Random Brew Recipe: 100g coffee / 1 kg water, 3 minute brew time.
Brew Method: Aeropress
Actual Recipe: 20g coffee, 200g water at 198F
Coffee: Crema Coffee El Salvador Finca Suiza
Notes notes notes: WHOA 100g per kg! We’re into triple digit doses, folks.
This is a big big dose and a longer brew time than I’d usually go for with the Aeropress – but the Aeropress is a mystery, and its ways can be strange and interesting. Huge thanks to our barista Kate who brought this coffee back from her recent tour, from a shop called Crema (a “brewtique,” continuing coffee’s long love affair with punnery), down in Nashville.
First, even with kind of out-there parameters, this coffee is solid. I am excited to try it again closer to where I think it will shine, but even at almost twice the coffee I’d usually use, this was no joke. It was the kind of coffee that had folks curious – in a good way – as the aroma hung around the grinder. Monster citrus right up front, toeing that sour line but not quite crossing it. It had the kind of quick, aggressive body I associate with underextraction, but it still pulled it off. I finished the cup. It was a really, really nice brew, hoenstly more enjoyable than I anticipated when I pulled up the RBG.
If nothing else, this random brew has proved 1.) Nashville is no joke and 2.) Good coffees are good even when brewed out of spec – if there even is a spec! I can’t wait to try it tomorrow.
I’d give it a 9/10.