As a specialty coffee enthusiast, I’m always visiting different local roasteries. There’s something special about this ritual: independent roasters offer amazing coffee experiences and an incredible variety of beans you symple won’t find elsewhere.
Last week, I experienced one of those great moments, and bought these great beans from Garza Coffee: Pink Bourbon IPA.
This coffee is co-fermented with IPA hops and IPA yeast, in a very special method: the hops and yeast are added to the beans in a closed tank under CO₂. This allows the coffee cherry to absorb the aromas of the IPA, and taste like a mix between good coffee and good IPA beer, it’s really amazing! You can note the aromatic acidity, smell and clear hop flavour in each sip of coffee.
I prepared this coffee using my V60, medium grind (slightly coarser than usual for filtered coffee, following Garza’s recommendation). I used 15 g beans to 250 ml water, something like a 1:16 ratio with a 2:45 brew time. I’ll try different methods, but I believe V60 is the best method for this coffee.
The mouthfeel was silky and incredible, carrying a malty sweetness and some acidity from the hops, in a great balance between sweetness and bitterness.
This is not an everyday coffee, but for special occasions or when you want to remind yourself why specialty coffee is great. It’s worth every cent!
As a “home barista” and specialty coffee enthusiast, I’ll try to write more about this topic and share my experience with different roasters.
