So, this weeks coffee of the week comes from Caravan Roastery in London. Before I delve into my experience and the video, a short history about them. In short Caravan have been around for many years, and I remember when I heard about their venture into London and how excited I was, but sadly I was already running my cafe in Cape Town. Nevertheless, I dreamt about visiting their cafe cum roastery in Exmouth Street, so much so that I often used to peruse their menu for ideas. In fact, I even have a confession or two. I amended my menu card to resemble theirs and furthermore, I added a new item to my menu, something back then I had never seen before, avocado toast with chilli flakes – very popular now of course.
In any case, I finally visited them a few years back, but it wasn’t until last year that I re-discovered their coffees once more based on their strategy to focus a lot more on coffee – they still have 5 restaurants with delicious looking menus. I must say that they have a great online coffee shop and they constantly have great deals. Usually, if I order, I get my coffees within the week and even better than that, they don’t ship just freshly roasted coffee. Does that sound strange ? Well, it doesn’t because when you order coffee, you want to start brewing it straight away and almost all but 2 roasteries (Caravan are one of them) always send you coffees that are too fresh to brew. Plus I love the little postcard containing info on the coffee.
So, last week, I finally received a huge , yes huge at 1kg of Daily – their espresso blend, which has a nice aroma. Watch the full video below for more.
The coffee of the week celebrates once again, Vienna based Roaster extraordinaire, Johanna Wechlesberger roastery, Die Roesterin – this time it’s a Honduran Coffee, macerated (another word for fermentation) for 72 Hours.
I know that sounds strange. In fact I had to search what kind of process this was. In summary, the coffee undergoes a 72 hour fermentation process, before it is aired naturally for about 40 days, before it’s green for roasting. You can imagine that such a method will defiantly lead to some kind of different taste profile and it did.
Here, I’m using an AEROPRESS, with the following;
14.5g freshly grinded coffee
93C brewing temperature
212.5 ml of hot water
See methodology in my video and let me know how you brew your coffee using an aeropress.
With this method, the coffee was amazing – like a party in my tongue, tropical fruits and medium acidity came to play, with a long aftertaste around the middle of my tongue.
I just wanted to let yo know that I’ve been having problems uploading the video above for 3 days, so I’ve decided to share the link with Instagram.
The coffee of the week celebrates Vienna based Roaster extraordinaire, Johanna Wechlesberger roastery, Die Roesterin espresso blend, LIKMI Espresso blend, consisting of Brazilian and Rwandan arabica coffee beans. Here, I’m using a Profitec 700 Espresso machine, with the following;
19g freshly grinded coffee
94C brewing temperature
Brewed at 22 seconds to make a double espresso
See methodology in my video and let me know your espresso hacks.
With this method, the espresso coffee was medium citrus acidity and caramel and with milk, it has hints of milk chocolate, with a long aftertaste around the back of my tongue.