17g coffee (grind setting at 19E on Baratza Sette 270, medium/coarse)
225g of filtered water
40g bloom 40 seconds
93 degrees Celsius
1) 40g bloom for 40 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 130g water in a circular flow (this includes 40g water blooming). This including 40 second blooming, your timing should be on 1 minute and 15 seconds.
3) 95g of water in a circular flow with a finish (about 10-15g) on the edge. A total brewing time of 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.
Review: This is a floral coffee, which with its different and unique character has quickly become a favorite of mine. The distinct citrus notes give a fresh and light feel, which makes the coffee great as cold brew. The freshness also raises the floral tones, making the coffee stand out of the crowd. When I drink this coffee, I can only feel how easy and fresh it is, I would recommend drinking this on the balcony for a summers afternoon.
Rating: 7.5 / 10
The rating is only based on taste and quality and is not based on price.