1: good-
- Tetsu Kasuya V60
- 16g coffee : 256g water (1:16)
- Grind 90 clicks K6
- 198°F
- 3 days after roasting
- 1:30 bloom
- TBT 3:00 (including megabloom, so very fast)
Nose: peach?! Very complex, unusual. Milk, peach, root beer.
4ish: okay-
- Grind 70
- 190°F
- 8 days after roasting
- 1:30 bloom
- TBT 3:20 including megabloom
Very strong, quite bitter, earthy. Would have been a decent dark roast.
Some fruit/acidity lurking beneath the surface.
Maybe try coarser and hotter? Claude says coarser and 195°F
5: okay
- Grind 95
- 195°F
- 1:30 bloom
- TBT 2:55
Less astringent, not that interesting
6: good?
- Grind 90
- 198°F
- 1:18 (14g)
- Tetsu sweet-forward
Tried even longer ratio (1:19), quite interesting and still quite rich. Longer ratio allows more extraction despite fast drawdown?
7: good-
- Grind 85
- 198°F
- 1:20 (12.8g)
- 45s bloom
- TBT 2:45
- Sweet forward
- Also different pack of filter papers (supposedly the same Cafec though)
- 20 d.a.r.
Plum note appeared out of nowhere, prominent in the nose and present in taste too. Roasty bitterness still present. Maybe now is the time to try lower temp?
Bit lacking in body, though tasty. Maybe 1:20 is too long
8: okay
- Grind 85
- 190°F
- 1:20
- 45s bloom Quite bitter. Plum note detectable but muted.