Part 2 for KaffeBox August 18 Box, in this post I’ll only write about the Colombian coffee La Palma y El Tucan from the coffee roastery Nord Brenneri. 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 Nord Brenneri – Colombia La Palma y El Tucan I got a nice complex tone with good acidity. The coffee was not as floral and berry as it was promised, rather the opposite. There were great citrus tones and a complex flavor that was very hard to pinpoint, but it was really lovely. This in comparison to what the roastery wrote themselves: “A juicy and complex coffee with flavors of tropical fruits and blackberries. Intense aromas of ripe red berries and pineapple”. I would also like to know how good this coffee would be with “fika”. I tried it with a 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 preferred enjoyed on their own. For example: Do you like green tea with chocolate? I certainly do not. It was great!
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!
A nice acidity of citrus with lovely complex tones.
Information and recipe for the coffee:
Farm: Doña Nubia Sanchez
Region: La Palma y El Tucan
Altitude: 1 750 meters above sea level.
17 g coffee (grind setting 22A at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 30 seconds
92 degrees Celsius
1) 40g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 115 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 55 seconds
3) 110 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 2 minute and 5 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: In Thursdays (last weeks) post, I wrote that my expectation was the following:
“It sounds like this coffee will be the future of Colombia, and unfortunately it’s something negative. I don’t like that Colombian coffee almost copy the taste profile of typical African coffee, and of course, this shouldn’t be misunderstood, so I will explain further. I like the option to choose from classic Colombian and classic Ethiopian, that’s kind of the charm, but if they taste the same, yes .. Then the charm will be ruined. On the other hand, I think this coffee is good, I just needed a soft rant.”
It feels a little strange when it’s not as expected. It was a very good coffee with the right complexity, reminiscent of coffee from Nicaragua rather than Ethiopian. The tones described by the coffee roaster could not be recognized at all. The Sweetness wasn’t really present. The roast unlike the previous suited the coffee well!
Nord Brenneri did better than the review before, but I think it was a shame that we did not have the same opinion about the flavors in the coffee. This coffee was definitely better than the last and it was very interesting with such a complex Colombian affair.
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.
I’m going to quote what I wrote another time, as it applies in this situation as well:
“Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. In this case, I would choose from situation to situation. In the morning I prefer an Espro brew for breakfast, along with a Hario-brew in the afternoon without anything to it. The coffee is good and loyal to the coffee drinker, it goes great as a cup of love every day!”
The chocolate I ate was a 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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