a food blog by samwellsphoto.com

Archive for 'beveridge'

February 14, 2015

My good friend Serge is obsessed with well roasted small batch coffee, and he is constantly seeking out the best roasters and brewing techniques. Many factors contribute to brewing the perfect cup of coffee. The coffee beans, ratio of water to grinds, method of brewing, and time all contribute to extracting the subtle nuances of each different coffee. All the unique tasting notes come from the place where the coffee is grown. What the French call terrior [pronounced ter-wahr], a term used to describe unique characteristics in wine attributed to the place where the grapes are grown, can also be applied to coffee or any food in my opinion. The climate, soil, flora, and growers all impact the final flavor so it is important not to destroy those flavors by over roasting or badly brewing techniques. This is what small batch coffee sourced from a specific region is about – tasting the terrior.

Different brewing techniques will accentuate different flavors in the coffee. For this post, we will demonstrate the Aeropress using Left Roasters Kochere from Etiopia.

Serge guided me through his process and shot amazing photos along the way. If you want to see his incredible photography, check out his Instagram account @utmostcreative.

First measure out 19 grams of coffee. Set your coffee grinder to medium, and grind.

Pull the Aeropress to level 4. Add grounds. Pour 185 degree water in a circular motion to just cover the grounds. Wait 15 seconds for the grinds to bloom. In a circular motion, fill to the top of the aeropress. Brew for 1 minute. Add filter to filter cartrige and wet the filter.

Add cartridge and flip the Aeropress onto the cup and press.

We paired this coffee with some sourdough bread with melted brie and blueberry jam.

January 17, 2015

It might be safe to say that my wife and I are addicted to tea. We drink tea every day, and when I work from home I drink tea all day long. I’ve always known that drinking a wide variety of teas is good for my health, but I never fully understood the healing power of tea until I stumbled on this TED talk about anti-angiogenisis. To sum it up, foods that have anti-angiogenic properties regulate the excessive production of blood vessels, which prevents many diseases like cancer, obesity, heart disease and more. Here is the link to the TED talk Can we eat to starve cancer by William Li for more information.

All my friends know we drink a ton of tea, so they always bring me something new to try. One tea company my friend Serge told me about is the Art of Tea. Their green tea with pomegranate will melt your face it’s so good. Mate is probably one of the best all around teas for your health, and I’ll mix it with other herbs like mint, lemon grass, bay, or thyme for added health benefits and flavor. For me, Mate has the same caffeine effect as coffee, but it keeps me alert longer and makes me less jittery. I’ve been drinking Guayaki loose leaf for the last few months and I really like it. It’s all organic, fair trade, and they even have a bio-dynamic line I want to try.

Green tea is good for your health on so many levels. If you have funky breath, green tea helps because it kills bacteria and lowers acidity in your mouth.

If you can afford it, I would recommend drinking mostly organic teas. If you have space to grow, I would definitely recommend growing some teas yourself. lemongrass, bay, and lemon verbena are very easy to grow.

September 9, 2013

It’s been hot the last few weeks here in San Diego, so I had to revert to cold brew for my coffee making method of choice. Hot coffee is miserable when your working in the heat, but I still gotta get some coffee in me. I asked my resident coffee expert friend Serge if he could solve my problems, and he showed me how to cold brew like a Portland hipster. It’s very simple and you get great flavor out of your coffee. Use whatever beans you like. Serge only uses small batch roasted beans from Ethiopia or Columbia, but that’s too rich for my blood, so I turn to my medium roast fair trade organic beans from Trader Joe’s for $7 a pound.

Here is his technique: 100 grams medium ground coffee to 800 grams cold water. Brew in fridge for 24 hours. Strain using a paper filter.

Here is my cheater technique: Fill a quart or half gallon mason jar to just above the 10% mark with medium ground coffee. Add cold water to the top. Cap it. Brew in fridge for 24 hours. Strain. (My version is a little less strong because I’m not as Russian as he is).

January 8, 2013

My brother Nate went to Tijuana for a weekend and came back raving about the way they drink coffee. This recipe is just brewed coffee with whole cinnamon and cane sugar. The cinnamon and cane sugar make it sweet enough to drink black. Try this with some high quality light or medium roast coffee, and I think you’ll love it – even if your used to drinking Starbucks with 17 pumps of sugar and cream.

Here is the recipe:

  • 1 cup burnt over brewed coffee
  • 6 pumps cinnamon
  • 8 pumps caramel
  • 12 pumps sugar syrup
  • I’m just kidding – I’m not about to “pump” anything into my coffee

Here is the real recipe using whole ingredients:

  • 2 cups of properly brewed coffee
  • 1/2 cinnamon stick crushed up
  • Cane sugar to taste

You can french press the coffee and the cinnamon together for a lighter cinnamon flavor OR you can take brewed coffee and simmer it on low in a pot with the cinnamon and cane sugar. Either way, its up to you. Fiddle around with the amounts you until you get it the way you want. Just don’t use powdered cinnamon because it has a completely different flavor, and it doesn’t really work.