Barista Bitch Dialing In

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. 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. Floral, black tea (somewhat astringent), orange and grape sweetness.  Washed 

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. Very clean and sweet. Lots of orange almost like orangesicle ice cream and light 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. 49. Very clean and crisp. Lots of blackberry, plum and a very silky 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.  Honestly my least favorite, it is just too dark for me, it handles well by itself or milk, but It's not for me. Very earthy, with very dark chocolate notes, a full body and a very silky finish.