Designer of things for people.
February 19, 2013
On a whim, I decided to try out siphoned coffee for the first time this weekend, and I'm so glad I did. The barista used Stumptown's Esmerelda beans from Panama, which are light, have subtle hints of Jasmine, and apparently sold at auction this year for $100/ pound (unroasted). He then explained the vacuum seal, slow drip process, and how he uses the same process on a larger siphon with a slower, 17-hour drip cycle to make cold brew. "Sip it slowly," he told me. "It's got a different flavor profile when it's hot, warm, and luke warm—like wine. Take time for each one" :)