Zachary

Andrew, You are, of course, right in that metal filters are available. They're gorgeous, and I'm sure they work well, but at $50... that's 20% of the OP's budget. And about the Aeropress - I struggle with it. The problem is that on their website, they call it a "Coffee and Espresso Maker". I think they overpromise what it can realistically do, and the instructions in the box are counter to everything I know about coffee - they call for 175 degree water and a 10 second infusion before pressing, and calls the resulting liquid a "double espresso". Even worse, if you look on Youtube, there are hundreds of videos of people hacking the thing. I don't think anyone can agree how to actually use it to make coffee. Thanks, Zachary

Good morning, So, an overview of different methods for making coffee? I'm going to talk about things I'm familiar with, and let's start with easy: French Press Pros: Cheap, Durable, Simple to brew, direct contact of water with coffee for the entire brewing process, full body in the cup. No paper filters. Can be used to do a "French Pull". Cons: Cleanup can be a bit messy, fine grounds will be left in the cup, coffee can be "oily". V60 Pros: Cheap, durable, clean cup, medium body, more "transparent" flavors. Cons: Buying paper filters, limited volume for grounds, takes a bit of practice to fine tune brewing method. Chemex Pros: Durable, clean cup, light to medium body, good transparency, large volume for grounds. Cons: Buying paper filters, takes a bit of practice to fine tune brewing method, slower than V60 or FP. Aeropress Pros: Approximates espresso (sometimes), lots of versatility, great for traveling/camping Cons: Steep learning curve, instructions in the box are worthless, lots of work for a small volume of coffee, not going to give the "espresso experience". To answer some other questions: You should always buy whole beans from a reputable roaster that were roasted less than two weeks before you're buying them. Look for a roasted on date - not a "best by" date, which can be six months in the future. The problem with pre-ground coffee is that if you can smell the coffee, those aroma chemicals are not going to be in your cup. You should always grind coffee immediately before brewing. Thanks, Zachary

I'm going to fold a couple of things together here: Look, you want proper extraction, and all you have is water and coffee. If you can't weigh your beans and can't measure your water temperature accurately, I can guarantee that you'll make great coffee one in ten times, and you won't know why you did it. There's a reason that good coffee shops have pourover bars and have PIDs on their water heaters and brew into something on a digital gram scale. Knowing proper ratios and water temperature means repeatably good coffee. And again, if you need help finding a local source of freshly roasted coffee, please let us know what part of the world you're in. Thanks, Zachary

Skyhskyh, If I had a $250 budget, and I wanted the absolute best coffee I could make at home, I think I would end up with something very close to my setup. I think I would forget about making espresso at home - the grinder alone for espresso is going to top $300. As always start with the grinder - mine is the Solis (Baratza) Maestro Plus, which is $150. Built like a tank, does what I need it to, and easy to clean. Learn how to clean it, and clean it once a week. Next, get a French Press. I know siphons and other things look great, and they're fun to make coffee in, but you've got to learn the basics, and a French Press will do it. This should be $20. Personally, I'd disassemble the plunger mechanism - take the knob off the top, remove the lid, carefully lift the handle up over the edge of the glass, then reassemble the plunger. This way you can do a "French Pull" with the grinds on top of the plunger as well as a press. I think you could also get a V60 (from Hario), a Chemex, and an Aeropress for your remaining budget. That's what I have. For daily use, I'm a French Press or V60 kind of guy. On the weekends, Chemex. Oh... You'll need filters for the Chemex and V60. You should already have a digital thermometer and a gram scale (if you don't, it'll be another $100). Then, find a local source of freshly roasted coffee, and you're set. It's all learning from there. As for ratios and timing, 6 g of coffee for each 100 g of water is the golden ratio, and I would adjust this 1 g. of coffee either way to your liking. My goal is a 45 second bloom phase, and a 2:45-3:15 steep phase, no matter which method I'm using. Thanks, Zachary

Demo, Interestingly enough, I'm making an elderflower foam for a compressed fruit salad in a couple of weeks, and my recipe might be a good starting point - what I find frustrating about The Trick with the Whip is that there's some recipes, but no real thinking about the technique behind it... 1/2 c. water, divided 1/2 c. honey 3/4 c. Elderflower Liqueur 1/4 c. lemon juice 7 g. gelatin Bloom gelatin in 1/4 c water. Combine honey and remaining water, and warm to 160, stirring to dissolve. Add elderflower liqueur, lemon juice and gelatin to a pitcher, and add honey mixture, whisking to make sure gelatin is dissolved. Cool to room temperature, and pour into chilled ISI whipper (2 cups fills mine to the approved line). One charge, shake, refrigerate for 2 hours. Shake before dispensing. This is stable for about 15 minutes, but is soft and delicate. I tried both egg white and cream as the base, but both had strong enough flavors to detract from the elderflower. Thanks, Zachary

Skyhskyh, Where do you live? If you're in the US, I could probably point you to sources for coffee. Butterscotch, To answer your question, two things: Either roast your own coffee, or find a local roaster to buy beans from. Failing those two things, and if you can't or won't mail order coffee, go to the grocery store and buy some, with the understanding that the coffee you'll make will be average at best, mainly because you have no idea when the beans were roasted, they'll be stored improperly (see the streaks of oil from overroasted beans on the clear plexi bins? That's bad.), the grinder will have been last cleaned during the Truman administration, and the beans won't be of high quality to start with. Cheap good coffee I can do, if you look at it over the long run and on a cup cost basis. Good coffee without effort or for nothing is impossible. Thanks, Zachary

There are a couple of important things to remember if you're striving for a good cup of coffee: 1. Water If your water quality is good, use it. If it's not, filter it, or buy bottled water. You also want your water to be between 200 and 206 when pouring. 2. Equipment Get a burr grinder. These can range from $35 to hundreds of dollars. Mine is $150, and has lasted 8 years with regular cleaning (once a week) and little other maintenance (other than new burrs). It's going to seem expensive, but your grinder has more to do with a quality cup of coffee than almost anything else. A French Press is a great place to start, and as you grow in this, a V60, Chemex or Aeropress will probably find its way into your routine. They're all slightly different cups of coffee. A good instant read thermometer will also come in handy (for water temperature), as will a timer and a digital gram scale. 3. Coffee Buy whole beans, and find a local supplier. You're looking for a roast date on the package, and you should use it within two weeks. Don't put coffee in the freezer - I leave mine in the original bag in a cool, dark place. Most good roasters use bags with one-way valves, which keep oxygen out. This is a good thing, as oxygen is the enemy of coffee. Personally, I want to see no oils pushed to the surface of the beans - free oils mean oxidation which means off flavors in the cup. 4. The Magic Ratio 6g of coffee to 100g of water. I might take it to 7g/100g if you need to, but 6g gives me transparent flavors, which is what I want. 5. The Routine (for a French Press) Plug in the electric kettle and grinder, get out the coffee cup, Thermapen and scale. I weigh out 42g of coffee, and put it in the grinder. Turn the grinder to a coarser setting, so the grounds are trapped by the metal filter of the French Press. I can tell by the sound the kettle makes when it's close to 200, so I'll measure the water temperature at this point. I tend to test new coffees at 202, which is a good round number while you're getting used to this. When the water hits 202, start grinding the coffee. Once that's done, add the coffee to the Press, put the Press on the scale, and add 150g of water, making sure all the grounds are saturated. Start a timer and count for 45 seconds. This is called blooming the coffee - you'll see it foam and bubble as carbon dioxide is released from the grounds. Once the timer goes off, add the remaining 550 g of water, remove the Press from the scale, put the filter assembly barely into the top of the Press, and start your timer for 3 minutes. After 3 minutes goes by, give the coffee a stir, and push the plunger down slowly, trapping the sediment in the bottom. If you're going to drink the coffee quickly (within 10 minutes), you can serve it from the Press. If not, pour the coffee into a warmed thermal carafe and serve from that. By the way, you should be smelling the coffee at every step - whole beans, freshly ground, wet during bloom, and in the final cup. Look for aromas that stay the same from dry to wet, and those that are different. And yes, the routine looks complex and difficult, but you'll pick it up quickly. Thanks, Zachary

Andy, Maurin Quina is brought in by Preiss, who is brokered in Texas by Momfrey & Associates: Monfrey & Associates Mark Monfrey Dallas , TX 75244 Phone: 972-387-4531 Fax: 972-386-4480 Email: monfrey@artisanal-beverage.com For personal use, I think Austin Wine Merchant has it. Thanks, Zach

Dan, One day, you're going to have to make the orgeat on KC - just find 2 people to give bottles away to. It's completely worth the time and effort, and it'll make everything you put it in better. Thanks, Zachary

When Ike hit Houston a few years ago, we lost power for 17 days in 90+ degree heat. Ice, gas and water will become very important. Go fill up the car. Go get 4-6 cases of bottled water. If you have a gas grill, go get a couple of extra propane tanks - they'll come in handy. If you don't know your neighbors, you might be spending some time in close quarters with them. I'd recommend getting to know them. Go get some batteries if they're still available. When it comes to the storm itself, anything that can blow around will blow around. If you've got things in the yard or loose, put them somewhere they're not subject to the wind. Go find your homeowner's/renter's insurance policy to see if it covers things like wind or storm damage. If you happen to have a sturdy walking stick, have it handy - it'll be useful cleaning out storm drains. We ended up having communal dinner every night, and got to meet some great people. Once trash pickup came back online, we had filled two city garbage cans with beer bottles Other than that, good luck. Remember that if you get a direct strike, there'll be a period of time when the winds drop, but that's just the eye passing overhead. The winds will pick back up. Thanks, Zachary

Tri2Cook, If you're having trouble organizing and categorizing cocktails, might I suggest EvergreenDan's signature line? Thanks, Zachary

Tri2Cook, I like your idea of ISI cavitation to infuse ginger into alcohol - I might use Everclear or LH 151 for the base, and 200 g spirit to 50 g ginger, minced fine. One charge, let sit for 15 minutes, then relieve pressure, open it up, and strain off the ginger. I might have to try this out. The other thing, and it's not cheap, is Hans Reisetbauer's ginger eau de vie, which is around $100 a 375 ml bottle. I also see that Bob's Bitters makes a ginger bitters. Thanks, Zachary

Ah, Batavia Arrack... which does smell like buttered stripper pole, thank you very much I too once had a fear of Batavia Arrack. This was one of the ways I got over that: 17th Century Cocktail Zachary Pearson, for Kindred Cocktails 1 1/2 oz Batavia Arrack 1 oz Manzanilla Sherry (like Lustau) 1/4 oz Orgeat (homemade, if possible. If not, maybe add a drop of orange flower water to commercial orgeat) 4 orange cheeks off the sides of a Valencia (or better, a Seville) orange Layer the orange cheeks in a shaker with the ice (so you can actually shake it), add ingredients, and shake. Strain into a coupe and garnish with a thin orange slice. And yes, I know about the 20th Century cocktail wasn't named after the 20th century My goal here was to build a nutty accord between the Sherry, the Arrack and the Orgeat, with an orange note that would tie everything together. The goal here is to get orange flavor into the drink without using orange juice. Thanks, Zachary

Virgil's and Blue Bell Homemade Vanilla for me. Even better is if you add 1 1/2 oz Fernet Branca, 1 oz Allspice Dram and a couple of dashes of Fee's Barrel Aged bitters (shaken over ice and strained) into the root beer. Thanks, Zachary

Kerry, Cynar is the duct tape of the cocktail world. Aromatic, interesting, slightly bittersweet. Sort of honeyed tobacco-ish. It works well with rums, Scotch, brandy, and in general sour applications. Here are two of mine I like quite a bit: Fumidus 1 oz Islay (peaty) Scotch 1 oz Cynar 1/2 oz lemon juice 1/2 oz Sweet vermouth (I like Punt e Mes here) 2 dashes Bittermens Xocolatl Mole Bitters Shake, strain, up. Flame orange peel over top. Honeymusk 1 oz Smith & Cross Jamaican rum 1 oz lemon juice 3/4 oz pineapple syrup 1/2 oz Cynar This definitely needs Smith & Cross - it's high-proof, heavy-bodied and tropical. I'm glad you're enjoying your foray into the world of cocktails. Thanks, Zachary

Corinna, Marie Brizard makes a very good creme de cacao. Thanks, Zachary

Kerry, I'd think about a Pegu Club, subbing Aperol for orange liqueur: 1 1/2 oz gin 3/4 oz Aperol 3/4 oz lime 2 dashes Angostura Shake, strain, up The 20th century cocktail is similar... 1 1/2 oz gin 3/4 oz lemon 3/4 oz Lillet Blanc 3/4 oz white creme de cacao So this ratio is 2:1:1:1 - some people use 3:1:1:1 or even 6:1:1:1. There are versions with only a barspoon of creme de cacao, and one that subs Cocchi Americano for the Lillet.. Thanks, Zachary

Merlot, either in Right Bank Bordeaux or elsewhere. New world Pinot. Big, ripe Gamay. You don't need a lot of tannins or acidity - there's not enough fat to provide a balance.

I've been playing around with pineapple syrup for a while, so I give you the Flowering Fields: 1 1/2 Bulleit Rye (or other high rye % rye) 1 oz pineapple syrup (1 pineapple, in chunks, covered w/ 1 c. white sugar. Let sit overnight. Make 1 c 2:1 simple, add to pineapple, blend everything, strain through cheesecloth) 1/2 oz lime juice 1/8 oz Elixir Vegetal de la Grand Chartreuse (or 1/4 oz regular green Chartreuse) 1 barspoon Absinthe 2 dashes Regans' Orange Bitters #6 Add lime shells to tin, fill with ice, add ingredients. Shake, double strain, garnish with a thin lime slice. There's a nice play of sweet and sour between the lime and pineapple, and the rye, EV and absinthe provide spice,green notes and the finish. Thanks, Zachary

I'd second Brian Flannery - great people, great steaks. Shipping is easy and things arrive cold. Thanks, Zachary

Sometimes, yes. Look. It's easy to say "drink (or eat) what you like", but that doesn't really mean anything. If you've never had an artichoke, a cup of coffee, or a Martinez how do you know if you like it or not? Food marketers use this concept to reduce the noble chicken into chicken nuggets. I know kids and adults who never eat anything but chicken nuggets and french fries. Why should they get to dictate what people eat so that we don't offend their ability to say "I eat what I like"? I was in Houston a few weeks ago and stopped at Anvil. On the menu was a buttermilk punch with Averna and green Chartreuse. Now, I don't particularly like buttermilk. It's not something that I would seek out and drink, though I use it in cooking. I told this to the guy behind the bar and he told me to try the drink. So I did, and it was quite good. You've got to know your customer. If someone insists on a well done steak, or instant mashed potatoes, fine. Would I expect a nice restaurant to carry boxes of instant potatoes just so they could cater to my likes? No. If you're not sure whether or not you like something, but you're willing to try and find out, that's one thing. If you're afraid of new experiences just because, that's another. Thanks, Zachary

Chris, Because I'm going to use it here in a second, Max Gonzalez from Catalina Coffee in Houston taught me this one: 1. Disassemble your FP. You want the plunger and the filter screen assembly, but not the lid. Reassemble the plunger to the screen assembly. 2. Preheat water and grind coffee as usual. 3. Put the plunger into the FP carafe in the down position. Put the coffee on top of the filter assembly, fill with water as usual. 4. Pull up on the plunger, which should trap most of the grounds on the way up. 5. Remove plunger and set aside. Pour coffee. This has the added benefit of getting the grounds out of the coffee immediately after brewing, and results in a much cleaner cup. Thanks, Zachary

Chris, I typically use a Thermopen to measure water temp, shooting for 202-204. Add hot water to the FP and your cup to warm. I use 2 g of coffee to one ounce of water, which is about what you're using. Add the coffee to the FP, add about 4 oz of water, let it bloom for 30 seconds, and swirl the FP to knock the bloom down a bit. Add the remaining water, and time for 3:30-3:45, then press and pour into the emptied cup. Thanks, Zachary

My wife and I were there last October and had great meals at Aziza and Boulette's Larder (in the Ferry Building). If you're a coffee person, I would highly recommend both Sightglass and Ritual: Aziza Boulette's Larder Sightglass Coffee Ritual Coffee Thanks, Zachary

Andy, It might - I have Nigl's Zwetchen (blue plum) which I might use if I have to. On the other hand, If Herr Reisetbauer will let it go, I think I've convinced Pioneer to order a 6-pack of it. Thanks, Zachary P.S. Where do you work? I think I might be in your general neighborhood.