The Coffeevine August 18 Box – Kaffa Roastery

Part 2 for The Coffeevine August 18 box, in this post I’ll only write about the coffee from Kaffa Roastery. In the 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 Kaffa Roastery – Burundi  Shimu I found a very lovely berry taste in the coffee. It was very sweet, but it was well combined with the acidity in it. Blackberry was most obvious through the coffee drinking experience.

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. In this case, it was okay.

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!

Cupping notes:
A powerful note of blackberry!

Information and recipe for the coffee:

Origin: Burundi
Variety: Bourbon & Typica
Farm: Shimu Hii
Region: Kayanza
Process: Washed
Altitude: 1 780 meters above sea level

Pour Over:

17 g coffee (grind setting 24AD at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 40 seconds
95 degrees Celsius

1) 40g blooming for 40 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 125 g of water in a circular flow (this including 40 g of water blooming). This including 40 seconds of blooming should be on in 1 minute and 15 seconds
3) 100 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 1 minute and 50 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

Review: In Thursday’s post I wrote that my expectation was the following:

“There’s been a lot of coffee from Burundi, but this time the description is a bit different. So in this one it has a profile with a sweetness and dark berries, it sounds a bit like the coffee above “Black cherry”. I think this will be a good washed processed coffee!”

A coffee with rich berry tones. I actually thought that Outpost Coffee would have richer tones of berry than Kaffa Roastery, but it was quite the opposite! It had a great blackberry taste which was really good combined with a blueberry muffin. By contrast, it did not have that distinctive coffee flavor as many seek, but very good on its own!

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. This suited a lot better brewed with as pour over! It’s interesting to see  Kaffa Roastery from Finland, there haven’t been many Finnish roasters at kaffenytt.se. I hope this trend continues!

The chocolate I ate was a dark chocolate with sea salt.

Rating: 6.5/10

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!