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!
Sweet syrup, milk chocolate, very balanced with light acidity.
Information and recipe for the coffee:
Pour Over: 4:6 method
20 g coffee (grind setting 26B at Baratza Sette 270, medium)
300 g filtered water
60 g blooming 45 seconds
90 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.
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.
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:
A very good and super solid coffee. It’s very balanced with sweet syrup, milk chocolate, and mild acidity and still keeps it fresh. These kinds of coffees can definitely be your everyday coffee, it’s not something that will bore you yet has this lovely sweetness.
Something I also do with my ratings is to never base it on the price, but If I would do it this time I would add 0.5 to the rating. The reason is that this coffee costs as low as 7,5 euro per 250g bag. It’s like half the price of this kind of coffees, a real bargain!!!
The rating is only based on taste and quality and is not based on price.