Part 3 for The Coffeevine August 18 box, in this post I’ll only write about the coffee from La Cabra. In last Thursdays previous 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 usual.
As I was cupping La Cabra – Guatemala Ana Ramirez had very nice tones of caramel and maybe most of all; peach. A very sweet and tasteful coffee you can sip for several hours. Meanwhile, I am writing this post, and a have a freshly brewed pitcher Espro pressed coffee, who has provided me with coffee for several hours. Amazing!
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. It was very good, despite the fact that it has tones of peach and tea, it got a good balance overall.
You can visit The Coffeevine here! Use “kaffenytt” as voucher code, you’ll get 25% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!
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!
Unbelievably present peach with fine caramel sweetness.
Information and recipe for the coffee:
17 g coffee (grind setting 21D at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 30 seconds
92 degrees Celsius
1) 40g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 115 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 40 seconds
3) 110 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 last Thursday’s post I wrote that my expectation was the following:
“La Cabra are well respected in the Scandinavia and I’ve actually tried them before in a KaffeBox month review (click here to read it). What they showed me was great quality with a beautiful box. Another description is: “Sweet peach liqueur, moving towards oolong tea, before a full-bodied caramel finish.”
A sweet and very characteristic coffee, the peach flavor is very good and not too fruity. The coffee is very smooth and has a caramel sweetness that is very clear and pleasant. Personally, La Cabra from Denmark has been the best coffee this week. I definitely think with what they provided they won this month’s box of The Coffeevine!
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. As I wrote above, I have a pitcher of Espro next to me now as I write this review. This is the second time I encounter La Cabra and I’m at least as happy this time as then!
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.
You can visit The Coffeevine here! Use “kaffenytt” as voucher code, you’ll get 25% off your first purchase and I wount get anything, this is only something I requested so I can give something to you readers!