coffee

  1. tried
    origin
    Bruselas, Huila, Colombia
    process
    Mosto Anaerobic Natural
    cup
    V60
    grind
    950 µm
    • blue raspberry
    • watermelon candy
    • silky
    • cacao nibs

    Originally brewed at 100°C and at 850 µm and was not as bright as I expected it to be. Lowered temperature to 92°C with faster extraction and coarser grind to get a clean, bright cup.

    pourover recipe V60 225g / 92°C / 1:15

    V60 225g

    15g coffee 225g water 92°C 950 µm

    0:00
    ready Start with Bloom 50g of water.
    1. bloom Bloom 50g of water
    2. center pour Center pour 175g of water to 225g. Small dime-sized swirls.
    3. extraction done Final pour complete
  2. tried
    origin
    San Martin, Peru
    process
    Natural
    • pitaya
    • raspberry
    • juicy
    • cascara

    Noticably juicy. Unfamiliar with cascara and couldn't taste it. Pitaya/dragonfruit is not known as a flavorful fruit and I didn't notice it.

  3. tried
    origin
    Gedeb, Worka Village, Yirgacheffe, Ethiopia
    process
    Washed
    cup
    V60
    • plumeria
    • jasmine
    • citrus
    • honey
    • green tea

    Expected it to be honey-sweet and tea-like with oriental floral notes. However, I only noticed citrus. Would like to try more oriental/floral coffees.

  4. tried
    origin
    Blend
    process
    Washed
    cup
    V60
    grind
    850 µm
    • black pepper
    • red apple
    • fudge

    Bird Rock's original blend. Available in bulk from Costco. Pepper is noticeable. Because it was available in bulk, this was my daily blend for caffeine.

    pourover recipe V60 250g / 100°C / 2:40

    V60 250g

    15g coffee 250g water 100°C 850 µm

    0:00
    ready Start with Bloom 50g of water.
    1. bloom Bloom 50g of water
    2. center pour Center pour 50g of water to 100g
    3. swirl pour Swirl pour 50g of water to 150g
    4. swirl pour Swirl pour 50g of water to 200g
    5. swirl pour Swirl pour 50g of water to 250g
    6. extraction done Final pour complete

want to try