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BAVARIA'S BEST – The Enthusiast Mario Felix Liebold lives for coffee  Kaffeeroester_Tegernsee.pdf214 KB

Dear Mario Felix, as promised, here is my feedback on the coffee preparation with adjusted grind size and coffee quantity. The coffee tastes simply divine! The taste is well-rounded, full-bodied, and the flavor profile is even perceptible to me as a coffee novice. Many thanks for your advice on changing the preparation method! I sincerely thank you, dear Mario Felix, for taking so much time to address my request! You have further drawn an already enthusiastic customer into the fascinating field of coffee enjoyment.Ulrich Wamprechtshammer

Hello dear Team, your coffees are an incredible treat! I had been a tea drinker my whole life so far – for 60 years – I loathed coffee! What a terribly bitter brew it always was! How could anyone voluntarily drink something like that? After watching your videos, trying your coffees, and brewing them according to your Brew Guides, I finally realized what coffee truly holds! You can actually enjoy it! That was a huge surprise for me. Now I consciously and daily enjoy your wonderful coffee creations… However, I do have one question: I have a Melitta Gold filter. Is it recommended, or should I actually switch to filter paper? Keep up the great work, best regards Peter Pelz

Hi Mario, today I brewed the COMSA with the Aeropress according to the recipe on your homepage. This time it's smoother, silkier, finer, but still very pronounced in its aromas, compared to many other coffees. I detect a fruity caramel note on my tongue. The lemon zest is still there, but not as dominant as yesterday with the two V60 brews, or even the first time when it felt like a small sting in the coffee. The fruit notes remind me of peach, or perhaps more of mirabelle plums?! And the sweetness is now more in the direction of "normal" white sugar. So, soon I'm off to the small Waller Feldmarksee for a barbecue with the DLRG (and probably a soccer evening afterwards). Have a nice evening and an exciting game. Best regards RalfAnnelise Puchala

Hello Mario, today I took your COMSA to the Coffee Club Bremen, where coffee enthusiasts from the region meet every Friday. A colorful mix of enthusiasts, bloggers, baristas, restaurateurs, coffee sellers, and roasters always come together here and conduct a wide variety of tests with coffees. Today, for example: one coffee, same amount of grounds, same brewing time, but different amounts of water each time, and then determining the degree of extraction with a refractometer and a corresponding app. After this test and another where we simply tried the same coffee, but roasted by different roasters, I brewed the COMSA at the end. Since I'm not that familiar with the quantity (24g to 400ml) and the settings of the Vario grinder, it didn't work out as desired on the first try: a flow time of 3 minutes. Although the coffee was extremely enthusiastically received even in this state, I insisted on brewing it again and used my own Comandante grinder at 16g to 250ml with a flow time of 2:31 min. In the 3-minute version, 2 participants thought they detected a cherry scent and others spoke of having the taste of Hubba Bubba chewing gum and Ahoi Brause on their tongue. The sweetness was described as "Dextro Energy". The acidity was reminiscent of lemon. In the 2.5-minute version, everyone spoke of more balance. Peach was now also discovered and a velvety quality, like that found in fruit juice, was raved about. In both cases, the majority of participants perceived a scent of grated grapefruit. Overall, everyone was impressed by how great this coffee is, and roaster Oliver K. had to admit, without envy, that you had done a really good job, both in the selection and in the roasting, and agreed with my assessment that you don't need to change anything about your current roasting profile. I wish you a nice weekend and better weather than here in Bremen. Ralf

The COMSA has indeed already arrived. Here are my first impressions: Wow - what an explosion of aromas! I've never before tasted such a fresh natural from Central America. I'm overwhelmed: My tongue, palate, and throat don't even know what to focus on with this explosion. Nevertheless, I try to get through all the exuberant fruitiness. First: a vibrant sweetness like dextrose, then that gooseberry prickle, similar to the Gutiti. Many different yellow fruits like mango follow, and then not yet exactly specifiable, rather light notes of purple fruits. It's not as juicy as the Gutiti, but silkier. And it doesn't stop even when cooling down; it remains extremely intense. Dazed and giddy from such taste potency, I have to be careful not to completely lose concentration at work. ;-) Thanks again for sending it. I will report further. Cheers, Ralf