DM Bio Espresso aus Peru - Billig-Kaffee für 3,95€ der schmeckt?

Timon / Brewing Bartender

13 Apr 202313:46

Summary

TLDRIn this video, the host reviews a new coffee from DM, an Espresso roast from Peru, which is 100% Arabica, Naturland, and Fairtrade certified. They discuss the affordability and traceability of the coffee, noting its price of 3.95€ for 250g. The host also addresses the 'Best Before' date, suggesting the coffee is about three months old, nearing the end of its optimal freshness. They experiment with different brewing techniques, adjusting grind size and pressure to achieve an even extraction despite the coffee's darker roast. The final taste test reveals a very bitter coffee, which might be suitable for those who prefer their coffee with milk or in全自动 machines. The host suggests lowering the brewing temperature to reduce bitterness for a more palatable cup.

Takeaways

😀 The video features a review of a new coffee from DM, a supermarket brand, following a positive reception of a previous coffee review.
☕ The coffee being reviewed is an Espresso roast, which is darker than the previous Coffee Creme roast reviewed.
🌍 The coffee is 100% Arabica from Peru, certified as Naturland and Fairtrade, indicating ethical and environmental standards.
💶 The coffee is priced at 3.95€ for 250g, making it an affordable option with a kilogram price of under 16€.
📅 The coffee's minimum hold date (MHD) is 18 months, but the reviewer notes that the MHD is not regulated and can vary. The coffee is approximately 3 months old.
🔍 The review suggests that the coffee's age might affect its aroma, indicating that it's near the edge of its optimal freshness.
🛠️ The brewing method discussed involves using a gentle and sweet profile with a lower pressure of up to 7 bar for a more even extraction.
🌡️ The brewing temperature is set at 92°C, which is a standard setting for most machines, and a pre-soak of 1 to 2 seconds is used.
⏱️ The goal is to achieve a 1:2 ratio extraction in about 25 seconds, but initial attempts resulted in a quicker 14-second extraction.
🍂 The coffee grounds are described as having little chaff and being relatively uniform in size, suitable for the price point.
☕ The final brewed coffee is described as very bitter, which the reviewer suggests might be suitable for those who prefer their coffee with milk or in large quantities to mask the bitterness.

Q & A

What type of coffee is being reviewed in the script?
-The script reviews a coffee from DM, specifically an Espresso roast made from 100% Arabica beans from Peru, which is also Naturland and Fairtrade certified.
How much does the coffee cost and what is its weight?
-The coffee costs 3.95 € for 250 g, which translates to a price of just under 16 € per kilogram.
What is the minimum handling time for the coffee based on the script?
-The coffee has a minimum handling time of 18 months, but the script suggests that the coffee is approximately 3 months old, which is near the edge of still being good.
What brewing profile is suggested for the coffee in the script?
-The suggested brewing profile is 'gentle and sweet,' with a lower pressure of up to 7 bar to help extract the coffee more evenly.
What is the recommended grind size for the coffee based on the script?
-The script does not specify an exact grind size, but it mentions that the grind should be adjusted to achieve a more even extraction with the lower pressure profile.
What brewing equipment is used in the script?
-The brewing equipment used includes a machine that allows for a gentle and sweet profile with lower pressure extraction, and a standard espresso machine with a default brewing temperature of 92°C.
What issue was encountered during the initial brewing attempt?
-The initial brewing attempt resulted in channeling, where the coffee brewed too quickly in 14 seconds, which is not ideal.
How was the coffee adjusted to improve the brewing outcome?
-The coffee was adjusted by changing the grind size to be finer and reducing the brewing time to achieve a more even extraction and a slower flow.
What was the final brewing time and coffee-to-water ratio used in the script?
-The final brewing time was 22 seconds, with a coffee-to-water ratio of 1:2, aiming for approximately 32 grams of output.
What are the sensory notes of the coffee after brewing?
-The coffee was described as very bitter, with a roasty and slightly nutty aroma, and a thin body due to the shorter extraction time.
What suggestions are given to reduce the bitterness of the coffee?
-To reduce the bitterness, the script suggests lowering the brewing temperature significantly, possibly below 80 degrees Celsius, and adjusting the coffee-to-water ratio and extraction time.
Who would the coffee suit based on the script's review?
-The coffee would suit those who use it in fully automatic machines or those who drink their coffee with milk, as the bitterness can be masked with other flavors.

Outlines

00:00

😀 Introduction to DM Espresso Coffee Review

The speaker begins by introducing a new coffee review segment featuring a DM Espresso roast. They discuss the previous well-received coffee from DM and decide to try another, this time an Espresso roast. The coffee is noted to be 100% Arabica from Peru, certified as Naturland and Fairtrade, making it a good choice in terms of traceability and ethics. The price is highlighted as very affordable at 3.95€ for 250g, which translates to under 16€ per kilogram. The speaker also discusses the 'MHD' or minimum hold date, explaining that while it's not a regulated term, it can indicate the freshness of the coffee. In this case, the coffee is about three months old, which is near the edge of optimal freshness but not yet stale. The equipment used for brewing is also introduced, with a focus on a gentle and sweet profile using lower pressure to extract the coffee evenly.

05:01

🤔 Brewing Process and Initial Taste Test

The speaker describes the brewing process, starting with a pre-shower of 16 grams of coffee to aim for a 32-gram output in approximately 25 seconds. They note the appearance of the coffee, which is darker due to the Espresso roast, and comment on the even size of the coffee grounds despite the dark roast. The brewing results in a fast extraction, which is not ideal, leading to a discussion about adjusting the grind size. The taste test reveals a very bitter coffee, which the speaker attributes to the dark roast and the age of the coffee. They suggest that this bitterness might be expected from a coffee meant for supermarket sales and recommend trying the coffee with milk or in larger quantities to mitigate the bitterness.

10:07

🔍 Adjusting Brewing Parameters and Further Taste Testing

The speaker continues to experiment with the brewing parameters, focusing on reducing the bitterness by lowering the brewing temperature. They try brewing at 86 degrees Celsius and then lower it further to 87 and 86 degrees, aiming to reduce the extraction of bitter compounds. The extraction time is also adjusted to around 23 seconds with a 1:2 ratio. The taste test after these adjustments shows a slightly more relaxed profile with notes of almonds and nutty chocolate, but the bitterness remains pronounced. The speaker concludes that while the coffee is not suitable for those who dislike bitterness, it might be appropriate for those who prefer their coffee with milk or for use in fully automatic machines where the coffee's robustness is beneficial. They suggest further adjustments for home brewing to reduce bitterness, such as using a finer grind and a lower extraction rate.

Mindmap

Keywords

💡Espresso

Espresso is a type of coffee made by forcing hot water through finely-ground coffee beans at high pressure, resulting in a concentrated and flavorful beverage. In the video, the presenter discusses an espresso roast of coffee, which is a darker roast that is typically used for making espresso. The script mentions 'Espresso Rüstung', indicating the roast level of the coffee being discussed.

💡Arabica

Arabica refers to one of the two primary species of coffee plants, known for producing beans with a smoother, less bitter taste compared to the other species, robusta. The script mentions '100% Arabica', highlighting the quality and origin of the coffee beans used, which are from Peru and are also certified as organic and fair trade.

💡Fairtrade

Fairtrade is a certification that ensures the producers of the product are paid a fair price for their goods, which promotes better working conditions and sustainable farming practices. The video script mentions 'Fairtrade zertifiziert', emphasizing the ethical sourcing of the coffee beans.

💡Naturland

Naturland is an organic certification that guarantees the product is produced in accordance with strict ecological, social, and economic standards. The script refers to 'Naturland und Fairtrade zertifiziert', indicating that the coffee is not only fair trade but also organic.

💡Kilogram Price

The kilogram price is the cost per kilogram of a product, often used to compare the value of bulk items. In the video, the presenter calculates the 'Kilopreis' as 'knapp unter 16 €' for 250g of coffee, which is considered very affordable in the current market context.

💡MHD

MHD stands for 'Mindesthaltbarkeitsdatum', which translates to 'minimum durability date' in English. It is a term used in the video to discuss the freshness of the coffee. The script mentions '18 Monate auf ihr Kaffee', indicating that the coffee has an 18-month minimum durability date, which is a non-regulatory guideline and can vary.

💡Channeling

Channeling in coffee brewing refers to the uneven flow of water through the coffee grounds, leading to an uneven extraction and a less desirable taste. The script describes 'massives Channeling', which is a significant issue that the presenter is trying to address by adjusting the grind size.

💡Extraction

Extraction in coffee brewing is the process of drawing the flavors and oils from coffee grounds using hot water. The video discusses the importance of achieving a balanced extraction, as seen when the presenter adjusts the brewing parameters to achieve a 'schön gleichmäßig' extraction.

💡Crema

Crema is the layer of foam that forms on the surface of an espresso due to the coffee's oils and the pressure used in brewing. It is an indicator of a good espresso. The script mentions 'Crema Entwicklung', which refers to the development of this crema layer during the brewing process.

💡Bitterness

Bitterness in coffee is a taste characteristic that can be influenced by the roast level, brewing method, and freshness of the coffee. The video script discusses the bitterness of the coffee, noting that it is 'super bitter' and suggesting ways to reduce it, such as lowering the brewing temperature.

💡Vollautomaten

Vollautomaten refers to fully automatic coffee machines that can prepare a variety of coffee drinks with minimal user intervention. The script mentions that the coffee being discussed is suitable for use in 'Vollautomaten', indicating that it has the necessary characteristics to produce a good espresso in such machines.

Highlights

Introduction of a new coffee from DM, following the positive reception of a previous one.

Comparison between the Espresso roast and the previous Coffee Creme roast, noting a darker roast this time.

The coffee is 100% Arabica from Peru, certified as Naturland and Fairtrade, traceable and affordable at 3.95€ for 250g.

Discussion on the price per kilo, which is under 16€, considered very affordable in contemporary times.

Explanation of the 'MHD' (minimum hold date) and its implications for the coffee's freshness.

Advice on how to use the MHD to determine the age of the coffee and its quality.

Description of the brewing equipment used, aiming for a gentle and sweet profile with a lower pressure of up to 7 bar.

The importance of even extraction due to the lower brewing pressure and coarser grind size.

Instructions on adjusting the grind size based on the brewing equipment and experience level.

Starting the brewing process with a profile at 92°C, a standard setting for most machines.

The goal to achieve a 1:2 ratio of coffee to water in about 25 seconds.

Observation of the coffee's appearance, noting the dark roast and even size of the beans.

Commentary on the rapid aging of dark roasts and the need for freshness.

Initial brewing results show channeling and a fast extraction time of 14 seconds.

Adjustment of the grind size to correct for the fast extraction and channeling.

Second brewing attempt with a finer grind and a slower extraction time of 22 seconds.

Tasting notes describe the coffee as very bitter, which is expected from such a dark roast.

Suggestion to reduce bitterness by lowering the brewing temperature significantly.

Final brewing tips for those who prefer to drink coffee with milk or in larger volumes.

Conclusion on the suitability of the coffee for full automatic machines and those who prefer less bitter flavors.

Closing remarks and farewell, inviting viewers to the next video.