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/2013/01/cafe-review-red-brick-espresso-curtain-canberra/ http://www.corridorkitchen.com/2013/01/cafe-review-red-brick-espresso-curtain-canberra/#comments Fri, 25 Jan 2013 04:14:42 +0000 http://www.corridorkitchen.com/?p=4961 Red Brick espresso is no exception. Milk crates are scattered plentifully out the front of this Curtin café, and they’ve taken it to another level with the accompanying tables, made of bread crates. I hope there’s not a delivery guy out Fyshwick way somewhere going broke for lack of crates. We stand at the counter for a while waiting to order, staff seem a little harried so we wait as they hand out the takeaways. We order coffee and seat ourselves in the unmistakeably Canberran, light-filled and cleverly renovated space, which, as we’re in the southside of Canberra, could’ve been anything in a past life- a house, a pharmacy, or a sex shop – all roads lead to rectangular brick structures. The guys behind the espresso machine look like they know what’s what – they roast their own coffee here, and are well and truly the third wave.]]> http://www.corridorkitchen.com/2013/01/cafe-review-red-brick-espresso-curtain-canberra/feed/ 2 http://www.corridorkitchen.com/2012/05/cafe-review-palomino-espresso-sydney-cbd/ http://www.corridorkitchen.com/2012/05/cafe-review-palomino-espresso-sydney-cbd/#comments Thu, 24 May 2012 21:23:14 +0000 http://www.corridorkitchen.com/?p=3537 Sydney CBD cafés usually have a very different feel from those on the city fringe. Your Petty Cash Cafés, you Belljars don’t really exude the same frantic, grab-your-latte-and-raisin-toast-and-run vibe that you get at somewhere like, say, Vella Nero. This is changing, or maybe I’m just paying closer attention. In any case the York Street hub, with the likes of the quirky Shirt Bar and the laneway haven York Lane is a pretty awesome place to be grabbing your coffees and lunches these days. Palomino Espresso is the newest addition to the area. A few blocks south of Wynyard Station, nextdoor to Stitch, I literally walked straight past it on its second day of trading. And I was actually looking for it. It was only because I was looking for number 61 and the numbers were higher than that that I turned around and had a second look.]]> http://www.corridorkitchen.com/2012/05/cafe-review-palomino-espresso-sydney-cbd/feed/ 8