The Coffeevine October 18 Box – Nømad Coffee Roasters

Part 2 for The Coffeevine October 18 box, in this post I’ll only write about the coffee from Nømad Coffee Roasters. In the ‘preview October 18 Box’ 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 Nømad Coffee Roasters – E.ET.BOJI I was overwhelmed with the taste of white tea. I often buy an organic white tea from Clipper, and this coffee has many similarities to it. This coffee tends to lean to blueberry whilst the tea has raspberry flavor. Both are great though!

I’ve written a different 4:6 recipe than last time, this one isn’t a flat 60-60-60-60-60, I’ve weakened the coffee to get out as much fruitiness as I can with choosing to end the three last 60 grams pour to two 90 grams pour.

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 a weird combination together, it has to much tea taste. I would’ve preferred basic cookies instead.

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:
White tea, blueberries, and dried fig.

Information and recipe for the coffee:

Origin: Ethiopia
Variety: Mixed Heirloom
Producer: Local
Region: Kochere
Process: Washed
Altitude: 1 790 – 1 900 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 90g of water.
4) 2 minutes and 15 seconds in,  begin your fourth pour of 90g of water.
5) Stop the dripper at 3 minutes.

*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:

“This coffee has a more sweet smell to it. I think that this coffee, just looking at the beans seems to be not as consistent with the roast like the other bags.  I think that this coffee will be great, a good everyday coffee.”

Well, I was wrong, haha! It’s not an everyday coffee at all. It’s more of a coffee on its own. It’s actually my preferred combination with coffee = nothing at all! At maximum, a glass of water but that’s about it.

I tried doing it the flat 4:6 method, by Tetsu Kasuya. But if you try it as well you will find that the coffee is too strong with these characteristics. So to make it milder, end with two last pours of 90g instead of three with 60g of water.

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. I love the Hario, so for this coffee I would recommend it, but it works great with both brewers!

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.

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!