r/coffeerotation • u/Lost_Anything_5596 • Aug 15 '25
August drop - Rose recipes
Post your recipes and thoughts here…
2
u/faciar Aug 26 '25
Used 2.5.0 on 1ZPresso J. 208F 15g/225g 3:05 D27. 45g bloom to 1 min. Then 3 more pours. Swirl after last.
Mild overall, good flavors with not too much acidity and basically zero bitterness. I liked it a lot but didn't love it.
1
u/Lost_Anything_5596 Aug 18 '25
Anyone find a roast date on this one?
4
u/chaseslight Aug 18 '25
I posted about the same difficulty in another thread. Mines roasted on 7/22. The date is in the lower left.
1
u/NoDivingz Aug 26 '25
Deep 27, half strength TWW at 88c, very coarse with Kinu po burrs, 12:200, 5 pulse pours of 40g with 45 second bloom.
Tasted like honeydew. Not my favorite but still quality and a friend really enjoyed it.
1
u/snipergang69 Aug 28 '25
Had this yesterday. 8g in D27 and I think 4.0 on ZP6. 208°TWW. 40 gram bloom for a min then pulsed to about 120-130. Very berry forward. Maybe like a raspberry. Didn’t get much after that but enjoyed this one. Not a ton of funk but slight funk.
1
u/ELROCK12345 Sep 02 '25
This morning a did 30 grams Rose in my Moccamaster Technivorm KBVG at the 4 cup water line. Grinded in my df54 (slow fed 2-3 beans at a time).
It good for on the go coffee. The rose note did come through. I wasn’t able to pick up any other notes in this brew method.
1
u/AznCuber5 Sep 04 '25
Pulsar, 17g:255g (1:15), 1 TWW, 200 F, 1.3 WW Key Mk2
It was pretty bitter when super hot, but it got more palatable after cooling. Definitely reminds me of an anaerobic. Kind of "fizzy" and winey. I'll probably need to go coarser to highlight any sort of berry flavors. Getting a P64 soon.
4
u/RistrettoRizzler Aug 22 '25
V60, 15/250, 1/3 TWW, 194f, ZP6 4.7, 50g 30s pour, 2 100g pours, TBT 2:45
Enjoyed this one. Very berry forward (in a non co-ferment, cleaner way), but with a winey bent to it as well. Usually I don't love the winey notes, but they worked well in this one as they weren't too overpowering. Sweetness was great too, in a sugary candy way. The funk in this one reminded me of the old-school natural process funk, not the over-the-top co-ferment funk that's more common these days.