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Today’s Coffee: 12th March 2024
Beans: Redemption Rubén Ortega Adjustments Coffee weight: 15g Water to bean Ratio: 16.0:1 (240g) Bloom Stage Weighting: 50% Bloom Pours: 3 Comments: Attempting to get the best out of the pre-ground...
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Today’s Coffee: 15th March 2024
Beans: Round Hill San Pedro #1 Adjustments Grind size: 1Zpresso QS @ 70 (52.5mm) Water to bean Ratio: 15.0:1 (240g) Sweet to Acidity Ratio: 1:2 Comments: No longer worrying about water temperature...
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Today’s Coffee: 16th March 2024
Beans: Round Hill San Pedro #1 Adjustments Grind size: 1Zpresso QS @ 80 (888.89μm, Burr Distance: 60.0mm) Grind Type: Slow Feed Water to bean Ratio: 15.0:1 (240g) Flavour Pour %: 45 Flavour Pours...
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Today’s Coffee: 17th March 2024
Beans: Round Hill San Pedro #1 Adjustments Grind Type: Slow Feed Water to bean Ratio: 16.0:1 (256g) Bloom Stage Weighting: 50% Bloom Pours: 3 Comments: Today I’m doing some body building First, I’ll...
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Today’s Coffee: 18th March 2024
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:...
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Today’s Coffee: 28th March 2024
Comments: New beans! A notch darker than the São Pedro, so got to bear that in mind However, I am discovering that with savoury and to some extent boozy beans, it’s more about balancing the bitterness...
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Today’s Coffee: 29th March 2024
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...
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Today’s Coffee: 14th April 2024
Comments: I haven’t had a lot to say about my coffee recently Over the past few weeks, I’ve found myself compressing the intervals between pours, rushing through the process to taste the results of my...
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Today’s Coffee: 17th April 2024
Comments: Let’s see what else these beans have Heavier acid pour, increased interval so it can drain Going to add a second strength pour too, which I’m hoping will be balanced with the increased...
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Today’s Coffee: 22nd April 2024
Comments: New week, new beans! The aroma is bursting with fruit so in order to get the most out of them I think we go fast slow fast on the pours And make the second pour be big to get all that...
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