AeroPress

Up Around the Blend…My journey into the unknown

/ Pete Denison / 2 Comments
Cerrado vegetation of Brazil Español: Cerrado ...

Cerrado vegetation of Brazil  (Photo credit: Wikipedia)

A witty title, or just a typo? Actually an attempt at the former, as I begin my education and experimentation into the world of coffee bean blending. The emphasis here is squarely on ‘begin’.

So far we have looked at roasting set ups, roasting, tasting and a few other bits and pieces set around the humble bean. All things I have been doing for a while now, some longer than others. One area I am yet to tackle is something I know considerably less about – the art of blending. Sure, I know when I taste a good one, though creating one is quite a different story.

Why do I consider this as something worthwhile to spend time on? The answer is a simple why not? It’s all part of learning and developing after all, and is something I hope will provide a better overall taste in the cup. I see two main approaches we could take down this road, and I hope over a series of posts on this topic you will learn something along with me.

Where should we begin?
1. Plan, consider, research, plan some more, roast, read a little and scientifically add a number of different bean varieties together; or
2. Throw together the remaining beans from a couple of roast batches – because it can’t be that hard right?

Where did I begin?
With option 2 above, which, all things considered is very out of character, but something I have been working hard to change (that is, over planning to the point of paralysis). I must admit writing on these pages is largely responsible for that, which is very pleasing given it is one of the main reasons for setting up this blog.

Method

The two bean varieties involved were the Brazil Toffee Cerrado, and Ethiopian Sidamo, both of which I have previously written about as far as roasting and taste testing posts. In combining these blends, my goal was to hopefully get the best of both worlds from their individual strong points. Namely, the body and chocolate / caramel flavours of the Brazilian, and the fruity blueberry profile and acidity of the Ethiopian.

Result – The Whack

What – Blend of Ethiopian Sidamo and Brazil Toffee Cerrado. Proportions used were 60% Ethiopian Sidamo an 40% Brazilian Cerrado

How – Aeropress, Latte

Assessment – Overall, a reasonable combination. In the Aeropress, the chocolate, sugar and caramel undertones were present, and with the addition of the blueberry, the overall flavour was somewhat reminiscent of a smoothie, this being particularly evident as you can imagine in the latte. There was a greater depth of flavour overall, however the blend did not reach any great heights. Perhaps this will be more difficult than I thought? In all honesty this is exactly what I expected given there are people who make careers out of roasting and blending.

Conclusion; Know This – Probably the point to make here is that the blend created above was certainly drinkable. Was it better than either of the varieties on their own? In the case of the Cerrado, I would say yes, as the addition of a little acidity and fruit flavours broadened the overall flavour profile nicely, whereas in the Sidamo, probably not, though in initially reviewing this varietal, I did rate it more highly than the Cerrado to begin with. Therefore in ‘knowing this’ I will say yes, a little more research is needed, however invaluable to this process is what we have now. A starting point, the very thing which will now move us forward.

Overall Rating: 3.75/5

Related articles

What’s Brewing #2 Ethiopian Sidamo

/ Pete Denison / 1 Comment

“Wake up and smell the blueberries”

Blueberry

Blueberry (Photo credit: Wikipedia)

The second of my tasting reviews, where we will assess the outcome of last weekends roast. I’m looking forward to seeing how this African variety fares. The quote above and image to the right provide a hint of what is to come in the review below.

Traditionally I’d expect lovely sweet, fruity flavours from an Ethiopian origin, with a little more acidity than the Brazil Toffee Cerrado that came out of the roaster the week before. So let’s give it The Whack:

What – Ethiopian Sidamo Special Process Unwashed Gr 4.

  • Origin: Africa
  • Region: South central mountains of Addis Abada; Ethiopia
  • Processing: Dry processed

Supplier: Ministry Grounds.

How – Latte, Aeropress

Assessment – Dry aroma: Face first into a blueberry patch. There is no other way to describe this. Begins on opening the cupboard and continues through to grinding the dose. The blueberries just keep on coming.

Milk course: The smooth blueberry tones remain, with addition to the sweetness from the milk; medium body and could probably be described as a milder brew when consumed with milk. A hint of chocolate comes through on the finish.

Aeropress: Medium acidity, smooth body, with a hit of blueberries early on whereas a little short on finish. Definitely an overarching blueberry flavour here, though probably lacks a little of the broadness of flavour and depth of sweetness in say, an Ethiopian Harrar.

Conclusion; Know This –
This bean variety is great value and certainly does not disappoint. As expected, a deliciously fruity variety on a backbone of blueberry, with a hint of chocolate for good measure. Works well in a milk drink however leans towards greater things when brewed in the Aeropress, allowed to cool a little, and consumed on its own. At its best about 4–5 days after roasting.

Overall Rating: 4/5

Related articles

What’s Brewing #1

/ Pete Denison / 3 Comments

My first What’s roasting post approximately one week ago promised an upcoming review of a South American origin Brazil Toffee Cerrado, from my green bean supplier Ministry Grounds Coffee. It’s now time to make good on that promise. One further note – since this is my first tasting review, please bear in mind the following is my opinion, and the taste will be influenced by my methods of roasting and brewing, as will your own.

My previous post, curiously titled The Whack, describes an outline of my taste testing and assessing system (if you could call it a system), so we can get down to the details straight away here.

The Whack

What – Brazil Toffee Cerrado

  • Origin: Brazil
  • Region: Macaubas, Monte Carmelo, Pirapitinga in the Cerrado (Expocaccer Co-op)
  • Altitude: 900-1100 metres
  • Crop Year: 2011

My Source/Supplier: Ministry Grounds Coffee.

How – Milk based, 160ml latte; Aeropress.

Assessment – Dry aroma – hints of dark chocolate, caramel, brown sugar.
Milk course – dark chocolate and caramel undertones; flavours cut through the milk well; great for the morning latte and works very well as the base for a milk drink.
Aeropress – a definite improvement when cooler, some of the sweeter, caramelised brown sugar flavours in evidence; dare I say “toffee” flavour. Good body, with low acidity. Overall probably a little ‘flat’ when brewed by this method.

Conclusion; Know this – In my opinion this origin is fantastic value for money, as it performs solidly on its own, however I will use it in a blend soon and will write further on the outcome. Really came into its own 4-5 days after roasting. When used as a single origin, it probably works best in a milk drink, however do try in an Aeropress or similar, as when it cools there is a distinct alteration in the flavour profile.

Overall rating 4/5

Related articles

The Whack

/ Pete Denison / 4 Comments

Coffee Tasting
When assessing what I have roasted and brewed, we venture into more subjective territory. I have often found my perception of flavours in various origins and blends differs a little from those described “on the label” or in reviews. I’m sure this would not be uncommon for many of us.

What will be written in these reviews is simply my own opinion on the taste and flavour of the beans I have roasted. The reviews will include the different brewing methods I currently use, including an espresso based milk drink (my standard here being a 160ml single shot latte), the Aeropress, and a standard espresso. Every review may not necessarily include each brewing method, and I plan to expand the number of different methods I use as time goes on.

You may note I am referring to “tasting reviews” here. I have purposely not used the term “cupping”, as I feel this is a very specific process that I am not fully qualified to use appropriately in these reviews. You will therefore not see any 100 point cupping assessment scales here. My perspective is derived from the flavours experienced in my day to day usage, which, if I am being totally honest, can sometimes be hard to accurately describe.

I originally wanted to outline a summary of each review in a standardised way, and this led to the development of ‘The Whack’ review summary. The basis for this acronym is as follows:
* What – the name and origin of the bean (or beans if a blend is being reviewed)
* How – a description of the brewing methods used to taste the coffee
* Assessment – my assessment and opinion of the coffee.
* Conclusion; Know this – a brief overall summary of the review, with any specific recommendations.
The end of the review will also have a rating out of 5. Again, there are no specific categories at this time, I will simply make a judgement based on the criteria above.

Much of what I have described above will be clearer once an actual review is written – the first is not far away!

My Aeropress Recipe

/ Pete Denison / 5 Comments

Untitled

My previous post linking to the Aeropress World Championship results generated further discussion from readers around what makes up my own recipe for the Aeropress method of brewing.

I have experimented on a number of different methods, and probably the one that suits me best at the current time is based (similar ratios, different exact measurements) around that published by Tim Wendleboe, who, amongst other things, was the 2004 World Barista Champion.

Firstly, my method has evolved from specifically measuring and weighing both the ground coffee and water added each and every time, to one based on consistent volumes measured by “eye” (grinding directly into the Aeropress scoop which gives me 12g by weight) and filling the brewing chamber to number 3 (thus adding 150g of water). I am a firm believer in using specific weights and measures to gain an understanding of what you are trying to achieve, and then, where possible, obtaining consistent results using more practical markers which avoid the need for excessive amounts of tinkering and effort. Particularly when all you want is the brew you have been yearning for since rising (perhaps weigh and measure for the second cup of the day, once your eyes are actually open!).

Many other variables will influence what ultimately ends up in your cup, the obvious one being the quality and roast level of beans you are using. I have found greater satisfaction with light to medium roasts, with some of the fruitier African origin beans more suited to my taste preferences. Other variables include water temperature (off the boil, 92–95 degrees celsius), coarseness of grind (coarse initially, but experiment yourself a bit here; definitely grind just prior to brewing), and stirring/steep time (refer below).

One thing you will most likely notice should you linger over the cup long enough, is the altering flavour profiles as the brew cools – certainly something I’d encourage experimenting with, as this can often lead to some surprising results.

So in summary, here we have it.

  • 12g coffee (coarse grind)
  • 150g water (92–95 degrees celsius; just pre or off the boil)
  • add just enough water to cover and wet all grounds to allow for bloom
  • after 10 seconds, add remaining water to number 3 on chamber
  • stir 3 times then seal chamber with plunger (don’t press)
  • press after 60 seconds
  • enjoy !!

Untitled

No doubt you will notice some differences between my exact process, and the one outlined by Tim on his site (particularly if you view the video, as I do not routinely use Barry White as background brewing music – though I acknowledge it probably works quite well!). Ultimately, it will come down to both your own personal preferences and practicalities of how much time and effort you wish to expend each and every time you brew. I’d encourage you to read around, as there is certainly no end to the recipes and resources on this, and many other brewing methods.

One other point to note, I have yet to try the inverted brew method that is also quite popular, however I had done enough tinkering to the point of settling on the above. That experiment is for another day.

I would be very interested to hear any other recipes or techniques that work for you. Please let me know in the comments below.