v60

proud mary
costa rica, finca cordillera del fuego - anaerobic

24g coffee, 400g water
1+4 on lido e-t
water at 205 deg f

50g bloom for 45s with spin
at 45s, pour to 240g
at 1m 30s, pour to 400g
3m 28s total brew time

overall impressions: okay
almost certainly the best cup of coffee i've ever brewed
anaerobic process is I N S A N E
very fruity notes with no bitterness
nine and three-quarter stars out of ten