I have long been hoping for a coffee from Baristashopen themselves, since some time they have finally developed a coffee-blend. It’s a blend of specialty coffee from Brazil and Nicaragua roasted in small batches.
Initially, I cupped the coffee, the tones that Baristashopen mentions are as follows: “clear chocolate tones, no bitterness or burnt tones, with sweetness & body”. So my assignment is of course first to see if I agree with the description, do not agree with it and if there is something missing.
At my cupping of Baristashopen – House Blend, a consistent tone of chocolate was found from very hot to cold (imagine cold brew temperature). It’s full. not acidic at all. In other words exactly as the description.
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 with 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, as shown in the picture below.
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!
A consistent tone of chocolate.
17 g coffee (grind setting 21F at Baratza Sette 270, coarse)
225 g filtered water
40 g blooming 30 seconds
93 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 45 seconds of blooming should be on in 1 minute and 30 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 on 26B 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.
When I cupped the coffee, I immediately understood that this is a coffee for everyday use, so I started to brew the coffee at a slightly higher temperature than usual. A coffee I can drink without a hassle every day, it’s nice for “fika, a nice piece of chocolate or to breakfast!
So for anyone who has difficulties with lightly roasted coffee or sticks with grocery store bought coffee, this is your way into specialty coffee! This is a really big boost from the usual coffee brands, you will undoubtedly notice a difference. If you want to try the coffee, click here and write in a message that you want your coffee ground (only if you do not have a grinder) for that particular brewer. For example. “Can you grind the coffee so it will be a coffee machine / French press / Espro / Pour Over … etc.”
The rating is only based on taste and quality and is not based on price.
Did you know that the Baristashopen also sells clothes? In addition to clothes, they also have amazing keychains in different variants. Coffee-related of course!
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