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/2014/08/aeropress-is-your-backup/ http://www.corridorkitchen.com/2014/08/aeropress-is-your-backup/#comments Fri, 01 Aug 2014 21:48:17 +0000 http://www.corridorkitchen.com/?p=6494 Make the aeropress your backup. We coffee addicts, and even those of us who are coffee dabblers, usually have a go-to joint for our caffeine fix. But what of those particularly hectic workdays when you barely even have time to leave your desk? Or those rare and marvellous occasions when you find yourself travelling through unfamiliar lands, and you find that a good cup o’ joe is all too rare, and none too marvellous? In these situations, I put it to you that the consistent, tea-like gradual release caffeine buzz that is Aeropress is your best bet.]]> http://www.corridorkitchen.com/2014/08/aeropress-is-your-backup/feed/ 7 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/2013/03/laus-ultimate-corn-fritters/ http://www.corridorkitchen.com/2013/03/laus-ultimate-corn-fritters/#comments Fri, 01 Mar 2013 04:16:56 +0000 http://www.corridorkitchen.com/?p=5151 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.]]> http://www.corridorkitchen.com/2013/03/laus-ultimate-corn-fritters/feed/ 6 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/2011/05/sparkling-long-black/ http://www.corridorkitchen.com/2011/05/sparkling-long-black/#comments Tue, 10 May 2011 09:09:31 +0000 http://www.corridorkitchen.com/?p=1569 Don Campos in Alexandria, I noticed a sparkling long black on their menu. I’d always wondered what it was and how it was made, but of course I didn’t do anything as obvious as to ask what it was or better yet, order it. It remained an elusive espresso mystery. I’d pretty much forgotten about it until I visited the Cupping Room a couple of weeks ago. I asked Todd who was hosting the session what it is and he said it basically a frozen latte glass containing a ristretto topped up with iced mineral water. It’s a cooling summer coffee for those of us who aren’t so fussed on the creamy, milky or sweet iced coffees you usually come across.]]> http://www.corridorkitchen.com/2011/05/sparkling-long-black/feed/ 8