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.