Wednesday, 1 August 2012

Pour Overs this morning

Aligned by a frost bitten glass window, at a solitary sea side, winter hour of 7 am, I sampled three lovely, differing beans with a pour over. An Ethiopian Limukossa grade 3, a yellow bourbon Brazil Amerallo and a Nepalese Supreme. 

General 8gm, 150ml.

I confess that little Robe didnt serve my impatience for the need for filters suddenly, so I continued my dabbling with this infusion using some paper towelling. No cringing allowed, as it proved to suffice - for me - for now. Filters should arrive shortly...

Limu was as fresh as a daisy - less than 24 hours out. Bouncing around straight after the extraction, but quick to gain some weight and concluded with rich berry, alike to young wine. The prominant blue berry in espresso wasn't so with this pour over. The soft extraction makes me think pinot noir rather than simmered summer fruit in sugar. As the liquid cooled, the acidity was not elegant and no body to even make ammends. This drop I decided to try as the pour over can stay as its destined espresso competitor. Roasted in the Mr big Diedrich.

Loved the heaviness.

Brazil was a roast from a Mr big Diedrich roast, that dropped out far to soon for our espresso level requirement. High temperatures for these beans in the drum. The cup proved expectantly lively. Still the orange in flavour, diminishing however, as no bold caramel there to keep it strong. The candied peel in a glaze was dominant in the dry aroma, dissapearing once infused. The cleanliness of this brew stood staunch, but the bounciness became a rough, grassy 'want to be' asset.

Loved the flavour.

Well, Nepal was what I didnt expect to shine. Roasted in the Sample Roaster. Smelling charasmatic through the valve of the bag. The oldest of the three roasts and roasted to temp for espresso. How I should know that all of these factors can at times be proven wrong. Quite hoppy in the dry. A strange battle between some cedar, treated timber and delicately toasted nuts. The balance between all created a perfect web. Moderate acidity, but trully made to be ideal for the pour over with the velvet, linger. Short roast time - roasted to colour of what could be suspected as espresso...

Loved the balance and the compatability for it to last as it cooled.

This Nepal will have to meet an Aeropress. Perhaps a little longer in the drum and a long black through the expobar nakeds will be meeting my soft spot.

Walked the dogs - half hour later returned to luke warm cups. Nepal then Brazil then Limu to satisfy.


  1. Great many diverse and wonderful coffees. I am only now starting to research my appreciation for coffee and this site hits the mark.

  2. Thank you MC. Experimentation always proves to defy the so called rules of espresso and filter boundaries. Continuously surprised by how the season, age, storage and THEN the variables of extraction or infusion... Ha. A wonderful world of coffee we have.