Recipe
Hello!
I brew all the Advent Calendar coffees using the same method. It would help me to better navigate the coffee origins and varieties and hence to learn more from this adventure.
My recipe is based on James Hoffmann's V60 technique, but I've modified it a bit and adjusted it to my numbers. Also, I am using the Tricolate brewer which helps to achieve better consistency than V60.
My recipe:
20-21g of coffee beans (whatever is in the Advent Calendar bag)
330g of water
Coffee grinder 1Zpresso K-Plus on 45 clicks - a bit finer than your usual V60 grind.
First pour 100g of water, swirl clockwise then wait until almost all water passes through, it's about 45 sec.
Second pour 110g of water, swirl counterclockwise, wait another 45 sec.
Third pour 120g of water, swirl clockwise, wait until all water passes through.
Don't forget to stir your coffee with a spoon before tasting!
I am trying to rate every coffee blindly, describe the notes and guess its origin, processing type and altitude.
...MoreThis time I'm going to try and guess the variety and the farm as well even though I don't know many farms. I just pick the coffee that's the closest of the coffees from the previous two Advent Calendars and get the name of its farm or region. Just for the game.
I don't open links for the coffees until I taste and describe them.
My rating system includes:
SI - size of the beans in mm
SH - shape of the beans
CO - color of the beans, first number means darkness, 'c' stands for 'colored', 'w' stands for 'washed' fibers
AB - aroma of the beans
AG - aroma of the ground beans
AR - AROMA of the brew
AC - ACIDITY
SW - SWEETNESS
BO - BODY
TA - TASTE
AT - AFTERTASTE/FINISH
AS - ASTRINGENCY
The first number stands for intensity of the characteristic, second number rates how much I liked it.
After opening the link I am also adding (+) and (+/-) to the attributes if they match or close to the official description. The attributes which I leave without marks do not match the official description.
This time I'm also taking measurements by DiFluid which I happily won in the previous year Kofio Advent Calendar lottery.
Now that's Science!
OK, so the result for the coffee #16 is:
SI 7-12mm
SH mostly uniform flat halves
CO 2 c
AB 2 4+
AG 4 4+
AR 4+ 5
AC 4+ 5
SW 3+ 5
BO 4 5
TA 4+ 5
AT 4 5
AS 2 5
Beans mass: 21.2g
Water mass: 337g
Brew time: 10:30?!
Brew mass: 284.4g
DiFluid results:
1.53% TDS
20.53% EXT
1:15.9 CBR
Způsob = natural(+)
Noty = black cherry or cherry liquor(+), roseship, hybiscus, blackberries?, black currant jam?
Původ = Peru(-)
Farma = ADAN CHOCAN(-)
Vyška = 1400m(+/-)
Odruda = Bourbon(+/-), Caturra
Not sure why extraction took so long this time with this coffee, but it didn't affect the brew much. Very nice cup.