Aromas of wine, dried fruit, and tea
It tastes great, is well-balanced, and is perfect for fall
Consistency across packages (each from a different roasting date)
Recipe
Brew Method: Origami (like V60)
Coffee (g): 15
Water (g): 250
Water Temperature: 95 (soft water, alkalinity 50 ppm, hardness 60 ppm, very low magnesium)
Grinder (setting): Timemore C5 ESP Pro - 1.9.0 (770–790 microns)
Process: Cafec Abaca+ filter, ceramic Origami, pre-rinse and pre-heat with hot water. Bloom via DripAssist (fast), 50 g of water, 45 s duration. Then a single pour via DripAssist, slowly (approx. 5 g/s) until a total weight of 250 g is reached. No swirling or stirring.
Drawdown time: Approx. 2:10–2:20 at 15/250 g, 2:30 at 18/300. Times over 2:45 were no longer good. A gentle manual bloom is also possible, but I generally recommend minimal agitation; otherwise, it may clog.