This is the second 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!
Milk chocolate with a smooth sweetness
Information and recipe for the coffee:
Origin: El Salvador
Variety: Red Bourbon
Producer: Hermanos Alavarez DIaz, Finca La Reforma
Region: Santa Ana
Altitude: 1 350 – 1 450 masl.
20 g coffee (grind setting 25A at Baratza Sette 270, medium)
300 g filtered water
40 g blooming 30 seconds
90 degrees Celsius
1) Pour 40g water for blooming for 30 seconds.
2) 30 seconds in, begin your second pour from the center and out in small circular motions. Never pour on the paper-filter just continue from the center out and begin again until you hit 300 grams of water total. You should time 300 grams of water on the second minute (2:00).
3) Stop the dripper at 2 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.
This is a very solid and luxurious cup of coffee, it’s kinda cool for me to actually taste high-quality coffee roasted in my home town. Örebro isn’t famous for coffee, but who knows maybe it will be the Seattle of Sweden haha!
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:”
It’s a light and tender coffee that you can really enjoy in every season of the year. I actually think that the lightness in this coffee actually makes me enjoy it much more, it might sound weird for some people and some people might just understand what I mean. I don’t know how I could explain it further but the thing is, it’s just great! You should try it out if you’re nearby Örebro or if you can order it. I’ll put a link below, and as usual, the link doesn’t give me anything in return.
The Top Selection – El Salvador from Pennybridge Roasters was a great cup, it had almost everything. But it’s as solid as you can go with a good coffee!
The rating is only based on taste and quality and is not based on price.
If you want to buy Pennybridge Roasters – Top Selection – El Salvador, click here!
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