Coffee

Planted March 26, 2021

These are my subjective notes on coffee (mainly specialty coffee from polish roasters). I try to use some standardized terms (body, acidity, sweetness, bitterness, finish) to my best extent but I still consider myself a layman. Up to this day I've had the opportunity to try HAYB, the WHITE BEAR, Audun Coffee, Bonanza Coffee Roasters, and Good Coffee.

Recipes

TODO: Write down or link recipes I find enjoyable.

HAYB's inverted method for Aeropress

  • Coffee: 17 g
  • Grind size (Commandante): 27-30 clicks
  • Water: 200 g / 96°C
  • Time: 1:30 / 2:00

Pour in 100 ml of water, add coffee, then pour the remaining 100 ml. Stir 5 times and wait till 1:30.

Ghetto cappucino

TODO.

Orange juice + espresso

TODO.

James Hoffman's French Press Technique

TODO.

Iced

Index

Audun Cofee Kenya Kamwangi (drip)

  • Café: Dzienna Dawka, Starogard Gdański.
  • Setup: Origami dripper.
  • Profile: Low sweetness, red fruit - cherries?, smoked plums?
  • General notes: Super tasty, but requires a lot of attention. I'd say these types of intense brews suit me better for a café visit rather than an everyday morning sip.

Bonanza Coffee Roasters Kenya (espresso)

  • Café: Body Espresso Bar, Kraków.
  • Setup: espresso.
  • Profile: Super acidic, super full, syrupy body, raspberries, brown sugar, fresh rhubarb.
  • General notes: one of my biggest coffee experiences lately, s/o @body.espressobar.

Good Coffee Columbia (drip)

  • Café: Fawory, Warszawa, Żoliborz.
  • Setup: A funny drip machine. I can't remember the name.
  • Profile: PLUM, low sweetness.
  • General notes: Very tasty.

HAYB Etiopia Odaco (drip)

  • Setup: Aeropress, HAYB's inverted method.
  • Profile: Very sweet, incredible red fruits (strawberries), almost no bitterness.
  • Mouthfeel: Very light but not tea-like.
  • General notes: Super tasty, unfortunately not sold anymore.

HAYB Honduras Evin Moreno (drip)

  • Setup: Aeropress, HAYB's inverted method.
  • Profile: Kinda sweet, a little tart, acidity reminds me of ripe peaches.
  • Mouthfeel: Light but a bit oily body. Might be my go-to for aeropress.
  • General notes: Very nice, would buy again.

HAYB Kostaryka Cordillera De Fuego (drip)

  • Setup: Aeropress, HAYB's inverted method.
  • Profile: cinnamon, orange-like acidity, a little bitter.
  • General notes: I couldn't get rid of the bitterness.

HAYB Guatemala (espresso)

  • Setup: Moka pot.
  • Profile: Chocolate, vanilla, a little fruity, full body.
  • Mouthfeel: A little too tart.
  • General notes: Tasty. I think I prefer a lighter body and more fruitiness?

HAYB Brazylia Espresso (espresso)

  • Setup: Moka pot.
  • Profile: Caramel, chocolate, raisins, medium body.
  • General notes: Tasty but not special. I prefer HAYB's Guatemala.

HAYB Black espresso blend (espresso)

  • Setup: moka pot.
  • Profile: Dark chocolate, nuts, low acidity.
  • General notes: I'd say kinda classic?. Cool as a base for neutral ghetto cappucciono.

the WHITE BEAR Kolumbia Medellin (espresso)

  • Setup: Moka pot.
  • Profile: Rather low sweetness, bitter, probably a dark roast, chocolate.
  • General notes: Nothing really interesting as for my taste. For a daily driver I prefer HAYB's Guatemala.

the WHITE BEAR Brazylia: Fazenda Rainha (espresso)

  • Setup: Moka pot.
  • Profile: Hazelnut, low acidity.
  • General notes: Long finish. When diluting with water, on the one hand, it gets tastier, but on the other, it loses intensity and finish surprisingly quickly. At the end of the day it's quite pleasant and nutty.

the WHITE BEAR Meksyk: El Triunfo (espresso)

  • Setup: Moka pot.
  • Profile: Acidic but still bitter. Buckwheat honey.
  • General notes: Weird finish. I'm not 100% sold.

the WHITE BEAR Winter espresso (espresso)

  • Setup: Moka pot / french press.
  • General notes: A lot of dust, very bitter, not my taste.

Setup

Aeropress

  • .

Bialetti Moka Express

Porlex Mini II

  • TODO: grind size chart.

Ikea UPHETTA French press

  • Used mainly as a ghetto milk frother (Oat milk seems to work best with this one).
  • Medium-coarse grind. 30 g of coffee / 500 g of water.
  • Let it sit for 4 minutes, then scoop the foam and fines from the top, stir gently, and let it sit again for 6 minutes.

Past

Adam's tiny (1 cup) moka pot

  • Pour in hot water just under the safety valve.
    • Hot water makes the brewing process quicker, minimizing the time of heating ground beans, and in turn, minimizing the bitterness.
  • Add around 5 g of coffee without tampering.
  • Straight on the burner.
  • Cool down under cold water and pour into a cup.

Some cheap burr grinder from Tchibo

  • No lid, so coffee springs out while grinding.
  • Not quite a uniform grind.
  • Weird way of setting grind size.
  • But it works.

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