http://marcpitman.com/2009/05/23/mo-joe-porter-tasting-notes/ Life's short. Live passionately. Wed, 04 Jan 2012 14:18:02 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://marcpitman.com/2009/05/23/mo-joe-porter-tasting-notes/comment-page-1/#comment-8678 John Engelbert Tue, 22 Jun 2010 14:26:10 +0000 http://marcpitman.com/?p=911#comment-8678 Marc, for the Mo Joe Porter, besides the fact that optimum coffee brewing is at a temperture below the boiling temp., may i suggest something better to improve quality and intensity in the same step. Opt rather for espresso extraction (ristretto pull) over drip coffee. Besides reducing the actual volume of water, you will still get adequate TDS and furthermore the imulsified oils that bring even more complexity to the concoction. As they say, less is more. Marc, for the Mo Joe Porter, besides the fact that optimum coffee brewing is at a temperture below the boiling temp., may i suggest something better to improve quality and intensity in the same step. Opt rather for espresso extraction (ristretto pull) over drip coffee. Besides reducing the actual volume of water, you will still get adequate TDS and furthermore the imulsified oils that bring even more complexity to the concoction. As they say, less is more.

]]> http://marcpitman.com/2009/05/23/mo-joe-porter-tasting-notes/comment-page-1/#comment-8383 The name game: Naming an Irish Red Ale | Marc's Musings Fri, 05 Jun 2009 03:16:31 +0000 http://marcpitman.com/?p=911#comment-8383 [...] last ale was a fail, so I’m thinking I’ll name this one “Atonement Ale” to atone for my [...] [...] last ale was a fail, so I’m thinking I’ll name this one “Atonement Ale” to atone for my [...]

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