Jamal Washington
Level 4 ·
Looking for a starting point. I do 15 g with 230 g of water at 90°C, steep 1:30, then press. It’s fine, but flat. What’s yours?
10 commentsShare
10 comments
- Esme LaurentLevel 2 ·
How old is the bag? Anything under five days off roast fights back for me.
- Jamal WashingtonLevel 4 ·
Good call, I’ll report back.
- Kai NakamuraLevel 3 ·
Try a 30-second bloom with twice the coffee’s weight in water.
- Owen GallagherLevel 3 ·
Drop the temperature a degree or two and see if the harshness goes away.
- Jamal WashingtonLevel 4 ·
Ha, that makes sense now.
- Ben ArmstrongLevel 2 ·
Bitter and sour at the same time usually means channeling. Check your distribution.
- Blake HayesLevel 1 ·
Rinse your paper filter with hot water first. It changes more than you’d think.
- Jamal WashingtonLevel 4 ·
Trying this tonight.
- Reza ZieglerLevel 6 ·
I had the same thing with this coffee. A slightly longer ratio fixed it.
- Paige CaldwellLevel 5 ·
This recipe worked great for me today, thanks for posting it.