My favorite AeroPress recipe?

I know. I owe you an explanation.

I have often referred to my favorite AeroPress recipe, but I’ve never given you a thorough explanation of how exactly I use the great plastic coffee maker. ”Inverted, paper filter” is hardly a proper description of my chosen recipe. It is high time I shed some light on the matter.

Before we get into it, however, I’ll admit that I didn’t invent the recipe myself. What follows is the Up Coffee Roasters (Minneapolis, MN) method I originally learned from the handground.com website. You can find it (and many other great recipes) here.

Recipe
  • Coffee: 17.5 grams
  • Grind Size: Setting 2 on Handground
  • Water: 230 grams at 195F
  • Water-to-Coffee Ratio: 13:1
  • Brew Time: 2:30
Method
  1. Pre Infuse with 50 gram of water for 40 seconds 
  2. Slowly pour water until brew reaches up to 150 grams of water 
  3. Stir at 1:15. Begin to pour again at 1:45 slowly until water reaches up to 230 grams 
  4. Stir at 2:15 Screw cap and invert Aeropress on to a heated carafe and press coffee out until you begin to hear the coffee fizzing. 
  5. Ideal end finish time 2:30.

I should add that I really like the AeroPress steel filter, for it retains all the natural oils of the coffee, thus giving me the Moka-like experience that I love so much. Recently, however, I’ve gravitated to using a paper filter, since it takes the edge off some of the harsher blends.

Furthermore, while it might be interesting to experiment with different recipes (and I probably will at some point), this is the one that works for me. Instead of trying to find the ”perfect” brewing method for each coffee, I’m interested in the coffee itself. Using the same AeroPress recipe for each filter coffee makes it easier for me to compare the coffees and figure out their characteristics. Therefore, if you see me writing something to the effect of ”I brewed this coffee in my AeroPress”, you can be sure that this is the method I used.

So, there you have it! Try it for yourself!

Kirjalan kahvipaahtimo ”Louhi”—a lot of flavor!

Last week, on my way to Northern Finland, I drove through the historic city of Mikkeli. I’d been hearing good things about Kirjalan Kahvipaahtimo, the local artisan roastery, so I wanted to see what the hype was all about.

I found the Kirjalan Kahvipaahtimo coffee shop in a beautiful, peaceful area close to the city center. There was a relaxing, retroish vibe to the place. The interior was beautifully designed, and yet kind of homely. The owner was kind enough to answer my questions about their products. She even offered me a cup of their new coffee to try before buying. I wish I’d had more time to sit down and try out a couple of blends!

Anyway, I purchased two of their products. This is the first one: Louhi, a medium roasted organic filter coffee. As many of you might notice, the product is named after the ”wicked queen of the land known as Pohjola in Finnish and Karelian mythology” (Wikipedia). Even the package reminded me of classic Finnish design.

Even so, the product itself is made of organic coffee from Sidamo, Ethiopia. The roast is medium, 3/6 on the Kirjalan Kahvipaahtimo scale. On the label, they describe the flavor profile as multidimensional—fruity and citrusy on the one hand, nutty and herbal on the other.

This is a very apt description. Having ground the beans, I got an aroma that was fruity (think of fresh and dried fruits), nutty, and somewhat herbal.

As I always do with filter coffees, I prepared Louhi in my AeroPress.

Let me try to describe the taste in terms of color: In my opinion, the high end of the flavor spectrum was yellow and light green; it was dominated by fresh fruits and herbs. The midrange, however, was orange and light brown; it was reminiscent of dried fruits, nuts (hazelnuts?) and Digestive crackers. In my opinion, these were the main notes. Even the mouthfeel was creamy and solid (cf. the good fats found in nuts and Digestive crackers!). In other words, the nice, fruity piquancy was accompanied by the somewhat bitter herbality, and the moderately sweet taste of dried fruits, nuts, and crackers. Despite this multidimensionality, the overall flavor was very much ”together”.

To sum up, Louhi from Kirjalan Kahvipaahtimo is a very nice, medium-bodied and flavorful filter coffee that you can enjoy on any occasion. Try it! You might like it. I certainly did!

Tyyliniekka Sprezzatura Kahwe—This. Is. Amazing.

As many of you already know, one of my favorite coffee companies in Finland is the Tampere-based Kahwe Roastery.

Recently, the Kahwe CEO and master roaster, Joel Marttala collaborated with Tyyliniekka, the Finnish online lifestyle magazine, to create an exciting new gourmet coffee. In the process, they consulted Uuttaja, the well-known coffee and tea expert, who lent his expertise in the effort to fine-tune the product. As a result of their meticulous work, Tyyliniekka Sprezzatura Kahwe was born.

Mr. Marttala was generous enough to send me some of this new coffee to try. Thank you so much!

Now, as thousands of Finns know, Tyyliniekka creates a lot of exciting content about high-end watches, cars, apparel, interior design, lifestyle in general, and—yes!—coffee. It seems fitting that their new signature coffee should be made of only the very best ingredients.

Indeed, Tyyliniekka Sprezzatura Kahwe is a blend of washed Castillo and Geisha from Huila, Colombia. The roast level is 3/5. On the label, the company states that this coffee has a sweet and slightly toasted flavor, with nutty and fruity nuances.

First things first: I loved everything about this coffee. That said, I venture to offer a small gloss to the tasting notes provided by Kahwe. In what follows, I will offer my personal opinion about the aroma and flavor profile.

As I opened the bag, I immediately thought of herbs. Mediterranean herbs, to be exact, such as basil, or oregano. While I’m not sure that this serves as an accurate depiction of the aroma, this is the image that came to my mind every time I smelled this coffee. While I also detected some of the familiar nuttiness of Colombian beans, this was not a major component of the aroma.

Whether I brewed Sprezzatura in my AeroPress or used my trusty old Bialetti Moka, the flavor profile remained the same. Obviously, with the moka pot, the flavors were more pronounced.

Flavor-wise, Sprezzatura was extremely well-balanced. To me, the high-end of the spectrum was reminiscent of Italian tomato sauce, spiced up with a generous helping of basil or oregano. Mind you, the coffee did not taste like tomato sauce, but that’s the association I made. That’s quite a statement coming from someone who loves Italian cuisine more than anything. The acidity was soft—think of olive oil based tomato sauce that has been cooked for an hour or so. The midrange, on the other hand, was dominated by a semi-sweet caramelly aroma, and some nuttiness. Lastly, the finish revealed a very small hint of tobacco, and some vanilla. Even so, this coffee was definitely on the savory side of the flavor spectrum. I found it to be extremely pleasant.

In short, the new Tyyliniekka Sprezzatura Kahwe is just amazing. It is easily the best Colombian coffee I’ve ever had. It will be on my list of Top 10 Coffees of 2020, for sure. I highly recommend you check it out. You can start by reading the story of this coffee on the Tyyliniekka website (in Finnish). After that, do yourself a favor and order a bag or two from Kahwe Roastery while supplies last! You will be pleased you did.

Again, a big thank you to Kahwe Roastery for giving me the opportunity to experience this masterpiece. Keep up the great work!

Bellarom Colombia—mediocre at most

Here’s Bellarom Colombia, a 100% Arabica coffee from Lidl, the German supermarket chain.

On the bag, the company describes the product thus:

Cultivated exclusively at a high altitude in rich volcanic soils, these beans are harvested at their optimum ripeness. Medium roasted, with a rich, elegant aroma and a full-bodied finish.

They also tell us that the ”strength”—whatever that means—is 5 on the scale of 10.

Briefly, there is little positive I can say about this product.

Yes, the aroma of the beans—whole and ground—was quite OK. As you would expect from Colombian coffee, there were notes of nuts and chocolate.

In my humble opinion, however, Colombia did not taste good. Indeed, it was pretty full-bodied and flavorful. Curiously, though, I was unable to detect the actual flavors. Yes, the nuttiness and the chocolate might have been there in the background. Mostly, however, I got a harsh, mediocre Arabica flavor.

I will not buy this coffee again.

I’m not sure I can finish the bag.

If you want to enjoy good Colombian coffee, do not waste your money into this product. Get some Pascucci Colombia instead!

Bellarom Ethiopian Sidamo—Better than the others, but still…

QUESTION: What are the most read coffee reviews on this website?
ANSWER: The reviews on Bellarom and Italiamo coffees from Lidl, the German supermarket chain.

OK, I’ll give you some more! This review is on Bellarom Ethiopian Sidamo. On the bag it says:

This coffee comes mainly from the southern province of Sidamo in Ethiopia – from the origin of coffee. This coffee from high-altitudes convinces with its intensive flavour, low acidity and spicy, fruity and floral aroma.

They also describe the aroma and flavor thus: ”Fruity, Spicy Aroma with a Flowery Flavour”. Furthermore, the ”strength”—whatever that means (flavor? caffeine? darkness of roast?)—is said to be 6 on the scale of 10.

For an inexpensive coffee like this (9,98 € / kg), the bag note was surprisingly good. It was exactly what the company promised: fruity, spicy, and floral.

As I brewed the coffee in my Bialetti Moka pot, I noticed that in addition to the features mentioned above, the bouquet was dominated by a sweet, caramelly aroma. (Can an aroma be sweet? Well, you probably see what I mean.)

The flavor profile, however, was a little disappointing. The main notes were caramel, baking spices, and baking cocoa. There might have been a tiny hint of fruitiness as well, but it was really hard to detect. The floral notes were absent altogether. That said, the finish was nice. It reminded me of the rich nuttiness of American burley pipe tobacco. The mouthfeel was semi-creamy and pleasant as well.

Like other Bellarom blends, Ethiopian Sidamo left me with mixed feelings. Yes, it was relatively flavorful. At the same time, the flavors were kind of nondescript, resulting in a flavor profile that was a little… meh. I’m not saying it was bad, but in my opinion, it wasn’t particularly interesting, either. It really didn’t highlight the fruity and floral qualities of Sidamo beans. Maybe that’s the price you’ll have to pay for inexpensive coffee.

I will say one thing, though: Ethiopian Sidamo was better than the other Bellarom blends I’ve had in the past. But if your local Lidl happens to be carrying their Italiamo coffees (made in Italy!), I would opt for those instead. Their quality is considerably higher.

Paulig Presidentti Gold Label—Finnish grocery store coffee at its best

A while ago, I was asked to write reviews of two blends by Paulig, Presidentti kahvi and Presidentti Gold Label. As you can tell from my first review, I was positively surprised by the regular Presidentti. This time, I’ll say a couple of words about the Gold Label version.

First, the packaging is pretty classy. One gets the impression that Gold Label is the high-end version of the traditional Presidentti. Whether or not this is a correct interpretation, the coffee itself is pretty good.

On the package, it says that this is an ”aromatic coffee blend, finalized with best beans of the season [sic] from East Africa. Fruity flavoured Ethiopian beans together with lighter roast bring out the nuanced taste of this 100 % Arabica coffee in its full glory.” The company has also added the familiar graph, which can be interpreted as follows:

  • Body: 2/5
  • Acidity: 4/5
  • Flavor: 4/5

The bag note was rich and pleasant: dried fruits, medium dark milk chocolate, and some nuttiness. The aroma reminded me of the regular Presidentti, but it was a little darker. That said, it didn’t smell ”darker” in the way that a darker roast would. Granted, Gold Label is roasted slightly darker (2/5 on the Paulig scale) than the original Presidentti (1/5). Here, however, the ”darkness” made me think of dried fruits as opposed to fresh ones.

I decided to brew it in my AeroPress, using the inverted method I know best.

The flavor profile was predictable but pleasant. It was a harmonious mélange of both fresh and dried fruits, medium dark milk chocolate, and nuttiness. It was full flavored, but medium-mild in strength. It had a rich, natural sweetness to it, and yet it was robust enough to work in any situation. Moreover, there was a substantial amount of acidity. Even so, it did not feel sharp or harsh in the mouth. Instead, the acidity was quite soft and pleasant.

Presidentti Gold Label might be one of the best Finnish coffees I’ve purchased in a supermarket. In my opinion, it encapsulates everything that most Finns seem to like about their coffee, and makes it even better. While I wouldn’t go as far as to say that it became one of my favorite blends, it certainly was enjoyable. If you want to experience Finnish grocery store coffee at its best, get some Presidentti Gold Label from Paulig!

Jacobs Krönung—the middle-of-the-road grocery store blend

The other day, I had to get some coffee to brew in my hotel room. I only had my AeroPress with me, so it had to be a pre-ground blend. Jacobs products seemed to be available in every supermarket. Since I’d never had their coffees (!), I decided to get a pack of Krönung.

On the bag, there was virtually no information on the ingredients.

At first, I didn’t think much of this blend. It was… just coffee. After a couple of cups, however, I started to detect different nuances. The flavor profile was dominated by a nice nuttiness and accompanied by a pleasant bitterness. There was some acidity as well, but not much. Overall, the coffee was pretty well-rounded. It was on the dry side, but it had just enough natural sweetness to make it work in any situation.

Just as I expected, Jacobs Krönung was little more than a middle-of-the-road grocery store blend. But if you only need a pick-me-up in the morning, it does the trick reasonably well. I probably will not buy it again, but I’m happy I tried it!

Paulig Classic—a nice morning cup

How to make better coffee when traveling? My suggestion: Try to avoid the coffee makers you find in hotel rooms. Instead, throw your AeroPress in the bag, and you’re good to go!

On my trips, I like to buy whatever coffee is available in supermarkets. It’s kind of fun to see what the locals drink.

Last week, I spent some time in the beautiful city of Riga, Latvia. At one supermarket, the shelves were filled with regular Swedish and Finnish blends—you know, brands like Löfbergs and Paulig. Especially, Paulig Classic seemed to be everywhere in Latvia. I could be wrong, but I’m assuming this blend is not available in Finland (?), the home country of Paulig. At least I had never even seen it before. So, I immediately wanted to try it!

The bag description was quite short:

Paulig Classic is a sophisticated coffee blend, roasted from the finest Latin American coffee qualities. The taste is long and harmonious and you can find a round and nutty aroma from it.

This seems like a pretty accurate description!

While there was no further information on the ingredients (other than ”100% Arabica”), Classic felt like a blend of (mostly?) Colombian coffees. It was very nutty and slightly bitter. I don’t mean that it was harsh in any way. Quite the contrary, the acidity was low, and the flavor profile was well-balanced. In my opinion, the combination of nuttiness and bitterness made Classic a good choice for the morning cup. In this sense, it reminded me of another Scandinavian grocery store blend that I’ve liked in the past, Gran Dia from Arvid Nordquist.

I liked Classic more than many other Paulig products. Obviously, it is not a super high quality blend, but perfectly enjoyable nonetheless!

Revisited: Kahiwa Galeh Natural

One year ago, I reviewed Galeh from Kahiwa Coffee Roasters, Lahti, Finland.

If you read my review, you can tell that I liked it a lot.

I wanted to see if I still liked it as much as I did last year. So, as I happened to visit the Kahiwa coffee shop recently, I decided to pick up a new bag of Galeh.

The product seems to be pretty much as I remember it. It is all about naturally processed Heirloom from Ethiopia.

The company appears to have changed a couple of things, however. Not only has the packaging changed, but also the name has been revised, with the addition of the adjective ”Natural”. Tasting notes are slightly different as well. Last year, they said that the coffee tasted like rowanberry, rosehip, and nougat—which it did. This time, however, the notes read as follows (my translation): ”Raspberry, nougat, jamlike”. Lastly, whereas the roast level used to be 2/5, it is now 1/5. In any case, the roast is very light.

What was it like, then? Oh, it was very, very good! My comments from last year still hold true:

Galeh has two different aspects to it. On the one hand, there is this ”soft,” slightly nutty and sweet nougat flavor (yes, it’s definitely nougat, not milk chocolate). On the other hand, there is the acidic flavor of some kind of red berries. These two aspects work together perfectly. The finish is medium long and nougaty. Absolutely delicious.

As far as the strength and body are concerned, Galeh is on the lighter side. At the same time, though, there is nothing weak about it. It is light enough to be a good breakfast coffee (macchinetta or even AeroPress), but full-bodied enough to satisfy the hard core espresso man after a big meal (macchinetta/espresso).

If you like light roasted Ethiopian, you owe it to yourself to check out Galeh Natural. You can get it from Kahiwa Coffee Roasters!

Paulig Presidentti kahvi—a classic for a reason

One of my readers suggested I review this classic coffee: Presidentti kahvi from Paulig, the Finnish coffee giant. Along with Paulig Juhla Mokka, this blend has been the epitome of Finnish coffee culture for decades. As such, it deserves to be looked at with special attention.

Already as a little kid, I learned to associate coffee with Presidentti kahvi. I remember my father joking about it. As a Lutheran pastor, he used much of his time cycling around our small country village, wearing his clerical frock coat, visiting his congregants. As the custom had it, every time pastor came visiting, people made coffee for him. So, my dad ended up drinking gallons of coffee every day, to the point where his doctor told him that there would be fatal consequences if he didn’t stop. In spite of his stomach problems, dad loved Finnish coffee. Even as he came home from work, he often went to the kitchen and mumbled to himself, imitating one of his beloved congregants: ”Would the reverend like to have some coffee?” To which he replied: ”Oh, yes please!” And then he would pull out his pack of Presidentti kahvi, and start brewing.

As the brand name would suggest, Presidentti kahvi (Finnish for ”President coffee”, or ”presidential coffee”) has been regarded as Paulig’s premium coffee blend. It is made of 100% Arabica coffees from Central America, Kenya, and Ethiopia, and roasted light, 1/5 on the Paulig scale. The company describes the flavor profile as berry-like, freshly acidic, and subtle. They also provide a graph that can be interpreted as follows:

  • Body: 2/5
  • Acidity: 4/5
  • Aroma: 2/5

Nowadays, the blend is readily available in beans, too, but since I wanted to get as close to the traditional ”Finnish” coffee experience as possible, I decided to buy it pre-ground, in the familiar vacuum sealed, hard ”brick”.

As I opened the package, I was greeted by a wonderful aroma: fresh fruits, berries, and some milk chocolate.

The coffee in my package was pretty coarse, which made it suitable for my (other) favorite brewing method: AeroPress. Having made a couple of cups using the inverted method I know best, I can offer the following report:

Flavor-wise, Presidentti kahvi was rather mild, yet quite flavorful. As expected, it was pretty adicic, but I found the acidity to be quite ”soft” and pleasant. I detected the following flavors:

  • fresh fruits
  • berries
  • milk chocolate
  • cinnamon
  • some nutty bitterness here and there

None of these flavors overpowered the others; the balance was so on point. Oh, and by the way, I’m almost certain that the empty cup smelled like the delicious combination I used to crave for as a little kid: milk chocolate and licorice. Quite pleasant, indeed!

I must admit that I am pleasantly surprised. As some of you may know, I haven’t always been the biggest fan of Paulig coffees. But there is a good reason for the near-legendary status Presidentti kahvi has gained over the decades. The quality is surprisingly high for a mass produced, pre-ground grocery store coffee. The blend offers a very amicable flavor profile that is suitable for any occasion. I truly enjoyed every single cup.

Wow. I’ll have to tell my dad.

If you want to get a true Finnish coffee experience, this is the deal!