January 11, 2013
I just finished off the last of my Kilenso Sidamo from Coava Coffee—a really great coffee that’s hard to mess up.
Having been to Coava makes this coffee even better by association. Their space in Portland is gorgeous, and demonstrates Coava’s commitment to a holistic coffee experience.
I’ve been getting really nice results with the Able Kone V3, as well as with larger brewing sizes.
Sad to see this coffee go, but excited for the next offering I get to try from Coava.
May 28, 2012
Just last week I was in Portland enjoying coffee from Coava in their beautiful shop. Luckily, I was able to take a bag of their coffee home with me thanks to the wonderful people at Clive Coffee.
I’m a huge fan of the simplicity that Coava gives off as a brand – from their shop set up all the way to their bag design.
This coffee from Ethiopia is full of intense blueberries and is extremely sweet, tart, and rich. I’ve been enjoying it through a french press filtered through a V60.
I’ve been finding that I love the depth and characteristics that a 4+ minute brew time provides, but I also like the clean, brightness that the filter provides.
It sounds like a lot more trouble than it is, and some have told me that it’s basically the same idea as a Clever.
If you’re interested in trying it out, here’s the recipe:
1. Boil water (you need a total of 375g)
2. Rinse paper filter with hot water
3. Heat French press or Soft Brew with hot water
4. Grind 27g coffee coarse (31 on a Baratza Virtuoso)
5. Pour 90g water evenly over grounds, “bloom” for 20 seconds.
6. Start timer for 4 minutes
7. Pour remaining 285g of water over grounds in a circular motion
8. Give it a quick stir
9. With about 1 minute left, break the crust
10. Plunge at 4 minutes
11. Pour through a V60 filter (it won’t drain all the way)