Sertão

Day 4

Preparation

Time: 10:30

Washed the filter, warmed the mug and prepared hot water. Water temperature was 96.2ºC. 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

This coffee smelled toasted, a dark roast. The smell ends with a syrupy sweetness. In the mug the smell shifts towards the middled of the nose. The sweet notes fade leaving a strong woody smell.

Starting with a spice at the tip of your tongue, the taste moves around your mouth, ending with a distinctly nutty flavour.