Round Hill

Today’s Coffee: 29th March 2024

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)

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

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

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

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

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