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!

 

Rwanda Gaseke Microlot Fully Washed Tasting Notes

 

The Rwandan single origin is one of those 'can't-go-wrong' coffees. It works well in pretty much any brew method. The espresso brings out a beautiful honey, syrup quality with plenty of malt flavours, while filter methods have a strong vanilla, malt, nougat aroma and plenty of dark berry flavours, and a light mouthfeel. The plunger really brought more acidity, with some berry tones and dark chocolate in the finish. This coffee is a great all-rounder.

 

Brewing Recommendations for Rwanda Gaseke Microlot Fully Washed

 

Black coffee is defintely a must-try with this one, because milk can easily overpower the flavours in the coffee. As a recommendation, we recommend trying as many different brew methods as possible with this one, because each one will being out someting new in the coffee for you to enjoy, and experiment as well. Change your temperature and ratios and see what flavours you get, this is a very safe coffee to play around with and learn more about your brewing processes.

Espresso Recipe

 

The Rwandan is an easy to drink coffee. As an espresso it really highlights the honey tones, while a black coffee brings out more of the vanilla and berry flavours. Milk coffee cuts through the flavours a little, so if you need milk try a dash in black coffee or a piccolo.

Dose: 21.5-22g Time: 24-26 sec Shot Volume: 30ml Grind Level: Espresso / Very Fine                                                       Flavour Rating: 8/10

 

French Press Recipe
  

The Rwandan brewed nicely in this method, though it gets better as the temperature drops. It presents a nice acidity at the front, with hints of berries and a dark chocolate after taste in the finish. 

 

Dose: 20g Water Volume: 200ml Time: 2:15 mins Temperature: 90 C Bloom: 40g for 30 secs Grind Level: French Press / Very Coarse                                      Flavour Rating: 7/10

Pour Over Recipe 

The Pour Over is a great choice for this single origin - plenty of flavours to enjoy! The aroma was beautifully sweet with hints of malt, sweet vanilla, honey - reminiscent of nougat. It had a really nice body and light mouthfeel, and the acidity came through more as it cooled with hints of zingy berry flavours.

 

Dose: 20g Water Volume: 300ml Time: 2: 10 mins Break: Break for 10 secs at 180g Temperature: 90 C Bloom: 40g for 30 secs Grind Level: Paper Filter / Medium-Coarse                                 Flavour Rating: 8/10

Chemex Recipe 

The Chemex came out differently to the Pour Over, but in an unexpected way. We would usually expect the Chemex brew to come through lighter, which it did to an extent, but the more obvious differences were the floral aroma and a subtle sweetness that intensified as it cooled. As the temperature dropped there was more berry zing, and vanilla on the palette. 

 

Dose: 25g Water Volume: 300ml Time: 2:30 mins Temperature: 90 C Break: 10 sec at 180g Grind Level: Chemex or Cold Drip equivalent / Coarse                                 Flavour Rating: 7/10