Barista Bitch Dialing In

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. 

Using a Niche Zero Grinder and an Anza espresso machine at 18, 18.9g in, 14 seconds and 30g out. It still is a little young and has a slight grassy scent that I hope will go away as it rests, but it starts with a brief yet intense pop of blueberry notes and a lot of cereal. It tastes better as a straight espresso than anything with milk, even a gibraltar.

Using a Nice Zero and a cold Drip tower, my recipe is 60g somewhat finer than a pour over, lightly condense, add a prewetted filter, bloom with 100g off boil water for ten minutes after add 800g ice water, adjust the drip rate to about one drop every second and then let it finish in about ten to 12 hours. Once finished you should have about 700g water, occasionally add an additional 100g water to dilute.  36. Less sweetness than I expected, there are a lot of almond notes some dull berry notes as well. 

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 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. 38. Very sweet and bright! Lots of Mango notes at the front, some  brief pineapple, some peach throughout and just a hint floral. I loved it. 

Using a Nice Zero and a cold Drip tower, my recipe is 60g somewhat finer than a pour over (30-40 is a sweet range), lightly condense, add a prewetted filter, bloom with 100g off boil water for ten minutes after add 800g ice water, adjust the drip rate to about one drop every second and then let it finish in about ten to 12 hours. Once finished you should have about 700g water, occasionally add an additional 100g water to dilute.  I use this Dutch Coffee Cold Drip Tower  which gets the job done, but I wish there was more space in the middle coffee section. 

Using a Niche Zero Grinder and an Anza espresso machine at 20, 18.4g in, 22 seconds and 26g out. Incredibly sweet, lots of almond and some Berry. Overall on the simpler side, but very easy to drink, something of a daily drinker if you are ok with sweet, but milder desert-like espresso.

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. 14. Citrus flowers, slightly tart orange, lots of sweetness and a linger woodsy taste 

Using a Niche Zero Grinder and an Anza espresso machine at 22, 18.0g in, 24 seconds and 30g out. Lots of sharp grapefruit notes, a fair bit of sweetness, faint floral notes and cherry. A little lighter than I thought it would be as an espresso, but it was perfectly serviceable.