In Podcast Episode 37, Mike and I talked about lots of things, including the impact an excellent cup of coffee can have on your day.
Of course, we have our segment where Manny G Recommends something. This week, he recommended adding a drop of water to your coffee beans prior to grinding them so that the coffee comes out of the grinder a little more consistently than just plain dry.
We review two different coffees in our Coffee Review: A Jamaica Blue Mountain that our friends at The Coffee Recipe sent us, and a naturally processed Ethiopian that Ghostly Roaster hooked us up with.
For our Brew Tip, we turn to our experience with the Kruve and something Tim Wendleboe recommends: Don’t grind your coffee so coarse for your French Press. Use a finer setting. Once it’s done brewing and pressed, let it rest for a few minutes to allow the coffee particles to settle. then gently pour out the coffee to leave the silt and sediment settled at the bottom. This silt avoidance is greatly aided by use of the Kruve coffee sifting device.
We talk about my making coffee for football practice, and using some Peet’s Coffee for that purpose. Peet’s Coffee has the business practice of pulling their coffees of the shelf after three months. Mike acquired some Peet’s for me at a discount, and I thought it appropriate to thank them for it.
Mike also answers the great debate question: “Is the Kruve worth the Coin?” Well, after three weeks of heavy use, Mike has finally figured out the Kruve out an come to a conclusion. He’s getting the sieves in and out of the device without throwing it against the wall, and realizing the device opens up a whole new world of coffee opportunities.
I hope you enjoy listening to our podcast. Catch you next time.