origin

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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Today’s Coffee: 3rd March 2024

Beans: Origin Butembo

Adjustments

Grind size: 1Zpresso QS @ 2.2 (4.95mm)
Ratio: 35:65.
Third pour water: 150g.

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Today’s Coffee: 26th February 2024

What the heck is this?

Grind size: 1Zpresso QS @ 1.6 (3.6mm)
Pre-grind anti-static water: 3 drops in with the beans
Water temperature: 88°
Funnel warming water: 400ml @ 88°
Water hardness: medium (calcium carbonate 100–200ppm)
Method: Tetsu Acidic and Light (52:38)
Beans: Origin Butembo

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Today’s Coffee: 25th February 2024

What the heck is this?

Grind size: 1Zpresso QS @ 1.5 (3.375mm)
Pre-grind anti-static water: 3 drops in with the beans
Water temperature: We gotta get to 88 degrees C
Funnel warming water: 400ml @ 88°
Water hardness: medium (calcium carbonate 100–200ppm)
Method: Tetsu Acidic and Light (52:38)
Beans: Origin Butembo

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