I've only been able to make 3 brews out of it, all of which a different method; pour-over, french-press, and espresso. Coffees that originate from Latin-America are typically the milder kind so the pour-over method didn't pan out too well. The swift pass of hot water on the coarsely ground ebony particles did not capture the smoky aroma that can be detected from the beans themselves. The beverage was good, but felt a little two-dimensional; too simple. French Press utilized the same grinder setting and so it was nearly the same experience, but the aroma was definitely more pronounced. This morning, I decided to opt out of the coarse grinding business and resorted to an ultra-fine espresso procedure. My typical 16 ounce cup contains no less than 4 shots and this was not an occasion for exceptions. The dusty fineness of the beans exuded a floral air that still pervades in the entire house, 5 hours later, a character I was not able to previously detect. The cup was a nice smoky color, with swirls of caramelized foam (an attribute unique to super-fine grounds,) and an almost hypnotic shimmer of black. The aroma was smoky and offered a waft of pine needles. The flavor was astonishingly robust, not heavy or burnt, but just perfect enough to fool the inexperienced tongue into thinking that the coffee may actually have originated in Sumatra. 4.5 stars!
Thanks, KT!
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