Barista Bitch Dialing In

Roasted on 11/09/22 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 39. Raspberry, cookie dough, silk and decadent.  Loved it. 

Roasted on 11/03/22 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. 42. Strawberry, Mango, Apricot & Syrupy. Again, I am surprised by how much I liked this, I haven't been that impressed with Proud Mary's Deluxe series, but this isn't that bad. This may even be good as an espresso. 

Roasted on 11/03/22 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. Punchy, sweet, strawberry, grape candy, honey crisp apple. I loved it definitely a sweet tasting coffee, but it has enough complexity to keep me interested.

Roasted on 10/22/22 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. 36. Peach, orange, chocolate and lemon.  Loved it and would probably be good as a daily espresso.  75% Washed Ethiopian Guji Archia  25% Colombia Honey / Yeast Peach  

Roasted on 10/22/22 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. 36. Watermelon, vinegar-like acidity, raw cacao and pineapple. A little too acidic at first, but it grows on you as you drink. Not as clean tasting as I'd like, but good nevertheless. 

  Tamarind, ethanoic acid, savory like Umami or raw cacao, watermelon, and sweet like a pineapple. This lot was exposed to a dry anaerobic fermentation of 24 hours, later placed inside grain pro bags for 60 hours maintaining the temperature below 22 degrees Celcius by placing the coffee inside a water tank. Afterward, the coffee was frozen for 72 hours. Later the coffee was placed on raised beds below 35 degrees Celcius until ideal moisture content was achieved.

Roasted on 09/23/22 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. Pineapple, Chocolate, Concord Grape and sweet cinnamon candy. I'll be honest this one got lost in the pile. 

Roasted on 09/23/22 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. 39. Orange, toffee, silky mouthfeel and kiwi. Another one that got lost, I removed trying this, but never expanding on my tasting notes. 

Roasted on 10/03/22 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. Ripe red grape, fig, apricot, caramel and dark chocolate. I love this as an espresso moreso than a pour over, but still good nevertheless.

Roasted on 09/05/22 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. Evidently this mix is a Colombia Natural and Ethiopia Honey 65%-35%. Another one that I forgot to post, but I tasted a lot of berry, sweet milk chocolate, with a nice body and very sweet. Felt like a classic Ethiopian, but with a little more body I am assuming from the Colombian.