Panther Coffee, Bolivia Test 3

Coffee Details

Roaster: Panther Coffee
Name: Inquisivi Bolivia
Region: Inquisivi, South Yungas La Paz
Elevation: 1700 - 1900m
Process: Washed
Varietal: Caturra, Typica
Flavor Notes: Chocolate, orange, malted milk, cola nut, sweet and floral; silky body
Roast date: 9/1/17

Brewing Details

Method: Chemex
Coffee: 30g
Yield: 550ml (1:18.3)
Water temp: 93º C
Grind size: 19.5 via Encore
Bloom time: 0:50
Total brew time: 4:36

Notes

So the past couple of times I've been brewing this, I've been brewing this for two. I didn't journal it, but I did a side-by-side comparison of 1:16 and 1:17. The 1:17 was sweeter, so today I wanted to give it another go, but accidentally miscalculated because I forgot my dose. Well, it accidentally turned into about a 1:18 ratio and it's very nice! Jonathan liked it better because the body wasn't as thick, but still maintained the silkiness. I will deliberately try 1:18 tomorrow and see how it goes.

Panther Coffee, Bolivia Test 2

Coffee Details

Roaster: Panther Coffee
Name: Inquisivi Bolivia
Region: Inquisivi, South Yungas La Paz
Elevation: 1700 - 1900m
Process: Washed
Varietal: Caturra, Typica
Flavor Notes: Chocolate, orange, malted milk, cola nut, sweet and floral; silky body
Roast date: 9/1/17

Brewing Details

Method: Chemex
Coffee: 16g
Yield: 240ml (1:15)
Water temp: 93º C
Grind size: 19.5 via Encore
Bloom time: 0:50
Total brew time: 2:50 - 3:10

Notes

I noticed that in yesterday's brew, the particles were so fine that towards the end of the brew, the water literally had to drip to pass through the density of the grounds, so I increased the grind size, and wow, it was such a sweet cup! I'm guessing with less surface area, it didn't extract some of those bolder solids.

I will admit, I prefer a slightly heavier body because the cup today tasted thin, but the flavors were amazing. I think I will increase temperature by 1º at the same grind size and ratio to see if I can get a bit more, but I feel like I'm in the zone!

Panther Coffee, Bolivia Test 1

Coffee Details

Roaster: Panther Coffee
Name: Inquisivi Bolivia
Region: Inquisivi, South Yungas La Paz
Elevation: 1700 - 1900m
Process: Washed
Varietal: Caturra, Typica
Flavor Notes: Chocolate, orange, malted milk, cola nut, sweet and floral; silky body
Roast date: 9/1/17

Brewing Details

Method: Chemex
Coffee: 32g
Yield: 520ml (1:16.25)
Water temp: 93º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 4:23

Notes

When I opened the bag, it smelled of marmalade on toast! Explains the orange and malted milk flavor notes. Made coffee for 2 this morning. A very balanced cup - super silky mouthfeel, medium body with bolder notes like the chocolate, but still maintains the brightness of the orange and floral notes. It tasted a little watered down because I think I made a few faults pouring. May adjust grind size to be slightly coarser to extract a little less body for more brightness.

Experimenting with Cowboy Coffee

Went camping in Acadia Labor Day Weekend and made coffee for everyone cowboy-style since I had to make about 8 cups. I brought all the open bags of coffee we had and our Hario hand grinders. Although I never made cowboy coffee before, I brewed it with the thought process of a less glorified french press.

Brewing Method

1. Boiled water in a pot while grinding coffee at a coarse grind (used a general 1:16 ratio)
2. Once water reached a rolling boil, cooled it for 15 to 30 seconds to drop water temp
3. Poured coffee grounds into pot and gave it a quick stir for even distribution
4. Waited for a beautiful crust to form, about 4 to 5 minutes
5. Broke coffee and continued immersion for another 4 minutes bringing total brew time to about 8 to 10 minutes
6. Filtered coffee grounds in a french press

Notes

The coffee tasted pretty good: smooth and bright! Better than any of the coffee we got in Bar Harbor, hah. Guess you can have good coffee while camping. I think having hand grinders and quality beans made all the difference.

The second time I did it, I made the mistake of breaking too early because it didn't look like the grounds were evenly distributed. In the future, if I don't have to skimp on cookware, I will pour the grinds into an empty vessel then the hot water, instead of coffee on top of the water. And if I have to use one pot, I think I need to do a better job of pouring the grinds more deliberately and evenly. Overall, it was a hit, and I was pretty happy with the results!

Gracenote Coffee Roasters, Columbia Test 2

Coffee Details

Roaster: Gracenote Coffee Roasters
Name: Columbia Consaca
Region: Narino
Elevation: 1750 - 2100m
Process: Washed, sun dried
Varietal: Castillo, Caturra... ("regional")
Flavor Notes: Apple pie, chocolate, kola nut
Roast date: 8/2/17

Brewing Details

Method: Chemex
Coffee: 15g
Yield: 240ml (1:16)
Water temp: 94º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:16

Notes

Changed the water temperature and it made a HUGE difference. Far sweeter, more nougatey mouthfeel, and hints of cherry. Still a slight bitter finish, so I might test water temp or grind size to achieve a better extraction. Definitely on the right path though!