This is Brew #2 – Coffee Species SP1 and SP2 compared on a class french press from the Sensory Training Kit at: https://sca.training/shop-offers/coffee-sensory-training-kit-2026
Train Sensory Skills, Explore Specialty Coffee with these lovely coffees:
SP1 – Arabica Species Indonesia, West Java, Blue Batavia G1 TP Semi-Washed Giling Basah Process with classic chocolate lush herbal aromatics, mild acidity, full round body and clean smooth finish.
SP2 – Robusta Canephora Species Vietnam, Altura – High Grown, Natural Process with heavy aromatics of roasted grain, brown spice, and fresh rubber (tire shop) big heavy chewy body with no acidity and heightened bitterness.
— BREWING —
METHOD #2 – The French Press
This is a classic brewing method that many people love for good reason. The French Press uses an immersion brew method as hot water and coffee steep over a fixed period of time.
Today I’ve color coded my samples A and B… but if you have one press, then just repeat the process.
French press does well with a coarse grind
That’s an 8.5 on my Mahlkonig Tanzania
The water is shortly off the boil.
My go average is 96°C or 205°F
I’m brewing half full with 25grams coffee for 375grams water added total brew time 4 minutes.
The French Press is a great way to enjoy an A-B comparison of these 2 coffees!
—- Training Kit ——
Designed for coffee fans looking for a new tastebud experience and for coffee professionals who seek to continue growing – distinguishing between the subtleties of fragrance, aroma, body, acidity, mouthfeel and overall coffee quality.
Coffees are roasted on the same machine, same day, same roast master, and with similar methods to ensure that you get the highest quality scientifically traceable sensory experience in your cupping, brewing and tasting.
Shoutout to Coffee Friends! Green is sourced from Royal Crown Jewels, Genuine Origin, Cuatro Vientos and others.
Includes 4 Contrasting A-B Pairs:
SP1 – Arabica Species Indonesia, West Java, Blue Batavia G1 TP Semi-Washed Giling Basah Process with classic chocolate lush herbal aromatics, mild acidity, full round body and clean smooth finish.
SP2 – Robusta Canephora Species Vietnam, Altura – High Grown, Natural Process with heavy aromatics of roasted grain, brown spice, and fresh rubber (tire shop) big heavy chewy body with no acidity and heightened bitterness.
GR1 – Grade / Quality Score Higher Specialty Kenya, Ngomano AB, Washed Process with strong tropical mango lime fruit, big sweetness and syrupy body that lingers long.
GR2 – Grade / Quality Score Lower Past-Crop Colombia, Gesha Variety, Honey Process with floral and sweet qualities, but mixed with papery notes and disappearing finish hollowed body.
PR1 – Washed-Wet Process Papua New Guinea, Organic Lahamenegu, Washed Process with bright citrus and pine notes, medium acidity and body with classic chocolate finish (note the lack of red-fruit).
PR2 – Natural-Dry Process Colombia, Pink Bourbon, Juliana Guevara and Wbeimar Lasso, Fermented Natural Process with big fruit hibiscus and cherry lemonade, deep sweetness, syrupy body and long lasting chocolate finish (this is a special process so there is heightened acidity).
RO1 – Lighter Roasted Arabica Coffee Colombia, Santa Maria Collective, Washed Process – well balanced medium acidity, full body, apple, citrus, chocolate with sweet clean aftertaste.
RO2 – Darker Roasted Arabica Coffee Colombia, Santa Maria Collective, Washed Process – acidity muted by roasty, spicy, dark chocolate. Some body may be compromised, but mouthfeel is full with lingering dry aftertaste from roast level.
Four A-B cupping placemats and coffee flavor wheel printouts also included.
https://sca.training/shop-offers/coffee-sensory-training-kit-2026
All coffees are Arabica species unless otherwise specified and will be packaged as ~4oz or ~100g – post roast weight.
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🔧 Access SCA Coffee Courses, Green Coffee and all your Roasting, Brewing, and Technical Gear at: https://sca.training/
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~ Coach Adam
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