Part 2 for The Coffeevine June 18 box, in this post I’ll only write about the coffee from Bailies Coffee Roaster. In last Thursday’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 Bailies Coffee Roaster – Brazil Bocaina, I felt that the description of the bag was on point (Praline, spicy rum & roasted hazelnuts). A very mature cup of coffee, this shouldn’t be mistaken with dark roasted, but it was the same character without the burnt taste. This is definitely one of the better coffees this year.
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 preferred enjoyed on their own. For example: Do you like green tea with chocolate? This felt like the coffee was made to eat chocolate with.
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!
Aged rum, with sweet praline topped with roasted hazelnuts.
Information and recipe for the coffee:
17 g coffee (grind setting 21F at Baratza Sette 270, coarse)
225 g filtered water
40 g blooming 30 seconds
93 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: In Thursday’s post I wrote that my expectation was the following:
“A more mature coffee” is my first thought, a coffee that’s perfect for a sweet espresso or as a crispy breakfast coffee. I only expect a stable and good cup of coffee.”
A very good coffee that you can drink to many “side dishes”. It’s also very good as an espresso, different from what you drink at a café etc. Something I admire with the roastery is their beautiful bag, it looks so amazingly stylish. Definitely one of my favorite bags purely on design.
The roasting is well-made even though it has harder conditions since the coffee is natural-processed, but the roaster has done it nicely. A superb job!
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. This coffee is great to brew in both ways. Thank you to Bailies Coffee Roaster!
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.