Bean Market’s July subscription featured Danch Meng, Ninety Plus Coffees from Veneziano Coffee Roasters. The Danch Meng is a levelup crop, a project by the Ninety Plus team.
DETAILS OF THE FARM:
Danch Meng is part of Levelup, a new project from the creators of Ninety Plus Coffee.
The coffee cherries are small-holder grown with processing overseen by Ninety Plus Coffee. The coffee is hand-picked then naturally dried on raised beds in a covered environment.
The beans’ temperature and moisture levels are constantly monitored throughout the drying process to ensure supreme quality and repeatability.
Ninety Plus Coffee creates some of the world’s most ground breaking coffees, with the top two participants in this years World Brewers Cup championship using Ninety Plus Coffees.
They are estate owners and coffee producers, pushing boundaries with memorable flavour profiles.
I visited the Veneziano VCR café after chatting to Head Barista Aryan Arqani on instagram. Its tucked into an industrial area of Abbottsford and used to house the Veneziano Coffee Roastery before it relocated to River Street.
I sat at the brew bar and chatted to Aryan about the differences between pour-over and Aeropress and then tried a Nekisse N2 on both. Aryan then brought out the refractometer and tested extraction levels on both.
This was about the same time that the Specialty Coffee Association of America event was being held in Seattle (earlier this year).
I also chatted to Jade Jennings about Sasa Sestic’s performance and techniques (he now holds the 2015 World Baristas Championship award). It’s simple conversations around, and about coffee that make me enjoy learning and meeting people who are passionate about it.
I’m really excited to have Veneziano and the Ninety Plus Danch Meng, a new project from the creators of Ninety Plus Coffee featured in the first subscription package. It’s a new project from the Ninety Plus Coffee team and it’ll be in the “from humble beginnings” Ethiopian inspired subscription pack.
Nectarine, tropical fruit, cinnamon, clean and complex.
VENEZIANO’S PREFERRED METHOD TO PREPARE DANCH MENG:
Veneziano‘s preferred brewing device for Danch Meng is Chemex, producing a sweeter and cleaner coffee with more flavour clarity.
- Coffee: 15 – 16 grams of coffee
- Water: 200ml, 94 – 96 degrees celcius*
- Time: 3:00m – 3:30min
* if you don’t have a thermometer, boil your kettle and leave for 30 – 60 seconds before pouring.
- Place Chemex bonded filter in pour-over cone, pour water over to heat the cone and create a seal.
- Add coffee, ensuring it is level. Cover with water.
- Drag a stirrer through the coffee to ensure it is evenly saturated. Leave it to bloom for 30 seconds to de-gas (bubbles will form and pop).
- Finish pouring in a slow even stream, making small circles around the middle and out to the edges.
- For a sweeter coffee, try a finer grind and allow more time to extract.
- If too bitter you may have over extracted, try a coarser grind.
- Agitation increases the extraction process. If you are going to stir the brew, then stir a constant amount of times so you can alter this if needed.
- Experiment with different grind settings as well as coffee to water ratio to achieve different results.
Ninety Plus Coffee