Tag Archives: coffee shop

Gyre & Gimble. 2 Cornwall Place, The High Street, Buckingham, MK18 1SB

16 Dec

As with all things in nature, adaptation is the key to survival. The Coffee Vagabond as shifted focus to become a barista-for-hire/training venture. In it’s place as a shop, Gimble and Gyre has apparated.

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Gyre & Gimble is a joint venture between Elliot Wallis of Monkshood Coffee and myself, to create a stand-alone fixed coffee shop in North Buckinghamshire.  We opened our doors yesterday (Dec 15th 2012) upon the market town of Buckingham and went straight into full service.

We are using Jabberwocky from HasBean as our house espresso blend and be grabbing different coffees from roasteries all around the country as time goes on, for guest espressos and filter coffees.

There will be Postcard loose teas for those that prefer a lighter drink and we’re also featuring Kocoa collection’s Single Origin Hot chocolates.  In the coming weeks produce from the surrounding area will be filling our shelves, including locally pressed apple juice and freshly-baked cinnamon buns, cakes and pastries.

Away from the products, we’re also very pleased to offer a completely different decor than we’ve experienced else-where, our obsession with Victoriana and steam-punk has heavily influenced the design and ambience we’ve tried to create within the shop.

It’s still early days and there is plenty more to add to the shop as time goes on, but we’re both very excited about Gyre and Gimble and will be here for time to come.

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Gyre and Gimble on Twitter @mrgyre_mrgimble

Gyre and Gimble on Facebook: Gyre and Gimble

 

Video Post: Aeropress

21 Apr

Below is my coffee brewing guide as we make it in Gyre & Gimble.

New Method 2012:

Dose: 16g Coffee / 220ml Water
Brew Temp: 95c
Steep time: 2 minutes with a 30 second plunge
Grind: Fine-filter

Below is my original method which I now consider to be less-good.

 

 

Brew Ratio: 85g/Litre (I know this is very high, but my preferred coffees tend to work quite well with a high dose)
Dose: 17g/200ml
Brew Temp: 95°C
Steep Time: 2 Minutes
Grind: Courser than drip, finer than cafetiere but on the course side of things.

For a more traditional brewed ration 13g/200ml will give a brew of 65g/Litre ratio, my recipe accentuates the acidity in bright coffees and also gives a thicker mouthfeel. The great thing about the Aeropress is that it’s very forgiving. Play around and find your preference!
Final Edit:Make sure the mug you brew into is big enough for the brew. It’s such a shame to waste coffee..

This is a modified recipe from coffee collective..Their recipe calls for 16g/170ml (94g/litre) but personal preference finds me using this recipe.

Personally I find Pulped Naturals come out really well in the Aeropress, naturals come out big and punchy and washed are slightly syrupy but keep their cleanliness, but something about pulped works really well with the Aeropress.

Any critique on the methodology used is welcome.

p.s. Steve, I beat you!