Barista Bitch Dialing In

Roasted on 04/24/22 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. Jasmine, Lemon Bar, Blueberry and mostly Chocolate.

Roasted on 04/13/22 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. Again another coffee I forgot to write about. I don't know why I haven't gotten around to writing about it. Tart, balsamic vinegar and refreshing. Acidity was off the charts and I don't think I would ever describe a coffee as being like balsamic vinegar before!

Roasted on 04/13/22 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. I've been lazy and haven't posted my tasting in a timely manner and ran out so I don't have much to go on beyond my tasting notes. Berry blast, apple, tart and juicy. 

Roasted on 04/13/22 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. Interesting, I don't know if it is too light, but it has a lot of grassy flavors that some might believe are indicative of being under roasted, but at the same time I feel this is very developed. Lemongrass at the front and tart black cherry.

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. 

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.  Last, but not least is the decaf. I liked it, I don't know why I never really served it before a bit orthodox, but better than many decafs I've tried. Chocolate throughout, orange syrup and roasted peanut. 

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.  Again I love this as an espresso and a pour over even rhough it is on the orthodox side. Lots of sweet cherry at the front followed by dark chocolate and a little nutty. 

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.

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. Not really impressed with this as a pour over, it feels like it would be perfect as an slightly orthodox espresso. Lots of chocolate notes throughout, light brief floral notes and some light apricot sweetness. 

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. Chocolate, nutty and citrus. Honestly disappointing, however I tend to find Barefoot's coffees, espresso in particular, tend to be on the mediocre to average side. Last time I described Redcab to someone was that it is agressively mediocre. I honestly only got around to this because I have left my corporate dining barista job on Monday and felt like I should have finally record them. 

Roasted 09/04/21 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. Very interesting. The beans are very dark and very small for how light this is. Lots of bittersweet chocolate at the front, that disappears quickly, followed by pineapple and black tea. This is a bit on the astringent side and is very tea like. I definitely want to try this as an espresso. 

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 06/07/2021 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 interesting. It is very aromatic and heavy at the same time. Strong cedar notes, toasted barely, a lot of sweetness and green vegetables. 

Roasted on 06/07/2021 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. Lots of sweetness, some rich candied plum and slight floral notes. It was surprisingly heavy for a floral coffee. 

Roasted on 05/27/2021 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. 43. Lots of dark chocolate notes throughout, some bright blueberry and a lot of butterscotch. It feels similar to a chocolate covered berry. 

Roasted on 04/21/2021 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. 42. Lots of intense tamarind, some eucalyptus and lime acidity at the end. I was not that too impressed with this, it was a tad expensive for the quality and while it was not grassy, the eucalyptus notes were off-putting like a very herby coffee. 

Roasted on 04/21/2021 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. 40. Some black tea like astringency at the front that quickly disappears, which isn't surprising as I often find coffees with tea notes have an unpleasant astringency, a brief cacophony of lemon and berry notes with a slightly nutty finish The mouth feel was surprisingly silky and overall was well balanced. 

Roasted on 03/29/2021 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. 36. Lots of toasted almonds, some acidity and somewhat sweet. Definitely better as an espresso, but still not bad. 

Roasted on 03/25/2021 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. 15. Lots of cocoa, followed by intense strawberry notes and herby lemon verbena at the end.