Beans: Ethiopia Halo Beriti roasted by Idle Hands in Salt Lake City, Utah.
Water: New York City tap. Unfiltered.
Water temperature: 195°F (90.5°C)
Ratio: 16:1 (20g beans to 320g water)
Grind Size: 85 Steps on a Kingrinder K6
Pours:
1. 40g water. Bloom for 30 seconds.
2. 160g water. Until it passes through grounds.
3. 120g water. Poured high and slow for agitation.
Brew time: 3 minutes.
Low temperature and slightly fine (for pour over) helped draw out the cherry notes in these naturally processed Ethiopian beans. A very rich cup with very pleasant sour acidity bursting through at the start and then a syrupy finish.
