>>21434909
blogpost alert
tasted half blind by mixed the cups, in the end it was kinda confusing since all the expensive coffees were on the beginning so it kinda made difficult to understand the last two (which were kieni and monte grande)
so my verdict
>kieni
as expected, it was a floral specially as it was cooling down, tasted like classic kenyan coffee, really good
>monte grande
way fruitier than i was expecting from the origin and tasting notes, extremely clean too, peruvian coffees are massively underrated, but i still have to find one that disappoints me
>neyver geisha
sweetbomb at the start, cleaner as it cooled (i usually find washed coffees better to drink as hot as possible, for me they tend to show more character that way), chocolaty and milky, but in a clean sense and not a bitter one, just extremely sweet and candy-like
>takesi geisha
the sweetest by far, fruity, really good, perhaps it will show more of a floral characteristic when brewed on the v60
>takesi catuai
extremely weird, sweet with a bubblegum-like taste, but fermenty too (its a washed coffee), full of character but not something i would drink everyday, though extremely interesting and quite fun to show people who dont know how coffee can taste
as it cooled down, most coffees went to a default characteristic, citrusy and floral, lost a lot of the chracater but all extremely clean as it cooled, but i still state that washed coffees are better drank as hot as possible (for me)
ill probably post about those coffees on the v60 to see if they change any of their characteristic
>>21434935
it's just easier, unless you have 5 brewers you cant do all at the same time, and if you have one you need to do one, then clean, then do, and by the time you finish the first will be already cold
>>21434915
you are right lulz, i use this scale for cooking too