The Coffeevine February 18 Box – Onyx Coffee Lab

Part 1 for The Coffeevine February 18 box, in this post I’ll only write about the coffee from Onyx Coffee Lab. 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 Onyx Coffee Lab – Colombia Aponte Village I felt that it was quite close to the details on the bag. Onyx Coffee Lab was nice and had some similarities to their cupping, especially the tones of brown sugar. It was very smooth and had a soft taste.  I would also like to know how good this coffee would be with “fika”. I tried it with dark chocolate with sea salt. It fitted the “fika”

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
Brown sugar & mild tones of dark molasses.

Information and recipe for the coffee:

Origin: Colombia
Variety:  Caturra, Bourbon
Farm: Aponte Village
Region: Nariño
Process: Honey
Altitude: 2 100 meters above sea level.

Pour Over:

17 g coffee (grind setting 22A at Baratza Sette 270, medium-coarse)
225 g filtered water
40 g blooming 30 seconds
92 degrees Celsius

1) 40g blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 115 g of water in a circular flow (this including 40 g of water blooming). This including 30 seconds of blooming should be on in 1 minute and 45 seconds
3) 110 g of water in a circular route that ends with a flow (approx. 10-15 g) on edge. The total brewing time of 2 minutes and 5 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: I think my hopes were unrealistic for the coffee. It’s definitely a nice coffee that’s far from bad. So of course, I began to break down the coffee part by part to get an objective result as possible.

The coffee is good, I could easily drink it every day. The process is “Honey” but does not get its super-effect as you might expect from a honey process. I actually think that “Natural” had a better fit here, the coffee is mild, balanced and is yeah… A nice coffee.

In short, this is a honey coffee that does not give you the honey feeling you’re expecting, but it’s a good coffee, you can drink it every day without problems. It is balanced enough to have a “fika” and it is nice on its own. Certainly worth testing, but I do not think this is a winner of the month’s coffeevine.

The chocolate I ate was dark chocolate with sea salt.

Rating: 6.0/10

The rating is only based on taste and quality and is not based on price.