I Ranked EVERY Beef Jerky in America … funny that this video was just posted since I bought my daughter some Wegmans store-brand jerky and she refuses to eat it (“too chemicaly”). She is right, it is awful … guess I’ll throw it in the woods.
HBO Shows Watched -- Deadwood
Tried to watch this … couldn’t even get through the first half of the first episode, I just wasn’t interested.
“It is 1876 and the richest gold strike in U.S. history draws a throng of restless misfits to an outlaw settlement in the Black Hills of South Dakota.”
Long Trades for the Week Ending August 1, 2025
Too bad I don’t have a long method.
Monday — ALBT, VWAV
Tuesday — STAI
Thursday — SNGX
Friday — LOBO
New Albums Being Promoted on Radio FIP in July 2025
Adrian Quesada — Boleros Psicodelicos II (2025)
Areski Belkacem — Long Courrier (2025)
Cinephonic — Refuge (2025)
Domenique Dumont — The Order of Invisible Things (2025)
Durand Jones & The Indications — Flowers (2025)
Duo Ruut — Ilmateade (2025)
Eddie Chacon — Lay Low (2025)
Hausmane — I (2025)
Herman Dune — Grenache (Odysseus Interlude)
Joao Selva — Banho de Mar (Blundetto Remix) (2025)
Jordan Lee — Fighter For Love (2025)
Junior Roy — Trodding on Showcase (2025)
Kokoroko — Sweetie (2025)
Pablo Color — Le Reve (single) (2025)
Resavoir — Horizon (2025)
Rujen — Velvet Dream (2025)
Sababa 5 — Nadir (2025)
Silas Short — LUSHLAND (2025)
The Circling Sun — Orbits (2025)
Theo Champion — The MEAN Time (2025)
Various Artists — Edna Martinez Presents Picó: Sound System Culture From The Colombian Caribbean (2025)
Vin’s Da Cuero — No More Words Vol. 3 (2025)
Wrong Way Up — Totally Right (2025)
Yaya Bey — do it afraid (2025)
Brewing a Cup of Los Rodriguez Washed Gesha from Bean & Bean Coffee
Today I brewed a cup of washed Gesha from Los Rodriguez in Bolivia, roasted by Bean & Bean Coffee. I paid $59 for four ounces of beans, which means each cup is $14.75 … this is a bargain.
Interestingly they included a recommended resting time of 30 to 45 days, but I couldn’t quite wait the minimum recommended time.
Lovely beans, fruity aroma.
28 grams of beans will produce 20 grams of perfectly-sized grind after sifting (25 Clix using Comandante C40). Wonderful aroma on the grind, maybe hazelnuts? Something weird and unexpected.
This is where I do my usual schpiel about the importance of sifting. Do you even sift, bro? When making pour-over, you want to separate the fines (anything less than 800 microns) since small coffee grinds over-extract and make the cup muddy and bitter. 99% of people out there, and I mean coffee “professionals,” not ma and pa, make terrible cups of coffee because they don’t think about the importance of the grind. They just don’t know any better and have actually never tasted a great cup of coffee in their life.
Perfectly consistent grind, this is all-important.
Usual recipe, 15:1. 200 degree water. 50 ml to bloom, second pour to 150 ml total, then third and final pour to 300 ml total. Hand-blown Chemex (pronounced “sha-may”) of course. Look at that color.
Yay! A beautiful cup of Gesha. No coffee on the tongue, zero… then bam, coffee aftertaste. Complex sour on the aftertaste too. Good coffee, good sour, super clean. This is the good stuff. I didn’t know there was good Gesha coming out of Bolivia, but I guess it makes sense that it could grow in the high-altitude Andes. Thanks to Jiyoon for finding this coffee.
Virtu Frontier Algos US Quick Guide
I’m sweeping venues, both lit and dark, all day every day…
Charlie Rose Has Turned Into His Grandmother
“I have behaved insensitively at times…”
A Thing of Beauty Is a Joy Forever
The Hoover Institution Library & Archives channel on YouTube has a number of Firing Line episodes, and I enjoyed watching this one with Jorge Luis Borges. There’s an endless amount of great stuff out there, if you look for it.
from Endymion BY JOHN KEATS
A thing of beauty is a joy for ever:
Its loveliness increases; it will never
Pass into nothingness; but still will keep
A bower quiet for us, and a sleep
Full of sweet dreams, and health, and quiet breathing.
Brewing a Cup of Campo Verde Washed Gesha Bourbon from Bean & Bean Coffee
Today I brewed a cup of washed Gesha Bourbon from Campo Verde in Peru (roasted by Bean & Bean Coffee). I paid $90 for four ounces, which works out to only $22.50 per cup of coffee (a bargain).
Biggish beans, lovely aroma…
Do you even sift, brah? 28 grams of whole beans will yield 20 grams of sifted grind using 25 Clix on the Comandante C40. Ground very easily, this is not a Gesha, it is Gesha Bourbon. Quite a bit of chaff too.
The single most important step when making pour-over is to sift out the fines (anything smaller than 800 microns). Having a perfectly consistent, correctly sized grind means you will have a perfectly consistent cup of coffee that is bright and clean.
Drained pretty fast… standard recipe, 15:1, 50 ml bloom, pour to 150 ml total on second pour, pour to 300 ml on third and final pour. Look at that color! I use a hand-blown Chemex (pronounced sha-may) 3 cup (means 1 cup).
A perfect ten ounce cup of coffee, every time:
Hmmm, this was different … I’ve never had Gesha Bourbon variety before… and I’m not super thrilled with it. It got me pretty high, but it wasn’t Gesha and it wasn’t Bourbon and I’m not sure those two should be crossed? I wouldn’t pay $22.50 a cup for this again, but it’s good to try new things.
[UPDATE: I got a big blast of cinnamon! while drinking another cup, so it’s interesting for sure, but I still wouldn’t get it again.]
Earlier:
Brewing a Cup of Serra das Três Barras Natural Catucai from Proud Mary Coffee
Brewing a Cup of Finca Los Cenizos Washed Lot 140 from Blendin Coffee Club
Brewing a Cup of Esmeralda Buenos Aires 2NC from Blendin Coffee Club
Brewing a Cup of Sitio da Pedra Cocarive Auction #1 from Proud Mary Coffee
Brewing a Cup of Mamuto AA from George Howell Coffee
Brewing a Cup of La Negrita Yellow Gesha from Blendin Coffee Club
Brewing a Cup of Finca La Soledad Cold-Ferment Typica from Bean & Bean Coffee
Brewing a Cup of Finca Momoto Natural Geisha from Proud Mary Coffee
Brewing a Cup of La Bendición CoE #1 from Bean & Bean Coffee
Brewing a Cup of Hawaii Kona Extra Fancy from Bean & Bean Coffee
Brewing a Cup of Monte Llano Bonito El Kinkajou CoE #3 from Bean & Bean Coffee
Brewing a Cup of Momokiemo CoE #2 from Bean & Bean Coffee
Brewing a Cup of Sítio Santa Luzia CoE #3 from Bean & Bean Coffee
Brewing a Cup of Ponderosa CoE #4 from Proud Mary Coffee
Brewing a Cup of El Injerto La Calaca from George Howell Coffee
Brewing a Cup of Finca La Mula from Blendin Coffee Club
Chairman Recommended -- Salad Dressing
Thank god they started pre-washing and boxing salad otherwise I’d never eat the stuff … very important to douse greens with salad gravy (yes, a Gaffiganism) and my salad dressing of choice is Briannas (no apostrophe) Blush Wine Vinaigrette. I have tried every salad dressing on planet Earth and this is the best stuff (I can get at Wegmans) by a mile. Try it and let me know how right I am!