This is the fifth 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!
Cacao, honey with an acidic hint of exotic fruit.
Information and recipe for the coffee:
Variety: Yellow Catuai
Producer: Los Lajones, Graciano Cruz
Region: Eastern slopes of Volcan Baru
Altitude: 1 750 – 2 100 masl.
20 g coffee (grind setting 26B at Baratza Sette 270, medium)
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 90g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 90g of water.
5) Stop the dripper at 3 minutes.
*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. In later time I’ve also been talking about tea since their owner is a sommelier in tea, which is awesome right? I’ve never heard about that title and it’s even cooler that someone with that knowledge is in my home town (which is a small town if you think about other countries’ cities).
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 so far my favorite coffee from Pennybridge Roasters, if you’ve read this blog before you probably already know that my favorite origin of coffee is from Panama. This coffee has everything I like in a coffee, hint of acidity, cacao, fruity and that amazing bitterness that’s not negative at all, it just makes it perfect.
The Top Selection – Panama Las Lajones from Pennybridge Roasters is so for the best coffee I’ve tried from this roastery and also the best I’ve tried this year. If this sounds exciting be sure to look at their website and maybe order home a bag!
The rating is only based on taste and quality and is not based on price.