Brew coffee at home with David Train
Brew recipe using Kono Dripper
We are so excited to have him in our journal and share his special recipe using Kono Dripper.
He is one of the most successful competitor in Brewers Cup Competition where he placed 3rd, 2nd, and 1st in regionals and twice 3rd nationally.
Did I mention that he scored the highest ever score in open service? Yep, he did.
He is also a founder of Seek Coffee, where he source and roast competition quality coffee to home brewers.
If you want to learn how to brew like a champion, here is you chance.
Please introduce yourself.
My name is David Train, I am a green coffee buyer/importer for Langdon Coffee Merchants, Brewers Cup competitor, and import Kono products in to Australia.
Follow his awesome instagram page too!
What do you do?
My day-to-day role is working as a green coffee importer. Helping facilitate and connecting roasters with coffee producers all over the world.
What is your biggest achievement?
Living in Europe for 8 years, and learning to speak fluent German.
But coffee wise, 3rd place twice in row at the Australian Brewers Cup 2019 and 2020. Also coming 3rd with the highest score ever in open service
What is your favourite coffee origin?
This is impossible to answer, Colombia has a very special place as it's the only origin I have been too. But I also love coffees from Ethiopia, Ecuador, Kenya, Panama. As an Importer, I love all coffees and they all have a home.
Do you have any hobby or passion?
I am an avid Tottenham Hotspur and Adeliade Crows fan. Having been a member of Tottenham since birth, and the Crows since foundation.
I worked in wine in London, so am partial to delicious wine. I love the outdoors, I love to hike, ski and camp. Spending most weekends out of the city. And I also love landscape photography. I almost quit coffee to be a ski instructor.
What is your favourite brewing technique and brew gears?
I brew almost exclusively on the Kono, I also use the Commandante hand grinder and acaia scales.
Here are my set ups:
- Kono Meimon Dripper
- Commandante hand grinder
- Acaia Pearl Scale
What coffee are you brewing today?
Today I’m brewing BRUT Coffee Vol 21 Passionfruit infused Castillo from Jardines del Eden, Colombia.
I am brewing this coffee with my double "bloom" method. On the Kono. With 12 vertical ribs and its conical design, it creates a vacuum forcing the water to pass through the coffee bed allowing me to highlight the acidity, and body of this amazing coffee
Brew recipe using Kono Dripper
Tell us about the recipe using BRUT Coffee.
I am using 15 grams of coffee and 240ml of 92c water.
My water is made up 30PPM Magnesium to help enhance the lighter floral and fruit tones within the geisha, followed by 30PPM Calcium to enhance the body and sweetness that this amazing fermentation technique has produced and 10ppm Bicarbonate to help balance out the acidity in the cup.
- Grind 15g of coffee using Comandante 926-28 clicks)
- Turn the kettle on to 92C
- Rinse the paper filter
- Total 240g of water divided in 4 stages:
- 0:00 pour 40g - For bloom to allow the coffee to degas, allowing the water to fill the air pockets creating a semi solid coffee bed. Think of it as a pre infusion.
- 0:30 pour 40g - To help initialise the enzymatic aromas and acidity.
- 1:00 pour 80g - It brings the body and sweetness.
- 1:40 pour 80g - It allows for balance.
Total brew time 2:15
Please describe the notes.
This coffee screams passionfruit which is clearly a contributing note from the fruit processing. I also found notes of raspberry, green melon and toffee. The mouthfeel had medium weight in tactility and was creamy. The acidity is bright, but balanced and is definitely passionfruit.
Any special tips?
My water is made up 30PPM Magnesium to help enhance the lighter floral and fruit tones, followed by 30PPM Calcium to enhance the body and sweetness that this amazing fermentation technique has produced and 10ppm Bicarbonate to help balance out the acidity in the cup.
Check here for more detailed water recipe.