1 - good
- Tetsu Kasuya V60
- 15g coffee : 255g water (1:17)
- Grind 90 clicks K6
- 200°F
- 3 days after roasting
- 1 minute bloom
- TBT 3:30
Nose - honeysuckle, chocolate Taste - fruity dark chocolate, burnt sugar
Could be a little sweeter, thicker? A fraction bitter although quite nice to my taste.
2 - okay
- 95 clicks
- 198°F
- TBT 3:20
Not much nose. Milk chocolate.
Drinkable but underextracted. Go back to 1.
Next time maybe: keep coarser grind?
3 - Todo
- As 1 (200°F, 90 clicks) but 1:16 (16g : 256ml)
- TBT 3:20
Some floral in the nose. Fruity in the taste, with milk chocolate. Still tastes a bit underextracted.
Improved a bit as it cooled and the acidity and fruit notes (Riesling?) came forward.
4 - good-
Exactly as 1 but not as good 😔
5 - good
- As 1 but grind 85 clicks
- TBT 3:40
Nose - hint of floral honey? Rich dark chocolate, honey More of a “classic coffee” profile than my normal light roasty stuff
6 - good
- As 5 but 198°F
- TBT 3:20
Nose - milk chocolate Milk chocolate, caramel, apple? lime? acidity
for two, 1 - good
- Grind 90
- 30g : 510g (1:17)
- 198°F
- 5:30
Milk chocolate, Riesling! Came out v nicely
B1 (Cafec) - good
- Grind 80
- 198°F
- 1:17
Burnt honey, Riesling