Wednesday, January 11, 2017
Aeropress by Aerobie -
Camping on the Hammond Farm during the Moonshine Lunch Run in Illinois with my favorite coffee - Lobster Butter - from Ann Arbor. Organic and locally roasted.
A while back, I had mentioned a newly found twist on brewing coffee. Mobile, no less. In the right side of the picture you can see the AEROPRESS. An amazing and simple means to make gourmet coffee anywhere. It is fairly compact too. The Jetboil is my preferred method used to heat the water and the Aeropress is positioned on top of your cup. There is a tiny disposable filter that goes in the bottom of the press. A scoop of coffee grounds are added and then about 4 oz. of water poured onto the grounds. Stir for 10 seconds. Then push in the plunger and perform a slow 15-20 second press. You are left with an espresso shot. If you want a traditional coffee, you simply top with more hot water, which is what I do.
When topping the espresso with water, your espresso becomes an "Americano"- named after the World War Two soldiers in Italy who would go into a café, order an espresso, and then add water to weaken it.
Very quick and simple once you do it a few times. The coffee is strong but very smooth. The unique thing about it is when the water is first added it starts dripping into the cup like a "pour over" and then you press the liquid remaining under pressure.
I think the key to the smoothness, from what I have read, is the limited time the water spends on the grounds and the pressure from the plunger.
This system is much less acidic. Less acid is key to good coffee.
There are many YouTube videos on this setup if you want more detailed information. This is also what I use daily, during the week, at work and home. My multiple K-Cup makers have been relegated to hot water duty.
Aeropress on another ride -
Been fighting a nasty head cold and sore throat for a week and feeling mundane, but yesterday was too nice of a day, with our transitory riding season quickly coming to an end, not to ride somewhere. Could be last call.
The idea of riding up north was entertained, but the weather was supposed to be gloomy there, so I figured on just heading south.
Was supposed to meet Scott and Kenny at the first rest stop south of Toledo on I-75, as they wanted to ride for the day. Well, passing through Toledo was a mess with road construction and detours. The first two rest areas were closed. Guess we were not meant to link up - so I just kept riding.
From Dayton, secondary roads were chosen, slicing deep into Southern Ohio.
Mixed it up on some single track in Pike State Forest. It was hard packed and dry, so even though the industrious GSA is shod with street tires and fully loaded aluminum panniers, we managed.
Some of the hills and whoops were precarious though. Tractor on. Good training, as we used to say in the Infantry. Dripping sweat.
Another freakin 84 degree day down here. Friday I commuted to work at 36° with the snowflake ice warning flashing on the instrument panel of the Beemer - no wonder I'm sick.
Found a somewhat flat spot next to the trail for a break. Had my full Klim suit on, so like I said, was dripping sweat. Stripped off the jacket and helmet.
You know my coffee motto. "Anytime anywhere, only the best" even in the middle of the woods.
Brewed up a cup of Lobster Butter and life was good.
Hard to believe it is almost November. Took a long hard pull from the DayQuil bottle too - that got me out of the woods.
There is nothing like it. To be able to sit there in the woods enjoying a premium cup of hand pressed coffee (the same as I prepare everyday, even at home and work) and to never miss a beat in this regard, while out exploring, gives one a great sense of independence; similar to the feeling that a versatile adventure bike gives, while mixing up the terrain, in addition to simultaneously covering miles and traveling - just another layer of depth to be experienced.