KaffeBox June 18 Box – Jacobsen og Svart- Rwanda Gataba

Part 2 for KaffeBox June 18 Box, in this post I’ll only write about the Rwandan coffee Gataba from the coffee roastery Jacobsen og SvartIn yesterday’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.

At my cupping of Jacobsen og Svart – Rwanda Gataba, I think it tasted as I expected, very much green tea. Very mild hints of peach. Because of the dominant taste of green tea you will find the same acidity that is contained in citrus. 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 preferred enjoyed on their own. For example: Do you like green tea with chocolate? I certainly do not. I didn’t like it this time either.

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, 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:
Dominant taste of green tea with mild tones of citrus.

Information and recipe for the coffee:

Origin: Rwanda
Variety: Red Bourbon
Farm: Epiphanie & Samuel Muhirwa
Region: Nyamagabe
Process: Washed
Altitude: 1 900 meters above sea level.

Pour Over:

17 g coffee (grind setting 22A at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 35 seconds
92 degrees Celsius

1) 40g blooming for 35 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 100 g of water in a circular flow (this including 40 g of water blooming). This including 35 seconds of blooming should be on in 1 minute and 45 seconds
3) 125 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 2 minutes and 10 seconds.

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 Wednesdays post, I wrote that my expectation was the following:

“It feels like it’s very in with coffee from Rwanda, I have a feeling that the coffee will have a taste of green tea… Again. I found it interesting in the beginning but now it’s just getting dull.”

The coffee is ok, it does not hold the same taste or class as yesterday’s coffee. As you probably noticed, I’m a big fan of natural processed coffee unlike the one from today’s washed coffee. But the dominant taste of green tea is a big negative for me.

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. Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. In this case, I would choose from situation to situation. In the morning I prefer an Espro brew for breakfast, along with a Hario-brew in the afternoon without anything to it. Do you want a more dominant taste of green tea, brew it with a pour-over, if you want a more rich coffee taste use a coffee press (like the Espro). More oils will travel to your freshly brewed cup that way.

 

The chocolate I ate was dark chocolate with sea salt.

Rating: 5.5/10

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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