Barista Bitch Dialing In

For better or worse the coffee industry has been intrinsically linked with hospitality regardless of how much some from the coffee side wants to separate. However with the coming of COVID-19 and some of the possible societal changes we may permanently adopt as a result. Social distancing may seriously impact the coffee industry long-term. Even beyond whether or not many business survive quarantine, I suspect many of us will continue practicing some form of social distancing and coffee will not be seen the same way after. During the 2008 recession, the coffee industry established itself as a minor luxery, where the simple pleasures of a $4 latte and a visit to your local coffee shop became an indulgence. Whereas now the cafe model is threatened, as we become more conscious of the numerous hazards in everyday life, especially those related to transmittable diseases, viruses or illnesses that many never considered. While we do live an incredible connected life, there are certain preca...

So this is maybe my 10th or so iteration of my cold brew recipe. Right now I am brewing using Yama Cold Brew Drip towers, with Chemex Natural Bonded Square filters using my DittingKR1203 grinder. Right now I am using 4.5 as my grind, previously I was a little coarser at 5, but was not consistently happy with how the cold brew turned out. Using 300g miscellaneous coffee, often espresso, lightly condensed as I noticed some channeling that I couldn't fix no matter how much I leveled my grounds. After that I use 3000g iced water, bloom with roughly an inch or so water (around 300g) let sit for 10 minutes than adjust the flow rate so it drips at roughly 1 drop per 1.5 seconds. It should finish in around 12-16 hours with approximately 2600g uncut cold brew which I add around 900g water to or to taste. So 300g coffee at 4.5g with a chemex filter, add 3000g ice water, bloom with approximately an inch of water for ten minutes, adjust flow rate to 1 drop per 1.5 seconds finish in roughly ...