2026-04-22 — V60 Substance Recipe

• 15g coffee, Comandante 23 clicks; 250g water at 92 degrees
• 50g bloom, then 50g pours (total 5 pours including bloom). Waiting for bed to mostly dry out before next pour
• Total time: ~3:20

Notes:

• This coffee is a bit dark so really easy to brew. Even this 5 pour method finished really quickly.
• But I think I over extracted it. The good: aroma is really intense. Bad: sweet notes lost, bitter notes more prominent.
• I think more pours = more extraction, but with a darker roast this may be counter productive.

2026-04-21 — Switch Hybrid style

Standard hybrid recipe:

• 15g coffee, Comandante 23 clicks; 250g water at 92 degrees
• 150g immersion for ~2 minutes, then a 100g pour.
• Finish around ~3:15

Notes:

• Initial aroma: really heavy Jasmine notes. Sweet, wine as well.
• Taste: More body, and a bit more harmonious. Acidity, sweetness are in balance. The Jasmine notes are still a bit apart from the cup though.

2026-04-20 — Switch V60 style

First brew of a new batch (roasted 16th April).

• 15g coffee, Comandante 23 clicks; 250g water at 92 degrees
• Standard recipe: 50 second bloom, 100g/100g pour with mild agitation
• Total time: ~2:50. Fast brewing. Roast is a bit dark?

Notes:

• Dry aroma: The aroma is really strong.
• Wet aroma: Really strong jasmine + tropical notes. In-you-face.
• Initial taste: Interesting two-tone taste. One hand: really strong floral aroma/taste: jasmine / sweet predominantly. On the other hand, I also feel a bitter/chocolate taste (typical americano style). The roast is a bit too dark.
• Medium hot: same, but also getting a hint of sourness. The aftertaste is a mix of bitterness from the roast / sweetness from the bean.
• Cool: More harmonious. Acidity, fruit juice, still strong jasmine notes.

The coffee is really interesting, but I'm a bit suspicious. Is it a co-ferment or something? I'm not sure if the jasmine notes are actually natural from the bean, or they were added in a processing step.

Follow-up research: Near-certainly a flower co-ferment. Ratnagiri Estate is documented (by other roasters buying from the same farm) as running 72h anaerobic ferments with fresh jasmine, rose, and lavender flowers plus specific yeasts + LAB strains — Driftaway labels theirs "Scoby Jasmine", Naivo calls it "Culture Naturals Jasmine", Slide Coffee (AU) calls another Ratnagiri lot "Co-Ferment Anaerobic Washed". Grey Soul's own copy just says "culture microbes" and their blog groups Mogra with their Rose / Betel Leaf / Strawberry lots under "flavoured & aromatic specialty coffees". Still a really good cup of coffee, but the lack of transparency is annoying.

2026-01-24 — Purchase notes

Really enjoyed this. It's a great cup of coffee, and the Jasmine notes are really spot on. It literally smelled like Jasmine flowers. Would love to order it again — it was sold out soon after.