Today’s Coffee: 17th April 2024


  • Let’s see what else these beans have
  • Heavier acid pour, increased interval so it can drain
  • Going to add a second strength pour too, which I’m hoping will be balanced with the increased acidity and at the same time bring out more of the savoury flavours

Tasting Notes:

Nose: Bread. Good sign.

First Taste: OK WOW what I thought might happen did happen. This thing tastes like a sandwich.

Second Taste: I mean, I killed a lot of brightness with this approach. This is not what these beans were asking for.



There are no real flaws here—I think there was enough balance to prevent the emphasis on the savoury resulting in an overly bitter finish—but the interesting part of these beans is the delicate and complex sweetness and how it interacts with the savoury flavour. The savoury tones by themselves aren’t all that exciting.

So in terms of getting the best from these beans then, well, this recipe ain’t it. However, the important thing is that I made this average mug of coffee from exceptional beans ​on purpose​.


  • Roastery: Scenery
  • Beans: Wilton Benitez Gesha
  • Roast: Medium Light (3/7)
  • primary aroma: sweet


  • Grind Type: Slow Feed
  • Water to bean Ratio: 16.0:1 (256g)
  • Sweet to Acidity Ratio: 3:1

Method: Custom

  • 1st Pour: 96.0g in 5s (total: 96.0g)
  • Wait 25s
  • 2nd Pour: 32.0g in 5s (total: 128.0g)
  • Wait 30s
  • 3rd Pour: 96.0g in 10s (total: 224.0g)
  • Wait 20s
  • 4th Pour: 32.0g in 5s (total: 256.0g)
  • Bed Clear: 02:15

Unchanged Settings

  • Coffee weight: 16g
  • Grind size: 1Zpresso QS @ 70 (777.78μm, Burr Distance: 52.5mm)
  • 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?