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This morning I'm enjoying Ethiopia Tore Gelana Lot 2, washed, Heirloom/Landrace varietals, grown at 1700-1900 m.a.s.l., and roasted by @rossocoffeeroasters. This coffee comes from Tore, located in the Gelana district of Oromia, Ethiopia. Tore beans are grown by over 950 small-scale farmers. I brewed this coffee with a 1:16 ratio with ~240g of soft, filtered boiling water and 15g of freshly ground medium coffee. I began with a fast pour (under 6 seconds) with 60g (4 times the dose) of 100°C water. The slurry was given a quick agitation with a wooden paddle – back and forth, side to side – until there were no visible bubbles. At 45 seconds, the remaining 180g of boiling water was poured, first in a circle around the edge of the grounds, to dislodge any particles on the walls of the cone filter; then in a zig-zag motion for the remainder of the 240g pour. The brewer was then given a gentle swirl and a tap (dripper raised slightly and set back down). Total drawdown time was just under 3 minutes. Tore has the flavor profile that Yirgacheffe is known for, with a tea-like body. There are peach stone fruit and raspberry notes, and hints of floral and citrus. A very tasty brew. #ethiopiancoffee #torecoffee #hariov60dripper #hariov60server #hariov60buonokettle #1zpressogrinder #1zpressozp6 #cafect92filter #1zpressozp6special #kruveeqexcite #acaiascale #acaiapearlwhite #specialtycoffee #mindfulcoffee #kubomidivot #roguewavecoffee

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1/22/2024, 8:28:29 PM

This afternoon I’m enjoying @goldstarcoffee Jamaican Estate Reserve. It’s 100% pure Jamaican Blue Mountain coffee, ultra premium quality, screened to Grade 1 specialty standards and freshly fire roasted. It’s rated as “black”, or dark roast. 100% Jamaican Blue Mountain coffee can be challenging to obtain. I’ve read that over 80% of the limited Jamaican Blue Mountain harvest is purchased by Japan in advance, and much of what remains is then ‘blended’ with other beans to ‘extend’ it; which is something to watch out for when you’re buying. I brewed this coffee with a 1:16 ratio with ~240g of soft, filtered boiling water and 15g of freshly ground coffee. I began with a fast pour (under 6 seconds) of 60g (4 times the dose) of 100°C water. At 45 seconds, the remaining 180g of boiling water was poured, first in a circle around the edge of the grounds, to dislodge any particles on the walls of the cone filter; then in a zig-zag motion for the remainder of the 240g pour. The brewer was then given a gentle swirl and a tap (dripper raised slightly and set back down). Total drawdown time was about 3 minutes. This is a bold, but exceptionally mellow cup with smooth sweetness, very low fruity acidity, and a clean finish. I now understand why the Japanese market is buying up all the beans they can get their hands on. 😋☕ For anyone who loves coffee, but perhaps doesn’t want acidity, this coffee may be perfect. #jamaicabluemountaincoffee #pourovercoffee #hariov60dripper #hariov60server #hariov60buonokettle #1zpressogrinder #1zpressozp6 #1zpressozp6special #acaiascale #acaiapearlwhite #specialtycoffee #goldstarcoffee