1: good-
- Tetsu Kasuya V60
- 15g coffee : 255g water (1:17)
- Grind 90 clicks K6
- 205°F
- 9 days after roasting
- 1:00 bloom
- TBT 3:00 with fast last 2 pours to slow it down
Nose: blackcurrant Taste: blackberry, dark chocolate, sweet. Lingering bittersweet finish.
Tad bitter, try a lower temp?
2: okay+
- 200°F
- 10 d.a.r.
- TBT 2:50, didn’t speed up last pours
Similar, a little less body and flavour?
3: good
- grind 90
- 205°F
- 15g
- 45s bloom
- 11 d.a.r.
- TBT 2:50, slow pours
Good, removes the bitter notes. Good and syrupy.
4: bad
- grind 70
- Lance
- 13 d.a.r.
- 30-30 blooms
- TBT barely 2m
Sour, bitter, no. Maybe swirl more, higher temp?
5: okay+
- as 3 but grind 80 and 1:18 ratio
- TBT same
Like a fruity dark roast. Quite comforting but a little bitter, like the sweeter brew better
6: good-
- Aeropress Hoffman method
- grind 40, 1:17 ratio
- 208°F
Similar taste to 5
7: good-
- as 6 but grind 50, 205°F
Fruit comes out better, not so burnt tasting. Quite drinkable.