Beans
- Roastery: Round Hill
- Beans: San Pedro #1
- Roast: Medium Light (3/7)
- primary aroma: fermented
Adjustments
- Grind Type: Slow Feed
- Water to bean Ratio: 16.0:1 (256g)
- Sweet to Acidity Ratio: 3:2
Comments:
- So after the realisation that putting too much in the first pour is likely to lead to over-extraction, I’ve gone strong in the other direction now leaving everything to the last pour
- Going to carry on with the excavation after the second pour because I think that helps maintain a Darkness-free body.
- Going 3:2 on the first two pours to pull out the acid and hopefully get that strong booziness as well as some additional sweetness.
Method: Custom
- 1st Pour: 54.0g in 10s (total: 54.0g)
- 1 Light Swirl
- Wait 25s
- 2nd Pour: 36.0g in 10s (total: 90.0g)
- 1 Medium Excavation
- Wait 20s
- 3rd Pour: 166.0g in 20s (total: 256.0g)
- Bed Clear: 02:30
Tasting Notes:
Nose: Boozy nuts.
First Taste: Chocolate orange with lingering whiskey finish. Nice!
Second Taste: DSweetness really exploding up front now, pleasing. Finish has a touch of darkness in it that the whiskey is fighting with.
Rating:
We’re back to a slight lack of body, though, perhaps because I pulled the pours too close together but overall this is an great cup of coffee and these beans continue to deliver.
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)