I’ve been wanting to review Lykke Kaffegårdar for a while now, one of the biggest reasons is that the former CEO from Swedish Coffee Giant Johan & Nyström is behind this project as well. How cool is that??
This Brazilian coffee is like a typical coffee from Brazil. It got the notes of chocolate, sugarcane sugar & Toffee. These are notes we’re used to and that we love, which is something that will never boor us out. What I got in my blind cupping was the notes I wrote above, but it’s always interesting to compare it to the cupping notes in their description:
“Vibrant citrus, caramel raw sugar sweetness, and milk chocolate”
First I’ll cup the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:
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!
Cupping notes for Brazil Espirito Santo:
Chocolate, sugarcane sugar & Toffee.
Information and recipe for the coffee Brazil Espirito Santo:
Variety: Yellow Catuai
Producer: Gilcimar Tilli
Region: Brejetuba, Espírito Santo
Altitude: 1 000 masl
Pour Over for Brazil Espirito Santo:
20 g coffee
300 g filtered water
50 g blooming 45 seconds
92 degrees Celsius
1) Pour 50g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 70g of water.
3) 1 minute and 30 seconds in, begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 60g of water.
5) 3 minutes in, begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.
*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.
Brazil Espirito Santo Review:
Lovely Brazilian brew with the notes I search for in a Brazilian. Nothing fancy, but something I would drink every day and never get bored of. I’ll be interested to try their other bags of coffee in the future. This makes me think of my beginning of Specialty coffee… Funny enough it began with Johan & Nyström.
The rating is only based on taste and quality and is not based on price.
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