A friend gave me a tea bag. How every good story should begin. And so, down the rabbit hole...
Her kind tea bag and the current sales led me to order a Fellow Stagg EKG Pro Studio kettle -- since I couldn't see employing my priceless, high maintenance iron tetsubin for herbal tea. I must say, the Stagg is rather nice. Which got me thinking.
I have not been a regular coffee drinker for years. And I hate bad coffee. My first coffee experience was with my high school Latin class at a Greek restaurant. At home I was not permitted coffee, but occasionally I could sneak out to a brew to order vending machine that actually was pretty good.
In college I eventually kicked the caffeine habit. Until one night I was assigned to provide coffee for an evening genetics class. Not to do things halfway, I went out and purchased some half decent beans, the best that I could find. Of course I had to try some. Good coffee I enjoy.
Over the years since I've gone through instant coffee, which I despise. I've tried a plastic Melitta filter, a French press, even an espresso machine which once sat where my Ninja Creami resides now. I never could achieve potable coffee with any regularity. I have no use for drip machines, percolators, that sort of thing.
However since I now have the Stagg kettle in house, I have made a commitment to pour over. I poured over (sorry) ancient eGullet threads and googled much opinion. But I need sound advice. Please, in this topic let's not discuss, compare, or contrast other types of coffee making.
In addition to the new Stagg kettle and my trusty scales I have the following accouterments on order:
Bodum 11592-109 pot (couldn't afford Chemex)
TIMEMORE Manual Coffee Grinder Chestnut ESP Pro
Chemex paper filters
Wablade Japanese ceramic filter
In the past @weinoo has mentioned George Howell as bean purveyor. I have three bags for delivery tomorrow:
These are all light roasts which George Howell recommends for pour over.
Things with which I need help:
How hot the water (which tastes better in Celsius)?
How fine or coarse the grind?
Ratio weight of beans to water?
How long to brew, which I believe comes down to how slowly to add water?
I'd love advice on best beans and best filters: the Wablade ceramic filter was something new I saw today. I'm not thrilled by the Bodum metal and plastic filter. I'm sure there are more questions than I've thought of. But, no, @rotuts, I have no space in the bathroom for a coffee roaster.
Thanks in advance.
