Washed the filter, warmed the mug and prepared hot water. Water temperature was 95.4ºC. 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.
The grounds smelled like cloves. Not the strong fresh clove smell, but the weaker, more subtle smell of cloves that have been allowed to sit in the open for a while.
This was really bitter and I was convinced it was a dark roast. The flavours lingered much longer than other roasts. Initially there were hints of berry that I couldn’t quite place, but as the coffee cooled, blackberry started to dominate.