Coffee

[.:4:.]

Originally Posted by roKWiz

Billy in 1975 all that land where your picture is taken was part of the port of Sydney which stretched all the way down to what now is Darling harbour and Barangaroo.
I can see Pier 8 in the background, just in front of it now is where the Sydney pilot boats are based. There's a great cafe on that wharf, funnily enough called "Pier 8"
In 1975 Darling Harbour wasn't even there, as they didn't start building that precinct untill 1981. Didn't start developing barrangaroo until roughly 2010 with the casino building being finished as recently as 2019.

The casino was never allowed to be built past the projector line of Circular Quay ferry wharves but a certain Premier (who will remain nameless) gave it the go ahead despite all the protests from nearby Millers Point residents.
That area in your picture is now Barangaroo Park with a large man made hill in the middle hiding an underground carpark.

So back on coffee, Pier 8 cafe does really nice meals and coffee.

Fun fact nobody cares about. The very first day of my apprenticeship in 2006 was the fitout for murdock books on pier 8/9. Later on, snowy hydro, another office the company i worked for worked for moved from 50 bridge st to pier 8/9. The port authority still park their boats next door.

[roKWiz]

Originally Posted by .:4:.

Fun fact nobody cares about. The very first day of my apprenticeship in 2006 was the fitout for murdock books on pier 8/9. Later on, snowy hydro, another office the company i worked for worked for moved from 50 bridge st to pier 8/9. The port authority still park their boats next door.

I remember Yahoo being in there above the Pier 8 cafe.
The little solid stone block building opposite (was a Waterboard switch room) recently became "Brix and Bean" coffee house. Great brekkys.
Partically know every good (eat in) brekky place in Sydney CBD.

[.:4:.]

Originally Posted by roKWiz

I remember Yahoo being in there to above the Pier 8 cafe.
The little solid stone block building opposite (was a Waterboard switch room) recently became "Brix and Bea"n coffee house. Great brekkys.
Partically know every good (eat in) brekky place in Sydney CBD.

Yeah the stone place you speak of is still there. It always seemed popular, but the snowy hydo office opened at 9, never booked a service call before 10 and smoko was at 9. This may sound super basic, but a short walk away down kent st, so north of the fire station, next to the tennis court, is a very wholesome mum and dad style sandwich shop. Their coffee, well, its coffee, nothing to write home about. But, and this might sound simple, but unlike most places in the city they dont have a menu per say. Plus, if you ask for white bread they actually have it. So none of this confused looks of we only have sourdough or soy and lindseed business. So if you ask for a chicken, mayo, lettuce and beetroot sandwich on white because thats what you feel like. Thats what you get.

[roKWiz]

Originally Posted by .:4:.

a short walk away down kent st, so north of the fire station, next to the tennis court, is a very wholesome mum and dad style sandwich shop. .

Know it well and its been a sandwich shop since well before the 80's, next door is Glover Cottage, one of the first places I worked on as a first year apprentice.
That block sandstone wall on the drive next to the fire station I co built with Dianne (1st female Stonemasoness in Oz) who started at the same time.

[T3rminator]

Any masters of cold brew here? Any tips on how to get it REAL strong?

[Ross 1]

Originally Posted by T3rminator

Any masters of cold brew here? Any tips on how to get it REAL strong?

Wouldn't go as far as master but have experimented a few times with the drip machines my BIL made for coffee shops and it's all in the ratio you use. Coffee shops here do a 7-1 water to coffee ratio to make the base batch and then can water it down from there. So either up the coffee or reduce the water and then see how it taste and whether you need to add a small amount of water afterwards.

[T3rminator]

Originally Posted by Ross 1

Wouldn't go as far as master but have experimented a few times with the drip machines my BIL made for coffee shops and it's all in the ratio you use. Coffee shops here do a 7-1 water to coffee ratio to make the base batch and then can water it down from there. So either up the coffee or reduce the water and then see how it taste and whether you need to add a small amount of water afterwards.

I don't have a drip machine. Just a Hario cold brew pot. Have read that I might need to use coarser grind. Will try upping the dose as well.

The cold drip has given me an idea though. I previously filled up the coffee strainer section with water, then also filled up the jug as well. Then let it stew in the fridge for 24-48 hours. Might just let it drip, then just keep adding water to the coffee strainer section instead.

[slowsnake]

Originally Posted by T3rminator

Any masters of cold brew here? Any tips on how to get it REAL strong?

No masters on this forum T3!...unless you want lessons in bullsh.t!
Plenty dem around, thousands of em everywhere, I meet at least one expert a day, especially if I wander into a TAB!