Part 2 for The Coffeevine March 18 box, in this post I’ll only write about the coffee from Coffee Makers. 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 Coffee Makers – Colombia Paraiso I feel like It was close to its description (Tropical fruits, vanilla & grape). Coffee from Colombia tends to keep this taste profile. Little differences, of course, chocolate or plum usually belong to the norm. 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? I certainly do not. In this case, it was great!
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!
Pineapple, vanilla & grape.
Information and recipe for the coffee:
17 g coffee (grind setting 18F at Baratza Sette 270, medium)
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 40 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 25 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: Good coffee, a typical Colombian coffee! It’s always welcomed with a coffee like that. A coffee that works with almost everything and never gets boring. But let’s not talk about the coffees compatibilities, let’s talk about tones and tastes!
The coffee is smooth, sweet and not bitter at all. The roast is about medium-roast, which is weird because it’s as smooth as a light roast. When I cupped the coffee I got the same sweetness as I did after the final recipe that you can read above for Pour-Over brews.
If you have an Espro and a Pour-Over … What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes. Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. Coffee Makers from France has really impressed me!
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.
The reason why I have another picture is that it got a bit wrong, but I managed to get some coffee-samples from a reader who wants to stay anonymous.