Yeay! Once again we have my lovely hometown roasters!! Pennybridge Roasters have always been dear to me and today I’m writing yet again about their very great tasting coffee.
I’ve had different experiences with different recipes and rations, but the common denominator is that it’s always been a pleasure to drink. If you have more than 2 pours (including bloom) you can make the coffee a bit more sweeter if you bloom with less water than pour number two. And vice versa to make it more acidic. With this coffee I would do both of them, experiment to find what you like most, I liked the versaitility so I changed recipe after 2-3 brews because I was very fond of its versaitility.
I got a honey feel through and through, also the more acidic berry like red currant with a dried fruit taste. It was very good and I really recommend you to try it out, and this is coming from a person who isn’t a favorite of Burundi coffee. I like it, but some have a very rooibos tea taste, this hasn’t this is amazing and very aroma rich!
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:
Honey feel, red currant & dried fruit.
Information and recipe for the coffee:
Origin: Burundi
Variety: Red Bourbon
Producer: Gahahe
Region: Kayanza
Process: Fermented
Altitude: 1 800 masl.
Pour Over:
20 g coffee
300 g filtered water
70 g blooming 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.
Review:
A very juicy and tasteful coffee with a honey feel great tasting acidic notes from red berries like red currant and dried fruit. A very versaitile coffee that you can have a lot of fun with!
Rating: 7.0/10
The rating is only based on taste and quality and is not based on price.
If you want to buy Pennybridge Roasters – Top Selection – Burundi, click here!
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