The Coffeevine December 18 Box – Father’s Coffee

Part 2 for The Coffeevine December 18 box, in this post I’ll only write about the coffee from Father’s CoffeeIn Wednesdays 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 Father’s Coffee – Hallo Fuafuate I tried it without any info of what the roastery had in their description of the coffee. This is something I always do, I just want to clear that out, and later on, I try to feel the notes they do describe.

I’ve had some difficulties to find the notes described on the bag: Jasmine, White Tea & Bergamot. Because of the darker espresso roast, you also get those characteristics. Normally you a more nutty flavor, you could say it’s like hazelnuts or even cacao.


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:

Roasted hazelnuts with balancing cacao.

Information and recipe for the coffee:

Origin: Ethiopia
Variety: Heirloom
Process: Washed
Altitude: –

Pour Over: 

20 g coffee (grind setting 24D at Baratza Sette 270, medium)
300 g filtered water
40 g blooming 40 seconds
95 degrees Celsius

1) 40g blooming for 40 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 140 g of water in a circular flow (this including 40 g of water blooming). This including 40 seconds of blooming should be on in 1 minute and 25 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 minute and 15 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.


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: This Wednesday I wrote that my expectation of the coffee was the following:

“This could be a standard Ethiopian with a more deeper flavor since this is espresso roasted. I believe this will be a very good everyday coffee to work. It’s deep and got that lovely coffee flavor you associate with work coffee… But ten times better!”

As expected you get that typical Ethiopian feel, especially with that espresso roast to it. Which is darker than their normal roast of the same coffee. This was a bit better than last for everyday use, but it’s not as good as it. For me, they fall under the same rating because of the usability. I actually also like the design of the bag! Kinda cool!


It was as expected, but the bitterness was really a surprise. But I think that elevates it a bit. A very solid coffee for everyday use!

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. I prefer this pressed, or even used with my amazing moka pot from Ilsa!!

The chocolate I ate was a dark chocolate with sea salt.

Rating: 6.0/10

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




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