This week’s coffee is a washed SL28 from the Mamuto farm in Kenya. This is a medium roast.
I paid $35 for 8 ounces, which works out to only $4.38 a cup (beans only). I forgot to get a picture of the roast date, but it was a March 10 roast. This means that the coffee has been resting for about three weeks, which could be a perfect amount of time.
Lovely aroma from the whole beans. Quite a bit of chaff on the grind.
Do you even sift, bro? It’s extremely important that you sift out your fines when making pour over. The fines will muddy everything up and ruin your beautiful cup of coffee. Set them aside!
Comandante C40 notes:
25 Clix: 1100 microns: 12.5 grams, 800 microns: 8.1 grams
25 Clix (another grind): 1100 microns: 11.2 grams, 800 microns: 8.7 grams
24 Clix: 1100 microns: 11.5 grams, 800 microns: 8.9 grams
24 Clix (another grind): 1100 microns: 9.5 grams, 800 microns: 9.6 grams
23 Clix: 1100 microns: 6.5 grams, 800 microns: 10.3 grams (WAY too fine, never ever use Comandante C40 below 24 Clix for pour over)
20 grams of perfectly consistent grind after sifting. The usual recipe, 15:1 … 200-degree Fahrenheit water, 50 ml and 30 seconds to bloom, second pour of 150 ml, final pour to 300 ml total. Of course I use a hand-blown Chemex because it costs three times as much, which means it’s three times as good. It’s also important that you pronounce Chemex, “sha-may.”
Bloom pour of 50 ml.
Second pour of 100 ml to 150 ml total.
Final pour of 150 ml to 300 ml. Lovely dark color. Drained to drip at the two minute 45 second mark.
Drinking Gesha screws you up because you forget what a real coffee like SL28 tastes like. Strong berry in this one … they say blackberry on the package, but I don’t know if that was it. They also say plum, but again, I dunno. Complex sour for sure. Odd for a medium roast to still be this sour. This was really good though, and not super expensive like the CoEs.
Earlier: