Barista Bitch Dialing In

Roasted 04/15/23 Mint, Elderflower, lime, tropical, very sweet, and complex. 

Roasted 05/09/23 41. Dried peach, apple and brown sugar. 

 Roasted 05/09/23 37. Pineapple, peach tea and candied ginger.

 Roasted 05/01/23 40. Chocolate, Plum and honeydew. Somehow I lost my April Pair Cupworks coffee. I think it was another Costa Rican as I had an intense sense of deja vu when I opened this one. 

Roasted 04/06/23 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. 38. Apricot, Strawberry lemonade and Honey.  Colombia Los Jazmines - Pink Bourbon Finca Los Jazmines Anaerobic Washed

Roasted 05/04/23 36. Lemon, jasmine, raspberry and apricot. This is the third time Ive had this coffee from Finca Hartmann. I feel that I enjoyed the natural one more than this, however it still is very good. 

Roasted 03/27/23 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. 36. Pear, mango, marshmallow and very creamy. 

Roasted 04/05/23 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. 37. Pomegranate, blackberry and spiced cake. 

Roasted 04/22/23 37. Melon, mango cacao and juicy. Another coffee that would be a great espresso. 

Roasted 04/22/23 40. Green Apple, Dark Chocolate, raspberry, strawberry and acidic. Delicious, a little orthodox and would make a great espresso. 

Roasted 04/22/23 39. Mango, chocolate, unami and acidic. A little strange to be honest and something I don't know if I liked. There was almost a mushroom-like taste that I described as unami. It wasn't earthy, but strange.

Roasted 04/22/23 Floral, Orange, Milk Chocolate and Peach. I decided to omit my recipe and methodology, as these are not really reviews, just tasting notes and what I occasionally feel.  Like I mentioned before I am feeling lost. I always feel that I dedicate too much time to my jobs where I always find a niche and become disillusioned. Am I not happy because I am never happy anywhere for long? There are aspects of my jobs that I enjoy and try to focus on, but as time goes on the aspects I enjoy are never enough. 

Roasted 04/06/23 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. Floral, vibrant and honey. I loved it I often feel that I am becoming numb to coffee and only want new experiences that I am losing touch of what I once loved. 

Roasted 03/19/23 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. Dried Cherry, green apple acidity, milk chocolate and earthy undertones.  I have been falling behind , I haven't been happy at work, most of the time I feel stifled and constantly correcting mistakes my predecessors made. I know I am under compensated, considerably more qualified and have accomplished much more then those before me.