Monday, 28 April 2014

Six ways to brew coffee around the world

Coffee Beans photo by Stirling Noyes
From the moka to the sock, here are six different ways to brew your morning pick-me-up.
I worked as a barista in my student years, and developed coffee savvy (yes!) and a serious addiction (dang).
The coffee habit produced a strange hobby of buying exotic new coffee makers on my travels and then lugging them home, bulky and bubble-wrapped. Now, with a pile of coffee making devices in my cupboard, I can geek out on all the options for my morning cup. Below are six tasty ways to brew a pot.
1. The Press
The French press, coffee plunger, caffetiere or Bodum. Call it what you like, it’s a popular little gadget.
French Press photo by Luz Bratcher
Where you’ll find it:
These tabletop urns are popular in France (where they were first patented), and other parts of western Europe. It’s also used in North America, South Africa, Australia and New Zealand.
How it’s prepared:
A good brew will start with coarsely-ground coffee beans. Use a tablespoon of grinds for each “cup” (4 oz of coffee). Pour boiled water gently and evenly over the grinds. Coffee geeks here will backseat-brew with jabber about the “bloom”; a slow bubbling on the surface that looks like an opening flower. If your grinds start to froth up, you’re doing well so far. If you’re not seeing it, give the brew a few gentle stirs to get the bloom going.
Let the coffee sit about three minutes, then plunge. It’s oddly satisfying.
The taste:
The press extracts more oils from the beans, so the flavour is clearer and the texture is thicker than with a drip. It’s also said to produce the purest taste, since there are no paper filters and no risk of overheating. Mild coffees brew especially well in the press, since the “clean” preparation allows you to pick up the subtle notes.
The Sock
Photo by Luz Bratcher
Okay, it’s not really a sock, though I’m sure you could use one in a pinch. This simple filter is made of cotton or muslin, and too small to fit on your foot anyway.
Where You’ll Find it:
This simple device is popular in Central and South America, where the sock works like a drip filter. In Thailand and Malaysia, the sock covers the rim of the pot and the grinds are immersed in water, steeping.
How it’s Prepared:
A medium to coarse grind of coffee bean is best, or else grinds will sneak through the weave of the fabric and you’ll end up with sludge.
In the Southeast Asian method, the “sock” is quite thin and looks like a tiny butterfly net with a wire handle. The preparation here is like loose-leaf tea. Pour the grinds into the sock, prop it over the mouth of a mug, pour in boiled water. Let it steep for 3-4 minutes.
In the Central and South American method, the “sock” is suspended over a coffee pot on a simple wooden frame. Pour coffee into the sock, with one tablespoon for every serving. Pour boiled water over the beans slowly and in widening circles, so the water spreads out evenly.
For cleaning, the sock is rinsed with water between uses. This allows oils and residue to build and add to the taste of future pots.
The Taste:
The first few brews make have a faint cottony taste. Once the sock gets a bit lived-in, the flavours will come out with clear high notes: think florals or fruitiness.
The Ibrik
Ibrik (or Cezve) photo by Iban
Also called a cezve, this simple ladle is used to make strong, thick brew, known widely as Turkish coffee.
Where You’ll Find it:
This is one of the oldest currently-used methods for preparing coffee, and is common in Greece, Turkey and the Middle East. Pots are typically made of copper or brass, with a long wooden handle.
How it’s Prepared:
Start with a very, very fine grind of bean. It should be finer than espresso and close to the texture of baby powder.
For each serving, stir together 3-4 oz of cold water, 1 tsp (heaping) of coffee, and 1/2 tsp of sugar. Heat the ibrik on medium-low heat until it comes to a frothy boil. Remove the pot for a minute to let mix settle, then boil and cool again two more times. Pour the coffee into cups slowly. Each cup should have some grinds settled at the bottom, and a frothy head on top.
The Taste:
There’s a Turkish saying that coffee should be “black as hell, strong as death, and sweet as love.” For a well-brewed ibrik cup, that proverb sums it up. The taste is potent, but the sugar balances the acidic punch of the coffee.
The flat drip
Flat Drip photo by Hector Garcia
One model of this simple brewer sits like a tiny metal hat atop your coffee cup, which is really cute.
Where you’ll find it:
In Vietnam, you’ll see cups of coffee topped with a still-brewing phin, or single-serving metal sieve. In India, countertop coffee makers use the same sieve design, but brew a family-sized amount of coffee.
How it’s Prepared:
For the Indian pot, warm the lower container with a rinse in hot water, then spoon a few tablespoons of coffee onto the sieved top chamber. Shake the pot a few times so the grinds sit evenly. Pour a few tablespoons of boiled water into the upper container to let the coffee swell. Wait a few seconds, then pour in the rest of the water (about 6 oz for every tablespoon of coffee) and close the lid. The coffee will percolate through the sieve in about ten minutes. To serve, transfer the coffee into cups in a long, steady pour to aerate the coffee.
The Vietnamese device is very similar, though with no bottom chamber. Instead, it’s brewed right into the coffee cup. There is a second sieve that’s twisted down over the grinds before adding the hot water. To make the coffee in true Vietnamese style, pour some condensed milk into the bottom of the cup before brewing.
In both cases, use medium-coarse beans, and spoon out more than you normally would for drip coffee. The flavour is supposed to be intense.
The Taste:
The strength of this brew is somewhere between espresso and coffee. A well-prepared cup has very little acidity. In both brewing methods, chicory-infused coffee is the norm, giving a bodied and slightly bitter taste.
The Instant
Instant Coffee photo by Sarah Gilbert
Call it astronaut brew, call it gross, call it an insult to the good name of coffee. Love it or hate it, this stuff is popular.
Where you’ll find it:
Oh, everywhere.
Individual sleeves of just-add-water mix are popular in southern and eastern Asia. Family-sized jars of instant stuff are common in North America and regions of Europe that don’t have proud, historic coffee traditions.
How it’s prepared:
Add boiling water. Stir. Finito! You can stir in some milk or hot chocolate mix too, if you wanna get fancy.
The Taste:
Okay, if you have a fine palate for coffee, you’ll likely hate the stuff. Its flavours can range from uber-bland to chemically bitter. Then again, coffee purists would likely hate the stuff on principle, for the sheer use of coffee beans that haven’t seen a roaster since Y2K.
Usually, the taste is gentle and sweet-ish. Those looking for mild flavour or just a simple caffeine jolt will probably find a brand they like.
The Moka
Moka Photo by Marieke Kuijjer
Yes, yes, the moka brews espresso and not coffee, but this gadget can make an Americano so perfect that it has replaced my morning coffee. It could convert you, too.
Where you’ll find it:
This little guy is big in Europe, especially in Italy. The aluminum model is the most popular, but stainless steel numbers are on the market too.
How it’s prepared:
Start with finely-ground beans, or go full Italian with ready-ground Illy or LaVazza.
Open the bottom chamber and fill it with cold water, up to the pressure valve. On top, place the middle filter and loosely pack in the coffee, then screw on the top bit tightly. Heat it on medium until it gurgles, at which point you’ll find lovely rich espresso, steam-brewed into the upper chamber.
Some models come with bigger top chambers for milk or cream, which heats along with the water and gets infused with the steam-made espresso.
Moka buffs are very precise about cleaning, since any buildup of oil from the beans can cause a bitter flavour in future brews. Most folks use warm soapy water, but purists will tell you to run a pot with vinegar instead of coffee to clean the whole device.
The Taste:
The flavours of moka and espresso machine brews are very very close. Still, I think the stovetop stuff is richer, less acidic, and almost chocolately. Also, the prep is so idiot-proof that it’s tough to make a bitter cup.

http://matadornetwork.com/life/brew-coffee-around-world/

Saturday, 26 April 2014

Cutting-edge Mountain Contemporary


Designed by Reid Smith Achitects and built Teton Heritage Builders, Lower Foxtail Residence is located in the Yellowstone Club, a residential club, ski resort, and golf resort located in the state of Montana. The interior designed by LC2 Design Services is decorated in dark tones and a sophisticated style, creating a perfectly cozy haven against the cold outdoors.

Utilizing natural materials, including load-bearing timbers, Montana Reclaimed Lumber was the source for hardwood and weathered barnwood throughout the house.

The lowered ceiling of the entryway offers an intimate embrace for visitors before the volume of the great room unfurls its mountain views.



Even in the master bath, windows and custom light fixtures continue the statement of minimalism with maximum impact.

Using rustic elements in a refined manner to punctuate a less-is-more sensibility, high-backed linen-upholstered walnut chairs surround a custom-built live-edge wood dining table. In the open living-dining area custom lighting was chosen to enhance the sensation of floating above the trees.





Simply beautiful. Any ideas?

http://playwho.com/blog-post/69

Thursday, 24 April 2014

Cozy Mountain Cabin can Open Up to the Elements


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Located in San Vigilio di Marebbe, Italy, the Jagdhaus Tamers is a cozy mountain cabin built entirely of wood. Designed by EM2 Architekten, the cabin has the special feature of a wall that can be opened up completely, exposing the home to the environment that surrounds it - and the stunning mountain viewscapes.. Built with minimal windows so that when it is empty it can be buttoned up and safe from curious wildlife, the home has a few long and linear windows and one large glazing that let the natural light in, but its not until the wall is opened up that the connection with the outdoors is complete.
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The Jagdhaus Tamers is surrounded by a forest of tall, majestic trees that is home to a wide array of wildlife and when the homeowners spend time in their home away from home, they have a unique ability to enjoy the beautiful sounds of nature.
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The interior zones of the cabin are clad with wood planks in a clear finish; even the furnishings are made from wood. This natural material is a perfect choice for the environment the cabin is located in.
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While the floors, walls, ceiling and furniture are all the same material, visual interest is layered in with the textures of the area rug, pillows and sofa upholstery as well as with the collection of pottery on the table.
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A contemporary fireplace wrapped in white heats the cabin. This is the only departure from the wood, (a wood surround would be a fire hazard). The kitchen fills the void between the fireplace and the window wall and even though the space is tight, there is enough room for a dining table protruding from the kitchen's pony wall.
cozy-mountain-cabin-can-open-to-elements-6-bedroom.jpg
Upstairs, the corner bedroom has a series of openable windows that create a geometric glow against the wood surround. Here, too, the furnishings are wood with the bed platform doubling as storage.
cozy-mountain-cabin-can-open-to-elements-7-bedrooms.jpg
There are two bedrooms side by side with a small hallway behind that leads to study nook. The headboard walls create the privacy zones for the bedrooms, but other then that they are left open.
cozy-mountain-cabin-can-open-to-elements-8-bathroom.jpg
The bathroom is on the other end of the second storey. Here the shower located against the end wall and although it is clad in a matte black finish, the window keeps the space light and bright.
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The series of long and linear windows gives me the impression that the building is squinting through the glare of the snow. It makes the cabin feel alive and that's pretty cool (pun intended).
EM2 Architekten
Photography by Studio Mads Mogensen

http://www.trendir.com/house-design/cozy-mountain-cabin-can-open-up-to-the-elements.html

Tuesday, 22 April 2014

A home in Little Venice - a second try


The folks over at DOS Architects have completed yet another stellar project in London. This one is located in the 'hood of Little Venice. The glass atrium at the rear of the home housing the dining room is such a beautiful space. I would spend all of my time in there eating, working, having dinner parties and summer barbecues... And the icing on the cake - the large, stunning photograph above the credenza and the Tom Dixon Beat lights taking pride of place above the table. (More of DOS' work here and here)

Sunday, 20 April 2014

Seeing Famous Places From Above Is Surreal.


These birds eye views are seriously incredible. It reminds us of how beautiful the Earth truly is.
1. Niagara Falls
2. Barcelona
3. Central Park NYC
4. Dubai Islands
5. Maze at Longleat, England
6. Mexico City
7. Venice
8. Amsterdam
9. Namib Desert
10. Chicago
11. Tulip Fields, The Netherlands
12. Bern, Switzerland
13. Dubrovnik, Croatia
14. Paris
15. Meskendir Valley, Turkey
16. Shanghai
17. Capetown, South Africa
18. Moscow
19. Athens
20. Vancouver
21. Male, Maldives
22. Seattle, USA
23. Giza Pyramids
24. Bac Son Valley, Vietnam
25. Marina Bay, Dubai
26. Rio de Janeiro
27. Terrace Rice Fields, China
28. Vatican City
29. Lake in Pomerania, Poland
30. San Francisco, USA
 
 
http://sftimes.co/?id=297&src=share_fb_new_297