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Patrick @pdewey.com
Brew

Rwanda Kungahara Carbonic Maceration

8 /10
Ratio
1:16.7
Time
1m 50s
Method
Hario V60
Coffee Bean Rwanda Kungahara Carbonic Maceration
Red Rooster Coffee
Rwanda Light
Inputs
Coffee 15g
Water 250g
Grinder 1ZPresso ZP6
Grind Size 5.5 (1ZPresso ZP6)
Temperature 200.0°F
Filter Cafec Abaca
Process
Brew Method Hario V60
Brew Time 1m 50s
Bloom 45g for 30s
Drawdown 30s
Recipe Single Cup, 3-Pour V60
15.0g coffee 250.0g water Hario V60
"My standard recipe for the V60, (usually) using a 1ZPresso ZP6."
Pours
45gfor 30s
45gfor 30s
160gfor N/A
Tasting Notes
Punchy acidity, and strong tart citric notes. Somewhat caramel-y on the finish as well. Accidentally didn't zero out the scale or start the timer until after the bloom so had to eyeball water and time. Turned out pretty well though so I guess I did a good job.
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