Today’s Coffee: 18th March 2024

Beans

  • Roastery​: Round Hill
  • Beans​: San Pedro #1
  • Roast​: Medium Light (3/7)
  • primary aroma​: fermented

Adjustments

  • Grind Type: Slow Feed
  • Water to bean Ratio: 16.0:1 (256g)
  • Sweet to Acidity Ratio: 3:2

Comments:

  • So after the realisation that putting too much in the first pour is likely to lead to over-extraction, I’ve gone strong in the other direction now leaving everything to the last pour
  • Going to carry on with the excavation after the second pour because I think that helps maintain a Darkness-free body.
  • Going 3:2 on the first two pours to pull out the acid and hopefully get that strong booziness as well as some additional sweetness.
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Today’s Coffee: 17th March 2024

Beans: Round Hill San Pedro #1

Adjustments

  • Grind Type: Slow Feed
  • Water to bean Ratio: 16.0:1 (256g)
  • Bloom Stage Weighting: 50%
  • Bloom Pours: 3

Comments:

  • Today I’m doing some body building
  • First, I’ll increase the total amount of water so each ground will have more water passing through it which will increase extraction
  • Second, adding a mega excavation after the second Flavour pour to make sure grounds at the bottom aren’t getting over saturated
  • Finally, Body pour delayed by an additional 10s on yesterday’s brew, so each ground will be wetter for longer, also increasing extraction
  • Going for a 3-2-1 on the Flavour pours to try to maximise the whiskey tones
  • Third small flavour pour is to reset the bed after the excavation, and to just pull out any sweetness from the grounds that maybe haven’t been as saturated
  • Also hoping that because of the turnover of the grounds, the Body pour will also be able to pull out sweetness as well as adding body
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Today’s Coffee: 16th March 2024

Beans: Round Hill San Pedro #1

Adjustments

  • Grind size: 1Zpresso QS @ 80 (888.89μm, Burr Distance: 60.0mm)
  • Grind Type: Slow Feed
  • Water to bean Ratio: 15.0:1 (240g)
  • Flavour Pour %: 45
  • Flavour Pours Ratio: 1:1

Comments:

  • This week I have been humbled by the bean. Thought I was getting a handle on it, then had disaster after disaster.
  • Yesterday, though, I got some new beans
  • These are delicious beans
  • I think the moral of the story is ‘When things are going wrong, buy stuff’
  • At the risk of under-extraction, I went with a super light touch in order to see what flavours exist without them being overpowered by bitterness.
  • The grind size is at the upper limit of what should be considered for a pour over, and well over that of a V60.
  • The pours are spaced close together.
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Today’s Coffee: 15th March 2024

Beans: Round Hill San Pedro #1

Adjustments

  • Grind size: 1Zpresso QS @ 70 (777.78μm, Burr Distance: 52.5mm)
  • Grind type: Slow Feed
  • Water to bean Ratio: 15.0:1 (240g)
  • Sweet to Acidity Ratio: 1:2

Comments:

  • No longer worrying about water temperature thanks to this paper in Nature
  • New beans!
  • Darker roast, so lowering water ratio as likely to reach maximum extraction quicker and more water will mean more bitternes
  • Strong boozy smell so doing 1:2 ratio on the bloom pours to bring out the honey sweetness to balance
  • Followed quickly by the a single body pour as dark roast means bitterness likely to enter the picture sooner rather than later
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Today’s Coffee: 12th March 2024

Beans: Redemption Rubén Ortega

Adjustments

  • Coffee weight: 15g
  • Grind Type: Pre-ground
  • Water to bean Ratio: 16.0:1 (240g)
  • Bloom Stage Weighting: 50%
  • Bloom Pours: 3

Comments:

  • Attempting to get the best out of the pre-ground beans which I ground 2 weeks ago
  • Wanted to put a lot of water in up front to extract as much of the sweetness flavours as possible even at the risk of some sourness
  • Then get through the rest of it as quickly as possible so I didn’t bury it in Darkness
  • But then I screwed up the pour, didn’t I?
  • Ended up putting in a smaller amount up front and waiting too long before the fourth and fifth pour
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Today’s Coffee: 11th March 2024

Beans: Redemption Rubén Ortega

Adjustments

  • Grind size: 1Zpresso QS @ 57 (42.75mm)
  • Water to bean Ratio: 16.0:1 (272g)
  • Bloom Stage Weighting: 45%
  • Bloom Pours: 3

Comments:

  • New coffee brewing week oh boy oh boy oh boy
  • Beans are light, but marginally darker than the Campbell & Syme. No trace of any oil.
  • They smell like jelly beans with almost a hint of mint. Something floral and tangy in there for sure.
  • So I’m going for pulsed bloom pours to capture a little of that tang but weighting more towards the sweetness as we progress.
  • The fourth adds the body while hopefully being early enough to still pull out the sweetness and the fifth, much smaller pour, is to add just a hint of the bitterness back in at the end
  • God damn I just read this back I am at the deep end watch as I dive in
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Today’s Coffee: 10th March 2024

Beans: Campbell & Syme Carlos Arcila

Adjustments

  • Water to bean Ratio: 17.0:1 (289g)
  • Bloom Stage Weighting: 48%
  • “Bloom” Pours: 3

Method: Experiment 10-03-24 (Slow Feed)

  • 1st Pour (42.0g in 10s):
  • 1 Light Swirl
  • Wait 20s
  • 2nd Pour (56.0g in 10s):
  • Wait 20s
  • 3rd Pour (42.0g in 10s):
  • Wait 40s
  • 4th Pour (150.0g in 20s):
  • 1 Light Swirl
  • Bed Clear: 3

(Target weight and time in parenthesis)

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Today’s Coffee: 9th March 2024

Beans: Origin Butembo

Adjustments

  • Coffee weight: 17g
  • Grind size: 1Zpresso QS @ 69 (51.75mm)
  • Water to bean Ratio: 17.0:1 (289g)
  • Bloom to strength ratio: 45:55

Method: Experiment 09-03-24 (Slow Feed)

  • 1st Pour 52.0g in 10s
  • 1 Light Swirl
  • Wait 30s
  • 2nd Pour 39.0g in 10s
  • Wait 20s
  • 3rd Pour 39.0g in 10s
  • Wait 20s
  • 4th Pour 159.0g in 10s
  • 1 Light Swirl
  • Bed Clear: 02:15(!!)
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Experiment D-RO-248-1

Goal

Determine preparation and taste tone differentials between fresh ground and pre-ground coffee.

Variables

  • Beans: Redemption Rubén Ortega
  • Grind size: 1Zpresso QS @ 60 (45.0mm)
  • Water to bean Ratio: 17.0:1 (255g)
  • Sweet to Acidity Ratio: 62:38
  • Pour 3 water: 76.5g
  • Pour 4 water: 76.5g
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Today’s Coffee: 6th March 2024

Beans: Redemption Rubén Ortega

Adjustments

  • Coffee weight: 15g (pre-grind weight)
  • Water to bean Ratio: 17.3:1 (260g)
  • Sweet to Acidity Ratio: 65:35
  • Pour 3 water: 78g
  • Pour 4 water: 78g

Method: Tetsu Acidic and Medium

Target weight and time in parenthesis)

  • 1st Pour (68g in 10s): Bang on
  • 3 medium swirls
  • Wait 45s
  • 2nd Pour (36g in 10s): Easy one
  • Wait 60s
  • 3rd Pour (78g in 10s): Nailed it
  • Wait 30s
  • 4th Pour (78g in 10s): On fire this morning I tell ya
  • 1 light swirl
  • Lifted off​: 4:30
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