http://www.corridorkitchen.com Necessity is the mother of invention. Tue, 23 Feb 2021 23:46:09 +0000 en-US hourly 1 https://wordpress.org/?v=4.0.38 http://www.corridorkitchen.com/2013/03/black-coffee-revolution-get-brewing/ http://www.corridorkitchen.com/2013/03/black-coffee-revolution-get-brewing/#comments Fri, 08 Mar 2013 06:35:57 +0000 http://www.corridorkitchen.com/?p=5195 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. ]]> http://www.corridorkitchen.com/2013/03/black-coffee-revolution-get-brewing/feed/ 3 http://www.corridorkitchen.com/2013/02/black-coffee-revolution-aeropress/ http://www.corridorkitchen.com/2013/02/black-coffee-revolution-aeropress/#comments Fri, 15 Feb 2013 06:38:17 +0000 http://www.corridorkitchen.com/?p=5087 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. ]]> http://www.corridorkitchen.com/2013/02/black-coffee-revolution-aeropress/feed/ 3 http://www.corridorkitchen.com/2013/02/black-coffee-revolution-pcold-drip/ http://www.corridorkitchen.com/2013/02/black-coffee-revolution-pcold-drip/#comments Thu, 31 Jan 2013 21:06:36 +0000 http://www.corridorkitchen.com/?p=5000 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.]]> http://www.corridorkitchen.com/2013/02/black-coffee-revolution-pcold-drip/feed/ 12 http://www.corridorkitchen.com/2012/09/an-icon-for-an-icon-campos-comes-to-the-sydney-opera-house/ http://www.corridorkitchen.com/2012/09/an-icon-for-an-icon-campos-comes-to-the-sydney-opera-house/#comments Thu, 06 Sep 2012 21:20:39 +0000 http://www.corridorkitchen.com/?p=4300 wrote a few days ago, and by gum I was there to check it out. ]]> http://www.corridorkitchen.com/2012/09/an-icon-for-an-icon-campos-comes-to-the-sydney-opera-house/feed/ 4 http://www.corridorkitchen.com/2012/05/farmer%e2%80%99s-daughter-yarralumla-canberra/ http://www.corridorkitchen.com/2012/05/farmer%e2%80%99s-daughter-yarralumla-canberra/#comments Thu, 17 May 2012 21:37:32 +0000 http://www.corridorkitchen.com/?p=3499 If you follow the cyclists, you’ll find a good cafe. Turns out those fixies mounted on the wall in your local trendy coffee house aren’t always just for decoration. I challenge you to find somewhere in this wide brown land more cycle friendly than our Nation’s Capital. Canberra has almost as many bike paths as there are roads and so it stands to reason there has to be more than one place to find a good macch. And so early one Canberra morning we rose with the cyclists and followed them to Farmer’s Daughter. Farmer’s Daughter is at the Yarralumla shops, an old and well-off suburb 5 minutes west of Parliament house. Yeah, like that’s how Canberrans give directions. Anyway, It’s just after 9:00am when we arrive, so we have our pick of tables. By 9:45 the place is pretty much full and the wait is long for those who want a 10:00 or 11:00 am breakky. The menus are on cute little clipboards and it’s one of those occasions where everything sounds enticing; enough adjectives to intrigue but not so many as to overwhelm. I consider the french toast, described as ‘soft toasted brioche slices served with fresh summer berries and lavender cream’, but I can never quite go past a savoury brunch and so I choose the fried egg bruschetta with romesco. Breakfast dishes hover around the $16 mark, so you know if it’s less than perfect I’ll be sending it back.]]> http://www.corridorkitchen.com/2012/05/farmer%e2%80%99s-daughter-yarralumla-canberra/feed/ 8