I traveled to Austin right before Christmas and picked up some Ethiopian Yirgacheffe from a local roaster (Tweed) since it had strawberry notes, which sounded delicious since I had previously only used Yirgacheffe beans with notes of blueberry in their flavor profiles. It was roasted 12/12/2019, and I was able to finally brew it in my V60 when I flew back on 12/19. I never exactly reached a perfect extraction, but I was able to bring out the strawberry notes to the point that my cup tasted fairly juicy. My technique was as follows (essentially James Hoffmann’s technique):

22g beans : 352g water @ 91C (flavors seemed to be less prominent at higher temperatures)
The beans were ground at setting 19 on my Baratza Encore (medium-fine grind)
~44g bloom (would occasionally overshoot but it didn’t make much of a difference), swirl V60 for a bit and bloom till 1:00
Slowly pour in concentric circles, finishing pour at 2:00, gently swirling with spoon to remove loose grounds from filter, then doing the iconic Rao/Hoffmann swirl at the end, with the drawdown time finishing at 4:00)

It tasted fine initially, but I recently went traveling again and finally returned last night, looking forward to making another delicious cup of coffee. To my surprise, my cup was pretty bitter and astringent to the point that I couldn’t finish my cup. I made another cup this morning, lowering the water temperature to 88C to no avail.

I wouldn’t think that the coffee’s flavor would have diminished so greatly over the course of several days (not even 3 weeks have elapsed since the roast date), but is that possible? Also, if this is relevant, I usually shake my grounds bin a bit before pouring them into the filter since I’ve noticed a lot of the fines tend to stick to the bottom and sides of the bin (to compensate for a potentially uneven grind), but should I even be doing that? Thanks for your help!


Leave a Reply