That is really cool that you're opening up a coffee shop! That's a long term goal of mine. What are some things you know now that you're about to open, that you wish someone had told you when you first started working on it?

I'm glad other people find it as fascinating as I do!

Yeah, he does a really great job of describing things I've tasted before, but haven't been able to put into words. It helps with brewing, as well as with discussing techniques and recipes and how they effect flavor with other coffee lovers.

If you're ever in Austin or Dallas, you should go to Houndstooth Coffee. They make the best Japanese Iced Coffee I've had so far.

My favorite thing right now is Japanese Iced Coffee.

While I am bringing some water to a boil, I weigh out 25 grams of coffee, and grind it to a medium-fine grind (using a Hario Skerton hand burr grinder). Then I weigh out 150 grams of ice cubes in a metal cup.

I use a Hario v60 pour over to brew directly into the cup of ice. I slowly pour 50 grams of water over the coffee grounds in a small circular motion starting in the center and working my way out. I stir it, then let it sit for 30 seconds. I then pour 50 more grams using the same circular motion, and at 1 minute, I pour another 100 grams. The water finishes draining by about two minutes, I dispose of the grounds and the filter, swirl the final product around a bit, pour it into a cup with some more ice, and enjoy.

It's so delicious and refreshing on a hot summer morning in Texas. Plus brewing completely manually has a sort of ritualistic or ceremonial aspect that is really satisfying to me. Almost as much as the final product itself.