The Coffeevine February 18 Box – Stow Coffee Roasters

Part 2 for The Coffeevine February 18 box, in this post I’ll only write about the coffee from  Stow Coffee Roasters. In Monday’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.

As I was cupping Stow Coffee Roasters – AA Thuti,  It was quite hard to feel a clear taste of grapefruit or raspberry, the caramel was very present though. Stow Coffee Roasters from Slovenia has done a great job and the coffee is great! I also want to know how good this coffee would be for a coffee, so it usually became dark chocolate with sea salt. It was seriously good!

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
Caramel

Information and recipe for the coffee:

Origin: Kenya
Variety: Arabica SL 28 SL 34
Farm: Thuti
Region: Nyeri
Process:  Washed
Altitude: 1 900 meters above sea level.

Pour Over:

17 g coffee (grind setting 24C at Baratza Sette 270, coarse)
225 g filtered water
40 g blooming 45 seconds
89 degrees Celsius

1) 40g blooming for 45 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 45 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 15 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: First and foremost, this coffee has one of the best aromas I’ve ever smelled, I even mean pre-ground. Just that’s a big plus in itself, as soon as I open the coffee bag, I really want to get started with the brewing.

The coffee is extremely easy to brew, I have a number of recipes that have worked extremely well, but chosen to show only one. What I wrote highlights caramel taste and acidity much more than other recipes, but my standard recipe creates an “everyday coffee cup”.

A good coffee with nice acidity and sweetness. The fragrance is really beautiful from the bag, from grinder to cup. AA Thuti from Stow Coffee Roasters should all test and test on my tweaked recipe, you will be happy!

The chocolate I ate was dark chocolate with sea salt.

Rating: 7.0/10

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