Mmm, coffee

Today's brew was Happy Mug Coffee (Erie, PA) - Rwanda anaerobic process beans using Fellow Products Stagg XF, Kalita 185 filter, and a Flair Pro Dispersion screen.
I did a bloom followed by a single pour.
It was very tasty!

Morning Lavazza

Lavazza Crema e Gusto:

Today's brew: Happy Mug Coffee (Erie, PA) - Rwanda Anaerobic Process beans using the Stagg XF with the Stagg XF filter (for a larger dose) and Flair Pro dispersion screen.

This was the last of the beans of this type, so I just made a larger brew to finish it off. I debated going with the Kalita 185 brewer but I had not tried these beans with that brewer before and didn't want to risk finishing the bag on a potentially bad note. I just went with good setup I already tried with these beans (just upped the dose).

Today was the first brew with Blacksmith Coffee Roastery (Lindsborg, Kansas) - Swedish Mellanrost.
https://www.blacksmithcoffee.com/product...cst=custom

I used the Timemore B75 with Timemore filter using the Coffee Chronicler B75 recipe.

Zavida Coffee in my vintage Lavazza Cup

Today's brew was with Blacksmith Coffee Roastery (Lindsborg, Kansas) - Swedish Mellanrost beans, Varia FLO dripper using the Kurasu logo fast screen and a Kalita 185 filter. I used the 4:6 method targeting more acidity/brightness with a medium body.

Here is the most helpful video I have found with the 4:6 method:
https://www.youtube.com/watch?v=3YYOWBCd4zo)

Today's brew was with Blacksmith Coffee Roastery (Lindsborg, Kansas) - Swedish Mellanrost beans, Varia FLO dripper using the Kurasu logo fast screen and a Kalita 185 filter. I used the 4:6 method targeting more acidity/brightness with a medium body.

Here is the most helpful video I have found with the 4:6 method:
https://www.youtube.com/watch?v=3YYOWBCd4zo)

Awesome info in that video. I will begin experimenting Sunday.

Today's brew was with Blacksmith Coffee Roastery (Lindsborg, Kansas) - Swedish Mellanrost beans, Varia FLO dripper using the Kurasu logo fast screen and a Kalita 185 filter. I used the 4:6 method targeting more acidity/brightness with a medium body.

Here is the most helpful video I have found with the 4:6 method:
https://www.youtube.com/watch?v=3YYOWBCd4zo)

Awesome info in that video. I will begin experimenting Sunday.

I am glad you enjoyed the video!

I have enjoyed varying the sweetness/acidity balance as well as the body. I can really taste the difference. For the beans and brewer configuration I am currently using I think I like "more sweetness, light body" and "balanced acidity and sweetness, medium body" targets.

Today's brew was with Blacksmith Coffee Roastery (Lindsborg, Kansas) - Swedish Mellanrost beans, Varia FLO dripper using the Kurasu logo fast screen and a Kalita 185 filter. I used the 4:6 method targeting more acidity/brightness with a medium body.

Here is the most helpful video I have found with the 4:6 method:
https://www.youtube.com/watch?v=3YYOWBCd4zo)

Awesome info in that video. I will begin experimenting Sunday.

I am glad you enjoyed the video!

I have enjoyed varying the sweetness/acidity balance as well as the body. I can really taste the difference. For the beans and brewer configuration I am currently using I think I like "more sweetness, light body" and "balanced acidity and sweetness, medium body" targets.

This is so cool! I’ve been a pour over brewer for decades and while aware of most aspects, this is something new to me. I’m definitely going to be giving it a try.  Temperature profiling sounds interesting as well. Of course this will necessitate acquiring an electric goose neck kettle with adjustable temperature but, in the quest for coffee nirvana, sacrifices must be made. Thanks!