After a long week of new events, shoots and articles, we try to keep our sundays pretty quiet. This Sunday we tried to make learn a few tricks on the new aeropress we won at the WA Aeropress championships (From a raffle, not from being good at making coffee), passed through our local farmers market and our favourite local vintage store before stopping in to Little Cheese Shop to make a cheese board.
Geoff is a wizard for pairing wine with cheese. We had been looking for a chance to break out a beautiful bottle of Brave New Wine Klusterphunk, and Geoff's recommendations all paired beautifully, the highlight being a goat's chevre made by Kris Lloyd of Woodside Cheese Wrights and seasoned with lemon myrtle and green ants.
If you haven't had green ants before-- and we hadn't-- they are a little flavour explosion of citrus and spiciness. We can't recommend it enough!
Our Cheese Board
Brave New Wine 'Klusterphunk' Chardonnay
La Tur Soft Ripened mixed milk cheese.
Yallingup Cheese Co. x Little Cheese Shop Nut Brown Washed Rind Brie
Kris Lloyd Artisans Anthill
Rolf Beeler 28 Month Extra Affinage Gruyere
Knutsford Gourmet Pink Peppercorn Lavosh & Poppyseed Crisp Breads
Aeropress: Our Favourite Recipes So far
Seb from Laika Coffee Roasters, incidentally the co-host for the Aeropress championship, was happy to hook us up with some locally roasted coffee and a simple recipe:
Pour 50g of water and swirl the Aeropress
at 0:30 pour to 150g, continue swirling
at 1:00 pour to 250g, swirl and cap the plunger on the aeropress
Plunge at 3:30
We've also been experimenting with a lower yield inverted method recipe based on how we like to make French press coffee.
Pour 50g of water, stir for 30 seconds.
Pour in remaining 150g
Rotate and plunge at 3:00