Today’s Coffee: 12th March 2024

Beans: Redemption Rubén Ortega


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


  • 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

Method: Experiment 12-03-24

  • 1st Pour: 51.0g in 10s (total: 51.0g)
  • 1 Light Swirl
  • Wait 30s
  • 2nd Pour: 34.0g in 10s (total: 85.0g)
  • Wait 20s
  • 3rd Pour: 34.0g in 10s (total: 119.0g)
  • Wait 30s
  • 4th Pour: 90.0g in 20s (total: 209.0g)
  • Wait 20s
  • 5th Pour: 30.0g in 10s (total: 239.0g)
  • Bed Clear​: 03:15

Tasting Notes:

Nose:​ Hazelnuts

First Taste:​ If I’m being generous, there’s some dark chocolate but it’s the overpriced kind you find in health food stores where eating it is more of a punishment than a treat.

Second Taste:​ There is always a redemption as it cools and it comes in the form of blackberries. This would be more than acceptable if it then didn’t end with the ashes from the funeral pyre where we burned the hope I had of ever getting a handle on this.



OK, this was a disaster. I think my instincts to push more of the extraction up front were correct but then I totally screwed things up and did the opposite.

The delay in getting the water through led to over-extraction, combined with the fact that these beans were ground before I discovered the benefits of slow feeding which led to clogging and contributed to the lingering bitterness.

Unchanged Settings

  • Water temperature: 88°C (190.4°F)
  • Filter paper: Hario V60 01 Brown
  • Funnel warming water: 400mm @ 88°C (190.4°F)

What the heck is this?