Part 2 for KaffeBox May 18 Box, in this post I’ll only write about the Colombian coffee from the coffee roastery Koppi. In Monday’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 Koppi – Colombia Finca La Ensillada, I reckon this coffee has better taste and more floral tones than the review from yesterday. A better coffee. 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. Even with this combination, this coffee was better!
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!
Mild tones of jasmine & the sweetness of a ripe red apple.
Information and recipe for the coffee:
Variety: Variedad Colombia
Farm: Nancy Dias
Region: Tarqui, Huila
Altitude: 1 900 meters above sea level.
17 g coffee (grind setting 19D at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 50 seconds
93 degrees Celsius
1) 40g blooming for 50 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 130 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 30 seconds
3) 95 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 5 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: As far as the roast is concerned, I think I can quote yesterday’s text, as it is also genuine today:
“Just by an ocular exam, I think the beans have a fairly even roasting, an ‘accepted’ grade to be clear. Many are much more uneven or has a more even roast. But, of course, I have higher requirements than that because it could taste a little different cup to a cup. It can also be affected by grinding. Grind number 1 and 2 with the same setting can vary the number of fines or boulders, which can affect the cup, but with even roast, you can still feel the clarity in the taste.”
The coffee is good, it definitely has a higher grade than yesterday. I also find it hard to squeeze out the finest of tones from the coffee. At each review/emptying of a bag, I get really good cups. With Koppi’s coffee, I don’t think there was any spectacular cup at all. It was good, but not more than that to be honest.
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. I think the coffee is a bit over ok, it’s floral and has a much nicer feeling. Koppi from Sweden has left me a bit disappointed, but I’m going to give them a try again later in the future. Probably with a coffee from Kenya!
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!
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