Eventide Coffee Pourover Series Part 1: Tropical Blend

A coffee enthusiast in Chennai called Alvin Chris Daniel recently (2023 Basically, This Was A Post Stewing In The Drafts As Well 🙆🏼‍♂️) started his own coffee venture called Eventide Coffee. At the moment they have their Coffee Shop which is under construction just 25m away from my home set to open up by March end and i'm super excited for this.

Also their Tropical Blend and Signature Blend have been discontinued as they are currently focusing on other different coffees such as the ‘Head In The Clouds Microlot’ and ‘Wildflowers’ which is an Omni Roast

I've used the same recipe for both the blends which is 200ml of water at 91°C and 14g, The method of pour that i've used for this recipe is different from my usual pours. Took me about 2 to 3 tries to fine tune the recipe and then it turned out just right where you could sort of guess the tasting notes for each blend but my absolute favourite would be the tropical blend. You could really see the difference in taste from when it was hot to when it cools down although the Signature Blend has a better body than the Tropical Blend for me.

Started off by heating up 200ml of water to about 91°C using a kettle or other heating device. If you don't have a thermometer, simply bring the water to a boil and then let it sit for 30-60 seconds to cool down slightly.

Grind beans: Grind 14g of fruity coffee beans to a medium-fine consistency. This can be done using a burr grinder or another suitable grinding device. It's important to use freshly roasted beans and grind them just before brewing to ensure the best flavor.

Set up pour-over: Place a filter in your pour-over device, such as a V60, and rinse it with hot water to remove any paper flavor and warm up the brewer. Discard the rinse water.

Add ground coffee: Add the ground coffee to the pour-over device, and gently shake to level the bed of coffee.

Bloom: Pour about 40ml of hot water over the coffee grounds in a circular motion, making sure to wet all the grounds. Allow the coffee to bloom for about 30 seconds, which allows the coffee to degas and prepares it for extraction, then give it a gentle stir with a WDT Tool or a Thin Edged Spoon to ensure all the grounds are fully saturated.

Add water: Starting in the center of the coffee bed, pour the remaining 160ml of water in a slow, circular motion, working your way outwards until all the water has been added. Try to keep the water level consistent throughout the pour to ensure even extraction.

Wait and enjoy: Allow the coffee to drip through the pour-over device into your cup, which should take about 2-3 minutes. Once the coffee has finished brewing, remove the pour-over device and discard the filter. Your fruity pour-over coffee is now ready to enjoy!

Here's A Short Video I Took For Instagram At That Time

Next up will be a review of the Head In The Clouds from Eventide Coffee so stay tuned to the feed! Toodles till then 👋🏼

I Just Love The Fellow Stagg EKG

Questions About Photography Are Welcome!
Upvote, Comment, Repost And Follow If You Like My Work!
Have A Great Day!