1 - okay+
- Tetsu Kasuya V60
- 15g coffee : 255g water (1:17)
- Grind 90 clicks K6
- 198°F
- 3 days after roasting
- 1:30 bloom
- TBT 3:40 - last pour much longer drawdown
Nose - jasmine Taste - jasmine tea, lime. Bit light on body. Quite nice and refreshing for a coffee
2 - okay-
- 202°F
- TBT 4:00
- 4 days after roasting
Bit more body, bit less taste. Astringent.
90s bloom probably excessive, second pour draws down very quickly
3: okay+ -> good-
- 198°F
- Grind 85
- 1:18
- Sweet forward Tetsu
- 1m bloom
- TBT 3:30
Some hints of sweetness, lime and floral still present. Changed too many variables lol. Maybe: grind back to 90, normal Tetsu, keep longer ratio
Upgraded to good- after cooling a little, more sweetness and layers
4: good
As 1 but
- 1:18
- 1m bloom
- TBT 3:10
Good balance and layers. Mango, jasmine. Easy drinking but sophisticated
5: okay
As 4 but grind 80. Unremarkable.
6: good-
As 4 but sweet-forward Tetsu, TBT 3:30
Interesting, smooth with vanilla and mango notes. Missing aromatics and balance without the acidity.
7: okay+ -> good-
As 4 but 195°F
TBT 3:30, delays between pours because kettle struggled to maintain temperature
Interesting with some of the jasmine acidity but not as good sweetness.
Upgraded to good- after cooling a little, more sweet and fruit emerged
8: unremarkable
- Grind 90
- 1:17
- 195°F
- 1m bloom