Part 2 for Bean Portals box containing three different kinds of bags from the coffee roastery Cocóra. In the earlier post, you’ve been able to read about the coffee and also what I expect from it. In this part, I’ll share my recipe for an awesome pour-over per usual.
At my cupping of Cocóra – Dukunde Kawa,
I tried it without any info on what the roastery had in their description of the coffee. This is something I always do, I just want to clear that out, and later on, I try to feel the notes they do describe.
The coffee had some flavors of rooibos tea, I actually have one at home with a dried pear which resembles the coffee a lot. Let’s review what they wrote as their description:
“Red Fruits & Pear.”
I would also like to know how good this coffee would be with “fika”. I tried it with 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 enjoyed on their own. For example: Do you like green tea with dark chocolate I don’t. It’s not as good.
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!
Rooibos tea with a lot of pear notes.
Information and recipe for the coffee:
Altitude: 1 700 – 2 000 masl.
20g coffee coarse grind
300g of filtered water
60g bloom 45 seconds
92 degrees Celsius
1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g of water.
3) 1 minute and 30 seconds in, begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 60g of water.
5) 3 minutes in, begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds
*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.
“Coffee from Rwanda isn’t my favorite, but I think that this might be something. I’ve tried some roasteries from Spain.”
It’s as close as you can get with an expectation written as slim as that. It had this tea flavor with a lot of sweetness from pear. It’s good from an objective eye, but since I have to say my bit: It’s okay, I’m afraid I will get bored of it in the near future since it’s not my type of coffee. It sure has elegant notes but it’s not complex enough.
The chocolate I ate was dark chocolate with sea salt.
The rating is only based on taste and quality and is not based on price.