Revisiting Rwanda: Siphon Techniques

John says…

Today I am testing the Rwanda Kinunu.
This coffee was roasted 6 days ago at a City+ roast.

Test 1:
Grind at 4 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.

Test 2:
Grind at 2 notches above espresso grind on Mazzer Mini.
9 grams coffee, 5 ounces water.
Coffee in. Water Boil and up. Stir to saturate grounds and distribute heat evenly.
Brew 40 seconds.
Heat off.
Stir Rapidly.
Cool and drink.

Results.

Both the aromatics and coffee on Test 1 were slightly sweeter. A little more fruit and citrus note.

In the middle of the cup, Test 2 tasted more complex. It was a collection of flavors coming together vs. a layered effect of lighter and brighter vs. wood and nut/spice.

The finish in Test 1 was superior.

Preliminary Conclusion:
Do same test on Panama Carmen Estate and see if the results are similar, or is the method entirely coffee dependant?

Stay tuned…

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