• Beans: Brazil — Daterra Sweet Yellow (8oz)
  • Roaster: Amity Coffee Roasters (Greenwood, DE)
  • Origin: Brazil (Campinas)
  • Roast level: Medium
  • Roast date: 6/24/2025
  • Purchase date: 6/29/2025 at T. S. Smith Orchard Point Market in Bridgeville, DE
    First cup: 7/7/2025; Last cup: 7/12/2025
  • Process: wet
  • Tasting notes: Chocolaty/Nutty
• V60 with Ode grinder:
  • 20g coffee / 300g water (1:15)
  • Ode: 4
  • Water at 99°C
  • Recipe: Single Cup V60 Pourover with size 1 cone, 50g bloom water and 60g pulses – finishes around 02:40

This is the third bag I’ve had from Amity, all of them single-origin beans, and all of them purchased at T. S. Smith while en route either to or from Bethany. The bags here always seem to be fresh, I guess partially because the roaster is only 4 miles away. One of these years, I should make the slight detour to Greenwood to stop there, as I suspect they’ll have a wider selection of beans.

My first and second cups (1:15 at grind 4 and 99°C water) were nice and smooth, and I agree with the stated tasting notes. Unless something convinces me otherwise, I’ll just keep brewing them like this.

7/9: Had my first bad cup this morning- guessing poor technique was the culprit, as I poured a little on the fast side and the draw-down finished faster than usual. The cup was weak and under-extracted. Next time, I am going to try 50g pulses to try to get a longer draw-down time. I have a feeling that if I can keep water in the cone until 03:00 or so, I should get better extraction.

7/10: 50g pulses did stretch things out a bit, but didn’t improve things much, nor did a finer grind (setting 3). I noticed a lot more grounds than usual stuck in the grinder chute after the last couple of cups, so before I brewed this afternoon’s cup, I brushed the chute out as best I could. Then, I went back to how I initially brewed it, except I nudged the grind one click finer to 3+2. The resulting cup was better than yesterdays’, but still didn’t seem quite as good as my first two.

7/12: I brewed two larger cups to finish the bag up (350g water at 1:15) and I used grind setting 3+2 with the size 2 V60. As I’ve very frequently noted, the draw-down was slower than with the smaller cone, finishing at 02:55-03:00, and it seemed like the cups were a little better extracted. I still feel like they could have been better, though — if I buy these beans again at some point, it may make sense to try immersion instead of pour-over.