COFFEE LAB / BREW LOG
One variable at a time.
I change one thing per brew (grind, ratio, water temperature) and write down what happens. It’s the most reliable experiment I run.
| Coffee | Dose | Water | Ratio | Method | Result |
|---|---|---|---|---|---|
| Kenya AA, washed | 15g | 250g | 1:16.7 | V60 · 93°C | blackcurrant, bright; grind one step finer next time |
| Ethiopia Guji, natural | 18g | 300g | 1:16.7 | V60 · 92°C | blueberry, heavy; stalled drawdown |
| Guatemala Huehuetenango | 16g | 220g | 1:13.8 | AeroPress · 85°C | cocoa, clean; best as a quick weekday cup |
| Colombia decaf | 30g | 500g | 1:16.7 | French press · 4 min | caramel, gentle; evening cup |
| Brazil Mogiana | 17g | ~170g | ≈1:10 | Moka pot | nutty, strong; take off the heat early |
CURRENT QUESTION
Does water temperature matter as much as grind size?
For the next few weeks I’m brewing the same Kenyan coffee at 88°C, 92°C and 96°C with everything else fixed. So far, grind still seems to matter more, but lighter roasts clearly taste thinner at lower temperatures. The full notes will go into a garden essay once there’s enough data to be honest about.