Guatemala V60 by Bob

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Bob van Geffen sent me a picture of a delightful coffee he made with beans that I sent him. Since they were a little on the dark side for filter (and in the lighter spectrum for espresso), he ground relatively coarse, used 250g water at 95ºC over 15g of coffee grounds. Poured 30ml before bloom, stirred, waited for the grounds to be dry for the 30s pour up to 60ml, and at 30s the start of extraction by calmly pouring on until 250ml extracted (total brew time 1m:55s):


Picture by Bob van Geffen

Artisan roast profile
(meanwhile the Panama beans I sent Bob earlier also work well, as espresso:)





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