Coffee of the Week: Balthasar’s Honduras Los Ceibos

This week’s coffee hails from Honduras – Los Ceibos – Microlot, a coffee of the red bourbon variety, grown at 1,380 m, naturally processed with a taste profile of strawberry, rhubarb and caramel, roasted for Balthasar, in Vienna. So, I’m using the aeropress, with 15.5g of freshly ground coffee and about 210ml of 95C hot water. I’m using the inverted method and filming from a sky view so that you can see the process from the top.

On the taste, I picked up the caramel and as it cooled down, a bit of berry taste.   check out the video below for more details. https://www.instagram.com/p/CDCTEGXBiHf/

How to Use an Aeropress: The Video

WELCOME TO MY NEW HOW TO USE SERIES, WHERE I SHOW YOU QUICKLY HOW TO USE MY FAVOURITE COFFEE TOOLS.

The Aeropress  – Very popular with many coffee connoisseurs BUT how do you actually use it and what is it?

In short, it’s a filter brew process, popular amongst Specialty coffee enthusiasts and was invented by Alan Adler, A Stanford University Professor in 2005. Initially it was ignored as a coffee tool when it came out, as it claimed to make espresso BUT after working with some coffee experts, it rebranded and dropped the word “espresso” and is now very popular, so much so, that they now have…. wait for it…. World Aeropress Championships annually.

I use it every other day and depending on the coffee, sometimes more because it works best with certain coffees, usually low-medium acidity for me. It’s easy to travel with and I always take with me when I travel. There are many ways of making coffee with an aeropress, which costs about US$30, but here I’m using the inverted method. I usually use;

  • 14-15g of freshly ground coffee
  • 210-220ml of about 95C hot water
  • Brewing time of 3-4 minutes
  • two filters made wet

Watch the video using my instagram link for my rantings on this easy to use coffee tool. https://www.instagram.com/p/CB3eiibhdON/

 

Drinking Very Fresh Coffee

 

I had the pleasure of visiting coffee expert extraordinaire Johanna Wechlesberger of Vienna School of Coffee last Wednesday (1 July 2020) and she gave me a Honduran 90 hour anaerobic fermented coffee, which she was roasting right in front of me on the Ikawa (wish list) to try out. As I was rushing back home, Jo gave me 15 grammes. So, just after 3 hours I cupped (tasted) the coffee using a French Press as recommended by Jo – who am I to argue.

Tastes – easy on the stomach, hints of lemon acidity, molasses and caramel came through. Watch the video for the oral experience.

Here’s the video below, with a link from my Instagram page (as WordPress sadly is not allowing me to load videos)

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