Information and recipes for coffee:
17g coffee (grind setting 22C on Baratza Sette 270, coarse)
225g of filtered water
40g bloom 30 seconds
94 degrees Celsius
1) 40g bloom for 30 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 100g water in a circular flow (this includes 40g water blooming). This including 30 second blooming, your timing should be on 1 minute and 15 seconds.
3) 125g of water in a circular flow with a finish (about 10-15g) on the edge. A total brewing time of 1 minute and 45-50 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: what distinguishes itself with coffee Roasters Per Nordby is that it is always a high-quality coffee. One of the most interesting cups of coffee I have ever drunk is from the Kafferostare Per Nordby, it was a freezing experiment that has given the rarest taste when it comes to coffee. It is absolutely not negative, just incredibly interesting, cool and really good.
As for Santa Teresa, I was a bit dissatisfied, I had such great hopes for this coffee. I got to customize recipes after recipes and was never really happy with the results. I have previously expressed my difficulties brewing coffee from Nicaraguaand I had the same problem now.
As usual, it is a battle between Hario V60 and Espro Travel Press. Espro Travel Press wins this time. Because the Espro has a higher minimum level of performance, you get a good result every time, but never a “dream cup” that you can achieve with a Hario V60. At the cupping I got a lot of nutty tones, the clearest I could experience was walnut and also dried fruit.
The grade is only for taste, experience, and quality and is not based on price.