Barista Bitch Dialing In

 Green Apple, Tea-like, Cherry and Brown Sugar. 

Tangerine, Wine like, Strawberry and Chocolate.

Roasted 06/23/23 Blackberry jam, tart, acidic and cloves. 

Roasted 06/06/23 Cherry jam, demerara sugar and rosemary.

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

Roasted 03/22/23 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. Winey Acidity, Strawberry, Cranberry, Chocolate Finish. Very nice, probably would be good as an espresso. 

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. Berry, candied citrus, brown sugar with a nice syrupy body. 

Roasted 12/23/22 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. Wine like Acidity, strawberry, cranberry & chocolate. Delicious, definitely would be better as an espresso, but good as drip with a little milk, not quite a daily drinker. 

Roasted 11/26/22  A Blend composed of Brazil, Colombia, Costa Rica, Indonesia. Washed & Natural  Cranberry, Carmel, fudge & pecan. Surprisingly delicate. Good for both espresso and filter, I think it shines as an espresso. I wasn't expecting much since I tend to find holiday blends to be dark and heavy on the brown spice notes. 

Roasted on 08/04/22 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. 42. Dark chocolate, orange, cedar, stonefruit and vanilla marshmallow. I am actually surprised that I enjoyed this as much as I did. I am not the biggest fan of Moksha's coffees, more so that I am not at a multi roaster. 

Roasted on 07/23/22 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. 44. A little orthodox and would make a good espresso. Milk chocolate, cherry, orange and almond, reminds me a lot of Tico's Sangre de Toro.  Washed.

Roasted on 04/24/22 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. Winey Acidity, Strawberry, Cranberry, Chocolate Finish. I feel Luminous is pretty spot on in there flavor 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.  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 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. Nectarine, jasmine, lemonade and currants. Not the biggest fan of this one, but it isn't bad. It just feels lackluster in a good, but not memorable way. 

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. 49. This would definitely be interesting as espresso. Lots of milk chocolate, brown sugar and strawberry. It was surprisingly clean tasting.

Using a Niche Zero Grinder and an Anza espresso machine at 19, 19.4g in, 31 seconds and 26g out. I am not surprised that this turned out better than I thought, there still is predominantly chocolate notes throughout with some acidic pineapple. I found this really enjoyable even though I generally find espresso that taste like chocolate and fruit boring. 

Roasted on 03/25/2021 I brewed this in a Kalita wave using notneutral filters with a Baratza Encore 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. 13. Predominantly baking chocolate that lingers to the end, a hint of pineapple with some plum. It feels a little orthodox and will probably make a good espresso or a daily drinker. 

 Roasted on 10/26/20 I brewed this in a Kalita wave using notneutral filters with a Baratza Encore 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. 18. Lots of Blackberry notes, some citrus acidity and lingering dark brown sugar throughout. I wish it was a tad bit lighter, but it was good nevertheless.

 Roasted on 09/07/20 I brewed this in a Kalita wave using notneutral filters with a Ditting KR1203 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. 6.25. Lots of fennel seed-like noted as well as citrus marmalade, blackberry and currant. This made me rethink my stance on Costa Rican coffees, generally I find them over hyped, but this one might actually live up to the hype.