Part 3 for The Coffeevine January 18 box, in this post I’ll only write about the coffee from Arctic Coffee. In the previous preview 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.
At my cupping of Arctic Coffee – Gryning (it means Dawn by the way ;)), I found the floral tone almost instantly. Arctic Coffee and all other coffee roasters in The Coffeevine January 18 box have done a great job with the cup. They are well cupped and have a very even roasting all around.
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!
Tremendously floral with amazing tones of almond/marzipan.
Information and recipe for the coffee:
17 g coffee (grind setting 17D at Baratza Sette 270, medium)
225 g filtered water
40 g blooming 35 seconds
93 degrees Celsius
1) 40g blooming for 35 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 35 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 10 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: Scandinavia delivers again! This time it’s Norway’s turn to stand for the Scandinavian coffee with Arctic Coffee who roasted an amazing coffee. This coffee really works for everything! Nice marzipan flavor with floral tones. As a tip, I would recommend the following:
Do you like almonds and/or marzipan?
– Use Espro or brewers without a paper filter.
Do you like floral tones?
– Use pour over, to get more floral aroma increase the amount of water by 25g.
I think all of The Coffeevine January 18 box coffees is just so indifferent, but of all three, this is probably the favorite. It works for “fika”, breakfast, ice cream etc etc. That’s why this is presumably the winner of The Coffeevines January box!
Thus the week is over and now we have to look forward to next month’s Coffeevine, make sure to order and be ready to copycat my recipe, it will be great.
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.