The Coffeevine December 18 Box – Five Elephant

Part 1 for The Coffeevine December 18 box, in this post I’ll only write about the coffee from Five ElephantIn 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.

As I was cupping Five Elephant – Las Ranitas 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 can understand their description, it has that matcha feel! It’s sweet and bitter at the same time. The notes described were: Lychee, milk chocolate & green tea.


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:

Milk chocolate with a cacao powder finish.

Information and recipe for the coffee:

Origin: El Salvador
Variety: Bourbon
Producer: Finca Las Ranitas, Jose Antonio Jr & Andres Salaverria
Region: Juayûa, Sonsonate
Process: Washed
Altitude: 1 450 – 1 500 masl

Pour Over: 4:6 method

20 g coffee (grind setting 26B at Baratza Sette 270, medium)
300 g filtered water
30 g blooming 45 seconds
92 degrees Celsius

1) Pour 30g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 90g of water.
3) 1 minute and 30 seconds in,  begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 60g of water.
5) 3 minutes in,  begin your fifth pour of 60g 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.


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:

“The smell is amazing, I think that this coffee will be one of the better. It has a very savory aroma. I’m expecting a very sweet cup of this.”

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, but it’s very good in the pour-over as well, but it hasn’t that strong aroma that I like with the pour over method.

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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