Tri Hita Karana is a traditional philosophy for life on the island of Bali, Indonesia. The literal translation is roughly the “three causes of well-being” or “three reasons for prosperity.”
The three causes referred to in the principle are:
Harmony with God
Harmony among people
Harmony with nature or environment
It is derived from Balinese spiritualism and beliefs, which promotes harmony among fellow human beings through communal cooperation and promoting compassion; harmony towards God, manifested in numerous rituals and offerings to appease deities; and harmony with their environment, which strive to conserve the nature and promote the sustainability and balance of the environment. Tri Hita Karana is credited for the island’s prosperity as a whole, its relatively stable record of development, environmental practices, and the overall quality of life for its residents.
The principle of Tri Hita Karana guides many aspects of Balinese life, from daily rituals, communal gotong-royong cooperation practice, to spatial organization in Balinese architecture. It is also reflected in the natural irrigation system on the island known as subak, which consists of cooperatively managed weirs and canals that draw from a single water source.
Mr Davinder Singh Senior Counsel from Singapore shares his thoughts on the Tri Hita Karana universal reflection journey in the video below:
Fold the paper filter along the seams and place inside the cone.
Add coffee grounds (medium-fine grind) for your required servings and shake it lightly to level.
* 10-12 g is normally good for one serving (120 ml). The attached measuring spoon = 12 g / 1 spoon. Using freshly ground coffee is recommended. (Adjust proportions for a stronger or weaker brew).
Take the boiling water off the flame. Wait for the boiling water to settle.
Pour hot water slowly to moisten the grounds from the center to the outward with moving circular pattern.
Wait for about 30 seconds until next pouring.
Slowly start adding more water using the same speed, swirling motion as before. Make sure the water does not come in direct contact with the paper filter.
Brewing should take 3 minutes.
* Please use HARIO V60 Coffee Paper Filter.
James Hoffmann – A Better 1 Cup V60 Technique
60 g of coffee per litre of water
15 g ground coffee (medium-fine grind for lighter roasted coffees; coarser for darker roasts)
250 g boiled water (fresh off the boil for light roasts; medium roasts 90°C to 95°C; darker roasts 80°C to 90°C).
For each pour, start pouring in the middle, working around to the outside in a circular motion. Keep the spout of the kettle close to the V60 so that the water stream is unbroken.
Fold filter paper along seam and fit to V60. Preheat with hot water.
Put coffee in V60 and make a small hole in the middle of the bed.
0:00 – Pour 50 g of water to bloom.
0:10 – Gently swirl.
0:15 – Bloom.
0:45 – Pour up to 100 g (40% total weight).
1:00 – Pause.
1:10 – Pour up to 150 g (60% total weight).
1:20 – Pause.
1:30 – Pour up to 200 g (80% total weight).
1:40 – Pause.
1:50 – Pour up to 250 g (100% total weight).
2:00 – Gently swirl.
2:05 – Drawdown should finish around 3:00, but expect some variance here.
Dial in the grind. Go as fine as you can before it becomes harsh and bitter; but don’t be afraid of going a bit coarser than usual.
Taste is the most important thing!
Matt Winton – Five Pour Method
1:15 coffee to water ratio
20 g of coffee (fairly coarse grind – coarser than for espresso)
300 g of water off the boil (93°C)
For each pour, start pouring in the middle, working around to the outside in a circular motion.
Fold filter paper along seam and fit to V60. Rinse porcelain dripper with hot water; plastic or metal drippers can be rinsed with hot or cold water.
Add coffee grounds into the V60, gently shake to flatten bed.
Pour 1: First 60 g. Make all the coffee wet. Wait 30 seconds.
Pour 2: Up to 120 g. Start next pour after this one is finished flowing through the dripper.
Pour 3: Up to 180 g. Start next pour after this one is finished flowing through the dripper.
Pour 4: Up to 240 g. Start next pour after this one is finished flowing through the dripper.
Pour 5: Up to 300 g. Wait until brew is finished, around 3:30 minutes.
Serve and enjoy.
If the brew takes too long and tastes dry or bitter, make the grind size coarser. If the brew tastes hollow, sharp or sour, make the grind size finer.
Tetsu Kasuya – 4:6 Method
1:15 coffee to water ratio
20 g of coarse coffee grounds (similar to the grind for a French Press)
300 g water (3 x as much water as the coffee x five pours)
Adjust the taste by dividing the water into a 4:6 ratio. The first 40% adjusts the balance of sweetness and acidity; the remaining 60% adjusts the strength.
Leave 45 seconds between each pour. Pour in a circular motion.
Put the paper in the filter. Filter [hot] water through. Discard the water.
Pour 1: First 60 g of water.
Pour 2: Up to 120 g.
If you want the taste a little sweeter, make the first pour a little smaller and the second pour larger. If you want more acidity, make the first pour a little larger and the second pour smaller. Total of both pours is 120 g.
The remaining 60% of the water adjusts the strength. For a strong coffee:
Pour 3: Up to 180g.
Pour 4: Up to 240 g.
Pour 5: Up to 300 g.
If three pours is too strong for you, try two pours:
Pour 3: Up to 210 g.
Pour 4: Up to 300 g.
For a stronger coffee, try four pours:
Pour 3: Up to 165g.
Pour 4: Up to 210 g.
Pour 5: Up to 255 g.
Pour 6: Up to 300 g.
After 3:30 minutes, remove the dripper from the server, swirl the coffee and serve.
Mariner + Domingo (A.K.A. Chris Domingo). The US duo have an extensive history in electronic music, dating all the way back to the early nineties when the Florida club scene was a central hub for the movement. Fast forward over 25 years and Mariner + Domingo are crafting some of the finest melodic music of their careers. The two came together in late 2019, when Chris commissioned Mariner for a remix.
“Azimuth” sees Mariner + Domingo create a flowing organic house track characterised by intricate percussive groove, full of acoustic hits and woodblock delight. Building smoothly, joyous motifs float across the 6-minute piece as expertly balanced melodies and vocal phrasing play off each other, evolving effortlessly in symbiotic fashion as they reach their zenith in the latter stages.
Lola Emily Mary Young (born 4 January 2001) is a British singer and songwriter from London. She is best known for her 2024 song “Messy”, which was her first song to top the UK Singles Chart.
Discussing the inspiration behind the viral song with Jimmy Fallon, Lola said: “It’s been speculated that it’s about my parents. It’s massively about some close family but it’s a combination. It’s more about myself, I am too messy. I’ve never held a broom in my life. Everything in my life is a mess so it’s a very fitting track.”
She then added: “I recently got diagnosed with severe ADHD. It’s been very hard but complex. It’s just about the complexities of how I feel about myself and, on top of that, narcissistic men unfortunately.”
Jodie Knight is a songwriter, vocalist and producer from Glasgow, Scotland now based in London. Her music draws influences from artists such as Chelsea Cutler, Ben Howard, and Holly Humberstone – very lyrically driven songs with strong, emotional melodies.
Warung is the electronic music project of Aaron Hopkins and Dillon Ames.
While riding mopeds around busy Bali intersections one half of this duo was intrigued by an Indonesian concept meaning ‘small family run business’— ‘Warung’.
It quickly became apparent how intrinsic Warungs were to the culture — self made, the lifeline of the family, and an ever-lasting legacy to carry on. The concept of Warung became the perfect meaning for their sound and project.
Artist: Hans Zimmer Album: Dune Part 2 Year: 2024 00:00 Only I Will Remain 06:20 Beginnings Are Such Delicate Times 14:24 Never Lose Me 15:15 Kiss the Ring
Marsh unveils ‘Ascension’, a collaboration with Moscow-based duo Volen Sentir and the second single from his highly anticipated ‘Aria EP’. On ‘Ascension’, Marsh’s signature upbeat sound is married perfectly to the atmospheric organic tones for which Volen Sentir have become known. (Release date: 25 October 2024)
