Log: Coffee

Beans

Tesfaye Coffee from Ethiopia. Vendor lists notes of strong fruits and jasmine.

Equipment

- Coffee: Ethiopia Tesfaye, 20 grams, medium ground.  
- Water: 320g tap water
- Equipment: kettle, pour-over brewer, filters, scale

Method

1. Rinse the filter, pour out the excess water
2. Pour 20g grounded coffee, shake gently to level.
3. Pour first 50g of water in a circular motion, wait 30 secs.
4. Pour second 150g in a circular motion, wait 10-20 secs.
5. Shake gently to level.
6. Pour last 120g, totaling 320g
7. Shake gently to level.
8. Wait for pour over to complete

Observations

- The filter flops over and is unstable, potentially hindering the water flow.
- Water was just beginning to boil before use.

Results

- Lack of aromatic profile, no smell. 
- Andrea observed bitter tones.
- Marc observed overall delicate flavor with floral notes, not too strong.

Conclusions

The goal is to brew for coffee with less bitterness and more aroma. Variables we can tweak are:

- Temperature of the water. 
- The tap water.
- The spiral pouring technique. 
- The filter used. 
- Altering ratio of water to coffee ground.
- The amount of pulses and the pauses between the pulses. 

We also recognize that some of the limits are due to the equipment.

- Marc & Andrea