guide to make a great coffee.

Rate, cultivated in the highlands along the shore lines of Lake Malawi.
Your 5-step guide to make a great coffee.
It is very dark roast, like a roast of dark espresso. So we were interested in seeing how that darkness on the roast would develop with the lightest and brightest tones that one could expect from Peaceberry beans. The truth is told, he took us a couple of attempts to get this coffee on the right. The first beer was too light. So we try again, increasing the proportion of ground coffee to water.
It is not often we have to adjust the configurations like this. But it was worth it.
This is a surprising and interesting coffee.
With a roast that we darken, we expected some of the lightest floral tones to have burned. But that was not the case. Somehow, I knew more like a medium roast coffee. Probably the influence of peaceful at work.
It also has some natural sweetness, perhaps a bit of citrus and cranberries, and a feeling of mouth that fills with a slightly bitter chocolate flavor at the end.
It was great to try a Malawi coffee after all these years. Full of surprises, but a NIC.

This is the second coffee we have tried from driven coffee.
The first was a Sidamo de Ethiopia, which we wrote about a couple of weeks ago. This is from Costa Rica. I have a bit of a soft point for a powered coffee, largely because they use a relatively low technology toaster: a vintage German drip toaster.
I love low technology machinery, where interaction with the process comes through the user experience, or toaster in its case. The team that is driven 100% by microchips and the software leaves me cold, and the toaster almost nothing to do. Anyway, back to Costa Rica coffee.
As always, we use our Breavita Drip Brewer, after gritting beans before brewing. When reviewing the coffees we use the Bonavita instead of a pouring method, using our chemix or our HIO dropper, simply because it allows a consistency in the results of which I could not be sure if I used a more practical method every time. .
This is a soft coffee, with a full and constant mouth sensation.
Coffee beans from Costa Rica.
Middle roast coffee beans of Costa Rica.
1Save The acidity

It is mixed with a sweetness that seems to come from a chocolate balance and citrus notes. Or maybe that feeling of sweetness and fruit could be better described as dark cherry. Your 5-step guide to make a great coffee. There are no sharp edges to this coffee, and little contrast between the first flavor and the later taste. Simply soft, torque and consistent, from start to finish. There was also a floral note somewhere, which gives the general flavor a welcome and brightness. This is not a "high caffeine jolt jolt" coffee type, but it is not too light or soft either. As a result, this is a coffee that can enjoy both in the morning as I would do it after lunch, or even after dinner. If you are interested in the attempt of fine coffees, this is definitely worth trying.