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
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
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 |