Mikey Sorbello always dreamed of winning the school science fair. He did not achieve his dream then, but he has decided to take things into his own hands. Instead of making ginger beer, he is testing out coffee. Four ways.
Brew methods and flavour profiles: a science experiment conducted by Mikey Sorbello, Coffee Curator at Climpson & Sons
Purpose: To study the effects of brew methods and how they develop coffee characteristics between methods.
Subject: Rwanda BUF
V60: 28grams 390mls 2:15 extraction
Clean is the first thing to come to mind, beautiful cola color, lime acidity, a rhubarb earthiness and calm malty body. Balanced and delicious. I could drink A LOT of this.
Clever drip: 20grams, 320mls, 2:00 Steep and 1:00 filter.
The thing I like about the clever drip is that you can choose how long you steep the coffee before the filtration happens. First thing I notice in the cup is the presence of the roast (in a good way) giving body. The length of each sip is a longer experience, stewed rhubarb is very present and the lime acidity has subsided and complexified into a brulee like finish.
Aeropress: 17grams 215mls 1:50 brew 30 sec extraction
The lime acidity is truly heightened in the aeropress, perhaps like pickled lime. A cherry cola is now present and the rhubarb is clean and not earthy.
Café’T’yeahhhhh: 22grams 280mls steeped 2:30
This is the last of the four methods and I am very surprised, this is the only method the rhubarb tastes fresh and crisp. Where it has been earthy or stewed, it immediately comes out with a vibrant freshness, the acidity is sharp and very pleasant while the sweetness is balanced and enhances the natural characteristics of the Rwandan.
Conclusion: I have found there to be very little information anywhere on the effects of brew methods. Coffee is a wondrous thing and changes with each variable. One slight change can have surprising consequences depending on the method and recipe used.
I hope this gets you as the drinker thinking about your cup more and excited to drink more filter cause “filter is the new soy latte” . I chose our Rwanda BUF as it is a beautifully distinctive coffee and you as a drinker will easily be able to understand the flavours.
It’s a science experiment in your mouth.