Comments:
- 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)
Tasting Notes:
Nose: A li’l bit spicy today, some pepper with my savoury broth.
First Taste: A light apple that dissolves into a balanced, savoury finish. Already very mellow, even at this higher temperature. This is just gonna get better as it cools.
Second Taste: I think this might be the recipe for these beans. Took a minute to dial it in, but this is an excellent mug of coffee that highlights the savoury vibes without an astringent aftertaste.
Rating:
🌕🌕🌕🌕🌕🌑
A lot of my time is spent being humbled by the bean. Just when I think I’ve reached a new level of understanding, I apply it to a new batch and realise I still have a long way to go.
But then we get moments like this. I came in knowing the problems I had with yesterday’s and a strong hunch on how to fix them and, lo and behold, it worked.
Also, it has only taken me half a bag to find a recipe that really works for these beans, which is the fastest yet.
Beans
- Roastery: Round Hill
- Beans: Estrella Divina
- Roast: Medium (4/7)
- primary aroma: savoury
Adjustments
- Grind Type: Pre-ground
- Water to bean Ratio: 15.0:1 (240g)
- Sweet to Acidity Ratio: 1:3
Method: Custom
- 1st Pour: 30.0g in 10s (total: 30.0g)
- 3 Strong Swirls
- Wait 25s
- 2nd Pour: 90.0g in 10s (total: 120.0g)
- Wait 25s
- 3rd Pour: 120.0g in 20s (total: 240.0g)
- Lifted off:
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)