Brandon Bir of Crimson Cup Coffee
We love coffee here at Sharing the Flavor and this show features an interview with Brandon Bir, who is the director of sustainability at Crimson Cup coffee in Columbus Ohio.
Brandon grew up in rural Indiana and has a passion for farming and sustainability. He brings that passion to the work he does at Crimson Cup. After studying the culinary arts Brandon became a barrista and then a coffee roaster and educator. Brandon works to develop a network of farmers and producers for Crimson Cup that promotes high quality coffee and fair trade. Brandon is also an active collaborater with researchers at the Ohio State University.
There are many hands involved with the production of coffee, from the farming of the cherry all the way to the served cup. We discuss the engineering process starting with the farm and agronomy, through the fermentation process, roasting, and the brewing. Engineering and science is involved with all aspects of coffee and knowing it can help impart rich flavors in the served cup of coffee.
Brandon's Recipe for coffee
2 glass servers, 26 grams of medium ground coffee, a kettle of 200 degrees fahrenheit water, a Hario v60 with a white/bleached paper filter, a spoon or stir stick, a gram scale.
Dump your ground coffee into one of the glass servers. Place on the scale and tare. Add 400 grams of hot water (start a timer). At 1:45, stir 10 times to make sure the extraction is even. At 2:15, dump the solution through the filter/V60 over your second glass server. Allow the liquid to drip through and serve immediately.
A Podcast about creating Flavor
We explore flavor and show you the technique and history to go with the recipe
