Craftsmanship Perfection

The Rocket Giotto Evoluzione at Coffee Channels office

The Rocket Giotto Evoluzione was an inventory sculpture at the office of Coffee Channel the last couple of days and I had some pleasant hours in company with this amazing machinery, this is my overall impression;

The Rocket Giotto Evoluzione oblique design, picture from Rocket-espresso.it

The Rocket Cellini Evoluzione traditional design, picture from Rocket-espresso.it

Love it or hate it, The Evoluzione had the Giotto design, which includes oblique sides as shown in the picture above. In comparison with the Cellini design, which also is available in this particular model, the Cellini has a more traditional aesthetics appearance with straight vertical sides. Its by far a question of individual opinions, but I could imagine that the oblique sides of the Giotto only suites a smaller segment of the coffee enthusiasts, including myself. I personally think that the Giotto aesthetics is refreshing and the most beauty of the two, which also is reflected by the sales numbers. Nevertheless the oblique Giotto design demands for a open-minded coffee enthusiast in contrast of the traditional box design espresso machine.

The practical design of the Evoluzione range do have some slight pros and cons. In my opinion are the water outtake a little too close to the lever, leaving a limited operating function, but nothing that prevents the usability. The rocket espresso machine as seen above in the picture is produced in a more warm steel color tone, almost a slight gold shine, which makes it more inviting then other cold steel produced machines.

Performance, First off the launching time for the Rocket Giotto Evoluzione was pretty quick considering that it has a whopping 1,8 L. copper boiler with a brass bottom. It took about 5-10 min. depending on whether the machine had been running a while before and still were a little warm. This is, in my world, a quick launching time, cause of my needs of coffee on the home front, in other words, I wouldn´t mind waiting those ten minutes and hey good coffee takes time!

I´ve played around with the steam wand and frothing some milk, cause I received a few tips from Experisense (DK importer of Rocket) with different hole systems, one with two holes, one with three holes and lastly a third with four holes. These holes determine the exit directions of the steam produced in the boiler and therefore hopefully will create a whirlpool in the pitcher. The general result of these steaming times with same amount of milk, were as following;

• Two hole tip, 27,3 seconds for 7 oz of milk.
• Three hole tip, 21,1 seconds for 7 oz of milk.
• Four hole tip 16,3 seconds for 7 oz of milk.

The different steam tips are shown on the picture below. The experience from this experimenting were a bit frightening, cause the four hole tip was so quick! Actually I must throw in the towel, cause the Rocket had too much steam power, so I wasn't able to incorporate the air properly into the milk and therefore got a thick top foam layer with some rather big bubbles, which happened the five times I tried. My favorite of these steam tips were the two hole tip, cause it allowed me the needed time for creating the right whirlpool flow in the pitcher. When testing these different solutions, I sat with two pitchers and constantly frothed milk for about ten minutes, without experiencing a significant loss of steam pressure. Therefore I can honestly say that this machine provides extreme steam power for the home barista!

The actual espresso extraction on the rocket Giotto Evoluzione was a very cosy job, the machine is just designed for optimal extraction and making things simple and easy to use. The drip tray can be turned around for extracting espresso directly into big latte glass, which makes it compatible with any espresso related drink you might find. The extraction result that this machine is capable of producing in my hands are magnificent, the shot booth have sweetness, sourness and strong flavors, which combines a perfect balanced and are the pure result of a stable brew temperature and correct pressure. The materials are also imbued high quality, which leaves you with a feeling of robust design and a great craftsmanship. The Rocket Giotto Evoluzione is a clear result of a thought for everything!

Different used tips for the steam wand

I would like to end this review with a personal touch of how this ownership of the Rocket machine in a couple of days have been, by filling in my own thoughts and own coffee patterns. I think this is highly important, cause you aren't able to read this off the specs of this machine. 

Normally I would drink a couple cups of coffee, either cappuccinos, americano nor syphon brewed black coffee. BUT after the first day with the Rocket Giotto, I actually woke ten minutes before time by own will, cause I would brew myself a nice cup of coffee. This habit turned exponentially because this machine just invited me to brew some fantastic drinks off it. After this machine has entered my home, my consumption has gone from 2 to 5 cups of coffee each day, which is way off chart. This machine have really enlighten my coffee passion once again, cause I went from espresso to Syphon brewed coffee when I got the Hario TCA-2, but I haven´t touch the Syphon since the Rocket was available. The bottom-line is definitely mostly positive, cause I have added the Rocket Giotto Evoluzione to my future wish list. I just fell in love with this machine and I must have one, simple as that!

I can give you guys an advice, if you seek quality this is definitely the right machine for you.!

// Hendrup 

Storage leason, Four Weeks

Testing different torage solutions

The testing is about its end and has revealed some quite interesting results. It has been exactly four weeks since I have sealed the three chosen storage solutions, seeking the optimal solutions of keeping the freshness of the roasted beans. The three chosen storage solutions was a CO2 valve bag, a basic paper bag and a normal plastic bag, if you want to read more about the set up of this experiment, see link.

There has been a 14 days milestone in this experiment, where there was similar testing as the above picture shows. The result of this milestone revealed a identical crema layer of the three different solutions, but a different development in the flavors and notes. If you are interested in the conclusion of this milestone, see link.

The surface of the roasted coffee beans were generally the same, as the 14 days milestone also revealed, but the paper bag had a slightly less greasy surface, I suspect the fat sucking paper within the paper bag.  The plastic bags maybe had the most greasy bean by a closer look, but almost identical with the CO2 valve bag. The conclusion of the 14 days milestone was a minimal differentiate between the storage solution in surface appearance, but after four weeks there was quite a difference and I would honestly say that it would make an impact on the flavors.

The crema layer was after 14 days equal to each other, likewise the color and visual brewing on the naked portafilter. The crema layer comparison revealed a thinner crema layer of the plastic bag storage solution, but besides that an identical layer and appearance. After four weeks of storage the result has taken a turn, cause the crema layer has adjusted to the different storage solutions. With that I mean, the plastic bag solution had a thin crema layer and quickly turned blonde, while the paper bag had a more consistent and brown reddish crema layer. The most expensive storage solution had the best extracted crema layer, which was the most smooth, consistent, brown reddish and had by far the best smell, so in turns of appearance the CO2 valve bag would have won.

I´m a fan of taste instead of appearance and hereby comes the most important points; the plastic bag shot had only bitterness to offer with a long and unpleasant aftertaste, it actually balanced with being undrinkable. The paper bag shot revealed a more balanced taste, with the bitter, sour and sweetness flavors which was almost lovely, but had a quick aftertaste. The CO2 valve bag had the most flavors and notes, with flavors of caramel and a good balance likewise the paper bag. The CO2 valve bag offered the most pleasant aftertaste, which made this shot the best of the group.

The conclusion of this experiment at the finish line, will draw a picture of the unimportance of chosen a storage solution in the short run, but when keeping roasted beans at a longer time, the choice of storage solution will have a great impact on the extraction and flavors.

// Hendrup

Rocket Evoluzione Giotto

The borrowed espresso machine along with some extra tampers and tips

I have been in dialog with Experisense, a danish importer of luxury goods, among these the Italian Rocket machines and accessories. We made an agreement of Coffee Channel testing their Rocket Evoluzione Giotto in the following week, so you will experience a lot of article with this machine in the nearest future.

Have a great day everyone!

// Hendrup

Variables when Frothing Milk

Clean and tasty milk as most people know it

I have been enlightened about a scientific article posted today at two o´clock, regarding factors when frothing milk, which wasn't something that I had known before and therefore is extremely relevant for the coffee society in my opinion. I will briefly cover the scientific article and reproduce the statements that I find interesting.

The basis of this article was set in a Copenhagen coffee bar, where a customer received a flat foamed cappuccino and therefore complained to the baristas. Their explanation of why the frothed milk was flat, where cause it was ecologically produced and cause the cows was fed with straw instead of grass.

Commenly known knowledge among people with their own espresso machine and baristas are that frothed milk are produced by steam pressed into the milk and thereby incorporating tiny air bubbles. The article states that these air bubbles is encapsulated by thin shells of protein and between these air bubbles runs tiny channels. The fat from the milk gets stuck in the channels and contributes a non-collapsing foam layer.

A more scientific explanation of this non-collapsing foam layer, is in the world of physics known as tension of the surface or surface tension. The foam layer consist of protein molecules which attracts each other and thereby creates a cohesive, which is tension of the surface. In other words is the protein molecules keeping each other in line, which keeps the foam layer intact. 

First hand the baristas at the Copenhagen coffee bar seems a little off by their judging of the cows intake of nutrition should have an effect of their frothing skills, but! Actually does the milk fat has a significant matter in the consistency of the frothed milk and therefore does the cows intake of nutrition determine the composition of the milk fat. It could therefore be a pros if the cows had grass on the menu, cause it makes the milk fat more softer.

Above there is determined that the milk fat has a huge influence on the reaction off the frothed milk and therefore is the purchase of either ecological milk or not a significant matter. The ecological milk has not been homogenized and therefore is the milk containing naturally big fat droplets. On the other hand has the non-ecological milk been homogenized, which means that the naturally big fat droplets has become smaller and will contribute to a more consistent foam layer.

The question of wether the milk is ecological or not, is more a matter of the fat droplets and thereby the consistency of the foam. Regarding the situation with the Copenhagen coffee bar, could the solution to the problem also be a pitcher with a little soap left in it, cause this will eliminate the tension of the surface.

Looking forward to tomorrow, cause a Rocket Evoluzione Giotto will drop by the Coffee Channel office for a review in the following week.

// Hendrup

Grower´s Cup, Finest Specialty, Kenya

Grower´s Cup, Finest Specialty, Kenya AA Plus

Kenya is a great country that produces a splendid, consistent coffee displaying a rich, powerful, fruit and berry toned acidity energizing a cup of medium body and deep dimension. This coffee is from Kenya and has the grading AA, which is the highest grade, but this AA quality may differ from exporter to broker. Also there have been some rumours a while ago about introducing a new and stronger hybrid variety of Arabica that should interfere with the coffee quality of Kenya but this hasn´t happened yet. 

Nevertheless this is produced of the very finest AA grading achievable in Kenya and is containing 100% Arabica beans from the Thika district in the Nchengo estate. The coffee is grown in 1.585 m. above sea level and the brewing bag is containing 26 gr. of freshly grounded coffee. This particular coffee bean is grown at the slopes of the Aberdare Mountains, just south of the equator, which is a traditional coffee growing area in Kenya. The largest city in the area is Ruiru and therefore is the coffee known as Ruiru origins among the inhabitants. The coffee should have a characteristic cup with an intense flavour of honey. The aftertaste is of pleasant blackcurrant and has a distinctive acidity. The cup is very well balanced and has a lot of floral notes. 

Close up at the result

This coffee had an interesting and lovely aroma, that was strong and powerful. Therefore I expected a powerful taste in the cup, but actually it wasn't that dominant. I thought it would be strong with flavors of dark chocolate and a lot of bitterness, but it was indeed a round and cosy cup, which wasn't strong, but instead had a great aftertaste with a dry finish. The flavors was definitely berries and also raisins, but I couldn't determine exactly blackcurrant. I really enjoyed this cup and the freshness was superb.

// Hendrup 

Holiday Special, Honduras

I have joint venture with an upcoming photographer at my holiday location; He´s named Thomas Bjerre Hansen and was sent with two different coffee bags from the Grower´s Cup Finest Specialty line, Ethiopian and Honduras into the nature. The mission was to see how the disposable french press would fit the harmony of the nature and is separated in color and black/white, where the black/white are edited. The photo off the danish nature combined with these outdoor brewing bags has given quite a result and you can judge for yourself below. 

The photo session will today be about the Honduras coffee bag.

// Hendrup

Holiday Special, Ethiopian

I have joint venture with an upcoming photographer at my holiday location; He´s named Thomas Bjerre Hansen and was sent with two different coffee bags from the Grower´s Cup Finest Specialty line, Ethiopian and Honduras into the nature. The mission was to see how the disposable french press would fit the harmony of the nature and is separated in color and black/white, where the black/white are edited. The photo off the danish nature combined with these outdoor brewing bags has given quite a result and you can judge for yourself below.

The photo session will however be spilt in two days series, where today will contain pictures of the Ethiopian coffee and tomorrow the Honduras.

// Hendrup

Guatemala Antigua los Volcanes

Cup of Guatemala Antigua bean

This particular coffee bean has already bean reviewed in the Grower´s Cup, Finest Specialty, Guatemala blog, see link. I will just start by summarize the basics about this beans origin;

This coffee bean is the Antigua “Los Volcanes” from Guatemala, which is a volcanic high grown coffee bean. This 100% Arabica coffee bean is grown at 1.500 m. above sea level and the specific area, where this bean is from offers coffee grown in an altitude of 1.500-1.700 m. above sea level. The Antigua valley is one of the most notorious and eldest growing coffee regions, with volcanoes almost surrounding the area, creating a valley with a shallow water table. The coffee region of Antigua is an enclosed valley formed by three volcanoes, the Agua, Acetenango and Fuego, where the most coffee trees are planted on the valley floor, like this coffee bean, in 1.500 m. above sea level. Some farmers cultivate the slopes of the volcanoes up to 1.700 m. above sea level, which is the highest grown coffee in this specific coffee region.

A more general description of coffee beans from Guatemala, would be that the finest coffees displays rich acidity; often with floral, fruit or spicy flavours. The cup reveals a medium to full body and a complex authority. The most popular regions in Guatemala is Antigua, but other regions are Cobán, Atitlán, Huehuetenango and San Marcos. All these regions can deliver splendid coffees with a large variety of tasting profiles, ranging from sweetly to spicy flavours. Guatemala has also stuck by the traditional botanical varieties of Arabica, meaning that they haven’t introduced hybrids.  

Close up at the brewed Guatemala coffee

The taste of this coffee is at first hand very sweet, with flavours of crisp green able and a dry almond aftertaste. The acidity is present with citrus notes, but it doesn’t dominate the cup, but rather spice it up.  The complete taste experience is round and well balanced and I would definitely buy this bean again.

// Hendrup 

Redespresso

Shipment from Tekompaniet in cooperation with red espresso

I have just received a delivery from Tekompaniet a Swedish tea supplier in cooperation with Redespresso, the South African manufacturer of Redespresso. The generous delivery contains two bags of 250 gr. Redespresso, a serving spoon, a Redespresso filter for the espresso machine and a magazine of the products from Tekompaniet.

The adventure started back in 2005, because of Carl Pretorius´s habit of drinking too much espresso. Carl was supposed to take a coffee break, but one day he went in the kitchen searching for alternatives for an espresso shot, at that time the rooibos tea was fairly close to the espresso machine and he started experimenting. The course was set, he didn’t want a decaf or tea, but something with the health benefits of the tea. He found the right quality of rooibos tea and the right grind setting for the espresso shot and started serving for friends. The feedback was positive and this lead the rooibos cappuccino went on the menu, at some of Carl’s friends who owned a coffee shop. Redespresso was hereby introduced to the café environment and the awards started roiling in, actually the firm won five awards in just five years. Three of the awards was for the invention, including the first South African tea company to earn coffee´s highest honor at The Specialty Coffee Association of America (SCAA) by winning the Best New Product (Specialty Beverage Award 2008/09). In the same year, Tea Expo 2009 voted Redespresso as a Top Ten Best New Product, cause of their use of tea in untraditional way. In other words, this company have grown exponentially both in size and in reputation.

Red espresso consist purely of African rooibos tea and is patented grinded fine enough to be used in your own espresso machine for a nice shot of red espresso. If you don’t know what rooibos tea is, here is an explanation; Rooibos is definitely not a coffee, as you might expect, it’s a tea and is sometimes known as bush tea or red tea. It’s originally grown in South Africa and holds no caffeine, but contains an antioxidant level that far exceeds tea or coffee. Therefore a con of this brewing is that its healthier, cause of the ten times more antioxidants than in normal rooibos tea.   

I can´t wait to try this alternative, but I have been in contact with the danish supplier of the Rocket espresso machines, which I soon will loan a Rocket Evoluzione Giotto machine to run some test on. I have received a filter cup, which fits a 58 mm portafilter and therefore is perfect for a test on the Giotto, cause the filter cup will not fit on my Francis Francis X1 machine.

I expect to run some Redespresso tests in the beginning of the next week.

// Hendrup

Love is better shared

Heart of roses

"The best and most beautiful things in the world cannot be seen or even touched. They must be felt with the heart." - Helen Keller

I wonder how this tradition even occurred, cause when I was younger we didn't celebrate Saint Valentine´s Day also known as Valentine´s Day. This demands for an explanation, well I live in Denmark and in the past years, we have tried to copy as much american culture as possible and Valentine´s Day was one of them.

You might be critical upon how a nation just copy a foreign tradition, but it was actual a supermarket called Netto, that introduced this tradition to the danish people. It all began with heart shaped pasta and other love related groceries in the 1990s, but many danish men still blame the florists, cause of their increased earnings on that specific day.

My favorite historical beginning of Valentine´s Day, is a story about a Catholic martyr called Valentine, who served as a priest during the third century in Rome. Rome was at that time ruled by Emperor Claudius II, whom decided that single men made better soldiers than those with wives and families. Claudius therefore outlawed marriage for young men, but Valentine defied the Emperor and continued to perform marriages for young lovers in secret. When Valentine´s actions were discovered, Claudius ordered that he be put to death.

Latte art poured in a heart

A more possible story is of another Valentine, whom was killed for attempting to help Christians escape the tough Roman prisons, where they often were beaten and tortured. The imprisoned Valentine actually sent the first greeting card himself after he fell in love with a young girl, who visited him during his confinement. Right before his death, he wrote a letter signed "From your Valentine" an expression that is still in use today.

The different stories about the Valentine´s Day origin is doubtful, the stories all emphasize his appeal as a sympathetic, heroic and most importantly a romantic figure. Once a year people, mostly men are forced or inspired to think about, reveal and share their love to their soul mates. The pictures attached to this article is one way of sharing your love, I will definitely serve a cup of these for my love this morning.

May the ideas and innovation be with you guys!

// Hendrup

Brazilian Fazenda Senhora de Fatimma Cerrado

Brazilian coffee beans

Back in the days, Brazilian Arabica coffees had a bad reputation of beans being picked carelessly and mass processed. Nevertheless the top of Brazilian beans have always been mild, sweet and medium-bodied, with a relatively delicate acidity, making them an absolute favorite for espresso blends and other dark roasting. Among these better coffee beans are a familiar market name, Santos, which is a dry-processed coffee traditionally shipped through the port of Santos, usually grown in the states of Minas Gerias or Sao Paulo. 

Brewed cup of Brazilian de Fatimma bean 

The Brazil Fazenda Senhora de Fatimma Cerrando are one of the growing numbers of estates that have managed to establish an identity for their own excellent coffees. Fazenda Senhora de Fatimma is dedicated to producing organic coffees of the highest quality, as evidenced by numerous awards is has received in both national and international competitions. The coffee plantation is especially known internationally as a leading reference in the production of organic specialty coffees.

The coffee plantation in growing in 950 m. above sea level in the fertile Triangulo Mineiro, in the Cerrado region of Minas Herais state. The entire plantation covers an area of 395 hectares, which 235 hectares are used for coffee production. The rest of the hectares are used for hens, cows and pigs, but all the different productions on the farm is 100% organic. Fazenda Senhora de Fatimma are currently in use of all the state of art methods in the planting, cultivation, harvest, processing and storage of its coffee. The plantation is also free of chemicals and is carried out in an ecologically sound way, with energy usage strictly rationed.

The Brazilian bean have a notorious sweetnes in the cup and is actually used in a lot of coffee blends, where this bean is providing the sweetness to the cup. The cup made of a single estate and organic bean had some notes of intense dark chocolate with a low acidity.

Close up of a the brewed cup

The coffee is a beautiful mix of sweet flavours; the most distinctive is caramel syrup and brown burnt sugar. The first mouthful is pleasant with sweet notes with a medium aftertaste of roasted nut and dark cooking chocolate. This particular bean is mostly used in blends, but is delicious on its own. It’s not like the general cup of coffee, cause this is more leaning towards a regular cup of coffee that have been added sugar. The cup have a medium acidity, large body, aroma and a bit complexity with medium depth. 

// Hendrup

Time for vacation

Three roasted coffees prepared for the vacation trip

Im going away on a holiday trip lasting a week and have therefore prepared three different coffees, which I can enjoy while I´m gone. I have already made a review of the Nepal Mount Everest Supreme bean, see link. Furthermore there is two beans;

• Brazilian Fazenda Senhora de Fatimma Cerrado
• Guatemala Antigua los Volcanes

The Guatemala bean have already been review, cause it is used by Grower´s Cup in their Finest Specialty line, see link. It was their brewing bag containing the Guatemala bean, that has been reviewed, but I have also purchased it, so I can test on the Hario Syphon, which I take along on the holiday trip.

I plan on making as many daily articles as possible, but bear with me if one slips. I have planned for a Valentines day special, Grower´s Cup reviews and a review of the above mentioned beans. 

// Hendrup

Grower´s Cup, Finest Specialty, Tanzania

Grower´s Cup Tanzania, Mountain Coffee

The best Tanzanian coffees are grown mainly on the slopes of Mount Kilimanjaro and Mount Meru near the border with Kenya. The coffee from these regions are often marked Arusha, Moshi or Kilimanjaro and resembles Kenyan coffees with their rich wine like acidity.

This particular coffee bean is almost from the geographical described area above, but is specific located in the Ngoro Ngoro area. The Ngoro Ngoro area is a gigantically crater spreading over 260 square km., which is 600 m. deep. The beans are a product of the Shangri-La plantation which is placed in 1.400-1.800 m. above sea level and own by the danish coffee farmer Christian Jepsen.

Grower´s Cup, Finest Specialty, Tanzania close up

Acoording to people at Grower´s Cup this coffee should have a strong and powerful cup with dark notes of red berries, likewise the aftertaste should be very balanced and dry. The cup was very strong and aggressive, almost bitter in its flavor at the first taste, than came a sweet and dry aftertaste in my opinion. The coffee literally made me thirsty, cause of the dry aftertaste (like bottled water). Nevertheless I liked the aftertaste and enjoyed the coffee about 50-60 degrees, cause when it was about 80 degrees, the powerful and dark flavors just dominated the entire cup and when cooling the cup for a bit, there was some more sweetness and flavors to be found and explored. At the 50-60 degrees the sweetness in shape of flavors of red berries came alive and suddenly the cup wasn't so bad.

Don't get me wrong, I enjoy a strong espresso shot, but I would prefer a sweet and silky brewed french press. I think that almost anybody can achieve a strong and dark cup of coffee, even from coffee purchased in a supermarket, but there is an art in developing the sensitive and sweet flavors in a cup of coffee. I liked this coffee bean, but it was far from my favorite, maybe I went off starting with the best coffee bean from Grower´s Cup. Only time will tell, when I review the other brewing bags from the shipment.

Thanks again to Grower´s Cup for sponsoring these product for reviews. I wish all the viewers a great saturday and thanks for watching!

// Hendrup

Nepal Mount Everest Supreme

Picture taking from a airplane of Mount Everest

I have bought the Nepal Mount Everest Supreme green bean from my local coffee shop, were it were among the most expensive coffees they had. A single kilo of this green bean is priced at 250 DKK ($43,5), but when you look at the specs its not so bad. For example, its grown in 2.200 - 2.400 m. above sea level, which is absolutely breathtaking.

The plantation was founded in the 1990s at the foothills of the Himalayas along the banks of the Trisuli River, which is about 75 km. north of Kathmandu. The origin of the coffee trees used in this plantation is from Papua New Guinea which is planted in the shade, providing a shade grown coffee. The coffee are when harvest wet-processed with water from the Himalayan River and then sun-dried.

Nepal Mount Everest Supreme Brewed in Hario

The body from this particular bean is amazing because of its delightful and long aftertaste. Its pleasant with some notes of spicy pepper, ginger and hints of butter and roasting nuts. The aftertaste is more a sweet taste of popcorn and is lasting similar to a aftertaste from wine tasting. The cup has a great acidity and a great body, but its not my favorite coffee. In other words, I have now tried this special and expensive bean and it has been a experience, but I wouldn't buy it again, unless I forget the flavors or got some new equipment.

Close up at the Nepal Mount Everest Supreme

Hope you enjoyed this review, have a nice friday!

// Hendrup

Storage leason, 14 days

Picture results after 14 days with three different storage solutions

It has been 14 days since I sealed the three chosen storage solutions, seeking the optimal solution of keeping the freshness of the roasted beans. The three chosen storage solutions was a CO2 valve bag, a basic paper bag and a normal plastic bag, if you want to read more about the set up of this experiment see link.

The surface of the roasted coffee beans were generally the same, maybe a slightly less greasy surface from the beans stored in the CO2 valve bag. I have roasted the coffee beans extremely dark, so it would be easier to test the storage solutions, cause oily beans in general are harder to keep fresh. I would in this case say that the surface is similar to each other and its a minimum that differentiate the coffee beans.

The crema layer was quite equal to each other, likewise the color and visual brewing on the naked portafilter. If you compare the three espresso shots in each picture above, the crema layer has the same thickness unless the shots made from the paper bag which has a thinner layer of crema. By appearance the paper bag solution would have lost the most essential oils of the coffee beans, but the produced crema aren't all.

Regarding to the taste developments of the beans its quite an interesting matter. Actually the beans stored in the plastic bag tasted quite bitter, sour but had some notes of nuts and caramel and was rich cup. The beans stored in the paper bag was more creamy and silky and had flavors of caramel and chocolate. The beans from the last storage solution was a creamy and silky cup like the paper bag, but had fruity and chocolate flavors.

Next comparison will take place the 23/02/2012.

// Hendrup

Grower´s Cup, Finest Specialty, Guatemala

Grower´s Cup Finest Specialty Guatemala Antigua Los Volcanes

I have already tested a coffee from Grower´s Cups Finest Specialty product line, but that coffee were indeed at the line of expire and therefore this will be the first real judgement of the Grower´s Cup and their on-the-road coffee brewing bags.

The Grower´s Cup are in constant development with their product solutions and therefore is there currently 26 gr. of freshly roasted coffee included in the brewing bag instead of previous 24 gr. as blogged about in the Rwanda coffee, see link. This upgrade of the coffee grounds puts the brewing bag closer to the SCAE golden cup rule and later on I will describe if that really works in this case.

Im a huge fan of this disposable french press, as the company think is the best description, and I think its a great solution instead of the classic, bad tasting instant coffee. I have blogged about the technique behind this brewing bag, see link.

The particular coffee used in this case is the Antigua "Los Volcanes" from Guatemala, which is a volcanic high grown coffee bean. This 100% arabica coffee bean is grown in 1.500 m. above sea level and the specific area, where this bean is from offers grown coffee from an altitude of 1.500-1.700 m. above sea level. The Antigua valley is one of the most notorious and eldest growing coffee regions, with volcanos almost surrounding the area, creating a valley with a shallow water table. The coffee region of Antigua is an enclosed valley formed by three volcanos, the Agua, Acatenango and Fuego, where most of the coffee trees are planted on the valley floor, like this coffee bean, in 1.500 m. above sea level. Some farmers cultivate the slopes of the volcanoes up to 1.700 m. above sea level, which is the highest grown coffee in this coffee region.

Picture of the brewed cup of this particular bean

The coffee should according to its label have flavor notes of dark chocolate with an aftertaste of vanilla and jasmine. Actually I didn't get those flavors; starting to wonder if I have some off taste buds. Never mind, I took a first sip at the brewed cup and I was just wondering what it tasted like. I mean, it hasn't got a specific flavor note, but is more delight and just pleasant to drink. I sat and took another sip just enjoying myself, but I couldn't clarify the notes. There was a gently low, clear and crisp acidity and a full body with a sweet aftertaste. As the cup went colder flavors like light caramel, milk chocolate and sweetness properly from caramelized sugars turned up.

I must say that its a clear improvement of the previous tested coffee bean Rwanda and I have never experienced a press pot being so crisp and clear. Its a wonderful joy to have a great solution to grap, when you are needed on the road and still have your coffee addiction. Suddenly 25 DKK ($4,25) doesn't feel like a lot of money, cause its actually as pleasant as a coffee from a good coffee bar. Likewise rumor has it, that these brewing bags can be found around 15 DKK each ($2,5) or ten bags for 100 DKK ($17), which in my opinion is very cheap!

A little downside and there always has to be one, is that I also received a bag holder, which is not quite easy to use and hides the label. But I can surely live with that as long as the coffee is as good as it were today.

// Hendrup