Part 3 for The Coffeevine June 18 box, in this post I’ll only write about the coffee from Illimité. 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 I was cupping Illimité – El Salvador, I felt that like part 2 it’s very close to the description of the bag (Caramel with lemon-lime, sweet, citric and smooth). This is a very versatile variant of coffee, it is never too much and it’s stable and fits most sides and most people.
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 was fitted well together.
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!
Caramel sweet with tones of croquant.
Information and recipe for the coffee:
17 g coffee (grind setting 24A at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 45 seconds
93 degrees Celsius
1) 40g blooming for 45 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 105 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 55 seconds
3) 120 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 25 seconds.
Espro Travel Press:
19g coffee (grind setting 26B at 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:
“This sounds really good, I expect an acidic coffee with a lasting sweetness, I believe in this a lot!”
Sometimes you just want a coffee that is simple, versatile and never goes bad. This coffee is just that, the roasting is an “Omni-roast”. It is a roasted coffee that suits espresso, pour-over, and press coffee. Pure design, the packaging is very stylish and I feel that there is a small whiskey bottle in the package. Really neat!
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 works with all brewing methods, so just choose the one you want to use. Illimité is a roastery to recommend!
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.