Getting the best result from your coffee is a fun process of trial and error. The flavours of the coffee are dependent, not only on the regional and varietal flavour profiles or growing conditions, it is also dependent on the roast type and brewing method. For this reason, the process of finding the methods that produce the best coffee from your beans, as fun and tasty as it is, can be quite lengthy.

To help you brew better and faster, we have provided information about the roast type, flavour profile and made some brewing recommendations!

 

Daterra, Brazil - Natural Pulped Raisin Mundo Nuovo Tasting Notes

 

What we loved about brewing with this coffee is that it's kind of a surprise with each method - what you think we will work, may not be the best with this one, and what you ordinarily wouldn't do can get some great flavours! The primary tasting notes include green apply acidity, which will come through as a sour flavour if you under extract, plus some subtly sweet raisin and sultana notes, with just a hint of lemon or spices. The aroma can be quite in some methods and quite strong in others, but always displays nutmeg, earthy tones and occasionally a nutty note. For the first time in this trek we've come across a coffee that is definitely better in an alternative brew method, rather than espresso. But not just any brew method either, but the Syphon produced an outstanding brew with this coffee!

 

Brewing Recommendations for Daterra, Brazil – Natural Pulped Raisin Mundo Nuovo

 

This is soft enough in the body to work well in pretty much any method, but there are some clear outstanding methods. If you're having it as an espresso, it is an exceptionally smooth black coffee and quite mild as a milk coffee. Syphon really packed a punch, which led us to believe that possibly higher brew temperatures and longer brew times are key elements to getting the best flavour out of this Brazilian coffee. 

Espresso Recipe

 

The Brazilian single origin is a smooth and easy drinking espresso or long black. If you've been interested in trying to tune your palette to black coffee, this is a great coffee to start with.

Dose: 22-23g Time: 32-35 sec Shot Volume: 60ml Grind Level: Espresso / Very Fine                                                       Flavour Rating: 6/10

 

French Press Recipe
  

The Brazilian had a surprisingly light body but a thick syrupy mouthfeel, and it mellowed out nicely as it cooled - though it is definitely a drink while hot type of coffee.

 

Dose: 20g Water Volume: 200ml Time: 2:30 mins Temperature: 92 C Bloom: 40g for 30 secs Grind Level: French Press / Very Coarse                                      Flavour Rating: 7/10

Pour Over Recipe 

The Pour Over came out very different to the other brew methods. Instead of lingering on the palette like the others, the Pour Over method finished quickly and cleanly, with a pleasant spice and nut aroma and a medium body. A very easy to drink coffee!

 

Dose: 20g Water Volume: 300ml Time: 2-2:30 mins Break: Break for 10 secs at 180g Temperature: 90 C Bloom: 40g for 30 secs Grind Level: Paper Filter / Medium-Coarse                                 Flavour Rating: 6/10

Syphon Recipe 

The Syphon was a big surprise! We love a Syphon coffee as much as the next person, but this is the first single origin with this trek where it has produced the best brew out of all the methods. The flavour was quite full and robust, with a big hit of that green apple acidity at the front, a nice heavy mouthfeel and a caramelised sugar flavour that really lingered  for quite a long time after drinking. The aroma had distinct nutmeg, nuts and brown sugar tones, and was just a fantastic cup of coffee. Check out our Syphon brewing guide for more instructions.

 

Dose: 25g Water Volume: 2 cup Syphon Time: 2-2:30 mins Temperature: Boiling Stir: 1 min mark Grind Level: Syphon or Cold Drip equivalent / Coarse                                 Flavour Rating: 8/10