The focus is now on our Brazil Carmo de Minas fazenda do Serrado when making coffee by the cup. We have not changed our brew temperatures, grind, or amount (which next to brew time and technique is the third most variable for us). This morning we talked about increasing the time between the first pour and the start of the next pouring of water from the kettle onto the grounds (198F 3cm from the spout in dead center of stream, coffee experiences water at 7cm). We increased this period from 20 to 40 seconds, where total elapsed time from start to finish is 315 to 330. This seems to yield sufficient solids in the cup, but now I personally am wondering about caramelization of the sugars. The batch we are talking about is the one from the 18th, Alex’s 4th batch out of the gate, and the lightest batch from that date. Today we transitioned to the second batch (on bar for pourover) of do Serrado brewed in gold pourover, which only came on by the afternoon, so i had no time to sample. Thoughts at this moment are to experiment like crazy in the early morning hours. The coffee on bar for Tuesday for pourover and espresso were both roasted by myself sunday at noon.

I am unsure whether we are preparing ourselves for summer, but after organizing the record collection, Tyler decided to start steeping cold brew coffee at approximately 1pm. This means at 1pm Tuesday we will start straining the extraction through felt in preparation for cold brew coffee. The bloom of coffee looked so good David and I both had a spoonful of the frothy bloom, coffee sparkling on our tongues.

Loving the Yellow Bourbon Pulped Natural from do Serrado farm, cannot wait to taste it as a cold brew coffee. A small amount of glass mason jars full of coffee have made their way into the world. Too busy roasting and biking currently, but while we sleep we are working on something special.

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