Finally managed to brew Django’s Kisinga. I used 20g coffee, 334g of water, 5:55 of total brewing time and got 295g of liquid. Ground a little outside the pour over range, which is my V60 sweet spot. As usual, the brew method was @MWJB ’s!
What can say! Like espresso, the coffee was ok; it wasn’t as good as Santa Ana or the other bags I had brewed so far. If at all, the cup was decent because of the brew method. If I were to choose between espresso and pour over, I would perhaps stick to V60 for this bag.
There was a bit of fruity notes. Noting specific, other wise. It’s an Ugandan coffee, which is less soluble. This may be reason the coffee was on the blander side. It also had a lingering bitterness, despite grinding above the pour over range.
Perhaps, I will grind coarser to see if I can lose the bitterness and then try to brew at 65g or 70g (may be at the mid 67.5g) a litre.
As things stand now, it’s been more than a week since I shared my feedback to Django for the second time. It’s hardly a surprise that they never responded as they didn’t do it the first time around. These guys remind me of a lack of response from Thompson Coffee. It’s a shame a roaster doesn’t bother responding! Perhaps, they are too busy to reply. 😉
I won’t recommend this beans either for espresso or for brewing.
