When I’m not thinking about music technology and cycling, I spend a fair amount of time obsessing about different flavours: exploring the world of sustainable specialty coffee, baking sourdough breads, making hot sauce with peppers from our balcony garden, and keeping track of wines we like.
Talking about the Baratza Sette 270Wi grinder, and an updated grind chart for the home setup.
In a previous post I kept a running list of different coffees we go through and metrics for pulling shots. Now my venerable Angeli espresso machine has been retired and replaced with a beautiful Sanremo Treviso.
Category: Red Grape: Grenache 50%, Mourvèdre 40%, Cinsault5 %, Syrah 5% Country: France Region: Côtes du Rhône Price: $20 Rating: 3 or 4, TBD.
Celebrating international research collaboration with cross-cultural bread-baking: Traditional Danish sourdough rye.
Category: Red Grape: Xinomavro 100% Country: Greece Region: Macedoine Price: $18.60 Rating: ⭐️ ⭐️ ⭐️ ⭐️ Thoughts: Exceptional wine unbeknownst to us before yesterday.
In search of bread nirvana, lately I’ve been trying many different techniques, tools and recipes for my go-to whole wheat sourdough.
Around Christmas 2018, we started up a sourdough starter. His name was Rupert (don’t worry, Rupert lives on, just… differently…) I’ve been making many different sourdough breads ever since.
Category: Red Grape: Garnacha Tintorera Country: Spain Region: Almansa-Albacete Price: $17.65 Organic: yes Rating: ⭐️ ⭐️ ⭐️ Thoughts: Very nice wine, don’t remember too much about it but quite enjoyable.
My partner and I go through a lot of coffee, even more so now that we both work at home. With every new bag of beans there is an adjustment process to dial in the perfect espresso shot.