Part 2 for KaffeBox April 19 Box, in this post I’ll only write about the Guatemalan coffee from the coffee roastery Jacu. In the previous 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.
At my cupping of Jacu – Jaqueline 88+,
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.
This has a very kind and sweet taste to it. I’m actually astonished how a Guatemalan coffee can be so tasty, this is purely from a subjective standpoint since I’ve never been a fan of it.
I would also like to know how good this coffee would be with “fika”. I tried it with dark chocolate with sea salt. I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only enjoyed on their own. For example: Do you like green tea with dark chocolate I don’t. This was was better than I thought, just so everyone understands what I mean. It was really good!
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.
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!
Mild notes of vanilla with a light acidity.
Information and recipe for the coffee:
Variety: Bourbon, Caturra
Producer: Renardo Ovalle
Region: Huehuetenango, La Bolsa
Altitude: 1 300 – 1 600 masl.
20 g coffee (grind setting 23D at Baratza Sette 270, medium)
300 g filtered water
60 g blooming 50 seconds
92 degrees Celsius
1) Pour 60g of water, stir with a piece of bamboo (like chopsticks or a stirrer), for 10 seconds or until all coffee is evenly saturated.
2) 50 seconds in, begin your second pour. This time from 60g to 300grams of water. Never fill the water above the “coffee-line”.*
3) Stop pouring around 1 minute and 55 seconds in.
4) at 2 minutes the coffee should be done brewing.
*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.
*Coffee-line: When you have saturated the coffee (blooming). The highest possible mark of coffee on your coffee filter is a coffee line. Think of a “max —” Line. That’s the highest level you should pour water. Keep it on that line and never surpass it.
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: In last Thursday’s post, I wrote that my expectation was the following:
“I’m gonna bet that this coffee got an 88+ rating which is good haha! So just because of that, I’m really looking forward to drinking this coffee! KaffeBox also mentions that this coffee tastes like “Flower and vanilla aroma. Mango & apple with hazelnuts and nougat in the cup” which makes this even more interesting!!!”
Well, this was above expectation, because I still have that bad feeling towards Guatemalan coffee. It’s that it sometimes can taste a lot like tea and that’s something I donät want my coffee to taste like. However, this was so much better than that, this was the best Guatemalan coffee I’ve tried yet!
So after trying out 2 bags of Jacus coffee, I’m very pleased with what I’ve got. It’s a high-quality roastery indeed! This coffee was the best of the two, and I really recommend it!
If you have an Espro and a Pour-Over… What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes. This preferably is brewed as pour-over such as V60 or Chemex.
The chocolate I ate was dark chocolate with sea salt.
The rating is only based on taste and quality and is not based on price.
If you want to buy your very own KaffeBox and go through my recipes and reflections, be sure to order it so you can be ready for next month’s KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!
Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!
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