TRIP REPORT: EL SALVADOR – JAN 21-28, 2013 Some of my favorite coffees year after year come from the tiny, but very diverse country of El Salvador. The cup quality is outstanding from the farms we work with, but perhaps even more, the relationships we have built as a company over the years with them are perhaps… Continue Reading
Well here it is, you guys – the third installment of the PT’s Challenge. For those of you unfamiliar with the challenge, check out the original blog post by clicking here. Let’s get down to business and explore this week’s featured coffee, brew method, and the winning recipe!
Featured Coffee: Sidama Guji
Our Sidama Guji started its journey where all coffee began historically – Ethiopia. Many centuries ago, people in sub-sahara Africa noticed the energizing effect that came from eating the red cherries encasing what we now recognize as coffee beans. Today Ethiopia is one of the most popular coffee origins and the Sidama region in particular is known for being the most productive. The combination of high altitudes, rich soil, and mild temperatures allow the coffee to mature slowly, heightening the natural sweetness and acidity of Ethiopia heirloom varieties.
This crop of Sidama Guji underwent the Traditional Washed process, highlighting its bright, citrus-like qualities. The coffee carries an elegant honeysuckle aroma with hints of lemon, has a juicy acidity, and a light silky body. The sweetly tart flavor of lemonade rounds out to sweet nectarine. A mild cardamom note lingers in the soft finish.
Featured Brew Method: French press
Our brew method of choice was the French press, a full-immersion brewer with a debated history. The controversy is a question of where the French press originated: many claim it was a Frenchmen who first came up with the idea in an effort to contain coffee grounds, but the first patent was claimed by an Italian designer around 1929. Whether it’s French or Italian, the French press touts simplicity as it’s claim to fame. The French press itself has two basic parts: a brewing chamber and a plunger with a filter screen attached to the bottom. The process is foolproof: take coarse ground coffee and put it in the brewing chamber, add hot water, wait 4 minutes. Plunge, drink, go get the world! For more details on how to use the French press click here.
So, why use a French press?
One of the most common things we hear from people breaking into specialty coffee is that they want, and often need, their morning coffee brewing ritual to be simple. This is why we love the French press – it’s ideal for those who want a full-bodied, delicious cup of coffee but don’t have time to tend it with undivided attention. With a brew time of approximately 4 minutes, just add water, set a timer, and go knock out one of those morning chores.
Now that we’ve covered the basics, let’s see how this week’s champion brewed up the winning cup. Bringing home the gold for the second time, Lara Prahm served up a cup of Guji that wowed the judges and had them going back for seconds.
- 56 grams coffee ground at “coarse” or for the French press. The grind will have a consistency similar to rock salt.
- 900 grams of water.
- Brew time of 4 minutes.
The Brewing Process:
- Rinse the French press with hot water.
- Pour in coffee and bloom with 100g of water. This will be the beginning of the 4 minute brew time.
- Fill to 300g of water.
- Fill to 900g of water.
- Stir again and place the plunger on the French press. Start pressing down slowly.
- At 4 minutes, empty coffee into a preheated container or cups.
- Grab your cup, sip, and enjoy!
Until we meet again, take this knowledge and use it for good.
TRIP REPORT: EL SALVADOR – JAN 21-28, 2013 Some of my favorite coffees year after year come from the tiny, but very diverse country of El Salvador. The cup quality is outstanding from the farms we work with, but perhaps even more, the relationships we have built as a company over the years with them… Continue Reading
Well, the inaugural Flatlanders’ Barista Cup is in the books now and all of us are exhausted, but feeling pretty good! From what I saw, everyone had a great time, and learned a TON about espresso and some of our very close Direct Trade Farms. The presentations were awesome and far beyond what I think… Continue Reading
So there has been a lot of buzz surrounding the competition circuit this season regarding a newer grinder on the scene. The Anfim.Wanting to at least understand it better, if not use it ourselves, Jeff was nice enough to buy one for our team of baristi to experiment with and evaluate. Here’s what we’ve found… Continue Reading