Coffee Tasting with Irish - Rwanda Hingakawa

Introduce the coffee tasting session and the Rwanda Hingakawa coffee.

Explain the importance of ethical sourcing and fair trade in coffee production.

Describe the three brewing methods: French press, Chemex, and pour over.

Discuss how different brewing methods affect flavor notes in coffee.

Explain the process of blooming coffee when brewing pour over and Chemex.

Demonstrate the pour over method, noting the absorption of oils and sediments by the paper filter.

Taste the pour over coffee, noting flavor notes of blood orange, melon, and floral aromas.

Introduce the French press method, explaining it captures more oils and sediments.

Taste the French press coffee, expecting more balanced flavors and noting the differences from the pour over.

Equipment Needed

Spice Level:

Allergens