When you're dealing with bottle conditioned or sediment-heavy beers, it is important to decant the taste-affecting uglies that live in the bottom of your beer bottle or can.
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First thing in the morning, it can be hard enough to find matching socks, much less troubleshoot what's awry in a cup of coffee gone south. While some problems can't be corrected with a simple re-brew, many can.
Ever pour yourself a nice, frosty glass of iced coffee only to discover it tastes a little...off? It might not be you, and it might not be the coffee—it might, in fact, be the ice itself.
Whether you call it by-the-cup, hand-brewed, or manually brewed coffee, anytime you're creating a fresh, single cup experience by pouring water over coffee into a cone, you're making a "pourover"—a flavorful, clean-tasting way to express the qualities of drip coffee (that can hold myriad subtle and fanciful flavors that can get lost in the concentration of espresso, or the sludge of a French press, or the uneven extraction of most automatic drip machines.) Today we offer you our definitive guide to pourover.
What's the right water temperature for brewing coffee at home? The team at Verve Coffee Roasters has an idea or two.
As long as the sun is out (even if the wind is brisk), I'm game for a cool afternoon caffeine kick. But these days there's an entire menu of possible iced coffee brewing methods...even if you're just making yourself an iced coffee at home. Here's a rundown of a few different options.
Ever wonder why the coffee your favorite barista makes you is always better than what you brew at home—even when you're using the same beans? Don't worry: You're not alone, and you're not necessarily doing it wrong.
All you'll need for this simple cocktail garnish is a sharp knife, a cutting board, and well-washed citrus. A sharp knife is especially important here because a dull knife will squeeze the fruit into a misshapen lump, which will make your wedges look weird. No one likes weird wedges.
Found a homebrewing kit under the tree this year? Awesome! But before you get started, allow me to share a few tips that will give you a leg up and improve the quality of your initial batches of beer.
Cooling down by surrounding yourself with green is a perfect summer antidote. Fresh, reviving Moroccan mint tea can be prepared to drink throughout the day, and tastes just swell over ice.
Have you ever been washing your 45th homebrew bottle, elbow deep in sanitizer, and thought, "There's got to be a better way to do this"? Congratulations! You're ready to start kegging your homebrew. Here's an introduction to the basics of kegging.
Hops are extremely versatile, but that versatility is underexploited by homebrewers, microbrewers, and—of course—macrobrewers. Many brewers have pushed our palates to the limit of our hops bitterness tolerance, simply by cramming more and more hops into each pint. Few have stretched our palates to appreciate the many nuances hops have to offer. Here are a few techniques that will help you get the most out of your hops.
Is it an inefficient turkey baster? A giant syringe? Something less suitable for work? No, it's the AeroPress, a coffee brewer which uses nothing more than water, coffee, and a little of your own elbow grease to make a delicious cup. All the rage in Europe and mysteriously unsung on its own shores, the AeroPress is the sole non-athletic gadget manufactured by the team who brought us the Aerobie Flying Ring, and is one of the most versatile, portable ways to brew a delicious single cup of coffee.
This week, we're going to look at how to select, store, and use citrus fruit. I work mainly with lemons, limes, and Meyer lemons (when they're in season) at home because my wife is allergic to oranges and grapefruits, but these tips apply equally to any citrus—lemons, grapefruits, whatever.
Here are few more ways to prepare a citrus peel garnish for your homemade cocktails. This week you'll master the rustic swath and the dainty spiral.