The Coffeevine November 18 Box – Morgon Coffee Roasters Again!

Part 3 for The Coffeevine November 18 box, in this post I’ll only write about the coffee from Morgon Coffee Roasters. In Fridays 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.

This will be a bit different because I’ve already reviewed this coffee, it’s the same harvest and it’s the same everything. So, unfortunately, I will quote a lot of the text from December the 17th from KaffeBox subscription box.

At my cupping of Morgon Coffee Roasters – Harenja Ethiopia,

I was looking to find the notes described at the bag “Juicy, peach & floral”.

It’s very peachy and juicy, with the recipe below the floral notes of the coffee disappears a bit, but while I was cupping I sure felt a white floral attitude from the cup. I loved it, it wasn’t acidic at all.

I will quote the last reviews text:

“Morgon Coffee Roasters are from Sweden, Gothenburg,  a couple of hours away from where I live. I think that their bag is kinda weird, I don’t mean anything negative about it, just that it is eccentric and I kinda like it. It’s very wide as well, my fastener for the bag is super wide but actually not wide enough for the bag which is a first. 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.”

Last time it was good, but this was actually better, what a lovely surprise!

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.
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:
Great peach flavor with a very juicy body.

Information and recipe for the coffee:

Origin: Ethiopia
Variety:  Dega, Gurume
Farm: Harenja
Region: Yirgacheffe
Process: Washed
Altitude: 2 100 meters above sea level.

Pour Over:

20 g coffee (grind setting 18D at Baratza Sette 270, medium)
300 g filtered water
60 g blooming 30 seconds
93 degrees Celsius

1) 60g of water blooming for 30 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) Add 240g of water in a circular flow. With a total brew time at 3:00 minutes.

*Note: If you have any coffee remaining in the Pour-Over after 3 minutes, I would recommend using a coarser grind for the next attempt. If the total brew time is over 3 minutes, the coffee is exposed to water a greater amount of time than what I had intended in the recipe.

*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: This Friday I wrote that my expectation of the coffee was the following:

“You can’t go wrong with Yirgacheffe, it will be nice to drink a peachy coffee again. It was a long time ago actually, at least it feels like it. I would not expect anything else than solid.”

This was very good, it wasn’t better than the Honey processed coffee from Morgon Coffee Roasters but it was as good… The smell was very nice as well, very pure and satisfying to grind while boiling the coffee.

If you have an Espro and a Pour-Over… What should you choose to brew with? Do you want a more balanced cup, go with the Espro, you also get a great result every time as it’s impossible to make mistakes. I don’t actually have a favorite here, just do as you please, it’s good with any kind of brewer.

Morgon Coffee Roasters is a new roastery from 2018 and what I noticed after these two reviews are that they are very thorough with everything they do, the roast is very even, the taste is lovely and their notes is the same as mine. Amazing. I would love to see them again.

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

Rating: 7.0/10

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