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/
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.
You can order this delicious coffee, if it is still available from https://dieroesterin.at