Music is my mood-altering substance of choice, even moreso than coffee. It encompasses nearly every waking moment of my day… I am constantly listening to music, making music, imagining and striving for an unattainable perfection in music. The kind of music I gravitate to depends on my mood, the time of day, and what I have going on. Sometimes I want something familiar, with no surprises. Sometimes I need a shot in the arm to get me moving. Sometimes I want to hear a piece of music that demands my full attention and will not let me multitask.
When was the last time you listened to music without doing something else (like driving, or playing with your smartphone, or eating at a restaurant, or jogging)? I love having a soundtrack to my daily life, but sometimes, the music needs to take center stage and I become a supporting character to it, and not vice versa. I think this is one reason I (and I daresay others) really enjoy listening to vinyl records. Records and turntables are bulky, they’re not portable, they’re not convenient… they won’t go where you go. Don’t get me wrong – I have an iPod (my 5th gen classic is still kicking, 10 years later!!), I use my iPhone for music, I have CDs… but the inherent inconvenience of vinyl makes listening to music a special event, and that is sometimes exactly what I need, and what the music itself deserves.
How does this apply to coffee? Well, I’ve found that different methods of brewing will amplify and dampen different aspects of the coffee beans, much like raising and lowering treble/bass levels. Some brewing methods result in a coffee that will slip easily into the background, and some methods will bring a richness to the fore that will make it impossible for you to focus on anything else.
I have had a lot of natural-processed Ethiopian coffee over the past few years, and I have a pretty good idea of what to expect when I see one for sale. This bag was no exception, so it really became more of a question of how to best enjoy this coffee, as opposed to “will I enjoy this coffee?”
Whole bean: Bright aromas of mixed berry (raspberry, blueberry) jam.
French press: Not my favorite; this cup had a plasticky aroma. I have come to expect this though from naturally-processed Ethiopian coffees so it wasn’t a surprise.
Chemex: Despite setting this on slightly too fine of a grind (total extraction time was 4:40), this made a smooth cup of coffee that tasted like a combination of milk chocolate and red berries. I enjoyed this very much; the french press cup was harsher tasting in comparison.
AeroPress: Smooth and fuller-bodied than the Chemex cup. I didn’t need to add any water to this. There was a slightly powdery finish to this coffee. It was perhaps a little heavier in texture than the Chemex cup, but they were both appealing in the same ways (smoothness, flavors). The AeroPress is of course a lot quicker to prepare, so that might be the way to go if you’re only making one cup and are impatient!
V60: This method created a cup that was rather muted in flavor. After the lively yet smooth and pleasant Chemex and AeroPress cups, this was not what I was expecting. If the cups were music, the V60 cup was like listening to music through crappy headphones.
Summary: Stick to brewing these beans in an AeroPress (if you’re brewing a single cup) or a Chemex (if you are brewing for multiple people… or for one if you are REALLY thirsty) for the best, most balanced flavors.
From the roaster: Wild berry. Sweet pastry. Buttery.