The incredible amount of variables are one of the most fascinating parts to me with this dive down the rabbit hole.
Since the start I've been using the ratio that I kept seeing as standard, basically 60g coffee per 1000 ml of water, and adapting accordingly to size. A couple of weeks ago I was reading a Reddit thread where someone mentioned using a different ratio on accident and being blown away by how it improved their cup. In this case it was 20/1 water to coffee instead of the more "standard" 16/1.
A whole bunch of people agreed with him so I gave it a try the next day. Instead of making 30g coffee to 500ml water, I went to 25g coffee and I'll be damned if it didn't vastly improve the flavor of my V60 pourover. I've been using that ratio since and it has made a huge positive difference no matter the bean. In my head using less coffee to the water would result in a "weaker" cup but that isn't the case at all. It just results in a much tastier cup to me, where I'm really able to pick out and taste various notes.
Roasted up 225g of these Costa beans yesterday. For whatever reason I've found myself really taking to pretty much all the Costa beans I've roasted. Not sure if that's to due with my roasting abilities or just my tastes but where I'm still having trouble dialing in some other beans, particularly Ethiopian and Kenyan beans Im trying to keep on the lighter side, I've found consistent results in the various Costa beans I have tried. I've read that some beans are just more forgiving to new roasters so that may be the case here.
Took these ones 1 minute and 35 seconds past first crack which ended up somewhere around full city/city+ based on color and moisture loss. I was planning to let them rest a few days before trying but just made a cup and it's delicious. Very sweet, creamy and with just a hint of chocolate. Delicious.
Since the start I've been using the ratio that I kept seeing as standard, basically 60g coffee per 1000 ml of water, and adapting accordingly to size. A couple of weeks ago I was reading a Reddit thread where someone mentioned using a different ratio on accident and being blown away by how it improved their cup. In this case it was 20/1 water to coffee instead of the more "standard" 16/1.
A whole bunch of people agreed with him so I gave it a try the next day. Instead of making 30g coffee to 500ml water, I went to 25g coffee and I'll be damned if it didn't vastly improve the flavor of my V60 pourover. I've been using that ratio since and it has made a huge positive difference no matter the bean. In my head using less coffee to the water would result in a "weaker" cup but that isn't the case at all. It just results in a much tastier cup to me, where I'm really able to pick out and taste various notes.
Roasted up 225g of these Costa beans yesterday. For whatever reason I've found myself really taking to pretty much all the Costa beans I've roasted. Not sure if that's to due with my roasting abilities or just my tastes but where I'm still having trouble dialing in some other beans, particularly Ethiopian and Kenyan beans Im trying to keep on the lighter side, I've found consistent results in the various Costa beans I have tried. I've read that some beans are just more forgiving to new roasters so that may be the case here.
Took these ones 1 minute and 35 seconds past first crack which ended up somewhere around full city/city+ based on color and moisture loss. I was planning to let them rest a few days before trying but just made a cup and it's delicious. Very sweet, creamy and with just a hint of chocolate. Delicious.