This one was procured by Brent via our standard Milstead & Co. , Errr.. Sorry, it was at Broadcast. He chose an El Salvador Finca Santa Leticia, Valdivieso Family, from San Francisco's Sight Glass, our second venture into their coffees. We had tasted some in early June, compared to Seattle's own Kuma, and it was deemed slightly superior, although not a standout. Let's see how their roasting, with a Centroamerican Coffee fares today.
We have been leaning heavily on one aeropress method, the inverted one, and I decided to switch it up today. Thus I followed a "standard" aeropress method, as found on the world aeropress championship website by first place winning Shuichi Sasaki (recipes) in 2014. This method is in the upright or standard position, first "blooming" the coffee with a small amount of water, stirring, and then adding more water and pressing very slowly. We really need to get a scale and a temperature gauge here, I had the water just off boil, rather than at the suggested 78 degree temperature.
There wasn't much bloom this time, which was surprising as the coffee was only roasted 7 days ago.
Notes:
Brent: Toasted nutty-ness - very pleasant. The aeropress treated this quite suitably.
Jay: Immediately has a bright tone to it, floral, hybiscus-y. The flavor then rounds out to a hazelnut, or light chocolate tone with a touch of smoke for a finish. Has a nice, light body, and citrus crisp notes. Again, solid (could drink all day) choice.
Jay's rating: 8
Brent's rating: 8.5
We have been leaning heavily on one aeropress method, the inverted one, and I decided to switch it up today. Thus I followed a "standard" aeropress method, as found on the world aeropress championship website by first place winning Shuichi Sasaki (recipes) in 2014. This method is in the upright or standard position, first "blooming" the coffee with a small amount of water, stirring, and then adding more water and pressing very slowly. We really need to get a scale and a temperature gauge here, I had the water just off boil, rather than at the suggested 78 degree temperature.
There wasn't much bloom this time, which was surprising as the coffee was only roasted 7 days ago.
Notes:
Brent: Toasted nutty-ness - very pleasant. The aeropress treated this quite suitably.
Jay: Immediately has a bright tone to it, floral, hybiscus-y. The flavor then rounds out to a hazelnut, or light chocolate tone with a touch of smoke for a finish. Has a nice, light body, and citrus crisp notes. Again, solid (could drink all day) choice.
Jay's rating: 8
Brent's rating: 8.5
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