Part 3 for The Coffeevine November 17 box, in this post I’ll only write about the coffee from the coffee roastery Stooker Roasting Co. In the post from Monday, 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.
In my cupping of Stooker Roasting Co:s – Ethiopië Chelelektu, it wasn’t similar to the flavors the company themselves noted, but the expectation I had was very close to what I thought of what tones I could actually find. I could not find the peach at all, I found tones of dark chocolate, blueberries and “drottningsylt” (a Swedish jam with a mix of blueberries and raspberry), but strangely not the raspberry that is part of the jam. As usual I would also like to know how good this coffee would be with “fika”. I tried it with dark chocolate, it great like it always should do!
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!
Blueberries, dark chocolate with juicy tones from the Swedish jam “Drottningsylt” (a jam mixture of blueberries and raspberries), but I could not distinguish the raspberries, but it still has the same characteristics.
Information and recipe for the coffee:
Variety: Mixed Heirloom
Farm: Chelelektu, Gedeo
Region: Kochere, Yirgacheffe
Altitude: 2 000-2 200 meters above sea level.
17g coffee (grind setting on 16A Baratza Sette 270)
225g of filtered water
40g bloom 30 seconds
91 degrees Celsius
1) 40g bloom for 30 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 225g water in a circular flow (this includes 40g water blooming). This including 30 second blooming, your timing should be on 1 minute and 45 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.
Unlike Tuesday, Stooker Roasting Co, along with Casino Mocca Warqee, is a much better coffee, the flavors are clearer and it’s very nice to sip. This, unlike Casino Moccas, is much more succulent and reminds a bit of cordial/berry based lemonade. Between these two, they are about the same level, just that Stooker has better tones for my individual preference for coffee.
Typically, a coffee from Chelelektu strikes once again takes home the Coffeevine price. Hopefully, there will be a coffee from another region or country next time! Thank you to Stooker for delivering great coffee!
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.
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