GinClub

Next week I’m going to LA, to be a part of the team of Coffee@TED. To say this is exciting and an honour is an understatement. The official website for our coffee team is here - www.coffeecommon.com

I’m also lucky enough to be bringing with me newly crowned Australian Barista Champion Mattie Perger. At just (barely) 20 years of age this guy has an amazing career ahead of him. I think he’s excited about going with us, and he wrote me an impromptu Facebook post to help express his feelings. Brilliant. 

My twitter stream got chatting about perry tonight and I got remembering the deliciousness that was so generously shared a week or so ago by @coffeetrails and his staff at an impromptu Monday night wine tasting. (The Poire Granit was especially good!)

Another perk of coffee people: an incredibly generous and enthusiastic spirit and a genuine love of taste, flavour, food and drink exploration. It’s sometimes an expensive habit, but almost always incredibly rewarding. 

Cheers to the return of Tumblr! (and cheers to me being able to drink wine again after a 12 month hiatus). 

And just like that the internets wins me back as its quirk mixes coffee, Mojo and Bob Dylan. 

Off the back of the launch last week of the awesome New Coffees website and interweb stalking checking out it’s creator @myoung I discovered another little project that he’d worked on in the past.

I love that in that moment, my Twittersheep visualisation showed that Coffee is the feature, but food is more prominent than espresso.

I’m impressed. It’s my favourite way of looking at information. Reading through the selected words also makes me feel like I’m getting better at judging who to follow on Twitter. It’ll be interesting to revisit in a few weeks and see how much has changed.

Overall it is mostly an accurate reflection of my current interests except there is a clear lack of mentions of cocktails. I’ll save those for this tumblr.

Research is underway at Marco on changes to the design of their popular Über boiler, including removing the scales and replacing water measurement with flow meters.

(Via @5Senses) 

 I’ve been drinking the same Bolivian Coffee at home all week, via V60 and Syphon. It tastes a lot better through the V60 and I’m wondering why. 

A lovely combined History of 20th Century Design and Espresso Evolution

Shelf of Wowza (via @tonx)

Green Coffee Cherries - Provocative Pose 

About 50% of their way to maturation and deliciousness ripe for harvest. It’s nice to be able say I took this photo myself. 

Lots (via Aleco Chigounis)