The Daily Grind

Recently I bought a Mazzer Super Jolly for use in our forthcoming coffeeshop. Of course, I'm using at home until then which means it replaces my little Gaggia MDF, an underestimated grinder in my view, but not without its limitations when it comes to domestic espresso grinding (despite modifications).  But I've decided to use the MDF for brewed coffees, rather than the Hario Slim Mill.  The Hario receives good reviews but in practise I haven't found that it produces a consistently sized grind, and as a result it adds an extra challenge to perfecting the brew.  I have found myself thinging "it shouldn't be this difficult"!  We'll see how I get on with the MDF, although initial V60 pourover brews are significantly improved, and I'm now able to complete a 2-to-2.5 minute timer, whereas previously it would either rush through in 1 minute or clog. The colour is better ... deeper, richer... the taste is stronger... and thankfully hasn't resulted in additional bitterness.  I'll keep tweaking the V60 method until I get it spot on, as my pour is still not right.

Hybrid Brew Method - "Puck Drip"

Constant innovation. Thinking of taking this to the competitions...

Processing methods & blends (Part 1)

Wet processing

I've been reading how dry processing typically results in beans full of body, whereas wet processing diminishes body and gives a desirable acidity. Now I'd thought that when blending beans, particular regions were chosen for adding body, brightness etc due to differing agricultural and environmental conditions in each region. But now theres an implication that you could take the same cherries and, say, dry process 60% to give a base and wet process 40% to offer some bright, cleanness to the blend. Hence, regions would not matter... just varietal and processing method.

Dry processing

If there were some truth in this, and large-scale bean importers began sourcing beans differently, it might help overcome bean price rises, since the governments of some countries (eg Brazil) are currently deliberately keeping prices high by not incentivising increased production. If buyers like Mercanta switched the regions they bought from so they obtained more high quality beans from lower priced regions, but could still get the same bean characteristics, this sort of behaviour would, hypothetically, stop.

Now I'm completely clueless about all this and the above is just me mulling things over, but how far from the truth am I? (Maybe one for the roasters out there. )