1: good
Following recommended recipe for ratio and temperature
- Tetsu Kasuya V60
- 15g coffee : 250g water (1:16⅔)
- Grind 90 clicks K6
- 199°F
- 2 days after roasting (note they recommend 2-3 weeks)
- 1:30 bloom to compensate for low rest
- TBT: hard to call, top of bed dry at 3:00, but rapid drips continued until ~3:30
Nose: extraordinary, strawberry brandy, fig, caramel? Taste: very true to the nose. Cranberry, strawberry, faint chocolate on the finish. Maybe a tiny bit simplistic, but bright and fruity and very drinkable.
2: good-
- grind 85
- 5 d.a.r.
- similar TBT
Bit more chocolate in the finish. More rounded but less sweet, more of a mood difference than quality
3: good
- Lance 2 bloom 1 pour method, with 45 seconds per bloom
- 15:250 ratio again
- TBT 2:30
Nose: bright strawberry jam Taste: sweet berry jam, no trace of chocolate
Try grinding finer with this method? With extended blooms that was barely a minute of brew time
4: good
- as 3 but 202°F
- TBT 2:25ish
Very nice, tiny bit of bitterness adds a nice wine-like note