It's been 27 days since my last coffee of the world post - seriously am I that lazy? This last month though on Steemit - is it just me or has this platform kicked up a gear or two - the content has just grown and grown and I love the diversity and incredible quality you are all all sharing. So for tonights post I would like to share a really special coffee to me, Thailand grows some amazing coffee but it is also limited -once the crop of the year is gone it takes another year for the next to grow and be cultivated.
You can not beat a bit of art on a coffee sack, when the latest shipment of green coffee arrived I was very keen to get at this sack. This particular pallet had a few boxes on - these boxed coffees have vacuum sealed bags of 12kg each - the coffees are from Speciality Estates , they are extremely high quality so are quite expensive.
But this post is going to be all about that lovely Thailand Doi Chaang estate coffee, this Arabica is very good with some amazing flavours - with orange like citrus flavours, a hint of cut fir and even dark chocolate. Let's look at the green beans first
Look good don't they, but before we can taste these we have to roast them - so into my coffee roaster they must go!
Now we have to wait, 12 minutes to roast this coffee from green to a lovely light brown colour.
Once we get close to the coffee being ready - we can see the change in colour.
And then we have the magical moment when the roasted coffee is released into the cooling tray, a fan underneath the roaster sucks air through the roasted coffee and blows it out of the exhaust flue.
I'm really excited to try this new batch of Thailand Doi Chaang coffee, it is well over a year since I last had some - the crop is very limited from them and once it sells out no more until next season. I hope they still have some more left when I next order from this broker, I'm starting to think I should have bought two sacks!
Just look at those lovely roasted beans, so tasty looking you could almost eat them. In fact some people do, I have crunched a few now and again - you don't want many of these though!
Let's get onto brewing the coffee, this week I'm changing brewing method - we are going to use the Hario V60 dripper brewer with an unbleached filter paper. Gold standard for brewing drip filter is 75g per 1.8litre, I'm going to brew just under 1 litre so go for 30g weight of ground coffee.
Let's add some water heated to 90 degrees Celsius and watch it drip
With the drip brewing method - we keep topping up the water as it drains through into the jug below until we have sufficient liquid coffee in the jug.
Can you smell it? Well trust me it's heavenly, such an amazing complex aroma - I can not wait to dig in! But first - we must learn more about this amazing coffee from Thailand - so let's check out the slides from the coffee Broker I purchased this coffee from.
So now it's time to finally taste this wonderful brew, that I have waited so long to taste again. The dark chocolate and citrus flavours are calling me - and this time after a week of freezing temperatures, snow and ice I'm not drinking from a cup.
Straight from the jug it brewed in, delicious such a rich tasting flavour. Pretty much this is all I have been drinking since it arrived with me, fantastic coffee and when you hit that roast just right - developing flavours through First Crack and then dropping to cool before it get's too dark - just superb.
That as they say is all folks, thank you so much for reading and watching if you made it this far. Keep on Steeming together, this journey of ours is only just beginning.....
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