Part 1 for KaffeBox November 18 Box, in this post I’ll only write about the Colombian coffee Augustin Trujillo from the coffee roastery Fuglen Coffee Roasters. In the previous 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 – Augustin Trujillo Colombia,
I was looking to find the notes described at the bag “Red plum, cacao & orange blossom”. Drinking this cup of coffee was pure joy, well I’m gonna be honest; I saved a brew for writing this review as well. It’s really good and I enjoyed it a lot. But let’s talk about notes, I’m not gonna lie it has juicy elements, but it’s more than just a plum? Yeah I know, it’s getting a bit weird now but, it’s like hot chocolate without sugar and cream. It’s soft yet powerful.
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 a 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.
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!
Chocolate with roasted hazelnut.
Information and recipe for the coffee:
Variety: Caturra, Variedad Colombia
Producer: Augustin Trujillo
Region: Huila, Tarqui
Altitude: 1 900 masl.
20 g coffee (grind setting 25E at Baratza Sette 270, medium-coarse)
300 g filtered water
60 g blooming 40 seconds
93 degrees Celsius
1) Pour 60g water for blooming for 40 seconds.
2) 40 seconds in, begin pouring 90g of water slowly.
3) 2 minutes in, begin your third pour of 150g of water.
4) Stop the dripper at 3 minutes and 30 seconds.
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:
“I actually think that this coffee will be spot on, I mean; the notes are perfect for me. Sometimes I just want a really typical Colombian and I really do hope that this one delivers exactly that.”
My expectations were on point, this was exactly what I hoped for. I don’t think I need to write anymore since the expectation said it all!
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 like them both, but in the morning the Espro just delivers so much better. It’s so good together with breakfast as well.
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. Let’s see what the next review has to offer since this was so good!
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!
Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!
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