The Coffeevine April 18 Box – Kafferostare Per Nordby

Part 2 for The Coffeevine April 18 box, in this post I’ll only write about the coffee from Kafferostare Per NordbyIn Monday’s post, you’ve been able to read about the coffee and also what I expect from the coffee. In this part, I’ll share my recipe for an awesome pour-over and Espro travel press as usual.

As I was cupping Kafferostare Per Nordby – Alejo Castro, I felt that the description of the bag matched my opinion which is normal when I cup coffee from Kafferostare Per Nordby. Sometimes it’s differences between me and the coffee roasters perception, but I never do with this roastery. The coffee gives you an experience of fresh crispiness with a lovely sweetness.

I would also like to know how good this coffee would be with “fika”. I tried it with dark chocolate with sea salt. I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only preferred enjoyed on their own. For example: Do you like green tea with chocolate? I certainly do not. This suited better than the coffee yesterday, and that coffee went well combined with these treats.

 

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, as shown in the picture below.
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!

Cupping notes:
Apple with notes of sweet plum.

 

Information and recipe for the coffee:

Origin: Costa Rica
Variety: Villa Sarchi
Farm: Alejo Castro
Region: Alajuela, Central Valley
Process:  Honey
Altitude: 1 550 – 1 700 meters above sea level.

 

Pour Over:

17 g coffee (grind setting 25A at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 45 seconds
94 degrees Celsius

1) 40g blooming for 45 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 105 g of water in a circular flow (this including 40 g of water blooming). This including 45 seconds of blooming should be on in 1 minute and 55 seconds
3) 120 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 2 minutes and 15 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.

 

Review: In Monday’s post I wrote that my expectation was the following:
” I expect a more balanced coffee that offers strong tones. A variety of fruity flavors with a mild finish of chocolate. Will be a great candidate for winning this month.”

It feels like the choice of types of coffee for this month’s coffeevine belongs to the fresher part of the spectrum. It’s ideal for cold brew without milk. This coffee is really good and incredibly fresh, I have recently said how much I like coffee from Costa Rica and this is also very good. It works well with adding tonic to it when making cold brew

Thus: With ice, lemon and/or lime wedge, half tonic and half cold brew. Fresh and really this cleansing. We will write more about cold brew before the summer, with recipes 2 different kinds actually! a quick method and a more patient one.

The coffee is really good, you can have it together with “fika” and/or breakfast. You can also make the coffee more aromatic by brewing it with your pour-over. An Espro-press gives you a downright good cup for all situations when you want coffee (breakfast/”fika”).

If you have an Espro and a Pour-Over … What should you choose to brew with? As I wrote above, you get a more balanced cup with the Espro, you also get a great result every time as it’s impossible to make mistakes. Do you want your cup to show a bit of aromatics, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. Kafferostare Per Nordby is one of my favorites and always delivers well-made and has perhaps the most even roast of all the coffees I tested.

 

The chocolate I ate was dark chocolate with sea salt.

Rating: 7.0/10

The rating is only based on taste and quality and is not based on price.

 

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