I am still doing pour over coffee every day, but it seems a little too much to be posting the same updates. Today was my second day using Black & White Roasters Diego Campos (archived). I only just realized these were Colombian, the same as the beans I started with on Day 1. I want to try beans from as many different regions as possible. That said, this is a great opportunity to see how beans can differ by roaster.
Yesterday when I used these beans, there was a problem. The flavor was really flat and just a little too sour. The grind also clumps a little more. I guessed that I had not given the grounds enough time to bloom. Today I bloomed for 45 seconds instead and it made a big difference. The sourness was some of the most pleasant I have tasted – that’s the sweet citrus part of this blend.
Today was also my second day of using the Searchpean KC200. For pour over, it’s a little cramped with the Hario V60-02. I might need to get a smaller size. I can see the display, but it’s a little obscured by the collector. I want to get into espresso, so I’m not sure if it’s worth buying anything else. This setup works and the coffee has been great.