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Just add water. Not.

One thing that confused me before coming to Korea, is the method of extraction using Kono or Hario drip(V60) method. Every single video I saw, no on used scales or timers. So since coming to Korea, I’ve drank aloooot of manual drip filter coffees.

I’m writing this post because I’m at a point where it kind of annoys me(personally) after finding out how they extract coffee. It is the method of ‘Just add water’.

Back in London, the coffee to water ratio varies between 60~65g/Litre, this is my personal preference. So, for 1 cup brew, I used 15grams of coffee and 240g of water and extraction time of 2:15sec and I do stir.

In Seoul, I’m seeing baristas weighing coffees with spoon, which is supposed to be 7g per scoop, using alot of coffee for one extraction and no timer or scales being used.

The weird thing is at the end, they add water to the coffee and dilute it heavily, and Korean people(not all but some) are calling this the ‘Korean style’.

I’ve asked several baristas the ratios they use, the most used method was this:

Coffee: 25~30g

Water: 150g

Time: Unknow

Grind: Very coarse(Near french press)

Water temp: 85~90C

So, with that method, the brew ratio becomes 183.33g/Litre, this is way out of charts, though people say we shouldn’t rely on 50 year old data, the method above doesn’t really make sense. The end product you get out of it is dark, syrupy, heavily underextracted brew, so what do they do to it?

They add around 100g of water to it and dilute it, and it tastes like watery vitamin drink.

It’s like, you extract a ristretto and add some water and call it double shot espresso. Yes, it might be the same weight as a double shot of espresso but it isn’t the same drink because double shot of espresso and diluted espresso is made differently. Double shot of espresso(if extracted correctly) tastes good because it has the balance between the sour and the bitter. First part of extraction is very sour because there are much more soluble solids present than water. Extraction occuring at the end is very watery and bitter. Balance between these produces a drink which is not sour nor bitter. If you add water to  ristretto, yes, you will resuced the TDS% but EXT% won’t change.

Let me emphasis again, majority of coffee I’ve drank was Kenyan or COE coffees. So why do this to these coffees? Majority of answers I got was

1. Because they don’t like the bitter aftertaste

2. Because Kenyan and COE coffees have delicate and bright acidity, thus extraction should be cut when the coffee has reached it peak in terms of acidity, then dilute it to loosen the flavor.

3. Cup of Excellence coffees have very clean aftertaste with nice acidity, so to express that in the cup, they cut the extraction in the first minute and dilute it to make it taste ‘Clean’.

I have no right as a coffee person to tell people its wrong, If they think its how it should be done, ok its fair, they’ve bought the greens and roasted and extracted it. But I just think they should look at other variables which affect the quality, flavor,sweetness,aroma,acidity, bitterness and balance of the cup.

Yes, Kenyan coffees have lovely acidity so do COE coffees, coffee people love acidity, and are very sensitive about bitterness. They should be going backwards to seek out the problem why coffee tastes bitter and bland, not seeking ways to emphasis the acidity by underextracting and diluting it.

Such as:

1. Roast profile, isit roasted correctly? Isit too dark ?

2. Method of extraction, can the barista justify why he/she is extracting that way, experimenting with different method? Do you use scales? Timers?

3. Crop, isit a past crop? Is the green too old? Can you check what the year of the crop is?

4. Grind setting and burrs, isit time to change the burrs? is the grind setting correct? Isit time to clean the burrs?

5. Water, isit filtered well? Have you check the ppm of the water you are using?

I know I sound like a little child winging at what other people do, but honestly, it really doesn’t taste good, nd people are paying alot of money to drink it.

It is painful to watch all these good beans being diluted down, without showing its full potential in the cup, I really do hope people start to experiment with brew ratio, brew method and new roast file and let the beans speak for it self, not that first syrupy, underextracted liquid added to water.

Just add water?

Food for thought.

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Korean coffee scene in my own words. Part I

I’ve been always curious about the coffee scene in Korea, since starting and working with coffee, I never had the opportunity to visit as a Barista. One way for me to learn about the culture was through Aaron’s website and through WBC footages, where Korea did well over the past 3 years.

Though my reason visiting this time isn’t about coffee, I’ve tried to make most out of time whilst I’m here. Thankfully, many people were willing to help me out, taking me to coffee shop touring, and also running around myself; trying to analyse and figure out the difference, similarities and things I can learn from.

(This post is strictly my oppionion, based on what I’ve seen, hear and taste so far)

One thing that surprised me was that, Korean people don’t drink coffee in the morning, coffee shops are quite empty until 3pm and gets mega busy from 4pm, back in London, alot of coffees are made in the morning, many people drink coffee to wake up, that seems not to be the case in here. In Seoul, coffee is something you drink when you meet people or after a meal.

In addition, things I’ve found weird is that, for an average lunch/dinner you are expected to pay £3 in Seoul, but price of a medium latte can vary between £3~3.5

In Seoul, in most cases, coffees are more expensive than food, yet, people are filling up the spaces and they are full till late at night.

There are so much coffee shops in Korea, I was gob smacked by the sheer number alone. In London, Oxford street, I would guess that there would be no more than 15 coffee shops or less; in Seoul, street similar size as Oxford street, 34 exist, majority of them are chains.

Plethora of independent shops exist, much more than London, one distinctive common similarities between these shops exist. Around 70% roast their own, on site. This seems appealing and in some angle very cool, roasting your own coffee, making your own blend. The problem is that, over 80% of these people learnt roasting by reading books, and had no coffee related back ground, I know this because their inexperience and lack of knowledge manifested in the cup massively.

Also, they place the roaster in the shop fronts, next to the windows. Korea is very humid, also temperature fluctuates massively throughout the day, with these condition, roaster should be kept down stairs or in a place where temperatures are more stable, these guys are placing roaster as part of a design, not for any other reason, it was pretty disappointing to see them selling the product for that ridiculous price to the customers.

Korean people are very ‘space’ orientated, we like to have big personal space, thus the design of the cafe changes. Cafe’s are noticeably bigger, with seat and table, nice lay out of the bar, good use of colour, light wood, many accessories, wi-fi and with air conditioner students take these space, tucked away in the corner, drinking coffee and studying or reading a book. In my oppinion, in London, the culture of drinking coffee is much more of; drink promptly or take away, it was quite surprising for me to see that, it is other way round in Seoul.

I’ve also noticed the highlight and over exaggeration of Cup of Excellence coffees around cafes in Seoul. I do agree that Cup of Excellence coffees are delicious, and they are pricey for a reason, as it shows the fact that the farmer have invested tremendous amount of time and effort to produce what he/she have harvested. But I disagree at the fact that Cup of Excellence coffees are ‘God’s coffee’ as described by a Cafe in Seoul, and also the fact that they can charge their customer twice the price when it is poorly roasted, and also poorly extracted. It makes me angry when I see this happening, the farmers have put all the effort and the roasters and baristas ruin it at the end and still charge customers £6~8 pounds per cup. I would be happy to pay the above price if that quality can be proven in the cup, but so far I’ve been disappointed with COE coffees in Korea, there should be more emphasis on microlot coffees, there are amazing microlot coffees being produced and they are not COE, they are cheaper than COE, which means you don’t have to bend your back to buy the green beans; and customers don’t have to feel uncomfortable paying ridiculous price.

This shows the Auction result of Cup of Excellence Costa Rica 2011, top 3 lots are bought from Korea, Japan and Taiwan.

Not every people are like that in Korea, there are roasters and baristas trying to raise the bar to a higher standard. For example the coffees I’ve tasted in Coffee Libre in Seoul is so far, the best coffee I’ve tasted, they try to Direct trade with farmers, roast to a higher standard and most importantly, listening to customers and trying to match their needs. La caffe also, the owner, Mr Bang, has huge interests in machine tuning and machine maintenance, I’ve seen some of his amazing works and was gob smacked.

I’m hoping that I find more people like them in Korea, though I havn’t finished my time in Korea, I hope that when I write the post for Part II, I can write more positive things and write about things I’ve learnt.

                    (Part II coming soon)

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Nose temperature.

One of many things I love about coffee is the fact that, the flavors of coffee that can be discerned changes as it cools. So when we are served a pour over or a syphon, we wait until its quite cool. However, recently I’ve been wondering about our nose, I find the nose really interesting, because as nose contributes significant amount to what we taste; most of the time, what we smell will taste like it. For example when we drink a cup of coffee with our nose blocked, all we can feel in our mouth is the body of the coffee, not the flavor, so no nose, no taste.

So we know that coffee tastes better when its cool, but then when can we smell coffee better?

I decided to have an experiment- to see the difference when our nose is at different temperature, and how it affects how we smell things.

This is what I did:

1. Brew syphon of Costa Rican Santa Lucia from Square Mile, and separate them into 2 tumbler glass( The reason I chose the tumbler glass is because I was able to discern more flavors of coffee, more than latte glass or porcelain cups.)


2. Just as they are decanted into 2 glasses, I go out side and start to inhale the cold air (It was 3 degrees celcius) for 1 minute so the temperature of the nose gets lower.


3. I come back in and straight away, swirl and smell one of the tumbler glass, then taste.

4. Then drink a glass of sparkling water, inhale the warm air indside(set for 27 degrees celcisus) for another minute.

5. Quickly smell the remaining tumbler and taste.

Because the experiment seemed not fair, in a sense that; I had to leave another tumbler 1 minute longer, I repeated the experiment but then did it other way round (Inhaling warm air first then the cold one).

The result was quite surprising, for me anyway,that when my nose temperature was lower, the aroma was much more defined and vivid than the aroma I could discern when my nose was warmer. I felt that, when I was inhaling at warmer condition, aroma felt muddy and as if something have diluted the aroma.

This started to make me think how roasters roast beans in their roastry, if they have a set temperature when they roast or cup the coffee, as one might roast the coffee and cup them in a quite humid, warm environment, they might not pick up the aroma they sought after.

Furthermore, how this affects baristas who lives in hot and humid countries, how their nose is adapted to smell in those conditions, and if they will notice the difference when smelling between summer and winter- if their country have high temp fluctuation at summer and winter.

Feedback would be nice to see if my nose was completely wrong and I should go and check in the hospital, or if any of you guys experienced same things as me!

My educated guess will be that, humdity or warmer air contains less oxygen but more particles( like dust) which blocks the receptors in the nose, which distrups our smell.

Who nose :) ?