We’re thrilled to announce an upcoming series of instructional brew videos we made with Bon Appétit Magazine! They’re not up yet, but until then, here’s a trailer for your brewing pleasure.
Vase by Portland ceramic artist Lilith Rockett.
Spring is here and it’s a fine time to watch your coffee bloom in a Hario V60 dripper. Designing heatproof glassware out of Japan since 1921, Hario Brew Gear is clean in design and brew profile.Hario Goose Neck Stove Top Kettle
This kettle is perfect for pouring exacting amounts of water, and allows for maximum control when brewing a pour over. This is especially helpful with a dripper like the Hario V60, which benefits from a slower, deliberate, circular pouring technique (see brew guide below). It’s also a charmer on the stove and is ergonomic.
The Hario Skerton Grinder is a sturdy and consistent burr grinder for using every day or taking on the road. A burr grinder is one of the most essential elements in making great coffee no matter how you brew it, and this is a functional, affordable option. Like any hand grinder, it takes a little muscle and a few minutes to grind your beans, but we think it’s well-worth the effort! The new lid addition keeps the beans from flying when you go into turbo grind mode.
This brewer is a sleek favorite among many baristas around here. It differs from most cone drippers because it uses a different filter and has a wider hole at the base, along with spiral grooves lining the brewer. The large hole gives you the option to pour slower or faster, which allows for endless brewing techniques.Experimentation is encouraged! Here’s our favorite Hario V60 brew method:
- Bring water to a boil.
- Grind 21 grams (about 3 Tablespoons) of coffee – the coffee should be about as coarse as kosher salt.
- Fold the Hario filter at its seams, and place inside the dripper. Put it on top of your mug or pitcher.
- Pre-rinse your filter and cup with hot water. This rinses out the paper flavor and preheats your brewer and mug.
- Discard the rinse water and add ground coffee.
- Pour enough water (30 seconds off the boil or about 205 degrees F) to saturate grounds, stir gently with a small spoon or chopstick and let them bloom for about 45 seconds.
- Pour in a circular motion, submerging the dark spots and avoiding the light spots. Add small amounts of water every 10 – 15 seconds, finishing just after 2 minutes.
- When the mug is full or you have brewed 10 oz (this should take about 2 1/2 to 3 minutes), remove the dripper from the mug, and place it in the sink to catch the last drips. Enjoy!
- If you are using a scale and a timer, set a count up timer and fill 60 grams of water in 10 seconds for the bloom pour. At 0:45, fill to 200 grams by 1:00 and pour about 45 grams every 10 to 15 seconds to reach 360 grams by 2:15.
- Faster isn’t always better. With a wider hole at the base of the Hario V60 it’s easy to get too fast of a brew. Make sure you’re pouring the water slow and steady. If your brew is going too quickly and your brews taste sour and under-extracted, slow down your pour.
Stumptown founder Duane Sorenson first met Pete McKearnan 15 years ago when Pete’s shop Signworks was in the same building as the very first Stumptown. “I met Duane when he was working on his first cafe,” he says. “He was doing a lot of the construction himself. He had a bandana for a dust mask and was hammer drilling the concrete floor for the plumbing.”
The sign shop eventually moved out of the building to a bigger space and Stumptown opened new locations in Portland, Seattle, New York and L.A. and hired Pete to paint to paint the window signs.
Sign painting is an old world craft, and Pete is a true master. He studied at the Institute of Lettering and Design in 1977, a trade school for sign painting out of Chicago that has since shut down. (In fact, there is only one such school left in the country.) We popped by his shop in deep South East Portland to learn about his labor intensive processes like paper pouncing and poked around his brush boxes, finding squirrel brushes from Russia, leaves of gold, and an impressive library of turn-of-the-century sign painting sketchbooks. (more…)
Look alive friends. We’ve teamed up with our buds over at Shake Shack and Jacobsen Sea Salt to treat you with a limited edition affogato that we’re handing out for one day only on Friday, March 7th, from 1-3 pm, exclusively at our Greenwich Village W.8th Brew Bar on the corner of West 8th and MacDougal Street.
We’re concocting this beauty with our Nitro Cold Brew, Shake Shack’s frozen vanilla custard and a dusting of Jacobsen’s Stumptown Coffee Flake Salt made with salt from the Oregon coast.
Get yours on Friday!
On view March 5 – April 28, 2014
In the past four years, I have pursued an obsession with quilts. I have traveled across the country and back to study how quilts are made, how they are used, and what they mean. At the end of this touring research, I had made a body of installations using patchwork and quilting techniques, but had never finished a bed quilt.
A quilt is a power object. A quilt is a sculpture and a painting. A quilt is a document of time and labor. A quilt goes to bed with you and keeps you warm, covered, shrouded, draped. I am excited that with this new series of work there is the possibility of daily use. Each piece is hand-quilted and ready for an intimate relationship. In the tradition of re-use, I have cut-up and reconfigured past projects; to settle them in a new permanent home, bound in stitches with a layer of batting.
Eliza Fernand is inspired by craft supplies, relationships, forces of nature, small histories, mysteries, changing landscapes, scraps of things, and the transformation of materials and ideas. She received her BFA from Pacific Northwest College of Art in 2006 and is currently investigating the traditions and techniques of quiltmaking through interactive, collaborative projects. Her work has been shown all over the country, most notably at Kathryn Markel Fine Arts, New York, NY; College of Western Idaho, Nampa , ID; 65 GRAND, Chicago, IL; HATCH Gallery, Oakland CA; and galleryHOMELAND, Portland OR. Fernand is the co-founder and director of Shared Space Studio, a community art space in rural West Michigan.
Please note that there won’t be an opening reception for “Bright Shroud”. The artist is currently living in Oakland, CA and, unfortunately, unable to make the trip at this time. For more information or images, please contact firstname.lastname@example.org