Posts Tagged ‘filter coffee’

V60 Finca Immaculada Laurina

August 18, 2017

V60 filter coffee Finca Immaculada Laurina de Colombia roasted by Union Hand-Roasted Coffee brewed at Madame Waffle.

A morning in Lincoln, most of it spent in Madame Waffle, part of the Lincoln coffee scene.

First an excellent cappuccino.

It was then try a V60, Finca Immaculada Laurina de Colombia, roasted by Union Hand-Roasted Coffee, which I had brought along.

First wet the filter with hot water. This removes any paper residues and heats the filter and carafe.

If in doubt why cleanse the filter, try drinking the hot water.

Add the ground coffee, tapping to ensure the bed is as flat as a billiard table.

Next pour in hot water, allow the ground coffee to bloom. This enables the CO2 to escape.

Next, pour in the hot water, just off boiling, in a rotating motion.

All steps are carefully weighed, timed, the coffee a precise grind, courser than for an espresso machine.

The ratio of coffee to water, 1 to 60.

  • 17.5 g of coffee
  • 273.6 g of hot water

How to enjoy is personal preference. I prefer a glass to showcase the colour of the resultant liquid.

To brew, there was a choice between a V60 and a Chemex.

V60 is best suited to bring out the best from a natural process light roast bean.

Finca Immaculada is a garden farm located at a height of 1770-2040 metres, surrounded by a National Park. The coffee plants grow in the Andees in the shade of trees.

Laurina seeds originate from the tiny island of Réunion, east of Madagascar and south west of Mauritius, where a red bourbon variety mutated into this rare variety, the Bourbon Pointu.

Madame Waffle has Caffeine available for free, and one of the few places in the country where must have Standart is on sale.

Madame Waffle also serves waffles.

Special thanks to Bruce for kindly brewing and sharing his expertise.

Kalita Wave Sumava Lourdes from Costa Rica

August 4, 2017

After a cappuccino at Canopy Coffee I decided to try a filter coffee. I always let them choose, today Sumava Lourdes from Costa Rica roasted by Square Mile.

Coffee is second only in importance to tourism in Costa Rica. It was the first country in Latin America to grow coffee. Such is the importance of coffee to the economy, that there are several pieces of legislation to protect coffee and coffee growing including the prohibition of growing Robusta.

See Standart issue 8 for an excellent feature on coffee in Costa Rica.

Kalita Wave at Canopy Coffee

July 28, 2017

My third visit to Canopy Coffee aka Coffee House at 62 Haydon Place.

Tomorrow they will have been open a month

A new barista, ex of Harris + Hoole.

The lovely juicy Kayon Mountain batch brewed on Moccamaster – just brewed! So sweet..

A post shared by Canopy Coffee (@canopy_coffee) on

After a cappuccino, they asked would I like to sample their filter coffee, a Keyon Mountain, maybe brewed 45 minutes earlier.

I asked would they like to try Finca Immaculada Laurina, Union Hand-Roasted from Colombia, sadly now past its optimum, as roasted 21 June, but still excellent.

It was brewed using a Kalita Wave, which I have not seen before, let alone tried. I had seen before in the coffee shop, thought a cheap clone of a Chemex, in many ways a cross between a Chemex and V60.

I learned why it is called V60, the angle is 60 degrees.

Beans carefully weighed and ground, the filter cleansed with hot water, brew carefully timed.

Hot water is poured over the ground coffee to allow it to bloom, lets the CO2 escape, then pour in slow concentric circles, pause, repeat, for four minutes

I would have thought same beans, different filter method, nevertheless filter, Japanese syphon compared with Kalita Wave, would be the same. I was surprised to find a big difference in taste.

The resultant clear brew poured into small glasses, we all tried, including a couple of customers.

All agreed excellent filter coffee.

Natter Cafe

July 25, 2017

There used to be on the platform at Farncome Station, a little coffee shop, Coffee Charisma. I have never found it open.

In Guildford, on the market in North Street, a stall selling coffee, Coffee Charisma.

Confused? Me too. Especially as both had identical logo.

Last time I passed through Farncombe Station, I noticed no longer Coffee Charisma, now Natter Cafe. And no, not open.

Two different businesses, both with identical names. Something had to give.

Natter Cafe also comes as two. There is also outside Farncombe Station, Natter Cafe, and that was where I was headed for a  cappuccino, break my journey on the way to Godalming for lunch, only it did not quite work out that way.

I was looking at the menu, and was then given some advice on the coffee. Try our filter coffee, V60, single origin from Uganda. I do not know why Uganda was chosen, other than a single origin. Possibly because no single origin from Brazil.

I had a look around, before settling down in the garden outside.

Very pleasantly done, both inside and out, inside art on the walls, which is periodically changed.

The V60 was not poured as I would have expected, a continuous pour, not pour to wet the coffee, pause, pour again, and repeat a couple of times.

Compare for example with a V60 Japanese iced filter coffee at Coffee Island in Covent Garden.

I also noticed, did not first cleanse the filter with hot water, which is very important.

I queried this later with the barista. He said they had done that first at the espresso machine.

I found the coffee to be too strong, possibly why I was brought milk. It would also have been better served in glass.

I requested a glass of water, used the glass

Why it was too strong I do not know. Could be the beans which I suspected were over roasted, poor quality beans, maybe too much coffee. It could even be the method by which it was poured.  Also could have been the grind, which would determine how fast or slow the hot water passed through, thus the extraction time.  A courser grind maybe would improve the coffee.

I compare with a Japanese syphon. First time, awful coffee, second time excellent, third time too strong. Why,  poor quality Indonesian coffee, speciality coffee coffee from Columbia, grind too fine, filter clogged, and over-brewed. Small differences make a difference.

Also compared unfavourably with a filter Kenyan at Karuna Coffee and the V60 Japanese iced coffee. And compared unfavourable with all twelve lots from Los Nogales Project during a cupping session at Taylor St Roasted.

But to be fair, though I would have expected the V60 filter to be better much better than it was, I am drawing a comparison with very high quality coffee.

I asked of the beans.

Natter Cafe have their own blend which is roasted for them, also single origin, which is also roasted for them.

All the single origins, maybe even the blend, all roasted to the same roast profile.

Not how any competent roastery would roast beans. Roasted to bring about the best from the beans, also depends upon how the beans are to be used, espresso or filter.

I decided to stay and have lunch, having been tempted by watercress soup and fish cakes served with salad. Both were excellent.

Followed by a cappuccino and a flapjack dipped in chocolate.

The cappuccino not great, large amount of froth and foam. The flapjack excellent.

On sale bags of beans and the little V60 used to make my filter coffee.

Nothing was priced. No roast date on the beans nor could I find the weight. Best by for coffee is meaningless.  A speciality coffee shop would have more information on the beans, though more than would find in a supermarket on brand coffee.

Staff very pleasant and helpful.

I was looking forward to a coffee and was gravely disappointed. On the other hand I was not expecting to eat and found the food to be excellent.

I would highly recommend for the food and ambience, but not somewhere I would go for a  coffee.

V60 Japanese iced coffee

July 18, 2017

V60, as with Chemex, is a pour over filter coffee.

Pour hot water, just off boiling, over the ground coffee, collect below.

The difference with Japanese iced coffee, is that the hot coffee drips straight into a jug of ice to be immediately chilled.

Note: This is not cold brew coffee. Cold brew coffee is made with cold not hot water, made over a period of hours, not minutes.  For more on cold brew coffee see Cold Brew Coffee.

Pour hot water into the V60 filter, then discard. This cleans the filter and for a hot coffee warms the jug cf warming the tea pot.

Note: To appreciate why cleanse the filter. Fill two mugs with hot water, into one place a filter paper.  Leave for four minutes. Taste the water in both mugs.

Pour water in concentric spiral to wet the ground coffee.

Pause, then pour water again in concentric spiral over the wet grounds.

Pour and enjoy.

Unfortunately a takeaway used. KeepCup would have been better, better still a glass suited to Japanese chilled coffee.

Coffee used was Pacamara Natural de El Salvador.

Special thanks to the ever helpful baristas at Coffee Island in Covent Garden for indulging me and making a Japanese iced coffee.