It’s quite unusual to drink specialty coffee that is darker than medium roast, the reason is simple. The coffee loses almost all of its character when it’s roasted more than that and replaces its taste profile completely with the taste of “dark roast”. Anyways, I would like to test on a lightly dark roasted coffee from Slöinge Kafferosteri, a coffee roastery which, in my opinion, belongs to the elite roasteries in Sweden.
Information and recipe for the coffee:
Variety: Red Bourbon
Farm: Kazoza N’ikawa Co-op / Mpemba
Altitude: 1 800 – 2 000 meters above sea level.
17 g coffee (grind setting 21A at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 35 seconds
93 degrees Celsius
1) 40g blooming for 35 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 125 g of water in a circular flow (this including 40 g of water blooming). This including 35 seconds of blooming should be on in 1 minute and 15 seconds
3) 100 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 1 minute and 50 seconds.
Espro Travel Press:
19g coffee (grind setting 26B at 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.
Recension: It’s a brave attempt to get a darker roasted coffee with the spirit of specialty coffee. For my part, I do not think it will ever be good enough with a roast higher than medium roast. I don’t think the coffee is disgusting in any way, it has to be clarified as I respect Slöinge Kafferosteri enormously. It’s just that the coffee is quite costly and does not compensate in terms of taste.
The positive with Slöinge Kafferosteri – Mpemba is that it’s a great start for those who haven’t trained their taste buds to appreciate light and/or medium roast. What I usually do is recommend a darker coffee blend instead, as it’s usually half or even a third part of this price. On the other hands … If you let me choose a dark coffee, I will choose this every time. it has a certain caramel tone that is very mild, it is similar to caramel syrup found in cafes.
Mpemba has the character that can closest be described as “musty” and is what many ordinary coffee drinkers would like. By contrast, this isn’t a coffee I would recommend the specialty coffee drinker because it is too dark roasted.
The rating is only based on taste and quality and is not based on price.
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