We continue the journey of looking for the best beans.
This time we go for the “craft” beans from the Guatemala roasted in Italy
Coffee Beans
II’ve actually had these beans for a while now and kind of forgot about them. That also means they’re not as fresh as they could be, which might affect the overall score.
The beans are supposed to be medium roast and not intended for espresso, but they looked more like espresso roast to me.
Even after grinding, they resembled small pieces of charcoal—dry and not clinging to surfaces much.
The color was quite dark, in the brown spectrum. It was a bit tricky to capture accurately in a photo.
Acidity Research
This one ideally falls between the Kora and our reference coffee in terms of acidity.
Here’s the data comparing the reference coffee with our first non-standard one:
| Coffee | Country (beans) | Country (roast) | Temperature | pH | Method |
| Kora Coffee | Dominican Republic | Dominican Republic | 22,8 | 5,8 | 1 – Single pour |
| Auchan (Reference) | Vietnam | Poland | 22,0 | 5,2 | 1 – Single pour |
| Compagnia Dell’Arabica Caffe Corsini | Guatemala | Italy | 22,3 | 5,4 | 1 – Single pour |
I also tried methods 7 and 13, but the pH results remained the same for this one. However, while brewing this coffee, I decided that in the future I might experiment with different grind “clicks” to see if that affects the pH. What’s more I decided to ask AI to tell me what different methods I might use to try reducing the acidity in the coffee – the whole document is here.
Coffee Rating
- Flavor – 7 maybe because I am jumping to into it from the reference coffee but it was quite good, though I didn’t feel the citruses nor the chocolate
- Bitterness – 7 It is bitter, but nicely bitter which I actually enjoyed
- Acidity – 7 no acidity aftertaste I still have a bit of Kora beans so I will need to test it against to see if I can notice a difference.
- Sweetness – 1 nothing sweet here for me
- Initial rating – 7 it’s nice, but maybe after reference everything would be nice?
- After time rating – To be updated
Conclusion
We’re getting back into reviews after running tests on the reference coffee—which, to be honest, didn’t teach me all that much. However, this latest coffee sparked an idea for some new experiments. Sooo… maybe that’s what we’ll dive into next, before the next craft coffee finds its way into my hands.
