Today’s Coffee: 29th March 2024


  • 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.



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.


  • Roastery: Round Hill
  • Beans: Estrella Divina
  • Roast: Medium (4/7)
  • primary aroma: savoury


  • 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)

What the heck is this?