Part 1 for The Coffeevine December 17 box, in this post I’ll only write about the coffee from Origin Coffee Roasters. In the previous 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.
In my cupping of Origin Coffee Roasters – Muwa AA there were some dissimilarities what I tasted and what was written on the bag. Even at the first stir while cupping, I felt a full-bodied aroma of peat and a bit of smokiness. I felt the clear almond at the cupping, and also a softness in the aftertaste. I would also like to know how good this coffee would be with “fika”. I tried it with a dark chocolate with sea salt. It’s usually a bit difficult for a coffee with peat and/or smoke aroma, but I think that because of the low smokiness it went great!
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!
Smells a lot like peat and has a smokiness, at taste; the almond is very clear, and you can feel the smokiness more and more. The aftertaste is very smooth and doesn’t leave you with a lot. Which isn’t a bad thing. It depends on the person.
Information and recipe for the coffee:
Variety: Arabica SL 28 & Baitan
Farm: Muwa AA
Altitude: 1680 meters above sea level.
17 g coffee (grind setting 24C at Baratza Sette 270, coarse)
225 g water
40 g blooming 45 seconds
91 degrees Celsius
1) 40 g blooming for 45 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 115 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 45 seconds
3) 110 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 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.
Review: My first impression was that the coffee smelled crazy good, so I might have had high expectations. I also expected a much sweeter coffee than it was. It was detailed as berry jam, stewed plum & orange candy, it gave me an expectation of an acidic and sweet coffee. Initially, all the coffee from UK coffee roasteries has a slightly smoky taste, maybe it’s their way of roasting. In any case, it has been so far I’ve tried coffee from the UK.
The chocolate I ate was dark chocolate with sea salt.
The rating is only based on taste and quality and is not based on price.
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