In case you were wondering, I have decidedly unexotic and Catholic heritage- generic Irish/English stock on my Dad’s side and on my Mum’s side, half Northern Italian and half more of the same. I am, as they say, an anglo mongrel, and the food I grew up on reflects that fact. I am sometimes accused, mostly jokingly but with a dash of truth thrown in, of growing up ‘without culture’ by my partner, his heritage being a mix of Portuguese and Iraqi Jew now considered exotic.
In a way, I think as Australians we shortchange ourselves when we say we have ‘no culture’. We have every culture, that’s the point, and we can serve it all up on a plate and pretend for five minutes that we are all friends. It solves nothing, but it feeds everyone. And there are things that I think all of us who love food understand. Many of the conversations we had growing up centred on food. What did you have for lunch, what should we have for dinner, have you eaten? These are universal questions for perpetually hungry and food-obsessed families, whatever the nationality.
There was a time not long ago (pre-Corridor Kitchen) when I wondered if I had lost the ability to come up with ideas. Seems crazyhorse now, but not all that much was going on and it seemed like not all that much ever would be. It’s obvious to me now that ideas don’t come from nowhere; creativity isn’t bred in a vacuum. Ideas spawn ideas spawn ideas, until one day you look at your calendar and there is literally not a spare space left. And ideas often involve more than just you and your brain; they involve other people.
When I met up with Katie at The Rag Land what seems like aaaaages ago (but really it was only January), it was a lot like when Elise told me her idea for a cookbook and The Potluck Club was born. It was a meeting of the minds in the truest sense, both of us at a loose end, talking about what we could do, what we could make, together. Because that’s all creativity really is – doing and making things.
We talked about so many things over those few weeks, but we kept coming back to the idea of gathering together, and of people (not brands or buildings or money or even food) being the essence of a good party. And so Pigeonhole Gatherings was born, Swah designed us the perfect logo, and the rest is history.
Consider if you will, exhibit A – me. I’ve never put on more weight in my life than when I’ve been writing about food. And I’d tell myself, based on meeting up with other food lovers for regular feasts or scanning through my instagram feed, where the world looks like one, continuous, envy-inspiring picnic, that everyone I knew was living a life of gluttony sloth much like mine.
I’ve been trying, over the last 6 months, to remedy an attitude that has led me to an unhealthy lifestyle, and to lose the resulting kilos. Here’s what has worked for me so far.
Every year I make a pilgrimage to our nation’s capital for The National Multicultural Festival, and every year I am oh so glad I did. This year it ran from the 8th to the 10th of February, and with 50 new stalls added to the lineup, I was curious to see where they’d fit them all…
Manual brewing, alternative brewing, whatever you want to call it, it’s time to give it a go. DIY brewing methods such as aeropress, cold brew, pourover, syphon and their more well-known cousins such as French press and stove top coffee form another frontier in the exploration of coffee flavour. What’s more, they’re portable, cheap and easy to learn.
I don’t often go out for breakfast these days, but when I do, I’m a sucker for a fritter and a good poached egg. Recently, I started trying to replicate the flavour and texture of café-style inch-thick, fluffy fritters in my own kitchen, and the results have been pretty amazing. Here are the 4 ‘fritter truths’ I discovered on my journey to corn fritter heaven.
The last couple of times I was in the Melbourne CBD, I made a beeline for Naked Espresso, a cute and well known place on Little Bourke Street. These guys use naked portafilters for their espresso (hence their name) but they also tick the specialty coffee box with their selection of ‘new brew’ techniques such as aeropress and pourover.
This place is a coffee nerd’s paradise; their blackboards list the day’s brews complete with tasting notes, and they sell enough different beans, gadgets and paraphernalia to keep the caffeine-obsessed happy for yonks. The coffee menu changes often, with appearances from the likes of Market Lane, Axil Coffee Roasters and even Naked’s own house blend. On my most recent visit, there were couple of Market lane single O’s on offer for syphon/pourover/aeropress, the house blend for espresso-based coffees and an Axil single origin as their guest coffee.
In these posts, we look at black coffee – the contraptions, the methods, the how to’s and the why’s. David Ruslie, Campos’ resident black coffee obsessive, walks us through aeropress, cold drip and pourover. He says there’s a growing interest in black coffee, because, sans milk and sugar, it really allows you to explore the flavour profiles of the coffees themselves.
“Coffee appreciation…it’s catching up to wine appreciation. There’s a lot more tasting notes, say with wine you have 200 tasting notes. Well, with coffee, you have 800 tasting notes, it’s really incredible.” David says. Sure, the man or woman on the street doesn’t need to know all 800 to enjoy their ‘new brew’, but it’s handy, he says, to be able to identify which flavours you prefer. You may think you’re not a black coffee drinker, but maybe you just haven’t found the right bean or the right method.
This week David shows us the simplest and most portable of the black coffee methods, aeropress. There are two main ways David uses the aeropress: the ‘normal’ method and the inverted method. In both cases, he advises that you pre-wet the paper filter with a few drops of water beforehand. To be precise, it’s also worth having a digital scale on hand to weigh your coffee and water, but you can also do it by sight.
When it comes to cafes, word of mouth is a very powerful tool. Good word of mouth, before you’ve even opened, allows you to embed you café deep in a suburb, rather than jostling with the rest of the gun baristas for custom on the main drag. Hell, you can even start your own hub of hipness in a post-industrial wasteland.
It also ensures a good mix of truly local customers and those who are willing to really look for their next caffeine hit. A counter intuitive business strategy, but one which has been well established – make your product accessible, but not *too* convenient. Put your small bar down an allyway or behind a suit shop. Plant your flagship Aussie donut store in Penrith. Make your customers hunt around a bit. The rest is history.
So to say that Excelsior Jones is off the beaten path/in an unexpected place/not where you’d think would be a tad misleading. It’s exactly where you’d think- in a suburb crying out for a good café, and I’m betting there’ll be plenty more where this came from.
Over the next month, I look at black coffee – the contraptions, the methods, the how to’s and the why’s. David Ruslie, Campos’ resident black coffee obsessive, walks us through aeropress, cold drip and pourover and explains why he’s so passionate about this back-to-basics approach.
“Australian coffee culture is actually milk coffee culture, and I’m trying to change it,” David tells me. Single-handedly trying to convert us from flat-whites-with-one to siphon/cold drip/aeropress? Not so much, Dave says, but he’s excited to share the precision and hands-on nature of black coffee brewing with me. He kindly offered to walk me through these ‘third wave’ or ‘fourth wave’ (whatever it is we’re up to now) methods. We’re going to start with the chemistry lab setup that is cold drip.
David explains that there are two basic methods of coffee making- immersion and percolation, and cold drip is full percolation. This method involves steeping fresh, coarse coffee grounds at room temperature over time, usually around 12 hours. This results in an extremely caffeinated, low acidity, sweet-tasting cold coffee, and a brew that non-espresso drinkers often warm to. ‘It doesn’t actually taste like coffee.’ says David, which is a good way of explaining the flavour- bright, mild and tea-like.
Keep in touch!
By OBREAKSL penny stocks
Popular posts this month…
- 3 great hole-in-the-wall CBD Cafes posted on April 13, 2012
- Review – Philips Saeco Intelia posted on January 10, 2012
- Café Review – The Grounds of Alexandria posted on April 4, 2012
- Kosher Whole Orange Cake posted on July 5, 2011
- Lau’s Ultimate Corn Fritters and the four fritter truths posted on March 1, 2013
- Eggplant Parma and Family Recipes
- Pigeonhole Gatherings
- On Healthy Eating – 5 tips from a food blogger
- The National Multicultural Festival 2013, Canberra
- Black Coffee Revolution – Get Brewing!
- Lau’s Ultimate Corn Fritters and the four fritter truths
- Café Review – Naked Espresso, Melbourne CBD
- Black Coffee Revolution – Aeropress
- Café Review – Excelsior Jones, Ashfield
- Black Coffee Revolution – Cold Drip
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Disclaimer:All opinions in this blog are mine, an everyday, real-life person. I do not claim to be an expert on anything. I do not accept payment for reviews and nor do I write sponsored posts. From time to time I give away products and experiences to my readers, all competitions have completely arbitrary rules, all decisions are final and all prizes awarded as I see fit.