Part 1 for The Coffeevine September 18 box, in this post I’ll only write about the coffee from Hoppenworth & Ploch. 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 Hoppenworth & Ploch – Nkonge Burundi I have to tell you, that I do like the coffee, it is good, very daily-ish and sweet enough. The sweetness is kind of harmonic and it’s actually special for a coffee.
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!
Sweet coffee with nice notes of apricot.
Information and recipe for the coffee:
17 g coffee (grind setting 20D at Baratza Sette 270, medium)
225 g filtered water
40 g blooming 35 seconds
92 degrees Celsius
1) 40g blooming for 35 seconds, stir with a bamboo stirrer to get all of the coffee wet.
2) 110 g of water in a circular flow (this including 40 g of water blooming). This including 40 seconds of blooming should be on in 1 minute and 35 seconds
3) 115 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: In Fridays post, I wrote that my expectation was the following:
” It will be interesting to try out Hoppenworth & Ploch, I’ve heard a lot of them and it was a very long time since I tried them out. It was obviously before kaffenytt.se, but I have a vague memory of finding them skilled in their work. So definitely exciting!”
The coffee beans are extremely small, even to small by its standard; Bourbon. Maybe not that important, but it’s a cute detail… But If I have to comment something about it, then it has to be that it’s easily measured to the exact amount of grams you’re looking for. A very musty and sweet coffee with great balance, that’s the outcome of those small coffee beans.
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 as a press, especially with my Espro and more so with my Espro travel press on the go!
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!