Reviews Total
3.17 / 5
Recommended by
33%
1 out of 3 users
Martin Srytr Verified Customer Show Original July 21
Does not recommend
200g
Intense flavor
An unusual experience
I wonder if these anaerobic experiments are turning into something that no longer tastes like coffee.
The coconut and peach flavors are too artificial.
No middle ground
Recipe
Preparation method: Scott Rao’s V60 technique Coffee (g): 24g Water (g): 400
Water temperature: 98 Grinder (setting): Hario Skerton for Process: 40s blooming 50g of coffee - after 10s stirring with a spoon, pour 150g after 40s, pour 100g after 30s, pour 100g after 30s