Male: It has so much for pointed smell.
Derek: Yes it does.
Male: I don’t know how to explain early but—.
Derek: I often describe this one as an incredibly clean, tasting coffee.
Male: Okay.
Derek: And what I mean by that is it’s not as complex as the Ethiopian coffee would be with that sort of mix of everything coming together.
Male: Sure.
Derek: Still bright. This is almost more of a single flavor that comes across.
Male: Yeah.
Derek: And so you would be picking up on at it. It’s a very, very direct. It’s not a spread out taste whatsoever.
Male: Here I am.
Derek: To the plain. And Tanzania has done in a very, very good job and really just producing better and better coffee year after year.
Male: Is Tanzania a traditional coffee producing nature?
Derek: I would say really if you look to tradition that’s Ethiopian Yemen. So you have the African component to it and then just across the Red Sea into Yemen and this are where you hear all of the Arabica.
Male: Okay.
Derek: Because from there. It then went to India. So it went to these countries long before it really started becoming the commercial good that it is.
Male: Okay.
Derek: And so Tanzania would be relatively late compared to a few the other more traditional ones. If you want the sweetest cup of coffee, don’t use long steeping times. Use a lot of coffee and various short steeping times. If you want rich, full, heavier coffees that does have a little bit of that sort of heavier edge to it, well then do use longer steeping times. But still you really have to learn your grind size and your preferred brewing device. And there is no easier way than to just keep thinking of it is mixing coffee and water, and filtering it. It is no different from the way you would brewed tea, you’re just going to be able to keep better track of whether I like one minute steeping time or three minutes steeping time.
And if your filter with quick filter, then you’re really not spending that much time, still over extracting, while you maybe trying to just get it to pour it through, for an example the paper filter.
Male2: Sure.
Derek: You wouldn’t let it sit here for one minute. You’d start filtering it within 30 seconds. Now this one again when I said you can kind of look the coffee and see how strong it is. This is a little stronger than what the last one that we server.
Male: And is quite of a darker.
Derek: It is darker and it is in a darker roast.
Male: Okay.
Derek: So that’s just to give it a little bit of indicator of its strength and what I would do is I just put a touch of water there, just because I don’t want to overwhelm with your very first set.
Male: Interesting.
Derek: Now what I talk about when I say it’s got a little bit of an iron or a little bit of metallic taste, you’ll notice it. It’s single and it’s crisp.
Male: Yup.
Derek: So it’s a bright coffee. It comes in with one flavor and that one flavor tends to kind of just creep down the sides of your tongue just into the back yes. And leaving it with a little bit of sort of almost a tang.
Male: Yeah.
Derek: I think that’s an incredibly good thing to see in Tanzanian coffee and quite frankly, if the Tanzanian doesn’t have it, I don’t feel like I’m getting that traditional flavor that I’m seeking from a Tanzanian coffee.
Male: So today, we’ve done three African coffees.
Derek: Yes.
Male: From three different growing regions.
Derek: Right.
Male: Completely different taste.
Derek: Completely different taste. Although they’re still all higher in acidity, lower in body. And so not only were they different taste at a medium roast, you could play with each one of these coffees.
Male: That’s fantastic. Thank you very much.
Derek: You’re very welcome.
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