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. A little on the orthodox side, but it is a good daily drinker and probably would make a nice espresso. Thickish mouth feel, smoked vanilla, honey sweetness and tons of lingering chocolate notes.
Just a BasicBitchBarista dialing in coffees