Part 3 for The Coffeevine February 18 box, in this post I’ll only write about the coffee from Don Gallo. In 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 Don Gallo – Mormora Estate, I found clear tones of strawberries and have a finishing tone of chocolate. Don Gallo from Spain has is packed in a stylish cardboard box before you reach the coffee bag, they are actually the only ones who have it in the month’s coffeevine. I also want to know how good this coffee would be for a coffee, so it usually became dark chocolate with sea salt. It was seriously good!
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!
Strawberry with taste tones of chocolate.
Information and recipe for the coffee:
Farm: Mormora Estate
Altitude: 1 900 – 2 000 meters above sea level.
17 g coffee (grind setting 23F at Baratza Sette 270, coarse)
225 g filtered water
40 g blooming 30 seconds
91 degrees Celsius
1) 40g blooming for 30 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 30 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 5 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: Like yesterday’s coffee from Stow Coffee Roasters – AA Thuti, this coffee has a great scent, but not in the same league, unfortunately. Don Gallo offers a good coffee, about the same class as Wednesday’s Onyx Coffee Lab.
The coffee has a nice strawberry flavor from beginning to end and has a kind chocolate flavor. The tones of chocolate are most noticeable in the beginning and thinned away at the end where you get a strong strawberry flavor.
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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