Considering the fact that Oak Cliff Coffee Roasters is based in Dallas, I suppose it’s a bit ironic that I picked up this bag in Tyler at the same time that I got the bag of Porch Culture Ethiopia Yirgacheffe Natural, but hey, when fresh coffee calls, I answer!
Whole bean: Aromas of butter, kelp, and plum. The kelp note was especially surprising to me – it was like a whiff of nori sheets, as if I was about to make sushi rolls. Once ground, the beans smelled sweeter and had a tart stone fruit character to them.
V60: I made this twice; the first extraction, at 3:00, was bitter on the front but improved slightly as it cooled. There was a lot of flavor in this coffee – vanilla, plus the butter, kelp, and plum I smelled earlier. However, it was still too bitter for my taste. The second extraction, at 2:45, was better but still did not result in a cup that I would deem sweet.
AeroPress: Not bad. A little perky/piquant of a brew. I drank this without adding water, and it was okay – I didn’t really feel like diluting this would have improved it, but the acidity was tempered when I drank it along with my breakfast.
Chemex: Big difference! At 3:50 extraction, this brew method resulted in a smooth and sweet cup of coffee that was reminiscent of Nilla wafers.
French press: Also resulted in a smooth and sweet cup, which tasted like vanilla pudding. Luscious.
Summary: I felt this coffee was the most delicious when brewed in the Chemex. It was also good in a French press, but it was just starting to push the boundaries of decadence for my taste!
From the roaster: Baked apple, vanilla
(I forgot to snap a picture of the bag before I threw it away, so this MoMa mug will have to do!)