Today’s Coffee: 9th March 2024

Beans: Origin Butembo


  • Coffee weight: 17g
  • Grind size: 1Zpresso QS @ 69 (51.75mm)
  • Water to bean Ratio: 17.0:1 (289g)
  • Bloom to strength ratio: 45:55

Method: Experiment 09-03-24 (Slow Feed)

  • 1st Pour 52.0g in 10s
  • 1 Light Swirl
  • Wait 30s
  • 2nd Pour 39.0g in 10s
  • Wait 20s
  • 3rd Pour 39.0g in 10s
  • Wait 20s
  • 4th Pour 159.0g in 10s
  • 1 Light Swirl
  • Bed Clear: 02:15(!!)


  • Striking out on my own, innit
  • Grouping the first three pours and calling it the bloom stage until I figure out better names
  • Pushing the bloom stage further with three short pulses in order to maximise brightness
  • These are fast beans (i.e. they will reach over-extraction quickly, despite the coarse grind)
  • Therefore tried to limit the time spent on larger strength pours
  • Clearance was quick, though!

Tasting Notes:

Nose: Cheese and leek pie but like right at the moment when you just cut into it and all the steam comes and melted cheese comes out and you are all “I have made good choices.”

First Taste: Definitely the lightest taste I’ve gotten so far from these beans. Big burst of bright cherries with some lime on the way out.

Second Taste: Merging together to be more like a sweet chili stir fry as it cools. Lovely mix of sweet and savoury, like putting pineapple on pizza which is right and correct. Still some darkness at the end.



Pleased at this result. This is the best I’ve gotten out of these beans so far but I think I can go further. Maybe go 50:50 on the bloom to strength ratio, then change the ratios of the bloom pours.

Unchanged Settings

  • Pre-grind anti-static water: 5 drops in with the beans
  • Water temperature: 88°C (190.4°F)
  • Hario V60 01 Brown
  • Funnel warming water: 400mm @ 88°C (190.4°F)
  • Water hardness: medium (calcium carbonate 100-200ppm)

What the heck is this?