Part 1 for KaffeBox March 18 Box, in this post I’ll only write about the Ethiopian coffee Ethiopia Banko from the coffee roastery April Coffee Roasters. In 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 April Coffee Roasters – Ethiopia Banko, I was just so surprised at how similar it was to their notes (Fermented Blueberry, Floral & Milk Chocolate). This is one of the best coffees this year, and it was even better when the coffee cooled slightly. 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 think you know how it went … I did not like it at all. Of course, that was not the case, this was like melted butter, delicious!
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!
Milk chocolate, a light floral note with a berry finish.
Information and recipe for the coffee:
17 g coffee (grind setting 17D at Baratza Sette 270, medium)
225 g filtered water
40 g blooming 45 seconds
93 degrees Celsius
1) 40g blooming for 45 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 110 g of water in a circular flow (this including 40 g of water blooming). This including 45 seconds of blooming should be on in 1 minute and 55 seconds
3) 115 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 25 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: Just by an ocular exam, the beans have an uneven roasting, I have to admit that I had higher demands than that. It could taste a little different depending on which brew it was, whether it was the same EXACT recipe. However… The coffee became great every time. Extremely easy to brew! In my opinion, Ethiopian coffee is usually easier to brew.
What I like with the coffee in addition to the powerful tone of milk chocolate is the soft finish of berries. It is also very aromatic and it’s drinkable every day. As I wrote in yesterday’s post, this is a coffee that I definitely would discern as a coffee I would buy. That’s something I still agree with today.
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. April Coffee Roasters from Denmark have proven to belong to the elite in coffee-roasting.
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!