Barista Bitch Dialing In

I've realized I have been at my current corporate coffee job for nearly two months now and certain things like the phrase "line of sight" still sets me off. Yes the place looks ugly, maybe it wouldn't be if it was actually designed rather than thrown together. If there wasn't a giant turbo chef oven taking up the bulk of the counter I wouldn't have to use it to dry dishes on overnight.  Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.5g in 24 seconds 27g out Smoked chocolate, sweet, honeyed plum. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 18.1g in 21 seconds 24g out Chocolate, and a little Herby. 

Roasted on 05/22/22 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. 40. This is something of a strange one. As a Moka Java I don't enjoy it, drinking it black I found it a little lacking getting mostly chocolate notes and the barest hint that there are some fruit notes. However adding a little milk, it improved significantly. Lots of red wine, blackberry, milk chocolate and something like orange, but not quite.  Again I think I prefer a normal moka java, that has only chocolate and berry notes (like Counter Cultures), but this is super interesting and I was not prepared for it. When I think of moka javas I think of African South American blends, maybe the absence of an African and presence of a Yemen is throwing me for a loop....

Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.4f in 26 seconds 24-26g out Milk Chocolate, Sweet lemon, and plums. Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 17.8g in 23 seconds 24-27g out Chocolate, and a little Herby. 

Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 18.8g in 23 seconds 24 out Honeyed Plums, milk chocolate, cinnamon and lemon candy.  Moksha Decaf  Mexico Esmeralda Espresso: Roasted on 05/22/22 17.8g in 23 seconds 24-27g out Chocolate, sweet and fruity. 

Roasted on 05/01/22 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. I don't know if I like this or the other Koji more. Floral cloves pear and black cherry. The clove notes are a little stronger in this one then the other.  Cattura natural koji

Moksha Ethiopian Acacia Espresso: Roasted on 5/22/22 19.1g in 24 seconds 24 out Plum, Milk Chocolate and honey Moksha Decaf  Mexico Esmeralda Blend Espresso: Roasted on 05/22/22 18.7g in 31 seconds 24-27g out Bittersweet chocolate and grassy notes.

Moksha India Mysore Nuggets Extra Espresso: Roasted on 4/29/22 17.8g in 24 seconds 24 out Moksha Decaf Blend Espresso: Roasted on no date 18.6g in 27 seconds 24g out Herby & sweet.  

Roasted on 05/01/22 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 loved this, despite the clove notes. Lots of sweet apple juice, juicy nectarine, unripe cherry and cloves. 

Moksha India Mysore Nuggets Extra Espresso: Roasted on 4/29/22 18.4g in 24 seconds 24 out Moksha Decaf Blend Espresso: Roasted on no date 18.6g in 27 seconds 24g out Herby & sweet.  

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. 45. I think there might have been something wrong with my sample or I tried it to soon, but it was incredibly ashy and had a weird funky smell. According to the tasting notes it is supposed to taste Floral, blackberry acidity, with a heavy mouthfeel and green apple. But I am ninety percent certain I did not receive the correct coffee or there was an issue with roasting. I don't think I have ever had a fermented coffee taste ashy.