TRUNK COFFEE
Coffee is a big part of our team’s daily life. Whether we are on the road, in our showroom or working virtually from home. Things got pretty serious when “90+ or nothing” Chris joined us full time earlier this year. Within weeks, Nespresso pods were banished from our kitchens and replaced with Panama geishas.
In the spirit of trying new things, we have teamed up with ALT/T SPEC. COFFEE to produce our first batch of beans. Ethically sourced with equitable arrangements provided between farmers and roasters.
Our first batch are a Colombia special by Diafanor Ruiz at Finca La Divisa. With a unique climate and a height that goes from 1500 to 1650 meters above sea level, Diafanor is known for using his own biodynamic farm, where he relies solely on the variety of plant life and insects to create a sustainable cycle.
Coffee cherries at Diafanor’s farm are all hand picked following a strict ripeness criteria. They are then floated in vats to differentiate between ripe and unripe cherries.
Due to its light roasting profile, we recommend brewing this as a filter coffee. It is the perfect way to experience all the subtle flavours of a true single origin coffee. Brew it using a pour over drip method, this coffee will exhibit a balanced body with a clear Colombian chocolatey note throughout, followed with a soft honey dew sweetness and orange blossom like fragrance.
Trunk single origin coffee beans are available for purchase on our online store.
POUR OVER DRIP INSTRUCTIONS - FOR HARIO V60
Measurements
For a single serve, we recommend 15 grams of coffee and 250 grams of filtered water (or a ratio of 1:16.6).
For all the home baristas out there,
around 20-25 clicks on a Comandante C40
Hand Grinder or setting 9-9.5 on the EK43
Grinder.
Grinding your coffee
It’s best to grind your coffee right before the brewing process to ensure maximum freshness, using a low RPM grinder with steel burrs or a high quality hand coffee grinder. Aim for a medium to fine grind size (think of it being slightly finer than sand, but not as fine as an espresso grind).
At 30 second, begin pouring the remaining
200 grams of water into the coffee with a slow,
steady stream. Pour in small circles, moving in
a larger circle around the entire coffee bed.
Make sure all of the coffee grounds are
saturated evenly.
Stop pouring until the target of 250 grams of
water is reached. Once the brewed coffee has
drained, remove the V60 cone and enjoy!
The entire brewing process should take around
2 minutes and 30 seconds (no longer than
3 mins), any longer will over extract the coffee
and will result in a bitter, unpleasant cup.
The brewing process
We recommend using water with a temperature of 91-93 degree celsius.
Start off with a 50 grams pour to activate the ‘bloom’ process, which is essentially allowing the coffee beans to release most of the carbon dioxide that was trapped during the roasting process. We ‘bloom’ coffee to give the grounds time to make space for water.
Additionally, carbon dioxide tastes sour, so blooming prevents CO2 from infusing into the coffee. It should take around 30 seconds for this to complete.