Dark Chocolate

Achieved Excellent with Yirgacheffe: same as before; 185f Water Temperature, and 2:25 brew time. A much more sweeter Dark Chocolate taste this time! A little too overpowering, towards the end of the cup, in fact. This is how it should be. Improv

Yirgacheffe on Inverted Method: increased grind size to 19, Water Temperature at 192f, Brew Time 2:00. Slight Improv compared to yesterday, I think - but as I finish drinking the cup I’d say it is Excellent (more of Dark Chocolate coming through) and is teetering on the edge of being perfect.

New coffee Yirgacheffe from Café Sobab. Dial 15, and pretty Good (has a bit of Dark Chocolate) if only slightly bitter.

Descent Trying a bit coarser than yesterday - 17 grind on Brazil Cerrado. Hmm, slightly worse. Dark Chocolate notes are more or less muted. Weak’ish coffee.

Improv: Brazil Cerrado with 16 grind and hot’ish water. Pretty Good taste (and getting closer to Excellent) .. very little Lemony notes, and smokey Dark Chocolate is coming through.

New coffee: Brazil Cerrado from Les Bruleries. This is a coffee I really enjoyed the first time (not so much the second time). 14g Comandante => delightfully malty Aroma upon grinding and Meh taste, as there is a slight Lemony undertones with insufficient Dark Chocolate notes. This seems to be medium roast.

Improv: Dialed a bit coarser (14), and made 1850 Midnight Gold. This time a bit more visible crema than yesterday, and the resulting taste was Good (on the ‘decent’ side, because there is a slight Lemony undernote, and no noticeable Dark Chocolate notes I usually enjoy).