What I'm Drinking (Velton Coffee Roasting Company - Bonsai Blend)
This is the eighth post on the coffees I’m working my way through. Up this time is Velton Coffee Roasting Company’s Bonsai Blend.
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Nice valved bag. Velton’s description is “produces a thick, smooth shot with a lingering sweetness. Bonsai Blend exhibits notes of milk chocolate, caramel, hazelnut, and citrus fruit.”
This was a bit of weird one. I got the blend at three day post roast, so I immediately threw it into the grinder and used the Mypressi Twist V2. The result was…not good, it had a serious off-taste, not pleasant at all. I’ve gotten this blend before (like two years ago though) and remembered liking it quite a bit. At day five, the blend took a turn and became quite good. At day 6-7 it was very good. The descriptions below are all from post day 5.
Espresso
The beans were prepared using a burr grinder and brewed via Mypressi Twist V2. Nice crema. This is another one of those blends that brings a lot of sweetness to the table. I don’t get much milk chocolate from it, though I can see the caramel and nutty taste. Good mouthfeel and pleasant aftertaste.
Aeropress (Mocha)
The beans were prepared using a burr grinder and brewed via Aeropress (with 2% milk/Ghirardelli White Chocolate Powder). It was pretty good, mainly due to the sweetness touched on earlier, although it’s diminished quite a bit over the Mypressi. I think the Espresso is the way to go for this one though if you have a choice. The milk kinda overpowers it.
Conclusion
Aside from the weirdness with roast dates, this was definitely a good blend. Although I think I’m less of a fan of the brazil beans in blends I really enjoyed this one. If you’re making espresso I’d recommend it. If you’re making drip coffee, Aeropress coffee or mochas/lattes this works ok but there are certainly better choices out there.
Nice valved bag. Velton’s description is “produces a thick, smooth shot with a lingering sweetness. Bonsai Blend exhibits notes of milk chocolate, caramel, hazelnut, and citrus fruit.”
This was a bit of weird one. I got the blend at three day post roast, so I immediately threw it into the grinder and used the Mypressi Twist V2. The result was…not good, it had a serious off-taste, not pleasant at all. I’ve gotten this blend before (like two years ago though) and remembered liking it quite a bit. At day five, the blend took a turn and became quite good. At day 6-7 it was very good. The descriptions below are all from post day 5.
Espresso
The beans were prepared using a burr grinder and brewed via Mypressi Twist V2. Nice crema. This is another one of those blends that brings a lot of sweetness to the table. I don’t get much milk chocolate from it, though I can see the caramel and nutty taste. Good mouthfeel and pleasant aftertaste.
Aeropress (Mocha)
The beans were prepared using a burr grinder and brewed via Aeropress (with 2% milk/Ghirardelli White Chocolate Powder). It was pretty good, mainly due to the sweetness touched on earlier, although it’s diminished quite a bit over the Mypressi. I think the Espresso is the way to go for this one though if you have a choice. The milk kinda overpowers it.
Conclusion
Aside from the weirdness with roast dates, this was definitely a good blend. Although I think I’m less of a fan of the brazil beans in blends I really enjoyed this one. If you’re making espresso I’d recommend it. If you’re making drip coffee, Aeropress coffee or mochas/lattes this works ok but there are certainly better choices out there.
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