Hello! So I decided to start documenting my brews to collect the data and see if it can be analyzed in bulk in the future. I totally screwed it up though, because the app where I write down my notes doesn't keep track of date of changes (skill issue). Oh well, I will try to do my best to write down the dates from now on, as well taking some pics whenever it's possible! Here are the brews that I've done this week:

1) Decaf Colombia Manzanares (washed, sugar cane decaf, omni roast by rockets.coffee) - brewed twice

1.1) 17g coffee (ZP6S at 3.5), 250g water at 70C

Method: Puck Percolation for AeroPress pourover-style. Puck prep by tamping and sandwiching the puck between bottom and top paper filters, then pour and 2 min drain.

Very nice, sweet and balanced coffee! Posted on YT shorts and repeated it for long-form video. Didn't measure EY%, but a week ago this recipe landed at 19% EY.

The output on average is 225g.

1.2) 18.2g (ZP6S at 0.5), 60g water at 65C

Method: No Tamp AeroPress soup (high flow). Grind, add grounds and level them, add top paper filter, pour, one push for soak to just around number 3 on AeroPress and then push with all my strength. Total brew time (TBT) ~40 sec, 44.9 g out.

Kind of umami, not offensively bitter and not very acidic, just kind of strong and little boring; Brix at 7.7, so around est. 6.5% TDS and 16.1% EY.

2) Uganda Rwenzori (natural, "espresso" (looks medium) roast by QQ Coffee)

18.2g (ZP6S at 1.0), 60g water at 60C

Method: No Tamp AeroPress soup (high flow). TBT ~30 sec, 43.3 g out.

Was okay, had a nice acidity 3/5 with 1/5 bitterness, however it definitely felt underextracted, which was confirmed by Brix 7.9, so 6.7% TDS and ~16% EY. Pretty even extraction overall, but medium to dark roasts always give me trouble in terms of EY!

3) Ethiopia Worka Wuri (washed, "filter" (looks light) roast by QQ Coffee)

16.4g (ZP6S at 1.0), 58g water at 65C

Method: No Tamp AeroPress soup (high flow). TBT ~30 sec, 43.1 g out

Sobering acidity, really intense! That's why I usually pull 1:3 with Ethiopian beans, but I wanted to test the method, so yeah. There was also some funky notes, but bitterness was not found at all. Very surprising results, considering it had Brix 8.6, so 7.3% TDS and 19.2% EY. Posted on YT shorts.

4) Brazil Cerrado (natural, medium roast by Energy Coffee) - brewed several times

4.1) 18.2g (ZP6S at 1.0), 60g water at 65C

Method: No Tamp AeroPress soup (high flow). TBT ~30 sec, 42.0 g out

One thing to note - darker roasts seem to absorb more water due to their more porous structure, and I always forget about it and get less output than I aimed for. The brew was pretty inoffensive, I'd say 2.5/5 bitterness, 2.5/5 acidity, watery and little boring. Brix 8.4, so 7.1% TDS and ~16.5% EY

4.2) 18.0g (ZP6S at 1.0), 30g room temp water soak and 31g boiling water

Method: Modified (A) No Tamp AeroPress soup (high flow). Soaked with rt water by pressing the plunger twice to around number 3 on AeroPress, after that added boiling and pressed hard. TBT ~60 sec, 44.0 g out

Even less extraction, higher acidity, lower bitterness and it's really tasty and delightful! Enjoyed the brew, but the results were not what I was aiming for. Brix 7.3, so 6.2% TDS and 15.2% EY.

4.3) 18.0g (ZP6S at 1.0), 30g room temp soak and 31g boiling water

Method: Standard Espresso-Strength Puck Percolation, which I've posted on YT. TBT 2 min, 39.6g out.

I just repeated my mistake from "Failure and Disappointment..." YT short, and I knew that it wouldn't work. Brix 8, so 6.8% TDS and 14.96% EY.

4.4) 15.0 g (ZP6S at 1.0), 56g boiling water

Method: Modified (B) No Tamp AeroPress soup (high flow). After adding the water just pressed as hard as I could without soak phase. TBT ~25 sec, 41.0 g out.

Did this one as a third brew for a video that is coming soon, more on that later! Pretty balanced coffee, tasted okay, albeit a little bit silty. Brix 7.9, so 6.7% TDS and 18.3% EY, well extracted coffee! Puck looks even, not much dark spots.

4.5) 18.4g (ZP6S at 1.0), 56g boiling water (30g for soak and blooming).

Method: Modified Espresso-Strength Puck Percolation. This method involves blooming for 1 minute after the soak part and is designed for darker roasts. I'm still working on it. TBT 2 min 35 sec, 34.5 g out.

A lot of water got trapped, which was a sign of channeling. Indeed, the puck looked horribly! Was very bitter and astringent, there were sour notes for sure. Brix 10.7, so 9.1% TDS and 17.05% EY.

4.6) 18.2g (ZP6S at 1.0), 27g room temp water for soak and blooming, 30g boiling water

Method: Modified Espresso-Strength Puck Percolation. TBT 2 min 20 sec, 37.3 g out.

Brew had a pretty light body and nice acidity. Surprisingly, there was a foam that looked very crema-like, but it is obviously different from espresso crema. Brix 9.5, so 8.07% TDS and 16.5% EY. Puck was a lot more even without horrible dark zones.

4.7) 18.3 (ZP6S at 1.3), 30g room temp water for soak and blooming, 27g boiling water

Method: Modified Espresso-Strength Puck Percolation. TBT 2 min 30 sec, 36.3 g out.

Even more even extraction judging from the puck and taste, because I used coarser grind setting. But the extraction was lower: Brix 9.4, so 7.99% TDS and 15.85% EY.

5) Ultra-fine ground Turkish coffee from grocery store (medium roast by Lebo) - brewed twice.

Method: Modified (B) No Tamp AeroPress soup (high flow). After adding the water just pressed as hard as I could without soak phase. TBT ~25 sec.

Both of these brews (as well as brew 4.4) are part of the next video! I wanted to demonstrate channeling with these ultra-fine grinds, but actually failed. The extractions were pretty even and EY% of both brew was 23%, which is bonkers. I'm going to go into details on these brews in separate post with the early access to the video.

That's it for this weekly review, thank you for reading!