Part 2 for The Coffeevine November 17 box, in this post I’ll only write about the coffee from the coffee roastery Casino Mocca Coffee Roasters. In the post from Monday 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.
In my cupping of Casino Mocca Coffee Roasters Warqee,it was just the same as the roastery itself noted, or my expectation of how it would taste.I agree with some clarifications in the coffee, but at the same time I feel I would like to replace other notes. Just as the roster writes, there is a clear peach in the coffee, but I’ts to far-fetched to feel any kind of vanilla, and the black tea is something I am doubtful about. My interpretation when they write black tea, it’s actually in my opinion more parable with rooibos tea, it has that mild and not at all a bitterness that can be sensed in black tea. I would also like to know how good this coffee would be with “fika”. First I tried it with a dark chocolate, it tasted as it should together with a normal cup of coffee = great!
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!
Cupping notes:
Clear and very present notes of peach with a soft finish resembling rooibos te.
Information and recipe for the coffee:
Origin: Ethiopia
Variety: Mixed Heirloom
Farm: Bulega
Region: Warqee, Guji
Process: Washed
Altitude: 1900 meters above sea level.
Pour Over:
17g coffee (grind setting 19D at Baratza Sette 270, medium)
225g of filtered water
40g bloom 30 seconds
91 degrees Celsius
1) 40g bloom for 30 seconds, stir with a bamboo stirrer to get all coffee moistened.
2) 225g water in a circular flow (this includes 40g water blooming). This including 30 second blooming, your timing should be on 1 minute and 45 seconds.
Espro Travel Press:
19g coffee (grind setting 26B at 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: Unlike yesterday, Casino Mocca Warqee is a much better coffee, the flavors are clearer and it is very nice to sip. It also feels like they treated the green bean with love, the roasting looks very even when you look at the beans.
A fun detail is that Casino Mocca has a small pocket on the coffee bag, where you have a pamphlet with information about the coffee, gallant and stylish!
The chocolate I ate was a dark chocolate with sea salt.
Rating: 6.5/10
The rating is only based on taste and quality and is not based on price.
Good job, I’ll try it out!
Thank you Kirby!