Random Brew Recipe:  52g coffee / 1 kg water, 2 minute brew time.

Brew Method: French Press
Actual Recipe: 26g coffee, 500g water at 198F
Coffee: New Harvest Coffee Roasters’ El Salvador Santa Rita Chalatenango

Notes notes notes: This random recipe is only a bit smaller in dosage than I’d usually use (about 10% less) and the brew time is half what I would usually go with (though yesterday’s brew has me considering a longer brew time as default). To move the brew toward what I’d expect to be a more pleasant extraction, I tightened the grind slightly, to the 12 o’clock position on the ol’ Bunn bulk grinder. The nature of a French Press doesn’t always reward grinding finer, so I hedged my bets for sure.

As with many of these lighter-dosed recipes, the aroma was very subtle, more a sensation of heat and steam than any actual notable aromas. The coffee liquor was very light-bodied, even thin, surprisingly so for a press pot. The flavors were mostly lacking; the sensations were mostly tactile, heat, thicker than water but still quite thin, with a slight round sweetness toward the end, reminiscent of an herbal tea. This became more pronounced as it cooled, though with the thin body and uninteresting flavor, it wasn’t enough to make what I’d think of as a good cup. It also wasn’t a bad cup, just thin and kind of boring. It did not demonstrate any of what I think of as poor extraction off-flavors.

I’d give it a 5/10. It’s coffee-flavored coffee.

Random Brew Recipe:  65g coffee / 1 kg water, 6 minute brew time.

Brew Method: French Press
Actual Recipe: 33g coffee, 500g water at 198F
Coffee: New Harvest Coffee Roasters’ El Salvador Santa Rita Chalatenango

Notes notes notes: This cup was not super aromatic – it smelled very nice, a bit fruity, but not intense or aggressive. A very nice nose (if you say things like that).

This is the first of the random brews of this coffee that really shows off the natural process without barging into intense and obvious underextraction. It’s round and sweet and exhibits a clean stonefruit through the finish that is surprising from a French Press cup. I’m really enjoying this cup!

I’d give this recipe a 9 /10. I’m surprised, as the addition of a little more coffee and 2 minutes of steep time had me suspicious of an overextracted brew – my usual press pot recipe is straight 60g/L, 4:00 – but I think this may be my new default setting. The extra dwell time also lead to a much cooler final cup, which I would have probably scowled at (heat loss! boo!), but it doesn’t seem to have impacted the taste in any negative way – which is a little surprising.

Random Brew Recipe:  78g coffee / 1 kg water at 1:00 brew time

Brew Method: Hario V60 using an American Coffee Trader cloth filter
Actual Recipe: 23g coffee, 300g water @ 198F
Coffee: New Harvest Coffee Roasters’ El Salvador Santa Rita Chalatenango

Notes notes notes: Using the V60, I applied the total brew time to my pour time. This doesn’t leave time for my usual bloom & wait technique, or much of anything except not overfilling the cone. I used the cloth filter knowing that it generally nudged dwell time up a bit, as well as grinding a bit finer than I usually would for this brew method (Big Espresso on a BUNN bulk grinder). 1:00 pour time, draw down finished by 1:28.

Random Brew Recipe:  96g coffee / 1 kg water, 6 minute brew time.

Brew Method: French Press
Actual Recipe: 48g coffee, 500g water at 198F
Coffee: New Harvest Coffee Roasters’ El Salvador Santa Rita Chalatenango

Notes notes notes: The initial aroma was totally lovely, sweet and promising. From the get-go the coffee was a bit heavy, with a short taste experience. It had a very round body, with striking flavors of dried apricot, a bit sour around the edges. As it cooled it developed what I think of as classic underextraction notes – it became quite sour, not very complex.

I’d give this recipe a 6 /10. I’ve had this coffee before and really enjoyed it. The combination of 50% more coffee than I’d usually use and a 50% longer steep time didn’t work out in the bean’s favor. I can see this recipe working with perhaps a bean which is quite far out of the roaster or has lost some flavor due to long green storage, but for a coffee under more ideal circumstances I don’t think it shines.