Here we go, the finale in the Crop to Cup series, where we sample the end result of the past 6 weeks caring for and nurturing (let’s be honest – processing) our microlot of coffee beans. As you can see by the image above, it was going to go one of two ways. Over this time we have worked through pulping and fermentation (Crop to Cup – Part 1); drying (Crop to Cup – Part 2, and Crop to Cup – Part 3); and hulling (Crop to Cup – Part 4) prior to roasting.
After such a long process, my concern was that I would be somewhat biased about the result. Also, given I had such a small amount, how was I going to brew? After setting aside half of the massive 27 gram (roasted) crop to return to the generous barista who gave me the coffee cherries in the first place, only enough remained for a single brew, whichever method I chose.
After much deliberation, I went with my Hario V60. My rationale being I wanted a method that would allow me to assess the coffee on its own merits rather than being combined with milk, and in the knowledge that the returned beans to my barista friend would be tasted as an espresso. The V60 seemed like a good fit as I would be able to enjoy six or so weeks worth of care and attention for a little longer, rather than having an espresso that was both created and consumed in a flash. Though in saying that, I would also be in for a longer period of disappointment and torture if the resulting brew was horrible.
So, how did it turn out?
The Whack
What
Jen’s Australian Microlot
Harvest Year: 2013
Wet processed; sun dried
Sorry, no further information regarding the exact origin of these beans!
How
Hario V60 Pourover
Assessment
The section I have been waiting to get to for some time now!
In summary, the resulting brew was fairly ordinary, however drinkable none the less. Overall, it lacked any real body and had minimal sweetness, even as the brew cooled. Underneath there were some very mild floral and herby notes doing their best to be tasted. Accompanying these were some earthy flavours which thankfully did not overpower the brew, though lingered in an aftertaste that was a little, shall we say … strange.
Generally speaking, none of the flavours really overpowered the brew, making it a little “flat” overall. Given the light to medium roast of the beans, perhaps in retrospect I should have roasted them a little darker.
Feedback from my barista friend on the espresso experience was not positive at all. The concentrated form of an espresso shot seemed to magnify everything that was wrong with the beans, particularly the lack of any discernible body. I am told it was quite a flavourless experience.
Conclusion; Know This
In conclusion, although a little labour intensive, processing from the original cherries into something I could roast and then brew was a very satisfying experience. Yes, the taste test above did not reveal anything outstanding, however the brew was certainly drinkable and knowing that both the roast and brewing variables could be tweaked and improved if more of the “raw materials” were available was a promising sign for any future attempts.
I must also note here that I am comparing this with some fairly high quality beans I routinely purchase from Ministry Grounds Coffee, my usual supplier.
Rating : 2/5
If you have followed this 5 part series, thanks for sticking with it over the past couple of months. I hope it has given some insight into small batch coffee processing had you not already experienced it yourself. For me it will be back to the usual roasts and posts. I’m not sure if the labour intensive nature of processing from scratch suits my lifestyle. Then again, my mother did say there is a nice young coffee tree in a pot she is saving until my next visit. Perhaps I am about to become a grower as well…
Pete Denison 