Last time I wrote that it was a very long time since I reviewed coffee from Slöinge Kafferosteri. That time it was a break of 16 months, this time it’s only one month ago I wrote about their coffee from Burundi.
Slöinge Kafferosteri is top notch for me, and appreciating their Kenyan roast is just like I want it. It gives me the right amount of acidity and it’s easy to accomplish that result in your cup with no difficulties brewing it.
So what can we expect from this coffee? If we read the description we can see that it has flavors of: “Hibiscus, sweet citrus, dark berries, jammy.”. Suitable for filter brew, press & aeropress.
This coffee from Kenya had a lot of the notes that I find very interesting in an acidic coffee from Kenya. The hibiscus note was on the money, it sure had that earthy acidic taste when the temperature cooled down a bit.
But before I wrote all of this I actually cupped 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!
Hibiscus, candied lemon.
Information and recipe for the coffee:
Variety: SL28, SL34
Producer: Gatomboya Factory, Barichu FCS
Altitude: 1650 – 1 800 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 80g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 50g of water.
5) 3 minutes in, begin your fifth pour of 50g 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 this before, and I’ll continue to do that because I still believe it:
“I really think that Slöinge Kafferosteri belongs to the coffee elite in Sweden. They always have an even roast and deliver great-tasting coffee every time.”
This coffee has that superb Kenyan after effect, with after effect I mean this:
When you drink really good acidic coffee, the water afterward tastes amazing, it’s like sugary and mild at the same time (the water). Which is so weird and interesting.
I would only brew this as a cold brew or with a dripper, I would never press this since the flavor notes are so fragile that they can easily be destroyed if you don’t manually take care of them. It’s a very good coffee, please give it a try it’s really good!
The rating is only based on taste and quality and is not based on price.