This morning I brewed another few cups of Supercrown's Rwanda Gitesi; but first, let me tell you how Reddy to Brew's first decaf specialty coffee went. I set out to test Relevant Roasters' Swiss Water Process Decaf Ethiopia's advertisement as 99.9% caffeine-free; I'm pleasantly surprised to say that I can't dispute this stat ...
Usually, if I drink coffee past 3pm, sleeping will not be an option. However, Relevant Roasters' decaf coffee did its job, and for the first time, I was able to cup and review a coffee in the afternoon! The possibility that third-wave coffees of the future could be decaffeinated without any effects to the taste and quality of the cup is an welcome and compelling one.
I brewed Supercrown's Rwanda Gitesi again with a spinoff of Lukas Zahradnik's 2015 World Aeropress Championship recipe; the key here is the fifteen second 'turbulent wiggle,' which I've found really helps to even out extraction and build a great espresso-esque crema. My brewing temperature has been more like 85 Celsius instead of the 79 Zahradnik used, and I'm grinding a medium-fine on my home grinder (much less accurate than the Mahlkonig they use at the WAC).
This coffee is the first Rwandan I have tried of the season, and it did not disappoint. Intense brightness reminiscent of lemon drops was the first noticeable feature; as the cup cooled, citrus and cane sugar were prominent.
I'll have a full review and photoshoot of this coffee up soon. Thanks for reading today's Daily Brew; brew on!
Shan Reddy, Daily Brew