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Hacker Public Radio

Your ideas, projects, opinions - podcasted.

New episodes Monday through Friday.


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JustMe

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Host ID: 313

I've been in & out of computing since the late 70s.


email: easlingml.nospam@nospam.aliyun.com
episodes: 6

hpr2083 :: My 18th HPR Beer Podcast

Released on 2016-07-27 under a CC-BY-SA license.

JustMe here again. This time with my 18th beer tasting podcast.

This time we’re tasting a Flying Dog Single Hop Warrior Imperial IPA, 10%ALC/Vol

I do believe you’ll like this one. I know I did.

hand holding beer bottle


hpr2063 :: My 3rd HPR Beer Podcast

Released on 2016-06-29 under a CC-BY-SA license.

JustMe here again.

This is my 3rd HPR Beer podcast report.

We're going to introduce you to two (2) beers. The first is Rebel Rider IPA & the second is Red Seal Carousel.

As always, thanks for listening & supporting HPR.

picture of rebel rider ipa beer

picture of Red Seal beer


hpr2058 :: My 14th Beer Podcast

Released on 2016-06-22 under a CC-BY-SA license.

This is my 14th Beer Podcast. I know. I know. I've only put two (2) up online so far. But trust me, the other ten (10) are coming. This one's just out of sequence is all.

Oh, yeah. A little other morsel/tidbit for those of you inclined to brew your own. Go to https://www.brewdog.com/diydog and download BrewDog's DIY Dog pdf of all of their brews/beers.

You ask, who's BrewDog? Well, they're two guys and a dog, who in 2005, began home brewing in a garage in North-Eastern Scotland. Two years and countless successes & failures later, BrewDog came howling into the world. Eight years after that - and more than 200 different beers later - they've released the recipe and story behind every single one of those brews.

Picture of Beer Bottle

So, if you've ever wanted to try to brew your own, here's another reason to start.


hpr2053 :: My 2nd HPR Beer Podcast

Released on 2016-06-15 under a CC-BY-SA license.

Hi everyone,

It's MeToo here again recording for HPR with a follow on beer tasting podcast. Let me first apologize for the audio quality of this and the next eleven beer podcasts. They were all recorded live on my phone in the Nobody Knows Bar, so there is a bit of a background noise. I just hope it's not too distracting.

The following twelve beer podcasts were recorded over a period of several months. A couple of them, even though they were recorded at the same "sitting", I've chosen to break up into several podcasts, just so as to add more podcasts to HPR.

In a few cases, it's obvious that I get a little tongue tied. Please forgive me. I normally tend to just have one beer per sitting, but the beer is so good and I'm with friends, and as such have had more than one per sitting at those times.

But enough of the explanations and apologies. Let's get on to the heart of the podcast: my impressions of several beers.

One more thing before we start. The beer in this podcast is Old Foghorn. I mislabeled it in the recording as Old Fog.

hand holding beer

[Audio from pre-recorded report]

Well. there you have it. Not one of my better recordings. But I hope you liked it nonetheless.

So, this is MeToo here signing out until next time, wishing you happy trails and happy beers.


hpr2043 :: My First Beer Podcast

Released on 2016-06-01 under a CC-BY-SA license.

Hey. It's MeToo here again. On this episode, were diverging from my last podcast of coffee and switching topics to, wait for it. Wait for it. BEER.

Now, you might think to yourself, "What the heck! Beer?" I know. I know. It's so plebeian, right?

Well. I too, use to think like that. What with the shades of Budweiser, Michelob, Iron Horse, Iroquois, Genesee, etc... All squaw piss. Right?

I was raised on wines & cocktails. But, over recent years, especially after listening to many of you guys' podcast on beer-making and drinking, I became interested in wanting to try some of these artisan beers you all have spoken of. But, being overseas in a foreign country, my chances of such are like a snowball's chance in hell. Or so I thought.

Then came one night when I was on my way to teach a class at one of the local universities, and passed by a newly opened bar with the humorous name of "Nobody Knows Bar." Where, when I glanced in the window and to my amazement, were many of the very beers you all had been talking so much about. Wow! Here was my chance to partake. So, I went to class and afterwards stopped in to the bar.

So, I tried a beer. It just happened to be an IPA. Now, don't get me wrong. Many, many years ago I had tried an IPA and found it far from my liking. So, my first choice wouldn't have been an IPA normally. Again you ask, "Why did you choose an IPA this time?" Well, the reason was bartender recommended it.

And again to my amazement (to coin a phrase), it was great. I guess the reason for enjoying it over before is that, as like everyone, my taste buds had changed. And truthfully speaking, I've come to like IPAs over many others.

So, to no longer digress. Let me tell you what I chose and my opinions on the beer.

The beer? A 12oz. 8.2% Alc. by vol., glass bottled Lagunitas Brewery's Lagunitas Unlimited Release Maximus IPA Maximus Ale. I love the labeling. It reads: "Life is uncertain. Don't dip." Also, "If some is good, more is better." And one final one, "Instant gratification isn't fast enough." What a lark!

Enough diddle dallying. On to the tasting: The nose on this beer is crisp and light. The first mouthing brings a floral, fruity semi-sweet taste. The fruitiness continues into the aftertaste with an added semi-dryness. And yet, despite the alcohol content, doesn't ring your clock. The longer after flavor is strongest on the underside of the back of the tongue. Very pleasant.

So. There you have it. My first beer tasting. I hope you found it telling. And maybe you too will try a bottle. I highly recommend it. I will continue these tasting over the course of time. Now don't get me wrong. I'm no sot. And I still like my coffees, but I have now found a new "like" and it's artisan beers.

hand holding beer bottle

Until next time. This is MeToo signing out and wishing you happy trails and happy beers.


hpr1887 :: Coffee Making Basics

Released on 2015-10-27 under a CC-BY-SA license.

Hi. This is "JustMe". I've been in & out of computing since the late 70s. I'm currently running the latest version of Linux Mint LMDE Mate on this Intel Core2 Q8300 CPU running @ 2.50GHz, on an ASRock motherboard with 8G of memory. Storage is provided by a 120Gb Samsung 850 EVO SSD for the OS and a Western Digital WD20 2T HD as home & swap. Video is provided by nVidia. My monitor is an LG E2441 wide screen. I built this box a few years ago and haven't seen a need to modernize it beyond upgrading the OS because it suits my purposes well. Although I'm seriously contemplating switch my desk top to XFCE because Mate is still too buggy.

'nught about me. Let's get on to the subject at hand.

I just finished listening to the HPR Community News for September 2015 episode 1871 a couple of days ago. I listened to the two volunteer hosts talking about coffee, coffee preparation and how hard it was to get water to the correct temperature for that optimal cup of coffee. I'd like to ask the two of them a couple of questions before I continue elucidating on this topic.

The first question is, can you blind taste test the difference between Nescafé Instant and a cup of, let's say, Starbucks brewed coffee? (a blind taste test is where someone prepares cups of coffee without you knowing which cup has which coffee.) Also notice, I didn't say cappuccino or latte. I said, good ol' fashioned brewed coffee, drunk black.

Don't be ashamed if you can't because many people don't have the taste buds for it. But if you can't, I'd say forget making your own and stay with the crappy, Nescafé instant. You'll save yourself a lot of time, money.

On the other hand, if you can taste the difference, and you live in the San Francisco area of California, then I'd like to ask another question. Can you taste the difference between Starbucks and Pete's Brewed coffee?

If you can, then I propose one more question. Can you taste the difference between a cup of coffee made with Columbian beans and one made with Brazilian beans or Ethiopian beans or Costa Rica Beans?

If you can answer yes to all of these questions, then I'd say you should take the time to learn how to make a proper cup of coffee. You will be rewarded a thousand times over with each cup.

Now, providing you have answered all in the affirmative or you're just interested in listening to the rest of this podcast, let's digress no further and proceed to the heart of the matter.

Making a cup of good coffee, just like making a bottle of good wine or a good omelet, takes understanding of the basics and practice in preparation.

The basics of coffee making are simple: Freshly roasted whole beans, a good grinder & proper grind for the type of coffee preparation method, water, water temperature, and brew time.

I'm not going to go into a step-by-step dissertation on each brewing method. Suffice it to say, you can take the time for that later. I'll only discuss the essentials here.

Let me dally a moment longer. Do you drink wine or beer? When you do or if you do, do you add ice to it? Do you want watered down beer or wine? NO!!! Then why in the hell would you add milk or sugar to your coffee?????? 'nough said on that subject.

Let's proceed:

  1. By freshly roasted whole beans, I mean just that. Whole beans that have been roasted in the past couple of days. NOT two, three, four, five or more months ago. Beans lose their flavor, go stale, with time. Just like day-old bread. Ground beans lose their flavor even faster, so use only whole beans and grind them as you need them just before brewing. In addition, to maintain their freshness, keep whole beans in an air-tight bag or container, out of direct sunlight and in a cool, dry place (NOT refrigerated). Beans hate time, temperature, sunlight, and air.

    Another side note here. How much ground coffee per cup? General rule of thumb - 10 grams of ground coffee per 6 ounces of water. The average American cup/mug holds 8-14 ounces of water. So adjust the amount of ground coffee accordingly - experiment. Keep all the other factors the same and only vary the quantity of ground coffee until you get that "just right" cup. But, of course, if you like Nescafé instant, you'll like stale coffee beans and add extra just for fun.

  2. Grinder. A good grinder is imperative. The greatest cost is going to be the grinder. Not all grinders are equal, nor do they grind beans equally well. So don't be afraid to spend good money for a good grinder. Look for a conical or burr grinder. No damn blade grinders. Blade grinders are for spices and grinding dog food. And I don't mean Kitchen Aid or Sunbeam or Cuisinart or Mr. Coffee or such. Look for brand names like Mazzer, Rancilio, Gaggia, Bunn, Macap, or Baratza. Spend good money now, it'll save you money and ensure years of good service.

    Note that each brewing method needs a different "grind" - coarseness/fineness. Experiment. Keep all the other factors the same and only vary the grind until you get that "just right" cup. But, of course, if you like Nescafé instant, don't worry about the grind.

    Another side note here. If you answered yes to all of the above questions, I'll guarantee that if I were to prepare two cups of coffee where all of the factors are the same except for the grinder (one cheap & one quality), that you would most definitely swear that different beans were used to make each cup. No Joke. That's the difference a good grinder makes. It, more than any other factor, will change the flavor of your coffee. And you'll more likely than not be missing out on a great cup and be constantly plagued with shit coffee if you cheap out.

    I can personally attest to this fact. I cheaped out in the beginning. Then I spent the money to buy a great grinder. My first sip of my first cup using the great grinder knocked my socks off. Night and day! I discovered the great taste of coffee that a great grinder provides. So don't cheap out. But, of course, if you like Nescafé instant, you'll like the cheap blade grinder. Or, hell, do it caveman style, just use a hammer to smash the beans.

  3. Water. Mountain spring water is a MUST. The minerals in it help extract the delicate flavors of the coffee giving it a much more fuller, richer flavor. Distilled water leaves coffee tasting flat and lifeless. But, of course, if you like Nescafé instant, you'll like distilled water.

  4. Water temp. Yes. Water temp makes a difference. It's like the difference between scalding milk and burning milk. Coffee's delicate flavors require a temp between 195-200 degrees F or 90-94 degrees C. Too cold, no flavor extraction - flat coffee. Too hot and the oils are extruded - bitter coffee.

    First bring water to a rolling boil. This airiates the water. Once the water comes to a full boil, remove from the heat. Wait 30-40 seconds then pour into or over your freshly ground coffee beans and stir. For an even more accurate temp reading, use a thermometer. If you make espresso, the espresso maker will take care of the temp, provided you bought a GOOD espresso maker and not a cheap Cuisinart or the likes thereof. But, of course, if you like Nescafé instant, use boiling hot water.

  5. Brew time. Each brewing method's brew time varies (French Press, espresso, pour over, drip, Aero Press, etc.). As little as 30 seconds (espresso) to between three to four minutes for the others is needed. So, experiment. Keep all the other factors the same and only vary the brew time until you get that "just right" cup. But, of course, if you like Nescafé instant, let it steep for 10 minutes.

Does all of this seem like a lot of time and bother just for a cup of coffee? Hell, yes!! But didn't it seem like a lot of time and bother to make that first perfect omelet? And wasn't it worth it, once you got the hang of it. It was no fuss at all. It's just like putting your pants on or brushing your teeth. You no longer have to think about it. You just do it.

And once you get the hang of it, the timing and flow to making that "Just right" cup of coffee, you'll be able to enjoy a perfect cup every time without breaking a sweat or furrowing a brow.

So, here's to ya. Enjoy. And maybe next time we'll look at blending beans to create a euphoric cacophany of mouth flavors.

Bye bye


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