The Coffeevine October 18 Box – Calendar Coffee Roasters

Part 1 for The Coffeevine October 18 box, in this post I’ll only write about the coffee from Calendar 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.

As I was cupping Calendar Coffee Roasters – Machuca I felt a very kind and flavorful coffee. The butterscotch note was amazing, it was very peachy if you follow the steps of a flat 4:6 recipe written below.

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 great since I did the last 3 pours according to the stronger method (60g-60g-60g instead of the more floral and mild 90g-90g pour).

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:
Peach, butterscotch dried apricot.

Information and recipe for the coffee:

Origin: El Salvador
Variety: Pacas
Producer: Jose Efrain Diaz
Region: San Fernando, Chalatenago
Process: Washed
Altitude: 1 800 masl

Pour Over: 4:6 method, by Tetsu Kasuya

20 g coffee (grind setting 26B at Baratza Sette 270, medium)
300 g filtered water
60 g blooming 45 seconds
92 degrees Celsius

1) Pour 60g water for blooming for 45 seconds.
2) 45 seconds in, begin your second pour of 60g of water.
3) 1 minute and 30 seconds in,  begin your third pour of 60g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 60g of water.
5) 3 minutes in,  begin your fifth pour of 60g of water.
6) Stop the dripper at 3 minutes and 30 seconds.

*Always rinse the paper filter with filtered hot water, don’t forget to wash the coffee server with clean water afterward, because the taste of the paper might linger.

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: The 21st of December last years post (yes I know, I’ve been lazy), I wrote that my expectation was the following:

“A very nice smell, well almost all coffees smell great but this one has a mild and lovely scent trough it all. I’ve been drinking a lot of El Salvadorian coffee now and I think that this one will be good as well, the last one I tried out was a Honey processed one so I guess this Washed-process will taste different.”

A good coffee that succeeded my expectation, not by much but sufficient to tell you. If you brew as the 4:6 method, by Tetsu Kasuya you will learn how to make a good cup of coffee which you can spice up if you want. But with the flat 60g-60g-60g-60g-60g, you will always get a good cup with almost every coffee. I’ll review the whole technique someday soon.

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. Hario V60 with the 4:6 method!!! But Espro works great as well!

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.