The Wild Drink Blog

Thanks for the support from all who read this blog, I hope you all have a very happy Christmas.  
Here’s what i’ll be doing on Christmas day (amongst eating and sleeping). A half-bottle of Laphroaig ‘advance sample’ distilled in April 1992. 
  

Today was an awesome day. I met Hugo at 1pm and we headed down to the Eden Project, picking up Fifteen trainee Andrew on the way. At Eden we met up with Tom & Phil from Origin along with a few photographers, then we headed over to the ‘humid tropics biome’. The guys got busy [...]

I have been on the Sharp’s Brewery ‘Taste Panel’ for a few months now. We meet every friday with Head Brewer Stuart Howe to taste the batches of their flagship beer ‘Doom Bar’ which have been brewed that week.
The process simply involves smelling, tasting, analysing condition and the body of a set of beers which [...]

I’ve been up to London and back today.
The main reason for going was filming a feature for Market Kitchen. The feature was on homemade soft drinks and I did a 4 minute slot demonstrating how to make your own cola using fresh ingredients as we do in the restaurant. The recipe is not currently up [...]

So, for simplicity’s sake I have chosen to process the coffee in the Sumatran & Brazialian pulped natural/semi-wet style. This is, as it says on the packet, a cross between the wet and dry processes. As seen on the previous post the cherries are hulled but the slime covered beans don’t go to fermentation tanks, [...]

I was going to do the processing of this coffee as one post but it’s such an involved task that I think it deserves two.

It is very important that the freshly picked cherries are dealt with as soon as possible, once off the tree they will deteriorate and eventually rot quite quickly, which, if left [...]