Day 12: Panamanian Coffee with Kalita HA 101 | Mastering Extraction Through Pouring Patterns

[@RichardChau]

Looking forward, have a good one in London

[@matteofromtheswamps]

Thanks so much 🙏🏻

[@sabineroller8542]

Good flight to London and good time there.

[@matteofromtheswamps]

Thanks ! 🙏🏻

[@gabrielguerraa]

great video Matteo!!

[@matteofromtheswamps]

Thanks so much 🙏🏻

[@jdgordon194]

Hi Matteo, thanks again for the video. I think that the Melitta dripper you used will emphasize roundness and sweetness, and not bring out much acidity. I'd be curious to see how the tasting notes change if you brew this coffee with the Orea using the fast bottom or even the classic bottom - might be much brighter and bring out the lime. Have a very nice stay in London!

[@matteofromtheswamps]

Thanks for the insights. Yeah, I would be curios as well but I don't have enough coffee to taste more

[@gpateropoulos]

Really enjoying the series! Smart idea and nice execution of course! As if it is a daily private lesson...Got the advent kit myself too after watching you. Just a question...So many countries but how can Ethiopia missing from the box?

[@matteofromtheswamps]

Thanks so much for the comment and the feedback. Actually there is Ethiopia, it’s the last one, but they probably did a typo mistake. Because I’m sure Guji is a region in Ethiopia 😬

[@gpateropoulos]

You are soooo right! Just checked it and it is guji indeed...Wrong headline! Thank you once again for the patience explaining everything!

[@MichaelBxl]

You are waiting for all the water to drain between the pours, right? Without taking time into account

[@matteofromtheswamps]

Correct. I used to taking time into account. But because coffees are so different in between each other giving you a time it might not work for you. You can take time as a reference, absolutely. I have a method where I base pouring on timing I’ll explain it next week with one of the coffee