PALAKAPE
Mobile Coffee Shop + Coffee Lifestyle
Make coffee using the Palakape Bamboo SS Tumbler
So last March, we just released the very first Palakape merch everrr: the Palakape Bamboo SS Tumbler! It is a limited piece (you know, tiny company constraints) and we couldn’t be more happy to have it as the first branded item to sell. The bamboo texture just goes well with our logo! 😀
One thing that makes a lot of difference in this tumbler is having a detachable filter. It effectively makes the assembly an infuser! Think of putting tea leaves in there, and keeping the filter on top, you can just drink your tea without worrying about munching on leaves. So it wouldn’t be strange to think that you can do the same with coffee, right?
We already believed it’d work prior to getting hold of the items. And when they arrived, we experimented as soon as we found time. The first time it was tested was in a real-life “on-the-go” scenario, where one of the owners had to quickly prepare for a very early appointment. He thought of using the tumbler to make “take out” coffee to be sipped while driving. After finishing breakfast, he prepared the coffee as shown in the video below. That’s the first and obvious method of brewing coffee using the bamboo tumbler. The resulting drink was pretty good, and it made him happy to think that it makes the tumbler even more apt for a Palakape!
Of course we have to experiment. Another brewing method playing in the owner’s head is by drip. Because the filter is similar to the flat bottom metal filter that is the Vietnamese Phin, it could work. And in the following video, the owner tried it for the first time. Will it work? Find out in the video below!
Lastly, since the soaking method worked, then doing the same with cold water should work! In the third video, the Palakape did just that. Prepared the infusion in the evening, refrigerated the tumbler, and after 12 hours, tried the resulting cold brew. Oh, that just sealed the deal for us! This Palakape Bamboo SS Tumbler, in an uncomplicated way is a great travel companion for active coffee lovers out there!
At the time of this writing, there are only a few pieces left! Thank you to all those who ordered immediately. We appreciate your support and enthusiasm towards our tiny company! Most buyers belong to the personal network of the owners actually. But hey, we have to start somewhere! Look out for the next items from us! Have a great coffee day today!
P.S. Pardon the excessive vocal fry from the Palakape in the videos. The dry air in Arizona (where he is at the time of filming) does that!
EP 12: Semi-interrupted Coffee Mornings
This mini series has come to the last episode! As mentioned, we are featuring the personal manual brewers of this Palakape. And since this is the last, then it’s the series’ end! We hope you enjoyed and learned from our simple effort to educate about coffee making.
In this episode, (a non-fancy) Ibrik is featured. The Palakape got it from a supermarket in Dubai. We assume it’s rightfully a brewer for Arabic coffee since we got it from the UAE, LOL.
The Ibrik is used for making coffee Turkish or Arabic style. From search, it seems like the typical way to prepare such drink is adding both sugar and coffee to the water and then heating the mixture up to the point where boiling is just starting. Fancy demos even make use of heated sand for gradual heating, and require more maneuvering from the barista. In this video though, the Palakape didn’t add sugar as he prefers black coffee. And out of curiosity, he measured the coffee-to-water ratio and the temperature by the end of heating. Typically, there’s no exact measurement in preparing this type of coffee.
Do watch the video and if you’re from Turkey or any Arabian state, let us know in the comments what we did right or wrong!
Also, do not follow the unsafe practice done in this video! Make sure your set up is stable, LOL! And finally, we apologize to the Turkish and Arabic coffee community for the possible blunder in the video.
Thank you all for the time and we hope you learned something from Palakape.
EP 11: Semi-interrupted Coffee Mornings
When you think of manual brew, what do you imagine first? A dripper/pour over put on top of a cup would probably come to mind. This palakape didn’t have one of those yet till the recent Christmas season. In this episode, he’s testing out just for the second time his own Hario V60 Dripper. Speaking of second time, the twins were there to interrupt again. 😀
We think the Hario V60 is designed pretty well. Even with coffee at medium-fine grind, the brewing is not slowed too much thanks to the angle (60 degrees) of the funnel and the grooves that assist flow of water thru the coffee bed. Finer grind allow for faster extraction of coffee, so too much contact time might result to a bitter-tasting drink – perhaps due to over extraction and/or degradation of acids occurring while still brewing.
As a side note, this episode is filled with Hario products! The weighing scale used by the Palakape is actually the one paired to the brewer used and is called a Hario V60 Drip Scale. And the grinder is also a Hario.
EP 10: Semi-interrupted Coffee Mornings
So we are adding a few more episodes in this mini series as there are a couple of coffee brewers that aren’t featured. And with the timing comes a couple of possible interruptions, like the twins in this case! 😀
In this episode, the Hario Filter-in Coffee Bottle cold brewer is featured. It’s a gift received by the Palakape from last year’s Christmas. The design of this brewer is just classy, don’t you think?
The good thing about cold brew is that it can give you a flavorful drink that’s not bitter or sour. The cooler temperature slows down the degradation and oxidation that can occur to some of the components of the coffee. Oxidation of oils leads to coffee tasting sour, while degradation of acids add to the bitter flavor. But the dissolution also occurs slowly, so you have to compensate with time, which is much longer! And of course, if you want a stronger flavor, you have to add more coffee.
There would come a point of equilibrium in terms of dissolution. One can only extract so much from coffee at a certain temperature. So even if you leave the coffee soaked for more than you intend, it won’t make much difference in flavor once the equilibrium is reached. In our opinion, you search for the sweet spot, by identifying the brew time in which the saturation is reached and then deciding if you want to saturate or under extract the coffee. Have you ever tried the Cold Brew? What can you say about it? Do you think it’s worth your time? Because we do!
EP 9: Semi-interrupted Coffee Mornings
Who loves camping? In this episode, we feature the Moka Pot; another classic coffee maker that is an Italian icon. From experience, it is a good camping companion too! And that is illustrated in the video with the use of a portable gas stove. With the slightly more interesting set up, the little invader who showed up midway thru the recording, was extra active. 😀
Note a couple of mistakes here: when filling the heating vessel with water, the level should be below the valve. This valve regulates the pressure of the vessel for safety, and is better exposed to the vapor space. The coffee was ground to medium coarse. While this can be a subjective choice, most recommendations we saw upon a quick look up is use of finer grind.
Another topic that’s worth expounding is the temperature of water. Since the water from the heating vessel is pushed because of expanding steam, we assume that the temperature is close to the boiling point. This can be confirmed by the resultant taste of coffee, since usually, it is a bit burnt. In this video for example, some of the fruity or floral notes tasted from other brewing methods disappeared, and only a nutty flavor was evident.
This could just be a psychological effect of (wrong) expectation, but it seems like coffee brewed via Moka Pot at higher elevations tastes better. That is from the logic that lower atmospheric pressure corresponds to lower boiling temperature of water. Now this could be true for the first moments of evaporation, as the air/vapor space in the heating vessel is initially equal to the atmospheric pressure. But if the pressure needs to build up for longer than the first expansion of steam to be able to push the water up, then succeeding water should boil at a temperature corresponding to the set pressure of the valve – which is higher than atmospheric. So one could say that no matter what the atmospheric pressure is, the conditions for the Moka Pot would eventually be the same.
Whew! Let us know your thoughts!
EP 8: Semi-interrupted Coffee Mornings
In this episode, the Palakape shows how he makes Chemex coffee, without weighing and reading temperature. Based on experience, the size of Aeropress’ scoop is good for his taste. So he normally uses that.
Another thing that could be done for manual brew is wetting the filter paper first. In the Chemex procedure, this is optional. One possible reason for that is to avoid some of the solutes to cling to your filter. That’s what’s mentioned in this video. However, this could just be speculation. We recommend testing it to see any difference in coffee flavor.
But one thing it does is allowing the filtration to occur a bit faster. This is because wet filter paper has already “made way” for the water. Through capillary action, the water and coffee solution already has a path to take in the filter, to make its way down the cup or carafe. Also, as in chemistry lab, it is done so the filter adheres to the funnel.
And if you watched the video completely, yes, he was screaming inside after THAT mistake. LOL.
EP 7: Semi-interrupted Coffee Mornings
The Chemex was invented by a chemist named Peter Schlumbohm. When this brewer came under the Palakape’s radar, he just had to buy it! First, this glass hour-glass shape carafe with a wooden handle just speaks beauty and class. It also struck a nerdy chord in him, recognizing the chemistry lab inspired design.
Using this brewing method produces a very smooth and clean cup of coffee, thanks to the Chemex bonded filters. It significantly reduces the bitter flavor of coffee no matter how strong your drink is. In our opinion, it’s the best for dark-roasted coffee. For medium or light roast, it may not be, as the thick filter paper seem to reduce even flavors that you could still enjoy. That was the case in this episode, when the brew ratio of 1 g coffee to 18 g water was used. But remember, you can always increase the amount of coffee to your liking.
EP 6: Semi-interrupted Coffee Mornings
The Phin, these days a mark of Vietnamese coffee tradition, is a simple metal filter assembly. This was the first brewing apparatus that the Palakape owned, after a trip to Vietnam in 2016. So it gives him good memories of coffee discovery every time he uses it.
In this episode, we showed how to make use of the Phin. 10 g of coffee was used, even though the amount of water would be less than 180 g. That amount is also checked out of curiosity, hence, the use of weighing scale.
The Palakape brewed a bit too fast though. It could be that the grind of coffee is a bit coarser than recommended, or, the amount of coffee is less. Vietnamese coffee is characteristically bold and strong. (Though boldness would be less due to medium roast coffee instead of dark.)
So, what do you think he did wrong?
EP 5: Semi-interrupted Coffee Mornings
Just rounding up all we have to say about the Aeropress in this episode. (We know, that brewer again!) Get an idea of how you can play around the conditions till you get your preferred cup. This Palakape really prefers his drink stronger, with a practical approach to preparation.
Having seen the inverted method first, it just made sense to the Palakape to do it that way since the conditions can be more controlled. All the coffee grounds would be subjected to the same conditions. Such as, mixing at constant volume, and then pressurized extraction of coffee as the mixture is pushed via the plunger. You can also play around more with the grind and brew time. As manual grinder is used most of the time, sometimes a coarser grind is preferred to end the grinding faster.
After the surprise in episode 3, however, it’s worth considering the use of Aeropress based on its original instructions. The reduced temperature of 80 deg C is most likely the main reason for that fantastic taste of coffee. So, the Palakape would now prepare coffee in an inverted way, but at a lower temperature. With no thermometer usually, the adjustment in the morning routine is to boil the coffee earlier to allow more time for heat loss. Say, you boil it before taking your first pee or something. LOL!
EP 4: Semi-interrupted Coffee Mornings
The Aeropress is such a good kit that allows for “customization” even for just black coffee. One way to use it is by the inverted method, as demonstrated in this episode. The Palakape also touched upon the pressure added when brewing via Aeropress.
The added pressure to the coffee suspension aids the water to pass thru faster, as compared to just gravity flow. With medium fine grind, there is more resistance to the flow of water thru the coffee grounds, especially if they congregate as a bed. Adding force via your push to the plunger makes the water and coffee solution flow faster. Anyway, since the finer grind gives more area of contact for coffee and water, allowing for more components to dissolve at a shorter time, then they kind of balance out. You can experiment with time and grind of coffee in the Aeropress, try it!
The Palakape thinks however, that this pressure doesn’t affect the dissolution of the coffee components much to affect the flavor. Solid and liquid solubilities are not affected by pressure. So it’s really the temperature that largely dictates what goes from coffee grounds to water. Given enough time, whatever the grind, you can only dissolve components to a certain extent, assuming a constant temperature.
Gas solubility however, increases with pressure. But the pressure is not that high in Aeropress for it to capture the gaseous components of your coffee. They must have escaped from the solution by the time you finished brewing. Unlike in espresso, where crema is formed on top of your coffee, as these volatiles are trapped by the oily components before escaping. So you get to catch them if you drink the espresso shot soon enough!
Okay, we got a bit technical in here – can’t help it! What do you think? Do you agree with our statement?
