Hi Patrik. Received my order today of the Gesha coffee AND the April Brewers Kit (Ceramic). Looking forward to enjoying these. BTW, only took 1 week to California, USA. Nice job on the packaging. Thank you so much!
The removal of the parchment (endocarp) layer is the final step in coffee processing (known as Dry Milling) before the coffee is put into 60kg bags and loaded onto containers for its overseas journey. It is imperative that the majority of parchment remain intact (i.e. not cracked) until the moment of dry milling. If the parchment cracks, the seed within is exposed to the elements. Both dry air and humid air can negatively impact the quality of the coffee, and the parchment acts as a buffer, slowing down these potential negative impacts.
The best coffee is the world? I am pleased Patrik Rolf then went on to qualify, one of the best coffees in the world. In the same vicinity we have Finca Esmeralda where Geisha was discovered or rediscovered, for more on this read God in a Cup, and the estate of Ninety Plus. Several things struck more from the farm, Finca Deborah. - shade grown coffee -beautiful wooded hills - coffee protects the environment - the care the famer Jamison Savage takes with his coffee beans I contrast this looking at the green beans with green beans I was asked to look at from Cameroon. The beans had insect damage black mould. When I tried to explain the condition of the beans was not acceptable, supplier became angry. Would not listen I was trying to help, telling hem if they wish to be taken seriously they have to address these problems, they cannot ship poor quality coffee beans. I am pleased Patrik featured the farmer. Someone grows the beans, we need to know more about the farmers. Unless they care, we will not be drinking high quality coffee. We also need to thank the roastery and the person who brews our coffee. We have our green coffee beans, how do we roast, how do we brew? Sightly longer roast time, slightly higher roast temperature. This would appear to go against perceived wisdom, if we thing cheap crap commodity coffee, roast the shit out of it to hide any defects. Then when we get to brewing, again contrary to perceived wisdom, leave to rest for three, four, five weeks. And then, grind, store in an airtight container, brew the next day, which appears to go against perceived wisdom, grind and brew fresh for each cup, otherwise lose all the aromatic oils, coffee will oxidise. Interesting to try, three different Geishas, same farm, same variety, different processing of the beans. I recall something similar a couple of years ago. twelve different lots from the same farm, a cupping session at Taylor St Roasted. medium.com/the-little-bicycle-coffee-shop/coffee-cupping-at-taylor-st-roasted-9fc429653ec0 #coffee #Geisha #Panama
You have to test things by yourself. The one thing that pulled me away from the specialty coffee world was the pretentiousness and unfounded claims about certain bean, apparatus or procedure. As an example I couldnt help but laugh out loud when the guy that supposedly came up with the 4:6 pour over "method", an intricate pour over technique, when later on was interviewed he found out that it would suit his search for sweetness better to just dump all the water into the coffee bed!
Wow, that's how you sell coffee! Love the determination to perfection from green bean to cup. I wish everybody who got this box a great experience!
Hi Patrik. Received my order today of the Gesha coffee AND the April Brewers Kit (Ceramic). Looking forward to enjoying these. BTW, only took 1 week to California, USA.
Nice job on the packaging. Thank you so much!
That's great to hear. And everything arrived intact?
“The best of the best of the best”, was that an MiB reference?)
what about nirvana and limitless ? they are my favorite at finca deborah
If using third wave water, what temperature do you recommend to brew?
92-94'C
Is this coffee for April Limited subscription ?
Thank you for watching, yes.
What is the importance of the parchment not cracking during drying of the coffee beans?
Mentioned but not explained.
The removal of the parchment (endocarp) layer is the final step in coffee processing (known as Dry Milling) before the coffee is put into 60kg bags and loaded onto containers for its overseas journey. It is imperative that the majority of parchment remain intact (i.e. not cracked) until the moment of dry milling. If the parchment cracks, the seed within is exposed to the elements. Both dry air and humid air can negatively impact the quality of the coffee, and the parchment acts as a buffer, slowing down these potential negative impacts.
The best coffee is the world?
I am pleased Patrik Rolf then went on to qualify, one of the best coffees in the world.
In the same vicinity we have Finca Esmeralda where Geisha was discovered or rediscovered, for more on this read God in a Cup, and the estate of Ninety Plus.
Several things struck more from the farm, Finca Deborah.
- shade grown coffee
-beautiful wooded hills
- coffee protects the environment
- the care the famer Jamison Savage takes with his coffee beans
I contrast this looking at the green beans with green beans I was asked to look at from Cameroon. The beans had insect damage black mould. When I tried to explain the condition of the beans was not acceptable, supplier became angry. Would not listen I was trying to help, telling hem if they wish to be taken seriously they have to address these problems, they cannot ship poor quality coffee beans.
I am pleased Patrik featured the farmer. Someone grows the beans, we need to know more about the farmers. Unless they care, we will not be drinking high quality coffee. We also need to thank the roastery and the person who brews our coffee.
We have our green coffee beans, how do we roast, how do we brew?
Sightly longer roast time, slightly higher roast temperature. This would appear to go against perceived wisdom, if we thing cheap crap commodity coffee, roast the shit out of it to hide any defects.
Then when we get to brewing, again contrary to perceived wisdom, leave to rest for three, four, five weeks.
And then, grind, store in an airtight container, brew the next day, which appears to go against perceived wisdom, grind and brew fresh for each cup, otherwise lose all the aromatic oils, coffee will oxidise.
Interesting to try, three different Geishas, same farm, same variety, different processing of the beans.
I recall something similar a couple of years ago. twelve different lots from the same farm, a cupping session at Taylor St Roasted.
medium.com/the-little-bicycle-coffee-shop/coffee-cupping-at-taylor-st-roasted-9fc429653ec0
#coffee #Geisha #Panama
You have to test things by yourself. The one thing that pulled me away from the specialty coffee world was the pretentiousness and unfounded claims about certain bean, apparatus or procedure. As an example I couldnt help but laugh out loud when the guy that supposedly came up with the 4:6 pour over "method", an intricate pour over technique, when later on was interviewed he found out that it would suit his search for sweetness better to just dump all the water into the coffee bed!
HI Patrik,How many clicks should 1zpresso k plus set?