A very complex light roasted coffee of high quality from Drop Coffee. To bring out the sweetness in the coffee I suggest a fairly low temperature, circa 91 degrees celsius (this only applies to pour over). It was hard to get a good cup in the beginning, but after a couple of tries I got the recipe down. Here is two recipes worth mentioning:
17g coffee (grind setting at 16C at Baratza Sette 270)
225g of filtered water
40g bloom for 45 seconds
91 degrees Celsius
1) 40g bloom for 45 seconds
2) 120g water in a circular flow (this includes 40g of blooming). This including 45 seconds blooming should be on 1 minute and 15 seconds.
3) 105g of water in a circular flow ending with a spin (about 10-15g) on the edge. A total brewing time of 1 minute and 45 seconds.
Espro Travel Press:
19g coffee (grind setting at 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.
Aeropress – A more balanced cup than the pour over.
Espro – Similar to the Aeropress, you get a rounder cup. With more oils and easy travel availability.
Pour Over – Here you get the tones in the coffee and as usual, I prefer to brew with the pour over method.
I’ll look forward to write about more Drop Coffee in the future!