Barista Bitch Dialing In

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 02/06/23 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. Passion Fruit, Strawberry, Black Cherry, Floral & lemon. One of the first Proud Mary Coffees that I really enjoyed in the last year or so. 

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 38. Floral, caramel, lime and cherry. I wasn't the biggest fan, the floral notes were a little lost in the lime and caramel. But I think it was good nonetheless. 

Roasted 12/21/22 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. 39. Purple florals, cacao, and blackberry. Would definitely be good as an espresso, though I am sure the floral bites would be lost. 

Roasted 12/21/22 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. 37. Sweet floral, raspberry, dried cherry. I've been falling behind a lot, my job while not difficult is time consuming. I remember loving this coffee and was a little disappointed that it wasn't as floral as the tasting notes may imply. It feels like it would be a good sipping espresso. 

Roasted on 09/27/22 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. I am trying this admittedly really young, but even still it is good. Wild  complexity, lemon-lime, hops, red berry and cereal. Maybe it has potential as an espresso because of the cereal notes, but I would be afraid of it not being consistent. 

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. 50. Very silky and thick mouthfeel. Lots of fruit notes, mostly pomegranate at the front followed by candied cherry, lemon preserves, guava and fairly acidic. 

 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. 22. I did this slightly coarser than I normally do for Kalitas on my Encore. Normally I am in the 14-20 range. Predominantly dark rich tasting pomegranate notes, some honey and the a little mango at the end. I did enjoy this.