Today’s Coffee: 11th March 2024

Beans: Redemption Rubén Ortega


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


  • 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

Method: Experiment 11-03-24 (Slow Feed)

  • 1st Pour:​ 41.0g in 10s
  • Wait 20s
  • 2nd Pour:​ 41.0g in 10s
  • Wait 20s
  • 3rd Pour:​ 41.0g in 10s)
  • Wait 20s
  • 4th Pour:​ 113.0g in 15s
  • Wait 30s
  • 5th Pour:​ 38.0g in 10s
  • Bed Clear​: 02:45

Tasting Notes:

Nose:​ Kept the tang smell from the dry beans and there’s some roasted veggie savoury notes in there even though it’s not a Sunday.

First Taste:​ This is definitely a super sweet brew, back to the bright Fruit That Shall Not Be Named and maybe even some summer fruits. Possibly over-egged the ending god damn it aren’t you tired of tryna fill that void? I think there’s enough sweetness in the main part of the mug that it just about balances it out.

Second Taste: That sweetness is really coming alive now. Like a huge explosion of it when I take that first sip. Maybe it’s more like a cherry, there’s just a hint of sourness in there but like not bad because cherries aren’t bad.



I am reluctant to give this an extra half-moon but I’ve crashed through the surface and now they can’t hurt us so I’ll say this is an excellent cup of coffee.

Am I matching the results to my initial thoughts, massaging my conclusions to match my expectations, generally suffering through all sorts of fallacies that double-blind peer-reviewed science was designed to eliminate?

I don’t think so. I mean, just look at how many numbers there are up there.

Unchanged Settings

  • Coffee weight: 17g (pre-grind weight)
  • Pre-grind anti-static water: 5 drops in with the beans
  • Water temperature: 88°C (190.4°F)
  • Hario V60 01 Brown
  • Funnel warming water: 400mm @ 88°C (190.4°F)
  • Water hardness: medium (calcium carbonate 100-200ppm)

What the heck is this?