Part 2 for The Coffeevine May 18 box, in this post I’ll only write about the coffee from Taste Map. 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
As I was cupping Taste Map – Honduras Francisco Alvarado, I felt that the description of the bag was on point (Black tea, citrus, grapes & grenadine. Clean and juicy). The coffee had a nice juiciness that cannot be explained, except that all the notes were very subtle, but they were still a hint of them. This is a coffee for all coffee drinkers.
I would also like to know how good this coffee would be with “fika”. I tried it with a 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!
Fine juiciness with mild tones of grapes, citrus & black tea.
Information and recipe for the coffee:
Farm: El Duranzo, Francisco Alavarado
Region: San Juanill, Masaguara, Intibuca
Altitude: 1 700 meters above sea level.
17 g coffee (grind setting 18A at Baratza Sette 270, medium)
225 g water
40 g blooming 30 seconds
92 degrees Celsius
1) 40 g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 100 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 30 seconds.
3) 125 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.
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 Monday’s post I wrote that my expectation was the following:
“This coffee smells really really good! Unlike the coffee above, this coffee has an incredibly good smell. It’s really hard to keep my hands from opening, throwing everything into my grinder and grind a lot of coffee beans. I think that this will be great!“
A good coffee with juicy tones, this coffee works well with most coffee drinkers. The coffee is very juicy on its own, but it doesn’t have the most dominant tones that can be a bit too strong for some people.
The coffee is good, quite balanced for everyday drinking. The only negative aspect I noticed in Wednesday’s review was:
“…roasting of the beans – it was completely uneven. Roasting natural processed coffee is an art and that’s why many prefer to roast washed (because it’s much easier). To roast natural requires experience and some sense of unexplained feeling, in my opinion, there’s a person who makes it absolutely amazing and it’s Budha Sutedja from Budhas Kafferosteri, seriously look him up, he makes it perfect.”
In this case, roasting was clearly an improvement, but on the other hand, we must remember that it was a Washed Processed coffee, which makes it all the more simple than a Natural Process. Just as a note.
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 liked it brewed with an Espro because most tones are very mild and the brewing technique gives a push in taste. I’m also glad to see a new coffee roaster (for me) that leaves one with a good impression! Great job Taste Map from Lithuania!
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.
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