Part 2 for KaffeBox January 20 Box, in this post I’ll only write about the Kedamai coffee from Burundi roasted by Gringo Nordic Coffee Roasters. In the previous post, you’ve been able to read about the coffee and also what I expect from it. In this part, I’ll share my recipe for an awesome pour-over per usual.
At my cupping of Gringo Nordic Coffee Roasters – Gahahe,
I tried it without any info on 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.
At first glance, it had a very light red color. Tastewise it was quite acidic very red grapefruit and rhubarb like. After tasting it I had to look at the description, and it was very close to my own conclusion. Here have a look:
“Red Citrus, Ripe Berries & Rhubarb.”
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 okay, but it was better on its own.
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!
Red grapefruit with rich notes of rhubarb.
Information and recipe for the coffee:
Variety: Red Bourbon
Producer: Gahahe Central Washing Station 1740 small folders
Region: Kayanza Province
Altitude: 1800 masl.
20g coffee coarse grind
300g of filtered water
60g bloom 45 seconds
92 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.
“It’s been a while since I’ve been surprised or left with awe with a coffee from Burundi. It never seems to hit the points for me, maybe It’s not the perfect fit of origin for me when it comes to coffee since it’s to tea-like. However, the tea-like tend to be more expressive than others when it comes to cold brew.”
For a coffee from Burundi, it’s what I expected. Very nice as a cold brew, even if it’s not the season for it yet. However, as a filter brew it wasn’t my cup of tea (insert coffee).
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!