Hello again folk's! i'm back with another great coffee from Eventide called Head In The Clouds and I can't wait to share my experience with you. This particular coffee is a Micro Lot that came out somewhere around early October 2024 and I got my hands on this mid December.
The information below is what you would usually see on a coffee packet which describes everything about your coffee like where it originated, how it was roasted, the score of the coffee, etc
Head On the Clouds - Single Origin Micro Lot
Roast Type/Level: Light to Medium roast
Origin: Greenlands estate, Valparai
Tasting profile: Pickled lemon, Tea rose floral, Caramel, Cacao nibs, Wild Berries
Varietal: Catimor
Process: Anaerobic Naturals
Elevation: 1650+
SCA Cup Score: 87
The Roast Type basically means to what extent your green beans has been roasted to which can be anywhere from light to medium to dark the type of roast will also determine the overall body and mouth feel of your coffee.
The Origin of the coffee gives you details on which state the coffee originated from and you have some brands that go into further details on this for example SUBKO Coffee in India (You Can Read About It Here)
Tasting profile means that every coffee that you have will have a unique flavour profile and you have a variety of factors that determine these subtle nuances in flavour.
Varietal is a term used when referring to a specific instance of a variety of Arabica/Robusta and you have more that 20+ Varietals that exist.
Coffee Processing in simple terms - A coffee cherry consists of multiple layers, including the skin, fruit, mucilage, and parchment. Once harvested, the cherries undergo processing to remove these layers. Various methods are used for this process, each of which influences the coffee's final flavor profile in unique ways.
Elevation refers to the altitude at which the coffee was grown at and is often measured in metres above sea level (m.a.s.l.)
Cup Score is nothing, but a number determined by the Specialty Coffee Association SCA that measures the quality of the coffee and generally a number above 80 means it is a specialty Grade coffee and these coffees are usually grown at a higher altitude, a cup score below 79 means that the coffee is a commercial grade coffee.
Coming Back To The Coffee At Hand
Always Love How A Bag Of Freshly Roasted Coffee Smells!
Always Love How A Bag Of Freshly Roasted Coffee Smells!
The recipe that i will be using for this is 200ml of water at 92°C and 14g, The method of pour that i've used for this recipe is different from my usual pours. I will start off with 50 g of water for the bloom and then pour in 50–50–50 grams of water, also, the last pour I will be doing a high pour, and it will be fast paced and this is something that I do to agitate the coffee bed one last time.
During my better attempts at brewing this coffee I did get the floral notes in, the aroma during each sip was a joy. You have a bright taste profile with a noticeable presence on the palate and lively acidity. Overall this is something I would like to include for my pre-workout caffeine.
Coming to the packaging they have opted for a biodegradable clear packaging with a one-way valve but my only issue is that clear packaging increases exposure to sunlight which will end up making the coffee stale but then again, you can always keep it away from sunlight or use an Airscape container.
Captured This In Between My Pours
Captured This In Between My Pours
Post Extraction Coffee Bed
The Undrinkable Coffee 😂 (My Fault Entirely)
To capture this video i've used my Insta 360 GO 3 and for used a Godox LC500 as my warm light source since the last video that I shot had trash lighting. Also used mt Canon 80D to grab the images taken above in between my pours.
If you pay attention to the video closely you will clearly notice that
I messed up quite a bit here and there
Well recording with one hand and brewing coffee with the other is clearly bound to go wrong 😂
- Instead of doing a 50g Bloom I did a 30g bloom
- I had to immediately change the recipe to 30g + 70-50-50 = 200
- I was also usinf the DSLR in between my pours to try and capture some decent shots and due to this I ended up over extracting my coffee by a lot
Of course, the coffee was not drinkable, but hey I got a nice video on how not to brew coffee 😭👍🏼 Will practice one hand brewing before I get back to reviewing more on coffee's haha, Until Next Time 👋🏼
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Have A Great Day!
