Adieu, Scout’s Honor. We had a good run.
Going under the microscope next, at DofA Labs’™ secret international headquarters, is Intelligentsia’s Ikirezi, Burundi: Rugerero.
The two best were in the V60 and I got my best results using the upper-range of brew temps — 96°C / 205° F.
V60 (#4) 621g
Brew method: V60 • Grind: between fine & medium • Brew ratio: 13:1 = 627:48 • Temp: 96°C • Time: 3:18 (includes 1:00 preinfuse)
With this coffee, temperature and body seem to hand-in-hand — the higher the temp, the silkier the body (TWSS). That’s my hypothesis so far. Beautiful concentrated sugars in this one. None of the bitter off-flavors of any of the former V60 brews.
Now if can reproduce this in a smaller batch…
…and I did…
V60 (#5) 444g
Brew method: V60 • Grind: first fine • Brew ratio: 13:1 = 444:34 • Temp: 96°C • Time: 3:12 (includes 1:00 preinfuse)
It’s the heat! This coffee luuuvs the heat. It’s best qualities — silky, silky body and concentrated, raisin-like sugar — are brought to the front, while its worst — namely, bitter, BBQ’d apricots — are eliminated.
Chemex #1 — 621g
Brew method: Chemex • Batch size: 621g • Brew ratio ratio (grams): 13:1 = 621:48 • Grind: 2nd Medium (Capresso Infiniti) • Temp: 95°C • Time: 4:27 (includes 1:00 preinfuse)
Uhhhhmmmmnooooooo… weak. Soy sauce. Takes an already uncomplicated coffee and simplifies it further.
V60 (#3) 444g
Brew method: V60 • Grind: 1st fine • Brew ratio: 13:1 = 445:34 • Temp: 92°C • Time: 3:19 (includes 1:00 preinfuse)
So this one is about the temperature. Or, to be more precise, temperature stabilty. 92° off the stove, spot-on, with more water than I needed in the pouring kettle (and so weighed as it brewed vs. as it was poured into the kettle…hence the 445g, above) for temp. stability.
It still has a sharp edge found in that first batch, that is somewhat unpleasant to my taste-buds and while that sharpness is more pleasurable in this 444g, 13:1 V60 batch than the first — it’s more fresh-fruit than “grilled and dried” this time — it’s still not desirable. In the past, that unpleasant “grilled” quality (as opposed to its pleasant form, of which there is one) has been remedied by a good grinder cleaning, but it started out clean, so that’s not it.
What didn’t immediately hit me, like it did with the first V60, was the body. Does temperature and body have a direct relationship? — higher temp = more body? Should I go higher (assuming that this brew ended with a higher temp, given a larger amount of water)?
Or should I go to another brewer? — the Chemex has a tendency to smooth and sweeten.
So, it’s a toss-up between the silky body of the first and the more pleasurable acidity of the second.
V60 444g #1
Brew method: V60 • Grind: 1st fine • Brew ratio: 13:1 = 444:34 • Temp: 92°C • Time: 3:36 (includes 1:00 preinfuse)
Body — thick, velvety. It’s the first thing I noticed. The fruit is dried, concentrated. There is a sharpness, a bitter edge to that fruit, though (a grilled dried apricot?)
I’m not convinced that this is the 44g V60 batch — is that concentration of fruit something I like? I’m not sure — but it’s certainly good.
V60 444g #2 / 14:1
Brew method: V60 • Grind: 1st fine • Brew ratio: 14:1 = 444:32 • Temp: 94°C • Time: 3:20 (includes 1:00 preinfuse)
Smoky raisin, dilute fruit, and all that body lost from the lack of 2g of vs. the prior 13:1 batch.