Episode 3

-



Episode 3 has arrived!

This Week's Coffee: Ship Canal Blend

Coffee by: Conduit Coffee Company (conduitcoffee.com) 

Comments

Post a Comment

Popular posts from this blog

Episode 37 - Patience and the Eiffel Tower

-
Image
Episode Notes In this week's episode we were drinking Player One Coffee Lab's "First Person Smoother." Though as we noted it did NOT taste like a light roast. I was able to peel up the label on mine and found a label for a different coffee, so we think that perhaps I got two of the "Leeroy Jenkins" in the sample pack. Patience and the Construction of the Eiffel Tower Leuke's Notes Gary Vaynerchuk created a $60 million dollar wine empire, but instead of blowing all the money right away, he was patient. He kept driving an older car. He lived in a one bedroom apartment. He used what he’d created and instead of living it up and blowing it all he leveraged it for even greater successes. There is no such thing as the overnight success. Most of the time it takes an incredible amount of hard work and patience to be make it. Put yourself last and your goals first, and it’ll pay off in the long run. Patience doesn’t have to mean going slow. It ca...
Read more

Episode 18 - Moroccan Sesame Seed Coffee

-
Image
Episode 18! This coffee, called café des épices, allegedly hails from Morocco. I say allegedly because the background for this recipe is a bit of a mystery. We usually decide our schedule several weeks in advance, and when it came time to research this one, I couldn't find any solid data on its history, or even how much of each ingredient to use. Recipe: Coffee (of course) Sesame Seeds Black Pepper Nutmeg Grind everything together. If your coffee is already ground, just grind up the seeds and mix everything together.  So... this one was a big experiment. I was generous with the sesame seeds and pretty light with the pepper and nutmeg. If I did it over again I'd use a little more of all three. You may have noticed I'm often vague when I give out these recipes. There are two reasons for this. One is its usually early in the morning when I'm making these coffees, and I typically just wing it anyway. The other is to encourage experimentation, and make sure yo...
Read more