Barista.
Pour-over.
Blue Bottle. 
Rockefeller Center. 

You will need…

This week I’m drinking Ardi Ethiopia by Madcap.

Ethiopian coffees tend to be fruity, and I love how they taste iced. I figured that with only a couple weeks (days?) of summer left, I should take full advantage of the warmish weather and drink as many African coffees as I can.

Madcap never does me wrong, and this brew is especially amazing; it has a heady strawberry aroma, and tastes like wildflower honey, berries, and everything good in the world.

I don’t usually make pour-over coffee on the floor of my dining room.

I swear.

Iced hand-drip coffee (a.k.a Japanese-style iced coffee) at Anthracite.

I’ve been rocking this practically every day this summer; brewing directly onto ice prevents oxidation and best captures the aromatics and flavor of the coffee (say some people).

I’d take a glass of this over cold-brewed coffee any day; the coffee is clean, and seriously sparkles on your palate. I personally think that acidic, fruity coffees are better suited to this brew method… Think Africa (ETHIOPIA, Kenya, Rwanda) and some Central/South America (Costa Rica, El Salvador).

Barista,
Blue Bottle,
Rockefeller Center.

Brewing coffee on the CoOp porch.

There are fewer things better.

Mm.

The bloom, the extraction.

Having pour-over equipment means I can also make Japanese style iced coffee.

Much-needed on these scorching midsummer days.

Note: 800 Fujifilm is noticeably grainier than 400 film (Kodak Portra or Fujifilm Superia).. More than I thought it’d be. Not an unpleasant effect though.