Last week in my post I introduced two South Korean coffees (they are roasted there) and looked at one of them in detail. It was an anaerobically processed coffee, but very sadly for me… quite dark roasted. Anyway, I found decision how to brew it and still achieve overal good taste. It was brewed only as espresso, because filtering it was a little mess of flavors.
Today is the day of this Geisha coffee, which was twice as pricey as the anaerobic coffee. This made me think that it has to be better, and maybe more like medium roasted. The most effective way to dull all the pleasant flavors of the tasty green bean is to roast it heavily… but I guess some cultures like their coffee prepared this way. All these thoughts are up to my understandings and personal preferences. So now, let’s see what is in this tiny beautiful bag!
Yay! They are lighter, yet not that light as the coffees that I am used to brewing and drinking.
Look at the natural decorations! It is already colder here in Bulgaria and we brought the Autumn spirit inside!
So back to the beans. They are Geisha variety and I have high expectations. Not all geisha beans are that expensive, but I think these have to be some mid level quality ones. They look fine from the outside. After some quick initialt thoughts I decided to use the AeroPress for brewing them. And I will use relatively lower temp water for the brewing process.
Grinding level is a step or two coarser than my usual V60 setting.
And just like that the beans are already in the aeropress and wait for the 82 degree water. I am very cautious with this roaster and its beans… Cooler water won’t hurt the whole process, especially when I am using the AeroPress.
For the brewing time I aimed at about 2:10-2:20 minutes. This is the time when the coffee has to be already out of the press.
When brewing the aroma of this coffee is quite pleasant with a good quantity of flower scents. But will it fulfill the expectations when tasting it?
Just like the other coffee there is a bit of harshness and bitterness in the flavor. From the initial expectations about this roaster I expected a lot more. This coffee definitely has the typical geisha flavor aspects, but misses some polishing. In my opinion, they can be a bit more careful with the roasting levels.
If I visit South Korea one day, I will definitely try finding a better roaster and I really hope that not all the Korean coffee is prepared like this. It is maybe a preference of the Momos Coffee and not the general mass of people in this country.
And now it’s time to end my post. Wish you a peaceful weekend and a pleasant cup of coffee! Stay happy and positive!
Bye!
