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!

 

Zimbabwe New Years Gift AAA Tasting Notes

 

The Zimbabwe New Years Gift AAA graded single origin coffee is a great all-rounder for alternative brew methods. The vairation in body and acidity from different brew methods produces a great range of flavours. 

Brewing Recommendations for Zimbabwe New Years Gift AAA

 

As an espresso the Zimbabwe is milder than most, but still has a crowd-pleasing flavour. Milk can wash the taste out a little, so definitely better as a black coffee or espresso. We definitely recommend trying as many different brew methods as possible with this one, using the 90 degrees Celsius sweet spot and standard ratios -  you can't go wrong. Have fun experimenting with this one a little if you like to see how the variations in body and acidity are affected, but for the most part you shoudn't need to stray from your standard recipe to get a great flavour out of this coffee.

Espresso Recipe

 

The Zimbabwe New Years Gift AAA single origin is softer espresso than most, but will present a pleasant flavour for everyone. 

BUY 250G OR 500G HERE

Dose: 21.5-23g Time: 28-30 sec Shot Volume: 60ml Grind Level: Espresso / Very Fine                                                       Flavour Rating: 6/10

 

French Press Recipe
  

The Zimbabwe coffee in the plunger produced more body than other brew methods, with a big lemon acidity at the front that becomes a more powerful flavour as it cools. The aroma is reminiscent of fruit toast. The flavour has hints of cereal and some subtle apricot in the finish, which is quite clean.

BUY 250G OR 500G HERE

Dose: 20g Water Volume: 200ml Time: 2:15 mins Temperature: 90 C Bloom: 50g for 30 secs Grind Level: French Press / Very Coarse                                      Flavour Rating: 9/10

Pour Over Recipe 

The Pour Over is a great choice for this single origin, as it produces a great sweet spices (almost like cinnamon) and the same fruit toast notes in the aroma. The Zimbabwe comes through with a medium body and acidity - not quite as strong as the plunger.  The flavours include more sultanas up front and hints of toast as well. Finishes quite clean.

 BUY 250G OR 500G HERE

Dose: 20g Water Volume: 300ml Time: 2 mins Break: Break for 10 secs at 180g (around 1:10mins) Temperature: 90 C Bloom: 40g for 30 secs Grind Level: Paper Filter / Medium-Coarse                                 Flavour Rating: 8/10

AeroPress Recipe 

The AeroPress was a middle ground between the French Press and the Pour Over, with more body and acidty than the Pour Over, but a smoother profile than the French Press. The aroma featured stronger fruit toast notes, and a hint of the spices noted in the Pour Over. There were no cereal notes in this method, but more brighter fruit notes including sultanas and apricot, and a dark chocolate hit. Again, the brew finishes clean.

 BUY 250G OR 500G HERE

Dose: 20g Water Volume: 200ml Time: 2:30 mins Temperature: 90 C Grind Level: AeroPress / Medium GrInd                                 Flavour Rating: 7/10