Cauca, Colombia. Natural.
Peach rings, dank, lychee.
Complex and juicy.

Ground finer (NZ 13). Increased bloom from 4 to 10 seconds. Flow lower than anticipated. Shot ran long by .2g.

Not acidic, a little dark, dank, astringent. There is some fruit that’s coming through after the first sip. It could be peach, maybe even lychee. Except for the darkness / burnt-ness, the flavors are subtle. Since this coffee does not seem to suffer from metallic aftertaste, perhaps longer shots might bring out more flavors, or dilute the darkness? (See tomorrow’s shot for improvement attempts.)

Handheld frother #2 died. This one lasted about 4 months. Used the container frother after steaming. With foam, the cup has more of a burnt chaff aroma than fruit or dankness. Tongue feels like I’m having something acidic, but I haven’t identified any acidic tastes. (Maybe it’s the slightly over-toasted bagel?)

Aftertastes: Slight metallic, tip and middle of tongue. Reminiscent of 9-volt battery on tongue. Morph to fizzy, phosphoric acid feel, dry middle of tongue (reminiscent of cumin aftertaste, without cumin taste). Unsweetened, unflavored Pop Rocks.