KaffeBox January 18 Box – Talor & Jørgen Kirsebær & Dobbel krem

Part 2 for KaffeBox January 18 Box, in this post I’ll only write about the Colombian coffee Kirsebær & Dobbel krem from the coffee roastery Talor & JørgenIn Wednesday’s 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

In my cupping of Talor & Jørgen – Kirsebær & Dobbel krem, it was similar yet again to the flavors of what the coffee roastery  Talor & Jørgen themselves noted. I must give Talor & Jørgen praise for being very good with detailing each note in the cupping. The cherry tones are very nice, but I think they remind me more about wild cherry than just cherries if I’m going to be exact. As usual, I would also like to know how good this coffee would be with dark chocolate, I always use chocolate with sea salt because it’s quite natural and captures the flavors better with salt to sweet, acidic and bitterness. As I wrote in the previous post, there is a deal breaker if the coffee does not work well with chocolate, that’s how I want to enjoy coffee and here you get a really good combination of flavors, amazing!

 

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 with 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, as shown in the picture below.
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!

Cupping notes:
Wild cherry  & dark caramel.

Information and recipe for the coffee:

Origin: Colombia
Variety: CastilloCaturra
Farm: Fabio Nelson Romero
Region: Tolima
Process: Washed
Altitude: 1 600-2 000 meters above sea level.

Pour Over:

17g coffee (grind setting on 18E Baratza Sette 270, medium)
225g of filtered water
40g bloom 40 seconds
92 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 on 2 minutes.

 

Espro Travel Press:

19g coffee (grind setting on 26B 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 this months KaffeBox Kirsebær & Dobbel krem is my favorite by far, even if you regard last months KaffeBox. Kirsebær & Dobbel krem from  Talor & Jørgen is the most coffee spirited of all of them really. As I wrote in yesterdays post, I think that it’s important to note my concern.  That the coffee is stored in a ziplock bag without a valve. It’s a big concern of quality for me.

A delicious cup of coffee, with a good balance that makes the coffee most compatible form “fika” to breakfast. Wild cherry is recognized and reasonably present while not making the cup too fruity. If you are looking for sweetness in the coffee then you’ll find a caramel (a bit like Werther’s Original) besides the wild cherry.

A very good coffee brewed with the Hario V60 and Espro travel press. Unfortunately, I cannot decide now which method would be best, as both are very good. With a Pour over I can get a more aromatic cup that is very nice on its own, while an Espro gives you a full-bodied coffee which suits well with “fika”. Cherry & Double cream from Talor & Jørgen is a superb coffee that all coffee lovers would appreciate… A lot!

The chocolate I ate was dark chocolate with sea salt.

Rating: 7.0/10

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.

Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!

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