One Coffee, Brewed Many Ways

Hello All! This last week in our NYC Lab, we took one coffee and brewed it using several different methods. Our goal in this experiment was a) get to know this coffee in a few different ways, and b) to explore the differences/similarities between different brewing methods.

The coffee we chose to use was Rwanda Remera, new to us from the Buf Coffee Mills.

Although our selection of brewing methods was slightly limited, we felt like we got a good idea of this coffee through what we had: French press, Chemex, AeroPress, Clever Dripper, Beehouse pour-over, and a (sadly, non-functional) Siphon.

We started off with what we know best, French Press. This cup was rich, and bold, with a thick and full mouth-feel. From the Remera, we picked up a smooth, creamy, sweet-fruit taste, turning slightly more herb/spice in cooling.

Next up, Chemex. From this method, like the Clever Dripper, we got a full bodied flavor similar to a French Press, but with a crisp and clean mouth-feel, free of solids.

Last, but arguably the most fun, we tried an Aero Press. Since none of us had actually used an Aero Press before, this really was time to experiment! We tried several different grind sizes, as well as water-to-coffee ratios. We had varying results, but all very thick and syrupy. Combined with the creamy notes in the Remera, we had a cup of what tasted like dessert!

All in all, it was a fun, educational, and delicious day for all! Each of us got to try at least one new brewing method, and some of us even found a new favorite!

Speaking of new favorites.. Mine is certainly the Rwanda Remera! Such a sweet, deep, creamy cup, with flecks of fruit and spice.. It's how I would imagine a piece of chocolate made out of satin, velvet, and deep purple irises would be.. Mmmmm!

Needless to say, we all left the Lab a little too caffeinated!