Part 2 for The Coffeevine September 18 box, in this post I’ll only write about the coffee from The Barn. In last Friday’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 The Barn – Los Naranjales Guatemala I liked the sweet notes of vanilla that was present throughout the whole flavor experience. Exactly like the previous post, this was also very daily-ish and good with cookies.
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. In this case, it was okay, a friend of mine wanted to drink it with milk, so obviously I had to try it as well… But please don’t, not for the reason that it’s “specialty coffee”, the reason why you shouldn’t is that the sugars in the milk will make the coffee so sweet! It did not taste good for me at all.
You can visit The Coffeevine here! Use “kaffenytt” as voucher code, you’ll get 25% off your first purchase and I won’t get anything, this is only something I requested so I can give something to you readers!
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!
Jammy coffee with a powerful sweetness of vanilla.
Information and recipe for the coffee:
17 g coffee (grind setting 18D at Baratza Sette 270, medium)
225 g filtered water
40 g blooming 30 seconds
94 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 50 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 10 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: In last Fridays post, I wrote that my expectation was the following:
“Sounds like it will have the taste of tea, I actually feel like drinking a cup of coffee with the taste of tea right now, especially when the cold weather has come. If you have read my blog before, you have probably read that I reviewed The Barns coffee three times earlier. You can read by clicking here.”
The Barn are extremely skillfull and I always expect good stuff from them, because their impression always been great. And I also have to admit that the coffee did not have something near the tea area at all, my expectation was wrong.. .for once haha! It was bold and very tasteful, something one could only compare with a balanced coffee with a sweetness from vanilla.
If you have an Espro and a Pour-Over … What should you choose to brew with? As I wrote above, you get a more balanced cup with the Espro, you also get a great result every time as it’s impossible to make mistakes. Do you want your cup to show a bit of aromatics, brew with a Hario V60 etc. It becomes more spicy, aromatic and nicer on its own. I prefer it brewed with a pour-over, especially the Hario V60, but it’s good with the espro as well. The Barn has never failed before and probably never will, a big thank you to my german friends!
The chocolate I ate was a dark chocolate with sea salt.
The rating is only based on taste and quality and is not based on price.
You can visit The Coffeevine here! Use “kaffenytt” as voucher code, you’ll get 25% off your first purchase and I wount get anything, this is only something I requested so I can give something to you readers!