Extracting the bomb with extreme care 💥☕️
Tanat planted this 120h anaerobic bomb in my coffee cabinet, and I had to take the risk of defusing it.
For this dangerous task, I lowered the water temp to 88c, pulled out the Switch, a drip assist, and some Abaca Red filters.
But since the roast is lighter, I tried not to grind too coarse nor reduce agitation too much. Walking on a fine line between balance and a blast 😅
Recipe:
- 13.5g dose. Ground at 5.3 on the Zp6.
- Bloom to 40g for 30s with medium agitation.
- Central pour to 150g, light and slow, until 1m30s.
- Switch closed, drip assist added. Water poured up to 200g (reaching a final 1:15 dilution ratio at this stage)
- Infusion until 2:15 and extraction completed at 2m30s.
- Tasted the brew and did a bypass to 220g (reaching a final ~1:16 ratio).
Did I defuse the bomb or activate it!?
Aroma impressions: unlike I expected, there was very little funk (showing up as a light alcoholic note); fruity notes, but not overly intense nor too ripe. My wife got “starfruit and physalis”; I got “rosé wine/strawberry, mango, and cajá/pineapple.” When cold, there’s a lot of green cajá/green mango and a delicious grape bubble gum background note.
Taste impressions: velvety body, very well controlled by the bypass; pronounced sweetness, but acidity still present (medium-low juiciness); the fruity notes repeat here, but leaning more toward red wine; a slight astringency intensifies the red wine perception (I’ll grind coarser next time).
This coffee is sensational!
It reminded me a lot of DAK’s Berry Blues (Natural Ethiopia) and Hydrangea’s El Paraiso Wush Wush (natural Wush Wush).
The bomb has been planted
And now it’s been extracted!