Happy new year

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Coffee: Nyeri, Kenya
Roaster: Koppi
Roast date: 2011-11-28
Brew method: V60
Brew ratio: 38g beans, 600g water (16,7).
Grinder: Hario Skerton
Grind: Filter
Brew notes: Short bloom for 20 seconds, because of “old” beans.

This is by far the best Kenya I ever tasted. I taste like a Kenyan (insert inappropriate joke here) should taste, black currants and lingonberry, and it’s very sweet too! It reminds me of when my grandmother stood in the kitchen and boiled black currants for the cordial (is that the right word for “saft”?) she was making, I stood next to her and this smell punched me in the face, the smell of hot black currants!
I sip in the last coffee just now and the acidity is just lovely, I would recommend everyone to taste this.

Posted by Simon,
Tags: Koppi, V60

Blackcurrants and cranberries

 

Coffee: Nekisse, Ethiopia
Roaster: Kaffa Roastery, Finland
Roast date: 15/9
Brew method: V60
Brew ratio: 21g beans, 306g water (14.6 CBR)
Grind: a bit coarser than filter
Brew notes: 40g preinfusion for 40-50 seconds, then slow pouring of the rest of the water.

First sip had a slight taste of blackcurrants. Nice and balanced body, smooth mouthfeel with a rich taste. A sweet cranberrie taste with welcome hints of dark chocolate. Developed into a complex body of blackcurrant-cranberrie-juiceyness when it cooled down. Did not get that green-apple that Simon got out of his aeropress-brew.
First brew I actually got quite so satisfied with of this coffee, but should try to adjust the grind a bit to make it a bit finer and adjust the brew time so I get a longer extraction.

Posted by andreas,
Tags: Ethiopia, Kaffa, Nekisse, V60

Autumn Cranberry Juice

Coffee: Nekisse, Ethiopia
Roaster: Kaffa Roastery
Roast date: 15/9
Brew method: Aeropress
Brew ratio: 20.3g beans, 270g water (13,3).
Grind: Filter
Brew notes: Inverted, and extraction for 45 seconds before gently pushing the plunger down.
At the first sip the mouth was filled with a warm cranberry sweet juice and the aftertaste was a long silky clean mouthfeel with lemon zest. This coffee was very hard to brew, and this was my second attempt that was successful. I got the bag from Kalle on his speed visit to Sweden during his boat trip, and I must say, I enjoy it a lot. Anyway, when it cooled down a bit the cranberry taste disappeared and sweet green apple was developed in my cup.
Posted by Simon,
Tags: Aeropress, Ethiopia, Nekisse

Aeropress Fall Down Espresso Test ONE


Coffee: Fall Down Espresso
Roaster : Oskar at Drop Coffee
Roast Date: 27/9 2011
Brew Method: Aeropress
Water Dosage : 202g
Coffee Dosage: 14,2 g
Grinder: Vario Home
Grind: A bit finer than French Press

First Try with brewing an Espresso coffee in Aeropress interesting…
The Coffee has a taste of sweet summer strawberries and a bit of blueberries.
The Espresso is a blend between a sweet shakiso from south Ethiopia sundried and a Ethiopian coffee from KebadoDara wich is hand washed. The last Coffee is a semi washed coffee from Brazil from the producer Daterra.

This was a nice experience tho next time I think I will try an Espresso or a cappuccino with the same coffee.

Note to myself next time decrese the dosage *

 

 

Posted by Wallebo,
Tags: Aeropress, Brazil, Ethiopia, Sundried

Blueberry meets cowberry

Coffee: Shakiso Mormora, Sidamo, Ethiopia
Roaster: Drop Coffee
Roast date: 14/7
Brew method: Aeropress.
Brew ratio: 14g beans, 200g water (14,3).
Grind: Almost like french press
Brew notes: Stir a couple of times, total step time 50 seconds.

When grinding this Shakiso, a lovely smell of strawberry fills the room, it feels like summer (don’t mind looking out of the window, you’ll get disappointed). At first, when I decided to try this coffee as an aeropress, I brewed it all wrong, wrong grind, wrong times and so on, however, this time, the brew was nearly perfect. The first sip tastes some berries, but can’t put my finger on it. After cooling a bit, nice tones of blueberry appears. The mouthfeel is berry, summer, dark forrest, but overall, very smooth and well balanced. When almost cold, cowberry pops up and surprises me! Didn’t see that coming!

However, as I said to everyone I talked to, I had the opportunity to try the test roas of this bean, and it was a lot lighter roasted, and I must say, I prefer the lighter one. Because of this; this version taste like forrest, and cold days, like in the autumn and the lighter on tasted like strawberry, pure strawberry juice, like something you would like to have in the summer!
Posted by Simon,
Tags: Aeropress, Ethiopia, Shakiso

Korate Kantan

Coffee: Korate Coop. Sidamo, Ethiopia.
Brew method: Kantan Drip
Brew ratio: 13g coffe, 2dl water
Grind:  finer than papergrind

my second try at the Kantan was lowtech; no scales, no kettle, no timer;  just almost boiling water poured over the coffee that was ground between espresso and papergrind to enable a ca 3min brew without superslow precise pouring.    Still I think I nailed it: very tasty: floral, perhaps elderflower and berrylike.

Posted by Oscar,
Tags: Ethiopia, Pour Over, Sidamo

Lavender flower

Coffee: Hacienda, La Esmeralda Geisha, Panama from Haugaard
Brew method: Clever dripper.
Brew ratio: 28g beans, 415g water.
Grind: Coarser than filter
Brew notes: Preinfusion and then stir, step time 3 minutes.
Smells like soap when brewed, and tasted a lot flower, especially lavender. Simple, not complex and very clean. Very nice and sweet, liked it a lot. Believe the hype!
Posted by Simon,
Tags: Clever, Haugaard, Panama

Clever supernatural

Coffee: Celso & Hamilton, Brazil, roasted by Johan & Nyström
Roast Date: 9/5-2011
Brew method: Clever coffee dripper. Rinsed, unbleached 1×4.
Brew ratio: 18g of coffee, 300ml of water
Grind: Filter
Brew notes: Stir, steep for 2 mins and then full drip (about one and a half minute).
Really found the sweetness that I couldn’t find using the Aeropress. The notes of red fruit still there. However it tended to be a wee bit strong, I will try it again with 1.45 mins of steeping.
Posted by Dester,
Tags: Brazil, Clever, Johan & Nyström, Sundried

Fazenda paraiso

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Coffee: Fazenda Paraiso from da Matteo roasted on 30/5
Grind: slightly coarser than sand-like
Brew method: pour over with cilio and melitta 102s
Ratio: 29g beans with 418g of water

Nice clean cup and quite so sweet. First sip had a slight touch of licorice to it, then evolved into lots of dark chocolate and more of red berries than what the taste-description says, but that might have something to do with it being quite so fresh still. Maybe the process method (pulped natural) also have an effect on this berry-sweetness, but correct me if I’m wrong.

Did a 45 seconds pre-infusion with 62g of water, and brew time ended up at 4 minutes.

Might not be that much of a “whoa”-experience that one might expect from a cup of excellence grade of coffee, but still a very nice cup.

Posted by andreas,
Tags: Cup of excellence, Da matteo, Pour Over

Bogotá

Coffee: Kebado Dara, washed typica, roasted by Oskar at Drop Coffee
Roast Date: 17/5-2011
Brew method: Hario V60 2 cups pour over with 3 lit pot
Brew ratio:  27g of coffee, ~ 353ml of water (92 C at 2600möh)
Grind: A bit finer than paper filter
Brew notes: Pre-bloom of 34 sek and duble pouring

Fantastic brew with clear notes of choclate. The berry tones thats in that coffee got a bit lost but a long clean aftertaste.

 

Posted by Erik,
Tags: Bogota, Drop Coffee, WBC