daily notes / ratios / origins / overthinking
A running record of beans, brews, tiny adjustments, and the recurring suspicion that the grinder could still be dialled in better.
washed Ethiopia
pear / jasmine / black tea
current bag
on the counter right now
Washed process, light roast, best slightly cooler than expected. Bright without becoming sharp.
notes
coffee fact 01
Coffee beans are seeds from the fruit of the coffee plant. The fruit is usually called a coffee cherry.
preferred morning recipe
Not because complexity is inherently better, but because coffee changes noticeably with very small decisions.
ready
Arabica and robusta are the two dominant commercial coffee species, and robusta generally contains more caffeine.
Espresso is not a type of bean. It is a brewing method using pressure.
Grind size changes extraction: too fine can over-extract, too coarse can under-extract.
recent brew log
slightly finer grind, clearer cup, better structure
a little slower, sweeter, less floral than yesterday
more body, less separation, probably not worth the heavier dose
worked better than expected, bright and clean, would repeat
notes between cups
Fresh coffee releases carbon dioxide after roasting. That degassing is one reason bloom matters in pour-over brewing.
Coffee often becomes easier to understand as it cools. The loudest note in the first sip is rarely the whole story.
Lighter roasts often preserve more origin character, while darker roasts push flavour further toward roast development.
Water chemistry matters more than most people expect. Good beans cannot entirely rescue bad water.
the coffee cupboard