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…or Tea mayby?
Take a look 🙂
I’m a Chef-I Love Cooking
I’m a Sommelier – I Love Wine
and… I’m a Barista – I Love Coffee
That is why, I will compete again in Brewers Cup this year.
The competition will take place in Belfast 10-11th of March. (edit.)
If anybody would like to support me or just watch the 20 competitors, please don’t be shy and join us at Bailies Coffee Roasters in Belfast.
This year I will try to rule the world with
Keeps the Fingers Crossed 🙂
The Irish Brewers Cup Competition 2017 is over.
Ireland has a new Champ: Stephen Houston from Bailies Coffee Company.
Big, Big Congrats to him and to all Competitors, Judges, Host, and Sponsors.
From my point of view, it was a great experience to me and I wish to try again next year.
I would like to say Thanks to all my supporters. You rock Guys!
Below my recipe and brewing method.
Coffee Roaster: Johannes Bayer (JB KAFFEE, Munich/Germany)
Roast day: 29th of March 2017.
Coffee: Kenya – Nyeri Region, Ruthaka Farmer’s Cooperative Society,
Altitude of 1,650 – 1,700.
Variety: SL28, SL34
Harvest: November/December 2016
Process: Fully Wash
Water: Total TDS: 117
Mineral content: Mg 60 %,
Ca 33,3 %,
Na 6,7 %
Temperature: (Brewing Start Point) 96 °C
Brewing Method: Kalita Wave 185
Dose: 16g Coarse Grind by Comandante Nitro Blade – hand, conical burrs grinder.
Total Water: 240g
Total brew time: 2.40 min
Extraction Yield: 19.67
The coffee is very complex. It has a pronounced aroma of Dark Plums followed by Blackcurrants, Carmel, and Hibiscus. Have a lively acidity balanced by a good level of sweetness. In the taste, you will find the same Plums, tannins like from Red Cherries but also Mulberry and some hint of Hazelnuts. This coffee has a medium, round body (so characteristic for African coffees), sparkling mouthfeel and leaves a great, long aftertaste with Blackcurrant, Hibiscus notes, and some black tea hits.