Product Reviews : EDC, Flashlights, Tech, Coffee, Pens, Etc...
Roasting some Sweet Maria’s Espresso Workshop Edition #32 MLA.
Matt is a Systems Development Director for a multinational franchise. Matt has lived and worked in Hawaii, Chicago, South Florida and currently resides outside of Atlanta. He enjoys his hobbies including Technology, Gadgets/EDC, Fountain Pens, Wetshaving, Clocks, Antiques & Coffee. He even roasts his own coffee weekly.
A quick break down of my Beatrice coffee grinder from the 1800’s. I show the conical burrs and internals. This is what I use daily to grind my espresso roasts.
Matt is a Systems Development Director for a multinational franchise. Matt has lived and worked in Hawaii, Chicago, South Florida and currently resides outside of Atlanta. He enjoys his hobbies including Technology, Gadgets/EDC, Fountain Pens, Wetshaving, Clocks, Antiques & Coffee. He even roasts his own coffee weekly.
A quick overview of my 1880’s Beatrice cast iron coffee grinder. While I would love to own a Mahlkonig or a Mazzer… It is just not in the budget. I found a Spong grinder some years ago, which I bought and used exclusively for grinding espresso, then I found this big girl in an antique store. It’s huge and works amazingly well. Plus, it cost around $70-80.
Matt is a Systems Development Director for a multinational franchise. Matt has lived and worked in Hawaii, Chicago, South Florida and currently resides outside of Atlanta. He enjoys his hobbies including Technology, Gadgets/EDC, Fountain Pens, Wetshaving, Clocks, Antiques & Coffee. He even roasts his own coffee weekly.
A quick review of Terrapin – French Toasted WnB Coffee Oatmeal Imperial Stout. It is a fantastic Coffee Stout. Rich, sweet, creamy, roasted, bits of chocolate, maple sweetness, biscuit. Fantastic brew.
Matt is a Systems Development Director for a multinational franchise. Matt has lived and worked in Hawaii, Chicago, South Florida and currently resides outside of Atlanta. He enjoys his hobbies including Technology, Gadgets/EDC, Fountain Pens, Wetshaving, Clocks, Antiques & Coffee. He even roasts his own coffee weekly.
For the holidays I decided I would be adventurous and make some homemade Rum Glögg. This is an old-fashioned Swedish recipe that a friend gave me awhile ago. It is a family recipe that has been passed down many generations. However, I am sure it is a pretty common Rum Glögg recipe, or maybe generally these recipes do not differ too much.
For the uninitiated Glögg is basically a mulled wine. Rum Glögg is an amped up version containing… dun dun dun… Rum!
Rum Glögg is fantastic during the winter months, as provides a nice warming sensation deep within you. Its a festive drink. Think of Glögg as sort of a hot sangria. Although, it is slightly different. But if you know and love sangria… You will most likely LOVE Rum Glögg!
This stuff is potent. No kidding, it will sneak up on you really quick if you are not careful. It goes without saying, please do not drink and drive… or operate other heavy machinery. Just enjoy and relax.
Here is the recipe I was given:
I first sterilized two mason jars, as well as the lids. Next, I zested the oranges and tangerines removing just the top part of the skin. I divided the zest equally into the two mason jars. Next went in one box of raisins into each jar. Two sticks of cinnamon followed… Then I equally divided the almonds and the cardamon pods. I pulled a bean from my vanilla extract and tossed it in as well. Since I didn’t have fresh beans I also added 1 tsp of extract to each jar (you wouldn’t need to do this if you just added a fresh split bean). Then I sliced and peeled a chunk of ginger and added some to each jar. It is important to note that you must use the cardamon. Even if you are not a fan. It is really what makes it. Then I topped each jar up with the Sailor Jerry spiced rum.
Note: For the almonds I blanched them in hot water, removed the skins… For the cardamon I took my knife and smacked it against the pods, similar to how you would crush garlic. This allows the pods to split and allow the flavors to deepen.
Now, seal the jars and put away for four weeks. This will allow the flavors to meld. I cheated and took a jar out early for Thanksgiving. It’s hard waiting this long, but it is worth it. That is for sure.
Ok, four weeks have passed and you are dying for some Rum Glögg! What to do…. Grab a deep pot (or crock pot) and set the temp to low/med… Strain the contents of (1) mason jar. Pour the strained liquid into a pot. Add (1) bottle of wine. Add 1-1.5 cups of sugar to the vessel… I would recommend adding a little sugar at a time. Tasting the concoction as it warms, continue to add sugar until you reach the level of sweetness you prefer. Allow the sugar to dissolve, and continue to simmer on low. You don’t want to boil the alcohol out, but rather get it nice and warm throughout.
Next is really important…. give your keys to a designated driver. Ladle the Rum Glögg into a nice mug and enjoy as you imbibe some amazing Rum Glögg.
Matt is a Systems Development Director for a multinational franchise. Matt has lived and worked in Hawaii, Chicago, South Florida and currently resides outside of Atlanta. He enjoys his hobbies including Technology, Gadgets/EDC, Fountain Pens, Wetshaving, Clocks, Antiques & Coffee. He even roasts his own coffee weekly.
