Celebrated upgrading my brew grinder to C40 MkIII from Porlex by brewing Costa Rica Geisha in V60-01. Approx 14.5g in, 30sec bloom, 3:00 total time to 220g out with water slightly below 90 degrees
This honey-processed coffee from Finca Las Palomas is roasted by CoffeePirates Vienna, it is not very fresh any more but I'm glad I set some of it aside for a decent grinder (invested in my espresso equipment before..) - wow, such an improvement in brew quality, such a clear complex cup whereas it was nothing but bitter and boring before. Interesting mix of herbs, stone fruit (plum?), oolong tea. Beautiful when cooled down.
I will try to brew the next cup longer and hotter to get some more sweetness. This is also my first post here so wanted to say hi
2nd cup of the day was Honduras Comsa natural as espresso.