Quirkbag

Author: zacyeohs@gmail.com

  • The Dallas Cowboys Cheerleaders

    The Dallas Cowboys Cheerleaders

    The docuseries on Netflix featuring the Dallas Cowboys Cheerleaders (DCC) has become quite a phenomenon. After two seasons, it’s like watching ‘Friends’ again but in real life with real people going through life’s struggles. 

    I was recently engrossed in the tales and adventures of these cheerleaders for the new season and they have made my worldview slightly more optimistic. Their stories may be original, but they mirror the experiences of many who chase dreams.

    The Proverbial Moonshot for Rookies

    The show made it clear: DCC is sensationally popular. It incites intense competition to even qualify for final auditions, let alone the DCC training camp which is a probationary period where elimination occurs. 

    Even getting a chance at making the team is unlikely for most – a moonshot indeed.

    The finalists would move across cities, some hit the dance floor 7 days a week, quit their jobs, cancel their subscriptions all for a shot at their dreams. Rejection is more common than acceptance.

    But why? What reason could there be for them to push so hard? Most of them have full-time jobs, juggling their personal lives and professional careers alongside a steep commitment to DCC.

    It is easy to see them on the field cheering and dancing, luring audiences into thinking that they are ‘just’ smiling cheerleaders. But these smiles don’t always come easily.

    And I think that’s precisely what’s magnificent about the series – the perspective. 

    A refreshing perspective was given to these cheerleaders’ characters and their whole other life beyond their time on the field. Those who are married, those who have boyfriends, those who juggle college and DCC (who else other than Madie K) and those who continue to be part of the team because they are so tightly bonded with the team.

    It’s fascinating to realise and understand the person behind the cheerleader. The person they are determines the impressions they make and in turn, almost directly determines their fate in the team. 

    Anyone can dance.

    Not everyone is a Dallas Cowboys Cheerleader. 

    Is Heaven A Place on Earth? 

    Training camp is as close to heaven on earth and to the Dallas Cowboys Cheerleaders team as some will get. Of those who make it into Training Camp, only 36 form the final team.

    The toughest elimination comes when those who made it to the preliminary round of training get cut. Picking the best of the best led to choices made on instincts and gut feelings from trainers and vets in the interest of the team.

    I doubt it felt good. And cutting great people from a team of outstanding people never would. The docuseries made that clear with the abundance of tears and turmoil. 

    Rejection is only made worse when it finds those who had mustered the courage to audition again for another shot at their dreams, only to be cut…again.

    But it only makes for a more epic story as those who resist failure and rejection will try again and again.

    Dayton, who was eventually cut and Kelly V, who made it as a rookie in the 2024 season, are prime examples. 

    Seeing them audition repeatedly, train rigorously and live to become part of DCC reminds me of Napoleon Hill’s book ‘Think and Grow Rich’.

    ‘Desire’ was the single most important principle described in creating a reality from a vision. Kelly V certainly desired the spot and worked relentlessly on it. 

    Seeing these girls who might have spent a lifetime preparing for a shot at becoming part of a legacy, something bigger than themselves, humbles those who strive for greatness.

    It makes the stories of those who refuse to give up and accept failure all the more epic. 

    Bittersweet Still Feels Bitter

    Kelli described the last cut as (she) ‘wanted to give you the best chance to make the team.’

    That’s unsurprising when everyone on the field was competent. Subtly, Kelli was rooting for them – those who might barely qualify. 

    The decision Kelli made as the series progressed revealed just how talented and strong the rookies really are.

    The gut-wrenching part of seeing rookies get cut is not when they failed to make the team, but rather, it’s knowing how close they came and how hard the decision was. 

    There has been no shortage of tears throughout the series, for joyous or demoralising occasions alike. But they never fail to hold each other in a tight embrace, crowd around the one who has received the heartbreaking news and pull through together. 

    I think it’s knowing that each spot among the 36 represents someone else’s unfulfilled dream lends not entitlement or prestige but privilege and honour to the spots.

    And this drives them to be better. 

    The “P” Monster

    Improvement is indeed the goal for rookies and vets before the season. Perfectionism is the common enemy. The standards are devilish, almost stratospheric.

    And for good reason. Moving the goalpost to ease the process only pushes excellence closer to mediocrity – an exercise that tarnishes a brand.

    From dance techniques to knowledge and behaviour, the finalists have something to prove – their worthiness of the coveted and time-honoured DCC uniform. Yet, striving for perfection doesn’t help.

    Unfortunately, it comes at a price – sacrifice. Being part of this team meant sacrifice, as all great things worth doing do. It takes a toll on their families and romantic relationships. Responsibilities shift towards their significant other and time spent together dwindles. 

    When the chips fall and the game starts, however, there is that moment when everything clicks. With ‘Thunderstruck’ blasted over the stadium, lights shining only on the field and the gaze of some several thousand live fans fall upon the 36 uniformed cheerleaders, every single second of hard work and practice pays off. 

    Their families, friends and significant others scream wildly from the stands, extending their support to their beloved during the performance. 

    It is this surreal moment that they struggled for, and it is now a reality instead of a dream. It is this, together with the highly coveted spot, that inspires and motivates.

    The Second Half of the Price

    Apart from sacrifice, stress is part of the hefty price of being a DCC. From mother to daughter (victoria and her mum); leader to leader and rookie to veteran, the stakes are always high when training and cheering as a DCC, especially when there is legacy involved.

    The stress weighs on the team – it is practically a rite of passage for all who don the uniform and strive to live up to the legacy.

    But facing the odds and rising above despite the pressure is precisely what earns them a spot. 

    For their dreams born when they were 12, they lived a life that led them to the doorstep. Everyone entered as a rookie and left as a veteran, and their lives are forever changed because of it. 

    As the series progresses, it becomes evident that the rookies are always in contact with their mothers. Their biggest fans even before they are recognised. Their greatest supporters before they represent any team. Their support spans time and space, ready for their daughter to call.

    It’s as if they were right there. 

    Yes, they had to sacrifice the time and distance between their families and friends, struggle with the stress of meeting expectations, but familial support for both rookies and veterans never waned.

    Like Ava said:  

    Having each other, it really makes or breaks it.

    The series only reveals this at the end of the final episode in the interview with Megan – they all recognise that the people they are with make the journey worthwhile.  

    It is exactly their genuine love for the people and the team that makes the team a team so bonded and committed.

    They cheer not just for the Cowboys, but for each other as well. 

    In those tough moments, be it elimination or retirement, there are no vets or rookies. They were all just cheerleaders and friends rooting for each other, easing the heartbreak, holding on to hope and carrying on the dream.

    A Legacy Redefined

    Concerns were raised throughout the series about money and compensation expectations not being met. While a 400% raise was finally secured, long after the discussion started in 2024 during the show’s production, no one could deny that it came with much difficulty. 

    Some of the veterans, including Jada, Megan, and Armani, led the conversation in seeking more fair compensation, not solely for themselves but for those on the team whom they hold close and for those whom they might never meet. 

    It was a hard conversation, but one worth having.

    Admirably, their unity in their decision to step up and fight for what they are worth shows an impetus for change. An impetus that perhaps has been intensifying over the years. The courage it took to put their lives’ dreams on the line for what they believe to be right and just probably redefined what it means to be a Dallas Cowboys Cheerleader.

    And again, they are better because of it. 

    Conclusion 

    I once read from a peer-written essay a line so ‘sticky’ it never left my head: yes, there is nobility in winning, but there is also nobility in those who keep trying. 

    What started out as innocent inspiration from past performances of Dallas Cowboys Cheerleaders turns into dreams. These dreams fueled by a burning passion for dance evolve into a vision – one that compels them to challenge the odds and stake their futures on auditioning and making the cut. 

    What makes the endeavours of a DCC team special is the heart and soul behind each performance; the strength that comes from a united team, however diverse its members; the shared belonging they have to something bigger than each one of them; a legacy that they now have a hand in writing and living. 

    Part of the Journey is the End

    The show reveals how many alumni feel nostalgic about their past as part of the team, and some stay on and return to give back to the team’s next generation. 

    Seeing them grow from rookies to vets to leaders feels greatly fulfilling as though I watched them experience the journey where they have come full circle. 

    Being a part of the team is more than just cheerleading. It is a belonging, and it is a part of who they are – the Dallas Cowboys Cheerleaders.

    Dallas Cowboys Cheerleaders 2024

    I hope this inspires you to strive for greatness. And to know, as I do now, that sometimes the heroes we look up to walk among us and were once ordinary people who fought battles and challenged odds.

    They chose to fight. And they won.

    Here’s to all the 36 who have ever been.

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  • Quest for Coffee (6) | A Milky Way

    Quest for Coffee (6) | A Milky Way

    Quest for Coffee (6) | A Milky Way

    My quest for coffee has taken me on a milky way, since the last time I sent updates from the frontier of my adventure. As I continue my mission to master the magic of latte art, attempts and attempts at putting the art in latte art have been made.

    I think of this journey in several parts: learning, practicing, getting good, then staying good. Simply put, I’d say I am between ‘practicing’ and ‘getting good’. It really isn’t as easy to get good at the magic of latte art as I like to say it is. But nothing feels better than seeing your progress right in front of you, held in your own hands.

    Watching YouTube videos for inspiration and techniques only got me so far. If you watch the video several times, you might learn a few tricks here and there that help you. But when you watch it repeatedly, I’d say that it gets frustrating when you see experts effortlessly pull off the flattering designs and you can’t. Yours is still a slug.

    That’s all too familiar.

    A Breakthrough At Last (Of Sorts)

    Over the last few weeks, I have transitioned from steaming milk in the pitcher for 2 cups of coffee (4 shots), to trying to ‘break it down’ and steaming milk for 1 cup of coffee per attempt. I got more tries to steam milk, practicing consistency, but also more chances to draw something (or anything that looks like a heart) on the coffee. 

    With my current steaming method of once per cup, I am delighted to share that I have achieved progress. Faster, in fact. Steaming milk has become relatively easier. No more steaming volcanoes, milk explosions or runny milk and those “magic gone wrong” scenarios. Well…once in a while mistakes still happen (but that’s just human right?)

    When steaming the milk, one quick way to identify the maximum amount of milk to use is to fill the pitcher to right below the beginning of the spout’s concave design. Then, look for the vortex as the steam wand hisses away. It doesn’t take long to form when the tip of the wand is just barely beneath the milk. It takes experimenting and many trials and errors to get the hang of it.

    Really, it’s like riding a bicycle, except there are no training wheels.  

    The Good, The Better and The Speech Bubble

    Anyways, the progress thus far: 

    Beautiful Latte Art
    The Good
    Beautiful Latte Art
    The Speech Bubble
    Great Latte Art
    The Better

    Obviously, I am most heartened by The Better. Pun intended.

    The usage of different cups matters. It does…but it does nothing to change your magical prowess. The wand does not define your magic. Your skill and practice do.

    A cup that has a small bottom with a hemispherical build would suffice. There isn’t too much to the cup. Cups do little to refine and hone your latte art magic. But, once mastery has been achieved, you are right to believe I will try using various cups for ‘flair’, if not for anything else.

    Today is not that day. Today, we are travelling in the milky way.

    Right, so I come bearing experience (relative experience) for apprentices of the latte art magic. Here are 3 extra tips on steaming milk and pouring it. 

    (If you were wondering why there aren’t tips on practicing the latte art magic itself, well, this adventure has not yet reached that frontier. Now, onward through the milky way!) 

    Tip 1: Air and Milk – Make The Duo Dynamic

    The longer the wand tip is held below the milk’s surface, the more foam is created.

    If you read the previous update (fix that if you have not here), then you know that when the tip is submerged below the milk surface, a “tch tch tch” sucking-like sound means air is being mixed into the milk. By leaving the tip at that position for longer, more air is mixed with the milk.

    Common sense, right?

    In the end, it tends to create a thicker layer of foam above which can also leave your milk rather watery because less time was given for the air to fully form the “microfoam” that gives steamed milk that glossy texture. 

    How much is too much?

    But is it “bad” to incorporate too much air?

    Well, yes. Think of it this way: the proportion of milk and espresso in a cup determines the type of drink you get.

    Similarly, the proportion of air and milk determines how well your steamed milk will turn out. The ratio of air to milk directly affects your final steamed milk and hence the “strength” of your latte art magic. 

    From experience, the more milk you have, the longer and more air needs to be incorporated. The duration of the air-sucking period is thus longer. It takes time and practice to nail the right amount of air and time to steam the milk.

    Given that every machine has a different steam wand pressure, which likely affects the amount of air mixed into the milk, fine-tuning is required with each attempt. 

    Tip 2: Three-Step Combo Before Pouring Milk

    Knock, Swirl, Pour.

    Read that again.

    After steaming the milk, let it sit in the pitcher for several seconds. Knock the pitcher on the surface of the table to burst any bubbles that had formed on the surface. (Some milk-like volcano is expected, so use a towel to avoid a milky mess.)

    Swirl the milk for a few seconds after that. You should see a glossy finish (like wet paint, for lack of a better reference). This mixes the foam at the top with the rest of the milk at the bottom to create a more even texture for practicing your latte art magic.

    Once swirled, you are ready for the final step: pouring!

    Tip 3: Even The Coffee’s Playing Field

    Pour to first ‘even the playing field’. When you first pull your espresso, the first dash of milk gives that “misty” or “foggy” effect. Think of a drop of red dye dropped in a glass of water.

    To homogenise the coffee to bring out the familiar, welcoming shade of brown, pour the milk gently from a height (say 5cm above the surface) so that the milk plunges beneath the espresso and mixes well.

    Move the pitcher in a circular motion as you pour to stir the coffee until the mixture has roughly homogenised. Be sure not to pour too quickly and fill the cup too much. You gotta leave some for that latte art magic.

    I usually do 2 full circles to “even the playing field”. You can do 1 or 3, depending on how much espresso you made and how much milk you pour.

    If you have done the milk justice by treating it with patience and finesse, you are all set to practice the fine art of drawing hearts and flowers on your coffees. All that’s left is practice and more patience.

    I have had many failures steaming milk and pouring latte art. They are but common occurrences for the apprentice learning latte art magic. Consider them compulsory learning experiences.

    Here are some honourable features, at my expense:

    A valiant attempt nonetheless
    A goofy spot of milk left behind by untrained magic
    This was a genuine hail mary attempt

    Not every try is successful, but every cup is still delicious. This is the process. This is the journey.

    The journey through a milky way to mastering latte art magic now awaits you.

    Will you take the step forward?

    Continue on my Quest for Coffee by clicking below. I’ll see you there.

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  • Quest for Coffee (5) | Frothing Milk

    Quest for Coffee (5) | Frothing Milk

    Quest for Coffee (5) | Frothing Milk

    Frothing milk is as important to a cup of brain-jolting, heart-warming coffee as family is to Dominic Toretto – immensely important, for those unfamiliar with the film reference. Yet, it can quickly become a frothing fiesta at first.

    Now, we know you can’t get lattes, cappuccinos or flat whites without frothing milk well. 

    At this point, I have a confession to make. If you have not guessed it, I have been trying to pour latte art for the last 1 month. 

    Shocking, I know.

    Is that it? Nah, there’s more: I have been trying to master the art of frothing milk for almost 2 months before the last 1 month of learning latte art.

    Nothing like Frequent Frothing

    It has been quite the experiment as I tried multiple angles, tilting the pitcher left and right, playing around with the milk temperatures and changing the duration of frothing. I was wired trying to achieve that coveted silky milk texture. I still am.  I don’t get it every single time…yet.

    Until recently, my coffee-making skills were practically pressing the button on my machine and hoping for the best.

    Latte art? Frothy milk? I saw them as sorcery reserved for mythical baristas with sleeve tattoos and espresso-stained souls. Something began to change in my milk-frothing journey. 

    I finally made frothed milk this week thrice in a row with a decent texture and “shone” when placed under lights. So did I pour a dragon or heart? 

    Nope. Sorry if I got your hopes up. 

    What did happen was I poured some blob-like design that resembled an attempt at drawing a heart, great emphasis on “resembled”. 

    The latest shot of the 3 here
    One of the earliest; not sponsored by Harry Potter
    Probably the second latest one

    But hey, there’s progress, and I’m feeling slightly closer to the magic that baristas wield.

    Over the last month when the milk began to feel more silky and ideal,  I learned several things about frothing milk, brandishing the steam wand (not literally), and some neat tricks for an apprentice of latte art magic.

    The Milk Multiverse

    Did you think that a latte, cappuccino and flat white were all names of the same drink? I did too. But there’s a surprising amount of difference between them—and no, it’s not just the size of the mug.

    • Latte: Basically a coffee bath. One shot of espresso and lots of steamed milk, with just a little froth on top. Super smooth and forgiving.
    • Cappuccino: This one has that thick, pillowy foam cap—like your coffee is wearing a tiny down comforter. Equal parts espresso, milk, and foam.
    • Flat White: Think of this as a latte’s more intense cousin. Less milk, finer microfoam, more espresso flavor. But, not quite a cappuccino.

    To whip these up, it takes some skill at the wizardry of frothing milk and nailing this consistently, unlike my attempts where the milk’s foam resembled sea foam during a storm.

    Abracadabra: The Steam Wand 

    Learning to froth milk was… humbling. Challenging would also be an understatement. 

    I kept imagining the perfect angle and tilt of the pitcher to get the mesmerising milk ‘tornado” in the pitcher. I had visions of me swirling milk like a pro, creating silky foam like a caffeinated magician. Instead, I scorched milk and somehow made the wand scream like it saw a tornado coming for it.

    But as they say, you only fail when you don’t learn.

    And I learned: 

    1. Cold milk, cold pitcher: Cold milk gives you time to texture it properly. There’s time for the milk to warm up and “embrace” the air whisked in by the wand at the start. It creates “microfoam”. Fancy. 

    If you’re curious about the science behind frothing milk and the usage of cold milk rather than warm milk, you can indulge in nerdiness here like I did.

    1. Wand placement is key: After many, many cups of coffee and rewatching the same Youtube video on milk frothing multiple times, my tests found a slight tilt of the wrist is sufficient, either to the left or the right. More importantly, place the tip of the wand just under the surface and in the centre of the top left or top right quadrant of the circular mouth of the pitcher. Let it hiss peacefully like a straw sucking a nearly empty cup of iced coffee. 

    I used to shove the wand into the pitcher with no clue of where it really should be, which just made hot runny milk. No latte art on that one. To get that much-coveted silky texture, you can watch this short video…maybe multiple times like I did.

    1. Stretch, then swirl: Once it hisses, start to listen for that little ‘ch-ch-ch’ sound in the beginning (this is air entering the milk). Count to 5 then sink the wand deeper just until the whole tip of the wand is underneath the milk to create a whirlpool.

    That swirling motion smooths the foam, turning it into that beautiful microfoam everyone raves about. Keep it steady, or try to. I tried shifting positions mid-swirling to get the best ‘tornado’ effect which honestly doesn’t make a difference if you nail the position from the start. Fret not if bubbles form at the top of the milk surface! A proper ‘tornado’ of the milk would burst them and leave the milk with a glossy, silky texture when done right.

    1. The heat test: Believe or not, I used a pitcher that measures temperature. But really, all you need to do, as I now do, is just feel the side of the pitcher and stop steaming when it gets hot enough to say “ouch” but not enough to melt skin off. 

    If you observe those charismatic baristas, there is no thermometer. They use their hands. Getting the right temperature for the milk is an art. It’s magic. Magic cannot be measured, so don’t sweat this. The right temperature creates the environment for the milk to stay in that texture and allows excellent latte art. I learned about temperature and its effects from none other than my go-to connoisseur James Hoffman – check out his video here.

    Mythical Art in Progress 

    Here’s a secret you probably know: watching someone pour a perfect heart into a latte on YouTube is a trap. It looks effortless. It’s magic at its peak.

    It makes you “wow” in amazement. Yet, when I tried it, I “wowed” in abhorrence. 

    Here is a visual laugh-stimulator: my latest creation

    An afternoon coffee with a goofy-looking coffee

    The quest for coffee continues as I explore and learn to master the magic of latte art. If the images do not self-explain, the journey is just beginning. 

    Final Thoughts (on Fumbling When) Frothing Milk

    Learning to froth milk and make latte art has been weirdly satisfying. It’s equal parts science experiment, therapy session, and morning ritual. Sure, it may not look great now and the magic powers are intermittent at best. But nothing is removed from the excellent taste of the coffee. Now, if you’ll excuse me, I’m off to try making a tulip. Or a slightly abstract flower. Or… okay, probably another blob I picture to be a heart. But it’ll still be delicious. 

    For more frontiers explored on my Quest for Coffee, click below. I’ll see you there.

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  • Quest for Coffee (4) | 8 Tips to Coffee Puck Preparation

    Quest for Coffee (4) | 8 Tips to Coffee Puck Preparation

    Q4C (4) | 8 Tips to Coffee Puck Preparation

    Puck Preparation…really?

    It sounds boring. But after making plenty of espresso shots in my Quest for Coffee, I can assuredly say the puck preparation makes the difference. Not a difference…the difference.

    Coffee Puck, source: pexels.com

    “What is a puck?” you may ask…well, it’s that thing in the picture to the left.

    A puck is simply the coffee grounds that have been tamped into the portafilter in a shape resembling that of a hockey puck. You see this shape when you tap the used coffee grounds out of the portafilter after making the espresso.

    Puck preparation is key to ensuring even pressure and consistent extraction.

    Here are 8 simple and practical tips for making the perfect espresso puck, explained with tips from my experience!

    If an amateur like me can do it, you can too. Let’s go!

    1. Distribute Grounds Evenly

    Benefits:

    • Uneven coffee distribution leads to weak spots where water can channel. As we explored earlier, uneven distribution causes your coffee puck to be tamped unevenly.
    • When using a coffee machine that allows auto-tamping (if you own a fancy $$$ machine, that is), always ensure that the puck is flat and smooth on the surface before loading it up for brewing. 

    How:

    • After dosing (a fancy term for allowing coffee grounds to fall into the portafilter), gently shake or tap the portafilter to level the grounds before tamping.
    • This may require additional support from tools such as a portafilter attachment that allow the coffee grounds to fall into the portafilter first without using the machine to tamp. Most machines without auto-tamp functions built in facilitate this.

    2. Use a WDT Tool (Weiss Distribution Technique)

    Benefits:

    • Breaks up clumps and redistributes grounds for uniform density across the entire surface of the portafilter.  

    How

    • Stir the grounds in the basket with a fine needle or specialized tool before tamping. This is like a “comb” for coffee grounds. Once the coffee grounds are sufficiently distributed, you are ready to tamp. 

    Experience Tip:

    • If a WDT is beyond your reach, gently using a small fork with thin tines to stir the grounds should do the trick.
    • If the puck is tamped using a machine, consider having a manual tamp at hand to even out the surface if the machine does a lacklustre job.
    • Sounds mad that the machine designed to tamp can’t get it right but as far as bizarre goes, some machines just don’t perform as desired.

    3. Grind Consistently Fine (Espresso Grind)

    Benefits:

    • Consistent grind size means a consistent level of extraction throughout the final puck. This gives a smooth, even extraction process, creating a beautiful shot of espresso. Conversely, inconsistent grind size causes uneven extraction—the fine grind clogs, the coarse one under-extracts. It messes up the harmonious blend of flavour, aroma and colour. 

    How

    • Use a burr grinder, not a blade grinder.
    • Coffee machines that have built-in grinders meant for brewing espressos usually already come with burr grinders.
    • Burr grinders crush the beans evenly based on the setting of grind size. Adjust the grind size of the grinder until the flow time during the brew is ~25–30 sec for a 1:2 ratio shot.
      • If your brew time is more than 30s, you need to “unclog” the puck slightly, so reduce the grind size for finer coffee grounds for water to flow through faster.
      • If your brew time is less than 25s, the water is simply “flushed” out between the coffee grounds; increase the grind size so the coffee grounds are finer and water meets greater resistance during brewing. 

    Experience Tip:

    • To control the ideal 25-30s window, there are 2 main factors: dosage and grind size.
    • Dosage refers to the volume of coffee grounds within the puck, while grind size refers to how big each grain of coffee ground is. A higher dosage means a higher amount of coffee grounds within the puck. This increases resistance for the water, and increases the time taken for water to pass through.
    • The same effect is achieved by keeping the dosage constant and reducing the grind size. A smaller grind size gives finer coffee grounds, More resistance is met by the water, causing longer brew time.
    • Do you know which is a better factor to control? I’ll let you “brew” over this question… 

    4. Use the Right Dose

    Benefits:

    • Dosage, as we understood earlier as volume or amount of coffee beans, affects the overall time taken for the brew.
    • Good dosage controls the volume of coffee grounds in contact with the water for maximum flavour and aroma. Under-dosing leaves too much space (and leads to channeling as the water can easily “escape” through the puck at higher pressures) while over-dosing prevents full water contact because water may not fully extract all the goodness from all the coffee grounds.

    How:

    • Follow your machine’s recommendation (e.g., 18g for a double shot) and weigh your dose. Weighing your dose ensures that the exact amount of beans is ground and used, consistently making the ‘dosage’ factor a constant. 

    Experience Tip:

    • Play around with the settings for dosage while keeping the grind size the same (say size 2) and see how much coffee grounds you need for a 25-30s brew time.
    • If you find too much coffee grounds is used per espresso shot, reduce the grind size with a desired smaller dosage.
    • It is far easier to change the dosage than the grind size, James Hoffman summarised this better than I can. 

    5. Tamp Evenly and Firmly

    Benefits:

    • Similar to distribution, even and firm tamping builds up the “compactness” of the puck to withstand the pressure of the water. Water has a difficult time trying to escape the puck and this avoids “channeling”.
    • Uneven tamping tilts the puck, causing water to flow more through one side and…you guessed it…under-extraction and over-extraction occurs. 

    How:

    • Place the portafilter on a flat surface with the brim parallel to the surface. Hold the tamper level and apply consistent pressure. Press down directly with a delicate but firm motion (about 30 lbs is enough). Tamp once and once only. 

    6. Keep the Portafilter Dry

    Benefits:

    • A dry portafilter ensures that the coffe grounds are dry so that there is no chance of coffee grounds in some areas being more “compact” than others.
    • This then allows for even extraction and even flow of water. A wet basket/portafilter causes uneven puck integrity and channeling…that’s a no-go.

    How:

    • Wipe it dry before dosing the coffee…it is that simple. 

    7. Handle with Care

    Benefits:

    • Handle with care once all the effort and delicate techniques have been applied so that all that work can translate into a great espresso shot.
    • The compact puck stays exactly the same, ready for brewing if no blunt force is applied to “break” that puck.
    • Any bumping or knocking can crack or unlevel the puck, opening paths for channeling and making the espresso a disaster in the brewing. 

    How:

    • Tamp once and insert it straight into the machine without rough handling, wait out and fret not, tamp and brew, touch and go.

    8. Use a Bottomless Portafilter

    Benefits:

    • It shows you real-time flow, perfect for spotting channeling. Not only do you get to enjoy a beautiful and satisfying flow of coffee, but you also enjoy the fruits of your labour preparing the puck.
    • A golden brown, silky smooth espresso shot should be flowing from the bottom into the cup

    How:

    • If the espresso sprays or flows unevenly, adjust your prep technique accordingly. It likely occurred due to poor tamping, uneven distribution or rough handling. You know your process best!
    • This is the “data analysis” part of the process where you can fine-tune the techniques.
    • Don’t be afraid to experiment. If something amazing occurs here, all you need to do is rinse and repeat your process.
    • Now all you have to do is sit back and relax with a wonderful cup of Joe.

    Puck preparation for espresso may feel labourious and boring, but as I have learnt, coffee making is done best when done with care and patience. It takes more than good coffee beans to make good coffee.

    With these 8 tips, you can now be prepared to brew an amazing cup of Joe. Or two. And then some…

    Once you have made your coffee, the Quest for Coffee continues.

    Take your next step in the Quest for Coffee by clicking below.

    Click below to explore other cool adventures beyond coffee.

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  • Quest for Coffee (3) | (Under) Pressure

    Quest for Coffee (3) | (Under) Pressure

    Quest for Coffee (3) | (Under) Pressure

    Ever wish you could silence your coffee machine every day in the morning? 

    Ah, the peace it would bring. No loud whirring or churning like a jet taking off from Top Gun. 

    I am here to say that this noise, often dismissed as just “noise”, comes from a critical part of the coffee-making process – pressure. 

    Pressure—specifically around 9 bars—is the heart of a good espresso shot. The machine forces hot water through finely ground coffee at this pressure to extract the oils, acids, sugars, and aromatic compounds from the coffee grounds in a tight 30-second window, give or take. After all, coffee-making is more art than science. 

    Want that coveted golden layer of crema gently floating above your aromatic espresso shot? Well, can’t be done without pressure – the right amount of it at that.

     Here’s how varying that pressure impacts the outcome:

    Too Little Pressure (<9 bars):

    Your coffee is under-extracted. This simply means that not all the lovely, amazing soluble compounds in the coffee grounds have been brewed into the espresso shot.

    Wasteful isn’t it?

    Once you glance at your espresso, a pale, thin and lacklustre looking layer of crema sits above it, dissipating almost as soon as you notice it. The coffee lets off a weak, grassy and unappealing scent, leaving you slightly baffled as to why your coffee is not like what the coffee bean packaging describes – “freshly roasted premium beans for the perfect espresso”.

    Surely it couldn’t taste that bad…right? 

    If you have ever tried acidic coffee, not by its origins and terroir, but as a result of poor extraction and low pressure, this is about as close as you can get to replicating it. 

    Right, so let’s take it up a notch and crank up the pressure. 

    Too Much Pressure (>9 bars):

    You load up your coffee machine and brew a second cup with greater pressure. This time, you seem satisfied.

    The espresso has a dark, thick and almost-brown crema, but yet looks burnt. You notice a lack of acidity in scent and taste, but a strong hint of bitterness lingers in your mouth. It reminds you of burnt toast or worse, rubber.

    What happened? 

    Well, this is what connoisseurs call an over-extracted shot. The coffee has been brewed with too much pressure. Think of this as “suffocating” the coffee beans due to excessive pressure, leading to “some good friends (the coffee beans, obviously) screaming: ‘Let me out’.” 

    Ideal Pressure (~9 bars):

    Ok, so you are wondering what a good shot of espresso looks like with the right amount of pressure.

    It’s hard to describe (remember, coffee-making is more an art than a science), but as a rule of thumb, you’ll know it when you see it with sufficient practice. 

    Your espresso would have undergone a balanced extraction, where 9 lovely bars of pressure blends the soluble compounds harmoniously to bring the bitters, acids and aromatics together. It’s almost like assembling the Avengers if you will (pressure would either be Thanos or Tony, I’d pick Tony). 

    Espresso shot from coffee machine

    You would notice a silky, smooth and honey-like consistency to the flow of coffee from the machine, giving you a satisfying and tempting brew time.

    The art to pulling a great espresso shots lies in the mastery of several factors affecting espressos including pressure, grind size, dosage and even temperature.

    Try one cup after another. The first time I pulled an espresso shot properly, it was worth all the attempts before.

    One step at a time, let’s continue tackling pressure for now.

    With a rich, thick golden crema with a hint of tiger-striped reddish hues, your espresso shot is accompanied by a bright, fruit-like acidity that highlights the terroir and origin character. It includes a touch of bitterness that rounds off the tartness. The vicinity is filled with a deep, nuanced and even floral aroma that lingers, depending on the type of bean used.

    Here’s my chapter on beans from Quest for Coffee. 

    To find out more about how to measure pressure, enjoy this side quest.

    I know I said coffee-making is more art than science, but I can’t help but explore more of the science behind putting coffee grounds under pressure. What can I say?

    Yes, it’s a nerdy thing.

    But it’s a Quest for Coffee. (Fear not, this is not a textbook. No alien words are used. Please read on without caution.)

    What’s really happening under pressure?

    Remember that whirring, churning noise that pressure makes to force hot water (88–96°C) through a tightly packed puck (it’s that round metal tray in which your finely ground coffee is held and tamped)?

    The pressure is 9 bars. That’s 9 times the atmospheric pressure in which you exist or around 130 psi. (That’s a lot of pressure withstood by coffee grounds.)

    Nonetheless, this pressure is critical.

    This pressure is needed.

    1. Solubility Increases with Pressure and Temperature

    Just like sugar dissolves faster in hot tea than cold water, the hot, pressurized water simply dissolves the soluble compounds in the coffee grounds faster. The acids (like citric and malic acid), sugars, caffeine and aromatic compounds (which contribute to smell) are all brought out (or assembled as referenced earlier) together more easily. These molecules are small and dissolve easily in water, so they’re extracted early in the shot—often in the first 10 seconds (remember how long an amazing espresso shot takes?). 

    2. Oils and Emulsions

    That shiny finish on your dark roasted coffee beans is natural oils that are hydrophobic (they dislike mingling with water like how normal oil floats on water). The high pressure helps emulsify (think of it combining oil with water) these oils into tiny droplets suspended in the espresso to create the thick, velvety body and crema on top. These oils are also carriers of volatile aromatics (volatile just means they escape easily into the air)—the fragrant notes you smell (floral, nutty, fruity).

    3. Even Extraction Requires Force

    Coffee grounds, when tamped well, are compact and offer resistance to water flow. Without pressure, the water would just flow through the easiest paths (called channeling, see below) and you’d get an uneven, weak shot. This translates to watery espresso spurting out from the machine into your cup, rather than a smooth, slow, honey-like flow downwards. Pressure ensures water gets pushed through the puck thoroughly, but only if the puck has been evenly tamped, giving the desired espresso shot. 

    With Pressure Comes Crema 

    If done right, crema is the golden foam of oils, carbon dioxide, and coffee solids that sits atop a fresh espresso. It’s considered a sign of a well-extracted shot (though not the only one).

    Pressure in play:

    Ideal pressure (around 9 bars):

    This forces carbon dioxide gases out of the coffee grounds, which were trapped during roasting, and like previously mentioned, emulsifies the coffee oils into microscopic bubbles that are found inside the rich, stable foam on top as well as within the espresso. The pressurized water extracts proteins and melanoidins (browning compounds), which stabilize the crema and give it that deep, reddish-golden hue. Cool huh?

    Too little pressure:

    With insufficient pressure, not enough CO₂ is released or emulsified so little to no crema is produced and it dissipates fast and looks pale.

    Too much pressure:

    Overdoing it can over-emulsify oils or disrupt flow, leading to a bitter shot with dense, overly dark crema that may look nice but tastes harsh. Proper pressure not only ensures even extraction but also crafts the crema — a delicate blend of gas, oils, and fine particles that signals quality.

    Channeling: Kill Shot, Literally

    Coffee connoisseurs call the phenomenon channeling as an espresso killer.

    Channeling comes when pressure, regardless of calibration, forces water through weak spots within the coffee grounds placed in the puck.

    This occurs due to cracks, air pockets, or uneven tamping in the puck, allowing water to rush through instead of flowing evenly, as water always follows the path of least resistance. 

    How it affects your espresso:

    First, you’ll see a blonde, watery stream flow from the machine instead of a rich, syrupy consistency. Like espressos made with a lack of pressure, the crema may appear thin, patchy, or quickly dissipate.

    Not to be a harbinger of bad news, but channeling might be worse than having incorrect pressures.

    The 3 most common outcomes from channeling are espressos, which 1, fall in the under-extracted zones, where water rushed too fast, resulting in sour, acidic notes; 2, fall in the over-extracted zones, where water stalled, giving bitter, harsh flavors; or 3, have a mix of both – doubly terrible. Essentially, you get brown water. 

    You might have other observations like diminished and inconsistent espressos which smell sharp and blatantly acidic because channeling causes water to push through the coffee beans unpredictably every time. You lose the vibrant, layered aromatics of a well-pulled shot.

    Suffice it to say, channeling is not good. 

    You might ask: Can I prevent channeling? 

    Yes. Yes you can. 

    It starts right here, where I explore 8 ways to better prepare the puck for espresso shots.

    Take your next step in the Quest for Coffee by clicking below.

    Click below to explore other cool adventures beyond coffee.

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  • Quest for Coffee (2) | Roast

    Quest for Coffee (2) | Roast

    Quest for Coffee (2) | Roast

    So what is the deal with the different roasts? Do they really make a difference?

    The short answer is…yes.

    When a coffee bean undergoes roasting, some very interesting processes take place. Don’t panic. While there are some complicated scientific reactions going on, they will be explained very simply here on Quest for Coffee.

    It’ll be fun.

    So to break it down, 3 main things usually change during roasting—colour, flavour and fragrance. 

    Colour

    Different roast levels alter the colour of the beans, which consequently affects the colour of your brewed coffee.

    Different levels of coffee roasts
    Levels of Roasts by FnB Coffee Blog
    • Light Roast (Cinnamon Roast or New England Roast): Roasted for a shorter period, the process usually stops before the first crack is fully developed.

      First crack essentially refers to the moment the bean expands from the heat and starts to crack, giving that familiar curve in pictures. Beans maintain their light brown colour, giving the brewed cup of a joe a subtle, pale amber hue.
    • Medium Roast (City Roast): Needless to say, a medium roast is when the bean is roasted for some time longer than a light roast, or more specifically, before the second crack. This usually occurs at around 230 degrees Celsius.

      Second crack is the technical term for when the coffee bean undergoes a breakdown of cellulose and release oils. They continue to darken and often become oily and shiny.

      Now your brewed coffee is a deep, rich brown with a fuller colour. Think of your average Americano at the coffee shop.
    • Dark Roast (Espresso, French Roast): Unrivaled in the dark shades of brown, these beans are roasted until they are nearly black and could have an oily, glossy surface due to neutral oils forced out of the beans.

      Most commonly used for espresso shots, the beans give a very dark final brew, with a possible hint of reddish hue. (Try it for yourself by pulling an espresso shot with dark-roasted beans versus light-roasted beans and notice the subtle colour differences)

    Craving coffee?

    Now just imagine a warm, fragrant cup of freshly brewed coffee from perfectly medium-roasted beans off the shelf of your favourite coffee shop!

    A Quick Break – The Maillard Reaction 

    As our tiny green, raw and harvested beans undergo roasting, they inevitably also undergo the Maillard reaction.

    You might have stumbled upon this fancy term in a cooking tutorial (as explained by Masterclass), where the browning of meat on a grill is described with this reaction. When meat is grilled, the heat causes the proteins and sugars to react, producing a brown, crispy crust with rich, savoury flavours.

    The browning is a direct result of the Maillard reaction. This same chemical reaction occurs during roasting, where the amino acids and sugars give the coffee its complex flavours and colour.

    Rule of thumb? The darker the roast, the more pronounced this reaction becomes, the more “caramelised” our beans, the more complex the flavour.

    Flavour

    Now that we know how heat causes the Maillard reaction, here’s its massive role in shaping the flavour profile of coffee. 

    • Light Roast: In a light roast, the original flavours of the bean, called origin characteristics, are more noticeable.

      You’ll taste fruity, floral, or even herbal notes. How in the wondrous wizarding world could this happen?

      Well…it’s due to terroir, a fancy name for “environmental factors”. Some of the natural flavours and characteristics of the environment where the bean was grown get carried forward through processing and roasting.

      Some of that original “genetic” flavour stays with the light roasted bean.

      Here comes the kicker: acidity. Often thought of as sourness, acidity is ironically not the same as sourness, but rather a lively, sparkling taste that some describe as fruity or wine-like.

      Try to taste the acidity (like in an orange) in your next coffee from light-roasted beans rather than the sourness (like a lemon), you might have a new discovery.
    • Medium Roast: Further roasting causes the natural acids to decrease and the sugars in the beans to caramelise.

      This balances the acidity by bringing out chocolatey, nutty, or caramel-like flavours. It’s really just more “sweet” flavours, like sugar to lemonade to neutralise the sharpness.

      Coffee brewed from here may have a slightly earthy undertone but a smooth, balanced cup.

    Remember our Maillard reaction? Well, this is the time. After the first crack, the browning effect becomes more pronounced as the Maillard reaction intensifies and out comes a rich, sweet flavour, cutting through the perceived acidity. 

    But what if you like your coffee strong and bold? Fear not, introducing…the dark roast.

    • Dark Roast: Dark roasts are known for their bold, smoky, or even burnt flavours.

      The original flavours of the beans take a backseat to the flavours developed during roasting, such as chocolate, toffee, or even bitter burnt notes.

      A French roast (another interchangeable name for dark roast) coffee might have hints of dark chocolate, molasses, and a tad of smokiness. It is often described as more full-bodied.

    Wake Up And Smell The roses Coffee

    The fragrance of coffee is one of its most delightful characteristics, and it’s profoundly affected by the roast.

    • Light Roast: Freshly brewed, light roasts often have a more delicate fragrance, usually citrusy or fruity.

      A freshly ground light-roast Kenyan coffee will release a vibrant, floral aroma that might remind you of bergamot or green tea.

      If you ever wondered how such aromas waft through the air, it is all thanks to compounds called “volatiles”. Volatiles are aromatic compounds in coffee released during grinding and brewing, partly due to the heat.

      Light roasts tend to have more volatile compounds preserved, contributing to their fragrant, fruity notes. 
    • Medium Roast: The fragrance becomes a little more rounded and caramelized. You might catch a whiff of nuts, chocolate, and brown sugar. (Again, the Maillard reaction is at work.)
    • Dark Roast: Dark roasted beans release a rich, often smoky fragrance, which is a mix of charred sugar and heavy caramelisation. Think barbeque but without meat. Some beans might give a heavy, almost leathery fragrance, with notes of tobacco and dark chocolate accompanied by a strong, smoky scent.

    Conclusion

    Just as the type of beans play a role in the overall look, taste and smell of your coffee, so does the roast.

    You could think of roast as the magnifier of flavour and the prelude to the brew, without which coffee would not exist.

    Ever wonder what beans would do under pressure? The adventure continues…

    Take the next step in the Quest for Coffee to explore beans under pressure.

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  • Quest for Coffee (1) | Beans

    Quest for Coffee (1) | Beans

    Quest for Coffee (1) | Beans

    You sit uneasily. You trip over words when speaking.

    You hit your toe against the table. (That’s a sobering sensation of pain unlike any) Why? Well…you haven’t had that cup of morning Joe.

    That coffee is crucial. From bean to ground, that coffee plays a vital role in deciding the fate of your morning. Yet, do you understand what you’re drinking?

    Fret not, Quest for Coffee is a series presented by Quirkbag Collections. I describe in simple terms and personal experience what I feel makes coffee the national drink of numerous countries. 

    Background (Before Getting to the Coffee Ground)

    Recently, I became interested in Joe – brewing coffee from beans at home. I used to think coffee was just this dark fragrant liquid from a brown bean. There were buzzwords like ‘medium roast’ and ‘tannins’ that sounded like baloney to me. As my curiosity would have it, I dug a little deeper into coffee. Fortunately, I am not a cat so I live to tell my tales. 

    Origin of the Beans

    Right. Beans come from many countries, most commonly Colombia, Italy, France and Kenya. According to one of James Hoffman’s YouTube videos – I most certainly would recommend checking out this tutorial series – the best places to grow coffee beans are regions with high altitudes.

    There is a whole classification of the beans based on the altitude at which they grew.

    High altitudes give a magical mix of intense heat from the sun during the day and the icy breeze at night. The beans are given the greatest chance to develop to their fullest potential.

    If you are a complete beginner to coffee like me, I recommend this coffee guide that summarises how coffee is made, from the plant to the drink. It certainly helped my understanding of the basics.

    From Arabica, the most popular type of coffee bean in the world (at 60% of the world’s volume), to Liberica, its more caffeinated and less famous cousin, the guide above can broaden your knowledge of the basics in several minutes.

    However, do the types really taste different? Kind of.

    Picking Coffee Beans from Tree
    Source: Pexels.com

    Depending on the climate in which beans are grown, and of course the chemical composition of the bean, they take on various flavour profiles. 

    Click on the buttons at the bottom of each box to explore more.

    KENYA

    Acidic, Floral, Fruity

    • Usually has distinct blackcurrant notes
    • E-grade beans are the largest class of beans, among which Kenya AA beans are the biggest
    To kenya!

    COLOMBIA

    Light, Smooth, Refined

    • Usually said to be more expensive and of higher quality
    • The harmonious mix of soil, altitude and climate births a unique origin of beans
    To colombia!

    JAMAICA

    Luxurious, Unique, Famous

    • Home of the Blue Mountain Coffee Beans
    • Known to be the home of the pinnacle of coffee luxury lllllllllllllllllllllllllllllllllllllllllllllllllll
    to jamaica!

    Because of favourable altitudes, the beans are grown slowly and matured with more nutrients, giving them Strictly High Grown (SHG)/Strictly Hard Bean (SHB) status. 

    Additionally, despite the beans’ natural flavour differing ever so slightly, the final flavour in the drink can be impacted greatly by heat. That brings us to roast. There are 3 main types.

    To learn more about roasts, check out next week’s chapter of Quest for Coffee. Feel free to have a coffee while waiting.

    If you are curious about that delicious fragrant dark liquid, join me for the next step in Quest for Coffee.

    Click below for more adventures that perk you up like a cup of coffee.

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