Pour-over: Burundi
Since I’m fairly new to the world of coffee and pour-over, I dedicate my weekends to exploring this method of brewing. It’s quite an exciting exercise trying new beans and squeezing out the perfect adjectives to describe flavour notes and aromas. To be honest there are times I cannot find the right words. It’s either good in general or bad and offensively bitter (straight to the sink bitter). I am not going to beat myself about it; learning takes time. I acknowledge that there is a massive room for improvement for me in this caffeinated world and this is why I’m here. :)
Bag of beans roasted by Dak Coffee Roasters - Amsterdam speciality coffee roasters; single origin beans from Kayanza, Burundi
Today I finally have time to write about the Burundi (a country in east-central Africa) beans roasted by Dak Coffee Roasters that I received from my coffee sub. Before I go any further, I would like to express my admiration at their minimalist packaging design. I am a fan of nice, clean and simple aesthetics.
KAYANZA, BURUNDI
Grams of coffee: 15g
Grind size: medium
Grams (or mL) of water: 250ml
Water temperature: 100 ˚C
Bloom time: 30 seconds
Total Brew time: 3 minutes
My initial attempt came out slightly on the bitter side but possibly due to the fine grind size that took longer extraction -- nearly 5 minutes. Learning from that, I adjusted my grind to medium and came out with a delicious cup that I prefer. When done correctly the beans were very good using the manual pour-over method. I tasted sweet notes and chocolate-y flavour (here is when I am struggling to think of gustatory terms to describe my experience but I’m just going to let that go). It was good coffee with pleasant mouthfeel if that’s even a thing.
