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    Tsubasa's Blog: How to manage your 100g bag

    • 2 min read

    Hi, it's Tsubasa. 

    While being free and spontaneous when picking which and how much coffee to brew at home is fun - after all that's what's great about home brewing -, it's also nice to be able to plan and make the most out of the limited amount left in that bag of your favorite beans, and I think you know which one.

    So you have a 100g bag of coffee beans in front of you.

    You don't want to waste anything, and you want a solid plan to make the most out of that small bag- here's how I do it.

    1. Wait until it's 9 days from the roasting day.
     -Opening a new and exciting bag is an urge very difficult to resist. Consider it a mental workout. (Remaining: 100g)

    2. Eat 1 or 2 beans.
     -Well, it doesn't mean anything much, but it's my ritual before brewing. (Remaining: 99.5g)

    3. If you find the beans hard, try grinding it a little fine, and use a little more water ( 200g~215g). If the beans are soft, grind a little coarse, and use less water (170g~190g). 
     -Nibbling on beans can be useful to figure out the recipe. Stick to using 13.5g per cup.

    4. Focus on the first 1 minute with 120% attention.
     -Pour 40g~50g of hot water for the blooming process. I like pouring taking about 6s~7s.

    5. Enjoy your first brew.

     -While sipping, think of all the possible ways you could brew it tomorrow. (Remaining: 86g)

    6. Try something different.
     -Reduce/increase the amount of water, or adjust the grind size and see how it turns out. (Remaining: 72.5g)

    7. Spend few days trying different things until you get it right.

     -Until you come to the point of 17g remaining, don't worry. Keep trying. (Remaining: 17g)

    8. The final 17g. Use it all and brew a luxury cup.
     -So this is your last cup. At this point I usually find the coffee I've been working on would be around 2 weeks and a bit old from the roasting day. By then, all I want in my cup is sweetness. So I leverage all of my experience and knowledge, focusing on the balance of the coffee's sweetness. I even go extreme and pour 170g of hot water within the first 1 minute. (Remaining: 0g)

    9.  Buy a new bag of coffee.

      -I've been enjoying buying coffee over the internet, and if I get a very fresh coffee I consider that lucky, and start my routine all over again by working on my will power.

    For your reference, I share how I categorise the hardness of the coffee using Kurasu's coffee as an example. It's a quite personal measurement, but I hope it helps you in some ways. 

    House Blend Dark - Soft
    Fuyu Moe Winter Blend - On the harder end of spectrum. I would say medium-hard.
    Colombia Alipio Zuniga - Hard.
    Ethiopia Karamo Natural - Hard. Probably as hard as the Colombia above, or just a tiny bit softer. 

    Thanks for reading!