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Log: Coffee

29.09.2024. Pour-over | First attempt

Paramytha, Cyprus

Grounded coffee. Floral, strong fruits, jasmine. — Fig 1. Tesfaye Coffee from Ethiopia. Vendor lists notes of floral, 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