Part 2 for KaffeBox March 19 Box, in this post I’ll only write about the Kenyan coffee from Nyawira from the coffee roastery Kafferäven Per Nordby. in Tuesday’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 Kafferäven Per Nordby – Nyawira,
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’s acidic, yet kinda sweet. It’s a typical Kenyan coffee, and what I mean with that is that it’s acidic with sweet berry notes. It has that very mature red currant flavor when you sip it the hardest you can. That’s one of the major things I noticed. The ones on the bag were: “Red currant, lime, grapefruit & creamy apricot”.
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. It was a bit weird, the combination doesn’t and shouldn’t work like this.
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!
Mature juicy red currant, with acidic notes of citrus.
Information and recipe for the coffee:
20 g coffee (grind setting 27E at Baratza Sette 270, medium)
300 g filtered water
40 g blooming 45 seconds
94 degrees Celsius
1) Pour 40g of water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 100 of water.
3) 1 minute and 15 seconds in, begin your third pour of 180g of water.
4) 2 minutes in, begin your fourth pour of 60g of water.
5) 2 minutes and 45 seconds in, begin your fifth pour of 60 of water.
6) Stop the dripper at 3 minutes and 10-15 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.
“This sounds like a pretty good Kenyan coffee, I would prefer a natural one, but Per Nordby has a good eye for coffee so I believe that this will be very good!”
Today the coffee is washed-processed as the coffee from yesterday. I’m not very fond of Washed-processed at all, but Washed+Kenya=really good! Acidity transfers very well when it’s processed like that.
The coffee is good, it’s not my favorite from Kenya, but it’s pretty good. It’s nice to brew in a travel cup just to enjoy it in the early Swedish spring weather. Preferably in a gazebo. That’s what I did today; honestly.
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. I get that super acidic cup in V60 or Chemex, but with the Espro, it becomes more well rounded and balanced.
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!