Part 3 for The Coffeevine July 18 box, in this post I’ll only write about the coffee from Friedhats. In last weeks 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 Friedhats, there were two different varieties of Colombia Hacienda San Alberto, so that was a surprise, to say the least.
We start with the first coffee (Thick sweet molasses and fig), it’s very sweet with a nice caramel flavor just like coffee from Colombia should taste. This has a traditional taste and therefore I rate it quite high.
As for the second coffee (Tropical, banana & grape), is not on the same track as it has more floral coffee with exotic fruits. There’s nothing wrong with that, but when it comes to coffee from Colombia, I prefer the traditional one. Certainly a good coffee, but of these two I choose the first one.
I would also like to know how good this coffee would be with “fika”. I tried it with 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. In this case, it was okay. The first coffee with molasses and fig tones was combined really well with chocolate. However, the other with tropical tones wasn’t as good with chocolate.
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!
1) Sweet caramel like notes with a fruity aftertaste.
2) Tropical notes with an acidic feel.
Information and recipe for the coffee:
17 g coffee (grind setting 22F 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 45 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 and 10 seconds.
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
“I have to admit that this is a bit different. Two different varieties of Friedhats coffee. But to be honest, both of them sounds so exciting and I think that one of these two takes it home. It’s a bit boring to see so much Washed-processed coffee. It’s so common these days.”
It is very difficult to give a rating for the coffee when there are two different variants, but I think that the whole experience with 2 small packages gives an overall rating. The first coffee is sweet and has nice tones of caramel and some chocolate. It’s a little fruity and is exactly like coffee from Colombia should taste. The other coffee has far too much fruity in itself, especially that it has powerful tones of tropical fruits such as pineapple. I made a recipe so you can use it for both coffees, I made it as a challenge to myself and to be honest, it worked out well after all.
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. I prefer to brew the coffee with an Espro. It’s definitely what I prefer. Kaffa Oslo has done a good coffee! It has been very interesting with two different coffees from the same farm. The rating below goes to the first coffee, the second has a slightly lower rating. Great idea from Friedhats!
The chocolate I ate was dark chocolate with sea salt.
The rating is only based on taste and quality and is not based on price.