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.
View this post on Instagram
Here’s my third #coffeevideo filmed by my daughter ( full version on my blog) coffee of the week, in which I share with you this very special 72 hour fermented processed #hondurancoffee from @roaster_on_the_road I had during my week that impressed me so much, with a myriad of flavors in one cup 🕺🏽. Today I’m using @aeropress #coffeeexpert #coffeepreneur #coffeeshots #coffeelover #coffeeathome #aeropress #viennacoffee #makingcoffee #coffeetutorial #howtomakecoffee #coffeeblogger #manbrewcoffee #coffeetime #coffeegram #caffeineaddict #specialtycoffee #coffeeaddict #instacoffee #fromcoffeewithlove #coffeevideo
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.
You can order this delicious coffee, if it is still available from https://dieroesterin.at