Sideyard Coffee: October 3 - Burundi Murambi
Hello Sideyard Friends,
This week's coffee is a medium roast dry process coffee from Burundi. You can look for tart fruits and smokey cocoa flavors, though I was reminded over the past few days just how big of an impact brewing methods have on flavor.
My go-to brewing method lately has been pour over–in part because it produces a cleaner/crisper cup of coffee that makes the particularities of origin and roast level more pronounced, and in second part because I love the ritual of it all. When I need to make more than two cups at a time however, I pull out the French press. It had been a while and I forgot how markedly different these methods taste! The French press has much more 'body' due to both the oils that come through and the smaller grinds called 'fines' that show up as silt in the bottom of your cup. No matter your preferred method, I encourage you to experiment with different styles of brewing. If nothing else, it may affirm your personal preferences!
Cheers,
Ryan
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Ryan Thompson | Sideyard Coffee
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