I subscribe to Proud Mary Coffee’s monthly “deluxe” offering, and this month they sent a naturally processed Catucai from Brazil.
6th Place, eh?
Smallish beans, easy to grind, not a lot of chaff…
Into the sifter. KEY step when making pour-over. Never skip this step. If you see someone dump the grounds straight from grinder into filter, run away. I don’t care if you have a KafaTek M98V, the grind is still going to be inconsistent and you MUST sift it. (This is why it’s foolish to spend thousands on a grinder.) I use a 1Zpresso (from China) and a Comandante C40 (from Germany, but no better than the 1Zpresso, just twice the price).
Do you even sift, bro?
Lovely color, drains to drip at 3 minute 14 second mark. Recipe 15:1 … 50 ml to bloom, second pour to 150 ml, third and final pour to 300 ml. Will yield perfect 10 ounce cup of coffee.
$11 cup of coffee (beans only) above. Hmmm… Catucai means coffee upfront and behind and everywhere in between. The trouble with drinking good Geishas is once you go back to other varieties, like Catucai, it’s like, whoa! so much coffee flavor, no subtlety, no complexity (complex sour), I don’t like this! I might like it better the second or third time I have it and the old Geisha flavors have slipped from my mind.
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