KaffeBox July 19 Box – Tim Wendelboe – Kiawamururu

Part 2 for KaffeBox July 19 Box, in this post I’ll only write about the Kenyan coffee from the coffee roaster Tim Wendelboe. In the preview-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 Tim Wendelboe – Kiawamururu,

I tried it without any info of 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.

It has a lot of acidity to it, I first thought that it would have some kind of sweetness, but the level of sweetness is a bit low. However, you can easily adjust it with the 4:6 method to enhance the sweetness, but even that has a limit. When you do that the coffee gets more defined and I really enjoy it. Let’s review what they wrote as their description:

“Raspberries, red apples & rose hips.”

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. In this case, I can’t recommend to drink it with any kind of chocolate, it develops a more bitter taste than it should thanks to the dark chocolate, however, the coffee is very nice on its own and even as cold brew.

 

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!

 

Cupping notes:

Rosehips, gooseberry with a hint of rooibos tea.

Information and recipe for the coffee:

Origin: Kenya
Variety: Arabica SL 28 SL 34, Ruiru 11 & Batian
Producer: Rumukia Farmers cooperative society
Region: Nyeri
Process: Washed
Altitude: 1 700 – 2 000 masl.

Pour Over:

20 g coffee with a coarse grind
300 g filtered water
50 g blooming 45 seconds
92 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.

 

Review: In last Thursdays post, I wrote that my expectation was the following:

“I have a feeling that this will be a very friendly yet acidic coffee. They write about rose hips, apples and raspberries. This makes me very hopeful that I might get a really good Kenyan coffee.”

As I wrote above (over the recipes) the coffee is to acidic for my taste in a simple brew. That’s what I felt when I cupped the coffee, it’s nothing wrong to enhance its origin, but it can be a bit boring after a while. I mean, it’s so strong that it might be a bit too much.

For the ones interested in what kind of brewer you should use for this kind of coffee, there’s a lot of brewers but to give it a more easier picture: with paper filter such as V60 or without such as french press or the more evolved Espro. This coffee needs to be filtered in my opinion, make it the cleanest as possible. Chemex would do the trick, but for me I’ll always favor Hario V60. It’s been an honor to try Tm Wendelboe again, I hope you find this review written from Prague okay!

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. 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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