Part 2 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 Sundays 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 – Hallo Fuafuate Ethiopia,
I was looking to find the notes described at the bag “Floral, dragon fruit, sugar cane”.
I get the notes of floral and sugar cane. But I feel that the day that I was cupping this coffee and the one before I had some non-sensitive cupping senses if you could call it that. So I made another cupping the day after with both of them with a balanced coffee to make it easier to notice some flavors. But there was something else hinted in this coffee it felt like a matureness to the taste. Like molasses.
“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 ok.
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!
Floral & sweet molasses.
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
60 g blooming 45 seconds
90 degrees Celsius
1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g 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.
“As usual, there is an Ethiopian on my desk waiting to get reviewed. After reading the notes taken down by the roastery, I expect a very solid Ethiopian coffee. This will not travel to the furthest way on the spectrum at all. But that’s okay and sometimes even great. I’m looking forward to trying this out.”
It was pretty close to what I had in mind, well it was exactly what I thought. It was sweet, but not too sweet, it was a coffee with good balance. This is something different because single estate usually can’t get as balanced as a blend. But this is very close to 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 isn’t as important as the first coffee. The Espro makes a more full body cup than the V60 with this Ethiopian. I tend to change brewers with this coffee from V60, Aeropress, Chemex, and Espro.
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!