Barista Bitch Dialing In

I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 43. Another interesting coffee. Not necessarily on the brighter side, but still close. Lots of sweetness, raw sugar or something similar, a little floral vanilla, some citrus-like acidity and a nice smooth chocolate finish. 

I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 46. Another interesting coffee, it is something of a typical Ethiopian coffee, not quite a fruit bombe, but close more aromatic than anything else. Very bright and tea-like, some brief peach notes, a little stonefruit, chocolate and lots of lemon it was very clean tasting, but left a lasting impression. 

I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 43. Lots of chocolate, big bodied, some nutty notes  molasses-y cola at the end and the barest hint of citrus. This was a rather interesting coffee, normally I probably wouldn't have purchased it as I am not the biggest fan of chocolate and nutty coffees, but it was relatively inexpensive for four ounces. 

I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 46. Very interesting and a little unusual. It is very clean tasting, lots of wine notes at the front, followed by a hard to describe herby-spice (sort of like a very mild fennel seed), cranberry and a nice grapefruit finish. I cannot stress enough how clean this is, I don't think I have every had a coffee like this that left almost nothing on my tongue immediately after drinking. 

Roasted 09/05/21 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 41. Interesting. I certainly see why the roaster says this taste like Grand Marnier, lots of orange brandy, some dark vanilla and oak. 

Roasted 09/04/21 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 45. Very interesting. The beans are very dark and very small for how light this is. Lots of bittersweet chocolate at the front, that disappears quickly, followed by pineapple and black tea. This is a bit on the astringent side and is very tea like. I definitely want to try this as an espresso. 

Roasted 08/19/21 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 47. Milk chocolate, tart lemon, pineapple, vaguely floral and a nice syrupy mouthfeel. I feel that I should have liked this coffee moreso than I did, but it felt a little lackluster. The chocolate notes were too overpowering for it to be interesting, it reminded me of a lot of espresso that mainly taste like chocolate and citrus. 

Roasted 08/30/21 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 45. I love Intelligentsia's seasonal blends so much more than their Black Cat and Black Cat Analog. Lots of acidity, mostly sweet plum, milk chocolate, slightly floral and silky. 

Roasted 07/28/21 I brewed this in a Kalita wave using notneutral filters with a Niche Zero grinder. My recipe is 28g coffee, 400g hot water not necessarily aiming for any particular time, but somewhere between four and five and half minutes. I try to do a 50g bloom in the first 45 seconds then three or four more pours. 39. Very wine like, black currant, starfruit and a lingering taste that the closest thing I can think of is sangria. 

Using a Niche Zero Grinder and an Anza espresso machine at 18, 18.2g in, 29 seconds and 24g out. Hazelnut, dark chocolate and some sweetness, overall very balanced a little on the milder side, but ok as a daily drinker. 

Using a Niche Zero Grinder and an Anza espresso machine at 22, 19.2g in, 24 seconds and 30g out. Chocolate, lots of cloves, brief fleeting blueberry and very smooth. I did not enjoy this, unfortunately I am not a fan of spice or herb notes in most coffees. I think this was an Ethiopian Sumatran and Brazil blend, if it was just an Ethiopian Brazil blend (I suspect the cloves originate in the Sumatran portion) that it could be a mediocre if not daily drinker. 

Using a Niche Zero Grinder and an Anza espresso machine at 21, 18.3g in, 17 seconds and 24g out. Caramel and milk chocolate, ok as a daily drinker, but a little boring.