Part 2 for KaffeBox November 18 Box, in this post I’ll only write about the Kenyan coffee AA Gichathaini from the coffee roastery Fuglen Coffee Roasters. In Wednesday’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 Fuglen Coffee Roasters – AA Gichathaini Kenya,
I was looking to find the notes described at the bag “Blackcurrant, rosehip, lavender, thick and juicy”. There were some difficulties finding the notes mentioned by the coffee roastery. The coffee is a bit too dark for me if you’re gonna find these elements. This tastes like the bitterness found in cacao with a rich thickness.
I will quote the last reviews text:
“Fuglen Coffee Roasters are from Norway, Oslo, they’re from 2018 and has left me with a great impression. The art on the bag is brilliant, I love it. It’s so cool and pointy. I like it! 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. This was a match in heaven.”
Today wasn’t as good as the Colombian coffee.
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!
Cacao with a rich body.
Information and recipe for the coffee:
Variety: Arabica SL 28 SL 34
Producer: Gikanda Farmers Co-op
Altitude: 1 700 – 1 900 masl.
20 g coffee (grind setting 25E at Baratza Sette 270, medium-coarse)
300 g filtered water
80 g blooming 30 seconds
93 degrees Celsius
1) Pour 60g water for blooming for 30 seconds.
2) 30 seconds in, begin pouring 110g of water slowly.
3) 1 minute and 35 seconds in, begin your third pour of 110g of water.
4) Stop the dripper at 3 minutes.
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 Wednesday’s post, I wrote that my expectation was the following:
“The pure smell of this coffee was amazing, I’m getting some flashbacks from great coffee from Kenya. Yet again I think that Fuglen Coffee Roasters made some great decisions with this coffee as well.”
I think that I expected a more lightly roasted coffee than what I actually got. It’s not bad, but it wasn’t great either. When you roast a Kenyan coffee more than a light roast, it will be very thick which can be too powerful.
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 think that using an Espro will deliver great results enough, it might be because the coffee isn’t as floral and acidic as a great Kenyan coffee.
Fuglen Coffee Roasters is a new roastery in Oslo from 2018, I feel that this roastery has my kind of coffee. So and I hope that we will see them more in the future. With the first review being awesome! This let me down a bit, but it can’t be all perfect
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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