Barista Bitch Dialing In

Roasted 05/24/24 Farm - Finca Los Pinos Process - Anaerobic Elevation - 1,800 MASL Varietal - Typica and Ihcafé 90 Golden Raisins, Lemon, Black Tea and Plum Sweetness.  Rather nice a bit drying and a little too taniac for me. 

Roasted on 11/09/22 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. Raspberry, cookie dough, silk and decadent.  Loved it. 

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. 

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. I loved this, it was a little fast and I think I could have gone finer. Green Pear in honey, vanilla marshmallow and lychee. 

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 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. 43. Strawberry throughout, blackberry and something like plum, but not quite. I rather liked it.  This is a wild anaerobic, I am not sure what that means, if it is some naturally occurring anaerobic or something else. 

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. 48. I wish I brewed this as an espresso, it felt fairly orthodox, but I have a feeling that it would have been amazing as an espresso. Lots of dark chocolate notes, some berry jam and a creamy mouth feel. 

18.7g in 24 seconds 32g out I liked this a lot. Vanilla syrup at the front, molasses throughout, bittersweet chocolate and the barest hint of candied citrus.

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. Another interesting coffee, dark toffee at the front, brief blackberry, unsweetened almond butter and deceptively complex. 

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 48. This is perhaps the best Yemen coffee I have tried. Normally I avoid Yemen coffees I generally am not a fan of a lot of the roast flavors. And while this has some flavors I associate with darker coffees that I avoid it still is good. Tobacco throughout, developed wine notes and dark chocolate.

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. Going to be honest I am not 100% on the actual name of this coffee, I received this as a sample in my latest order from MFC and while the owner has beautiful handwriting, his stylistic choices are sometimes a little hard to read (and it has not been listed on the website at the time of writing this). Incredibly clean tasting, some cocoa, pecans, a lot of sweetness and peppery. I imagine this would be great 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. 48. Strawberry, Papaya, Apricot and Meyer Lemon. I rather liked this one, but felt lazy and forgot to post about it for a while. 

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. 48. Another amazing coffee from My Friend's Coffee Roasters. Lots of milk chocolate, honeysuckle and candied orange. It feels like what I typically find boring in espresso, chocolate and citrus notes, but there is something about it that I love. It is extremely well balanced and clean tasting, there is some very mild acidity, but it is incredibly smooth. 

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. 

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. Another interesting coffee. There is a flavor that is something like a cross between a cranberry and a cherry with a lot of molasses-y sweetness and a nice thick buttery mouthfeel.

Using a Niche Zero Grinder and an Anza espresso machine at 22, 19.4g in, 13 seconds and 24g out. Very sweet, raw sugar, vanilla and chocolate. This is probably one of the best sweet espressos I have had in the last couple years. 

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. 43. Another interesting coffee. Not necessarily on the brighter side, but still close. Lots of sweetness, raw sugar or something similar, a little floral vanilla, some citrus-like acidity and a nice smooth chocolate finish. 

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. Another interesting coffee, it is something of a typical Ethiopian coffee, not quite a fruit bombe, but close more aromatic than anything else. Very bright and tea-like, some brief peach notes, a little stonefruit, chocolate and lots of lemon it was very clean tasting, but left a lasting impression. 

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. 43. Lots of chocolate, big bodied, some nutty notes  molasses-y cola at the end and the barest hint of citrus. This was a rather interesting coffee, normally I probably wouldn't have purchased it as I am not the biggest fan of chocolate and nutty coffees, but it was relatively inexpensive for four ounces.