My Chemex Pour Over Coffee Steps
Bean: Light Roast, Ethiopian Bean
30g - Grind 16 on Baratza Encore
Water Temp: 209F
Rinse Chemex filter and dump water before starting
60g water, bloom for 30s
Slowly pour in spiraling circles until reaching 500ml around 2:00
Draw down should be around 5:00 from initial pour
My French Press Coffee Steps
30g - Grind 30 on Baratza Encore
Water Temp: 200F
100g water, bloom for 30s
Add water up to 500mL and let sit for 4 minutes
Slowly press down, should take around 45s
Coffee Topics
Bean Selection
Region and roast
Grind Size
Water Temperature
Water Ratio
Blooming
Agitation
Brew methods
Coffee Tasting Notes
Under-extracted (more sour tasting)
Over-extracted (more bitter tasting)
Coffee Extraction: Sour vs Bitter & how to tell the difference
Bitter/sour confusion: some people will describe sour as bitter. If you feel it on the sides of your tongue it's sour
Think about what the acidity “reminds you of”. it won’t taste like lemon but it will remind you of lemons
tastes are just memories so trying more (intentionally) will help you identify those notes.
Body can be weight, tactile, mouth feel
lightweight - water?, medium - skim milk, heavy - whole milk? How does it sit on the tongue
Key flavor "groups" of what you like
Fruity
Fresh fruit - High sweet/high acidity
Cooked fruit/jammy - High sweet/Lower acidity
Tropical/fermented - Low sweet/high acidity
Fruit words = acidity
Apple
Pear
Juicy
Berries
Citrus
How to taste (Coffee/Wine)
Comparative is best! Have 2 (3-4 better) cups to check back and forth how it differs
Aroma - smell, how good does it smell
Acidity - freshness, crispness, bright? Contrast to fattiness. Sides of your tongue feel it. salivation
Sweetness - about the flavors and aromas the coffee gives off. Don't go looking for "table sugar" sweet
Body - texture? Mouthfeel? Body, Rich and full.
Light almost like a tea, heavy and full and rich and almost "chewy". Bigger richer fuller
Finish - what are you left with after swallowing,
Coffee tasting "hollow" - what is that and how to tell and what to do about it
| Region | Countries | Flavor Profile | Altitude & Climate | Impact on Final Cup |
|---|---|---|---|---|
| Central America | Guatemala, Costa Rica, Honduras | Bright acidity, citrus, floral, chocolate notes | High altitudes, volcanic soil, moderate climate | Clean, balanced cup with vibrant acidity and complex flavors |
| South America | Brazil, Colombia, Peru | Nutty, chocolatey, mild fruit, caramel | Varied altitudes, tropical climate | Smooth, medium-bodied coffee with crowd-pleasing flavors |
| Africa | Ethiopia, Kenya, Rwanda | Fruity (berries, citrus), floral, wine-like acidity | High altitudes, rich soil, equatorial climate | Distinctive, aromatic, and complex with bright acidity and floral/fruity notes |
| Asia-Pacific | Indonesia, Vietnam, Papua New Guinea | Earthy, spicy, herbal, low acidity | Lower altitudes, humid tropical climate | Full-bodied, rich, and bold with deep, savory flavors |
| India | Karnataka, Kerala | Spicy, nutty, mild acidity | Monsoon-influenced climate | Unique flavor due to monsooning process; mellow and smooth |
| Caribbean | Jamaica (Blue Mountain) | Mild, smooth, sweet, balanced acidity | High altitude, cool climate | Premium coffee with refined flavor and silky mouthfeel |