The Coffeevine January 18 Box – Nero Scuro Guatemala

Part 1 for The Coffeevine January 18 box, in this post I’ll only write about the coffee from Nero Scuro. 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 Nero Scuro – Guatemala I believed that the coffee bag was well described, Nero Scuro were spot on in the cupping. It had a lovely mouthfeel of tea, just enough to not throw the coffee out of balance. I would also like to know how good this coffee would be with “fika”. I tried it with dark chocolate with sea salt. It was of course great!

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
Flavors of peach and tea.

Information and recipe for the coffee:

Origin: Guatemala
Variety:  Caturra, Bourbon
Farm: José Bernabé Martínez
Region: Huehuetenango
Process: Washed
Altitude: 1 650 meters above sea level.

Pour Over:

17 g coffee (grind setting 18B at Baratza Sette 270, medium)
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 know I’m repeating myself now, but it’s very interesting with a specialty coffee from Italy. When I’ve been to Italy on holiday, it’s usually traditional coffee roast that applies, a dark musty suitable for espresso, mocca etc.

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.