Barista Bitch Dialing In

I've had a lot of coffee samples recently since I am setting up a cafe, hopefully as a multi-roaster. The owner of Tico Coffee Roasters brought some preground coffee as for a coffee tasting so these are a little different than how I normally write these.  Her recipe was 24g coffee with a 75g bloom at 205°F water for thirty seconds with an additional 300g pour in the clever and then start the pour down at 2:30 finishing roughly at three and a half minutes.  Last, but not least is the decaf. I liked it, I don't know why I never really served it before a bit orthodox, but better than many decafs I've tried. Chocolate throughout, orange syrup and roasted peanut. 

I've had a lot of coffee samples recently since I am setting up a cafe, hopefully as a multi-roaster. The owner of Tico Coffee Roasters brought some preground coffee as for a coffee tasting so these are a little different than how I normally write these.  Her recipe was 24g coffee with a 75g bloom at 205°F water for thirty seconds with an additional 300g pour in the clever and then start the pour down at 2:30 finishing roughly at three and a half minutes.  Again I love this as an espresso and a pour over even rhough it is on the orthodox side. Lots of sweet cherry at the front followed by dark chocolate and a little nutty. 

I've had a lot of coffee samples recently since I am setting up a cafe, hopefully as a multi-roaster. The owner of Tico Coffee Roasters brought some preground coffee as for a coffee tasting so these are a little different than how I normally write these.  Her recipe was 24g coffee with a 75g bloom at 205°F water for thirty seconds with an additional 300g pour in the clever and then start the pour down at 2:30 finishing roughly at three and a half minutes.  Honestly my least favorite, it is just too dark for me, it handles well by itself or milk, but It's not for me. Very earthy, with very dark chocolate notes, a full body and a very silky finish. 

I've had a lot of coffee samples recently since I am setting up a cafe, hopefully as a multi-roaster. The owner of Tico Coffee Roasters brought some preground coffee as for a coffee tasting so these are a little different than how I normally write these.  Her recipe was 24g coffee with a 75g bloom at 205°F water for thirty seconds with an additional 300g pour in the clever and then start the pour down at 2:30 finishing roughly at three and a half minutes.  A little on the orthodox side, but it is a good daily drinker and probably would make a nice espresso. Thickish mouth feel, smoked vanilla, honey sweetness and tons of lingering chocolate notes.

I've had a lot of coffee samples recently since I am setting up a cafe, hopefully as a multi-roaster. The owner of Tico Coffee Roasters brought some preground coffee as for a coffee tasting so these are a little different than how I normally write these.  Her recipe was 24g coffee with a 75g bloom at 205°F water for thirty seconds with an additional 300g pour in the clever and then start the pour down at 2:30 finishing roughly at three and a half minutes.  This was probably the lightest of the coffees Mariana brought and normally would be my favorite, but it came in a close second. Almost a berry bomb, but not quite. Black cherry at the front, berry jam, peaches and very clean. 

I've had a lot of coffee samples recently since I am setting up a cafe, hopefully as a multi-roaster. The owner of Tico Coffee Roasters brought some preground coffee as for a coffee tasting so these are a little different than how I normally write these.  Her recipe was 24g coffee with a 75g bloom at 205°F water for thirty seconds with an additional 300g pour in the clever and then start the pour down at 2:30 finishing roughly at three and a half minutes.  This was my favorite of the samples that I tried, it was on the medium side, but very unusual for a Guatamalan coffee. Lots of blood orange notes, some caramelized sugar and sweet red grapes at the end.