KaffeBox January 18 Box – Talor & Jørgen Lime & Grønn te

Part 1 for KaffeBox January 18 Box, in this post I’ll only write about the Burundian coffee Lime & Grønn te from the coffee roastery Talor & Jørgen. In yesterday’s 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.

In my cupping of Talor & Jørgen – Lime & Grønn, it was similar to the flavors of what the coffee roastery  Talor & Jørgen themselves noted. Especially the taste of green tea, it really feels like it is hard-pressed green tea that has been painted with coffee color. It really tastes like green tea instead of coffee, but not so much lime – rather bergamot. As usual, I would also like to know how good this coffee would be with dark chocolate, I always use a chocolate with sea salt because it’s quite natural and captures the flavors better with salt to sweet, acidic and bitterness. Chocolate and this coffee did not go good together and it’s a bit of a deal breaker for me.

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 with 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 cool 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 coffe is still good after 12-15 minutes, then it is a high-quality coffee!

Cupping notes:
Green tea, bergamot & citrus zest.

Information and recipe for the coffee:

Origin: Burundi
Variety:  Red Bourbon
Farm: Shembati Smallholders
Region: Kayanza
Process: Washed
Altitude: 1 800 meters above sea level.

Pour Over:

17g coffee (grind setting on 19D Baratza Sette 270, medium)
225g of filtered water
40g bloom 30 seconds
88 degrees Celsius

1) 40g bloom for 30 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 225g water in a circular flow (this includes 40g water blooming). This including 30 second blooming, your timing should be on 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: Once again I’m really impressed with KaffeBox, they chose a coffee with great design and also very interesting and very different varieties each time. I have some little worries about how Talor & Jørgen packs their coffee product, the carton is very nice, but inside it, the coffee is stored in a ziplock bag without a valve. When I used ziplock bags to store coffee (with double sealing instead of single as in this case), taste disappears extremely quickly. Hopefully, it’s just a concern and not more than that, but I think that it should take into account by you not for the rating.

It’s almost scary how close it is to green tea in taste, it also has a nice note of bergamot and a mixture of citrus zest. The coffee is not sweet, but it has a bitterness that resembles green tea and has a consistently mild acid. If you have a hard time drinking coffee and love green tea. If you want to start somewhere with coffee, look no more. However, it is too similar to green tea for my taste and therefore I do not get the sacred “coffee flavor”, so for me it’s unfortunately a big minus.

An interesting coffee brewed with the Hario V60 and Espro travel press. It’s way too hard to decide which one suited the coffee for the best. I liked both as much and I’ll let that question be unanswered.

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

Rating: 5.0/10

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 trough 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.

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