Part 1 for KaffeBox August 18 Box, in this post I’ll only write about the Ethiopian coffee Hunda Oli from the coffee roastery Nord Brenneri. 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.
At my cupping of Nord Brenneri – Ethiopia Hunda Oli I felt a nice sweetness, great acidity and mild berries in the tones. Let’s compare it to what the coffee roaster wrote in their description: “A floral and juicy coffee with flavors of sweet citrus and fresh herbs. Aroma of jasmine and raspberries.”. 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. I actually thought it would taste strange together, but it went very well together!
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!
Cupping notes:
Nice blueberry sweetness with an acidic hint of lime.
Information and recipe for the coffee:
Origin: Ethiopia
Variety: Heirloom
Farm: Hunda Oli Cooperative
Region: Goma
Process: Washed
Altitude: 2 025 – 2 200 meters above sea level.
Pour Over:
17 g coffee (grind setting 17D at Baratza Sette 270, medium)
225 g filtered water
40 g blooming 45 seconds
90 degrees Celsius
1) 40g blooming for 45 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 110 g of water in a circular flow (this including 40 g of water blooming). This including 45 seconds of blooming should be on in 1 minute and 55 seconds
3) 115 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 2 minute and 25 seconds.
Espro Travel Press:
19g coffee (grind setting 26B at 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 Thursdays post, I wrote that my expectation was the following:
“I think this will be a typical Ethiopian, it has that rich berry taste with a sweet citrus finish. I think that this will be great because it’s what I’m searching for at this moment.”
I expected a typical Ethiopian coffee, but it did not take me all the way there actually. It’s good, of course, but I didn’t get that tone as I wish for, regardless of whether it was while I was cupping or different recipes with different brewers. Most tones were mild, but I actually think the coffee might have been toasted a bit too much for my taste. The norm taste about “coffee” was well presented, probably due to the darker roast.
Nord Brenneri from Oslo has a nice design, standard packaging, all you can expect. As I said, the coffee had more body than I hoped for, but it’s still good. It will be interesting to try the Colombian and see if it’s more like an Ethiopian than this one.
If you have an Espro and a Pour-Over … What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes.
I’m going to quote what I wrote another time, as it applies in this situation as well:
“Do you want your cup to be more aromatic, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. In this case, I would choose from situation to situation. In the morning I prefer an Espro brew for breakfast, along with a Hario-brew in the afternoon without anything to it. The coffee is good and loyal to the coffee drinker, it goes great as a cup of love every day!”
The chocolate I ate was a dark chocolate with sea salt.
Rating: 6.0/10
The rating is only based on taste and quality and is not based on price.
If you want to buy your very own KaffeBox and go through my recipes and reflections, be sure to order it so you can be ready for next month’s KaffeBox. Click here to order from their website. Use “kaffenytt” as voucher code, you’ll get 20% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!
Do you want to read all of the reviews on KaffeBox monthly boxes? Click here!
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