Part 2 for KaffeBox July 18 Box, in this post I’ll only write about the Guatemalan coffee La Esperanza from the coffee roastery Lippe. In last Friday’s post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.
As I was cupping Lippe – Guatemala La Esperanza, I can honestly say I feel a taste of shortbread and with a mild finish of orange peel. A straightforward coffee that does not stand out. I also want to know how good this coffee would be for a coffee, so it usually became a dark chocolate with sea salt.
I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only preferred enjoyed on their own. For example: Do you like green tea with chocolate? I certainly do not. It was a lot better than the last review.
When I do a cupping I do the following:
1) Grind 11 g coffee in a medium-coarse grind, I’ll remember the coffee’s fragrances now when it is dry to compare with the let grounds later.
2) Pour 180 g of water at a temperature of 93 degrees Celsius.
3) Let it sit for 4 minutes.
4) Stir 3 times and try to find as many scents.
5) Remove all foam that’s formed on the top.
6) Wait for 6 minutes so the coffee cools down and to let the coffee grounds fall down to the bottom, then I’ll take my first slurp with a deep spoon. The idea is that you will spray the coffee inside your mouth. That way you will be able to easily recognize the tones contained in the coffee.
7) Wait for 6 minutes and do the same procedure, the reason behind step 7 is that it’s the most optimal time for tasting coffee. If the coffee is still good after 12-15 minutes, then it is a high-quality coffee!
Shortbread with a mild scent of orange peel.
Information and recipe for the coffee:
Variety: Caturra, Catuai, Bourbon & Paches
Farm: Franciso Morales, Finca La Esperanza
Altitude: 1 700 meters above sea level.
17 g coffee (grind setting 18B at Baratza Sette 270, medium)
225 g filtered water
40 g blooming 30 seconds
90 degrees Celsius
1) 40g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 115 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 45 seconds
3) 110 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 2 minutes and 5 seconds.
Espro Travel Press:
19g coffee (grind setting 26B at Baratza Sette 270)
284g of filtered water
94 degrees Celsius
1) After pouring both the coffee and the water, stir the coffee 10 times. I suggest you use a bamboo stirrer. Avoid sharp objects.
2) Screw the press and let steep for 4 minutes
3) Press slowly, if the press gets stuck, just lift the press and try again. It is normal.
4) Serve or seal the lid.
Review: In last Friday’s post, I wrote that my expectation was the following:
“There has been a lot of coffee from Huehuetenango in Guatemala in the last year. But it feels like it’s different with Lippe’s variety as there are 4 different kinds of coffee beans in the bag, so I think it will have a more balanced cup.”
A well-balanced coffee from Guatemala, which is quite different from other Guatemalan coffee. It reminds me of previous posts about Lippe’s Kenyan coffee, which is in the same situation as this:
“it was more on the balanced level, which is quite alright for those who might try drinking an acidic coffee for the first time. I know it can be too acidic to many people if they haven’t trained their palet for high acidic tones, so this is probably a perfect start!”
So just like the Kenyan coffee, this was more balanced, how they roasted it that way is very interesting I have to say.
If you have an Espro and a Pour-Over … What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes.
I’m going to quote what I wrote another time, as it applies in this situation as well:
“Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. In this case, I would choose from situation to situation. In the morning I prefer an Espro brew for breakfast, along with a Hario-brew in the afternoon without anything to it. The coffee is good and loyal to the coffee drinker, it goes great as a cup of love every day!”
The chocolate I ate was a dark chocolate with sea salt.
The rating is only based on taste and quality and is not based on price.
If you want to buy your very own KaffeBox and go through my recipes a?d reflections, be sure to order it so you can be ready for next month’s KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!
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