v60

cafe rey
costa rica selecto, dark

25g coffee, 375g water
1+8 on lido e-t
water at 180 deg f

altered 4:6 method
75g bloom for 45s
at 45s, pour to 150g
at 1m 30s, pour to 225s
at 2m 15s, pour to 375g
3m 21s total brew time

overall impressions: i think i managed to underextract a dark roast
probably needed a higher temp - kinda sour, pretty strong burnt notes
six and one-quarter stars out of ten