Hello! Here is weekly review of the brews that I made this week; all of them have been added to my Brewing Database, which you can get a lifetime access to if you subscribe to CoffeeTonoia tier or donate 5$ with your email address, so that I can add you to the Google Sheet. Anyways, here are the brews:

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

1.1) 18.0g (ZP6S at 1.0), 27g boiling water soak and 30.7g boiling water

Method: Modified Espresso-Strength Puck Percolation. No tamp! TBT 2 min 40 sec, 35.0 g out

A bit heavier body, not offensive, drinkable, but a little salty and highly astringent; puck looks HORRIBLE, huge dark area, suggesting channeling; pretty common stuff with boiling soak, I should say. Brix 9.2, so 7.8% TDS and 15.2% EY

1.2) 18.2g (ZP6S at 1.0), 36g boiling water soak and 30g boiling water

Method: Modified Espresso-Strength Puck Percolation. No tamp! TBT 2 min 45 sec, 43.3 g out

Used a cotton pad on top of bottom paper filter to see if the channeling could be reduced; the puck still looks terrible with dark region; still a bit heavier body, still a little bit saltiness. Despite this, okayish niceish brew, I think. Less astringency, less bitterness. Brix 8.2, so ~7.0% TDS and 16.6% EY.

1.3) 18.2g (ZP6S at 1.0), 30g room temp soak and 30g boiling water

Method: Standard Espresso-Strength Puck Percolation. No tamp! TBT 2 min 20 sec, 38.1 g out

Watery, very light body; I actually liked this brew, but it's reeally underextracted. Puck is pretty uniform with some dark regions. Brix 7.8, so ~6.6% TDS and 13.9% EY.

1.4) 18.2g (ZP6S at 2.0), 57g boiling water

Method: No Tamp AeroPress soup (high flow). No soak, just add water and press. TBT 45 sec, 39.3 g out

Silty mouthfeel, unpleasant sourness, felt some fermented apples though? Puck with dark spots. Brix 7.6, so ~6.5% TDS and 13.9% EY.

2) Ethiopia Worka Wuri (washed, light roast by QQ Coffee)

7.3g (ZP6S at 1.0), 10g room temp water soak and 14g boiling water

Method: Standard Espresso-Strength Puck Percolation. TBT 30 sec, 15.5 g out

Wanted to use some leftovers, so used very low dose. Surprisingly a small brew with really intense aromas and strong honey finish, very delightful brew, and the puck was uniform! Brix 8.8, so 7.5% TDS and 15.9% EY. 

3) Colombia Villa Diana Geisha (washed, light roast by Rockets.coffee) - brewed several times. It's pretty freshly roasted!

3.1) 18.1g (ZP6S at 1.0), 31g room temp water soak and 26g boiling water

Method: No Tamp AeroPress soup (high flow) with room temp soak. No tamp! TBT 53 sec, 40.0 g out

Uniform puck, very nice brew with pleasant finish, but didn't feel well this day. Brix 8.2, so ~7.0% TDS and 15.4% EY.

3.2) 18.1g (ZP6S at 1.0), 57g water at 65C

Method: No Tamp AeroPress soup (high flow) No soak, no tamp. TBT 43 sec, 38.7 g out

Still had nice flavors and aroma, but the bitterness is noticeably higher plus some sour notes, very juicy though (I was salivating); the puck was channeled with dark region. Brix 8.2, so ~7.0% TDS and 14.9% EY.

3.3) 18.2g (ZP6S at 1.0), 26g room temp water soak and 30.6g boiling water

Method: Standard Espresso-Strength Puck Percolation. TBT 2 min 20 sec, 36.5 g out

Didn't drink it, as I was not feeling great + too much caffeine, brewed it for my SO; she said that it was pleasant and sweet and she doesn't even like espresso and soups, so I believe that it was good; the puck was pretty uniform! Brix 9.4, so ~8.0% TDS and 16.0% EY. 

3.4) 18.3g (ZP6S at 1.5), 26g room temp water soak and 40g boiling water

Method: Standard Espresso-Strength Puck Percolation. TBT 2 min, 44.6 g out

The brew was mid. Low aroma, high acidity with sour notes, kind of astringent. Brix 8.3, so ~7.1% TDS and 17.2% EY. 

3.5) 18.2g (ZP6S at 1.5), 26g boiling water soak and 40g boiling water

Method: Modified Espresso-Strength Puck Percolation. TBT 2 min 5 sec, 42.9 g out

Not an enjoyable cup, sourness is strong, low aroma, tasted very channeled and it sure was (horrible puck with massive dark region). Brix 7.5, so 6.4% TDS and 15.0% EY

3.6) 18.1g (ZP6S at 1.0), 27g room temp water soak and 40g boiling water

Method: Standard Espresso-Strength Puck Percolation. TBT 2 min 32 sec, 47.1 g out

More enjoyable, balanced cup with more pronounced aroma and less sour notes, the puck is uniform; still not the best, but it's ok. At this point 1:2 ratio with lower EY% is more enjoyable, but I'll have to experiment more. Brix 7.9, so ~7.1% TDS and 17.5% EY. 

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