Today it’s the first time trying out the fairly young coffee roastery Törnlinds Kafferosteri. They started in late 2018 and I’ve actually seen them on social media and also been recommended to try them out as well.
I received the sample of coffee together with a very lovely picture of the two behind Törnlinds. It gave me a more “coffee-family” feeling to it, which is quite warming. We’re all a big coffee family after all.
The first impression of the coffee is, of course, the smell, and it sure smelled amazing as soon as I opened it. As usual, I cupped the coffee which means that I’ll try to find different flavors in the coffee. Just to give you as a reader a hint of understanding of what I go through. I’ll also write how to do a cupping. You can read that below:
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.
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!
Sweet jam with notes of hibiscus.
Information and recipe for the coffee:
Variety: Kurume, Dega, Wolisho
Producer: Smallholder Farmers
Altitude: 1 800 masl.
20g coffee coarse grind
300g of filtered water
60g bloom 45 seconds
92 degrees Celsius
1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g of water.
3) 1 minute and 30 seconds in, begin your third pour of 80g of water.
4) 2 minutes and 15 seconds in, begin your fourth pour of 50g of water.
5) 3 minutes in, begin your fifth pour of 50g of water.
6) Stop the dripper at 3 minutes and 30 seconds
*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.
I’m quite pleased with the coffee, it’s better than I thought since I’m used to having tried the most roasteries. It’s very solid and timeless, you can’t go wrong with these kinds of coffees.
I felt that I found notes of jam and hibiscus, if we compare it to their description on the bag it’s described as: lemon, sugarcane & tea. This means that I have the same idea of how the coffee is noted as.
However, if I could change anything it would’ve been the level of roast. It’s to dark for me, but it’s not a problem, it’s just my preference. I actually think that for people trying out specialty coffee for the first time should really look here. It would be one of the greater choices before going over to lighter roast.
The rating is only based on taste and quality and is not based on price.
If you want to buy Törnlinds Kafferosteri – Etiopien Sidamo, click here!
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