If this is coffee, bring me tea.

If this is tea, bring me coffee.

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With 2 shots of gin, lime, sugar and near on 28 dashes of peychauds, orange and angostura bitters; the Sawyer might be one of the weirdest cocktails I’ve ever made, and absolutely loved. 

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A couple of years ago it was pretty easy to find Siphon, Plunger and Aeropress coffee around Perth. Now it's pretty much all Pourover and Batch. I can't really be too upset by this, because I've started doing the same thing at home. Variety is lovely, but my V60 makes consistent and lovely coffee, and I cleans up in seconds. The latter is a big plus on busy days— I couldn't bare to leave grounds lingering in the filter of my French Press, and the cloth filter on my Siphon is treated with utmost dignity. But my Pourovers are hardier. The filter gets thrown in the bin, the V60 gets thrown in the dishwasher. All I worry about is drinking the coffee. The recipe I use was taught to me by the indomitable Sam Robins from Felix & Co. He was the one who suggested using Thankyou Water, which according to science I don't fully understand, has a very close to perfect mineral content to pull the best flavours out of your coffee. This recipe uses agitation a la Scott Rao, for consistency and evenness of extraction. After finishing pouring. This recipe calls for stirring to speed up the extraction. Matt Perger very lightly lifts the V60 and drops it, to a similar effect in this video. It works for any filter coffee, but today I'm using a Yirgacheffe Heirloom coffee roasted by Humblebee. For this recipe you will need: Fast and reliable scales A 1-2 Cup Hario V60 (Or similar small pourover device) A Gooseneck Kettle ​A coffee grinder Pourover Coffee ​250g of 97° Water 15g of filter Coffee, ground like sugar Rinse the filter, discard water, and fill filter with ground coffee. Pour 70g coffee in a circular motion, and stir the coffee bed until you can see the wet grounds. Continue pouring until you've poured all 250g of water Coffee should stop dripping around 2:00-2:20. If not, adjust the grinder accordingly for next time.

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Wodehouse and Homemade Ginger Ale. Brilliant.

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jillian guyette

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Writing, reading a brilliant book, and drinking probably the best coffee I’ve had all year at Modus.

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The Marble cocktail is coming soon to down by 12th 2oz Coffee Infused Vodka 2oz Patron Cafe 1oz Amaro Montenegro  5oz Cold Drip Coffee

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Ham, Tomato, Caramelised Onion and Brie Baguette, plus a really easy way to caramelise onions. 

More at Down by 12th

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Why You Should Make a Moscow Mule at Nearest Convenience More at Down by 12th

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Betty and Dave’s - Inglewood

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La Veen - Jos and I both ordered the batch, partly because of the cup it comes with.

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I watched the barista at Pulp pour an immaculate freehand double winged swan, only to pour it into straight back into the sink.    “It’s just for practice,” he said.   “if you do another, at least let me photograph it,” I said.

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Picnics with Liz and Austin at Hyde Park a la Chu Bakery

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Iced Long Black at Finlay & Sons.

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The Alex Hotel - Northbridge