Part 3 for The Coffeevine December 18 box, in this post I’ll only write about the coffee from Koppi. In Wednesdays 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 Koppi – La Lia I tried it without any info of 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.
There’s a very strong hint of plums in the coffee, It’s also very sweet on its own. The ones on the bag were: Plums, Nougat & Black tea. I got a stronger hint of nougat when I brew an espresso.
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, 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!
Information and recipe for the coffee:
Origin: Costa Rica
Producer: Luis & Oscar Monge
Region: Santa Rosa, Tarrazu
20 g coffee (grind setting 23C at Baratza Sette 270)
300 g filtered water
30 g blooming 30 seconds
91 degrees Celsius
1) 30g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 150 g of water in a circular flow (this including 30 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 15 seconds
3) 120 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 2 minute and 10 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.
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
Review: This Wednesday I wrote that my expectation of the coffee was the following:
“Ohh I do love coffee from Costa Rica, this sounds so good! Koppi has been one of my favorites in roasting coffee, but it’s been a while since they left me with awe. So I hope this one will deliver.”
I wasn’t left with awe, but it’s a solid and good coffee. When I drink coffee from Costa Rica I’m hoping for an experience that screams Costa Rica, and a washed processed coffee from Costa Rica is, unfortunately, the opposite. I want the honey-process experience, all of their different levels of honey. That’s what makes Costa Rican coffee amazing for me!
If you have an Espro and a Pour-Over … What should you choose to brew with? As I wrote above, you get a more balanced cup with the Espro, you also get a great result every time as it’s impossible to make mistakes. Do you want your cup to show a bit of aromatics, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. I would change from time to time but essentially stick to pour-over.
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.
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