• Beans: Jamberry (blend)
  • Roaster: Gracefully Coffee Roasters (Baltimore, MD)
  • Origins: Colombia, Guatemala, Ethiopia, Costa Rica
  • Roast level: Light to Medium
  • Roast date: 7/10/2025
  • Purchase date: 7/22/2025 from Gracefully curbside café
    Freeze date: n/a; Thaw date: n/a
    First cup: 7/22/2025; Last pour-over cup: 8/3/2025
  • Process: Natural process
  • Tasting notes: Mixed berry jam, honeyed apricot and chocolate covered almonds
• Switch with Ode grinder (1 cup):
  • 20g coffee / 300g water (1:15)
  • Ode: 3+2 to 4
  • Water at 100°C
  • Single Cup V60 Pourover with 50g bloom and 60g pulses – Finishes around 02:45
• AeroPress with Prismo and JX grinder:
  • 17-ish grams coffee / 250-ish grams water (1:14 to 1:15)
  • JX: 16
  • Boiling water
  • Metal + single paper filter
  • Pour enough to wet beans; agitate; bloom until 0:45; pour to 0.25″ or so of top of cylinder; stir back and forth 7-8x; steep until 2:45 to 3:00; repeat stir; press slowly

I was in the mood for a fruit-forward coffee, and this definitely lives up to that billing. It’s the first full bag I’ve opened since I bought the Hario Switch, and as such, has served as something of a “guinea pig” as I test out a few different brewing methods.

• For cup #1, I kept the drain closed for the bloom phase, and open for the pour-over phase. This was a good cup with a nice mouthfeel — probably my favorite of the first 3, actually.
• For cup #2, I kept the drain closed for the bloom and for the initial top-up to 120g, then opened it for the rest of the pour. I wasn’t crazy about how the bed ended up — there was a thicker ridge of grounds left at the high water mark, which the ending swirl didn’t take care of. Maybe I should swirl it right before I open the drain. Whatever the case, the cup tasted fairly similar to cup #1, so there’s probably not much point in brewing it this way going forward.
• For cup #3, I tried a full-immersion brew. After the bloom, I kept the drain closed and poured all the way to 300g without stopping. Then, I swirled, steeped until 02:30, and opened the drain. It took around 30 seconds to drain down, finishing at 03:00. The cup was fine, but tasted a little bit over-extracted. I would probably want to use a coarser grind if I was going to brew it like this regularly. My real goal here was to see how it tasted, and to see if the size 3 Switch could accommodate a full 300g immersion brew. The answer is yes, with plenty of room to spare.

Based on these results, I’ll probably end up using method #1 for subsequent cups. I likely will also try brewing a cup or two in the regular V60, to see how it compares to the Switch cups.

7/27: This afternoon, grind setting 3 with method #1 produced a better cup than the coarser settings I had been using initially. There was more of a roasty flavor to balance out the fruity acidity. The fruit flavors came through a little more prominently as the cup started to cool. The draw-down took a few seconds longer, as well.

7/31: Tried standard size 2 V60 this afternoon with grind setting 3. Draw-down finished around 02:40. The cup was very under-extracted. The immersion-style bloom phase I’ve been doing with the Switch definitely makes a difference. Based on everything I’ve tried to date, it seems like the grind coarseness needs to vary directly with the immersion time (e.g. no immersion == finer grind, longer immersion == coarser grind). Not really a huge revelation there.

8/2: Grind 3+2, 23g coffee, 300g water (1:13) — Another accidental brew this morning. I forgot to close the switch drain during the bloom, so instead, I closed it for the rest of the pour. Rather than pouring all at once, I used my usual pulse technique, finishing the pour at 02:10. Lastly, instead of steeping it afterwards (per cup #3 notes above), I swirled and immediately opened the drain after pouring all the water. I definitely wasn’t fully awake this morning, but the cup turned out pretty good. It did not seem over-extracted like cup #3. It was very strong — I had intended to use more water for a ratio closer to 1:15, but forgot (the beans are almost gone, which often means brewing a couple of larger cups to avoid ending up with leftovers). I may brew the final cup the same way, maybe with 10-20 more grams of water.

AeroPress notes (8/4): I brought enough beans to the office to make 2 cups. The first was on Wednesday 7/30, and the second likely will be Wednesday 8/6. Nowadays, I mostly use the AeroPress when I’m away from home, either at the office or traveling. As I typically lack access to a scale and (sometimes) a kettle, I eyeball the variables I can’t control precisely, like bean/water ratio, water temperature, etc. In spite of that, I’ve found that the AeroPress produces good cups fairly consistently with a wide variety of beans. I’ve been using essentially the same brew method for over a year now (shown above), and should probably create a page for it at this point. The funny thing is, after all of the tinkering around I did with the AP over the first year or so that I owned it, the technique I use now is very similar to that shown in the “how to use” instructions on the AeroPress web site. The biggest differences are (1) Prismo cap to stop initial drip-thru; (2) 45-second bloom for light to medium roasted beans; (3) longer steep time; and (4) second stir immediately before pressing.

I bought myself a Hario Switch this week. The Switch is essentially a V60 dripper with a rubber base and a lever-operated stopper. This provides more control over how long the water stays in the cone, so it can be used to make immersion-style brews as well as standard pour-overs (and combinations of the two methods). I like to brew a wide variety of different coffees, and while most of them work really well with the standard V60, with some of them, I struggle to get consistent cups. Most of the time, the issue is with weak/under-extracted brews, more often than not when I brew a single cup at a time. My hope is that the Switch will allow these coffees to steep a little longer, so getting even extraction is less dependent on timing and pouring technique. Or something like that. The Switch I bought has a glass cone, and is a size 3, which is the largest available. An article I read somewhere online recommended going with the size 3, because it can hold more water should I ever decide to try a full-volume immersion brew. I don’t have a standard size 3 V60, either, so the switch also gives me an option for brewing larger pour-over batches (e.g. for guests).

I used the switch for the first time today, with the coffee I had on hand (Zeke’s Beans of Summer). I ground 19.5g of beans at Ode setting 3+2, and brewed them with 300g water (1:15.4). To start, with the Switch’s drain closed, I poured 50g bloom water, agitated, and steeped until 0:45. Then, I opened the drain and followed my standard single-cup V60 technique the rest of the way. So, the bloom phase was the only variation from my usual way of doing things. This had more of an effect than I had expected: the finished cup had a more robust mouthfeel, and seemed a little “better” overall, than the other recent V60 cups I’ve brewed with these beans. Perhaps the “immersion bloom” is helping to wet the beans more evenly and leading to more consistent extraction. It will be interesting to see how subsequent cups turn out.

7/18: This afternoon’s cup was the third that I’ve brewed like this, and I’d put it up against anything I’ve brewed in the past 2 years. The only thing I’m doing differently is blooming with the Switch drain closed, and that seems to have made a huge difference. I’m starting to think that I may be onto something here.

7/23: When appropriate, I’ll post further Switch brewing notes with my entries for specific coffees. I’m thinking I’ll brew most of my switch cups using either the above technique (immersion bloom followed by standard pour-over) or by doing a full-immersion brew with the drain closed, which I have yet to try. The interesting thing about the latter is that it will let me steep the coffee for any length of time, just like a French press or AeroPress.

• 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.