An experiment with some favourite ingredients. Grinding roasted meadow hay with guatemalan coffee beans and roasted cacao bean given out by Enrique Olvera (of Pujol restaurant in Mexico) at the 2012 MAD Symposium. Over the top of the resulting coffee is scorched whipped milk
Coffee Sourdough, Mark II. 55% hydration (70:30 water to aeropressed espresso), 3 proves
Coffee Sourdough bread, Mark 1 60% hydration (espresso and water)
From a one month old wild starter made with Aeropressed coffee and organic white flour
Coffee and roasted hay in the Aeropress to be infused for 30 seconds and fed to my wild starter.
First coffee sourdough. A little wonky but with a nice roasted coffee aroma
Coffee sourdough, second prove (Taken with Instagram)
Some nice coffee given to me by @dunnefrankowski and made in an Aeropress. It smells like chocolate
Cold-infused coffee in a sourdough starter, 2 weeks old, which has been fed coffee grounds and cold espresso
Coffee, cold infused for two days and aeropressed. To feed my coffee sourdough starter
About to have my first aeropressed Volcano filter coffee at Bambino in Crystal Palace
An experiment. Colombian coffee in wild sourdough starter. Watch this space, @dunnefrankowski