I am at the point where this is already the third pack per last year, so
cough cough
Recipe
Recipe
Method of preparation: Aeropress GO
Coffee (g): 12.5
Water (g): 200
Water temperature and grinder settings (Timemore Chestnut C2):
well, that depends
When you go finer with these beans (12 to 16 clicks) and keep the temperature around at 94 to 96 degrees, you'll get a sweet and tart cup with nuts and spices and cinnamon bun-style pastry notes that's so heavy on the actual cinnamon side that one might think it's a co-fementation (which I can't prove, but cinnamon co-fermentation hits differently). (The slightest) over-extraction at this point could also bring out a fair bread-like note which brings a nice finish to the cup
The funkier side blooms out of a coarser grind levels and the temperature that gives the brightest results is a 92 degree with a pour over grinder settings of 24 clicks.
This is where all the puns happen and you start to realise the palate experience is actually matters. The funniest comments were 'oh, a broccoli one' and 'much of a carrot cake here!' (the s...Moreecond one was a compliment though). I also found out that the pistachio notes are more raw here than at the higher temperatures. Some people also mentioned a phyzalis 'right in your face'.
My good-to-go is a default 95 degrees with a 16 clicks grind level which results in a perfectly balanced cup
Process:
0:00-0:20 | Pour 60 ml of water into cup and stir gently. The fresher the beans the slower the stirring speed so you do not extract more than you actually need. Sometimes I have brewed the freshest cups without stirring at all, just pouring in 200ml at the start, and it has worked well.
0:20-1:10 | Let it rest
1:10-1:30 | Pour the rest amount of water and stir it again
-panic attack-
1:40-2:10 Gently press it until you hear the squeeze
(if you brew it at 92 degrees you should shorten the whole process by 10 seconds, which means you start the second phase at 1:00)
I really do love and recommend this