The monthly roundup is just that, a list of odds and ends I’ve come across recently that I find interesting enough to share or that feels relevant and pertinent to the meticulist.net reader.
I wanted to share this video because I feel James Hoffmann does a nice job of saying what I think I attempt to communicate in posts like “Improving Espresso - Brew Recipes” and in the #sprosunday live posts I’ve been doing on Instagram. I think this video gets a bit more existential or philosophical than I tend to make things, but the simple points are there, that any brew ratio or recipe that a roaster or I post is really a starting point, and there can be so many variables involved to make the coffee taste good, to you.
And as I’ve mentioned in a few posts like this one regarding refractometer readings and such, I do to some extent feel that although the focus to more objective measurement, learning, understanding, and taking that information to improving coffee is super valuable, that at times, people get so caught up in the stats or numbers, and forget that it’s taste that’s most important, and even more specifically, what tastes good to you.
Bringing it full circle, this video touches on the skill of dialing in a coffee by taste given the equipment and parameters you’re working with, and I’m hoping the follow up video he mentions will go into this further. The first Improving Espresso post I made includes the charts and diagrams he references, and this ability to me is what keeps me engaged with espresso and coffee in general; that it’s kind of a challenge and a skill to work with new coffees and manipulate the variables to try and get it to taste as good as possible given your skills, technique, and the ability to taste the direct results, or fruit of your labor.
This is certainly not a denim blog, and I certainly don’t claim to be a denim…head?, but I do dabble enough around the fringes or maybe tip-toe into the denim world enough to try and get what I’m looking for. The knowingly purchased my first pair of raw selvedge denim about 4.5 years ago, after realizing my favorite Levi’s that I had unknowingly purchased as raw were starting to get a bit tired from me not taking care of raw denim properly. Wanting to find another pair of jeans that would last a few years and that I could once again break in and make my own, I started to learn about what raw denim was. This not being a real place of nerdery for me, I didn’t want to spend a ton and get in the weeds, and I also like things with as little branding as possible. Enter, The Unbranded Brand, that is now regarded as one of the go-to entry points into raw and selvedge denim due to their overall good quality and accessible price point. I’ve had this pair of UB201’s for 4.5 years, and judging by the lack of fades, I’m pretty easy on my pants, and also have been pretty sparing with the washes since they don’t tend to get super dirty or sweaty.
Long story longer, I was looking on Nordstrom’s site this week to see if they had the more tapered UB101’s or some other options, since they offer free shipping and returns, making it one of the most accessible ways to actually try these obscure jeans on first, and came across my beloved UB201 and UB301’s for just $52.80. Sizing is limited, but for less than most Levi’s and basic denim that will only last you a year or two, this is a great opportunity to try raw selvedge denim for yourself. Not sure what raw or selvedge denim is, try heading over to Heddels, and read some of the great entry guides.
So, Craig Lyn and Doug Weber, the brains behind crazy products like the EG-1 grinder have parted ways and some interesting things are now happening on a both fronts as a result. The new EG-1 was just announced, featuring two new burr types and even cleaner design. Craig Lyn also announced there would be a sale on the HG-1 grinder and bean cellars. I realized I’m a week late on posting this, but hey, maybe if you email them, the deal can still be honored. I bring this up as much to see what happens with the two companies in the future as much as the rare sale on their beautiful products.
As kind of a stopgap until the next #whatsCTpulling post, I just received four coffees from Dragonfly Coffee Roasters that look extremely promising and am really excited to try out. Between looking for what coffee to order next and the repeated recommendation of The Leam Hammer Espresso in a very heated debate about lightly, very lightly, or Nordic style coffees on Home-Barista Forums, I queued up a bag of The Leam Hammer as well as their Ethiopia Yirgacheffe Natural, Elida Natural, and Kenya Karindundu AA. Dragonfly’s prices are on the higher side, but they still seem reasonable for very high quality coffees. Shipping is free on orders over $50 and if you sign up for their email list, they will send a coupon code for 25% off your first order, making the pricing very reasonable. Keep an eye out for March’s #whatCTpulling post or the meticulist Instagram to see how these shape up.