#pour-over — Public Fediverse posts

Es war Urlaub. Ich war nur ein klein wenig unterwegs und habe diesen Beutel hier in Verona gefunden, das Geschmacksprofil hat mich angesprochen, also musste er mit.

Fangen wir vorne an: Der Beutel schaut klasse aus und lässt sich wunderbar tragen. Im alltäglichen Gebrauch ist der Henkel aber im Weg, beim Portionieren und erneuten Verschließen des Beutels.
Der Inhalt schaut interessant aus.

Weiterlesen:
https://kafija.org/2026/07/22/nomad-f-sa-pam/

#Kaffee #PourOver #Blog

Es war Urlaub. Ich war nur ein klein wenig unterwegs und habe diesen Beutel hier in Verona gefunden, das Geschmacksprofil hat mich angesprochen, also musste er mit.

Fangen wir vorne an: Der Beutel schaut klasse aus und lässt sich wunderbar tragen. Im alltäglichen Gebrauch ist der Henkel aber im Weg, beim Portionieren und erneuten Verschließen des Beutels.
Der Inhalt schaut interessant aus.

Weiterlesen:
https://kafija.org/2026/07/22/nomad-f-sa-pam/

#Kaffee #PourOver #Blog

Today I brewed this special coffee with the Tsubame #Kalita Wave 155 (flat bottom dripper) + #1Zpresso
ZP6 Special hand grinder (4.8 clicks):

* Roaster: Manhattan Coffee Roasters (NL)
* Name: Sweet Valley
* Producer: Cafe Granja La Esperanza (CGLE)
* Farm: Potosi...

View full note: https://burgeonlab.com/notes/2026/0720-0452

This is post 68 of #100DaysToOffload
https://burgeonlab.com/tags/100daystooffload/

#coffee #specialtycoffee #coffeebean #coffeemastodon #coffeeStodon #homebarista #filtercoffee #pourover #coffeesnob

Today I brewed this special coffee with the Tsubame #Kalita Wave 155 (flat bottom dripper) + #1Zpresso
ZP6 Special hand grinder (4.8 clicks):

* Roaster: Manhattan Coffee Roasters (NL)
* Name: Sweet Valley
* Producer: Cafe Granja La Esperanza (CGLE)
* Farm: Potosi...

View full note: https://burgeonlab.com/notes/2026/0720-0452

This is post 68 of #100DaysToOffload
https://burgeonlab.com/tags/100daystooffload/

#coffee #specialtycoffee #coffeebean #coffeemastodon #coffeeStodon #homebarista #filtercoffee #pourover #coffeesnob

#pourover #arabica #coffee #IndianCoffee

hoysala estate naturals (""light roast"")

had lofty goals (in hindsight) of comparing washed/naturals of the same coffee but the washed one was bad so.

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:20 brew time (low agitation)
93°C water

beans & brew smell sweet and a bit burnt.

less immediately bitter like the washed one but it washes over the tongue with sips. rest of the brew tastes empty. maybe a very slight acidity. needs tweaking.

The xBloom Studio: Competition-Level Pour Over on Autopilot

I almost titled this post “The Super Auto of the Pour Over World,” but that felt like a bit of a dig, and the xBloom Studio doesn’t deserve being based like that. Don’t get me wrong: super automatics are impressive machines. They’ll make you a perfectly decent, drinkable espresso every morning without complaint unless you pressed the single button too hard. But there’s a ceiling, and no amount of money spent gets you past it. That’s just a fact with bean to cup espresso machines.

The xBloom Studio has no such ceiling. It produces competition-worthy pour over, the kind of cup that makes you stop, mid-sip, and reflect on your life choices.

If anything, it’s the super auto that super automatics wish they could be.

What Exactly is the xBloom Studio?

The xBloom Studio is a $600, fully automated, single cup pour over brewer that handles the entire process from whole bean to finished cup. It weighs, it grinds, it blooms, it pours, with a level of repeatability and precision that a human hand simply cannot match at seven in the morning. You load your beans, select your preset, and walk away. That’s the workflow, if you want it to be.

Packed into a pleasingly compact (but tall) countertop footprint is a 48mm conical burr grinder with 80 grind settings, a variable temperature kettle, a precision scale accurate to a tenth of a gram, and a kinematic vibrating pouring arm that executes your brew recipe with mechanical precision. Our test unit is the new Sage Green with gold accents model, and it is a proper looker. This is a machine you leave on the counter because you want people to notice it. Heck, this could be a machine you design your kitchen around, or at least your coffee nook.

Three tactile, knurled front knobs handle control, governing the grinder, brewer, and scale respectively. No touchscreen, just a bank of LED dots the Studio uses with a refined layout. The companion app is where you build and transmit custom brew profiles to the machine via Bluetooth, but once your presets are loaded, the app steps back and the knobs take over.

A major firmware update some time back brought the much-lauded “auto mode” to the machine, giving you a bank of 3 programmable presets for true one-touch operation of hyper-customized recipes. Once these are programmed in, you won’t need your phone on hand to craft competition-level coffee.

Beyond all the pour over magic happening inside, the Studio moonlights as an on demand variable temperature kettle (up to 203F or “BP” for boiling point), a standalone precision scale, and a capable grinder handling up to 30g for brew methods like Chemex, AeroPress, and siphon. Tea drinkers are looked after too, with an optional filter holder supporting steep times up to six minutes and multi temperature control in a single cycle. (we might be getting one to include in our full review; if so, it will be the first time we review anything tea-based on CoffeeGeek!)

One caveat worth flagging now: despite the manufacturer’s claims, the grinder cannot go fine enough for espresso. Tested and confirmed. But it does a pleasing grind for most other brew methods, with a maximum grinder-only capacity of around 30g. 

The Studio was built around xBloom’s own xPod ecosystem, pre-dosed specialty coffee from top tier roasters, each paired with a custom NFC recipe card. But it works equally well with whatever beans you bring to it, and we’ll dig into all of that properly in a later section.

The xBloom Studio retails at $599 USD, or $799-$849 CAD depending on your distributor. Amazon USA occasionally drops it to $549 with a coupon, so it’s worth watching.

Using the xBloom Studio: The Workflow

If you set up your three Auto Mode presets and never open the phone app again, you will still be making comp-level pour over every single morning. That’s the point. Load your beans, tap your preset, walk away. The machine handles the grind, the bloom, the pour sequence, and the shutoff. Three presets live directly in hardware memory, selectable from the front knobs, categorized by default for light, medium, and dark roasts out of the box (after a firmware update), but fully customizable to whatever you want them to be. It is truly the closest thing to a super auto workflow that filter coffee has ever had.

Step off Auto Mode and into Pro Mode, and the machine opens up considerably without ever needing your phone. Using the three front knobs you can independently set your 80-click grind settings, your target water temperature, your water volume, your coffee dose, and your pour pattern, choosing between static centre, circular, or spiral pours. The Studio is a capable standalone brewer by any measure. The one thing you cannot program solely via the machine are stages or steps in the brewing process, you do need the app for that.

The companion app is where the xBloom Studio stops being impressive and starts being a bit ridiculous, in the best way. Here you can build multi-step brew recipes with individual temperature settings, pour patterns, and pause times for each step. Flow rate is adjustable between 3.0 and 3.5ml per second, which is one of several advanced features the physical knobs on the front of the machine cannot touch. Once built, recipes transmit to the machine via Bluetooth and can be saved as presets. The rabbit hole here is deep, and the xBloom community has gone enthusiastically down it.

If all of that sounds like more than you signed up for, the xPod workflow exists for exactly that reason. Drop a pod into the included metal xPod ring holder, tap the NFC recipe card against the machine sensor, and the Studio reads the roaster’s own dialled-in recipe and gets to work. No grinder settings, no temperature decisions, no pour patterns to think about. The roaster did that work for you, and these are not corner-cutting roasters. More on that shortly.

Three rapid presses of the centre knob toggle the machine between Auto and Pro Mode, which is also how you access the hot water function. In Pro Mode, the Studio dispenses water at any temperature up to 203F, plus boiling point on demand, useful for French press, siphon, a Nextlevel Pulsar brew, or just a proper cup of tea without the optional filter holder. Bear in mind you will lose around 10-15°F between the water pour spout and your cup.

And while you are in there, the grinder is fully available as a standalone unit for your Chemex, AeroPress, siphon, or any other brew method outside of espresso.

Basically if you don’t do espresso, the xBloom Studio will quietly, and elegantly, replace every other device that lived on your counter for brewing coffee and tea.

A Bit about the xPods

Here’s where xBloom could have gone full corporate yet didn’t. The machine was conceived from the start as both a brewer and a supply chain, with the xPod ecosystem as the revenue engine. A less scrupulous company would have locked the hardware down tight, maybe even engineered a proprietary filter design just to keep you buying their filter papers.

xBloom went the other direction. You can use any coffee you want, and the Omni Dripper 2 filter holder is specifically engineered to easily use the widely available Kalita Wave 155 filters. This is worth recognizing, and applauding.

The xPod side of things is worth your attention regardless, and not just as a convenience play. xBloom partnered with many top tier American roasters to stock their lineup, and each pod ships with an NFC recipe card dialled in specifically for that coffee by the people who roasted it. It’s an excellent, seasonal exploration service for finding roasters and flavour profiles you might not have stumbled across otherwise. Their seasonal sampler boxes are little bundles of daily discovery joy.

And if you want to support what they’re doing while using your own sourced coffee, their own filter papers are worth picking up too. They’re not significantly more expensive than Kalita Wave 155s, are specifically engineered for the Studio’s modus, and buying them acknowledges that xBloom left some easy money on the table.

Concluding Thoughts, for Now

The xBloom Studio is a rare thing: a structurally pleasing piece of coffee hardware that delivers on its ambition without asking you to compromise on the things that actually matter. It is precise, it is flexible, it is beautiful on a counter, and it produces the kind of pour over that makes you reconsider every shortcut you have ever taken with your morning coffee.

At $599 USD on Amazon ($799 to $899 CAD depending on where you land it), it is not an impulse buy. But it is a considered one. xPods run $17 to $28 USD for an eight-pack depending on the roaster and the rarity of the beans, and the seasonal offerings are worth budgeting for. Keep an eye on Amazon USA as well, where the machine occasionally drops to $549 with a coupon.

We are just getting started with the xBloom Studio here. The full review is coming, and it is going to be thorough. We will be testing grind quality, grind speed, water temperatures, repeatability, and more advanced territory like plumb-in options, descaling, and grinder cleaning. In fact, three weeks from this publication date we have one of our focus groups scheduled here in Victoria, and the Studio is going to be the primary star of that hands-on testing by some serious coffee nerds.

If this introduction left you curious, the full review is going to leave you with a decision to make. In the meantime, if you have any questions about the xBloom Studio, or own one and want to share your thoughts, our comments section is at your service below. Please feel free to jump in.

#pourover #arabica #coffee #IndianCoffee

trying bloom coffee roasters again to remember why i stopped ordering from them

hoysala estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (low agitation)
83°C water

brew smells burnt, woody, ashy

the taste is a wave of bitter burnt taste with nothing else. i have never tasted this much on the spectrum of bitterness before. might be hallucinating an extremely faint hint of peanuts in the background

#pourover #arabica #coffee #IndianCoffee

trying bloom coffee roasters again to remember why i stopped ordering from them

hoysala estate washed (""light roast"")

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (low agitation)
83°C water

brew smells burnt, woody, ashy

the taste is a wave of bitter burnt taste with nothing else. i have never tasted this much on the spectrum of bitterness before. might be hallucinating an extremely faint hint of peanuts in the background

#pourover #arabica #coffee #IndianCoffee

ruby pulse by fraction 9

https://www.fraction9coffee.com/products/thermal-shock-kalyancool-estate-in-house

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:00 brew time (high agitation/pours)
93°C water

ground beans smell very fermenty/boozy. brew smells fruity; a bit burnt.

first sip: mildly sweet with fruity acidity. theres a significant bitter aftertaste that overwhelms everything else. bitterness mostly reduces with further sips. definitely have to go less agitation on this one.

#pourover #arabica #coffee #IndianCoffee

ruby pulse by fraction 9

https://www.fraction9coffee.com/products/thermal-shock-kalyancool-estate-in-house

16 clicks on timemore c2
1:16 pourover on espro bloom
~3:00 brew time (high agitation/pours)
93°C water

ground beans smell very fermenty/boozy. brew smells fruity; a bit burnt.

first sip: mildly sweet with fruity acidity. theres a significant bitter aftertaste that overwhelms everything else. bitterness mostly reduces with further sips. definitely have to go less agitation on this one.

Ein #PourOver auf Eis.
Das ist grandios lecker und bei diesem Wetter absolut zu empfehlen.

Ich habe hier gewaschene Bohnen aus Peru genutzt, die eh schon nach Zitrusfrüchten und Schwarzem Tee schmecken. Bei knapp 30°C ein herrlich erfrischender Genuss.

#Kaffee #Coffee

Ein #PourOver auf Eis.
Das ist grandios lecker und bei diesem Wetter absolut zu empfehlen.

Ich habe hier gewaschene Bohnen aus Peru genutzt, die eh schon nach Zitrusfrüchten und Schwarzem Tee schmecken. Bei knapp 30°C ein herrlich erfrischender Genuss.

#Kaffee #Coffee

#pourover #arabica #coffee #IndianCoffee

ratnagiri brown sugar reserve by fraction 9

(no longer available on the site, though there are other newer ones available now)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation/pours)
93°C water

the brew smells sweet.

first sip is slightly sweet with some acidity. a slight tea like mild bitterness. the acidity reads like grapes with more sips. very mellow. wonder how this will do with less agitation.

#pourover #arabica #coffee #IndianCoffee

ratnagiri brown sugar reserve by fraction 9

(no longer available on the site, though there are other newer ones available now)

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:00 brew time (high agitation/pours)
93°C water

the brew smells sweet.

first sip is slightly sweet with some acidity. a slight tea like mild bitterness. the acidity reads like grapes with more sips. very mellow. wonder how this will do with less agitation.

#pourover #arabica #coffee #IndianCoffee

lime wired red honey by el bueno

https://elbuenocoffee.com/product/lime-wired/

16 clicks on timemore c2
1:16 pourover on espro bloom
~1:45 brew time (low agitation/pours)
93°C water

brew smells faintly like cloves and cardamom.

first sip is mostly bitter with a tiny hint of citrus like acidity. afterwards bitterness fades a bit and the citrus note becomes more prominent. the bitterness remains steady until the end. might try some things to lower the bitterness later.

#pourover #arabica #coffee #IndianCoffee

lime wired red honey by el bueno

https://elbuenocoffee.com/product/lime-wired/

16 clicks on timemore c2
1:16 pourover on espro bloom
~1:45 brew time (low agitation/pours)
93°C water

brew smells faintly like cloves and cardamom.

first sip is mostly bitter with a tiny hint of citrus like acidity. afterwards bitterness fades a bit and the citrus note becomes more prominent. the bitterness remains steady until the end. might try some things to lower the bitterness later.

Went for a walk downtown at lunch. Passed 3 different coffee shops. Got back to the office and rewarded myself with a nice V60 pour over. I deserved it. ☕

#coffee #v60 #pourover

Went for a walk downtown at lunch. Passed 3 different coffee shops. Got back to the office and rewarded myself with a nice V60 pour over. I deserved it. ☕

#coffee #v60 #pourover

#pourover #arabica #coffee #IndianCoffee

sunset slurp naturals by el bueno

https://elbuenocoffee.com/product/sunset-slurp/

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:10 brew time (high agitation/pours)
93°C water

ground beans smell sweet and chocolaty.

first sip is slightly acidic and bitter with mild sweetness. subsequent sips taste wine like and somewhat fruity. there is a faint milk chocolate aftertaste too. going to try with less agitation later.

#pourover #arabica #coffee #IndianCoffee

sunset slurp naturals by el bueno

https://elbuenocoffee.com/product/sunset-slurp/

16 clicks on timemore c2
1:16 pourover on espro bloom
~4:10 brew time (high agitation/pours)
93°C water

ground beans smell sweet and chocolaty.

first sip is slightly acidic and bitter with mild sweetness. subsequent sips taste wine like and somewhat fruity. there is a faint milk chocolate aftertaste too. going to try with less agitation later.

Heute geht es um den "La Sirena" der "Cycle Roasters" aus Lübeck. Ein unverschämt leckerer, fruchtiger Kaffee, von dem es kaum noch Tüten gibt:

https://kafija.org/p/2026/04/la-sirena/

#blog #Kaffee #Pourover

Heute geht es um den "La Sirena" der "Cycle Roasters" aus Lübeck. Ein unverschämt leckerer, fruchtiger Kaffee, von dem es kaum noch Tüten gibt:

https://kafija.org/p/2026/04/la-sirena/

#blog #Kaffee #Pourover

Vor einiger Zeit wurde aus der #TheHolyCrossBrewingSociety die #TheHolyCrossRoastingSociety
Heute schreibe ich das erste Mal über deren eigene Röstung. Ich verneige mich vor dieser hohen Gesellschaft und deren Können

The Golden Tooth https://kafija.org/p/2026/04/the-golden-tooth/

#Kaffee #Pourover #Blog

Vor einiger Zeit wurde aus der #TheHolyCrossBrewingSociety die #TheHolyCrossRoastingSociety
Heute schreibe ich das erste Mal über deren eigene Röstung. Ich verneige mich vor dieser hohen Gesellschaft und deren Können

The Golden Tooth https://kafija.org/p/2026/04/the-golden-tooth/

#Kaffee #Pourover #Blog

Die Zubereitung ist Teil des Genusses. Zur Ruhe kommen, gleichmäßig aufgießen und so das Ende einer sehr langen Kette von Menschen sein, welche gearbeitet haben, damit ich nun eine Tasse Kaffee genießen kann.

#kaffee #coffee #pourover

Die Zubereitung ist Teil des Genusses. Zur Ruhe kommen, gleichmäßig aufgießen und so das Ende einer sehr langen Kette von Menschen sein, welche gearbeitet haben, damit ich nun eine Tasse Kaffee genießen kann.

#kaffee #coffee #pourover

Ich mag es jeden Monat erneut, wenn mein Händler mir diese kleinen Tütchen mit besonderen Bohnen mitgibt. #kaffee #pourover

Ich mag es jeden Monat erneut, wenn mein Händler mir diese kleinen Tütchen mit besonderen Bohnen mitgibt. #kaffee #pourover

Den Morgen lecker starten lassen

#kaffee #pourover

Den Morgen lecker starten lassen

#kaffee #pourover

Die #Kaffeemacher liefern wieder ab, dieses Mal mit einem Blend aus Kolumbien:

https://kafija.org/p/2026/03/el-bocadillo/

#kaffee #pourover #blog

Die #Kaffeemacher liefern wieder ab, dieses Mal mit einem Blend aus Kolumbien:

https://kafija.org/p/2026/03/el-bocadillo/

#kaffee #pourover #blog

Gibt schlimmere Nachmittage

#coffee #pourover

Gibt schlimmere Nachmittage

#coffee #pourover

First pour over in the states first this trip !

St Franks - Guayo’s Gesha

#pourover #coffee #SF #SanFancisco

First pour over in the states first this trip !

St Franks - Guayo’s Gesha

#pourover #coffee #SF #SanFancisco

RE: https://social.lol/@nfd/116206037015369045

☕️ My newly cleaned grinder resulted in about 1/2 the pour-over brew time with a V60 cone and the is coffee noticeably less cloudy in appearance.

#coffee #pourover

RE: https://social.lol/@nfd/116206037015369045

☕️ My newly cleaned grinder resulted in about 1/2 the pour-over brew time with a V60 cone and the is coffee noticeably less cloudy in appearance.

#coffee #pourover

☕️ Clean your coffee grinder!

In my experience the fine dust build-up starts to result in coffee filters getting clogged, even with a medium grind, impacting the pour-over process and flavor.

#coffee #coffeegrinder #pourover

☕️ Clean your coffee grinder!

In my experience the fine dust build-up starts to result in coffee filters getting clogged, even with a medium grind, impacting the pour-over process and flavor.

#coffee #coffeegrinder #pourover

So fängt der Tag gut an

#coffee #pourover

So fängt der Tag gut an

#coffee #pourover

Best budget option: Bodum 34oz Pour Over – https://amzn.to/4asdSME
For a refined upgrade: https://amzn.to/4aa0w91
Prefer copper like me and convenience on the go: https://amzn.to/4qtOVq4
#CoffeeLovers #PourOver

#pourover #arabica #coffee #IndianCoffee

CT Estate Golden Jaggery from fraction 9. pic attached since not on site anymore.

16 clicks on timemore c2
1:16 pourover on espro bloom
about 2:20 brew time (low agitation/pours)
93°C water

ground beans and the brew smell sweet.

first sip is mellow sweetness with slight acidity and a spicy aftertate. the spicy taste increases with further sips. acidity with sweetness reads as fruity but cant pinpoint which ones. dont read any bitterness. nice cup.

#pourover #arabica #coffee #IndianCoffee

CT Estate Golden Jaggery from fraction 9. pic attached since not on site anymore.

16 clicks on timemore c2
1:16 pourover on espro bloom
about 2:20 brew time (low agitation/pours)
93°C water

ground beans and the brew smell sweet.

first sip is mellow sweetness with slight acidity and a spicy aftertate. the spicy taste increases with further sips. acidity with sweetness reads as fruity but cant pinpoint which ones. dont read any bitterness. nice cup.

#pourover #arabica #coffee

yirgacheffe grade 1 idido washed from naivo: https://naivo.in/product/yirgacheffe-grade-1-idido-washed/

16 clicks on timemore c2
1:16 pourover on espro bloom
about 2:45 brew time (high agitation/pours)
93°C water

brew smells sweet and mildly chocolaty.

first few sips are slightly bitter. slightly floral afterwards with mellow lingering fruity acidity. theres a very slight chocolate note in the background too.

gonna try with low agitation later.

#pourover #arabica #coffee

yirgacheffe grade 1 idido washed from naivo: https://naivo.in/product/yirgacheffe-grade-1-idido-washed/

16 clicks on timemore c2
1:16 pourover on espro bloom
about 2:45 brew time (high agitation/pours)
93°C water

brew smells sweet and mildly chocolaty.

first few sips are slightly bitter. slightly floral afterwards with mellow lingering fruity acidity. theres a very slight chocolate note in the background too.

gonna try with low agitation later.

The built-in Acaia scale in the Meticulous Espresso machine is surprisingly versatile. Here it is pulling duty for a pour-over. Super easy to use with the tare button on the right. (The weight display only looks blurry in this photo; in real life it’s beautifully sharp.)
#pourover #coffee

The built-in Acaia scale in the Meticulous Espresso machine is surprisingly versatile. Here it is pulling duty for a pour-over. Super easy to use with the tare button on the right. (The weight display only looks blurry in this photo; in real life it’s beautifully sharp.)
#pourover #coffee

RE: https://fldm.it/@tobi/115943742322971457

Hier nun ein klein wenig Text zu diesem absolut fantastischem Kaffee:

https://kafija.org/p/2026/01/ethiopia-haro-wachu/

#coffee #kaffee #PourOver #Blog

RE: https://fldm.it/@tobi/115943742322971457

Hier nun ein klein wenig Text zu diesem absolut fantastischem Kaffee:

https://kafija.org/p/2026/01/ethiopia-haro-wachu/

#coffee #kaffee #PourOver #Blog

Meet the new Pulsar mini (left). Compared to its big brother (right), the shallower footprint gives a better bed depth for my smaller doses, which should translate into noticeably better cups at 15 g, and finally makes 12 g brews (a perfect single-cup dose) viable.

I’ve only had the chance to brew one decaf so far, but even that was enough to confirm: this is a step in the right direction.

More on this: https://www.scottrao.com/blog/2025/11/11/bed-depth-why-it-matters

#pourover #coffee

Meet the new Pulsar mini (left). Compared to its big brother (right), the shallower footprint gives a better bed depth for my smaller doses, which should translate into noticeably better cups at 15 g, and finally makes 12 g brews (a perfect single-cup dose) viable.

I’ve only had the chance to brew one decaf so far, but even that was enough to confirm: this is a step in the right direction.

More on this: https://www.scottrao.com/blog/2025/11/11/bed-depth-why-it-matters

#pourover #coffee

RE: https://mastodon.social/@enyantiomer/115729179019193569

#RobustaQuest #IndianCoffee #pourover #robusta #coffee

starting off the new year with sweet illusions robusta by naivo: https://naivo.in/product/sweet-illusions-bewild-permaculture-180h-anoxic-naturals-fine-robusta/?mc_cid=06a8de4233

16 clicks on timemore c2
1:16 pourover on espro bloom
about 2:15 brew time
93°C water

brew smells spicy and a bit floral.

taste is mildly bitter upfront. tastes a bit like cardamom, nutmeg. bitterness lingers unpleasantly but reduces with sips. theres a sickly burnt sweetness in background.

like last years bewild robusta, this is not my cup of tea