KaffeBox October 18 Box – Morgon Coffee Roasters – Gilberto Baraona El Salvador

Part 1 for KaffeBox October 18 Box, in this post I’ll only write about the El Salvadorian coffee Gilberto Baraona from the coffee roastery Morgon Coffee Roasters. 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 Morgon Coffee Roasters – Gilberto Baraona El Salvador,

I was looking to find the notes described at the bag “Elegant, milk chocolate & grapefruit”. The coffee is truly elegant, it’s a great roast for a honey processed coffee, the roast honestly brings out the sweet honey taste.

Morgon Coffee Roasters are from Sweden, Gothenburg,  a couple of hours away from where I live. I think that their bag is kinda weird, I don’t mean anything negative about it, just that it is eccentric and I kinda like it. It’s very wide as well, my fastener for the bag is super wide but actually not wide enough for the bag which is a first. 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 so good combined with coffee! This was great, truly great!

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:
Sweet honey taste with great balance.

Information and recipe for the coffee:

Origin: El Salvador
Variety:  Pacamara
Farm: Gilberto Baraona
Region: Usulatan
Process: Honey
Altitude: 1 350 meters above sea level.

Pour Over:

20 g coffee (grind setting 21E at Baratza Sette 270, medium-coarse)
300 g filtered water
50 g blooming 30 seconds
94 degrees Celsius

1) 50g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 100g of water in a circular flow (this including 50 g of water blooming). This including 30 seconds of blooming should be on in 1 minute.
3) Add 50g of water in a pulse pour method every 30 seconds until you reach a total of 300 grams of water with a total brew time around 3 minutes.

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 Tuesday’s post, I wrote that my expectation was the following:

“I actually fell for it at first smell, this coffee smells so good! And I’m so happy to see a coffee with a different process than Washed and I’m actually even happier to see it being a Honey process. This sounds golden, let’s hope it will deliver as well!”

Wow, what a lovely honey processed coffee from El Salvador. This was a great experience, Morgon Coffee Roasters delivered as I had hoped! When you grind the coffee the gorgeous smell enhances even more. If you’re

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 would with one hundred percent recommend the recipe I did for the V60 because the sweetness can’t be as obvious without a pour-over brew.

Morgon Coffee Roasters is a new roastery from 2018 and I hope that we will see them more in the future. Let’s see what the next review has to offer since this was so good!

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

Rating: 7.0/10

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!