Part 1 for KaffeBox December 18 Box, in this post I’ll only write about the Costa Rican coffee Don Mayo from the coffee roastery Kaffa Oslo. 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 Kaffa Oslo – Don Mayo Costa Rica,
I was looking to find the notes described at the bag “Papaya, Vanilla Cream, & Persimmon”.
It has a very sweet note of a very good quality of vanilla pod simmered in a pot of milk. The papaya is very strong in the end, especially if the coffee cools down a bit. But to be honest it’s more of a combination of mango and papaya, but still has a sweetness to it.
As I wrote in the earlier post. This is actually the second time I’ll review Kaffa Oslo. The first time was September the 7th in 2018. At that time the bags looked a bit different and that’s apparently because of the limited edition we have in front of us. With that said I think that the coffee contained in these super limited bags must be very exclusively right? Well, let’s hope for something that might be insanely good!
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 a match in heaven.
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!
Vanilla, papaya & mango.
Information and recipe for the coffee:
Pour Over: 4:6 method, by Tetsu Kasuya
20 g coffee (grind setting 26B at Baratza Sette 270, medium)
300 g filtered water
50 g blooming 45 seconds
90 degrees Celsius
1) Pour 50g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 70g of water.
3) 1 minute and 30 seconds in, begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 60g of water.
5) 3 minutes in, begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.
*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.
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.
“I think that Kaffa Oslo has done something great here. They have a very delicate Costa Rica next to me, waiting to be brewed. It’s their limited edition so I’m expecting greatness from them.”
Wow, just wow! This was super good!! I loved how the papaya and mangoes was this great finish! With the very silent note of vanilla from the beginning until you reach this fresh finish of papaya and mangoes. Amazing!
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 have to say that you must do the recipe I wrote above, the 4:6 method with 50 grams of water first is such a good way to brew this coffee.
Whatever you do if you have a brilliant bag of limited coffee from Kaffa Oslo, please use the Hario V60 for this!
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!