Just posted something new over at the Percolate blog that I thought might be worth sharing here. It’s my four tips for building community based on what I’ve learned from this blog (a community I’ve let lapse) and likemind. I’ll let you read the whole thing over there, but here’s point number 2, respond to everything and everyone:
This is something I (used) to do on my blog and with likemind and believe it had a huge impact. Real communities need to feel connection and your job is to be at the center of that. To make that happen everyone needs to believe there’s a real person on the other end. For likemind that meant emailing back every single person who signed up for the mailing list anywhere in the world. This started lots of conversations and generally let people know this wasn’t just another networking event.
Interesting take on technology and automation in the form of a blind coffee taste test of hand-made espresso versus Nespresso machine:
Does this herald the death of artisan coffee, except in those exclusive enclaves where the very best, most obsessive practitioners ply their trade? And is the writing on the wall for other areas of human excellence where we cling to the idea that artisanal is best? A lifeline might seem to be provided by the detailed reviews of the coffees we tasted. The key descriptors for Nespresso were ‘smooth’ and ‘easy to drink’. And from the point of view of restaurateurs who use it, the key word is ‘consistency’. It was far from bland, but it was not challenging or distinctive either. It’s a coffee everyone can really like but few will love: the highest common denominator, if you like. The second-place coffee had more bite, and was the favourite of myself and the 10-cup-a-day connoisseur, but scored a pathetic two points from one person on the panel who took against it.
First off, that makes me a little sad because I really like making espresso and it makes me feel a bit like a sucker who is drinking inferior coffee. What’s interesting to me, and the article sort of gets at, is that I enjoy a cup of coffee I make as much for the process as the taste. Their is something really nice about going through the grind, tamp, pour, clean, drink cycle (at least when you’re making it on your own). Second, the points in here remind me of something I read in a New Yorker article about Dogfish Head beer a few years ago
. The article pointed out that even the crankiest craft brewer respects Budweiser for their ability to create a consistent product.
This paragraph from The Awl on the possibility of a coffee drought wins the day:
Can you imagine? Think about how unpleasant people are already, with coffee. Think about how unpleasant people are about coffee. And I’m not even talking about your garden-variety dickheads who debate the merits of pour-over brew versus the Estonian flatiron reverse-osmosis method, which is probably a thing even though I just made it up. I’m talking about the people who are all, “I can’t start the day without coffee,” as if the rest of us aren’t just as tired and irritable without feeling the apparently deep-seated need to broadcast just how dependent we are on hot water dripped through crushed beans to help us contend with the arduous tasks of getting to work and turning on a computer. These are the people we’re going to have to club to death first during our grim, coffeeless future, which the New Scientist> (registration required) sees as coming “by 2080.” Oh, wait, 65 years? We’ll all be long dead by then. Never mind.
I like coffee quite a bit (I have three coffee preparation devices on my kitchen counter) and I’ve always been under the impression that freezing coffee was a bad idea. Turns out, according to this incredibly detailed experiment, it pretty hard to tell the difference if frozen for less than two months after roasting:
When the results were examined according to the three scored parameters, the overall preference, the crema, and the intensity of the taste and aroma, no statistically significant differences were noted among the coffees studied or the other variables of the study. What this means is that none of the tasters could consistently differentiate among the shots made with previously frozen or never frozen coffee. Similarly, none of the tasters could consistently tell the difference based upon whether the shots came out of the newer rotary pump driven or the older vibratory pump driven espresso machine, nor between the two grinders, one of which had brand new burrs and the other with more heavily used burrs.
In case you were worried this wasn’t taken seriously enough, here are the storage instructions:
If you are concerned about what sort of container you should use for freezing coffee, it obviously needs to be something that is relatively airtight and that can tolerate the conditions present in a freezer, and the temperature stress in going from room temperature to very cold and back again to room temperature. I generally use Mason type canning jars or recycled jars from grocery products that will close with a tight seal; I fill them up as full as possible to minimize the remaining air that is present. I have also used certain types of commercial plastic coffee bags that can be sealed and if valves are present I tape over them. If you purchase coffee that is already packaged in a sturdy valve bag you could simply tape over the valve and toss it directly into the freezer. I would however suggest that whatever container you choose, it be sized to allow you to consume all of the contents within a reasonable period, say 1 week, without having to open the bag and return some of the contents to the freezer; doing so risks condensation on the beans which could theoretically cause damage.
This all came via an excellent Lifehacker post busting food myths. Also, if you’re still reading, I’ll assume you like coffee and suggest you check out the cold-brewed iced coffee recipe I posted last year.