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Pour-Over Notes

A living log of recipes, tasting notes, and brew experiments — updated with every pour.

El Salvador Cerro Las Ranas — Tetsu 4:6 Baseline

Brew #16 · Wednesday, July 1, 2026

Coffee Light roast, red honey process
Method Tetsu Kasuya 4:6
Dose 15g : 250g water
Ratio 1:16.7
Temperature 93°C
Grind 5.0 · Fellow Ode Gen 2 / SSP MP
Drawdown 3:30

Good strength, slightly bitter, not very complex on flavor. The baseline Tetsu 4:6 run needs improvement over the Hoffmann brew #15.

Next experiment

Shrink pour 1, grow pour 2 for sweetness. The Tetsu method's built-in tuning: try 40 / 80 / 60 / 60 / 60 (keep total at 300g). The first 40% controls acidity vs sweetness — making pour 1 smaller and pour 2 bigger should boost sweetness without touching grind, dose, or temperature. Same bean, same 93°C, same grind 5.0.

Brew History (2026)

# Date Coffee Method Dose Grind Draw Tasting Notes
16 Jul 1 El Salvador Cerro Las Ranas red honey, light roast Tetsu 4:6 15g : 250g 5.0 3:30 Good strength, slightly bitter, not very complex. Baseline Tetsu 4:6 — needs sweetness tuning via pour 1/2.
15 Jun 27 El Salvador Cerro Las Ranas red honey, light roast Hoffmann 1-cup 15g : 250g 4⅓ ~3:20 Huge improvement at 93°C — juicy, low acidity, no harsh notes, slightly tea-like. Sweet spot confirmed.
14 Jun 24 El Salvador Cerro Las Ranas red honey, light roast Hoffmann 1-cup 15g : 250g 4⅓ 3:20 Low acidity, juicy, chocolate, honey. Quite nice. Tried 100°C — flagged 93°C next.
11 Jun 22 Costa Rica ~3 weeks old Hoffmann V60 20g : 333g 4.67 3:00 Definite improvement over bitter/astringent brews. Beans getting stale.
10 Jun 22 Costa Rica Winton 5×60g 20g : 300g 5.0 4:40 Burnt, overextracted — bitter, astringent, little berry. Slower drawdown than expected.
9 Jun 18 Costa Rica Winton 5×60g 20g : 300g ~4.2 — Darker, less complexity, more bitterness. Overextracted.
8 Jun 18 Costa Rica Hoffmann V60 20g : 333g ~4.2 — A little bitter, darker brew, less complexity.
7 Jun 15 Light roast Hoffmann V60 20g : 333g ~4.8 3:00 Excellent, more fruit, slight acidity. Flat bed, no channeling.
5 May 31 Costa Rica Atlas Coffee Club Double bloom 30g : 480g — 4:00 Chocolate forward, juicy mouthfeel, more body. 15:1 ratio clear improvement.
3 May 28 Costa Rica Finca Corralar medium-light, Hacienda La Minita Double bloom 30g : 510g 5.0 4:00 Initially weakish but flavor good — chocolate, no bitterness, plum.
2 May 16 Kona Suite Gagné 70/200/100 22g : 374g 4⅔ 3:30 Very low acidity, excellent flavor. Pretty close to perfect.
1 May 14 Kona Sweet Heavenly Hawaiian 5 pours × 50g 15g : 250g 4.3 3:00 Slight astringency, tobacco, blueberry. Pretty good — not particularly sweet.

The Method: Hoffmann "A Better 1 Cup V60"

15 g coffee · 250 g water · 93°C (light roasts — confirmed as sweet spot for this bean)
Grind: medium-fine (4⅓ on Fellow Ode Gen 2 with SSP MP burrs)

0:00  50 g bloom — saturate evenly
0:10  Gentle swirl to level the bed
0:45  Second pour → 100 g total
1:00  Pause (10 sec)
1:10  Third pour → 150 g total
1:30  Fourth pour → 200 g total
1:50  Fifth pour → 250 g total

Swirl after final pour if needed. Drawdown ~3:00–3:30.

Equipment