent with repeated brews through the V60. To my fairly varied yet still amateur palate, the complexities of the flavour profile took a little while to become apparent to me. To explain a little, from the very first cup this was a very, very enjoyable coffee, however not the instantaneous – oh boy! moment that often occurs with great tasting brews. My initial thoughts were that I was missing something – and couldn’t quite describe to myself what I was really tasting. Until one day sitting drinking yet another cup, it was suddenly – there it is.

A feature of my still developing coffee palate? Just a better day? A better roast? A better brew technique? I certainly have no idea which one is responsible – perhaps all of the above. Whatever the key factor was, it certainly had me thinking – I still have a lot to learn about this coffee roasting and brewing game.

For some reason the subtleties suddenly became more obvious, with a bright citrus acidity, cherry and apple flavours combining to form almost a wine like flavour, with a hint of bergamot as the brew cooled. Similar flavours, though infinitely more refined than the dump and bash of the Aeropress (see below). The flavours just seemed to compliment each other much better, and although more subtle, with a little thought were probably more apparent all along than I had realised (characteristics of a Cup of Excellence perhaps, though more likely related to my position a very small way along a considerable learning curve).

Aeropress – Given this is my mid-afternoon office brew, I prefer not to be fiddling about too much and prefer to get in and out of the communal kitchen as efficiently as possible.

As a result, I had shied away from the inverted brew method (fearing disasters and incurring the wrath of those perhaps annoyed by a coffee snob in their midst), until learning the following method in a Brew Class at the Cup Coffee Roastery in December last year. The entire process is mess free and pretty quick, at 1:15 total time:

  • 12–14g coffee (slightly finer grind than usual); 200g water
  • Aeropress inverted
  • Shot of chilled water, then hot to fill chamber (swirling as fill)^
  • Add rinsed filter paper and cap
  • gently squeeze out air
  • flip Aeropress onto cup
  • 30 second press time
  • enjoy the brew after minimal clean-up

^ As I am limited to the “always boiling” hot water urn rather than a kettle, the shot of chilled, filtered water cools the overall brew a little and avoids dumping boiling water directly onto the ground coffee.

The result is a refreshing bright cup, with a hint of apple, along with a citrus orange acidity, and also seems a little herby. Somewhere in there was also a hint of cherry jam (hey! – that’s what my notes said). A bright clean finish made for a very enjoyable brew.

Conclusion; Know This
Despite my initial roast batch not reaching the heights of the second go around with this coffee, as you may have gathered, this has perhaps been one of my favourite varieties so far. Its one thing to taste a coffee and note down a few flavours and tastes that show through, however entirely another to suddenly sense how they all fit together. Eloquent is not a word I would use in describing how well I have written about this particular coffee above, however have given it my best shot.

In summary, let’s just say it was like one of those albums that upon first listen you think is OK, then by the fourth or fifth run though it becomes one of your all time favourites. Whilst there are many more varieties yet to sample, and this may not end up as one of my all time favourites, it is certainly up there in the mix.

Overall Rating: 4.5/5

What’s Brewing – Keeper’s Blend

Keeper's BlendAlthough we are now well and truly into January and the new year, to complete things from 2013, its time to write the about how my Keeper’s (Christmas) Blend fared in the cup. As I mentioned in a previous post, this blend was given to family members, and for the first time, some friends and work colleagues also, which is another reason this review is being written now – to allow time for some feedback from those who sampled the offering.

As an aside, given he provided inspiration for the naming of the blend, it was nice to see Aussie wicketkeeper Brad Haddin’s form continue at such a high level throughout the Ashes series (particularly as the original roast was undertaken after only two tests). In retrospect, the only thing better than this blend was the Ashes result itself!

Thankfully, the feedback I did receive about the blend was overwhelmingly positive, however to allow for the politeness of those who sampled, it would be best to have a stab at objectively assessing the blend myself.

What – Keeper’s Blend (Christmas Blend)

50% Rwanda Nyarusiza Washed Buf Cafe

  • City: Between Butare and Cyangugu
  • Region: Nyamagabe district, Southern Province
  • Washing Station: Nyarusiza
  • Altitude: 1,935 metres above sea level
  • Variety: 100% Red Bourbon
  • Processing: Fully washed and sun-dried on African raised beds
  • Owner: Epiphanie Mukashyaka

50% Kenya Karimikui AB

  • Origin: Kenya
  • Altitude: 1700 – 1800mtrs
  • Crop Year: 2013
  • Varietal: SL 28 SL 34

(Information courtesy Ministry Grounds)

How
Latte; Hario V60 Pour over (Hot and Cold Brews); Aeropress; Espresso

Assessment
Latte / Milk course – Originally roasted with filter brewing (sans milk) in mind, I was quite pleased with how well suited the blend was to espresso based milk drinks. A nice buttery mouthfeel was accompanied by enough acidity to cut through the milk and allow the stone fruit and citrus flavours to emerge. Some chocolate undertones also came through when consumed in this form.

V60 – Notwithstanding the above comments, this is where the blend really shined. It seemed the combination of the more robust sweetness of the Nyarusiza and the brighter citrus acidity of the Karimikui was a winner, maintaining an even level of sweetness from immediately post brew right through the cooling process. When brewed over ice it really was something special.

Aeropress – Thankfully, this brewing method was utilised the least, for reasons entirely unrelated to taste. My Aeropress is at the office, meaning most of my enjoyment of the blend occurred during a relaxing holiday period. On returning to work and running the blend through the Aeropress, I was certainly not disappointed. Though not quite as bright as the V60, a similar sweetness profile was evident, with the chocolate undercurrent balancing things out nicely. If I could no longer have an afternoon nap, then this was the next best thing.

Espresso – With an acidity that was like a slap across the face, as an espresso the blend is likely to have benefitted from a little more body, however was immensely enjoyable none the less. The smooth buttery mouthfeel gave this one a bright, lasting (if not intense) finish.

Conclusion; Know This
In view of the fact this blend was distributed to friends and family, I was very pleased to find it worked very well across all forms of brewing. I’d have to say that of all the blends I have created (read, tinkered around with), this one has probably been the pick of the bunch so far.

Overall Rating: 4.5/5

What’s Brewing – El Salvador Finca Suiza

What better way to spend a couple of weeks off over the Christmas break than catching up on a few tasting reviews. Obviously one key review will be the Christmas Blend referred to in a previous post, however there are also a couple of El Salvador varieties yet unwritten as of the current time. My thoughts on one of these appear below, however the other, the Finca Siberia Pacamara went a little long in the roast and ended up significantly darker than planned, so will be reviewed after I have another shot at refining the roast.

The Whack

Spanish built Santa Ana Cathedral

Spanish built Santa Ana Cathedral (Photo credit: Wikipedia)

What
El Salvador Finca Suiza
– City: Santa Ana
– Region: Santa Ana Volcano
– Altitude: 1,650 metres
– Variety: Bourbon
– Processing: Washed / patio dried
– Owner: Juan Francisco Menéndez

How
Latte , V60 Pour over, Aeropress

Assessment
Latte – A creamy, rich, full-bodied flavour is evident when using the Suiza as an espresso base in a milk drink. This one is on the verge of being my pick of those I have roasted so far this year for my morning latte. I highly recommend making this as a 3/4 latte with a double ristretto base.

V60 Pour over – Here there are some great citrus and fruit flavours. Though not quite as bright as some, it is certainly a worthwhile variety to run through the filter. Though an improvement is noticeable as the brew cools, it seemed to peak after a couple of minutes rather than several as I have often found with other origins. I don’t really see this as a negative, for at times I really do enjoy a solid filter offering with good body and reasonable acidity that doesn’t continue to sweeten as it progressively cools.

Aeropress – Probably not quite reaching the level of the V60, though an enjoyable brew in the Aeropress nonetheless. The sweetness was a little lacking, however I certainly cannot complain about a brew of this quality in getting me through an afternoon of spreadsheets.

Conclusion; Know This
Overall I found this particular variety to work well across the three brewing types mentioned above, with the pick being the latte. Sometimes single origins or estate coffees I find to be a bit hit and miss in a milk based drink – certainly not this one. As I indicated above, the Suiza also performed really well in both forms of filter brew, with the V60 shading the Aeropress. This is one variety I will certainly be looking to snap up again in the future.

Overall Rating : 4/5

Dreaming of a Light Christmas…Roast

photo (1)

Here we are at “that” time of the year again. Where we all can’t believe how busy we are, yet spend a good portion of our time telling others precisely that, rather than actually working on what we need to do. Nor can we believe how quickly the year has gone, and also need to remember of course it will be a long hot summer this year…

I think you get the idea. Trust me, we’ll all get through it people – and we’ll all be OK. Enjoy yourselves, being with family, and remember the “reason for the season”.

With the ham and prawns safely ordered, here at dept4 it is time to put together our Christmas coffee blend for another year. Family members who sampled the limited run last year enjoyed the blend, so this Christmas the distribution will be cast a little wider to include extended family and some work colleagues as well.

Another year means a new blend, and this year we are aiming to combine two flavour profiles that embody those of Christmas. The rich candied fruit and currant flavours of fruit cake, along with the summer flavours of berry and citrus. Often the case when searching for some fruitiness in a blend, we look to Africa for our origin beans. After a scan through the green beans on offer from our ever reliable supplier Ministry Grounds, here is what you can expect (tasting notes and background courtesy Ministry Grounds):

Kenya Karamikui

The taste:

Citrus, berries and currants in aroma, hazelnuts, guava, plum, vibrant grapefruit acidity, full body with rounded honey sweetness, long intense finish

Background:

This coffee comes from the Kirinyaga district. Kirinyaga is located within Kenya’s Central Province, a key area for Kenya’s large coffee industry. The district lies close to Mt. Kenya, and encompasses high elevations of between around 1600–1800 meters above sea level, ideal conditions for growing high quality coffee.
Small-scale farmers are organized into well-managed central pulperies, also called Coffee Factories. Karimikui Coffee Factory is the name of the washing station where this particular lot comes from.

Rwanda Nyarusiza (Buf)

The taste:

Maple syrup sweetness with candied orange, mandarin, stone fruit dark chocolate and elderflower. Medium body.

Background:

Buf Café was founded in 2003 by Epiphanie Mukashyaka, a dynamic businesswoman and a source of inspiration to countless other female entrepreneurs in Rwanda’s coffee sector and beyond. Buf is now managed by Epiphanie and her son, Samuel Muhirwa, who is taking an increasingly active role in running and expanding the business. The title ‘Buf’ derives from ‘Bufundu’, the former name of the region in which its washing stations are located.

Epiphanie, who was born in 1959, was widowed during the 1994 genocide – which claimed over 800,000 lives in just 3 months – but chose not to leave her family’s small coffee farm. Instead she set about rebuilding and developing her business, and with it the local community. She started Buf Café in 2003, when she established Remera washing station with a loan from the Rwandan Development Bank and the assistance of the USAID-financed PEARL project.

The initial roast batches are now complete, and as the title of this post suggests, the roast was on the lighter side to align with the majority of brewing methods used by those who will receive the blend (Aeropress, French Press, Pourover).

After sampling the results, the exact ratios of the blend will be determined and we will then ship the finished product immediately to ensure maximum freshness and pre-Christmas delivery.

We hope you enjoy!