The Coffeevine October 17 Box – KB Coffee Roasters Chelelektu

Part 2 for The Coffeevine October 17 box, in this post I’ll only write about the coffee from the coffee roastery KB Coffee Roasters. 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 KB Coffee Roasters – Chelelektu, it wasn’t similar to the flavors the company themselves noted or my expectation of how it would taste. There was an obvious taste of blueberry and dark chocolate. I couldn’t sense any complexity at all, only something sweet, blueberry skin and chocolate. I would also like to know how good this coffee would be with “fika”. First I tried it with a dark chocolate, it tasted as it should together with a normal cup of coffee. Unlike the tasting from yesterday, this was great with cookies!


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!

 

(The picture of the coffee is at step 3, it hasn’t been stirred yet and that’s why the grounds hasn’t fallen yet)

Cupping notes:
Sweet blueberry, dark chocolate and a nice bitterness that reminds me of the skin of blueberry.

Information and recipe for the coffee:

Origin: Ethiopia
Variety: Mixed Heirloom
Farm: Chelelektu, Gedeo
Region: Kochere, Yirgacheffe
Process: Natural
Altitude: 2000-2200 meter above sea level.

Pour Over:

17g coffee (grind setting 16A at Baratza Sette 270, medium-fine)
225g of filtered water
40g bloom 30 seconds
92 degrees Celsius

1) 40g bloom for 30 seconds, stir with a bamboo stirrer to get all coffee moistened.
3) 225g water in a circular flow (this includes 40g water blooming). This including 30 second blooming, your timing should be on 1 minute and 55 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: A very good coffee, it’s kinda typical that the coffee was better than expected and at the same time the best coffee from Coffeevines October box. The coffee felt sturdy and you could easily drink it everyday without the risk of it getting boring. It’s kind of unique that the coffee can be enjoyed by its own and to cookies and chocolate. The coffee is great and I know for a fact that the majority of coffee drinkers will like this, it’s very similar to “fika” coffee but with a lower roast profile and higher quality! A big plus for KB Coffee Roasters

The chocolate I ate was a dark chocolate with sea salt.

Rating: 7.0/10

The rating is only based on taste and quality and is not based on price.

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8 comments on “The Coffeevine October 17 Box – KB Coffee Roasters ChelelektuAdd yours →

  1. Great stuff! I bought December box because of you! If you have any voucher code or affiliate link I would most def use it!

  2. Your blog is one of the better blogs I’ve came across in months. Thank you for your posts and all the best with your work and blog. Looking forward to reading new entries!

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