Comments:

• Think I’m almost there with these beans
• Going for a 1:3 ratio on flavour pours
• Squeeze out all the sweetness
• Then reduce the time between pours two and three to try to blend that sweetness with the body (hopefully without making it too thin)

Comments:

• New beans!
• A notch darker than the São Pedro, so got to bear that in mind
• However, I am discovering that with savoury and to some extent boozy beans, it’s more about balancing the bitterness than eliminating it
• Today I’m going for 50% of the water in to two flavour pours, with a 2:3 ratio on those
• If anything, that ratio should probably be more like 1:2 or even 1:3 because I suspect I’ll need to maximise the sweetness to balance the cup

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.

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

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.

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