Recipe
Method of preparation: V60 with Hario Paper
Coffee (g): 15,5
Water (g): 250
Water temperature: 60°C bloom, 90°C rest
Grinder (settings): Comandante C40 - 30 to 33 Clicks
Process: Very coarse grinding to prevent bitterness and clogging. For Blooming I use 45g of water by 60°C. Blooming is 2 minutes. After that add rest of water with 90°C in small circles. Finished by 3:15. For me the best process to get the fine flavors out of the coffee. Finer grinding often produces "just coffee" without the specials of the roasting.