Magnum Opus Fine Coffees: Brewing Works of Art with Single Origin Specialty Coffee

Next up were the specialties of Magnum Opus Fine Coffees. These were interesting ones because they were made right in front of me in all coffee brewing glory.

First up was the Ethiopia Sidamo Washed. Jon was showing me how it was done and I felt like I was in a science lab. The timing, the temperature, the method!  I never thought brewing coffee was this tedious but I felt that this would produce the best-tasting ones. 

Jon pouring in hot water in the filter

The water was poured little by little so the flavor of the crushed coffee beans would be extracted

After the preparation was done, I was taught the proper way of sipping and appreciating brewed coffee. It was almost like drinking wine.

 I complied and did this with my Ethiopia Sidamo Washed shot. At first taste, I was like “OMG, this is so bitter” and my face cringed a little but when I let it sit in my tongue, I got to taste the berry notes on it and I actually liked it. 

Ethiopia Sidamo Washed at Magnum Opus Fine Coffees

Next up was the Colombia Huila. Sir was making this through the siphon method and while using a flask. Now,this was cool. The crushed coffee beans were situated in the container above the flask and the heat underneath made the water rise up and as Sir cooled down the temperature, the water with mixed coffee slowly moved back down to the flask. 

Sir being serious in concocting the perfect Colombia Huila

Look at this. I tell you, this is science and coffee brewing art combined!

Straight from the flask, it was poured in a container but we had to let it cool down for seconds since it came from extreme heat. This one was more bitter than the Ethiopia Sidamo Washed. Another new learning I got is that the flavor of brewed coffee  changes as it gets colder. Ethiopia Sidamo Washed gets sweeter as it gets colder while this Colombia Huila gets more bitter.

Colombia Huila at Magnum Opus Fine Coffees