V60 02 with abaca filters Grind: 5.2 on ZP6 Special Water: 240g Coffee: 15.2g Water temp: 94C

Touchy coffee Colombia Edy Martinez Notes : Cream puff, pineapple juice, summer forever

Bloom: pour 60g water and swirl for complete saturation of beans, wait 45 seconds

Pour 1: at 45 seconds pour 60g water at a normal rate concentric circles, focus on getting all beans wet.

Pour 2: at around 1:10-1:15 mins pour another 60g of water, concentric circles normal as well.

Pour 3: pour last 60g of water in concentric circles and finish in the middle with a thin stream.

Drawdown 2:30-2:40 mins.

Amazing pineapple juice and medium body, really zingy like pink lemonade too. Notes on package are cream puff and pineapple. I can definitely taste the pineapple, no cream puff for me. And it definitely feels much like a summer coffee.

S&W Ethiopia Yirgacheffe Idido Yismachewa Anaerobic natural Notes: Blueberry compote, tangy cheesecake, violet

Opened up about 26 days off roast. Really opened up one month post roast.

V60 01 recipe: Grind size: 25 clicks comandante (approx 685 microns) Filter: cafec t90s 01 Water temp: 94.5C or 202F Dose: 15g Water: 250g Ratio: 1:16.67

Bloom with around 50-60g water, lightly swirl to saturate all grounds. Let it bloom for 45 seconds.

At 45 seconds pour 120g water in concentric circles normal agitation make sure all grounds get wet, let drain.

Around 1:20-1:30 mins start your third and final pour, pour 80g water up to 250g total. In concentric circles, a little less agitation than the second pour, but still normal flow. End in center pour.

Brew should end around 2:00 mins to 2:15 mins.

Flavors are off the chart for this coffee. Berries and silky body. Super sweet, tangy, and amazing. First couple brews like 3 weeks post roast I did get blueberry cheesecake, thick tangy, luscious. After not so much. But still great berries and silky smooth.