Once again this year Rwanda has produced som fantastic coffees. Its not the first time this coffee has been in our selection among GreatCoffee´s. The coffee is very delicate and as Kenyan coffee´s its a liker or disliker.
The blueberry, dark berry notes in this coffee makes it outstanding as an espresso with milk or as a stand alone espresso – or as a drip coffee.
Rwanda coffee´s are usually named by their washing station. Rwanda has more than 300 washing stations spread around the whole country. The coffee is Eco pulped and wet fermented.
The producer Justin Musabyiama decided to start up Mahembe Washing station in 2010. Rwanda is small landlocked country and the producers usually have around 200 hundred trees pr farm.
||100 % Arabica Bourbon
||Justin Musabyiama/Mahembe washing station
|Roast Master, Quality cupper & Barista
||Søren Stiller Markussen
This coffee is ideal to brew on
Chemex, Hario, Siphon and Cleverdrip.
Brew/ratio mass depends on how you pour the water, the weight of your coffee and the length of your brew.
I like to recommend that you try to use different pouring techniques. So you will find out what will suit you and the coffee you have in your hands.
1 step: Prefinfusion = Using water to wet the coffee, so the particle can absorb water, giving access to flavour and aromas. As a rule when you use less coffee, less water is used to preinfusion. "just enough to cover the coffee in the filter".
2 step: Blooming = this is where the coffee particles is expanding, as any cellular products, giving access to transform the coffee attributes in to flavours and aromas. As a genius = less coffee/shorter blooming time. More Coffee/longer blooming time = that make sense right?
Ie. 33 g of coffee = 30 sec blooming time. 60 g of coffee = 50-60 sec blooming time.
3 step: building up your coffee in the filter = you coffee brewing times length and letting you coffee steep in the filter. Coffee needs to be handled firm and homogenises.
Ie. Dont let your coffee set/sit or "dry out in the filter" when you pour the water in your coffee filter. Virsa versa, you have to be careful, that you don't pour too much water, so you create a "swimming pool" on top of the coffee in the filter. The coffee should have a smooth "run through" contact time with water.
You can find inspiration on Brewmethods.
As a general rule you should dial in your espresso using a scale.
The first three shots is normally indicating your espresso flow and the appearance of how well your espresso flow/brew.
Your first indicator should be the first drop appearing after activating starting the water flow (pump/bottom)
I recommend the first drop to appear approx. at 6-8 sec. in that way your espressoshot will brew as long a 26-31 sec.
If it appears before 4 sec. I will recommend you should grind finer and visa versa if the first drop appears to late/after 8 sec or more.
||19,5 g dobb shot
|Vægt i væske
The dose is calculated using a 20g porta filter
Min dose 19g/Max dose 21 g. pr dobb espresso.