Beans: Round Hill San Pedro #1
Adjustments
- Grind Type: Slow Feed
- Water to bean Ratio: 16.0:1 (256g)
- Bloom Stage Weighting: 50%
- Bloom Pours: 3
Comments:
- 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
Method: Custom
- 1st Pour: 64.0g in 10s (total: 64.0g)
- 1 Light Swirl
- Wait 20s
- 2nd Pour: 43.0g in 10s (total: 107.0g)
- 1 Medium Excavation
- Wait 20s
- 3rd Pour: 21.0g in 5s (total: 128.0g)
- Wait 20s
- 4th Pour: 128.0g in 20s (total: 256.0g)
- Bed Clear: 02:35
Tasting Notes:
Nose: Hazelnuts, caramel, mulled wine.
First Taste: Subtle to start, lacking that big bright sweetness of yesterday, but then explodes into a delightful orangey middle before giving that boozy finish. Finish not as big as yesterday, though.
Second Taste: As it cools, some of that sweetness comes back up front but it’s the middle that’s strong today.
Rating:
🌕🌕🌕🌕🌕🌑
If I could combine the sweetness and finish of yesterday with the body of today, I would have a hell of a cup of coffee. As it is, this is a well-balanced mug and these are great beans.
Unchanged Settings
- Coffee weight: 16g
- Grind size: 1Zpresso QS @ 80 (888.89μm, 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)