I think that many who just started drinking specialty coffee or will start with it should take a look at this coffee. The transition is very simple and there will be no acidity at all. It has a very round and balanced flavor with more character than the usual coffee that can be purchased at the store.
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!
Well-balanced with notes of hazelnuts.
Information and recipe for the coffee:
17g coffee (grind setting 20A at Baratza Sette 270, medium)
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) 225g water in a circular flow (this includes 40g water blooming). This including 40 second blooming, your timing should be in 2 minute and 15 seconds.
Espro Travel Press:
19g coffee (grind setting 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.
Review: A big positive for the coffee is that it is very easy to deal with, it does not require much to brew it correctly. Many of the coffees I usually work with can be a bit too sensitive, but in my cupping and the preparation of recipes, I did not find any version of the recipe to be “bad”. Everything had a good standard. Easy!
The people at Fina Bönan have a history of living in Addis Ababa and want to get the same coffee experience they had to Sweden. In this way, they keep the Ethiopian charm by retaining all roasting and packaging in the big city of Ethiopia, Addis Ababa. The logo used by Fina Bönan is a coffee pot used for coffee brewing in Ethiopia. The coffee pot is called “Jabeena”, something I like is that it is traditional to drink at least 3 cups of coffee while using the “Jabeena” at the coffee ceremony.
What’s more to say? This is a good coffee, a coffee that I could drink every day. It does not stick in any direction and keeps a good balance, it also works great for “fika”, breakfast or other meals you can think of. If you want to start with specialty coffee, I think this is a good start. I will certainly keep an eye open for the Fina Bönan!
The rating is only based on taste and quality and is not based on price.