This is the fifth post on the coffees I’m working my way through. Almost two and a half weeks have passed since my last blog post due to the video card in my laptop failing, so it feels good to write again. This time it’s going to be Deep Cello Roaster’s High Jump roast.
One thing that I don’t care for about Deep Cello Roasters is their valveless bags. They are lined on the inside, but overall I think the coffee longevity suffers a bit for it.
This light roasted blend comes from North Africa, Sumatra and Brazil. The description on the website says it has the following flavor profile: “syrupy rich coffee flavor, deep chocolate and caramel flavor, with hints of mint, apricots for some tasters.”
I didn’t get the apricots or mint as much, but I can see the first three easily enough.
The beans were prepared using a burr grinder and brewed using a standard drip coffee maker (think one in the $12-$15 range). I liked it quite a bit, though one person I had sample it said that it was a bit “strong” for her (only using 8g or so for a cup). This seemed weird to me though since I usually use 12g at least in the drip machine for myself (I toned it down because I like it stronger). Maybe it’s just that “syrupy rich coffee flavor” shining through.
The beans were prepared using a burr grinder and brewed via Aeropress. Similar to the drip method, but it brought out a bit more sweetness from the beans. I brewed at ~190F. Increasing to around ~205F brought out a bit more flavor but also brought a bit of a muddy taste to the brew.
The beans were prepared using a burr grinder and brewed via Aeropress (with 2% milk/Ghirardelli White Chocolate Powder). Pretty good, a bit mellow for a mocha but I kinda expected that with a lighter blend.
High Jump was my first (to my knowledge) light roast coffee. I enjoyed it quite a bit, it has a pretty solid body to it with low acidity. The flavor was good as well. I think overall I still prefer medium roasts, but it made a good impression on me.
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