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.
Just a BasicBitchBarista dialing in coffees