Gracenote Coffee Roasters, Columbia Recipe 1

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: 250ml
Water temp: 93º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:20

Notes

Dropping the temperature to 93 made it even sweeter! Increasing the water volume slightly provided a more balanced cup.

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!

Klatch LAX, specialty coffee for the masses.

Image from  Klatch LAX

Image from Klatch LAX

Had a flight from LAX on United in Terminal 7 this morning and saw this place pumpin'. It was shouting "specialty" with all its gear on its shelves, so I was skeptical, but I was pretty surprised when I approached the cash register -- there was a Geisha on the menu!

Considering it's my first specialty coffee experience at an airport, I opted for the Guatemalan pour over as a safer choice (also half the price). The woman used a commercial mechanical pour over machine, which I appreciated (automatic > a mediocre barista), and I'm sure it was a way to save time and multi-task.

It was clear that not many people ordered pour overs or the specialty coffee selections (one worker asked what the pour over machine was), but the fact that it's available and in an airport (who would have thunk) give curious customers an opportunity to experience it!

Thoughts: my coffee was quite good! There was a lot of sweetness in the cup. I've had worse cups at actual specialty cafes because of inexperienced baristas, so this was a real pleasant surprise. I hear Klatch has other airport locations, I'll have to seek them out.

Gracenote Coffee Roasters, Columbia Test 1

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: 96º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 2:15

Notes

I think I forgot to do a dry assessment, haha. I get the chocolate, even a bit sharp kiwi, bit mellow for a Columbian. Going to try a different dose or adjusting the grind to get more out of it. There is a decent amount of clarity in this cup and quite sweet, but not drop, dead, delicious. More testing required.

Bonnie Coffee, Peru Recipe 1

Coffee Details

Roaster: Bonnie Coffee
Name: Peru, Andres Guevara Ruiz
Region: Cajamarca
Elevation: 1700m (?)
Process: Washed
Varietal: Bourbon, Caturra... (?)
Roast date: 7/4/17

Brewing Details

Method: Chemex
Coffee: 31g
Yield: 480ml (1:15.4)
Water temp: 95º C
Grind size: 19 via Encore
Bloom time: 0:50
Total brew time: 3:23

Notes

Made a bigger batch to test the ratio -- 1:15 to 1:16 is the sweet spot for this coffee. Clearly aging at this point and starting to taste flat, but it was still so sweet! Going to miss Bonnie filter for a while.