Perfect Cup, Cold Brew, and Coffee Book
22nd Oct, 2025
Cup #3 turned out to be a really good one. I'm so happy about it. It just made my day!
I followed every step, in the right way, in the right order. And I calculated everything, from coffee-to-water ratio to brew time, precisely.
Here's the recipe:
- Coffee : water - 16.68 g : 267 ml
- Grind size - 4
- Water temp - 83 °C
- Agitation - 30 sec
- Brew time - 60 sec
Since I chose grind size 4 and 83 °C water, I could avoid over-extraction of coffee.
And the result? Not too sour, not too bitter; perfect cup!
I had Cold Brew at Brewtique Specialty Coffee, and it was:
- Definitely sour, but not too sour
- That sour taste persisted a little longer after every sip
- Not too cold, just the right cold
Overall, I liked it!
More than the coffee, I liked being conscious while tasting coffee and taking notes on the side. It was really fun!
While sipping coffee at Brewtique, I picked up the book "The World Atlas of Coffee" by James Hoffmann.
I just read ten pages and fell in love with it. It's dense with info and has beautiful images.
Here are a few things I remember from the book:
- Coffee comes from two major tree species: Coffea arabica (Arabica) and Coffea canephora (Robusta)
- Arabica's coffee is smoother, slightly acidic, and lower in caffeine
- Robusta's coffee is often bitter and stronger in taste
- Coffee fruit in layers: Skin, pulp, parchment, silverskin, and seed
- Two most common diseases coffee trees are prone to: Coffee Leaf Rust and Coffee Berry Borer
- Coffee Leaf Rust creates yellow spots with orange dust on leaves, spreads easily, and causes early leaf drop
- Coffee Berry Borer is a small beetle that burrows into cherries, ruins their taste, and makes them fall off early
I love what's happening lately!
I started with coffee brewing, but got into blogging about coffee, making notes on coffee taste, and reading about coffee.
This whole coffee rabbit hole is super exciting, and I'm gonna go deeper and deeper.
To coffee! ☕️
