Barista Bitch Dialing In

Roasted 05/23/23 "The process of producing Washed coffees in Ethiopia will vary slightly from washing station to washing station, but generally speaking the coffee is picked ripe and depulped the same day. There is usually a fermentation period of 8-12 hours in open-air tanks, then washed in water channels to remove the mucilage. The coffee seeds will be spread on raised beds to dry for 5-15 days, depending on the weather." 39. Ripe Apricots, Floral, Chocolate and Blood Orange. 

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 01/12/23 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. 46. Orange Blossom, Jasmine & sweet. I liked it. It was a little brief for my taste.