It felt smooth and had a medium body.Ĭoffee body is nothing but the consistency, the weight of coffee that is felt right at the back of the tongue when the sip goes down. To top it off, it had a slight citrusy flavor. That said, this was not the least bit acidic, thumbs up! Moreover, we liked the subtle yet unmissable roasted smokiness this had. Despite being labeled ‘medium roast’, the taste was fairly intense, but we aren’t complaining. Once prepared, the aroma was deep and intense. We brewed it following the extensive yet simple process mentioned above. This emitted a robust fragrance of well-roasted coffee beans. It can be best described as fruity and nutty. Its true, tasting begins even before the coffee reaches your tongue. If it goes down in a whoosh- your grind is on the coarser side, however, if you faced some difficulty and had to apply some pressure- it is a finely ground batch. How effortlessly the plunger goes down is an indicator of the size of the grind. One must immediately place the lid once water is poured, as it also helps retain more heat. Before pouring, we pressed the plunger down slowly and steadily. We added the ground coffee to the base of the beaker, poured water, inserted the lid (that has the plunger and filter attached), and let this brew for around four minutes. A higher temperature would result in extremely bitter coffee, whereas anything cooler would make the coffee taste diluted and weak.Īfter boiling, we let the water sit for 30-45 seconds. We boiled water till it reached 99 degrees celsius. It is crucial to measure the ingredients precisely, and not just eyeball them. The measurements we used were 1 tablespoon of ground coffee with 120 ml of water. As for the preparation, we preheated the French Press by rinsing it with some warm water. We used a French Press to test the Coffeeza Ground coffee.
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