Breakfast Blend is an organic 100% arabica medium to light roast coffee with an expiration 3 months out.
- Nicaragua beans
- Brazilian Peaberry
For a medium roast, there is a nice bloom. Several people say the coffee is well-balanced and has sweetly-tart acidity with notes of tangerine, lemon, and maybe a hint of flowers.
- 20 grams of beans grind medium-course
- 300 grams of water
- Water temperature less than 205f
Add the water to the beans for 2 minutes stir a few times to ensure the grinds are thoroughly soaked. Swirl all the water and grinds into a Kalita pour-over.
Taste: There’s a nice texture some wood and florals on the tongue and a slight tanginess going down.
After Thought: Next time try a shorter immersion time.
Bialetti Venus Moka Pot
Recipe & Process:
No paper filter used 20 grams of coffee to 200 grams of water 1 to 10 ratio perfect for a Moka pot. Kept the bubbles to a minimum by lifting the pot off the burner when the brew started coming out.
Savory & smokiness on the tongue, a nice creamy texture, and a tanginess not citrus going down.
Seems like there may have been more coffee than necessary.
Kalita Pour Over
Recipe & Process Ground 20 grams of beans with a Medium-course grind. Warmed up the Kalita pour-over and soaked the filter after heating the water to 205 degrees. Added the ground beans to the Kalita with a divot in the center of the beans. Added 40 grams of water and let soak for 40 seconds, then added the rest of the water, 310 grams total and let drain.
Taste Very complex a little sweetness on the tip of the tongue with slight citrus and then licorice going down With cream there’s a bitter-sweet addition with some tobacco.
After Thoughts I like the grind size and waiting 40 seconds for the water to soak into the beans, there was still a nice bloom-crema with the second pour.