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<!DOCTYPE html>
<html>
<head>
<title>Coffee journal</title>
<meta charset="utf-8" />
<meta name="viewport" content="width=device-width, initial-scale=1">
<meta name="bear-note-unique-identifier" content="11B7E0E4-18D3-48A3-A859-B85EEC02CBA6-4579-0000A51B87B2F8F2"
<meta name="created" content="2020-01-03T11:31:28-0500"/>
<meta name="modified" content="2020-09-09T09:25:49-0400"/>
<meta name="tags" content="life/food/coffee, life, life/food"/>
<meta name="last device" content="s-king-md6m"/>
</head>
<body>
<div class="note-wrapper">
<h1 id="Coffee journal">Coffee journal</h1>
<p><span class='hashtag'>#life/food/coffee</span></p>
<br>
<p><i>Note</i>: Still experimenting</p>
<br>
<h2 id="Gear">Gear</h2>
<ul><li>Grinder: Capresso Infinity (conical burr)
</li><li>Kettle: Fellow Stagg EKG
</li><li>Scale: Acaia Pearl
</li><li>Storage: Fellow Atmos
</li><li>Brewing: Hario v60 (1 cup), Bonavita Connoisseur 8-cup, Bodum 8 cup French press
</li></ul>
<br>
<h2 id="September 9, 2020">September 9, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: The Barn Roasters Volcan Azul (Costa Rica, natural process)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Grind: medium 4.5
</li><li>Notes: Low acidity, very sweet with a fig or plum finish.
</li></ul>
<br>
<h2 id="August 13, 2020">August 13, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: drip
</li><li>Bean: Not Even Javier De La Rosa (Columbia)
</li><li>Ratio: 1:16
</li><li>Result: 37.5g into 600g
</li><li>Grind: medium 2
</li><li>Notes: So delicious. Touch of vanilla and almond. Strawberry.
</li></ul>
<br>
<h2 id="June 30, 2020">June 30, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Passenger Coffee Heza (Burundi)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 320g
</li><li>Grind: medium 4
</li><li>Temp: 94C
</li><li>Process: Standard process
</li><li>Notes: Black tea and apricot as marked, so good.
</li></ul>
<br>
<h2 id="June 25, 2020">June 25, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: drip
</li><li>Bean: SquirrelDuck single origin Ethiopian
</li><li>Ratio: 1:16
</li><li>Grind: medium 2
</li><li>Notes: Always good, flavourful but not too bold.
</li></ul>
<br>
<h2 id="June 22, 2020">June 22, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Passenger Coffee Heza (Burundi)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 320g
</li><li>Grind: medium 4
</li><li>Temp: 94C
</li><li>Process: Standard pour over technique
</li><li>Notes: Delicious. Black tea and dried fruit for sure. Dark ruby in colour. Smooth in the mouth.
</li></ul>
<br>
<h2 id="May 20, 2020">May 20, 2020</h2>
<h3 id="At home">At home </h3>
<ul><li>Method: French press
</li><li>Bean: Kirkland Guatemala
</li><li>Ratio: 1:16
</li><li>Result: 31.25g into 500g
</li><li>Grind: coarse 1
</li><li>Temp: 94C
</li><li>Process: James Hoffman “Ultimate French Press technique”
</li><li>Notes: Pretty good! I did grind the beans a bit too coarse, so it is a bit thin tasting. But overall pretty good.
</li></ul>
<br>
<h2 id="May 19, 2020">May 19, 2020</h2>
<ul><li>Method: drip
</li><li>Bean: Monogram Ardent Natural (Ethiopia)
</li><li>Ratio: 1:16
</li><li>Result: 37.5g into 600g
</li><li>Grind: medium 2
</li><li>Notes: YUM.
</li></ul>
<br>
<h2 id="May 14, 2020">May 14, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Ardent Natural (Ethiopia) + Kirkland Guatemala
</li><li>Ratio: 1:16
</li><li>Result: 10g + 10g into 260g + 60g
</li><li>Grind: medium 4
</li><li>Temp: 94C
</li><li>Process: The standard.
</li><li>Notes: Yummy, bold and controlled.
</li></ul>
<br>
<h2 id="May 13, 2020">May 13, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: drip
</li><li>Bean: Morgon Single Origin Tarqui (Columbia)
</li><li>Ratio 1:16
</li><li>Result: 16.2g into 260g
</li><li>Grind: medium 4
</li><li>Process: The same.
</li><li>Notes: Wowzers. So fruity, and creamy.
</li></ul>
<br>
<h2 id="May 6, 2020">May 6, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: drip
</li><li>Bean: Morgon Single Origin Tarqui (Columbia)
</li><li>Ratio: 1:16
</li><li>37.5g into 600g
</li><li>Grind: medium 2
</li><li>Notes: Very good.
</li></ul>
<br>
<h2 id="May 5, 2020">May 5, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Morgon Single Origin Tarqui (Columbia)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Grind: medium 4
</li><li>Temp: 94C
</li><li>Process: Standard pour over procedure
</li><li>Notes: An interesting coffee, noticeable but light acidity. Creamy. I do get some of the orange. Quite nice.
</li></ul>
<br>
<h2 id="April 28, 2020">April 28, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: press
</li><li>Bean: Monogram La Llama (Bolivia)
</li><li>Ratio: 1:16
</li><li>Result: 34.4g into 550.4g
</li><li>Grind: medium 4
</li><li>Temp: 92C
</li><li>Process: Pour about half the total volume and stir and let sit for ~30s. Then pour the rest, lightly stir the top and wait until 4mins.
</li><li>Notes: Tasty.
</li></ul>
<br>
<h2 id="April 15, 2020">April 15, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: drip
</li><li>Bean: Monogram Popayan
</li><li>Ratio: 1:16
</li><li>Result: 37.5g into 600g
</li><li>Grind: medium 2
</li><li>Notes: Feels a bit under extracted, but potentially the tasting notes are correct. Smooth as silk on the tongue. Chocolate, and something light like strawberry. Just need a finer grind, who knew.
</li></ul>
<br>
<h2 id="April 6, 2020">April 6, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: drip
</li><li>Bean: Phil and Sebastian Nemba Natural + Washed (Burundi)
</li><li>Ratio: 1:16
</li><li>Result: 31.25g into 500g
</li><li>Grind: medium 3
</li><li>Notes: I think a bit over extracted; there was almost a weird peanut buttery note that came out; very malty. I think just a bit too much water. Still yummy.
</li></ul>
<br>
<h2 id="April 1, 2020">April 1, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Phil & Sebastian Nemba Natural + Washed (Burundi)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Temp: 94C
</li><li>Grind: medium 4
</li><li>Process: Same process as last time.
</li><li>Notes: Getting a bit more of the maraschino cherry this time. A bit of that berry roundness. I think there’s a bit that’s under extracted here. I may try a finer grind/longer bloom tomorrow.
</li></ul>
<br>
<h2 id="Mar 31, 2020">Mar 31, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Phil & Sebastian Nemba Natural + Washed (Burundi)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Temp: 94C
</li><li>Grind: medium 4
</li><li>Process: Bloom with 60g and shake whole dripper lightly to create an even consistency. Let sit for 30s and then slowly pour to 260g and dilute with 60g of water
</li><li>Notes: Definitely notes of cherry and oolong tea. There’s a slightly bitter element to this as well, not sure if it’s because it’s an espresso blend. As it cools, very tasty.
</li></ul>
<br>
<h2 id="Mar 30, 2020">Mar 30, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: press
</li><li>Bean: Costco Guatemala
</li><li>Ratio: 1:16
</li><li>Result: 31g into 500g of water
</li><li>Temp: 200F
</li><li>Grind: coarse 3
</li><li>Process: Poured half of water and gave a heavy shake to get all the grounds suspended, and let sit for ~30s. Then pour the rest of the water and let sit until 4mins.
</li><li>Notes: Very pleasant, and not too strong/overpowering. Currently enjoying it with milk.
</li></ul>
<br>
<h2 id="Mar 24, 2020">Mar 24, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: drip
</li><li>Bean: Costco Guatemala
</li><li>Ratio: 1:16
</li><li>Result: 21.25g into ~0.5L of water
</li><li>Grind: medium ~3
</li><li>Pre-infusion: on
</li><li>Notes: Full bodied, maybe a bit bitter, but these beans tend to do that. Didn’t properly measure out how much water was going in. Nor did I do the same for ground coffee after initial weighing.
</li></ul>
<br>
<h2 id="Mar 23, 2020">Mar 23, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: drip
</li><li>Bean: Monogram Ardent Washed (Ethiopia)
</li><li>Ratio 1:16
</li><li>Result: 37.5g with 600ml of water
</li><li>Grind: medium ~2.5
</li><li>Pre-infusion: off
</li><li>Notes: Very good. Maybe slightly under extracted, but I’m really picking it apart. Slightly less intensity than a pour over, but super tasty.
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: drip
</li><li>Bean: Monogram Ardent Washed (Ethiopia)
</li><li>Ratio: 1:16
</li><li>Result: 37.5g with 600ml of water
</li><li>Grind: medium 2
</li><li>Pre-infusion: on
</li><li>Notes: Yum. Maybe the ground size is a bit fine for the pre-infusion and I should do something slightly coarser. Finding it a bit more bitter than this morning. Still good. Maybe a bit more sediment too, even though there’s none really at the bottom of the cup.
</li></ul>
<br>
<h2 id="Mar 20, 2020">Mar 20, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Costco Guatemala
</li><li>Ratio: 1:16
</li><li>Result: 20g into 240g + 80g
</li><li>Grind: medium 4
</li><li>Process: Bloom with 60g, and I forgot to stir, for 30s. Pour slowly until 240g (at 1:30) and then top up with 80g of water
</li><li>Notes: Pretty good, slightly bitter. Maybe the grind is a bit too fine?
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Arden Washed (Ethiopia)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Grind: medium 3
</li><li>Process: Bloom with 60g for 30s and stir lightly, and pour to 260g by 1:30 and stir lightly in either direction. Finished dripping by 3:15. Then dilute with 60g of water.
</li><li>Notes: Not bad, but a bit on the bitter side. I’m getting the earl grey notes, but nothing on the fruity end of things.
</li></ul>
<br>
<h2 id="Mar 19, 2020">Mar 19, 2020</h2>
<h3 id="At home ⭐️">At home ⭐️</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Kenia Gomez (Honduras)
</li><li>Ratio: 1:16
</li><li>Result: 28.4g into 389g + 85g
</li><li>Grind: coarse 1
</li><li>Process: Bloom with 85g and stir lightly for 30s, incremental pour maintaining full dripper for most of brew, finished dripping by 4.5mins and then topped up with 85g and a bit of honey
</li><li>Notes: WOW. I finally understand this coffee. Andrew from Show & Tell/Special Delivery mentioned that it needs to be brewed in larger batches and he was right. So delicious, mature and delicate. It tastes of flowers; chamomile and black tea. Maybe even light lavender - although I have a make shift diffuser in my kitchen. Super yummy.
</li></ul>
<br>
<h2 id="Mar 18, 2020">Mar 18, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Kenia Gomez (Honduras)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Grind: medium 3.5
</li><li>Process: Bloom with 60g and stir lightly for 30, pour to 260g by 1:30 and then stir lightly in both directions, and top up with 60g of water.
</li><li>Notes: I’m really getting the chamomile and black tea flavours. Maybe slightly bitter, maybe because of water temp. It feels a touch thin as well. Just ok, not my favourite from Monogram.
</li></ul>
<br>
<h2 id="Mar 17, 2020 🍀">Mar 17, 2020 🍀</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Kenia Gomez (Honduras)
</li><li>Ratio: 1:16
</li><li>Result 20g into 260g + 60g
</li><li>Grind: medium 4
</li><li>Process: Bloom with 60g and light stirring for 45s, pour to 260g by 1:30 and then stir lightly in both directions. Drained by just past 3 mins and then add 60g of water.
</li><li>Notes: It’s a touch astringent, I think it should bloom for less time, and that may help the drainage.
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Costco Guatemala
</li><li>Ratio: 1:16
</li><li>Result: 20g into 250g + 70g
</li><li>Grind: medium 4/coarse 1
</li><li>Process: 60g bloom and light stirring for 30s, pour to 250g by 1:30 and then stir lightly in both directions. Drained around 2:15 :)
</li><li>Notes: Pretty good, maybe a little bit weak/bitter? Not bad with milk.
</li></ul>
<br>
<h2 id="Mar 16, 2020">Mar 16, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Costco Guatemala
</li><li>Ratio: 1:16
</li><li>Result: 18.75g into 234g + 66g
</li><li>Grind: Medium 2
</li><li>Process: Messed up bloom and cancelled timer, poorly stirred bloom and time was thrown off. Pour to 234g and then dilute with 66g of water.
</li><li>Notes: Very bitter, wow. There were a few mistakes in there that made the cup bad. Grind size was too fine, maybe ratio was off?
</li></ul>
<br>
<h2 id="Mar 13, 2020">Mar 13, 2020</h2>
<h3 id="At home (James Hoffman v60 method - adapted)">At home (James Hoffman v60 method - adapted)</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Kenia Gomez (Honduras)
</li><li>Ratio: 1:16.6
</li><li>Result: 20g into 332g
</li><li>Grind: medium 2
</li><li>Process: double weight for bloom (40g), and swirl until about 40s, then add 60% (199g) of total brew in next 30s (1:15) and then add the remaining amount in the next 30s (1:45) and expect a drawdown time between 3 and 4m
</li><li>Notes: Pretty good. The higher temp and finer grind are definitely noteworthy. I think that the amount to brew inside the v60 1 (332g) is a bit large and should cap out around 275g in the brewer itself. Swirling the slurry was definitely a good idea to achieve and evenness in the coffee bed, but I think more of a 2.5:1 or 3:1 water to coffee ratio for the slurry is ideal.
</li></ul>
<br>
<h2 id="Feb 26, 2020">Feb 26, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: bullet coffee
</li><li>Bean: Organo Supreme reishi coffee
</li><li>Ingriedients: 1 packet of Supreme, 1 spores capsule, cinnamon, cardamom, grass fed butter
</li><li>Notes: the coffee was in the drink too long and tasted gross
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Marta Alemu (Ethiopia)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Grind: coarse 3
</li><li>Process: 40g for bloom for 30s, then fill to 260g by 1:30, stir and then dilute to 320g
</li><li>Notes: Very yummy, but slightly bitter
</li></ul>
<br>
<h2 id="Feb 25, 2020">Feb 25, 2020</h2>
<h3 id="Matter of Taste">Matter of Taste</h3>
<ul><li>Method: drip
</li><li>Bean: Ethiopia
</li><li>Notes: Very tasty, slightly sour. MoT kills it every time.
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Guatemala (Costco)
</li><li>Ratio: ~1:16:5
</li><li>Result: 19.5g into 260g + 60g
</li><li>Temp: 200F
</li><li>Grind: medium/coarse
</li></ul>
<br>
<h2 id="Feb 24, 2020">Feb 24, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Marta Alemu (Ethiopia)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Grind: coarse 3
</li><li>Process: 40g for bloom for 30s, then fill to 260g by 1:30, stir and then dilute to 320g
</li><li>Notes: Tasty, but not as smooth as it could be 🤔
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Costco Guatemala
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Grind: coarse 3
</li><li>Process: 50g for bloom for 30s, then fill to 260g by 1:30, stir and then dilute to 320g
</li></ul>
<br>
<h2 id="Feb 14, 2020">Feb 14, 2020</h2>
<h3 id="Show & Tell">Show & Tell</h3>
<ul><li>Method: espresso
</li><li>Bean: Phil & Sebastian Benti Nenka (Ethiopia)
</li><li>Notes: Always delicious with oat milk
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Costo Sumatra + Monogram Marta Alemu
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Grind: coarse 3
</li></ul>
<br>
<h2 id="Feb 13, 2020">Feb 13, 2020</h2>
<h3 id="Matter of Taste">Matter of Taste</h3>
<ul><li>Method: latte
</li><li>Notes: Delicious as well. Even at the size of a large, yumyumyum
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Regalito (Guatamala)
</li><li>Ratio: 1:!6
</li><li>Result 27g into 352g + 81g
</li><li>Grind: coarse 3
</li></ul>
<br>
<h2 id="Feb 12, 2020">Feb 12, 2020</h2>
<h3 id="Show & Tell">Show & Tell</h3>
<ul><li>Method: espresso/cortado
</li><li>Bean: Phil & Sebastian Benti Nenka Worasa (Ethiopia)
</li><li>Notes: Always delicious. Berry-y and juicy.
</li></ul>
<h3 id="Matter of Taste">Matter of Taste</h3>
<ul><li>Method: drip
</li><li>Bean: Guatamala
</li><li>Notes: Always yummy. Slightly dark chocolate, nutty.
</li></ul>
<br>
<h2 id="Feb 11, 2020">Feb 11, 2020</h2>
<h3 id="Balzac’s">Balzac’s</h3>
<ul><li>Method: drip
</li><li>Bean: Yirgacheffe
</li><li>Notes: Idk why this is considered the stout roast… anyway. It’s pretty good.
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Costco Sumatra
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Grind: coarse 3
</li><li>Temp: 202F
</li><li>Process: 60g for the bloom, let sit for 30s, then pour to 260g by 1:30 and dilute with 60g of water
</li><li>Notes: Still very tasty. I added a bit of milk and it was super good.
</li></ul>
<br>
<h2 id="Feb 10, 2020">Feb 10, 2020</h2>
<ul><li>Method: pour over
</li><li>Bean: Monogram Regalito (Guatamala)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Grind: coarse 3
</li><li>Process: 40g for the bloom, let sit for 45s and then pour to 260g and dilute with 60g of water
</li><li>Notes: Pretty tasty, but not my favourite bean of all time. Maybe I should I dilute it less
</li></ul>
<br>
<h2 id="Feb 9, 2020">Feb 9, 2020</h2>
<ul><li>Method: pour over
</li><li>Bean: Monogram Marta Alemu (Ethiopia)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Temp: 202F
</li><li>Grind: coarse 3.5
</li><li>Process: 60g into the slurry, let sit for 30s, then pour up to 260g by 1:30 and then dilute with 60g
</li><li>Notes: I kinda messed up the pouring here. I’ve got to be a bit more slower/consistent on the pouring otherwise I run into issues where it fills up too quickly. Tasty, but bitter.
</li></ul>
<br>
<h2 id="Feb 8, 2020">Feb 8, 2020</h2>
<h3 id="At home (x2)">At home (x2)</h3>
<ul><li>Method: pour over
</li><li>Bean: Costo Sumatra
</li><li>Ratio: 1:16
</li><li>Result: 38g into 425g + 98g
</li><li>Temp: 202F
</li><li>Grind: coarse 3
</li><li>Process: Put the concentrate procedure to the test. Bloom for about 75g at 45s and then poured until 425g, and stirred lightly. Then split the pour between 2 mugs, and diluted with 98g of water total
</li><li>Notes: Very delicious! I'm not sure which variable it was exactly, but I happened to nail it and a darker roast was delicious!
</li></ul>
<br>
<h2 id="Feb 7, 2020">Feb 7, 2020</h2>
<ul><li>Method: press
</li><li>Bean: Monogram Regalito (Guatamala)
</li><li>Ratio: 1:15.5
</li><li>Result: 38g into 600g
</li><li>Temp: 200F
</li><li>Grind: coarse 4
</li><li>Process: Pour 300g of water, lightly stir the top half and let sit until 4m
</li><li>Notes: Quite delicious actually. Slightly weak, so maybe tighten up the grind.
</li></ul>
<br>
<h2 id="Feb 6, 2020">Feb 6, 2020</h2>
<ul><li>Method: pour over
</li><li>Bean: Monogram Marta Alemu (Ethiopia)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Temp: 201F
</li><li>Grind: coarse 2.5
</li><li>Process: Bloom with 60g for 30s and then pour to 260 by 1:30 and then let drain and finish with 60g
</li><li>Notes: Pretty good, the draining was an issue and as a result, over extracted the coffee. Will give it another go tomorrow.
</li></ul>
<br>
<h2 id="Feb 5, 2020">Feb 5, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: bullet coffee
</li><li>Bean: Organo Supreme reishi coffee
</li><li>Ingriedients: 1 packet of Supreme, 1 spores capsule, cinnamon, touch of milk, cardamom, grass fed butter, 1 small scoop of finely ground beans
</li><li>Notes: the coffee was in the drink too long and tasted gross
</li></ul>
<h3 id="Matter of Taste">Matter of Taste</h3>
<ul><li>Method: drip
</li><li>Bean: Guatemala
</li><li>Notes: Tasty with cream. Missing their Ethiopian
</li></ul>
<br>
<h2 id="Feb 4, 2020">Feb 4, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Marta Alemu (Ethiopia)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Temp: 205F
</li><li>Grind: coarse 1.5
</li><li>Process: 40g of water into the slurry, then sit for 45s and then let pour until 260g and stir lightly, then dilute with 60g of water.
</li><li>Notes: A bit bitter, probably the grind. A bit nuttier, than expected. A botched recipe that was rushed a bit. Still good coffee though. Leaves the metallic flavour in my mouth.
</li></ul>
<br>
<h2 id="Feb 3, 2020">Feb 3, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: bullet coffee
</li><li>Bean: Organo Supreme reishi coffee
</li><li>Ingriedients: 1 packet of Supreme, 1 spores capsule, cinnamon, touch of milk, cardamom, grass fed butter
</li><li>Notes: yummy and fills me up
</li></ul>
<h3 id="From Handground.com">From Handground.com</h3>
<ul><li>Method: French press
</li><li>Bean: Parallel 49 Blue Sky
</li><li>Ratio: 1:15
</li><li>Result: 40g into 600g
</li><li>Temp: 202F
</li><li>Grind: coarse 3.5
</li><li>Process: Pour 300g of water, let sit for 30s and heavily stirred, then I poured the remaining water let sit until 3mins and then lightly stirred, and let sit until 4:27
</li><li>Notes: Ok. There's something about using an espresso bean that just makes everything too strong
</li></ul>
<br>
<h2 id="Feb 2, 2020">Feb 2, 2020</h2>
<ul><li>Method: pour over
</li><li>Bean: Monogram Marta Alemu (Ethiopia)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 250g + 70g
</li><li>Temp: 205F
</li><li>Grind: coarse 2.5
</li><li>Process: 40g for the slurry, let sit for 45s, then pour until 250g and stir lightly. Then dilute with 70g of water.
</li><li>Notes: Tasty, but a touch bitter... more dilution? Too high of a temperature?
</li></ul>
<br>
<h2 id="Feb 1, 2020">Feb 1, 2020</h2>
<h3 id="Special Delivery">Special Delivery</h3>
<ul><li>Method: drip
</li><li>Bean: Monogram Miguel Angel Ruiz (Honduras)
</li><li>Notes: So tasty. Chocolate, dried fruit, fig, date
</li></ul>
<br>
<h2 id="Jan 31, 2020">Jan 31, 2020</h2>
<h3 id="Show & Tell">Show & Tell</h3>
<ul><li>Method: espresso (one & one)
</li><li>Bean: Phil & Sebastian Raro (Ehtiopia)
</li><li>Notes: See yesterday
</li></ul>
<br>
<h2 id="Jan 30, 2020">Jan 30, 2020</h2>
<h3 id="Show & Tell">Show & Tell</h3>
<ul><li>Method: espresso (one & one)
</li><li>Bean: Phil & Sebastian Raro (Ethiopia)
</li><li>Notes: Forever has my heart. So delicious, berries, mangos, creamy with oat milk.
</li></ul>
<h3 id="Matter of Taste">Matter of Taste</h3>
<ul><li>Method: drip (with a bit of cream)
</li><li>Bean: Guatemala
</li><li>Notes: Enjoyable, but nothing special. Lacking compared to their usual light roast.
</li></ul>
<br>
<h2 id="Jan 29, 2020">Jan 29, 2020</h2>
<h3 id="Yeti">Yeti</h3>
<ul><li>Method: drip (with some cream)
</li><li>Notes: Good! A robust, bold flavorful cup of coffee
</li></ul>
<br>
<h2 id="Jan 28, 2020">Jan 28, 2020</h2>
<h3 id="McDonald’s coffee">McDonald’s coffee</h3>
<ul><li>Method: drip
</li><li>Notes: Not really that great, but better than Tim’s and Starbuck’s (my options today)
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Regalito (Guatamala)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 250g + 70g
</li><li>Temp: 205F
</li><li>Grind: coarse 2.5
</li><li>Process: 40g for the slurry and let sit for 45s, then pour to 250g and stir. Perfect drip time. Then dilute with 70g of water.
</li><li>Notes: This is it. Tomorrow, I'll go back to an unconcentrated method. Slightly bitter, CHOCOLATELY, malty.
</li></ul>
<br>
<h2 id="Jan 27, 2020">Jan 27, 2020</h2>
<h3 id="At home (x2)">At home (x2)</h3>
<ul><li>Method: Keurig
</li><li>Bean: Smooth Caffinator
</li><li>Notes: Honestly, not awful for the machine. With a bit of milk, it reminds me of being at my mom’s. (And of course Sade).
</li></ul>
<br>
<h2 id="Jan 26, 2020">Jan 26, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Regalito (Guatamala)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Temp: 205F
</li><li>Grind: coarse 3
</li><li>Process: 40g for the slurry, and let sit for 45s, then pour to 260g and stir, then dilute
</li><li>Notes: Pretty good, but a bit bitter
</li></ul>
<h3 id="Elora Cafe">Elora Cafe</h3>
<ul><li>Method: drip
</li><li>Notes: Pretty good, with a bit of cream. Forgettable, and a bit bitter. Maybe not so great.
</li></ul>
<br>
<h2 id="Jan 25, 2020">Jan 25, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: French press
</li><li>Bean: Monogram Regalito (Guatamala)
</li><li>Ratio: 1:16
</li><li>Result: Super loose 25g into 400g
</li><li>Temp: 205F
</li><li>Grind: coarse 3
</li><li>Process: Pour 200g and then stir, let sit for 30s and then pour the rest and let sit for 3 mins
</li></ul>
<h3 id="Starbuck’s blonde">Starbuck’s blonde</h3>
<ul><li>Method: drip
</li><li>Bean: Blonde roast
</li><li>Notes: Kinda burnt and bitter for a blonde
</li></ul>
<br>
<h2 id="Jan 24, 2020">Jan 24, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Regalito (Guatamala)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 250g + 80g (over poured by accident)
</li><li>Temp: 205F
</li><li>Grind: coarse 2
</li><li>Process: Concentrated process, using 40g of water for the slurry and pouring to reach 250g and then dilute to 330g with 80g of water
</li><li>Notes: Getting more of the chocolate notes now. Gritty and full like a good Guatemalan bean is.
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Regalito (Guatemala)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 240g + 80g
</li><li>Temp: 205F
</li><li>Grind: coarse 1
</li><li>Process: Same as before
</li><li>Notes: Alright. The grind came through as a little bitter and astringent. Mostly nutty flavour.
</li></ul>
<br>
<h2 id="Jan 23, 2020">Jan 23, 2020</h2>
<h3 id="Show & Tell">Show & Tell</h3>
<ul><li>Method: espresso
</li><li>Bean: Phil & Sebastian Raro Natural (Ethiopia)
</li><li>Notes: Super fruity with berry, and mango. A beautiful roundness and exciting flavour
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Regalito (Guatamala)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 220g + 100g
</li><li>Temp: 205F
</li><li>Grind: Coarse 3
</li><li>Process: Base process for pour over; create slurry using 40g of water and let sit for 45s then pour to 220g and fully dilute with 100g of water
</li><li>Notes: Nutty is the first flavour and then a slightly salty caramel. Very tasty, but a bit too diluted me thinks.
</li></ul>
<br>
<h2 id="Jan 22, 2020">Jan 22, 2020</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:16
</li><li>Result: 20g into 260g + 60g
</li><li>Temp: 206F
</li><li>Process: Similar concentrated + dilution process as before: 40g for the slurry, pour to reach 260g and then dilute with 60g of water to reach 320g
</li><li>Notes: Still very good but you can start to taste the astringency. Probably the water temperature. Should only have changed one parameter. Still yum.
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: French press
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:16
</li><li>Result: 28.4g into 454g
</li><li>Temp: 200F
</li><li>Process: 112g slurry to start with stirring, let sit for 45s and then pour to 454g and let sit for 5mins
</li><li>Notes: French press-y: chalky, kinda bitter. I think the temp was a bit low to pull any meaningful flavour out of the beans.
</li></ul>
<br>
<br>
<h2 id="Jan 21, 2020 ⭐️">Jan 21, 2020 ⭐️</h2>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:16
</li><li>Result: 20g into 253g + 73g
</li><li>Temp: 205F
</li><li>Process: Continuing the experiment from Jan 19, 2020. Slightly more water to the slurry, about 51g, and let sit for 57s. Then added water up to 253, and let drain with a light stir. Then diluted with 70g of water.
</li><li>Notes: YES. Very flavourful, caramel-y, a touch fruity, not much in the sour department. A bit metallic at the end.
</li></ul>
<h3 id="At home">At home</h3>
<ul><li>Method: pour over
</li><li>Bean: Parallel 49 Blue Sky Espresso
</li><li>Ratio: 1:16
</li><li>Result 19.3g into 220g + 100g
</li><li>Temp: 200F
</li><li>Process: Similar process as above, except I only added 40g of water to create the slurry. And let it sit for 45s. I poured to 220g of water and then diluted with 100g of water.
</li><li>Notes: honestly, a bit weak for what I expected. Interesting idea. The pour over of darker roasts seems to pull out the bitterness. Chocolate-y notes, and a little chalky. Pretty good. Would be a great idea in the early morning.
</li></ul>
<br>
<h2 id="Jan 20, 2020">Jan 20, 2020</h2>
<h3 id="Smile Tiger (x2)">Smile Tiger (x2)</h3>
<ul><li>Method: Drip
</li><li>Notes: Pretty good, not burnt. Middle of the road medium roast flavour, pretty forgettable
</li></ul>
<br>
<h2 id="Jan 19, 2020">Jan 19, 2020</h2>
<ul><li>Method: pour over
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:16
</li><li>Result: 20g into 220g + 100g
</li><li>Temp: 203F
</li><li>Process: Continuation of experimentation from Jan 15, 2020, sightly less water for the bloom, 37g
</li><li>Notes: Better flavour, but slightly too diluted. Likely, this comes as a result of lowering the temperature and diluting using 100g. Not bitter at all, slightly fruity + sour
</li></ul>
<br>
<h2 id="Jan 18, 2020">Jan 18, 2020</h2>
<h3 id="Cafe Pyrus outpost">Cafe Pyrus outpost</h3>
<ul><li>Method: Drip
</li><li>Bean: Small Lot Peaberry (light rost)
</li><li>Notes: Added oat milk, but it was very tasty
</li></ul>
<br>
<h2 id="Jan 17, 2020">Jan 17, 2020</h2>
<h3 id="Pokka Black Real Brewed coffee">Pokka Black Real Brewed coffee</h3>
<ul><li>Method: Canned cold crew
</li><li>Notes: Wow this is bad
</li></ul>
<h3 id="Matter of Taste">Matter of Taste</h3>
<ul><li>Method: Drip
</li><li>Bean: El Salvador
</li><li>Notes: Always yummy
</li></ul>
<br>
<h2 id="Jan 16, 2020">Jan 16, 2020</h2>
<h3 id="Matter of Taste (x2)">Matter of Taste (x2)</h3>
<ul><li>Method: drip
</li><li>Bean: El Salvador
</li><li>Notes: Yummy, consistent, flavourful, well done for a big drip
</li></ul>
<br>
<h2 id="Jan 15, 2020">Jan 15, 2020</h2>
<h3 id="At home, method adaptation from Show & Tell">At home, method adaptation from Show & Tell</h3>
<ul><li>Method: pour over
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:16
</li><li>Result: 20g into 220 + 100g
</li><li>Temp: 206F
</li><li>Process: Very slow pouring for bloom, this time I did 40g, then let sit for a about 20s and then put in water to reach 220g (emphasis on slow and consistent pouring), let sit for 30-45s and then add 100g of hot water afterwards
</li><li>Notes: A bit more caramel-y than I originally noticed, nice flavour, a touch bitter, temp a bit high for the beans. Less fruity than previous iterations.
</li></ul>
<br>
<h2 id="Jan 14, 2020">Jan 14, 2020</h2>
<h3 id="Show & Tell">Show & Tell</h3>
<ul><li>Method: pour over
</li><li>Bean: Monogram Geisha (Bolivia)
</li><li>Ratio: 1:16
</li><li>Result: 20g into 250g + 70g
</li><li>Temp: ???
</li><li>Process: Build a concentrate and then dilute, <b>slow</b> and consistent pouring. Stirring at the end. Super <i>slow</i> wetting period
</li><li>Notes: delicious, slightly fruity, nothing bitter whatsoever
</li></ul>
<br>
<h2 id="Jan 13, 2020">Jan 13, 2020</h2>
<h3 id="From SeriousEats.com">From SeriousEats.com</h3>
<ul><li>Method: Pour over
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:15
</li><li>Result: 20g into 300g
</li><li>Temp: 207F
</li><li>Process: Add water to wet grounds and let stand for 30s. I attempted 2 pours and stirring of the slurry. Drainage was still a bit of an issue.
</li><li>Notes: Flavour is actually pretty nice. A bit more bitter than previous brews (probably based on ratio + temp). Average flavour, leaves that metallic coffee taste in mouth.
</li></ul>
<br>
<h2 id="Jan 11, 2020">Jan 11, 2020</h2>
<ul><li>Method: Pour over
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:16
</li><li>Result: 37.5g into 600g
</li><li>Temp: 205F
</li><li>Process: Tried to make a double batch, but I messed up. Literally double the recipe
</li><li>Notes: Actually pretty good minus the spillage
</li></ul>
<br>
<h2 id="Jan 10, 2020">Jan 10, 2020</h2>
<h3 id="From Crema.co French press method">From Crema.co French press method</h3>
<ul><li>Method: French press (with milk)
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:14.8
</li><li>Result: 27g in 300g
</li><li>Temp: 200F
</li><li>Process: Fill until about 200g and then let sit for 30s, then add remaining water and let it sit until 4 mins
</li><li>Notes: Pretty good, maybe a bit more water necessary? Ratio is kind a bit high. Lacking some nuance as found in other methods. Good flavour.
</li></ul>
<h3 id="From Balzac’s">From Balzac’s</h3>
<ul><li>Method: Drip
</li><li>Bean: Yirgacheffe (dark roast)
</li><li>Notes: Very rich flavour, not too deep. Kinda burnt and bitter
</li></ul>
<br>
<h2 id="Jan 9, 2020">Jan 9, 2020</h2>
<h3 id="From Crema.co Hario v60 method">From Crema.co Hario v60 method</h3>
<ul><li>Method: Pour over
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:16.75
</li><li>Result: 18g into 300g
</li><li>Temp: 205F
</li><li>Process: Wet the filter initially, add 54g of water and let stand for 30s, then add the remaining 254g of water in circular motions. [I did stir after the second pour]
</li><li>Notes: Nice and hot. The coffee landed nice and even after draining. Mildly fruity, nice flavour. Not burnt, slightly astringent. Pouring could be slowed down.
</li></ul>
<br>
<h2 id="Jan 8, 2020">Jan 8, 2020</h2>
<h3 id="Matter of Taste">Matter of Taste</h3>
<ul><li>Method: Drip (with milk)
</li><li>Bean: ? (Light roast)
</li><li>Notes: Delicious drip coffee the whole way through
</li></ul>
<br>
<h2 id="Jan 7, 2020">Jan 7, 2020</h2>
<h3 id="Scott Rao’s V60 method (found on Low Key Coffee Snobs)">Scott Rao’s V60 method (found on Low Key Coffee Snobs)</h3>
<ul><li>Method: Pour over
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:16
</li><li>Result: 18.75g into 300g of water
</li><li>Temp: 205F
</li><li>Process: Wet the filter initially, add 56g of water over 10s and let stand until 45s, main pour until 300g, give stir/spin to coffee bed to avoid coffee getting stuck against the sides
</li><li>Notes: Definitely has the hottest temp so far coming out of the brew. Stirring helped drainage and the coffee bed fell evenly, even after the bloom. Flavour tastes more consistent. Coffee is mildly fruity. Pouring needs to be slowed down and more even.
</li></ul>
<br>
<h2 id="Jan 6, 2020">Jan 6, 2020</h2>
<h3 id="From Blue Bottle coffee">From Blue Bottle coffee</h3>
<ul><li>Method: Pour over
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: ~1:15.5
</li><li>Result: 23g of coffee, into 350g of water
</li><li>Temp: 200F
</li><li>Process: Wet the filter initially, add 60g (spiraling from outer) of water over 15s for bloom and let stand for 30s, add 90g of water (spiraling from inner) and let stand for 45-65s, give another 100g of water like in previous step and let stand for 15-20s, add 100g and let sit for 20s
</li><li>Notes: I did not let it finish brewing because the water would not drain. Nice flavour, maybe a bit strong for the blend, not burnt, interesting ratio
</li></ul>
<br>
<h2 id="Jan 3, 2020">Jan 3, 2020</h2>
<ul><li>Method: Pour over
</li><li>Bean: Detour Costa Rica
</li><li>Ratio: 1:16
</li><li>Result: 18g of coffee, into 300g of water
</li><li>Temp: 205F
</li><li>Process: No initial wetting on filter. Also kinda messed up, so measurements are slightly different than intended.
</li></ul>
<p>Notes: Slightly too strong, flavour is a bit weak/burnt, but opened up as coffee cooled down. </p>
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