I am not above $1 bodega coffee, or a Keurig
single cup, or a cup of hot water and a
teaspoon of instant grounds.
B
ut I do have two strong
coffee influencers in my
life — my younger brother
Otillo who is a barista at Proud
Mary’s in Melbourne — one of
those legendary coffee or die institutions — and my best friend
Tom who founded Coutume
Cafe, Paris’ best coffee shop and
roastery.
In a short space of time last
year, Otillo said to me — “Milk is
a bad barista’s best friend” by
which he meant that bad beans,
bad coffee and an over-burnt shot
can be hidden by lots of warm
milk.
And then for my birthday, my
brothers bought me a V60 Hario
setup and Tom sent me 5 packs
of his best beans.
That’s how I got into making
my own coffee. And after 6
months of doing it, I thought I’d
share how I make coffee now.
Before getting started,
you’ll need:
I’m loving Ritual Coffee’s ‘La Amistad’ bean
(pictured above). You’ll also need:
nick crocker