Experimenting with Hario V60 Dripper

Grinding in process

Brief Introduction:

Method: Dripper

Equipment: Hario V60 (1-2 cups) White ceramic dripper, Gater ceramic burr grinder,  electronic scale, coffee server, Kenwood Stainless steel kettle

Beans: Golden Kirrin Coffee's peaberry, a gift from my family, bought from Bali, Indonesia

Roast: City roast

Grind: Medium fine

Technique: Middle pour extraction method

Getting set

Golden Kirrin Coffee's peaberry

Extraction begins

Tasting Experience: 

Serving

Tasting and evaluating

First extraction

1. Aroma: herbal

2. Bitterness: Slightly bitter

3. Body: High body

4. Acidity: Low acidity

5. Aftertaste: Slightly sweet and earthy aftertaste. Long aftertaste

Second extraction

We extract the coffee ground for the second time to observe the difference between the taste.

1. Bitterness: More bitter

2. Aftertaste: Less herbal note, shorter aftertaste (only last for few seconds)