This is the fourth time I’ll review Pennybridge Roasters, and I will begin by quoting the introduction of the first review:
“Sometimes you get the chance to try something that’s very close to you, one of them for me is coffee and something else is my hometown. This post will combine them both; my hometown Örebro and Pennybridge Roasters. In other words, this is very special to me!
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!
Chocolate, hazelnuts with a strong punchy coffee flavor.
Information and recipe for the coffee:
Variety: Acaia, Catucai, Mundo Nova, Bourbon, Itacu.
Producer: Fazenda Nossa Senhora de Fatima, Ricardo Aguiar Resende.
Altitude: 900 masl.
20g coffee coarse grind
300g of filtered water
60g bloom 45 seconds
92 degrees Celsius
1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g 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.
I’ve written it before but every time I go to Kaffemästaren (Pennybridge Roasters store) I always have a very nice and enjoyable talk about coffee. It’s so relaxing to have someone to talk coffee about, especially in real life and also in your home town.
Quoting the first review again:
“Pennybridge Roasters usually sells a lot of blends but they’ve got a new line of coffee that are called Top Selection. Today I’ve been reviewing their Colombian one. These are also one of the best ways to begin drinking specialty coffee. Back to the coffee:”
This is their most “common” coffees, it’s very close to your morning coffees in characteristics, but at least ten times better in both quality and taste. It’s has a very powerful chocolate aroma that’s suitable brewing as espresso, french press, and pour-over.
My flavor notes were: “Chocolate, hazelnuts with a strong punchy coffee flavor.” Comparing them to the roasteries description “Rich, sweet, long aftertaste with notes of chocolate, nuts & fruit”. I would say it’s very close and that we have the same understanding of what the result of a brew should be. I’ll put a link below, and as usual, the link doesn’t give me anything in return.
The Top Selection – Brasilien from Pennybridge Roasters is one of the better common coffees I’ve tried. It doesn’t leave me with any kind of bitter taste. It’s just smooth and solid.
The rating is only based on taste and quality and is not based on price.