A medium to high acid coffee that has earthy tones as soon as the temperature has dropped. On the back of the bag of Budhas Kafferosteri, it’s written as usual:
“We are an artisan coffee roastery in the north of Sweden Lapland. We roast our coffee with passion in small batches, using a traditional drumroast”
17g coffee (grind setting at 18B Baratza Sette 270)
225g of filtered water
40g bloom 40-45 seconds
91.5 degrees Celsius
1) 40g bloom for 40-45 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 225g water in a circular flow (this includes 40g blooming). You start the flow from inside and end circularly on the edge. Slowly pour, so the total brew time lands in 1 minute and 45 – 50 seconds.
Espro Travel Press:
19g coffee (grind setting at 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.
Result: An acidic coffee with tones of orange zest, chocolate, black currant and black tea, As usual, Budhas Kafferosteri delivers a high-quality coffee.
The rating is only based on taste and quality and is not based on price.