Nov 13, 2015
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A coffee battle is brewing at the polls. Pick a side. Which is your favorite classic coffee? Click here to vote.
We love it when our coffee brings out the best possible outcome for customers: happiness!
Grind it. #coffee #beans #watapi
Brewing methods with our coffees Part Three (3):
We are using our coffees in various brewing equipment so that we and you can learn how to brew a good cup at home. Let’s brew……
Watapi through a pour-over.
Watapi: BR Hillsu, Karnataka, India. The Arabica Variety S9 and is grown between 1,200 to 1,300 metres. The beans are handpicked: selected ripe berries and then pulped, fermented and sun dried on nets.
We used a fine grind and put 2 tablespoons of coffees which is around 30grams of coffee powder into the Chemex and a Melitta filter. Water was at 70 degrees Celsius (the right warmth to extract and not burn the coffee) and we poured 100ml of water.
After making the paper filter damp so that it sits firmly on the mouth of the carafe/funnel, poured the coffee in and steadily poured the hot water in circles towards the centre of the pour.
We got a lot more coffee oils in the Meitta filter in compared to the Chemex. All-over a balanced cup with more fruity notes through the chemex, and the Melitta gave a stronger cup but a more papery taste even though it was unbleached paper.
Watapi is available in medium roast only at www.theindianbean.com