Part 3 for The Coffeevine October 17 box, in this post I’ll only write about the coffee from the coffee roastery Ozone. 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 Ozone Kokola, I was a bit doubtful if this was my cup of coffee. In the coffee roastery’s cupping, I got the feeling that it has exciting aromas. Notes like: lemon, grapefruit, pear and kiwi fruit. Maybe that’s the reason it was confusing prior to my cupping, all the fruits and aromas not being clear enough. I want to try the coffee same as I did yesterday and on Tuesday with “fika”. In the usual order, I started with dark chocolate and then cookies. It was good with chocolate, but it didn’t do much more than that. I didn’t feel that the chocolate added something neither did it worsen my coffee experience. But together with cookies, it was really good and even better as a breakfast coffee.
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!
Fresh, zest of grapefruit and quinine.
Information and recipe for the coffee:
Variety: Limu Heirloom
Altitude: 1975-2100 meters above sea level.
17g coffee (grind setting 18A at Baratza Sette 270, medium)
225g of filtered water
40g bloom 60 seconds
91 degrees Celsius
1) 40g bloom for 60 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 60 second blooming, your timing should be on 2 minute and 15 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: The coffee was good at a high temperature, a bit hotter than I usually drink my coffee. It was fresh with a bitter tinge, it reminded me of quinine or a more simple parable would be tonic water. The confusion in the end, reminded me a bit of smokey hay. It was a bit weird in the beginning, but the after taste got more interesting the more I drank it. I thank Ozone for the eccentric 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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