Guatemala Santa Isabel from Johan & Nyström is an interesting specialty coffee. I could not help but buy the coffee as soon as I read the description. It made me very curious and I had to try it out!
Information and recipe for the coffee:
Farm: Santa Isabel
Altitude: 1400 – 1600 meters above sea level.
17g coffee (grind setting 22F at Baratza Sette 270, medium-coarse)
225g of filtered water
40g bloom 40 seconds
90 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 1 minute and 55 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: I tried out some recipes before returning to a 40g bloom> 225-40 (bloom) brewing. It’s a simple recipe that I find fits well with coffee from Johan & Nyström.
Coffee from Guatemala may not be a favorite of me, but it is always as interesting to test coffee from Guatemala. The coffee is okay and I think many people would appreciate it. To make it rounder and more “common”, you can increase the coffee by 2-3 grams to get a stronger flavor that suits me better.
According to the tones on the bags description, I would have a taste of green grape, green apple, and fig. I had some difficulty separating them at first, so I had to cup the coffee 2 times before I could actually find them.
It’s unusual and that’s essentially why I wanted to try it out, the coffee gets my approval and it’s a little different, which can be quite nice to try out.
The rating is only based on taste and quality and is not based on price.
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