A Matter of Concrete

A Matter of Concrete

4.4 / 5

Reviews

Reviews Total
4.4 / 5
29 votes / 16 reviews
16x
8x
3x
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Recommended by
83%
24 out of 29 users
Colombia NOGALES TYPICA DECAF - decaffeinated - 100g
Morgan Verified Customer Show Original 2 weeks ago
Recommends
Awesome—the first good decaf I've had in a long time
My first impression upon opening the package: banana :)
I could taste it even in the first brew, but after drinking it for a while, I have to admit the peach and oolong really come through
You can drink it like tea; it's refreshing and quenches your thirst
Sold out :( Otherwise, I would have bought more
Recipe
Brew method: French press
Coffee (g): 16
Water (g): 255
Water temperature: 100
Grinder (setting): Fellow Ode 2, setting 8.2
Process: After 4 minutes, break the crust and let it sit for another 5 minutes
Colombia NOGALES CATURRA DECAF - decaffeinated - 100g
Aleksei Verified Customer Show Original May 4
Recommends
Juicy taste
Soft acidity
100g is a small package :)
Recipe
Brew Method: V60 Pour-Over
Coffee (g): 17
Water (g): 250
Water Temperature: 100°C
Grinder (Setting): 590 µm (3 on Timemore S3)
Process: Hoffman One Cup V60
Panama ABU - 100 g
Caspy Verified Customer April 26
Does not recommend
Brazil SÃ0 DOMINGOS
Filip Shanel Verified Customer Show Original April 17
Recommends
Sweet and chocolatey
As someone who drinks only acidic espressos, I have to say that this is the most delicate, most delicious Brazilian coffee I’ve ever had
A lighter roast might put some people off
Recipe
Brew method: Lelit Anna 2
Coffee (g): 18
Water (g): 40
Water temperature: 88
Grinder (setting): DF54 20 clicks
Process: classic espresso
Ecuador LA RESERVA - 100g
Emmanouil Panagiotidis Verified Customer April 5
Recommends
Incredible coffee! It would get 6/5 stars if not so pricey. But it is understood!
price
Costa Rica EL CHURRO
Emmanouil Panagiotidis Verified Customer April 5
Recommends
It produces a nice intense filter (V60)
INCREDIBLE espresso! It is roasted for filter but if you want a fruity and intense espresso try it!
Ecuador LA RESERVA - 100g
Petr Konicek Verified Customer March 8
Recommends
Peru HERLIN - geisha
Milan Show Original January 17
Recommends
Very floral taste
Despite its darker espresso roast, it is wonderfully acidic and fresh.
Cena
Plastic packaging
Recipe
Preparation method: Espresso Coffee (g): 17 Water (g): Water temperature: Grinder (setting): 195 microns Process: 17 g in, 43 g out +/- 23 s
China YUNNAN
Morgan Verified Customer Show Original September 21
Recommends
First time trying coffee from China, interesting
intense aroma when breaking the crust
The flavor profile of high-quality dark chocolate. If you've ever had bean-to-bar chocolate, this is exactly that fruity flavor profile. To me, it specifically reminds me of 100% chocolate from Madagascar. The currant and lemongrass notes can be detected once it cools down.
special aroma of the finished infusion - a certain animalistic scent, but not pronounced
Shortly after drinking, you can taste okra on your palate. It's not necessarily a negative thing, but it's something you don't expect.
Recipe
Preparation method: French press Coffee (g): 14 Water (g): 220 Water temperature: 100 Grinder (setting): Fellow Ode 2: 8 Process: Pour, break the crust after 4 minutes, let steep for another 5 minutes
China YUNNAN
Jiri Verified Customer Show Original September 20
Recommends
very high quality
excellent taste
seriously, a lot of caffeine
Recipe
Preparation method: Classic ala Coffea Circulor, pour the same amount of water three times, always pour for the same amount of time, wait for the same amount of time. They recommend about 3 minutes. I prefer around 2 to 2:30 minutes.

The coffee has a fairly intense acidity at first, but this subsides after a moment and it starts to taste very good. As it cools, the taste becomes absolutely excellent. One of the best this year (but not the best). Very, very long aftertaste. You can taste the terroir of Yunnan in it. If you've ever had their regular red tea, you'll understand what I mean.

Lots of caffeine, it must be really close to the maximum that Arabica can have, maybe even over. Coffee (g): 10g Water (g): 150g Water temperature: 93°C
Grinder (settings): Fellow Ode level 7, old SSP "multipurpose," set to the lowest level, it's quite a coarse grind. Process: 50g, stir vigorously to mix, wait 40-60 seconds, then repeat twice.


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