Preparation
Time: 10:15
Washed the filter, warmed the mug and prepared hot water. Water temperature was 96.9ºC. Measured 22g coffee and poured 50ml over the coffee to wet it. Waited 30s and pured over a further 250ml water, keeping the filter funnel about half full.
Observation
The coffee grounds reminded me of a sweet chinese plum, the sticky kind that are almost dry but still retain enough moisture to keep them soft.
In the mug the aroma was buttery and almost creamy.
I pegged this one as a dark roast. In the mouth it had an early bitterness that kicked in mid-way through the flavour profile. All hints of Chinese plum were gone but the fruity, creamy flavour remained.