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Pour-over recipe & tasting notes

A living page for the current V60 baseline, Costa Rica and Kona coffee notes, and the next experiments. I'll keep this URL updated as the brews evolve.

Current baseline: Costa Rica double-bloom 30g 30g coffee · 510g water · 96°C · Fellow 5.0 Last updated May 28, 2026

Living update log

DateChangeNext note to capture
May 28, 2026 First brew of Costa Rica Finca Corralar from Atlas Coffee Club: 30g dose, 510g water (17:1), 96°C, Fellow Ode Gen 2 at 5.0, double bloom pours (50g in 10s, 60g to 30s, then two 200g pours). Flavor is good — chocolate and plum notes, zero bitterness — but body is slightly weak. Diagnosis: good extraction, dilute ratio. Next brew: same coffee, 16:1 ratio (30g/480g), keep grind/temp/pours identical. Hypothesis: tighter ratio adds body without sacrificing clarity.
May 16, 2026 Added the near-perfect Kona Suite brew: 22g coffee, 374g water, 96°C, Fellow Ode 4⅔, Gagné p.211 70/200/100g pours, close pours with swirls, 3:30 brew time. Very low acidity and excellent flavor. Repeat exactly once to confirm reproducibility before changing grind, temperature, or agitation.
May 15, 2026 Added the second home Kona Sweet brew: same baseline recipe, Fellow Ode about 4.6, 5:00 drawdown. The coarser grind solved the astringency; the cup was satisfying but still not very complex. Next comparison: keep the coarser grind and make the pour gentler and more even. Does complexity improve without returning dryness?
May 15, 2026 Added the first home Kona Sweet tasting from yesterday: 93°C, Fellow Ode 4⅓, five 50g pours, 3:00 drawdown, blueberry/tobacco notes, good strength, and slight astringency. Tomorrow's comparison at one step coarser: does the astringency soften without losing sweetness, strength, or blueberry character?
May 14, 2026 Published the baseline Hoffmann-style 1-cup V60 recipe, Kona/Heavenly Hawaiian inspiration notes, and current equipment list. First home tasting of Kona Sweet: drawdown, grind setting, aroma, acidity, sweetness, body, finish, and one planned variable change.

Send new brew notes as coffee, dose, water, temperature, grind, pour structure, drawdown, changed variable, taste, and goal; I'll fold them into this page.

Latest home brew · May 28, 2026

VariableNote
CoffeeCosta Rica Finca Corralar, medium-light roast, Hacienda La Minita via Atlas Coffee Club.
Recipe30g coffee, 480g water (1:16 → 1:15 effective), 96°C. Double bloom: 50g in 10 sec, then 60g to 30 sec, followed by two pours of ~185g each. Total brew time 4:00.
GrindFellow Ode Gen 2 with SSP MP burrs at setting 5.0.
TechniqueDouble bloom with close pours; no swirl noted. Smooth drawdown, no stalling.
TasteChocolate forward, more body, stronger. Juicy mouthfeel, not acidic, not astringent. Hint of plum, but no prominent fruit. Definite chocolate presence. Clean finish. Clear improvement over 17:1.
Next testRepeat 15:1 to confirm reproducibility. Same grind, temp, and pour structure. Hypothesis: this is the sweet spot for this coffee.

Current V60 baseline

  1. Dose and prep.
    Use 30g Costa Rica Finca Corralar and 480g soft, filtered water at 96°C. Grind at Fellow Ode Gen 2 setting 5.0.
  2. First bloom to 50g.
    Pour 50g in ~10 seconds. Let degas until 30s mark.
  3. Second bloom to 110g.
    Add another 60g, reaching 110g total by 30 seconds.
  4. Third pour to ~295g.
    Add ~185g with close, controlled pouring.
  5. Final pour to 480g.
    Add the final ~185g. Drawdown target: ~4:00.
  6. Next brew.
    Repeat 15:1 ratio. Chocolate forward, juicy, no astringency — confirm it's reproducible.

Current equipment

RoleGear
GrinderFellow Ode Gen 2 Brew Grinder with 64 mm SSP MP burrs.
KettleFellow Stagg EKG Pro kettle, matte black with walnut handle.
WaterBWT AQUAlizer Water Mineralizer and Filtration Jug with Magnesium and Zinc enricher.
DripperHario VDGR-02-OV V60 Glass.
FiltersHario filters.

Equipment source: Obsidian PourOverExpert note.

Kona inspiration

Heavenly Hawaiian's Geisha pour-over was the cup that started this rabbit hole: vivid enough to order Kona coffee and a V60 setup for home.

What stood out

  • Kona terroir: volcanic soil plus warm sunny mornings and cool shady afternoons.
  • The Geisha was a tiny-production coffee, tasted as a 6 oz pour-over at the farm.
  • Kona Sweet is the home candidate ordered from Heavenly Hawaiian — prepared similarly with whole-berry yeast fermentation.

Tasting vocabulary

DimensionWhat to note
AromaFloral, fruit, chocolate, nut, spice, ferment.
AcidityBright and juicy vs. sour, sharp, or underripe.
SweetnessHoney, caramel, ripe fruit, or low sweetness.
BodyTea-like, silky, round, heavy, or thin.
FinishClean, lingering, dry, bitter, hollow, or muddy.