Part 2 for The Coffeevine January 19 box, in this post I’ll only write about the coffee from Lippe. In the 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.
As I was cupping Lippe – Mbirizi
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.
The coffee has a lot of earthy notes, it’s a bit like red tea (rooibos). The notes described were: Aromas of sweet baked goods and chocolate. Tastes of sweet citrus, dried fruit, apricots, and light chocolate.
I would also like to know how good this coffee would be with “fika”. I tried it with dark chocolate with sea salt. I understand that this can be a weird thing to try out, as almost all coffees are well matched with chocolate. But there are those who really don’t, and that may mean they are only enjoyed on their own. For example: Do you like green tea with dark chocolate I don’t. Went a bit to extreme for me, I got a lot of bitterness and acidic noes!
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!
Citrus zest with a strong flavor of rooibos tea.
Information and recipe for the coffee:
Pour Over: 4:6 method
20 g coffee (grind setting 26B at Baratza Sette 270, medium)
300 g filtered water
60 blooming 45 seconds
92 degrees Celsius
1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g 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
“Sounds like a typical Burundi. Very tea-like, almost like rooibos. I like coffee from Lippe so I have high expectations!”
I’m gonna say that I feel that this is almost exactly as I expected. It has that aroma that will remind you of a lot of rooibos. Earlier in this post, I wrote that the coffee tastes a lot like red tea (rooibos). It has that citrus zesty aroma that you can find in really tasty rooibos tea. It’s nothing negative, it’s just a bit too much for me. I look for something else. It’s a taste adventure for sure!
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 think that this type of coffee doesn’t work well with pressed brewers. But with the pour-over you hit those special notes.
The chocolate I ate was a dark chocolate with sea salt.
The rating is only based on taste and quality and is not based on price.