Coffee notes

Notes from dialing-in coffees at home, and trying them in cafes.

Variables I play with (in descending importance)

Variables I keep constant

Danche #6 Natural Ethiopian, The Community Coffee

A cup was placed over the carafe’s opening, trapping the aroma inside. When lifted, the scent burst out in a rich, intoxicating wave.

From the bag

Tasting at The Community Coffee, Singapore

Recipe: 15g to 165g, bloom + 2 pours, 96°c

Dialing in

24 clicks, 96°c, V60, 1:00 bloom + 2 pours, 1:17, 3:30, 5 days post roast

24 clicks, 96°c, V60, 1:00 bloom + 2 pours (higher), 1:18, 3:50, 6 days post roast

Muted body

25 clicks, 96°c, V60, JH v60, 1:18

Insanely sweet aromatics.

Kenya Kagumo AA, Apartment

From the bag

Tasting at Apartment, Singapore

Ethiopia Alo Gesha, Apartment

From the bag

Tasting at Apartment, Singapore

Yeast natural Wush Wush, 20 Grams

From the bag

Tasting at 20 Grams, Singapore

Octavio Rueda, SEY

From the bag

Dialing in

20 clicks, 94°c, V60, 3 high agitation pours, 1:17, 4:00

Filter clogged near the end, even with T-90s

24 clicks, 100°c, V60, JH 1 cup with a 2 min bloom, 3:50

Needs more extraction

20 clicks, 100°c, Aeropress, 5:00

Well extracted and sweet, but less intense acidity

20 clicks, 100°c, V60, JH 1 cup with a 2 min bloom, 4:20

22 clicks, 100°c, B75, JH 1 cup with a 2 min bloom, 4:00

Fuller bodied and sweet, but the acidity and candied pomegranate notes are diminished

22 clicks, 100°c, V60, JH 1 cup with a 2 min bloom, 1:18, 4:00

Delicate, fresh pomegranate, hibiscus, lemonade

Silvia Herrera Washed, Coffee Collective

From the bag

Tasting at Percolate, Singapore

Typica Mejorado Wave Washed, The Hub

From the bag

Dialing In

24 clicks, 95°c, V60, JH 1 cup

24 clicks, 96°c, V60, JH 1 cup

26 clicks, 96°c, V60, JH 1 cup

Similar but less intense all around.

22 clicks, 94°c, B75, JH 1 cup

Sidra Wave Natural, The Hub

Malic. Doesn’t age well.

From the bag

Dialing In

20 clicks, 92°c, April Brewer

Filter was clogged

24 clicks, 92°c, April Brewer

24 clicks, 94°c, V60, JH 1 cup, 1:15

24 clicks, 97°c, V60, JH 1 cup, 1:15

Abit more muted than last time

22 clicks, 94°c, V60, JH 1 cup, 1:15

Bitter, muted acidity, no sweetness

24 clicks, 94°c, V60, JH 1 cup, 1:15

24 clicks, 94°c, Wave 155, JH 1 cup, 1:15

Similar to the V60, but significantly less clarity and intensity of notes.

20 clicks, 94°c, Aeropress, 5:00

Some bitterness, more robust honey sweetness and higher body

Gesha Village, Wes Ngopi

Another dissapointing Wes Ngopi Gesha

From the bag

Dialing In

20 clicks, 90°c, V60, bloom + 2 pours, 7 days post roast

20 clicks, 90°c, V60, 2 min bloom + 1 pour, 21 days post roast

24 clicks, 94°c, V60, JH 1 cup, 1:15

Jackfruit, MyLiberica

From the bag

Tasting at My Liberica, Taman Molek

Siphon

Chili Bourbon, JWC Coffee

From the bag

Dialing In

22 clicks, 92°c, V60, bloom + 2 pours

18 clicks, 90°c, Aeropress, 10 minute steep

20 clicks, 90°c, V60, bloom + 1 pour

20 clicks, 95°c, V60, JH 1 cup

Washed Yirgacheffe Wuri, Berg Wu Selection, Wes Ngopi

Elegant.

From the bag

Dialing In

22 clicks, 92°c, V60, bloom + 2 pours

Finca Hartmann Maragogype Natural, Wes Ngopi

Yummy iced.

From the bag

Dialing In

20 clicks, 90°c, V60, bloom + 2 pours

Costa Rica Gaia Artisan, Kurasu

Shines at lower temperatures and longer resting periods.

From the bag

Dialing In

20 clicks, 95°c, V60, bloom + 2 pours

20 clicks, 85°c, V60, bloom + 2 pours

5 Geshas, Wes Ngopi

After a good first experience with Wes Ngopi, I ordered 5 expensive, exciting geshas. This turned out to be the worst coffee experience I’ve had this year.

Gesha Village, Cupping Room

From the bag

Tasting at Cupping Room, HK

XR Bolivia Alasitas Gesha Coco Natural

From the bag

Tasting at Blue Bottle, HK

Paupa New Guinea Colbran, Project C

From the bag

Tasting at Project C, Causeway Bay, Hong Kong

Duwencho G/H/D Bunna Amrach, Wes Ngopi

From the bag

Dialing In

20 clicks, 90°c, V60, bloom + 2 pours

Paraiso 92 Pink Bourbon, Wes Ngopi

One of the best coffees of 2024

From the bag

Dialing In

20 clicks, 90°c, V60

Blind Cupping #1

A challenging selection for a first cupping. The 4 washed Kenyans were very similar, I couldn’t tell them apart meaningfully.

Cupping was done at 94°c, 10g:160ml.

AA Tekangu #59 Washed, Friedhats

Kii Washed, Apollon’s Gold

Kagumoini Washed, Apollon’s Gold

Muthingi Washed, Apollon’s Gold

Sudan Rume Washed, 20 Grams

Ombligon Washed, 20 Grams

Kii Washed, Apollon’s Gold

From the bag

Dialing In

18 clicks, 95°c, V60

Kagumoini Washed, Apollon’s Gold

From the bag

Dialing In

20 clicks, 90°c, V60

Honduras Montana Congolon, Onyx Coffee Lab

From the bag

Dialing in

18 clicks, 90°c, v60

Cauca Alfonso Pillimue, Onyx Coffee Lab

From the bag

Dialing in

18 clicks, 90°c, v60

Costa Rica Las Lajas Natural, Onyx Coffee Lab

From the bag

Dialing in

18 clicks, 90°c, v60

Ethiopia Habtamu Fekadu Aga, Onyx Coffee Lab

From the bag

Dialing in

18 clicks, 90°c, v60

Southern Weather, Onyx Coffee Lab

From the bag

Tasting at Percolate, Singapore

AA Tekangu #059 Washed, Friedhats

From the bag

Dialing in

20 clicks, 90°c, v60

16 clicks, 90°c, v60

Koke Washed, Sweet Blossom

This espresso almost has the flavour clarity of a pourover

From the bag

Tasting at Sweet Blossom Coffee Roasters

Yunnan Puer, Pota Slowbar

From the bag

Tasting at Pota Slowbar

Nose and palette of dark caramel. Medium acidity. Lacking the brown sugar note I look for in a well-extracted medium roast espresso. Rich and heavy body.

Blueberry Boom, Dak

From the bag

Dialing in

18 clicks, 90°c, April brewer

La Fortuna Sudan Rume Washed, 20 Grams

From the bag

Dialing in

20 clicks, 90°c, v60

15 clicks, 90°c, v60

Similar to above

15 clicks, 100°c, v60

20 clicks, 95°c, v60

10 clicks, 96°c, v60, 3:10

Pushing extraction

Las Brisas Ombligon Washed, 20 Grams

From the bag

Dialing in

24 clicks, 90°c, v60, 15:250, 2:00

20 clicks, 95°c, v60, 15:250, 2:00

Similar to above, but nose has abit of hazelnut as well

15 clicks, 90°c, v60, 15:270, 4:00

Similar to above

18 clicks, 93°c, v60, 19:300, 4 pours, 3:00 (roaster’s recipe)

10 clicks, 96°c, v60, 4:30

Pushing extraction

La Arboleda Washed, 20 Grams

From the bag

Tasting at 20 Grams, Singapore

Espresso

Balanced and punchy citrus acidity when hot, sour when cold. Medium-high brown sugar and fruit sweetness. Lemongrass.

Filter

Lemongrass and citrus acidity become prominent, white florals, medium sweetness, some peach. Loved how the filter brew’s openness contrasted with the espresso’s intensity.

El Mirador Natural, Origin

From the bag

Tasting at Origin Coffee, Charlotte Road

Sadiloya Washed Ethiopian, Coffee Collective

From the bag

Tasting

Watermelon Drops, Dak

Funk done well

From the bag

Dialing in

22 clicks, 90°c, Melitta

20 clicks, 90°c, April brewer

Milky Cake, Dak

From the bag

Dialing in

22 clicks, 90°c, Melitta

Yoiner Mosquera Natural, La Cabra

Exceptional. Fruit punch. Pairs well with döner kebab.

From the bag

Dialing In

24 clicks, 90°c, V60

Yoiner Mosquera Washed, La Cabra

From the bag

Dialing In

25 clicks, 93°c, V60

Tibebu Ropa Natural, Monmouth

The beans are displayed and sold in large open-air bowls, leaving the coffee prone to staling.

They brew with an interesting, non-mainstream, and lax (not necessarily bad) approach — by pouring aggresively into the center from a non-gooseneck kettle.

Also, I love the fact that they only do takeaways in a £5 glass takeaway cup, which you can reuse during your next visit, or return for £5.

From the bag

Tasting at Monmouth, Borough Market

Paupa New Guinea, Fuckoffee

Edgy hipster cafe that only had one choice of coffee on the menu.

From the bag

Tasting at Fuckoffee, London

Ture Waji, Friedhats

From the bag

Dialing in

22 clicks, 90°c, v60

Flavio Ccori Gesha, Friedhats

Green tea cola

From the bag

Dialing in

22 clicks, 90°c, v60

Luis Sanchez Perdomo, Friedhats

A one-note wonder

From the bag

Dialing in

22 clicks, 90°c, v60

Shyira Washed, La Cabra

From the bag

Dialing In

22 clicks, 90°c, V60

Boa Vista Natural, La Cabra

Grape mentos

From the bag

Dialing In

22 clicks, 90°c, V60

Fabiano Diniz Gesha, La Cabra

A uniquely un-gesha gesha

From the bag

Dialing In

22 clicks, 90°c, V60

Honduras, Angelical, Kiss the Hippo

From the bag

Tasting at Kiss the Hippo, London

Brazil Anaerobic, Omotesando

From the bag

Tasting at Omotesando, London

Batch brew

Kasundi Washed, Colonna

From the bag

Tasting at Colonna & Small’s, London

Washed Kenyan, Prufrock

From the bag

I honestly don’t remember anything about this other than it being a guest bean from another roastery.

Tasting at Prufrock, London

£4. Dissapointingly muted acidty, hollow. They wiped this from the menu after I ordered so it might’ve been the last dose of the batch (stale)

Finca Tamana SL28, Tim Wendelboe

Didn’t expect to find this here

From the bag

Tasting at The Alley, Penang

San Augustin Sidra Natural, Momos

You can smell this from a mile away.

From the bag

Tasting at Slow Coffee Person, Penang

Sun Dried Brazil, Starbucks

Suprisingly clean and sweet batch brew.

From the bag

Tasting at Starbucks, Singapore

Gakuyuini Peaberry SL28/34 Washed, 20 Grams

A yummy SL-only espresso.

From the bag

Tasting at 20 Grams, Singapore

$4, double espresso. Red florals, controlled acidty when hot but still overwhelming when cool, lots of sweet fruits, creamy.

Dulce Misterio Washed Gesha, Homeground

A very lemony gesha.

From the bag

Tasting at Homeground Coffee, Singapore

Washed Ndunduri, Apartment

From the bag

Tasting at Apartment Coffee, Singapore

$8. Prominent berry acidity, muted florals. Underwhelming.

Astrid Medina Washed, Kurasu

From the bag

Tasting at Kurasu, Singapore

Finca El Salvador 120hr, Friedhats

A pina colada with chocalate bitters.

From the bottle

Dialing in

20 clicks, 90°c, April brewer, 2x30/70g pours

Boozy, hersheys, tropical fruits, sweet, creamy.

Anaerobic Yeast Catuai, Asylum

From the tin

Tasting at Asylum Coffeehouse, Singapore

Floral, berry acidity, yogurt. Creamy mouthfeel.

Nensebo Riripa Washed, Nylon

Perfume in a cup.

From the bag

Tasting at Nylon Coffee, Singapore

Dialing in

18 clicks, 95°c, Orea v3 with Timemore filters, 4x50g pours

Bitter. No acidity.

20 clicks 95°c, V60, 4x50g pours

Abit more perfumey, and some acidity

20 clicks, 90°c, April brewer, 2x30/70g pours

Exactly like how it tasted in the cafe, but with less acidity and more sweetness.

20 clicks, 90°c, 4x50g pours, fully drained before each pour

Each pour drained quickly. Good acidity, no perfume, low-medium peach sweetness.

18 clicks, 90°c, Switch, 4 minutes full immersion

Heavy but chalky body, muted sweetness and acidity

18 clicks, 90°c, V60, 2x50g circle pours + 2x50g center pours

Medium-acidity, perfumey, honey. Doing all circle pours clogs the filter and mute acidity and sweetness. Swirling very gently helps to not clog the filter.

Yellow Catuai Natural, Twenty Grams

From the box

Dialing in

20 clicks, 90°c, April brewer, 2x30/70g pours

22 clicks, 90°c, April brewer, 2x30/70g pours

Similar to 20 clicks, but emptier and with a lighter body. 20 clicks is the sweet spot.

Inmaculada Natural Anaerobic, Homeground

A dissapointingly blended coffee.

From the bag

Tasting at Homeground Coffee Roasters, Singapore

Chelbesa Washed, Apollon’s Gold

A washed Ethiopian bursting with sweetness.

From the bag

Dialing In

18 clicks, 90°c, Orea v3 with Timemore wave filters, JH’s V60 method, 3:00

16 clicks, 90°c, B75 with Timemore wave filters, 4:00

Still very good, but the sweetness is abit more muddled.

18 clicks, 90°c, Aeropress (3:30 steep, 1 minute press, no stirs)

Similar to the orea v3 brew. very sweet.

18 clicks, 95°c, Aeropress (3:30 steep, 1 minute press, no stirs)

More acidity, more bitterness, less sweet.

20 clicks, 90°c, V60, 4x50g pours

Gatare Red Bourbon Washed, Apollon’s Gold

From the bag

Dialing In

18 clicks, 90°c, Orea v3 with negotiated Abaca filters, 4x50g pours, 3:10

20 clicks, 100°c, B75 with Timemore filters, 4x50g pours, 3:00

Abit overextracted, can’t taste much.

20 clicks, 90°c, April brewer, 2x30/70g pours

Finca La Virginia Washed, Autumn Brews

From the bag

Dialing In

18 clicks, 100°c, hot percolation

Thick mouthfeel, lactic acidity like yogurt.

Fincas Mierisch Natural Pacamara, Apollon’s Gold

Sweet and clean, but underwhelming.

From the bag

Dialing In

18 clicks, 100°c, Switch, full immersion

22 clicks, 100°c, V60, wet WDT

Good nose, but hollow and underextracted on the palette. This needs a finer grind.

18 clicks, 100°c/70°c, Switch, Tetsu Kasuya’s god recipe

Medium-light body, juicy, clean, slight fermenty note, rounded berry acidity well balanced with fruit sweetness, medium-short honey finish. We can try going finer. This recipe is pretty good.

20 clicks, 90°c, April brewer, 2x30/70g pours

Needs more extraction.

20 clicks, 95°c, April brewer, 2x30/70g pours

Weird smoked duck on the nose, but not much on the palette.

18 clicks, 90°c, April brewer, 2x30/70g pours

Finca La Palma Gesha, Tiong Hoe

An aromatic washed Gesha with incredible clarity.

From the bag

Tasting at Tiong Hoe, Singapore

Astrid Medina Washed, Apollon’s Gold

I partially failed resisting the resting period.

From the bag

Dialing In

18 clicks, 100°c, V60

18 clicks, 95°c, iced V60, 15g:160ml in three pours

20 clicks, 90°c, April brewer, 2x30/70g pours

Los Pirineos Pacamara, Tim Wendelboe

Needs rest.

From the bag

Dialing In

18 clicks, 100°c, V60

Unpleasant citric acidity, very little sweetness.

24 clicks, 100°c, V60, wet WDT

Yambamine Sidra Red Washed, Homeground

Mystery filter from the roastery that turned out to be a competition lot.

From the bag

Tasting at Homeground Roastery, Singapore

Prominent acidity, well balanced with fruity sweetness. Medium body.

“Wah, shiok” — Kenneth at HG

Haru Suke, Alchemist

A clean, aromatic, and delicate washed Ethiopian.

From the bag

Tasting at Alchemist, Singapore

Karogoto Washed Kenyan, Tim Wendelboe

My first bag from Tim Wendelboe, and it didn’t dissapoint.

From the bag

Dialing In

18 clicks, 100°c, hot percolation

16 clicks, 100°c, hot percolation

More sweetness but less clarity.

18 clicks, 100°c, V60, JH’s 1 cup recipe

Muted acidity, but very prominent florals and a long brown sugar + floral finish.

18 clicks, 90/70°c, Tetsu Kasuya’s god recipe

Florals are less prominent, while acidity takes the center stage with loud and clear citrus and berry notes. Finish becomes shorter, and the brown sugar dissapears. 100°c/70°c would be a good next step.

18 clicks, Aeropress, JH’s recipe

No acidity, mild florals, cardboard water

Finca El Carmen Natural Anaerobic, Homeground

Earthy, tropical funk. Tame the funk!

From the bag

Dialing In

20 clicks, 90°c, V60

The earthy funk was abit too much. Yucky when paired with the acidity and bitterness.

20 clicks, 90°c, Switch, iced immersion

Again, the earthy funk was abit too much.

24 clicks, 90°c, V60, japanese iced

Yum. Just the right amount of funk, with brown sugar sweetness indicating a good extraction.

24 clicks, 90°c, Switch, iced immersion

This does really well as an iced filter.

24 clicks, 90°c, V60

All yummy tropical fruits at 3 weeks of rest.

Mesina Muje Natural, Homeground

I was served this at the bar at Homeground and was hit by a bergamot note and how clean the presentation was. I immediately bought a bag home, but was unable to replicate the bergamot note after multiple tries.

From the bag

Dialing In

18 clicks 100°c, V60

No bergamot. Savoury.

16 clicks, 100°c, Switch, full immersion

Still no bergamot. Savoury.

22 clicks, 100°c, 1:15, Kalita 155, 4x50g done gently

A little bit of bergamot, but not a lot.

24 clicks, 100°c, V60, wet WDT

Very sweet and well extracted. A little bit of bergamot.

Bali Perenan Natural, Naebizuka

A new roaster on the block. Hand carried from Bali, and roasted on an Ikawa — only 4 bags in the world.

From the bag

Dialing In

18 clicks, 100°c, V60

Prominent orange sour candy, and a medicinal bitterness.

20 clicks, 100°c, V60

Prominent orange sour candy, with less medicinal bitterness.

16 clicks, 100°c, Switch, full immersion

18 clicks, 90°c, Switch, iced immersion

Hacienda Copey Natural Geisha, 2F+

2F+’s competition roast for the 2023 Malaysian Brewers Cup. This won #6 in Costa Rica’s 2023 COE. I wanted to support my hometown neighborhood roaster so I bought a bag of 100g for RM100 (yikes).

From the bag

Dialing In

18 clicks, 100°c, Switch, full immersion

Kenya Ukilili AA Washed, 2F+

I was promised blackberries, blackcurrant, and plums on the bag, but this was definitely a tomato kenyan — a roast defect. The thick body made the tomato soup somewhat enjoyable, but it was still a letdown.

From the bag

Dialing In

18 clicks, 100°c, Switch, iced immersion

Finca San Antonio Natural Anaerobic, 2F+

A dissapointing natural anaerobic that tastes like a generic washed coffee, but less clean.

From the bag

Dialing In

18 clicks, 100°c, Switch, iced immersion

Generic light roast profile — stone fruits and chocalate. Just a tiny tiny hint of funk.

Western Province Rutriso Natural, 2F+

A generic but tasty natural Rwandan.

From the bag

Dialing In

18 clicks, 100°c, Switch, iced immersion

Chcocalate, ribena, stone fruits.

Yaye Cherico Red Honey, Onyx

One of the most complex cups I’ve had so far.

From the bag

Tasting at Percolate, Singapore

The Setup