Joseph F. Radosevich

My father-in-law makes amazing pour-over coffee. I can't find a coffee shop that makes drip or pour-over coffee that good. It took me years to figure out his secret even though he told and showed me everything. I married his daughter 17 years ago. It was right in front of me the whole time.  He gives me bags of coffee to take home from time to time. I couldn't replicate the flavor at home with the exact pour-over cone that he had, so I started asking questions.  First, I thought it was the water. Nope Then, we thought it was the amounts, or the temperature, or the speed. Still no. The entire time, I thought it couldn't be the grind. I use whole bean coffee and grind it fresh. All the guides and gurus say to grind pour-over coffee medium-medium fine. I found it always brewed too quickly and came out thin and acidic or it channeled in the cone. The taste was never right. It wasn't the rich, flavorful cup that he got. I gave up on using the cone at home and marveled at eve...

There is not one right recipe or way to make coffee.  I post my recipes here because I think it can be helpful and give people ideas. I've learned that there are better and worse ways to brew coffee with different equipment and beans. There isn't one right recipe, though. You can make better and worse coffee with a pour over cone or an Aeropress. I use recipes and ideas that I find online.  There are too many variables to say that there is only one right way.  Factors that change how you brew coffee: Equipment Coffee beans Roast level  Individual taste Individual history and experience Don't listen to anyone who says there is only one way to make coffee or that you don't do it right. The key is to learn what and why coffee works the way that it does and then make it the way that you enjoy. I really like my coffee beans to have some visible oil these days. If the roast doesn't bring that out, then I will likely not enjoy it as much. In other seasons, I preferred ligh...

  In the summer, I enjoy iced coffee after work. Here is my recipe using an Aeropress. I'll also give a version that is closer to what I had in Thailand. Iced coffee should be made with hot coffee that is poured over ice. The Aeropress is perfect for iced coffee because it easily makes a small strong coffee. By having a small, strong amount of coffee, I can add sugar and then dilute with ice and milk. I get a better texture in my iced coffee by doing a small amount in the Aeropress. When I use a normal strength black coffee, it gets too diluted. Measure 27 grams of coffee  (or 2 scoops with the Aeropress scoop. I prefer dark roasts like an espresso blend). Add water to just above the 2 mark in the Aeropress. Stir for 10 seconds and then press slowly over a carafe with 2 teaspoons of sugar. (This works with either the regular cap or the for control cap). Mix Fill a large glass with ice. Pour coffee and sugar over ice. Top off the glass with whole milk. *For a Thai Iced Coffee v...

This is my recipe for making one large cup of coffee in French press. I use an insulated press and prefer it because I've broken two glass presses. My French press has two screens, but a cleaner cup comes from pressing the plunger very slowly. I learned that trick from James Hoffman. Grind coffee coarsely. Boil Water Preheat French press and then pour out the water. Weigh 27 grams of coffee into press. Keep it on scale but tare the scale. Wet the coffee to let it bloom. Start the timer for 4 minutes. At 3:30, stir the grounds. Then finish pouring water in to reach 405 grams. Preheat the cup. Put the lid on and wait. When the timer goes off, press the plunger down very slowly (30 seconds or so). If I'm being honest, the measurements have a little wiggle room. If you are really a coffee person, then you might hate this. Percolating coffee is pretty forgiving, so I don't worry if I overpour by a few grams. The coffee still turns out well. The 405 grams of water comes out to ha...

We are drowning in more information but less knowledge about the things we use, try, and buy. Whether it is Artificial intelligence-written websites, marketing, content farms, or bad writing, we have lots of words about things. That doesn't mean we know what we want or need to know.  We can help each other out to fix this.  Whatever it is that you know best, share that with others. Many people share their products, plans, courses, etc. What the rest of us need is for real people to share an actual look inside. So whatever you actually know and use, share your story and the results that come from it. I tell the stories of seed varieties, kettlebells, coffee brewing methods. I write about the books that I'm reading. Those reviews are so that people can know about these things.   I'm finishing another Dan John workout plan this week. I think about people like myself who would like to know what my results and thoughts are as an actual user. Someone thinking about doing t...