Barista Bitch Dialing In

Roasted 04/06/23 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. Floral, vibrant and honey. I loved it I often feel that I am becoming numb to coffee and only want new experiences that I am losing touch of what I once loved. 

Roasted 04/05/23 20.2g in 25 seconds 24g out  Floral, very sweet and a little tart. 

Roasted 01/23/23 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. 37. Lemongrass, raspberry, honeydew and orange juice. I loved it. The lemongrass notes were a little on the grassy side for me, but good nonetheless. 

Roasted on 10/22/22 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. Pear, generic citrus, chocolate, apple, very sweet with a thick mouthfeel. 

Roasted on 08/24/22 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. 46. Hibiscus, honey, lime, mint, peach, silky. "This fermentation formula brings some means of Geisha-characteristics to the Isolated Ruiru 11 varietal - a varietal considered 'inferior' to the SL variations." [Pull & Pour Coffee Club]. This is the last of the sampler I bought and it left me speechless. I never thought I had a complete understanding of coffee terms, but with Coffea Circulor, Luminous Coffee and every new anaerobic style I have never felt more like I know very nothing. I love how more and more companies are almost info dumping, but I wish they would define the terms they are using more than they do already. 

Roasted on 08/24/22 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. 46. Almond, brown sugar, black tea, blackberry, juicy. "This fermentation formula is considered the traditional Kenyan methodology and is built for mass production. This coffee will also highlight the roasting ideology of Coffea Circulor so that it can be ‘compared’ to previous other Kenya encounters one might have had. " [Pull & Pour Coffee Club] Despite having strong black tea notes, I didn't find this astringent like I normally do. This feels like the most orthodox of the coffees. 

Roasted on 08/24/22 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. 44. Dried dates, coffee cherry liquor, cider, honey, juicy (Recently used by Simen Andersen placing 1st in the Norwegian Brewers Cup). Another banger, I normally am happy to try a coffee maybe three times before I start to get bored, but I really wish I had more. 

Roasted on 08/24/22 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. 45. Cotton candy, black currant, mango, purple plum and syrupy. (Recently used by Ellen Chen to place 2nd in the Indonesian Brewers Cup). This is my first Coffea Circulor coffee and I am in love. I really am disappointed I only have 40g of this. I bought this though the Pull & Pour Coffee Club and I think I might have to add them to my coffee subscription list. So far I think they are in my top three coffee roasters list along with My Friends Coffee & Luminous Coffee. 

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. 46. Lemongrass, raspberry, orange tangy acidity, melon. I liked it a lot. 

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. 45. Lots of complexity in this one. Wine like, cherry, spiced apple cider, and orange rind. May or may not 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. 47.  Tamarind, candied grapefruit, cinnamon and sugarcane. Loved it. 

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. Strawberry, milk chocolate, lemon grass, and basil with a thin mouthfeel and on the acidic side. 

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. Very interesting and a little unusual. It is very clean tasting, lots of wine notes at the front, followed by a hard to describe herby-spice (sort of like a very mild fennel seed), cranberry and a nice grapefruit finish. I cannot stress enough how clean this is, I don't think I have every had a coffee like this that left almost nothing on my tongue immediately after drinking. 

Roasted on 06/21/2021 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. Very juicy and very sweet. Lots of stone fruit notes, a bit of wet stone, brown sugar and a weird flavor that remind me of banana candy not quite real banana.

Roasted on 01/12/2021 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. 14. Lots of tangy tamarind notes in the front, with a weird grain like tastes that quickly disappears with a pleasant tart acidity throughout and a hint of fig at the end. While this was very aromatic I wish I could get a slightly cleaner tasting cup, nevertheless I think this would be nice as a daily drinker.