Just got these two amazing coffees from B&W, the Sebastian Ramirez is an absolute classic and I found that a way easier brew, I’m more having trouble with the Thunguri, does anyone have any tips of how they might go about that?
I had no luck with Thunguri so I started using it to blend in with the ends of coferment bags.
I just didn't find that it met the notes presented in the tasting notes or what else is available in the anaerobic natural field. Flavors were somewhat muddy, too much roast, no clear or pronounced fruit notes.
I just finished my bag of Thunguri today. I liked it a lot. Definitely grind on the courser side and not too many pours. Just a bloom and 2 equal pours was working for me. It's easy to get a bitter cup if you grind too fine or agitate too much.
How did you brew Sebastian Ramirez and what’s your water recipe? My brews were very boring and bland with some apricot acidity. Not sure if it’s just supposed to taste like that but I’m a little disappointed, because it seems like quite a few folks on here had great success
Good question. I thought about that too so I tried adjusting the KH and GH using the barista hustle water recipe (with RO) to see if anything changes but really couldn’t tell much difference. I’m a bit lost tbh. I might try grinding finer to see if I’m under extracting something
Haven’t even let it rest yet but I tried Onyx’s recipe that they have on their page of the same coffee. For now just using some reverse osmosis filtered water till I restock on my Third Wave Water.
I had no luck with Thunguri so I started using it to blend in with the ends of coferment bags.
I just didn't find that it met the notes presented in the tasting notes or what else is available in the anaerobic natural field. Flavors were somewhat muddy, too much roast, no clear or pronounced fruit notes.
Yeah I’m not a roasting expert but doesn’t it seem WAY over-roasted for what the coffee should ideally be?
I just finished my bag of Thunguri today. I liked it a lot. Definitely grind on the courser side and not too many pours. Just a bloom and 2 equal pours was working for me. It's easy to get a bitter cup if you grind too fine or agitate too much.
How did you brew Sebastian Ramirez and what’s your water recipe? My brews were very boring and bland with some apricot acidity. Not sure if it’s just supposed to taste like that but I’m a little disappointed, because it seems like quite a few folks on here had great success
If it stays bland, water issue perhaps?
Good question. I thought about that too so I tried adjusting the KH and GH using the barista hustle water recipe (with RO) to see if anything changes but really couldn’t tell much difference. I’m a bit lost tbh. I might try grinding finer to see if I’m under extracting something
How many pours are you doing
Haven’t even let it rest yet but I tried Onyx’s recipe that they have on their page of the same coffee. For now just using some reverse osmosis filtered water till I restock on my Third Wave Water.